Entries by superadmin


Kaacho mulako achar, fresh radish pickle

Preparation time – 15 minutes Difficulty – Easy Ingredients – Grated radish – 4 cups Ginger – 1/2 thumbsize Garlic – 4 cloves Mustard seeds – 2 tsp Sesame seeds – 2 tsp Fenugreek seeds – 1 tsp Turmeric powder – 2 tsp Green chili – 3 Lemon juice – from half lemon Vegetable oil […]


Phaparko roti, buckweath pancakes

Preparation time – 2 minutes Cooking time – 7-10 minutes Diffiiculty – easy Ingredients –                              Buckwheat flour – 1 cup Water – 1 cup Salt – 1 tsp Black Pepper – 1 tsp Ghee or clarified butter – 1 tsp Directions- […]


Sprouted beans, bean sprout

Gedagudi [beans] means generalizing all kinds of beans from fresh to dry. But if they are dry, it is called Sukeko Gedagudi. Once a year on Janai purnima [a day when the famous Dashain festival is welcomed], sprouted beans are typically cooked as hot soup with meat or vegetables. Those kinds of soups are often […]

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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 […]