Documente Academic
Documente Profesional
Documente Cultură
GOURMET
-\50A Guide to Cooking in Nepal
A Publication of
INTRODUCTION
Just as the password of the Peace Corps is "flexibility," so the magic word in cooking - whether
in Nepal or anywhere else - is "imagination". For example, if you don't have one or two of the
ingredients for a particular recipe, don't panic. Try the recipe anywhere, either leaving out the
missing ingredient or substituting whatever is available; the result may not taste as good, but it'll
probably at least be edible. Anyway, who knows, it may tum out to be better than the original
recipe.
There is quite a conglomeration of recipes in this book, some of which were contributed pevs,
and others from almost every source imaginable. The recipes contributed by PCVs, we assume,
are those that have been successfully used by them. Because of our limited time, we have unable
to bhansa-test the others. That'll be up to you.
1-26
High Altitude
Fats and Frying
Pressure Cooking
Baking Tips and Ovens
Helpful Hints and Other Miscellaneous
Substitutions, Abbreviations, and Measurements
Vocabulary
Recipes
Food and Water Sanitation
Bread
Biscuits and Muffins
Nepali and Indian Bread
Bread Mix Recipes
2
j
5
6
9
10
12
20
21
24
27-32
Breakfast
Eggs
Dairy
27
30
31
32-36
,,,~J7~46,, .
':';,\.iJ7~,50:?
M(i'iJ'#:nisti~h2 'ii,4H<;:!'!i':l"r'
{"elf';;:,., ~""
Poultry
Buff (Or Beef)
Goat
Pork
Liver
Vegetables "
Soupsand,$}~ws-
.. ----
'!v'51~58'?
51
54
55
56
58
59-66
Sallces;A.cbar;;aiHf'Dressings '
73-78
73
77
','
/'
'"
(<Ike,s
~()
84
87
Food Preservation
Meat
Pickles
Preserved Fruit
Beverages,
"
'..)',
90
91
94
97
98
99
101-108
101
102
104
109-111
C,}\!l,li"l!-'.I',,--I<
l :\"
fur
212'F
208'F
203'F
198'F
194'F
158'F
'l!"1i\11!lli
~~r i'(~'~!
(-;111 ',I
(he rcc![Jc.
3000 ft.
5000 ft.
7,000 ft
I -2 Tbs
1-3 Tbs
3-4 Tbs
Increase:
LlquldlcUD
Decrease:
Baking pwdltsp
118 tsp
1/6
- I 14
1/8 -ll4lsp
tsp
100'(
98'(
95'(
92'(
90'(
70'(
Vegetables
Decrease;
Su"ar/cuo
Breads
If your bread is turning out like bread fudge
(i.e. pretty soggy), perhaps you are using too
much rising agent. In making bread at high
attitudes, less rising agent is necessary, the
dough will raise more quickly and must be
baked in a little hotter oven and in most cases
a little longer.
I Tbs
1-2 Tbs
Frying
no change
III
!n::':lljill)I]
Altitude Adjustments:
:11,_'
Time to brown
60 sec
40 sec
20 sec
Use for
Doughnuts,
fritters, and
raw batters
Cheese balls,
croquettes, and
cooked foods
French fries
Temperature
360-375'F
375-380'F
380-395'F
:lb~,()rbed
\\ hile
lltlle too
much
L.lL LU [ile
mix
Oil
Lard
!Il(l(r'
PRESSURE COOKING
()r
flaq)r \\'hl.~llll~\klflg.
a dougl\lll1l
may end up so nch it will become greasesoaked while frying, or a fritter may Illst
disintegrate upon addition to the fat
cornblll'liH"11
grl\t~l tu
cook
(_'(]OLl.:.zh
1-1(,:,'
\',lLf1l1Li:
';{lUf:
or doni
ill
l\\'i\:l..
OVEN DESIGN
The Built-In Oven
Using I 112 kerosene tins (or sheet tin from
Kathmandu) and local construction methods
rock and mud.
',n
~r
10
I.'~
'n
SOlt~d
he~f
ev' nly
pfe"enl
0""'_;
(chimn~y
smoh hole
b~
Jnri
rock and
lIIud walls
9JPS
in sl.l. under
101 hOf ,if
vp."'tlfd
('0m
holel
air space
L-_ _J - _
.~(Jace
door
frolll
, Lid
(0
Dekshi
tOI
on
Aflu-hed )
"'clo.'ent lin
81(
01
"''''fin?
'I'Hl
blJlning OIJ( IIij
borrDI1l of In,
/111.
r.1ove
~"C:~~,
SI,,:e
sm."
~nd
f:,ecp
.'CD
~a~ I,c,",~
01 'uc~' ~e '."
--->
--~
rack -
(~
Ilff
(illd
(i
\\I_'li
d:-:
1_)]',I\\n
Apples
Arrowroot ( I Tbs)
Baking po\\'der
Bread crumbs
Butter/margarine
Buttermilk (I c)
Catsup
Chocolate
unsweetened (I
oz or I square)
semi-sweet (6 oz
or I c chips)
Cornstarch (I Tbs)
Com syrup (1 c)
Cottage cheese
Cream
heavy (I cj
light-(] c)
Flour
White
amounts
fresh
Self-rising
Small
Herbs,
TbsJ
Naaspaali
(I
Honey (I c)
Meat
In gravy, etc
Mushrooms
In spaghetti
sauce
Lentils
Sour
Sweetened-
Milk
condensed
Molasses
ABBREVIATIONS
c
pt
qt
I
gal
Ib
oz
CUD
pint
auart
liter
gallon
pound
gram
kilogram
tablespoon
kg
Tbs
ounce
tsp
pkg
pwd
sm
med
Ig
mm
hr
teaspoon
package
Dowder
small
medium
large
minute
hour
I tea
gla~~
---T
------
} teaspoon
____ LLTablespoon
---- -,
I/.j cup
4 Tablespoon
16 Tablespoon
l--~---------l
2 Tablespoons (liquid)
I ounce
,
; 1/4 cup
I gill
,,
I CUD
8 ounces
I pound
16 ounces
I pound - I pint
2 cups
I quart - 4 CUDS
2 Dints
I gallon
4 quarts
453.6 gram
I pound
28.35 gram
1 ounce
2.2 pounds
I kilogram
Flour:
~~~sifteJ
L03~c~u~s~c~'o~r~n~rn~e~a~I___ ~ I pound
---~-
Rice:
I cup
112 pound
2 Tablespoons
1/2 cup (I stick)
2 cups
I ounce
1/8 ounce
I Dound
----l
nOllr.,1_1 pound
Fat:
American
113 CUD
2/3 CUD
I 114 CUDS
2 1/2 CUDS
5 CUDS
5 quarts
1/2 ounces
2 ounces
112 Dound
I Dound
2 Dound.
5Dounds
8 pounds
VOCABULARY
Meats:
Enelish
Boar
Buffalo
Chicken
Fish
Goat
Lamb
Liver
Pork
SheeD
NeD.1i
bandel ko maasu
raango ko maasu
kukhuraa ko maasu
maachha
baakhraa ko maasu; khasi ko maasu;
bokaakomaasu
bhenDaa ko maasu
kaleio
sungur ko maasu
bheDaa ko maasu
Fruits:
Enelish
Nepali
Apple
syaau
Apricot
khurpaani
Asian pear (Japanese naaspaati
pear-apple)
Banana
keraa, kelaa(Hindi)
C:lshL\\
Cashew
Cherry
oainyu
Chestnut
kaTus
Coconut
nariwal
Custard apple
saliphaa, aant
Date
hard
khajur
soft
chhohoraa
Fig
anjir
Grapefruit
kati ;umiya, bhozaTe, hok se
Grapes
Guava
Jackfruit
Lemon
Lime
Mango
Mulberrv
Orange
Paoaya
Peach
Peanut
Pear
Persimmon
Pineaoole
Pistachio
Plum
Pomegranate
Raisin
Raspberrv
Small, green, sour
fruit. Used as meal
accompaniment &
achar
Small, sour green
fruit
Strawberry
Tamarind
Tangerine
Walnut
Watermelon
anzur
ambaa, belaauti
rukh kaTahar
kaaflati, nibuwaa, amilo
kaaf'ati, ivaamir
aarno
kaanhal
mousam, white oran~e, sunta/aa
mewaa, oaoitaa(Hindi)
aaru
badaarn
naasDaati
haluwaabed
bhuin kaTahar
oistaa
aarubakhaDaa
anaar
kismis, daakh
aise/u
lapsi
arna/aa
bhui aiselu
irnli
suntafaa, funoar, ivaarnir
okhar
tarbuiaa
--'-::.
-,
----
iEnglish
Asparagus
Bamboo Shoot
Beans
broad
garbanzo
(chickpea)
green
long green
red
white
Beets
Brussel sprouts
Cabbage
Chinese cabbage
Carrot
Cauliflower
Chayotes
Chilli (chile)
Coriander (cilantro)
Com
Cucumber
Eggplant
Garlic
Ginger root
Greens
large arrowhead
shaped
flat leaf (each
leaf on a
single stem)
mustard greens
Lady finger (okra)
Lettuce
Mushrooms
Mustard greens
Nettles
Okra{iady finger)
Onion
green onion
Peas
black-eyed
green
Pepper
bell
Potato
PUfll]lkin
Radish
Scallion (green onion)
Snake gourd
SCljIbeans
Spinach
Squash
SweeljJOtato
Thin squash
Tomato
Turnip
---- ----
---- --- --
Nep31i
kurilo
faan/all
SImI
bakll/o
chanoo
hurt)'o simi
boDi
raazmaa, raato Slnll
seta simi
--
chutsundo, chukandar
Saano bandaa kobi
bandaa kobi
banth kobi, kohl rabi
baaiar
I phul kabi, kaauli
iskus
khursaani
dhanivaa
makai
kaakra
bhaanTaa
lasun
aduwaa
saag
karkala
raamtoriyaa
Ijiri ka saaf{
chvaau
raova ka saaf{, tori ka saa"
sisnu
raamotoriyaa
pyaaj
hariva Dvaai
baDi
keraau, maTar
khursaani
thula hariya khursaani
aalu
I pharsi, parsi
mulaa
hariva Dvaaj
chichindo
bhatmaas
palunga ka saag, saag,
palunga,
I polak (Hindi)
' pharsi
sakarkhanDa, f{arrji
laukaa
JJC>lbheDa, tamaaTar
salearn
,-
.'lOag
Yam
Zucchini
faand
______LiL
p!h~{~JI~'s~i,~7~,u~c~c~h~i~,ci________ ____
Nepali
Baking powder, pakaaune
dhula
Baking soda
khaane soDaa
Barley
I lou
Bread
ra Ti, paura Ti
Butter
nauni
Cheese
cheese, chhurpi, panir
Cocoa
cocoa, chocolate powder
Coffee
coffee
Cornmeal
makai ko piTha
Cream
dudh ka tar, krim
Cream of wheat
suN
Curd
dahi
Egg
I Dhul, anDaa, dimbaa
Flour
piTho
com
makai ka piTho
gram (chickpea)
besan, chanaa ka piTha
rice
chaamal ka piTho
wheat
gaun ko piTha
white
maidaa ko piTha
whole wheat
I DiTho, aaTaa (Hindi)
Gelatin
I jelly
Ghee
I "hiu
Grain
anna
Gravy
I ihol
Honey
maha
Jam
iam
Jelbc
iam
Lentils
daal
black
kalo, maas ko
green
masang
orange
masuro
yellow
mUm! ko chhaaTaa, arar ko
Milk
dudh
Millet
kado
Molasses
chaaku
Monosodium glutamate tasting powder
liMSG)
Noodles
Daani roTi, chow chow
Oats
mohans
Oil
tel
coconut
naariwal ko tel
com
makai ko tel
mustard
tori ko tel
peanut
badam ka tel
sesame
til ka tel
soybean
bhatmaas ko tel
Peanut
badaam
Pickle
achaar
--
- - ---------
--
RI, "
'I
!l,'il
hm\vtl
cooked
fried parched
pudding
puffed
uncooked
'(;:.'c
j/(/e
hu /ck()
.whoji
khir
hhu/a, gallpheki (0)
choamal
Fennel
kuala nun
bire nun
nun
ghiu
Anise
Asafoetida
Basil
Bay leaf
Cardamom
black
green
Celery seed
Chile
Chili powder'
Chives
Cloves
- -----
i Cur!)!
Dill
sakkar
tukhal
chini
chjya
Fenugreek -Ginger
fresh
clry
Horseradish
Red powder w/slightly
sweet flavor
?????
vanilla
NeD,1i
dhulo
biu
..EEram masa/aa
saunph
him!
tulsi
lejpaat
alainchi
sukhmel
,J,wanu
khursaani
khursaani Dowder
chhvaapi
Iwaan)!.
root
Tarragon
Watercress seed
------
-------
----~
aduwaa
suTho
sarsu
kesari
tastingpowder
sarsum, tori
rayo
jaiphal
marich
khursQani
posta dana
mulaa
;aamun
kesar
til
berry
-,
!
------,
iimbu
jaipatri pat
babar, pudinai
Mint
MSG
Mustard seed
yellow
dark
Nutm"S,
Pepper
black
chilli
Poppy seed
Radish seed
Rose water
Saffron
Sesame seed
Salt
black/red
white
Small green
(looks like a
peppercorn)
Spice mixture*
Tunneric
dry
-----
liraa. kuri
s(Junoh
Sa/mph
merhi
Mace
Spices:
EDelish
Powder/ground
Seed
Allspice
flhon!
Salt
black
rock
white
Shortening
Sugar
brown
crushed cane
white
Tea
Vanilla
Vinegar
Walnut
Water
Yeast
Yogurt
,I
C'()I-I,IIHkT
( -1I1 illil
1- - - -
kaalo nun
nun
timur
green
garam masalaa
besaar
haledo
saunoh
chamsur
* recipes below:
I c salt
I 1/2 tsp garlic powder
2 tsp dry mustard
2 tsp paprika
I tsp sugar
Garam masala
2 oz coriander seeds
2 oz cumin seeds
I oz peppercorns
10 brown cardamoms
2 tsp dry ginger
Italian Seasoning
1/4 tsp thyme
112 tsp oregano
Dash cayenne (optional)
I
2
2
2
tsp
tsp
tsp
tsp
thyme
onion powder
curry powder
turmeric
Pickling Spices
This is a mixture for bread and butter
cucumber pickles, enough for about I pint.
I" stick cinnamon
2 bay leaves
2/3 tsp coriander seeds
Water Preparation
.. L.
nll-"
(}(~)".ill"
(W,"
'll!:,i,llli l'r'i"l-ig!-'r:-I[iCI!i
staph bacteria.
"
To make a cooler:
Set a large
earthenware pot on its side in a pan of
water. Use bricks to steady the pot, and
also place bricks inside as a platfonn for
jugs of milk, perishables, etc. Water
inside the pot should come up to within
one inch of the top of the bricks. The
whole set up should be covered with a
cloth or kept in a sheltered place. The
inside of this cooler will be about 10'
colder than the surrounding air.
PROTEIN
Out of the different classes of nutrients,
protein may be one of the most difficult to get
in adequate quantities in Nepal. Protein
promotes growth and cell repair, and is needed
for antibody fonnation to fight bacterial and
viral infections. Proteins are found in meat,
fish, eggs, dairy products, legumes, and nuts.
The quality of protein from each of these
sources vanes.
Protein molecules are made up of various
combinations of 22 amino acids. Of these,
eight cannot be manufactured by our bodies
and must be present in the foods we eat.
These are known as the essential amino acids,
and a complete protein is one in which all
eight are included. Animal proteins (meat,
fish, eggs, and dairy products) are complete
proteins. Most vegetable proteins (legumes
and nuts) are not.
2/3 c rice
1 c rice
I c rice
1 c rice
1 c rice
2
I
I
2
c wheat flour
112 c wheat flour
c wheat flour
c wheat flour
1 c cornmeal
I c cornmeal
112 c peanuts'
I c sesame seeds
112 c sesame seeds
112 c beans
2 med potatoes
protl'I!l\,
1/4 c beans
I 112 Tbs soybeans I
1/3 c sesame seeds
I 113 c milk'
I c wheat flour plus 1/2 c
sovbeans l
I c milk'
114 c beans
__
2 Tbs soybeans I
112 c oeanuts' vlus 112 milk~
1/4 c beans
I c milk' vlus 3 Tbs soybeans I
3/8 c milk'3/4 c milk'
113 c beans
I cmilk'
2 c milk'
Complementary Protein
In order to synthesize proteins in your body,
all eight essential amino acids need to be eaten
together at the same meal. And not only do
you need to eat them all at the same time, you
should also ideally eat them in the right
proportions. Each of the eight essential amino
acids is needed in an amount proportionate to
the amounts of the other seven. The protein
11
YEAST BREAD
White Bread
112 c milk
1 tsp salt
2 pkg yeast
4-5 c flour
112 c sugar
114 c butter
112 c warm water
3 eggs, slightly beaten
I Ths sugar
2-3 c flour
Looki[2IT Bclc;il'~_
No-Knead Bread
I c warm water
I c warm milk
2 Tbs butter
2 Tbs sugar
2 Tbs yeast
2 tsp salt
4 112 c flour
2 Tbs oil
2 eggs, beaten
4 c flour
112 c powdered milk
I tsp salt
2 Tbs sugar
I Tbs plus 2 tsp butter
1/2 c molasses
112 c sesame seeds,
crushed
1)1't.':;::~.~ ~.~)ol~~\!-,,
2 tsp yeast
112 c warm water
I tsp salt
2 eggs
4-5 c flour
I c milk, scalded
113 c sugar
112 coil
112-1 c raisins
2 tsp sugar
2 pkg yeast
2 c white flour
4 c whole wheat flour
Melted butter
I tsp yeast
3/4 c cold water
4 c sifted flour
:'!':-
1'1
g,n;~:_ ;,~(,
:-i~',,_::,~ j
IV,", I '::(l\-'_:I
-'\,1
Strilte, N/95
114 c cornmeal
1 112 c whole wheat flour
or yogurt
2 Tbs honey
I 1/2 tsp salt
2 Tbs millet flour
3-4 c flour (part whole
wheat)
:::'1~0
I qt boiling water
1 Tbs salt
I c flour
I Tbs sugar
1/8 tsp salt
14
I tsp cinnamon
1/2 tsp nutmeg
Melted butter
Cinnamon
White sugar
Chiura (optional)
2 Tbs cinnamon
15
~_-(IU!,Jd~' 0,]",1(:_,
--------
Uring
<-!-
qlS
')Ug(h __ ~l(j[:
\Vcl[el
-; ~Ii
[0 ;:.
--~-
I-'(<"'::""!I-(.'
C,-)()Lln"
-------
,-,
------
16
Gingerbread
Banana Bread
2 114 c sifted flour
I 112 tsp baking powder
I tsp salt
I 114 c mashed bananas
I 112 tsp baking soda
2/3 c sugar
3 eggs
114 c nuts (optional)
2/3 c sour milk
2/3 c fat, melted
I c grated carrot
2/3 c brown sugar
112 c raisins
112 c milk
3 Tbs butter
I egg
I tsp cinnamon
1/4 tsp ground cloves
114 tsp baking soda
2 tsp baking powder
112 c butter or 2 Tbs butter
plus 6 Tbs oil
Zucchini Bread
3 eggs
I 112 tsp baking powder
I 112 c brown sugar 3 c flour
I c oil
I c chopped nuts (optional)
I 112 c finely grated zucchini I tsp salt
I c chocolate chips (optional)
Beat eggs, sugar, and oil until combined. Stir
in zucchini, chocolate, and nuts. Sift flour,
baking powder, and salt together, then add to
zucchini mixture in two lots. Spread into
greased and floured pan (or Miracle Oven).
Bake in med oven I hr.
I c milk
3 tsp baking powder
I tsp salt
2 c flour
I c sour milk
Batter Bread
I egg
I tsp salt
112 c cooked rice (or hominy)
I c white cornmeal
I Ths lardlfatlbutter/oil
Beat egg until light. Add salt, rice, and
cornmeal. Stir in boiling water to make the
batter as thick as heavy cream. Put fat in a
deep baking dish. Heat until this smokes.
Pour in the batter. Bake 40 min.
Variations:
Corn Bread
Navajo Fry Bread
4 112 c flour
112 tsp salt
4 tsp baking powder
I 112 c water
1/2 c milk
Fat for deep frying
Rulkuchen
3 eggs
I tsp salt
I c cream or whole milk 3 112-4 c flour
Powdered sugar or
2 tsp baking powder
salt
Mix all together. Roll out and cut into
rectangles. Cut a long slit in the middle of
each rectangle. Deep fry until golden. When
cool, sprinkle with powdered sugar or salt.
18
2 c milk or \\ater
I c milk
I c com meal
I c com meal
1/4 c flour
I egg
112 c milk
Corn Pone
Easier then roti, for a change.
Corn Dodgers
I Tbs fat
I 112 tsp sugar
I c com meal
I tsp salt
I c boiling water
Variation:
Hush Puppies
Corn Fritters
2 c com (fresh or canned) I tsp salt
I egg
118 tsp pepper
I tsp melted fat
112 c milk
2 c flour
2 tsp baking powder
Tortillas
2 c flour or I c flour and I c com
114 c shortening meal 112 c lukewarm water
I tsp salt
Mix flour and salt. Cut in shortening, then
add water. Knead until smooth. Make into
balls, and roll out each ball as thin as possible.
Cook on a very hot ungreased griddle or roti
pan, about 20 sec per side.
Polenta
8 c water
2 c cornmeal
1 teaspoon salt
3 Tablespoons oil or melted butter
2 112 - 3 112 cups flour.
Mix in salt and oil. Ad flour until the dough is not longer sticky. Knead for about ten minutes.
Dough should not stick on hands. When thumb is pressed in, dough should spring back. Cover
the place dough in a warm place. Let it rise until doubled in size. Press down and kneed again for
five minutes. If time allow to rise again until doubled in size. Shape into rolls or loaves. Bake
until brown in oiled miracle oven.
Note: You can be flexible with the recipe. You can add one beaten egg to the sponge. Increase
sugar for sweet bread. Different ingredients can be added to the dough to change the texture of
the bread, such as, corn meal, cream of wheat, muesli or granola.
20
C ,h)!uni~ l)dc>!'~,;
_-_ ..
hp nl!rm~g ~inri I:ij !:-if) :1)1 <':]')i(:(:
-----
,)~l!ldill1 ~lnd
I L~
(Sp 11LlII1lC!! .
i(cduct: liquid to
loan
a!~,o
..
j)l
<_"<:,1.1 I'...
-
i,n;
:. \
-
,ukl [Ii',
--
(;11C:;1[1~;
he addl:d.
12 cup.
Rice - Corn Muffins
Berrv Muffins: Add \12 cup canned to fresh
berri~s to plain muffin batter. Canned berries
should drained and rinsed before using.
Cheese Muffins: Add 213 cup grated sharp
cheese, and decrease sugar to I Ibs.
Date - Nut Muffins: Add 112 cup chopped
dates and 114 cup chopped nuts.
Filled Muffins: Fill muffin pan half full of
batter. Add one of the following before the
remainder of the batter: 1 tsp jelly or jam, 1
tsp any sweetened chopped fruit, 1/2 tsp
peanut butter, small cubes cheese or a few
nuts.
Orange or Pineapple Muffins: Substitute
juice for the milk. Add 1 tsp grated orange
peel or 114 c crushed pineapple. Nuts may be
added.
salt
2 tsp baking powder
2 Ibs sugar
2 eggs, separated
I c water
21
I c sugar
I 113 c ghee
7 c rice flour
Water
Chatamari
(Rice pancakes)
2 c wheat flour
I tsp salt
Cinnamon and/or any other
Ghee
Sugar
Water
Spice
114 c sugar
1 Tbs ghiu
Water
22
3 potatoc:s
112 tsp salt
2 Tbs oi I
I tsp turmeric
I Tbs black mustard seeds
114 tsp coriander powder
I onion, finely chopped
Juice of I lemon
I green pepper, finely chopped(optional)
Pressure cook the potatoes in a small amount
of water until tender. Remove the skins and
cut into cubes. Heat the oil in a pan, and
brown (don't bum) the mustard seeds. Add
onion and green pepper and cook until soft.
Add the salt, turmeric, and coriander. Blend
in the potatoes and cook for a couple minutes
(you may need to add a couple Tbs of water).
Mash the potatoes or keep them in cubes. Stir
in the lemon juice. Fill the dosas.
Nimki
(Deep fried crackers)
I c flour
I c ghee
I 112 tsp salt
I tsp cumin
112 tsp black cumin
3/8 c water
(tzlce crackers)
I c rice flour
1/4 c rice bran or gram
I tsp baking powder
2 eggs, beaten
2 Tbs yeast
3 112 c flour
112 tsp salt
112 tsp poppy or
sesame seeds
23
:Ylissouri Mix
A number of recipes can be made with
Missouri Mix, which can be made up ahead of
time and stored in quantity. Just substitute 1
112 c Mix for each cup of tlour called for in
the recipe. The Mix will contain the necessary
baking powder, salt, fat and milk.
Store in tightly covered container. Mixture
may be measured into definite amounts, stored
in plastic bags or jars and be ready mixing of
your favorite recipe. Missouri Mix made with
vegetable shortening may be stored at room
temperature for six weeks. Mix made with
lard should be refrigerated.
Oil cannot be substituted for solid fat in the
Missouri Mix. However, if you first make up
a mix of only the dry ingredients, you may add
oil and liquid to this dry mix as you make each
recipe. If you do this, just add 2 Tbs oil and 2
Tbs additional liquid to the liquid called for in
the recipe and follow mixing as directions as
given. Oil in the Mix makes satisfactory
biscuits, muffins and coffee cakes, but cakes
mayor may not be satisfactory.
To measure Missouri Mix for recipes: Do not
sift Mix. Stir lightly before measuring. Lift
lightly into cup and level with spatula.
9 c sifted tlour
113 c double acting baking powder
I c plus 2 Tbs nonfat milk solids
4 tsp salt
1 3/4 c vegetable shortening or 1 112 c lard
Stir baking powder, dry milk and salt into the
sifted tlour. Sift all dry ingredients together
until well mixed. Cut fat into tlour mixture
until all particles of fat are thoroughly coated
and mixture resembles coarse com meal.
1 egg
2/3 c water
2/3-3/4 c water
112 c water
Filling (see below)
24
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,,!:{.l
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SlIQ'lI
Pineapple Filling
2 Tbs Mix
1/4 c brown sugar
25
BREAKFAST
Variations:
3 Tbs ghiu
Hominy
Hominy is corn with the hull and germ
removed. Hominy grits are the broken grains.
I gt dried corn
6 gts water
27
Granola
1 pau cashews
1 pau figs
1 pau raisins
1 mana peanuts
1 packet dried apples
1 cup oil
Salt
Fried Cereal
Left-over cereal from day before (leave in pan
overnight so is easy to cut).
Fat for frying
Flour
Cut cereal into strips. Roll cereal in flour.
Heat fat in pan. Fry cereal to golden brown,
then tum. Serve hot with jelly or syrup.
Variation:
28
1/2 c honey
I '4 c butter
:? oz chocolate
I c dried fruit
I c nuts or seeds
I egg, beaten
1 c milk
2 Ths fat, melted
2 Tbs sugar
Sift together dry ingredients. Beat eggs until
thick. Stir in milk and fat. Stir egg mixture
into dry mixture. Don't over-stir. Bake on hot
pan. Tum when bubbles burst on tops of
pancakes. Serve with syrup or jam.
Alaskan Sourdough Hot Cakes
Starter:
1 Tbs dry yeast
2 c flour
Pancakes:
3 Ths sugar
2-3 eggs
3 Ths ghee
In
29
j;I'~',I;,i,l.<,
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C \\
hlte flour
('.P
Clnnalllon
2 Tbs flour
Dash salt
Raisins (optional)
Fry like
French Toast
2 eggs
1/3 tsp salt
114-2/3 c milk
Fat for frying
Swedish Pancakes
4 eggs, beaten
I tsp salt
2-3 Tbs sugar
/),111 "
Rice Pancakes
I c skim milk
3/4 c orange juice
I egg, beaten
2 c cooked rice
2 Tbs sugar
2 eggs
El--;h-'"' , ,1"Li
I 112 c flour
3 c milk
EGGS
Cooking Eggs
For anyone who's not familiar with cooking,
here's a little run-through on cooking eggs.
Poached Eggs: Poaching just refers to
cooking in water. Break an egg into a shallow
dish, then slide gently into simmering water
and cook for a few minutes until the white is
set and the yolk is done to your liking.
Boiled Eggs: For hard boiled eggs, simmer in
water 15 min; for soft-set* eggs, simmer 5-6
min. To keep the yolk centered in the middle
of the boiled eggs, gently stir the eggs around
in the water during the first 5 min of cooking.
30
Eggs Creole
2 Tbs fat
2 c water
114 c chopped onion
2-112 c tomatoes
6 eggs
Salt and pepper
I c washed uncooked rice
1/4 c chopped green pepper (optional)
Dutch Eggs
Scrambled eggs
Cooked meat (optional)
Left-over boiled potatoes Salt and pepper
1-2 onions, chopped
Fat for frying
Heat fat in pan. Saute onions until golden
brown. Chop potatoes and add to onions.
Add meat. Stir. Salt and pepper to taste. Pour
on egg mixture and stir. this mixture is done
when the eggs are done. Serve immediately.
Kukhura ko Anda
(Chicken eggs)
8 eggs, beaten
2 Tbs juice of fresh ginger
4 rcd chillies
Butter
Cream
Salt to taste
I tsp yogurt
(ldd
tills fill.\lll['!":'
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containers.
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Cottage Cheese
Here are three different methods for making
cheese. These recipes are actually to make a
kind of dry cottage cheese that is sometimes
referred to as baker's cheese and is also
similar to dry ricotta cheese. To make a
creamed cottage cheese like the stuff that's
available in the supermarkets at home, simply
mix some cream into the cheese.
Method I
1 potful moi (buttermilk)
Salt
2 c milk
Salt
I Tbs lemon juice or 2-3 Tbs dahi
Heat milk to boiling. Add lemon juice (also
may add dahi to make softer cheese). Remove
from heat when curd separates from whey.
Drain curds from whey. Add salt to taste.
Store in cool place.
2 c milk
Salt
2 c boiling water
Yogurt
32
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large
UilrOllS
I egg
112 c milk
,Iour
Salt
Worcestershire sauce (opt)
1I1ixture.
Carrot Balls
2 c cooked, mashed carrots
112 c soft bread crumbs
2 tsp grated onion
2 eggs, slightly beaten
112 c grated cheese
Salt and pepper to taste
Combine ingredients; shape into balls; roll in
egg & crumbs & fry in deep fat.
I c yogurt cheese I p; I )
Spicy Dipping Sauce (p.75 )
3/4 c fine bread or cracker crumbs
Oil
Salt
Salt (optional)
-"
,-.-.
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3 c chiura
I c finely cut fresh ginger
2 c white flour
5 Tbs curd
4 Tbs buttcr/ghee Stuffing (see below)
I tsp salt
Sift flour, melt butter and mix with flour and
salt. Add the curd a little at a time. Knead
into a stiff dough. Rollout round and thin.
Cut in half. Shape each half into cone. Put in
stuffing. Pinching in the edges and peak and
folding over the mouth of the cone. Use a
touch of water if necessary. Fry in deep fryer
until crisp and medium brown. Remove and
drain.
Samosa Stuffing: The stuffing may be made
of I large cooked potato, diced, mixed with
chopped onion, cooked peas, mint leaves, salt
and chilli, and anything else you happen to
have handy. Cook all together in ghee; a little
lemon juice added to the potatoes before
stuffing adds a zesty flavor.
Momo
(Tibetan stuffed pasta shells)
112 kg flour
Filling (see below)
I tsp baking powder
Sift the flour with the baking powder. Add
water gradually until you have a stiff dough.
Cover with a cloth and set aside while you
make the filling. Roll out ping-pong sized
balls of dough and fill with 1-2 tsp filling.
Twist up the edges together on top to form a
ball with the filling inside. Be sure to seal the
edges well, using some water so the mixture
doesn't leak out. Steam or boil about 15 min.
(If you boil, you will create a nice broth,
which you can serve alongside.)
I c shredded cabbage
2 tsp salt
I Tbs minced garlic
1/4 tsp red pepper
I tsp cumin
14 tsp black pepper
2 Tbs oil
1/2 c finely chopped cauliflower
I bunch chopped green onions
1/2 c finely chopped mushrooms
12 c shredded carrots
I c shredded s(Jag
1/4 tsp ginger powder
Meat filling
I Tbs oil
2 tsp salt
Ionian, chopped 2 cloves garlic, minced
I Ib ground meat 112 tsp ground chillies
2 tomatoes, chopped (optional)
114 tsp black pepper
1/2" fresh ginger, minced
I c flour
I c cooked rice vernllcell,
2 eggs
2 green onions, finely chopped
1/2 tsp sail I c shredded carrots
2 c water
2 Tbs soy sauce
I Tbs oil
3 c shredded cabbage
I tsp salt
I c mung bean sprouts
1 tsp fresh, crushed garlic
Sweet-Sour Dipping Sauce (p.76 )
Suppli
1 Tbs cornstarch
2 stalks Chinese saag
1 Ib ground pork
1 tsp sugar
1 Tbs rice wine or broth 2 c flour
1 Tbs soy sauce
3/4 c cold water
Oil for sauteing
2 tsp salt
1 cube bouillon
1 Tbs butter or oil
1 sm onion, chopped
1 Tbs butter
100 g processed cheese
2 112 c water
1 112 c long grain rice
1 Tbs parmesan cheese (optional)
112 c white wine or water
2 eggs, lightly beaten
Pinch saffron (optional)
2/3 c bread or cracker crumbs
35
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:"-
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C
"1
I 2 c water
rhs 111111<
,'lU\\{il'1
(llptlOila!)
Salsa
1/2 c minced onion
1-2 Tbs lime juice
2 tsp minced garlic
1/2 tsp salt
1 or 2 green chiles, minced
3 Tbs fresh cilantro, minced
2 c finely chopped tomatoes
Mix everything together and let stand 2 hours.
Super Easy Hummus
(Garbanzo bean spread)
1 c gram flour (besan)
Water
2 cloves garlic, crushed
1 tsp salt (or to taste)
3 Tbs peanut butter or ground sesame seeds
2 Tbs lemon juice
I Tbs sesame oil (optional)
Add enough water to the besmi to make a
thick spreadable paste.
Add remaInIng
ingredients and mix well, until smooth. Serve
with Arab hread (J' I () or mtl (p.2 I ),
36
,:"
I ).-,;-,L'
I c beans
Saucepan
30 min-I hr
2 hr
Pressure
Cooker
5-15 min
20-25 min
3 hr
30-35 min
4 hr
40-45 min
qt
tepid
1 clove garlic
Chilli powder
Salt
37
Yellow lelltlb)
I Ib bealls
Salt. pepper and garlic to taste
I red pepper
2-4 Tbs sugar
Meat (or bone & mcat scraps)
I 1/2 c tomatoes
2-4 Tbs vinegar
2 e onion, chopped
Soak beans overnight. Pressure cook beans 45
mill. Combine remaining ingrcdients and
pressure cook another 45 min to I 112 hrs
(depending on when beans are done).
Maachha Puchare Beans
I Ib beans
112 c sugar
1/2 -2/3 c molasses
2 Tbs fat
2 tsp dry mustard Salt, pepper, garlic to taste.
Pick over beans and soak overnight. Parboil
beans IS min, skim. Combine remaining
ingredients and cook in pressure cooker I J 12
hrs or 4-6 hrs in large pot.
Baked Beans
I Ib navy or other beans
2 qt water
112 c molasses
112 c ketchup (optional)
-Banepa Volunteers
38
I c soybeans
I Tbs plus I tsp salt
I 1/4 c raw peanuts
2 Tbs cinnamon
2 Ig onions, chopped I tsp powdered ginger
I Tbs curry powder
I tsp ground nutmeg
1'3 coil
2 tsp allspice
I 112 c kctchup 1/2 c sesame seeds, ground
I c stock (or more. if needed) 4 c cooked rice
Soak and cook soybeans and pcanuts together,
then grind. Saute the onions and curry powder
in the oil until onions are very soft. Stir in the
ketchup, stock, salt, and spices. Add ground
beans and add more stock if the mixture seems
dry. Cover and simmer at least 15 min. Stir
in sesame meal and serve over rice.
Bhattuk
(Lentil patties)
Maasko daal
Coriander
Garlic
Red pepper
Cumin
Turmeric
Ginger
Salt
I c soybeans
Grated cheese
Salt and pepper
I egg
Seasontngs to taste
Flour
RICE
Boiled Rice
I egg
Flour
I med onion
Salt
Pepper
1 c rice
1 1/2-2 c water
I tsp salt (optional)
39
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water starts to boil.
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lllillLll<
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Pukka Bhaat
(Boiled rice)
2 c rice
I heaping tsp ghee or butter
I 114 c water
Wash the rice about 4 times and drain (be
gentle so as not to break the rice grains). Add
water (enough to cover rice and ghee). Bring
to boil, stirring the rice only 4 times. Cook
only IS minutes. Each grain of rice must be
separate and undamaged.
Savory Rice
I c Basmati rice
1/4 tsp coriander seeds
2 c bouillon or water
114 tsp cumin seeds
2 Tbs oil
3-4 pods cardamom
I onion, chopped
4 cloves
3 cloves garlic, minced I piece cinnamon
I" ginger, peeled and minced
114 tsp fennel seeds (optional)
112 tsp salt (or to taste)
I':
i, )
i I I ( I ''.
112 c rice
I Tbs minced garlic
Tbs oil
3/4 tsp salt
c minced onion
3/4 tsp grated lime peel
Tbs lime juice
I Tbs minced ginger
2 seeded, minced green chillies
112 c shredded coconut, toasted
Cook the rice. While rice is cooking, saute
onion in oil about 10 min. Stir in chillies,
ginger, garlic, and salt. Lower the heat and
continue to cook about 10 min longer.
Carefully stir onion mixture into the cooked
rice, and gradually add the lime peel, juice and
coconut.
-Nikki Burr, NI190
Rice-a-Roni
2 c rice
2 Tbs butter
112 c vennicelli or very thin
I tsp salt
noodles
3 c broth, stock, or bouillon crushed
Almonds or peanuts (optional)
Melt butter in saucepan. Add crushed noodles
and fry until golden. Add rice and stir to coat
each grain with butter. Add broth and salt and
bring to a boil. Lower the heat and simmer IS
min or until rice is tender. Chop the nuts and
sprinkle on top of the cooked rice.
-Nikki Burr, NI190
Rice with Eggs
1-2crice
6 eggs
2 112 c tomatoes, chopped Salt and pepper
Crushed garlic
2-3 Tbs butter or fat
112 c white onion, chopped
112 c green onion, chopped
Cook rice with tomatoes. Heat butter or fat in
deep pan. Saute white onions 5 min, add
green onions and saute an additional minute.
Add rice and seasoning to onion. Mix. Slip
eggs into the rice and cover with rice. Cover
pan; cook 5 minutes. Mix eggs into rice; serve
immediately.
40
":::2l -'
ilUl \\ aki
-1 Tbs ghcc
1/2 tsp salt
2 c rice, uncooked
1/2 c raisins
3 Tbs sugar
3 c hot milk
1/2 tsp mace
2 pieces cinnamon
li2 c blanched, chopped almonds
Initial Fry
I c ghee
112 c garlic
2 c chopped oniu{;,
( ):--' i C'"
'....:
"
1;
i~(/U!lli
nwsu!uu
4 cloves, smashed
I" green ginger, smashed
Several cardamons
Oil
4 cloves garlic
__ l dlLl'cJ
cooked P()(I\
( Il\))lpcd
Olll()l1\
In tsp chili
[lowder
I tsp salt
2 Tbs soy sauce
2 eggs, beaten
114 tsp pepper
I 112 c water
2 chillis
2 tsp salt
42
lip
,_,l(~LI;lg :.lg;iill
~_
11<....'cL \\
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t)iL'l'
\(;11"[
III ,_I
113 c oi I
2 c cooked rice
112 c meat broth
114 tsp ground chillies
Spanish Rice
1 Ib ground meat 112 c sweet green pepper
2 Tbs shortening I 112 tsp salt
2 c cooked rice
Dash pepper
4 small onion
2 Tbs lemon juice
10 peeled tomatoes
Fry onions in shortening, Cook until they are
somewhat limp, but not brown, Brown meat
in onions, Add cooked rice, peeled tomatoes,
minced green pepper, salt, peeper, lemon
juice, Simmer gently 30 minutes, Stir
frequently to prevent scorching,
43
Home-Made'loodles
If you are a beginner. do not try to make
noodles in damp weather.
I whole egg
Flour
Chowmein
I" diameter bundle of wheat
I c mushrooms (optional)
I c bean sprouts (optional)
I c cooked pork or chicken
112 c strong stock or bouillon
I 112 tsp cornstarch
2 c shredded cabbage
112 c green onions
flour noodles
2 Tbs oil
I Tbs soy sauce
1 onion
1 carrot
; : ; I ' ~'
egg yulk_,)
Flour
hlilng (sec
IH:lU\\ I
2 Tbs butter
I c ground meat
! , ,
"f.
2 unlOll>-, 1111llCcd
2 Tbs bUller
Sail and pepper
1/2 c finely chopped mushrooms
I bUllCIl nun blttl'r _'dWg
I onion, minced
Milk or cream
Sal t and pepper
45
Aalu ko Kofta
(Potato croquettes)
10 potatoes
4 green onions
2 c cauliflower
I c fresh cilantro
I c tomatoes
47
rilOfoughly
:ll!,
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hallo in
011
ill\~ ,-il:')f'
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'fi(_,~-,_'dlt_'lll',
f:-
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:: II ( ! t ( ) : ~ \' Ii: 1
! -,
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Vegetable Quiche
Pizza
Any white bread recipe
Pizza sauce (see below)
Toppings
Grated cheese
Tamale Pie
I c com meal
5 c boiling water
I Ib ground buffalo meat
1 c tomatoes
1 med onion
112 tsp salt, pepper, chilli
Make a mush of com meal and water. Fry
onion and meat until brown,
Pour in
tomatoes, season with salt, pepper and chilli,
Line a pan with mush in bottom, pour the
other ingredients into this, and place rest of
mush on top, Bake in medium oven 112 hour.
I tsp salt
I Tbs flour
2 Tbs water
Dash pepper
biscuit dough
48
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I Uill(llL
C)j()JljJl'Li
j,
'-
JlL~lJlLJ( hUlll'l
Tuna Casserole
2 Tbs butter
2 Tbs flour
2 c tomatoes, chopped
112 c milk powder
I tsp salt
I tps oregano
113 c grated cheese
Cabbage Rolls
Crust:
I 19 head cabbage
I c flour
I tsp salt
112 tsp baking powder
112 tsp soda
4 Tbs ghee or butter
2 eggs, beaten
I c yogurt or sour cream
Filling:
3/4 c chopped onion I tsp oil
I c meat (optional)
1-3 tsp chili powder
I tsp salt
3 c cooked beans, with juice
112-1 c grated cheese I c tomato paste
I c chopped tomatoes
1-2 c chopped lettuce, cabbage or cucumber
Stir crust ingredients together. May be
slightly lumpy. Spread thinly with back of
spoon on bottom and sides of pan (Miracle
Oven). Brown onion, meat, and chili powder
in oiL Add salt, tomato paste and beans.
Spoon into crust and bake on med heat for 3040 min. Remove from heat and sprinkle with
cheese, tomatoes, and lettuce, cabbage or
cucumbers.
I tsp salt
I egg
I c rice
113 coil
Stroganoff
112 kg buff (optional)
Pinch nutmeg
I 112 c yogurt
I Tbs ghee
3/4 c beef bouillon or soybean stock
I c finely chopped onion
2 c sliced mushrooms
Salt and black pepper to taste
112 c sherry or wine
112 tsp Worcestershire sauce (opt)
49
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hr()\\
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il ()\ t'l
RccJuc~ hC~ll
Chana
.=
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-..:
12 c milk
1 pinch hing
Lemon or lime juice
112 tsp timur
112 c shortening
4 chillis
112 c chopped onion
2 tsp salt
12 tomatoes
Fresh ginger to taste
2 Tbs butter
2 Tbs flour
Welsh Rarebit
3/4 c med white sauce
1 c grated cheese
112 tsp salt
50
Meat Dishes
\Vhen ktlli!lg
[ill'
,-';~l~'kL'!l
(or duck).
I tsp pepper
112 ts p turmeric
~ coil
I/~ L
Dash pepper
1 Tbs flour
2 Tbs water
1 tsp salt
Marmalade Chicken
Chicken Cacciatore
8 oz. noodles
4 cloves garlic, mashed
112 coil
1 bay leaf
112 c butter
1 crushed red pepper
2 c onion, chopped
1 c tomatoes, cut up
1 green pepper, chopped 1 tsp salt
Pepper to taste
3 lb chicken, cut up
1 chicken, cut up .
Barbecue sauce
51
Th." \\ ,lte]
1/2 t,p corn,tarch
I tsp se,ame oil
1/4 c lemon Juice
6 Tbs cornstarch
2 Tbs flour
I Tbs vegetable oil
Oil for deep frying
Pus-Maghko Kukura
(Winter months' chicken)
Rich and highly seasoned for the cold weather.
112 c fat/ghee/oil
I c cubed turnip/carrot
I c flour (unsifted)
112 c chopped onion
2 small or I large chicken(s)
12 cloves garlic, peeled
I c small potatoes (in skins)
112" ginger, smashed
4 green onions, chopped
2 bay leaves
I c tomatoes plus
I c tomato
Thyme or oregano
4 cups fresh tomatoes
Pepper paste or 2 cups ketchup or Chillis
Heat fat in large coverable pan, Cut up
chicken,
Roll chicken pieces in flour
(seasoned with salt and pepper) and drop into
hot fat to brown. When all are well browned,
add onions, garlic, scallions to brown for a
second, Then add tomatoes (and paste),
potatoes, turnip, spices to taste. Cover,
stirring occasionally, adding water as needed
(keep the liquid level up to the bottom of the
top layer of meat, at least).
Takes
approximately an hour, depending on the
chicken. Serve with hunks of bread for the
.\ulL'
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52
,',ii' :,1
I chicken, cut up
I onion
I" fre,h ginger
I tsp cOriander
112 hp mustard seed
1 Tbs turmeric
2 cinnamon sticks
1/2-1 c yogurt
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11 add I\utmc.:;.
53
(Hamburgers)
I Ib ground meat
4 c cooked beans
I egg
1/8 tsp pepper
112 c fine dry bread crumbs
I tsp salt
2/3 c milk
I c barbecue sauce
Ground garlic
Chopped onion
Bread crumbs
Cheese (optional)
Meat Loaf
I 112 lb ground meat
112 c onion, chopped
112 c milk
Salt, pepper and garlic
I sm can mushrooms (opt)
I egg
112 c bread crumbs
Tomato sauce (or ketchup)
Mix ground meat, milk, egg, bread crumbs,
seasonings, mushrooms and onion. Shape into
loaf. Place in pan. Top with tomato sauce.
Bake 45 min in medium oven.
Mitho Raango
(Tasty buffalo)
Large hunk good buffalo meat Flour
Split garlic clove
Salt
1-2 Tbs fat
Pepper
Take hunk of meat (or may substitute goat,
pork, etc) and rub with split clove of garlic.
Dust with flour, salt and pepper. Heat fat in
pressure cooker. Brown all sides of meat in
hot fat. Add 1-2 cups water: cover and
pressure cook 112 hour to 45 min.
54
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, Ig
UI1I()II\,
l'lluppL'-.1
Swiss Steak
Shish Kababs
Garlic cloves
Small onions
Raango Steak
(Buffalo steak)
Buffalo meat
Flour
Bouillon cubes or broth
2 tsp salt
8 cloves garlic
4 Ig tomatoes
2-4 c vegetables
GOAT
Garlic
Onion, chopped
Salt, pepper, oil
-Banepa Volunteers
Khasi Roast
(Roast goat meat or mutton)
Cumin
Coriander seed
Salt
55
1(ioat IIIC,1I
ha,h)
small onions
I 112 tsp turmerlC
Tb, butter or ghee
I 112 c water
It diced leg or shoulder lamb
tsp coriander
Salt to taste
Peezah
(Goat meat with yogurt in tomato sauce)
I Ib goat meat, cubed
3 Tbs butter or ghee
I c curd
Several onions
2 Ths green pepper
I Tbs green gi nger
PORK
Fresh Sausage
I c pork
3/4 tsp salt
I med onion
3/4 tsp black pepper
2-3 garlic cloves 112 c chiura, bread crumbs
I chilli
crushed crackers, etc
Grind pork, onion, garlic, and chillis together.
Add salt, pepper, and chiura, bread crumbs,
whatever. Mix well. Shape into small patties
and fry. Goes well, at breakfast with pancakes
and eggs.
Smoked Sausage: If you have a smokehouse,
or other way of smoking, buy a piece of small
intestine, wash well knot one end, stuff and
knot either at intervals of 2-3 inches or the end
of casing. Smoke. Should keep well for a
month.
112 c water
Salt and pepper
Fat for frying
56
I-I/~
Southern Sop
2
I
3
2
c cider vinegar
c water
Tbs black pepper
Tbs salt
lh IL'all purl,.
J L plllt~~lppk JLlh"L'
2 Tbs fat
1/3 c vinegar (or lemon Juice)
1/2 c water
2 1/2 e pineapple chunks
2 Tils cornstarch (or flour)
112 tsp salt
I Tbs Worcestershire 1/4 c brlmn sugar
112 e thinly sliced onion
Pork Curry
4 lb pork cut in cubes
3/4 c fat
112 c minced chives 3 tsp coriander, ground
2 onions, minced
3 tsp turmeric powder
8 cloves garlic, minced 4 tsp curry powder
2 tsp cumin, ground
2 Tbs salt
2 c water
12 red chillies, ground
10 thin slices fresh ginger
I c curd
I tsp cinnamon
Fry lightly all ingredients except the pork, add
in the order given above. Then fry pork until
reddish brown. Add water. Cover and
simmer for an hour or until meat is tender and
well done. Add curd and simmer for 5
minutes.
Paprika
Cayenne
Apples and onions
Coke (optional)
57
.,:v
\Vhcn )(}u bu) )llUr purh. chup,>o YULI \\ III
Minced garliC
1/4 c French dresslflg
Flour
Tomatoes (optional)
Salt pepper
Tomatoes
Onion, sliced
58
Vegetables
Marinate m sweet
Bracken Fern
Bracken fern grow all over Nepal, and the
roots and young shoots are edible.
Bracken Fern Potatoes: The roots of bracken
ferns have much starch and look somewhat
like a small potato. To prepare: peel, boil, add
salt or other spices and eat.
Bracken Fern Asparagus: Gather young
unfolding shoots of the bracken fern. Boil
with salt and lemon juice to taste.
Cabbage
Remove outer leaves. Quarter or shred.
Cover and cook in boiling, salted water 7-8
mm.
Pork-infused Cabbage: Add pork drippings,
small pieces of cooked pork, and onions; cook
together 8 min.
Creamed Cabbage: Pour white sauce over
cooked cabbage.
Cheesy Cabbage: Pour cheese sauce over
cooked cabbage.
Cabbage
Milk
!-lOLl!
Salt
59
Cauliflower Polonaise
112 c dry bread crumbs
I Tbs lemon juice
114 c butter
Salt, pepper, and paprika
Butter
Salt
Pepper
Eggplant
Large or old eggplants may be bitter. To
remove bitter juices, slice eggplant, salt well,
and stack with towels or cloth between each
slice. Weigh the pile down with something
not too heavy. After 30 minutes, rinse the
eggplant and cook as desired.
Pan-Fried Eggplant
Salt and pepper
Oil
Corn
1 egg, beaten
112 c com meal
Eggplant, I" slices
French-Fried Eggplant
114 c milk
Egg plant, 1" slices
Shortening
60
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I i ~ ";
P,UI i I
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uli )
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~I
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"
Salt
j:l';tC.
":klj,L'
>ic'.
"ii,-,h) ;_ :J'-:_l,l~"
d-.'
Roasted Garlic
With roasting, the pungent bulb becomes
mellow and butter soft.
Whole heads garlic
Oil
3 Tbs butter
Parsley (optional)
I sm onion, chopped 112 c milk
Grated cheese (optional)
Green Beans
Wash, remove ends and strings. Cut in small
pieces. Cover and cook in boiling, salted
water 10-30 min, or in pressure cooker for 5
min. Drain and add salt and/or butter, if
desired.
Stir-fried Green Beans
2 Tbs oil
112 tsp sugar
I clove garlic
112 tsp salt
2-3 c green beans, cut in I" pieces
1 Tbs cornstarch
112 c stock or boullion
I Tbs cold water
Heat oil in a wok or skillet. Brown and
discard garlic clove. Stir fry green beans for 3
min, add stock, sugar, and salt. Cover and
steam over med heat 3-4 min, until beans are
tender, but still bright green. Mix cornstarch
with water and add to beans. Bring mixture to
a boil. Serve.
-Nikki Burr, NIJ90
61
, 1,_' D,,':,:Ji'
l'
:;i<..'(J1
beans, c()uLu'
: [;\
hullel
112 c onion
4 pau saag
4 Tbs mustard oil
1 Tbsjwanu
Okra
Wash, cut off stem ends. Slice or leave whole.
Cover and cook in boiling water 15-20 min.
Drain.
Okra Pan-Fried
I egg, beaten
112 c com meal
Oil or fat
Okra, sliced and cooked
Onions
Remove peeling.. Leave whole, quarter or
slice. Cover and cook in boiling salted water
20 min.
Creamed Onions: Add white sauce.
Carmelized Onions: Slice onions thin. Heat
a few Tbs oil in a heavy skillet or pan. Add
onions and stir around for a while.
Progressively lower the heat so the onions do
not brown. Eventually the heat will be as low
as it goes. Continue cooking until the onions
turn a rich caramel color. They will be
considerably less in volume, also.
Parwall
Salt and pepper
(Cunied peas)
112 c mustard oil
112 c ghee
Potatoes
Scrub, pare and cut in pieces, or leave whole
and unpeeled, Cover and cook in salted water
20 -25 min; or pressure cook in 1/2 cap water
for 5 min, cool rapidly, drain, Add butter, salt
and pepper, if desired,
Potato Fluff
Potato Croquettes
3 c mashed potatoes
2 eggs, separated
I egg white
Salt
Pepper
Salt
Pepper
Onion
Paprika
63
_ ldrgc
pOlallk'~
j Tb~
bUllL!
I qt shredded potatoes
114 tsp pepper
4 eggs, slightly beaten
112 c chiura
112 c flour
114 c dry bread or cracker
2 tsp baking powder
crumbs
2 tsp salt
113 c chicken fat or other fat
Add eggs to grated potatoes, mixing well.
Mix dry ingredients and add to potato mixture.
Melt fat and add. Pour into greased utility
dish and bake. Cut into squares and serve
with creamed meat, chicken or eggs. Serve 8.
Potato Curry
2 c potatoes
I med onion, sliced
I chillies
4 cloves garlic
4 tomatoes
I lb. green peas
I Tbs lemon juice
3 c water
Green Soybeans
64
1/2 c water
Stuffed Tomatoes
113 c water
4 112 tsp lemon
Salt to taste
Large tomatoes
Lemon juice
Butter
Tomatoes
Wash and cut out bad spots. Cover and cook
with or without extra water 12-15 min. (You
may add 112 cup water).
Oil
65
.j small cardamons
112 c ghce
il2 c mustard oil
4 cloves
114 bp fenugreek
.j bay leaves
4 dned chillies
2 112 c broth
4 tins mushrooms
I pinch timur
.j tins peas
I tsp mixed spices
114 tsp tunneric
Salt & chili pwd to taste
66
Vegetable Stock
I tsp sugar (optional)
Dash chilli powder
3 sprigs parsley (optional)
112 c onion with skin, chopped 1 bay leaf
2 Tbs fat
I sprig thyme (optional)
112 c carrots, cut up
112 tsp salt
112 c radish, cut up
Dash pepper
Tomato skins (optional)
Caramelize the sugar by heating over med-Iow
heat until it melts, stirring all the while, and
keep stirring until a golden color is achieved.
Add onion and fat to pan, and saute onion
until soft. Add everything else, plus cold
water to cover. Simmer I 112 hours or cook in
a pressure cooker for about 10-15 minutes.
Strain and discard the solids.
1 Tbs salt
8 cloves
I chopped turnip
Fragrant Stock
Meat Stock
12 peppercorns
2 chopped carrots
2 tsp salt
2 peppercorns
I bay leaf
Butter or oil
67
112 c nee
112 c lJlliK or cream (uptlunai)
c chicken stock
.~
Salt to taste
Wonton Soup
Aalu Soup
4 c soup stock
112 recipe momos (Jl :
2 green onions, sliced
(Potato soup)
112 kg potatoes
1-2 onions
1 c milk
Onion Soup
1 qt soup stock
1 lOs Worcestershire sauce
Butter 4 Ig onions, sliced Salt and pepper
Brown onions in ghiu or butter. Combine
onions, soup stock, and Worcestershire sauce.
Simmer soup 5 min., or until onions are
tender. Add salt and pepper to taste.
Vegetable Soup
112 Ib meat, cut in 1" squares 1 garlic clove
114 c green peas
114 c minced onion
112 c chopped green beans
1 large potato
112 c diced carrots
2 chopped tomatoes
Any other vegetables
1 lOs butter
Salt and pepper to taste
(zucchini, cauliflower, etc)
Boil meat 2 hours in 4 cups water. Skim off
top of soup. Add vegetables. Cook until
tender. Add butter, salt and pepper. Improves
with age.
2 112 c water
114 tsp ground cumin
1 tsp salt
1 113 c diced potatoes
112 lOs flour or cornstarch
112 c sour milk
113 tsp black pepper
2 bouillon cubes
112 c light cream or evaporated milk
68
3 Ig onion
Butter
2 c milk
Salt and pepper to taste
112 c milk
112 c grated cheese
114 tsp salt
114 tsp pepper
(t):,
fat
I l/~
I onion, chopped
2 Tbs flour or I Tbs cornstarch
2 med potatoes. chopped
I can corn
I celery stalk (optional)
l'
Illilk
2 c stock
1/4 tsp thyme
1/8 tsp pepper
Salt to taste
(Quick soup)
2 Tbs chickpea flour, toasted
1 egg
2 Tbs whole wheat flour, toasted
Salt
3 c water
Curry powder
1 Tbs butter, ghee or peanut oil
69
CQt~l:lhlc:\
in (hl-:
and
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Bean Soup
I c dried beans
I tsp salt
-+ c water, boiling
5 c water
Dash pepper
Kwaati
(Newari Bean Soup)
112 kg bean mixture (mung beans, 2 Ig onions
Salt to taste
whole black daal, dry peas,
I tsp turmeric
4 Ig cloves garlic, crushed
kidney beans, white beans,
112 coil
2-3 dried chillies, broken
I Tbs ghee (optional)
1 Tbs cumin seeds
cut I" piece ginger, crushed peas, black
soybeans, white soybeans, garbanzo beans,
etc)
onioil:",
t\dc:
Vegetable Stew
2 Tbs oil
I c milk
Ionian
2 c strong stock or bouillon
I handful green beans
6 whole cloves
1-2" stick cinnamon
2 med potatoes
I handful green peas
8-10 peppercorns
I large carrot
A few pods cardamom
2 Tbs flour
Salt to taste
Chop the vegetables in large chunks. Heat the
oil in a pressure cooker and add all the whole
spices, fry a minute or so. Add all the
vegetables and fry another 5 min. Add the
flour and fry another min. Add the liquid,
cover and pressure cook 5 min.
-Nikki Burr, NIJ90
70
71
Salads
~IJ(J
-NI7S
Potato Salad
2 c diced cooked potatoes
2-3 hard boiled eggs, diced
1 med onion, chopped
113 tsp dry mustard
1 tsp salt
Mayonnaise or cooked salad dressing
Combine all ingredients by tossing lightly.
2 c shredded cabbage
I 1/2 tsp salt
114 c thin cream (or milk)
I Tbs vinegar
Ionian, finely chopped liS tsp dry mustard
Prepare cabbage and onion just before using.
Shake together cream. villages, and seasoning
in covered jar. Add dressing to cabbage just
before serving. Toss lightly.
Variation:
Eliminate
pineapple.
onion
and
add
chopped
71
-:
Salt
114 C vinegar
I Tbs sugar
1 Tbs water
~--,;-'
1I.lllgerIfll:s
I't ncapplc
Oranges
Grapefruit
Mango
Lime juice
Coconut
Banana
Sugar
Kera Whip
-Nikki Burr, NI190
5 or 6 bananas
Curd Salad
Cinnamon
72
I c milk
Variations:
3 Tbs butter/ghee/fat
112 tsp salt
Gravy
2 Il", buttcr/ghce/fat
112 tsp salt
I c white sauce
114 tsp mustard powder
112 c grated cheese Hot sauce
114 tsp garlic
I Ths flour
I c milk
I Tbs butter/ghee/fat
112 tsp salt
73
:- '- ,ill,J';'l'll
2 Ttl, fat
brOlh
il\Jl[IUn~!l i
23 Tbs flour
Salt to taste
1/4 tsp garlic powder
112 tsp basil or dill
I j..j tsp pepper
Melt fat and add flour, stirring until smooth.
Gradually add broth, stirring until smooth.
Add garlic, pepper, cheese, basilar dill, and
bring to a boiL Remove from heat, add yogurt
and salt to taste. Toss with pasta, if desired.
Garden Brown Sauce
2 Tbs oil
I c red wine or broth
1 c chopped onion
6 c water
I c chopped carrot
2 Tbs soy sauce
1 c chopped celery
2 tsp peppercorns
I c mushrooms
1 tsp thyme
4 garlic cloves
1/2 tsp salt
114 c tomato paste (or 2 c chopped tomatoes,
114 c flour
cooked and reduced)
Saute carrot and onion in oil 15 min over low
heat. Add other veggies, cook 10 min. Add
tomato paste (or tomatoes), cook 10 min. Add
flour, cook 1 min. Add wine or broth to
deg1aze pan~ Add water and the rest. Bring to
a boil, then simmer 45 min. Strain, and
discard the solids.
Peanut Butter Sauce
1 c water
Cayenne pepper or hot sauce
112 c peanut butter
1 112 Tbs soy sauce
114 tsp garlic
3 Tbs milk powder (optional)
2 Tbs vinegar (optional)
IJu [lot
[I)
La
mah.l'
I Tbs fat
112 tsp salt
I med. onion, chopped 118 tsp pepper
I Tbs flour
4 cloves garlic, smashed
1 c tomatoes smashed 2 Tbs vinegar
113 c water
2 Tbs Worcestershire
114 tsp oregano
113 tsp dry mustard
2 Tbs brown sugar
74
r';'O
'.\L:i,t:
Chili Sauce
2-3 onions
I c tomato puree
Dried green pepper Garlic Chili powuer
I c bouillon or meat stock
Sau tIS onions, chopped, until transparent. Add
chopped garlic, dried green pepper and chili
powder and saute a bit. Add bouillon or meat
stock and tomato puree. This may be strained.
Tomato Catsup
12 Ib ripe tomatoes
1 Tbs whole cloves
2 med onions, sliced
1 112 Tbs broken cinnamon stick 1 c sugar
2 112 tsp salt
1 c vinegar
112 tsp pepper
12 garlic cloves, mashed
Wash and slice tomatoes; place in ,kettle and
boil until tender- about 15 minutes. Into
another kettle place sliced onions, add enough
water to cover, and cook until tender. Run
cooked onions and tomatoes through a sieve.
(A sieve may be made by pl2cing screening on
the bottom has been remove. Hold with a
wire band. Mix the onions and tomatoes.
Add pepper. Boil this mixture until is reduced
to 112 the original volume. Place vinegar and
spices ( in a bag or tied in piece of cloth) in
an enamel pan. (An aluminum pan may give
the vinegar a funny taste. Simmer vinegar for
30 min, then bring to boil, remove from heat,
cover and set aside until needed. When
tomato mixture is 112 original mixture, add
vinegar. Add sugar and boil rapidly for 10
min. Pour into sterile bottles and seal at once.
k:_\\\
2 Tbs oil
I 112 kg tomatoes
1-2 heads garlic
I tsp salt
2 tsp vi negar (or to taste)
Black pepper to taste
Teriyaki Sauce
2/3 c soy sauce
1 clove garlic, chopped
2 Tbs sugar
112 Tbs ginger, chopped
1 Tbs rice (or other) vinegar (optional)
Put everything in a saucepan and heat to
dissolve the sugar. Pour over rice, or use to
marinate meat or vegetables.
75
1/.2
C !Jolle)
114 c vinegar
I 1/2 tsp salt
112 tsp pepper
kc'_pt III <! cuul pL.icC dlld u:-.eu (\:- :-'UUll ,-b
possible. It takes about 4S minutes to make
good mayonnaise
-N178
Mayonnaise II
1-2 tsp sugar (to taste) 2 egg yolks
I tsp salt
2 Tbs vinegar (or lemon juice)
112 tsp dry mustard
2 c peanut, sesame or salad oil
112 tsp freshly ground pepper
Add seasoning to yolks, beating until mixed.
Add vinegar to yolk mixture, beating until
thick. Add oil, a few tsp at a time, to yolk
mixture, beating after each addition until
blended. If too thick, add a little more vinegar
and continue as above. Store tightly covered
in cool place, preferably in water in clay jug.
Great with chopped boiled eggs, deviled eggs,
etc.
114 c vinegar
3/4 c salad oil
114 c cornstarch
I c water
-Banepa Volunteers
Cooked Salad Dressing
114 tsp salt
I tsp mustard
I 112 tsp sugar
I Tbs flour
76
')1
2 tsp salt
3 tsp mustard oil
3 garlic buds
6 dry chillies
Fenugreek
't'!1 t'
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:','
77
1.2:'.[""(Jt l !Hi}.
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112 tsp
til/Jllr
10 tomatoes
2 cups mustard
011
Lapsi Chutney
(Small green fruit chutney)
100 lapsi
1 fresh pineapple
112 Ib cashews
2 c water
3 c sugar
Garlic to taste
I large ginger root
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:,
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I '.i
-'
11111-1
Vlango Chutney II
4 c water
1/8- 114 c mustard seeds
112-1 c molasses Salt
Chillis
10-12 slightly umipe mangoes, cut
Boil water, molasses, and mustard seeds. Add
mangoes, and boil till soft. Add chillis and
salt. Should taste sweet-sour. may need to
adjust the molasses.
-Tricia Buczek, Nepal 60
Potato Chutney
15 Ig potatoes
113 c mustard oil
1 c ground toasted sesame seeds 114 c timur
1 tsp ground ginger 112 c cilantro
2 Tbs chili powder
1/4 tsp fenugreek seeds
5 tsp salt
I c water
Pinch ofjimbu
Boil potatoes with the skin on. Peel the skin
off and slice the potatoes in halves. Add
sesame seeds, chili powder, salt, water, and
timur. Heat mustard oil until bubbles form.
Combine remaining spices, pour these last five
ingredients into the mustard oil and let stand
for a few ni.inutes. Mix the ingredients in the
oil with the potatoes. After mixing well,
serve.
Egg Chutney
112 c ghee
112 tsp turmeric
114 tsp timur
2 red chillies
1 tsp cumin
2 c yogurt
2 tsp chili powder
1 green lemon
78
Desserts
I'; 0,
1l,l II ~l:
Apple Sauce
, ~i.,
[Jlllll'[
4 naaspaatis
112 c raisins
ji"
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u- ~.s
h~1f
Clol'es
(-:'.! '-'en
pC;Jchc:,
2- J
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Water
-Banepa Volunteers
CAKES
Sweet Yellow Cake
1/3 c ghee
I c sugar
112 c milk
I tsp vanilla
2 c flour
1/2 tsp salt
I tsp vanilla
I tsp vanilla
2 eggs
2 112 c flour
1 tsp cinnamon
1 tsp salt
1 tsp baking powder
1 tsp soda
1/4 tsp clove
112 c nuts (optional)
1 1/4 c sour milk
80
--'.
(Asian-pear-sauce cake)
113 c fat
I tsp vanilla
3/4 c sugar
I egg
112 c milk
112 c shortening
114 tsp salt
I 112 c sugar
I tsp baking powder
2 eggs, beaten
112 tsp soda
I c thick unsweetened naaspaati
I tsp cinnamon sauce
112 tsp cloves
2 c sifted flour
I c seeded raisins, chopped
Thoroughly cream shortening and sugar; add
eggs and beat well. Add naaspaati sauce, then
shifted dry ingredients. Beat smooth and fold
in raisins. Grease paper and line pan. Bake in
8" square pan in preheated oven 45-60 min.
Lemon Loaf'"
Choco-nana Oooh Cake
2 114 c flour 2/3 c milk or sour milk
I 114 c sugar 3 eggs
2/3 c nuts (optional)
I 114 tsp baking powder
I tsp salt
I 114 c very ripe mashed bananas
1 112 tsp baking soda
I c chocolate (grated, chopped, or melted)*
2/3 c oil or melted ghee
Mix flfSt five ingredients together. Add liquid
ingredients, nuts, and chocolate. Beat well.
Pour into greased Miracle Oven or other
baking pan and bake on low heat 35-40 min or
until done.
Note:
. . .....kr
3/4 c oil
Grated rind of I lemon
112 tsp salt
I 1/2 c sugar
3 eggs
1/2 tsp soda
112 c nuts or raisins (Clptional)
2 114 c flour
3/4 c sour milk Glaze (see below)
Mix oil, sugar and eggs together. Add flour,
milk, lemon rind, salt, soda, and nuts or
raisins. Beat well. Pour into greased and
floured pan (Miracle Oven). Bake on med
heat about 35-45 min. When cool, there
should be a large crack on top, Perforate cake
all around with a fork, then spoon glaze on
top.
Glaze
Juice of 2 lemons
?" .'
* You can use any sort of chocolate:
M&M's, Cadbury, Hershey's, etc. If you
don't have any chocolate bars, then mix 114
c unsweetened cocoa, 112 c sugar, and 112 c
milk, cook for 3 min and drizzle on top of
cake before baking.
3/4 c sugar
Sponge Cake
4 eggs
I tsp vanilla I c hot water
2 c sugar 2 c flour
2 tsj.> baking powder
Beat whites of eggs stiff. Add yolks and beat.
Add I cup sugar and beat. Add rest of sugar
and beat. Add hot water and beat. Add all
flour and baking powder and beat thoroughly.
Add vanilla. Bake in ungreased pan 30 -40
minutes. Secret of the c:eke is the beating. It
must be beaten thoroughly each time an
ingredient is added. The batter is thin.
Remove carefully from pan, as cake tears
easily.
82
I'
.: hot water
I [.'p ,alt
I Ib chopped raisins
hp cinnamon
l/~c:;dlCdijULli
Chutti Cake
(Holiday cake)
Variation:
Struesel Topping
112 c brown sugar
114 c white sugar
1 tsp cinnamon
2 Tbs flour
3 Tbs ghee or butter
114 c butter
112 c finely cut dates
2 Tbs chopped nuts
~lk(_'
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I egg
1 tsp vanilla
Aduwako Biskoot
(Ginger snaps)
2 c sifted flour
I egg, slightly beaten
2 tsp baking powder I tsp vanilla
I 113 c sweetened condensed milk
112 tsp salt
112 c chopped
2/3 c peanut butter
nuts (optional)
Plane Cookies
I c sugar
114 c butter
1 egg
3 Tbs milk
1 tsp vanilla
I tsp baking powder
114 tsp salt
2 c flour
84
1,-- _,,[I()j(UIIIlg
I 1/2 c sugar
2 3/4 c flour
2 eggs
114 tsp salt
2 tsp cream of tartar
i,
\/4 c sugar
c ghee
112 tsp salt
I tsp soda
112 c brown sugar 2 eggs 2 114 c suji
tsp cinnamon (optional)
2 c flour
Tbs milk or cream
c nuts, coconut, or raisins
3/4 c flour
112 tsp salt
112 tsp baking powder
112-3/4 c chopped walnuts
-Jane Abbott
85
flour
I L brUW!1 sugar, packed
I tsp baking powder 1-2 eggs, beaten
112 tsp vanilla
112 tsp salt
3/4 c nuts (optional)
112 c butter /ghee
_)/4 (
2 C sligar
112 c milk
112 c fatibuttcr/ oil
3 c oatmeal
611" cocoa
112 c peanut butter
I tsp "milia
86
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crumbly.
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1-'],ll;(2 ShO((Cllillg
l!t'~,('rihcc1
L'UILl
water
Pie Crust
When making pie crust, it's important not to
mix too much, or play with the dough too
much, otherwise the crust comes out very
tough.
illlO
\"[!\_iurt:-~
r!,)[ll
\\'Iil hi'
I c flour
113 c sugar
PIES
I c flour
113 c butter
["IOLII
Berry Pie
I c sugar
1/8 tsp salt
1 Tbs butter
87
Rl:1Il0\','
froll; i'irc.
!V!I,\ ('ool
' \ "I :111
I" ,; 1
j~
tsp
I double pic crusl 'I'
cinnamon
Ground cloves
6 c naaspaori 51 ices
Allspice (optional)
I c sugar
1/8 tsp sail
I Tbs fat
b1.ttCi
Pumpkin Pie II
-N!78
88
;:.i!,jl P:~'-'
j
'--
'LI.,-'_;\j
Dahi Pahi
(Yogurt Pie)
3 eggs, separated
112 c lime juice
1 can sweetened condensed milk
-Mike Frame
Juice of 1 or 2 limes
4 egg yolks
4 egg whites
114 c sugar
Pinch of sal t
89
:')u(I
Jill.
Ta',[C
(:()rccct .sugar
l)f
It
he[or~-' t~()lllplelel\'
on dH.'
conk,cd ((,
-Mike Frame
Meringue
Baked Custard
Amp Kuken
(Mango kuken)
112 white bread recipe Sliced mangoes
Sugar
Spread dough over pie tin, spread mangoes
over dough, and top with sugar. Bake: then
consume - hot, cold or in between,
112 c water
2 c milk
114 c sugar
114 tsp salt
2 eggs, beaten
I tsp vanilla
Nutmeg or cinnamon
90
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(_'!llh..-'ol<!le FlIddIJl~)_
lncrC<.\sc
SUgd(
IL's
tu I/,~
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Illililid
'lllr!
f,'
dllLi (0
230' - 234'
Soft ball
234' - 240'
Finn ball
244' - 248'
Hard ball
250' - 266'
Soft crack
270' - 190'
Hard crack
300' - 310'
Caramelized
310' - 33SO
sugar
91
Peel of 6 oranges
2-3 c sugar
I tsp salt
2 c hot water Extra sugar
Cut orange peel into long strips 1/4 inch wide,
place in a sauce pan, cover with cold water,
and bring to a boil. Drain off this liquid and
repeat 3 times. Return peel to sauce pan with
sugar, salt, and hot water. Simmer until
transparent, when the liquid will be almost
gone. Drain and roll in sugar.
I n~ tsp :,(111
slrong coffee
2 c sugar
I Tbs butler
I Tbs cream
Chocolate Meringues
4 egg whites
I c sugar
I 112 c milk
1/8 tsp salt
1 tsp vanilla
2 c sugar
113 c peanut butter
2 Tbs water
I tsp vanilla
112 c evaporated milk
1 Tbs butter
Cook sugar, water and milk slowly until syrup
forms a soft ball when dropped in cold water.
Remove from heat and cool without stirring to
room temperature. Add peanut butter, vanilla,
and butter and beat until smooth and thick.
Pour into a buttered dish, and cut into pieces.
Divinity or Sea Foam
1 1/2 c light brown sugar (or half sakar, half
92
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2 c powdered sugar
3/4 c sugar
112 tsp orange rind, grated
2 Tbs water 1-2 c walnut halves
2 Tbs orange juice
Rum Balls
Peanut Brittle
Walnuts
Almonds
Raisins
Figs
Any other nuts
Coconut
Dates
Rum
2 c sugar
I to I 112 cups roasted peanuts
112 tsp salt (optional) 112 tsp soda (optional)
Melt sugar in dry frying pan, stirring
constantly to prevent scorching. Use no water.
When sugar is melted, add salt and soda. Stir
in peanuts, pour onto well-greased plates.
While it's still warm, pull brittle as thin as
possible.
Note: If not cooked quite long enough it
won't harden. Test by dropping a little in cold
water or on a cold metal plate- should become
firm or hard quickly.
93
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Salt
(UjH]()[l<l.l)
NEPALI SWEETS
Anarsa
(Sesame cookies)
It is a round about 3" circular and about half
inch thick sweet roti generally made during
Bhaai Tika or any special occasion like
wedding or puja.
2 c rice flour 1 c ghee or oil
I c sugar
1/2 ounce brown sesame seeds
Put the sugar in the rice flout and mix and
knead thoroughly till the sugar is melted and
divided into small pieces. Don't add water.
Spread the sesame seeds in a place. Press the
small piece of dough on the sesame seeds and
make flat round cakes, one by one. It should
be about 114" to 112" thick. The sesame will
stick to one side. Then put the round-shaped
cake in hot ghee. Be sure the sesame seed side
is up, and it should not be turned over the to
other side while cooking. Drip the hot ghee
continuously on top of the cookie (on the part
which you are not going to tum over) for
about one minute and remove cookies from
pan. It is better if each cookie is cooked
separately.
I tsp salt
112 tsp soda
I tsp ginger
112 tsp cloves
I c chiura
Jallebies (Jeri)
(Crispy deep-fried swirls in sugar syrup)
1 c flour
1 c water
1 c water
1 Tbs curded milk
2 c sugar
Fat for deep fat frying
Mix flour and 1 cup water together. Cover
and let stand 12 hours. Add curded milk and
mix well. Heat fat for deep fat frying. Holding
your finger over the small opening of a funnel,
pour the batter into the funnel. Remove your
finger as you hold the funnel over the hot fat,
letting the mixture fall in a spiral or figure
eight shape. (It taste just as good if it won't
make a spiral, but the jallebies in Nepal are
always shaped this way.) Fry on both sides.
Dip immediately into boiling sugar syrup
made of sugar and water boiled together until
medium thick. Drain. Serve while still warm,
if possible.
94
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2 c sugar
3 Tbs shortening
I c rice
I pall sugar
4 c milk
I Tbs spices
I tsp sm cardamom I Tbs dry coconut
Raisins
I tsp Ig cardamon seed
I Tbs chopped cashew nuts 1/2 c ghee
Wash the rice and add the ghee.
Mix
thoroughly. Boil the milk. Pour the ghee and
rice in to boiling milk. Cook in saucepan or in
pressure cooker until rice is done. As soon as
rice is cooked, put in sugar first, and then
different kinds of spices, and remove from
stove and cover. Let attend IS or 20 minutes
until liquid is absorbed.
Pharsiko Khir
(Pumpkin pudding)
2 c milk
1 Tbs ghee
I 112 Tbs sugar
I c pumpkin, cooked and mashed
Spices to taste (cardamom, coconut, cloves,
cinnamon)
Boil the milk. Add the pumpkin, sugar, ghee
and spices, bring to a boil and cook briefly.
Cool and serve.
Khajuri
(Deep-fried tea biscuits)
It is made of flour. It is dry, brown and round
looking cookie used during tihaar (Bhaai
Tikaa). It is soft.
I c wheat flour
2 Tbs sugar
I Tbs ghee
Ghee for deep frying
4 c rice
112 c coconut
I c raisins
I 112 c sugar
5 114 c milk or water
2 tsp cardamon
I tsp saffron
3/4 c ghee or butter
Clean rice and soak in cold water for two
hours. Chop coconut. Dissolve sugar in
liquid and cook for IS minutes to make syrup.
Heat ghee in a pan. When the smoke appears,
fry rice for IS min on low heat until it is
reddish brown in color. Add syrup to the rice.
When the liquid evaporates, add dry fruits.
Cook until soft.
95
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1 114 c milk
2 c water
2 c ghee
2 c flour
114 c almonds, coconut, pistachio
1 112 c sugar Cardamom pods
114 c raisins
4 c milk
5 Tbs lemon juice
5 tsp pounded semolina
Blanched almonds
114 c sugar
3/4 c currants
I tsp lemon juice
4 114 c sugar
8 112 c water
2 Tbs rose water
Puwa
Sikarni
I c ghee
112 c water
4 c yogurt
112 tsp powdered cloves
Pinch saffron
1 tsp cinnamon, powdered
112 tsp rose water 2 c sugar
112 tsp powdered black pepper
I powdered cardamon
Place yogurt in a piece of fine material to
drain for 6-18 hours, depending upon the
consistency desired.
Put the saffron and rose water in a marble
mortar. Grind and let stand for a while. Mix
with the curd. Mix together the sugar and
spices, then combine all ingredients and stir
for at least five minutes. Serve.
tea.
96
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':"':ake Doughnuts
2 Tbs ghee
I c sugar
2 eggs
2 tsp baking powder
I tsp cinnamon
~'
112 c \ugar
Easy Doughnuts
1 egg, beaten
tl2 tsp salt
1 Tbs oil
2 tsp baking powder
:'"
2 Tbs sugar
3 Tbs milk
1 c flour
2 Tbs shortening
2 c tlour
[SP salt
112 c orange juice
2 Tbs orange rind
lI2
tl4 c sugar
4 c flour
114 c melted butter
1 egg, well beaten
Vanilla pudding
Fruit pieces or berries
Whipped cream (optional)
97
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1/,,]' c l1utter
Lemon Sauce
1 Tbs cornstarch
Dash salt
Dash nutmeg
1 c boiling water
1/3 c honey
1 112 Tbs lemon juice
2 Tbs butter
..2 C
pO\\'lkreJ sugar
Buttercream Icing
1 Ib powdered sugar
112 c shortening
98
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min.)
3 c sugar
Coconut Icing
2 mana kaphal
114 c butter
112 c chopped nuts
I 1/2 c shredded coconut
I c sugar
1/2 c evaporated milk
I tsp vanilla
Syrup
112 c brown sugar
113 c molasses
1 c white sugar
2 c water
1 tsp vanilla
1 112 c sugar
1 tsp vanilla
112 c boiling water
112 c sugar
112 c water
99
Food Preservation
jerK}
fatty meat
-Steve Joseph, MD
Salted Meat
Meat
Rock salt
Salt
101
3 tb coarse salt
PICKLES
If possible, when making pickles, processing
should be done in pottery, stainless steel, or
enamel. Under no circumstances store pickles
in a metal container, even one which has been
made for food. The acid factor involved will
react with the metal.
Chilli Pickle
2 c green chillies
3 Tbs mustard oil
3 Tbs roughly beaten garlic
6 slices green ginger
2 tsp cumin seeds
1 tsp fenugreek
I tsp mustard
I tsp salt
112 tsp turmeric
I c lime juice
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Cucumber Pickles
Cucumbers
I c water
I tsp salllqt. pickles
112 tsp mustard seed
1/2 onion, slicedlqt. pickles
1 c sugar
2 c vinegar
1 tsp spices (optional)
Place cucumber in cold water and soak
overnight. Next morning drain cucumbers and
slice. Make syrup of vinegar, water, mustard
seed, sugar, and spices. Bring syrup to boil
and add cucumbers. Boil 3 min, or until they
lose green look. Pack pickles into sterilized
jars. To each jar, add salt and onion. Cover
with boiling syrup. Seal.
Dill Pickles
Cucumbers
4 cloves garlic per jar
1 c salll8 cups water
2 sm. chilli peppers per jar Fresh or dry dill
2 c vinegar
Spices
3 c water
Soak cucumbers 24 hrs. in salt water solution.
The next day make a solution with vinegar,
water, spice, dill. Bring vinegar solution to a
boil. Drain cucumbers and place into boiling
vinegar. Remove from heat. Into each jar
place 4 cloves garlic, 2 small chill peppers,
and some dill. Then pack the cucumber into
the jar. Reheat vinegar to boiling and pour
. over cucumbers. Make sure vinegar covers
cucumbers. Seal at once (Makes good pickles
in 3-6 week.)
:~:H{:'
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Variation:
Sauerkraut
5 kg cabbage, shredded fine
100 g salt
Jelly
Perfect jelly is beautifully colored. transparent.
and tender enough to cut easily with a spoon.
yet firm enough to hold its shape when turned
from a glass.
Pectin is a natural substance found in all
fruits. It acts as a binder for cells of fruit, and
in proper balance with sugar and acid, will
form a jelly. The amount of pectin varies
greatly from fruit to fruit. and within varieties
of the same fruit. The amount changes with
degree of ripeness, too. It is probably greatest
just before the fruit is fully ripe. It decreases
sharply as soon as the fruit becomes even a
little overripe.
To make jellies without adding pectin, use tart
apples, blackberries, boysenberries,
loganberries, crab apples, currants, eastern
grapes, sour guavas, prunes, and plums. Other
jelling ingredients are unflavored gelatin, or
agar-agar.
Acid is needed for flavor and gel formation.
The content varies in different fruits and is
higher in under-ripe fruits. With fruits that are
low in acid, lemon juice or citric acid is
usually added.
Sugar helps the gel formation. It serves as a
preserving agent and adds to the flavor of the
jellied product. It also has a finning effect on
fruit. Enough sugar should be used so that the
finished product is at least 60% sugar.
Cooking Jelly
For best results. make only a small amount of
jelly at a time, never more than 4 c juice. Use
a large, flat-bottomed pan which will hold 4
times the amount of juice to be cooked. This
shortens cooking time. Jelly should be made
quickly, so allow juice to boil vigorously.
Measure juice and sugar, and stir until sugar is
dissolved. Remove scum as it forms on top.
Boil mixture rapidly, testing frequently, until a
jelly test it obtained. When the jelly slides in
a sheet off a wooden spoon instead of
dropping, it is at the jelly stage. Or allow a
spoonful to mixture to set for a minute,
observe. It if sets, it's ready. Remove from
heat and pour into hot, sterilized glass.
Filling and Sealing Containers
Pour hot jelly mixture into hot glasses to
within 112" of the top, cover immediately with
hot paraffin wax. Use only enough paraffin to
make a layer about 1/8" thick. A single thin
layer of paraffin is preferable to a thick layer
or two thin layers. Candles melted down may
be used to seal.
Trouble-shooting
Points to Remember
Syrupy: Too much sugar; undercooking;
cooking too long of a very acid juice and
sugar; wrong combination of fruits
A combination of
slightly under-ripe fruits for gel formation,
and fully ripened fruit for flavor may be
used.
large quantities
104
Jam
Jams differ from jellies mostly in texture and
consistency. They should be thick, but not
stiff or gummy, with pieces of fruit evenly
distributed throughout. Ingredients for jams
and jellies may be measured by the cup or by
weight. Either method produces good results,
so long as you are consistent. Either weigh
both the fruit and sugar, or measure both by
the cup. Berries and other small fruits are
most frequently used, though larger fruits, cut
into smaller pieces or crushed are also used.
The most satisfactory jam is made from equal
weights sugar and prepared fruit. When the
fruit is very sweet, use 3/4 as much sugar as
fruit.
1 112 c water
2 Tbs lemon juice
105
Sugar
Apples
5 c sliced pears
Juice of 1 lemon
1 orange rind and juice (optional)
1 c raisins (optional)
3 1/3 c sugar
Peel pears and slice. Add sugar and let stand
overnight. Next morning, add raisins, orange
rind (cut in small pieces or grated), and juice
of oranges and lemon. Cook until thick, about
30-35 min. Pour into sterile jars, and seal.
Berry Jam
Berries
Sugar
3-4 c sugar
c) bananas
2 c sugar
Sugar
4 c sugar
4-5 c sugar
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Citrus Jam
1 orange
Sugar
1 grapefruit
1 qt water
r']I:"/! "-.1,'1'--":
1 lemon
I lemon
10 c water
4 c chopped or grated pineapple
Slice oranges and lemon. Add water and cook
1 hr. stirring occasionally. Let fruit solution
stand overnight. Next morning, measure both
orange mixture and pineapple. For each c
fruit, add I c sugar. Cook until thick. Pour
into sterile jars and seal.
Ripe Papaya Jam
I c ripe papaya pulp
Juice of I lemon or lime
I c sugar
Plum Conserve
Orange Jelly
Juice of 6 lemons
6 oranges, sliced
Sugar
Water
8 c plums. cut up
2 lemons, juice and rind
I c walnuts or other nuts
1-2 c raisins (optional)
6 c sugar
Plums
Cinnamon
Sugar
107
Sugar
Plum Butter
Plums
Cinnamon
Sugar
Rhododendron Jam
Rhododendron petals
Sugar
1 Tbs cinnamon
1 Tbs allspice
:2 C )ugJf
I lemon
Tomato Jam
6 c tomatoes, cut up
1 Tbs cinnamon
2 112 c brown sugar
1 114 c vinegar
1 Tbs cloves
1 c raisins (optional)
Peel and cut up tomatoes. Place in pan with
vinegar and spices. (If whole spices are used,
put them in a cheese cloth bag.) Boil 2 hrs.
Add raisins and boil another hour. Remove
spices (if whole), pour into sterile jars and
seal.
Tomato Marmalade
12 c peeled, chopped tomatoes 10 c sugar
2 oranges, sliced very thin
2 Tbs cloves
2 lemons, sliced very thin
6 Tbs cinnamon
Pour juice off tomatoes. To tomatoes add
sugar and stir until dissolved. To tomatoes
add oranges, lemons, and spices. (If whole
spices are used, tie them in a cheese cloth
bag.) Place on hot fire and bring to boil. Boil
for about 50 min or until the mixture is clear
and thick. Stir to prevent burning. Pour into
sterile jars and seal.
Peach Leather
lIb peaches
2 Ib apricots
Tomato Butter
4 qts cooked tomatoes
7 c brown sugar
1 Tbs cloves
6 c tomatoes, cut up
I Tbs ginger, mashed
Powdered sugar
108
Beverages
I tsp salt
112 c clean lime water
6 mana water
112 tsp soda
Cardamon loptional)
Cinnamon (optional)
Clean the so\beans and soak them overnight.
Remove the skins. Dissolve the soda in about
I c water and soak the soybeans in soda water
for about 20 min. Grind the soybeans finely
on a grindstone. and boil the ground beans for
20 minutes in the 6 mana water. Add the lime
water, salt. and sugar, and cook for a few
minutes. If desired add spices. Strain and the
resulting liquid is soy milk.
Easy Soy Milk: Gradually mix together 4 c
soybean flour and 4 c water to avoid lumping.
Strain this mixture through a cloth. Heat the
drippings for 15 min in a double boiler,
stirring frequently. Cool and add honey,
vanilla, etc to taste.
Eggnog for 30
12 eggs, separated
1 qt milk
1/2 c powdered sugar (or regular)
1 c rum
1 qt whiskey or cognac
. 1/4 tsp salt
1 c sugar
1 lemon rind, grated
1 orange rind, cut into tiny needles
1 q thea vy cream
Beat egg whites until stiff. Beat in powdered
sugar. Beat egg yolks, sugar, and salt until
light. Combine the two egg mixtures. Add
cream, milk, whiskey and rum. Beat well.
Add citrus rinds. Pour into a gallon jug. Store
in a cool place. Shake or stir thoroughly
before serving. Sprinkle nutmeg on each
servlng.
, ~ ; I
Pinch of salt
1 c milk
1 mana kaphal
1 qt water
1 qt brewed tea
2 sticks cinnamon
Sugar
5 cloves
1 c pineapple juice
Juice of 1 lemon
Sugar, to taste
Non-Alcoholic Eggnog
4 eggs
114 c sugar
1/8 tsp salt
r' ,-
4 c milk
1 tsp vanilla
118 tsp nutmeg
Banana Drink
1 Ig ripe banana
2 tsp lemon juice
I 112 c sugar (or to taste)
I c cold water
1/2 tsp vanilla
113 c dry milk
109
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Mulled Cider
Irish Coffee
Lemon Squash
Several large lemons
4 c sugar
Chang
(Fermented rice wine)
2 c rice
8 qt water
Yeast
Rhododendron Drink
Tomba
I Ib rhododendron flowers
Lemon or lime juice (optional)
I qt water
Cinnamon or cloves (optional)
1-2 c sugar Pineapple juice (optional)
(Millet beer)
-Tricia
Buc~ek.
Nepal 60
110
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