Table of contents for Taste of Nepal in Delicious

Welcome to the rich and vibrant world of Nepalese cuisine! Nepal is a country with a rich cultural heritage and a diverse range of cuisines influenced by its geography, climate, and cultural diversity. From the towering peaks of the Himalayas to the lush green valleys, the country offers a unique blend of flavors and ingredients that are sure to tantalize your taste buds. This cookbook takes you on a culinary journey through the heart of Nepal, offering a collection of traditional and modern recipes that reflect the country’s rich history and culture. From momos, a classic dumpling dish, to dal bhat, a staple meal made of lentils and rice, this cookbook showcases the diverse range of flavors and textures that make Nepalese cuisine so unique. In addition to the recipes,…

Nepalese Chow Mein is a popular dish in Nepal that is a unique take on Chinese-style stir-fried noodles. The dish typically consists of boiled noodles stir-fried with vegetables such as onions, bell peppers, carrots, and cabbage, along with your choice of protein, such as chicken, beef, pork, or shrimp. The dish is typically seasoned with a blend of spices and sauces, including soy sauce, oyster sauce, chili sauce, and vinegar, giving it a savory, slightly spicy, and tangy flavor. It is often garnished with fresh cilantro and served with a wedge of lemon or lime on the side. Nepalese Chow Mein is a popular street food in Nepal and is also commonly served in Nepalese restaurants. It is a hearty and filling dish that is perfect for a quick lunch…

Pani puri is a popular street food snack in India, Pakistan, Bangladesh, and Nepal. It is also known as golgappa, puchka, or phuchka, depending on the region. The snack consists of small, crispy, hollow balls made of semolina or wheat, which are filled with a mixture of spiced potatoes, chickpeas, onions, and sometimes tamarind chutney. The balls are then punctured on one side and filled with a spicy, tangy, and mint--flavored water, which gives the snack its signature burst of flavor. Ingredients: • 1 cup of Semolina (sooji) • 2 tablespoons of all-purpose flour (maida) • 1/2 teaspoon of salt • 1/4 teaspoon of baking soda • Water as required • 3 medium-sized boiled and mashed potatoes • 1 cup of boiled chickpeas • 1 small chopped onion • 1…

Chatamari is a traditional Newari dish from Nepal that is popular as a snack or appetizer. It is a type of savory crepe made from a batter of rice flour and water that is cooked on a griddle or pan. The crepe is thin and crispy on the edges but slightly chewy in the center. The toppings for Chatamari vary, but common ingredients include minced meat (chicken, lamb, or buffalo), vegetables such as onions, tomatoes, and bell peppers, and a blend of spices. The toppings are spread on the crepe while it is still cooking, and then the crepe is folded over to enclose the filling. Ingredients: • 1 cup rice flour • 1 cup water • 1/4 cup minced chicken or lamb (or vegetables for a vegetarian version) •…

Masu Ko Jhol is a traditional Nepalese mutton soup that is commonly eaten as a main course for lunch or dinner. It is a hearty and flavorful dish that is popular throughout Nepal, especially in the Himalayan regions. The main ingredients in Masu Ko Jhol are mutton pieces, potatoes, tomatoes, onions, garlic, ginger, and a variety of spices like cumin, coriander, and turmeric. The soup is typically cooked over low heat for several hours to allow the flavors to meld together and the meat to become tender. Ingredients: • 1 lb mutton, cut into bite-sized pieces • 2 potatoes, peeled and diced • 2 tomatoes, diced • 1 onion, chopped • 3 cloves of garlic, minced • 1 small piece of ginger, minced • 1 teaspoon cumin powder • 1…

Tareko Machha is a popular Nepali dish that consists of fried fish coated in a flavorful mixture of spices and herbs. The fish is typically marinated in a mixture of ginger, garlic, chili powder, cumin powder, turmeric, salt, and lemon juice for several hours, then coated in a batter made of rice flour and spices before being deep-fried until crispy and golden. Once the fish is fried, it is typically served hot with a side of tomato chutney or a spicy dipping sauce made from yogurt, cilantro, and green chilies. Tareko Machha is a delicious and satisfying dish that is enjoyed by many in Nepal and beyond, and it is often served as a main course or as a snack to accompany drinks. Ingredients: • 4 medium-sized fish fillets (tilapia,…

Kwati is a traditional Nepalese dish that is typically prepared during the festival of Janai Purnima, which falls in August. It is a mixed bean soup made from a combination of nine different types of beans or legumes, which are soaked overnight, then boiled and cooked with spices to make a thick, hearty soup. The nine types of beans used in Kwati can vary depending on the region or family recipe, but they typically include black-eyed peas, kidney beans, mung beans, chickpeas, soybeans, black soybeans, green lentils, brown lentils, and white beans The soaked beans are then boiled until they are soft and cooked through. Ingredients: • 1 cup mixed beans (a combination of black-eyed peas, kidney beans, mung beans, chickpeas, soybeans, black soybeans, green lentils, brown lentils, and white…

Thukpa is a traditional Tibetan soup that is also popular in other Himalayan regions, such as Nepal and Bhutan. It is a hearty soup made with vegetables, meat, and noodles in a flavorful broth. The ingredients used in Thukpa can vary depending on the region and availability of ingredients. The soup typically includes protein sources such as chicken, beef, pork, or yak meat, and vegetables such as carrots, cabbage, spinach, and onion. The broth is usually made with a combination of garlic, ginger, and a variety of spices, including turmeric, cumin, and coriander. Ingredients: • 8 cups of chicken or vegetable broth • 8 oz of boneless chicken or beef, cut into small pieces (optional) • 1 onion, chopped • 2 garlic cloves, minced • 1 inch ginger, minced •…

Sel roti is a traditional Nepali sweet bread that is commonly prepared during festivals, weddings, and other special occasions. It is made from a batter consisting of rice flour, sugar, ghee (clarified butter), and water. The batter is then deep-fried in a ring shape, giving the Sel roti its distinctive circular shape with a hole in the middle. Sel roti has a crispy outer layer and a soft, fluffy interior. It has a sweet and slightly nutty flavor, owing to the use of rice flour and ghee in its preparation. It is often eaten on its own as a snack or as a dessert, but can also be served with savory dishes such as vegetable curry or lentil soup. Ingredients: • 2 cups of rice flour • 1/2 cup of…

Sekuwa is a traditional Nepali dish made by marinating small pieces of meat (usually lamb or chicken) in a mixture of spices and then grilling or roasting them over an open flame. The meat is typically cut into bite-sized pieces and skewered on bamboo sticks or metal rods before being cooked. The marinade for Sekuwa can vary depending on the region or family recipe, but common ingredients include ginger, garlic, cumin, coriander, chili powder, turmeric, and mustard oil. The marinade is usually rubbed onto the meat and then left to sit for several hours or overnight to allow the flavors to fully penetrate. Ingredients: • 1 lb boneless lamb or chicken, cut into bite-sized pieces • 2 tablespoons mustard oil • 1 tablespoon ginger paste • 1 tablespoon garlic paste…

Samay Baji is a traditional Newari dish that is popular in Nepal, especially in the Kathmandu Valley. It is typically served during festivals and special occasions, and is considered to be a delicacy. Samay Baji consists of a platter of different items, including boiled black soybeans, beaten rice (chewra), boiled potatoes, boiled eggs, smoked meat (such as buffalo or pork), and a spicy chutney made from garlic, ginger, and chilies. The platter may also include other items such as fried fish, fried intestine, and a spicy soup made with bones and spices. Ingredients: • 2 cups of beaten rice (chewra) • 1 cup of black soybeans, soaked overnight and boiled until soft • 4 boiled potatoes • 4 boiled eggs • 1/2 lb of smoked meat (buffalo or pork), sliced…

Chicken Curry, also known as Kukhura Ko Masu in Nepali, is a popular dish in Nepal and other parts of South Asia. It is a flavorful and fragrant dish that can be made in a variety of ways, depending on the region and personal preference. The main ingredients for Chicken Curry typically include chicken pieces, onions, garlic, ginger, tomatoes, and a variety of spices like cumin, coriander, and turmeric. Other ingredients like potatoes, peppers, and coconut milk may also be added to give the curry a unique flavor and texture Ingredients: • 1 lb boneless chicken, cut into bite-sized pieces • 2 onions, chopped • 4 cloves of garlic, minced • 1-inch piece of ginger, minced • 2 tomatoes, chopped • 2 potatoes, peeled and diced (optional) • 2 tbsp…

Macha Makhani is a popular seafood dish from the Indian subcontinent, particularly from the Bengali cuisine. It is a creamy and buttery curry made with fish fillets cooked in a rich tomato-based gravy, seasoned with aromatic spices and finished with cream and butter. The fish used in Macha Makhani can vary, but it is typically made with freshwater fish such as rohu, catla, or tilapia. The fish fillets are marinated with spices such as turmeric and chili powder before being shallow-fried until golden brown. Ingredients: • 4 fish fillets (rohu, catla, or tilapia) • 1 teaspoon turmeric powder • 1 teaspoon chili powder • Salt to taste • 2 tablespoons vegetable oil • 1 onion, finely chopped • 3 garlic cloves, minced • 1 tablespoon ginger paste • 2 tomatoes,…

Dalmoth is a savory and crunchy Indian snack mix made with a combination of lentils, nuts, spices, and other ingredients. It is a popular snack in India and is often enjoyed with a cup of tea or coffee. To make Dalmoth, various lentils, such as moong dal, urad dal, and chana dal, are roasted until crispy and golden brown. The roasted lentils are then mixed with peanuts, cashews, raisins, and other dried fruits. The mixture is then seasoned with a blend of spices, such as cumin, coriander, and red chili powder, to give it a spicy and tangy flavor. Ingredients: • ½ cup moong dal (split yellow lentils) • ½ cup chana dal (split Bengal gram) • ½ cup peanuts • ½ cup cashews • ¼ cup raisins • ¼…

Momo is a traditional dumpling dish that originated in Tibet and is popular throughout the Himalayan regions of Nepal, Bhutan, and India. It is a type of steamed or fried dumpling that is filled with a variety of ingredients such as ground meat, vegetables, cheese, or tofu. The dough for momo is typically made from flour, water, and a pinch of salt, and is rolled out into small circles. The filling is placed in the center of the circle, and the edges are pinched together to form a crescent or circular shape. Ingredients: • 2 cups all-purpose flour • 1/2 teaspoon salt • 1/2 cup warm water • 1/2 pound ground meat (chicken, pork, or beef) • 1 onion, finely chopped • 2 cloves garlic, minced • 1 teaspoon ginger,…

Bara is a popular Nepali snack that is typically made from black lentils (urad dal). It is a deep-fried patty that has a crispy exterior and a soft, fluffy interior. Bara is often served as a street food or a starter dish in Nepali cuisine. To make Bara, black lentils are soaked overnight and then ground into a smooth batter. The batter is then seasoned with spices such as cumin, coriander, turmeric, and ginger, and mixed with onions and green chilies. The mixture is then left to ferment for several hours, which gives the Bara its characteristic tangy flavor and light texture. The fermented batter is then shaped into round or oval patties and deep-fried until golden brown. Ingredients: • 1 cup black lentils (urad dal) • 1 small onion,…

Choyla is a popular Nepalese dish made with marinated meat, usually buffalo or chicken, that is grilled or roasted until it is tender and slightly charred. The meat is typically cut into small pieces and marinated in a mixture of spices, oil, and citrus juice, which gives it a tangy and slightly spicy flavor. Choyla can be served as a snack or as a main dish, and is often accompanied by rice, lentils, or other side dishes. It is a traditional dish of the Newar community in Nepal and is commonly found in Nepalese restaurants around the world. Ingredients: • 500 grams of boneless buffalo meat or chicken • 2 tablespoons of mustard oil • 1 tablespoon of minced garlic • 1 tablespoon of minced ginger • 1 tablespoon of…

Swo is a traditional Tibetan soup that is typically made with meat, vegetables, and noodles. It is a hearty and filling dish that is commonly eaten in Tibet, Nepal, and parts of northern India. The main ingredients in Swo are usually chunks of meat, such as yak, beef, or mutton, along with vegetables like carrots, potatoes, and onions. The soup is flavored with garlic, ginger, cumin, and other spices, and is typically served with handmade Tibetan noodles. Ingredients: • 1 lb of meat (yak, beef, or mutton), cut into bite-sized chunks • 4 cups of water • 2 potatoes, peeled and diced • 2 carrots, peeled and diced • 1 onion, chopped • 3 cloves of garlic, minced • 1 small piece of ginger, minced • 1 teaspoon of cumin…

Macha Tarkari, also known as Fish Curry, is a popular dish from Nepal, which is made by cooking fish in a spicy tomato-based sauce. It is a flavorful and aromatic dish that is usually served with steamed rice, roti, or other flatbreads. The recipe for Macha Tarkari varies depending on the region and the cook’s preferences, but it typically involves marinating the fish in a mixture of spices and then frying it until golden brown. The fish is then set aside while the sauce is prepared. Ingredients: • 500g fish fillets (any firm-fleshed fish like catfish, tilapia, or cod) • 2 medium-sized onions, chopped • 4 garlic cloves, minced • 2 medium-sized tomatoes, chopped • 1 tbsp ginger paste • 1 tsp cumin powder • 1 tsp coriander powder •…

Chicken Achar, also known as Achari Chicken, is a popular Indian dish that is characterized by its tangy and spicy flavor. The name “Achar” refers to pickles, and the dish is made with a blend of pickling spices that give it a unique and flavorful taste. To make Chicken Achar, boneless chicken pieces are first marinated in a mixture of yogurt, pickling spices such as fennel, mustard seeds, and fenugreek, along with other spices such as cumin, coriander, and turmeric. The marinated chicken is then cooked in a flavorful gravy made with onion, tomato, ginger, and garlic, along with more pickling spices and other aromatic spices. Ingredients: • 1 pound boneless chicken, cut into bite-sized pieces • ½ cup plain yogurt • 1 tablespoon fennel seeds • 1 tablespoon mustard…