Walnut and Dates Pudding

Ingredients:                                        Serves 28

Walnut             250g
Dates              250g
Milk               5 ltr
Brown Sugar        to taste
Rice flour         1 kg

Methods:
- Heat the milk on a skillet until boiled, set aside.
- Chop walnut and dates coarsley, and cook it in water for some time. Set aside some of the walnut and dates for garnishing.
- In a heavy skillet combine brown sugar and rice flour; cook and stir over medium heat until light brown.
- Reduce heat to low; gradually add warm milk with walnut and dates. Cook and stir until thickened and bubbly. Do not allow it to be lumpy texture.
- Pour it into serving dishes and garnish  it with chopped walnut and dates on the top.

Chinese Fried Rice with Chicken chili and stir-fry Pak Choi

Chinese Fried Rice with Chicken chili and stir-fry Pak Choi

For Chinese Fried Rice

Ingredients:                                                 Serves: 4 people
Long grain rice (cooked)                      450g
Ham                                                     50g
Prawn                                                   50g
Eggs (lightly beaten)                               2 nos.
Salt                                                       a pinch
Spring onion (chopped)                         2 nos.
Oil                                                        30 ml
Green peas                                            115 g
Light Soy Sauce                                     1 tbsp (15 ml)
Chinese Rice Wine/ Dry Sherry               1 tbsp

Methods:-
- On a wok, heat the oil properly and pour the egg in it with the chopped spring onion. Adjust the salt according to your taste and scramble the eggs with a fork. Cook for sometime and set aside.
- Heat oil on a wok, add ham,prawn along with the onions; stir fry for 2 minutes.
- Add rice and green peas, tossing to mix well; stir fry for 3 minutes.
- Add light soy sauce, chinese rice wine and the cooked egg to rice mixture; stir fry for 1 more minute and serve.

Deep Fried Chicken

For Chicken Chili

Ingredients:                                                     Serves 4
Chicken with bone                                  500-600g
Hot Garlic Sauce                                     1 tbsp
Tomato Ketchup                                     1 tbsp
Salt/MSG                                               to taste (tt)
Oil to fry
Vegetable
           Onion
           Capsicum
           Tomato
For Chicken Marination:
Egg whites
Chinese rice wine/ soy sauce
Cornflour
Salt, White Pepper powder

Methods:-
- Take the chicken with bones and cut it into small pieces, say it in 1 inches size.
-Take 1tbsp.Chinese rice wine/ Soya sauce, 1tbsp. corn flour, salt,white pepper powder, egg white in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
- Heat oil and deep fry the marinated chicken pieces till golden brown.
- For hot garlic sauce; boil the red chilies on the water and drain it, put that chilies into the mixture with water and make chili paste and also prepare the garlic paste. On a separate wok, heat the oil add garlic paste and chili paste; cook it until the oil foam/layer forms on top. Separate it.
- Clean the vegetable and cut it into your design.
- On the wok heat the 1 tbsp oil and add vegetables with onion and stir fry. Add the fried chicken pieces and  hot garlic sauce and tomato ketchup. Adjust the seasonings with salt, pepper and MSG. Cook or stir fry it for 2 -3 minutes and it is ready to serve.

Blanched Pak Choi

For Stir fry Pak Choi


Ingredients:                                                            Serves 4
Oil
Garlic clove                                1no.
Ginger                                        1 piece
Onion                                         1 no.
Light soy sauce                          1 tbsp
Salt, pepper, MSG                       to taste
Pak Choi trimmed and cut into halves or long wedges       4 piece


Methods:
- Blanch the trimmed Pak Choi over the hot boiling water with salt. Do not put/ blanch for long time .
- Heat a little oil in a wok and fry the ginger, onion and garlic, add the pak choi and stir-fry quickly until the stems are just tender.
- Add light soy sauce and maintain the salt, pepper, MSG according to your taste.
- Immediately, tip onto a plate with Chinese Fried Rice with Chicken Chili and serve.

Wonton Soup

Ingredients:                                                       Serves 6-8 packs

Wonton wrappers/skin                     20 pcs
  Ingredients for wonton wrapper
           - Flour                                  500 gm
           -Egg                                     4 nos
          -Water                                  100 ml

Minced pork                                   100 gm
Ginger chopped                              1tsp
Light Soy sauce                               2 tsp
Chicken stock                                 1.5 ltr
Chinese Rice Wine/ Dry sherry        1-2tsp
Spinach                                           100 gms
Salt,Pepper,MSG                           tt

Methods:-
- In a medium bowl combine the minced pork, ginger, light soy sauce and with salt, pepper, msg according to your taste. Mix well, and let stand for 25-30 minutes.
- Prepare the wonton skin / wrapper with flour, egg and water. Make a dough, cut the dough into small section using bench knife or you can do it by your hand. Form each section into ball. Make ready your pasta machine.
- Flatten one of the dough balls with the palm of your hand until it's about 1/2 an inch thick and no wider than the slot of the pasta machine. With the slot of the pasta machine on its widest setting (usually 1), turn the handle while feeding the dough into the slot. Gently hold the flattened dough as it comes out of the pasta machine, but don't pull on it.
- As you continue rolling the dough, your sheet of dough will get longer and longer. Try to gently hold the dough as it exits the pasta machine so it doesn't tear. Continue to do this, making the slot smaller by one each time.
- Continue passing the dough through the machine until it's about an 1/16th of an inch thick. After getting the required thickness of the dough cut it into square shape so that it can wrap the minced pork.
- Place about one teaspoon of the filling mixture of minced pork at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with flour-water solution, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with flour-water solution and press together. Continue until all wrappers are used.
- FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped spinach, and serve.

Honey Apple

Ingredients:-
Apple peeled, cored and cut into rings                
Flour                                                      1 cup
Corn flour                                               1/3 cup
Salt                                                        1/4 teaspoon
Sugar Powder                                        2 teaspoon
Egg Yolks                                              3
Egg whites (Stiffy beaten)                       3
Oil     to deep fry
Brown sugar
Water
Honey
Lemon Juice

Methods:-

- First of all clean the apples, peel it and core it for taking the seeds out; cut it into ring shape.
- In a small bowl, make syrup by combining brown sugar, water, honey and lemon juice dip the apple over it or pour it over the apples and leave it for sometime to soak the flavor of honey and lemon juice.
- In a bowl, prepare the batter by mixing water and cornflour without lumps in it and by gradually adding flour to the mixture of water and cornflour.
- Heat the oil to 175 degree celsius on the deep frying pan; take out the apples dipped in syrup and dip it on the batter.
- Deep fry the apples on the oil until apples are tender and topping is lightly browned. Then toss the apples with icing sugar and serve it.

Sweet and sour pork with chinese vegetable and plain steamed rice

Sweet and sour pork with chinese vegetable and plain steamed rice

Sweet and sour pork

Ingredients:-

Pork (boiled/shredded)                                 3 pound

Sauce

White vinegar                                                450 ml
Brown sugar                                                  225 g
Tomato Ketchup                                           100 ml
Worcestershire sauce                                    1 tablespoon

MSG                                                            1/4 tsp
Salt                                                               tt
Red Food Color                                           little
Cornflour Solution                                        to thick
Pineapple sliced for garnish

Plain rice                                        

Methods:-
 - Cut the pork into small pieces and boil over the high heat on a wok over the water with little salt until cooked.
- To prepare the sauce, in a small bowl, combine the brown sugar, ketchup, worcestershire sauce, salt, water or juice and white vinegar, Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
- To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat and thicken with cornstarch mixture; stirring while adding a little of red food color to give color to the sauce.
- Check the sauce one more time and adjust seasonings, adding salt and MSG if desired. Serve hot over the boiled pork with chinese vegetable and plain steamed rice.

Chinese Vegetable
Ingredients:-

Vegetable Oil/ Sunflower oil    3 tablespoons
Carrot                                     3 large
Bamboo shoots
Beans
Capsicum
Mushroom
Babycorn
Tomato
Soy Sauce                               3 tablespoons
Cornflour solution
Salt/Pepper                              tt
MSG                                        little
Onion chopped                        1 large
Garlic and Ginger chopped

Methods:-
- Clean all the vegetables and cut or slice according to your need or design.
- Heat sunflower oil on a skillet, add onion, garlic and ginger and fry until golden brown. Add vegetables and saute it until softened, add salt, MSG and pepper; cook by adding water.
- After sometime add soy sauce stir it and add cornflour solution according to thickness you need.
- Cook for 2min until thickened and serve chinese vegetable with sweet and sour pork and plain steamed rice.

Chinese Cabbage/Spinach Salad

Ingredients:-
Chinese cabbage/Spinach shredded   2-2 1/2 pound
Spring onion chopped                        6
Almonds                                            5 tablespoon sliced
Sesame seeds                                    5 tablespoon
Sunflower oil/ Olive oil                      1/2 cup

Dressing
Sugar                                                4 tablespoon
Rice vinegar                                       6 tbsp
Salad Oil                                            tt
White Pepper                                    1 teaspoon
Salt(optional)                                     1 teaspoon
Tomato for garnish                             sliced

Methods:-
- Thinly shred your chinese cabbage/spinach using your knife, chop spring onion and almonds(you can slice almond after cooking). Set aside on a bowl.
- In a small skillet toast sesame seeds and almonds on the sunflower oil over medium heat until golden brown and fragrant.
- In a bowl mix together rice vinegar, salad oil, sugar, salt, white pepper.
- In a large bowl bring chinese cabbage/spinach. Toss with dressing to coat evenly. Top with toasted sesame seeds and almonds. While plating put first tomato and then chinese cabbage salad for attractive and for good flavor.
Enjoy

Mixed Fresh Fruits

Ingredients:-
Apple
Papaya
Litchi/ lychee
Watermelon
Mango
Banana
Sugar Syrup

Methods:-

- Prepare sugar syrup and set aside for cooling.
- First of all, wash all the fruits gently.
- Cut all the fruits into triangle shape except litchi.
- Remove the seeds from lychee and mango.
- Put apple, papaya, banana and watermelon in dessert plate with well decoration.
- Put the lychee in the center of other fruits and pour sugar syrup to the mixed fruits and serve to the guest.

Garlic Chicken with Fried Rice

Ingredients
                                                                                            Serves 3
Vegetable oil/ sunflower oil                       2 tablespoons
skinless, boneless chicken                         8 ounces
Red bell pepper chopped                          1/2
Onion Chopped                                         1/2 cup
Garlic, minced                                           4 cloves
Cooked/ Fried brown rice                         3 cups
Soy sauce light                                           2 tablespoons
Rice vinegar                                               1 tablespoon
Frozen peas, thawed                                  1 cup

Methods:-

- Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
- Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.

For Brown Fried Rice

                                 
Ingredients
                                                                                                    Serves 6
Uncooked grain rice                   2cups
Water                                       3-1/2
Vegetable oil/ sunflower oil        3 tablespoon
Onion chopped                          1 medium
Soy sauce                                 2 tablespoon
Frozen green peas, thawed         1 cup
Sesame oil                                  1 tablespoon
Eggs optional                              2
Methods:-


- Combine rice and water in wok. Cover and bring to a boil over high heat. Reduce heat to low and simmer rice about 40 to 45 minutes or until tender and all water is absorbed, stirring occasionally with fork. Remove from heat and let stand, covered, 10 minutes.
- With fork, fluff rice and spread out on greased baking sheet. Cool to room temperature, about 30 to 40 minutes. Rinse out wok.
- Add remaining 2 tablespoons vegetable oil to wok and heat 30 seconds or until hot. Add onion; stir-fry over medium-high heat about 3 minutes or until tender. Add ham strips; stir-fry 1 minute. Add cooked rice, peas, soy sauce to taste and sesame oil; cook 5 minutes, stirring frequently.
- If you want to add egg then  heat wok over medium heat about 30 seconds or until hot. Drizzle 1 tablespoon vegetable oil into wok and heat 15 seconds. Add eggs and cook 1 minute or just until set on bottom. Turn eggs over and stir to scramble until cooked but not dry. Stir in eggs and cook until heated through. Transfer to warm serving dish. Garnish with cilantro. Serve immediately.

Sweet Corn Soup

Ingredients:-
                                                                                                 Serves 4
Chicken Stock                              4 cups/ 1 litre
Soy Sauce                                     1 tablespoon
Finely grated ginger                        2 teaspoon
Cornflour                                        1 tablespoon
Water                                             1/4 cup (60ml)
Can creamed corn                           420 g
Can corn kernels, rinsed or drained   300g
Egg whites                                        2 number
Sesane oil/ sunflower oil                    1 teaspoon
Salt and freshly ground pepper
Green shallots ends trimmed, thinly sliced diagonally

Methods:-
- Prepare chicken stock and sieve it and get the clear chicken stock set aside on another utensil for 5 minutes to cool slightly.
-Add the soy sauce and ginger to the chicken stock. Place the cornflour in a small bowl and gradually stir in the water until smooth and combined. Gradually stir the cornflour mixture into the chicken stock. Cook, stirring occasionally, for 2 minutes or until stock thickens slightly. Add the creamed corn, corn and cook, stirring occasionally, for 2 minutes or until hot.
-Use a fork to whisk the egg whites in a small bowl. Gradually pour the egg whites into the soup, stirring constantly with a wooden spoon.
-Cook for 2 minutes or until white ribbons swirl though the soup. Remove from heat.
-Add the sesame oil and half the green shallot and stir to combine. Taste and season with salt and pepper. Ladle the soup among serving bowls and sprinkle with the remaining green shallot. Serve immediately.

Banana Pancake with Honey

Ingredients:-
Corn flour       100g
Honey             2tbsp
Baking Powder  2tsp
Egg                    1no.s
Salt                    1/4 tsp
Banana               1 no.s
Oil                      2 tsp
Milk/ water          1/2 cup
Banana essence     15ml
Flour                     300g

Method:-
-Mix together flour, sugar, baking powder and salt in large mixing bowl. Make a well in the center.
- Beat egg, oil, banana essence and milk together in second mixing bowl.
- Pour egg mixture into center of dry mixture slowly slowly so that the flour mixture will soak egg mixture while stirring or while making batter. (Batter should not be lumpy).
- For each pancake pour scant 1/4 cup batter onto hot griddle or small pan over medium heat.
- Turn when pancakes begin to rise and edges are golden brown.
- Chop bananas into small pieces and put them into the surface of pancakes.
- Fold the pancakes as your likes and garnish your banana pancake with honey from upper layer. Transfer to plate and serve.

Chicken Parmigiana with Vegetable saute and Mashed Potato

Ingredients:-
Chicken   2.5kg
Plain Flour  80gm
Egg      3 no.s
Bread Crumb    60gm
Butter               60gm
Parmesan Cheese  50gm
Mozzarella Cheese   100gm

Method:-
- Debone the chicken legs or breast in thinly layer size.
- Coat chicken in flour, shake off excess. Dip chicken in combined beaten eggs. Press bread crumbs firmly onto chicken and refrigerate about 10min.
- Heat the oil to 180 degree to 160 degree, in large frying pan or pot, cook chicken batches until browned bothside, place in large sallow oven proof dish, top seal with mozzarella, drizzle with tomato sauce then sprinkle evenly with parmesan cheese.
- Bake in oven about 20 min until browned lightly, serve with a saute vegetable and mashed potatoes.

Mashed Potato recipe

Ingredients:-
1 1/2 lbs potatoes, peeled
1/2 teaspoon salt
4 Tbsp heavy cream
2 Tbsp butter
1 Tbsp milk
Salt and Pepper

Methods:-
- Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.
- Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

Saute Vegetable

Ingredients:-
Seasonal Vegetables
Salt and pepper
Oil/ Butter

Methods:-
-Mostly all vegetables are suitable for sautéing. However, harder vegetables like broccoli, cauliflower, carrots and potatoes need to be steamed or blanched before they are sautéed.
-After it is tender take it out and cool down it.
-Heat oil on a fry pan and cook vegetable for a few minutes.
-Throughout the cooking process be sure to frequently move the vegetables for an even coating of oil and uniform cooking.
-Season it with salt and pepper and it is ready.

Cream of Vegetable Soup

Ingredients:-
-1 1/2 to 2 cups vegetable, your favourite, depending on the vegetables and how thick you like the soup
-1/4 cup chopped onion
-1/3 cup sliced celery
-1 clove of crushed garlic or to taste
- 1/4 teaspoon salt or to taste
-1/4 teaspoon pepper, or to taste
-1 bay leaf
- condensed chicken broth
-2 tablespoons butter

Method:-
In a 3-quart saucepan, combine the vegetable, onion, celery, salt, pepper, garlic and bay leaf. Add water to the chicken broth to make three cups and add it to the saucepan. Bring the mixture to a boil and reduce the heat. Cover and simmer until vegetables are tender. Drain and save broth. Remove bay leaf and puree the vegetables in a blender with half of the broth. In another pan, melt the butter and remove from heat. Add flour to the butter and put back over the heat, stirring until the mixture boils. Add the pureed vegetables and the half-and-half to the butter-flour mixture. Continue stirring until the soup is hot and well blended.

About NTHMC

After completing my high school education/undergraduate that is +2 education, I joined NTHMC (Nepal Tourism and Hotel Management College) for my further studies. I joined for the course of 4 years in Bachelor of Hotel management in this college.

As said on Nepaladmission.com, "Nepal Tourism and Hotel Management College (NTHMC), established in 1999 and affiliated to Pokhara University and located in Chhinedanda-18, Pokhara, is a modern and vibrant institution that brings together meticulous academic track records with highly pertinent, focused and skill-based courses to suit to the demand of various Hotels, Banks and Business Houses in the job market." NTHMC offers undergraduate and graduate programs in hotel management.
For more information or official site of NTHMC