E-Books →Foods & Flavors from Nepal

A Nepali staple isDaal-Bhaat-Tarkaari(lentil-rice-vegetable), found in many variations and flavors. It includes boiled rice accompanied bydaalmade from dried beans, lentils, or peas. A variety of fresh vegetables and leafy greens round out the meal. The use of spices is mild and subtle, but meals are often served with a side of spicy pickles. Meat, poultry, and fish are served only occasionally, mostly during celebrations.
Author Jyoti Pathak's first cookbookTaste of Nepalwon a Gourmand World Cookbook award for Best Foreign Cuisine Cookbook and showcased the foods and recipes of her native Nepal to a wider audience. This new cookbook brings the foods and flavors of Nepal alive with color photographs throughout, notes about important Nepali customs, festivals and holidays, and a collection of 185 recipes that spans traditional Nepali fare to popular fusion dishes, street foods and the modern Nepali table. Also included are helpful chapters on Nepali ingredients, utensils and cooking techniques and a glossary of Nepali-English words.
Sample recipes:Kukhura ko Chowelaa(Chicken Chowelaa)Jwaano-Bhaat(Ajowan Rice)Maas ko Khichari(Split Urad Bean-Rice Khichari)Panchamukhi Daal(Mixed Five Daal)Tinkune-roti(Flaky Roti Bread)Sit le Khaeko Raayo so Saag(Spiced Mustard Greens)Pharsi ko Munta(Pumpkin Vine Shoots)Rukh-Katahar ko Tarkaari(Green Jackfruit Curry)Alu ko Achaar(Spicy Potato Salad with Sesame Seeds)Dahi Haaleko Khasi ko Maasu(Goat Curry with Yogurt)