SPICED GUNDRUK (SPICY FERMENTED VEGETABLES)
Because of harsh conditions prevailing in the Himalayas, staple ingredients in their growing seasons are fermented and dehydrated to be consumed in winter days ahead.
Provided by Tulsi Regmi
Categories Greens
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine nappa cabbage, daikon radish and carrot slices.
- Add three tablespoons of salt; mix thoroughly.
- Cover and let rest in a warm place for at least six hours.
- Drain and rinse vegetables in a colander.
- Return rinsed vegetables to the mixing bowl, and add chopped green onions, garlic, ginger, hot chili powder, paprika, asafetida, sugar, salt as required and water.
- Toss well to combine vegetables with the spices.
- Put the mixture into a large sterilized jar, gradually pressing down each layer as it is spooned in.
- Cap the jar tightly and store in warm place for at least three days for fermentation.
- Once the fermentation process is complete to your liking, refrigerate.
- Serve with steamed rice.
Nutrition Facts : Calories 54, Fat 0.7, SaturatedFat 0.1, Sodium 2839.7, Carbohydrate 12, Fiber 3.6, Sugar 6.1, Protein 1.9
GUNDRUK SADHEKO (FERMENTED VEGETABLES MARINATED IN SPICES)
This is a spicy condiment prepared from fermented hearty vegetables and marinated in Nepali spices. This preparation bears a truly Nepali identity.
Provided by Tulsi Regmi
Categories Greens
Time 1h
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Gundruk Preparation: In a large mixing bowl, add all vegetables; rinse and drain.
- Spread out the vegetables evenly on a large tray and allow sun drying for a day, turning frequently, to reduce the moisture.
- The vegetables will have wilted a bit.
- Collect and put in a large bowl.
- Pack the vegetables into a large, thick sterilized jar and compact as much as possible.
- Tighten the lid and let stand for two days in a warm place.
- After the two-day period has elapsed, open the lid and pour out the liquid ponding on top of the vegetable mixture of the jar.
- Press down the mixture again and close the lid.
- Allow fermenting for another 3-5 days.
- At the end of the fermentation process, the vegetable will have developed acidic flavors.
- Store in refrigerator.
- Grundruk Marination: In a mixing bowl, combine three cups of freshly fermented gundruk and all the other marinating ingredients.
- Toss well to incorporate all ingredients.
- Cover and refrigerate before serving.
- Serve it as a condiment.
Nutrition Facts : Calories 57.8, Fat 3.1, SaturatedFat 0.4, Sodium 32.4, Carbohydrate 6.9, Fiber 2.5, Sugar 2.6, Protein 2.1
LAMB SUKUTI (CRISPY SMOKED LAMB MARINATED IN NEPALI SPICES)
This is a spicy preparation which consists of thinly sliced smoked meat marinated in Himalayan spices.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 2h30m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- In a blender, combine chopped onions, cumin, ginger, garlic, chili, timur, turmeric, molasses, honey, oil, salt and pepper into a smooth paste.
- In a large bowl, combine lamb pieces with the spice mixture; mix well, cover and let marinate for at least two hours.
- Fire up a charcoal grill and place the marinated lamb slices on the grill, further away from direct fire.
- Allow smoking for about an hour, or until the slices are cooked and slightly crisp.
- Serve with rice pilaf and stir-fried vegetables, accompanied with mango chutney.
Nutrition Facts : Calories 2062.2, Fat 160.9, SaturatedFat 66.2, Cholesterol 489.9, Sodium 598.3, Carbohydrate 30.7, Fiber 0.3, Sugar 16.8, Protein 116.2
ALMOND ROASTED DUCK WITH CHINESE SPICES
This simple preparation has many of the complex spices of a classically prepared Chinese duck, but it takes little preparation or special skills.
Provided by DVG2000
Categories Duck
Time 2h10m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Pat the duck dry and prick all over with a fork.
- Insert the garlic and orange wedges into the cavity of the duck.
- In a small bowl, combine the almond syrup, soy sauce, and 5-spice powder.
- Rub or brush the almond mixture onto the duck. Sprinkle the duck with salt and pepper and place the duck on a rack, breast side down, in a roasting pan.
- Roast the duck, breast side down, in a preheated oven for 40 minutes, then turn the duck, breast side up, and continue to roast for 1 hour.
- The skin should be dark and crispy.
- Remove from the oven and let rest for 5 minutes.
- Serve the duck breast and legs whole for an elegant entree, or chop up the duck into bite-sized pieces and serve with spicy chutney as an appetizer.
TOMATO ACHAR
Make and share this Tomato Achar recipe from Food.com.
Provided by Tulsi Regmi
Categories Vegetable
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Roast tomatoes in oven for about 30 minutes, or until charred.
- Remove charred skin and reserve flesh in a bowl.
- In a sauce pan, heat oil.
- Add cumin and mustard seeds; fry for 30 seconds or so.
- Add chilies, garlic, ginger, timur, asafetida, lime juice and salt; stir for a minute.
- In a blender, combine roasted tomatoes, chopped cilantro and mint, if used, and spice mixture; process to form smooth paste-like mixture (can be made chunkier, if desired).
- Transfer into a large bowl.
- For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek until it turns dark.
- Add slices of garlic and fry till light brown.
- Pour the garlic-oil mixture and chopped cilantro over the tomato mixture.
- Mix well and refrigerate for at least two hours before serving.
Nutrition Facts : Calories 62.4, Fat 3.4, SaturatedFat 0.4, Sodium 7.5, Carbohydrate 7.6, Fiber 1.7, Sugar 3.3, Protein 1.8
MEDITERRANEAN MARINATED SALAD
An easy, tasty mixture of vegetables, marinated in balsamic vinegrette. Holds well, so great for picnics or potlucks. Best when all vegetables are cut to similar size. Avocado may not be an authentic addition, but we like it - change the vegetables to suit what you have and what you like. You may have to adjust the salt, depending on whether you use olives and feta cheese or not.
Provided by dianegrapegrower
Categories Cauliflower
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine all vegetables and cheese in a medium bowl. Sprinkle with garlic powder, salt, and pepper. Drizzle with olive oil, then vinegar. Toss until vegetables are coated, and serve.
Nutrition Facts : Calories 220.5, Fat 15.4, SaturatedFat 2.2, Sodium 706.8, Carbohydrate 19.3, Fiber 7.2, Sugar 2.6, Protein 4.5
DUCK TAREKO (CRISPY DEEP-FRIED DUCK MARINATED IN NEPALI SPICES)
Make and share this Duck Tareko (Crispy Deep-Fried Duck Marinated in Nepali Spices) recipe from Food.com.
Provided by Tulsi Regmi
Categories Whole Duck
Time 1h30m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine cumin, ginger, garlic, timur, nutmeg, half teaspoon of turmeric, salt and pepper; mix well.
- Clean duck; wipe dry.
- Rub duck inside and out with the spice mixture.
- Let rest to marinate for at least eight hours.
- Place marinated duck in a steamer and steam for at least one hour.
- Remove from steamer and let cool down.
- Combine a half teaspoon of turmeric, chili paste, molasses, honey and salt, and smother over the duck, inside and out.
- In a deep fryer heat oil to 360F.
- Dip the steamed duck in frying oil.
- Fry duck, turning periodically, until the duck skin is golden brown and crispy.
- Remove from oil and place on paper towel to absorb excess oil.
- To serve, cut crispy duck into bite-size pieces.
- Serve with rice pilaf, accompanied with mango chutney.
More about "gundruk sadheko fermented vegetables marinated in spices recipes"
FERMENTED VEGETABLE PICKLE RECIPES: GUNDRUK PICKLES
From ezinenepal.com
RECIPE BHUTANESE GUNDRUK (FERMENTED LEAFY GREENS)
From recipegoulash.cc
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
GUNDRUK KO ACHAR || SADHEKO GUNDRUK || NEPALI FOOD RECIPE
From youtube.com
GUNDRUK: AN IMPORTANT FERMENTED PRODUCT IN NEPAL
From groups.google.com
GUNDRUK SADHEKO (FERMENTED VEGETABLES MARINATED IN …
From pinterest.com
GUNDRUK (SPICY FERMENTED VEGETABLES) RECIPE – FERMENTATION
From myfermentation.com
GUNDRUK SADHEKO (FERMENTED VEGETABLES MARINATED IN SPICES)
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love