Nepali Marinade Recipes: Masalas For Various Nepali Dishes

Nepali Meat Masala
Spice Mix for Meat Preparations

Ingredients:

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

Cooking Instructions:

On a pan roast cumin, coriander, timur, black peppercorn, cloves and cardamom pods until seeds start to pop and change color. Reserve on a dry sheet of paper to allow cooling. Grind all roasted and other remaining spices into a fine powder. Store in an air-tight container. This meat masala is commonly used in meat preparations.

Sukuti Marinade
Nepali Marinade Used for Sukuti Preparations

Ingredients:

  • 4 tablespoons Nepali Meat Masala
  • 4 tablespoons mustard oil (vegetable oil can also be used)
  • 5 fresh red chilies
  • 1 tablespoon turmeric
  • 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

Cooking Instructions:

In a blender, combine all the marinating ingredients to form a smooth paste. Store in an air-tight container and refrigerate. Use this blend to marinate lamb, goat, buff, chicken or fish sukutis.

Lamb Sekuwa Marinade
Nepali Marinade Used for Grilled Lamb Preparations

Ingredients:

  • 4 tablespoons Nepali Chicken Masala
  • 2 tablespoons mustard oil (vegetable oil can also be used)
  • 5 fresh red chilies
  • 1 tablespoon turmeric
  • 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

Cooking Instructions:

In a blender, combine all the marinating ingredients to form a smooth paste. Store in an air-tight container and refrigerate. Use this blend to marinate chicken or turkey kabobs, sekuwas and sukutis.

Nepali Garam Masala
General-Purpose Spice Blend

Ingredients:

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

Cooking Instructions:

Heat a dry heavy skillet over medium heat. Put the cumin, coriander, cardamom, black peppercorns, cinnamon, cloves and timur peppercorns; toast the spices, stirring constantly, until they turn darker and release an earthy, smoky aroma, about 7-10 minutes. Do not toast the spices over high heat as to avoid rapid burning. Reserve in a large plate and spread out to cool. Transfer the toasted spice mixture to a spice grinder and grind to a powder. Stir in the nutmeg and ground ginger. Store in an airtight container.

Nepali Chicken Masala
Spice Mix for Poultry Preparations

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 peppercorn
  • 1 tablespoon turmeric
  • 5 cardamom pods
  • 1 teaspoon grated nutme
  • 1/4 teaspoon asafetida

Cooking Instructions:

On a pan roast cumin, coriander, mustard, timur, black peppercorn and cardamom pods until seeds start to pop and change color. Reserve on a dry sheet of paper to allow cooling. Grind all roasted and other remaining spices into a fine powder. Store in an air-tight container. This chicken masala is commonly used in poultry preparations.

Nepali Vegetable Masala
Spice Mix for Vegetable Preparations

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 (Himalayan Szechwan pepper)
  • 1 tablespoon black peppercorn
  • 1 tablespoon turmeric
  • 1/4 teaspoon asafetida

Cooking Instructions:

On a pan roast cumin, coriander, mustard, fenugreek seeds, timur and black peppercorn until seeds start to pop and change color. Reserve on a dry sheet of paper to allow cooling. Grind all roasted and other remaining spices into a fine powder. Store in an air-tight container. This all-purpose masala can be used in any vegetarian or non-vegetarian preparations.

Chicken Sekuwa Marinade
Nepali Marinade Used for Grilled Poultry Preparations

Ingredients:

  • 4 tablespoons Nepali Chicken Masala
  • 2 tablespoons mustard oil (vegetable oil can also be used)
  • 5 fresh red chilies
  • 1 tablespoon turmeric
  • 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

Cooking Instructions:

In a blender, combine all the marinating ingredients to form a smooth paste. Store in an air-tight container and refrigerate. Use this blend to marinate chicken or turkey kabobs, sekuwas and sukutis.

 

2 Comments

  1. Oh I love grilled chicken and other meats. This Chicken Sekuwa Marinade sounds great. Will have to try it out and see if it will turn out as expected.

  2. I love all of these herbs and spices. Particularly the Szechwan pepper. One of the blends includes. Rachel Ray, famous TV chef, says that’s a secret ingredient in some of her recipes.

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