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Kauda pasta

 

 

 

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 Kauda Pasta
This famous pasta style is coming from the eastern part of Nepal. Depending upon the various regions of the country, we may find many different shapes and styles of the soup, but basically, the recipe concept is the same.
Servings
soup bowls
Ingredients
Pasta reciepe
  • 1 cup All purpose flour
  • 1/2 cup Water - ½ cup
Pasta soup recipe
  • 1 cup Green beans medium diced, french or hericovert
  • 1 cup Assorted peppers medium diced, green, red, yellow capsicum
  • 1 cup Tomatoes small diced, ripe tomatoes
  • 1/2 teaspoon Soy sauce
  • 1/2 cup Onion thinly sliced
  • 2 cloves garlic sliced
  • 1/2 teaspoon Cumin seeds
  • 1-1/2 cup pasta frozen or fresh
  • 3 cups Water
  • 1-1/2 teaspoon Salt
  • 1-1/2 tablespoon Oil any preferred oil
  • 1/2 teaspoon Szechuan pepper timur
  • few sprigs Cilantro leaves corriander leaves
Servings
soup bowls
Ingredients
Pasta reciepe
  • 1 cup All purpose flour
  • 1/2 cup Water - ½ cup
Pasta soup recipe
  • 1 cup Green beans medium diced, french or hericovert
  • 1 cup Assorted peppers medium diced, green, red, yellow capsicum
  • 1 cup Tomatoes small diced, ripe tomatoes
  • 1/2 teaspoon Soy sauce
  • 1/2 cup Onion thinly sliced
  • 2 cloves garlic sliced
  • 1/2 teaspoon Cumin seeds
  • 1-1/2 cup pasta frozen or fresh
  • 3 cups Water
  • 1-1/2 teaspoon Salt
  • 1-1/2 tablespoon Oil any preferred oil
  • 1/2 teaspoon Szechuan pepper timur
  • few sprigs Cilantro leaves corriander leaves
Instructions
Pasta recipe
  1. In a bowl, add a little bit of water to the flour. Assorted peppers - 1 cup, medium diced and seeds removed, red and green capsicum. Red Tomatoes - 1 cup, small diced Soy sauce - 1/2 teaspoon Onion - 1/2 cup, thinly sliced Garlic- 2 cloves, sliced Cumin seeds - 1/2 tsp Kaudah pasta - 1 1/2 cup Water - 3 cups Salt - 1 1/2 teaspoon Oil - 1 1/2 tablespoon Szechuan pepper (timur) - 1/2 tsp Cilantro leaves - few sprigs for garnish
  2. Prepare the dough while adding water little by little.
  3. Do not knead too much. This process shouldn’t take more than 2 minutes.
  4. Divide the dough into 8 equal individual balls. Put them back into the bowl and cover with a towel.
  5. Put the dough on a cutting board, roll by hand into a long rounded shape, thinnest we could make.
  6. Cut it into almost 2 centimeters slices.
  7. On each slice, press firmly in the center and release softly, with the help of the backside of a small spoon tip.
  8. Spread the pasta on a flat plate or sheet pan dusted with a generous amount of flour. Freeze the sheet pan with pasta or cover with a towel for immediate use.
  9. Store the frozen pasta into zip lock bags for future purposes or use them immediately.
Pasta soup recipe
  1. Heat up a shallow pan or pot. Add the oil and make it hot. Add onions.
  2. Add cumin seeds, fry until brown.
  3. Cook until translucent and add garlic.
  4. Cook onion and garlic until golden brown.
  5. Add beans and peppers. Saute the vegetables for a minute. Add the tomatoes.
  6. Constantly stir, cover, uncover, and stir until cooked almost fully. This process may take around 5 to 6 minutes depending upon pot and flame.
  7. Add water, bring it to the boiling point. Add pasta and salt. Gently stir and keep boiling in slow flame for another few minutes until pasta is cooked fully.
  8. After pasta is cooked, add the Szechuan peppers and adjust the seasoning.
  9. Turn off the heat and let the pasta soup rest for at least 2 minutes while covered.
  10. Add the cilantro, stir, and serve immediately.
Recipe Notes

If we imagine Nepal ever has its own pasta like the Italian Gnocchi, the answer is, Yes! This famous pasta style is coming from the eastern part of Nepal. Depending upon the various regions of the country, we may find many different shapes and styles of the soup, but basically, the recipe concept is the same. Some people even prepare this out of their leftover momo dumpling dough, making it as an accidental pasta. This dish is not known to many people but it is a very delicious dish proudly being a part of Great Nepalese Cuisine.

Do not knead the pasta dough too much and also do not let the dough rest for too long. The gluten inside the flour will start to react and will make the dough sticky, stretchy, and too moist and will prevent it from making the shape. If you have to let it rest then wrap with airtight plastic and save in the fridge for a few hours. That will slow down the gluten reacting process.

Pasta could be frozen up to many months ahead of time. Just remember to spread on a sheet pan with a generous amount of flour. After frozen, store in zip lock bags or airtight containers in the freezer.

Water in the soup can be substituted with vegetable stock or chicken stock.
Soup can be made entirely upon desired vegetables, meat, or fish. Just pick the freshest ingredients from the market.

Add cilantro only right before serving and do not let the soup sit in the pot for a long time. The more the soup rests, it will become very thick and when reheated, may lose flavor and taste. This means to prepare this pasta soup to serve immediately for maximum flavor and taste.


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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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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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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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print Recipe
 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.
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Yellow lentil soup, pahelo daal

 

 

 

 

 

 

 

 

 

 

 

 

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 Yellow lentil soup, pahelo daal
A simple way to cook Nepali yellow lentils in a culinary fashion. A must try recipe!
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 1 cup Yellow split peas, masoor daal soakedwater for 15 minutes
  • 3 oz Potatoes peeled and diced
  • 5 oz Carrots peeled and diced
  • 1 oz Onion roughly chopped
  • 1 oz garlic roughly chopped
  • 2 oz Tomatoes roughly chopped
  • 1 tsp Turmeric powder
  • 2 Cloves
  • 1 tsp Vegetable oil - 1tsp
  • 2 tsp Ghee or Butter
  • 7 cups Water
  • 2 tsp Salt
  • 1 tsp Pepper
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 1 cup Yellow split peas, masoor daal soakedwater for 15 minutes
  • 3 oz Potatoes peeled and diced
  • 5 oz Carrots peeled and diced
  • 1 oz Onion roughly chopped
  • 1 oz garlic roughly chopped
  • 2 oz Tomatoes roughly chopped
  • 1 tsp Turmeric powder
  • 2 Cloves
  • 1 tsp Vegetable oil - 1tsp
  • 2 tsp Ghee or Butter
  • 7 cups Water
  • 2 tsp Salt
  • 1 tsp Pepper
Instructions
  1. Heat up vegetable oil, saute onion and garlic until translucent
  2. Add vegetables, cloves and lentil. Saute for another 2 minutes.Add water, bring it to boil, skim off the clouds and simmer for another 25 minutes or until fully cooked
  3. Add the seasoning
  4. Blend the soup with ghee until very smooth and creamy.
  5. Serve with Cilantro oil, chili powder and fresh nimkies.
Recipe Notes

- Above recipe is an alternative way to cook and serve yellow lentil soup in a western fashion. It includes culinary techniques in a restaurant style.

- Any desirable yellow lentils can be used to prepare this recipe. Please keep in mind that cooking time may vary according the nature of the lentils.

- Cilantro oil could be an optional which can be substituted with micro cilantro [baby cilantro leaves] or fully grown cilantro leaves.

CILANTRO OIL

Ingredients-

Cilantro (also known as coriander leaves) - 1 handful

Vegetable oil - ½ cup

Directions -

- In a boiling water, boil cilantro for 10 seconds, strain and dip in ice water - Remove from ice and blend thoroughly with oil - Strain the through the cheesecloth - Use for upto 3 weeks while refrigerated. - Enjoy this oil by drizzling over all kinds of pasta, soup and salads.

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Chatamari kismis

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 Chatamari kismis
A traditional rice pancakes infused with nuts and hint of sugar. Simply and easy to make.
Prep Time 10
Cook Time 20
Servings
Ingredients
  • 1 cup Rice Flour
  • 1 1/4 cup Water
  • 2 tbsp Mixed Nuts roughly chopped
  • 1 tbsp Brown Sugar
  • 2 tsp Butter or Ghee room temperature, or microwave for 10 seconds
  • 2 tsp Vegetable oil
Prep Time 10
Cook Time 20
Servings
Ingredients
  • 1 cup Rice Flour
  • 1 1/4 cup Water
  • 2 tbsp Mixed Nuts roughly chopped
  • 1 tbsp Brown Sugar
  • 2 tsp Butter or Ghee room temperature, or microwave for 10 seconds
  • 2 tsp Vegetable oil
Instructions
  1. Mix flour, water, and butter very well. The consistency must be creamy
  2. Fold the mixture with mixed nuts.
  3. Grease the cast-iron skillet or a non-sticky pan with ½ tsp oil, heat up to medium
  4. Spread ¼ of the mixture in a round shape like roti or tortillas
  5. Sprinkle ¼ of the sugar evenly
  6. Cook one side only for around 5-6 minutes while covered, do not flip
  7. Repeat same process with the rest of the mixture
  8. erve with your favorite coffee, tea, yoghurt or fruits.
Recipe Notes

Nuts are expensive, but we could also try making this recipe with granola, oatmeal, crackers, eggs, veggies, bacons, or hams etc. Just avoid sugar if they are for veggies or meat. This is a just a breakfast entrée idea, we can manipulate this into all kinds of meal.

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Bhuteko saag, sauted leafy greens

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 Bhuteko saag, sauted greens
A simplest way to cook any kinds of leafy greens in authentic Nepali way.
Prep Time 5 minutes
Cook Time 3 minutes
Servings
Ingredients
  • 1/2 kg Any desired leafy greens – Approximately ½ Kilo stems removed if preferred
  • 3 cloves garlic
  • 4 whoe Dry red chili broken into pieces
  • 1/2 tablespoon Olive or vegetable oil
  • 1 teaspoon Salt
  • 1/2 tsp Black pepper
Prep Time 5 minutes
Cook Time 3 minutes
Servings
Ingredients
  • 1/2 kg Any desired leafy greens – Approximately ½ Kilo stems removed if preferred
  • 3 cloves garlic
  • 4 whoe Dry red chili broken into pieces
  • 1/2 tablespoon Olive or vegetable oil
  • 1 teaspoon Salt
  • 1/2 tsp Black pepper
Instructions
  1. Chop the greens into small pieces, wash, and strain to dry.
  2. Heat up oil in a pan. Add garlic, fry them until golden brown.
  3. Add the chili, fry them.
  4. Add greens and season with salt and pepper.
  5. Cook for a minute until greens become soft.
Recipe Notes

- Probably the easiest way to cook greens in a Nepalese style. Just make sure greens are washed very well. Straining water properly is important to have a dry and crispy texture after cooking. If not done so, greens will become soggy. But in general, people don’t care about soggy or dry greens, they love it anyway 🙂

- Above picture is of sauted watercress (Sim Saag) and broad mustard leaves (Rayoko Saag). Any greens can be cooked. For example: Spinach, broccoli rabe, Stinging nettles, dill, radish leaves, collard greens etc. etc.

- Olive oil isn’t necessary, vegetable oil works very well.

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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 toasted and grinded
Dill leaves (saufko saag) – half bunch chopped
Sesame Oil – 1 tbsp
Lemon Juice – 2 tbsp
black and white sesame seeds – 1 tbsp, toasted
Salt – 3 tsp

Directions –

– All seeds must be toasted and grinded seperately, except sesame seeds
– mix all the ingredients in a separate bowl except cucumbers
– toss the mixture with the cucumbers
– while service, drizzle some chili oil

CHILI OIL-

Dry red chili – 5-7 pieces, coarsely grinded on grinder or hand chopped 
Sesame Oil – 2 tbsp
Vegetable Oil – 2 tbsp

Directions –

– Mix all the ingredients together
– heat up mixture until hot only, turn the heat off immediately
– Leave the mixture in a room temperature for 24 hours
– Strain the oil and use it for several weeks

DRIED ORANGE PEEL –

METHOD 1, NATURAL
– Spread the orange peel on a clean surface out in the sun, until completely dries out in 1 – 2 days. Check and continue dehydrating if needed. 
METHOD 2, BY USING DEHYDRATOR 
– By using dehydrating machine, leave the machine turned on for at least 24 hours. Check and continue dehydrating if needed. 
METHOD 3, OVEN DEHYDRATING
– Spread the orange peel on a sheet pan, leave it in the oven overnight while the pilates are running. Check and continue dehydrating if needed.

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Nepalese Style Meat And Cheese Platter

nepalese-style-meat-and-cheese-platter

  • Preparation time: 10 minutes
  • Difficulty: Easy

Ingredients

  • Yak cheese
  • Salami
  • Buffalo jerky (Nepalese dried meat)
  • Chinese pears or Asian pears (Naspati)
  • Honey Comb (mauriko chaka)
  • Cream crackers or cheese crackers
  • Grapes

Directions

  • Cut the cheese and meat in desired sizes, preferably bite size pieces.
  • Arrange all the ingredients on a wood board or a plate neatly.

 

NOTE: Above recipe is one of the non-cooking snack that can be prepared with desirable local cheese, cured and dried meat, fruits etc.

If due to unavailability of yak cheese, one could be replaced with any type desired cheeses. Sandwich cheeses like American, Cheddar, Swiss, Monterey Jack, Mozzarella, Provolone etc., are not generally recommended. Try using different kinds of cheese as soft, semi soft, and hard.

Walnuts, pecans, almonds, pistachio or any nuts can also be used to prepare a meat and cheese platter.

Any kind of crackers, bread, or biscuits can be served.

Honey comb can be replaced with honey, fruit jam, or fruit puree.

Meat and cheese platter are served as a beverage snack from a smaller plate to bigger serving trays. Various cutting techniques and arranging ingredients in a beautiful way may give an outstanding appearance and create a certain kind of atmosphere.

YUMMY!

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