Lima Bean Stew with Arugula

Lima beans are notoriously unloved, but they're starchy, buttery, and delicious. In this stew, half of the beans are pureed into a luxuriously creamy base, while the other half (left whole) are suspended in the thick broth. For some freshness, arugula is stirred in at the end, wilting as it folds into the broth.

Lima Bean Stew with Arugula

Cook a package of frozen lima beans in a cup of water with some salt, butter, and minced garlic. When the beans are tender, puree half of them with most of the cooking liquid in a food processor until smooth; add some cream, half-and-half, or broth to thin. Return the pureed bean mixture to the pan with the whole beans and season with salt and pepper.* Add a bunch of tender greens and continue cooking until the greens are wilted. Add more liquid if necessary and serve, with a drizzle of good-quality olive oil and crusty bread.

*Alternatively, I presoaked 1 lb of dried lima beans and added half of them to a pot of chopped yellow onion and minced garlic (sautéing in olive oil). For the liquid I added 1 cup of water and 2 cups vegetable stock, seasoning the soup with 2 Tbsp fresh thyme and 2 sprigs rosemary. When the beans were tender I pureed the entire mixture with a hand blender and then folded in the reserved whole beans; adding splashes of stock as needed.

Nepali MOMO receipe

Most of the Nepali people love Momo and it is available in most of the restaurant and hotels. We can make it at home and serve with family.  It easy to prepare and you need to manage these Ingredients:

• Pusposed flour - 3 cups all
• Oil - 1 teaspoon
• Water - 1 Cup
• Pinch of salt

• Filling:
• 1 lb. lean ground lamb or chicken
• 1 cup onion, finely chopped
• 1/2 cup green onion, finely chopped
• 1/2 cup cilantro, chopped
• garlic, minced - 1 teaspoon
•  fresh ginger, minced - 1 teaspoon
•  timur (Szechwan pepper) - 1/2 teaspoon
•  turmeric - 1/2 teaspoon
•  cumin powder - 1 teaspoon
• coriander powder - 1 teaspoon
• freshly ground black pepper - 1 teaspoon
• 3 fresh red chilies, minced
• 1 cup Nepali cheese (homemade paneer), roughly crushed (optional)
• clarified butter - 2 tablespoon
• Salt to taste

Preparation:

1st Step:

In a large bowl combine flour, oil, salt and water. Mix well, knead until the dough becomes homogeneous in texture, about 8-10 min. Cover and let stand for at least 30 min. Knead well again before making wrappers.

Filling:

In a large bowl combine all filling ingredients. Mix well, adjust for seasoning with salt and pepper. Cover and refrigerate for at

least an hour to allow all ingredients to impart their unique flavors. This also improves the consistency of the filling.

Assembly:

Give the dough a final knead. Prepare 1-in. dough balls. Take a ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm to about 2-in circle. Make a few semi-flattened circles, cover with a bowl. Use a rolling pin to roll out each flattened circle into a wrapper. For well executed MOMOs, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming. Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time. Continue until the wrapper attains 3-in diameter circular shape. Repeat with the remaining semi-flattened dough circles. Cover with bowl to prevent from drying. For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This holds the key to good tasting, juicy dumplings. Heat up a steamer, oil the steamer rack well. This is critical because it will prevent dumplings from sticking. Arrange uncooked MOMOs in the steamer. Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min. Take the dumplings off the steamer, and immediately serve. To serve, arrange the cooked MOMOs on a plate dressed with tomato achar.

Potato Cutlet (Aloo Chop)

How to make patato cutlet at home. Its very easy anyone can prepare the recepie and have served chilled. Here i give the instruction to prepare the menu.
 
Ingredients:

• Potato - 1/2 kg
• Bread Crumps
• Onion - 1 piece
• Green Chilli - 2-3 pieces
• Ginger - 1 thin piece
• Green Coriander - Small bunch
• Garam Masala - 1 tablespoon
• Salt to taste
• Turmeric - 1/2 tablespoon
• Cumin Powder - 1 tablespoon
• Oil - 1 cup                  

      How to make patato cutlet at home:                     

1. Boil potatoes. Once soft, drain and let cool
2. Smash the potatoes
3. Chop finely onions, ginger and green chillies
4. Add chopped coriander leaves, cumin and turmeric powder
5. Add garam masala and salt to taste
6. Add bread crumbs
7. With oiled hands, divide it into 10-12 equal portions
8. Roll them into balls and then flatten them into patties
9. Heat 2-3 tablespoon of oil in a frying pan
10. On medium heat, fry patties until nicely brown and crisp on both side
11. Use a paper towel on a plate to dry off excess oil
12. Serve with tomato sauce