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| Nepal’s hills and lowland dwellers,
particularly of the Kathmandu Valley, subsist on dall bhaat tarkari. As
Nepal’s most widely eaten food, it is closest to being the national
dish. A day without daal bhaat in many places in Nepal is considered
incomplete in many households. |
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| Nepalese people traditionally eat Daal
Bhat twice a day. This is the national dish which contains rice, dal
soup, vegetable curry and spicy pickle. Sometimes you can find it with
meat curry, normally chicken or goat. Nepalese don’t eat beef but they
do eat buffalo meat. Other foods commonly eaten are momos (meat or veg
dumpling), chowmin, fried rice, noodle soup, chapatti and curd. |
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1. CHATANMARI
Ingredients:
- Rice flour
- Water as required
- Minced Egg
- Lentil
Method : - Mix rice flour with water and make semi solid. |
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| Of all the Nepalese people, the Newars celebrate the greatest number
of festivities and feasts. They are known for a immense variety of
cuisines they prepare in many occasions. |
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| Bring water to boil in pan over medium heat. Add lentils. Reduce heat and simmer covered until lentils are tender, about 15 minutes. They should break easily when pressed between thumbs and index fingers. Remove from heat. |
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| 1 1/4 cups basmati rice (A long-grain rice with nutty flavor and firm texture, possibly due to the fact that it is aged. Basmati comes from the Hindi word meaning fragrant; and has been used in India and Pakistan for thousands of years and is excellent with curries. Several varieties are now grown in the U.S., such as Texmati and Kasmati) |
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| Aloo Tama (Alu Tama) simply means "Potato Bamboo Shoots". It is a unique and classic Nepali curry flavor dish used by all class of people. It is unique because it is unlike any other Indian or South Asian curry since they rarely use bamboo shoots. Similarly, unlike other East Asian cuisine such as Chinese that uses Bamboo shoots but does not use curry spices. Alu tama is the typical newari soup prepare with black eye beans, bamboo shoots and potatoes. |
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| Cook noodles in boiling salted water until slightly undercooked. Drain and rinse. In a sauce pan heat two tablespoons of mustard oil. Add turmeric, ginger, cumin powder, asofoetida and chilies. Stir well for a minute or so. Put the assorted vegetables and stir-fry well, about five minutes. |
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| This is an excellent savory appetizer made of rice pancakes and stuffed with or without vegetarian or non-vegetarian mixture. Original recipe does not normally call for soaked lentils, but the addition thatof takes this preparation to another level. |
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After my husband came into my home and tasted a wide array of different Italian food I felt the need to make him something that reminded him of his native country Nepal he is from Kathmandu. I heard him say numerous times that he loved a dish called momo and ate it with tomatoe achar so being resourceful I got on the interenet and looked up the recipe at first it is a bit overwhelming but well worth it in the end I have discovered though through making this dish that if you combine all the ingrediants for your tomatoe achar and put them into the blender it is much easier than traditionally cooking down the tomatoes first. This recipe is now a weekly favorite in our house and even the kids have become fans of this very tasty and sometimes spicy dish. I have taught myself to make other traditional Nepali dishes but this one is definately one for everyone to try!
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