Ingredients:

• 8 cups chicken or vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons Shaoxing wine (optional)
• 2 cloves garlic, minced
• 1-inch piece of ginger, sliced
• 1 tablespoon vegetable oil
• Assortment of thinly sliced meats (beef, pork, lamb, chicken) or seafood (shrimp, fish balls, squid)
• Assortment of thinly sliced vegetables (Napa cabbage, spinach, mushrooms, carrots, bean sprouts)
• Assortment of dumplings, noodles, or tofu (optional)
• Dipping sauces: soy sauce, sesame oil, chili oil, chopped green onions, cilantro, minced garlic

Instructions:

1. In a large pot or electric hot pot, combine the chicken or vegetable broth, soy sauce, oyster sauce, Shaoxing wine (if using), minced garlic, and ginger slices. Bring the broth to a simmer over medium heat. You can also add additional seasonings such as star anise, cinnamon, or Sichuan peppercorns for extra flavor if desired.
2. While the broth is simmering, prepare the thinly sliced meats, seafood, and vegetables. Arrange them on a platter for easy access.
3. Heat the vegetable oil in a small skillet or saucepan over medium heat. Add minced garlic and sauté until fragrant.
4. Transfer the hot oil and garlic to a small bowl and set aside. This will be used as a dipping sauce.
5. Place the platter of ingredients and the bowls of dipping sauce on the table along with serving utensils and chopsticks.
6. Once the broth is simmering, each diner can select their preferred ingredients and cook them in the broth. Cooking times will vary depending on the ingredients, but thinly sliced meats and seafood usually take just a few seconds to cook, while vegetables and dumplings may take a few minutes.
7. Use chopsticks or a slotted spoon to retrieve the cooked ingredients from the broth and transfer them to individual bowls or plates.
8. Dip the cooked ingredients into the prepared dipping sauces before eating.
9. Repeat the process, adding more ingredients to the broth as desired and enjoying the meal together.
10. Remember to adjust the heat of the hot pot as needed to maintain a gentle simmer throughout the meal.

Chinese hot pot is not only a delicious meal but also a social and interactive dining experience. It brings people together around the table, allowing everyone to cook their own food and enjoy a variety of flavors. It’s a fun and engaging way to share a meal with family and friends.

Hot pot is a customizable and interactive dining experience, so feel free to experiment with different ingredients and flavours according to your preferences. Enjoy your Chinese Hot Pot feast!

The post Chinese Hot Pot appeared first on Recipe Ideas 101.

Ingredients:

• 200 grams of noodles (you can use egg noodles, rice noodles, or any noodles of your choice)
• 2 tablespoons of oil
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 carrot, julienned
• 1 bell pepper, thinly sliced
• 1 cup of cabbage, thinly sliced
• 1 cup of spinach, chopped
• 4 cups of vegetable broth or water
• 1 teaspoon of soy sauce
• 1 teaspoon of vinegar
• 1/2 teaspoon of ground turmeric
• Salt and pepper to taste
• Fresh cilantro or spring onions for garnish (optional)

Instructions:

1. Cook the noodles according to the package instructions. Drain and set aside.
2. In a large pot or deep pan, heat the oil over medium heat.
3. Add the sliced onion, minced garlic, and grated ginger. Sauté for a few minutes until the onions become translucent and fragrant.
4. Add the julienned carrot, sliced bell pepper, cabbage, and chopped spinach to the pot. Stir-fry the vegetables for about 3-4 minutes until they start to soften.
5. Pour in the vegetable broth or water, and add the soy sauce, vinegar, ground turmeric, salt, and pepper. Stir well to combine.
6. Bring the soup to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the vegetables are cooked to your desired tenderness.
7. Add the cooked noodles to the soup and stir gently to combine. Cook for an additional 2-3 minutes to heat up the noodles.
8. Taste the soup and adjust the seasoning if needed by adding more salt, pepper, soy sauce, or vinegar.
9. Once the soup is ready, remove it from the heat.
10. Ladle the thukpa into serving bowls and garnish with fresh cilantro or spring onions, if desired.
11. Serve the hot and comforting vegetable thukpa as a delicious and nourishing meal.

Note: Feel free to customize your thukpa by adding cooked chicken, beef, or shrimp for a non-vegetarian version. You can also adjust the vegetable selection based on your preference and availability.

Enjoy your warm bowl of thukpa, perfect for chilly days or whenever you crave a comforting and flavorful soup!

The post Thukpa – Tibetian Noodle Soup appeared first on Recipe Ideas 101.

To make a mango lassi, you will need the following ingredients:

• Ripe mangoes (2 medium-sized mangoes)
• Plain yogurt (1 cup)
• Milk (1/2 cup)
• Sugar or honey (according to taste)
• Cardamom powder (1/4 teaspoon, optional)
• Ice cubes (optional)

Here’s a step-by-step guide to making mango lassi:

1. Peel the mangoes and remove the flesh from the pit. Cut the mango into small pieces.
2. In a blender, add the mango pieces, yogurt, milk, sugar or honey, and cardamom powder (if desired).
3. Blend the ingredients until you achieve a smooth and creamy consistency. If you prefer a thicker lassi, you can add a few ice cubes before blending.
4. Taste the lassi and adjust the sweetness according to your preference by adding more sugar or honey if needed.
5. Once blended, pour the lassi into glasses.
6. You can garnish the lassi with a sprinkle of cardamom powder or a few mango pieces for an extra touch.
7. Serve the mango lassi chilled and enjoy!

Mango lassi is a delightful drink that is perfect for hot summer days or as a refreshing treat anytime. It combines the natural sweetness of mangoes with the tanginess of yogurt, creating a harmonious and flavourful beverage.

The post Mango Lassi Recipe appeared first on Recipe Ideas 101.

Bara is commonly served with a variety of toppings and accompaniments, including chopped onions, green chilies, cilantro, yogurt, and achaar (pickle). It is often enjoyed as a standalone snack or can be served as part of a larger Newari meal, accompanied by other traditional dishes like samay baji, chhoila, and chatamari.

Newari Bara is known for its rich flavor, unique texture, and aromatic spices. It is a beloved dish among the Newar community and has gained popularity beyond Nepal’s borders as well.

Here’s a recipe for Newari Bara, a traditional dish from the Newari community of Nepal:

Ingredients:

• 2 cups black lentils (urad dal)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• Oil for frying
• Chopped onions, green chilies, and cilantro for garnish

Instructions:

1. Wash the black lentils (urad dal) thoroughly and soak them in water for about 4-5 hours or overnight. This will help in softening the lentils and reducing the cooking time.
2. After soaking, drain the water from the lentils and grind them into a smooth paste using a blender or food processor. Add a little water if needed, but make sure not to make the batter too runny.
3. Transfer the lentil batter to a mixing bowl and add ginger-garlic paste, cumin powder, turmeric powder, red chili powder, and salt. Mix everything well to combine the spices evenly with the lentil batter.
4. Heat oil in a frying pan or skillet over medium heat. Make sure there is enough oil to deep fry the baras.
5. Take a ladleful of the lentil batter and pour it onto the hot oil, spreading it gently with the back of the ladle to form a round shape. You can make it as big or small as you like, but traditionally, baras are about 4-5 inches in diameter.
6. Fry the bara on medium heat until it turns golden brown and crispy on both sides. Make sure to flip it carefully to avoid any splattering of oil.
7. Once fried, remove the bara from the oil and place it on a paper towel to drain excess oil.
8. Repeat the process with the remaining lentil batter, frying each bara until you’ve used up all the batter.
9. Serve the baras hot, garnished with chopped onions, green chilies, and cilantro. You can also enjoy them with a side of yogurt or achaar (pickle) if you prefer.

Newari baras are usually served as a snack or appetizer, and they are deliciously crispy on the outside and soft on the inside. Enjoy!

The post Newari Bara Recipe appeared first on Recipe Ideas 101.

Ingredients:

• 1 cup milk powder
• 1/4 cup all-purpose flour (maida)
• 1/4 teaspoon baking powder
• 2 tablespoons ghee (clarified butter)
• 2-3 tablespoons milk (approximately)
• Oil or ghee for deep frying
• For the Sugar Syrup:
• 1.5 cups sugar
• 1 cup water
• 4-5 green cardamom pods, crushed
• A few strands of saffron (optional)
• 1 teaspoon rose water (optional)

Instructions:

1. In a mixing bowl, combine the milk powder, all-purpose flour, and baking powder. Mix them well.
2. Add the ghee to the dry ingredients and mix it in using your fingertips until the mixture resembles bread crumbs.
3. Slowly add milk, a tablespoon at a time, and knead gently to form a smooth and soft dough. You may not need the entire 2-3 tablespoons of milk, so add it gradually until the dough comes together. The dough should be slightly sticky but manageable.
4. Divide the dough into small portions and roll them between your palms to make smooth, crack-free balls. Make sure there are no cracks in the balls, as they can break during frying.
5. Heat oil or ghee in a deep pan or skillet over medium heat. The oil should be hot but not smoking.
6. Carefully drop the prepared gulab jamun balls into the hot oil or ghee, a few at a time, and fry them on medium-low heat. Stir gently to ensure even browning.
7. Fry the gulab jamuns until they turn golden brown, which usually takes about 6-8 minutes. Remember to fry them on medium-low heat to ensure they cook evenly from the inside.
8. Once the gulab jamuns are cooked, remove them from the oil using a slotted spoon and drain them on a paper towel to remove excess oil.
9. In the meantime, prepare the sugar syrup. In a separate saucepan, combine sugar and water and bring it to a boil. Add crushed cardamom pods and saffron strands for flavor and aroma. Let it simmer for about 5-6 minutes until the syrup slightly thickens. Stir occasionally.
10. Remove the sugar syrup from heat and add rose water, if desired, for a fragrant touch.
11. Add the fried gulab jamuns to the warm sugar syrup and let them soak for at least 30 minutes. You can leave them longer for a more syrupy texture.
12. Once soaked, Gulab Jamuns are ready to serve. They can be enjoyed warm or at room temperature.

Gulab Jamuns taste best when served hot with a scoop of vanilla ice cream or enjoyed on their own. Enjoy your delicious homemade Gulab Jamuns!

The post Gulab Jamun Recipe appeared first on Recipe Ideas 101.

Ingredients:

For the puris:

• 1 cup semolina (sooji/rava)
• 1/4 cup all-purpose flour (maida)
• 1/4 teaspoon salt
• Water, as needed for kneading
• Oil for deep frying

For the pani (spicy water):

• 1 cup fresh mint leaves
• 1 cup fresh coriander leaves
• 2 green chilies, chopped
• 1-inch piece of ginger, grated
• 1 tablespoon tamarind paste
• 1 tablespoon chaat masala
• 1 teaspoon roasted cumin powder
• 1 teaspoon black salt (kala namak)
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon lemon juice
• 4 cups water

For the filling:

• 1 cup boiled and mashed potatoes
• 1/2 cup boiled chickpeas
• 1 small onion, finely chopped
• 1/4 cup chopped fresh coriander leaves
• 1 teaspoon chaat masala
• Salt to taste

For serving:

• Sweet chutney (tamarind-date chutney)
• Green chutney (coriander-mint chutney)
• Sev (crispy fried noodles)
• Chopped fresh coriander leaves

Instructions:

1. Prepare the puris:

• In a mixing bowl, combine semolina, all-purpose flour, and salt.
• Gradually add water and knead to form a stiff dough.
• Cover the dough with a damp cloth and let it rest for about 20 minutes.
• After resting, knead the dough again for a few minutes.
• Divide the dough into small balls and roll them into thin circles (about 2-3 inches in diameter).
• Heat oil in a deep frying pan or pot over medium heat.
• Carefully slide in a few puris at a time and fry them until they turn golden brown and puffed up.
• Remove the puris from the oil and let them cool on a paper towel-lined plate.

1. Prepare the pani:

• In a blender or food processor, combine mint leaves, coriander leaves, green chilies, grated ginger, tamarind paste, chaat masala, roasted cumin powder, black salt, salt, and lemon juice.
• Add water gradually and blend until you get a smooth and flavorful mixture.
• Strain the mixture through a fine sieve to remove any coarse particles.
• Add more water if needed to adjust the consistency. The pani should be tangy and spicy.

1. Prepare the filling:

• In a bowl, mix boiled and mashed potatoes, boiled chickpeas, finely chopped onion, chopped coriander leaves, chaat masala, and salt. Mix well to combine all the ingredients.

1. Assemble the pani puris:

• Make a small hole in the top of each puri by gently tapping it with your finger or using a puri pressing tool.
• Fill each puri with a teaspoonful of the potato-chickpea filling.
• Arrange the filled puris on a serving plate.

1. Serve:

• Serve the pani puris with the prepared pani (spicy water) in a separate bowl.
• Also, serve sweet chutney and green chutney in separate bowls.
• To eat, take one filled

The post Pani Puri Recipe appeared first on Recipe Ideas 101.

Ingredients:

For the dough:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• Water, as needed

For the filling:

• 1 lb (450g) ground chicken
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (optional, adjust to taste)
• Salt to taste
• Fresh cilantro leaves, chopped (optional)

For serving (optional):

• Tomato chutney or dipping sauce
• Sliced fresh chili peppers

Instructions:

1. Prepare the dough:

• In a mixing bowl, combine all-purpose flour and salt. Gradually add water and knead to form a smooth and elastic dough.
• Cover the dough with a damp cloth and let it rest for about 30 minutes.

1. Prepare the filling:

• In a mixing bowl, combine ground chicken, finely chopped onion, minced garlic, grated ginger, soy sauce, sesame oil, ground cumin, ground coriander, turmeric powder, chili powder (if using), salt, and fresh cilantro leaves (if desired). Mix well until all the ingredients are evenly combined.

1. Shape the momos:

• Take a small portion of the dough and roll it into a thin circle (about 3-4 inches in diameter) on a lightly floured surface.
• Place a spoonful of the chicken filling in the center of the circle.
• Fold the circle in half, sealing the edges by pressing them together. Then, pleat the sealed edge to create a crescent or half-moon shape. Repeat with the remaining dough and filling.

1. Steam the momos:

• Line a steamer basket or tray with parchment paper or lightly greased cabbage leaves to prevent sticking.
• Arrange the shaped momos in the steamer, making sure to leave some space between them.
• Steam the momos over high heat for about 12-15 minutes, or until the chicken is cooked and the momos are tender and translucent.

1. Serve:

• Once cooked, remove the momos from the steamer and let them cool for a few minutes.
• Serve the chicken momos hot with tomato chutney or your favorite dipping sauce. Optionally, garnish with sliced fresh chili peppers for an extra kick.

Enjoy your homemade chicken momos as a delicious appetizer or snack!

The post Chicken momo Recipe appeared first on Recipe Ideas 101.

Here’s a recipe to make vegetable samosas at home:

Ingredients:

For the filling:

• 2 medium potatoes, boiled, peeled, and mashed
• 1 cup mixed vegetables (such as peas, carrots, corn), finely chopped
• 1 small onion, finely chopped
• 2 green chilies, finely chopped (adjust according to spice preference)
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1 tablespoon lemon juice
• 2 tablespoons oil
• Salt to taste
• Fresh coriander leaves, chopped (optional)

For the pastry shell:

• 2 cups all-purpose flour
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• Water, as needed

For frying:

• Oil for deep frying

Instructions:

1. Prepare the filling:

• Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
• Add chopped onion, ginger, and garlic. Sauté until the onions turn golden brown.
• Add green chilies, turmeric powder, coriander powder, and garam masala powder. Mix well.
• Add mixed vegetables and cook for a few minutes until they become tender.
• Add mashed potatoes, salt, and lemon juice. Mix everything together and cook for a couple of minutes.
• Remove from heat and let the filling cool. Add chopped coriander leaves if desired.

1. Prepare the pastry shell:

• In a mixing bowl, combine all-purpose flour, salt, and oil. Mix well until the mixture resembles breadcrumbs.
• Gradually add water, a little at a time, and knead the dough until it becomes smooth and pliable.
• Cover the dough with a damp cloth and let it rest for about 20-30 minutes.

1. Assemble the samosas:

• Divide the dough into small balls and roll each ball into a thin oval or circular shape.
• Cut the rolled dough in half. Take one half and fold it into a cone shape, overlapping the straight edges and sealing the edges with water.
• Fill the cone with the vegetable filling, making sure not to overstuff it.
• Moisten the edges of the cone with water and press to seal the samosa. Repeat the process with the remaining dough and filling.

1. Fry the samosas:

• Heat oil in a deep frying pan or pot over medium heat.
• Once the oil is hot, carefully slide in a few samosas at a time. Fry them until they turn golden brown and crispy. Flip them occasionally to ensure even frying.
• Remove the fried samosas using a slotted spoon and place them on a paper towel-lined plate to remove excess oil.

1. Serve:

• Vegetable samosas are traditionally served hot with tamarind chutney or mint chutney. They can also be enjoyed on their own or with a cup of tea as a snack.

Enjoy your homemade vegetable samosas with their crispy exterior and flavourful vegetable filling!

The post Vegetable Samosa Recipe appeared first on Recipe Ideas 101.