Showing posts with label Nepal. Show all posts
Showing posts with label Nepal. Show all posts

October 14, 2015


Potatoes - 2 (boiled, peeled and cubed)
Green peas - 25 gms
Spring onion - 1
Bamboo shoot -1" piece
Onion - 1/2 
Tomato - 1 (cut into four)
Capsicum - 1
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Fenugreek - 1/4 tsp
Mustard oil- 3 tbsp
Garlic cloves - 2
Black pepper - 1 tsp
Whipped yoghurt- 1/4 cup


  • Cut the bamboo shoot, capsicum and spring onion into thin slices.
  • Heat the mustard oil ad add the fenugreek seeds, allow them to crackle.
  • Add the chopped garlic. Mix in the peas, spring onion, capsicum, tomato, onion and bamboo shoot and about 3-4 tbsp of water.
  • Cover with a lid and cook for 2-3 minutes.
  • Mix in the whipped curd and all spices.
  • Add the boiled potatoes and allow to simmer for 2-3 minutes. 
  • Serve hot with rice.

October 11, 2015


Basmati rice- 250 gms
Lobia (back eyed beans - 100 gms
Onions - 3 (sliced)
Tomatoes - 2 (cut into quarters)
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Turmeric - 1/2 tsp
Red chillies - 2-3
Butter or ghee - 4  tbsp
Cloves - 2
Cinnamon - 1" piece
Salt to taste

For garnishing:
Brown onions


  • Soak the black eyed beans for overnight. Drain and keep aside.
  • Soak the rice for 15 minutes. Drain and keep aside.
  • Heat 1 tbsp of oil and fry half the quantity of the sliced onions and keep aside for garnishing.
  • Heat the ghee in a pressure cooker and add the chillies, cinnamon, cloves, cumin and mustard and allow to crackle.
  • Lower the heat and fry the onions, cook till golden brown.
  • Add tomatoes and saute for a while.
  • Add the rice and the lobia. Mix well and continue to cook in low flame for 5 minutes.
  • Add enough water and salt to cook the rice and the beans.
  • Close the lid and cook until the rice is done but grains are separate.
  • Garnish with the brown onions., pub-6783067284749878, DIRECT, f08c47fec0942fa0