Let's dedicate this thread for recipe.
I will start with a sweet dish.

Kheer:

Ingredients:
1 litre milk, 1 tbsp basmati rice(washed), 1 cup sugar, 2-3 bay leaves, 5 cardamoms, 4 cm cinnamon, 4 cloves, a pinch of salt, 1 tsp ghee.

For Garnishing:6 almonds(sliced), a handful of raisins, 8 cashewnuts(chopped), a little ghee.

Method:
Heat ghee in a pressure cooker. Add bay leaves.
When they splutter add 2 tbsp sugar. Lower the heat and stir the sugar.
When it gets dark brown in colour, add milk. When the milk comes to a boil, add rice and stir well.

Pressure cook for 10-15 minutes.When cool, mix the rice and milk well with a hand beater.Add sugar and simmer for 5 minutes.Remove from heat.Powder cinnamon, cardamoms and cloves finely, and add to the milk.Stir well. Heat a little ghee and fry the raisins, cashewnuts and almonds lightly.Add to the milk and serve.

Hmmm....looks delicious!!

Pretty thanx :D
=P~

...and I should tell you this, I am gonna make kheer next weekend. :D

All right. Finally, I think there is someone who is very well qulified culinry expert to answer query.

Pretty, how to cook "sukuti" ? I hope to follow your method and cook "sukuti" myself because the last time I cooked it with my group of friends, it did not taste like the one that my Mum used to cook.

Thank you, Pretty and I do hope to field in more question in future if you don't mind.


Regards,
i_nepali ( Rai)

hey pretty , how about selroti ni ? do u have any trick or recipe to make perfect round shaped sel :p:p ??!

Pretty, I do hope I am given a priority here.Ha ha ha ha ! If Tara does not mind.

does anybody wants a recipe of pooh pizaa. or have you heard of pooh pizza before?
I have the recipe for the pooh pizza. I used to work at Pizza so i know all kinds of pizza. But my especially is pooh. i invent this speciality and decided to call it pooh pizza.

let me know if you want it?

Camoflaged post picture of your kheer here ok, so we can also taste.

LOL i_nepali "very well qulified culinary expert to answer query" re. No I'm not expert at all, I just love collecting recipes from here and there and make new things that's all.
Sukuti re :) I don't know how to cook it but I found this recipe, check it out, hope it helps.

- http://nepalicooking.tripod.com/masala.htm

Sukuti Marinade
(Nepali Marinade Used for Sukuti Preparations)

INGREDIENTS:
4 tablespoons Nepali Meat Masala
4 tablespoons mustard oil (vegetable oil can also be used)
5 fresh red chilies
1 tablespoon turmeric
1 teaspoon grated nutmeg
1 teaspoon timur (Szechwan pepper)
2 tablespoons lemon juice
2 tablespoons garlic paste
2 tablespoons ginger paste
1 tablespoon honey
3 tablespoons molasses
Salt

In a blender, combine all the marinating ingredients to form a smooth paste. Store in an air-tight container and refrigerate. Use this blend to marinate lamb, goat, buff, chicken or fish sukutis.

Tyra atleast you can learn from me hahahahhahaha.

Pretty, may you always be pretty !!

Thank you !

Sukuti: Mero tarika...

If it's a plain, non-previously "masaalaa-ed" sukuti...

--Pan fry it dry, plain; or, you can also boil it to make softer
--While it's still warm, beat it into little pieces, with some of them becoming almost "dhulo"; if you don't have a "khal" or a silouta, try to chop the sukuti into as small pieces as possible with a bigger butcher knife.
--Mix the dhulo with a mixure of timmur, jeera ko dhulo, khursani ko dhulo, and salt
--Add a liberal amount of fresh garlic paste.
--Tori ko tel ma, methi ra chireko hariyo khursani furyaune, ani jhanne.
--Add fresh lemon/lime juice according to taste

This is saandheko sutkuti...if the sukuti is "pre-masaala-ed", like some of the ready made ones are, then you may want to be careful in adding jeera and chilli powder. Do so according to taste.

dadicated to all shrimp and seafood lovers :D

"salt baked shrimp"

ingredients: 1/2 pound medium-large shrimp ,1/2 teaspoon baking soda ,2 tablespoons cornstarch,150ml peanut /olive oil,1 tablespoon minced fresh chilies ,1/2 cup chopped white onion.

method:
1). Place the shrimp and baking soda in a bowl and mix well to coat. Allow to rest for at least 20 minutes.
2). boil 2cups water and 1tsp salt over high heat. Add the shrimp and water-blanch for 10 seconds. And run cold water through them for another 10 seconds .
3). Place the shrimp in a dish, sprinkle with cornstarch to coat them lightly, and shake off excess. Heat the peanut oil, and place the shrimp for oil-blanch for 1 minute. Turn off the heat, remove with the strainer, and drain.
4). heat 1 tsp oil again , Add 1/2 teaspoon salt ,onion and the chilies and stir for 45 seconds. Add the shrimp and stir, make sure they are well coated, for 1 minute. They should be dry and crusted. Turn off the heat, transfer to a heated platter, and serve
:D

Custard

1. Measure 25g (two tablespoons) of custard powder in a bowl.
2. Add 1/4 cup milk from 500 ml milk to make a smooth paste.
3. Boil the remaining milk with three heaped talbespoons of sugar.
4. Remove from heat, add the paste and cook again for two to three minutes, stirring continuously to avoid burning. Let it cool & your delicious custard is ready.

okay my shrimp recipie..it is easy and simple

Devien the shrimp, heat olive oil in the pan, saute the crushed garlic, after that put the clean shrim in the pan, sprinkle some chillie falkes, squeez the lemon,some salt, cook it for 5 minutes.( you should never cook shrimp for longer time ) and sprinkle fresh parsley and the shrimp is ready......

orzo with shirmp... i got this recipie from google, and it so yummy...this food is good for a change...and it is italian food...

ORZO RISOTTO.

1 packet of uncooked orzo
Asparagus
Shrimp
One-cup chicken stock
One crush garlic
Pepper, ½ cup Parmesan cheese
6 tablespoon of butter

boil asparagus in the hot water, then cut it in 4 inches. Heat the pan and melt butter, cook the shrimp until it turns brown, take the shrimp out and sauté the crushed garlic in the pan until it turns golden brown, pour one cup of chicken stock, bring it to boil and pour one packet of uncooked orzo, add some salt and black pepper while cooking keep on stirring and adding water for more than 8 minutes, lower the heat and put the parmesan cheese and add the shrimp, asparagus, and serve hot.

Preety,
The recipe for the Sukuti is only for the paste. How about the process involved in the drying of the meat itself?
Poonte Ji,
Your recipe is confusing. Where do I start. Do I take raw meat and fry it, boil it and then cut into small pieces? Boiling.........? Doesn't that make a curry instead. Isn't Sukuti dry in reality?
Thanks

Frying............Is that frying without oil? How does that work?
If you're talking in terms of meat in Nepal, that's different. The meat int he West is all pumped with hormones, water and chemical. So it doesn't work exactly like in Nepal.

mmmmmm..muaahhhhh,I lovvvvve custard
nails thankz for da recipe,i hope it works..;;)

That's for already-dried sukuti. Boiling makes it softer and easier to cut if you don't have a "khal" to crush it.

Making sukuti from raw meat takes at a few days...you are better off buying the ready-made, which we get in the market aplenty these days.

Sikaar khelne permit chha bhane bolaam ke re malai pani, and I can help you make sukuti from scratch. Two bottles of Grey Goose on me! I love camping out too! :D

Harey! Fry the ready-made, DRY sukuti in oil...PLAIN, without any masalas.