Gundruk Sadheko Fermented Vegetables Marinated In Spices Recipes

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SPICED GUNDRUK (SPICY FERMENTED VEGETABLES)



Spiced Gundruk (Spicy Fermented Vegetables) image

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

1 lb daikon radish, cut into thin 2-in long slices
1 lb napa cabbage, cut into 2-in squares
1/2 lb carrot, cut into thin 2-in long slices
2 cups green onions, cut into 2-in lengths
2 tablespoons minced garlic
1 tablespoon minced ginger
2 tablespoons hot chili powder
2 tablespoons mild paprika
1/4 teaspoon asafoetida powder
2 tablespoons sugar
1 cup water
4 tablespoons coarse salt

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)



Gundruk Sadheko (Fermented Vegetables Marinated in Spices) image

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

1/2 lb mustard greens, cut in 2-in . length
1/2 lb daikon radish, thinly sliced and cut in 2-in . length
1/2 lb napa cabbage, cut in 2-in . length
1/2 lb spinach, torn into 2-in . pieces
1 cup finely chopped red onion
1 cup finely chopped tomatoes
1 tablespoon garlic, finely minced
1 tablespoon ginger, finely minced
1 tablespoon fresh red chile, finely minced
2 tablespoons finely chopped cilantro
1 tablespoon lemon juice
2 tablespoons mustard oil (vegetable oil can also be used)
1/2 teaspoon szechwan pepper (timur)
1 pinch asafoetida powder
salt and pepper

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)



Lamb Sukuti (Crispy Smoked Lamb Marinated in Nepali Spices) image

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

3 lbs boneless lamb, cut into thin 3 in long slices (buff or beef can also be used)
1/2 cup chopped shallot
1 teaspoon cumin powder
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon hot chili paste
1 teaspoon ground szechuan peppercorns (timur)
1/2 teaspoon turmeric
3 tablespoons molasses
2 tablespoons oil
salt and pepper

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



Almond Roasted Duck With Chinese Spices image

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

1 tablespoon soy sauce
2 teaspoons Chinese five spice powder
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 (2 -3 lb) duck
3 garlic cloves
3 tablespoons davinci gourmet classic almond syrup
1 small oranges or 1 small tangerine, cut into wedges

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



Tomato Achar image

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

4 large ripe tomatoes or 2 cups ripe cherry tomatoes
5 fresh hot red chili peppers, minced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon cumin seed
1 tablespoon mustard seeds
1 teaspoon ground szechwan pepper (timur)
1/4 teaspoon asafoetida powder
2 tablespoons cilantro, chopped
2 tablespoons lime juice
1 tablespoon mint leaf, chopped (optional)
1 tablespoon cooking oil
salt
1 tablespoon oil
1 teaspoon fenugreek seeds
10 cloves garlic, thinly sliced
2 tablespoons chopped cilantro

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



Mediterranean Marinated Salad image

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

3/4 cup canned chick-peas, drained and rinsed
2 celery ribs, chopped
4 green onions, chopped
3/4 cup tomatoes, diced
1 small avocado, diced
1 cup cauliflower floret
1/4 cup Spanish olives, halved
1/4 cup roasted red pepper, chopped
1/4 cup feta cheese, crumbled (optional)
1/2 cup canned artichoke heart, drained and chopped (optional)
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons balsamic vinegar

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)



Duck Tareko (Crispy Deep-Fried Duck Marinated in Nepali Spices) image

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

5 -6 lbs whole duck, cleaned and washed
1 tablespoon cumin powder
1 tablespoon chili paste
2 tablespoons ginger paste
1 tablespoon garlic paste
1 teaspoon ground szechwan pepper (timur)
1/4 teaspoon grated nutmeg
1 teaspoon turmeric
2 tablespoons molasses
2 tablespoons honey
salt and pepper
oil (for deep frying)

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.

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