Gundruk Sadheko Fermented Vegetables Marinated In Spices Recipes

SPICED GUNDRUK (SPICY FERMENTED VEGETABLES)

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.

GUNDRUK SADHEKO (FERMENTED VEGETABLES MARINATED IN SPICES)

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.

LAMB SUKUTI (CRISPY SMOKED LAMB MARINATED IN NEPALI SPICES)

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.

ALMOND ROASTED DUCK WITH CHINESE SPICES

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

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.

MEDITERRANEAN MARINATED SALAD

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.

DUCK TAREKO (CRISPY DEEP-FRIED DUCK MARINATED IN NEPALI SPICES)

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.