Cooking, they say, is about creating something special for someone else.However, sometimes, despite our best efforts a dish can prove to be an absolute challenge. At moments like these, an expert's opinion certainly wouldn't go wasted.
So whether you are on a kitchen adventure trying to broaden your culinary repertoire or whether you are looking to treat your family and friends, The Week brings to you recipes from the executive chefs themselves.
Clutter free cooking
Kamal Rana
Executive Chef, Hotel Himalaya
Knowledge, Kamal Rana claims is crucial to become a successful chef. "You have to educate yourself with everything that's got to do with the kitchen. Whether it is baking or international cuisines, chopping techniques or the spices, the culinary world is ever evolving and it is important that we constantly stay up to date with it," he insists.
For all those who are passionate about creating sumptuous delicacies in their own kitchen, Rana shares one easy and equally delicious recipe for Dahi Mutton.
Dahi Mutton
Ingredients
Boneless Mutton 1kg
Turmeric Powder 3tbsp
Salt to taste
Onion 2
Ginger 2
Garlic 2
Mustard powder 2tbsp
Green chilly 4 (medium sized)
Oil 200 ml
Garam Masala 2 tbsp
Cumin powder 2 tbsp
Green Coriander a bunch
Chilly powder 1tbsp
Yogurt 1 bowl
Methodology
• After cleaning and cutting the mutton, apply salt, turmeric and chili powder to it.
• Allow the mutton to marinade for 10 minutes.
• Grind onion, ginger and garlic together into a fine paste.
• Add green chili and mustard powder to the beaten yogurt and mix well.
• Spread this mixture on the mutton and let it soak for 20 minutes.
• Heat the oil and fry the chopped onions till they become golden brown.
• Add the soaked mutton along with the yogurt mixture into the pan.
• Cover the pan and allow the mutton to simmer then add the garam masala and cumin powder. Wait till the meat gets cooked.
Serve it with boiled rice.
Krishna Kaji Basnet
Executive Chef, Hotel Yak & Yeti
Basnet is already a popular figure among the food enthusiasts in our Valley. Not only has he run the kitchen at Yak & Yeti for six years, he is also the star of his own cooking show.
His food philosophy revolves around health.
"We must be aware of the fact that we don't only eat to fill up our stomachs, it's to gain nutrition. Food must be consumed for health. Thus we should cook accordingly," he said.
Considering the growing popularity of trout farming in Nepal these days, here's a easy to cook trout recipe by Manandhar.
Rainbow Trout with Lemon Butter Sauce
Ingredients
Fillet of rainbow trout 150 gms
Olive oil 1 tbsp
Fresh lime juice 1
Salt/crushed
black pepper to taste
Mustard a pinch
Butter 15 gms
Chopped fine
herbs or dill 1 tbsp
Seasonal vegetables acc. to
availability
Methodology
• Marinate the fish with salt, pepper, olive oil, mustard and lime juice.
• Let it rest for an hour.
• Heat the olive oil on a pan or griller and then put the marinated trout on it.
• In slow heat, grill the fish for 15 minutes or till turns a golden color.
• The trout is cooked.
• On the same pan, heat some butter, lemon juice and fine herb. Then pour it on top of the cooked rainbow trout.
• Garnish with lemon wedge and dill leaves.
This dish can be served with rice/pasta or potatoes and seasonal vegetables.
