Nepali Marinade Recipes: Masalas For Various Nepali Dishes

Nepali Meat Masala: Essential Spice Mix for Meat Dishes

Ingredients:

• 2 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 2 tablespoons cardamom pods
• 2 tablespoons black peppercorns
• 1 stick cinnamon
• 1 teaspoon whole cloves
• 1 teaspoon timur (Szechwan peppercorns)
• 1 teaspoon grated nutmeg
• 1 teaspoon ground dried ginger (optional)

Instructions:

1. Toast Spices: Heat a dry skillet over medium heat. Add cumin seeds, coriander seeds, cardamom pods, black peppercorns, cinnamon stick, cloves, and timur. Toast, stirring constantly, until the spices darken and release their aroma (about 7-10 minutes). Avoid high heat to prevent burning.
2. Cool and Grind: Spread the toasted spices on a plate to cool. Once cooled, grind them into a fine powder using a spice grinder.
3. Store: Stir in grated nutmeg and ground dried ginger, if using. Store the spice mix in an airtight container. Use this versatile meat masala to add rich flavor to various meat dishes.

Sukuti Marinade: Nepali-Style Marinade for Sukuti

Ingredients:

• 4 tablespoons Nepali Meat Masala
• 4 tablespoons mustard oil (or vegetable oil)
• 5 fresh red chilies
• 1 tablespoon turmeric powder
• 1 teaspoon grated nutmeg
• 1 teaspoon timur (Szechwan pepper)
• 2 tablespoons lemon juice
• 2 tablespoons garlic paste
• 2 tablespoons ginger paste
• 1 tablespoon honey
• 3 tablespoons molasses
• Salt to taste

Instructions:

1. Blend Marinade: In a blender, combine Nepali Meat Masala, mustard oil, fresh red chilies, turmeric, nutmeg, timur, lemon juice, garlic paste, ginger paste, honey, molasses, and salt. Blend until smooth.
2. Marinate: Pour the marinade over your choice of lamb, goat, buffalo, chicken, or fish. Mix well to coat. Cover and refrigerate for at least 6 hours before cooking.

Lamb Sekuwa Marinade: Authentic Nepali Marinade for Grilled Lamb

Ingredients:

• 4 tablespoons Nepali Chicken Masala
• 2 tablespoons mustard oil (or vegetable oil)
• 5 fresh red chilies
• 1 tablespoon turmeric powder
• 1 teaspoon grated nutmeg
• 1 teaspoon timur (Szechwan pepper)
• 1 cup yogurt
• 2 tablespoons garlic paste
• 2 tablespoons ginger paste
• 2 tablespoons chopped cilantro (optional)
• Salt to taste

Instructions:

1. Prepare Marinade: In a blender, combine Nepali Chicken Masala, mustard oil, fresh red chilies, turmeric, nutmeg, timur, yogurt, garlic paste, ginger paste, and salt. Blend until smooth.
2. Marinate: Apply the marinade to lamb chunks, ensuring they are well-coated. Cover and refrigerate for at least 6 hours. Use this marinade for grilling or kebabs.

Nepali Garam Masala: All-Purpose Spice Blend

Ingredients:

• 2 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 2 tablespoons cardamom pods
• 2 tablespoons black peppercorns
• 1 stick cinnamon
• 1 teaspoon whole cloves
• 1 teaspoon timur (Szechwan peppercorns)
• 1 teaspoon grated nutmeg
• 1 teaspoon ground dried ginger (optional)

Instructions:

1. Toast Spices: Heat a dry skillet over medium heat. Add cumin, coriander, cardamom, black peppercorns, cinnamon, cloves, and timur. Toast, stirring constantly, until the spices darken and become aromatic (about 7-10 minutes).
2. Cool and Grind: Let the spices cool on a plate. Grind them into a fine powder using a spice grinder.
3. Store: Stir in grated nutmeg and ground dried ginger, if desired. Store in an airtight container for use in various dishes.

Nepali Chicken Masala: Flavorful Spice Mix for Poultry

Ingredients:

• 2 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 1 tablespoon dark mustard seeds
• 1 tablespoon dried garlic
• 1 tablespoon dried ginger
• 10 dried red chilies
• 1 tablespoon timur (Szechwan pepper)
• 1 tablespoon black peppercorns
• 1 tablespoon turmeric powder
• 5 cardamom pods
• 1 teaspoon grated nutmeg
• 1/4 teaspoon asafetida

Instructions:

1. Roast Spices: Heat a pan over medium heat. Add cumin, coriander, mustard seeds, timur, black peppercorns, and cardamom pods. Roast until the seeds pop and change color.
2. Cool and Grind: Cool the spices on a paper towel. Grind into a fine powder.
3. Store: Combine with turmeric, grated nutmeg, and asafetida. Store in an airtight container. This masala is ideal for enhancing the flavor of poultry dishes.

Nepali Vegetable Masala: Versatile Spice Mix for Vegetables

Ingredients:

• 2 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 1 tablespoon dark mustard seeds
• 1 teaspoon fenugreek seeds
• 1 tablespoon dried garlic
• 1 tablespoon dried ginger
• 10 dried red chilies
• 1 teaspoon timur (Szechwan pepper)
• 1 tablespoon black peppercorns
• 1 tablespoon turmeric powder
• 1/4 teaspoon asafetida

Instructions:

1. Toast Spices: In a dry skillet over medium heat, toast cumin, coriander, mustard seeds, fenugreek, timur, and black peppercorns until aromatic and slightly darker (about 7-10 minutes).
2. Cool and Grind: Cool the toasted spices and grind them into a fine powder.
3. Store: Mix with turmeric and asafetida. Store in an airtight container. This spice blend is perfect for both vegetarian and non-vegetarian dishes.

Chicken Sekuwa Marinade: Nepali Marinade for Grilled Chicken

Ingredients:

• 4 tablespoons Nepali Chicken Masala
• 2 tablespoons mustard oil (or vegetable oil)
• 5 fresh red chilies
• 1 tablespoon turmeric powder
• 1 teaspoon grated nutmeg
• 1 teaspoon timur (Szechwan pepper)
• 1 cup yogurt
• 2 tablespoons garlic paste
• 2 tablespoons ginger paste
• 2 tablespoons chopped cilantro (optional)
• Salt to taste

Instructions:

1. Prepare Marinade: Blend Nepali Chicken Masala, mustard oil, fresh red chilies, turmeric, nutmeg, timur, yogurt, garlic paste, ginger paste, and salt until smooth.
2. Marinate: Apply the marinade to chicken pieces, ensuring they are thoroughly coated. Refrigerate for at least 6 hours. Use for grilling or kebabs.

Feel free to adjust the instructions and ingredients to suit your taste and availability of spices. Enjoy crafting your Nepali dishes with these flavorful spice mixes and marinades!