Recipezaar: Nepalese,Vegetables recipes

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

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

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

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

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

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

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

Malai Paneer

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

Creamy and delicious! -- posted by Aamna

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 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 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

Yum Yum Chicken Curry

Wed, 02 Dec 2009 16:18:31 -0500

We made this last night and it was fantastic; it came from a recent magazine recipe, but we made some changes (per reader feedback) and I wanted to jot down how I did it - it was very, very good, but keep in mind - you can't forget the lemon. It wasn't as good til we added lemon (which was supposed to be in there but I forgot). It is fairly spicey, I would adjust spice levels to taste. Also, serve this over basmati rice. -- posted by larchie