Taste of Nepal by Jyoti Pathak

  • Ajowan crackers (Nimki)

    from Taste of Nepal Taste of Nepal by Jyoti Pathak

    • Categories: Cookies, biscuits & crackers; Snacks; Afternoon tea; Nepali
    • Ingredients: all-purpose flour; ajowan seeds; clarified butter; yogurt; vegetable oil
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  • Show all Recipes...

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Notes about Recipes in this book

  • Black-eyed pea curry (Bodi ko tarkaari)

    • stepharama1 on May 11, 2023

      We all enjoyed this curry and I will probably make it again - although there are so many curries in the world to chose from. If you like a hot curry, then increase the spicing. The recipe, if followed exactly, yields a mild, but nicely savory dish with lovely notes of fenugreek.

  • Stir-fried cabbage (Banda govi taareko)

    • thekitchenchronicles on June 23, 2013

      Very tasty dish with the perfect balance of spices.

    • thekitchenchronicles on November 03, 2014

      http://www.thekitchenchronicles.com/2014/01/21/nepali-stir-fried-cabbage/

  • Spicy zucchini with mustard seeds (Hariyo pharsi ko tarkaari)

    • kitchen_chick on June 27, 2023

      Nice easy zucchini side dish. I used two-three times as much ginger because we love ginger. If you slice the zucchini really thinly, then reduce the cooking time otherwise the zucchini will start to disintegrate.

  • Stir-fried chicken thighs (Kukhura taareko)

    • jenmacgregor18 on January 09, 2019

      I had just a little over a pound of chx breast. I scaled down the rest of ingredients; possibly a little too much. There was enough marinade for the chicken; but not much left by the time I added the onion. Even with all my changes this had a really good flavor. I love fenugreek. I enjoyed the leftovers at lunch too. Next time, I'll have to try as written.

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  • ISBN 10 8183630677
  • ISBN 13 9788183630672
  • Published Jan 01 2008
  • Format Hardcover
  • Page Count 470
  • Language English
  • Countries India
  • Publisher Adarsh Books

Publishers Text

One of 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 with about fifty colour photographs. The landlocked nation of Nepal is tucked into the Himalayan Mountains between India and China (Tibet). Possessed of 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. Their cuisine is surprisingly diverse for such a small country with influences from Chinese and Indian culinary methods and tastes. There is something for everyone in this book. For the most timid cook fried rice (Basi Bhat 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). The famous Momo makes its appearance in the Nepali kitchen as does Gundruk, fermented dried leafy vegetables that are both nutritious and popular in this part of the world. Meat and fish from Nepal's many rivers and lakes are also served in mouth watering variations. Not every traveler is privy to the secrets of the Nepali home; one must be invited to taste its real secrets. In this unique volume Jyoti Pathak extends just such a cordial and gracious invitation welcoming you to embark on a memorable culinary voyage.

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