Taste of Nepal

Nepali Mother's Day - Aamaako Mukh Herne Din or Maataa Tirtha Aunsi

(आमाको मुख हेर्ने दीन, माता तिर्थ औंसी)

Mother's Day is April 29, 2014 in Nepal (Baishak 16, 2071 B.S.)

A very Happy Nepali Mother's day to all our wonderful mothers, grandmothers, mother-in-laws, and mothers-to-be.

(Haardik Subha-kaamanaa - हार्दिक सुभकामना!)

Celebrating Mother's day by cooking for Mom.

This day is my favorite time of the year. It gives me the opportunity to tell my mother how much I appreciate, admire, and respect her. This year I am preparing her favorite meal of traditional home-cooked Daal-Bhaat-Tarkaari, with fresh ingredients and bright Nepali flavors -- all made from the scratch.

Dinner consists of larger portions of freshly boiled rice and the accompanying dishes are daals, seasonal vegetables, yogurt based cucumber achaar, tofu, mixed salad, Quail curry and fiery tomato chutney. The dessert includes freshly cut-up fruits with home-made yogurt and pistachios topped cashew barfi.

Freshly cooked Basmati rice with butter

Maharani Mixed Daal

Buttered Peas with ginger-garlic and spices (kerau ko tarkaari)

Taaba roasted tomato chutney (taabaa ma poleko golbheda ko chutney)

Quail with yogurt and spices (battain dahi masalaa)

Potato-onion-tomato-radish medley (alu-pyaj-golbheda-mula ko tarkaari)

Black Urad daal (jhaaneko kaalo maas ko daal)

Shredded Cucumber, yogurt and sesame seeds (koreko kankro ko achar)

Sauteed Asian eggplant (Nepali bhantaa aloo)

Cucumber, red onion, tomato salad (mismas salad)

Freshly cut-up tree ripened mangoes, papaya, ripe jack fruit, home-made yogurt and cashew-pistachios barfi (phalphul, dahi, barfi)

A very Happy Mother's Day to a very special mom!


आमाको मुख हेर्ने दीनको धेरै-धेरै शुभकामना! Here are some news clippings from different Nepali newspapers about Matha Tirtha Ausy or Mother's Day which is being observed all over the country - E- Kantipur reports - April 29, 2014 - Mata Tirtha Ausy or Mother's Day is being marked all over the nation on Tuesday to celebrate the love and the bond between mothers and their children. Major market places in the Capital have been crowded since morning with people shopping for sweets, fruits and gifts for their mothers. As per Hindu traditions, children revere their mothers for having given birth to them and provided protection. Children of deceased mothers visit Mata Tirtha Kunda near Thankot and take a holy bath, among other rituals. People also perform 'shraddha,' a Hindu ritual of making offerings to the deceased, at different religious sites throughout the country in memorial of their departed mothers. **********

Republica online reports - KATHMANDU, April 29: Large numbers of devotees have thronged Matatirtha in capital to mark the Matatirha Aunsi or Mother´s Day on Tuesday.

A special fair is organized at the place every year where large number of people takes holy dip in the Matatirtha pond commemorating their deceased mother.

It is widely believed that remembering one´s late mother during the holy dip will free oneself from his/her debt towards his/her mother and also liberates the mother’s soul. Please click here to see more pictures.

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Gorkhapatra online reports - Kathmandu, Apr 28: The Nepali Hindu people across the nation are celebrating the mother’s day on Tuesday.

The mother’s day which falls on Matatirtha Aunsi day during the month of Baishak is observed by offering respect along with sweets, gifts and delicious foods to mothers.

People who have lost their mothers visit Matatirtha located in Machchhegaon VDC nearby Kirtipur, have a holy bath and pray for the eternal peace of their mother’s soul.

The people who cannot visit Matatirtha of Machchhegaon visit Aryaghat of Pashupati.

Married women visit their mothers' place with various gifts for their mother. The sweets and fruit shops were crowded with the people buying gifts for their mothers.

In Newar community they celebrate this day by offering curd, boiled egg, fruits, sweets and fabric to their mother.

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Enjoy the delicious and colorful vegetable dish made with the combination of chayote squash, potatoes and spices -- इस्कुश को तर्कारी -- it will add a variety to your everyday Nepali traditional meal of Daal-Bhaat-Tarkaari

Chayote Squash (Iskush ko Tarkaari)

Iskush for sale at Nepali vegetable markets in Kathmandu

If you are a regular visitor to my blog, you will notice that I have been introducing all the unusual and unique vegetables that are grown in Nepal -- listed below are the link of my previous blog that you probably have gone through. They are Balsam Apple (barela-बरेला), Fiddlehead Fern (neuro - नीयूरो), Bauhinia (koiralo ko phool - कोइरालो), Pumpkin Shoots (pharsi ko munta - फर्सी को मुन्टा), Taro (karkalo-gaava-pidhaalu - कर्कलो-गाभा-पिँडालु), Tree Tomato (tyammatar - ट्यामटर), Ash Gourd (kubhindo - कुभिन्डो), Banana Blossom (kera ko bungo - केराको बुङ्गो), Luffa Gourd - Gheeraula (घीरौला, पाटे घीरौला) and Pointed Gourd (Parvar - परवर).

Today, I want to share with you a delicious mild flavored squash that grows on a climbing vine and Nepalese call it Iskush or Ishkush (इस्कुश). In the scientific journals, it is called Sechium edules SW.

Chayote squash growing on vine

Chayote (pronounced chai-oh-tay) is a pear-shaped, lime-green colored squash with crispy white flesh and a single large, soft seed. Chayote is one of the easiest and fastest vegetable to grow in the warm tropical or subtropical climate (temperature) in the world. In Nepal, the chayote plants are treated as a summer annual or perennial and once the plant begin to grow, they can take over the whole garden and grow onto anything. The vine starts climbing wildly over and across the roof of village houses, over the fences, and climbing out around the trees. The chayote plant does well where there is abundance of full sun that helps to yield a lot of fruits. It is a favorite and staple vegetable for many Nepalese who live in the hilly parts of Nepal as one single plant can provide more than 75 to 90 squashes in a season. It is a constant supply of vegetable for a family all summer.

Chayote squash growing on vine along with smooth skinned Luffa Gourd

Wikipedia states that chayote (Sechium edule) is a popular vegetable in many parts of the world; it's used widely and gives all different names – "chayote is known as christophene, cho-cho, mirliton (Creole/Cajun), chuchu (Brazil), Cidra (Antioquia, Caldas, Quindio and Risaralda regions of Colombia), Guatila (Boyacá and Valle del Cauca regions of Colombia), Centinarja (Malta), Pipinola (Hawaii), pear squash, vegetable pear, chouchoute, choko, güisquil (El Salvador), Labu Siam (Indonesia), Iskush - (इस्कुश Nepal), Pataste (Honduras),Tayota (Dominican Republic), Sayote (Philippines). It is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash".

There are so many varieties of Chayote with different shapes, sizes, and textures. Mr. P Regmi, in his book "The Introduction to Nepalese Food Plants" describes the Iskush as "strong, climbing, tuberous rooted, scabrous, fruit mostly pyriform or ovoid, furrowed and wrinkled, green or whitish, soft spiny when immature. It is taken into cultivation mostly in the hilly region of Nepal and not grown in Tarai. Fruit is eaten either boiled or oil cooked."

The young, uppermost tender shoots and leaves of chayote vine is called iskush ko muntaa (इस्कुश को मुन्टा). They are harvested by pinching off the tender ends and cooked similar to pumpkin vine shoots. They are served as a savory vegetable dish along with freshly boiled rice. The root of chayote plant is called iskush ko jaraa(इस्कुश को जरा)is also cooked and eaten by some Nepalese. They are delicious addition to sauteed root vegetable dishes.

The mild flavored chayote squash is loved by many Nepalese because the vegetable is so versatile and can be blended with various other ingredients and spices. It is also sauteed with other vegetables such as potato, and fresh or dried beans. Sometimes, it can be cooked with goat, lamb or chicken to create a variety of dishes. It has also known for excellent storage life.

Another common variety of iskush for sale at Nepali vegetable markets – the chayote is covered with thorny (prickly) spines. When I captured the picture here, I asked the vegetable vender if the squash tasted similar to smooth skinned variety. He told me, all different varieties should taste somewhat identical, except the over-matured, dry and tough ones will be,“ne mitho - नमिठो” (translation - more bland in taste).

Iskush ko Tarkaari -- the following recipe has a simple ingredients and a quick preparation, so that you can have a delicious vegetable dish that can be served with freshly cooked rice or warm Nepali breads. Let's get started with my step-by-step tutorial photographic examples with chayote squash.

These recipes were cooked with chayote that are found in the United states

Ingredients
2 tablespoons vegetable oil
1/4 teaspoon fenugreek seeds
1/2 teaspoon cumin seeds or brown mustard seeds

2 dried red chilies, halved and seeded

2 small red potatoes, peeled and cut into 1-inch cubes or cut into thin half slices

4 medium fresh chayote squash, peeled, seeded, and thinly sliced
2 medium clove garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
Salt to taste
1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
A small pinch ground asafetida

For the freshness of flavor, be sure to select chayote squash that are fresh, young, tender without any bruising or indention and should be heavy for its size. If you are cooking with smooth skinned variety, it can be easily peeled with a vegetable peeler. If you are using spiny chayote, the skin can be a little tough so use a paring knife to trim away the skin.

While peeling and cutting chayote squash, you will notice that a sticky sap (iskush ko chop - इस्कुश को चोप) is released which may cause a irritation to your hand temporarily. If you have sensitive skin, just rub some oil into your hand or peel the fruit under running water to prevent skin irritation. You may also use rubber glove while cleaning.

Image of peeled, seeded, and thinly sliced chayote squash - make sure they are cut into even pieces so that they cook at the same time.

Cutting potatoes into thin slices

Heat the oil in a medium-size saucepan over medium-high heat. When the oil is hot, but not smoking, add the dried chilies, fenugreek and mustard seeds (or cumin seeds) and fry until the fenugreek darkens, the mustard seeds pop, and they are fully fragrant, about 5-7 seconds. You may cover the pan, as mustard seeds splatter when heated.

Add the potato, chayote, garlic, ginger, cumin, salt, cayenne pepper, turmeric, and asafetida and cook stirring constantly for 5 minutes.

Reduce the heat to medium-low, cover the pan, and cook, stirring as needed, until the vegetables are tender but not mushy, about 20 minutes.

Transfer the chayote to a serving dish and serve.

Here is my cooked vegetable ready to be served with Nepali traditional meal of Daal-Bhaat-Tarkaari. Enjoy!

Enjoy the combination of chayote, potato and spices that gives this vegetable dish a unique flavor!

Close-up Shot!

Iskush for sale at Nepali vegetable markets – many varieties are available here – in the picture you will see some are slightly rounded, the skin ranges from pale yellowish white to dark and light green ones. Some variety come with thorny spines with a rough looking appearance. Some chayote is almost sprouting.

Iskush for sale at Nepali vegetable markets

If you have any more information on Nepali variety of chayote squash (इस्कुश) and would like to share, please post them in the comments section of this blog. I am always looking for more input. Thank you.

Have you ever tried these wild greens - #Nettle Greens?

Sishnu ko Saag - (सिस्नु को साग)


Nettle Greens - Com. name: Stinging Nettle, Bot.name: Urtica dioca L. Family: Urticaceae

Stinging nettle or common nettle, Urtica dioica, is a herbaceous perennial flowering plant, native to Europe, Asia, northern Africa, and North America. It is the best-known member of the nettle genus Urtica. The plant has many hollow stinging hairs called trichomes on its leaves and stems, which act like hypodermic needles, injecting histamines and other chemicals that produce a stinging sensation when contacted by humans and other animals. The plant has a long history of use as a medicine and as a food source.......you can find about this on this site.

Sisnu, sishnu, Lekali sishnu, Thulo sishnu, Ghario sishnu, Bhangre sishnu or Patle sishnu is the Nepali name for edible stinging nettles. The plant is popular in areas where there is a scarcity of vegetables. They are picked up from moist woodlands, along rivers, forests and many shaded trails. The young tender leaves and shoots are cooked similarly to any other leafy vegetables. Nettles are known for their sting, but cooking completely eliminates their stinging effect.

In the photo (left) - I was lucky enough to find a street vendor selling a bag full of nettle greens early in the morning near the Jana Baha area of Kathmandu. It is not common to see nettle greens sold like this since one has to go to the wild to collect it.

When nettle greens are picked or gathered, only uppermost tender shoots and top green leaves are picked. The older and mature leaves from the lower part of the plants are tasteless. The blue sweater lady told me the nettles were picked up by using Nepali metal tongs called chimta (चिम्टा). If you trying to explore and collect nettles from the wild, use rubber gloves, tongs or scissors. Make sure not to touch the shoots, leaves and plants with your bare hands. The stings of this plant is not a pleasant one.

Nepal's best kept secret among wild green vegetables, the nettle is prized for its taste, nutrient value (iron, vitamin A and C), and healing properties - the link here will help you read further about the amazing health benefits.

Sishnu ko saag is one of the most traditional wild vegetable growing like a wild-weed in many waste lands, walls, hedges and all over the central hill of Nepal. Nepalese have been eating unique vegetables for centuries and these have been an important food source for many. All the pictures that I uploaded in the blog here are Nepali variety of nettle greens that I captured in Nepal.

I would like to share my early childhood memory of stinging nettle bush (sishnu ko jhaang - सिस्नु को झाँग) -- when playing with friends around the farmlands near the shaded and moist area, I accidentally bumped into and touched the bush of an angry nettle plants. The fuzzy hairs from the leaves gave me a bad sting with burning sensation, and I still have not forgotten the blisters. I was turned off and hesitant to try the nettles greens until later in my adulthood. When I was writing my cookbook, I have been meaning to try to cook and introduce the Nepali recipe on the book. Finally an elderly Nepali woman, Bhagawati bajai, showed me how to collect, cook and serve this vegetable. Below, I have posted her recipe from book Taste of Nepal.

Sishnu ko Tarkaari Recipe from The Taste of Nepal Cookbook - under vegetables - page 157

Many people find nettle greens reminiscent of spinach. I've heard from some describing the greens as mild flavored, earthy tasting greens and somewhat mixture of cucumber and spinach.

The street vendor in the Kathmandu market was selling freshly-picked stinging nettle greens at the open vegetable market. She was singing the song, "Saag re sisnu khaaeko aanandi manle"...

Most of us are familiar with the great Nepalese poet, Shree Laxmi Prasad Devkota, and his epic "Muna Madan". It is one of the most popular works in Nepali literature. He beautifully delivers the message in his poem to many young Nepalese who have gone to foreign lands to find work leaving their aging parents and family. The excerpt is about how one can be happy with just plain nettles greens in your own country than travelling to collect golds.

Haat kaa maila sun kaa thailaa, ke garnu dhanle? - (हातका मैला सुनका थैला, के गर्नु धनले )
Saag ra sisnu khaaeko besa aanandi manle! - (साग र सिस्नु खाएको बेस आनन्दी मनले)

Translation: Sacks of gold are like collected dirt on your hands, what is one to do with all these wealth?

It is better to eat nettles greens and cultivate happiness in your heart.

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If you are a regular visitor to my blog, you will notice that I have been introducing unique vegetables that are grown and collected from the wilds in Nepal -- listed below are the link of my previous blog that you probably have gone through. They are Balsam Apple(barela - बरेला), Fiddlehead Fern(neuro - नीयूरो), Bauhinia(koiralo ko phool - कोइरालो), Pumpkin Shoots (pharsi ko munta - फर्सी को मुन्टा), Taro(karkalo-gaava-pidhaalu - कर्कलो-गाभा-पिँडालु), Tree Tomato (tyammatar - ट्यामटर), Ash Gourd (kubhindo - कुभिन्डो), Banana Blossom(kera ko bungo - केराको बुङ्गो), Luffa Gourd - gheeraula (घीरौला, पाटे घीरौला), Pointed Gourd(parvar - परवर) and Chayote Squash (iskush - इस्कुश).

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Here are some useful links that you may want to check it out.

"The Stinging Nettle – A paradoxical Green Goddess"

"Nettles Bring Spring To The Kitchen", by by Nicole Spiridakis

Here is a recent article from New York Time on Stinging Nettle - "A chief in the Field-Nettles" and the recipe - (Nettle, Dandelion and Mint Soup), to read the article and recipe, please click here.

"Eat Your Wild Greens: "The Delectable Nettle" by Lara Katherine Mountain Colley

Enjoying unique Nettle Wine (सिस्नु को रक्सी) made in Nepal, manufactured by Sakaro Beverages.

Nettlange is one of the popular Nepali wines in the local market, made from nettles and oranges.

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Please share your experience about nettle greens (sishnu ko saag) or give your suggestion on how you or your family gather this wild vegetables and prepare. Please give few tips on where to look for this greens in your area and post them in the comment section of this blog. I am always looking for more input. Thank you.

Try something new today with the edible shoots of bamboo plants, one of the most common ingredients in Asian cooking.

Taamaa-Alu-Bodi ko Tarkaari

तामा-आलु-बोडी को तर्कारी

Explore the most traditional Nepali flavors!

Bamboo shoots are ready for harvest

Bamboo shoots are the underdeveloped, young, edible shoots of the bamboo plant known as Taama (तामा) in Nepali. They have a unique flavor and texture, are considered a delicacy in traditional Nepali cuisine and are a favorite wild vegetable for many. The young and tender shoots are mild-flavored and mix well with most ingredients. In fact, the shoots can be pickled, fermented, dried, or cooked with any combination of vegetables and other ingredients. The fermented bamboo shoots are made into a popular stew-like dish combined with black-eyed peas, potatoes and several other herbs and spices and the Nepalese call this medley,taamaa-alu-bodi ko tarkaari (तामा-आलु-बोडी). The savory dish has an exotic bamboo flavor dominating the whole dish and usually accompanied with freshly boiled rice as a part of everyday Nepali traditional meal of Daal-Bhaat-Tarkaarimeal. To make fermented bamboo, the fresh bamboo shoots are sliced into thin pieces, mixed with salt, mustard seeds, turmeric, and mustard oil, and cured in the sun until they become slightly sour and flavorful.

Cone shaped bamboo shoots with brown husks

There are many varieties of bamboo plants growing throughout Nepal, but not all of them are edible shoots. Mr. P. Regmi in his book, "the Introduction of Nepalese Food Plants" under the section of "tender shoot vegetables" gives the scientific name; Bambusa vulgaris Schrad, Family: Gramineae and the common name is Feathery Bamboo or taamaa bans (तामा बाँस). He writes, "These are armed or unarmed, erect or scan dent, tall growing, tufted and woody plants. They are very commonly distributed in various species throughout Terai, inner Tarai and temperate regions of Nepal. The younger tender sprouting buds or shoots can either be eaten raw or mostly utilized to prepare "taamaa: by special process of natural fermentation. Taamaa constitutes the typically favorite vegetable food for most of the Nepalese particularly those living in the hilly area. It is eaten fresh in succulent condition or in dried form which can be preserved for a long time".

Harvesting Bamboo shoots and peeling away sheath covering: the young and tender sprouting buds or shoots are dug out in the spring from the surface of the soil growing next to the bamboo plants. They are cylindrical in shape and are covered with numerous layers of brown husks. Before the shoots are used, the outermost woody brown sheaths are removed one by one until the edible and tender layers are exposed. The edible portions are ivory to light-yellow in color. The woody outer base is is also trimmed off before using. Now the bamboo shoots are ready to be sliced, cooked or preserved for later use. By the time the brown shoots are trimmed and cleaned, the original size of the shoot becomes much smaller.


Nepali vegetable vendor selling freshly sliced bamboo shoots in the local markets

Here is my recipe for making a delicious "Bamboo Shoots, Potatoes, and Black-Eyed Peas Medley" - it has simple ingredients and quick preparation. The authentic flavor of the dish comes from the selection of bamboo shoots you use. Some people prefer fresh taamaa to cook with, but some like fermented taamaa. No matter what your preference is make sure to enjoy one of the most traditional wild vegetable Nepalese have been eating for centuries.

For this recipe, you may substitute packaged bamboo shoots, which are readily available in many forms (fresh, canned, bottled, packed in brine, vacuum-packed in plastic) at Asian markets.

Ingredients:1/2 cup dried black-eyed peas (bodi)
2 tablespoons vegetable oil
1/4 teaspoons fenugreek seeds
1 medium onion, finely chopped (about 1 cup)
1/2 teaspoon ground turmeric
2 medium red potatoes, peeled and sliced 1/2 inch-thick
2 fresh hot green chilies, halved lengthwise
1 tablespoon brown mustard seeds, finely ground
1 tablespoon minced fresh ginger
Salt to taste 1 teaspoon cayenne pepper
3 medium tomatoes, chopped (about 3 cups)
1 small red or green bell pepper, cored and diced (about 1 cup)
2 cups (bottled or canned) bamboo shoots, well rinsed, drained, and cut into bite-sized pieces 1/2 cup finely chopped cilantro
2 tablespoons fresh lemon or lime juice

Directions:
Sort and soak the black-eyed peas overnight, and drain.

Heat the oil in a large saucepan over medium-high heat. When the oil is hot, but not smoking, add the fenugreek seeds, and fry until dark brown and lightly fragrant, about 5 seconds. Reduce the heat to medium, add the onion and turmeric, and cook, stirring frequently, until the onion softens, about 5 minutes. Add the drained black-eyed peas and cook for 10 minutes. Mix in the potatoes, green chilies, mustard, ginger, salt, and cayenne pepper and stir for 1 minute. Stir in the tomatoes and bell pepper and continue cooking until the tomatoes soften, about 5 minutes. Increase the heat to high, add 3 cups of water, and bring the mixture to a boil for 7 minutes. Reduce the heat to medium-low, and cook, stirring from time to time until the black-eyed peas and potatoes are tender and sauce has thickened, about 20 minutes. Add the bamboo shoots and cook for another 5 minutes to allow the flavors to blend. If you prefer a thinner sauce, add some water and boil further. Transfer the mixture to a bowl and stir in the cilantro and lemon juice. Serve hot. Makes 6 to 8 servings.

...cooking taamaa-alu-bodi

Perfect bowl of taamaa-alu-bodi to accompany the main meal of Daal-Bhaat-Tarkaari!

Simple everyday Nepali meal served with bamboo shoots curry

Inviting friends and family and serving Nepali food buffet style for a huge crowd. A large container of bamboo shoots dish in the front of the table.

Close-up picture of bamboo shoots - still needs to add cilantro - chopped fresh cilantro adds freshness and color to this savory taamaa dish.

These tasty pickled bamboo shoots are for sale at a Nepali markets; they are a popular hard-to-resist condiment.....

Fermented bamboo shoots in a bottle - richly flavored with pickling spices such as ground mustard seeds, salt, ground turmeric, chili powder and mustard oil.

Several bottles of savory, fermented bamboo shoots coated with ground turmeric for sale near Malekhu Bazaar, Nepal. All you need to do is buy and start making your favorite bamboo dish.

Dried bamboo shoots are readily available in Nepali markets and will last indefinitely. They need to be soaked to rehydrate before cooking.

Close-up picture of dried bamboo shoots

The Fragrant Allure of Tejpaat (Cassia Leaves)

Nepali name: Tejpaat (तेजपात)
Common name: Indian cassia, cinnamon leaf, tej patta
Bot. name: Cinnamomum tamala (Buch-Ham) T. Nees & Eberm.
Family: Lauraceae
Information source - An Introduction to Nepalese Food Plants by Dr. M. Regmi

Dried Tejpaat leaves

Tejpaat (तेजपात) in the Nepali name of Indian cassia, cinnamon leaves, tej patta (in Hindi), tamaalpatra (तमालपत्र) in Sanskrit. In scientific journals, tejpaat is known as Cinnamomum tamala.

These highly scented leaves come from medium-sized evergreen aromatic tree, cinnamomum cassia (Lauraceae family). It is commonly found growing wild in Sinduli Rasuwa, Salyan, Dolpa district and many other adjoining southern Terai regions of Nepal. The leaves are shinny, somewhat oblong shaped, tough, usually have three prominent and straight veins running downs the length of the leaves, and attractive dark green color. Once dried, cassia leaves turn into dull brown to green and have a warm, sweet and distinct aroma of cinnamon.

Cassia Leaves are ready to be picked

Nepali farmers pick the leaves and tiny branches by hands, tie into small bundles, hang them upside down to dry under the relentless Terai sun. The leaves are also left to dry naturally in warm and airy places to retain full flavor. They are dried until all the moisture has been evaporated. Then the leaves are separated from the branch and packed in plastic bags for marketing. Tejpaat leaves are also sold in fresh or dried forms in Nepali vegetable markets. In fact, the fresh leaves are more robust, have distinctive flavor and fragrance, compared to dried ones, but the dried ones can be stored for a long time.

The dried leaves are lightly sauteed in oil to bring out the flavor for all kinds of spiced meat curries, gravy-based fish curries, savory rice dishes, lentils, some sweet dishes, vegetables stews and soups. Some Nepali families use fresh or dried tejpaat when making clarified butter (gheu). The leaves are gently simmered with clarified butter for a delicious aroma. They are usually removed from the dish before it is served. Cassia leaves are an important spice ingredient for the preparation of Nepali Garam Masalaa. When the recipe calls for cassia leaves, you can use fresh or dried leaves. When using fresh ones adjust the amount in the recipe because the fresh is more aromatic and strongly flavored. In the West, they are available at Asian food markets, whole or torn into small pieces under the name "Indian Bay Leaves." The leaves are also known to have some medicinal properties and for the treatment of colic pain and diarrhea.

Just picked, fresh cassia leaves in a wicker basket (doko) for sale at local Nepali market

Air-dried cassia leaves - a little Nepali village girl is helping strip the dried leaves from the branch

What is the difference between dried cassia leaves and bay leaves? Why use one over the other?

There is a little confusion between cassia and bay leaves. They look somewhat similar in appearance and color. They can be substituted, but they will have entirely different flavor.

They are often labeled as "Indian bay leaves," or just "bay leaves", causing confusion with the leaf from the bay laurel, a tree of Mediterranean origin in a different genus. The appearance and aroma of the two are quite different. This may lead to confusion when following recipes. Bay laurel leaves are shorter and light to medium green in color, with one large vein down the length of the leaf, while tejpaat leaves are about twice as long and wider, usually olive green in color, and with three veins down the length of the leaf. True tejpaat leaves impart a strong cassia or cinnamon-like aroma to dishes, while the bay laurel leaf's aroma is more reminiscent of pine and lemon. Indian grocery stores usually carry true tejpaat leaves....continue reading here...

The Tikaa and Jamaraa of Bijaya Dashami

Happy Bijaya Dashami 2014 (Ashwin 2071 - Nepali calender, Bikram Sambat).

विजया दशमी (२०७१) तथा शुभ दिपावलीको शुखदउपलक्षमा हार्दिक मंगलमय शुभकामना अर्पण गर्दछु!

photo credit - Tikaa-jamaraa of Dashain

I would like to wish "Taste of Nepal Blog" readers a very Happy Bijaya Dashami
बिजया दशमी!

May the warmth and joy of Bijaya Dashami fill your heart and home with happiness. Thank you for stopping by. I invite you to experience a cultural, social, and religious exchange during the 15-day long, most auspicious, festival of Nepal.

As we approach the Bijaya Dashami or Bada Dashain (2014) soon, I would like to celebrate the festival by uploading images focused on the tenth day of the festival. Nepalese festivals are dated according to the traditional "religious Lunar Calendar." This year, Bijaya Dashami starts on September 25, 2014 with Ghatsthapana and ends on October 3, 2014 with Tikaa. During this period, you will see people throughout the country in a festive mood, walking with red tikaa on their forehead and jamaraa (barley grain sprouts) tucked behind their ears or pinned in the hair.

The above picture was captured at the entrance of Makhan Pashupatinath Temple (saano Pashupatinath) area. Pictured is an auspicious acheeta ko tikaa is placed in leaf plates (made from saal leaves) for the tenth day of tikaa ceremony. Passersby are using the tikaa to put on their foreheads as a prashaad (blessing from the god).

The tenth and the main day of the Dashain festival (Dashami) is considered very important and auspicious. On that day, a special thick red paste is prepared by mixing bright red vermillion powder, plain yogurt, and white rice grain. Some people even add a pinch of sugar into the paste to make it shiny and fresh. Sugar also acts as bonding agent while applying the tikaa in the forehead. This mixture is called acheeta ko raato tikaa - (अछेता को टिका). In general, parents or the elders of the family or relatives give tikaa and jamaraa (जमरा) to junior and younger relatives who come for their blessings.

The tikaa is applied in the middle of the forehead gently by using the tip of three fingers. Great care is taken to make a perfect round shaped tikaa and making sureit is sticking on the forehead for the entire day. The red color of tikaa signifies "shakti" (strength). It is believed to bring spiritual wisdom, good health, peace and prosperity in ones life. It also symbolizes good luck, happiness and healing. Along with the achheta ko tikaa and jamaraa, people receive dakshinaa, which is blessed money for good luck. After applying tikaa, the golden-yellow shoots, jamaraa, are carefully placed over the head or tucked behind the ear of recipients. It is also very common to see some women neatly tie the shoots into small bundles and secure in their head with hair pin. Some people chant Sanskrit Vedic slokas or give aashirbaad blessings while applying the tikaa. The following are the most common slokas.

ॐ जयन्ती मङ्गला काली भद्रकाली कपालिनी ।
(Om Jayanti Mangala Kaali Bhadra Kali Kapalini)

दुर्गा क्ष्यमा शिवा धात्री स्वहा स्वधा नमोस्तु ते ।।
(Durga Kshyama shiva dhatri swaha swadha namostu te)

Dashain Tikaa and Ashirvad(blessing -- Mangal Dhoon)

Mangal Dhun Created by Sur Sudha for great festival Bijaya Dashami

The tikaa ceremony is observed for five days. In large families, family members who are not able to visit relatives on the first day will continue visit, receive tikaa and exchange greetings within five days. Dashain is such a happy occasion marked by feasting, people wearing brand new clothes, families getting together and exchanging good will. On this day, family members who are far away try to come home to celebrate the festival and receive tikaa from the elder relatives.

Jamaraa tied into small bundles are for sale at a local market during auspicious tikaa day

Here are some excerpts from "visit Nepal" page about Dashain festival and Ghatasthapana.

"The first day of Dashain is called Ghatasthapana, which literally means pot establishing. On this day the kalasha, (holy water vessel) symbolizing goddess Durga often with her image embossed on the side is placed in the prayer room. The kalasha is filled with holy water and covered with cow-dung on to which seeds are sown. A small rectangular sand block is made and the kalasha is put in the center. The surrounding bed of sand is also seeded with grains. The ghatasthapana ritual is performed at a certain auspicious moment determined by the astrologers. At that particular moment the priest intones a welcome, requesting goddess Durga to bless the vessel with her presence.

The room where the kalasha is established is called 'Dashain Ghar'. Generally women are not allowed to enter the room where Dashain puja is being carried out. A priest or a household man worships the kalasha everyday once in the morning and then in the evening. The kalasha and the sand are sprinkled with holy water everyday and it is shielded from direct sunlight. By the tenth day, the seed will have grown to five or six inches long yellow grass. The sacred yellow grass is called 'Jamaraa'. It is bestowed by the elders atop the heads of those younger to them during the last five days when tikaa is put on. The jamaraa is taken as a token of Goddess Durga as well as the elders blessing......continue reading more here.

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Another interesting article on "Tikaa and Jamaraa: Adding Color to Dashain" by Shreeya Joshi, ECS magazine, Nepal. She writes... "The celebration of Dashain begins with the ceremonial Ghatasthapana. It marks the first day of the festival and is the day that barley seeds are planted in a specially purified place (the prayer room of one’s home in a majority of cases). The eldest member of the house spreads sand, brought from the banks of a holy river, on a place specifically chosen for this purpose and sows barley seeds in it. For nine days, this ‘plantation’ area is covered with an earthen pot and watered every day. On the ninth day, the five to six-inch-long seedlings, which take on a yellow-green hue due to being constantly kept away from sunlight, are ready for plucking. It is said that these seedlings hold all of Goddess Durga’s blessings and so are placed on the heads of all members the immediate family as well as that of relatives, bestowing on them fortune, well being and prosperity".... continue reading more here ..

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Here is another interesting article by Dr. Deepak Shimkhada, a noted scholar in South Asian art, culture and religions - Professor at Claremont Graduate University, CA

He writes, "I wish all my friends and relatives a very happy Vijaya Dasami. May the Goddess Durga bestow on you and your loved ones good health and happiness. It’s my hope that we are able to celebrate this holiday together for many more years to come by wearing red acheta on our foreheads.

I hope you know the deep significance of the red acheta and the golden jamara. Why do our elders give them to us? They are meant to signify the goodness of the earth. For example, the golden jamara represents green plants that grow on soil and acheta is made out of rice that we eat for nourishment. Together they are the symbol of life and the earth’s bounty. When mixed with the red powder it not only looks pretty on our forehead, but also stands for the life giving blood that gushes through our veins. With the acheta and jamara we are blessed by our elders that our lives be as rich as the rice and as green as the fields. That indeed is a beautiful symbolism. We should be proud that we have such a beautiful culture, and it’s our duty to pass it on to our children and our children’s children.

Vijaya Dasami is a celebration of victory over evil through the enactment of the Goddess Durga’s mythical battle with the evil forces of the demon Mahishasura. It took nine days for the Goddess to slay the demon. On the tenth day, Goddess Durga’s victory was celebrated as described in the sacred text of the Devi Mahatmya. And this is called the Vijaya Dasami. It can be understood from many philosophical levels, such as conquering our own inner demons. And conquering is not easy. If it took nine days for the great Goddess to win the battle, imagine how long it might take for the humans. Nevertheless, we should try to slay our inner demons if we want to live a happy life. I have been trying for many years. I finally feel that I am getting closer. Happy Vijaya Dasami to all".

Jamaraa - the sacred sprouted barley grains (जौ - jau Nepali)

Dakshinaa (दक्षिना), the auspicious coin or blessed money - used as a gift during tikaa ceremony

Here are some pictures that I captured about the spirit of Dashain festival. I carried a small digital camera and walked toward the narrow alleys around Asan galli, Hanuman Dhoka, Nardevi area and other Kathmandu streets to take pictures of "tikaa-jamaraa of dashain." Every single person who passed me just had a family celebration in the auspicious hour in the morning. They had a big red tikaa in their forehead and golden jamaraa in their head. The streets were so lively, crowded, and colorful. Children were dressed in their best clothes with new shoes, women were adorned with jewelry and best clothes. I politely asked the passerby their permission to take pictures and found them so welcoming. Some even posed for a picture with charming smile - a real festive mood around the streets. Some young girls even wanted to see how the pictures came out. There were so many nice memories and photographing such a cultural event of Nepal was the most exciting day of my life. I truly hope you enjoy the uploaded photo captures from my camera. If you ever get a chance to visit Dashain festival of Nepal, you will find a great festive atmosphere.

Visiting elders and getting tikaaduring Bijaya Dashami ceremony -- the elders give aashirbad (blessing) by reciting vedic slokas (Sanskrit poetry) or mantras

A women from the middle hills is happy to be photographed, and proudly showing me her Dashain ko auspicious tikaa.

The delightful lady in green says, "The morning has been most hectic for me, first I got up at daybreak, did all the chores, spent a lot of time in the kitchen preparing a big feast for Dashain. I received my tikaa-jamaraa-dakshinaa from my own family and now I am running around to receive a tikaa from my parents. My mother-in-law applied my tikaa so carefully and I know it will stick in my forehead for the entire days"

A mother and her young son - walking in the festive mood in the street of Kathmandu - welcoming relatives and everything in between

Back from the villages and happy to pose for a picture - in the villages of Nepal, there is a custom of putting red tikaa generously in the forehead, covering the entire forehead. He wished me blessings in Nepali, "thulo ko aashis, saano ko mayaa, dashain ko ramjham sadhai rahi rahos tapai lai....yehi nai ho hamro subha-kaamanaa" (translation wishing you success, happiness in every Dashain festival)

There is something really special about this sweet and friendly man when he started to bless me. I could hardly resist aiming my digital camera toward him to take the picture of his red vermilion tikaa along with yellow, black and acheetaa ko tikaa in his forehead.

A handsome woman with high cheekbones and dark brown eyes is heading out for a day to receive tikaa from elder relatives - asks me with a friendly tone - "tikaa lagaunu bhayo, taadaa jadai hunu huncha?"(translation - did you receive your tikaa from elders, are you heading far away?)

She is so happy to show me three different tikaa in her forehead - chandantikaa (sandalwood paste) in the center cools her forehead and relieves all days stress, the top is the auspicious acheeta ko tikaa and the small red tikaa next to her eye brows is her everyday red stick-on-bindi tikaa.

Such a joyous time - "family gathering is the most loved part of this festival" says this lady.

The good humored man is happy to pose for a picture. He has a black tikaa along with the achhetaa ko tikaa on his forehead. The black tikaa is to ward off the evil spirit. Fresh barley shoots are tucked in his bhadgaunle topi (a traditional black Nepali hat).

Tikaa and Jamaraa on their forehead, the two young cousins dressed in new clothes are on their way to get tikaa from relatives. They are so happy to pose for me, even wanted to see how their photos came out in my digital camera

Warm greetings from the lady in black - celebrating and giving tikaa during Nhoodaya Bhintuna (Happy Newari New Year 1132)

Three little girls with their faces shinning with acheetaa ko tikaa on the forehead- posing for a picture and showing their traditionalhaakusi pataasi (hand woven black and red Newari attire) during
Nhoodaya Bhintuna (Happy Newari New Year 1132) .

Sweet gentle smile and a few creases from her face - this lady is happy to show me her tikaa - she says, "everyday is a blessing and a gift of god, I try to enjoy all the chahaad pahaad haru (festivals)".

A happy and vivacious young woman with gentle dark brown eyes wearing small stick-on-bindi in between her eyebrows and tikaa on the top of her forehead asks me, where do I come from, I told her "from Nepal". She looks with amazement and says in Nepali, "me te tourist kuhirini bhanthane ko" (translation - I thought you are a tourist kuhirini). The word kuhirini is Nepali slang word for tourist. After the conversation, she paused for a photograph and blessed me.

On the way to a temple with golden jamaraa...

Warm greetings from the lady in Nepali dhaakaa-ko-cholo andtikaa in her forehead. "I must be known to every person who comes to Maru Ganesthan area," says this beautiful lady with smile. "I sit here and observe the scene and some times the passing tourist capture my picture, just like you have." She has a small stall to sell freshly sliced bamboo shoots, dried fish, and dried gundruk.

....the color of Dashain everywhere

The morning has been very hectic for this man, enjoying a smoke. He says, "I have been busy all morning giving tikaa to the relatives."
Notice the empty streets in Kathmandu - many people who have worked and lived in Kathmandu from the villages always return to their birthplace to be with families during the the tenth day of the Bijaya Dashami.

In this picture, the auspicious golden jamaraa is carefully tucked in the back of the hair with a pink pin

At Kot courtyard (near Hanuman Dhoka) in Kathmandu - a large pot of freshly sprouted jamaraa along with other sacred offerings is ready for Dashain festival celebration

A women is receiving tikaa and jamaraa from a priest at a temple - generally, people who do not have elder relatives, usually receive tikaa from the priests.

This delightful lady is wearing three different tikaa in her forehead, on the top is, acheetaa ko raato tikaa, and the middle, chandan tikaa (sandalwood paste), and the bottom has her regular everyday stick-on-bindi red tikaa - she tells me, all her tikaas in her forehead are divine blessing from the god and she always wear them before she starts to work.

I hope these tikaa-jamaraa images of the Nepalese people from their land of Gods will delight, inspire and captivate you and hopefully you will celebrate the cultural life of the country.

Image of two women putting tikaa on the forehead of a priest

A happy young girl with large tikaa in her forehead - notice her jamaraa is carefully secured with a hair pin - photo credit - ekantipur

I hope you have had much fun as I have, putting together images of the cheerful and much-anticipated religious festival of Nepal. Please drop me a few lines in the comments section of the blog. Your comments and feedback are important and I would love to hear from you.

Copyright Information

All information on the Taste of Nepal blog are restricted use under copyright law. You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. If you would like to use any materials here, please contact me.

Discover the most unique and special kind of cucumber from Nepal

Pickled Cucumber - Khalpi (खल्पी) Achaar

In today's blog, I am introducing the most exotic, extremely rare and finest tasting cucumber from Nepal. This variety of cucumber is called, bhadaure kankro (भदौरे काँक्रो), known in scientific journals as Cucumis sativus L.Var. Sikkimensis Hook.

What exactly is Nepali cucumber?

Nepali cucumbers differ slightly from the varieties available in the United States and the other part of the world. They are eaten fresh like the common green variety when they are young, but are also left on the vine to ripen further so that they can be made into pickles. These cucumbers look remarkably like a small watermelons, large and oblong and upon maturity, the cucumber develops a thick rusty red-brown skin with a pure white crispy flesh. Some people describe the skin to be like a brown cracked varnish. The ripe fruit can grow large up to 14-16 inches long and 6-8 inches wide. The cucumbers will keep for months when stored in cool area with good ventilation and good enough to make several batch of pickles.

These variety of common cucumber are native to the Himalayan mountain area of Nepal and Sikkim (India). They are grown abundantly there. Sir Joseph Hooker, British botanists and explorers of the 19th century, first discovered it in the eastern Himalayas in 1848. Here is part of what he wrote about it in his journals: “So abundant were the fruits, that for days together I saw gnawed fruits lying by the natives’ paths by the thousands, and every man, woman and child seemed engaged throughout the day in devouring them.”

The spicy and crunchy pickled cucumbers that we call khalpi ko achaar plays a very important part in most Nepali households. It is eaten frequently with traditional Nepali meal of daal-bhaat-tarkaari combination, or it is just perfect to serve paired with bland afternoon snacks.

The khalpi ko achaaris so addicting, both in flavor, texture and color. Nepalese have been making this pickle for centuries using the same natural fermentation process. They believe that any kind of fermented pickles are associated with great health benefits especially to improve digestive issues. After eating a spicy Nepali meals, the pickles are reported to help support proper digestion. It also helps to minimize stomach bloating and provides soothing effect like Nepalese eating plain yogurt after spicy meals.

A must for a traditional part of "Dashain Feast, दशैं को भोज" - during the festival of Bijaya Dashami, when a large amount of meat (in various preparations), along with other rich, fatty and spicy festive foods are consumed, the pickled cucumber is served to provide cooling effect.

Traditionally, the pickle is prepared and stored in an old-fashioned clay pot with wide mouth and a thick interior (maataa ko ghaito), which helps maintain cool temperature even during fermentation. The wide mouth facilitates the packing in and pressing of the cucumber pieces.

Here is my easy recipe for making your owncucumber pickles. The following recipe has simple ingredients and quick preparation, so that you will end up with your delicious khalpi ko achaar in no time. Grab some cucumbers, mustard seeds, red pepper, ground turmeric, green chilies, timmur and oil and let me show you how.....

Ingredients

1 large Nepali cucumber or 4 to 6 large unwaxed cucumbers (10-12 cups sliced)

1/4 cup brown mustard seeds, finely ground

1 1/2 tablespoon salt or to taste

1 tablespoon ground red pepper (cayenne pepper)

1 teaspoon ground turmeric

1/2 teaspoon szechwan pepper (timmur)finely ground with a mortar and pestle

10/12 green chili pepper (use according to your taste)

5 tablespoons vegetable oil

cheesecloth and kitchen twine

Halve the cucumbers lengthwise, scoop out and discard the mature seeds. Quarter each cucumber lengthwise and cut the quarters into 1-inch pieces. Cover with cheesecloth and secure with kitchen twine. Place the cucumbers in a single layer (skin-side down) on a tray. Use two or three trays if needed. Place the trays in the sun, and let the cucumber dry until all the excess moisture is removed and they are slightly wilted, 4 to 6 hours. If sun is not out, dry them in the open air for the entire day (6 to 8 hours).

In a large bowl, combine the ground mustard seeds, salt, cayenne pepper, turmeric, green chilies and timmur. Add 3 tablespoons of the oil. Add the cucumbers and mix with your hands, making sure they are well coated with the spices. Cover the bowl and set aside for 20 minutes.

Pack the cucumbers, one by one, into into clean 2 1/2-quart wide-mouth jar. Push firmly until the jar is almost filled and there is no space between the cucumbers. Leave 1/2 inch of space at the top of the jar and pour the remaining 2 tablespoons of oil over the cucumbers. If the jar is not packed properly, air pockets will develop leading to spoilage.

Cover the jar tightly with a lid, and place it outside in the direct sun for several days (but bring it indoors in the evening). If the sun is not present, place the jar in a warm area and leave it to ferment. The formation of gas bubbles indicates the fermentation is taking place. The pickle is ready when the cucumbers are still crunchy with slightly sour taste. Store in the refrigerator to avoid excess souring. Always use a dry, clean spoon to remove the pickles from the jar. makes 10 cups.

Image of pickled bottle left in the sun - on the way to Panauti, Nepal

These are Asaare Kankro- असारे काँक्रो of Nepal- Common name: field cucumber, Bot. Name: Cucumis sativus L. - spreading, climbing or sometimes bushy, rough hairy, scabrous angular stemmed, monoecious summer annual with oblong and elongated fruit having scattered spines in the surface. It is usually grown under field conditions throughout Tarai and central hilly regions of Nepal and cultivated as early type cucumber available from end of May to June or July. Source: Nepalese Food Plants


Sharing the picture of my home grown "exotic cucumber of Nepal" and enjoying giving friends gift of fruit.

Three jars of pickled cucumber, freshly fermented and ready to eat

Harvesting our home-grown cucumber of Nepal from our backyard garden. My husband and I and some of our friends have been successful growing our own Nepali variety of cucumber for making khalphi ko achaar. My husband saves cucumber seeds every year for next year's planting. He lets the healthy mature cucumber remain on the vine until the cold freeze comes in this area. Then he cuts the cucumber into half, removes the seeds and dries thoroughly before packing away. You can purchase the seeds from several seed company, such as Amishland Heirloom Rare Seeds.

Lately, I have been noticing that the Nepali variety of cucumber that we grow in our garden, when pickled, becomes softer and sour soon. Once my pickles are mixed with spices, I leave them in a warm sun for one day only for fermentation. Then I move the bottle for refrigeration, so that they will continue to ferment at a slow rate. This way the pickle becomes less tart and will be preserved for more than one year. One thing to remember is the longer you store the pickle, the texture, taste and color will slightly change.

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Common Fruits of Nepal (English-Nepali with Photographs)
(Phalphul-फलफुल) - (Part 2 of 3)

A Visual Guide to Fruits of Nepal - (Part 1 of 3)

A Visual Guide to Fruits of Nepal - (Part 2 of 3)

A Visual Guide to Fruits of Nepal - (Part 3 of 3)

This is the continuation of photo guide of Fruits of Nepal.
In this section, I have added the following fruits:

Jack Fruit - Rukh Kathar - (रुख कटहर) - Artocarpus heterophylla Lamk
Java Plum, Black Plum - Jaamun - (जामुन) - Eugenia jambolana Lamk
Kumquat - Muntalaa - (मुन्तला) - Fortunella joponica Swingle
Lapsi - Nepalese Hog Plum - (लप्सी) - Choerosopondias axillaries Roxb
Lemon (very sour) - Jyaamir - (ज्यामिर)
Lemon, Rough - Kaathe Jyamir - (काठे ज्यामीर) - Citrus jambhiri
Lemon, Citron - Bimiro - (बिमिरो) - Citrus medica L.
Lemon, (chook-amilo lemon) - Kaalo Jyamir - (कालो ज्यामीर) - Citrus junos Tanaka
Lemon (yellow) - Nibuaa or Nibuwaa - (नीबुआ) - Citrus limon Burm
Lime (green) Kaagati - (कागती) - Citrus aurantifolia Swingle
Lime sweet - Chaaksi - (चाक्सी) - Citrus limettioides Tanaka
Lychee, Lichee - Lichi - (लिची) - Nephelium litchi camp
Loquat – Loquat - (लौकाट) - Eribotrya eliptica
Mango - Aanp - (आँप) - Mangifera indica L.
Mulberry (black, red, local) - Kimbu - (किम्बु) - Morus alba L., Morus rubra L., Morus bombycis Koidzumi)
Oleaster - Madilo - (मदिलो) - (Elaeagnus latifolia L.)
Orange - (Mandarin, Tangerine, Satsuma orange, Loose skin Orange) - Suntalaa - (सुन्तला) - Citrus reticulata Blanco
Orange (sweet or Malta orange) - Maushambi - (मौशम्बी) - Citrus sinensis Osbeck
Orange - Junaar - जुनार - Citrus sinensis
Orange Keep (Spur Orange, Bitter Orange) - Keep - (कीप) - Citrus aurantium L.
Papaya - Papitaa or Mewaa - (पपिता अथवा मेवा) - Carica papaya L.

Jack Fruit - Rukh Kathar - (रुख कटहर) - Artocarpus heterophylla Lamk

Sliced Jack Fruit - Rukh Kathar - (रुख कटहर)

Kumquat - Muntalaa - (मुन्तला) - Fortunella joponica Swingle - photo courtesy -K. Lissanevitch

Lapsi - Nepalese Hog Plum - (लप्सी) - Choerosopondias axillaries Roxb.

Citrus fruit varieties in Nepali markets

Lime (green) Kaagati - (कागती) - Citrus aurantifolia Swingle

Lemon, Rough - Kaathe Jyamir - (काठे ज्यामीर) - Citrus jambhiri

Lemon (smooth-skinned) - Kaagati - (कागती)

Lemon (chook-amilo lemon) - Kaalo Jyamir - (कालो ज्यामीर) - Citrus junos Tanaka

Lemon, Citron - Bimiro - (बिमिरो) - Citrus medica L.

Lemon (yellow) - Nibuaa or Nibuwaa - (नीबुआ) - Citrus limon Burm

Lime sweet - Chaaksi - (चाक्सी) - Citrus limettioides Tanaka

Unripe Loquat – Loquat - (लौकाट) - Eribotrya eliptica

Loquat – Loquat - (लौकाट) - Eribotrya eliptica

Lychee, Lichee - Lichi - (लिची) - Nephelium litchi camp.

Mango - Aanp - (आँप)

Oleaster - Madilo - (मदिलो) - (Elaeagnus latifolia L.) - Photo courtesy - K. Lissanevitch

Orange - Junaar - जुनार

Tangerine (loose-skin) - Suntalaa - (सुन्तला)

Orange (sweet or Malta orange) - Maushambi - (मौशम्बी)

Papaya - Papitaa or Mewaa - (पपिता अथवा मेवा)

Papaya selling by weight - Papitaa or Mewaa - (पपिता अथवा मेवा)

Papaya growing on the tree - Papitaa or Mewaa - (पपिता अथवा मेवा)

Peach - Aaru - (आरु)

Please turn to the next chapter (3 of 3) to take another visual guide to the fruits of Nepal

A Visual Guide to Fruits of Nepal - (Part 1 of 3)
A Visual Guide to Fruits of Nepal - (Part 2 of 3)
A Visual Guide to Fruits of Nepal - (Part 3 of 3)

Copyright Information
All information on the Taste of Nepal blog are restricted use under copyright law. You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. If you would like to use any materials here, please contact me.

Common Fruits of Nepal (English-Nepali with Photographs)

(Phalphul-फलफुल) - (Part 1 of 3)

A Visual Guide to Fruits of Nepal - (Part 1 of 3)
A Visual Guide to Fruits of Nepal - (Part 2 of 3)
A Visual Guide to Fruits of Nepal - (Part 3 of 3)

In Nepal, fruits are called Phal-phulharu (फलफूलहरु). Nepal produces a variety of fruits, probably more than many other subtropical countries. Nepal is situated on the southern slopes of the central Himalayas and occupies a total area of 56,827 sq mi. Nepal's great biodiversity is associated with the country's exceptional diversity of topographic, climate, and aggro-ecological conditions. According to these conditions, Nepal is divided into four main physiographic zones, High Himalayas, High Mountains with alpine or sub-alpine climate, Mid-Hills with temperate or subtropical climate, and Lowlands with tropical climate.

These four distinct zones make Nepal very rich in cultivated and wild varieties of fruits. According to research done by Madhusudan P. Upadhaya and Bal K. Joshi, there are more than 100 varieties of 15 major fruits. The authors write, "Pharping cultivator (Kathmandu District) of pear, Junar (variety of sweet orange) which are indigenous to Kathmandu valley and Dhankuta in the Eastern part of Nepal and Sindhuli District-- respectively are also commercial production. Many cultivators of lime and lemon are indigenous to Mid-Hills of Nepal and popular even in neighboring countries. These cultivators perform better than exotic clones due to many desirable economical characters. In case of Citrus fruits, sour orange "Kalo Jyamir", citron "Bimiro" etc. are the indigenous fruit plants cultivated in Sub-Tropical climate areas".

Citrus fruits are usually found in abundance in winter months. The best varieties come from Dhankuta(धनकुटा), Terhathum District(तेह्रथुम ), Sankhuwasabha District (सङ्खुवासभा), Ilam (इलाम), Sindhuli District (सिन्धुली), Ramechhap District (रामेछाप), Dhading District (धादिङ), Kabhrepalanchok District (काभ्रेपलाञ्चोक), Lamjung District (लमजुङ), Syangja District (स्याङ्जा), Palpa District (पाल्पा), Gulmi District (गुल्मी) and Dadeldhura District (डडेलधुरा) area. Some of the unique varieties are produced in large quantities. The most common are: Suntalaa (Mandarin), Hariyo Kaagati (Lime), Kaagati (Lemon), Nibuwaa (Lemon), Bhogate (Pomillo), Mausham (Sweet Orange), Junaar (Junar Orange), Bimiro (Citron), Kaalo Jayamir (Rough Lemon), Kathe Jyaamir (Rough Lemon), Keep (Spur Orange), Chaaksi (Sweet Lime), Shanktro (Grapefruit), and Muntalaa (Kumquat). Please check the botanical names under the glossary of fruits.

In the Terai regions, tropical fruits like - Aamp (Mango), Katahar (Jackfruit), lichi (Lychee), Keeraa (Banana), Sarifaa (Custard Apples) and many other varieties grow in great numbers. The best varieties come from Bara District (बारा), Parsa District (पर्सा), Sarlahi (सर्लाही), Chitwan District (चितवन), Kapilvastu District (कपिलवस्तु), Nawalparasi District (नवलपरासी), Dang Deukhuri (दाङ्ग देउखरी), Kabhrepalanchok District (काभ्रेपलाञ्चोक), Dhading District (धादिङ), and Nuwakot District (नुवाकोट). Nepal has a complex topography with hills and flat lands. Many fruits that are grown in the remote areas are hard to transport due to the lack of basic transportation. These areas are often lacking adequate storage facilities. It is imperative that Nepal develop fruit industry to help economy.

It is common knowledge that in every season there is a special kind of fruit. All the seasonal fruits in Nepal are tree-ripened and have a delicious taste, texture, flavor and color. Some of the fruits that are grown in Nepal are a definitely "must try". The most popular ones are the exotic loose-skin tangerine, delicious mangoes, guavas bursting with flavor, custard fruit, the mild flavored papaya and the brown-skinned-juicy-crunchy pear.

In Nepali culture, fruits plays an important role in many festive occasions and religious rituals. They are considered one of the most auspicious foods offered to deities as a part of devotional worship offerings. The religious rituals are never complete without offering some fruits (coconut, banana, bel fruit, sugarcane) along with flowers, incense, Naivedya sweets (food made especially for deities), holy water and light. Different fruits are used for specific religious occasions. Fruits like bananas are considered good luck and are given to people who are about to travel.

Most of the pictures in my blog weres captured in the colorful open-air market around Indra Chowk square and the historic district of Asan Bazaar in Kathmandu. In the early hours of morning time, the farmers and fruit vendors set up produce stalls and are ready for service. The locals have a great selection of seasonal or year around fruits to choose during the peak season. You may see a local farmer balancing a bamboo pole across his shoulders, holding two wicker woven baskets full of freshly picked fruits and vegetables, heading to the market. In Nepali vegetable markets, one can experience the proud skills of vendors arranging every tiny space with a dramatic display of vegetables and fruits. On many street corners, vendors set up their wicker baskets stands, with a just picked fresh fruits and vegetables. The most popular ones are green Gooseberry, Lichi fruit, Labsi (Hog plum), Guava, and Tangerines.

The vegetables are sold in the markets weighted in a hand-held local scale, known as Taraaju, which comes in a variety of sizes and forms. Measurements are done in kilograms. Most Nepali households do not store fresh vegetables and fruits, so they are bought fresh every day.

I am so glad to be able to compile the glossary of the most common fruits of Nepal and present it to you in my blog. I trust the glossary is useful to you, but I am still looking for some pictures of fruits that I wanted to add to the lists. I have included the images of the fruits along with Nepali, Scientific and Common names of the most fruits of Nepal. Most of the information was collected from several journals, research papers and a book on the introduction to Nepalese Food Plants. Please go through the images and check the scientific names and if you find it incorrect in some cases, please let me know what I missed. Since I am not a botanist, there may be some inaccuracy. I would deeply appreciate your feedback - so that I can revise and make corrections.

I will be dividing the "visual guide to the fruits of Nepal" into three different sections. Please check each one out. I hope you will have much fun as I am have had putting together the virtual tour of Nepali fruits. Please drop me a few lines in the comments section of the blog. Your comments and feedback are important and I would love to hear from you.

Apple - Shaayau - (स्याउ) - Malus sylrestris
Apricot - Khurpaani - (खुर्पानी) - Prunus armenica L.
Avocado - Gheuphal - (घीउफल) - Persea americana
Banana - Keraa - (केरा) - Musa paradisiaca
Barberry, Nepal - Chutro - (चुत्रो) - Berberis aristata Dc.
Bayar (Chinese Date, Indian Plum) - (बयर) - Zigyphus mauritiana Lamk
Bay-Berry - Kaaphal - (काफल) - Myrica esculenta
Bead Plum - Haade Bayer - (हाडेवयर) - Zizyphus incurva Roxb
Blueberry - Neelo Aaiselu - नीलो ऐसेलु
Cherry - Paiyun - (पैयुँ) - Prunus cerasoides D. Don
Coconut - Nariwal - (नरिवल) - Cocos nucifera L.
Custard Apple or Sugar Apple - Sariphaa - (सरीफा) - Annona squamosa L.
Date - Khajoor - (खजूर) - Phoenix sylvestris Roxb.
Fig - Anjir, Nevaro - (अन्जिर, नेभारो) - Ficus carica L.
Goji berry - Goji Beri - (गोजी बेरी) - Lycium barbarum
Gooseberry, Indian - Amalaa - (अमला) - Emblica officinalis
Grape - Angoor -Daakh - (अंगुर, दाख) - Vitis vinifera L.
Grapefruit - Sankhatro - (संखत्रो) - Citrus paradisi Macf.
Guava - Ambaa or Ammaa - (अम्बा) - Psidium guajava L.
Jack Fruit - Rukh Kathar - (रुख कटहर) - Artocarpus heterophylla Lamk
Java Plum, Black Plum - Jaamun - (जामुन) - Eugenia jambolana Lamk.
Kumquat - Muntalaa - (मुन्तला) - Fortunella joponica Swingle
Lapsi - Nepalese Hog Plum - (लप्सी)
Lemon (very sour) - Jyaamir - (ज्यामिर)
Lemon, Rough - Kaathe Jyamir - (काठे ज्यामीर) - Citrus jambhiri
Lemon, Citron - Bimiro - (बिमिरो) - Citrus medica L.
Lemon, (chook-amilo lemon) - Kaalo Jyamir - (कालो ज्यामीर) - Citrus junos Tanaka
Lemon (yellow) - Nibuaa - (नीबुआ) - Citrus limon Burm
Lime (green) Kaagati - (कागती) - Citrus aurantifolia Swingle
Lime sweet - Chaaksi - (चाक्सी) - Citrus limettioides Tanaka
Lychee, Lichee - Lichi - (लिची) - Nephelium litchi camp.
Loquat – Loquat - (लौकाट) - Eribotrya eliptica
Mango - Aanp - (आँप) - Mangifera indica L.
Mulberry (black, red, local) - Kimbu - (किम्बु) - Morus alba L., Morus rubra L., Morus bombycis Koidzumi)
Oleaster - Maadilo - (मदिलो) - (Elaeagnus latifolia L.)
Orange - (Mandarin, Tangerine, Satsuma orange, Loose skin Orange) - Suntalaa - (सुन्तला) - Citrus reticulata Blanco
Orange (sweet or Malta orange) - Maushambi - (मौशम्बी) - Citrus sinensis Osbeck
Orange - Junaar - जुनार - Citrus sinensis
Orange Keep, (Spur Orange, Bitter Orange) - Keep - (कीप) - Citrus aurantium L.
Papaya - Papitaa or Mewaa - (पपिता अथवा मेवा) - Carica papaya L.
Peach - Aaru - (आरु) - Prunus persica Stokes.
Pear - Nashpaati - (नास्पाती) - Pyrus communis L.
Pear Chinese - Chinia Naspaati - (चिनिया नासपाती) - Pyrus: pyrifolia Nakai.
Persimmon - Haluaabed - (हलुवाबेद) - Japanese persimmon - Diospyros kaki
Persimmon - Haluaabed - (हलुवाबेद) - Diospyros virginiana L.Physalis
Plum - Alubukharaa - (आलुबखडा) - Prunus domestica
Pineapple - Bhuin Katahar - (भुइँ कटहर) - Ananas Comosus
Pomegranate - Anaar, Daarim - (अनार - दारिम) - Punica granatum L.
Pomilo or Pummelo - Bhogate - (भोगटे) - Citrus grandis Osbeck
Quince - Nepali Shaayau - (नेपाली स्याउ) - Cydonia oblonga Mill.
Raspberry Himalayan - Ainselu - (ऐंसेलु) - (yellow, red, black) - Rubus ellipticus Smith
Sati Bayar - (Nepal sumac) - Satibayar - (सति वयर) - Rhus parviflora Roxb.
Starfruit - Kantaraa - (कन्तरा) - Carambola
Strawberry - Straberi - (स्ट्रबेरी) - Fragaria ananassa
Wood Apple, Bengal quince - Bel - (बेल) - Aegle marmelos Corrg
Walnut (thick shell Black) - Haade Okhar - (हाडेओखर) - Juglans regia L.
Water Melon - Kharbooza or Kharbujaa - (खर्बुजा) - Cucumis melo L.
Wild Pear - Mayal - (मयल) - Pyrus pashia Buch-Ham

Apple - Shaayau - (स्याउ)

Apricot - Khurpaani - (खुर्पानी) - Photo courtesy

Avocado - Gheuphal - (घीउफल) - Photo courtesy

Banana - Keraa - (केरा)

Another close-up picture of - Banana - Keraa - (केरा)

Bay-Berry - Kaaphal - (काफल) - Myrica esculenta - Photo Courtesy - Saroj Bhattrai

Blueberry - Neelo Aaiselu - नीलो ऐसेलु

Cherry - Paiyun - (पैयुँ)

Citron - Bimiro - (बिमिरो) - Citrus medica L.

Coconut - Nariwal - (नरिवल)

Custard Apple or Sugar Apple - Sariphaa - (सरीफा) - Annona squamosa L.

Close-up image - Custard Apple or Sugar Apple - Sariphaa - (सरीफा) - Annona squamosa L.

Fig - Anjir, Nevaro - (अन्जिर, नेभारो) - Ficus carica L.

Goji berry - Goji Beri - (गोजी बेरी) - Lycium barbarum - photo courtesy

Another image of - Goji berry - Goji Beri - (गोजी बेरी) - Lycium barbarum - Photo courtesy

Gooseberry, Indian - Amalaa - (अमला) - Emblica officinalis

Grape - Angoor -Daakh - (अंगुर, दाख)

Guava - Ambaa or Ammaa - (अम्बा)

Close-up image - Guava - Ambaa or Ammaa - (अम्बा)

Grapefruit - Sankhatro - (संखत्रो)

Please turn to the next chapter (2 of 3) to take another visual guide to the fruits of Nepal

A Visual Guide to Fruits of Nepal - (Part 1 of 3)

A Visual Guide to Fruits of Nepal - (Part 2 of 3)

A Visual Guide to Fruits of Nepal - (Part 3 of 3)

Copyright Information
All information on the Taste of Nepal blog are restricted use under copyright law. You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. If you would like to use any materials here, please contact me.

Common Fruits of Nepal (English-Nepali with Photographs)
(Phalphul-फलफुल) - (Part 3 of 3)

A Visual Guide to Fruits of Nepal - (Part 1 of 3)
A Visual Guide to Fruits of Nepal - (Part 2 of 3)
A Visual Guide to Fruits of Nepal - (Part 3 of 3)

This is the continuation of photo guide of Fruits of Nepal.
In this chapter, I have added the following fruits.

Pear - Nashpaati - (नास्पाती) - Pyrus communis L.
Pear Chinese - Chinia Naspaati - (चिनिया नासपाती) - Pyrus: pyrifolia Nakai.
Persimmon - Haluaabed - (हलुवाबेद) - Japanese persimmon - Diospyros kaki
Persimmon - Haluaabed - (हलुवाबेद) - Diospyros virginiana L.Physalis
Plum - Alubukharaa - (आलुबखडा) - Prunus domestica
Pineapple - Bhuin Katahar - (भुइँ कटहर) - Ananas Comosus
Pomegranate - Anaar, Daarim - (अनार - दारिम) - Punica granatum L.
Pomilo or Pummelo - Bhogate - (भोगटे) - Citrus grandis Osbeck
Quince - Nepali Shaayau - (नेपाली स्याउ) - Cydonia oblonga Mill.
Raspberry Himalayan - Ainselu - (ऐंसेलु) - (yellow, red, black) - Rubus ellipticus Smith
Sati Bayar - (Nepal sumac) - Satibayar - (सति वयर) - Rhus parviflora Roxb.
Starfruit - Kantaraa - (कन्तरा) - Carambola
Strawberry - Straberi - (स्ट्रबेरी) - Fragaria ananassa
Wood Apple, Bengal quince - Bel - (बेल) - Aegle marmelos Corrg
Walnut (thick shell Black) - Haade Okhar - (हाडेओखर) - Juglans regia L.
Water Melon - Kharbooza or Kharbujaa - (खर्बुजा) - Cucumis melo L.
Wild Pear - Mayal - (मयल) - Pyrus pashia Buch-Ham

Pear - Nashpaati - (नास्पाती) - Pyrus communis L.

Pear Chinese - Chinia Naspaati - (चिनिया नासपाती) - Pyrus: pyrifolia Nakai. - photo courtesy

Persimmon - Haluaabed - (हलुवाबेद) - Diospyros virginiana L.Physalis

Persimmon - Haluaabed - (हलुवाबेद) - Japanese persimmon - Diospyros kaki

Pineapple - Bhuin Katahar - (भुइँ कटहर)

Images of sliced pineapple at roadside vendor, Kathmandu - Pineapple - Bhuin Katahar - (भुइँ कटहर)

Pomegranate - Anaar, Daarim - (अनार - दारिम) - Punica granatum L.

Pomilo or Pummelo - Bhogate - (भोगटे) - Citrus grandis Osbeck

Raspberry Himalayan - Ainselu - (ऐंसेलु) - (yellow) - Rubus ellipticus Smith - Photo courtesy

Raspberry Himalayan - Ainselu - (ऐंसेलु) - (black) - Rubus ellipticus Smith

Raspberry Himalayan - Ainselu - (ऐंसेलु) - (red) - Rubus ellipticus Smith

Raspberry Himalayan - Ainselu - (ऐंसेलु) - (yellow) - Photo courtesy - Kedar Sharma

Sati Bayar - (Nepal sumac) - Satibayar - (सति वयर) - Rhus parviflora Roxb.

Vegetable market at Ason Tole, Kathmandu - Far right - Sati Bayar - (Nepal sumac) - Satibayar - (सति वयर) - Rhus parviflora Roxb.

Sati Bayar - (Nepal sumac) - Satibayar - (सति वयर) - Rhus parviflora Roxb.

Starfruit - Kantaraa - (कन्तरा) - Carambola

Strawberry - Straberi - (स्ट्रबेरी)

Water Melon - Kharbooza or Kharbujaa - (खर्बुजा)

Watermelon slices for sale at the roadside vendor, Kathmandu - Water Melon - Kharbooza or Kharbujaa - (खर्बुजा)

Image of Bayar on the tree - (Chinese Date, Indian Plum) - (बयर) - Zigyphus mauritiana Lamk

On the Right - Bayar, fully wripe and wrinkled (Chinese Date, Indian Plum) - (बयर) - Zigyphus mauritiana Lamk

Freshly picked - Bayar (Chinese Date, Indian Plum) - (बयर) - Zigyphus mauritiana Lamk

Sugarcane - Ukhu - (उखु) - Saccharum officinarum L.

Wood Apple, Bengal quince - Bel - (बेल) - Aegle marmelos Corrg - photo courtesy

Wood Apple, Bengal quince - Bel - (बेल) - Aegle marmelos Corrg

A Visual Guide to Fruits of Nepal - (Part 1 of 3)

A Visual Guide to Fruits of Nepal - (Part 2 of 3)

A Visual Guide to Fruits of Nepal - (Part 3 of 3)

Spice up your food with homemade Nepali Garam Masalaa (spice blends) - the aroma and flavor is outstanding!

Nepali Garam Masalaa - (नेपाली गरम मसला)

Garam Masalaa is an aromatic combination of several toasted and ground spices. There are many variations of this spice blend. Each family has their own version according to their preference and taste. The most common and basic components of the mixture are cumin, coriander, black pepper, nutmeg, green and black cardamom, cinnamon, and cloves.

Making your own spice mix is easy and assures a fresher and more intensely flavored spice mix. The trick to making a successful spice blend is to purchase whole spices, gently toast them until they give off a pleasant aroma, cool them, and grind them to a powder. The ground spices should be stored in a cool, dry place in an airtight container. Whole spices have a longer shelf life than ground spices because they have seed coatings and bark to protect the flavors, which are released once they are crushed. Therefore, it is always best to make spice blends in small quantities. Nepali garam masalaa may be added at the beginning, halfway, or toward the end of cooking process. It can also be used to make a marinade or to use as a dry rub, and a small amount of garam masalaa sprinkled on prepared food also gives the dish more flavor.

There are premixed and ground garam masalaa or curry powders readily available at the spice section of many supermarkets. They bear little resemblance in flavor and taste to freshly ground homemade blends. If not bought from reputable stores, the mixture may be stale and or include cheap fillers. If you use ready-made garam masalaa, use less than the amount mentioned in my recipes because they may overpower the dish. Try to experiment with a small amount to get familiar with the results.

There are four steps in making this aromatic spice blend -- first, gently toast the whole spice mixtures, then cool, grind and store. Here is my recipe for homemade spice blends; it's been passed down to me from older family members.

Ingredients

Makes 1 1/2 cups

1/2 cup cumin seeds - (जीरा)
1/2 cup coriander seeds - (धनिया)
1 tablespoon whole black peppercorns - (मरिच)
2 to 4 small cassia leaves - (तेजपात)
3 (1-inch) sticks cinnamon, broken into several pieces -
(दालचिनी)
8 green cardamom pods, slightly crushed to break pods -
(सुकुमेल)
2 black cardamom pods, slightly crushed to break pods -
(अलैंची)
1 tablespoon whole cloves - (ल्वांग)
1 small whole nutmeg, broken into several pieces -
(जाइफल)

Method

Heat a heavy-bottomed skillet (preferably cast-iron skillet) over medium-low heat. When it is hot, add all of the spices and toast them, stirring constantly and swirling the pan, until they give off a pleasant aroma and darken, 3 to 4 minutes.

The heat will draw out the natural oils of the spices and mellow the flavors. Pour the spices into a dry container to halt the toasting. Let them cool, remove the seeds from the green and black cardamom pods. Discard the pods and return the seeds to the spice mixture.

Working in small batches, grind the toasted mixture to a fine powder in a spice grinder, blender, or mortar pestle. Sieve, and regrind any bits of the mixture that do not pass through the sieve.

Store the garam masalaa in a sealed container with tight-fitting lid. It can be stored for up to several months without losing much of its flavor, but make sure to keep the container tightly closed after each use.

Note: To make a large batch, you can double the amount of spices and toast the spices in batches, if necessary. The toasting process only takes a few minutes and the spices burn quickly and become bitter if not watched carefully. Traditionally the whole spices are sun-dried for a few days before grinding. If you like, you can put the spices on a large tray and place them in the full sun for 3 to 4 days. Stir the mixture two to three times each day and always bring the tray indoors after the sun has set. Roasting spice mixture is a personal choices and you will see the difference between sun-dried whole spices mixes or toasted whole spices mixes.

When I was in Nepal last, I went to several spice shops in Kathmandu area searching for the recipe of the most authentic Nepali garam masalaa mixture. There are many versions of spice blends and the ingredients and proportions varies. Finally, I found an ancient herbal medicine spice shop called "Baidya Ausadi Pasal" in the Kilagal area of Kathmandu. Mr. Manik Kazi Shakya jotted down the most popular combination of spice blends that is widely used all over Nepal and handed down to me. He told me his combination has right flavor, texture and aroma. While reading his list, I noticed that he uses dried ginger (sutho) and mace (javitri) for his combination of spices. Personally, I have never used these two spices in my home-made spice mixtures. I decided to make a fresh batch of garam masalaa with dried ginger and mace along with other ingredients, and was very satisfied with the taste and aroma. I am glad that I tried and found the combination of spice blend most aromatic.

Above is the picture of Mr. Manik Kazi Shakya's hand-written ingredient note for Nepali Garam Masalaa - (translation from Nepali to English) -- whole cloves (ल्वांग), green cardamom pods (सुकुमेल), black cardamom pods (अलैंची), stick cinnamon (दालचिनी), nutmeg (जाइफल), mace (जाइपत्री), dried ginger (सुठो), whole black pepper (मरिच), cumin seeds (जीरा), coriander seeds (धनिया) - please make a note that Mr. Shakya forgot to add cassia leaves in his list.

In loving memory of the beautiful centuries-old landmarks
(Pictures from my visit to Nepal in 2014)

I have been shocked and saddened over the last few weeks after the earthquake in Nepal (April 25, 2015). The experience of after shocks, jolts and another earthquake (May 12, 2015) only prolongs this terrible tragedy for so many of us. My heart goes out to everyone who is suffering and lost their loved ones. I am continuing to pray for earthquake victims and mourning the loss of life. Now I am deeply worried about Monsoon rains that will create deadly land slides.....words can't express my sadness!

I am sharing some of the pictures that I have captured from my last visit to Kathmandu in December 2014 - March 24, 2015. I was born and brought up near the Hanuman Dhoka-Durbar square neighborhood of Kathmandu. I grew up seeing all the precious landmarks, stunning temples, beautiful wood carving, gold-topped pagodas - now all reduced to rubble. I am mourning for loss of Nepal's cultural past.

LET'S RESTORE AND REBUILD NEPAL'S HERITAGE!

Irina Bokova, the Director-General of the UN's cultural organization, UNESCO, said there had been "extensive and irreversible damage" at the world heritage site in the Kathmandu valley. Seven monument zones in the valley make up the world heritage site.The three urban zones at the site are Durbar squares - meaning "noble courts" - in the settlements of Kathmandu, Bhaktapur and Patan. Ms Bokova describes these three complexes as "almost fully destroyed".....continue reading more here.

Before And After Photos Show Devastating Effect Of Quake On Nepal's Landmarks

Scientists are measuring the Nepal earthquake by bouncing radar beams off Kathmandu from space - source

As time for mourning ends, Nepal turns focus to repair and recovery - source

"The area around the 5th-Century temple looks like it was hit by a bomb. Twenty-seven religious monuments and buildings are in ruins, as well as scores of locals' houses". source

Nepal's Kathmandu valley treasures: Before and after

Rich history, beautiful wood carving, gold topped pagodas, stunning temples - many turned to dust

Nepal earthquake reduces World Heritage sites to rubble - Source

To Restore Its Shattered Treasures, Nepal Has A Secret Weapon - source

Hanuman Dhoka Durbar Square

Another view of Durbar Square area

Proud of Nepali Culture - taking picture of historic window, Deshemaru Jhya near Dhoka Tole (my birthplace) Kathmandu. For more information about this window, please click here...

"A deeply carved window with a shape that resembles a three-dimensional structure is the easiest way to recognize the window. The surface gives in to a caved structure that leads to a square frame with a small, checkered part that resembles the popular Aakhijhyal style, familiar to most Nepalese. The intricately carved window along with its unusual shape gives it an even distinct three-dimensional look. Art enthusiasts call this the biggest asset of the window. While there are hundreds of instances of wonderful art and craft in and around Kathmandu valley, Deshemaru Jhya, has managed to stand out because of its unique pattern". - source

... mourning for lost heritage

...in loving memory of irreplaceable temples of Nepal -
Words can't express my sadness!

Nepal’s Cultural Heritage Becomes Its Scrap as Human Crisis Takes Priority After Earthquake - source

Every Nepali is optimistic and confident that they will rise-up and rebuilt. May they receive all the confidence that needs to restore-rebuilt in the highest order!

Praying for earthquake victims and mourning for the loss of Nepal's cultural past

Prayer and comfort for Nepal!

Discover Nepal's delicious steamed rice-flour bread with mouth-watering filling,
Yomari or Yoh-Mari (योमरी, योह-मरी)!

Freshly steamed Yomari bread

Many of you who have been reading my blog for a while may have noticed my absence from posting new entries. Please accept my apology for the lack of posts, especially over the last two months. I've been distracted by Nepal's devastating earthquake on May 12, 2015 and the numerous aftershocks. Hopefully, things will get back on track and my blogging routine will continue.

Yomari or Yoh-Mari (योमरी, योह-मरी) is a delicious steamed bread with mouth-watering filling made from a new harvest rice flour dough. According to cookbook writer, Hind M. Vaidya, in her book, Nepalese Cookery, the steamed bread plays a very important role in many auspicious ceremony in Newar community. Newars are one of the oldest ethnic groups in the capital valley of Kathmandu, and they have an important cultural tie in the country. They are well known for their festivities and preparing unlimited sumptuous feasts. The name yomari originates from Newari language, "yoh" means to love or to like, and "mari" means bread dish. Ms. Vaidya says, "literally as the title says, it is one of the most loved and liked steamed bread with stuffing." She also highlights a popular teasing song, where a group of young children go around their neighborhood from house-to-house and asking for steamed bread and singing yomari song on the special festival of Yohmari Punhi.

The customary traditional song is -- "yoh mari chwamu, ukke dunne chakku, byuma lyassi, mabyuma buricha" --
"त्यछिं त्य वकछीं त्य लातापाता कुलेचाँ जुछिंत्य, योमरी च्वामु उकी दुने हाकु ब्युसा माकु मब्युसा, फाकु ब्युसाल्यासे मब्युस बुढी कुटी"-- (translation -
"The bread is pointed, the filling is sweet, if you give me a bread, you will be a pretty lady, if you don't, ugly ...)".

Yomari is quick and easy to make. This dish involves four basic steps. In the first step, the rice flour is kneaded into a smooth dough and left covered with damp towel. In the second step, the filling is prepared. In the third, the rice dough is shaped and designed into small pockets. Then the filling is added and sealed. It is molded into different shapes that often represent animals, nature, fruits, ceremonial lamp stands and figurines of gods and goddesses. The most popular shape is the dough shaped like a pointed fig fruit. In the last step, the individual pieces are steamed. It is eaten warm or at room temperature, by itself or with beverage. Yomari bread has a soft delicate texture with a bit of chewiness without being sticky, and a perfect combination of sweet filling with a great flavor. The filling varies according to family preferences which includes milk fudge (khuwaa - खुवा), spicy ground meat and bean paste, and even sesame seeds or coconut. The most popular filling is prepared with chaaku and roasted and ground sesame seeds. Chaaku (चाकु) is an unrefined sugar made from the juice drained out of sugarcane stalks. The juice is then purified and boiled to produce a thick, dark-brown syrup which ultimately turns into firm chunks.

Yomari is a very popular festive dish, traditionally prepared during post-harvest celebration of Yomari Punhi (योमरी पुन्ही) or Dhanya Purnima. The celebration is observed during full moon from December to January. During the festival, the people of Kathmandu worship the goddess of grains, Annapurna for good harvest and enjoy a grand feast after all the hard work of the harvesting season. Yomari is prepared and offered ritualistically to the gods. Although the festival has its roots in the Newar farming community, today it is observed in almost every Newari home in Kathmandu and surrounding areas. It is prepared during the celebration of children's birthdays, where a yomari garland (योमरी को माला) is used to honor the child. Yomari is widely prepared and served in many other auspicious occasions, such as rice feeding ceremony of a child (paasne -पास्ने ), Dhau-Baji -धौ-बजी celebration of expectant mother (feast before child birth), as a Sagun food - सगुन को खाना (auspicious food, representing good luck, fortune, and good health), Janku celebration - जन्कु (celebration of an old age), Indra Jatra, samaya-baji festival, new house moving celebration and many more.

Home-made YomariThe following recipe has simple ingredients and a quick preparation. Grab some rice flour, boiling water, brown sesame seeds, shredded coconut, dark brown sugar and let me show you how to make yomari.

Ingredients
For dough
3 cups rice flour

1 to 1-1/2 cups boiling water or as needed

Filling
3/4 cup brown sesame seeds
3 tablespoons unsweetened shredded coconut
3/4 cup chaaku (if not available substitute to brown sugar
1 cup water

Method
In a large bowl, combine the rice flour and 1 cup of boiling water and mix well with a spoon. When cool enough to handle, knead the dough until smooth and pliable.

If the dough is too firm, add 1 teaspoon of water and knead again. Cover with a damp towel and set aside to rest at room temperature for 20 to 25 minutes.

While the dough is resting, prepare the filling. Heat a small skillet or a cast-iron pan over medium-low heat. Toast the sesame seeds, stirring and shaking the skillet, until lightly browned and aromatic. Remove and cool. Use a spice grinder to make a fine powder. Add the coconut in the same grinder and grind to make a fine powder. In a small bowl, mix the sesame mixture, brown sugar and a cup of water and stir until well mixed. Heat in a small saucepan over medium-low heat and simmer, stirring frequently until the mixture thickens, about 5 minutes. Remove from the heat and set aside to cool.

When ready to proceed, place the rested dough on a flat surface, and knead some more, about 1 to 2 minutes. With lightly oiled hand, divide the dough into 10 to 12 equal portions. Take one portion in your hand and start molding the dough into small hollow pockets and
place 2 teaspoons of mixture inside, holding each rounds pocket in one hand and using your thumb and fingertips to seal tightly. Once sealed, you can create any shape. If there are any crack in the surface, be sure to seal them.

Cover with damp kitchen towel until it is ready to be steamed. Repeat the same process with the rest of the dough. Yomari should be steamed right after shaping.

Delicious, soft, tender and chewy yomari is the perfect way to fill the house on Yomari Punhi festival

Add enough water in the lower part of the steamer and bring to a boil over high heat. Grease the steamer trays with some oil. Arrange the yomari on 1 or 2 steamer trays; making sure that there is 1/2-inch space between each. allowing the steam to circulate. Place the steamer trays on the steamer, cover, and steam for 8 to 10 minutes or until cooked and they appear glazed. Remove carefully, and transfer to a serving dish and serve hot.

Just steamed Yomari with milk fudge filling (khuwaa)

A large model of "Yomari" (a bread of rice flours) during the celebration to mark Yomari Punhi ( (योमरी पुन्ही) in Kathmandu, Nepal. Newar community celebrates the festival by making Yomari and performing traditional songs and dances. Photo Courtesy - Xinhua/Sunil Sharma

As Sarva celebrates his fourth birthday, a garland made out of yomari is put around his neck. Parents and grandparents bless him and offer yomari breads to eat along with other ceremonial dishes. They also shower him with other gift items. There is an old tradition in Newari culture that yomari garland is only made when the child reaches even number of birthdays, such as two, four, six, eight, ten and twelve.


Celebrating Ishani's 2nd birthday wearing garland of yomari bread. In keeping with the culture, yomari is one of the main item on the child's second-year birthday celebration.

Listed below are some of the useful and informative links about yomari and check out several beautiful YouTube tutorial on how to make yomari bread.

1. Yomari Stuffed with goodness : Festivals in Nepal

2. From Kiran Shrestha - Yomari Punhi - Nepal Information

3. Yomari Punhi from We All Nepali

4. YouTube Video - Sweet Rice Flour Yomari Dumplings, a Newar Delicacy from Nepal (In Nepali)

5. YouTube video - Yomari- an ethnic Newari (Nepali) Food - Anup Kitchen

6. YouTube video - Sherpanichef and guest chef Namrata demonstrate how to make delicious yomari for the Newari celebration of Yomari purnima.

Buckwheat Bread - Phaapar ko Roti (फापरको रोटी)

The secret of amazing buckwheat bread - a simply delicious traditional bread, much loved by many Nepalese in different parts of Nepal!

I want to wish my blog readers a "Happy World Vegetarian Day" 2015! The vegetable awareness month is observed annually on October 1 and ends in the beginning of November (30 days).

According to official website:
"World Vegetarian Day was established as an annual celebration to promote the joy, compassion and life-enhancing possibilities of vegetarianism. The day was originated by the North American Vegetarian Society in 1977 and endorsed by the International Vegetarian Union in 1978".

Dear friends, family, neighbors and colleagues - please gather around my table and let's observe the "World Vegetarian Day" by cooking a simple and tasty phaapar ko roti made out of buckwheat flour and accompanied dishes are fresh vegetables, yogurt and pickles.

Phaapar ko roti - (pronounced - PAH-par-koh ROH-tee) - (फापरको रोटी) is a delicious light-gray colored bread prepared from buckwheat flour. It is prepared with a very simple technique. The flour is made into a smooth batter, spiced, and griddle cooked until light golden brown. The bread is delicious by itself, or with Nepali seasoned salt, which is chili-salt-timmur (Nepali szechwan pepper) powder, or can be served accompanied with a combinations of vegetables, yogurt, and buttermilk.

Buckwheat is called - Phaapar (फापर) in Nepali. It is a very important food crop in Nepal and commonly grown in the higher mountainous regions and to some extent in Middle Hills, Inner Terai and Sub-Terai areas. Buckwheat is also grown in regions where rice cultivation is impossible due to high altitudes. In the most remote mountain regions of Nepal such as Humla, Manang, Mustang, Jumla, Dolpa, and Baitadi, local people have been using buckwheat as a traditional staple diet for centuries. Buckwheat is also widely grown in the mid-hill area such as Lamjung,Gorkha,Myagdi and Parbat. In my blog, most of the pictures of the fields of buckwheat, flowers and seeds were captured when I visited the Chitwan National Park area (Terai) of Nepal.

Although the name buckwheat sounds like a wheat crop, it is not related to wheat; instead, it is related to rhubarb and sorrel. According to Nepal Agriculture Research, the buckwheat is an annual herbaceous plant, fast growing and is ready to harvest within 90-100 days of seeding. The plant bears bright green heart shaped leaves, hollow stems with beautiful pink and white flowers, when pollinated it produces seeds. The seeds are triangular in shape with rounded bottom and upon maturity, changes from green color to red-brown seeds. The outer husks are removed and ground into flour. Generally, the buckwheat grain produced in the mountain are larger than those produced in the Terai area. Buckwheat crops are not susceptible to disease or damaged by insects.

There are two types of buckwheat cultivated in the hills and mountains of Nepal

Common buckwheat - Botanical name:Fagopyrum esculentum
Nepali name - Mithe Phaapar (मिठे फापर)
The flour from common buckwheat is used preparing bread (pancake-like phaapar ko roti), buckwheat dhindo (Nepali style polenta), puwaa, phulaura (buckwheat fritters), buckwheat finger chips, unleavened flat-bread made from buckwheat flour dough, thick bread (pancake-style pahadi bread), beverages and drinks, medicinal food, dried leaves of the plants used as soup. The young green buckwheat leaves Phaapar ko Saag - (फापर को साग)are also cooked as green vegetables.

Tatary buckwheat - Botanical name: Fagopyrum tataricum Geartn
Nepali name - Tite Phapar (तीते फापर)
These crops are capable of growing under very cold climate condition in the higher hills. Although seeds are bitter in taste, they can serve as food for people living in the hills during scarcity days. It is believed that the leaf and flower play a role in treating intestinal problems, hemorrhages and high blood pressure.

Below, I have uploaded the pictures of buckwheat farm, flowers, harvesting, recipes and other use of buckwheat flour for everyone to enjoy!

Taste of Nepal Cookbook - recipe of Phaapar ko Roti (Buckwheat Bread) - Page 114

Long blooming buckwheat flowers - bees are busy collecting nectar and you will be enjoying strong flavored, dark-brown colored buckwheat honey

A show stopper - flowering of mustard and buckwheat plant in a field at a small village near Chitwan National Park

Clusters of pink buckwheat flowers in bloom

Cutting buckwheat stalks and drying further in the stand up position

Buckwheat Harvest - some of the spectacular view of village life

A smiling young woman harvesting the buckwheat by traditional way - cutting, thrashing and gathering the seeds

Freshly picked un-hulled, gluten-free buckwheat seeds

Another image of Buckwheat seeds - triangular in shape with rounded bottom, tough seeds, changes from green to red-brown color when ready to harvest.

Phaapar ko Pitho (फापर को पिठो) - buckwheat flours are generally grayish-tan colored due to presence of hull fragments that was not completely removed during grounding process.

Getting ready to make phaapar ko roti - whisking together all the ingredients until there is no lump, making sure it is semi-thick consistency and should spread evenly when poured on the griddle.

Ladle the batter into pan into the desired size and reduce the heat to medium.

Watch for bubbles on the surface of the bread, then gently flip the phaapar ko roti

Cooking the other side - add butter and continue cooking until golden brown.


The phaapar ko roti is ready to be served along with other savory vegetable dishes - from left, homemade yogurt (एक राते दही), taro vegetables - karkalo-gaava-pidhaalu (कर्कलो-गाभा-पिँडालु), sauteed Asian eggplant (नेपाली भन्टा तरकारी), green beans and potatoes (सिमि र आलु तरकारी), tomato-red onion-chili-cucumber salad, spiced mustard greens (सीतले खाएको रायोको साग). Front small white bowls - pickled cucumber - khalpi achaar(खल्पी अचार) and tomato chutney (गोलभेडा अचार)

Deep-fried Buckwheat finger-chips - (kachhyamba or cunchhemba) - A very popular snack dish or side-dish, generally served hot as an appetizer with beverages, or served a part of side dish. The finger-chips are made from locally grown buckwheat flour, deep-fried until crispy and crunchy outside, soft and delicious inside. They are usually served with fiery tomato-timbur sauce

Savoring the authentic and family style "phaapar ko roti" presented at the Tamu Losar festival (celebration of New Year) in Kathmandu. Healthy and delicious, hungry for more?

Copyright Information

All information on the Taste of Nepal blog are restricted use under copyright law. You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. If you would like to use any materials here, please contact me.

Happy Holidays!

Happy Deepaawali! - (शुभ दिपावलीको शुखद उपलक्षमा हार्दिक मंगलमय शुभकामना)
Happy Tihaar and Bhai-tikaa! - (तिहार, भाई-टिका को शुभकामना)
Happy Bhintunaa Greetings! - (भिन्तुना शुभकामना)
Happy Chat Parba! - (छत पर्बको उपलक्षमा हार्दिक शुभकामना)

Tihaar - Bhai-tikaa (तिहार, भाई-टिका) countdown begins.....(Five-day festival - November 8-13, 2015) Here are some Tihaar-Bhai-tikaa classics, sumptuous sweets and savories, you have been craving for.

For a grand tour of the "Traditional Sweets of Nepal", please check the link below

The Traditional Sweets of Nepal - (Part 1 of 4)
The Traditional Sweets of Nepal - (Part 2 of 4)
The Traditional Sweets of Nepal - (Part 3 of 4)
The Traditional Sweets of Nepal - (Part 4 of 4)

As we get ready to celebrate our festivals this fall, I would like to share my favorite recipe of Gulaab Jaamun (dumplings in saffron-cardamom syrup)

A very popular dessert, gulaab jaamun (गुलाब जामुन), also called gup-chup (गुप चुप) or laal-mohan (लाल मोहन), are round friend dumplings soaked in saffron-cardamom syrup. They resemble small reddish-brown plums and have a soft, spongy texture. Gulaab jaamun are made for special occasions, holidays, religious festivals, and wedding ceremonies. Traditionally, they are made from khuwaa (thickened-reduced milk), but this is a simplified recipe. They are served warm or at room temperature, and can be served alone or with beverages, fruit, or yogurt to tone down the sweetness and richness.

Ingredients

1/2 teaspoon saffron threads
4 cups sugar
6 green cardamom pods, crushed - seeds of 4 green cardamon pods, coarsely ground with a mortar and pestle
2 1/2 cups nonfat powdered milk
1/2 cup all-purpose white flour
1 teaspoon baking soda
1/4 cup unsalted butter, melted

3/4 cup whole milk, or as needed

1/4 cup raw pistachios, coarsely chopped
1/4 cup raw almonds, coarsely chopped
3 to 4 cups vegetable oil

Gently crush the saffron with a mortar and pestle. Dissolve in 1 tablespoon of water and set aside.

In a wide saucepan, combine the sugar, 6 whole cardamom pods, and 4 cups of water and bring to boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Reduce the heat to medium-low and simmer until the mixture has slightly thickened, about 5 minutes. Remove the pan from the heat, stir in saffron-infused water, and set it aside, covered.

In a medium-sized bowl, combine the powdered milk, flour, and baking soda and mix well by hand. Stir in butter and mix thoroughly. Gradually add the milk, a little at a time, to form a dough that holds together. Knead the dough until it is soft and pliable and can be easily molded into small balls. If the dough is too sticky, add some flour, if it feels too firm, add a little water, and knead it some more. Cover the bowl and set aside at room temperature for 20 to 25 minutes.

To make the filling, combine the pistachios, almonds and ground cardamom seeds in a small bowl and mix well. set aside.

When the dough is well rested, remove it from the bowl, place it on a flat surface, and knead it again for 1 minute. Divide the dough into 25 equal pieces. Roll each piece into a small ball. Make an indention in the ball, place a pinch of the filling in the center, close the dough around the filling, and re-roll to smooth it. If there are cracks, seal them and re-roll into smooth ball. Cover the balls with a damp kitchen towel and set aside until ready to fry.

Heat the oil in a medium heavy skillet over medium-high heat until it reaches 350 degree to 375 degree F. Test the readiness of the oil by placing a small piece of dough into the hot oil. If it bubbles and slowly rises to the surface, it is ready. Drop four or five balls at a time into the hot oil. They will sink first to the bottom and then will rise to the surface slowly. Fry them gently, turning, until they are reddish-brown on all sides, 3 to 5 minutes. The most important point to remember is not to cook the gulaab jaamun over high heat, or else the outside will burn very fast, the inside will remain uncooked and doughy. When they are dropped into the warm syrup they will collapse into flattened shaped balls.

Remove the fried balls from the pan with a slotted spoon and drain the excess oil. Gently submerge the balls in the warm syrup, and let them soak for at least 2 hours, until they are soft and spongy. Serve the gulaab jaamun warm or at room temperature. Store them (in the syrup) in the refrigerator for up to 1 week, but bring them back to room temperature or warm them before serving.

Makes 25 balls.

Let's begin making Gulaab Jaamun - combining the powdered milk, flour, and baking soda and mixing well

Smooth dough is ready

Dividing the dough into 25 equal pieces and rolling each piece into a small ball.

The dough balls will double in size after frying and soaking in sugar syrup

Fry them gently, turning, until they are reddish-brown on all sides. The most important point to remember is not to fry them over high heat, or else the outside will burn very fast, the inside will remain uncooked and doughy.

Gently submerge the balls in the warm syrup, and let them soak for at least 2 hours, until they are soft and spongy.


Serve the gulaab jaamun warm or at room temperature. You can garnish with chopped pistachios or almond slices for decorated look before serving. Store them (in the syrup) in the refrigerator for up to 1 week, but bring them back to room temperature or warm them before serving.

Namaskar and Greetings to all!

नमस्कार - सु:ख, शान्ती र सम्ब्रिद्धिको लागि हार्दिक शुभकामना!

Now that Christmas and New Year is almost here, it's a wonderful time of the year when everyone is in a festive mood. I would like to wish the "Taste of Nepal" blog readers Health & Happiness this Holiday Season and throughout the New Year!

The Taste of Nepal blog was born in September 2011 and has been around for four years. I had no idea it would become an important part of my life. I have now 107 blog postings published with pictures. Visitors from 212 different countries have visited this site, and we've had 652,785 total visitors so far. All the writing and photography in my blog is my original work and the idea behind this blog is to highlight Nepal's unique cultural heritage, cuisines, regional foods, ingredients, recipes, festivals, lifestyles and many more. I have truly enjoyed sharing with you all my postings. I promise that there will be many more blog entries throughout next year about different aspects of Nepali cuisine. I know I am embarking on a long journey and my blog readers really keep me motivated. I would like to thank you for your support, feedback, taking time to read my blogs, commenting and sharing my posts.

I will really appreciate if you let me know what you liked about my postings, what I missed and what you are looking forward in my blog of 2016. I am always looking for more inspiration.

FAQs
What is the most visited blog posting of 2015?

List of most common fruits of Nepal
List of most common vegetables of Nepal
Momos - म:म: or मोमो (Dumplings)
The Traditional Sweets of Nepal (Part 1-4)
Sel-Roti - Fried Rice Bread
Absolutely love my Daal-Bhaat-Tarkaari!
Juju Dhau - The King Yogurt from Bhaktapur, Nepal

Which country visited the Taste of Nepal blog the most?
Please read my Flag Counter to get the details - The most visited are from the USA (100,667), Nepal (55,369), India (44,395), Australia (22,938)

Published Comments - 500

Can we use your photo and write-ups of this blog?
Yes, I would be honored if you use my work. Please refer to my "copyright information" posted in the blog.

Copyright Information
All information on the Taste of Nepal blog are restricted use under copyright law. You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. If you would like to use any materials here, please contact me.
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As this year come to an end, I would like to share my recent interview with Samridhi Goyal, "Kathmandu Foodies" about "putting Nepali Food on the Map - Jyoti Pathak".
Recent Interviews and Press

Nepal as a country is immensely rich in its varied traditions and cultural norms. From breathtaking dances to soulful songs and little celebrations that make us such a varied society where colors of happiness abound. The common thread that runs through it all is the heartwarming food of the nation. From chowela to daal bhaat power we love eating and rightly so. For each Nepali a copy of The Taste of Nepal is a must have on their shelves. Kathmandu Foodies talked to Jyoti Pathak food writer and author of the aforementioned book to see what drives her forth.

Kathmandu Foodies: How did your fascination with food begin? What started you of this journey?

Jyoti Pathak: I have been fascinated with food and interested in cooking since my early childhood. My earliest memories are of my grandparents’ house in Kathmandu. I remember playing and spending time in the kitchen which was in the uppermost section of the house., watching and observing our family cook, sitting on a wooden platform (pirka) in front of a wood fired stove and preparing delicious Nepali meals. Although I wanted to go and help stir the bubbling pot on the stove she never let me help or interfere with her chores. Maybe because a wood fired stove is not the safest thing for a child and produces too much smoke. I learnt the basics of Nepali cooking techniques and it was just the start of wanting to learn more.

Although I did not cook much as a young girl my real culinary interests began when I arrived in America. At that time I had very little hands on experience. I came here as a newlywed beginning a new life in a new world to join my husband who had a nostalgic longing for the Nepali food he had eaten all his life. I started to spend a lot of time trying out recipes from my own research, from my childhood memories, from visitors and friends.Kathmandu Foodies:How do you compare the food culture of America to that of Nepal?

Jyoti Pathak: Like most regional cuisines, the winds of globalization are leading to an interesting fusion of cooking ideas. These days in Kathmandu, KFC chicken, pizza and north Indian dishes are immensely popular. When I started the Taste of Nepal project, I was hoping to provide a record of some of Nepal’s rich culinary heritage. I hope we continue to be proud of our own foods and continue to prepare them in our family gatherings, parties and other important events.

Visitors who have had the opportunity to spend time in Nepal have come to understand the virtues and diversity of Nepali food. Many tell me they appreciate the freshness and healthy aspects of our food. I’ve heard many stories of families moving out of Nepal still cooking and serving Nepali food to their families years after they have left. I often receive queries on my blog about the traditional way of cooking. As the size of the Nepali diaspora expands, we are starting to see Nepali or Himalayan restaurants in most large cities.

Kathmandu Foodies: How and why did you get into blogging?

Jyoti Pathak: My book Taste of Nepal and my blog is my attempt to introduce Nepal’s unique culture, culinary heritage, regional foods and festivals. Both my cookbook and blog reflects the tradition of my home country and cultural upbringing. If I am able to introduce Nepali culinary traditions, even on a small scale that would be great.

Kathmandu Foodies: What do you think about the food culture in Nepal?

Jyoti Pathak: Nepali food has the characteristics of being simple, light and healthy. A typical Nepali meal has the freshest ingredients, minimum cooking fat and an artful combination of fresh herbs and spices without being overpowering. I think this balanced, delicious cuisine is just waiting for discovery in the world!

Kathmandu Foodies: The west has a huge presence of food in its TV programming with huge food shows, food channels and such. Do you think it should be emulated in Nepal too?

Jyoti Pathak: Of course cooking is an art and TV food shows would help one to appreciate their own cuisine more.Kathmandu Foodies: Do you think the Indian food influence is a problem for Nepali food?

Jyoti Pathak: No-not at all, Nepali food is often fused or associated with North Indian food or Tibetan combination of both, but it has its own distinctive flavors and textures. In the southern Terai regions of Nepal, the food has more of the neighboring influence. Food tends to have more North Indian flavor in terms of spicing. Commonly used spices in both cuisines are cumin, coriander, black pepper, turmeric, red and green chilies, garlic, fresh ginger and onions. Most authentic spices such as Jimbu (Himalayan herb) and Timbur (schezwan pepper) are not seen in Indian cooking. In Kathmandu the spicing is milder and subtler. Dhindo, Gundruk, lentil stews, sun dried vegetables, bamboo shoots, sukuti (dried meat) are more common in hilly areas. Tibetan influence brings momo, the stuffed dumpling, fermented bamboo shoots and such. I would say Nepali food is neither Indian nor Tibetan but a confluence of the two with a unique Nepali flavor.

I have also noticed that in many feasts and celebrations Nepali food is being replaced by savory North Indian dishes. This may eventually lead to disappearance of Nepali culinary heritage. However, the fusion of different cuisines is a worldwide phenomenon and will expand more in this modern digital age.

Kathmandu Foodies: What are your favorite dishes?

Jyoti Pathak: I love fresh vegetables, simply boiled rice and various daal dishes. I simply love daal-bhaat, tarkaari achaar combination.Kathmandu Foodies: What exciting stuff can we look forward to in terms of Nepali food from you in the future?

Jyoti Pathak:What’s next on my literary plate? Hmm. I would like to explore more in the regional and ethnic cooking in Nepal. I am eager to start research on these topics soon.

Dhanyabad (धन्यवाद) - Thank you!

Delicious ground nuts, seeds, dried fruits and edible- gum-based medicinal sweet confectionery prepared especially for lactating mothers

Enjoy the sample of sutkeri ko ausadhi and have a complete Nepali experience!

Dear reader of Taste of Nepal blog - I would like to thank you for your interest in my blog and hope you will enjoy the new topic of this month: Sutkeri ko Ausadhi (सुत्केरी को औषधि)

Sutkeri ko Ausedhi is a nutritious, delicious, and sweet medicinal confectionery that has been prepared in Nepal for centuries. "Sutkeri" is a Nepali term used to describe a mother after giving birth to a baby. The "ausedhi" refers to specially prepared medicine. According to ancient customs, new mothers are given the sutkeri ko ausedhi along with other nutritious foods after child birth. It is ultimate health supplement to recover from postpartum healing, to boost energy and to encourage milk supply to a lactating mother.

Sutkeri ko Ausedhi is also known as Sutkeri Masalaa (सुत्केरी मसला), Mishri Paakh (मिश्री पाख), Battissa ko Paakh (बत्तिसा को पाख). In Newari, it is known as Pokhuna washaw ( aushadhi) पोखुना वासा औषधि Phaku Bansa Pakh (फकु बंसा पाख), Pokhuna Jwala (पोखुना ज्वाला), Mishri Pakh Jwala (मिश्री पाख ज्वाला).

It is made by mixing several medicinal herbs and spices, clarified butter, edible gum, khuwaa (thickened and concentrated milk products), rock sugar, and largely dominated by ground nuts, seeds and dry fruits (almond, cashew, pistachio, coconut, dates, raisins etc). Another important ingredients are Battisaa powder, Jesthalangwagi churna which is medicinal herbal plants mixture consisting of 32 different herbal plants in different proportions. The mixture is cooked until it becomes a fudge-like consistency, somewhat a little chewy, rich and sweet. The delicious and nutritious sutkeri ko ausedhi is typically eaten one to two tablespoons at a time, in the morning and evening along with warm milk.

The old traditions and ancient customs are a part of everyday life in Nepal. The pregnancy, child birth, and post-postpartum care is taken seriously and it is called "sutkeri ko syahaar- सुत्केरी को स्याहार" in Nepali. New mothers are not allowed to work or lift any heavy objects. They are relieved of all household responsibilities, and are encouraged to stay in-doors for at least 4-6 weeks to have complete rest and recovery. Furthermore, cultural beliefs dictate that a mother may not go out and be exposed to wind, cold air rain, which in Nepali is called "cheeso laglaa" (चीसो लाग्ला). This custom helps new mother heal and recover rapidly and restore health as they are nurtured, and cared for via nutritious foods. Mostly, older family members or an experienced helper is assigned the task of taking care of new mother, to prepare foods and to take care of the newborn. The sutkeri and the baby is given warm mustard oil massage right after delivery to speed up postpartum healing. In some families, the mother and her newborn gets a full body massage two to three times a day. Elder relatives are always reminding the new mothers by saying, "sutkeri maa syahaar ne gare, jeu bigrincha सुत्केरी मा स्याहार नगरे जीउ बिग्रिन्छ"- (translation - widely believed that if one does not take care of body during post-postpartum period it could lead to serious illness later in life. If nourishing food is not eaten, one can suffer from back pain, premature aging, joint pain, and digestive disorder.

In addition to complete rest, certain postpartum diets are prepared using traditional recipes that is passed down from generations. They include broth-soup made out of any variety of meat served with buttered rice (gheu haaleko ko bhaat re maasu ko ras) that helps to speed up recovery. Another common and ultimate sutkeri food is ajowain soup (jwaano ko ras) is so beneficial to boost milk supplies, and known to soothe gas pain. Some people even combine goat leg bone to the soup to make it more nutritious. Another popular meal is served right after delivery is gheu-chaaku-bhaat; chaaku is Nepali jaggery, gheu is pure clarified butter and bhaat is rice. Other foods include simple, nourishing, comfort foods, and digestible foods with vital nutrients. For instance, boiled milk with honey, lentil soups, fresh vegetables cooked with minimum spices, and fresh fruits are given. Heavily spiced foods, chilies, caffeine, deep fried foods, sour foods and ice cold foods are avoided.

I have been asked by so many people about sutkeri ko ausadhi and how to make it. Some food memory of our childhood stay with us forever and sutkeri ko ausadhi is one that goes back to when my mother was giving birth to my younger siblings. I still remember as a young child tasting and enjoying the traditional postpartum diet of my mother after my younger siblings were born. According to the old custom the medicinal ausedhi is only given to new mothers after 22 days of delivery. While growing up in Kathmandu, I can still remember the aroma of cooking the medicinal food in my grandmother's kitchen. Within a week of delivery, the older family members or experienced lactation team will come and gather together in the kitchen helping, cutting, grinding the different ingredients and gently cooking and stirring in a large, heavy-bottomed pan called karai. The ausedhi was ready when the clarified butter started to separate from the side of karai, becoming thick and brown would last for 2/3 months. To me it was a beautiful family affair and enjoyable cooking experience.

Here is the list of ingredients given to me from one of the most popular Baidya Ausedhi Pasal in Kathmandu

Believe it or not, I have been wanting to write a blog about sutkeri ko ausedhi for quite a while. When my daughter gave birth to a baby, I was determined to figure out how to make this medicinal food – the authentic way! I started calling friends and family for their authentic recipes. Many people were not sure about the proportions, the hand gesture of "alikiti" or a little bit more or less was not a proper guide. One of my cousin remembered her mother-in-law making the ausedhi by adding generous amount of soaked fenugreek seeds. The soaked water is always discarded. She preferred not to grind the seeds as soaking process softened the spice. One of my friends told me not to grind the dry nut into powder, instead just chop halfway for a better texture. Some people use fennel seeds sparingly. I found that each family had their own selection of ingredients, and own preferred method of cooking which has been passed down from their grandmothers, mothers and other family members.

I would like to thank my daughter's good friend, Rosy Aryal for calling her mother in Nepal to get the classic recipe. I am proud to say that Rosy has a passion for food, is a wonderful cook and simply loves to create traditional Nepali masterpiece from simple ingredients. I also like to add that she has a commitment to get anything she cooks right. Thank you again Rosy for being there one afternoon, when we attempted to make sutkeri ko ausedhi. After several attempts we finally figured out a recipe that looks just as good as it tastes.

Sutkeri ko Masalaa (Major Ingredients)
Please note that the selection of ingredients and amounts varies from family to family, please adjust according to your taste
Ingredients
1 cup fenugreek seeds - (methi ko geda मेथी को गेडा)
1/2 cup ajowain seeds - (jwaano ज्वानो)
2 cups fennel seeds - (saunp or saunf सौंप सौन्फ़)
3 cups clarified butter - (gheu घीउ) or unsalted butter
1 1/2 cups edible gum - gum arabic - (goond गूंद)**
Ayurvedic Herbs and Spices
1 cup Battisaa powder (बत्तिसा को धुलो) - powdered mixture of 32 variety of locally available medicinal plants**
1/2 cup Jesthalangwadi powder - (जेस्थालाबंगारी को धुलो) powdered mixture of medicinal and herbal plants**
7-8 cups of milk khuwaa - (खुवा) - (Khuwaa is milk cooked down to the consistency of soft cream cheese and basis of many Nepali sweets)**
** - these ingredients are available to purchase at Nepali, Indian and Asian stores
Nuts, seeds and dry fruits - lightly toasted and chopped
2 1/2 cups whole raw almonds (badaam बदाम)
1 cup raw pistachios - (pistachu पिस्ताचु)
1 cup raw cashews - (kaaju काजु)
1 cup pecans - (peekaan पीकान नट)
1 1/2 cups shelled walnut - (okkhar ओखर)
1 cup unsweetened coconut chips - (Nariwal नरिवल)
1 cup raisins (kishmiss or monakka - किशमिस, मुनक्का)
2 1/2 cups dry dates (chowara छोहरा)
Other spices
Seeds of 15 cardamom pods, finely ground (sukumel सुकुमेल )
Seeds of 10 black cardamom pods, finely ground (alainchi अलैंची)
1 tablespoon cinnamon powder - (daalchini दालचिनी को धुलो)
1 teaspoon clove powder - (lwaang ल्वाङ्ग)
5 small whole nutmeg, finely ground - (jaiphal जाइफल)
1 cup pumpkins seeds - (pharsi ko beyaa फर्सी को बीयाँ) (melon seeds, ash gourd seeds, pumpkin seeds), 1/2 cup for decorated topping
3 1/2 cups granulated sugar (or rock sugar or sugar crystal) - (mishri मिश्री)

Cooking Directions
1. In a medium-size saucepan, combine fenugreek, ajowain and fennel seeds and enough water to cover, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and continue cooking until the spices are soft, about 10 minutes or less. Remove and drain, but save the water (to facilitate blending later). When cooled, place the drained spice mixture in a food processor or blender and process adding up to 1/2 cup water to make a semi-thick puree. You may want to do this in two batches if needed. Transfer the puree in a bowl and reserve.

2. Heat 1 cup clarified butter in a medium-sized saucepan over medium-low heat and add the gum and fry until it puffs up stirring constantly. With a slotted spoon, transfer the gum to paper towels to drain and set aside.

3. In the same pan with the remaining hot butter, fry almonds, stirring constantly, until they start to get browned toasted through. Using a slotted spoon, transfer to paper towels. Similarly, fry cashews, pistachios, walnut, pecan, coconut chips, dates and raisins, one by one until they are toasted through. Remove immediately and drain. Don't get it burned as they will continue to cook after being removed from the heat.

4. Chop the toasted nuts into small pieces or use food processor. For the best texture, chop nuts by hand. Set aside.

5. In a separate large saucepan, heat 2 cups clarified butter over medium-high heat and add Battisaa Powder and Jesthalangwadi powder and stir until well mixed. Mix in the ground fenugreek, ajowan and fennel paste and khuwaa, and cook until the liquid has almost evaporated. Add toasted-chopped nuts mixture (almonds, cashews, pistachios, walnut, pecan, coconut chips, dates raisins) and mix well. Add all ground spices (cardamon, black cardamom, cinnamon, cloves, nutmeg) and pumpkins seeds and mix well. Cook, stirring from time to time, until the mixture has thickened and has reduced, about 25 minutes. Add sugar and continue cooking, stirring, scraping the sides of the pan, until the mixture begins to pull away from the sides of the pan to create a thick solid mass and butter starts separating from the pan.

6. Mix in edible fried gum and stir well. Remove the sutkeri ko ausedhi from the heat and let it cool completely and transfer into a serving tray. Sprinkle with the melon or pumpkin seeds and remaining fried gums.

I would like to thank, Mr. Manik Kazi Shakya from Baidya Ausidhi Pasal, Kilagad, Kathmandu for taking his time to list the most authentic major ingredients to prepare the medicinal ausedhi.

What is Battisa Powder?
It is a powdered mixture of 32 Ayurvedic herbs and spices. It contains locally available medicinal and herbal plants. The powder is added with other ingredients to make special kind of food suited for pregnant and lactating women. It is widely believed that it possesses beneficial or curative effects to the women who have health problems such as, excessive bleeding, pain in lower abdomen, miscarriage, etc. It has been used not only as food but also as Ayurvedic medicine. The amount of Battisa powder mixture - in sutkeri ko ausedhi production varies from family to family.

Here is the list with Nepali name and English name of ingredients - Amalaa (gooseberry), Arjun (terminalia arjuna), Ashwogandha (winter celery), Baayubidanga (embelia), Barro (terminalia bellirica), Bel (Bengal quince), Bhringaraaj (trailing eclipta), Daalchinee (cinnamon), Gurjo (heart shaped moonseed), Gokhur (calthrops), Harro (chebulic myrobolon), Jethi madhu (licorice), Jira (cumin), Jwaanu (ajowan), Kaafal (bay berry), Kaauso (common cowitch), Kachur (east India arrowroot), Koiraalo (mountain ebony, bauhinia), Kurilo (wild asparagus), Majitho (madder), Marich (black pepper), Naagakeshar (iron wood tree), Naagarmoothe (cyperus scariosus), Paasaanved (rockfoil), Pipalaa (long pepper), Punarnavaa (spreading hog wood), Sataawar (wild asparagus), Shankhapuspee (butterfly pea), Simal (red cotton tree), Sutho (ginger), Tej pat (Indian cassia lignea), Thulo okhati (astilbe rivularis bush). Source - Research paper Food Science, Nepal - Acharya, Kharel, Bhandari

Sutkeri ko Ausedhi for sale from Himalayan Herbal Collection Center - photo captured at Bhrikuti Mandap exhibition hall in Kathmandu, Nepal in one of the trade shows.

What is Jesthalangwadi?
It is another type of powder made by mixing of different medicinal and herbal plants used to prepare medicinal Sutkeri ko ausedhi.

Here is the list of medicinal and herbal plants in the preparation of Jesthalangwadi - Alainchi (black cardamom), Ashwogandhaa (winter cherry), Bhringaraj (trailing edipta), Chandan-shreekhanda (sandal wood), Jaifal, Jaaipatree (nutmeg), Jatamashi (spikenard), Thulo piplaa (Java pepper), Krishna Jirak (black Niger), Kush (sacrificial grass), Marich (black pepper), Mungrelo (black cumin), Nilo Kamal (blue water lily), Rukh Keshar (iron wood tree, bark, leaves, flower), Sukumel (green cardamom)
Source - Research paper Food Science, Nepal - Acharya, Kharel, Bhandari

Hungry for more? A simply delicious traditional sutkeri ko ausedhi from my kitchen!

Please share your experience about your family version of postpartum confectionery, "sutkeri ko ausedhi"or "sutkeri ko masalaa". Any suggestion on how your family prepares the diet that is suitable for pregnant and lactating mother in your area. Please share them in the comment section of this blog. I am always looking for more input. Thank you.

Nepali Paan Battaa - नेपाली पानबट्टा (After-meal Refresher)

Excite your taste buds by slowly chewing small amounts of traditional Nepali whole spices after your meal. You'll really appreciate the refreshing taste that is both a mouth freshener and digestive aid.

Nepali meals are always finished off with a special selection of fragrant whole spices, dried fruits and nuts, sweet or salted fruit nuggets (titauraa), betel nuts (supaari), and ready-made digestive powders. A mixture of whole cloves, green or black cardamom seeds, and cinnamon sticks are often chewed and sucked to cleanse and refresh the palate. Some people find betel nuts the most satisfying and they chew them by themselves or with cloves and cardamom throughout the day. A mixture made of fennel seeds, finely shredded betel nuts, and aromatic flavorings is also chewed to cleanse the mouth.

Nepalese also enjoy a popular digestive chew prepared from green betel leaves, locally known as paan. The leaves are neatly rolled and folded into a triangular pouch that is filled with different combinations of ingredients, such as betel nuts, cardamom seeds, cloves, dried fruits, fennel seeds, and coconut chips. The combination is usually chewed slowly to refresh the palate. When habitually chewed, betel leave stain the teeth and turn the mouth a deep red color. Betel leaf chewing is an acquired taste and some people find it too strong.

Many Nepali households own a traditional container, called a Paan Batta or Paanbatta, an elaborate box with beautiful carvings. The boxes are usually made of silver, but can also be made from anything, from wood to precious metals. The bigger boxes have compartments to hold different ingredients. It is customary at the end of meal for the host or hostess to bring out the Paan Batta filled with fragrant whole spices, betel nuts, or dried fruits and offer it to the guests, whether the occasion is formal or informal. There is a custom in Nepal of presenting a silver Paan Battaa to the bride as a wedding present so that she may serve and impress her guests once she goes to her husband's house.

A Nepali Paan Battaa is usually carved with Astamangala (अस्तमंगल), which is a sacred eight auspicious signs. They are white parasol (protects from evil desire), two fishes (symbolizing rescue from ocean of misery and existence), conch sankha (melodious-sound), dhvja (protection from harmful forces), endless knot srivatsa (wisdom and compassion), kalasa (spiritual wealth), lotus flower (purity), and chamaru (tantric manifestations). Each sign symbolizes auspiciousness. They appear grouped together as a decorative motif in metal, stone, wood, and painting. These are believed to represent the gifts given by Sakyamuni on his attainment of Enlightenment of Buddha.

Here is another silver tray with several metal containers that are heaped with a variety of palate refreshers we call baasna aune masalaa haru (बासना आउने मसला हरु). The small round containers in the center hold all different variety of betel nuts or areca nuts (supaari) and other mouth freshener blends. They are thinly sliced supaari chips, shredded and fragrant, sweet thinly chopped ones, menthol flavored, roasted and chopped, silver-leaf coated whole cloves, green mukhwas blend with strong aroma, and candy and mint coated fennel seeds with nuts. The tray is also surrounded by several variety of nuts, seeds and dried fruits.

This tray in the right has a well balanced blend of flavors for cleaning the palate and aid digestion - especially after a big rich meal. The combination of different dried fruits and nuts, whole or chopped into bite-sizes pieces, is another after-meal refresher in Nepal. Sugar or rock candy is another popular item. This popular dry fruit and nut combination is a natural energy booster and a cure for sweet cravings. Here are some of the most common ones - raw almonds, raw cashews, walnuts, pitted dried dates, dried apricots, dried figs, chopped dried coconut, shelled raw pistachios, dark or golden raisins, puffed lotus seeds (makhanaa), and rock candy (mishri).

Close up of the tray

Stop at the outdoor market at Indra Chowk an Asan Tole area of Kathmandu and you will see a doko (wicker basket) full of fresh Nepali spices. There is green and black cardamom, stick cinnamon, cloves and selection of several variety of nuts, seeds and dried fruits in the indoor markets.

Let's take a closer look at this breath-freshener tray that was found in one of the popular Thakali restaurants in Pokhara, Nepal. In the tray you will find a generous serving of fennel seeds, chopped betel nuts and rock candy. Fennel seeds are used extensively as an after-meal digestive or palate cleaner after a spicy Nepali meal. A small quantity is chewed slowly just like an after-dinner mint. They are served toasted by themselves or with a combination of shredded coconut, tiny candy balls, roasted melon seeds, and tiny pieces of rock candy. Sometimes the fennel seeds are coated with multi-colored candy coatings.


Fresh green betel leaves, locally known as Paan ko Paat (पान को पात).

Here in another breath-fresher tray where you will find a selection of chopped natural supaari (areca nut), green cardamom, cloves, fennel seeds along with toothpicks. Cloves are the most common mouth freshener. Aside from its culinary use, cloves are also used to freshen one's mouth. Nepalese chew cloves throughout the day, alone or with green cardamom or black cardamom or cinnamon sticks and betel nuts. Chewing cloves is certainly a cultivated taste, and at first, they can be biting sharp, hot, and leave a numb sensation in the mouth, but once you get used to it you enjoy the taste. Cloves act as a quick home remedy for relieving toothaches by simply tucking them in the affected corner of the mouth and chewing slowly to release the oil. This also helps to minimize tooth decay and eliminates halitosis. Cloves are used to cure nausea and flatulence and to promote digestion, especially eating fatty and spicy food.

Images of Nepali hand-engraved silver Paan Batta (नेपाली पानबट्टा) in different size and shapes given to me during my wedding time. They have become antiques now. As I have mentioned above, there is a custom in Nepal of presenting a silver Paan Battaa to the bride as a wedding present so that she may serve and impress her guests once she goes to her husband's house.

Bauhinia and Potato salad (Koiralo ko Phool re Aloo ko Achaar - (कोइरालोको फुल र आलुकोअचार)

Welcome to a new addition to the "Taste of Nepal" blog! This blog post is intended to be a quick guide to help you enjoy a well-loved, edible flower called, Koiralo (कोइरालो) or Bauhinia. It is used as an exotic spring delicacy in Nepal.

Koiralo tree is in full bloom in the Spring time (February-March) in Nepal

Koiralo ko Phool(seto-raato) - Bauhinia - local name: कोइरालो
Common Name - Mountain Ebony, Camel's foot, Orchid tree, Kanchanara (Sanskrit), Kachnar (Hindi)
Botanical Name - Bauhinia Variegata L.
Useful parts: Flower, Bark, Roots
Family: Caesalphiniaceae

Koiralo ko Phool (कोइरालो को फुल), or Mountain Ebony, is the edible flowers of the Bauhinia tree. The flowers and un-opened buds are collected from the tree and cooked as a delicious vegetable, made into salad-like dish or pickles. It is a popular spring flowers and has become integral part of Nepali cuisine, where it has been consumed for centuries.

The trees originated in the Himalayan region in the high altitude areas, but are also native to South Asia and Southeast Asia, including southern China, Burma, India, Nepal, Pakistan, and Sri Lanka.

The flowers resemble the orchids and the color varies from pink-white to light mauve-purple. Even during ancient times, Koiralo was used in Ayurvedic and herbal medicine to cure many ailments such as treatment of digestive disorder, skin disease, treatment of cough, thyroid problems, improve appetite and treatment of hemorrhoids. Ongoing studies show that the edible flower is packed with full of nutrients.

The purple orchid-like flowers have a long history as an exotic delicacy among Nepalese, the food writer and executive chef, Sandeep Khatri in Friday Weekly writes, "The flower is named for Sir Henry Blake, British Governor of Hong Kong from 1898 to 1903, who was a keen amateur botanist by S. T. Dunn, Superintendent of the Botanical and Forestry Department, who assigned it to the genus Bauhinia and named it after Blake in his paper in 1908. This flower was said to have first been discovered in 1880 near the ruins of a house on a shoreline of a western Hong Kong island near Pok Fu Lam. However, this flower and its tree which both have medicinal value have been used in Nepal for centuries."

There are several studies on Bauhinia; to read more, please click the link here.

My memories of homemade Bauhinia and Potato Salad (koiralo ko phool re aloo ko achaar) is when our family cook, Thuli Bajai, used to make a delicious potato-bauhinia salad-like dish when the flowers were in the season in the Spring. The flower blooming season only lasted for 2/3 weeks. Bajai told us that the raw and uncooked flowers are bitter in taste, so should be cooked properly. Before cooking, she quickly washed the flowers and buds, but did not to soak the flowers in the water for extended time as they quickly become waterlogged. The base of Koirala ko achaar is, of course, freshly picked flowers. A wilted, old, dried-up and spotted flowers complete the flavorless dish. The first time I tried this recipe, it seemed like I was cooking a beautiful orchid-looking flower, which was too pretty to cook. Now I can't wait until spring time to cook this delicious vegetable. Even though I cannot replicate Bajai's recipe, I offer you my version-

Bauhinia and Potato Salad (Koirala ko Phool re Aloo ko Achaar)

Ingredients
4 medium size potatoes (any kind red or white)
6 cups of fresh Bauhinia
1/4 cup brown sesame seeds
2 tablespoons fresh lemon or lime juice
1/2 teaspoon cayenne pepper (red pepper)
1/8 teaspoon Szechwan pepper (timmur in Nepali), finely ground with a mortar and pestle
1/2 cup finely chopped cilantro
1 medium red onion, finely chopped (about 1 cup)
1 large tomato, chopped fine
Salt to taste
2 tablespoons mustard oil
1/4 teaspoon fenugreek seeds
1/8 teaspoon jimbu (Himalayan herb)
1/4 teaspoon ground turmeric
2/3 fresh mild green chilies, halved lengthwise

Instruction
1. In a medium-size saucepan, combine the potatoes and water to cover, and bring to boil over high heat. Reduce the heat to low, cover and cook until tender, about 15 minutes. Drain until cool to handle, peel, and cut into 1/2-inch cubes. Set aside.

2. Bring a pot of salted water to rolling boil over medium-high heat. Remove and discard tough stems, wilted and dried petals from Bauhinia flowers and wash thoroughly in cold water. Some people even remove the center stigma of the flower because it is slightly bitter. Add a few drops of lemon juice and Bhauhinia to the boiling water and boil until tender. Drain and run under cold water to halt the cooking further. Squeeze all the water and transfer to a bowl and set aside.

3. Heat a small skillet over medium heat and toast the sesame seeds, stirring constantly to prevent them from flying all over, until they give off a pleasant aroma and darken, about 3 minutes. Remove from skillet and pour into a dry container to halt the toasting. When cool transfer to a spice grinder and grind to a fine powder.

4. In a bowl, combine potatoes, Bhaunia, ground sesame seeds, lemon juice, cayenne pepper, Szechwan pepper, green cilantro, red onion, tomato and salt. Mix well and set aside.

5. Heat mustard oil in a small skillet over medium-high heat until the oil is faintly smoking. Add the fenugreek seeds and jimbu, fry until dark-brown and fully fragrant, less than 5 seconds. Sprinkle in the turmeric and add green chilies and immediately pour the spiced-oil into the Bauhinia mixture. Stir well, cover the bowl, and allow the seasonings to develop for at least 20 minutes. Taste for salt and lemon juice and transfer to serving dish and serve.

So tasty and addicting, koirala ko phool ko achaar - Photo courtesy

Close up koirala ko phool ko achaar - Just taste some and you will know how addicting they are! Photo courtesy

Another image of Bauhinia and Potato Salad - Photo Courtesy


Beautiful sunny day in Kathmandu - the koirala tree is blooming everywhere (Feb-March) adding beauty with blossoms!

I would like to wish the "Taste of Nepal Blog" readers a very Happy Bijaya Dashami 2016 (Ashoj 2073 – Bikram Sambat - Nepali calendar). May the warmth and joy of Dashain fill your heart and home with happiness. Thank you for stopping by and experiencing the cultural, social, and religious exchange during the most auspicious time in Nepal.

Dashain (दशैं) or Badadashain (बडादशैं) or Vijaya or Bijaya Dashami (बिजया दशमी) is the 15 day long national (religious) festival of Nepal. It is the longest and the most auspicious festival in the Nepalese annual calendar, celebrated by Nepalese people throughout the globe. It is not only the longest festival of the country, but it is also the one which is most anticipated. The festival falls around October-November, starting from the bright lunar fortnight and ending on the day of full moon.

Dashain is celebrated for 15 days; the most important days are the 1st, 8th, 9th, 10th, and the 11th. The fifteen days of celebration occur during the bright lunar fortnight ending on the day of the full moon. Dashain is also popularly referred to as Badadashain, Dashera, Vijaya (Bijaya) Dashami etc.

The most important days of Bijaya Dashami
First Day of Dashain - Ghatasthaapanaa - घटस्थापना - October 1, 2016
Day 7 - Fulpaati - (फूल्पाती) - October 8, 2016
Day 8 - Maha Asthami - (महा अश्टमी) - October 9, 2016
Day 9 - Maha Navami - (महा नवमी) - October 10, 2016
Day 10 - Bijaya Dashami - (बिजया दशमी) - October 11, 20116

Here are some informative links about the festival that I hope you will enjoy viewing

1. Sharing video of "Celebrating Phulpaati in Nepal"
Published October 8, 2016 by Incredible Nepal....please click here - https://www.youtube.com/watch?v=5SKwKXaJ6xU&feature=youtu.be

2. Phulpaati at Hanuman Dhoka by Avenues TV Nepal - please click here https://www.youtube.com/watch?v=tzVL_MYET-0

3. Mangal Dhun created by Sur Sudha for great festival of Bijaya Dashami - please click here - https://www.youtube.com/watch?v=h0-6U948u7Y&feature=share

4. Part I - Ghatasthapana Puja Vidhi: Jamara Kasari Rakhne “घटस्थापनामा जमरा कसरी राख़्ने ?” : FESTIVALS OF NEPAL - please click here - https://www.youtube.com/watch?v=-ipfnmheTWc

5. Part II - Ghatasthapana Puja: “घटस्थापनादेखि दशैँसम्म” Part 2: FESTIVALS OF NEPAL - please click here - https://www.youtube.com/watch?v=rx8Zao65iAg

2016 - Happy Deepawali-Tihar-Bhai-Tika

Wishing all my blog readers
Happy Deepawali! - (शुभ दिपावलीको शुखद उपलक्षमा हार्दिक मंगलमय शुभकामना)
Happy Tihaar and Bhai-Tika! - (2073 साल को तिहार, भाई-टिका को शुभकामना)
Happy Bhintuna Greetings! - (भिन्तुना शुभकामना)
Happy Chat Parba! - (छत पर्बको उपलक्षमा हार्दिक शुभकामना)

May Peace, Love and Prosperity follow you always and forever!

Deepawali reminds me of Marigold (sayapatri phool) and Globe Amaranth flowers (makhamali phool). As we approach the Deepawali-Tihar-Bhai-Tika soon, I would like to celebrate the festival by uploading several pictures captured by me during the festival time in Nepal.

I would also like to share a short write-up about the festive flowers from Dr. Deepak Shimkhada, a Nepali scholar, Professor at Claremont Lincoln University, artist, author, and art historian. He writes, "When I see marigolds I am reminded of Dashain In Nepali, marigold is called SAYAPATRI, meaning ‘flower with one hundred petals.’ I really haven’t verified the numbers by counting each petal and I’m sure that if I really sat down to count them it would drive me crazy, because the petals are tiny and packed into a small bud. The individual who came up with the name might have tried to count, but after counting only 50 or 60 petals might have given up; in his or her estimation, there were more than 100, so the individual might have decided to call it Sayapatri. I am sure there are more than hundred petals, but does anyone care to verify? I think it’s the colorful sight and smell of the Marigold and Godavari (chrysanthemum) in Dashain and Tihar, respectively; the nostalgia transports me back to my childhood days, when I used to wear a garland of flowers during these times. How sweet those memories were! I can almost touch and smell them."

Season of Marigold flowers - Sayapatri Phool (शयपत्री फुल)
Season of Globe Amaranth or Gomphrena Globosa flowers - Makhamali Phool - (मखमली फुल)

Top 18 Traditional Nepalese Dishes Must-Try in Nepal

These traditional dishes have been cooked and enjoyed in Nepal for generations. A visit to Nepal means feasting on the most delicious organically grown vegetables, fresh ingredients, a minimum of cooking fat, and an artful combination of herbs and spices. Many visitors tell me they appreciate the freshness and healthy aspect of our food. I think this balanced, delicious cuisine is just waiting for discovery in the world! Here in this blog I am posting 18 authentic and loved original dishes to experience a true "Taste of Nepal." Please explore this blog to see if I have missed any of your favorites and write your suggestions in the comments. I am always happy to hear from you!

Nepali food is often fused or associated with North Indian food or Tibetan food, or a combination of both. Nepali food, however, has its own distinctive flavors and textures. In the southern Terai regions of Nepal, the cuisine has more of the neighboring influence from North India. Commonly used spices in both cuisines are cumin, coriander, black pepper, turmeric, red and green chilies, garlic, fresh ginger and onions. Nepali spices such as jmbu(Himalayan herb) and timbur (schewan pepper) are not seen in Indian cooking. In Kathmandu the spicing is milder and subtler. Dhindo, gundruk, lentil stews, sun dried vegetables, bamboo shoots, sukuti(dried meat) are more common in hilly areas. Tibetan influence brings momo, the stuffed dumpling, fermented bamboo shoots and such. I would say Nepali food is neither Indian nor Tibetan, but a confluence of the two with a unique twist.

1. Daal-Bhaat-Tarkaari-Achaar (lentil-rice-vegetable-pickle)

A common meal in many areas is the sdaal-bhaat-tarkaari combination. Rice is usually boiled and accompanied by a lentil soup. The daal is prepared from a variety of dried beans, lentils and peas. There are at least a dozen varieties of daal dishes and each has different tastes and flavors. Daal also accompanies the rice and is often eaten mixed together. Vegetables are the third component of this staple meal. A variety of fresh vegetables and many leafy greens predominate Nepali meals, and their preparation is varies based on the region and season. Many of the vegetables are cultivated, but also gathered in the wild such as young fern tips, bamboo shoots, even nettle greens. Nepali meals are often accompanied by a side dish of spicy pickles, which are either freshly made or preserved to enhance the flavor of the entire meal. For additional information, visit this link.

2. Dhindo - Cornmeal, Millet or Buckwheat Porridge

Dhindo or dhido sounds like some exotic dish, but it is simply a thick porridge or mush, made by boiling the cornmeal (millet or buckwheat flour) in hot water with salt. Dhindo has been a staple food of most rural and middle mountain-area people of Nepal, especially in dry areas where rice or wheat corps are difficult to grow. This hearty and filling dish is a nutrient powerhouse and is often eaten with a dab of homemade butter, curried vegetables, or with various pickles. Gundruk-Dhindo is the most common combination served in farming communities. It is a not to be missed traditional food of Nepal. Don't forget to look out for it! For additional information, visit this link.

3. Khasi ko Maasu - Nepali Goat Curry

No list of foods to try in Nepal would be complete without classic goat curry. In Nepal, goat curry symbolizes a celebratory meal. The tender goat-meat is cooked with a generous amount of ginger-garlic (pounded in a stone mortar-pestle), cumin-coriander, shallots, and several other spices along with mustard oil to make this delicious flavored spicy dish. Eat the goat curry with a very Nepali way -- with a generous serving of freshly steamed rice and vegetable side dish. For additional information, visit this link.

4. Aloo ko Achaar - Spicy Potato Salad with Sesame Seeds
Potato Achaar should also definitely not be missed - a very popular incredibly delicious, flavorful and refreshing potato salad dish made with dry-roasted-ground sesame seeds, and several fresh herbs and spices. Only rarely have I come across a traditional Nepali meal that is served without potato achaar. It can be served at any time of the day as a snack food with cheura (pressed rice flakes), sel-roti (fried rice bread) and poori (deep-fried puffed bread), for family gatherings, picnics and other casual functions or festive gatherings. For additional information, visit this link.

5. Momos - Meat or Vegetable Filled Dumpling

When it comes to a simple, delicious, one-meal dishes of Nepal, you can't beat the famous Momos, served with a variety of dipping sauces. Momo, also known as momo-cha, is one of the most popular and cherished dishes in Nepal. They are bite-size dumplings made with a spoonful of stuffing wrapped in dough. Momos are usually steamed, though they are sometimes fried or steam-fried. For additional information, visit this link.

6. Juju Dhau - The King Yogurt from Bhaktapur, Nepal

Discover the mouth-watering yogurt with an extraordinary taste. Juju Dhau is a sweetened custard-like yogurt that comes from Bhaktapur, Nepal, and is an important component of all feasts and celebrations. Juju Dhauliterally means "king of yogurt" in the Newari language. While cow's milk is used to make regular yogurt, fresh buffalo milk (bhaisi) is traditionally used for juju dhau because it has a richer taste and texture. A visit to Bhaktapur is not complete without sampling a bowl of juju dhau. For additional information, visit this link.

7. Sel-Roti - Deep-Fried Rice Flour Bread
You probably have seen this delicious bread while walking around Kathmandu passing by Haluwai pasal (sweet maker shop). Sel-roti does not need any introduction in Nepali cuisine -- it is one of the most "uniquely Nepali" dishes, a sweet rice bread, distinct from any other breads of the world. Sel-roti resembles a large thin puffed-up doughnut and has a crispy texture with reddish brown color. It is prepared by grinding soaked rice to create a thick batter. It is then mixed with sugar, clarified butter, mashed banana, water, poured into bubbling oil and deep-fried. It is a popular as a festive bread for many different occasions. For additional information, visit this link.

8. Maas ko Baara or Woh - Lentil Patties
Maas ko Baara or Woh is made from ground split urad beans(kaalo maas ko daal). They are light and spongy lentil patties that resemble small flat pancakes, occasionally cooked with ground meat, along with ginger, garlic and other spices. Woh is made in a similar way as Baara, with the difference is Baara is deep-fried, whereas Wohis pan-fried with only small amounts of oil, making it a relatively healthier version. The lentil patties is delicious on its own, but serving with other dishes makes a wonderful lunch or snack. For additional information, visit this link.

9. Kwaanti - Sprouted Bean Soup

Enjoy the mixed sprouted beans soup that are built for maximum flavor with satisfying richness - kwaanti, quaanti or biraula in Nepal are cooked a number of ways: in soups, in vegetable stir-fries, in salads, or in combination with meats. During the Nepali festival of Janai Purnima,a delicious stew-like soup is prepared from a colorful array of mixed sprouted beans. Traditionally, the sprouts are prepared from a combination of nine different types of colorful beans. This wholesome soup is highly nutritious and usually eaten with steamed rice. For additional information, visit this link.

10. Yomari or Yoh-Mari - Rice-Flour Bread

Yomari is a delicious steamed bread with mouth-watering filling made from a new harvest rice flour dough. It is eaten warm or at room temperature, by itself or with beverage. Yomari bread has a soft delicate texture with a bit of chewiness without being sticky, and a perfect combination of sweet filling with a great flavor. The filling varies according to family preferences which includes chaaku-sesame seeds-coconut, milk fudge, spicy ground meat and bean paste. For additional information, visit this link.

11. Jhaaneko Kaalo Maas ko Daal - Black Daal

Try this classic comfort dish - maas ko daal, or black gram beans. They are among the most loved type of lentil dish, considered flavorful, satisfying, and extremely nutritious. The preferred combination of spices for maas ko daal is jimbu (Himalayan herb), whole dried red chilies, asafetida and fresh garlic to create an authentic taste. Mostly served with traditional Nepali daal-bhaat-tarkaari combination meal. For additional information, visit this link.

12. Sikarni - Yogurt, Saffron, Pistachio Dessert

One the most loved yogurt dessert of Nepal is known as sikarni, pronounced, "see-kar-nee."Simple but elegant, this savory desert is an exceptionally full-flavored, delicate, and creamy. It is made from drained yogurt, sweetened with sugar, flavored with saffron, green cardamom and sprinkled with chopped pistachios. Creative cooks have given innovative twist to the classic recipe by adding fresh mangoes, ground almonds and other fresh fruits. For additional information, visit this link.

13. Pharsi ko Munta - Garden Fresh Pumpkin Shoots

Once you taste this delicious vegetable, you will come back looking for it more! Pumpkin Shoots are the young, uppermost tender shoots, tendrils, leaves, and delicate stems from pumpkin plants. They are considered a delicacy in Nepal. The shoots are harvested from the growing end of the vine (the top 3 to 4 inches) by pinching off the tender ends. The plants will put out a new shoot or growth after the vine has been harvested. Pumpkin shoots have a distinct light flavor that can be described as a cross between squash and spinach. They should be cooked within a day of picking or they will lose their freshness and flavor. For additional information, visit this link.

14. Khalpi Achaar - Pickled Cucumber

The spicy and crunchy pickled cucumbers that we call "khalpi ko achaar" plays a very important part of meals in most Nepali households. It is eaten frequently with traditional Nepali meal of daal-bhaat-tarkaari combination, or it is just perfect to serve paired with bland afternoon snacks. It is so addicting, both in flavor, texture and color. Nepalese have been making this pickle for centuries using the same natural fermentation process. They believe that any kind of fermented pickles are associated with great health benefits especially to improve digestive issues. After eating a spicy Nepali meals, the pickles are reported to help support proper digestion. For additional information, visit this link.

15. Phaapar ko Roti - Buckwheat Bread
Phaapar ko roti is a delicious light-gray colored bread prepared from buckwheat flour. It is prepared with a very simple technique. The flour is made into a smooth batter, spiced, and griddle cooked until light golden brown. The bread is delicious by itself, or with Nepali seasoned salt, which is chili-salt-timbur(Nepali szechwan pepper) powder, or can be served accompanied with a combinations of vegetables, yogurt, and buttermilk. For additional information, visit this link.

16. Karkalo-Gaava-Pidhaalu - Taro Vegetables

Another well-loved classic vegetable dish made out of fresh young taro leaves, stalks, and young shoots. They are are boiled-simmered in a small amount of water until taro softens, excess water evaporates, and reduces to silky textured smooth paste like consistency. It is then tempered with mustard oil, turmeric powder, dried red chili and fenugreek seeds. It is delicious served with freshly steamed rice with freshly squeezed lemon juice before serving. For additional information, visit this link.

17. Taamaa-Alu-Bodi ko Tarkaari - Bamboo Shoots, Potatoes, and Black-Eyed Peas Medley

Must try these savory dish that has exotic bamboo flavor dominating the whole dish and usually accompanied with freshly boiled rice as a part of everyday Nepali traditional meal of daal-bhaat-tarkaari. Bamboo shoots are the underdeveloped, young, edible shoots of the bamboo plant known as taama in Nepali. They have a unique flavor and texture, are considered a delicacy in traditional Nepali cuisine and are a favorite wild vegetable for many. The young and tender shoots are mild-flavored and mix well with most ingredients. In fact, the shoots can be pickled, fermented, dried, or cooked with any combination of vegetables and other ingredients. They are made into a popular stew-like dish combined with black-eyed peas, potatoes and several other herbs and spices and the Nepalese call this medley, alu- taamaa. For additional information, visit this link.

18. Ek Raate Dahi - Homemade Yogurt
Yogurt is considered one of the country's most important dairy products. It is consumed throughout the day in different forms. We called the yogurt "ek raate dahi"which translates to "yogurt made overnight" or "one-night yogurt." Most Nepali households make a small amount of yogurt on a daily basis with just two ingredients: fresh milk and live and active yogurt cultures (usually from a previous batch). A warm place to rest for the culture to incubate and a "do not disturb sign" are also important. The delicious yogurt will be ready in 6-8 hours. Yogurt made this way is typically consumed within a day or two before it starts to acidify and turn sour. The yogurt should definitely not missed if you want to have a true "taste of Nepal." For additional information, visit this link.

Discover the most delicious, traditional meal of Nepal - daal-bhaat-tarkaari,(lentil-rice-vegetable) combination. There is nothing more comforting than a plate full of rice, lentils and vegetables for many Nepalese. For additional information, visit this link.

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All information on the Taste of Nepal blog are restricted use under copyright law. You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. If you would like to use any materials here, please contact me.

Mustard Greens (Sit le Khaeko Raayo ko Saag)

Nepal's very own winter specialty

Nepal has a complex topography with hills and flat lands, and the Kathmandu valley is renowned for the seasonal vegetables grown in its fertile soil. Vegetables (tarkaari) are one of the most important foods in the daily Nepali diet, and a typical Nepali meal consists of rice, lentils, and some kind of side vegetable dish.

Mustard greens (raayo ko saag) are one of the most common and popular winter vegetables grown in abundance from November throughout April. The cool-season annual vegetable grows quickly and thrives in chilly weather. Mustard leaves have rich dark-green colors and a pungent mustard flavor with a biting taste. The greens are pungent and bitter only when eaten raw, but they become soft and delicious when cooked. The young tender leaves and long stalks taste best during colder weather, that is, fall, winter, spring. The greens can't tolerate the summer heat and quickly develop seeds, becoming bitter and less tender. The leaves from the plants are harvested one-by-one as they mature; this allows the plants to continue producing. As the mustard plants matures, it starts to form flowering shoots which is known as raayo ko duku. The young mustard shoots are also eaten as a vegetable and appreciated by many Nepalease.

What is sit le khaeko saag? In the winter months, when the pungent leaves of mustard plants are exposed to frost, they become very tender and delicate. Sit le khaeko saag literally translates as "mustard greens tenderized by frost" and are among the most tender and delicious greens.

The botanical name of leaf mustard is Brassica Juncea (L.) Czen. & Cos, Family: cruciferae. Mr. Puskal P. Regmi in his book, “An introduction to Nepalese Food Plants” (1982) writes, “leaf mustard is the most common cultivated green vegetable of Nepal, grown in hilly regions and now cultivated in Tarai area also. The several types of leaf mustard so far believed to be met with in Nepal are as follows:

Broad leaved Mustard (B.Juncea, Var. folicosa Bailey), Curled mustard, Ostrich plume (B. Juncea, var. crispifolia Bailey, B. Juncea, var. multisecta Bailey, B. Juncea, var. auneifolia (Roxb.) Kitam, B. pekinensis, Rupr – chinese cabbage.”

“Leaf mustard represents a perfectly national dietary greens of Nepal available to the majority of the people. Until a recent past, this leaf mustard which was slangly called by the people living in Tarai as a Nepali tobacco, has now gradually come to stay as a popular green vegetable, according to the way it is available in plenty all over the village markets of Tarai.”

Traditionally, Mustard greens are cooked as simply as possible with a very little seasoning. They are just cooked by themselves in a little oil, flavored with ajowain seeds, dried red chilies, and ground fresh ginger-garlic until completely tender but still has bright green color. How long you allow the greens to cook is a matter of taste. Some people cook until the liquid has evaporated and dried out. No matter how you cook, it is important not to overcook because you want to preserve the fresh flavor of the greens. Nepalese never add water while cooking greens. It is cooked only with the water that clings to the leaves after washing.

Here is my recipe for making a delicious "Raayo ko Saag" - it has simple ingredients and quick preparation. Enjoy one of the most liked winter vegetable of Nepal.

Ingredients

2 to 3 bunches fresh mustard greens (about 2 pounds)

3 tablespoons mustard oil (or any oil of your choice)

¼ teaspoon ajowain seeds

2 dried red chilies, halved and seeded

2 medium clove fresh garlic, minced

1 ½ teaspoon minced fresh ginger-garlic

Salt to taste

Directions

Tear the mustard greens into bite-sized pieces. Rinse the torn mustard greens in cold water. Drain and reserve.

Heat the oil in a heavy saucepan over medium-high heat, until faintly smoking. Add the ajowain seeds and dried chilies and fry until lightly browned and fragrant, about 5 seconds. Add the mustard, garlic, ginger and salt. Cover the pan and cook, stirring occasionally, until the greens become tender and most of the liquid evaporates, 10 to 12 minutes. Transfer the greens to a serving dish and serve immediately. Makes 4 to 6 servings.

Ready to serve mustard greens

If you are looking for a delicious Nepali meal of "Daal-Bhaat-Tarkaari-Achaar" combination - try this Thakali Thaal. It's just waiting for you!

Potato stuffed bread with mustard greens, cauliflower, daal - vegetarian lunch - a delicious way to warm up on a cold winter afternoon.

Jimbu जिम्बु – Nepalese Allium or Himalayan Aromatic Herb

Jimbu, pronounced (jim-bu), is a dried, aromatic, perennial herb that is virtually unknown outside the Himalayan region. It's common name is “Nepal aromatic leaf garlic.” It is also known as jamboo/faran in Uttarakhand, India and jhiku-cha in Newari language. In scientific journals, jimbu is called Allium Hypsistum Stearn and comes from the family Amaryllidaceae.

While researching jimbu, I found a well-written article by David Borishwhich describes more on this perennial herb. He writes, "Jimbu is one product that is native to the North Central mountainous region of Nepal, and is of high value to Upper Mustang Nepalese (Nepal 2006). Jimbu refers to two species of Allium, A.hypsistum and A. prezewalskianum (Nepal 2006). Both species are perennial and bulbous flowering plants part of the Amaryllidaceous family (IUCN Nepal, 2000)."

Harvesting of Jimbu - The local villagers and their family members travel several hours to the wild areas of the mountain regions in which jimbu has been growing in abundance for centuries. The villagers carefully hand-pick the green and tender foliage from the jimbuplant. Although they collect both flowering and non flowering parts of the plant, they believe the best flavors come from buds that are not fully opened. It is harvested between July to September.

After collection, the green jimbuis brought back to villages and spread on dry mats in a well-ventilated covered shady areas. Jimbu harvesters believe that drying in direct sunlight makes poor quality jimbu without color and flavor. The herb is dried for several days until all the moisture has evaporated. This is the most traditional, simplest, and least expensive way of preserving the herb in the remote areas.

Picture of two of the most authentic Nepali spices – L. Jimbu herb and R. Szechwan pepper, Sichuan pepper, Chinese pepper, Nepal pepper (Z. armatum)
टिम्मुर, तिम्बुर - (Timur, Timmur, Timbur)

The flavor of the herb is weakened or nearly lost in the drying process. Jimbu also loses its green color and starts to looks like a brownish-green dried grass. By the time it hits Nepali markets, jimbu is commonly sold in dried strands. The herb has a distinct flavor which is somewhat similar to garlic and shallots. The distinct aroma of the herb is nearly lost in the drying process, but can be brought back to maximum flavor by browning it in hot oil until fully fragrant before using in a dish. Generally, a small pinch of jimbu is sufficient to flavor a dish and should be used with discretion. It is mostly not used in its raw form.

Mr. Ram Chandra Nepal in his research paper (use and Management of Jimbu– a case study from Upper Mustang) writes, “Jimbu collection is a very difficult job. People have to walk far away from the village (in an average 4.4 hours from the village) in dry, sloppy and difficult areas where water is scarce. Sometimes people needed over night camping on the sites. Further, people complained about headache when they were engaged in collecting jimbu for several hours.”

Nepalese have a remarkable fondness for this herb and they use it as a tempering spice (jhanae masalaa) to flavor lentil dishes (daals), stir-fried vegetables, salads, and pickles. The aromatic herb also acts as flavoring agent for preserved pickles (achaars). Traditionally, jimbu is fried in clarified butter (gheu) or mustard oil (tori ko tel) to maximize its flavor and the infused oil is poured into a prepared dish before serving. The fried herb lends texture and visual appearance to any dish. In some recipes, Jimbu is added in the beginning stage of cooking process, whereas in some recipes, they are added at the end to the prepared dish.

Freshly cooked black lentil (maas ko daal) tempered with jimbu

Tomato chutney tempered with jimbu

Fermented radish pickle tempered with jimbu

If jimbu has been stored for a long period of time, it becomes crisp and crumbly and starts to lose its flavor and get stale quickly. It is recommended to purchase only in small quantities at a time.

People from upper Mustang region use jimbu plants for medicinal purposes. It is used for stomach ailments, cough and cold, flu and high altitude sickness. Many villagers believe that jimbu has some medicinal value.

Jimbu is not often available outside Nepal (Indian grocery stores, Asian or Western markets). As a substitute, some people use the dried roots of the garlic bulb. But this alternative will not produce the same flavor as jimbu. Recently, there are some imported jimbu available online and in some Nepali food markets outside Nepal.

Here are some useful links about Nepali Jimbu that you may want to check it out:

David Borish (article) - (http://saknepal.org/wp-content/uploads/2015/06/Borish-David-Jimbu1.pdf)

Keep Calm & Curry Blog - (https://calmlycookingcurry.blogspot.com/2017/01/ingredients-jimbu-jambu-jamboo-jhiku-cha.html)

Ram Chandra Nepal - Use and management of Jimbu (A case study from Upper Mustang) - ( http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.583.5656&rep=rep1&type=pdf)

Pedia View - https://pediaview.com/openpedia/Jimbu

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Nepali Alu or Aloo ko Achaar

(Old fashioned)

(most popular side dish)

Potato achaar is a popular, addictively delicious, flexible, and refreshing potato dish typically served as a side dish to accompany the Nepali staple Daal-Bhaat-Tarkaari combination meals. It is made from boiled, peeled and cubed potatoes. These potatoes are mixed with seasonings and many other ingredients. They are finished off with whole tempered spices and are topped with fresh cilantro. Although it is called an achaar dish (pickled), it is more like a side vegetable dish since it is served at room temperature.

Only rarely have I come across a traditional Nepali meal that is served without potato achaar. It can be served at any time of the day as a snack food with cheura or chewra (pressed rice flakes), sel-roti (fried rice bread) and poori (deep-fried puffed bread). It is often served during family gatherings, picnics and other casual functions or festive gatherings. For a Nepali bhoj (feast), aloo ko achaar is a must item. A large quantity of potato salad accompanies other ceremonial food items.

There are many versions of aloo ko achaar throughout the country and each family has their own recipes depending upon their individual style and specialty. While preparing the traditional achaar, some add thinly sliced cucumbers, finely cut radish, refreshing crisp asparagus, spring onions, thinly sliced red onions, steamed banana blossoms, cubed bell peppers, hariyo saano kerau (field peas), green or yellow dried peas, and even sprouted mung beans. The dried, soaked and dehydrated peas are incorporated with potato raw for a crunch. There are endless variations.

I have prepared this dish often and experimented with many variations -- I absolutely love it! For the following recipe, use any variety of potato that keeps its shape when boiled. Baking potatoes are not recommended because they produce a dry, starchy achaar. The potatoes should not be overcooked or under-cooked. Try to use freshly squeezed lemon or lime juice, as the bottled lemon juice with the preservatives take away the flavor of achaar.

The following recipe was prepared recently during a small gathering with relatives. This is a good basic recipe, with simple ingredients and a quick preparation. You can have a delicious achaar in no time. Grab some potatoes, brown sesame seeds, fresh lemons, bell pepper, and other combinations of seasonings and let me show you how to make this traditional dish. I hope you will be making this dish again and again.

Traditional Nepali Alu or Aloo Achaar (spicy)

Ingredients
8 to 10 small boiling potatoes (about 3 pounds)
8 fresh (hot or mild) green chili peppers, each halved lengthwise
1 to 2 bunches cilantro leaves, tender stems (fresh coriander), washed well and finely chopped (about 1/2 cup)
1/4 cup freshly squeezed lemon or lime juice or as needed
1 teaspoon ground red pepper (cayenne)
Salt to taste
1/2 cup brown sesame seeds
2 dried red chilies, halved and seeded
1/4 teaspoon timmur (Szechwan pepper)
3 tablespoons mustard oil or vegetable oil
1/2 teaspoon fenugreek seeds
1/4 teaspoon jimbu strands (Himalayan herb), sorted
1 medium red or green bell pepper, cored and cut into cubes (about 1/2 cups
1 piece fresh ginger, peeled and cut into fine julienne strips (about 2 tablespoons)
1/2 teaspoon ground turmeric
A generous pinch ground asafetida (about 1/8 teaspoon)

Preparation Instructions
In a medium saucepan, place the potatoes and enough water to cover, and bring it to boil over high heat. Reduce the heat to medium-low, cover the pan and continue cooking until the potatoes are fork-tender, 20 to 25 minutes. Drain, and when cool enough to handle, peel and cut the potatoes into 1-inch cubes. Do not pour cold water over them to cool the potatoes, as this will water down their flavor. Place the potatoes in a large bowl and combine them with the green chilies, cilantro, lemon juice, red pepper, and salt and mix well. Set aside.

Heat a small skillet (preferably cast-iron) over medium heat and toast the sesame seeds, dried chilies and timmur, and dry-roast them, stirring constantly with a wooden spoon to prevent the seeds from flying over, until they give off a pleasant aroma and sesame seeds are a few shades darker, about 3 minutes. Remove the spices from the skillet and pour them into a dry container to stop from further roasting and let them cool. Then transfer the spices to a spice grinder and grind to make fine powder. Add the ground spices and 1/2 cup of water to the potato mixture and mix well.

Heat the mustard oil in a small skillet over medium high-heat. When the oil is faintly smoking, add fenugreek, jimbu, and fry until dark brown and fragrant, about 5 seconds. Add the bell pepper, ginger, turmeric, and asafetida and fry for 1 minute. Pour the entire contents over the potatoes and mix thoroughly. Taste and adjust the seasonings and lemon juice. Cover the bowl and let the potato achaar stand for 30 minutes at room temperature to absorb the seasonings, stirring occasionally. Transfer the achaar to a serving dish, sprinkle some chopped cilantro and serve.

Variation Note: To give an extra twist to aloo achaar - as a variation you can add 2 cups of freshly chopped cucumbers, 1/2 cup soaked dried whole green peas, 1 cup freshly steamed asparagus or any ingredients of your choice.

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Nettle Greens - sishnu ko saag - (सिस्नु को साग)

Bamboo Shoots, Potatoes, and Black-Eyed Peas Medley (Taamaa-Alu-Bodi ko Tarkaari)

Cassia Leaves - Tejpaat (तेजपात)

Tikaa and Jamaraa (Bijaya Dashami)

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Pickled Cucumber - Khalpi (खल्पी) Achaar

Glossary of Common Fruits of Nepal (English-Nepali) - Part 2

Glossary of Common Fruits of Nepal (English-Nepali) - Part I

Glossary of Common Fruits of Nepal (English-Nepali) - Part 3

Nepali Garam Masalaa - (नेपाली गरम मसला)

Kathmandu's Centuries-old Landmarks

Yomari or Yoh-Mari (योमरी, योह-मरी)

Buckwheat Bread - Phaapar ko Roti (फापरको रोटी)

Gulaab Jaamun - Dumplings in Saffron-Cardamom Syrup (गुलाब जामुन)

Greetings to all!

Sutkeri ko Ausedhi or Masalaa - सुत्केरी को औसधि - सुत्केरी को मसला

Nepali Paan Battaa - नेपाली पानबट्टा (After-meal Refresher)

Bauhinia and Potato Salad (Koirala ko Phool re Aloo ko Achaar)

Happy Bijaya Dashami 2016 - विजया दशमीकेा शुभकामना

2016 - Happy Deepawali-Tihar-Bhai Tika

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Raayo ko Saag (Mustard Greens)

Jimbu – Nepalese Allium (Herb)

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Traditional Alu ko Achaar ( Nepali Potato Salad)

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