turkish cuisine

Turkish is largely the heritage of ottoman cuisine.which can be described as a fusion and refinement of central Asian,middle eastern and Balkan cuisines.turkish cuisine has in turn influenced those and other neighbouring cuisines,in including those of western europe the ottomans fused various culinary tradditions of their realm with influences from middle eastern cuisines along with traditional turkish elements from central asia.creating a vast array of specialities-many with strong associations.

turkish cuisine varies across the country.the cooking of istanbul,bursa,izmir and rest of aegean region inherits many elements of ottoman court cuisine,with a lighter use of spices,a preference for rice over bulgur and a wider use of sea foods.
the cuisine of the black sea region uses fish extensively,especially the black sea anchovy has been influeced by balkan and slavic cuisine,and includes maize dishes the cuisine of the southest urfa,gaziantep and adana.it's  famous for it's kabab.mazes and dough-based desserts such as baklawa,kadayif and kunefe.

especially in the western parts of turkey.where olive trees grow abudantly olive oil is the major type of oil used for cooking the cuisines of the aegean,marmara and  mediterranean regions are rich in vegetables herbs and fish central anatolia has many famous specialties,such as kashkak,menti and gozleme.

a speciality's name sometimes includeds that of a city or region ,either in of a city or region either in or outside of turkey,and may refer to the specific techinique or ingredients  used in that area.for example the difference beetween urfa kebab and adana kebab is the thickness of the skewer and the ammount of pepper that kebab that contains,urfa kebab is less spicy and thicker than adana kebab.
                     ingredients in turkish food
                                   vegetables
                     bean,bell pepper,eggplant,leek,lentil,spinach,tomato
                                              herbs and spicy
almond,black pepper,chestnut,cinamon,cumin,garlic,hazelnut,mint,nut onion,oregano,paprika,parsley,pistachio,red pepper,thyme,urfa pepper and walnut.
                                                  breads
       bazlama,gozleme,katmer,lavas,nokul,pide,pogaca,simit,tandir bread yufka.
                                                 cheeses
turkish cheese,beyaz cheese,braided cheese,circassian cheese,comlek cheese,dolaz cheese and helm cheese.
                                                  soups
                                  ezogelin,iskembe,mercimek,tarhana
                                          appetizers and salad

baba ganus ,cacik,cig kofte,coban salad,dolma,humus,icil kofte,imam bayildi,kisir,kokorec,lakerda pastirma,pilaki,piyaz,sarma sucuk,taramasalata,tarator,saksuka and yogurt

                                                dishes

borek,bulgur,cig borek,cilbir.eriste,izmirkofte,karniyarik,keskek lapa,lahmacun,manti menemen,musakka,perdeli pilav,pilav,sogan dolma,yahni

fish and tharu fish recepe

                 
a fish is any member of paraphyletic group of organisms that consist off all gill-bearing aquatic craniate animals that lack limbs with digits.
included in this definition are the living hagfish,lampreys and cartilaginous and bony fish.as well as various extinct related groups. most fish are  ectothermic allowing their body temperatures vary as ambient temperatures change,though some of the large active swimmers like white shark and tuna can hold a higher core temperature.fish are abundant in most bodies of water.
they can found in nearly all aquatic environments,from high mountain streams to the abyssal and even hadal depths of the deepest oceans at 32000 species,fish exhibit greater species   diversity than any other group of vertebrates.
fish are important resource for humans worldwide,especially as food.commercial and subsistance fishers hunt fish in wild fisheries or in cages in the ocean.they are also caught by recreational fishers kept as pet raised by fishkeepers and exhibeted in public aquaria.fish have had a role in culture though the ages,serving as deities.religious symbols and as the subjects of art books and movies.
becouse the term fish is defined negatively and excludes the tetrapods whitch descend from within the same ancestry.it is paraphylitic and is not considered a proper grouping in systematic biology.the traditional term pisces is considered a typological,but not a phylogentic classification.
the earliest organisms that can be classified as fish were soft-bodied chordates that fish appeared durring the cabrian period although they lacked a true spine.they possessed notochords whitch allowed them to be more agile than their invertebrate.counterparts fish would countinue to evolve through the palezoic era,diversifying into a wide variety of forms.many fish of palezoic,devloped external armor that protected them from predators the fish with taws appeared in the silurian period,after which many become formidable marine  predators rather than just the prey of arthropods.
                         tharu people and  fish food          
arround the world humans used to eat fish from the ancient time,cooking method are different everywhere in the world.
in the tharu community,tharu people used to fishing in the ponds,rivers,paddy field and in the sources of water.fish curry is very famous beetween tharu people.sidra is another very famous food,prepared by fish.
in india,bangaladesh,srilanka and nepal fish curry is very famous beetween people,cooking method are almost same in this zone.in china and other country people they loved to prepare soup from the fish as well.
tharu people have strong history to have it,tharu men and women at the period of rainy season,they used to go fishing in the rivers.from the ancient time.
a speasial food called sidhra is prepared by using fish in tharu community.like crab and water snails fish is also very famous food in tharu community.
 after fishing from the river,they dry the fish in the sun light and kept it in the home for few mounth.called seda mach in local language.
              how to prepare seda mach
go to market buy some fresh fish and bring it to your home.after you bring it to your home
wash fishes in the water and remove all the skins and cut it into small pieces.
in the next process keep all parts of fish on a large plate or you can use any large pot which you have in your home to dry it.dry the fish on the sun light,3 to 4 days countinue,
after dying process would be compleate you can cook it as curry.differnt taste you can get from it.
seda mach is well known as sukuti in nepali language.

tharu people and tharu food

the tharu people in Nepal are an ethnic group indigenous to the terai,the southern foot feels of the Himalayas in Nepal.the tharu's are recognised  as an official nationality by the government of Nepal

the majority of tharu live in Nepal where they constitute 13.5% of the total population or 3.6 million of Nepal's estimated 29.4 million population as of Nepal's estimated 29.4 million population as of July 2010 there are several endogenous sub groups of tharu.

• rana tharu in the kailali and kanchanpur districts of the far western Nepal terai,also in India in nainital,uttarakhand and kheri terai,uttar pradesh rana tharu claim rajput origin.
• kathoriya tharu  mostly in kailali distric
• sonha tharu in surkhet district
• paschuhah tharu in rupamdehi,nawalparasi
• rautar tharu in rupandehi and kapilbastu district
• purbaha tharu in rupandehi and kapibastu district.
• chitwaniya tharu or aarkutwa tharu in central terai,sindhuli,chitwan and nawalparasi district.
• kochila tharu ineastern terai bara,parsa,rautahat,sarlahi,mahottari,saptari,sunsari,udaypur and in a small grups in jhapa  and morang
• danuwar tharu in eastern terai udaypur,saptari and morang distric.
• lampuchhawa tharu in morang and jhapa distric a small groups of lampuchhawa tharu lives in eastern sunsari.

                                  tharu cuisine

tharu food is primarily a fusion of ingenious tharu cooking with indian,ancient relationship shared culture and cooking method with each others.in the south Asian country almost they have same cooking method and ingredients.it represents south Asia with Indian recepe over the world.here I've tyred to present a glimpse of tharu food and it's importness in  tharu people's daily life style.hot and spicy is another meaning of tharu food.tharu  women's they used to prepare food for her family but it was in  past,not important in present.base of tharu food is rice.using by rice so many dishes have been made by tharu people.different kind of vegetables,fishes,water snails are primary food of this community.occasion of different festival and married,various of food are serving and cooking by tharu people.lentils using for soup in this community from long time.cooking eating and serving method has effected with Hindu culture.

 sidra,roti,bhuja, water snails,various lentils,and different vegetable are main dishes in this communty.non vegetable dishes are quiet famous in group of tharu people.most people in this community are farmer.they product everything in their farm for food.sometimes they hunted in jungle for meat product.

dairy product are not very famous in this society.they are not having it always in their life style.
             some delicious food from tharu people
ghonghi(water snails) is very famous beet ween tharu people.it is found in the ponds,rivers,paddy fields and ditches.tharu and other indigenous people is used to eat.it is so easy to prepare and very delicious to eat.
people in this community they catch it alive from the water sources,and before they cook it.they leave all collected water snails for one night before cook it.

crab is another very famous and delicious food is in tharu community,they catch it especially in paddy field.
crab's chutney is very delicious and famous in the this community,they cook it as curry,as fried and as chutney.
especially in rainy season crab can find everywhere in paddy field.at that time tharu people catch it and prepare it in their kitchen.

meat and chicken are also very well known in this community,like other mangol indigenous people tharu people loves to have alcohol,they brew it in their home, especially in morang and chitwan district.daru(alcohol) prepared by tharu women in home.

lentils are cooking as soup in tharu people's kitchen,they farm it in their field after season of paddy.in all tharu people's kitchen for dinner and launch.they prepare rice,lentils and vegetables for complete the meal.

                             food in festival
1st day of bikram sambat(nepali new year) is time for joorsital festival in eastern tharu people. in 4 district of eastern terai(morang,sunsari,siraha and saptari) they celebrate this festival in hole mounth of baisakh.at this day in tharu people's home they cook taruwa(fried) foods in home for their family and guests.kachari,bari,dhogro are prepared by tharu women in home.

akharhi pawain is another festival is in this community.rice pudding  is the main food for this day.after worshiping  of tharu god in devata ghar.people can have rice pudding with other food.

chauthichan is another greatest festival in tharu community,this day tharu womens keep fasting for the moon god,they worshiping moon god to have peace and helth in family.
coconut,rice pudding,haluwa and different mithai's are main food for this day.meat and meat products are not allowed to have at this day.in the tharu people's home.

jitiya is very important festival in tharu community,by worshiping of god jitmahan.food is not important may they can have veg non-veg food at this day,but important is tharu womens keep fasting even without having water, for their family.

dasami is celebrating in tharu community after jitiya,it's bigest festival in nepal,everybody knows but in tharu community,it keeps differnt worshiping method of god.
in tharu festival they worshiping god to protect their family from the evil.like other nepali indegenious people tharu people are not having meat durring this festival.it's optional in tharu society.

sukharait (dipawali) is festival of lights,in community it celebrates total 5 days,all days they have different meaning to celebrate.after 3rd day of gobardhan puja tharu people can cook meat in their family.festival gives differnt reason to celebrate it,but foods are in this festival is very important.meat,bagiya,kachari,bari and different kinds of sweets are preparing durring this festival.

indian chicken recepe

                                              butter chicken

many versions of the recipe exist dressed chicken with bone or without bones is marinated overnight is a yogurt and spice usually including garam masala,ginger garlic paste,lemon or lime,pepper,coriender,cumin,turmeric and chilli the chicken is traditionally cooked in a tan door.but can also be grilled,roasted or pan fried.the sauce is made by heating and mixing butter,tomato puree khoa and various spices.often including cumin,cloves,Cinnamon,coriander,pepper,fenugreek and fresh cream.cashew paste can also be added and will make the gravy thicker off all the spices added to the dish it is dried fenugreek leaves that makes the greatest contribution to the characteristic flavour of the dish.once the sauce is prepared,the prepared chicken is chopped and cooked untill the gravy and chicken have blended.the dish may be garnished with white butter,fresh cream,sliced green chilli's and qasuri methi.butter chicken is usually served with Nan roti,paratha,plain rice etc....

ingrediants

1. chicken-500 gm divided into medium piece
2. chilli pwd-1tbsp
3. coriender pwd-1tbsp
4. turmeric pwd-1tbsp
5. butter-2tbsp
6. tomato as puree- 1 cup
7. salt- to taste
8. chat masala- to taste
9. black paper-to taste
10. ginger/garlic paste-2tbsp
11. onion chopped-2 large
12. cream-1 tbsp
13. curd-1/2 cup
14. lemon juice-1 teaspoon

cooking method

• at fist in a bowl add chat masala,lemon juice,salt,ginegr/garlic paste and chicken marinade in it.combine the paste together.
• now cook marinaded chicken into the oven and cook the chicken
• while you cooking chicken into the oven heat a kadai in lower flame,add some oil and cook sliced onion in it.
• after onion changed it's colour into the golden brown add tomato puree,coriender,garam masala,turmeric pwd, cook all ingrediants together.
• after chicken totaly cooked into the oven bring it out from the oven and keep it aside into a bowl.
• add curd in the paste of ingredients
• cook mix ingredients together untill all ingredients melt with each others.
• add water
• after water boiled  add rosted chicken pieces into the kadai and cook till water level come down,
• add butter and garnish it with coriender leaves 
• serve it with roti and you can serve it with plain rice.

indian chicken rec

                                                chicken lolly pop
ingredients

1. chicken wings-4-8pcs
2. so ya sauce-1tbsp
3. ginger/garlic paste-1tbsp
4. red chili pwd-1tbsp
5. egg-1pcs
6. white paper pwd-1/4tbsp
7. corn flour-2tbsp
8. bread crumbs-1 cup
9. oil to fry
10. salt to taste

method

•  take a chicken wings,cut at the centre in the joint with a sharp knife.make that wings in lolly pop shape.you can buy it into the market fresh and prepared.
• in the  next process prepare marinade with so ya sauce and ginger garlic paste and marinade the wings with it.and keep all wings aside in the refrigerator.
• in a small bowl beat an egg  and add salt,chilli powder,white peper powder and corn flour,mix it very well to form a fine batter.
• heat litle oil in a fry pan,keep the bread crumb ready,now deep the lolly pop in the batter,mix well so that the batter is well coated over the chicken loly pop,then roll them  in bread crumbs,keep all the chicken well coated.
• now drop gently in hot oil one or two at a time,keep the flame in low medium flame and fry them to deep brown and crisp.....

chicken recepe

                                     green chicken
ingredients

1. boneless chicken-200 gm
2. coriander leaves- 60-70 gm
3. Green chili-2-3 pics
4. chat masala-to taste
5. lemon juice-2tbsp
6. salt- to taste
7. mustard oil- 1 spoon

cooking method

at fist in a small vessel boil 1 Lt water after water will start to boil add boneless chicken into the water .the chicken should be divided into small pieces. after chicken will cook keep it aside into a plate.

in mixture add coriander leaves,chat masala,salt,lemon juice,mustard oil and Little beat testing powder to taste.and mix all ingredients together.make sure that all ingredients are melted together with each others.

in the next process in a small cup put boneless chicken and paste mix it together

after you complete it serve it into a  small plate......

some indian famous recepe's

                                        Kadai chicken

1. chicken-750 gm cut into medium pieces
   
2. onions-3 medium
3. ginger garlic paste-3 tbsp
4. tomato- 3 medium
5. oil- as needed
6. cumin seeds-2 small spoon
7. black peppercorns-10-12 pcs
8. dried red chilli's-5pcs
9. green chilli's-2pcs

preparation

• heat oil in a non stick kadai
• add all slices onions
• heat another pan add coriander seed,black peppercorns and dry roast for 2 minute 
• add all dry chili's and roast till fragrant.
• chop tomato's and puree in blender
• when onions are lightly browned add ginger/garlic paste and some water and saute all the ingredients.
• add chopped green chilli's saute it for 30 sec.
• add all powdered spice's and stir 
• add chicken pieces and mix well
• at last add salt,cashew nut paste and half cup water and mix well cover  and cook
• when water comes to boil reduce the heat and cook it for next 15 minute.after 15 minute check the chicken.if it's done.turn off the heat and garnish it with dice tomato and capsicum

some most famous indian recepe's

                             
                            chicken korma

ingredients

400gm chicken Brest chopped into big pieces

1tbsp ground almonds

1tbsp lemon juice

1/2 tbsp black paper

1tbsp garlic paste

2-3tbsp butter

1 medium size onion chopped

1/4 tsp turmeric powder

150 ml curd

2-3 pieces green chili

4 pods cardamon

3 cloves

2 medium size Cinnamon stick

1 bay leaf

1/2 tbsp garam masala

1tbsp chopped green coriander

1/2 tsp roasted chopped almonds

salt to taste

preparing method

• marinade the chicken with lemon juice,black paper,garlic paste and salt.mix all ingredients thoroughly to the pieces.and keep it aside for 1 hour.
• in a heavy buttom fry pan heat the butter when it becomes medium heat fry the chopped onion with turmeric powder 
• fry it till onion become light golden brown and take them out and keep it aside.leave the butter for further use.
• in a mixture mix the fried onion,curd,almonds,green chill  and pour it all into the marinade chicken.
• now reheat the oil in the medium flame and add the cardamom,cloves,Cinnamon and bay leaf.stir them for 30 seconds.and then add the marinaded chicken pieces along with leftover paste.
• let the chicken cook on the lower flame.while stirring occasionally till it boils.then cover the pan with a lid and let it simmer till the chicken is cooked properly.
• add some garam masala
• add coriander leafs
• and before you serve it to people garnish it with roasted almond and cream

            

soup

                                      vegetable mushroom soup

ingredients

1. carrots chopped                 1tbsp
2. french beans chopped        1tbsp
3. cauli chopped                    1tbsp
4. broccoli chopped              1tbsp
5. green peas                        1 tbsp
6. butter                               1tbsp
7. garlic chopped                  1/2 tbsp
8. flour                               1tbsp
9. salt,paper,testing pwd        to taste
10. cube                              1.pinch
11. stock water                    1 bowl
12. mushroom chopped         2tbsp

preparing method

• boil carrots,cauliflower,broccoli in a vessel insure that all mix vegetable are  cooked.
• in next process fry chopped garlic in a fry pan with butter
• add flour in the fry pan and fry it until the flour become brown.after flour change it's colour add stock water.
• add all ingredients
• after all ingredients added boil it next 2 to 3 minute 
• serve it hot before you serve it garnish it with spring onion..

                             

                                       capsicum soup

ingredients                                                                 

1. capsicum                             1/2 pieces           
2. tomato                                1 piece               
3. dry onion                            1 piece               
4. garlic                                    1/2 tsp             
5. butter                                  1/2tsp                
6. salt,paper and testing pwd     tp taste             
7. cube                                   1 pinch              
8. stock                                 1 bowl
9. so ya sauce                          1/2tsp                  

 cooking method

• cut all salad into dice cut.
• in a fry pan heat the butter
• fry garlic and onion chopped until onion chopped become red.
• add stock water
• boil the soup for the next few minute.
• add all ingredients and salad into the soup.
• boil it again for next few minute.
• ready to serve.

king of chefs

                                               Auguste escoffier
when we talk about the popular chefs of this world Auguste escoffier's name comes at top.his name is symbol for every chef.born in villeneuve,France as son of a blacksmith.Mr.Auguste become one of the leading cooks in the traditions of grand European cuisine.his sumptuous menus are capable to create thousands of recipes.he set up the standard of the "haute cuisine"durring his long career as a chef Mr.Auguste dazzled in the European society.
Auguste escoffier started his career as a cook in his uncle's restaurant,when he was only 13 years old.realizing his talent,hotel bellevue offered his job as 'commis de cuisine'.his six years training promoted him to 'commis rotisseur'.in the famous restaurant du petit moulin rough of Paris.
during the Franco-Prussian war he served in the army for 7 years.after the war he expressed his talent in different restaurants in Paris and finally opened his own restaurant 'LE faisan doree',in Cannes.it was here in this restaurant that he made most important acquaintance of his life,ceaser Ritz,the talented Swiss hotel manager.
the friendship of escoffier and Ritz become a very fruitful team.Mr.escoffier was offered the job of 'chef de cuisine'at grand hotel monte carlo.their team gave a new image of quality and success to their entrepreneur.their emphasis was on modernisation and simplification.their formula worked so well and their business flourished so much that they become inseparable friends.it was at the savoy hotel in London that escofier created the world famous 'peaches melba'in honour of the well known Australian opera singer Nelly Melba.
in 1898 the success full time of Ritz and escaffier opened the Ritz hotel in Paris as the most modern and luxurious hotel of the time.in the same way they opened carton hotel  in London.

        Mr.Auguste always enjoyed his simple life with a black smoke coloured jacket.his active life started with early breakfast in his office.his friends and biographers praised his simplicity but he was very clear about discipline.no one was allowed to  smoke during the duty.he never compromised with quality and standard of cooking.he gave spacial importance to the communication system within the organisation and always maintained personal relation with famous clientele.his large banquets remained the same as fine as a la ca rte kitchen.he was respected by his colleagues  and subordinates.he has pointed out that 'our task is the complainers of the art of cooking'

in 1901 ceaser Ritz has a nervous breakdown and could no longer function as member of the famous partnership.so,escoffier continued the management for next 18 years and retired in 1919 at the age of 73.

he travelled round the world playing an active role to advice many hotels and become gastronomic envoy.finally he died in 1935 at the age of 89.

types of coffee

                                                   coffee

coffee is produced from the beans of coffee tree.major coffee producing countries are Brazil,Columbia,ivory cost,Indonesia.the coffee tree or bush produces fruits called cherry that contains seeds.the out most layer is removed and the seeds or beans are cleaned,graded and packed into sacks.when required,the beans are blended and roasted to bring out the flavour and aroma.it is produced in different forms such as un-roasted,roasted,ground and essence.freshly grounded coffee powder gived a very pleasant aroma.

                                                types of coffee

 in the different part of world,coffee has different taste and different method of making.here I've attached some types of coffee and it's making method.which are famous in the world

                                               

                                                   percolator coffee

this method is used more homes than commercially,in this method,certain quantity of coffee is placed in the percolator,which is then filled with water.the water upon reaching boiling point rises up through a tube and fills the ground coffee,extracting the full flavour,colour and strength.

                                                    cona coffee

to prepare coffee in this method a spacial type pot known as percolator is used.this method is mostly used  for business.in  this method coffee  is placed at the pot then filled water.

                                                   Turkish coffee

this coffee is made from dark roasted mocha beans ground to fine water.the coffee is made in spacial copper pots placed on top of a stove or lamp.Turkish or Greek coffee can be drunk without sugar but it is usual to add one heaped teaspoon of sugar  for each spoon of coffee.

                                                    espresso coffee

this method of coffee making originated in Italy.in this method the steam passes though the finely grounded coffee and infusing under pressure.each cup is made freshly for the costumer.finely grounded dark roasted coffee will gives a slightly bitter and strong flavour.if it is served black in a small glass it is known as'expresso'and if it served with heated milk for each cup it is known as 'cappuccino'

                                              

WAI WAI

                                             WAI WAI
wai wai is the nepali instant noodles brand.here we learn how you can cook it in different flavour.when you buy a packet of wai wai.you can find 3 ingredients inside the packet(chilli,onion oil and mix ingrediants).keep it aside before you prepare to cook wai wai.or when you open the packet

                                                          wai wai chat

                                        what i need to make wai wai chat?

ingredients

• 2 packet wai wai noodles in any flavour
• onion 1 piece cut into small pieces 
• tomato 1 piece cut into small piece
• chat masala to taste you can add it as you like
• fresh lemon juices 2 small spoon
• coriender leaves for garnish it

     preparing method

1. at fist cut tomato and onion into small pieces cut it in cubes
2. in the next step 1 lemon cut into slice and smash it and make some  lemon juice and keep that juice into a small bowl.
3. open 2 packet wai wai and put it into a large bowl.
4. open all ingredients's packet and put it inside the large bowl.
5. put lemon juice,chat masala,onion and tomato into the large bowl and mix it again

after you mix it proprly put all waiwai chat into a plate and garnish it with coriender leaves.serve it as snack,easy to make..try it today                                                 

                                                            waiwai  curry

here in the next recepe i'll show how to cook wai wai as curry in simle method

before you cook wai wai curry prepare this things for it.

• 1 packet of waiwai in any flavour
• 1 small pieces onion
• oil
• litle salt to add
• 1 small pieces of tomato
• 1 can beans

preparing method

1. at fist heat a fry pan in  medium heat
2. in next add some oil in fry pan and heat the oil.
3. fry onion and tomato 
4. open the beans can  and add a small numbers from it.
5. open the packet of waiwai noodles and from the packet remove the seasonings and keep it aside.
6. add noodles.
7. add all seasonings.
8. boil it next 2-3 minute
9. before you remove it from the fry pan chek the salt if salt is insuficient then add some
10. put in a soup bowl
11. and searve it hot.

                                                         

THARU FOOD'S RECIPE.COM: HERBS

THARU FOOD'S RECIPE.COM: HERBS: herbs are non -woody plants used for for flavouring or for medical purpose.the herbs have no speasial food value but they contain speasial ...

HERBS

herbs are non -woody plants used for for flavouring or for medical purpose.the herbs have no speasial food value but they contain speasial nutritive value as they gastric juices aiding digestion.they are flawers,leaves and steams of aromatic plants are used to enhance taste and flavour of foods.here are some examples;
             
                                                            basil

coriender leaves

chive

dill

curry leaves

fish reciepe and about fish

                                                   fish
fish is an aquatic animal with vertebrate and fins for swimming and gills for breathing.the fish items are generally coloured or tinned due to colour.cooking fish requires a lots of care.

fish cleaning

-clean the fish with cold running water.

-de-scaling use the blunt side of a knife or other course tools.

-scrapping it is done from tail.

-wash in cold water thoroughly.

-cut of fins,remove head and entrails.cutting is done from vent end to the head on the belly side.

 

                                            HOLE FISH FRIED(fried)

ingredients

1. 1 piece hole fish
2. turmeric powder 1 spoon
3. salt to taste
4. ginger garlic paste 2 spoon
5. red chili 2-3 pieces
6. cucumber- sliced 3-4 pieces
7. carrots sliced 2-3 pieces
8. onion sliced 2-3 pieces
9. coriander leaves for garnish
10. sugar to taste
11. so ya souse 1 spoon
12. oil to fry fishdeeply

                                                       preparation

at fist clean a hole fish efficiently in sink with head and tail.keep it aside in a plate

• prepare all salad's for dressing cucumber,carrots and onion cut sliced and keep it aside in a plate
• marinade fish with turmeric powder,testing powder and add salt to taste.and keep it in marinaded water for 1 hour.
• fry the hole fish deeply in hot oil ensure that fish has cooked properly before you remove it from oil.
• in a fry pan heat some oil and fry ginger garlic paste with soya souse.
• remove fish from the fryer.and put it into a service plate
• mix of soya souse and ginger garlic paste put in fish from top to down
• garnish it with all salad and serve it hot

  

some starter's reciepe

                                        mushroom corn  soup
ingredients

• mushrooms sliced - 4-5 pieces
• baby corn              - 2-3 tbsp
• carrots                   -1 tbsp
• beans                     -1 tbsp
• tomatoes               - 50 gm
• butter                    -1 tbsp
• garlic finely chopped-1/2 tsp
• salt,paper and testing pwd-to taste
• cheese grated           -2tbsp
• stock water             - 1 bowl

method

1. boil carrots,french beans,cauliflower and grind tomatoes in a small amount of water.
2. melt some butter in a fry pan together with chopped garlic
3. without letting the garlic turn brown add stock water,mushroom,baby corn,beans,cauliflower and grinded tomatoes in it.
4. add salt, paper,testing powder  and allow it to boil for about 2-3 minutes.
5. put the soup into the bowl
6. and garnish it with sprinkle cheese
7. ready to serve

                                                 sweet corn soup

ingredients

• sweet corn-1/2 cup
• butter-1tsp
• salt,paper,testing pwd-to taste
• milk-1/2 cup
• corn flour-1tsp
• garlic chopped-1/2tsp
• cube-1,pinch
• carrots,coriander leaves chopped-2-3 tsp
• stock water-1 bowl

cooking method

1. heat the fry pan
2. put some butter into fry pan and melt it and add some garlic chopped fry it together
3. without letting the garlic turn into brown add stock water
4. after boiling the stock water add sweet corn,milk,carrot,coriander leaves,salt,paper and testing powder
5. in another cup mix corn flour with cold water add it into the soup.
6. now after 3 minute transfer the soup into the soup bowl serve it as appetiser

                                                apple cheese soup

ingredients

• apple-1/2 pieces
• nutmeg powder-1pinch
• cinnamon powder-1pinch
• cheese diced-6-7 pieces
• milk-1 cup
• cream- 1tsp
• butter-1tsp
• salt,paper-to taste
• hot water-1 cup

   cooking method

1. peel apple and cut it into slices
2. in a pan heat Little butter and put apple slices and fry it lightly
3. pour milk and hot water
4. add Cinnamon pwd,cream,salt,pepper.
5. boil it next 2-3 minute
6. pour the soup into the soup bowl and garnish it with diced cheese and nutmeg powder

most famous nepali fast food's recipe

in the all part of Nepal fast food are most famous and very easy to prepare.on the street,choak, in the small market everywhere in Nepal.you can find it.here i have mentioned about some famous fast food's recipe from Nepal....
                              
                                     chow min
noodles,cabbage and carrots combined with seasonings.it's chow min Chinese and Nepali ingredients has combined for better taste.
  HOW TO PREPARE IT?
                                                    INGREDIENT'S

• noodles(thuppa)-1 pkt
• ajinamotto-to taste
• oil-1/2 cup
• cabbage-100gm
• capsicum-1 small
• carrots-1 small
• onion-1 small
• salt-to taste
• chill sauce-20 gm
• soya sauce-20-30 gm
• ketchup- to taste
• coriander leaf- a pinch to garnish

                                                  preparing method

1. at fist prepare all the equipment which you need to cook 
2. cut all the vegetable's in Julian shape
3. boil the noodles into the fry pan,cook it carefully,after noodles will cook drain all the hot water from the fry pan and wash the noodles with cold water and keep it aside in a plate.don't forget to add some oil in the noodles because it could join with each others
4. now be ready  to cook chow min
5. heat the fry pan and add some oil
6. add all the vegetables and cook it next 2-3 minute 
7. add all noodles and fry it for another 5 minute
8. add salt,ajinamotto,white paper,soya sause,chilli sause and combine well
9. fry the ingrdiants for next 5 minute
10. transfer chowmin into a plate ans garnic it with coriender leaf
11. searve it hot with ketchup

                                pani puri recipe for 10 person   

                                            puri puchaka for pani puri

   ingrediants                                              

1. 1/4 cup maida all purpose flour
2. 2 tbsp urad dal flour
3. 1.5 cup suji/semolina
4. 1 tbs oil or ghee
5. salt to taste
6. water fpr kneading
7. oil for deep frying

                                      method

• combine all the mentioned ingrediants
• add water slowly and make a dough
• leave aside covered with damp cloth for 30 minute
• knead the dough again pinch off some dough and make very small balls.roll out small thin rotis using the rim of conteiner to cut out the round shape
• heat enough oil for deep frying in a heavy bottomed vassel.it should not be piping hot.and once its hot,slice few rotis into the hot oil and using the back of ladle press in the center and alongthe edges and you will find it with puff
• flip over and fry the other side till light golden brown and keep it all puri's inside  a plastic bag.

-boil 2 pieces potatoes peel and mash.combined mash potato with litle salt and red chilli powder and keep aside untill use

    

                                              pani

ingreadiant's

-6-7 cups water

-1/2 cup packed pudina leaves

-1 green chili

-small piece ginger

-1tbsp amchur powder

-1/2 tbsp masala powder

-1/4 tbsp cumin powder

-pinch of black salt

-freash coriender leaves for garnic

-salt to taste

                              method

• make  a paste of mint leaves,green chili and ginger and keep aside
• take a vessel add some cold water in it.followed by the green mint paste and combine well
• add cumine powder,chat masala powder,amchur powder,black salt to taste.garnish with corender leaves 
• chill in the refregeretor till use   

                                        assembling

take  a small puri in your palm and lightly press the top to make a hole in the puri stuff with a tsp pf spiced massed potato,1/2 tsp of chopped onion 1 tsp of sweet chutney pour 2 tbs of prepared chilled mint pani and stuff the  hole puchaka into your mouth.. feel the taste.

                                  chicken mo;mo

ingrediants

-all purpose flour 3- 4 cups                                           -finely chopped cabbage 1 cup

-water as needed                                                           -fianely choped chicken kima 1 cup

                                                                                                                  -finely chopeed onion 1/2 cup

                                   -oil                                                                               -ginger garlic paste    4 tbsp

                                                                                                                     -mo mo masala    1/2 packet

                                                                                                                           -soya sause 2tbsp

                                                                                                                        -salt as needed

                                                                                                                                                                              -testing powder 3 tbsp

                                                                                      -   oil as needed

   cooking method

• mix flour salt and oil in a bowl and add water to make smooth pliable dough keep aside covered
• in a boul mix all ingrediants(chicken kima,onion kima,ginger garlic paste etc....)
• roll the dough and cut into small discs.roll it again 
• in discs put small amount of kima and make mo mo follow the picture

                                                           step 1 and 2                                              

                                                              step 3 and 4

• cook momo into the steamer for 5 minute and seave it hot with tomato soup

                   

sauce

                               brown souse
ingrediants

1. garlic chopped-1.tbsp
2. oil-60ml
3. flour-3tbsp
4. stock water-1bwl
5. mushroom chopped-1tbsp
6. salary,parselly-1/2tbsp
7. soya sause-1.tbsp
8. waster sause-1/2 tbs
9. cube- 1pinch

                          method

• heat oil in fry pan and fry garlic
• add flour after garlic turn into brown
• add stock water before the flour turn into brown colour
• add salt,white paper,cube,testing powder,soya sause and mustard sause
• boil it next 2-3 minute
• add salary, parsely
• add mushroom
• cook another few nminute
• after few minute it will be ready to serve
• you can tempure it into the room tempereture next 24 hour
• keep inside the freeze 

                                       WHITE SAUSE

INGREDIANTS

1. flour-3tbsp
2. oil or butter-60 ml
3. garlic chopped-few pieces
4. stock water-2 cup
5. milk-1 cup
6. salt,paper-to taste
7. cream-half cup
8. clove,cardamom-4-6 pieces
9. bay leaf-1-2 pieces
10. cube-1.pinch

                                    METHOD

• fry garlic in fry pan with butter
• add flour 
• add stock water and milk before the flour turn into brown colour
• add all ingrediants
• boil it next 5-6 minute
• after 6 minute transfer all ingrediants into another fry pan
• add cream
• cook another 4-6 minute 
• ready to serve

                         TOMATO SAUSE FOR PIZZA

ingrediants

1. tomatoes-500gm
2. oil-half cup
3. oregano-1/2 tbsp
4. rosemarry-1/2 tbsp
5. ginger/garlic choped-1tbsp
6. tomato ketchup-1 cup
7. sugar- 1cup
8. salt, paper-to taste
9. dry onion- chopped 1tbsp

                                method

• boil all tomatoes
• remove the skin
• and grind it in mixture
• heat fry pan
• add oil 
• fry garlic,ginger and onion untill colour become light brown
• add all grnded tomatoes
• add oregano,rosemarry and ketchup
• add sugar,salt, peper and cook it next 4-5 minute
• cook it untill it turned into paste

         

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