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Bhuteko alu, Nepali home fries

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Bhuteko alu (Nepalese home fries)
Looking for a quick potato snack? This is a very popular Nepali potato dish simplified to make it easy, yet authentic. Anybody could make this, a must try recipe!
Prep Time 2 minutes
Cook Time 10 minutes
Servings
peopl
Ingredients
  • 1 lb Red skin potatoes
  • 1 tsp Turmeric
  • 1/2 tsp Cumin powder
  • 1/2 tsp Black pepper
  • 1/2 tsp Chili powder
  • 1 tbsp Vegetable oil
  • 1 tsp Cilantro leaves finely chopped
  • 2 tsp Salt or to taste
chili sauce
  • 3/4 cup dry red chili
  • 3 cups Water
  • 1 tsp Olive oil
Prep Time 2 minutes
Cook Time 10 minutes
Servings
peopl
Ingredients
  • 1 lb Red skin potatoes
  • 1 tsp Turmeric
  • 1/2 tsp Cumin powder
  • 1/2 tsp Black pepper
  • 1/2 tsp Chili powder
  • 1 tbsp Vegetable oil
  • 1 tsp Cilantro leaves finely chopped
  • 2 tsp Salt or to taste
chili sauce
  • 3/4 cup dry red chili
  • 3 cups Water
  • 1 tsp Olive oil
Instructions
  1. Wash and cut the potatoes into small equal sizes. Do not peel.
  2. Heat up the oil in a pan, add potatoes followed by the rest of the ingredients.
  3. Saute in high heat for a minute, then cover with a lid.
  4. In medium heat, cook the potatoes while covered. Uncover the lid and keep stirring many times as this will prevent it from burning.
  5. Check the potatoes if cooked by pressing it by a fork. Taste the seasoning, add salt if necessary.
  6. Before serving, sprinkle cilantro over the potatoes.
  7. Serve warm
chili sauce
  1. Boil chili in water until very tender. This may take around 6 to 8 minutes. Discard the water.
  2. Grind the cooked chili in a mortar and pestle. In a substitute, we can also use a chopper. Grind it with a little bit of water as it helps to grind faster.
  3. Grind the chili until chunky only, not puree, or paste.
  4. Add the oil.
Recipe Notes
  • Bhuteko alu is one of the common types of potato dishes in Nepal. It is mostly accompanied with everyday staple meal [daal bhat], or as an common snack during the day or a treat in parties. 
  • To make the best alu, always find the freshest potatoes with the skin and spices. Cut them into smaller pieces and evenly. 
  • Start this recipe from the chili sauce. While the chili boiling, we can cook the potatoes on the other side.
  • Nonstick pan isn’t necessary, it just makes the job easy without having to observe too much for burning. But the most important part is to keep stirring often as it helps to evenly cook and to make it crispy.  
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Nepali green leaf salad with hog plum dressing

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Green leaf salad with hog plum vinegarette
An authentic Nepali taste of Hog plum [lapsi] vinaigrette which is mixed with seasonal salad and vegetables. Same Nepali taste, just a different approach. A must try recipe!
Prep Time 12 minutes
Servings
people
Ingredients
  • 1 bunch Green leaf salad
  • 1 medium sized Carrot grated to ¾ cup
  • 1 medium sized White radish grated to ¾ cup
  • 1 tbsp Pumpkin seeds toasted
  • 1 tbsp Walnuts
  • 1 tbsp Raisins
Hog plum vinaigrette
  • 1 tbsp Hog plum powder dry
  • 1 tbsp Water
  • 1 tbsp Sesame oil
  • 1 tbsp Mustard oil
Prep Time 12 minutes
Servings
people
Ingredients
  • 1 bunch Green leaf salad
  • 1 medium sized Carrot grated to ¾ cup
  • 1 medium sized White radish grated to ¾ cup
  • 1 tbsp Pumpkin seeds toasted
  • 1 tbsp Walnuts
  • 1 tbsp Raisins
Hog plum vinaigrette
  • 1 tbsp Hog plum powder dry
  • 1 tbsp Water
  • 1 tbsp Sesame oil
  • 1 tbsp Mustard oil
Instructions
  1. Peel carrot and radish. Cut off the ends and grate them.
  2. Cut green leaf salad into square shapes or the desired shapes. Do not cut into too small pieces as they turn out to be bitter.
  3. Slightly toast the pumpkin seeds and walnuts.
  4. In a big bowl, pour the vinegarette, add the rest of the ingredients. Gently fold them upside down.
  5. Serve the salad immediately.
Vinaigrette
  1. In a bowl, mix water and hog plum powder. Mix for approximately 1 to 2 minutes until the water starts to taste sour and slimy in texture.
  2. Add mustard oil and sesame oil. Mix them for a minute.
Recipe Notes

Hog plum, lapsi in Nepali, is one of the common ingredients in the Nepalese kitchen. It contains a thick leathery skin with a yellowish pulp inside. This fruit is consumed as fresh, dried or as powder form. It has got a sour taste and slimy in texture when mixed with liquid, if dry. Lapsi also contains antioxidants which provide a range of health benefits. Mustard oil can be substituted with vegetable oil. Using the freshest vegetables is the key to prepare this salad beautifully. Fresh hog plum can be used instead of dried powder. While serving, make a bed of green leaf first, then add the rest over. This is actually a thumb rule to plate any salad which also helps to look appealing.

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Kacho mulako achar, fresh radish pickle

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kaacho mulako achar, fresh radish pickle
Nepali style fresh radish pickles! An easy recipe and a step by step guide with pictures.
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
  • 4 cups Grated radish
  • 1/2 thumbsize Ginger
  • 4 cloves garlic
  • 2 tsp Mustard seeds
  • 4 cloves garlic
  • 2 tsp Sesame seeds
  • 1 tsp Fenugreek Seeds
  • 2 tsp Turmeric powder
  • 3 whole Green chili
  • Lemon juice from half lemon
  • 1 tbsp Vegetable oil
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
  • 4 cups Grated radish
  • 1/2 thumbsize Ginger
  • 4 cloves garlic
  • 2 tsp Mustard seeds
  • 4 cloves garlic
  • 2 tsp Sesame seeds
  • 1 tsp Fenugreek Seeds
  • 2 tsp Turmeric powder
  • 3 whole Green chili
  • Lemon juice from half lemon
  • 1 tbsp Vegetable oil
Instructions
  1. Marinate radish with 1 tbsp of salt for 10 minutes.
  2. Meanwhile toast mustard and sesame seeds together only until they start popping. Turn off the heat and keep stirring until golden brown. Start this whole process by cold pan with the seeds in it.
  3. Grind the seeds until medium ground in the mortar with pestle.
  4. Add roughly chopped ginger and garlic and keep grinding until paste.
  5. When the radishes are marinated for 10 minutes, squeeze and discard the juice.
  6. Pour turmeric, remaining salt and lemon juice over the radishes.
  7. Fry fenugreek seeds and chili until golden brown and pour it over the turmeric. This process is called tempering.
  8. Mix well and serve immediately.
  9. This pickle can be stored in the refrigerator for at least 2 days.
Recipe Notes

This form of pickle is from among many other styles like sun-dried radish pickle, radish pickle with field peas [sano kerau] etc. This could be served as appetizers, snacks or with basic meal like daal bhat [Nepalese staple meal].Working with mortar and pestle needs little practice but not impossible. This is a must tool in every Nepalese kitchen. Food becomes much tastier and consistency is different on Mortar in comparison to blenders and grinders. Green chili can be substituted with dry or powder chili. Lemon juice can be substituted with Lapsi [Nepalese hog plum] in fresh or powdered form. Mustard seeds can be substituted with mustard oil. Just use mustard oil for frying instead of vegetable oil.

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Alu kauli tarkari

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Alu kauli tarkari (Nepali style potatoes and cauliflower)
A common dish of Nepal, cooked in a simpler way. A must try recipe.
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 2 lbs Cauliflower cut into big florets with stems
  • 1 lb Potatoes large, peeled and cut into long big wedges
  • 1/2 cup Green peas
  • 1 medium sized Onion sliced
  • 1 large sized Tomatoes roughly chopped
  • 1/2 cup Cilantro coriander leaves
  • 2 tbsp Ginger and garlic paste
  • 2 tsp Cumin powder
  • 1 tsp Turmeric powder
  • 1 tsp Chili powder
  • 1 tsp Salt
  • 2 tbsp Vegetable oil
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 2 lbs Cauliflower cut into big florets with stems
  • 1 lb Potatoes large, peeled and cut into long big wedges
  • 1/2 cup Green peas
  • 1 medium sized Onion sliced
  • 1 large sized Tomatoes roughly chopped
  • 1/2 cup Cilantro coriander leaves
  • 2 tbsp Ginger and garlic paste
  • 2 tsp Cumin powder
  • 1 tsp Turmeric powder
  • 1 tsp Chili powder
  • 1 tsp Salt
  • 2 tbsp Vegetable oil
Instructions
  1. Heat up a cooking pot, add oil.
  2. Add onions and cook until tender.
  3. Add ginger and garlic paste, cook for 1 minute while stirring.
  4. Add tomatoes, cumin, and turmeric powder. Cook for another 2 minutes while stirring.
  5. Add cauliflower and potatoes, followed by salt and chili. Stir and cook for 2 minutes in high flame. Then cover the pot with a lid.
  6. In a low possible heat settings, cook the vegetables until soft while stirring occasionally. It may take 12-15 minutes to get cooked. Poke the vegetables with a spoon to check the doneness.
  7. Add the green peas and cook for 1 minute.
  8. Serve warm garnished with fresh cilantro.
Ginger garlic paste
  1. Fresh ginger and garlic are peeled, and grinded in a mortar with pestle until paste.
  2. Alternately, a blender can be used. Just blend until puree with a tiny amount of water. Water helps to blend faster.
Recipe Notes

Alu kauli tarkari is one of the common vegetable dish of Nepal. Basically, potatoes and cauliflowers are cooked together with common spices like ginger, garlic, onion, turmeric, cumin etc. It tastes even better with fresh green peas. To cook this dish, find the freshest vegetable and spices from the market. Sometimes we leave our old dry spices more many months while they get flavorless over the time period. So it is always good to have fresh ground spices. We can even grind our whole spices in mortar and pestle or a spice grinder prior to cooking. Never put water if it is gets dry and or about to burn. Just turn down the heat as lowest as possible. Cover the lid and wait patiently until cooked. Frequent stirring is necessary, but we are only folding, not stirring like a whipping action. This will break the break vegetables into pieces and loose the texture. Small sized cilantro leaves or micro cilantro helps to enhance the look and taste. Micro cilantro is very high in nutrition.

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Mas ko dal, urad lentil soup

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Mas ko dal, urad lentil soup
An authentic nepali recipe of Mas ko dal, urad lentils. Includes small variation by adding edo or taro root. This is a famous lentil soup of Nepal. It is rich and highly nutritious.
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 1 cup Mas ko Dal urad lentils
  • 5 cups Water
  • 1 thumbsized Ginger
  • 1 cup Baby taro or edo medium diced
  • 1 tbsp Ghee
  • 1 pinch Jimboo
Utensils
  • A pressure cooker or a thick pot
  • Phalamko diyo oil lamp made of iron or any uncoated small piece of iron)
  • A small pan for tempering
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 1 cup Mas ko Dal urad lentils
  • 5 cups Water
  • 1 thumbsized Ginger
  • 1 cup Baby taro or edo medium diced
  • 1 tbsp Ghee
  • 1 pinch Jimboo
Utensils
  • A pressure cooker or a thick pot
  • Phalamko diyo oil lamp made of iron or any uncoated small piece of iron)
  • A small pan for tempering
Instructions
  1. Smash ginger by using palm of our hand into the flat side of the knife. No need to smash very hard. Just to crack the ginger will do the job.
  2. Rinse the lentils. Do not soak or rinse too much. Put it together with ginger, edo, water, salt and phalamko diyo into a pressure cooker. Bring it upto boil and gently skim off the foam and discard them.
  3. Cover the pressure cooker lid and cook in a medium heat until lentils and edo soften, around 10-15 minutes. Stir occasionally so that they don’t stick in the pan.
  4. Serve the lentil soup hot.
Frying ghee
  1. Heat up a small pan. Add the ghee.
  2. When the ghee is very hot. Fry the jimboo until it turn black. Immediately pour into the lentils. Stir and boil for another minute.
Recipe Notes

Mas ko dal is also called kalo dal. Kalo means black color and dar means lentils. Edo is called pindalu in Nepali language. Above recipe can be prepared with or without edo. Adding some hing (Aesophetida) also gives richness to this recipe. This recipe is very simple but needs proper observation because lentils can burn anytime if not stirred occasionally. They also cook evenly when cooked in slow flame. Jimboo is basically a type of dried herb from a onion family, which has a similar taste like onions. It is used mostly for the cooking and medicinal purposes. Dry red chili can also be tempered instead of jimboo. Tear few of them before frying into ghee.

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Sweet and spicy corn

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Sweet and spicy corn
A sweet corn tastes even better when spiced in a Nepalese style. A must try recipe!
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Ingredients
  • 5 cups Sweet corn separated from cob
  • 1 cup Red onion sliced thin
  • 1 medium sized, or to taste Jalapeno or any desired fresh chili sliced thin
  • 1 tsp Cumin powder - 1 tsp
  • 2 tsp Salt some more salt for boiling
  • 1 tsp Ghee
  • 1/2 cup Fried cilantro (fried coriander leaves)
  • 1 cup Vegetable oil
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Ingredients
  • 5 cups Sweet corn separated from cob
  • 1 cup Red onion sliced thin
  • 1 medium sized, or to taste Jalapeno or any desired fresh chili sliced thin
  • 1 tsp Cumin powder - 1 tsp
  • 2 tsp Salt some more salt for boiling
  • 1 tsp Ghee
  • 1/2 cup Fried cilantro (fried coriander leaves)
  • 1 cup Vegetable oil
Instructions
  1. Boil the corn with cob in salted water until soft. It may take around 10 minutes.
  2. Meanwhile when the corn is boiling, slice the onion and chili.
  3. Clean the cilantro (fresh coriander leaves) by separating leaves from the stem. Keep small amount of stems with leaves. Keep them like small florets.
  4. In a medium hot vegetable oil, fry the cilantro leaves just for a second until it turns dark green. Remove from the oil immediately and place it on a paper towel or a dry surface.
  5. After the corn is boiled, separate the corn from the cob and spread it on the tray. Use a knife to cut the corn from the cob. Gently separate the corn which are sticked together.
  6. Heat up a pan, and add ghee. Add onions and cook only until translucent.
  7. Add corn, salt and cumin powder. Cook for few minutes while continuously stirring. Wait until it starts making popping sound. Then add sliced chili and stir only for a minute. Turn off the heat.
  8. Garnish with fried cilantro before serving. Serve hot.
Recipe Notes

Above recipe is an appetizer or can also be served as a side accompaniment vegetable with any main dish.
Dudhe makai in Nepali (sweet corn), is the right corn to prepare this dish. The best taste can be obtained from the fresh corn before they reach harvesting season.
Any chilis can be used, the only thing we have to remember is that not to cook chili too much. That is why we only add it right before corn is ready to serve. This way chili still remains crunchy and tastes fresh.
We can cook the onion and corn separately and mix all the ingredients together in a large bowl, when they are cold. Chopped cilantro can also be used. This way, this recipe turns into a cold version. In Nepali language it could be called as SANDEKO DUDHE MAKAI.

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Musoor daal recipe, red lentil soup

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musoor daal recipe
A simple recipe to cook red lentil soup in Nepalese style.
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • cup 1 Musoor daal [red lentils]
  • cups 5 Water
  • tsp 2 Salt
  • tsp 1 Turmeric powder
  • tsp 1 Garlic and ginger paste
  • tsp 1 Chopped garlic
  • tsp 1 Cooking oil or ghee
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • cup 1 Musoor daal [red lentils]
  • cups 5 Water
  • tsp 2 Salt
  • tsp 1 Turmeric powder
  • tsp 1 Garlic and ginger paste
  • tsp 1 Chopped garlic
  • tsp 1 Cooking oil or ghee
Instructions
  1. Rinse the lentils with clean water. Mix with 5 cups of water, turmeric, salt, and garlic ginger paste.
  2. In a pot, bring the lentils to a boiling point and simmer until the lentils are soft and tender. Keep stirring to avoid burning at the bottom while they are simmering.
  3. In a separate small pan, heat up the oil or ghee and fry the chopped garlic until golden brown. Pour it to the cooked lentils immediately. This process is generally called tempering. Stir the lentils gently after tempering.
  4. Serve the lentils hot.
Recipe Notes

Above recipe is a simple recipe to cook Musoor daal. Instead of tempering garlic, we can always play around with other herbs and spices like dry cumin seeds, chopped onion, chopped scallion, green onion, dried chili, cilantro [coriander] etc. Ghee adds richer taste with lentils as compared to oil. Do not burn the lentils as they taste bitter.

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Rice pulau, pulau


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rice pulau
An easy way to cook pulau in a rice cooker. Just follow this recipe to make it in big batches.
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • cup 1 rice
  • cups 2 Water
  • tsp 1 Cardamon
  • tsp 1 Clove
  • cup 1/3 Dried coconut,cashew nut and raisin
  • tbsp 2 Ghee
  • cup 1/3 Diced carrots and peas
  • tsp 2 Salt
  • tsp 1 Sugar - 1 tsp
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • cup 1 rice
  • cups 2 Water
  • tsp 1 Cardamon
  • tsp 1 Clove
  • cup 1/3 Dried coconut,cashew nut and raisin
  • tbsp 2 Ghee
  • cup 1/3 Diced carrots and peas
  • tsp 2 Salt
  • tsp 1 Sugar - 1 tsp
Instructions
  1. Rinse the rice and soak into 2 cups of water for 20-30 minutes. After soaked, strain the rice but keep the water for cooking. Do not throw them away.
  2. Smash the cardamon until it cracks.
  3. Gently fry the carrots and peas into 1 cup of ghee for about a minute.
  4. Pour the reserved water into rice cooker. Add rice, vegetables, cloves, cardamon, salt and sugar. Then turn on the electric cooker.
  5. While the rice is cooking, fry the mixed nuts with the rest of the ghee until golden brown.
  6. After the rice is cooked, pour the fried nuts and fold it gently.
  7. Serve it anytime.
Recipe Notes

Pulau is a well known dish in Nepal, especially served as a substitute for rice in parties. Best quality rice always makes the best pulau. It has rice taste and quite heavy.Rice cooker is not necessary. It can be cooked in any pot. The purpose of using the water from strained rice is to keep the starch and also to accurately measure the recipe. If we decide not to use that water, simply add 1 1/2 cup of cold water into strained rice. Do not over fry the the nuts. They turn bitter when over fried. Ghee can be substituted with clarified butter.

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Nepali buff burger

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Nepali buff burger
A Nepali style homemade burger, easy recipe!
Prep Time 5 minutes
Cook Time 8 minutes
Servings
Ingredients
  • 300 grams Ground buffalo meat 80% lean and 20% fat
  • 1 slice Cheese any desired cheese
  • 1 leaf Salad leaf green leaf lettuce
  • 1 slice Tomato approximately 1 thick
  • 1 slice Pickled or raw cucumber approximately 1 thick
  • 1 slice Onion approximately 1 thick
  • 1 tsp Vegetable oil
  • to taste Salt and pepper
  • 1 medium sized Burger bun
  • Burger Sauce check recipe on notes
  • Mayonnaise [optional] optional
Prep Time 5 minutes
Cook Time 8 minutes
Servings
Ingredients
  • 300 grams Ground buffalo meat 80% lean and 20% fat
  • 1 slice Cheese any desired cheese
  • 1 leaf Salad leaf green leaf lettuce
  • 1 slice Tomato approximately 1 thick
  • 1 slice Pickled or raw cucumber approximately 1 thick
  • 1 slice Onion approximately 1 thick
  • 1 tsp Vegetable oil
  • to taste Salt and pepper
  • 1 medium sized Burger bun
  • Burger Sauce check recipe on notes
  • Mayonnaise [optional] optional
Instructions
  1. Shape the meat into round shape patty. Meat must be little bigger than bun diameter. Do not shape it too tight.
  2. Sprinkle salt and pepper on both sides.
  3. Preheat the grill or pan to medium hot.
  4. Grease the pan with oil, grill the meat approximately 3 minutes on each side while covered. Do not overcook.
  5. When the meat is cooked, put the cheese on the top of meat, and let it melt.
  6. After melted, set aside and leave to rest for about 2 minutes. Meanwhile, toast the burger bread until crispy and brown.
  7. Layer the bun, meat, veggies and sauce as shown in the picture.
Recipe Notes

To make the best burger, choose the best quality meat and bread. Do not overcook the burger. To prevent the meat from shrinking, press the meat in the center by thumb while shaping the raw patty.

Burger Sauce

Ingredients-

Tomato ketchup - 3 tablesoons

Yellow mustard powder – 1 teaspoon

White vinegar – ½ teaspoon

Directions – Mix all the ingredients well.

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Goondpak cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Goondpak cake
This recipe imitates the same old fashioned Nepali goondpak. Simple and easy to make!
Prep Time 45 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 2 1/2 cups Whole wheat flour
  • 1/2 cup Molasses melted
  • 3/4 cup Sugar
  • 3 tbsp Edible gum can be found in Indian supermarkets, Goond
  • 1/2 cup Grated coconut
  • 1 cup Mixed nuts
  • 1/2 cup Ghee or clarified butter melted
  • 2 cups Evaporated milk
  • 1 cup Milk powder
  • 2 tsp Cardamom ground
  • 1/2 tsp Nutmeg ground
  • 2 tbsp Sunflower seeds toasted
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tbsp Vinegar or lemon juice
  • 1/2 tsp Salt
Prep Time 45 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 2 1/2 cups Whole wheat flour
  • 1/2 cup Molasses melted
  • 3/4 cup Sugar
  • 3 tbsp Edible gum can be found in Indian supermarkets, Goond
  • 1/2 cup Grated coconut
  • 1 cup Mixed nuts
  • 1/2 cup Ghee or clarified butter melted
  • 2 cups Evaporated milk
  • 1 cup Milk powder
  • 2 tsp Cardamom ground
  • 1/2 tsp Nutmeg ground
  • 2 tbsp Sunflower seeds toasted
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tbsp Vinegar or lemon juice
  • 1/2 tsp Salt
Instructions
  1. Toast the edible gum (goond) in a pan until it puffs up, toast one spoon at a time. Do not burn.
  2. In a large bowl, mix flour, baking powder, baking soda, salt, nuts, coconut, cardamom, and nutmeg powder. Mix it very well.
  3. In another bowl, whisk sugar, evaporated milk, molasses, and ghee until all the sugar is dissolved.
  4. Transfer the liquid into large bowl, finally add vinegar and whisk the mixture very well.
  5. Preheat up the oven to 350 degrees F or 175 degrees C.
  6. Grease the inside part of cake pan with a cooking spray or ghee. This will preven cake sticking with the pan when cooked.
  7. Pour the cake mixture to the pan, shake the pan until the surface becomes flat and smooth.
  8. Sprinkle sunflower seeds evenly over the mixture.
  9. Bake for 35 minutes in the preheated oven, or until a toothpick inserted in center comes out clean. Allow to cool for about 20 minutes.