Tag Archives: vegetarian

Creamy penne with chicken, bacon and mushroom

Sometimes I like to add everything I love to eat in one recipe and this is the result 🙂


  • 500g penne
  • 200gm chicken breast, diced
  • 8 rashers smoked bacon, diced
  • 2 cloves garlic, crushed
  • 1 onion, finely diced
  • 1 capsicum, finely diced
  • 200g chopped fresh button mushrooms
  • 4 dried red chilli diced
  • 2 eggs
  • 30ml olive oil
  • 350ml thickening cream
  • salt and pepper, to taste
  • 1/2 cup grated Parmesan cheese

Creamy penne with chicken, bacon and mushroom (1)


  • Bring a large saucepan of water to a boil and cook the penne as per the packet’s instructions.

Creamy penne with chicken, bacon and mushroom (6)

  • In a frying pan over medium heat, add oil.
  • Once the oil is hot, add dried chopped chilli.
  • Add diced chicken and cook until it is brown. Once chicken is cooked, add bacon and cook until the fat starts to melt.

Creamy penne with chicken, bacon and mushroom (2)

  • Add the garlic, capsicum and onion then cook until the onion becomes soft and transparent.
  • Add the mushrooms, butter, and further cook until the mushrooms are soft.

Creamy penne with chicken, bacon and mushroom (3)

  • Add penne and stir through.
  • Make a well in the middle and add the cream and eggs.

Creamy penne with chicken, bacon and mushroom (4)

  • Season with salt and pepper to taste.
  •  Simmer until the cream becomes a bit thick
  • Pasta is ready to serve with a sprinkling of parmesan cheese.

Creamy penne with chicken, bacon and mushroom (5)

You may also like :

*Creamy spinach and mushroom pasta *Thai red curry chicken *Jamie Oliver’s Dan Dan Noodles

Bhatmas Sandeko

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


  •  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


  • 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

Methi Kerau

Methi is fenugreek seeds and kerau is dried green peas.  Methi kerau is one of the popular foods in every Newari Bhoj (feast).  I wasn’t a huge fan of this while growing up but these days I love it and it is very good for health as well.

To make this recipe, you need to soak both Methi and Kerau for around 5-10 hours or overnight if you plan ahead. This is a very easy recipe.

methi kerau (1)


  • 1 cup of methi
  • 1 cup of green dry kerau
  • 2 cloves of fresh garlic
  • 2 inch on fresh ginger
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 1 dry red chilli
  • 2 tablespoons vegetable oil
  • salt to taste


  • Pour vegetable oiliIn a pan, (I used pressure cooker) and fry turmeric powder and dry red chilli.

methi kerau (2)

  • Add soaked methi and kerau and fry for 5 minutes.

methi kerau (3)

  • Add cumin powder, coriander powder, chili powder, crushed fresh garlic and ginger, and salt and fry for few more minutes.

methi kerau (4)

  • Add Âœ cup of water and boil for a few minutes and Methi Kerau is ready to be served.

methi kerau (5)

P.S: This dish will be slightly bitter but if you want to take out the bitterness , boli the methi in water and wash it couple of time afterwards before cooking it.

You may also like:

* *Goat curry (using a pressure cooker) *Gundruk Aloo Bhatmas Curry

SautĂ©ed Brussels sprouts with Bacon & Onions

I know many people don’t like Brussels sprouts but every time I read any healthy recipes, it seems to be on the menu so I decided to find a good way to eat it. I know if Brussels sprouts is not done right, it won’t taste good but sautĂ©ing with bacon and onion seemed to do the trick. Even AS was happy to eat it and told me he didn’t mind eating it again.

So here is a simple way to enjoy Brussels sprouts.


  • 200 gm Brussels sprouts cleaned and trimmed
  • 4 slices bacon, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 teaspoon salt
  • Freshly ground pepper  to taste
  • 2 teaspoons lemon juice (optional)


  • Cut the cleaned and trimmed Brussels sprouts into halves. Make sure the sprouts are similar in size so some don’t overcook and some under cook.

Sautéed Brussels sprouts  (8)

  • Boil water in a big pot and when it starts boiling add the sprouts.

Sautéed Brussels sprouts  (1)

  • Boil the sprouts for around 3-5 minutes making sure it is tender and not over cooked.
  • Drain the sprouts

Sautéed Brussels sprouts  (2)

  • In a pan, cook bacon over medium heat until it is crisp. And put aside.

Sautéed Brussels sprouts  (3)

  • Now cook the chopped onion in the pan and cook until golden brown.

Sautéed Brussels sprouts  (4)

  • Increase heat to medium-high, add the Brussels sprouts, and cook stirring occasionally, until tender and warmed through. It should be around 3 minutes.

Sautéed Brussels sprouts  (5)

  • Add the bacon and lemon juice(optional).
  • Season with salt and pepper or chilli.

Sautéed Brussels sprouts  (6)

  • Rest it for a while and it is ready to be served.

Sautéed Brussels sprouts  (7)

  • We had ours with grilled lamb.

You may also like :

*Stuffed capsicum with minced chicken and brown rice

*Jamie’s Crackin’ Crab Briks, Couscous Salad & Salsa

*Blueberry muffins

Khandeko mula ko achar (Pickled radish)

Here is another pickle recipe I learned in Nepal.


  •     1 litre glass jar
  •     1/2 kg white radish cut into inch
  •     Garlic 50 gms chopped
  •     Ginger 20 gms chopped
  •     3 Green chilli chopped
  •     1.5 teaspoons Cumin powder
  •     1.5 teaspoons Coriander powder
  •     1.5 teaspoons Red chilli powder
  •     1.5 teaspoons Turmeric powder
  •     2 teaspoons Mustard seed powder
  •     2 teaspoons Salt
  •     2 teaspoons Mustard oil

I used a glass jar which came with 1kg honey estimating it’ll hold around 1 litre of water. The idea is to fill it with the ingredients with a bit of space to spare. The radish should fill about 80% of the jar and the ginger and garlic 10% with 10% empty. Chilli is to taste.

mula ko achar (1)


  • Cut the radish into 1/2 inch block and chop Garlic, Ginger and Green chillies and put them in a large bowl.

mula ko achar (2)

  • Add the spices as mentioned in the ingredients and mix them all together.

mula ko achar (3)

  • Fill the glass jar to around 90%.

mula ko achar (4)

  • Put a clean wrap or plastic bag on the month of the jar and close it tightly so no air can enter.

mula ko achar (5)

  • Leave the jar where it can get direct sunlight.
  • Every few days, open the jar and move the tomatoes around. Close the jar, tightly.

mula ko achar (6)

  • The pickle will be ready in 4-5 days. Enjoy!

You may also like :

*Khandeko golbenda ko achar *Aloo ko achar  *Aloo dum 


Stuffed capsicum with minced chicken and brown rice

All the cooking shows on TV inspired me to cook something new the other night. It was stuffed capsicum and it turned out so yummy. Here’s the recipe.


  • 4 large yellow capsicums (I used 2 yellow and 2 green ones but yellow was yummier)

Stuffed capsicum (1)

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 350 g lean minced chicken
  • 1 garlic clove, crushed
  • 1 cup of brown rice
  • 1 cup chicken stock
  • ÂŒ cup (40 g) grated cheddar cheese
  • 1 teaspoon of turmeric powder
  • 3 teaspoons of cumin powder
  • 2 teaspoon of chilli powder
  • Salt to taste


  • Preheat the oven to 190°C.
  • Slice tops off capsicums to make lids. Scoop out seeds and membranes and discard them.

Stuffed capsicum (3)

  • Cook rice in a rice cooker using 1 cup of water and 1 cup of chicken stock.
  • Heat oil in a wok over medium heat. Add turmeric powder.
  • Add minced chicken and cooked it until it is brown

Stuffed capsicum (2)

  • Add onionand garlic. SautĂ© 2 minutes.
  • Add salt, chilli and cumin powder and cook for few more minutes
  • In a bowl mix the cooked chicken and rice. Add half of the shredded cheese.

Stuffed capsicum (4)

Stuffed capsicum (5)

  • Fill each capsicum with the mixture. Place upright in a shallow baking dish. Cover with capsicum lids.

Stuffed capsicum (6)

  • Cover the dish with foil and bake for 25 minutes or until the capsicums are tender.

Stuffed capsicum (9)

  • Open the lid and top the capsicum fillings with the remaining cheese. Close lids.

Stuffed capsicum (10)

  • Serve hot.

Stuffed capsicum (11)

You may also like :

*Chicken chili – Nepali Style *Chicken Tikka Masala *Goat curry

Samay Baji

Samay Baji is one a traditional Newari dishes in Nepal that is prepared during festivals.


Typically it consists of  a variety of baji (beaten rice), haku musya (black soyabean), chhoela (smoked meat), puka-la (spicy roasted meat), aalu acha (boiled potato marinated with pickle), bhuti (boiled beans with spices), khen (boiled egg), panchkwa (bamboo shoot, potato, beans mixed curry), wo or bara (black lentil shallow fried pancakes, lava-palu (ginger and garlic), achar (pickle), wauncha (green vegetables) and aaila (Newari liquor). If you don’t have aaila, it can be replaced with any whiskey.

Samay baji is Newari food which is offered to the Gods on many occasions by Newars. This is the traditional dish and a regular item in many Newari festivals. Samay Baji is popular among Nepalese people because of its unique taste, unique cooking style and natural spices used in it.

Samay Baji

This year during Dashain, we tried to make Samay Baji and it had

Chiura (beaten rice)

Chiura, called Baji in Newari is beaten rice which is very popular in Nepal. Chiura is a common snack  in Nepal. The snack is made by pounding rice. The dish can be served with yogurt, curry, and or meat.


Wo (black lentil shallow fried pancakes)

Wo is a Newari word which means mashed lentils cake and it is prepared from black lentils or green lentils (Mugh beans). Wo is called Bara in Nepali. There are different kinds of Wo depending on what is put in it and how it is cooked.


Please click here for recipe

Aloo ko achar

Aloo ko achar is a very popular Nepali potato salad which is used in most bhoj in Nepal. There are many variations of this dish.

aloo ko achar (14)

Please click here for recipe

Chicken chhoela (smoked meat)

One of my favourite dishes and very popular in Nepal. an be made with goat , buffalo or chicken meat.

Chicken chhoela (10)

Please click here for recipe

Fried bhatmas (soyabeans)

Heat 1 tablespoon of oil in a pan and fry the soybean. When it is soft take it out of the pan and keep it aside and let it cool.


Bodi (boiled black eyed beans with spices)

Soak bodi overnight. Press it in pressure cooker until cooked. Normally it will take 3-4 whistles. In a pan add oil, heat it a while then add the cooked bodi. Add garlic ginger paster, salt and chill and sauté for a while. Bodi is ready to be served.


Saag (green leaves)


You can use any type of green leave for this like English Spinach, Choy sum or Bok choy. You can either boil or fried it with some salt.

Khasi ko masu (Goat curry)

Khasi ko masu is one of the main dishes eaten during Dashain in Nepal. It can be made in different ways depending on personal preference.

goat curry (7)

Please click here for recipe

Fried fish

Just fry a few anchovies in oil.


Lava-palu (ginger and garlic)

Peel fresh garlic and cut into half.


Peel ginger and cut into thin slices.


  • aaila (alcohol)

In Nepal, they make home-made rice wine aaila which is colourless. But that day we don’t have the typical newari wine so used rum.