Entries by superadmin

Cucumber salad, kakroko achar

CUCUMBER SALAD (KAKROKO ACHAR) Cucumber – 2 pieces medium sized, long julienne cut from mandolin or hand cut, or any cut  desired. (Note: discard seeds part) Dry red chili – 5 toasted, deseeded, and grinded Dried orange peel – 1/2 tsp ground Mustard seeds – 1 tsp toasted and grinded Szechuan peppers – 1 tsp […]

Dalchini, cinamon

Dalchini, Cinnamon Binomial name Cinnamomum cassia (L.) J.Presl Dalchini or cinamon as we know is the dried inner bark of a small evergreen tree [rookh in nepali] named Cinnamomum zeylanicum [a tree native to Sri Lanka and India]. The inner bark is dried and grind into powder or broken into pieces. It is not commercially […]

Pyaj, onion

Pyaj,onion Binomial name Allium cepa. Red onions are generalized as pyaj in Nepal. Though there are many types of onions, only red onions are grown popularly. Pyaj are round in shape sized from a golf ball to a little bigger than tennis ball. They have red and purplish color which are beautifully layered into white skin. […]

sukmel, cardamom

Sukmel or sukumel, Cardamom Scientific classification as family of Zingiberaceae. Sukmel pods and skins are aromatic, tastes spicy, distinctive, and somewhat floral. Sukmel is not popularly grown in Nepal. It is produced in tropical regions of India, Malaysia and other Asian countries. Only black cardamom is widely grown and also exported to other parts of […]

Tejpat, bayleaf

Tejpat, bay leaf Binomial name Cinnamomum tamala. Tejpat [Indian bayleaf] grows in tropical and subtropical areas of the Himalayas at altitudes of 300 and 2400 meters and comes originally from Nepal, Bhutan, Sikkim and North India. Tejpat [aka bayleaf in Europe and tejpatta in India] is a one of the key ingredients to make Indian style […]

Timur, Szechuan peppers

Timur, szechuan peppercorn Binomial name Zanthoxylum armatum. Tastes pungent, spicy, gives a strange numbness in tongue, something like a carbonated drink or a mild electrical shock of 9 volt battery. Timur is one of the basic spice in everyday Nepali kitchen. Golbhedako achaar [tomato chutney] is made with timur and roasted tomatoes, which accompanies with […]

Farsiko phool, pumpkin flower

Farsiko phool, pumpkin flower, pumpkin blossom Family of Cucurbita pepo L.  A seasonal flower can be picked right before rainy season. They are very soft with a mild sweetness and taste somewhat like pumpkin, mushroom,  and meat. A Nepali style to cook these flowers are with eggs as omelette or scrambled eggs. It can also be cooked […]

Faparko saag, buckweat shoots

  Faparko saag, buckwheat shoots.  Binomial name Fagopyrum Esculentum. Also called buckwheat lettuce or buckwheat greens.  They are rich in taste and easy to grow.  In Nepal, faparko saag are basically cooked like other greens as being seasonal greens. Fapar [buckwheat] is basically grown for grains but people eat the greens as cooked or raw.  […]

Rato mula, Nepali red radish

Rato mula, Nepali red radish. Family of Brassicaceae. These radishes are also locally known as Pyuthane mula. Various types of mulas are grown in Nepal in different regions like flat lands [terai], hilly regions [pahad] etc.  These are sharper in taste, actually eye-wateringly spicy but mild sweeter after peeled. The spicier part of radishes are […]

Sauf ko saag, dill leaves

Sauf ko saag, soup ko saag, dill leaves. Binomial name Anethum Graveolens. In Nepal, sauf ko saag are basically cooked as other greens. It goes very well with potatoes. More about dil as reference- https://www.organicfacts.net/health-benefits/seed-and-nut/dill.html