simple newari food

Author: dharti shrestha // Category:

mee kwa (curried fenugreek seed soup)

Author: dharti shrestha // Category:
fenugreek seed soup
ingredients:
200 gm fenugreek seed (methi)
50 gm small green beans
salt to taste
oil 20 ml
5 cups water
1 tbs chili powder (as taste)
11/2 tbs corriander and cumin powder
5gm chopped onions
fenugreek leaves for garnish

methods:
soak fenugreek seed and beans over a night.
wash the fenugreek seed properly until bitter taste washed off. (may be 3-4 times)
take a pot and boil the water.
put all the ingredients and boil till cooks.
heat the oil and add turmeric and pour over soup.
the soup must be thick and runny. and serve hot or cold by garnishing.

gratinated chicken

Author: dharti shrestha // Category:
gratinated chicken

sachert tart and apple crumble

Author: dharti shrestha // Category:

making your own alcohol at your home

Author: dharti shrestha // Category: , ,
type of yeast



Materials you need

yeast
Yeast
Sugar
Juice / water
Bottle/jug with tight cap




Yeast (which is actually produces the ethanol) ``there are many type of yeast, including those that are used specifically for making alcoholic beverage. It’s hard to fine in store. It is much easier and cheaper to just use active dry baker’s yeast if you are willing to sacrifice a bit quality.

Sugar
            Which the yeast will convert into alcohol, once it is activated.

You will also need some types of juice.(as ur choice..grape for wine and apple for cider)

Brewing process:

First and for most, you must make sure everything is sterile and squeaky clean to avoid bacterial denaturization.  If you bought a jug or gallon of water or juice, then it should already be sterile. Just be careful not to leave it exposed to the air for too long without the cap on.

Next, the sugar must be dissolved with juice or water. If you are not using juice...only making sugar wine, use more water and about 3 cups of sugar. And keep in bottle or jug leaving some space for yeast mixture.

After this, the yeast must be activated and added to the mixture, once it has cooled down to room temperature. You can see to packet of yeast...to follow the instruction on the packet to activate the yeast first.
If you don’t know how to do just add the yeast to a few tablespoons of warm water and a teaspoon of sugar and stir it until everything dissolves. Let it stir for about 10 minutes until it starts to forth up, then add it to the rest of the bottle/jug mixture. Make sure that the cap is screwed tight then shake it until everything is dissolved.

bubbles seen  due to reaction of yeast
Now, the balloon comes into play. Slightly unscrew the cap of the bottle/jug just enough to be able to let air out, and then pull the mouth of the balloon down over the cap and all. Then you will need to poke a tiny hole in the thickest part of balloon with needle. When the yeast begins to ferment the concoction, it will start to bubble up with CO2 gas, which needs a way to escape the bottle without exposing its contents to the air.




Fermentation process:

This is the waiting part. Store the bottle/jug in a dark place. If you don’t see bubbles rising up in the bottle/ jug by the end of second day, then it should be thrown out. It’s not in use. You should see a steady flow of carbonation rising into the balloon for at least 3 days. This can last up to 3 weeks before the alcohol content finally kills off all the yeast.
I recommend not letting it ferment for too long, however, since the yeast causes it to have a bad taste it it’s in there too long.
fermentation after 1 week
Once the bottle/jug stops bubbling and becomes clearer or if you would like to stop the fermentation process, leave the bottle/ jug in the fridge overnight to kill the rest of the yeast. After a night in fridge, the bottle/ jug should be clear, with a visible layer of dregs (dead yeast) at the bottom. To protect the flavor of your beverage, pour or siphon off the clear portion only in other clean container, leaving the dregs at the bottom. If you want to improve the quality even more, leave it in fridge another night or two, and repeat the process of separating the dregs from the mixture as many times as you want.
Now your drink is ready to drink if you like.

Another option is to keep it sealed (air tight) to let it age, which will give it better quality. You could even bottle your beverage and cork it to ensure it ages properly.

Planter’s Punch

Author: dharti shrestha // Category: ,
ingredients:
60 ml orange juice
15 ml lime juice
60 ml mango juice
30 ml dark rum (bacardi / khukhuri)

methods:
pour all the juices one by one.
top it with rum.
add one slice of orange inside and serve.

MangoDango

Author: dharti shrestha // Category: ,

ingredients:
mango dango
  • 60 ml mango juice
  • 60 ml orange juice
  • 15 ml fresh lime juice
  • 10 ml tomato juice 
  • 4-5 ice cubes
methods:
  • put all the ingredients except tomato juice  in shakes and shake well
  • top up it with tomato juice
  • garnish with orange slice and cherry and serve chilled.
(if u don't have shaker at your home just combine 2 glass and make yourself a shaker)

lemon mint

Author: dharti shrestha // Category: ,
ingredients:
lemon mint
  • 60 ml lemon juice
  • 8-10 pieces fresh mint leaves
  • 2-3 tbs sugar
  • 4-5 ice cubes
methods:
  • put all the ingredients in blender and blend. 
  • pour in to pilsner or high ball glass.
  • garnish with lemon slice and fresh mint leave and serve chilled.

(make the summer chill with lemon mint)

ginger beer

Author: dharti shrestha // Category: ,


its a home made version of ginger beer and its awesome and u can try its easy and good for summer...u will like it very muxh 

ingredient                                                    
ginger beer

• 140g/5oz fresh ginger
• 4 tablespoons  sugar
• 2 to 3 lemons
• 1 litre/1¾ pints soda water or sparkling mineral water
• sprigs of fresh mint

methods
  • First of all you need to grate your ginger on a coarse cheese grater – you can leave the skin on if you like.
  • Put the ginger with its pulpy juice into a bowl and sprinkle in your  sugar. Remove the rind from 2 of your lemons with a vegetable peeler, add to the bowl, and slightly bash and squash with something heavy like a pestle or a rolling-pin.
  • Just do this for 10 seconds, to mix up all the flavours.
  • Squeeze the juice from all 3 lemons and add most of it to the bowl.
  • Pour in your fizzy water or soda water.
  • Pass the ginger beer through a coarse sieve into a large jug and add lots of ice and some sprigs of mint.



for u baby

Author: dharti shrestha // Category:
salami and tomato rose

heart

Author: dharti shrestha // Category:
heart (red and normal cabbage)

crab from tomato

Author: dharti shrestha // Category:
crab tomato

flower on friuts

Author: dharti shrestha // Category:


tomato rosetomato

Author: dharti shrestha // Category:
tomato rose