Posts in category Curry, Soup & Daal

Ghinti-Dhopra Daal: Thakali Cuisine

ghinti dhopra soup
Probably all of us know and love Thakali Khana (Daal Bhat Tarkari), but many of us are unaware about other Thakali cuisines and delicacies. Buckwheat, wheat, millet, barley, varieties of beans, seasonal green vegetables, potatoes, meat, milk-based products as well as rice, maize, lentils were the key traditional food items grown and consumed [...]

Stir-fried Pork and Mustard Greens (R...

stir-fried pork with rayo ko saag
The dish is inspired from a comfort food of many Nepali pork eating communities, especially Rai and Limbu, prepared by cooking fatty pork with mustard greens (Rayo ko Saag in Nepali), and use of ‘Kinema’ (traditional ethnic food of Rai and Limbu prepared by fermenting soybean) for flavoring, as in Chinese and Southeast Asian cuisines where fe [...]

Delicious Thakali Daal- Easy Recipe

thakali daal
Nothing can beat the delicious sumptuous flavor of Thakali Khana. Daal is the major highlight of the dish. The secret of its rich flavor, creamy texture, peculiar greenish color and unique aroma lies in the way it is cooked and ingredients used for cooking. Delicious Thakali style Mustang simi (beans) daal with ghee, wild Himalayan herb (jimb [...]

Yangben-Faksa (Pork Curry with Yangbe...

rice and yangben-faksa
Yangben-faksa, a pork curry cooked with yangben (wild edible lichen), pig’s blood and spices, is a popular delicacy of Rai and Limbu communities. Yangben is one of the peculiar ingredients only consumed by these ethnic communities as food. According to the locals, availability of yangben has decreased nowadays because of pollution from vehicl [...]

Fried Bitter Gourd (Karela)

Bitter gourd or Karela (in Nepali) is one of my favorite vegetables. It has very bitter taste (but will reduce after cooking), and not everyone like them. It is more of an acquired taste. It is a versatile vegetable and can be made curry, pickle, salad and even soup. It has very low calorie and also has medicinal values- used for various stom [...]

Pumpkin Curry

pumpkin and seed
Pumpkin curry is very simple and easy to prepare. When I was kid I never preferred to eat pumpkin curry because of its sweetness. My mother loves it and cooks often at home. We had a culture of eating pumpkin during Tihar festival in my maternal grandparents home. The freshly harvested fully ripen yellow pumpkin is cooked with smoke-dried buf [...]

Sibligaam- Wild and Underrated Vegeta...

sibligaam vegetable
High in antioxidants and iron (as I have been told), Sibligaam or Siprigaan is an underrated vegetables and yet to be commercially available. The young leaves of Sibligaam tree, which is generally found wild and are mid-size, are collected and consumed as vegetables. These vegetables are seasonal- young leaves come out each year during the sp [...]

Lukla Simi (Beans) Curry

lukla simi curry
Lukla simi (beans) Lukla Simi is one of my favorite varieties of beans. The name is derived from the place: Lukla region of Solukhumbu district – gateway to Mount Everest. The flavors of the vegetables and beans grown in high altitude are generally superior to those grown in lower altitudes. It has creamy texture and sweet flavor when cooked. [...]

आलो ट्राउट माछाको झोल (Trout Curry-S...

Rainbow trout has already become part of our food culture. After the breeding of trout was started in Nepal in the 1990s, the farming of trout has taken off on a wider scale. It is now being farmed in hills and mountains of Nepal, especially in Nuwakot, Rasuwa, Kathmandu, Sindhupalchowk and Kaski districts. It’s nutrition and health benefits [...]

Thenthuk- Typical Himalayan Tibetan N...

Thenthuk, locally called as Shyakpa in Sherpa language, is a typical Himalayan Tibetan noodle soup enjoyed by Sherpa, Tamang, and Tibetan communities from upper regions of Nepal. It is eaten during the cold winter days to keep warm. The noodle soup is generally made from winter vegetables, lamb or yak meat and homemade noodle. Thenthuk is der [...]
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