We have a nanny. Her name is Urmila and she is from Nepal. She speaks fluent Hebrew and knows how to keep a kosher kitchen (she lived in Israel for four years.) Our girls love her! She’s also a FANTASTIC cook. So here are her recipes.
If you are lucky enough to join us for a Shabbos meal, you will probably have the privilege of sampling her cooking. ‘Cause this is pretty much what we eat for Shabbos these days:)
Indian Gravy Chicken
10 chicken legs on the bone with skin
3 large onions diced
1 head garlic diced
2 Tbs. tomato paste
2 large tomatoes, chopped
2 Tbs. chopped ginger
1 Tbs. cumin
½ tsp. curry powder
1 tsp paprika
½ cup cilantro, chopped
Salt and pepper to taste
4 Tbs. (approx) canola oil
1. Heat oil in a large wok
2. Brown the onion. Add the garlic and ginger and sauté for 5 minutes.
3. Add the chicken and brown.
4. Add the cumin, curry powder, paprika and tomato paste.
5. Add the tomatoes and cilantro
6. Cover the wok and cook for 30 minutes, frequently checking and stirring.
Serve with yellow rice.
Yellow Turmeric Rice with Peas
2 cups white basmati rice
4 cups boiling water
2 Tbs. canola oil
½ cup frozen peas
1 tsp turmeric
1 tsp. salt (can add more according to preference)
1. Soak rice in cold water for 10 minutes.
2. In a shallow saucepan, heat oil and add the rice and peas. Cook for 5 minutes.
3. Add turmeric and salt.
4. Add the water and cook over medium heat for 15 minutes.
5. Stir the rice with a fork, turn the heat down to low, cover the rice and cook for 8 minutes.
6. Transfer to a foil pan or serving dish.
1 head cauliflower
2 medium potatoes
1 small onion, diced
3 cloves garlic, diced
1 stalk ginger, diced
1 medium tomato, chopped very small
2 Tbs. canola oil
2 tsp. fresh cilantro, chopped
½ tsp. turmeric
1 tsp. paprika
1 tsp. dried coriander
1 tsp. cumin
1. Heat oil in a shallow saucepan and brown the onion. Add the potatoes and cook for 5 minutes.
2. Add the cauliflower, garlic, ginger and all the spices excluding the fresh cilantro. Stir, cover and cook over medium heat for 10 minutes.
3. Add the tomato, cover and cook for 5 minutes.
4. Uncover, stir and add fresh coriander. Cover for 2 minutes and serve.
Potato Pikoras (Nepali Potato Latkes)
10 Yukon Gold potatoes
4 large onions
1 bunch cilantro
2 large eggs
2 cups bread crumbs
salt and pepper to taste
Canola oil- enough for frying
1. Peel and grate potatoes. Let them sit for five minutes and squeeze the water out.
2. Grate and add the onions.
3. Beat the eggs and add to the mixture. Mix in bread crumbs and season with salt and pepper.
4. Heat oil in a frying pan and fry mixture into crispy pancakes.
And here’s a picture of me wearing her sari. Just for kicks:)