Kasari pakaune yar? Masu pakako, yek patal alu jasto bhayo, arko patak bhanta. dami tarika le kasari pakaune yar? Khasi lai ashirbad nai hune thiyo.

First of all, masu lai katera safa garne ani aduwa lasun ko paste, jeera ko dhulo, meat masala, salt ra khursaani swaad anusar ko halera mix garne muchne, Pressure cooker maa oil halne ra oil tatepachi besar alikati halne ani kateko pyaaz(onion) halera chalaune. 5 minute pachi or onion ko color brown bhaye pachi maau haalne ani chalaune. tespachi chopne ani 5,5 minute maa chalaudai garne tespachi maasu ko smell aauna thalcha ra 15 min pachi pressure cooker ko cover rakhera pakaune ani 5-6 sitti lagayepachi heater off gardine, then your tasty khasi ko maasu ready.........

Try it and let me know hai... bro

or

Ingredients:
- Buff/Goat meat
- Garlic paste
- Sliced onion
- Salt to taste
- Garam masala
- Sliced and chopped coconut
- Turmeric powder
- Cumin powder
- Fine chopped chha (leek)
- Mustard oil
- Bay leaves
- Chili powder
Method:
- Cut the meat
- Heat the oil.
- Fry onion, garlic, ginger, turmeric, chha (leek), bay leaves for few min.
- Add meat and fry for a while.
- Add remaining spices and coconut and boil until it will be soft.
- khasi ko masu is ready to serve.

Short and sweet. Sounds all right to me. Thanks, Maila.

masu umale pani huncha, pole pani huncha, tara kachchai chahi nakanu
jasari pakayeni mitho huncha
don worry to cook fancily

BMC masala ko KAMAL!!!

NUUN ra PYAJ bahek aru keppani halnu pardaina!!!!

GYANENDRA KILLED RHINO

Recently I read that HE bought 50 torch lights from foreign countries paying tax, not with few of these he must have entered in Chitwan and killed the rhino

this is how I make it
oil the pan , add methi, bayleaves and red dried peppers untill black.
add onions and caramalize it untill brown.
add garlick and ginger paste. add cumin and coriander powder, stirr while adding half cup of water. add besar and papparica for color and salt, add tomatoes with hand full of green cilantro..dahniya. add more water, stirr, cover for a while untill it becomes paste.very ledo like.... add cardamon(sukmel) lwang, dalchini. more cilantro and water ..cover....couple minutes add meat...stirr and add water cilantro and cook on medium............keep checking and stirring untill nice pasty ledo forms............I personally love the ledo so I add water and cook for a while. at the end cut cilantro fine and sprinkle on top......dont stirr but cover and turn the heat off

..............make sure you have great achar too....you need a blender.. nice poleko rato kurshani untill black and half charred use a lot too, poleko tomato needs to be cooked well on the fire. ,I do it over the gas.(it takes a while but worth the wait)....warning when you burn the red peppers)I use the fan).....add cilantro some garlick,finally Timbur ko Dhulo and salt . put these in the blender and its ready. then enjoy the Magic of Masu ,Bhaat and piro achaar

Yummy,
Mukh bata pani aayo.. Damn, wish I can find good Khasiko masu. Once I bought goat meat from the Turkish buthcher, that turned me off...Then I promised to myself, i will only eat when I go to Nepal.

Eh Maddogg,

Plz malai timi kahan bhat khana bolounaaa. It's been ages I haven't had proper khashi ko masu Nepal ma jasto. I have been to nepali restaurants in Melbourne and Toronto, but they all cook like indian. No taste at all. k ganoune k. Dhaniya ra golbhenda ko achar khana man lagyo. Afo ta hafta ma ekchoti pakaunchu. Falna lov lagcha. Tesaile khanchu. kukhura ko masu pani pakauna aundaina yaar. Plz mad dogg timi malai masu pakayera khandeu na. timilai dherai dherai mero ashirbad lagcha yaar. Maile pakayeko ta kukur le pani khandaina hola.

Hey madddogg, ke ho yar, khana khana bolau re! see what have my posting done to you, a date, i mean a real date (nepali keti chahi real re kya) is ahead of you. Sunkoshi re kya. Hamilai nai samhjida hunchha hoi sunkoshi! ha ha

Yahan khasiko masu bhanera thuk nilna pugiyo
I know you can get khasiko maasu with skin in SF area (just like in Nepal). Does anyone know places in Greater Boston area where I can find this? Just for clarification, I do not mean Halal Goat.
TIA

Thukkka Tero kaka ko Bau,

k buddhi tero? khasi ko masu khana bolau bhaneko date ho? kasto mean understanding.

keti ko nam matra sune pani thuk nilne jasto cha. Go and consult sexologist soon.

Hey bhagwan, kasto kasto namuna huncha sansar ma

Ufrentis, jiskako ni, teti saro Naufreu na ho. Ali ali jiskauna pani napai ki kya ho? Sexologist ki Sexylogist? ha ha,

put all the masala whatever people said earlier and what you like, some oil, salt, marinate it overnight or for 2 hours. pre heat the oven for 7-10 mins at 400 degrees. put the meat on a tray and inside the oven for 20 minutes. Turn the meat pieces once and leave for another 20 minutes. Turn again and turn the heat down to 300 degrees. leave for another 15 minutes. nice yummy sekuwa you can eat with beer or rare scotch or brandy

urfrenrites..................thanks for the compliment.........I live in Boston and if you are ever in town let me know ..........I will invite you for lunch or dinner..........Me and my wife cook Nepalese food everyday and I would love to treat you if you come and bring some frens along too ok..........

what ever khatenepali wrote is a very good way to make sekuwa.........The only difference is that I use my gas grill outside.

Nice recipe MadDoGG. I don't use Timure in my cooking because I don't know how to use it. I will try it now. Thanks. Do you know how to make good momo achar?

Recepe for MOMO ko achar:
------------------------------------------
There is lots of ways to make tasty momo achar but I am writting here the simplest one:

Fry some half cut tomatoes in your pan with little oil for 10-15 min.
Then put some aduwa, lasun, dhaniya(cilantro), timboor, Jeera ko dhulo, lemon, salt and khursani as your taste, fried teel and make some powder is your option.
Mix it with your mixer then taste it, it will be awesome......

Ana CA this is my recipe
get almonds peanuts and cashews (sesame works too) grind them in a grinder.. Get a large pan and oil it .add red whole dried peppers untill black. add a lot of cut up tomatoes cilantro,TIMBUR,garlick paste....fresh is better add some green peppers(Halapeno works for me) now cook untill semi ledo ...add water to cook all the way untill ledo.............prepare on the side.....fresh cloves of garlick, cut up leaves of green cilantro, couple more green chillies.add cold water in the blender where the powdered nuts are ....add your cooked tomatoes slowly .......add a little start the blender....add more untill everything is blended and then check for salt add water to the desired level and it is ready.
you can add lime juice and cinnamon, cardamon ,cloves to give that local nepali restaurant taste.....................if you want a simple achar just use the recipe I gave for the achar that goes with the khasi ko maasu. I love that too