Category Archives: Nepali food

Pau Kwa (Nepali hog plum – Choerospondias axillaris)

Posted on April 17, 2014 | 8 comments

While I was in Nepal, my mum made pau (Pau Kwa – a hot and sour drink) for me. I forgot to take photos of every step but here is easy recipe that she followed.

lapsi

Unfortunately, I can’t make it here as I can’t find lapsi here but if you want to try it, please follow these steps.

Ingredients:

  • ½ kg lapsi
  • 1 tea spoon fenugreek seed
  • 2 teaspoons black salt (Birae Nun)
  • 2 teaspoons chili powder
  • 3 teaspoons vegetable oil
  • Chopped coriander to garnish
  • Salt to taste
  • Water

 Procedure

  • In a pressure cooker, add lapsi and water enough to cover all the lapsi and cook until 5 – 8 whistles.
  • Take out lapsi from the pressure cooker and check if the lapsi cooked well and its skin comes off easily.

bolied lapsi

  • Take out the skin and seed and mash the remaining lapsi pulp (pau) with 2 cups of water . Use hand or whisker to mix the pau so you get the right thickness. Add water until you get the thickness you like. I normally like mine thin, like the consistency of orange juice.
  • Add black salt, salt, and chilli powder and mix well.
  • In a pan, heat the oil.
  • Now add the fenugreek seed and fry it until it turns dark brown.
  • Add this to the pau.
  • Garnish with chopped coriander and pau kwa is ready.

paau

8 Comments

Posted in Foodie, Nepal, Nepali food, Recipe

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Rajma (red kidney beans curry)

Posted on February 6, 2014 | 11 comments

This is one of my favourite recipe as it is so easy to make is very healthy.

Ingredients

  • 200 gm Rajma (red kidney beans)
  • 2 small onions diced
  • 3 small tomatoes diced
  • 2 green chilli chopped
  • 1 small piece of cinnamon
  • Few bay leaves
  • 1 tablespoon of ginger garlic paste
  • 1 teaspoon of turmeric powder
  • 1 tablespoon of red chilli powder
  • 1 tablespoon of garam masala powder
  • 4 tablespoons of thickening cream
  • 2 tablespoons of oil
  • Salt to taste

Steps

  • Soak Rajma overnight and drain the water.
  • Add the rajma in a pressure cooker, add water and cook until 3-4 whistles until you can smell the rajama. Make sure not to overcook rajma.

DSC09913

  • Drain the rajma.
  • In a pan, heat oil and season with cinnamon, turmeric powder and bay leaf. Add the chopped onion and fry until it turns golden brown.

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  • Add ginger garlic paste, salt, red chilli powder, garam masala powder and fry for a minute or two.
  • Add chopped tomatoes and green chillies and cook until the tomatoes are soft. Make them into a paste.

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  • You can add a small quantity of water if the paste starts to dry and keep cooking the paste until it is smooth.
  • Now add the cooked rajam and mix well.
  • Add thickening cream, mix well and turn off the heat. Do not let it boil.

DSC09921

11 Comments

Posted in Nepal, Nepali food, Recipe

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Another trip planned :)

Posted on January 21, 2014 | 28 comments

I have great news; I am going to Kathmandu again. And yes there is a reason we are going, yet another celebration. My brother in law is getting married. I will be there in a months’ time and it will be a great time to see my parents and in law again. It has been a year since we are back from our last trip but I can’t wait to go again.

Nepal (12)

Our holiday has been approved at work and we have booked our tickets so it is all set, counting down the days now.

I have even started my shopping for gifts. Amazingly, we say, we will never do a big shopping for gifts each time we return from Nepal. But each time before we go there, we make a list of gifts. This time too the list is long with names of people we want to buy for but I am happy to buy as their smile is worth the trouble we go through. Looks like for the next few weekends that is all we will be going.

In addition, I will be buying things for my future SIL. I already bought things like perfumes, make-up and other items but still there are a few other things still on the list.

I have never met my soon to be SIL but we have chatted a few time on Facebook. She seems to be nice girl and I am sure she will make my BIL very happy.

Wedding always excites me and this time it is at home so it will a be really fun filled event  with lots of foods, music, dances, ritual and people. I will definitely report on everything.

As usual every time I plan to go to Nepal I have a long list of things to do and buy and I have never manged to cross off everything. I am hoping this time I will be able to do a lot.

I really want to buy some specific decoration items for our home here so every day I can see them and admire them. I am looking for one big painting (I am not very sure but still want to try before forking out money here) and some traditional masks.

I am also thinking I should look for some traditional cushions .

As usual, I need to buy lehengas and saris for the wedding and accessories to go with them. I am sure until the wedding is over, we will be extremely busy but I have a few weeks after the wedding when I can to do things that I like.

The top one is trekking somewhere in Nepal. I am not even sure that it will be possible, as trekking requires at least a week but I will try my best. My list has grown longer day by day so hope to tick off most of it while I am there.

Anyway looking forward to enjoying the company of my family and friends and be spoiled soon. Hope I might even meet a few of my blogging buddies there like last time.

Take care everyone ,

M from nepaliaustralian

XOXO

28 Comments

Posted in Marriage, Nepali Culture, Nepali food, Newari Culture, Newari Food, Travel, Wedding

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C Momo

Posted on October 6, 2013 | 31 comments

If you have ever met someone from Nepal, you must already know by now that Nepali people are crazy about momo. There are many varieties of momo and a simple recipe for one of them is posted here.

Today I am posting the recipe for C momo, C stands for chill so it is a hot and spicy momo recipe.

Ingredients

  • 20 pieces of steamed Momo (for recipe check here)
  • 2 tomatoes cut into quarters
  • 1 tablespoon of crushed garlic and ginger paste
  • 3 green chilies halved
  • 1 small red onion cut into quarters and with layers separated
  • 1 red capsicum cut into inch square shape
  • 3 tablespoons Oil
  • 5 tablespoons of ketchup
  • 2 tablespoons of chilli sauce/ hot and sweet sauce (more if you like hot)
  • 1 tablespoon  Chili paste/ half tablespoon chilli powder
  • Salt to taste
  • 5 tablespoons soy sauce
  • Coriander to garnish

C momo (2)

Steps

  • Preheat the oven to 200 0C and bake the tomatoes for 10 minutes or until tomatoes are cooked and skin starts peeling off.
  • In a pan, heat a spoon of oil and brown the momo. (optional)

C momo (3)

  • Take the momo out from the pan and put aside.
  • In the same pan, add remaining oil and fry crushed garlic and ginger paste.
  • Now add the baked tomatoes and cooked it until it is a smooth paste. If the sauce starts drying, add a small quantity of water.

C momo (4)

  • Now add green chill, onion, capsicum, and sauté for a couple of minutes.
  • Add ketchup, chill/hot and sour sauce, soya sauce and cook on low heat for few minutes. If the sauce starts to dry, add small quantity of water. Make sure the sauce is not very runny.

C momo (5)

  • Taste the sauce and add salt as requires. Soya sauce makes it pretty salty so watch the amount of salt you add.
  • Add momo to the sauce and stir and close the lid of the pan for 2 minutes allowing momo to heat.

C momo (6)

  • Transfer the momo to a plate and garnish with fresh coriander

C momo (1)

  • Tasty hot and spicy C momo is ready. Enjoy!

You may also like :

*Aloo chop *Chatamari *Gundruk Aloo Bhatmas Curry

31 Comments

Posted in Foodie, Nepal, Nepali food, Recipe

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Bhatmas Sandeko

Posted on September 12, 2013 | 10 comments

Bhatmas is Nepalese for soya beans and this is one of the easiest and quickest recipes.

Ingredients

  •  100gm bhatmas (dried Soya beans)
  • 1 finely chopped green chili
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon red chili powder
  • 1 teaspoon oil
  • Salt as per taste

Method

  • Fry soybeans (with oil or without oil) in a pan until the beans are cook. Soybeans is cooked when the cover started to brown, take it off the heat and let it cool.

batmas (1)

  • Add ginger, garlic, green chilli, salt and red chili powder. Mix well.

batmas (2)

  • Bhatmas sadeko is ready to be serve.

You may also like:

*Seviya kheer (vermicelli kheer) *Kheer(Rice pudding) *Gundruk Aloo Bhatmas Curry

10 Comments

Posted in Foodie, Nepal, Nepali food, Recipe

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