recipe/pic source: Suraj Tamang
Thanks to Nepali Khana Khazana
Khashi ko Pachowni
Ingredients:
1 KG Andra Bhudi-Khasi
1/2 KG Bose Andra-Khasi
4 Green Chilly
2 tomatoes (chopped)
1 Tablespoon Garlic Paste
1 Tablespoon Ginger Paste
1 Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder
2 Teaspoon Red Chili Powder
1 Teaspoon Cumin Powder
1 Teaspoon Black Paper Powder
1 Teaspoon Garam Masala Powder
Salt to taste.
Coriander leaves (finely chopped)
Mint leaves (Garnishing)
Whole Spices:
2 Black Cardamoms
4 small green Cardamoms
5 cloves
A Stick Of Cinnamon
A Bay Leaf
About 100 -150 Ml Mustard Oil.
Cleaning Process:
Put both Andra Bhudi and Bose Andra in a big container and boil it for sometime. Once boiled lightly, remove all stain, hairs and clean thoroughly. Please spend some time to clean whole thing thoroughly. Once both Andra Bhudi and Bose Andra cleaned properly cut it into small pieces and keep is aside.
Preparation Process:
Smoke the mustard oil, add the finely chopped onion and green chilly. Steer it for some time, once onion becomes little brown add Turmeric powder,Coriander Powder,Cumin Powder, Ginger & Garlic paste and tomatoes. Add a bit salt and steer it well. You can also add little bit of water on same to prevent spices from getting burned. Now cover the lid & cook it for 5 minutes. You can observed if oil is separating out from spices, which mean spices are cooked properly. Now add garam masala, whole spices & cook the spices for 2 minutes. Now you can add the Andra Bhudi and Bose Andra pieces and mix it well with all the spices in medium flame. Add black paper to it and steer it well.
Keep cooking for 10-15 mins in medium flame or you can pressure cook it for 5-10 minutes. Khasi to Pachownie should be all done if next 5 minutes of cooking on low flame.
Switch off the flame and add finely chopped Coriander leaves and Mint Leaved to garnish it.
Ingredients:
1 KG Andra Bhudi-Khasi
1/2 KG Bose Andra-Khasi
4 Green Chilly
2 tomatoes (chopped)
1 Tablespoon Garlic Paste
1 Tablespoon Ginger Paste
1 Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder
2 Teaspoon Red Chili Powder
1 Teaspoon Cumin Powder
1 Teaspoon Black Paper Powder
1 Teaspoon Garam Masala Powder
Salt to taste.
Coriander leaves (finely chopped)
Mint leaves (Garnishing)
Whole Spices:
2 Black Cardamoms
4 small green Cardamoms
5 cloves
A Stick Of Cinnamon
A Bay Leaf
About 100 -150 Ml Mustard Oil.
Cleaning Process:
Put both Andra Bhudi and Bose Andra in a big container and boil it for sometime. Once boiled lightly, remove all stain, hairs and clean thoroughly. Please spend some time to clean whole thing thoroughly. Once both Andra Bhudi and Bose Andra cleaned properly cut it into small pieces and keep is aside.
Preparation Process:
Smoke the mustard oil, add the finely chopped onion and green chilly. Steer it for some time, once onion becomes little brown add Turmeric powder,Coriander Powder,Cumin Powder, Ginger & Garlic paste and tomatoes. Add a bit salt and steer it well. You can also add little bit of water on same to prevent spices from getting burned. Now cover the lid & cook it for 5 minutes. You can observed if oil is separating out from spices, which mean spices are cooked properly. Now add garam masala, whole spices & cook the spices for 2 minutes. Now you can add the Andra Bhudi and Bose Andra pieces and mix it well with all the spices in medium flame. Add black paper to it and steer it well.
Keep cooking for 10-15 mins in medium flame or you can pressure cook it for 5-10 minutes. Khasi to Pachownie should be all done if next 5 minutes of cooking on low flame.
Switch off the flame and add finely chopped Coriander leaves and Mint Leaved to garnish it.