Nepalese food

[Guest guest]

It is much to hot here to cook and eat a heavy Shabbat meal, so I am

preparing a quick cooking Nepalese mushroom curry and some culturally

appropriate sides.

 

Shalom,

Shoshana

 

Recipes from http://www.food-nepal.com/ where English is not their

first language.

 

Quick Mushroom Curry (Chaiu Ko Tarkari)

 

Ingredients

1 lb mushroom

1 onion (chopped)

1 tomato (chopped)

1 teaspoon vegetable oil

1 teaspoon garlic

pinch of garam masala, hot pepper, turmeric

salt to taste

 

Preparation

1 Heat the oil, add spices and garlic

2 Sauté onions till slightly golden brown and then add tomatoes. Heat

for a while.

3 Add mushroom cut in slices and heat for a while

4 When mushrooms are half done add water and cook for a while.

5 Serve with rice or roti

 

Lentils (Dal)

1½ cups lentil (any kind)

4 to 5 cups of water (depends the consistency you prefer)

½ tsp turmeric

1 tsp garlic, minced

6 tbsp clarified butter (ghee)

3/4 cup sliced onions

2 chillies (dried red chilies preferred)

Salt to taste

 

OPTIONAL

¼ tsp (pinch) asafetida

1 tbsp fresh ginger paste

 

Preparation

 

5 Wash lentils and soak lentil for 10 minutes.

 

6 Remove anything that floats on the surface and drain extra water.

 

7 Add drained lentils in fresh water and bring to a boil again. Add

all spices.

 

8 Reduce the heat and simmer, covered, for 20 to 30 minutes until

lentils are soft and the consistency is similar to that of porridge.

 

9 In a small pan heat the remaining of butter and fry the onions,

chilies and garlic.

 

10 Stir into the lentils few minutes before you stop boiling. Serve

with rice.

 

 

Nepali Cucumber Salad by Kabita Kami, Ohio

 

Ingredients

1 big cucumber

1/2 red onion

garlic to taste

pepper to taste

1 teaspoon oil

few cilantro leaves to taste

lemon juice to taste

salt to taste

 

Preparation

1 Cut cucumber in thin pieces

2 Add oil. Mix well

3 Add salt, pepper, garlic and cilantro to taste.

4 Add thin slice of onion.

5 Sprinkle lemon juice over and serve.

[Guest guest]

Thank you, Shoshana, for this lovely recipe, especially since it

comes with the matching salad right away!

Asafetida is a spice I rather discovered quite late, and I use it a

lot in lentils.

I have read by the way, that many Vegetarian don't use it because it

is mostly used in Indian meaty recipes (the same for onions as well).

 

Gabriella

 

 

 

, " shoshana_mz "

<shoshana_mz> wrote:

> It is much to hot here to cook and eat a heavy Shabbat meal, so I

am

> preparing a quick cooking Nepalese mushroom curry and some

culturally

> appropriate sides.