Atomix Bar and Grill, Kathmandu: A Must-Try for Foodies in Kathmandu

Atomix Bar and Grill, Kathmandu: A Must-Try for Foodies in Kathmandu

Introduction

Atomix Bar and Grill is a popular restaurant in Kathmandu that offers a variety of dishes, including Indian , western and Nepali cuisine. The restaurant is known for its delicious food, friendly service, and vibrant atmosphere.

The menu at Atomix Bar and Grill features a wide variety of dishes to choose from, including appetizers, salads, mains, and desserts. Some of the most popular dishes include the chicken korma, the momos, and the sekuwa. The chicken korma is a mild or spicy curry dish made with chicken, yogurt, and spices. The momos are steamed dumplings filled with meat or vegetables. The sekuwa is a skewered grilled meat dish.

Atomix Bar and Grill also has a wide selection of drinks, including beer, wine, cocktails, and mocktails. The restaurant has a full bar and a dedicated cocktail menu.

The atmosphere at Atomix Bar and Grill is vibrant and lively. The restaurant has a large dining room with plenty of seating. There is also a bar area where guests can enjoy drinks and appetizers.

Atomix Bar and Grill is a great place to enjoy a delicious meal with friends and family. The restaurant is also a popular spot for special occasions, such as birthdays and anniversaries.

Here are some of the dishes and its recipe that Atomix Bar and Grill has to offer:

Biryani and its Recipe

Biryani is a rice dish cooked with meat, vegetables, and spices. It is a popular dish in many parts of South Asia, and there are many different regional variations.

Here is a recipe for chicken biryani:

Ingredients:

• 1 kg chicken, cut into pieces
• 1 cup basmati rice, soaked for 30 minutes
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 green chilies, chopped
• 1 tablespoon ginger garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon salt
• 1/4 cup oil
• 1 bay leaf
• 2 green cardamoms
• 2 cloves
• 1 cinnamon stick
• 1/2 cup yogurt
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves

Instructions:

1. Heat the oil in a large pot over medium heat. Add the bay leaf, green cardamoms, cloves, and cinnamon stick and cook for a minute.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the ginger garlic paste and cook for another minute.
4. Add the chicken and cook until browned on all sides.
5. Add the turmeric powder, coriander powder, cumin powder, garam masala powder, red chili powder, and salt and cook for a minute more.
6. Add the tomatoes and cook until softened, about 5 minutes.
7. Stir in the yogurt and mint leaves and cook for a minute more.
8. Add the rice and stir to combine.
9. Pour in enough water to cover the rice by 1 inch.
10. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
11. Cover the pot and cook for another 10 minutes, or until the rice is cooked through.
12. Garnish with coriander leaves and serve hot.

Here are some tips for making biryani:

• Use good quality basmati rice.
• Soak the rice for at least 30 minutes before cooking.
• Use a heavy bottom pot to prevent the rice from sticking.
• Don’t overcook the rice. It should be cooked through but still have a bit of bite to it.
• Garnish with fresh herbs like mint and coriander leaves.

The secret ingredient in dum biryani is the dum, which is a slow cooking technique that helps to infuse the flavors of the rice and meat. To do this, you will need to seal the pot tightly with foil or parchment paper and cook the biryani in a low oven for about 30 minutes.

I hope you enjoy this recipe!

Tandoori chicken and its recipe

Tandoori chicken is a popular Indian dish made with chicken that has been marinated in a yogurt-based spice mixture and then grilled or baked. The name “tandoori” refers to the clay oven in which the chicken is traditionally cooked.

Here is a recipe for tandoori chicken:

Ingredients:

• 1 kg chicken, cut into pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons ginger garlic paste
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon oil
• 1 teaspoon dried fenugreek leaves (kasuri methi)

Instructions:

1. In a large bowl, combine the yogurt, lemon juice, ginger garlic paste, coriander powder, cumin powder, turmeric powder, red chili powder, garam masala, salt, and black pepper.
2. Add the chicken pieces and mix well to coat.
3. Cover the bowl and refrigerate for at least 6 hours, or overnight.
4. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
5. Remove the chicken from the marinade and place on a baking sheet.
6. Drizzle with the oil and sprinkle with the dried fenugreek leaves.
7. Bake for 20-25 minutes, or until the chicken is cooked through and the skin is crispy.

Here are some tips for making tandoori chicken:

• Use boneless, skinless chicken thighs or breasts for the best results.
• Make sure to marinate the chicken for at least 6 hours, or overnight, for the most flavor.
• If you don’t have a tandoori oven, you can grill the chicken or bake it in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) for 20-25 minutes, or until cooked through.
• Serve the tandoori chicken with naan bread, rice, or salad.

I hope you enjoy this recipe!

Chilli chicken and its recipe

Chilli chicken is a popular Indo-Chinese dish made with chicken that has been coated in a batter and then fried until crispy. It is then cooked in a sauce made with chili peppers, garlic, ginger, and soy sauce.

Here is a recipe for chicken chilly:

Ingredients:

• 500g boneless chicken, cut into bite-sized pieces
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 egg, beaten
• 1/2 cup vegetable oil
• 1 onion, chopped
• 2 green chilies, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger garlic paste
• 2 tablespoons soy sauce
• 1 tablespoon chili sauce
• 1 tablespoon tomato sauce
• 1/4 cup water

Instructions:

1. In a bowl, combine the flour, cornstarch, salt, and pepper.
2. Add the chicken pieces and toss to coat.
3. Dip the chicken pieces in the beaten egg, then coat them again in the flour mixture.
4. Heat the oil in a wok or large skillet over medium heat.
5. Fry the chicken pieces in batches until golden brown and cooked through.
6. Remove the chicken from the pan and set aside.
7. Reduce the heat to low.
8. Add the onion and green chilies to the pan and cook until softened, about 5 minutes.
9. Add the garlic and ginger garlic paste and cook for another minute.
10. Stir in the soy sauce, chili sauce, tomato sauce, and water.
11. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
12. Add the chicken back to the pan and stir to coat in the sauce.
13. Serve hot.

Here are some tips for making chicken chilly:

• Use boneless, skinless chicken thighs for the best results.
• Make sure to coat the chicken pieces evenly in the batter.
• Do not overcrowd the pan when frying the chicken.
• Adjust the amount of chili sauce to your taste.
• Serve the chicken chilly with rice or noodles.

I hope you enjoy this recipe!

Chicken korma and its recipe

Chicken korma is a popular Indian dish made with chicken that has been cooked in a creamy, mild curry sauce. The sauce is typically made with yogurt, spices, and nuts, and it is often garnished with cilantro or almonds.

Here is a recipe for chicken korma:

Ingredients:

• 1 kg boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch piece of ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon cayenne pepper
• 1 cup yogurt
• 1/2 cup heavy cream
• 1/4 cup chopped almonds
• 1/4 cup chopped cilantro

Instructions:

1. Heat the oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the cumin, coriander, turmeric, garam masala, and cayenne pepper and cook for 1 minute more.
5. Add the yogurt and stir until smooth.
6. Add the chicken and cook until browned on all sides.
7. Add the heavy cream and almonds and bring to a simmer.
8. Reduce heat to low and simmer for 15 minutes, or until the chicken is cooked through.
9. Garnish with cilantro and serve hot.

Here are some tips for making chicken korma:

• Use boneless, skinless chicken thighs for the best results.
• If you don’t have almonds, you can substitute cashews or walnuts.
• Adjust the amount of cayenne pepper to your taste.
• Serve the chicken korma with rice or naan bread.

I hope you enjoy this recipe!

Chicken Spicy Wings and its recipe

Chicken Spicy Wings are a popular appetizer or snack that is typically made with chicken wings that have been coated in a spicy sauce. The wings are then baked or fried until cooked through.

Here is a recipe for chicken spicy wings:

Ingredients:

• 12 chicken wings, tips discarded
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/4 cup vegetable oil
• 1/2 cup hot sauce, such as Frank’s Red Hot
• 1/4 cup butter

Instructions:

1. Preheat the oven to 400 degrees F (200 degrees C).
2. In a shallow bowl, combine the flour, salt, black pepper, and cayenne pepper.
3. Dip the chicken wings in the flour mixture to coat.
4. In a large skillet, heat the oil over medium heat.
5. Fry the chicken wings in batches for 5-7 minutes per side, or until golden brown and cooked through.
6. In a small saucepan, melt the butter and hot sauce over low heat.
7. Pour the hot sauce mixture over the chicken wings and toss to coat.
8. Bake the chicken wings in the preheated oven for 10-15 minutes, or until heated through.
9. Serve hot.

Here are some tips for making chicken spicy wings:

• Use bone-in, skin-on chicken wings for the best flavor.
• Don’t overcrowd the skillet when frying the chicken wings, or they will not cook evenly.
• Bake the chicken wings until they are heated through, but not overcooked, or they will become dry.
• Serve the chicken wings with your favorite dipping sauce, such as ranch dressing, blue cheese dressing, or honey mustard.

Here are some variations of chicken spicy wings:

• You can use different types of hot sauce, such as Sriracha sauce, habanero sauce, or ghost pepper sauce.
• You can also add different ingredients to the hot sauce mixture, such as garlic powder, onion powder, or Worcestershire sauce.
• You can also serve the chicken wings with different toppings, such as chopped cilantro, scallions, or sesame seeds.

I hope you enjoy this recipe!

Chicken ghee roast and its recipe

Chicken ghee roast is a popular dish from the Indian state of Karnataka. It is made with chicken that has been marinated in a mixture of yogurt, spices, and ghee, and then roasted in a pan until the chicken is cooked through and the spices are fragrant.

Here is a recipe for chicken ghee roast:

Ingredients:

• 1 kg boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder
• 1/2 teaspoon salt
• 1/4 cup ghee
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch piece of ginger, grated
• 1/4 cup chopped cilantro

Instructions:

1. In a large bowl, combine the chicken, yogurt, turmeric powder, coriander powder, cumin powder, garam masala, red chili powder, and salt.
2. Mix well to coat the chicken.
3. Cover the bowl and refrigerate for at least 30 minutes, or overnight.
4. Heat the ghee in a large pan over medium heat.
5. Add the onion and cook until softened, about 5 minutes.
6. Add the garlic and ginger and cook for another minute.
7. Add the marinated chicken and cook until browned on all sides.
8. Reduce heat to low and cook for 15-20 minutes, or until the chicken is cooked through.
9. Garnish with cilantro and serve hot.

Here are some tips for making chicken ghee roast:

• Use boneless, skinless chicken thighs for the best results.
• If you don’t have ghee, you can substitute vegetable oil.
• Adjust the amount of red chili powder to your taste.
• Serve the chicken ghee roast with rice or roti.

I hope you enjoy this recipe!

Paneer masala curry and its recipe

Paneer masala curry is a popular Indian dish made with paneer, a type of Indian cheese, that has been cooked in a flavorful curry sauce. The sauce is typically made with onions, tomatoes, spices, and sometimes cream, and it is often garnished with cilantro or almonds.

Here is a recipe for paneer masala curry:

Ingredients:

• 500g paneer, cut into cubes
• 1 tablespoon oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch piece of ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon cayenne pepper
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup chopped cilantro

Instructions:

1. Heat the oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the cumin, coriander, turmeric, garam masala, and cayenne pepper and cook for 1 minute more.
5. Add the crushed tomatoes and bring to a simmer.
6. Reduce heat to low and simmer for 10 minutes, or until the sauce has thickened.
7. Add the paneer and cook for 5 minutes, or until heated through.
8. Stir in the heavy cream and cilantro and serve hot.

Here are some tips for making paneer masala curry:

• Use a good quality paneer for the best results.
• If you don’t have heavy cream, you can substitute yogurt or coconut milk.
• Adjust the amount of cayenne pepper to your taste.
• Serve the paneer masala curry with rice or roti.

I hope you enjoy this recipe!

Aloo gobhi and its recipe

Aloo gobhi is a popular Indian dish made with potatoes and cauliflower. It is a simple dish that is often served as a side dish with roti, rice, or naan.

Here is a recipe for aloo gobhi:

Ingredients:

• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch piece of ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound potatoes, peeled and diced
• 1 pound cauliflower florets
• 1/2 cup water

Instructions:

1. Heat the oil in a large pot over medium heat.
2. Add the cumin seeds and cook until fragrant, about 30 seconds.
3. Add the onion and cook until softened, about 5 minutes.
4. Add the garlic and ginger and cook for another minute.
5. Add the turmeric powder, coriander powder, garam masala, cayenne pepper, salt, and black pepper and cook for 1 minute more.
6. Add the potatoes and cauliflower and stir to coat in the spices.
7. Add the water and bring to a boil.
8. Reduce heat to low and simmer for 15 minutes, or until the potatoes and cauliflower are tender.
9. Serve hot.

Here are some tips for making aloo gobhi:

• Use a good quality turmeric powder for the best flavor.
• If you don’t have garam masala, you can substitute a mixture of ground cumin, ground coriander, and ground cardamom.
• Adjust the amount of cayenne pepper to your taste.
• Serve the aloo gobhi with rice or roti.

I hope you enjoy this recipe!

Pizza and its recipe

Pizza is a dish of Italian origin consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions, olives, pineapple, meat, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven.

Here is a recipe for a basic pizza dough:

Ingredients:

• 1 cup warm water (105°F-115°F)
• 1 teaspoon sugar
• 2 teaspoons active dry yeast
• 3 3/4 cups all-purpose flour, plus more for dusting
• 2 tablespoons extra virgin olive oil, plus more for greasing the bowl
• 1 1/2 teaspoons kosher salt

Instructions:

1. In a large bowl, combine the warm water, sugar, and yeast. Let stand for 5 minutes, or until the yeast is foamy.
2. Stir in 2 cups of the flour and the olive oil.
3. Mix until a dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
5. Grease a large bowl with olive oil.
6. Place the dough in the bowl and turn to coat in the oil.
7. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
8. Preheat the oven to 450 degrees F (230 degrees C).
9. Punch down the dough and divide it in half.
10. Roll out each half of dough into a 12-inch circle.
11. Place the dough on a lightly greased baking sheet.
12. Top with your favorite toppings.
13. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Here are some tips for making pizza dough:

• Use warm water for the best results.
• Don’t overwork the dough.
• Let the dough rise in a warm place, but not too hot.
• Don’t overcrowd the baking sheet.
• Bake the pizza until the crust is golden brown and the cheese is melted and bubbly.

I hope you enjoy this recipe!

Shrimp scampi and its recipe

Shrimp scampi is a dish of shrimp cooked in a garlic butter sauce. It is typically served over pasta or rice.

The name “scampi” is actually Italian for “small shrimp”. The dish is thought to have originated in Italy, but it is now popular all over the world.

Here is a recipe for shrimp scampi:

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1/2 cup butter
• 4 cloves garlic, minced
• 1/4 cup dry white wine
• 1/4 cup lemon juice
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Heat the olive oil and butter in a large skillet over medium heat.
2. Add the garlic and cook until fragrant, about 30 seconds.
3. Add the shrimp and cook until pink and cooked through, about 2-3 minutes per side.
4. Add the white wine and lemon juice and cook until the sauce has reduced by half, about 2 minutes.
5. Stir in the parsley and season with salt and pepper to taste.
6. Serve immediately over pasta or rice.

Here are some tips for making shrimp scampi:

• Use large shrimp for the best results.
• Don’t overcook the shrimp, or they will become tough.
• If you don’t have dry white wine, you can substitute chicken broth or water.
• Add more lemon juice to taste.
• Serve the shrimp scampi immediately, while it is hot and bubbly.

I hope you enjoy this recipe!

Lamb chops and its recipe

Lamb chops are a dish of lamb that has been cut into chops. They are typically grilled, pan-fried, or roasted.

Here is a recipe for lamb chops:

Ingredients:

• 1 pound lamb chops
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika

Instructions:

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Season the lamb chops with the olive oil, salt, pepper, garlic powder, and paprika.
3. Heat a large skillet over medium-high heat.
4. Sear the lamb chops for 2-3 minutes per side, or until browned.
5. Transfer the lamb chops to a baking dish and bake for 10-12 minutes, or until cooked through.
6. Serve immediately.

Here are some tips for making lamb chops:

• Use bone-in lamb chops for the best flavor.
• Don’t overcook the lamb chops, or they will become tough.
• If you don’t have a grill, you can pan-fry or roast the lamb chops.
• Serve the lamb chops with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Here are some additional tips for keeping lamb chops tender:

• Trim any excess fat from the chops.
• Marinate the chops in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes before cooking.
• Cook the chops over medium heat so they don’t overcook.
• Let the chops rest for a few minutes before serving so the juices can redistribute.

I hope you enjoy this recipe!

Grilled fish and its recipe

Grilled fish is a dish of fish that has been cooked on a grill. It is a popular dish all over the world, and can be made with a variety of fish, such as salmon, trout, tuna, and halibut.

Here is a recipe for grilled fish:

Ingredients:

• 1 pound firm white fish fillets, such as cod, halibut, or tilapia
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Instructions:

1. Preheat the grill to medium heat.
2. Season the fish fillets with the olive oil, salt, pepper, paprika, garlic powder, and onion powder.
3. Grill the fish fillets for 4-5 minutes per side, or until cooked through.
4. Serve immediately.

Here are some tips for grilling fish:

• Use a firm white fish for the best results.
• Don’t overcook the fish, or it will become dry and tough.
• If you don’t have a grill, you can pan-fry or bake the fish fillets.
• Serve the fish with your favorite sides, such as grilled vegetables, rice, or potatoes.

Here are some additional tips for grilling fish:

• Marinate the fish fillets in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes before cooking. This will help to flavor the fish and make it more tender.
• Preheat the grill to medium heat. This will help to prevent the fish from sticking to the grill.
• Oil the grill grates before cooking the fish. This will help to prevent the fish from sticking to the grates.
• Cook the fish fillets for 4-5 minutes per side, or until cooked through.
• Let the fish rest for a few minutes before serving so the juices can redistribute.

I hope you enjoy this recipe!

A whole fish fry and its recipe

A whole fish fry is a dish of whole fish that has been fried. It is a popular dish in many parts of the world, and can be made with a variety of fish, such as cod, haddock, and salmon.

Here is a recipe for whole fish fry:

Ingredients:

• 1 whole fish, such as cod, haddock, or salmon
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 cup cornstarch
• 1/4 cup milk
• 1 egg, beaten

Instructions:

1. Clean the fish and remove the scales.
2. Cut off the fins and tail.
3. Make 3-4 shallow cuts on each side of the fish.
4. In a shallow dish, combine the flour, salt, pepper, paprika, garlic powder, and onion powder.
5. In another shallow dish, whisk together the cornstarch and milk.
6. Dip the fish in the cornstarch mixture, then coat it in the flour mixture.
7. Heat the oil in a large skillet over medium heat.
8. Fry the fish for 5-7 minutes per side, or until golden brown and cooked through.
9. Serve immediately.

Here are some tips for frying whole fish:

• Use a firm white fish for the best results.
• Don’t overcrowd the pan, or the fish will not cook evenly.
• Use a thermometer to check the internal temperature of the fish. It should be 145 degrees F (63 degrees C) when cooked through.
• Let the fish rest for a few minutes before serving so the juices can redistribute.

I hope you enjoy this recipe!

Chicken sizzler and its recipe

A chicken sizzler is a one-dish meal that is typically made with chicken that has been grilled or pan-fried and then served on a hot metal plate with a sauce. It is often garnished with vegetables, such as mushrooms, onions, and tomatoes.

Here is a recipe for chicken sizzler:

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into strips
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup soy sauce
• 1/4 cup teriyaki sauce
• 1/4 cup honey
• 1/4 cup ketchup
• 1/4 cup chopped green onions
• 1/4 cup chopped mushrooms
• 1/4 cup chopped tomatoes

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken strips and cook until browned on all sides.
3. In a small bowl, whisk together the soy sauce, teriyaki sauce, honey, ketchup, green onions, mushrooms, and tomatoes.
4. Pour the sauce over the chicken and cook for 2-3 minutes, or until the sauce is heated through.
5. Serve immediately on a hot metal plate.

Here are some tips for making chicken sizzler:

• Use boneless, skinless chicken breasts for the best results.
• Don’t overcook the chicken, or it will become dry.
• If you don’t have a grill, you can pan-fry or bake the chicken strips.
• Serve the chicken sizzler with your favorite sides, such as rice, noodles, or vegetables.

Here are some variations of chicken sizzler:

• You can add other vegetables to the chicken sizzler, such as bell peppers, carrots, or zucchini.
• You can also add different types of meat to the chicken sizzler, such as beef, pork, or shrimp.
• You can adjust the amount of sauce to your taste.
• You can serve the chicken sizzler with different toppings, such as shredded cheese, sesame seeds, or crushed peanuts.

I hope you enjoy this recipe!

Momos and its recipe

Momos are a type of dumpling that originated in Tibet and are now popular in many parts of Asia, including Nepal, India, and China. They are typically filled with a savory mixture of meat, vegetables, or cheese, and then steamed or fried.

Here is a recipe for chicken momos:

Ingredients:

• For the dough:
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup water
• For the filling:
  • 1 pound boneless, skinless chicken breasts, finely chopped
  • 1 onion, finely chopped
  • 1 green chili, finely chopped
  • 1 teaspoon ginger garlic paste
  • 1 teaspoon garam masala
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

1. To make the dough, combine the flour and salt in a bowl.
2. Gradually add the water and knead until the dough is smooth and elastic.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. To make the filling, combine the chicken, onion, green chili, ginger garlic paste, garam masala, salt, and pepper in a bowl.
5. Mix well and set aside.
6. Divide the dough into small balls.
7. Roll out each ball into a thin circle.
8. Place a spoonful of the filling in the center of each circle.
9. Fold the circle in half and seal the edges.
10. Steam the momos in a steamer for 10-15 minutes, or until cooked through.
11. Serve hot with your favorite dipping sauce.

Here are some tips for making momos:

• Use a good quality all-purpose flour for the best results.
• Don’t overwork the dough, or it will become tough.
• Let the dough rest for at least 30 minutes before rolling it out.
• Don’t overfill the momos, or they will burst open when cooking.
• Steam the momos in a steamer that is large enough to prevent them from touching each other.
• Serve the momos hot with your favorite dipping sauce.

Here are some variations of momos:

• You can use different types of meat in the filling, such as beef, pork, or lamb.
• You can also use different types of vegetables in the filling, such as carrots, potatoes, or cabbage.
• You can also add cheese to the filling.
• You can serve the momos with different dipping sauces, such as tomato sauce, chutney, or chili sauce.

I hope you enjoy this recipe!

Keema noodles and its recipe

Keema noodles is a dish of stir-fried noodles that is typically made with minced meat, vegetables, and spices. It is a popular dish in Nepal, India, and other parts of Asia.

Here is a recipe for keema noodles:

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger garlic paste
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable oil
• 1 package (12 ounces) stir-fry noodles
• 1/2 cup chopped cilantro

Instructions:

1. Heat the oil in a large skillet over medium heat.
2. Add the ground beef and cook until browned.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the ginger garlic paste, garam masala, turmeric powder, cayenne pepper, salt, and black pepper and cook for 1 minute more.
5. Add the noodles and stir to coat in the sauce.
6. Cook for 2-3 minutes, or until the noodles are heated through.
7. Stir in the cilantro and serve hot.

Here are some tips for making keema noodles:

• Use a good quality ground beef for the best results.
• Don’t overcook the ground beef, or it will become dry.
• Add the spices gradually, to your taste.
• Serve the keema noodles hot with your favorite dipping sauce.

Here are some variations of keema noodles:

• You can use different types of meat in the keema, such as lamb, chicken, or tofu.
• You can also add different types of vegetables to the keema, such as carrots, potatoes, or peas.
• You can also add different types of noodles, such as spaghetti or ramen noodles.
• You can serve the keema noodles with different dipping sauces, such as tomato sauce, chutney, or chili sauce.

I hope you enjoy this recipe!

Sekuwa and its recipe

Sekuwa is a type of grilled meat skewer that is popular in Nepal. It is typically made with chicken, lamb, or goat meat that has been marinated in a mixture of spices. The meat is then grilled over an open flame until cooked through.

Here is a recipe for sekuwa:

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch piece of ginger, grated
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil
• 12 bamboo skewers, soaked in water for 30 minutes

Instructions:

1. In a large bowl, combine the chicken, onion, garlic, ginger, garam masala, turmeric powder, cayenne pepper, salt, and black pepper.
2. Mix well and marinate for at least 30 minutes, or overnight.
3. Preheat the grill to medium heat.
4. Thread the chicken onto the bamboo skewers.
5. Grill the sekuwa for 5-7 minutes per side, or until cooked through.
6. Serve hot.

Here are some tips for making sekuwa:

• Use a good quality chicken for the best results.
• Don’t overcook the sekuwa, or it will become dry.
• Marinate the sekuwa for at least 30 minutes, or overnight, for the best flavor.
• Serve the sekuwa hot with your favorite dipping sauce.

Here are some variations of sekuwa:

• You can use different types of meat in the sekuwa, such as lamb, goat, or beef.
• You can also add different types of vegetables to the sekuwa, such as onions, peppers, or tomatoes.
• You can also add different types of spices to the sekuwa, such as cumin, coriander, or cardamom.
• You can serve the sekuwa with different dipping sauces, such as tomato sauce, chutney, or chili sauce.

I hope you enjoy this recipe!

Nepali thali and its recipe

A Nepali thali is a platter of food that typically consists of rice, lentil soup, curried vegetables, and a meat or tofu dish. It is a popular dish in Nepal and is often served as a lunch or dinner option.

Here is a recipe for a Nepali thali:

Ingredients:

• For the rice:
  • 1 cup basmati rice
  • 2 cups water
• For the lentil soup:
  • 1 cup lentils, rinsed and sorted
  • 2 cups water
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ginger garlic paste
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the curried vegetables:
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup mixed vegetables, such as carrots, potatoes, and peas

Instructions:

1. To make the rice, rinse the rice in a fine-mesh sieve until the water runs clear.
2. Add the rice and water to a pot and bring to a boil.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is cooked through.
4. To make the lentil soup, rinse the lentils in a fine-mesh sieve until the water runs clear.
5. Add the lentils and water to a pot and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes, or until the lentils are cooked through.
7. In a separate pan, heat the oil over medium heat.
8. Add the onion and cook until softened, about 5 minutes.
9. Add the garlic, ginger, garam masala, turmeric powder, cayenne pepper, salt, and black pepper and cook for 1 minute more.
10. Add the vegetables and cook until tender, about 5 minutes.
11. Add the lentil soup and bring to a boil.
12. Reduce heat to low and simmer for 10 minutes, or until the flavors have melded.

To assemble the thali, place a serving of rice in a bowl. Top with lentil soup, curried vegetables, and a meat or tofu dish. Serve hot.

Here are some tips for making a Nepali thali:

• Use a good quality basmati rice for the best results.
• Don’t overcook the lentils, or they will become mushy.
• Add the vegetables to the lentil soup towards the end of cooking, so they don’t overcook.
• Serve the thali hot with your favorite chutney or pickle.

Here are some variations of a Nepali thali:

• You can use different types of meat in the thali, such as chicken, lamb, or goat.
• You can also use different types of tofu in the thali.
• You can also add different types of vegetables to the thali, such as cauliflower, broccoli, or spinach.
• You can also add different types of chutneys or pickles to the thali, such as mint chutney, tamarind chutney, or achar.

I hope you enjoy this recipe!

Conclusion

Atomix Bar and Grill is a great place to enjoy a delicious meal with friends and family. The restaurant is also a popular spot for special occasions, such as birthdays and anniversaries. If you are looking for a delicious and authentic dining experience in Kathmandu, Atomix Bar and Grill is the perfect place for you.