Taste of Nepal"The landlocked nation of Nepal is tucked into the Himalayan Mountains between India and China (Tibet). Possessed of a varied landscape and such treasures as Mount Everest, the Nepalese are proud of their time-worn temples, sublime scenery, hiking trails, and a rich and vibrant culture. The cuisine is surprisingly diverse for such a small country, with influences from Chinese and Indian culinary methods and tastes. One of the very few Nepali cookbooks on the market, Taste of Nepal is a thorough and comprehensive guide to this cuisine, featuring more than 350 authentic recipes, a section on well-known Nepali herbs and spices, menu planning, Nepalese kitchen equipment, and delightful illustrations. Instructions are clearly detailed and most ingredients are readily available in the United States. Complete with illustrations. There is something for everyone in this book. For the most timid cook--Fried Rice (Baasi-Bhaat Bhutuwa) or Stir-Fried Chicken (Kukhura Taareko) are easily achievable. The adventurous home chef will be tempted to try Goat Curry (Khasi-Boka ko Maasu) and Sun-Dried Fish with Tomato Chutney (Golbheda ra Sidra Maacha)." -- Amazon.com viewed August 31, 2020. |
Contents
ACKNOWLEDGMENTS | 7 |
Khaajaa ra Chamena 15 SNACKS AND APPETIZERS | 69 |
Pakaaune Saamaagri ra 411 NEPALI INGREDIENTS | 431 |
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Common terms and phrases
˝ teaspoon Achaar asafetida bay leaves black cardamom black pepper boil bowl bread cayenne pepper chicken chickpeas chutney clarified butter gheu coriander cumin cumin seeds cup finely chopped cups of water daal dish and serve dough drain dried red chilies finely chopped cilantro flavor flour garam masala green cardamom pods Heat the oil heat to medium-low heavy saucepan lemon or lime lightly browned meat medium cloves garlic medium-high heat milk minced fresh ginger minutes momos mortar and pestle mung beans mustard oil Nepali oil is hot peas peeled pickles pinch ground asafetida potatoes recipe Reduce the heat Remove room temperature salt ˝ teaspoon saucepan over medium-high sauté serving dish simmer skillet skillet over medium-high spices stirring constantly tablespoon minced fresh tablespoons tablespoons vegetable oil Tarkaari taste teaspoon cayenne pepper teaspoon fenugreek seeds teaspoon ground coriander teaspoon ground cumin teaspoon ground turmeric teaspoon salt tender urad beans vegetable oil yogurt