Recipezaar: Nepalese recipes

Lamb Bhutuwa (Nepali Lamb Stir-Fried in Himalayan Spices)

Mon, 15 Mar 2004 20:00:37 -0500

This is a spicy stir-fry preparation in Nepali style using lamb. Chicken, pork or beef could also be used. -- posted by Tulsi Regmi

Lamb Pakuwa (Nepali Slow-Cooked Dry Lamb Curry)

Wed, 17 Mar 2004 19:59:29 -0500

This is a dry curry preparation with lamb cooked slowly in a special blend of spices. -- posted by Tulsi Regmi

Duck Tareko (Crispy Deep-Fried Duck Marinated in Nepali Spices)

Fri, 19 Mar 2004 19:59:52 -0500

(Crispy Deep-Fried Duck Marinated in Nepali Spices) -- posted by Tulsi Regmi

Gorkhali Chicken Chili

Fri, 19 Mar 2004 19:59:52 -0500

Nepali Spicy Grilled Chicken Sauteed in Chili Sauce -- posted by Tulsi Regmi

Chicken Phuraula

Fri, 19 Mar 2004 19:59:52 -0500

(Chicken Tenders Deep Fried in Spiced Lentil Batter) -- posted by Tulsi Regmi

Kathmandu Spring Rolls

Fri, 19 Mar 2004 19:59:53 -0500

(Deep-fried Spring Rolls, Nepali Style) -- posted by Tulsi Regmi

Tomato Achar

Fri, 19 Mar 2004 19:59:53 -0500

This a condiment prepared with tomatoes and Himalayan spices and herbs. -- posted by Tulsi Regmi

Fish Sekuwa

Sun, 21 Mar 2004 19:59:55 -0500

(Classic Spicy Grilled Fish, Nepali Style) -- posted by Tulsi Regmi

Fish Poleko (Nepali Spicy Fish Grilled in Banana Leaf)

Mon, 22 Mar 2004 19:59:58 -0500

(Nepali Spicy Fish Grilled in Banana Leaf) -- posted by Tulsi Regmi

Lamb Chili Sekuwa

Mon, 22 Mar 2004 19:59:58 -0500

(Nepali Grilled Lamb Slices Marinated in Chili Sauce) -- posted by Tulsi Regmi

Chicken Tarkari

Tue, 23 Mar 2004 19:59:50 -0500

(Classic Tender Chicken Curried in Tomato and Himalayan Herbs) -- posted by Tulsi Regmi

Lamb Choyla

Sat, 27 Mar 2004 19:59:54 -0500

(Classic Nepali Grilled Lamb Marinated in Seasoned Mustard Oil) -- posted by Tulsi Regmi

Rice Bhuteko (Rice Stir-Fried with Chicken, Nepali Style)

Sun, 28 Mar 2004 19:59:51 -0500

This is a rice stire-fried with chicken and vegetables in Nepali spices, a party favorite. -- posted by Tulsi Regmi

Gorkhali Stuffed Naan

Mon, 29 Mar 2004 19:59:51 -0500

Leavened Flat Bread Stuffed with Lamb, Nepali Style -- posted by Tulsi Regmi

Roti (Nepali Non-Leavened Whole Wheat Flat Bread)

Tue, 30 Mar 2004 19:59:58 -0500

This is a Nepali staple flat bread preparation made from whole wheat. -- posted by Tulsi Regmi

Spiced Gundruk (Spicy Fermented Vegetables)

Tue, 30 Mar 2004 19:59:58 -0500

Because of harsh conditions prevailing in the Himalayas, staple ingredients in their growing seasons are fermented and dehydrated to be consumed in winter days ahead. -- posted by Tulsi Regmi

Gundruk Sadheko (Fermented Vegetables Marinated in Spices)

Thu, 01 Apr 2004 19:59:54 -0500

This is a spicy condiment prepared from fermented hearty vegetables and marinated in Nepali spices. This preparation bears a truly Nepali identity. -- posted by Tulsi Regmi

Beans and Bamboo Shoots Tarkari

Thu, 01 Apr 2004 19:59:55 -0500

This Nepali dish is prepared with soaked black-eyed beans and fermented bamboo shoots curried in spices. -- posted by Tulsi Regmi

Selroti (Rice Donut, Nepali Style)

Thu, 01 Apr 2004 19:59:55 -0500

This is a donut-like preparation made from ground rice and nuts. This is mainly served in Nepali festivals. -- posted by Tulsi Regmi

Dudhbari (Sweetened Milk Balls in Pistachio-Flavored Cream Syrup

Thu, 01 Apr 2004 19:59:56 -0500

This is a very popular Nepali dessert preparation which consists of sweetened milk balls in pistachio-flavored cream syrup. -- posted by Tulsi Regmi

Sikarni (Spiced Sweet Yogurt-Pistachio Dessert)

Thu, 01 Apr 2004 19:59:56 -0500

This is a rich Nepali dessert made from thickened whole-milk yogurt flavoured with nuts and sweet spices. -- posted by Tulsi Regmi

Mango Chutney (Nepali Spiced Chutney with Ripe Mango)

Thu, 01 Apr 2004 19:59:56 -0500

This Nepali chutney is universally used as condiment with sekuwas (grilled skewers), sukutis (smoked roasted meats), roast duck, etc. -- posted by Tulsi Regmi

Keema Bhutuwa

Thu, 01 Apr 2004 19:59:57 -0500

(Ground Meat Stir-Fried in Herbs and Spices, Nepali style) -- posted by Tulsi Regmi

Lamb Tarkari

Thu, 01 Apr 2004 19:59:57 -0500

(Classic Nepali Lamb Curried in Yogurt and Himalayan Herbs) -- posted by Tulsi Regmi

Chili Papad

Sun, 04 Apr 2004 19:59:53 -0400

(Papad Seasoned with Chilies and Spices) -- posted by Tulsi Regmi

Gorkhali Chicken Satay

Mon, 05 Apr 2004 19:59:54 -0400

(Grilled Skewers of Chicken Slices, Nepali Style) -- posted by Tulsi Regmi

Mango Chicken Tarkari

Tue, 20 Apr 2004 19:59:49 -0400

Nepali Chicken Curried with Mango and Spices -- posted by Tulsi Regmi

Chicken Bhutuwa

Tue, 20 Apr 2004 19:59:49 -0400

Classic Chicken Stir-Fried with Nepali Spices and Herbs -- posted by Tulsi Regmi

Royal Chicken Tarkari

Wed, 21 Apr 2004 19:59:39 -0400

Spicy Chicken Curried in Almond and Butter, Nepali style -- posted by Tulsi Regmi

Chicken Thukpa

Wed, 21 Apr 2004 19:59:40 -0400

Himalayan Rice Noodle Soup with Vegetables and Chicken Slices -- posted by Tulsi Regmi

Pahadiya Lamb Tarkari

Wed, 21 Apr 2004 19:59:40 -0400

Classic Nepali Tender Lamb Curried in Tomato and Himalayan Herbs, Mountain Style. It is a simple dish that is hearty and satisfying. Perfect for mountain trekkers. -- posted by Tulsi Regmi

Lamb Poleko

Wed, 21 Apr 2004 19:59:41 -0400

Nepali Smoked Leg of Lamb. It is an elegant dish commonly served in parties. -- posted by Tulsi Regmi

Paneer Bhutuwa

Fri, 23 Apr 2004 20:00:16 -0400

Paneer Cheese Cubes Curried with Mixed Vegetables, Nepali Style -- posted by Tulsi Regmi

Nepalese Vegetable Pulao

Tue, 04 May 2004 20:00:12 -0400

This is a lovely dish that is pretty easy to put together, and is full of flavor. :) -- posted by love4culinary

Spicy Sesame Potato Salad

Thu, 15 Jul 2004 20:00:22 -0400

Ate it at a party and then tried making it- it came out even better! -- posted by Meena Raj

Stuffed Chatamari (nepali Stuffed Rice Crepes)

Thu, 16 Sep 2004 20:00:42 -0400

This is an excellent savory appetizer made of rice pancakes and stuffed with or without vegetarian or non-vegetarian mixture. Original recipe does not normally call for soaked lentils, but the addition thatof takes this preparation to another level. -- posted by Tulsi Regmi

Nepali Peanut Salsa

Sun, 07 Nov 2004 20:00:02 -0500

My wife and I ran into this recipe on one of our trips to Nepal. It's simple to make and surprisingly good. While it's good as written it can be easily adjusted to taste. I like more tomato (2 or 3) and jalapenos in mine (2 or 3). This is best made an hour or two before it's needed but will keep for 6-8 hours in the frige. -- posted by Clay in Iowa

Vegy Lamb Tarkari

Mon, 06 Dec 2004 20:00:38 -0500

This is a very delicious dish to be eaten with Rice or Roti. I have tasted it and included in my Restaurant Menu. -- posted by Dhruva

Sekuwa Tarkari

Sat, 11 Dec 2004 20:00:04 -0500

Its really tasty and delicious of smoked flavor Curry, prepated in really Nepali Style. -- posted by Dhruva

Tofu Chili

Sun, 12 Dec 2004 20:00:18 -0500

Hot and spicy dish prepared with Tofu bean (cube)This will be as popular as chicken chilli for those who takes only vegetables. -- posted by Dhruva

Egg Bara

Sat, 18 Dec 2004 19:59:50 -0500

Just Today I tried this dish as we often make Onion Bara, masala Bara so I thougt why not Egg bara. My most of the customer liked it. -- posted by Dhruva

Aloo Tama Bori

Thu, 23 Dec 2004 20:00:12 -0500

This is a most popular dish in Nepal where people like to have it with Rice.This bamboo shoots dish is very popular and prepared in differnt styles . -- posted by Dhruva

Shadeko Mashu

Mon, 27 Dec 2004 20:00:22 -0500

This dish is often taken as snacks with your favorite drinks.can be prepared with anything of Lamb, chicken, Pork etc. -- posted by Dhruva

Aloo Achar ( Potato Salad)

Fri, 29 Apr 2005 15:47:54 -0400

This recipe is from Krishnarpan Restaurant, Dwarika's Hotel, Katmandu -- posted by Mercy

Crispy Duck

Wed, 07 Sep 2005 14:51:54 -0400

A Himilayan recipe. Some work to make, but worth every minute. Tareko is a standard technique way up there at the top of the world. I sub. a Thai garlic-chili paste for the 2 separate ones. Can be used with any fowl, just vary the frying times. -- posted by Queen Dragon Mom

Beans and Bamboo Shoots

Sun, 11 Sep 2005 21:57:25 -0400

From Nepal, this looks like a fabulous dish for the World Tour. Mustard oil is an extremely hot, pungent oil expressed from mustard seeds and should be stored in the refrigerator and will keep for up to about 6 months. It can be used (sparingly because of the heat) in stir fries, salad dressings and marinades. Stone ground prepared mustard could be used as a substitute. -- posted by Elmotoo

Tbs Dumb Blondies

Mon, 06 Feb 2006 17:28:11 -0500

googs my noogs!! -- posted by skatesillyheart

The Perfect Non-Dairy, No-Sugar Spiced Chai

Tue, 04 Apr 2006 13:04:39 -0400

For eons, it seems, I have been experiementing with alternative ingredients to create the perfect cup of dairy free, sugar free spiced chai. Soy milk may work with coffee, but not with tea. Soy milk tends to unfortunately spoil tea by overpowering it with a chalky taste. This renders the use of soy milk as a dairy alternative in chai as problematic. At long last I have come up with what I consider to be the perfect non-dairy, no-sugar chai. The chalky taste of soy milk is avoided with the use of almond milk, which is totally smooth in texture. It is also adequately complex and silky enough to stand in for condensed milk. Tip: I use Blue Diamond almond milk (vanilla flavor) myself, however any type of almond milk should work. If you do not have access to almond milk off the shelf, almond milk may be made from sratch -- a quick Google search will aid you in this. -- posted by Evil Jungle Prince

Nepali Chicken (Pakistani Style)

Sat, 14 Oct 2006 16:35:30 -0400

My mother's own modified version of the classic Nepali dish. Serve as lunch or dinner, with or without gravy and ingredients you might just have in your fridge. -- posted by WannabeChef@MV

Curried Beef, Katmandu Style (Nepal)

Sun, 19 Nov 2006 21:57:43 -0500

"Katmandu, I'm goin' to Katmandu" ...I have the song in my head now...This is from a community style cookbook submitted by Elaine Waddington. -- posted by Oolala

Shikarni - Cinnamon-Flavored Banana Yogurt

Tue, 13 Feb 2007 16:40:49 -0500

This is a Nepali dessert from Jitendra Bhatnagar. Holy criminy, the photo in the book where this resides is STUNNING. -- posted by Sandi (From CA)

Salty Chili Relish

Fri, 02 Mar 2007 20:47:15 -0500

Nepalese dish used to enhance bland recipes. -- posted by That is Dr House to you

Tomato or Peach or Mango Achar

Fri, 02 Mar 2007 20:48:28 -0500

The tomato is traditional. The peach and mango are not. From Vegetarian Journal -- posted by That is Dr House to you

Gorkhali Lamb (Nepal)

Thu, 24 May 2007 15:55:23 -0400

A Traditional Nepalese dish- prep time includes marinating time. -- posted by Miss Erin

Tibetan Momo (A Dim Sum Dumpling from Tibet)

Fri, 06 Jul 2007 22:18:00 -0400

Love dim sum, dumplings of all types and momo is excellent. Found the recipes at recipecottage after watching restaurant makeover and Chef Lynn's reaction to it. I actually use bison because of its leanness since i cannot find yak. Simple flavors but that is why it is important to use enough ginger and garlic. Test the momo by dropping a mini pea size ball into the oil and correct seasonings if needed. I like a strong ginger flavor. Will post ingredients for Sherpa Momo and Nepalese under directions as well, same dough and methods as the Tibetan. Go crazy and use vegetarian or whatever you like, but I think the first one is the best to try and get the authentic Tibetan taste to build on. If you want a dipping sauce with them, this seems like a good one: Recipe #245575 final serving amounts are guesstimates, depends on the size you make them. -- posted by MarraMamba

Pulau Nepalese Basmati Rice Dish

Mon, 27 Aug 2007 12:35:56 -0400

This is an amazing rice side dish with complex flavors, but simple prep! It has a sweet and salty element to it and the spices will make your kitchen SING! Originally made for a Girl Scout function, but EVERYONE loved it and it is now a family favorite! (Found on a Nepali website.) Also re-heats easily. The golden raisins add the most delicious bit of sweet to the rice! -- posted by Kitchen Mama of 3

Garam Masala - Aromatic Kashmiri Spice Blend for Spicy Cooking!

Thu, 17 Jan 2008 17:07:24 -0500

Garam Masala is an aromatic and hot spice mixture that is essential to numerous types of dishes in Indian, Nepalese and Pakistani cooking. The words mean "hot spices" and as well as adding the "heat" to Indian cooking, the spice mix should be subtle and aromatic. It is usually added towards the end of the cooking time, or even as a final garnish, unlike commercial curry powders that need to "cook" off the cornflour and other anti-clogging ingredients. This is my favourite Garam Masala mixture; there is no "standardized" recipe for this spice mixture, but I suspect that every Indian, Nepalese and Pakistani home will have their own "secret" mix! Grind the spices in smallish quantities to preserve the flavour and quality of the mixture, and then store in an airtight container, away from direct sunlight and heat. NB: Black cumin seeds are also called Royal Cumin or Shah Zeera. This spice mix makes a great gift - especially if you tie a recipe card around the neck of the jar with a whole piece of cinnamon! -- posted by French Tart

Malai Paneer

Wed, 20 Feb 2008 01:46:29 -0500

Creamy and delicious! -- posted by Aamna

Ghurka Chicken Cardamom Curry - Kukhra Alainchi Sanga

Tue, 04 Mar 2008 01:28:47 -0500

I have a great deal of admiration for the Ghurka people, as well as happy memories. I went to school with several Ghurka children when I lived in Hong Kong during the 60's and 70's - they were my close friends in the playground as well as in the school room. I was also lucky enough to be invited to their homes for SUPERB Nepalese food, of which one dish was this delicious Chicken Cardamom. This is the way Chicken Cardamom is REALLY cooked. It is not difficult to make and does not take very long either. Cooking it to this recipe will produce a totally authentic dish that will appeal to a wide range of palates. I have posted this recipe because it is so TASTY and the mix of flavours is truly astonishing. This is not a fire breathing curry, but it is warm and subtle. My preference is a long glass of light lager or a few glasses of a dry white wine to accompany the meal. Serve with a jug of water with lemon slices and ice cubes for those thirsty diners. This recipe will make enough for 8 good sized portions. Divide everything by 2 for a standard meal - but keep the cooking times the same - and if you do scale down the quantities just keep an eye on the dish that it does not burn. Historical Note: The Gurkhas are soldiers that have served in the British Army for many years. They come from the Himalayas and they are feared all over the world. The first Gurkhas were fighting men from the mountain kingdom of Nepal -- Rai, Magar, Limbu, Gurung and Sunwar tribesmen.(I found this recipe on the Hidden England website, and I have enjoyed it many times since discovering it!) -- posted by French Tart

Kashmiri Chicken, Cardamom and Saffron Pilau: Spiced Indian Rice

Tue, 18 Mar 2008 19:19:22 -0400

A wonderfully fragrant and spiced Indian chicken dish, with saffron and cardamom studded rice. This has become a popular and much loved family recipe; an Indian friend who was studying Art with me many years ago, used to make this for all of us Art students every Saturday night; she finally shared the recipe with us before we all graduated! I have been making this for over 30 years now, and I have never changed a thing! Serve this with cool cucumber raita, sambals and naan bread, for a delectable "one Pot" Indian feast. NB: As one reviewer found out, if you use brown rice in this recipe, this adds considerably to the cooking time and you will need more liquid; brown rice takes longer to cook and takes about a third more liquid! -- posted by French Tart

Tibetan Roasted Eggplant Soup (Duluma Jen)

Mon, 14 Apr 2008 18:49:33 -0400

Eggplant does not grow in Tibet; however, this recipe is from the Tibetan settlement at Bylakuppe in southern India. It show how traditional cooking methods have been adapted to the unfamiliar produce found by the Tibetans in exile there. Soup is commonly eaten for breakfast by Tibetans, as well as at other meals. I do like this soup, but I have to cut way back on the chiles. Emma , not in computer, is Sichuan pepper. This recipe is from the Lhasa Moon Tibetan Cookbook.by Tsering Wangmo Recipes in the book are from the Lhasa Moon Tibetan Restaurant, in San Francisco's Mission District. The restaurant 's most popular and requested recipes were chosen for to be included in the book. -- posted by lynnski / LA

Tibetan Cheese Soup (Churu) Vegetarian

Wed, 16 Apr 2008 18:02:03 -0400

This is an easy to make, unusual soup from Tibet. The mixture of hot chili with the pungent mold-ripened churu cheese, after which the soup is named, is a uniquely Tibetan combination of flavors. Blue cheese makes a good substitute for churu, which isn't in the zaar computer. This recipe is popular in the region of Kongpo, where it is eaten for breakfast with a barley dough called tsampa. Wheat bread makes a good substitute. Note: the original recipe calls for 1/4 pound of chopped beef which I've omitted to make a vegetarian version. The recipe adapted from the Lhasa Moon Tibetan Cookbook, by Tsering Wangmo -- posted by lynnski / LA

Tibetan Roasted Potato Soup (Shogo Tang)

Tue, 22 Apr 2008 01:26:27 -0400

This soup is best when the potatoes are roasted in the ashes of a fire. You can reproduce the smoky flavor by broiling the potatoes until they are slightly charred. Don't use a blender or processor for this recipe, the mixture will be gummy. Soups such as this one are popular breakfast foods in Tibet. The recipe was adapted from the Lhasa Moon Cookook, by Tsering Wangmo. -- posted by lynnski / LA

Tibetan Mushrooms With Vegetables (Tse Sesha)

Tue, 06 May 2008 23:45:45 -0400

In Tibet, mushrooms are gathered in the wild for use as a low cost meat substitute. The favorite is Sesha, however since it's not readily available outside of Tibet, other varieties such as oyster mushrooms are used in this dish at the Lhasa Moon, a Tibetan Restaurant located in San Francisco. Shitake mushrooms are an especially good substitute. -- posted by lynnski / LA

Tibetan Rice Pudding

Wed, 07 May 2008 19:19:10 -0400

This recipe was adapted from "Beyond the Great Wall", a new book by Alford and Duguld that covers the cookery from areas at the fringe of China that are not included in the traditional Chinese cook books. The broken rice (the broken grains that result from rice milling) is available at most Asian markets. -- posted by lynnski / LA

Tibetan Cabbage Salad (Tangtse)

Wed, 14 May 2008 19:15:22 -0400

The name "tangtse" literally means "cold vegetable". this is the only real salad known in traditional Tibetan cooking. It's a refreshing side dish to most main dishes. Recipe is from the Lhasa Moon Tibetan Cookbook. -- posted by lynnski / LA

Tibetan Fried Noodles (Tukpa Ngopa)

Wed, 14 May 2008 19:15:32 -0400

This dish consists of a crispy cake of fried noodles topped with a savory stir-fry.Vegetables other than those listed can be added, or substituted, snow peas, mushrooms, cauliflower or brocolli are good in this dish. This is the vegetarian version of the dish, in Tibet, it's likely that meat such as thinly sliced beef would be added.. -- posted by lynnski / LA

Bhutanese Cheese Curry (Ema Daji)

Thu, 29 May 2008 02:13:16 -0400

This dish is usually made very hot in Bhutan, however when I make it it's with jalapenos and fewer chilies. Adjust to your own taste. The cheese used in Bhutan is Churpi, which is a cross between farmer's cheese and feta. Since it is not widely available, feta is substituted in this recipe. This unusual soup-like curry is rich and warming on a cool day. Recipe adapted from the book, "Mangoes and Curry Leaves " by the team of Alford and Duguid. -- posted by lynnski / LA

Momos (Dumpling Snack)

Tue, 16 Dec 2008 18:34:35 -0500

Momos are commonly made in Tibet, Kathmandu, Bhutan, Sikkim, Himachal Pradesh, Siliguri, Kalimpong and Darjeeling. In many of these places, it is a common street food while in others is mainly a restaurant staple. -- posted by Celticevergreen

Saffron-Scented Chicken Pilaf (Pilau)

Mon, 06 Jul 2009 12:17:48 -0400

Fragrant golden pistachio-studded rice with moist and tender chunks of chicken infused with lemony yogurt and musky spices. This is a fabulous one-dish meal! My recipe is a much adapted one, from a Nigella Lawson recipe taken from one of her cookbooks. -- posted by BecR