Aalu ra Kera Ko Achar

Aalu ra Kera Ko Achar (Potatoes and Banana Pickle)

This recipe is from our friend, Manu Malla Ingredients: 5 medium sized potatoes 2 raw bananas 75 gram sesame seed (Til) 3 small green Chilies slit into half ½ cup green coriander (cilantro or Dhania) leaves finely chopped 2 tbsp lemon juice ½ tsp fenugreek Seed (Methi) 2 tbsp refined oil ¼ tsp turmeric powder […]

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Aloo Bhyanta ko Ledo

Aloo Bhyanta ko Ledo (Potato Brinjal Gravy)

Ingredients: 3 small potatoes cut in to wedges 6 medium cylindrical brinjal cut in to wedges of about 4 inches long 2 small tomatoes chopped ½ tsp cumin seeds 2 tbsp refined oil 1 tsp chilli powder optional ½ tsp turmeric powder ½ tsp garlic paste ½ tsp ginger paste 1 tbsp cumin seed and […]

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Aloo Tareko

Aloo Tareko (Fried Potatoes)

Ingredients: Potatoes 1kg (Peel the potatoes and cut them in to 1 cm thick wedges ) Ghee or refined oil1/2 cup Ginger paste 1 ½ tea spoon Garlic Paste  1 ½ tea spoon Red chilli powder  ½ tea spoon Red chilly 2 pieces  broken in to half Asafoetida 1 pinch Cumin seeds  1 tea spoon […]

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Aloo Ra Tama ko Ledo

Aalu Ra Tama(Potatoes and Bamboo Shoots)

Aalu and Tama can be cooked in various ways; this is one of the methods I am writing. Ingredients: 3 Medium sized Potatoes, skinned and sliced round 100 gm Tama ( fresh or fermented Bamboo shoots) 50 gm Mustard seeds, blended to a paste ½ Tsp Cumin seeds 2 Dried red Chillies broken into half […]

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Khasi ko Masu Ledo

Khasi ko Masu Ledo (Nepalese Mutton Curry)

INGREDIENTS : 1 Kg mutton chopped into ½  inch pieces 2 Medium onions thinly sliced 2 Tomatoes thinly sliced 3 Tbsp green coriander leaves chopped 1 Tbsp garlic paste 1 Tbsp ginger paste. 1 Pinch of asafoetida (Hing) Garam Masala (whole) 4 green cardamoms, 2 black cardamoms, 1 stick cinnamon, 4 cloves, 1 bay leaf, […]

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Poleko Golbheda ko Achaar

Poleko Golbheda ko Achaar( Barbequed Tomato Pickle)

Ingredients: 4 medium size Tomatoes 1/4 tsp Timmur ko Dhulo (shezwan pepper powder) 4 flakes Garlic 2 Pcs Red chillies, Salt to taste Method : Traditionally barbequed on coal fire, till slightly burnt on the skin and cooked inside and grinded on a stone platform with a stone grinder using hands.Which is called Silauta in […]

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