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HIMALAYAN GOURMET
-\50-A Guide to Cooking in Nepal
A Publication of us Peace Corps Volunteers in Nepal
INTRODUCTION
Just as the password of the Peace Corps is "flexibility," so the magic word in cooking - whether
in Nepal or anywhere else - is "imagination". For example, if you don't have one or two of the
ingredients for a particular recipe, don't panic. Try the recipe anywhere, either leaving out the
missing ingredient or substituting whatever is available; the result may not taste as good, but it'll
probably at least be edible. Anyway, who knows, it may tum out to be better than the original
recipe.
There is quite a conglomeration of recipes in this book, some of which were contributed pevs,
and others from almost every source imaginable. The recipes contributed by PCVs, we assume,
are those that have been successfully used by them. Because of our limited time, we have unable
to bhansa-test the others. That'll be up to you.
Cooking Basics and Other Stuff High Altitude Fats and Frying Pressure Cooking Baking Tips and Ovens Helpful Hints and Other Miscellaneous Substitutions, Abbreviations, and Measurements Vocabulary Recipes Food and Water Sanitation Bread Biscuits and Muffins Nepali and Indian Bread Bread Mix Recipes
Breakfast, Eggs, and Dairy Breakfast Eggs Dairy
M(i'iJ'#:nisti~§h2 'ii,4H<;:!'!i':l"r' {"elf';;:,., ~"" Poultry Buff (Or Beef) Goat Pork Liver
Vegetables "
Soupsand,$}~ws- ,
Sallces;A.cbar;;aiHf'Dressings ' Gravies and Sauces Achar and Chutney
.. ---- -
1-26
2 j
4 5 6 9
10 12 20 21 24
27-32 27 30 31
32-36
, ,·,~J7~46,,· .
':';,\.iJ7~,50:? ','
'!v'51~58'? 51 54 55 56 58
59-66
73-78 73 77
(<Ike,s
Cookies anci Bars Pies Pudding and Cmtard Candy and Nuts Nepali S\\'ccts Miscellaneous Frostings and Toppings Syrup
Food Preservation Meat Pickles Preserved Fruit
Beverages,
/' '" " '..)',
~()
84 87 90 91 94 97 98 99
101-108 101 102 104
109-111
Cooking Basics and Other Stuff
If you iJ\e at higher altitudes, your cooking may necd some adjustment for the best results. High altitude affects boiling temperatures considerably, making it necessary to cook some things for longer periods of time.
Boiling temperatures of water:
Sea level 212'F 100'(
2,000 ft 208'F 98'(
5,000 ft 203'F 95'(
7,500 ft 198'F 92'(
10,000 ft 194'F 90'(
Top of Everest 158'F 70'(
Vegetables
•
•
In baking vegetables, use approximately the same temperature and timing as for sea-level cooking.
In cooking vegetables by any process involving liquid, it will take more liquid and longer to cook vegetables. But when possible a little fat added while cooking intensifies the heat.
Breads
If your bread is turning out like bread fudge (i.e. pretty soggy), perhaps you are using too much rising agent. In making bread at high attitudes, less rising agent is necessary, the dough will raise more quickly and must be baked in a little hotter oven and in most cases a little longer.
Yeast breads may require a shorter rising time.
Cakes (Cakes require the most adjustment at high altitude.)
•
•
•
In making butter cakes in high altitude less baking powder is necessary.
Sugar furnishes moisture in your cake and at high altitude you may wish to add a little more flour to the recipe instead of deducting part of the sugar as sugar is necessary to the cake for flavor and tenderness.
At altitudes over 3,500 ft, Increase temperature 25"F.
C,}\!l,li"l!-'.I',,--I<
l :\" :11,_' !n::':lljill)I] 'l!"1i\11!lli ~~r i'(~'~! (-;111 ',I
fur III (he rcc
:lb~,()rbed \\ hile i-'(\-1 [") (7 .. L\dcllng C,,'C!l jl.I<.,
lltlle too much L.lL LU [ile mix a dougl\lll1l
may end up so nch it will become greasesoaked while frying, or a fritter may Illst disintegrate upon addition to the fat
• In case of a grease fire, never, ever use water, this will only spread the fire. Instead cover the fire with a lid or smother the flame with salt
Oil
• Mustard oil has a weird taste and odor, some of which can be eliminated by heating to smoking point. After heating and cooling, place in a clean jar or bottle and it's ready to use later.
• When using oil as a substitute for butter, shortening or ghee, reduce the amount used in the recipe.
• Most oils work well for deep-frying.
Ghee and butter
• Ghee has its seasons. It is a good idea to buy extra when it is from good sweet milk - cook it well, strain it and store it. Plastic containers are best since if it is stored in tin, if tends to turn rusty where it comes in contact with the metal.
• Ghee is a good substitute for shortening or butter, but you should use a little less than the recipe calls for.
• It is generally not recommended to use butter for deep-frying, due to it's low smoking point.
Lard
• To make lard simply cut up the fat from your pork, skin and all into small pieces. Cook slowly in heavy pan(wok) until all the fat has been cooked out. You'll know it is done when the cracklins (skin pieces) turn brown and bubbly. Take out your cracklins and eat them with salt. After the lard has cooled store in containers. It will keep for weeks.
cornblll'liH"11 ()r bll!!,-'!" ;lnri {)1! '1dcl,.; !Il(l(r'
flaq)r \\'hl.~llll~\klflg.
PRESSURE COOKING
Boiling water in open air can never produce a temperature over 21 2"F. But because air in a pressure cooker is under pressure, heat as high as 250T can be maintained at IS lbs pressure. Because of this, pressure cooking can save a lot of time, fuel, and even some vitamins. And it's simple once you know what you're doing. The trick is to figure how to begin without the fear of exploding pressure cookers.
• Never fill cooker more than 2/3 full.
•
•
When opening cooker, be sure indicator is down and weight is removed.
For fast cooling cooker may be placed in a pan of water or under running water, but water should never run over escape valve.
• Never slore pressure cooker with lid on.
•
•
•
Always check rubber ring before using. If a leak develops during cooking, be sure to release pressure before you remove lid.
Beans and lentils will sometimes foam while cooking, which can clog the release valve. To prevent this, add a small amount (I tsp or so) of fat to the beans before pressure cooking.
When using pressure cooker as an oven or for any dry cooking, be sure to remove rubber ring and don't use indicator weight. When baking invert a small pie pan in the bottom of the pressure cooker, then place the baking pan on top. If you have aluminum foil, place this on top of the baking pan - this helps browning then replace pressure cooker lid. Do not use any water.
Severa! ways to save kerosene, water, vitamins and time:
• Cook saag or daa! in pressure cooker after you have cooked your rice. The manual calls for 4 : 1, water to rice, which leaves
2
(_'(]OLl.:.zh 1-1(,:,' grl\t~l tu cook ';{lUf: or doni ill
\',lLf1l1Li: 11;1\ illg tU lJOii \\ ill\.-[ l\\'i\:l ..
, Rice left under pressure in the cooker, needless to say, stays hot until the rest of the meal is ready.
• Use the same water you wash the rice and daa! in to set the pressure cooker in to cool when ricc is done.
• While one dish cooks, get the next one ready to go on without interruption.
• Chicken - in Rice: Cook cocks a few extra minutes, long enough to let you eat bones and all.
BAKING TIPS and OVENS
• If you are using an oven made from a dekshi, to make something bake faster, place a larger dekshi upside down over the oven deskhi.
• A layer of rocks or mud on the bottom slows the heating and distributes it evenly.
• A wick stove uses a lot of kerosene but cooks slower. A pressure stove is quicker but can get too hot resulting in burnt bottom and undone tops.
• Round loaf pans perfect for cakes and which fit snugly in a pressure cooker are available in most bazaars. The beautiful part is that the lid to these, besides keeping the cakes fresh, when used as a pan itself, is good for shallow-dish baking: pie, cornbread, etc. It fits on top of the cake pan, and you can save time, effort, oil, everything, by cooking two things at once, since both will fit inside a closed pressure cooker. Only be careful of different cooking times. Check often and take out whichever is done first.
OVEN DESIGN
The Built-In Oven
Using I 112 kerosene tins (or sheet tin from Kathmandu) and local construction methods rock and mud.
rock and
lIIud walls
81( .~(Jace
top view back
L-__ J-_ door frolll
r ~a~ I,c,",~ .'CD
01 'uc~' ~e '." ~nd ~"C:~~,
f:,ecp 01 ',n
jn' '1'~ I" rf ~r
-'oc'" Ir.d ~'urf
SI,,:e 10 I.'~ 'n SOlt~d he~f ev' nly Jnri pfe"enl 0""'_; "''''fin? 'I·'Hl blJlning OIJ( IIij borrDI1l of In, /111.
smoh hole (chimn~y on b~ Aflu-hed )
sm." 9JPS in sl.l. under "'clo.'ent lin 101 hOf ,if (~ r.1ove vp."'tlfd ('0m Ilff
holel
air space
There are endless variations on this. Some things to watch are that you don't lose heat through the door ( insulate it) and that the hot air and smoke has a way to move up and all around the tin. If the oven bakes too fast on the bottom, a layer of mud can help.
"I'm convinced though, clay would be more efficient on wood if anyone had enough patience to fool around building it. "
Lissa Barker's Oven
"I put the bread pan, pie pan or cooking sheet on a tin can, weight the lid of the dekshi with a rock or something, build a roaring fire, and presto ..... an oven. "
, Lid (0 Dekshi --->
OeAslJl ( 15" diamelcr ) --~
Tin can tOI rack -
3
Ihls IS currently a\ailablc fur purchase through the Peace Corps mailroom
rhe recipes that are included with the Miracle Oven ha ve been added to this cookbook and arc indicated by a letter "M" after the recipe title.
The Miracle Oven consists of four parts: circular pan, lid, aluminum liner, and iron ring. The iron ring sets directly on the flame. The liner can either be placed beneath the pan or in the pan depending on the recipe and the intensity of your stove. Trial and error is probably the best way to detennine where to place the liner. Baking is done with the lid on the oven.
Oven Temperature
If you didn't bring an oven thennometer from America, you can estimate temperature by heating the oven for 15 minutes and placing a piece of paper with 112 tsp of flour on it, in the center of the over rack. After 5 minutes check the color of the flour.
Color of Kind of heat Temperature flour Dark Cream Very slow 250 - 275
0 F
oven Straw Slow oven 300 _ 325
0 F
Light Moderate 325 _ 375 0 F brown oven Golden hot oven 400 - 450 0 F brown Dark brown Very hot 450 _ 500 0 F
oven
Note: in the recipes, most oven temperature have been omitted, since even if you knew the temperature of the oven you couldn't regulate it; and times are only approximate, since a lot depends on whether you use wood, kerosene, or gas.
HELPFUL HINTS AND OTHER MISCELLANEOUS
• Asan Tol in Kathmandu is a great place to
•
•
•
•
•
•
(illd (i 'xtde ';,Iciety of spices (Inc:ILlciiIl~!
11,[11<11 1 :}I)i'~\~~;, ~~affrOil), d:.., \\I_'li d:-: 1_)]',I\\·n
sugar, hrown rice, popping corn, etc.
Before you start to cook, be Sllre to:
I. Read the recipe.
2. Make sure you have all necessary ingredients, or substitutions, as well as enough of each ingredient. This saves running to the bazaar while the soda goes flat, etc.
3. Assemble equipment and ingredients before starting to cook. This saves sticky door knobs, cans and spoons, as well as forgetting an important ingredient.
4. If your recipe calls for an oven, make sure it's hot before you put your product in. This saves burnt bottoms, soggy middles, and fiery tempers.
5. Mix in some imagination for real cooking. This makes things real exciting, even if the first time is a flop. Experimentation is the key to success.
Be sure not to use aluminum, copper and brass with acid foods such as tomatoes, limes, dahi, mohi.
Do not use metal containers for soaking food in a brine or salt solution. Use glass or glazed pottery.
In order to get a really low heat on the stove (if you have a pressurize kerosene or gas stove), you can place a few bricks over the burner and place the cooking pot on top of the bricks.
Cooling method: Th is works well for jello, salad dressings, pie crust mix, etc: Place bowl of jello, salad dressing, etc. In another bowl containing cold water. Put a cold wet cloth over and around the whole thing.
To coat vegetables, meat, patties, etc for frying, they should first be dipped in dry, then moist, then dry ingredients. Flour,
4
SUBSTlTlJTlO:\S, ABBREVIATIONS, A'I'D MEASUREMENTS
SUBSTITUTIONS
Apples Naaspaali Honey (I c) 3/4 c sugar plus 112 c liauid Arrowroot ( I Tbs) 2 Tbs flour or I Tbs cornstarch Meat Baking po\\'der 1/4 tsp baking soda plus 1/2 tsp In gravy, etc Mushrooms
with sweet milk cream of tartar I n spaghetti Lentils Baking soda and sour milk for sauce regular milk Milk
Bread crumbs Crushed biscuits; crackers Sour I Tbs vinegar per I c milk
Butter/margarine Ghee; vegetable oil w/pinch salt Sweetened- I 1/8 c powdered milk + 112 c
Buttermilk (I c) I tsp lemon juice or vinegar per I c milk-let stand 10 min
warm water + 3/4 c sugar condensed
Catsup Tomato sauce; paste; stewed tomatoes, smashed
Molasses Sakar or c h a k u melted w/sm amount water; strong honey
Chocolate Nuts Toasted sesame seeds
unsweetened (I 3 Tbs cocoa plus I Tbs shortening Powdered sugar Glucose
oz or I square) Raisins (in cakes, Candied orange or lemon peel semi-sweet (6 oz 6 Tbs cocoa plus 7 Tbs sugar plus breads, etc)
or I c chips) 114 c shortening Salad oil Sesame oil; peanut oil; vegetable Cornstarch (I Tbs) 2 Tbs flour or I Tbs arrowroot oil
I powder Sour milk I Tbs vinegar Der I c milk Com syrup (1 c) I c sugar plus 1/4 c liquid Sugar Cottage cheese Dahi; yogurt cheese Brown (I cJ 112 c sakar + 1/2 c white sugar
Cream White (I c) I c . corn syrup/honeyllight
heavy (I cj 3/4 c whole milk + 113 c butter light-(] c) 7/8 c whole milk + 3 Tbs butter
molasses minus 114 c liquid Sour cream Dahi + I tsp lemon iuicelvinegar
Flour Worcestershire Soybean sauce White 1/2 bran, gram, rice, or whole sauce
wheat flour and 112 white flour Yeast ( Ipkg= I Sourdough, potato yeast Self-rising Per I c flour add 2 tsp baking Tbs) Small powder + 1/4 tsp salt
amounts 112 amount cornstarch Herbs, fresh (I I tsp dried herbs TbsJ
ABBREVIATIONS
c CUD tsp teaspoon pt pint pkg package qt auart pwd Dowder I liter sm small
gal gallon med medium Ib pound Ig large oz ounce mm minute g gram hr hour kg kilogram
Tbs tablespoon
5
---T I tea gla~~ ____ ~_~_Il) ___ . __ ------
} teaspoon ____ LLTablespoon ---- -,
Flour:
4 Tablespoon I/.j cup
16 Tablespoon ---~-l--~---------l
I ounce 2 Tablespoons (liquid)
----l ~~~sifteJ nOllr. ,1_1 pound
L03~c~u~s~c~'o~r~n~rn~e~a~I ___ ~ I pound
I gill ; 1/4 cup ,
, 8 ounces I CUD
, 16 ounces I pound Nepal- American Equivalents: 2 cups I pound - I pint
2 Dints I quart - 4 CUDS
4 quarts I gallon
I pound 453.6 gram
1 ounce 28.35 gram
I kilogram 2.2 pounds
Nepali American Adha ( 1/2) chauthe 113 CUD Chauthe 2/3 CUD Adha (1/2) mana I 114 CUDS Mana 2 1/2 CUDS Kuruwa (2 manas) 5 CUDS
Rice: Pathi (8 manas) 5 quarts I tola 1/2 ounces
I cup 112 pound I chhatak 2 ounces
Fat: I pau 112 Dound I mana I Dound
2 Tablespoons I ounce I seer 2 Dound. 1/2 cup (I stick) 1/8 ounce I dhami 5Dounds 2 cups I Dound I pathi 8 pounds
VOCABULARY
Meats: Grapes anzur
Enelish NeD.1i Guava ambaa, belaauti
Boar bandel ko maasu Jackfruit rukh kaTahar
Buffalo raango ko maasu Lemon kaaflati, nibuwaa, amilo
Chicken kukhuraa ko maasu Lime kaaf'ati, ivaamir
Fish maachha Mango aarno
Goat baakhraa ko maasu; khasi ko maasu; Mulberrv kaanhal
bokaakomaasu Orange mousam, white oran~e, sunta/aa
Lamb bhenDaa ko maasu Paoaya mewaa, oaoitaa(Hindi)
Liver kaleio Peach aaru
Pork sungur ko maasu Peanut badaarn
SheeD bheDaa ko maasu Pear naasDaati Persimmon haluwaabed
Fruits: Pineaoole bhuin kaTahar
Enelish Nepali Apple syaau
Pistachio oistaa Plum aarubakhaDaa
Apricot khurpaani Asian pear (Japanese naaspaati pear-apple)
Pomegranate anaar Raisin kismis, daakh Raspberrv aise/u
Banana keraa, kelaa(Hindi) Cashew C:lshL\\
Small, green, sour lapsi fruit. Used as meal
Cherry oainyu Chestnut kaTus Coconut nariwal Custard apple saliphaa, aant Date
hard khajur soft chhohoraa
Fig anjir
Grapefruit kati ;umiya, bhozaTe, hok se
accompaniment & achar Small, sour green arna/aa fruit Strawberry bhui aiselu Tamarind irnli Tangerine suntafaa, funoar, ivaarnir Walnut okhar Watermelon tarbuiaa
6
· ':'~;p, ",' --'-::.
iEnglish Asparagus
-, -
Bamboo Shoot Beans
broad garbanzo
( chickpea) green long green red white
Beets Brussel sprouts Cabbage
----
Chinese cabbage Carrot Cauliflower Chayotes Chilli (chile) Coriander (cilantro) Com Cucumber Eggplant Garlic Ginger root Greens
large arrowhead shaped
flat leaf (each leaf on a
single stem) mustard greens
Lady finger (okra) Lettuce Mushrooms Mustard greens Nettles Okra{iady finger) Onion
green onion Peas
black-eyed green
Pepper bell
Potato PUfll]lkin Radish Scallion (green onion) Snake gourd SCljIbeans Spinach
Squash SweeljJOtato Thin squash Tomato Turnip
- ---- ---- ---- --- --
Nep31i kurilo --faan/all
SImI bakll/o chanoo hurt)'o simi boDi raazmaa, raato Slnll
seta simi
chutsundo, chukandar Saano bandaa kobi bandaa kobi banth kobi, kohl rabi baaiar
I phul kabi, kaauli iskus khursaani dhanivaa makai kaakra bhaanTaa lasun aduwaa saag karkala
raayo ko saag, tori ko saag
raamtoriyaa Ijiri ka saaf{ chvaau raova ka saaf{, tori ka saa" sisnu raamotoriyaa pyaaj hariva Dvaai
baDi keraau, maTar khursaani thula hariya khursaani aalu
I pharsi, parsi mulaa hariva Dvaaj chichindo bhatmaas palunga ka saag, saag, palunga,
I polak (Hindi) ' pharsi sakarkhanDa, f{arrji laukaa
JJC>lbheDa, tamaaTar salearn ,-
Yam
dlwtnSlIr, sun song, kuncll! .'lOag
faand Zucchini ______ LiL p!h~{~JI~'s~i,~7~,u~c~c~h~i~,ci ________ ____
Baking and Miscellaneous:
English Nepali Baking powder Baking powder, pakaaune
dhula Baking soda khaane soDaa Barley I lou Bread ra Ti, paura Ti Butter nauni Cheese cheese, chhurpi, panir Cocoa cocoa, chocolate powder Coffee coffee Cornmeal makai ko piTha Cream dudh ka tar, krim Cream of wheat suN Curd dahi Egg I Dhul, anDaa, dimbaa Flour piTho
com makai ka piTho gram (chickpea) besan, chanaa ka piTha rice chaamal ka piTho wheat gaun ko piTha white maidaa ko piTha whole wheat I DiTho, aaTaa (Hindi)
Gelatin I jelly Ghee I "hiu Grain anna Gravy I ihol Honey maha Jam iam Jelbc iam Lentils daal
black kalo, maas ko green masang orange masuro yellow mUm! ko chhaaTaa, arar ko
Milk dudh Millet kado Molasses chaaku Monosodium glutamate tasting powder
liMSG) Noodles Daani roTi, chow chow Oats mohans Oil tel
coconut naariwal ko tel com makai ko tel mustard tori ko tel peanut badam ka tel sesame til ka tel soybean bhatmaas ko tel
Peanut badaam Pickle achaar
7
-- -- --------- -- -
RI, " ,
'I !l,'il '(;:.'c i i hm\vtl j/(/ehu /ck() I , ,
cooked flhon!
fried parched .whoji pudding khir puffed hhu/a, gallpheki (0)
uncooked choamal Salt
black kuala nun rock bire nun white nun
Shortening ghiu Sugar
brown sakkar crushed cane tukhal white chini
Tea chjya Vanilla vanilla Vinegar am i/o, sirka, chuk Walnut okhar Water I paani Yeast khamir Yogurt dahi
Spices:
EDelish NeD,1i Powder/ground dhulo Seed biu Allspice ..EEram masa/aa Anise saunph Asafoetida him! Basil tulsi Bay leaf lejpaat Cardamom
black alainchi green sukhmel
Celery seed ,J,wanu Chile khursaani Chili powder' khursaani Dowder Chives chhvaapi Cloves Iwaan)!.
* recipes below:
C '()I-I,IIHkT
( -1I1 illil 1- ---
i Cur!)!
Dill Fennel
Fenugreek Ginger
fresh clry
Horseradish
- -----
--
Red powder w/slightly sweet flavor ????? Mace Mint MSG Mustard seed
yellow dark
Nutm"S, Pepper
black chilli
Poppy seed Radish seed Rose water
Saffron Sesame seed Salt
black/red white
Small green berry (looks like a green peppercorn) Spice mixture* Tunneric
dry root
Tarragon Watercress seed
- ----- ------ ------- -, liraa. kuri I
s(Junoh ! ------,
Sa/mph I -
----~ merhi
aduwaa suTho sarsu kesari
iimbu jaipatri pat babar, pudinai tastingpowder
sarsum, tori rayo jaiphal
marich khursQani posta dana mulaa ;aamun kesar til
kaalo nun nun timur
garam masalaa
besaar haledo saunoh chamsur
8
~ Tbs dried red peppers ,-2 Tbs cumin 2 tsp dried oregano r optional)
I Tbs paprika 1-2 Tbs dried garlic I tsp cloves
] tsp coriander seeds (optional)
Toss the peppers around on a roli pan (or other pan) until lightly toasted (about I min). Lightly toast cumin seeds. Grind everything together.
Garam masala
2 oz coriander seeds 2 oz cumin seeds I oz peppercorns 10 brown cardamoms 2 tsp dry ginger
2-3 pieces cinnamon I nutmeg 2 tsp cloves 10 bay leaves
Roast the coriander and cumin separately. Peel the cardamom. Grind all together and store in an airtight container.
Italian Seasoning
1/4 tsp thyme 112 tsp oregano Dash cayenne (optional)
112 tsp basil I /4 tsp rosemary
Grind together or just mix together.
-Nikki Burr, NI190
I c salt I 1/2 tsp garlic powder 2 tsp dry mustard 2 tsp paprika I tsp sugar
I tsp thyme 2 tsp onion powder 2 tsp curry powder 2 tsp turmeric
Mix together and store in airtight container.
-Nikki Burr, NI190
Pumpkin Pie Spice
2 Tbs ground cinnamon I 112 tsp ground cloves
I tsp ground ginger 2 tsp ground nutmeg
Mix together and store in airtight container.
-Nikki Burr, NI190
Pickling Spices
This is a mixture for bread and butter cucumber pickles, enough for about I pint.
I" stick cinnamon 112 tsp dried ginger 2 bay leaves 114 tsp anise 2/3 tsp coriander seeds 114 tsp black mustard
seeds 114 tsp fenugreek seeds 114 tsp chilli seeds 114 tsp sursiyo
Mix together and store in an airtight container.
-Brenda Terry, Nepal IV
9
FOOD A"ID WATF:H SAi\ITATlO:\
Water Preparation
Assume that all untreated water in Nepal IS
unsafe for drinking. Untreated water can harbor pathogens like bacteria, viruses (including Hepatitis), fungi, coccidia, ameobas, giardia, worms, and parasites. All water put into your mouth either for drinking, tooth brushing, or mouth rinsing must be disinfected. Disinfected water is free of pathogens (this is different from sterilized water, which is free of all micro-organisms).
Filtering and Boiling
Filtering and then boiling is the best method for disinfecting water. It is recommended that water first be filtered, then boiled. This gets out large particulate matter that may act as a thermal barrier for micro-organisms while boiling. To disinfect drinking water, first filter and then bring to a rolling boil for 3 minutes.
Iodine
Iodine is a good short term alternative to boiling. However, the pathogen Cyclospora is known to be resistant to iodine and chlorine. Cyclospora is highly seasonal between May and November. Boiling water is especially recommended during these months.
To remove the color and taste of iodine from the water, AFTER the water has been fully treated by the iodine, a small amount of vitamin C (50 mg or so) can be added to precipitate out the iodine. This will make the water cloudy, but the precipitate can be filtered out by pouring the water through a double layer of cloth, if desired.
Note: Iodine based water treatment methods are to be used for short term only, no more than 3 weeks during a 6 month period.
Fruit and Vegetable Preparation
Raw fruits and vegetables should not be consumed unless they have been washed well and then soaked in iodine solution. Fruits such as bananas and oranges that you are able to peel yourself are safe to eat.
The best method for disinfecting fruits and vegetables that cannot be peeled is: Wash in lightly soapy water removing all dirt; soak in iodized solution, 112 teaspoon of Lugol's in one gallon of water (color or weak tea) for 20 minutes; then rinse in cool, treated water.
Milk
Before consumption, all milk must be pasteurized. Without pasteurization, it may be contaminated with pathogens, including tuberculosis.
To pasteurize milk, bring the milk to 130'F for 30 minutes or 151 'F for 30 seconds. Without a thermometer: Bring milk to boil or put milk in a pressure cooker and bring it up to pressure (15 Ibs), then cool cooker immediately.
Food Storage
•
•
•
•
•
Store all dried foods in airtight containers.
Uncooked onions, potatoes, and vegetables can be stored on plastic or bamboo trays and hung in layers from the ceiling (like a hanging fruit basket).
Do not store the onions and potatoes together, as onions hasten the spoilage of potatoes. Also, avoid putting apples and carrots together in storage.
It is best to not wash vegetables until you are ready to use them.
Cut the leaves off root vegetables before storing.
10
I nll-" (}(~)".ill" (W,·" 'll!:,i,llli l'r'i"l-ig!-'r:-I[iCI!i
~Ir tile), can !"kCllllll' U)lll~lllllllatcd \\ itl-! staph bacteria.
" When storing food In a refrigerator, cover containers to prevent crossing of flavors Outside a fridge, food, vegetables, etc. should not be covered closely.
• To make a cooler: Set a large earthenware pot on its side in a pan of water. Use bricks to steady the pot, and also place bricks inside as a platfonn for jugs of milk, perishables, etc. Water inside the pot should come up to within one inch of the top of the bricks. The whole set up should be covered with a cloth or kept in a sheltered place. The inside of this cooler will be about 10' colder than the surrounding air.
PROTEIN
Out of the different classes of nutrients, protein may be one of the most difficult to get in adequate quantities in Nepal. Protein promotes growth and cell repair, and is needed for antibody fonnation to fight bacterial and viral infections. Proteins are found in meat, fish, eggs, dairy products, legumes, and nuts. The quality of protein from each of these sources vanes.
Protein molecules are made up of various combinations of 22 amino acids. Of these, eight cannot be manufactured by our bodies and must be present in the foods we eat. These are known as the essential amino acids, and a complete protein is one in which all eight are included. Animal proteins (meat, fish, eggs, and dairy products) are complete proteins. Most vegetable proteins (legumes and nuts) are not.
Complementary Protein
In order to synthesize proteins in your body, all eight essential amino acids need to be eaten together at the same meal. And not only do you need to eat them all at the same time, you should also ideally eat them in the right proportions. Each of the eight essential amino acids is needed in an amount proportionate to the amounts of the other seven. The protein
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are not perfectly proportioned. and '" should be complemented with plant foods that lad the amino acids that dairy products have in abundance. Two plant foods can be combined during a single meal to create a complete protein. For example, by eating wheat and beans together, you increase the amount of protein actually usable by your body by about one-third. As a general guideline, combine grains with legumes or dairy and you'll improve your protein intake significantly. High Protein Combinations:
2/3 c rice 1/4 c beans 1 c rice I 112 Tbs soybeans I I c rice 1/3 c sesame seeds 1 c rice I 113 c milk' 1 c rice I c wheat flour plus 1/2 c
sovbeans l
2 c wheat flour I c milk' I 112 c wheat flour 114 c beans I c wheat flour 2 Tbs soybeans I __
2 c wheat flour 112 c oeanuts' vlus 112 milk~ 1 c cornmeal 1/4 c beans I c cornmeal I c milk' vlus 3 Tbs soybeans I 112 c peanuts' 3/8 c milk'-
I c sesame seeds 3/4 c milk' 112 c sesame seeds 113 c beans 112 c beans I cmilk' 2 med potatoes 2 c milk'
1114 c soybeans equals about 1/2 c soy flour or 6 oz tofu
21 c milk equals about 113 c grated cheese
31 c peanuts equals about 112 c peanut butter
11
YEAST BREAD
• Dried yeast can be easily obtained in the larger supermarkets in Kathmandu.
• If bread has a "yeasty" taste, it has been set to rise in a location that is too warm, and the dough has risen too quickly.
• F or quick rising, or in the cool months, double the yeast called for. It will not give the bread a "yeasty" taste.
• When using whole wheat flour, it may take more flour than the recipe calls for to make the dough smooth and elastic. White flour is easier to knead in, but not as nutritious.
• The amount of moisture in flour can vary considerably, especially between the dry winters and humid summers of Nepal. Accordingly, the amount of flour you will need to use in yeast bread recipes will vary, possibly beyond the range mentioned in the recipe, with more being necessary in the summer and less in the winter.
White Bread
112 c milk 1 tsp salt 2 pkg yeast 4-5 c flour
112 c sugar 114 c butter 112 c warm water 3 eggs, slightly beaten
Scald milk; stir in sugar, salt, butter. Cool mixture to lukewarm. Dissolve yeast in warm water - 30 min. To yeast mixture add milk mixture, eggs and 112 flour. Beat until smooth. Add enough flour to make a smooth mixture. Knead on floured board until smooth. Cover, let rise one hour. Punch down, shape into loaf, let rise again. Bake in pre-heated oven 1/2 hour.
Sab Bhanda Mitho White Bread
I tsp yeast (or 112 pkg) I beaten egg I T sugar 3/4 c hot milk I tsp salt 114 c lukewarm water 2 Ths ghiu 2-3 c sifted flour
Dissolve yeast in lukewarm water. Pour hot milk over sugar, salt and ghiu in bowl. Cool.
Add dissolved yeast and the beaten egg. Add flour, one cup at a time, mix well (dough should be soft but not sticky). Put into greased bread pan and let rise until double. Bake in hot oven for about 40 minutes. Should be golden brown on top.
--Lissa Barker, Nepal V
Parker House Rolls: After dough has doubled, turn out on floured surface. Roll out, shape into rolls. Let rise until double. Bake in hot oven for 15 minutes.
Thrifty White Bread
(no eggs, milk, or ghee) 1 tsp yeast I c lukewarm water 1 tsp salt
I Ths sugar 2-3 c flour
Mix yeast, sugar, salt & water in bowl. When yeast grains have dissolved add flour (sifted); knead dough a little to mix well; put in warm place; cover; let rise till double. Put in greased loaf pan or shape into loaf and put in pie pan. Let rise 10 min. Bake for 45 min in hot oven. Should be golden on top.
-Lissa Barker, Nepal V
French Bread: After dough has risen once, roll out flat into a rectangle. Then roll up like for cinnamon rolls. Pinch the ends and seam shut. Cut 112" deep slits diagonally I 112" apart into top of the loaf. Let rise again. Brush top of loaf with water just before baking, and again 15 min later. If possible, put a small dish containing water into the oven while baking. (The water gives the distinctive 'French bread' crust.)
-Nikki Burr, NI190
12
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se-~s~~ings,-,u'~;l as oregano, basil, or thyme to the water before adding the flour. After dough has risen once, punch down and roll out to fit pizza pan. Top with sauce, toppings, and cheese.
No-Knead Bread I c warm water I c warm milk 2 Tbs butter 2 Tbs sugar
2 Tbs yeast 2 tsp salt 4 112 c flour
Dissolve yeast in I c warm water. Add the rest of the ingredients. Beat well to blend, about 2 min. Cover, let rise in a warm place until more than doubled, about 45 min. Stir down and beat vigorously for 30 sec. Tum into greased pan. Bake 40-45 min in med oven.
Challah
I 1/2 c stock, warm I Tbs yeast I 114 tsp salt 3 Tbs honey 2 Tbs melted butter
-Nikki Burr, NI190
2 Tbs oil 2 eggs, beaten 4 c flour 112 c powdered milk
Dissolve the yeast in the warm stock. Add the salt, honey, butter and oil and stir well. Beat in all but 2 Tbs of the eggs. Reserve the 2 Tbs of egg for later. Stir the flour and milk powder together, then add gradually to liquid mixture until dry enough to begin kneading. Knead until elastic and smooth. Let rise until double. Shape into I or two braided loaves. Let rise again. Just before baking, brush loaves with reserved egg. Bake in med oven, 30-35 min.
Sesame BreadM
I Tbs yeast 112 c warm water 2 eggs (save one yolk) I 114 c milk or water 5-6 c flour
I tsp salt 2 Tbs sugar I Tbs plus 2 tsp butter 1/2 c molasses 112 c sesame seeds, crushed
Dissolve yeast in warm water. Add eggs, milk or water, salt, sugar, I Tbs butter, and flour. Knead until soft and let rise for about 2 hours. Knead again. Roll dough into a rectangle on a floured board. Spread 2 tsp butter, molasses
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cinnamon roll, Corm into a ring alld let rise 30 mIn. Brush top with remaining egg yolk. Bake for 40-50 min.
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2 tsp yeast 112 c warm water I tsp salt 2 eggs 4-5 c flour
I c milk, scalded 113 c sugar 112 coil 112-1 c raisins
Dissolve yeast in warm water. Combine sugar, oil, milk, salt, eggs, and raisins in large bowl. Add yeast mixture. Add flour and knead until soft. Let rise till double. Punch down, form into loaf, roll, whatever and place in pan (Miracle Oven). Let rise and bake 40 min or until edges are brown.
Whole Wheat BreadM
112 c milk 112 c brown sugar 112 c shortening 4 Tbs salt I 3/4 c warm water
2 tsp sugar 2 pkg yeast 2 c white flour 4 c whole wheat flour Melted butter
Heat milk, brown sugar, shortening and salt until shortening is melted. Cool to lukewarm. Combine sugar, yeast and water. Stir, let stand 20 minutes. Combine milk and yeast mixtures. Combine white and wheat flours. Make a well in center of flour. Pour milk mixture into well. Beat well, tum out on floured board. Knead until smooth and elastic. Place in greased bowl, brush top with melted butter, Cover. Let rise until double. Tum out on board. Knead 2 minutes. Divide in half and shape into loaves. Place in greased pan (Miracle Oven), cover. Let rise until double. Bake in preheated oven 40 -45 min.
Oatmeal Bread
3/4 c hot water I Tbs butter (ghiu) 112 c oatmeal or chiura 112 tsp salt I Tbs sugar
I tsp yeast 3/4 c cold water 4 c sifted flour
Mix hot water, butter, oatmeal, salt, and sugar; cool to lukewarm. Add yeast and stir until dissolved. Add cold water, then flour. Mix to good consistency, knead.
13
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cloth, let rise in warm place until double. Punch down, knead, form into loaves - 3 small pans, large ball, or small hard roll shape. Let rise again. Bake.
~Preb Strilte, N/95
Mixed Grain BreadM
1/2 Tbs yeast 114 c cornmeal 114 c warm water 1 112 c whole wheat flour I 112 c water, milk, or yogurt 2 Tbs honey 2 Tbs ghee I 1/2 tsp salt 112 c suji 2 Tbs millet flour 1 egg (optional) 3-4 c flour (part whole
wheat)
Dissolve yeast in warm water. Scald other liquid and cool to lukewarm. Add to yeast mixture along with ghee, suji, cornmeal, 1 112 c whole wheat flour, honey, salt, and millet flour. Beat everything really well. Add egg and let rise until frothy. Stir in remaining flour. Knead until smooth. Let rise until doubled in size. Punch down and knead again. Place in pan (Miracle Oven) and let rise. Bake 40 min or until outer edges thump when tapped.
Potato Yeast Bread
1 c milk or water I Tbs sugar 1 Tbs shortening 3 112 - 4 cups flour 114 c potato yeast (see below) 1 tsp salt
Measure salt, sugar and shortening into Mixing bowl. Add scalded milk or water and cool the mixture to lukewarm, stirring constantly. Shake the yeast, measure and add milk mixture. Add flour gradually beating after each addition, until dough can be lifted in a mass on the spoon. Turn on to a floured board and knead until smooth. Put in bowl, cover tightly and let rise until double. Knead to distribute gas bubbles. Shape into loaf, let rise again to double. Bake 50 -60 min. Remove loaf from tin and place on a wire rack.
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4 med potatoes, pared 1/4 c sugar
I qt boiling water 1 Tbs salt
I cake dry yeast
Grate the potatoes into rapidly boiling water. Boil until the starch is cooked, stirring constantly. Stir in the sugar and salt while it is hot, then cool to lukewarm and add the yeast cake which has been broken and soaked in a little warm water, not the least bit hot. Put into a jar. Allow to ferment 24 hours, then set in a cool place. This will keep about two weeks and the last cupful may be used in place of dry yeast cake in making a new supply.
Sourdough Bread
1 112 c warm water 2 tsp salt I c sourdough starter (see below) 2 tsp sugar 5-6 c flour 1/2 tsp baking soda
Mix water, sourdough starter, 4 c flour, sugar, and salt. Leave at room temperature about 18 hours, or until doubled in size. Mix I c flour with baking soda. Add to dough. Add remaining flour as needed. Knead until smooth. Shape into loaves, place in pan and let rise until doubled. Place a pan of water in the oven along with the loaves. Bake 45-50 min in hot oven.
Sourdough Starter I
I c milk I c flour
Allow milk to stand at room temp for 24 hours. Stir in flour and leave in warm place for 2-5 days, depending on how long it takes to bubble and sour. Once it has a good sour aroma and is full of bubbles, it is ready to use.
Sourdough Starter II
1 Tbs yeast I c warm water 1 c flour
I Tbs sugar 1/8 tsp salt
Dissolve yeast in water, then add remaining ingredients. Store in a glass jar, and let stand until bubbly.
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112 recipe white bread 3/4 c sugar I Ig apple, sliced
I tsp cinnamon 1/2 tsp nutmeg Melted butter
Let dough rise once. Roll dough into oblong shape. Brush with melted butter. Mix sugar and spices. Sprinkle 112 spice mixture on dough. Roll up like scroll. Make 7 slashes I" apart cutting 112 way through dough. Place in greased pan. Press apple slices into slashes. Brush with melted butter, sprinkle with rest of spice mixture. Cover, let rise one hour. Bake in pre-heated oven approximately 40 min . Serve warm.
Coconutty Crunch Loaf
112 recipe white bread 112 c chopped walnuts 3/4 c flaked coconut
112 c brown sugar 3 Tbs milk 3 Tbs melted butter
Let dough rise once. Press dough into greased 13" X 9" pan. Combine remaining ingredients; sprinkle on dough. Cover; let rise an hour. Bake in pre-heated oven approx. 112 hour.
Frosty Fruit - Nut Loaf
112 recipe white bread 3 Tbs grated orange rind Sugar
112 c chopped nuts 112 cup raisins Water
Let dough rise once. Combine raisins, nuts, orange rind. Knead into dough. Place in greased pan. Cover, let rise I hour. Bake in per-heated oven approximately 112 hour. Cool and frost with sugar icing (add enough water to sugar to make it spreading consistency).
Super Cinnamon Rolls
I recipe white bread Brown sugar Nuts (optional)
Cinnamon White sugar Chiura (optional)
After letting dough rise, roll it out, sprinkle liberally with brown sugar, cinnamon, white sugar, nuts, chiura. Roll up into long roll. Cut into 112" to 3/4" wide slices, place cut side down on greased cookie sheet. Bake.
I recipe white bread 1/2 c sugar
2 Tbs cinnamon
After letting dough rise, make small dough balls, roll each in cinnamon/sugar mixture, place in greased pie plate or bread tin. Bake. Balls are pulled apart, then eaten.
English Muffins
No oven required for these babies. They taste wonderful fresh. The next morning they will begin to taste more like the store-bought ones from home.
I c warm water I pkg yeast I tsp salt
1/4 c soft shortenings 3 c sifted flour Com meal
Dissolve yeast and sugar in warm water. Add I tsp salt and 1-112 cups flour; mix. Add shortening, then rest of flour. Mix until blended and roll out until 1/4" thick, make 3" to 3-112" circles. Place on a baking sheet (or newspaper) that has been sprinkled with com meal. Sprinkle top with com meal and let rise until double (about I hour). Bake on med hot ungreased griddle (or frying pan) for 7 min each side.
Bagels
2 c warm water 4 qt water 2 Tbs dry yeast 2 Tbs sugar I tsp sugar I egg yolk (optional) 114 c oil I Tbs water (optional) I Tbs salt onions (optional) Poppy seeds, sesame seeds, or sauteed 5 c flour
Dissolve yeast in warm water. Add I tsp sugar, oil, and salt. Beat in flour, half a cup at a time, until the dough is too stiff to beat. Knead in the rest of the flour, enough to make a dough that is not too stiff. Continue to knead for at least 10 min. Let dough rise in a greased bowl in a warm place until doubled in bulk. Punch down and knead again for a few minutes. Let rise once more until doubled. Pund down again and divide into 18 pieces. Roll each one into a rope I" in diameter and 6" long. Form rings, pinching the ends together firmly.
15
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boiling water and cook them for 5 min after they have risen to the surface. Lift these out and let them rest on a greased plate while boiling the next 4 or 5 bagels. Glaze the boiled bagels with a mixture of egg yolk and water and sprinkle with seeds or onions. Bake in a med oven 25-30 min, or until golden brown.
Cinnamon Raisin Bagels: Add I c chopped raisins, 2 tsp cinnamon, and 114 tsp cloves to the dough.
Sponge Method Bread (for miracle oven)
I Tablespoon yeast 2 Tablespoons sugar I-cup warm (110-11 5 degrees) not hot water (or warm milk) but scalded first 3 Tablespoons milk powder
Dissolve yeast in water; add sugar and milk powder. Stir until dissolved. Let rest for about 15 to 30 minutes, until mixture starts to bubble.
Add I 112 cups flour. Stir until the mixture is about the consistency of cake batter. Cover and set in a warm place until mixture doubles in size, about 112 to one hour. (This is the "sponge.")
Note: During cold or rainy weather, place the container inside another one that has been filled with hot water to speed up the process.
Add:
I teaspoon salt 3 Tablespoons oil or melted butter 2 112 - 3 112 cups flour.
Mix in salt and oil. Ad flour until the dough is not longer sticky. Knead for about ten
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spring back. Cover the place dough in a warm place. Let it rise until doubled in size. Press down and kneed again for five minutes. If time allow to rise again until doubled in size. Shape into rolls or loaves. Bake until brown in oiled miracle oven.
Note: You can be flexible with the recipe. You can add one beaten egg to the sponge. Increase sugar for sweet bread. Different ingredients can be added to the dough to change the texture of the bread, such as, com meal, cream of wheat, muesli or granola.
John Morecock -NI198
Arab Bread
(Leavened pita bread)
I 114 c warm water 1 112 tsp salt 1 112 tsp dry yeast 1 Tbs oil 2-3 c white or whole wheat flour
Dissolve yeast in warm water. Add oil and mix in 3 c flour. Beat very well until the dough is smooth and stretchy. Add the salt and begin adding the remaining flour, cup by cup, mixing well. Knead on a floured board. Stop kneading in flour when the dough is firm and smooth, but not stiff. Place the dough in a bowl, grease it, and let it rise until double in bulk. Punch the dough down and divide it into 12 pieces. Shape them into perfectly smooth balls, and allow the dough to rest for 10 min. Roll the dough balls to 114" thickness with no creases. Bake on a ro(i pan with a cover over the top. If they begin to brown on the bottom before they are cooked on top, flip them over to cook the top. Serve warm with hutlllllUS (p. 35), baba ghanoush(p.35), or falafel (r.3K). i'resh \egetables and Persian tllllst (p. 78).
16
Banana Bread
2 114 c sifted flour 2/3 c sugar I 112 tsp baking powder 3 eggs I tsp salt 114 c nuts (optional) I 114 c mashed bananas 2/3 c sour milk I 112 tsp baking soda 2/3 c fat, melted
Mix wet and dry ingredients separately. Beat together. Pour into greased loaf pan. Bake in mod oven for about 60 min.
Carrot-Raisin Bread
I 3/4 c flour I tsp baking soda I tsp cinnamon 114 tsp baking powder 114 tsp salt 1/4 tsp nutmeg
I c grated carrot 2/3 c brown sugar 112 c raisins 112 c milk 3 Tbs butter I egg
Combine dry ingredients and wet ingredients separately. Mix together just until moistened. Bake in med oven about I hr. Date-Nut Bread
I c dates, chopped fine 112-1 c sugar 114 c butter 3/4 c boiling water I egg, well beaten
I tsp baking soda I 3/4 c flour 112 tsp salt 112-1 c chopped nuts
Mix date, sugar, butter, and boiling water together until butter melts. Cool, then add egg, baking soda, flour, salt, and nuts. Put in a buttered loaf pan. Bake about 50 min.
-Walter Martin, Nepal V
Zucchini Bread
3 eggs I 112 tsp baking powder I 112 c brown sugar 3 c flour I c oil I c chopped nuts (optional) I 112 c finely grated zucchini I tsp salt I c chocolate chips (optional)
Beat eggs, sugar, and oil until combined. Stir in zucchini, chocolate, and nuts. Sift flour, baking powder, and salt together, then add to zucchini mixture in two lots. Spread into greased and floured pan (or Miracle Oven). Bake in med oven I hr.
-Nikki Burr, NI190
Gingerbread
1/2 tsp salt I c molasses I c milk or water 2 113 c flour I tsp ginger
I tsp cinnamon 1/4 tsp ground cloves 114 tsp baking soda 2 tsp baking powder 112 c butter or 2 Tbs butter plus 6 Tbs oil
Put molasses and butter in pan and heat until boiling. (Be sure to use a big enough pan for melting molasses and butter, so dry ingredients can be added without an overflow). Sift the flour with the salt, soda, baking powder, ginger, cinnamon and ground cloves. When molasses and butter are slightly cooled add the milk, then stir the flour mixture into it. Pour into greased pan and bake for approx 40 min.
"This is the tastiest I've made, and I've tried four other recipes. "
Honey Bread
2 c flour I tsp baking powder I tsp baking soda I tsp salt I tsp ginger
--Lynn Knauff, Nepal VI and Lissa Barker, Nepal V
113 tsp cinnamon 114 c honey I egg, slightly beaten I c milk
Beat thoroughly until your arm gives out, 15 min, at least. The longer the better. Spoon into buttered loaf pan. Bake about 50 min. Serve in thin slices with unsalted butter.
-Walter Martin, Nepal V
Peanut Butter Bread
3 c flour I egg, well beaten 112 c sugar I c peanut butter
I c milk 3 tsp baking powder I tsp salt
Sift flour, salt, baking powder and sugar. Add well -beaten egg, milk and peanut butter. Mix well. Bake in greased pan.
17
2 c flour I c sour milk
I tsp baking soda I tsp salt
Mix above ingredients to form thick doughy batter. The batter should be thick enough that it pulls away from the sides of the mixing pan but not too sticky to handle. Put in greased pan and bake in hot oven for 30 min.
-Cathy McClain, NI90
Batter Bread
I egg I tsp salt 112 c cooked rice (or hominy) I c white cornmeal I Ths lardlfatlbutter/oil
Beat egg until light. Add salt, rice, and cornmeal. Stir in boiling water to make the batter as thick as heavy cream. Put fat in a deep baking dish. Heat until this smokes. Pour in the batter. Bake 40 min.
~Walter Martin, Nepal V
Navajo Fry Bread
4 112 c flour 112 tsp salt 4 tsp baking powder
I 112 c water 1/2 c milk Fat for deep frying
Mix everything together to form a stiff dough. Divide into balls and form into circles about 5" in diameter. Make a small hole in the center and deep fry until golden.
Rulkuchen
3 eggs I c cream or whole milk 2 tsp baking powder
-Nikki Burr, NI190
I tsp salt 3 112-4 c flour Powdered sugar or salt
Mix all together. Roll out and cut into rectangles. Cut a long slit in the middle of each rectangle. Deep fry until golden. When cool, sprinkle with powdered sugar or salt.
(using com meal)
2 c white flour, sifted 3 tsp double acting baking pwd 1-2 beaten eggs I c milk 2 Tbs sugar 2/3 c com meal I tsp salt 112 c ghee (melted)
Sift dry ingredients together. Add com meal and sugar. Add beaten egg and milk. Mix well. Blend in ghee. Pour into greased pie pan and bake in hot oven for 25-30 min. (Great with real butter.)
-Lissa Barker, Nepal V
Variations:
• The white flour and com meal can be used in almost any proportion, just use at least I c white flour.
Buttermilk Corn Bread: Replace milk with buttermilk or sour milk, and replace baking powder with I tsp baking soda.
-Mac Odell, Nepal J
Corn Bread
(using com flour)
2 c com flour (not cornstarch) I egg, beaten 2 tsp baking powder 2/3 c milk I 1/2 Ths sugar 2 Ths melted shortening or oil
Sift dry ingredients. Combine egg, milk and shortening and add to dry ingredients, stirring only enough to mix. Pour into greased pan and bake in hot oven for 25 minutes.
Note: The most important thing in tasty com bread using com flour is freshly ground flour. The oil in the flour can tum rancid in a few days if not kept cold.
-Mike Frame
Buttermilk Corn Bread: Replace milk with buttermilk, sour milk, yogurt, or water and lime juice; and replace baking powder with I tsp baking soda.
-Lynn Knauff, Nepal VI
18
2 c milk or \\ater I c milk I c com meal
1-2 Tbs fat 2 eggs, separated I tsp salt
Heat the 2 cup of milk or water; stir in the com meal. Bring to the boiling point and cook until very thick (about 5 min.) Add the other cup of milk, then the fat, salt and egg yolks. Beat egg whites until stiff and glossy. Fold the mixture into the egg whites. Pour into a baking dish and bake until firm.
Corn Dodgers
I c com meal I tsp salt I c boiling water
I Tbs fat I 112 tsp sugar
Pour boiling water over all other ingredients and beat until blended. Drop on greased sheet and bake like cookies dropped from a spoon approx. 20 min. in oven.
Variation:
• Fry on a very hot greased skillet like hotcakes add I 112 c boiling water instead of I c and flatten cakes.
Hush Puppies
I c yellow com meal 1 egg 112 c sifted flour 2 Tbs minced onion I 112 tsp baking powder 2/3 c milk
Sift dry ingredients together. Beat egg, add milk and onion add to sifted dry ingredients. Drop by teaspoonfuls into fat. Fry until golden brown. Makes about 48 balls.
Corn Fritters
2 c com (fresh or canned) I egg I tsp melted fat 2 c flour
I tsp salt 118 tsp pepper 112 c milk
2 tsp baking powder
Chop com very fine. Mix with remaining ingredients. Fry spoonfuls 2-3 min in deep fat.
I c com meal 1/4 c flour I egg
I tsp bakmg powder 112 tsp salt I Tbs mel ted fat
112 c milk 5-6 c stock or bouillon
Sift dry ingredients together. Beat egg and milk. Combine egg mixture and dry ingredients. Stir in fat. Drop batter into simmering stock or bouillon. Cover pan closely and simmer 15 min. Remove at once from liquid.
Corn Pone
Easier then roti, for a change.
I c white com meal Chopped garlic (optional) Boiling water or milk Chopped onions (optional) Fat for deep frying Salt
Pour boiling water or scalded milk over salted white com meal (or 112 c flour and 112 c yellow com meal), enough to make stiff, dry batter. Pat into palm-sized cakes and fry to golden in deep fat.
-Walter Martin, Nepal V Tortillas
2 c flour or I c flour and I c com 114 c shortening meal 112 c lukewarm water I tsp salt
Mix flour and salt. Cut in shortening, then add water. Knead until smooth. Make into balls, and roll out each ball as thin as possible. Cook on a very hot ungreased griddle or roti pan, about 20 sec per side.
Polenta
8 c water 2 c cornmeal
-Nikki Burr, NI190
114 tsp salt 1/4 coil
Bring water and salt to a boil in a large pan. Gradually sprinkle cornmeal over water, stirring constantly to avoid lumps. Reduce heat to low and simmer about 30 min, or until polenta is very thick, stirring often. Spread mixture evenly in an oiled pan. Cool and let stand about 3 hr. Tum polenta onto a board. Cut into I 1/2" slices or squares. Heat oil in a pan until very hot and add polenta slices. Cook polenta about 5 min, or until golden brown on both sides.
19
:)ponge \lethod Bread (for miracle oven)
I Tablespoon yeast 2 Tablespoons sugar I-cup warm (110-115 degrees) not hot water (or warm milk) but scalded first 3 Tablespoons milk powder
Dissolve yeast in water; add sugar and milk powder. Stir until dissolved. Let rest for about 15 to 30 minutes, until mixture starts to bubble.
Add 1 112 cups flour. Stir until the mixture is about the consistency of cake batter. Cover and set in a warm place until mixture doubles in size, about 112 to one hour. (This is the "sponge.")
Note: During cold or rainy weather, place the container inside another one that has been filled with hot water to speed up the process.
1 teaspoon salt 3 Tablespoons oil or melted butter 2 112 - 3 112 cups flour.
Mix in salt and oil. Ad flour until the dough is not longer sticky. Knead for about ten minutes. Dough should not stick on hands. When thumb is pressed in, dough should spring back. Cover the place dough in a warm place. Let it rise until doubled in size. Press down and kneed again for five minutes. If time allow to rise again until doubled in size. Shape into rolls or loaves. Bake until brown in oiled miracle oven.
Note: You can be flexible with the recipe. You can add one beaten egg to the sponge. Increase sugar for sweet bread. Different ingredients can be added to the dough to change the texture of the bread, such as, corn meal, cream of wheat, muesli or granola.
John Morecock -NIJ98
Baking Powder Biscuits
2 c sifted flour 4 lOs ghee 4 tsp baking powder
I 112 tsp salt I Tbs sugar 1/2 c milk
Sift dry ingredients together. Mix in ghee until dough is in small grains. Add milk until you have a soft, but not sticky, dough. Knead lightly 30 sec. Roll or press out to 112" thickness. Cut with 2 112" tin can. Bake for 10 min in hot oven. Or fry slowly in butter. Makes about 12 biscuits.
-Lissa Barker, Nepal V Variations:
• 112 whole wheat flour and 112 white flour can be used. Com flour is also tasty.
Buttermilk Biscuits: Replace the milk with buttermilk or sour milk, and use 112 tsp baking soda and 2 tsp of baking powder in place of the 4 tsp baking powder called for in the recipe.
Cheese Biscuits: Add I c grated cheese to recipe.
Orange Biscuits: Add 112 c grated orange rind, and replace the milk with orange juice.
Peanut Butter Biscuits: Decrease the fat by 112 and add 4 Tbs peanut butter with the fat to the dry ingredients.
Drop Biscuits: Increase liquid in basic recipe to 2/3 cup. No kneading or rolling is required. Drop by spoonful onto greased baking sheet, or into well -greased muffin pans.
Dumplings: Increase liquid in basic biscuit recipe to 2/3 cup. Stir until well mixed. Drop by spoonfuls on top of boiling beef or chicken stew. Cover tightly and steam 12 minutes without removing lid. Serve at once.
Hot Filled Biscuits: Roll out biscuits to 114" thickness and cut into rounds. Mix cooked vegetables or meat with just enough thick white sauce or gravy to moisten. Place a spoonful of the mixture in the center of each
biscuit round and top with another rollnd of biscuit dough. Seal the seam with water. Bake as usual and eat while still warm.
-Nikki Burr, NIJ90
Jelly Biscuits: Roll basic biscuit dough 114 " thick. Cut with tin can, then cut centers out of half of them with catsup lid. Lightly butter the whole biscuits. Lay a piece of dough with the center cut out on top of each buttered biscuit. Place on un greased baking sheet. Fill center opening with a tsp of jelly or jam.
Salad Sticks: Roll biscuits dough 1/2" thick. Cut into strips about 112" wide or roll with hands. Cut into 3 or 4 inch lengths. Brush strip lightly with melted butter. A small amount of caraway, dill, sesame or anise seed may be sprinkled on the strips. The strips may also be rolled in melted cheese or garlic butter.
Short Cake: Add I more Tbs ghee and 1/4 c more sugar. Divide the dough into two portion, one larger than the other. Press the larger section into a 9" circle 112" thick. Place in ungreased 9" pie pan. Press the smaller section of dough into 7" circle 112" thick. Place on greased top of first circle. Bake in hot oven for 20 min. Separate layers and fill with sliced bananas, pineapple, mangoes, or any other fruit. Top with cream or custard.
-Lissa Barker, Nepal V
Basic Muffins
I 2/3 c flour 113 c sugar 2 112 tsp baking powder 114 tsp salt
3/4 c milk or water I egg 4 Tbs oil
Sift dry ingredients together. Add milk to egg and oil. Combine mixtures, stirring only enough to get everything wet (mixture will be lumpy). Fill greased muffin tins 2/3 full. Bake 15-20 min.
Apple Cinnamon Muffins: Add 3/4 c finely dIced peeled apples (or nampaati), and a little cinnamon and a dash of nutmeg.
20
,)~l!ldill1 ~lnd I L~ (Sp 11LlII1lC!! . i(cduct: liquid to
12 cup.
Berrv Muffins: Add \12 cup canned to fresh berri~s to plain muffin batter. Canned berries should drained and rinsed before using.
Cheese Muffins: Add 213 cup grated sharp cheese, and decrease sugar to I Ibs.
Date - Nut Muffins: Add 112 cup chopped dates and 114 cup chopped nuts.
Filled Muffins: Fill muffin pan half full of batter. Add one of the following before the remainder of the batter: 1 tsp jelly or jam, 1 tsp any sweetened chopped fruit, 1/2 tsp peanut butter, small cubes cheese or a few nuts.
Orange or Pineapple Muffins: Substitute juice for the milk. Add 1 tsp grated orange peel or 114 c crushed pineapple. Nuts may be added.
Spice Muffins: Add 1/2 tsp cinnamon, 114
C ,h)!uni~ l)dc>!'~,; j)l <_"<:,1.1 I'...· : •. \ ,ukl [Ii', ----- .. _-_ .. - - - --
hp nl!rm~g ~inri I:ij !:-if) :1)1 <':]')i(:(: i,n; (;11C:;1[1~;
loan a!~,o he addl:d.
Rice - Corn Muffins
I c plus 2 Tbs cooked ricc 3/4 tsp plus 1/8 tsp salt I c com meal 2 tsp baking powder 3/4 c milk 2 Ibs sugar 2 Tbs melted fat 2 eggs, separated
Stir together rice, com meal, sugar, melted fat, 3/4 tsp salt, baking powder, milk and egg yolks. Whip egg whites with 118 tsp salt until stiff and fold in. Bake in well -greased tins or pan for about 20 minutes in hot oven.
Whole Wheat Muffins
1/2 c white flour I c whole wheat flour 1 egg, beaten 4 Tbs melted shortening
3 tsp baking powder 112 tsp salt 1 1/4 c milk
Sift dry ingredients together. Add egg, milk, and fat, and stir briefly. Fill greased muffin tins 2/3 full. Bake approx 30 min.
NEPALI AND INDIAN BREAD
Roti
(Unleavened flat bread)
I pau wheat flour I c water
Knead flour well with water. Put dough aside for 1 hour covering with wet cloth. Dough should be soft but not sticky. Form into small balls and roll out with plenty of flour. Heat an iron griddle and put on chapa tis. When the top surface of chapati shows bubbles, tum. Cook on other side. Finish off by placing on hot coals for a minute so that they rise well.
Roti With Oil
(Flat bread with oil)
3 c whole wheat or white flour Approx 1 cup water
4 Tbs oil (salad oil) or ghee
Place flour in flat dish or bowl. Make a well in the center of the flour and blend oil into flour thoroughly. Add water to flour, slowly, and knead to form very stiff dough. Rest. Kneed again. Roll dough into long roll, break off pieces about 3 Ibs in size. Roll pieces into a thin, round circle. Roast in iron pan over high heat for about 12 minutes, flip, and roast other side. Spread lightly with melted butter or ghee.
21
(Deer-tried flat bread)
I pcw wheat flour Ghee for frying 34 c water
Knead the flour well with water. The dough should be stiff but not sticky. Make small balls and roll them out. Heat fat in a frying pan. Put the small rolls in the fat and with a flat spoon gently push them down. When bloated tum. Fry until light brown. Serve with vegetables
Cinnamon or Spice Roti
(Sweet flat bread)
2 c wheat flour I tsp salt Cinnamon and/or any other Ghee
Sugar Water Spice
Sift the flour and salt. Add water and mix in the standard of fashion with the fingers until the dough is the right consistency for ordinary wheat rotis. After flouring the rolling surface, roll out a rofi (about 8-9" diameter) -' the thinner the better. Spread a layer of ghiu on the roti and sprinkle with sugar and spices according to taste for sweetness and spiciness. Fold the roti in half (with sugar inside) and
repeat the ghiu, sugar and spice application. Fold again and crimp the edges so that the sugar does not fall out. Roll the roN out to its original shape. Fry the roti on a fairly hot pan with enough so the pan doesn't go dry and the roti scorch. Fry both sides until brown. Resembles a rich cinnamop or spice roll.
Sweet Suka Roti
(Sweet flat bread)
I c maida 114 c sugar
-Herb Rice, Nepal VI
1 Tbs ghiu Water
Mix ghiu into flour kneading by hand until begins to flake. Add small amount of water (enough to make round patties). Place on lightly greased skillet, brown on both sides until crisp.
-Ed Burgess, Nepal III
(Rice flour doughnuts)
I 113 c ghee I c sugar
7 c rice flour Water
Mix the flour, sugar, and 1/3 cup of the ghee, and add enough water to make a paste. Heat the remaining cup of ghec. With a cup (or your hand shaped into a funnel, if you're daring), pour the paste into the hot ghee to form a circle. After it has turned brownish, tum the donut, and after it turns brown remove from heat. Serve warm.
Chatamari
(Rice pancakes)
112 c rice flour 114 c water I tsp ghee garam masa/a, ground finely
Mix the rice flour and water. Stir for five or six minutes. Heat the griddle and spread 2 or 3 drops ghee on it. Drop mixture making the shape of pancake, then cover with shallow lid. Cook for 5 min. then take off and serve with meat curry or sugar and ghee.
Dosa
(South Indian rice pancakes)
2 c rice flour il2 tsp salt 2 3/4 c water Potato stuffing (see below)
Mix the flour, water and salt and allow to stand overnight to ferment (or you can make them immediately). Stir the batter frequently while preparing the dosas, as it tends to separate. Spoon the batter onto a hot, lightly oiled skillet, and spread it around quickly, as thin as possible. Tum when it has dried out a bit and cook on the other side. Remove from pan, and fill with potato stuffing.
22
3 potatoc:s 112 tsp salt 2 Tbs oi I I tsp turmeric I Tbs black mustard seeds 114 tsp coriander powder I onion, finely chopped Juice of I lemon I green pepper, finely chopped(optional)
Pressure cook the potatoes in a small amount of water until tender. Remove the skins and cut into cubes. Heat the oil in a pan, and brown (don't bum) the mustard seeds. Add onion and green pepper and cook until soft. Add the salt, turmeric, and coriander. Blend in the potatoes and cook for a couple minutes (you may need to add a couple Tbs of water). Mash the potatoes or keep them in cubes. Stir in the lemon juice. Fill the dosas.
Nimki (Deep fried crackers)
I c flour I c ghee I 112 tsp salt
I tsp cumin 112 tsp black cumin 3/8 c water
Grind cumin and salt together. Sift and measure flour. Add cumin and salt. Heat 2 Tbs ghee and add to the flour. Add cumin and mix well. Add water little by little add make dough (more water may be added if necessary). Set aside for 10 minutes, covered. Heat remaining ghee in a skillet. Make small ball of dough and roll out about 1/4" thick and cut with a knife vertically and then horizontally, making diamond shapes. When smoke comes from ghee, put in 15-20 pieces, one by one. When pieces get swollen, tum them, and take out from the skillet. Follow the same method for the remainder of the dough. Serve hot or store in closed jar.
(tzlce crackers)
I c rice flour 1/4 c rice bran or gram I tsp baking powder 3 Tbs oil or melted ghee
1/4 tsp salt 1/4 c white flour 112 c water
Blend and knead in water and oil or melted ghee. Roll 118 " thick and cut in desired shape. Bake approximately 10 min, or fry in deep fat.
Naan (Leavened flat bread)
112 c yogurt 112 c milk 112 tsp baking soda I tsp sugar 4 Tbs butter, melted
2 eggs, beaten 2 Tbs yeast 3 112 c flour 112 tsp salt 112 tsp poppy or sesame seeds
Warm yogurt and add milk. Cool. Add soda, sugar,2 Tbs butter, eggs, and yeast. Mix until yeast dissolves. Add flour and salt. Knead 15-20 min. Cover and let rise until double in size. Punch down and knead again a few min. Divide into 8 balls. Roll out each ball into 10" ovals. Let rest 20 min. Heat oven (preferably clay) as hot as it gets. Brush dough ovals with remaining butter and sprinkle with seeds. Bake about 4 min, until golden bubbles appear on top.
23
BREAU MIX RECIPES
:Ylissouri Mix
A number of recipes can be made with Missouri Mix, which can be made up ahead of time and stored in quantity. Just substitute 1 112 c Mix for each cup of tlour called for in the recipe. The Mix will contain the necessary baking powder, salt, fat and milk.
Store in tightly covered container. Mixture may be measured into definite amounts, stored in plastic bags or jars and be ready mixing of your favorite recipe. Missouri Mix made with vegetable shortening may be stored at room temperature for six weeks. Mix made with lard should be refrigerated.
Oil cannot be substituted for solid fat in the Missouri Mix. However, if you first make up a mix of only the dry ingredients, you may add oil and liquid to this dry mix as you make each recipe. If you do this, just add 2 Tbs oil and 2 Tbs additional liquid to the liquid called for in the recipe and follow mixing as directions as given. Oil in the Mix makes satisfactory biscuits, muffins and coffee cakes, but cakes mayor may not be satisfactory.
To measure Missouri Mix for recipes: Do not sift Mix. Stir lightly before measuring. Lift lightly into cup and level with spatula.
9 c sifted tlour 113 c double acting baking powder I c plus 2 Tbs nonfat milk solids 4 tsp salt 1 3/4 c vegetable shortening or 1 112 c lard
Stir baking powder, dry milk and salt into the sifted tlour. Sift all dry ingredients together until well mixed. Cut fat into tlour mixture until all particles of fat are thoroughly coated and mixture resembles coarse com meal.
Missouri Mix Muffins
2 c Mix 4 tsp sugar
1 egg 2/3 c water
Stir sugar into Mix. Beat egg and add to liquid. Add liquids to dry ingredients. Stir about 15 strokes, just enough to blend. Bake in well greased muffin pans in hot oven for about 20 min.
Missouri Mix Biscuits
3 c Mix 2/3-3/4 c water
Stir water into Mix, about 30 seconds. Knead on a lightly floured board 30 seconds. Roll out to 3/8" thickness and cut into rounds. Bake in med hot oven about 15 min or until golden.
Missouri Mix Swirls
2 c Mix 112 c water 2 Tbs sugar Filling (see below)
Stir sugar into Mix. Add liquid and stir 20 -25 strokes. Tum onto lightly floured board and knead 10 -15 times. Roll dough 113" thick and 6-8" wide (width increases with rolling and cutting). Spread evenly with filling and roll as for cinnamon rolls. Cut about 3/4 to 1 inch thick. Place in greased muffing pans with cut side up. Bake in moderate oven for 20 min.
Banana-Peanut Butter Filling
2 Tbs softened butter 1 Tbs peanut butter 114 c mashed banana 1 Tbs brown sugar 112 tsp lemon juice Mix ingredients together.
Cheese Filling
Reduce sugar to 1 TBSP in swirl dough 112 c grated sharp cheese Pinch of oregano 112 tsp grated onion Caraway seeds (optional)
Mix ingredients together and spread evenly on flattened dough. Sprinkle caraway seeds on top of swirls after placing in pan.
24
-.' ---~." _. ,,!:{.l .,<-c'
'4 c sugar (can be half brown sugar)
M" ingredients thoroughly.
Orange Filling
Add I tsp grated orange rind to dough 1/3 c softened butter I tsp grated orange rind 1/2 c sugar
Mix together thoroughly.
Peanut Butter -Jelly Filling
2 Tbs softened butter 2 Tbs peanut butter 114 c tart jelly
Mix ingredients together.
Pineapple Filling
2/3 c crushed pineapple 2 Tbs Mix 2 Tbs softened butter 1/4 c brown sugar
Mix ingredients together.
j/.j c raisins (or dates) j Tbs white SlIQ'lI
114 plus 1/8 tsp baking soda 2 cggs 3/4 c boiling water 2 1/4 c Missouri Mix 114 c chopped nuts 3 Tbs brown sugar (optional)
Pour boiling water over raisins and let stand until coo!. Add slightly beaten eggs. Blend sugars and baking soda into Mix. Thoroughly blend dry ingredients with Iiquid-niisin mixture. Add nuts. Pour into two greased No. 2 coffee cans (or powdered milk cans). Bake in a moderate oven about 55 minutes.
Missouri Mix Date Bread
2 114 c Missouri Mix 3/4 tsp vanilla 112 c sugar I c pitted dates, chopped 2 eggs 3 Tbs Mix 112 c water 3/4 c chopped nuts
Add sugar to Mix. Beat eggs slightly and combine with water and vanilla. Add the 3 Tbs Mix to the dates. Blend dry ingredients thoroughly with the liquid mixture. Add dates and nuts. Pour into two No.2 greased cans. Fill each about 112 full. Bake in a moderate oven for about 50 minutes.
25
Breakfast, Eggs, and Dairy
BREAKFAST
'fixed Fruit and Yogurt
2 apples or naaspaali 4 bananas 1 small papaya 4 oranges or sunla/aa 1 small pot yogurt
112 tsp nutmeg 112 tsp cinnamon 1 tsp sugar 114 c grated coconut
Other fruit in season may be substituted such as guavas, mangoes, grapefruit.
Peel and cut the fruit into small pieces into a bowl. Add yogurt and mix thoroughly. Add spices and sugar if desired. Mixture gains flavor if prepared about 30 minutes ahead of time.
Muesli with Fruit and Curd: Fill a bowl halfway with muesli, and top with the above mixture. Drizzle with honey, if desired.
Chiura Breakfast Specialty (Cooked pounded rice)
112 c chiura per serving 114 tsp salt per serving 1 c water per serving
Place water in sauce pan or pressure cooker and bring to boil. Add salt and stir in chiura. Sauce pan: cover and let simmer 5 -10 min; pressure cooker: cook for 2 min. Serve hot with milk, sugar and fruit.
Brown Sugar Chiura (Pounded rice cereal)
2 c chiura 3 Tbs ghiu
114 c brown sugar 112 tsp salt
Fry chiura in hot gh iu, stirring often until it begins to turn crispy and brown. Then stir in salt and chipped up brown sugar. When all the brown sugar is melted and mixed in thoroughly, it's ready to eat.
Variations:
•
•
•
Add coconut, raisins, peanuts or other nuts just before adding the chillra.
Omit brown sugar. After chillra is crispy add 2 eggs (depending on number you are serving) and stir occasionally until eggs are done.
Try any of the above with sliced bananas.
Corn Meal Mush
114 c corn meal per serving 114 tsp salt per serving I 114 c water per serving
Place water in sauce pan or pressure cooker. Add salt and bring to boil. Slowly stir in corn meal. Cover and cook 20 -30 min, stirring occasionally. Or pressure cook 5 min.
-Mac Odell, NepalI
Hominy
Hominy is corn with the hull and germ removed. Hominy grits are the broken grains.
I gt dried corn 2 Tbs baking soda 6 gts water I tsp salt
Wash the corn and place in stainless steel or enamel pot wi th 2 gt water and the baking soda. Cover the pan and let it sit for 12 hours. Bring the mixture to a boil and simmer 3 hrs or until the hulls loosen. If necessary, add water. Drain. Rub the corn to remove the hulls. Bring the corn to a boil again in 2 gt fresh water, drain and repeat, this last time adding the salt. Drain again and serve with butter if desired.
27
I iA C suj! rH;r ::;l'c\,'lng 1'4 tsp salt PCI ::;d\,lng
2 1/2 c water per serving
Clean and pick over SlIjl: sift if necessary. Place water in pan with salt and bring to boil. Stir in suji and continue stirring until a little thickened. Cover and cook 10 -20 min. until tender. Serve hot with milk, sugar and fruit or raISins.
Granola
1 mana wheat kernels 1 mana sesame seed 1 1/2 mana oatmeal 1 mana chiura 1 coconut - dried 1 pau walnuts 1 mana honey
-Mac Odell, NepalI
1 pau cashews 1 pau figs 1 pau raisins 1 mana peanuts 1 packet dried apples 1 cup oil
Dry fry (roast) wheat and sesame seed. Shell peanuts. Clean walnuts and pull stems off of raisins. Cut figs and apples into small pieces. Grate or cut coconut. Break nuts into pieces. Combine all ingredients.
Heat honey and oil. When well blended, pour over ingredients and mix well. Bake in a shallow pant at 350' until slightly brown. Keep in air tight tins.
-Jane Abbott. Nepal
Fried Cereal
Left-over cereal from day before (leave in pan overnight so is easy to cut).
Fat for frying Flour
Cut cereal into strips. Roll cereal in flour. Heat fat in pan. Fry cereal to golden brown, then tum. Serve hot with jelly or syrup.
Variation:
• First dip cereal into a beaten egg, then flour, then fry.
lVJy recipc IS dCSlgncd [(II' ail pCllpic' "ill>. lind rice tasteless expensive, and too soft to satisfy the "teething urge."
1 0 handfuls wheat berries Toasted soybeans (optional) 1 handful rice (optional) Salt
Boil wheat berries for 20 min. One handful of rice will help stick it together. Drain water. Add salt to taste. Throw in several handfuls of toasted soybeans for crunch. For those fortunate enough to live where other ingredients are available, and who finds this recipe too spartan, boiled wheat can serve as a base for other recipes - a nice alternative to mushy rice, and fun to chew.
-David Emory, Nepal 72
Muesli
This catch-all cure-all was developed by a Swiss physician as a preventive medicine for the patients in his sanatorium, and is reputed to be one of the most nutritious single dishes you can cook.
2 c water Naaspaati (optional) Milk Chopped nuts (optional) 1 c oatmeal Boiled dates or raisins Sugar Shredded coconut (optional) Cinnamon Sliced bananas (optional) Butter or ghee Pieces of rose-berry (optional)
Salt water and bring to lively boil in pressure cooker. Add oatmeal and stir to avoid lumping, 3.5 min (it's better soupy than cemented, especially if milk is hard to find). Then add any combination (or all) of the optional ingredients. Top with sugar and cinnamon, milk, and may be ghee (though the ghee flavor tends to overpower all the rest).
Note: This is tremendous hot, but also try it cold, as it was meant to be eaten.
-Walter Martin, Nepal V
28
1/2 c honey I '4 c butter
2.3 c peanut butter I c dried fruit
:? oz chocolate I c nuts or seeds 5 c oats (quick cooking, if avail.) I Tbs vanilla 1'2 c shredded coconut
Boil honey, chocolate, butter for 1 min. Remove from heat and add vanilla. Mix together other stuff, then stir into chocolate mixture. Pour dough onto cookie sheet and flatten to about I" thick. Let cool and cut into bars.
Griddle Cakes
I 112 c sifted flour 2 tsp baking powder 3/4 tsp salt I Tbs sugar
-Dan Putnam, NI190
I egg, beaten 1 c milk 2 Ths fat, melted
Sift the dry ingredients together. Combine the beaten egg, milk and melted fat. Add gradually to the dry ingredients, stirring only until batter is smooth. Bake the cakes on a hot griddle.
Variations:
• 1 c of buckwheat flour or finely ground com meal may be substituted for I c of wheat flour.
• 1 c of white flour and 112 c whole-wheat flour, or 1 112 c whole wheat flour may be substituted for all the white flour.
• A thinner crisp griddle cake may be made by using less flour: 112 cup each of white and whole wheat flour, or I cup of wholewheat flour.
I 1/4 c sifted flour 112 tsp baking soda I tsp baking powder I c buttermilk or sour milk 2 Tbs sugar
1/2 tsp salt I egg 2 Tbs melted fat
Sift together dry ingredients. Beat eggs until thick. Stir in milk and fat. Stir egg mixture into dry mixture. Don't over-stir. Bake on hot pan. Tum when bubbles burst on tops of pancakes. Serve with syrup or jam.
Alaskan Sourdough Hot Cakes
Starter: 1 Tbs dry yeast 2 c flour Pancakes: 3 Ths sugar 2-3 eggs 3 Ths ghee
1/2 c warm water 2 c water
I Tbs baking soda 112 Ths salt Flour and water
For starter, dissolve yeast in warm water. Add to it a mixture of 2 cups water and 2 cups sifted flour. Put this to sit in warm place overnight, or for 8 hrs. Use plastic or glass container and wooden spoon, Don't use metaL In the morning, the starter should have a frothy head on it and a sour smelL Note: if you want to keep some of the starter aside of another day's batch, take it now, about 112 cup, before adding the following:
Mix in sugar, eggs, ghee, baking soda, and salt. For volume, add more flour and water (or milk). A thin batter makes light, fluffy hot cakes.
Variations:
• Add cut-up fruit In season, or Jam, for variety.
• Top wi th burnt sugar or brown sugar syrup.
29
_~ -+ C \\ hlte flour
I c \\ hole wheat flour ('.P Clnnalllon
I c skim milk 2 lSP baking powder 3/4 c orange juice I Tbs sugar I egg, beaten I lSp grated orange peel Oil for frying
Combine all dry ingredients. Combine all wet ingredients. Add wet ingredients to dry and stir just until moistened (will be lumpy). Heat a small amount of oil in a frying pan and pour about 1/4 c batter into the pan. Turn when edges are dry and bubbles appear in the middle.
Rice Pancakes
2 c cooked rice 2 Tbs sugar 2 eggs
2 Tbs flour Dash salt Raisins (optional)
Mix all ingredients together. Fry like pancakes on hot pan,
(If they are too dry, add a little milk.)
Swedish Pancakes
4 eggs, beaten I tsp salt 2-3 Tbs sugar
Cooking Eggs
-Dorothy Mierow, NepalI
I 112 c flour 3 c milk
For anyone who's not familiar with cooking, here's a little run-through on cooking eggs.
Poached Eggs: Poaching just refers to cooking in water. Break an egg into a shallow dish, then slide gently into simmering water and cook for a few minutes until the white is set and the yolk is done to your liking.
Boiled Eggs: For hard boiled eggs, simmer in water 15 min; for soft-set* eggs, simmer 5-6 min. To keep the yolk centered in the middle of the boiled eggs, gently stir the eggs around in the water during the first 5 min of cooking.
Fried Eggs: Make sure you use some fat in the frying pan. Break the egg in and don't disturb until it's time to flip (if you want).
EGGS
j;I'~',I;,i,l.<, El--;h-'"' , ,1"Li /),111 " - ----- -
aren't brown. but a pale yello\\. Serve rolled up and filled with jam. Sprinkle with powdered or regular sugar.
Note: also good with cream and fresh berries or fruit.
Potato Pancake
1/3 c flour 2 tsp salt 3 well-beaten eggs
3 c grated potatoes 2-3 Tbs onion juice
Sift and measure flour. Add salt and sift again. Add potatoes and onion juice to eggs. Pour into flour mixture and stir until blend. Bake on a hot griddle in 4 inch pancake. Serve with hot naaspaati sauce.
French Toast
2 eggs 114-2/3 c milk 1/3 tsp salt Fat for frying
Beat eggs until well mixed. Add salt and milk. Heat fat in pan. Dip bread into egg mixture and fry until golden brown turn. Serve hot with syrup or jam,
Scrambled Eggs: Beat the eggs, add some milk and seasonings if desired and fry in a little oil, stirring all the while.
Omelets: Just like scrambled eggs, but don't disturb while frying, Flip to cook both sides, or just cook on one side until the top is dry.
*If your egg is very soft-set, that means it's not fully cooked. Since eggs can harbor all sorts of nasty pathogens, eat your eggs soft at your own risk.
30
-./,.-." ,-.:-" (J - -'",,'
2 c thinly sliced potatoes 4 eggs I med onion, chopped Fat for frying
Fry onions, prcfcrably in pork fat, until soft but not browned. Add uncooked potatoes, cover, and cook until tender. Uncover and brown on both sides, turning. Beat the eggs. Add 1/3 of the eggs to the cooked and browned potatoes. Cook over low heat with out stirring. When eggs are firm, turn thc whole potato cake. Add another third of the eggs and cook. Repeat.
Dutch Eggs
Scrambled eggs Cooked meat (optional) Left-over boiled potatoes Salt and pepper 1-2 onions, chopped Fat for frying
Heat fat in pan. Saute onions until golden brown. Chop potatoes and add to onions. Add meat. Stir. Salt and pepper to taste. Pour on egg mixture and stir. this mixture is done when the eggs are done. Serve immediately.
Kukhura ko Anda
(Chicken eggs)
8 eggs, beaten 2 Tbs juice of fresh ginger
113 c hot ghee I tsp salt
i hearing {'b:i (-l-c~-;h cil:,l1tro !!~!. '. ,J!UPPt:(j \JJll0li~,
I heaping tsp fresh chilli 4 rcd chillies
Combine the ginger, coriander, and fresh chilli, then mix with the beaten eggs. Mix together the hot ghee, salt, onions, and red chillies. Combine the two mixture and place on the fIre, stirring continually to prevent burning. Let cook for 10 minutes. Serve.
Eggs Creole
2 Tbs fat 2 c water 114 c chopped onion 2-112 c tomatoes 6 eggs Salt and pepper I c washed uncooked rice 1/4 c chopped green pepper (optional)
Heat fat in baking dish fitted with cover. Add onion and green pepper; cook slowly until onion is golden. Add tomatoes and water to onion; bring to boiling point. Add rice and salt to tomato. Cook slowly 25-30 min. Break eggs one at a time into a plate; add to mixture; season with salt and pepper. Cover and simmer 3-5 min. Serve in baking dish.
DAIRY
Butter
Cream Salt to taste
Cream should be 60'F, or almost room temperature. Pour in a jar and shake or put in a bowl and beat until chunks appear. Pour off buttermilk. Wash the butter until rinsing water is clear. Add salt to taste.
Ghiu (Clarified Butter)
Butter or cream or curdled whole milk
Put in a large pan and heat on a low flame. Stir often. As the butter cooks the milk solids will separate and it will look curdled. Slowly the bits cook solid, any liquid evaporates, and the butterfat bubbles clear. Cream will take
longer, as the liquid has to evaporate. When the bits are turning brown and hard and the fat froths up high in the pan, it is time to remove the pan from the fire. Pour through a fine sieve or cloth to remove the bits of browned milk solids. Let cool.
Yogurt
2 c milk I tsp yogurt
Heat milk to at least 180'F (or until it bubbles around the edges). Cool it to between 109'F and 106'F Uust warmer than lukewarm). While the milk is cooling, boil a small amount of water and use it to warm up the inside of a thermos or other well-insulated glass container. When the milk has cooled, add I Tbs to the yogurt and mix thoroughly, then
31
(ldd tills fill.\lll['!":' h8Ck liltU (Ill; nllik dlld place , "" "",,' (,' " " ", li ! '-' 1. ( • I : ··[.'[\'llllfJU ~(: ',,; ,
containers. Let it set in a \\arm plac~,
undisturbed, 7-8 hours,
Cottage Cheese
Here are three different methods for making cheese. These recipes are actually to make a kind of dry cottage cheese that is sometimes referred to as baker's cheese and is also similar to dry ricotta cheese. To make a creamed cottage cheese like the stuff that's available in the supermarkets at home, simply mix some cream into the cheese.
Method I
1 potful moi (buttermilk) Salt
Cook slowly until curds rise to the top (about 20 min). Drop a strainer into the pot and ladle off whey (looks like dishwater). Pour through a strainer, salt to taste.
-Wendy King, Nepal
Method II
2 c milk Salt 2 c boiling water
Let milk sour until clabbered. Pour boiling water over milk. Stir slowly and let cool. Strain, season.
2 c milk Salt I Tbs lemon juice or 2-3 Tbs dahi
Heat milk to boiling. Add lemon juice (also may add dahi to make softer cheese). Remove from heat when curd separates from whey. Drain curds from whey. Add salt to taste. Store in cool place.
-Mac Odell, Nepal/
Paneer
(Solid block cottage cheese) I recipe cottage cheese
After draining the whey from the curds, immediately put curds into a sieve or a cloth bag or a sieve lined with cloth. Place some sort of weight (like a plate) on top of the curds to gently press down. Leave for at least 30 min. The cheese should have formed into a solid block of paneer.
-Nikki Burr, NI/90
Yogurt Cheese
Yogurt
Line a sieve or colander with a layer or two of cloth. Pour in the yogurt and let it drain overnight or until of the desired consistency.
-Nikki Burr, NI/90
Cream Cheese: Add a little salt and some herbs and spices (garlic and chives are nice) to the yogurt cheese and beat until creamy.
32
Appetizers and Snacks
.j hard boiled egg'. peekd 14 tsp dry mustard 12 tsp salt 2-3 Tbs mayonnaise li8 tsp pepper 1-2 Tbs chopped onion Cooked salad dressing, or mustard
Cut eggs in halves lengthwise. Remove yolks and mash with fork. Add seasonings, mayonnaise, and onions to yolks, mix until well blended. Refill egg whites with yolk 1I1ixture.
Cheesy Deviled Eggs
9 hard boiled eggs 6 Tbs mayonnaise 3 Ths grated cheese Salt and pepper to taste I 112 Ths cream or condensed milk
Mash yolks, add everything else and mix until creamy.
No Mayonnaise Deviled Eggs I
4 hard boiled eggs 114 tsp sugar I tsp chili sauce or powder Pinch of turmeric
for color 112 tsp mustard powder Diluted lemon
juice or vinegar
Mix seasonings and spices with egg yolks. Add enough diluted lemon juice or vinegar to yolk mixture to make it creamy.
No Mayonnaise Deviled Eggs II
3 Tbs cottage cheese (curds) I small minced onion 114 c minced peanuts Milk I tsp mustard powder. Dash salt I tsp milk 8-10 hard boiled eggs
Mix eggs yolks with enough milk to make it creamy. Add other ingredients. Mix well. Spoon into egg whites.
Carrot Balls
2 c cooked, mashed carrots 112 c soft bread crumbs 2 tsp grated onion 2 eggs, slightly beaten 112 c grated cheese Salt and pepper to taste
Combine ingredients; shape into balls; roll in egg & crumbs & fry in deep fat.
~~-) large UilrOllS
I egg ,·Iour Salt
112 c milk Worcestershire sauce (opt)
Slice onions 1/4" thick. Separate slices. Mix egg, milk, a little Worcestershire sauce, and flour together. (Add enough flour to make a batter the consistency of thick cream.) Pour batter over rings. Fry in hot oil until golden. Salt and serve immediately.
Crispy Breaded Yogurt Cheese
I c yogurt cheese I p; I ) Oil Spicy Dipping Sauce (p.75 ) Salt 3/4 c fine bread or cracker crumbs
Dampen your hands and form the yogurt cheese into patties. Sprinkle lightly with salt. Dredge the patties in the bread crumbs until thoroughly coated. Saute the patties in oil until golden brown, 2 min each side. Serve with dipping sauce.
Roasted Soybeans
Small handful dry soybeans per person (white or black or a mixture) I Ths oil (optional) Salt to taste
Pick over beans and remove anything doesn't look like a soybean (e.g., sticks, bugs, shriveled mutant beans). Heat oil on med heat and add soybeans. Stir beans frequently over heat until the beans become fragrant and lightly browned. Remove from heat, salt and serve.
-Nikki Burr, NI190
Syabaji
(Deep fried rice crispies)
Chiura Salt (optional) Oil for deep frying
Heat the oil until very hot (almost smoking). Put a small amount of chiura in a sieve, then lower the sieve into the hot oil. The chiura should puff up immediately. Remove and drain. Add salt to taste.
-Nikki Burr, NI190
33
This recipe has t\\O parts. In one pan something must be fried in mustard oil, while In the other pot certam things must be fried in ghee.
Part I: Mustard Oil 1/2 c mustard oil 2-3 c potatoes, shredded 3 Ib goat meat, finely chopped Fresh onions
Green peas I tsp turmeric 2 tsp salt
Heat mustard oil, then fry shredded potatoes in it till they become reddish in color. Remove. Heat mustard oil (the same oil for potatoes can be used) and add 3 meat, turmeric, onions, green peas, and salt.
Part II: Ghee 112 c ghee I c puffed rice
3 c chiura I c finely cut fresh ginger
Heat ghee then add chiura one handful at a time. Remove.
Add (in the same ghee) puffed rice a little at a time and remove. Add ginger. Remove when reddish in color.
Mix the ingredients of both pots in one big bowl and sprinkle salt over it. You can add fresh roasted peanuts and bhakata, too if you like. Serve.
Cauli PakoDa
(Cauliflower fritters)
2 1/2 Ic besan (gram flour) I 112 c water I tsp grated onion I tsp ground garlic I tsp turmeric powder I tsp salt I tsp chili powder I 114 c cooking oil (enough to cover) 2 pau cauliflower, cut up
Sift gram flour, then measure it. Crush garlic and mix with water. Add salt, chili, turmeric, onion and garlic and water mixture to gram flour. Stir for a few minutes. Heat oil in iron skillet or kerai until it smokes. Drop cauliflower into gram flour mixture, then into hot fat. Tum gently in the oil until light brown, then remove. Continue putting cauliflower in gram flour mixture and frying. Serve while hot.
- " ,-.-. """ . ,'._. "U,)C
2 c white flour 4 Tbs buttcr/ghee I tsp salt
5 Tbs curd Stuffing (see below)
Sift flour, melt butter and mix with flour and salt. Add the curd a little at a time. Knead into a stiff dough. Rollout round and thin. Cut in half. Shape each half into cone. Put in stuffing. Pinching in the edges and peak and folding over the mouth of the cone. Use a touch of water if necessary. Fry in deep fryer until crisp and medium brown. Remove and drain.
Samosa Stuffing: The stuffing may be made of I large cooked potato, diced, mixed with chopped onion, cooked peas, mint leaves, salt and chilli, and anything else you happen to have handy. Cook all together in ghee; a little lemon juice added to the potatoes before stuffing adds a zesty flavor.
Momo
(Tibetan stuffed pasta shells)
112 kg flour Filling (see below) I tsp baking powder
Sift the flour with the baking powder. Add water gradually until you have a stiff dough. Cover with a cloth and set aside while you make the filling. Roll out ping-pong sized balls of dough and fill with 1-2 tsp filling. Twist up the edges together on top to form a ball with the filling inside. Be sure to seal the edges well, using some water so the mixture doesn't leak out. Steam or boil about 15 min. (If you boil, you will create a nice broth, which you can serve alongside.)
34
I c shredded cabbage 2 tsp salt 12 c shredded carrots I Tbs minced garlic I c shredded s(Jag 1/4 tsp red pepper 1/4 tsp ginger powder I tsp cumin 14 tsp black pepper 2 Tbs oil 1/2 c finely chopped cauliflower I bunch chopped green onions 1/2 c finely chopped mushrooms
Saute all the vegetables and spices in the oil until just barely tender.
Meat filling
I Tbs oil 2 tsp salt Ionian, chopped 2 cloves garlic, minced I Ib ground meat 112 tsp ground chillies 2 tomatoes, chopped (optional) 114 tsp black pepper 1/2" fresh ginger, minced
Saute onion in oil until translucent. Add the ginger and garlic and saute another min. Add the tomatoes (if using) and cook until thick. Mix with the ground meat and remaining spices.
Cantonese Pork Dumplings
2 stalks Chinese saag 1 Ib ground pork 1 Tbs rice wine or broth 1 Tbs soy sauce 2 tsp salt
1 Tbs cornstarch 1 tsp sugar 2 c flour 3/4 c cold water Oil for sauteing
Chop saag finely. Combine with pork, wine or broth, soy sauce, salt, cornstarch, and sugar. Mix well. Make a dough from the flour and water. Knead until smooth and roll out until about 118" thick. Cut into circles about 3" in diameter. Place a spoonful of filling in the middle of each circle and fold over to form a crescent. Heat oil in a frying pan. Place the dumplings in the oil and cook until golden on one side. Add a shallow layer of water to the pan, cover, and steam dumplings until filling is cooked, about 15 min.
I c flour 2 eggs 1/2 tsp sail 2 c water I Tbs oil I tsp salt
I c cooked rice vernllcell, 2 green onions, finely chopped I c shredded carrots 2 Tbs soy sauce 3 c shredded cabbage
I c mung bean sprouts 1 tsp fresh, crushed garlic Sweet-Sour Dipping Sauce (p.76 )
Beat the eggs and salt into the flour. Gradually add the water to make a thin batter. Fry spoonfuls of mixture in a skillet for a few seconds on each side. Do not let the mixture get brown or crispy. Mix cabbage, bean sprouts, carrots, soy sauce, garlic, salt, and oil. On each pancake, place a row of vermicelli, then a row of vegetable mixture. Roll up the dough around the row of filling, tucking in the edges. Seal the last edge with a flour-water paste. Deep fry each roll until golden brown and serve with Sweet and Sour Dipping Sauce.
Suppli
(Italian rice-cheese croquettes)
1 Tbs butter or oil 1 cube bouillon 1 sm onion, chopped 1 Tbs butter 100 g processed cheese 2 112 c water 1 112 c long grain rice 1 Tbs parmesan cheese (optional) 112 c white wine or water 2 eggs, lightly beaten Pinch saffron (optional) 2/3 c bread or cracker crumbs
Heat 1 Tbs butter or oil in a pan, add onion, cook until soft. Add rice and cook, stirring, 2 min. Add wine, half the water, saffron, and stock cube. Boil, uncovered, until water has almost been absorbed. Add remaining water and simmer about 12 min or until water has all been absorbed. Stir in remaining butter and parmesan cheese; cool. Add eggs and stir gently, taking care not to mash the rice. Cut cheese into cubes. Place a Tbs of rice in one hand, add a cube of cheese, then cover the cheese with another spoonful of rice. Shape into a ball, enclosing the cheese. Roll balls in crumbs. Deep fry balls until golden brown; serve immediately.
35
""", "'. - "', :"-
~ C \ll~':.ULlrt III IX I 2 c water
C tilling (see beIO\,)
.\dd liquid to Mix. Stir 20 -25 strokes. Tum :nlD lightly floured board and kneed about 15 limes. Roll to pastry thickness and cut into 5" circles. Place 2 Tbs thick, cold filling on 1/2 of circle. Keep tilling from outer edge of circle. Fold over and seal edges firmly with fork dipped in flour. Fry in deep hot fat for 3 min: turning once. Pies may be baked in moderately hot oven for 18 -20 min. instead of fried. Make steam holes in top crust of pie with fork before baking. Use no steam holes in fried pies or fat will seep into filling.
Chicken Filling: Mix thoroughly I c minced cooked chicken, I Tbs chopped pimiento or parsley (optional), and 114 c undiluted cream of mushroom soup or thick barbecue sauce.
Chili Filling: Thick canned or home-made chili may be used for filling.
Creamed Tuna Filling: Mix thoroughly together I can (6 oz.) tuna drained, 113 c thick white sauce or undiluted mushroom soup, and 1 tsp grated onion (optional).
Crunchy Cheese Biscuits
112 c butter 1 tsp baking powder 1 c crushed corn flakes 112 tsp salt 1 c flour Milk 3/4 c grated cheddar cheese 1 egg, slightly beaten Pinch cayenne pepper
Beat butter, cheese, and pepper until smooth. Sift flour with salt and baking powder and stir into butter mixture. Add egg and corn flakes. Roll rounded teaspoons into balls and place on baking sheet. Flatten with fork, brush tops with a little milk, and bake about 15 min.
Chips and Salsa
Corn Chips
1 c corn meal 2/3 c flour
112 c water 114 coil
1 tsp baking powder 1 tsp salt 112 tsp Worcestershire (optional) 1/8 tsp cayenne (optional)
"1 rhs 111111< ,'lU\\{il'1
i ~ lSP ellill IK)\\(kf" (llptlOila!)
rVllX everything together. Knead until smooth. Rollout as thin as possible into circles 6" in diameter. Cut each circle into wedges. Fry on a skillet or in deep fat until crispy.
Salsa
1/2 c minced onion 2 tsp minced garlic 1 or 2 green chiles, minced 3 Tbs fresh cilantro, minced 2 c finely chopped tomatoes
1-2 Tbs lime juice 1/2 tsp salt
Mix everything together and let stand 2 hours.
Super Easy Hummus
(Garbanzo bean spread)
1 c gram flour (besan) Water 2 cloves garlic, crushed 1 tsp salt (or to taste) 3 Tbs peanut butter or ground sesame seeds 2 Tbs lemon juice I Tbs sesame oil (optional)
Add enough water to the besmi to make a thick spreadable paste. Add remaInIng ingredients and mix well, until smooth. Serve with Arab hread (J' I (») or mtl (p.2 I ),
-Nikki Burr, NI190
Baba Ghanoush
(Roasted eggplant spread)
2 Ig eggplants Juice of 2 lemons 3 cloves garlic, crushed 112 tsp cumin 2 Tbs chopped parsley Salt 112 c sesame or peanut butter
Pierce eggplant in several places and roast over an open flame or stove burner until skin blackens and blisters, turning as necessary. Cool and peel off charred skin. Mash eggplants with fork, then add garlic and salt. Pound to smooth puree. Add sesame butter and lemon juice alternately, blending after each addition. Add cumin and parsley. Serve with Arab hr,'dd i)1. I h ) or lUI! ()1~ II
36
Beans, Noodles, and Rice Dishes
,:" I ).-,;-,L'
BEA,\S A:\D LENTILS
Basic Cooked Beans
I c beans 3-4 c water
With any legumes except lentils, soaking is advised. Cover the beans with 3-4 times their volume of water and soak overnight. Or bring the beans and water to a boil and remove from heat, then let stand, tightly covered, for 2 hours. Cook beans in their soaking water (except soybeans, which should be cooked in new water) in a saucepan or pressure cooker until tender.
Cooking Times:
Dried, Soaked Saucepan Pressure Legumes Cooker
Lentils, solit oeas 30 min-I hr 5-15 min Black beans, 2 hr 20-25 min kidneys, peanuts, black-eyed peas, pintos Mung beans, small 3 hr 30-35 min red beans Garbanzos (chick 4 hr 40-45 min peas), soybeans
Grow Your Own Sprouts
When a seed or bean sprouts, it's food value skyrockets. Nutrients and vitamin C appear like magic. Use them in sandwiches instead of lettuce in salads, or add them to cooking vegetables for the last few minutes. Mung beans, garbanzos, whole dried peas, lentils, soybeans, alfalfa seeds, wheat berries, and mustard seeds all sprout well.
I Tbs seeds or 113 c beans water
qt tepid
Soak the seeds or beans in the tepid water over night. On the second day, rinse the seeds thoroughly in tepid water and drain. Place them in a quart jar and cover it with a dampened cloth, fastened with a rubberband or string or something. Rinse the seeds/beans
twice a day (or three times, if it's hot or very dry), making sure to drain ofT all the excess moisture. Wheat berries take about 2 days; mung beans, soy beans, and lentils take about 3 days; and alfalfa sprouts take 4 or 5 days to reach peak nutritional value. To increase the eye appeal and nutritional value somewhat, place the sprouts in the sun for a few hours to green.
Note: Soybeans take a little extra care, as they mold very easily. As soon as you can tell, remove the non-sprouting beans. Rinse at least three times a day, and disentangle them often. And don't eat them raw (since they contain a protein-inhibiting enzyme which can be destroyed by heat), steam them for 5 min or so before eating or adding to other dishes.
Black Gram Daal Bara (Badai)
(Black chickpea pancakes)
I c black gram daal (chana) Very little asafetida 1 Tbs ginger juice
1 clove garlic Chilli powder Salt
Clean the chana and soak it overnight, wash it, remove the skins, and rinse again. Grind it finely on the silouta. Add the seasonings and beat well with the hand. This can be shallow fried rather like American pancakes on a lawa or skillet, or deep fried like doughnuts. Either way delicious, and it is a nutritious food already held in high esteem in Nepali society.
Mas ko Daal
(Black lentils)
112 c black daal I 112 tsp salt Ginger to taste
112 tsp ghee 4 cups water pinchjimbu
Boil water and 112 tsp ghee. Put in daal and salt and cook for an hour. Add ground ginger. Take off fire. Heat the rest of the and fry jimbu and add to the daal. Serve hot with rice and vegetables.
37
I Yellow lelltlb)
2 c orange or yellow doo! I" green ginger I red chilli I med onion. minced I 1/2 tunnenc I Tbs tat 4 cloves garlic lisp cumin Salt
Wash daal. Grind chilli, turmeric, garlic, ginger, onion and salt. Mix seasonings with daal and add water to cover. Bring to boil and simmer (or pressure cook) until daal is soft. Heat fat in a small frying pan or ladle, add the cumin and fry until the cumin is dark brown. Add fat and cumin to daal and cook 3 min. Serve over rice.
Variations:
• Boiling daal longer in less water makes a thicker daal.
• Try cooking vegetables, daal and rice all together for a delicious meal of "kitcheri."
Phaads
(Lentil gravy)
I recipe Lentil Patties 112 c water Ghiu or oil 1-2 cloves garlic
Prepare as for daal patties. After adding spices, add enough water to make a thin (but not watery) mixture. Boil water, and add the daal mixture. Cook until thick. Heat ghiuloil in a large spoon. Add finely chopped garlic cloves, and let sizzle in the spoon. Stir into the daal and serve.
-Tricia Buczek, Nepal 60
Refried Beans
I Ib dried pinto, kidney, or pink 2 onions, chopped beans 112 c fat 6 c water Salt to taste
Soak beans and cook with onions until very tender. Heat fat in another pan and add beans slowly, mashing as you go. Add salt to taste and serve.
I Ib bealls Salt. pepper and garlic to taste I red pepper 2-4 Tbs sugar Meat (or bone & mcat scraps) 2-4 Tbs vinegar I 1/2 c tomatoes 2 e onion, chopped
Soak beans overnight. Pressure cook beans 45 mill. Combine remaining ingrcdients and pressure cook another 45 min to I 112 hrs (depending on when beans are done).
Maachha Puchare Beans
I Ib beans 112 c sugar 1/2 -2/3 c molasses 2 Tbs fat 2 tsp dry mustard Salt, pepper, garlic to taste.
Pick over beans and soak overnight. Parboil beans IS min, skim. Combine remaining ingredients and cook in pressure cooker I J 12 hrs or 4-6 hrs in large pot.
Baked Beans
I Ib navy or other beans 2 qt water 112 c molasses 112 c ketchup (optional)
1 tsp mustard powder 2 tsp salt 114 tsp pepper 1 onion, chopped
Soak beans in water overnight. Mix beans with all other ingredients and place in baking dish. Add enough of the soaking water to cover everything. Put the pot in embers or bake on the lowest possible heat 4-8 hours.
Fast "Baked" Beans: Cook everything in a pressure cooker until beans are tender, then uncover and simmer for 30-45 min.
Soy Beans
2 c mashed tomatoes 2 c dried soy beans Salt, pepper, curry pwd Mustard pwd
2 c chopped onions 3 cloves garlic 3 Tbs flour
Sayar Worcestershire sauce
Soak beans for about 6 hours drain off water; add onions, tomato, garlic, flour and other dry ingredients; cover with liquid, part soy or Worcestershire sauce; cook in pressure cooker 45 minutes.
-Banepa Volunteers
38
I c soybeans I Tbs plus I tsp salt I 1/4 c raw peanuts 2 Tbs cinnamon 2 Ig onions, chopped I tsp powdered ginger I Tbs curry powder I tsp ground nutmeg 1'3 coil 2 tsp allspice I 112 c kctchup 1/2 c sesame seeds, ground I c stock (or more. if needed) 4 c cooked rice
Soak and cook soybeans and pcanuts together, then grind. Saute the onions and curry powder in the oil until onions are very soft. Stir in the ketchup, stock, salt, and spices. Add ground beans and add more stock if the mixture seems dry. Cover and simmer at least 15 min. Stir in sesame meal and serve over rice.
Bhattuk (Lentil patties)
Maasko daal Coriander Garlic Red pepper
Cumin Turmeric Ginger Salt
Soak maasko daal for several hours or overnight. Loosen the shells by rubbing it vigorously between your hands. Pour the daal water between your fingers to strain out the shells. Return the water to the daal and strain again. Repeat until the shells are removed.
Grind the daal till smooth with a grinding stone. Grind the spices, and mix spices in thoroughly.
Shape into small patties and fry in ghiu or oil.
Daalburgers
(Lentil burgers)
I c daal I egg Flour
-Tricia Buczek, Nepal 60
I med onion Salt Pepper
Cook daal. Let cool. Chop and fry onion. Add onion, egg, salt, pepper, and enough flour to make thick, to the daal. Shape into patties and fry until brown.
-Nancy McGaugey. Nepal 68
I c soybeans Grated cheese Salt and pepper
I egg Seasontngs to taste Flour
Pressure cook soaked soybeans at least 30 min. Mash and add cheese, salt, pepper, egg, and other seasonings to taste. Shape into patties, roll in flour and fry.
Falafel
(Garbanzo bean balls)
I med potato 1/4 c sesame seeds, ground I bunch cilantro I Tbs yogurt 2 sm onions I Ths salt 118 tsp garlic pwd or I garlic clove 3 Tbs oil 3 c cooked, ground garbanzo beans Dash red pepper I tsp paprika Juice of I lemon
Cook and mash potato and set aside. Mince the cilantro. Chop onions fine and saute in oil until soft. Stir in cilantro and cook briefly. Add to ground garbanzo beans. Mix with remaining ingredients. Form into balls or patties, using about 2 Tbs of mixture for each one. Deep fry until browned or bake 10 min per side. Serve with Arab bread (p. I 6)
RICE
Boiled Rice
1 c rice 1 1/2-2 c water I tsp salt (optional)
Pick over rice. Rinse and drain several times to wash the rice. The amount of water used will vary depending on the kind of rice (Basmati and brown rice absorb more water than short grain white rice). Cook by one of the methods below. To test, remove a grain or two and bite into them. There should be no hardness in the center; if f1ce is not quite tender, replace lid and cook another 2-6 minutes.
Note: For the fluffiest, least sticky rice, bring the water to a boil before adding the rice to the pot, then cook for the recommended amount of time.
39
"fTP~~ r, ;" ['."" r' r j"](" .- \\ ,It t:"~ ( , \1](1 ""Ii
r : Pd:i \,1. I III ,I ght- I Itt 11: ~ I lei I-hlng ill hOI I. '>llrring once or twice -1\ water starts to boil. L()\\Cf heal. cover and cook about 12-15 min i()r "hlte rice or aboul 3D min for brown rice "Ithout removing lid or stirring. Remove from heat. For drier nce, fluff lightly with a fork and let stand in co\ered pan about 10 min to steam dry.
Pressure Cooker Method: Use slightly less water than you would in a saucepan (due to less evaporation during shorter cooking period). Put rice, water, and salt in pressure cooker. Bring up to pressure (one "toot" or pressure release) and cook about I or 2 min for white rice, 10 min for brown, Remove from heat and let stand until it's time to eaL
No-Measure Method: Put some rice in a saucepan or pressure cooker and cover with more water than will be absorbed (at least 3 c water to I c rice) or 2-3" above the level of the rice (no need to be exact). Cook the rice until tender, remove from heat and immediately pour off all the extra water. Let rice stand 10 minutes and fluff with a fork.
Pukka Bhaat (Boiled rice)
2 c rice I heaping tsp ghee or butter I 114 c water
Wash the rice about 4 times and drain (be gentle so as not to break the rice grains). Add water (enough to cover rice and ghee). Bring to boil, stirring the rice only 4 times. Cook only IS minutes. Each grain of rice must be separate and undamaged.
Savory Rice
I c Basmati rice 1/4 tsp coriander seeds 2 c bouillon or water 114 tsp cumin seeds 2 Tbs oil 3-4 pods cardamom I onion, chopped 4 cloves 3 cloves garlic, minced I piece cinnamon I" ginger, peeled and minced 114 tsp fennel seeds (optional) 112 tsp salt (or to taste)
Combine rice and bouillon, and let soak 30 min. Heat oil and add spices. Fry I min over high heal, Add garlic and ginger and cook
(!llOlilt.'! lllillLll<
Illl": r..i 1 l ; ; , : !, :.' ~ I I I': i, ) i I I ( I ''.
onioll, garlic, salt and spIces to rlCC and bouillon. Cook rice until tender, 12-15 min.
-Nikki Burr, NI/90
Coconut Rice
I 112 c rice I Tbs minced garlic I Tbs oil 3/4 tsp salt I c minced onion 3/4 tsp grated lime peel 2 Tbs lime juice I Tbs minced ginger 2 seeded, minced green chillies 112 c shredded coconut, toasted
Cook the rice. While rice is cooking, saute onion in oil about 10 min. Stir in chillies, ginger, garlic, and salt. Lower the heat and continue to cook about 10 min longer. Carefully stir onion mixture into the cooked rice, and gradually add the lime peel, juice and coconut.
-Nikki Burr, NI190 Rice-a-Roni
2 Tbs butter 112 c vennicelli or very thin noodles
2 c rice I tsp salt
3 c broth, stock, or bouillon crushed Almonds or peanuts (optional)
Melt butter in saucepan. Add crushed noodles and fry until golden. Add rice and stir to coat each grain with butter. Add broth and salt and bring to a boil. Lower the heat and simmer IS min or until rice is tender. Chop the nuts and sprinkle on top of the cooked rice.
Rice with Eggs
1-2crice 2 112 c tomatoes, chopped 2-3 Tbs butter or fat 112 c white onion, chopped 112 c green onion, chopped
-Nikki Burr, NI190
6 eggs Salt and pepper Crushed garlic
Cook rice with tomatoes. Heat butter or fat in deep pan. Saute white onions 5 min, add green onions and saute an additional minute. Add rice and seasoning to onion. Mix. Slip eggs into the rice and cover with rice. Cover pan; cook 5 minutes. Mix eggs into rice; serve immediately.
40
ilUl \\ aki
Salt 2 cubes chicken bouillon -1 Tbs butter (or oil) I small zucchini 1/-1 c mushrooms I green pepper I onion, chopped I c green peas li2 kg long grain rice li2 c parmesan cheese (optional)
Cut eggplant into 112" slices, sprinkle with salt and let stand I hour. Melt 2 Tbs butter in saucepan, add mushrooms and cook 2 min, Remove mushrooms, Heat remaining butter and add onion and rice, Cook, stining, 2 min, Add water and bouillon cubes to pan, Simmer, covered 15 min, Chop eggplant finely, Add all the vegetables to the rice and mix well. Simmer, uncovered, until all the liquid has been absorbed into rice and vegetables are tender. Add cheese and stir gently, Serve,
Chinese Fried Rice
4 112 - 5 c cooked rice Meat, cooked 2 Tbs oil 113 c chopped onion 4 hard boiled eggs chopped 2-3 Tbs soy sauce 112 c peanuts
Heat oil in skillet. Add onions, peanuts and cook until brown, Add rice, eggs, soy sauce, and meat. Cook slowly with soy sauce,
Chiura Pulao (Cooked, mixed pounded rice)
I mana chiura 4 Tbs ghee 3 114 pau raisins 2 pau peas I Whole green or red pepper 1 tsp salt Small amt any vegetable( cauliflower good) Chopped onion
Boil peas and other vegetables, Put aside, Save vegetable juice, Fry onions and pepper just until tender and put aside, Wash raisins well. Soak chiura in cold water for 5 -10 minutes, Heat ghee; add chiura; stir, Add just enough vegetable juice to soften, Sprinkle salt and stir. Let cook over low fire for 5 minutes, Add vegetables, onions and raisins, Put in serving dish, Sprinkle fried pepper on top, Makes 6 serving
":::2l -'
-1 Tbs ghcc 1/2 tsp salt 2 c rice, uncooked 1/2 c raisins 3 Tbs sugar 3 c hot milk 1/2 tsp mace 2 pieces cinnamon li2 c blanched, chopped almonds
Melt ghee, stir in rice and stir steadily until transparent and yellow, Add remaining ingredients, Cover, cook on low heat 25 min until tender. Add a little boiling water if needed to prevent boiling, Serves 6-8,
Kerau Pulao (Mixed rice with peas) 112 c shelled peas 2 pieces cinnamon I c rice I 112 tsp cumin seeds 4 cloves Salt 2 whole cardamon pods I Tbs ghee I med onion, chopped fine
Clean rice and soak 112 hour, Saute onion until light brown, then remove from fat. Add spices, stir for 5 minutes, Add rice, peas, onion, mix well. Add water to 1" above rice, Cook until done,
Chicken Pulao or Biriyani (Mixed rice with chicken)
There are four separate parts for the cooking of Pulao, which is a very rich dish,
Initial Fry I c ghee 112 c garlic
112 c fresh ginger 112 c almonds
2 c chopped oniu{;, 114 c chives
Heat ghee, Fry all ingredients, one at a time, removing when brown,
Steamed Chicken I chicken 6 bay leaves 6 c water I tsp dried coriander Ghee or lard 15 inch long pieces ginger 15 cloves 20 cloves garlic 15 sm green cardamon 112 tsp black pepper 7 Ig brown cardamon 114 c onions 4 pieces cinnamon
Steam the chicken, Add the water and spices, Cook for one hour. Chop chicken into small pieces and fry in ghee or lard,
41
( ):--' i C'" " 1 ;
'....: l i~(/U!lli nwsu!uu Jr-! (:,p nUt!lle~
tsp Ig hrown cardamon Juice of 2 limes II::' tsp black pepper 2 Tbs rose water 112 tsp powdered chill 2 tsp cumin seed 112 ts p sm green cardamon 112 c dahi 112 tsp coriander, ground 114 tsp saffron
Combine all together. Combine this with the fried chicken and cook for half an hour.
Rice I c ghee 112 c chives 2 c rice 2 c broth or the water in which the chicken was cooked Cook 112 hour.
Mix initial fried ingredients, chicken, and rice. Serve hot.
Masalaa Pulao of Chicken (Mixed rice with chicken) I 112 Ib rice I Tbs garlic Ionian I pint curd 8 Tbs butter or ghee Stock or water 4 sm chicken I Tbs salt 4 cardamon seeds 3/4 Tbs green ginger
Soak the rice about 1 hr. in 3 cups cold water; reserve. Brown the onion, sliced very thin, in butter or ghee. Pound the ginger with half the garlic and salt, add to the curd. Add these to ghee and cook gently for 5 min. Then place the birds in the mixture. Fry them well on all sides.
Grind the remaining garlic with water or stock. Add this to the birds with the cardamon seeds. Place the drained rice on the top. Be sure the liquid level comes to above the rice. Close the lid tightly and cook slowly, after bringing it to a brief boil.
Meat Pulao (Mixed rice with meat)
I Ib meat, diced 112 Ib rice Ionian, sliced I Tbs cumin seeds
4 cloves, smashed I" green ginger, smashed Several cardamons Oil 4 cloves garlic
Simmer meat with 3 cups water until half the water is gone. Heat oil and fry onion. Add other spices and stir. Add rice and liquid from meat. When rice is half done add meat and simmer until rice is tender.
__ l dlLl'cJ cooked P()(I\
fl c hOI led rice ( Il\))lpcd Olll()l1\
In tsp chili [lowder
Fry onions in oil until almost done. Add meat and chili po,,":der; Stir and fry until onions are done 1 /2pfii8 c(~IH!lnHHg ingredients and mix \\ell. Cover to keep warm.
Variation:
• When the Ambassador comes to visit: Serve on a platter decorated with the following: A thin omelet cut in strips; peeled, cut-up tomatoes; sliced cucumber.
Chicken Fried Rice
4 c cooked drained rice 4 Tbs oil I 112 c cooked chicken 3/4 c chopped green onions
I tsp salt 2 Tbs soy sauce 2 eggs, beaten 114 tsp pepper
Heat oil: Fry cooked rice in heated oil, stirring steadily, pressing out lumps until lightly browned. Add meat, green onion, seasonings. Cook I minute stirring constantly. Make hollow in the center and pour eggs in. Stir until egg begins to set, them mix into rice mixture. Blend in soy sauce. Serve 4-6. Note: Any meat may be substituted.
Yogi Bhaat (Mixed rice with chicken and vegetables)
There are two parts to this recipe; one is the chicken (or any other meat) and the rice; the other is the vegetable.
Chicken and Rice 1 chicken, cut in sm pieces 2 c rice 112 c ghee 8 cloves garlic
I 112 c water 2 chillis 2 tsp salt
Wash rice and drain. Heat ghee and add garlic, chilli, salt, and chicken. Stir until the water from the chicken is soaked in after cooking. It must be of a brownish color. Add washed rice. Cover the pan and let simmer for a few minutes. Cook until rice looks brownish. Add water. Then allow to cook for a few minutes. After the water has evaporated, mix with the cooked vegetable (see below).
42
I "Ill L';!UilnO\\'i.J. nil lip i/~l L"IP i"crlLigrL'L'K
handful of watercress 2 tsp turmeric t green garlic, chopped 2 tsp chili powder 112 c onions, chopped I c green peas
,+ med-sized potatoes, cut up 3 chill is :2 sm tomatoes, sliced in half Pinch of jimb" I handful cilantro, chopped 118 tsp rimllr
10 pieces fresh garlic, minced 2 tsp salt :2 green onions 5" fresh ginger, minced 1/2 c mustard oil I tsp ground cumin 112 c ghee 2 tsp ground coriander
Heat mustard oil and ghee, Add everything else, Let cook for 20 min, stirring continuously on med heal. After it has been medium cooked, mix with the rice and chicken and allow to stand on low heat for 10 min, Serve,
Korean Rice Mixture 112 Ib ground meat 114 tsp ground chillies 2 c rice 3 Tbs ground sesame seeds I c diced onions 3 c meat broth (or bouillon) 3 Tbs soy sauce 1 tsp salt 2 Tbs oil 114 Ib sliced mushrooms (optional)
Saute meat, mushrooms and onions 5 minutes, Add washed rice and other ingredients, Cover, bring to boil over high heal. Reduce heat, simmer 25 minute or until tender. Serves 4-6,
Red Beans and Rice Red beans (raazmaa) Rice Salt and pepper Onions Chillis Ketchup Vinegar Oregano and basil (optional)
Use about a handful each of beans and rice per person, Clean, rinse, and pressure cook beans for 2 or 3 "toots" and let sit overnighL Next
<.L\\', da:-,ilill ',(')]1h' \ Illq':tlr. \ail, chllii ;lild \(;11"[
,_,l(~LI;lg :.lg;iill ~_ 11<....'cL \\ ,11'-" !-'\-,-I t)iL'l' III ,_I
while, While COOKing beans, brown ollion, over high heal. After they're cooked, deglaze the flying pan with some water and add the mess to the beans, Add ketchup, pepper, salt, chilli, maybe some oregano or basil, and some vinegar to taste, When the beans are cooked throw in some rice and cook until done: Before serving, mix it up,
Korean Beans and Rice I c red beans 113 c oi I Ionian 2 c cooked rice
112 c meat broth 2 garlic cloves 2 tsp salt 114 tsp ground chillies
Wash beans cover with water; bring to boiL Remove from heat; let soak I hour. Add the onion, garlic, saIL Bring to boil again, cover, cook over low hat 1, 112 hours or until very tender. Force undrained beans through a sieve, Heat oil in skillet, add pureed beans, cook over low heat 5 minutes, stirring frequently, Stir in rice, broth, chillies, Cook 5 min, Serves 6 -8,
Spanish Rice 1 Ib ground meat 112 c sweet green pepper 2 Tbs shortening I 112 tsp salt 2 c cooked rice Dash pepper 4 small onion 2 Tbs lemon juice 10 peeled tomatoes
Fry onions in shortening, Cook until they are somewhat limp, but not brown, Brown meat in onions, Add cooked rice, peeled tomatoes, minced green pepper, salt, peeper, lemon juice, Simmer gently 30 minutes, Stir frequently to prevent scorching,
43
Home-Made'loodles
If you are a beginner. do not try to make noodles in damp weather.
3/4 c plus 2 Tbs flour 112 tsp baking power 112 tsp salt I well -beaten egg
Sift flour with salt and baking power. Gradually add flour to beaten egg mixing until thoroughly blended. Roll paper -thin on a floured board, keeping the shape as rectangular as possible. Allow to stand 20 min. Roll up and slice 1/8" wide for fine noodles or 112" for broad ones. Roll lightly to separate strands and spread out to dry for several hours. When ready to use, gradually add to boiling salted water, cook until tender (8 -20 min.) Drain and rinse.
Green Noodles: Add 2-4 Tbs very well pressed and dried, finely chopped spinach or other mildly flavored saag.
Oil and Garlic Pasta: Fry 3 crushed cloves garlic in 3 Tbs oil (preferably olive). Toss with cooked noodles. Add salt and pepper to taste, and parsley, if available, toss again.
Egg Noodles
5 egg yolks 6 Tbs broth
I whole egg Flour
Add flour to egg yolks and egg until stiff. Add chicken broth. Add more flour until really stiff. Make 2 balls and roll out very thin. Cut into thin strips (or whatever shape you desire). Place somewhere to let them dry a bit. Drop into boiling broth or water and cook a couple min until tender.
Fried Noodles
I recipe Home-made noodles Half-cooked vegetables (peas, Ionian, halved and sliced cauliflower, cabbage, beans, spinach, tomatoes, etc) I dried chilli 2 Tbs oil
Heat oil and fry onion and chilli. noodles and fry lightly in heated oil. vegetables and fry another few minutes.
Cook Add
Chowmein
I" diameter bundle of wheat flour noodles I c mushrooms (optional) 2 Tbs oil I c bean sprouts (optional) I Tbs soy sauce I c cooked pork or chicken 1 onion 112 c strong stock or bouillon 1 carrot I 112 tsp cornstarch 2 c shredded cabbage 112 c green onions
Cook the noodles in boiling water until just tender (do not over cook). Rinse immediately in cold water until the noodles are cold. Slice the onion, carrot, mushrooms, and meat in thin matchstick strips. Slice the green onions diagonally. Heat the oil and fry the onions, cabbage, carrot, and mushrooms until soft. Add the green onions and bean sprouts and fry another minute. Add the pork, stock, cornstarch, and soy sauce and bring to a boil. Add the noodles and toss until hot.
Nepali Style Chowmein: Fry the onion, cabbage, carrot, and green onions along with other vegetables like finely chopped green beans, cauliflower, etc until the vegetables are soft. Add chopped tomatoes and fry over high heat a couple minutes. Add a little turmeric and garam masalaa and some soy sauce. Add the noodles and toss until hot. Serve with ketchup.
Spaghetti with Meat
112 Ib ground meat 2 Tbs chopped onion 112 red pepper (optional) Salt, pepper, garlic, etc. I recipe tomato sauce
-Nikki Burr. NI190
2 c cooked spaghetti 2 Tbs fat
Melt fat in frying pan. Saute onion 2 minutes. Crumble ground meat into fat and onion. Brown. Combine tomato sauce, seasoning and 112 cup water. Pour over meat. Simmer 20 min. Serve over spaghetti.
~ egg yulk_,)
Flour hlilng (sec IH:lU\\ I
Tomato or cream sauce
Beat egg \ alb, add enough flour to make a stiff dough. Roll \cry thin, cut into 2 large squares. On one sheet, place I tsp filling e\'ery 2 inches. Brush water between the piles of filling, and place other sheet on top. Press together between filling piles, and cut into individual raviolis. Make sure edges are well sealed. Drop into boiling salted water and boil 5 min or until cooked. Serve with tomato or cream sauce.
Meat Filling I
I c ground meat Fat
Salt, pepper to taste
Brown meat in fat, add salt and pepper.
Meat Filling II
I med onion I c mashed tomatoes Salt, pepper to taste
2 Tbs butter I c ground meat
Fry onion in butter. Add meat and cook until brown, Add tomatoes, salt and pepper, and cook until very thick.
; : ; I ' ~' • ! , , "f.
I bUllCIl nun blttl'r _'dWg 2 unlOll>-, 1111llCcd
2 Tbs bUller Sail and pepper 1/2 c finely chopped mushrooms
Steam soog (nol mustard greens, please) 5 min until tender. Squeeze \Veil to remove moisture. Chop very finely. Saute mushrooms and onion in butter until onion is golden brown. Mix with .wag, salt and pepper
Saag and Cheese Filling
I bunch non-bitter mag I c cottage cheese 2 Tbs butter
I onion, minced Milk or cream Sal t and pepper
Steam saag 5 min until tender. Squeeze well to remove moisture, Chop very finely. Saute onion in butter until golden brown. Mix together saag, onion, cottage cheese, salt, and pepper with just enough milk or cream to make a very thick paste,
45
Main Dishes and Casseroles
I i ~ kg ,ed Kidney beans 1/4 c brown sugar 1/2 kg onion I kg tomatoes
Tortillas or ruliS
Shredded lettuce Chopped onions Chopped tomatoes Grated cheese Salt and pepper
Chilli sauce Tomato sauce or achar
Soak beans overnight in enough water to cover them. Cook for 2 hours or pressure cook until soft. Drain almost all liquid and mash beans (save liquid to add as needed). In a separate pan, cook tomatoes, onions and spices until soft, and add to mashed beans, stining over a low fire. Add brown sugar and cheese, and stir constantly until mixture reaches a thick creamy consistency.
Serve with rotis, lettuce, onions, tomatoes and cheese, and eat as been tacos. Tomato sauce or tomato achar is tasty also with bean tacos.
Fajitas
2 19 onion Garlic powder 2 green bell peppers Ground cumin I red bell pepper Ground red pepper 112 kg meat (optional) Paprika 2 Tbs oil Black pepper I Tbs lime juice Salt 112 c water
Cut onion in wedges and cut bell peppers in half, then 114" slices. Heat oil and add onion, bell peppers, and meat. Fry until onions and meat are browned. Add lime juice, water, and spices, simmering 5 min or until vegetables are tender and meat is cooked. Serve in warm flour tortillas.
-Nikki Burr, NI190
Bean and Vegetable Enchiladas
12 tortillas (p. __ 1 2 c grated zucchini 3-4 c tomato sauce 11'_ I
2 c green beans, chopped small I tsp cumin powder Corn flour (optional) 112 tsp chili powder I tsp salt 3 Tbs oil I clove garlic, minced I onion Dash chili powder I green pepper 2 c refried beans l]l _
114 c chopped cilantro I c grated cheese
Chop the onion and green pepper. Saute the
there IS a lot of liqUId. Ihlcken with corn flollr Add 3/4 c of the sauce. "ilt. garlic. and more chili powder. if desired. Soften the tortillas by heating for a few seconds on each side. hll each tortilla with a few tablespoons of rdried beans and 114 c vegetable mixture. Roll them up and place in a baking dish. seam side down. Cover with the remaining tomato sauce and top with cheese. Bake until the sauce bubbles. OR use hot refried beans and hot vegetable mixture, and heat the sauce before pouring over the rolled up tortillas. Sprinkle with cheese and cover for a couple minutes until the cheese is melted.
-Nikki Burr, NI190
Fish and Chips
I kg fish I 113 c flour
I Tbs melted butter or oil 3/4 c flat beer
I tsp salt 2 beaten egg yolks 114 tsp pepper
112 kg potatoes Oil for deep frying Vinegar
Mix the flour, salt, pepper, butter, and egg yolks together in a bowl. Gradually add the beer and let the batter rest while you prepare the chips and fish. Remove the head and fins and clean the fish thoroughly. Remove the scales and/or the skin. Di vide the fish along the backbone. Remove as many bones as possible. Cut the fillets into appropriate sizes. Cut the potatoes into fingers. Dry well. Heat the oil and fry the potatoes until golden. Salt the chips and set aside on newspaper. Make sure the fish fillets are dry and coat with the batter. Deep fry until golden brown and serve with chips and vinegar.
Aalu ko Kofta
(Potato croquettes)
10 potatoes 4 green onions 2 c cauliflower
--Nikki Burr, NIJ90
I c fresh cilantro I c tomatoes
Boil the potatoes. Mix these ingredients, well chopped, with 114 cup mustard oil. I lime and pinch of salt. Mash up the potatoes
47
rilOfoughly .-\i~!kt' POI;\l(li_" IlllO l)~lil'. ;.!Illi ·,Iei!'i
:ll!, ;-,1 \',,'Il[; ill\~ ,-il:')f' -,I 'fi(_,~-,_'dlt_'lll', f:-
hallo in 011 until they all' reddish.
Pizza
Any white bread recipe Pizza sauce (see below)
Toppings Grated cheese
Let dough rise once. Punch dough down and roll out to fit pans, Add a layer of sauce, then toppings, then cheese. Bake until cheese begins to brown on the edges and bubbles in the middle,
Pizza Sauce
112 kg tomatoes, cut up Salt and pepper I tsp dried basilar oregano Ionian, chopped and sauteed I tsp sugar 3 garlic cloves 1 bay leaf (optional)
Cook everything until good and thick over a medi urn fire,
Note: If you don't have an oven, cook dough first like you'd cook a pancake, Then add cooked tomato paste sauteed onions and meat, and grated cheese, Sprinkle with spices to taste, Presto, no bake pizza,
Tamale Pie
I c com meal 5 c boiling water I Ib ground buffalo meat 1 c tomatoes 1 med onion 112 tsp salt, pepper, chilli
Make a mush of com meal and water. Fry onion and meat until brown, Pour in tomatoes, season with salt, pepper and chilli, Line a pan with mush in bottom, pour the other ingredients into this, and place rest of mush on top, Bake in medium oven 112 hour.
-Sylvia Clute, Nepal V
Pork Pot Pie
2 Tbs shortening I tsp salt 112 -lib pork, cubed I Tbs flour 112 c onion, chopped 2 Tbs water I 112 c potatoes, cubed Dash pepper 3/4 c peas 112 recipe biscuit dough
Heat shortening in pressure cooker, add pork and brown, Mix in flour, then everything else except biscuits, Pressure cook until
C\'\.:I\lhirl~~ I', dU!l<' ;)1_11 11l1\ll\!-I_' Illll.J;1 [lel:"!ll,;
: 1 i ' , ! 1 :: II ( ! t ( ) : ~ \' Ii: 1 ! -, ' ~ ! ; i _I;) \ I , ' i ! ! 5 ,I!, l "I : : ~ ,
or until hi~l:Ults arc gulden brO\\'fl.
Vegetable Quiche
I pie crust' !' 1/2 ISp black pepper 3 eggs, beaten I tsp salt 2 c milk 2-3 c cooked saag or vegetables I onion, chopped I c grated cheese (optional) I Tbs oil Thinly sliced tomato
Saute onion in oil until translucent. Drain vegetables very well (pat dry, even), Line a pie pan with pie crust, then line with onion and vegetables, Top with cheese, Mix eggs, milk, salt, and pepper. Pour over vegetables and cheese, Lay tomato slices carefully on top so they don't sink down into the egg-milk mixture, Bake until firm in center, about 30 mm,
-Nikki Burr, NIJ90
Potato-Crust Quiche M
3 c potatoes, nearly cooked, 1 tsp salt 114 c chopped onion thinly sliced 1 114 c milk 112 tsp pepper 2 eggs 3/4 c tuna (optional) 1 c grated cheese
Grease pan (Miracle Oven) and line with potatoes, Beat milk, eggs, salt, and pepper together. Add cheese, tuna, and onion, Pour mixture over potatoes and bake until firm in middle, 20-30 min,
Eggs-otica M
2 c bread cubes 1 c milk 6-8 eggs, beaten
112 c grated cheese I tsp salt 112 c meat (optional)
Soak bread in milk IS min, Combine with eggs, cheese, and salt. Pour into pan (Miracle Oven) and bake 40-45 min on low heat until firm in the middle,
Variation:
• Saute saag and onions mixture before baking,
and add to above
48
I Kg p()tat()es. thllli, ,I iced ~ tsp ,alt 11-1 c onion. chopped 11-1 c butter or cream 11-1 c flour I tsp pepper
I c meat or tuna 3 c milk I Tbs oil 1-2 c grated cheese (optional)
Cube meat, add to onions and flour, and brown in fat and cook in pressure cooker until tender. Mix with potatoes and place in pan. Heat milk, butter (or cream), salt, and pepper to boiling. Add cheese, and stir until melted. Pour over potato-meat mixture. Bake for I hour (or longer) until potatoes are soft.
-Sylvia Clute, Nepal V
Tuna Casserole
I recipe creamed tuna lJ1 I
112 lb noodles or rice Green peas (optional) Potato chips, crushed (optional)
Cook noodles or rice. Add creamed tuna and peas and simmer for 10 minutes or top with potato chips and bake 112 hr. Serve.
Crusty Bean Bake M
Crust:
I c flour 112 tsp baking powder 4 Tbs ghee or butter I c yogurt or sour cream
Filling:
I tsp salt 112 tsp soda 2 eggs, beaten
3/4 c chopped onion I tsp oil I c meat (optional) 1-3 tsp chili powder I tsp salt 3 c cooked beans, with juice 112-1 c grated cheese I c tomato paste I c chopped tomatoes 1-2 c chopped lettuce, cabbage or cucumber
Stir crust ingredients together. May be slightly lumpy. Spread thinly with back of spoon on bottom and sides of pan (Miracle Oven). Brown onion, meat, and chili powder in oiL Add salt, tomato paste and beans. Spoon into crust and bake on med heat for 30-40 min. Remove from heat and sprinkle with cheese, tomatoes, and lettuce, cabbage or cucumbers.
-<",-','
I Uill(llL C)j()JljJl'Li j, ! '- JlL~lJlLJ( hUlll'l
tsp summer "Ilory (optional) 'fbs oil I tsp "lit 112 c dry beans 2/3 c toasted sesame seeds
2 eggs. beaten 1-2 carrots, grated Tomato Cheese Sauce (sec below)
Soak and cook beans until tender. Saute onion in oil until soft and golden. Combine all the ingredients together. Oil a pan and put the mixture in. Bake in med oven, about I hr. During the last 10 minutes pour 112 c Tomato Cheese Sauce over the top. Serve the rest of the sauce with the finished loaf.
Tomato Cheese Sauce
2 Tbs butter 2 Tbs flour 2 c tomatoes, chopped 112 c milk powder
I tsp salt I tps oregano 113 c grated cheese
Melt butter and stir in flour. Mix tomatoes and milk powder until smooth. Add to the butter and flour and cook until thick. Add salt, oregano, and cheese.
Cabbage Rolls
I 19 head cabbage 112 kg ground meat I Ig onion, finely chopped I tsp pepper
I tsp salt I egg I c rice 113 coil
Core cabbage and steam. Remove outer leaves as they become soft. Mix all other ingredients together. Place spoonfuls of mixture in the center of each leaf and roll up like a small burrito. Put rolls in a pot and cover with broth or water. Cook I hour in sauce pan or 10 min in pressure cooker.
-Nikki Burr, NIl90
Stroganoff
112 kg buff (optional) Pinch nutmeg I Tbs ghee I 112 c yogurt 3/4 c beef bouillon or soybean stock I c finely chopped onion 2 c sliced mushrooms Salt and black pepper to taste 112 c sherry or wine 112 tsp Worcestershire sauce (opt)
49
lil ilil\il iii \Utall ,li-il _JdUll: (,I1lUil:, iii L:..:i:,-", it!1 !!':111'-!nr'~ni ·\dd llH-'~ll :1)11.1 hr()\\ il ()\ t'l
high ht.:al. RccJuc~ hC~ll and duLl IIlLl:-,hroOIll~.
,,,II. pepper, nulmeg. wine. Worcestershire ,,,uce. and bouillon. Slinmer 30-45 min. Add yogurt and check seasonings. Reheat withoul boiling and serve over noodles or rice.
-Nikki Burr, NI190
Chana
(Cottage cheese cubes in spicy tomato sauce)
12 c milk 1 pinch hing Lemon or lime juice 112 tsp timur 112 c shortening 4 chillis 112 c chopped onion 2 tsp salt 12 tomatoes Fresh ginger to taste
Heat milk to a boiL Add lemon or lime juice until whey and clabber is formed. Drain out water but do not throw it away. Keep in bottle, it can be used for same recipe next time. Put the clabber in a piece of fine material and press with something hard. Let stand for 24 hours.
Cut clabber into small square pieces. Heat shortening and fry the pieces of clabber until brown. Put the fried pieces of clabber into a bowl of water for it to soften and to take the grease out. Heat the shortening again and add onion, tomatoes, spices, and salt. Add the piece of clabber to the above ingredients and keep cooking for at least 15 minutes. Serve with rice.
.= l' lLilld -..: ) \1', L'lrllppcd (lIII(lfl
1 c medium white sauce Salt and pepper to taste
Combine tuna. sauce, onion and spices. Heal to serving temperature May he served on rice, toast or potatoes.
Creamed Eggs
4 hard boiled eggs 1 c milk
2 Tbs butter 2 Tbs flour
Make a thick cram sauce by melting butter, adding flour and milk. When smooth and well blended, add eggs, chopped finely. Serve very hot-plain, or over rice, potatoes or toast.
-Sylvia Clute, Nepal V
Curried Eggs: Add 1 tsp curry powder to sauce.
Welsh Rarebit
3/4 c med white sauce 1 c grated cheese 112 tsp salt
112 ISP dry mustard Dash pepper Toast or crackers
Combine white sauce, cheese, and seasonings. Heat to serving temperature. Pour sauce over toast or crackers. Serve at once.
50
Meat Dishes
\Vhen ktlli!lg [ill' ,-';~l~'kL'!l (or duck). ,""~l\ l' {Ill'
hearts, livers. ~d'kls (if you don'l Illlmi cleaning these leller I and fry them wilh unlUlh the next morning ,"lei put them in scrambled eggs or an omeict.
University Style Fried Chicken
I chicken I c white flour I tsp salt
I tsp pepper 112 ts p turmeric ~ coil
Clean chicken and cut up into frying sIze pieces. Boil chicken in large pot of water about one hour, until tender. Drain liquid. (Liquid may be used as a base for soup, stew, or cooked vegetables). Mix salt, pepper, and turmeric in the flour. Liberally dip chicken pieces into flour. Heat oil in large, heavy pot and fry chicken until thoroughly done. Turn chicken so that all sides brown. Serve hot or cold.
-N178
Barbecued Chicken
1 chicken, cut up . Barbecue sauce
Place chicken on rack in pressure cooker. Pressure cook 5 min. Brush each piece with barbecue sauce and broil over wood fire, Brush when dry and cook until brown. Good with rice, salad and rolls.
Marmalade Chicken
1 kg chicken pieces 113 c orange marmalade 112 c water
112 c soy sauce 1 tsp butter Black pepper to taste
Melt butter in hot pan, fry chicken until browned. Add water, soy sauce, marmalade, and pepper. Cook about 20 min, until boiled down.
Chicken in Honey Mustard Sauce
112 c honey I tsp curry powder 1/4 c prepared mustard 1 med chicken, cut up 112 c butter or ghee, softened 1 tsp salt
Brown chicken in skillet on both sides. Mix honey, mustard, butter, curry powder, and salt. Pour over chicken and turn until well coated. Bake covered or simmer on stove until chicken in cooked through.
I/~ L l'ckl \, ',-'II\.JPPl'd ((lpl)
2 Tbs onIon. chopped I 1/2 c dieeel. cooked chicken 2 Tbs green pepper. chopped 112 c milk or cream
1/2 t.sp sail 2 Tbs flour
Heat fat in skillet. Cook onion and pepper until onion is golden. Blend flour into onion mixture. Add broth, cream, celery and salt. Cook until thickened, stirring. Add chicken to onion mixture and heat to serving temperature. Serve over hot rice.
Note: Chicken and broth may be made by placing chicken in pressure cooker, covering with water and cooking 10 rrtinutes.
Chicken and Dumplings
1 chicken 112 c onion, chopped 1 112 c potatoes, diced 3/4 c peas (or other vegetable) 1 recipe dumplings
Dash pepper 1 Tbs flour 2 Tbs water
1 tsp salt
Place chicken in pressure cooker and cover with water. Pressure cook 5 -7 min. Remove chicken, bone and cut up meat. Replace in pressure cooker. Add potatoes, peas, salt and pepper, and chopped onions. Combine flour and water; add to chicken. Top with spoonfuls of dumpling dough, pressure cook 10 min.
Chicken Cacciatore
8 oz. noodles 4 cloves garlic, mashed 112 coil 1 bay leaf 112 c butter 1 crushed red pepper 2 c onion, chopped 1 c tomatoes, cut up 1 green pepper, chopped 1 tsp salt 3 lb chicken, cut up Pepper to taste
Warm oil in heavy skillet. Add butter and melt. Add onion and saute until brown, then remove. Saute chicken pieces and giblets. Add green pepper, onions, salt, garlic, bay leaf, red and black pepper, and cook slowly 5 min. Add tomatoes, cover and bring to boil. Simmer 30 min. In the meantime, cook noodles, drain and return to pot. Pour sauce over noodles, arrange chicken on top.
51
I, -..: kg L:illd,(Il, l)()llCd
1/2 tsp ,alt ~ tsp wine or vinegar
I tsp ,oy sauce I egg yolk 1/8 tsp pepper 114 c sugar 114 c chicken broth
Th." \\ ,lte]
1/2 t,p corn,tarch I tsp se,ame oil 1/4 c lemon Juice 6 Tbs cornstarch 2 Tbs flour I Tbs vegetable oil Oil for deep frying
Cut chicken into bite-sized pieces. Combine salt, wine, soy sauce, egg yolk, and pepper in a large bowl. Add chicken and let sit 15 min. Combine sugar chicken broth, water, 112 tsp cornstarch, sesame oil, and lemon juice in a bowl and set aside. Mix flour and 6 Tbs cornstarch together. Dip chicken pieces in flour mixture to coat. Heat oil to 350°F. Fry chicken until light brown, Remove and arrange on a plate, Remove all but I tsp oil from whatever pot was used to deep fry in, Add lemon juice mixture and bring to boil. Add I Tbs oil to make sauce glossy, Stir and pour over chicken, Serve with rice,
Pus-Maghko Kukura (Winter months' chicken)
Rich and highly seasoned for the cold weather.
112 c fat/ghee/oil I c cubed turnip/carrot I c flour (unsifted) 112 c chopped onion 2 small or I large chicken(s) 12 cloves garlic, peeled I c small potatoes (in skins) 112" ginger, smashed 4 green onions, chopped 2 bay leaves I c tomatoes plus I c tomato 4 cups fresh tomatoes Thyme or oregano Pepper paste or 2 cups ketchup or Chillis
Heat fat in large coverable pan, Cut up chicken, Roll chicken pieces in flour (seasoned with salt and pepper) and drop into hot fat to brown. When all are well browned, add onions, garlic, scallions to brown for a second, Then add tomatoes (and paste), potatoes, turnip, spices to taste. Cover, stirring occasionally, adding water as needed (keep the liquid level up to the bottom of the top layer of meat, at least). Takes approximately an hour, depending on the chicken. Serve with hunks of bread for the
.\ulL' .\Il':lillll~ call be lc!lllllL l)j" :'lIh~tJlLltcd
except the chicken, tomato and garlic.
Chicken Curry
I chicken 2 onions, chopped I Ig tomato I tsp coriander I tsp turmeric I tsp cumin seeds I c curd (dahi)
1/2-1 chilli pepper I" ginger 4 cloves garlic I c water Salt to taste Fat
Wash and cut up chicken. Smash garlic and ginger in I cup water. Heat fat and brown onion, Add chicken, tomato, curd and spices (except garlic and ginger) and brown, Add garlic mixture and simmer until chicken is tender, serve with rice,
Umesh's Delicious Chicken Curry
I chicken I 112 tsp curry powder I large onion I tsp turmeric I green pepper I 112 tsp ground cumin 6 Tbs cooking oil 112 tsp ginger I c water 118 tsp garlic powder Salt to taste 114 tsp cloves
Chop onion and pepper into slices. Place about 4 Tbs cooking oil into pot and add onions. Cook covered, but stirring occasionally, for 10 minutes, Add rest of oil gradually, as needed, to keep onions from sticking or burning,
Add 2" pieces of chicken to the post, stirring constantly. Mix spices together- curry powder, turmeric, ground cumin, ginger, cloves and garlic powder with a little water. Add to the onions and chicken and stir.
Add enough water to the pot to barely cover the chicken: about I c - too much water will make your curry too soupy, Bring to boil and then simmer for 20 -25 minutes or until chicken is tender. Add green peppers about IS minutes before chicken is done, Salt to taste. Serve with rice.
52
1 Chkken 111 )ogurt and spIces)
I chicken, cut up 2 clove, garlic mashed I onion I hot chilli pepper I" fre,h ginger 2 cardamon pods I tsp cOriander I Tbs cumin 112 hp mustard seed 1 tsp anise 1 Tbs turmeric 3 cloves 2 cinnamon sticks 10 peppercorns 1/2-1 c yogurt Lemon juice
Fry onion with garlic, chilli pepper, and ginger for a few minutes, Add remaining spices and fry about 5 minutes, Add chicken, Fry about 10 -15 min, Add about 1 cup water. Steam until almost tender. Add yogurt Simmer until done, When ready, add a little lemon juice,
Roast Chicken with Stuffing
1 chicken Stuffing (see below)
Clean and wash chicken, Stuff chicken and sew shut Brown chicken in hot grease on all sides. Place on rack in pressure cooker and pressure cook 10 min. (If you don't have a pressure cooker, place on rack in large dekshi and use I c water, cook 1 hr or until done).
Bread Stuffing
Don't pack too firmly as it expands while cooking,
4 c dry bread crumbs or cubes 118 tsp pepper 112 c melted butter 1 Tbs minced onion 112 tsp salt
Apricot Stuffing: Leave out onion. Add 1 c cooked apricots, cut in strips. Moisten with some of the water in which apricots were cooked. Add 112 cup chopped celery if available,
Corn Bread Stuffing: Substitute dry corn bread for 1/3 to 112 of the crumbs,
Corn Stuffing: Add to corn bread stuffing 1 c of pre-cooked corn kernels,
Giblet Stuffing: Simmer giblets in water till tender Drain, reserving broth and chop, Add to the stuffing: moisten with broth,
,',ii' :,1 ',,"i:
Jllll]. III butter. lVlurc :-'d\CH) 11 add I\utmc.:;. par,ley and chives.
Onion Stuffing: Boil 6 onions for 10 min Drain, Chop fine, Add to dressing with onE' egg ,lightly beaten,
Rice Stuffing
112 c rice 1 med onion, chopped 1/2 tsp poultry seasoning
114 tsp pepper 112 c water 1 tsp salt
Mix rice, onion, and seasonings. Add enough water to moisten,
Roast Duck with Orange Stuffing
1 duck Orange stuffing (see below)
Allow at least lIb, person. This will take a fair-sized oven. Place on rack in an open roasting pan. Roast at moderate heat until tender (about 30 min/lb). Need not baste, unless duck isn't fat, in which case the whole thing is a waste anyway, Prick in several places so some of the oil drains off. Turn often to brown evenly.
Orange Stuffing
3 c bread cubes or Ig crumbs 2 c finely cut celery 112 c hot water or orange juice 114 c butter, melted 2 tsp grated orange rind 1 egg, slightly beaten 2-3 c orange sections 112 tsp salt 118 tsp pepper
Toast bread cubes or large crumbs. Add hot water or orange juice. Let stand 15 minutes. Add grated orange rind, orange sections (free of membranes), finely cut celery, butter, egg, salt, pepper.
-Walter Martin, Nepal V
53
Barbecued MeatBalls With Beans
I Ib ground meat 4 c cooked beans I egg 1/8 tsp pepper 112 c fine dry bread crumbs I tsp salt 2/3 c milk I c barbecue sauce
Combine meat, egg. bread crumbs, milk, salt and pepper. Form into balls. Brown balls on all sides. Place beans and barbecue sauce in greased casserole. Top with meat balls. Bake 20 min.
Hungarian Meat Balls
I lb ground meat 3 Tbs flour I c soft bread crumbs 2 c stewed tomatoes 112 c milk I c sour cream 2 Tbs fat Salt and pepper I egg I Tbs Worcestershire sauce 112 chopped green pepper (or onions)
Combine ground meat, bread crumbs, milk, egg, salt, pepper and Worcestershire sauce. Shape into balls. Heat fat, brown balls and remove. Brown green pepper. Add flour and brown. Add· stewed tomatoes and sour scream. Mix. Pour sauce over meat balls. Simmer 25 min. Serve with baked potato.
Meatballs in Sweet and Sour Sauce
I lb ground meat 1 tsp soy sauce 114 c chopped onion
114 c bread crumbs I egg Salt
112 c minced, cooked carrot 114 c chopped bell pepper Sweet and Sour Sauce (below)
Pepper
Combine all ingredients (except sweet and sour sauce) to make meatballs. Fry until done and slightly brown. Pour hot sauce over meatballs and serve.
Sweet and Sour Sauce
Scant 112 c sugar 112 tsp salt 112 tsp lemon juice
114 c plus I Tbs vinegar 1 ts p soy sauce
112 tsp catsup or thick tomato sauce
Mix ingredients and simmer a few minutes.
(Hamburgers)
Ground buffalo meal I egg Pepper Salt
Ground garlic Chopped onion Bread crumbs Cheese (optional)
Mix all together. Make into patties and fry. If you have cheese ~ top with cheese after you've fried on one side.
-Lynn Knauff, Nepal VI
Meat Loaf
I 112 lb ground meat 112 c milk
112 c onion, chopped Salt, pepper and garlic
I sm can mushrooms (opt) I egg 112 c bread crumbs Tomato sauce (or ketchup)
Mix ground meat, milk, egg, bread crumbs, seasonings, mushrooms and onion. Shape into loaf. Place in pan. Top with tomato sauce. Bake 45 min in medium oven.
Meat the Mahoney Way
I kg meat I chilli 3-7 onions 112 tsp cumin 3-5 cloves garlic Ghiu cinnamon, ginger, turmeric) Spices to taste (salt, pepper
Cut meat into small pieces. Cut up 3-7 onions. Grind together: garlic, cumin, salt, pepper, chillis, cinnamon, ginger, turmeric. Brown the spices and onions in ghiu. Add meat and brown. Add water and pressure cook.
-Patsy Mahoney, Nepal VII
Mitho Raango
(Tasty buffalo)
Large hunk good buffalo meat Split garlic clove 1-2 Tbs fat
Flour Salt Pepper
Take hunk of meat (or may substitute goat, pork, etc) and rub with split clove of garlic. Dust with flour, salt and pepper. Heat fat in pressure cooker. Brown all sides of meat in hot fat. Add 1-2 cups water: cover and pressure cook 112 hour to 45 min.
54
1 i: l "[1 1-)'-'1'1',:
1/4 tsp sugar 1/2 c chopped tomato lIK tsp ground ginger I lllcJ onIOn. sliced I Tbs corn starch 2 Tb, soy sauce 112 c stock or bouillon I c10\ e garlic. smashed
8ro" n meat quickly in hot oil. Add tomatoes, onion. soy sauce, seasonings. Cover and cook I U mln. Blend com starch into stock. Stir into llieat mixture. Cover and si mmer 10 minutes. Sene over hot cooked rice.
Shish Kababs
114 to 113 Ib buffalo meat Garlic cloves Small tomatoes Small onions Barbecue sauce (optional)
Cut meat in I" cubes. Place meat on rack in pressure cooker. Add 112 cup water and pressure cook 5-8 min. Wash tomatoes and onions. Place on skewer; meat, garlic, onion, tomato, meat, etc. Barbecue over wood fire. Brush with barbecue sauce.
Raango Steak
(Buffalo steak)
Buffalo meat Flour Bouillon cubes or broth
Garlic Onion, chopped Salt, pepper, oil
Pound meat with mallet, cleaver or knife: flour and season both sides well: cut a clove of garlic into meat: brown onions in pressure cooker; remove onions and brown meat on both sides, put both meat and onions back into pressure cooker; add two cups bouillon or broth; cook in pressure cooker 40 min.
-Banepa Volunteers
, Ig UI1I()II\, l'lluppL'-.1
2 Ig green chillies, sliced 2 med bell peppers. slil'ed 2 Ib buff, ground I 112 tsp pepper I Ig red chilli, mashed
11:-:1,
2 tsp salt 8 cloves garlic 4 Ig tomatoes 2-4 c vegetables
Saute onions, bell peppers, green chillies, and garlic until golden brown. Add tomatoes and meat and cook for 5 min. Add vegetables, red chilli, salt and pepper. Simmer for 20 min.
Swiss Steak
Large hunk of meat (tough meat okay) Chopped onion (optional) Salt Flour Pepper Chopped tomato (optional) Seasonings
Slice the meat across the grain. Pound well on both sides, dip in flour mixture and pound the flour in welL Fry until brown, season welL Add water and cover tightly steam until tender. Chopped onion and tomato may be added in the gravy.
-Sylvia Clute, Nepal V
GOAT
Khasi Roast
(Roast goat meat or mutton)
1 panful worth of meat 2 Tbs ghee 1 onion, cut up 2 Ig potatoes, cut up
Cumin Coriander seed Salt
Cut meat in large chunks. Wash chunks of meat, still on the bone, and brown in ghee in the bottom of the pressure cooker. Toss in onions, potatoes and some cumin and coriander for seasoning and pressurize for 12 minutes. Remove all but the gravy; add little water and cook your rice in it to a rich brown.
-Walter Martin, Nepal V
55
1 (ioat IIIC,1I ha,h)
I pan fu I worth of meat 1 egg per person Sail, pepper I panful worth of potatoe,
Cut meat off bones and run if through fine ginger Floil up potatoes (5-10 minute In pressure cooker). Combine and fry tn
unorcased skillet oyer low flame until brown. Th~n fry one egg per serving in some ghee and put it on top.
-Walter Martin, Nepal V
Bhutuwa
(Spicy goat meat)
2 Ib goat meat I c mustard oil 112 c ghee 6 pieces ginger 112 tsp coriander 114 c ground garlic 114 tsp jimbu I tsp turmeric 6 red chillies 2 112 tsp salt or to taste 2 heaping Ths chili powder 2 tsp garlic 2 tsp fresh ground ginger 114 tsp timur 3 Ths cumin powder
Cut 2 Ib of goat meat into very small pieces, Heat mustard oil and ghee, Let the oil and ghee heat till bubbles form, Add coriander, jimbu, chillies, ginger pieces, ground garlic, turmeric, and salt. Cook. After the meat has cooked for 40 minutes, add chili powder, cumin, timur, ground ginger, and garlic. Cook for at least 30 minutes. Then serve.
Peezah
(Goat meat with yogurt in tomato sauce)
I Ib goat meat, cubed 3 Tbs butter or ghee I c curd Several onions 2 Ths green pepper I Tbs green gi nger
112 tsp turmeric I tsp cumin I Tbs coriander 4 med tomatoes Juice of lemon 2 tsp salt
Put the cubed meat into the kasuri (brass pot with small mouth) with the melted ghee, curd and spices. Cook them well till almost dry. Cut the onions in quarters and separate them skin by skin. Sprinkle over the meat. Over this, add the ginger, slivered fine, the green peppers, cut in little strips, and mix with 112
Bl'I()rc serving add lemon JUlce.
Simple Meat Curry
4 small onions I 112 tsp turmerlC 3 Tb, butter or ghee I 112 c water I It diced leg or shoulder lamb 2 tsp coriander Salt to taste
Brown the onions, thinly sliced, to a pale brown in the butter or ghee. Add spices, except the salt. Brown the meat, turning it all the time, and add water. Add salt and cook covered till tender. Add more water if needed. This light and delicate curry has lots of gravy -it should cover all the pieces of meat.
PORK
Fresh Sausage
I c pork I med onion 2-3 garlic cloves I chilli
3/4 tsp salt 3/4 tsp black pepper
112 c chiura, bread crumbs crushed crackers, etc
Grind pork, onion, garlic, and chillis together. Add salt, pepper, and chiura, bread crumbs, whatever. Mix well. Shape into small patties and fry. Goes well, at breakfast with pancakes and eggs.
Smoked Sausage: If you have a smokehouse, or other way of smoking, buy a piece of small intestine, wash well knot one end, stuff and knot either at intervals of 2-3 inches or the end of casing. Smoke. Should keep well for a month.
Sagarmatha Roast Pork
I pork roast I large onion, sliced 10 cloves garlic
112 c water Salt and pepper Fat for frying
Brown roast in hot fat. Cut slits in meat. Place garlic cloves in slits. Place onions on top of roast. Salt and pepper. Place roast on rack in pressure cooker. Add water. Pressure cook 45 min.
56
Cooking a whole pig IS not lIke roekel ,eienee. A little of this and a Illlk of that make, a ?ood SEQ
I whole pig Southern Sop (see below)
Southern Succor Rub (see below)
The night before cooking, rub down the pig inside and out. If hog is too big, you can halve or quarter it. Cut down the spine, splitting each vertebrae, and cut between the 2 0d and 3'd rib. Let hog soak up the rub overnight and then again about 2 hr before cooking. Plan to cook on a slow fire about I I12 hr per pound-less if the hog is quartered-at a temperature of 175°F. Use a grill with a lid-an old tin box will work well. Soak some wood in water for about a half hour, then let dry out of water for another half hour, and place on top of coals to make a good smoke. Every hour or so brush down the hog with the sop-get into all the nooks and crannies, under the skin, and anywhere else. This will keep it good and moist.
Southern Succor Rub
112 c black pepper 114 c salt 1/2 c paprika (not so important) 8 tsp powdered mustard 112 c brown sugar 2 tsp cayenne or ground red pepper
Southern Sop
2 c cider vinegar I c water 3 Tbs black pepper 2 Tbs salt
Paprika Cayenne Apples and onions Coke (optional)
Note: Putting apples and onions in the sop will give a nice fruity and tangy taste. Coke will give it a bit of a sweet and syrupy flavor. If things aren't locally available, get creative. It's not a science.
-Dan Putnam. NII90
I-I/~ lh IL'all purl,. J L plllt~~lppk JLlh"L'
2 Tbs fat 1/3 c vinegar (or lemon Juice) 1/2 c water 2 1/2 e pineapple chunks 2 Tils cornstarch (or flour) 112 tsp salt I Tbs Worcestershire 1/4 c brlmn sugar 112 e thinly sliced onion
Cut pork into 2" strips 112" wide. Brown strip in hot fat. Add water, cover; simmer I hour (or 15 min. in pressure cooker). Combine cornstarch, salt, salt, brown sugar, pineapple juice, Worcestershire. Mix cook till slightly thick, stir constantly. Pour sauce over hot pork, let stand at least 10 min. Add pineapple chunks and onion. Cook 2-3 min. Serve hot with rice. Serves 5-6.
Pork Curry
4 lb pork cut in cubes 3/4 c fat 112 c minced chives 3 tsp coriander, ground 2 onions, minced 3 tsp turmeric powder 8 cloves garlic, minced 4 tsp curry powder 2 tsp cumin, ground 2 Tbs salt 12 red chillies, ground 2 c water 10 thin slices fresh ginger I c curd I tsp cinnamon
Fry lightly all ingredients except the pork, add in the order given above. Then fry pork until reddish brown. Add water. Cover and simmer for an hour or until meat is tender and well done. Add curd and simmer for 5 minutes.
Wild Boar Vindalu
(Spicy wild boar curry)
2 Ib wild boar meat I 112 tsp salt I onion I tsp chili powder 2 whole garlic 112 tsp turmeric 2" piece ginger 114 c vinegar 4 Tbs mustard oil
Boil meat until cooked. Cut it according to the size desired. Slice onion and brown with mustard oil. Grind ginger and garlic and mix with onion. Stir and add turmeric, salt and chili powder. Cook for 5 minutes. Add vinegar and let it boil for few seconds. Mix in meat. Let simmer 5-7 min, then serve.
57
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probably has e 10 supervise your bulcher, CUIS need 10 be made pe['penciicular 10 backhone.
Barbecued Pork Chops
1-2 chops per person 1/4-1/2 c WaleI' Barbecue sauee
Place chops on rack [n pan. Add water and cover. Simmer 15-30 min (unlil tender) Place chops on wood barbecue and brush with barbecue sauce, Brown on each side, adding more sauce as needed, Serve,
Fried Pork Chops
1-2 chops per person A few Tbs flour (or com flour)
I beaten egg Fat for frying Salt, pepper, and other seasonings to taste
Dip chops in egg, Combine flour, salt and pepper. Dust each chop, Fry in medium hot skillet until golden brown. Add 114 cup water and cover for 15-25 minutes.
-Mac Odell, NepalI
Pork ala Lee
4 pork chops 114 c tomato sauce I tomato, diced 112 c sliced onion I c sliced lettuce (optional) 2 Tbs Worcestershire Salt, pepper, oil 2 tsp cornstarch sauce 2 Tbs water
Heat 1 Tbs oil and 1 tsp salt in heavy skillet. Saute pork chops 30 -40 min, Remove chops, bone, and cut into 112 "squares. Add 1 Tbs oil and I tsp salt to skillet and saute tomato, onion and lettuce 1 min. stirring constantly. Add 112 cup water, cook 1 minute. Stir in meat and cook I more minute, covered. Now stir in remaining ingredients, Cook, stirring 112 min. Serve immediately. Delicious served over rice with English muffins or hot rolls.
.,:v
Baked Li\er w[lh Yogurt
I livCl' Minced garliC
I c yogurt 1/4 c French dresslflg
Place liver In baking dish and spread other ingredients over top. Bake until done (about 30 min.)
Liver and Onions
Liver, sliced 4-5 onions, sliced Salt to taste
Flour Tomatoes (optional)
Soak liver in cold water to remove blood. Remove coarse veins. Roll in flour and salt mixture. Brown meat in hot fat. Season with pepper. Place onions and tomatoes on top of meat. Cover with lid cook until tender.
Liver With Apples
Liver, sliced Pork or chicken fat or oil 3 c chopped apples 1 c chopped onion Salt and ground peppercorns 114 c hot water
Place on sliced liver which has been set in an oiled baking dish, Top with fat and add hot water. Bake for 20 min.
Variations:
• Omit apples and use 1 112 c shredded carrots, 114 crushed bay leaf, some thyme and chopped parsley
• Omit apples, slice onion thin, cover liver with sliced tomatoes then onions.
Makai ko Pitho Liver
(Liver with cornmeal crust)
Liver, cut in small pieces Com meal Flour
Salt pepper Tomatoes Onion, sliced
Mix corn meal, flour salt and pepper. Roll liver in meal and brown in hot grease. Add tomatoes and onions and cook until tender.
58
Vegetables
Cut off tops, leaving 2" on beets.
Whole: Scrub, cook in skin, cover and cook in boiling salted water for 3S min. (or pressure cook 6 min.)
Cut up: Pare, cut in pieces, cook in boiling salted water 15-20 min. (or pressure cook 4 min.)
Serve with butter, if desired.
Sweet and Sour Beets: Marinate m sweet sour sauce after cooking
Pickled Beets: After cooking, marinate m pickling brine.
Bracken Fern
Bracken fern grow all over Nepal, and the roots and young shoots are edible.
Bracken Fern Potatoes: The roots of bracken ferns have much starch and look somewhat like a small potato. To prepare: peel, boil, add salt or other spices and eat.
Bracken Fern Asparagus: Gather young unfolding shoots of the bracken fern. Boil with salt and lemon juice to taste.
Cabbage
Remove outer leaves. Quarter or shred. Cover and cook in boiling, salted water 7-8 mm.
Pork-infused Cabbage: Add pork drippings, small pieces of cooked pork, and onions; cook together 8 min.
Creamed Cabbage: Pour white sauce over cooked cabbage.
Cheesy Cabbage: Pour cheese sauce over cooked cabbage.
Cabbage Milk
!-lOLl!
Salt
Shred the cabbage and soak in water to cris[) it. Drain and dry it. Dip it in milk, then a mixture of flour and salt. Fry a small amount at a time in deep fat.
Cabbage & Potatoes
I 1!2 c cabbage 2 112 c potatoes 2 Tbs ghee 2 Tbs oil 2 tsp salt 1 112 tsp turmeric
114 tsp fenugreek seeds 1-2 med onions 1-2 green chillies 3/4 tsp spices 114 c water
Wash cabbage and potatoes and cut into small pieces, Put pan on the fire and heat the ghee and oil. Put in fenugreek when smoke appears and fry until black, Fry the onions until brown and fry the potatoes for 5 minutes, Add cabbage, salt, and turmeric, Add all spices after 10 minutes, Add 1 c boiled water and cook for 30 min, Serve hot.
Carrots
Wash, scrape, or peel carrots and cut up as desired. Cover and cook in boiling, salted water 10-20 min, Drain and serve with butter.
Glazed Carrots: Add butter and brown sugar, and cook over low heat until sugar is dissolved and carrots are glazed.
Suntalaa carrots: Thinly slice tangerines, and cook with sugar and butter. Add cooked carrots and steam together until ready to eat.
Gingered Carrots
1 Ib carrots 1 tsp fresh ginger, grated I Tbs butter 1 Tbs sugar 2 Tbs finely chopped parsley (opt)
Cut carrots into 114" slices. Steam 15 min, until barely tender. In a skillet, melt butter until it bubbles, Add carrots and toss. Sprinkle with sugar and ginger. Toss again. Continue cooking 1-2 min, until carrots are lightly glazed, Sprinkle with parsley.
59
kcrl1(l\c leases and woody base. Wash. Coscr and cook in boiling, salted water for 8-12 min. Drain off water, and add butter, if desired.
Cauliflower with Cheese Sauce: Pour cheese sauce over whole cauliflower, or over each serving
Creamed Cauliflower: Mix cut up cooked cauliflower with white sauce.
Cauliflower Polonaise
112 c dry bread crumbs I Tbs lemon juice 114 c butter Salt, pepper, and paprika
Brown bread crumbs in butter. Add lemon juice, salt, pepper and paprika. Sprinkle over cooked vegetable.
Cauliflower Terai Style
I head cauliflower, cut up 2-3 med potatoes, cut up I cinnamon stick Dry mustard Salt to taste
Cumin Black pepper Red pepper Turmeric
Boil cauliflower and potatoes together. Remove from pan. Fry chopped onions in oil until brown with a cinnamon stick. Add vegetables. Grind the seasonings together and spread over vegetables. Steam slowly to blend flavors. Don't stir too much.
Corn
Remove husks. Brush to remove com silk. Cut away any inedible portion. Cover and cook in boiling salted water 6-12 min. Drain and add butter, salt and pepper.
Note: Unless you want to make popcorn or grind the corn for corn meal, buy hariyo makai.
Creamed Corn: Cut the com off the cob (either before or after cooking). Add white sauce, salt and pepper.
remove husks. wrap in tin tori, and roast.
Hariyo Makai: Cut corn off cob. Pressure cook for 10 minutes. Fry in ghee with chopped green chillis, onion, salt and pepper.
Succotash
Parched com Green soybeans Spices to taste
-Lynn Knauff, Nepal VI
Butter Salt Pepper
Scrape kennels of parched corn off the cob into a sauce pan with an equal amount of shelled soybeans. Then either boil in salted water and add butter, salt, pepper, or cook Nepali style with spices to taste as side dish for daal bhaat.
-Walter Martin, Nepal V
Eggplant
Large or old eggplants may be bitter. To remove bitter juices, slice eggplant, salt well, and stack with towels or cloth between each slice. Weigh the pile down with something not too heavy. After 30 minutes, rinse the eggplant and cook as desired.
Pan-Fried Eggplant
1 egg, beaten 112 c com meal Eggplant, I" slices
Salt and pepper Oil
Heat oil. Combine com meal, eat and pepper. dip eggplant into egg, then into corn meal mixture. Cook to golden brown , turning once.
French-Fried Eggplant
112 c sifted flour 112 tsp salt 112 tsp dry mustard I egg, beaten
114 c milk Egg plant, 1" slices Shortening
Sift flour, salt, and mustard together. Add milk to beaten egg. Add milk mixture to flour mixture and mix. Melt shortening or oil in
60
, /'-, , \; \.'(: :-) !')i.in ( ri I I P,UI i I ! uli ) :) J !) C')!gpli.l.!ll
, , , I i ~ " ; :rc!jf'll , , , "
:i I ,;!'J!: ~ I i('I'
pieces at a time for 3-4 min., turning once. Drai n on absorbent paper.
Scallnped Eggplants
I Ig eggplant Salt 3/4 c bread or cracker crumbs Paprika 3 Tbs butter Parsley (optional) I sm onion, chopped 112 c milk Grated cheese (optional)
Peel, dice, boil and drain the eggplant. Saute onion in butter, then saute bread or cracker crumbs in butter. Add onions and some parsley ( if available) to the eggplant and arrange this in layers with the browned crumbs in a baking dish. Season with salt and paprika and add milk, and grated cheese if available. Then bake.
Turkish Eggplant
1-21g eggplants I egg (optional) 1-2 onions Milk or water (optional) 2-4 tomatoes Flour or bread crumbs (opt.) Dried green pepper Salt, pepper, other spices
Plain method: Cube eggplant.
Fancy method: Slice eggplant. Beat egg and milk or water together. Stir flour and spices together. Dip each slice in egg mixture then crumbs or flour. Fry.
Slice onions, tomatoes, and dried green pepper. Arrange in layers with eggplant in a heavy pan. Sprinkle salt and pepper over each layer. Put some water in the bottom to keep it from burning. Can be baked, or cooked on top of the stove.
Eggplant "Parmesan"
2 Ig sized eggplants 112 can cheese 1 egg 1-2 garlic cloves, minced 1 onion, chopped Oil for frying 1 112 c tomato sauce or puree spices Bread crumbs or flour Oregano, basil, or other Italian
Pare and slice the eggplant in 114 " x I" slices. Dip the eggplant slices in egg then flour or bread crumbs. Brown the eggplant in oil and set aside. Saute the garlic and onion in a little more oil. Add the tomato sauce and season to
j:l';tC. Grale Lhe ('ill;: >ic'. (II ~1 ~lhailu\v pan (llr
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a layer on the bottoill. Cover this with half the tomato sauce. Sprinkle on half the cheese. Repeat the layers ending with the cheese on top. Bake for 20 min. In a medium oven or until the cheese is melted, hot and bubbly.
-Lissa Barker, Nepal V
Roasted Garlic
With roasting, the pungent bulb becomes mellow and butter soft.
Whole heads garlic Oil
Remove most of the outer layers of skin. Cut the tips off the heads of garlic. Brush the tops with oil. Place in the oven and roast at a med temp about 30 min to 1 hr, or until the bulb feels soft when lightly pressed. When cool enough to handle, break the head into individual cloves and squeeze out the pulp. Excellent in soups, sauces, mashed potatoes, spread on bread, etc.
-Nikki Burr, NI190
Green Beans
Wash, remove ends and strings. Cut in small pieces. Cover and cook in boiling, salted water 10-30 min, or in pressure cooker for 5 min. Drain and add salt and/or butter, if desired.
Stir-fried Green Beans
2 Tbs oil 112 tsp sugar I clove garlic 112 tsp salt 2-3 c green beans, cut in I" pieces 1 Tbs cornstarch 112 c stock or boullion I Tbs cold water
Heat oil in a wok or skillet. Brown and discard garlic clove. Stir fry green beans for 3 min, add stock, sugar, and salt. Cover and steam over med heat 3-4 min, until beans are tender, but still bright green. Mix cornstarch with water and add to beans. Bring mixture to a boil. Serve.
-Nikki Burr, NIJ90
61
l' :;i<..'(J1 beans, c()uLu' : [;\ hullel
=' c cream of mushroom soup 1/2 c bread crumbs 112 c onion
Saute onion and bread crumbs in butter until golden. Mix 112 the onion mixture with green beans and soup. Put in a baking dish and top with remaining 112 of onions and crumbs. Bake until bubbly and thick.
-Nikki Burr, NIJ90
Greens (Mustard, Kale, etc.)
Remove heavy stems. Wash. Cover and cook in boiling salted water 20-25 min, or pressure cook 5 min. Cool rapidly and drain. Add butter or lemon juice to taste.
Saag Tarkari
(Curried greens)
4 pau saag 4 Tbs mustard oil 1 Tbsjwanu
5 Ig dry red chillies 112 tsp turmeric powder
2 tsp salt
Wash and cut the saag. Heat mustard oil until bluish smoke comes Put jwanu, dry chillies and turmeric into hot oil and fry until brown. Add saag and salt and let cook for a minute, then turn once completely and cover. Cook over slow fire for 15 min, stirring to prevent scorching. Serve hot.
Palak Paneer
(Cottage cheese cubes in creamed spinach)
200 g paneer 112 c milk or cream 2 bunches spinach or mild saag 1/2 tsp dry red pepper Ionian, chopped 112 tsp garam masala 1 tsp crushed garlic 2 Tbs oil 1 tsp crushed ginger Salt 2 tomatoes, ground into pureeOil for sauteing
Boil spinach 5 min. Grind into puree. Cut paneer into cubes and saute until golden. Saute onion, when translucent, add garlic, ginger, and red pepper. Add tomatoes and cook till oil leaves pan. Add garam masala and palak and mix well. Add milk or cream and cook until thick. Add salt to taste and serve with rice.
--Nikki Burr, NIJ90
r , 1,_' D,,':,:Ji'
\i1L'!1. COVel and l.:OO}\. III boilillg, salted wail'1
20-]() min Or in pressure cooker for 5 min.
Lima Beans with Tomato Sauce: Heat tomato sauce and pour over cooked beans.
Okra
Wash, cut off stem ends. Slice or leave whole. Cover and cook in boiling water 15-20 min. Drain.
Okra Pan-Fried
I egg, beaten Oil or fat 112 c com meal Okra, sliced and cooked
Dip okra into egg, roll in com meal. Heat oil in frying pan, add okra and cook until golden brown.
Onions
Remove peeling.. Leave whole, quarter or slice. Cover and cook in boiling salted water 20 min.
Creamed Onions: Add white sauce.
Carmelized Onions: Slice onions thin. Heat a few Tbs oil in a heavy skillet or pan. Add onions and stir around for a while. Progressively lower the heat so the onions do not brown. Eventually the heat will be as low as it goes. Continue cooking until the onions turn a rich caramel color. They will be considerably less in volume, also.
-Nikki Burr, NIJ90
Parwall
Ground meat Parwall Tomato juice (or water) Salt and pepper
Slit parwall lengthwise. Probe out seeds. Combine ground meat, salt, pepper and special spices to taste. Fill parwall center with meat. Cook in tomato juice until tender.
62
Shell and wash. Cuuk ttl buding salted waler 20 min. Drain. If peas are hard, soak overnight, then cook.
Creamed peas: Add white sauce.
Peas and milk: Add milk, butter, salt and pepper, like a soup.
Kerau
(Cunied peas)
112 c mustard oil 6 pieces fresh ginger 112 c ghee 2 c green garlic 5 red chillies 2 112 c green peas Pinch of jimbu and hing Salt to taste
Heat oil and ghee. Add chillies, spices, ginger, garlic, and peas, Cook at least 20 min. Salt to taste and serve,
Potatoes
Scrub, pare and cut in pieces, or leave whole and unpeeled, Cover and cook in salted water 20 -25 min; or pressure cook in 1/2 cap water for 5 min, cool rapidly, drain, Add butter, salt and pepper, if desired,
Creamed potatoes: Add white sauce, sprinkle with chives or onion tops,
Mashed Potatoes: Mash, add milk, butter, salt and pepper and whip,
Baked Potatoes: Scrub and dry potatoes. Rub with oil. Bake in hot oven 30-60 min. Slash top and insert butter and seasonings, or cover with sour cream mixed with chives, parsley, or chopped green onions tops,
French Fried potatoes: Wash and pare potatoes; cut into strips, Wrap potatoes in towel to dry, Fill deep pan 112 full with oil. Heat until potato sizzles when dropped in (375°), Use a frying basket if possible (may be made from heavy screening materials,) cover bottom, and lower into hot oil. If no basket, cover top of oil with potatoes, remove with slotted spoon. Cook 3-5 min" or until tender. Drain on absorbent paper, salt and serve.
potatoes until golden brown turn. Add seasonings and lI2 TBSP water to potatoes, covcr and steam 2-3 min.
Potato Crisps: Boil tiny potatoes in their skins. Cool. Slip off skins. Fry in deep fat. You'll be surprised how much better these are than plain boiled or French fried. And you don't spend all that time trying to peel them.
-Walter Martin, Nepal V
Hash Brown Potatoes: Peel and grate potatoes, Fry in well - oiled skillet until brown, Reverse, season with salt. Make about 114" thick.! May make patties,
Raato Aalu (Red potatoes): Boil potatoes and carrots together, cutting potatoes small enough so that they will be done when the carrots are, Drain and mash, adding salt, pepper, butter and milk.
Potato Croquettes
2 c cold mashed potatoes 1 whole egg or egg yolk Bread or cracker crumbs
I egg white Salt Pepper
Add egg to mashed potatoes, Mix in salt and pepper. Shape into balls or croquettes and roll in egg white and crumbs, Fry in deep fat.
Potato Fluff
3 c mashed potatoes Salt 2 eggs, separated
To mashed potatoes add well beaten egg yolks, Mix in salt if desired, Beat eggs whites until stiff and fold into the above mixture. Place in greased casserole and bake, Egg yolks may be omitted if desired,
Potato DhauJagiri Style
Potatoes Pepper Onion Paprika Salt
Use a pan with a tight cover slice thinly potatoes and onions which have been peeled. Use about 112 as much onion as potato, Place them in layers in the pan with salt pepper and paprika. Add water to cover. Cook slowly until done.
63
_ ldrgc pOlallk'~ j Tb~ bUllL!
.\1inced onion (optJonalJ I Tbs flour Boullion or stock Paprika and parsley
Peel. cut up and boil potatoes in bouillon until nearly tender. Some minced onion may be added. Make a sauce of the stock by frying the flour in the butter for one minute then adding the stock slowly. Return potatoes to the sauce, simmer until done and add paprika and parsley.
Scalloped Potatoes
4 112 c thinly sliced potatoes 114 tsp pepper I 112 c med white sauce 2 tsp salt 112 c thinly sliced onion
Place 113 of potatoes and onions in deep baking dish. Add seasonings to sauce and pour 113 of sauce over potatoes. Repeat the process two more times. Bake in med oven I hr (or cook on top of stove, over low heat 30-45 min).
Romanian Potato Cake
I qt shredded potatoes 114 tsp pepper 4 eggs, slightly beaten 112 c chiura 112 c flour 114 c dry bread or cracker 2 tsp baking powder crumbs 2 tsp salt 113 c chicken fat or other fat
Add eggs to grated potatoes, mixing well. Mix dry ingredients and add to potato mixture. Melt fat and add. Pour into greased utility dish and bake. Cut into squares and serve with creamed meat, chicken or eggs. Serve 8.
Potato Curry
2 c potatoes I med onion, sliced I chillies 4 cloves garlic
I Tbs cumin seed I Tbs turmeric Salt and fat (or oil) 12 peppercorns
Boil potatoes until just tender. Remove from heat and cool. Dice potatoes. Heat oil and brown onion. Grind spices and to onion to brown. Add potatoes and 112 cup water and simmer until potatoes are tender. Serve over nce.
(Pea and putatu (L1ITyJ
4 Tbs ghee/oi I 3 onions I tsp black pepper I 112 lb. potatoes 2 tsp turmeric
4 tomatoes I lb. green peas I Tbs lemon juice 3 c water
Heat the ghee and fry the onion, sliced thin, with the ginger and pepper. Add the potatoes, well washed, peeled any halved. Add turmeric. Cook on medium heat for 10 min. and add tomatoes and peas. Cook 2 min. and add water. Cook until potatoes are tender. Add salt and lemon juice.
Green Soybeans
112 kg green soybeans still in their pods Salt
The soybean pods should still be green and fuzzy. Place the pods in boiling, salted water. Cook for about 5 minutes. Then either drain and squeeze the beans out of the pods and cook the beans in boiling salted water, or leave in the pods and continue cooking another 10 minutes, or until the beans are tender. Salt the pods and squeeze the beans out into your mouth using your teeth.
-Nikki Burr, NI190
Squash or Pumpkin
Wash, pare and cut into pieces. Cover and cook in boiling salted water 10-20 min. Drain. Add butter, garlic and pepper. Or mash and add brown sugar.
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Cook like squash.
Sweet Potato Patties: Recipe for potato croquettes may be followed and any kind of seasonings added. Roll in flour and pan fry or deep fry.
Candied Sweet Potatoes
3/4 c brown sugar 2 112 Tbs butter (optional) juice (optional) Sweet potatoes
113 c water 4 112 tsp lemon
Salt to taste
Cook brown sugar, water, butter, and lemon juice together for 3 min. Pour over sweet potatoes which have been boiled, peeled, sliced, and placed in a pan. Steam together, adding a little water if needed and some salt.
Sweet Potato with Naaspaati
(Sweet potato with Asian pears)
Sweet potatoes Naaspaati' Brown sugar
Lemon juice Butter
Boil, peel, and slice sweet potatoes. Peel, slice and boil until nearly done some naaspaati. Arrange in layers in a greased baking dish, sprinkling each layer with brown sugar, lemon juice and butter. Bake.
Sweet Potato with Pineapple: Make as above, using pineapple. If baking, pineapple should not be precooked. (Note: Banana may be used instead.)
Tomatoes
Wash and cut out bad spots. Cover and cook with or without extra water 12-15 min. (You may add 112 cup water).
1/2 c water 2 med onions, chopped 4 cloves gar! ic, smashed Salt and pepper
Saute onions in oil until golden brown. Add gar!ic tomatoes. water, salt and pepper and simmer until tomatoes are tender.
Stuffed Tomatoes
Large tomatoes Stuffing (see below)
Do not peel tomatoes. Carve large hollows in tomatoes, salt and invert to drain for 15 min. Fill with cooked food, dot with butter, crumbs, grated cheese, corn flakes, etc. Set in a pan with a little water in it and bake hot enough and long enough to kill bacteria on skins.
For the stuffing, anything goes as long as it's well seasoned, shredded or finely chopped: left-over meat, rice, cheese, other vegetables or what have you.
Bread Crumb Filling: Chop tomato pulp and combine with an equal amount of soft bread crumbs. Add 3 Tbs brown sugar, 2 Tbs chopped onion, 112 tsp dried green pepper.
Egg Filling: Bake the hollowed -out tomatoes for 10 min. Remove from oven and break an egg into each tomato. Season and bake until eggs are done. Serve with a sauce made of the tomato pulp as follows. Make a while sauce of 4 Tbs butter. 4 Tbs flour and 2 cups milk. When smooth, add the pulp, finely chopped onion, a little dried green pepper, some celery salt and sugar paprika.
Fried Green Tomatoes
3-4 Ig green tomatoes Corn flour 1 egg Salt White flour Oil
Slice green tomatoes 3/8" thick. Mix white flour and salt. Beat the egg. First dip the tomato slices into the white flour mixture, then the egg, then the corn flour. Fry in oil until golden brown.
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112 c ghce il2 c mustard oil 114 bp fenugreek 4 dned chillies
.j small cardamons 4 cloves .j bay leaves 2 112 c broth
4 tins mushrooms I pinch timur .j tins peas I tsp mixed spices Salt & chili pwd to taste 114 tsp tunneric
Heat the ghee and oil with the fenugreek, chillies, cardamom, cloves, bay leaves, and broth. Mix the mushrooms, peas, timur, tunneric, mixed spices, salt, and chili powder. Add the two mixtures together and cook for at least 20 min. Serve.
(Mixed vegetable curry)
112 c mustard oil 112 tsp turmeric 112 c ghce 2 112 tsp salt or to taste Pinch hing I c green onions, cut in sections Pinch ground bay leaf I 112 c green peas Pinch timur .'5 green chillies 4 red chillies Few fresh cilantro leaves 114 c garlic 2 heaping tsp ground coriander I Ig onion, chopped 4 112 tsp cumin seed 8 potatoes, peeled and sliced 114 c water I heaping tsp garlic powder 114 c ginger I sm cauliflower, cut up I heaping tsp chili powder 114 tsp fenugreek seed 5 tomatoes, sliced and quartered
Heat mustard oil until bubbles form. Add ghee, and stir. Add hing, ginger, bay leaf, timur, fenugreek, red chillies, garlic, onion, potatoes, cauliflower, ginger, turmeric, and salt. Cover and simmer until tender (15-20 min). Add green onions, peas, and stir for some time. Add green chillies, tomatoes, cilantro, chili powder, coriander, cumin, garlic powder, and water. Be cautious, so that the vegetables do not bum. Simmer until tender.
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Soups and Stews
Almost anything can be boiled together and you have a soup. It is best when good meats arc used, started in cold water, and cooked gently for long time. Also, good vegetables and careful seasoning. When cooking vegetables in broth. remove meat and skim off fat with ladle, or sheets of paper, before adding vegetables.
Simmering: Generally, it is best to use the lowest possible heat to simmer (not boil) the soup, especially those, like stocks, which reguire a long cooking time. If a low heat is difficult to achieve, you can place a couple bricks on the stove, then place the pot on top of the bricks.
Thickening: Raw cereals may be added for the last hour of cooking. For each cup of soup, add approximately I tsp barley or I tsp rice, or I tsp oatmeal.
Suspended Egg: For added protein in vegetable broths and bouillons, stir in a slightly beaten egg in each very hot serving. It will cook.
-Tricia Buczek, Nepa/60
Meat Stock
2 Ib meat with bone (not pork) 1 Tbs salt 12 peppercorns 8 cloves 2 chopped carrots I chopped turnip
Brown half the meat in fat and bone marrow. Combine browned meat and unbrowned meat, and pressure cook (covered with water) for I hr. Mix flour and sugar together. Blend into tomatoes. Cook over low heat, stirring until thickened. Heat milk, stirring constantly, until hot. Add tomato mixture to milk, stirring constantly. Add fat and seasonings, bring to serving temperature. Serve with croutons.
Croutons
Stale bread Salt (optional)
Butter or oil
Heat fat in a skillet. Dice bread and toss in fat. Saute in skillet until golden brown, stirring freg uen tl y.
_ ljl luld \\'dlCI
112 chicken, cut up 1/4 c diced carrots (optional) 112 c diced celery (optional)
2 tsp salt 2 peppercorns I bay leaf
Place chicken, water, vegetables, and seasonings in kettle and cook, covered, on low heat for 3 hours. Cool stock, remove chicken, and strain. Store in cool place until use. Will last 1-2 days.
Vegetable Stock
I tsp sugar (optional) Dash chilli powder 3 sprigs parsley (optional) 112 c onion with skin, chopped 1 bay leaf 2 Tbs fat I sprig thyme (optional) 112 c carrots, cut up 112 tsp salt 112 c radish, cut up Dash pepper Tomato skins (optional)
Caramelize the sugar by heating over med-Iow heat until it melts, stirring all the while, and keep stirring until a golden color is achieved. Add onion and fat to pan, and saute onion until soft. Add everything else, plus cold water to cover. Simmer I 112 hours or cook in a pressure cooker for about 10-15 minutes. Strain and discard the solids.
-Nikki Burr, NI190
Fragrant Stock
112 kg onions, coarsely chopped 10 garlic cloves, chopped 10 whole cloves 10 sm green cardamom pods 2" piece fresh ginger 6 pieces cinnamon 2-3 19 carrots 6 bay leaves 4 c water 2 tsp sal t
Bring water to boil, then add all the ingredients. Simmer I hr with the lid on. Strain and discard the solids.
Chicken Noodle Soup
I c noodles 112 c milk or cream (optional) 4 c chicken stock
Cook noodles in chicken stock 12 min or until noodles are tender. Add milk or cream, if desired, heat and serve.
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112 c nee 112 c lJlliK or cream (uptlunai)
.~ c chicken stock
Cook rice in chicken stock IS min or until rice IS tender. Add milk or cream, if desired, heat and serve.
Wonton Soup
4 c soup stock 112 recipe momos (Jl : 2 green onions, sliced
Bring stock to a boiL Add momos or dumplings and simmer until cooked. Add green onions, and simmer an additional min.
Hot and Sour Soup
4 c stock or bouillon 2 lOs vinegar
I lOs soy sauce 2 Tbs cornstarch
1 tsp salt Sliced green onions (optional)
Mix the cornstarch with 2 Tbs of the stock. Put everything except the onions into a saucepan and heat to boiling. Add green onions and serve.
Onion Soup·
1 qt soup stock 1 lOs Worcestershire sauce Butter 4 Ig onions, sliced Salt and pepper
Brown onions in ghiu or butter. Combine onions, soup stock, and Worcestershire sauce. Simmer soup 5 min., or until onions are tender. Add salt and pepper to taste.
Vegetable Soup
112 Ib meat, cut in 1" squares 1 garlic clove 114 c green peas 114 c minced onion 112 c chopped green beans 1 large potato 112 c diced carrots 2 chopped tomatoes 1 lOs butter Any other vegetables Salt and pepper to taste (zucchini, cauliflower, etc)
Boil meat 2 hours in 4 cups water. Skim off top of soup. Add vegetables. Cook until tender. Add butter, salt and pepper. Improves with age.
I qt yuung nellie lOpS
5 c stock 2 n" cooked [ICC
Salt to taste
Using gloves, remove the central stem from the nettles. Bring the stock to a boil and blend in the rice. Add the nettles and simmer for 15 min. Correct the seasoning and serve.
Aalu Soup
(Potato soup)
112 kg potatoes 1-2 onions 1 c milk
Salt, pepper to taste 114 tsp turmeric Parsley (optional)
Put potatoes and chopped onions in pressure cooker and cover with water. Pressure cook 10 min. Take out mash, adding milk and seasoning to taste. Then pressurize 5 minutes more. Sprinkle turmeric on each bowlful, and garnish with parsley if you can find it.
-Walter Martin, Nepal V
Sour Cream Potato Soup
2 112 c water 114 tsp ground cumin 1 113 c diced potatoes 1 tsp salt 112 lOs flour or cornstarch 112 c sour milk 2 bouillon cubes 113 tsp black pepper 112 c light cream or evaporated milk
Combine water, potatoes, bouillon cubes. Simmer until potatoes are very tender. Mash potatoes, but do not drain. Add pepper, cumin, salt; simmer for 10 minutes. Blend flour into cream and slowly stir into soup. Blend sour milk into soup; heat just to boiling point.
Cream of Pumpkin Soup
4 c milk 3 Tbs fat 3 Tbs flour 2 slices onion I tsp salt 114 bay leaf Pinch of pepper 2 c pumpkin, cooked and strained
Scald milk with onion and bay leaf; strain; add pumpkin. Melt fat; add flour, salt, pepper; stir until smooth. Add milk mixture, gradually, stirring constantly. Cook 5 minutes. Serve hot.
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3 Ig onion Butter
2 c milk Salt and pepper to taste
Put onions and potatoes through meat grinder. Brown potatoes and onions in butter. Add meat stock and sail. Press though sieve. Add milk and pepper. Bring to boil and serve.
Cheese Soup
I Tbs butter or ghee I tsp onion, grated 1 Tbs flour I c stock or bouillon
112 c milk 112 c grated cheese 114 tsp salt 114 tsp pepper
Melt butter or ghee and add onion. Saute 5 min. Add flour and stir until smooth. Slowly add stock and bring to boil. Add milk, cheese, salt, and pepper and cook over low heat until cheese is thoroughly melted and soup bubbles.
Chito Soup
(Quick soup)
2 Tbs chickpea flour, toasted 1 egg 2 Tbs whole wheat flour, toasted Salt 3 c water Curry powder 1 Tbs butter, ghee or peanut oil
Mix pea and wheat flours with 1 cup cold water to make a paste. Stir into 2 cups boiling water. Add butter, salt, and curry power; simmer 5 minutes. Add well-beaten egg and serve.
Note: Flour can be toasted in any heavy bottom pan over low heat. Cool, and place in container with lid.
Avgolemano
(Greek egg-lemon soup)
4 c chicken broth or bouillon 2 eggs 114 c rice 1 Tbs minced onion 112 tsp salt 2 112 Tbs lemon juice
Combine broth, rice, onion, and salt. Bring to a boil, then reduce heat and simmer 15 min or until rice is tender. Beat eggs until fluffy and pale yellow. Beat in lemon juice. Slowly stir 1 c hot broth into egg mixture, then add this mixture to remaining broth. Whisk over heat until slightly thickened.
-Nikki Burr, NI190
j (t):, fat
I onion, chopped I l/~ l' Illilk
2 c stock 2 Tbs flour or I Tbs cornstarch 2 med potatoes. chopped I can corn I celery stalk (optional)
1/4 tsp thyme 1/8 tsp pepper Salt to taste
Saute onion in fat until golden brown. Add potatoes, com, and celery. Bring to a boil, and simmer or pressure cook until potatoes are tender. Mix milk with flour or cornstarch. Add milk mixture and spices to vegetables, bring to a rolling boil, and serve.
Clam Chowder: Replace the can of com with 1 or 2 cans chopped clams. Add I bay leaf to vegetables before cooking.
Tuna Chowder: Replace com with I can tuna fish, and add I c chopped tomatoes, if desired.
-Nikki Burr, NI190
Rice Goulash Soup
2 c chopped onions 2 bouillon cubes 3 Tbs fat 112 c cleaned, uncooked rice 118 tsp pepper 1 bay leaf, crumbled 112 Ib ground buffalo meat I tsp paprika 2 c peeled, chopped tomatoes I tsp salt 2 c water
Boil tomatoes and water together for 20 minutes; strain, add enough additional water to make 1 qt. liquid. In another pan, cook onions in fat until tender. Add meat, and cook until brown. Add remaining ingredients. Heat to boiling. Stir, cover, and simmer for 20 min. If you let this soup stand before serving, add extra broth, for the rice absorbs any excess.
Chicken Gumbo
I chicken Flour 114 c fat
I green pepper (optional) 112 tsp salt 114 c rice 114 diced onion 5 c water
4 c boiling water 1 c sliced okra
2 c tomatoes
Cut the chicken into pieces and dredge with flour. Brown the chicken in the fat and pour over it the boiling water. Simmer the chicken uncovered until the meat falls off the bones. Drain the stock and chop the meal. Place the
69
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,iill '.\ ~ilcr and \lriil"llL'1 lJI111J ",~,ggll'~'; ~Irc It:ndc:
.;dd the chicken and stock and correct the ~easonIng.
Bean Soup
I c dried beans -+ c water, boiling 2/3 c diced salt pork Ionian, chopped
I tsp salt 5 c water Dash pepper
Pick over and wash beans. Pour boiling water over beans and soak for 4 -5 hours. Cook pork in large frying pan until brown. Add onion, and cook until golden. Add beans (drained), seasonings, and water to pork and onion. Boil 30 minutes, then simmer I 1/2 hours (or pressure cook 20 min).
Ginger Bean Soup
2-3 c mixed dry beans I large root ginger
114 kg onions 1 head garlic
Salt and pepper to taste 112 kg potatoes
Clean and sort beans and soak overnight. Chop and saute onions and garlic. Peel and dice ginger. . Cube potatoes. In a pressure cooker add beans, sauteed onions and garlic, ginger, and potatoes. Add water to 2 in above mixture, but do not fill pressure cooker more than 2/3 full. Cook on med high heat for 5 "toots" or until beans are tender.
--Charisse Ng, NI188
Kwaati
(Newari Bean Soup)
112 kg bean mixture (mung beans, 2 Ig onions whole black daal, dry peas, Salt to taste 4 Ig cloves garlic, crushed I tsp turmeric kidney beans, white beans, 112 coil 2-3 dried chillies, broken I Tbs ghee (optional) 1 Tbs cumin seeds cut I" piece ginger, crushed peas, black soybeans, white soybeans, garbanzo beans, etc)
Soak the beans overnight. Rinse the beans with warm water, then place in a jar with a piece of cloth over the top. Let the beans sit in the jar, rinsing 3 times a day with lukewarm water, until sprouted. It should take about 24 hr to sprout. Rinse again.
[le,-1t oil III l;lf)2:C' ",-\lICepafl or rrc.'-,sure cooker.
j·C) dl!l[Ji.:::-' ~lild illlLl) IJIUfJfi<--'(,1 onioil:", t\dc:
garlic and ginger paste, then the bean sprouts with the turmeric and salt. Fry about 10 min, stirring often. Pour about 1 liter water and cover, simmering or pressure cooking until done. Heat ghee in a frying pan or ladle and add cumin seeds, frying until brown. Pour cumin into the soup and bring back to a boil. Serve over rice.
Chili
I c kidney or pinto beans 112 tsp oregano I c lentils 2-3 tsp ground cumin 3 112 c water I pau ground meat (optional) 2 c tomatoes, cut up 118 tsp pepper I small green pepper, cut up 2 Tbs fat 2 tsp garlic powder I Ig onion, chopped 1-3 Tbs chili powder I tsp salt
Soak the beans in the water overnight. In a pressure cooker, heat the fat and brown the meat (if using) and onion. Add beans (with their water, lentils, tomatoes, green pepper, and all the spices. Pressure cook 15-20 min or until beans are tender.
-Nikki Burr, NI190
Vegetable Stew
2 Tbs oil I c milk Ionian 2 c strong stock or bouillon I handful green beans 6 whole cloves 2 med potatoes 1-2" stick cinnamon I handful green peas 8-10 peppercorns I large carrot A few pods cardamom 2 Tbs flour Salt to taste
Chop the vegetables in large chunks. Heat the oil in a pressure cooker and add all the whole spices, fry a minute or so. Add all the vegetables and fry another 5 min. Add the flour and fry another min. Add the liquid, cover and pressure cook 5 min.
-Nikki Burr, NIJ90
70
2 kg buff cut In j cubes lI2 cUll 8 carrots 8 pieces garlic. crLbhed 2 pau peas 3 bay leaves -1 onions Salt and pepper to season I kg potatoes (8 potatoes) I kg tomatoes lI2 c flour
Clean and peel the carrots, potatoes, and onions, and cut into small pieces. Shell peas. Cut meat into small pieces and coat with flour. Heat oil in large pot and add meat after it has been dredged with flour. Fry meat over medium heat for 10 minutes. Add cut tomatoes, crushed garlic, bay leaf, salt and pepper, cover and simmer for 30 minutes. Add carrots, potatoes, peas, and onions, and additional water for cooldng. Cover and cook for I hour or until vegetables are tender. Add additional liquid and seasonings if desired. Serve hot.
-N178
(Goat meat stew)
I panful worth of meat 2 handfuls baby potatoes 4 med onions, cut up I handful green beans
Other vcggies Salt, pepper
I dumpling recipe
Cut meat into I" stewing pieces; brown. Add potatoes, onions maybe a few green beans and half a dozen what -have - you. Salt and pepper to taste and add 112 cup water. Pressure cook 8 min, add more water and drop in dumplings; then steam it all for 15 minutes more without the regulator.
-Walter Martin, Nepal V
Yeti Stew
I 112 Ib lean meat 3 med potatoes, diced I 112 tsp salt 3 carrots, diced 118 tsp pepper I turnip, diced 2 Tbs flour I c green peas 2 Tbs shortening 2 Tbs parley (if available) 112 c chopped onions
Cut meat 'in 1" cubes; add seasonings to flour. Roll meat in flour mixture. Heat fat, brown meat and onions. Add water to cover, pressure cook 112 hour. Add vegetable and pressure cook 10 min.
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Salads
~IJ(J g dned pulses (such <IS channa, red kidney beans or large dried peas)
I bunch fresh cilantro 1I4 c salad oil -+ buds garlic, chopped 3 med onions, chopped I Tbs salt and pepper to taste 1I4 c vinegar or lemon juice
Soak pulses overnight in water. Cook until tender in enough water to cover them for about two hours. Drain beans, and add chopped onion, garlic, salt and pepper. Mix oil and vinegar, or lemon juice into a salad dressing. Pour over beans and thoroughly mix. Cover and allow to cool.
Potato Salad
2 c diced cooked potatoes 2 -3 hard boiled eggs, diced 1 med onion, chopped 113 tsp dry mustard 1 tsp salt Mayonnaise or cooked salad dressing
-NI7S
Combine all ingredients by tossing lightly.
Hot Potato Salad
6 potatoes I onion, chopped 4 112 tsp sugar Salt and pepper to taste
112 c vinegar [scant] It4 tsp dry mustard 112 c water 1 Tbs flour
Boil potatoes in their skins until tender. Drain. Peel. Cut into pieces. Cook onion in fat 3 min. Add flour. Blend in vinegar, mustard, salt, pepper and sugar. Boil 3 min. Add potatoes. Mix well. Heat thoroughly before serving.
Note: The addition of the flour to the water and vinegar keeps the mixture from being absorbed into the potatoes and insures a more uniform taste throughout the salad.
I c cooked carrots 1/2 c cooked green beans 1 c cooked potatoes 1/2 c cooked peas 1 ccooked beets \1:1\1""1:11'" ii',)
Cut the veget<lbles Into 1/4" cubes, then toss with mayonnaise.
Cole slaw
2 c shredded cabbage I 1/2 tsp salt 114 c thin cream (or milk) I Tbs vinegar Ionian, finely chopped liS tsp dry mustard
Prepare cabbage and onion just before using. Shake together cream. villages, and seasoning in covered jar. Add dressing to cabbage just before serving. Toss lightly.
Variation:
• Add 1 cup chopped pre-cooked and cooled green beans.
• Eliminate onion and add chopped pineapple.
Chinese Chicken Salad
3 c cabbage or lettuce 1 pkg ramen (chow-chow) noodles 1 112 c cooked chicken 1/4 c green onions 2 Tbs melted butter or ghee 112 c carrots Dressing (see below)
Shred cabbage or lettuce. Cut carrots into match-stick size pieces. Slice onions diagonally. Break ramen noodles into pieces and toss with melted butter, then fry or bake in oven until golden brown and crispy. Toss vegetables and chicken with dressing, then top with noodles.
Dressing
3 1/2 Tbs soy sauce 1 Tbs minced garlic 2 Tbs oil 2 Tbs vinegar I Tbs sugar
Whisk together.
-Nikki Burr, NI190
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· hp~nc,e pickled cucumber salad)
.2 c cucun1ber Salt 114 C vinegar
I Tbs sugar 1 Tbs water
Slice the cucumbers as thin as possible. Mix I n some salt and place a weight over the cucumbers (such as a plate with a weight on II). Let sit for 2 hrs. Rinse in cold water, drain and dry. Place the cucumbers in a bowl and toss in the vinegar, sugar, and water.
-Nikki Burr, NI190
Curd Salad
2 112 e yogurt/curdldahi 2 heaping tsp sugar 1/8 tsp powdered cardamom Nuts (optional) Fruit (dried, canned, or fresh)
Whip curd till smooth - it will be watery. Slice fruit into bite size pieces and add to curd. Add sugar to taste and cardamom. Sprinkle with nuts. Chill before serving.
1 I.lllgerIfll:s
Oranges Grapefruit Mango Lime juice
-: ~--,;-'
I't ncapplc Coconut Banana Sugar
Peel and cut fruit. Drip lime juice over bananas. Squeeze a few oranges for juice. Grate coconut. Toss fruit and coconut. Add sugar to taste. Mix. Let sit half an hour or until sugar and juice blend.
Kera Whip
5 or 6 bananas Raisins, boiled and seeded Cinnamon
Smash well bananas and mix in raisins, and some cinnamon.
-Walter Martin, Nepal V
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Sauces, Achar, and Dressings
flour-Based Sauce and Gr-avy
When making gravies and sauces, the flour doe, the thickening and the ghiu/fat prevents IUIllfllng. Since flours differ in how much they can absorb, the proportions are only approximate. If the sauce is too thick, add liquid; too thin, beat a bit of flour in cold water with a fork and add slowly; too lumpy, add ghiu (the lumps will dissolve as it boils); too ghillY, too bad (might try flour beaten in cold water). Always cook slowly and stir often.
Gravy
1-2 Tbs flour I c milk omons I tsp onion flakes or 112 chopped onion 2 Ths fat 114 tsp garlic 1-2 Tbs soy sauce or bouillon cubes
Heat fat and saute garlic and onions (if using fresh) until brown. Add flour and stir until smooth. Cook flour I or 2 min until lightly browned and fragrant, if desired. Add boullion cubes, if using. Then gradually add milk and soy sauce (if using) and stir until smooth. Add onion flakes (if using).
-Dan Putnam, NIJ90
Meat Gravy: Use the drippings left over after roasting meat in place of the fat. Soy sauce or bouillon are not necessary.
Soy Stock Gravy: Use the stock left over from cooking soybeans (or other beans) in place of the milk.
White Sauce
These basic white sauces have a thousand uses. The best recipe is practice - your eye can give better result than measured quantities:
Light Sauce (good for soup and gravy)
I Ths flour I c milk
I Tbs butter/ghee/fat 112 tsp salt
c' Ius tluLir I c milk
2 Il", buttcr/ghce/fat 112 tsp salt
Heavy sauce (for casseroles and souffles)
3-4 Tbs flour I c milk
3 Tbs butter/ghee/fat 112 tsp salt
Melt butter in sauce pan. Remove from heat. Slowly stir in flour and I tsp salt and stir over a low heat about I min. Gradually add milk. Cook slowly, stirring with a wooden spoon.
Variations:
•
•
•
•
•
Heat ghill (will need a little extra), and fry onions, garlic, mushrooms, dried fish, Nepali mixture of spices, or whatever, until almost cooked: Add flour and continue to fry one more minute. Add liquid and proceed as for white sauce.
In place of milk, use part (or all) of any of the following:
boiled potato or vegetable water rice or daal water soup stock
Add tuna fish or meat drippings with the liquid. Use less ghill.
Melt in canned or fresh grated cheese.
Add two hard boiled eggs (finely chopped) and a dash of pepper.
Cheese Sauce: Add 112- I c grated cheese, stirring over low heat until melted.
-Dan Putnam, NIJ90
Mustard Cheese Sauce
I c white sauce 114 tsp mustard powder 112 c grated cheese Hot sauce 114 tsp garlic
Make up white sauce, stir in dry ingredients, then add cheese, stirring over low heat until melted.
-Dan PUlnam, NI190
73
I I :- '- ,ill,J';'l'll brOlh ii_' ,-' ) tlt-'_LlII il\Jl[IUn~!l i
2 Ttl, fat 1/2 c cheese (preferably Parmesan) 23 Tbs flour Salt to taste 1/4 tsp garlic powder 112 tsp basil or dill I j..j tsp pepper
Melt fat and add flour, stirring until smooth. Gradually add broth, stirring until smooth. Add garlic, pepper, cheese, basilar dill, and bring to a boiL Remove from heat, add yogurt and salt to taste. Toss with pasta, if desired.
Garden Brown Sauce
2 Tbs oil I c red wine or broth 1 c chopped onion 6 c water I c chopped carrot 2 Tbs soy sauce 1 c chopped celery 2 tsp peppercorns I c mushrooms 1 tsp thyme 4 garlic cloves 1/2 tsp salt 114 c tomato paste (or 2 c chopped tomatoes, cooked and reduced) 114 c flour
Saute carrot and onion in oil 15 min over low heat. Add other veggies, cook 10 min. Add tomato paste (or tomatoes), cook 10 min. Add flour, cook 1 min. Add wine or broth to deg1aze pan~ Add water and the rest. Bring to a boil, then simmer 45 min. Strain, and discard the solids.
Peanut Butter Sauce
1 c water Cayenne pepper or hot sauce 112 c peanut butter 1 112 Tbs soy sauce 114 tsp garlic 3 Tbs milk powder (optional) 2 Tbs vinegar (optional)
Heat water, add peanut butter, stirring until smooth. Add remaining ingredients and stir. Good on spaghetti.
-Dan Putnam, NI190 Thai Peanut Sauce
1/2 c peanut butter 1 Tbs fish sauce (optional) 2 green chiles 1 Tbs sugar 112" fresh ginger 1 Tbs lime juice 4 cloves garlic Salt Oil (optional) 1/3 c coconut milk (or ground Minced cilantro leaves coconut) 2 tsp soy sauce
Grind chiles, ginger, garlic, and coconut into paste. Add everything else and mix welL If too thick, add a little oiL
-Nikki Burr, NI190
IJu [lot [I) La mah.l' Hl)ll;lIldal::--'l~ \~IUCC UII :1
Icry humid day.
112 c fat, softened 1/8 tsp paprika 2 egg yolks 1/4 tsp salt 112 c hot water I 1/2 Tbs lemon juice or I Tbs vinegar
Beat egg yolks, adding very gradually the softened fat, hot water and seasonings. Cook in double boiler over hot, not boiling, water until mixture coats spoon. Remove from fire and add gradually the lemon juice or vinegar, stirring constantly. The secret of making Hollandaise Sauce lies in beating the egg yolks thoroughly at first, and in adding the lemon juice after the sauce has been removed from the fire.
Caramelized Onion Sauce
I Tbs oil 112 tsp salt 4 med onions, very thinly sliced
Heat the oil in a large skillet. Add onions and cook over high heat a minute or two, stirring a couple times. Sprinkle in the salt and lower the head to. med and, stirring occasionally, cook 10 min. Turn heat to low, cover the onions, and cook 30-45 min longer, stirring once or twice. At a certain point, the onions virtually disintegrate and become a fluffy sauce.
Barbecue Sauce
I Tbs fat 112 tsp salt I med. onion, chopped 118 tsp pepper I Tbs flour 4 cloves garlic, smashed 1 c tomatoes smashed 2 Tbs vinegar 113 c water 2 Tbs Worcestershire 114 tsp oregano 113 tsp dry mustard 2 Tbs brown sugar
Heat fat; add onion and cook until golden brown. Remove from heat. Stir in flour. Mix tomatoes, water and seasoning and add to onion. Cover pan simmer 15-20 min. Stirring 3-4 times. Store in covered jar in cool place.
Easy Barbecue Sauce I: Combine and heat 1 Tbs lemon juice, I tsp Worcestershire sauce, I tsp tomato catsup, and I Tbs butter.
74
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anu spJCes to taste and a little sugar.
-Mac Odell, N'pall
Chili Sauce
2-3 onions I c tomato puree Dried green pepper Garlic Chili powuer I c bouillon or meat stock
Sau tIS onions, chopped, until transparent. Add chopped garlic, dried green pepper and chili powder and saute a bit. Add bouillon or meat stock and tomato puree. This may be strained.
Tomato Catsup
12 Ib ripe tomatoes 1 Tbs whole cloves 2 med onions, sliced 1 112 Tbs broken cinnamon stick 1 c sugar 2 112 tsp salt 1 c vinegar 112 tsp pepper 12 garlic cloves, mashed
Wash and slice tomatoes; place in ,kettle and boil until tender- about 15 minutes. Into another kettle place sliced onions, add enough water to cover, and cook until tender. Run cooked onions and tomatoes through a sieve. (A sieve may be made by pl2cing screening on the bottom has been remove. Hold with a wire band. Mix the onions and tomatoes. Add pepper. Boil this mixture until is reduced to 112 the original volume. Place vinegar and spices ( in a bag or tied in a piece of cloth) in an enamel pan. (An aluminum pan may give the vinegar a funny taste. Simmer vinegar for 30 min, then bring to boil, remove from heat, cover and set aside until needed. When tomato mixture is 112 original mixture, add vinegar. Add sugar and boil rapidly for 10 min. Pour into sterile bottles and seal at once.
Tomato or Spaghetti Sauce
112 clove garlic 2 c smashed tomatoes I Tbs fat 1 c water 112 tsp salt I sm. onion, chopped 118 tsp pepper I Tbs flour 118 tsp oregano or chili pwd
Rub frying pan pith garlic, Heat fat; add onion and cook until golden brown. Mix flour into onion; add tomato, water and seasoning. Mix. Cook until thickened, stirring constantly.
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cloves garlIc. Conllflue as above and simmer until meat is thoroughly cooked.
Roasted Tomato-Garlic Sauce
2 Tbs oil I tsp salt I 112 kg tomatoes 1-2 heads garlic
2 tsp vi negar (or to taste) Black pepper to taste
Cut tomatoes in half, squeeze out and discard seeds, Brush I Tbs of oil on a baking sheet. Place tomatoes, cut side up, on baking sheet. Cut the tips off the garlic heads and stand the heads on the baking sheet. Drizzle the remaining oil over the tomatoes and garlic. Roast the tomatoes and garlic in a medium oven for 1 hr. Halfway through the baking time, remove the tray from the oven, tum the tomatoes over and carefully pour off and save their juices. Return the tray to the oven and continue roasting. Cool to room temperature, pull skins off tomatoes and squeeze pulp from garlic cloves. Mash peeled tomatoes and garlic pulp together with salt, vinegar and pepper. Serve over pas ta, or as pizza sauce, whatever.
Teriyaki Sauce
2/3 c soy sauce 1 clove garlic, chopped 2 Tbs sugar 112 Tbs ginger, chopped 1 Tbs rice (or other) vinegar (optional)
Put everything in a saucepan and heat to dissolve the sugar. Pour over rice, or use to marinate meat or vegetables.
-Nikki Burr, NIJ90
Spicy Dipping Sauce
1 Tbs vinegar 3 Tbs Worcestershire sauce 1 Tbs sugar 112 c orange juice 1 112-3 Tbs chilli sauce 112 tsp salt 2 tsp finely minced garlic I tsp pepper 3 green onions, finely sliced
Whisk everything together with a fork.
75
112,,' rice (or l)thcr) \ Hll:gar 1/.2 C !Jolle)
112 tsp salt (or more, to taste) 1/2 tsp red pepper Oakes
Heat the vinegar until warm Put the honey in a bowl and pour in the warm vinegar. Stir until the honey disappears. Stir in salt and pepper flakes
DRESSINGS
French Dressing
I c peanut, sesame or salad oil 3/4 tsp sugar 114 c vinegar I 1/2 tsp salt 112 tsp pepper
I Tbs lemon juice I 112 tsp Worcestershire 2 garlic cloves, ground
Shake all ingredients together. Store dressing, tightly covered, in cool place, Shake just before adding to salad.
Thousand Island Dressing: Add 2 Tbs tomato catsup and I hard-boiled egg, finely chopped, Combine all ingredients and shake. Store, tightly covered, in cool place. Shake just before adding to salad.
Orange Vinaigrette
2 tsp grated orange rind 112 c orange juice 4 Tbs wine vinegar 112 c olive (or other) oil 2 med cloves garlic, minced 2 Tbs finely minced parsley 1 tsp salt
Combine everything in a jar and shake.
Sesame Ginger Vinaigrette
1 Tbs finely chopped ginger 2 tsp chilli sauce (optional) 4 Tbs sesame oil
6 Tbs salad oil 4 Tbs vinegar
4 Tbs soy sauce
Whisk everything together (or shake together in a jar).
Mayonnaise I
I c salad oil I egg 1 tsp salt Pinch chili powder and mustard
Break egg into small bowl and beat with fork or egg beater until completely whipped. Add salad oil, one teaspoon at a time, making certain that after each teaspoon has been
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possible. It takes about 4S minutes to make good mayonnaise
-N178
Mayonnaise II
1-2 tsp sugar (to taste) 2 egg yolks I tsp salt 2 Tbs vinegar (or lemon juice) 112 tsp dry mustard 2 c peanut, sesame or salad oil 112 tsp freshly ground pepper
Add seasoning to yolks, beating until mixed. Add vinegar to yolk mixture, beating until thick. Add oil, a few tsp at a time, to yolk mixture, beating after each addition until blended. If too thick, add a little more vinegar and continue as above. Store tightly covered in cool place, preferably in water in clay jug. Great with chopped boiled eggs, deviled eggs, etc.
Cooked Mayonnaise
1 egg I Tbs sugar 1 Tbs salt 1 tsp dry mustard
-Mac Odell, Nepal I
114 c vinegar 3/4 c salad oil
114 c cornstarch I c water
Put egg, sugar, salt, dry mustard. vinegar and salad oil into bowl. In pan, combine cornstarch and cold water. Cook until thick and clear. Add the hot cornstarch mixture to cold ingredients in bowl. Beat with beater until fluffy. Let. CooL
Cooked Salad Dressing
114 tsp salt I tsp mustard I 112 tsp sugar I Tbs flour
-Banepa Volunteers
4 112 tsp fat 2 egg yolks 3/4 c milk 114 c vinegar
Mix dry ingredients and cream with fat. Add egg yolks and milk. cook until mixture thickens, stirring constantly. Add vinegar just as it begins to thicken.
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(Potato chutney or relish)
I j}(LU potatoes I 1/2 tsp fresh lemon juice I Tbs toasted sesame powder I tsp salt I tsp chopped cilantro 112 tsp fennel seeds 112 tsp chili powder I tsp mustard oil 114 tsp turmeric powder
Wash potatoes and then boil in half cup of water. Cover potatoes while they are boiling. Test for tenderness and remove from fire when cooked. Don't throw the water away: save it for later use. Peel the potatoes and cut them into halves or fourths, according to the size of the potatoes. Except, for thyme, mustard oil, and fennel seeds, mix rest of the ingredients with the saved water in which potatoes were boiled. Heat the oil until blue smoke appears. Put the thyme seed and fennel seeds in it to fry until they are dark brown. Put these seeds along with the oil into the prepared salad. Stir and serve.
Aaln -Kanli Achar
(Potato and cauliflower chutney)
20 small potatoes 2 tsp salt 3 c chopped cauliflower 3 tsp mustard oil 3 Tbs sesame seed 3 garlic buds 114 c lemon or lime juice 6 dry chillies 112 tsp turmeric Fenugreek
Wash and break cauliflower into small pieces and measure. Boil the potatoes and cauliflower for 15 min. Peel the potatoes and cut into small pieces. Fry and grind sesame, chillies, salt, turmeric, and juice. Heat the mustard oil until bluish smoke appears, add fenugreek and fry until brown, then put the fenugreek into the achar.
Bhanta ko Achar
(Eggplant chutney)
112 pau whole eggplant 114 tsp sal t 1/4 tsp mustard oil 1/4 tsp chilli powder 1/4 tsp fresh chopped ginger 118 tsp turmeric powder 1/2 tsp lemon juice 1/4 tsp toasted cumin powder
Grease eggplant with mustard oil and roast
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lor about 20 I11ln. Feci eggplant when done, and sltce into several pieces with fork. Combine rest of ingredients and stir with a fork.
Erumba Achar
(Banana bud and potato chutney)
I banana bud 20 small potatoes 2 onions I Tbs salt 1/2 c water 6 dry or green chillies 114 c chopped cilantro
Wash banana bud and separate it from outer leaves. Boil potatoes and banana bud until soft. Mash potatoes and boiled banana bud. Add chopped chillies, cilantro, salt, water and mix well.
Fresh Mint Achar
2 c finely chopped mint 113 c chopped onion 3 Tbs lemon juice
3/4 tsp salt I Tbs sugar
Red chillies to taste
Grind all together well. Make 3/4 cup. Good with puri and a vegetable.
Note on sugar: Either add regular sugar to wet ingredients of recipe, since it won't sift properly, or use glucose instead of sugar with dry ingredients, since it will.
-Walter Martin, Nepal V
Golbheda - Kerau Achar
(Tomato and pea chutney)
I pau tomatoes 2 Tbs salt I pau green peas 112 c mustard oil 2 onions 112 tsp turmeric 4 dry or green chillies 114 c chopped cilantro 6 buds garlic 114 tsp fenugreek I Tbs chopped ginger (fresh) I tsp spices
Wash tomatoes, onions, peas, cilantro, garlic, ginger, & chillies well, then chop into small pieces. Heat mustard oil until bluish smoke appears, add fenugreek, onion, garlic, ginger, spices, peas, tomatoes, chillies. Then add salt, turmeric, and let cook 15 min. Add chopped cilantro and mix well.
77
handful glflger (fresh) 112 c chopped orlluns 112 tsp fenugreek
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112 tsp til/Jllr
I tsp cumin seed 3 tsp chili powder
1/2 tspjimbu 8 chillies (ground) 4 Tbs salt
I handful green coriander 10 tomatoes 2 cups mustard 011
Heat oil. Add the above ingredients. Cook at least 15 minutes. Serve.
Tomato, Raisin, and Date Chutney
1 kg tomatoes 2 tsp chili powder 1/4 kg raisins Juice of 2 lemons 112 kg dates 2 c brown sugar 1 pau garlic 4 c vinegar 1 pau green ginger
Washed tomatoes and cut into small pIeces. stone raisins and dates. Peel cloves of garlic, ginger, and slice. Mince raisins, dates, ginger, chili and garlic. Mix lemon juice with the minced ingredients. Boil the sugar with the vinegar gently until dissolved. Mix minced ingredients with tomatoes with sugar and vinegar. Simmer for 2 hours uncovered. Stir occasionally. When liquid is reduced to less than half, remove from heat and allow to get quite cold. Bottle and cork. use after 2 weeks. Will keep indefinitely stored in a cool place.
-Melanie Standrost, N178
Lapsi Chutney
(Small green fruit chutney)
100 lapsi 1 fresh pineapple 112 Ib cashews
2 c water 3 c sugar Garlic to taste I large ginger root
Scrub lapsi with soap and water. Rinse, scrape, and dice ginger root; prepare pineapple in chunks; add other ingredients and simmer until a thick syrup is formed. Serve with chicken -rice dishes.
Mango Chutney I
Salt I c sugar 2/3 c vinegar 4-6 slightly unripe mangoes Cloves, cinnamon, ginger
Heat vinegar in a medium-size pan and add the sugar, stirring until dissolved. Remove the skin of the mangoes and slice them. Add to the liquid with several tsp of the spices
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Vlango Chutney II
4 c water 1/8- 114 c mustard seeds 112-1 c molasses Salt Chillis 10-12 slightly umipe mangoes, cut
Boil water, molasses, and mustard seeds. Add mangoes, and boil till soft. Add chillis and salt. Should taste sweet-sour. may need to adjust the molasses.
-Tricia Buczek, Nepal 60
Potato Chutney
15 Ig potatoes 113 c mustard oil 1 c ground toasted sesame seeds 114 c timur 1 tsp ground ginger 112 c cilantro 2 Tbs chili powder 1/4 tsp fenugreek seeds 5 tsp salt I c water Pinch ofjimbu
Boil potatoes with the skin on. Peel the skin off and slice the potatoes in halves. Add sesame seeds, chili powder, salt, water, and timur. Heat mustard oil until bubbles form. Combine remaining spices, pour these last five ingredients into the mustard oil and let stand for a few ni.inutes. Mix the ingredients in the oil with the potatoes. After mixing well, serve.
Egg Chutney
112 c ghee 112 tsp turmeric 114 tsp timur 2 red chillies 1 tsp cumin
10 hard-boiled eggs, halved 112 c cilantro 2 c yogurt 2 tsp chili powder 1 green lemon
Heat ghee and add turmeric, timur, chillies, and cumin. Fry. Combine eggs, cilantro, yogurt, chili powder, and lemon. After mixing this thoroughly, add the first mixture of fried spices to the egg mixture. Mix well. Serve.
Persian Must
1 c yogurt 1 cucumber, peeled and granted 112 tsp dried mint 1 Ths dried currents Salt and freshly ground black pepper to taste 2 sprigs fresh mint, chopped, or 1 scallion, trimmed and chopped
Combine all ingredients and chill somehow. Serve as a side dish with daal bhaat.
-Walter Martin, Nepal V
78
Desserts
Apple Sauce
Left over cooked apples from apple jelly Cinnamon Nutmeg
Put apples through a strainer and you get apple sauce. Add cinnamon. nutmeg. Serve with potato pancakes.
-Wendy King, Nepal
Tansen Apple Sauce
2 c naaspaati, cut up 2 c water I c sugar
I tsp salt I tsp cinnamon
Boil naaspaati in I c water until they are fairly soft, and the water is absorbed. Then add sugar, salt, cinnamon, and remaining water. Cook to a smooth and mushy consistency.
Apple Crisp
4 c peeled, sliced apples 3/4 c flour 112 c butter I c sugar 112 tsp salt I tsp cinnamon
Place apples (or naaspaati) in oiled pan. Mix together until crumbly butter, sugar, flour, salt, and cinnamon and put on top of fruit. Bake until done (about one hour).
Naaspaati Bonne Femme
(Baked Asian pears with milk)
4 naaspaatis 112 Tbs cinnamon 112 c raisins 6 Tbs sugar Wann milk
Core 4 rock-hard naaspaatis and fill the holes with a mixture of the raisins, cinnamon, and 3 Tbs of sugar. Put them on the rack with 2 cups water, add remaining sugar to the water. Cook 15 min. (The naaspaati will have blown open by this time, but no matter - they will be edible). Pour off the juice and drink it hot or cold or ferment it to naaspaati cider. Pour warm milk over the fruit and serve immediately.
-Walter Martin, Nepal V
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I Tbs butter (for pall) Juice of Olle lemon 112 c brown sugar 2 jiggers rum. heated Juice and grated rind of one tangerine
Peel banana and cut lengthwise and crosswise. Place banana in greased pan. and bake in mod oven with brown sugar and lemon juice until tender - say, 15 min. Meanwhile, cream butter and sugar: pour into saucepan with tangerine juice and rind. Whip over low heat till warm and foamy. To serve: arrange bananas, pour on sauce, then heated rum, and flame.
-Walter Martin, Nepal V
Banana Fritters
I c flour I tsp oil 2 tsp sugar I tsp baking powder 2 eggs 2/3 c milk 114 tsp salt Dash lemon juice or brandy Bananas (or any fruit) Fat for deep frying Extra lemon juice Powdered sugar or honey
Sift flour, baking powder and salt together. Beat eggs till fluffy, and add sugar, milk, oil, and lemon juice or brandy. Add flour mixture to liquids and stir enough to dampen.
Heat fat very hot. Sprinkle lemon juice on banana. Dip small chunks of banana in batter and drain off excess into bow I. Lower carefully into fat and fry till delicately brown, 3-5 min. Batter should be kept thin for crispness. Drain on paper towels. Keep hot till all are done. Sprinkle with powdered sugar or drizzle with honey
Note: the lemon is imperative as it brings out some mysterious flavor in banana you won't get otherwise.
-Walter Martin, Nepal V
Poached Oranges
4 large oranges or tangerines I 114 c water Boiling water 3 Tbs lemon juice I c sugar
Peel the oranges and cut cross-wise into thick slices. Place them in a saucepan and add boiling water to cover. Simmer for an hour and drain. Cook the sugar, water and lemon juice for 5 min and place the orange slices in the syrup and cook until tender, about I hr.
79
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Peel peache,. put in pan, add enough water to Just cover. Add sugar. cloves and cinnamon, cook until peaches are soft.
-Banepa Volunteers
CAKES
Sweet Yellow Cake
1/3 c ghee I c sugar 112 c milk I tsp vanilla
112 tsp salt I 112 c sifted flour 2 tsp baking powder 2 well -beaten eggs
Cream, sugar and ghee together. Add Vanilla. Sift dry ingredients together and add half. Add milk, then rest of dry ingredients. Add well beaten eggs. Beat till smooth. Pour batter into 9" pie pan, greased, and bake for 112 hour. Frost with a chocolate frosting, if possible.
-Lissa Barker, Nepal V
Moist Chocolate Cake
1/3 c cocoa I 112 c sugar I 112 c milk
2 eggs I tsp soda 1/2 c ghee
2 c flour 1/2 tsp salt I tsp vanilla
Combine the cocoa with 1/2 c sugar and I c milk. Bring to a boil and simmer for 3 min. Cream the remaining sugar with the ghee. Add the cooked cocoa mixture to sugar and ghee, then add eggs and beat. Sift together flour and salt, then add alternately with 1/2 c milk to mixture. Add vanilla. Mix soda with 3 Tbs hot water and add to mixture. Bake in layers about 15-20 minutes. Do not over bake.
I c and 2 Tbs sdted flour I/j c tat 3/4 tsp baking soda I tsp vanilla 114 tsp baking powder I Ig or 2 Sill eggs 113 tsp salt 114 c chocolate I c sugar 1/3 c boiling water 1/3 c sour milk
Sift together, flour, soda, baking powder, and salt. Melt chocolate in boiling water; cool. Blend fat and vanilla. Add sugar 114 cup at a time; beat after each addition; and beat 200 strokes after all additions. Beat eggs until thick. Add to creamed mixture. Add chocolate to fat mixture. Beat. Alternately add flour and milk, beating after each addition. Beat batter 140 strokes. Put batter into greased pan bake in mod. oven 30 -35 min.
One-Egg Cake
1 113 c flour 2 tsp baking powder 1/4 tsp salt 114 c butter
3/4 c sugar 112 tsp vanilla 1 egg, beaten 112 c milk
Sift dry ingredients together. Cream butter until fluffy, then beat in sugar, vanilla, and egg. Stir in flour mixture alternately with milk. Spread in buttered and floured pan. Sprinkle with crumbled brown sugar mixed with butter. Bake 25 min.
Spice CakeM
112 c oil or ghee I 112 c sugar I tsp vanilla 2 eggs 2 112 c flour 1 tsp cinnamon
-Walter Martin, Nepal V
1 tsp salt 1 tsp baking powder 1 tsp soda 1/4 tsp clove 112 c nuts (optional) 1 1/4 c sour milk
Cream oil, sugar, vanilla and eggs together. Sift together flour and spices. Add flour mixture and milk alternately to the creamed mixture. Add nuts and pour into greased and floured pan. Bake in Miracle Oven on medium heat for 45 min or until top springs back when touched with a finger.
Pumpkin Bread: Add I 114 c cooked, mashed pumpkin, reduce sugar to 3/4 c and replace sour milk with 1/2 c milk.
80
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I c curd [d,;lii 1112 "P "alt 1 egg 1 tsp cinnamon 1 112 c flour I tsp soda 1/2 c chopped dried fruit or nuts
Mix everything together and bake on mcdium heat about 3D min.
Busy Day CakeM
3 eggs I c sugar 2 tsp vanilla 2 c flour
-Mike Frame
2 tsp baking powder 1/2 tsp salt 2 tsp butter or oil I c milk
Beat eggs well. Add sugar and vanilla to eggs and beat well. Combine flour, baking powder, and salt. Fold dry ingredients into egg mixture. Bring butter and milk to a boil in a saucepan. Add slowly to the batter, stirring gently. Pour into a greased and floured pan (Miracle Oven). Bake 35-40 min.
Variations:
• Before baking, sprinkle batter with 114 c nuts, 113 c sugar, and I tsp cinnamon.
• Serve cake with fruit or custard topping.
• Cut cake in half horizontally and fill with jam and/or bananas.
Pineapple Upside Down Cake
3 1/2 Tbs fat 112 c sifted brown sugar Pineapple slices I 114 c sifted flour 2 tsp baking powder 114 tsp salt
113 c fat I tsp vanilla 3/4 c sugar I egg 112 c milk
Melt fat in baking dish. Sprinkle sugar over fat. Arrange pineapple chunks or slices in design in bottom of pan. Sift together: flour, baking powder and salt. Blend together fat vanilla. Gradually add sugar and cream until fluffy. Add egg to fat mixture and beat. Alternately add flour and milk to mixture. Blend after each addition. Spread batter over pineapple. Bake for I hr. Cool and turn out on plate, pineapple side up.
-' c silted flour 1/2 c J1l~lted shorteiling 2 tsp baking powder 1 tsp salt 112 c honey (or maple or sugar syrup) 1 1/2 tsp ginger 1 c milk 112 tsp allspice 2 eggs
Mix together dry ingredients. Combine remainder of ingredients. Mix all together, beat well, and pour into greased pans. Bake in mod. oven about 30-40 min.
Applesauce Cake
If a good cheap cake you'd like to make when eggs are quite expensive a recipe I'll give to you which I use quite extensive
Just I cup full of applesauce and cream this with the sugar, and stir within the applesauce, one teaspoonful of soda.
Two cups of flour you must use and spices just as you would choose, This makes a cake fit for a Queen and not one egg is to be seen.
Naaspaati Sauce Cake
(Asian-pear-sauce cake)
112 c shortening 114 tsp salt I 112 c sugar I tsp baking powder 2 eggs, beaten 112 tsp soda I c thick unsweetened naaspaati I tsp cinnamon sauce 112 tsp cloves 2 c sifted flour I c seeded raisins, chopped
Thoroughly cream shortening and sugar; add eggs and beat well. Add naaspaati sauce, then shifted dry ingredients. Beat smooth and fold in raisins. Grease paper and line pan. Bake in 8" square pan in preheated oven 45-60 min.
81
,II tcd !lour i _ ,~ baking powder C -l lSp baking soda
1 hp \allilla 1 1/2 c sugar 2 eggs
12 lSP salt 1!2cfat
I c banana, mashed 1/4 c buttermilk/sour milk
51ft together twice: flour, baking powder, baking soda and salt. Blend together fat and vanilla. Add to fat: sugar, 114 cup at a time, creaming after each addition. Add eggs, one at a time. Beat until well blended. Add flour mixture and banana, alternately. Beat 200 strokes. Add buttermilk and stir 20 -25 strokes. Put batter into two 9" pans and bake in mod. oven 30-35 min.
Choco-nana Oooh Cake
2 114 c flour 2/3 c milk or sour milk I 114 c sugar 3 eggs 2/3 c nuts (optional) I 114 tsp baking powder I tsp salt I 114 c very ripe mashed bananas 1 112 tsp baking soda I c chocolate (grated, chopped, or melted)* 2/3 c oil or melted ghee
Mix flfSt five ingredients together. Add liquid ingredients, nuts, and chocolate. Beat well. Pour into greased Miracle Oven or other baking pan and bake on low heat 35-40 min or until done.
Note: 'he riper the bananas, the better the ... .....kr
?" .' * You can use any sort of chocolate:
M&M's, Cadbury, Hershey's, etc. If you don't have any chocolate bars, then mix 114 c unsweetened cocoa, 112 c sugar, and 112 c milk, cook for 3 min and drizzle on top of cake before baking.
--Charisse Ng, NI188
I lsp nutmeg 1/3 c white sugar 1/3 c water 2 Tbs melted fat
I c raisins I c nuts (optional) I c mashed cooked pumpkin 2 C flollr I tsp cinnamon 2 tsp suda 1 tsp cloves 1/2 tsp salt
Boil together: sugar, water, raisins, pumpkin and spices. Cool. Add melted fat and stir in nuts, flour, salt and soda. Bake in mod. oven for I 112 hours.
Note: Squash or carrots may be substituted for pumpkin.
Lemon Loaf'"
3/4 c oil Grated rind of I lemon I 1/2 c sugar 112 tsp salt 3 eggs 1/2 tsp soda 2 114 c flour 112 c nuts or raisins (Clptional) 3/4 c sour milk Glaze (see below)
Mix oil, sugar and eggs together. Add flour, milk, lemon rind, salt, soda, and nuts or raisins. Beat well. Pour into greased and floured pan (Miracle Oven). Bake on med heat about 35-45 min. When cool, there should be a large crack on top, Perforate cake all around with a fork, then spoon glaze on top.
Glaze
Juice of 2 lemons 3/4 c sugar
Heat together until sugar is melted.
Sponge Cake
4 eggs I tsp vanilla I c hot water 2 c sugar 2 c flour 2 tsj.> baking powder
Beat whites of eggs stiff. Add yolks and beat. Add I cup sugar and beat. Add rest of sugar and beat. Add hot water and beat. Add all flour and baking powder and beat thoroughly. Add vanilla. Bake in ungreased pan 30 -40 minutes. Secret of the c:eke is the beating. It must be beaten thoroughly each time an ingredient is added. The batter is thin. Remove carefully from pan, as cake tears easily.
82
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~ .: hot water
I [.'p ,alt I Ib chopped raisins ~ hp cinnamon
lisp hot water lisp soda 3 c flour I c chopped nuts
CDmhine sugar, water, raisins, spices and salt In a sauce pan. Bring to boil and boilS min. Cool. Dissolve soda in hot water and mix into cooked mixture. Add flour and mix well. Add chopped nuts. Bake 40 min.
Chutti Cake
(Holiday cake)
An easy fruit cake for Thankgiving or Christmas or New Year's or Dasain or Tihar or Gai Jatra or Saturday,
I c minus 2 Tbs butter 2/3 c sugar 4 eggs 113 c almonds 2 114 c flour 1 tsp baking powder 1/2 tsp salt 113 c candied orange peel I 113 c manka dakh 1 c seedless raisins 2 Tbs orange juice
Line 2 or 3 small loaf pans (or round tins, or plain tin cans) with aluminum foil (saved from Cadbury's Chocolate bars). Cream butter until light and fluffy. Beat sugar in gradually. Add eggs, one at a time, beating 5 minutes after adding each. Stir in almonds, blanched and chopped. (To blanch almonds, shell and cover with boiling water. Let stand 2 min. Drain, put in cold water, rub off the skins with the fingers & dry on absorbent paper). Sift together flour, baking powder, and salt. Mix with raisins, manka dakh, cut in pieces. Add candied peel and juice to the first mixture. Mix thoroughly. Fill the pans. Cover the tops with more blanched almonds and candied orange peel. Bake 1-114 hrs. As soon as cakes begin to brown, cover with a sheet of brown paper.
-Walter Martin, Nepal V
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2 tsp baking powder I tsp salt I tsp cinnamon I 114 c milk
3/4 c white sugar 2 Ths mel ted ghee Topping (sec below)
Sift dry ingredients together. Mix egg and milk, then add to dry ingredients. Blend in melted ghee. Pour into greased pan and sprinkle top with sugar, cinnamon, flour, and butter mixture. Bake in hot oven for 25-30 mlll.
-Lissa Barker, Nepal V
Variation:
• Add 114 tsp cinnamon and 1/4 tsp nutmeg to batter and reduce cinnamon in topping 112 tsp.
Struesel Topping
112 c brown sugar 114 c white sugar 1 tsp cinnamon
2 Tbs flour 3 Tbs ghee or butter
Mix together until crumbly.
Apple (or Naaspaati) Topping
1/4 c sugar 114 tsp cinnamon 114 c brown sugar 3 Tbs butter 2 Tbs flour 112 c raisins (optional) I 112 c finely chopped peeled apple (or naaspaati)
Combine dry ingredients. Blend in chopped apples and raisins. This topping can be used on top of the coffee cake or in the bottom of the pan. A crustier product results when apple mixture is used on top. When mixture is used in bottom of pan, cake is qui te moist.
Date-Nut Upside-Down Topping
114 c sugar 114 c brown sugar 2 Tbs flour 113 tsp cinnamon
114 c butter 112 c finely cut dates 2 Tbs chopped nuts
Thoroughly mix dry ingredients. Mix in butter. Add chopped dates and nuts. Sprinkle evenly in bottom of pan. Add basic coffee
83
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Pineapple Coffee Cake (no milk): Substitute pineapple juice for milk. Spread crushed pineapple, slices on top of batter (about I cup pineapple): sprinkle with 1/2 cup brown sugar (or white). Bake as above. One can of pineapple is more than enough for this cake.
-Lissa Barker, Nepal V
COOKIES AND BARS
Crisp Molasses Cookies
2 Tbs butter 2 Tbs sugar 1/4 c molasses 2 scant c flour
3/4 tsp soda 1/3 tsp salt 3 Tbs water
Blend sugar and butter. Beat in molasses, Sift and measure flour. Resift flour with soda and salt. Alternately add flour and water in 3 parts, Roll dough 114" thick. Cut into rounds, Bake 8 min in mod oven,
Aduwako Biskoot
(Ginger snaps)
"The one thing I've ever made that the Nepalese who tasted them unanimously approved. Make a plenty at once. They keep indefinitely. "
I c molasses or honey 112 tsp baking soda 112 c shortening 112 c ground ginger 3 114 c unsifted flour I 112 tsp salt
Heat molasses to boiling and pour it over the shortening. Sift flour, soda, ginger and salt together, then stir into molasses mixture. Shape 114 of mixture at a time. Roll as thin as possible and cut with small round cutter. Bake until crisp and dry (8-20 min.) Makes about 100.
-Walter Martin, Nepal V
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1/2 c peanut butter 1 c sugar I egg 1 tsp vanilla
112 tsp salt 1 3/4 c flour 1 tsp baking soda
Cream together hutter, peanut butter and sugar. Add egg, vanilla, and milk. Sift together then add salt, flour, and soda. Bake 8 - 10 minutes in hot oven on ungreased sheet.
-Nancy McGaughey, Nepal 68
Peanut Butter Cookies II
2 c sifted flour I egg, slightly beaten 2 tsp baking powder I tsp vanilla I 113 c sweetened condensed milk 112 tsp salt 112 c chopped 2/3 c peanut butter nuts (optional)
Sift dry ingredients. In large bowl blend peanut butter and egg. Stir in half the sweetened condensed milk; blend in half the dry ingredients. Repeat. Stir in vanilla extract and nut meats. Drop by tablespoonful, about 2" apart, onto greased cookies sheet. Press down with a fork to form criss-cross pattern. Bake in mod. Oven until cookies edges are lightly browned 10 -12 min. Remove at once from cookies sheet and cool. Makes about 4 doz.
Plane Cookies
I c sugar 114 c butter 1 egg 3 Tbs milk
1 tsp vanilla I tsp baking powder 114 tsp salt 2 c flour
Beat butter until soft, then gradually blend in sugar. Combine egg, milk and vanilla. Sift and measure flour. Resift flour with baking powder and salt. Alternately add flour and milk mixture to butter mixture in 3 parts. Best well between each addition. Drop by tsp on cookies sheet and smash with floured glass bottom. Bake 9 min. in mod. hot oven.
84
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I 1/2 c sugar 2 eggs 114 tsp salt 2 3/4 c flour 2 tsp cream of tartar
Cream together shortening and sugar. Add eggs. Sift together dry ingredients and add to shortening mixture. Shape in small balls. Roll in mixture of equal amounts cinnamon and sugar. Bake 350 0 on ungreased cooking sheet.
-Nancy McGaughey, Nepal 68
Old Fashioned Sugar Cookies
2 114 c sifted flour I egg 2/3 c sweetened condensed milk 2 tsp baking powder 112 tsp salt 2/3 c dark brown sugar, packed 112 c butter or ghee, melted Cinnamon-sugar
Sift flour, baking powder and salt. Make a well in center & add remaining ingredients except cinnamon -sugar. Beat until smooth. Chill until -firm. Shape into balls; place 2" apart on greased cookie sheet; flatten with floured glass bottom. Bake until cookie edges lightly browned (about 5 min) Makes about 7-· 112 dozen.
Rolled Sugar Cookies
2 c sifted flour 112 c shortening I 112 tsp baking powder 1 egg 112 tsp salt 1 c sugar . 1 tsp vanilla
Sift flour, salt and baking powder. Combine sugar and shortening. Beat in egg: add flour mixture and vanilla. Roll them on floured surface; cut out and bake on greased pan.
Squash Cookies
2 c flour 112 tsp salt 1 tsp vanilla 1 egg 3/4 c sugar 112 tsp baking soda 112 coil 112 tsp baking powder 112 c chopped nuts 112 tsp cinnamon 1 c zucchini, squash or pumpkin, raw grated
Mix in a bowl, flour, salt, soda, baking powder, cinnamon, and chopped nuts. In another bowl, mix egg, squash, oil, and vanilla. Mix well. Pour into dry ingredients and blend well. spoon dough on greased cookie sheet and bake at 3500 for 15 minutes or until brown.
I i,
\/4 c sugar
Beat egg yolk and sugar until creamy. Stir in coconut. Beat egg whites until firm peaks form, fold into coconut mixture. Drop spoonfuls of mixture onto greased pan. Bake in slow oven 15 min, reduce oven heat further and bake another 30 min, or until golden brown.
Crunchy Wheat CookiesM
I c ghee 112 tsp salt I tsp soda I 112 c brown sugar 2 eggs 2 114 c suji I tsp cinnamon (optional) 2 c flour I Tbs milk or cream I c nuts, coconut, or raisins
Cream ghee, sugar, eggs, and milk or cream. Add flour, salt, soda, cinnamon, and suji to the mixture. Add nuts, coconut, or raisins and mix well. Roll into 1" balls and press flat with a fork. Bake 10-12 min until browned.
Scottish Shortbread
I c butter 114 c rice flour 113 c fine sugar 2 114 c white flour
Beat butter and sugar until smooth. Stir in flours to form a stiff dough. Knead gently until smooth. Press into a circle, square, or individual cookies, and prick with a fork. Bake in a slow oven 30 min, or until firm.
Brownies
113-112 c butter 112 c cocoa I c sugar 2 eggs I tsp vanilla
3/4 c flour 112 tsp salt 112 tsp baking powder
112-3/4 c chopped walnuts
Melt butter and cocoa together and let cool. Add sugar, eggs, and vanilla and mix. Sift together flour, salt, and baking powder. Stir dry ingredients into the wet ingredients. Add nuts. Bake at 325" for 20-30 min.
-Jane Abbott
85
_)/4 ( flour I tsp baking powder 112 tsp salt 112 c butter /ghee
I L brUW!1 sugar, packed 1-2 eggs, beaten 112 tsp vanilla 3/4 c nuts (optional)
Sift flour. Resift with baking powder and salt. Melt fat in pan over low heat, stir in sugar until smooth. Remove from heat. Cool slightly, then add beaten eggs. Beat in vanilla. Beat in flour. Flour. Stir in nuts. Spread butter on pan, Bake in mod oven for 20 -25 min. Cool before cutting.
Zesty Quick Party Bars
1/2 c shortening 112 c oatmeal, uncooked 112 c brown sugar, finnly packed 8 oz, chocolate I tsp vanilla I egg, beaten 112 c chopped nuts I c sifted flour
Blend shortening with sugar and vanilla, Beat vigorously, Add egg and continue beating until light Stir in flour and oats. Spread in greased 7" x 11" pan and bake about 20 min, Cool slightly. Melt chocolate over hot water or over low heat and spread over baked mixture. Sprinkle nuts over and cut into bars while still warm. Makes about 16 bars,
Danno Bars
2 c rolled oats 114 chaney 112 c melted butter 1/2 c brown sugar 1/4-112 c each raisins, dried fruit, chopped nuts
Mix all together and press into pan. Bake until mixture starts to tum brown. Should be soft to the touch when taken out. Cool. Cut into squares, wrap in plastic,
Boiled Oatmeal Cookies
112 c ghee or butter 3 cups quick rolled oats 2 c sugar I tsp vanilla 3 Tbs cocoa I cup chopped nuts or grated I c finely diced guava (optional) coconut 1/4 tsp salt Dash cinnamon
Melt fat. Add sugar, cocoa, guava and salt. Boil I min. Remove from fire and immediately add oats, nuts, vanilla and cinnamon. Drop by tsp on greased surface. Allow to harden.
2 C sligar 112 c milk 112 c fatibuttcr/ oil 3 c oatmeal
611" cocoa 112 c peanut butter I tsp "milia
Boil I minute: Sugar, milk and fat. Have ready to add: oatmeaL cocoa, peanut butter and vanilla. Stir until mixed. Drop by tsp on plates and eat.
No-Bake Chiura Cookies I
2 c sugar 112 c milk 4 Tbs cocoa 3 c chiura I tsp salt 1/4-1/2 c ghee I 1/2 tsp vanilla
Boil sugar, cocoa, ghee, milk, and salt together for 5 minutes. Remove from heat and add chiura and vanilla. Drop by spoonfuls and allow to cool.
Chocolate-Peanut Butter No-Bake Chiura Cookies: Substitute 1/2 c peanut butter for the ghee. Add the peanut butter after removing from heat, so it doesn't scorch or become lumpy.
No-Bake Chiura Cookies II
112 c ghee 3 tsp cocoa I 1/2 c sugar 112 tsp each of cinnamon I c candied orange peels cloves, salt 112 c grated coconut 112 c flour 2 c chiura I tsp vanilla
Boil all the above ingredients together, adding a little water if too dry, for 3 minute, Then add: vanilla and chiura. Drop from a spoon onto a greased surface and let sit about an hour. Ready to serve.
No-Bake Chiura Cookies III
3 c chiura 1/4 tsp salt 1/4 Ib butter/ghee I c grated coconut 4 Tbs cocoa or chocolate I c milk 2 c sugar I tsp peppermint (optional) 3/4 c flour 2 tsp vanilla
Crisp or fry chiura in butter or ghee. Boil 10 minutes: cocoa, sugar, flour, salt, milk and coconut. Add peppermint and vanilla. Drop by tsp on greased cookie sheet.
86
li-l csweetened condensed milk 112 c seedless raisins Confectioners' 1/2 c currants sugar
Force fruits through food chopper into medium-sized mixing bowl. Add milk and peanut butter; stir until blended. Sprinkle bottom of 8" x 2" pan with sugar. Turn mixture into pan and press evenly on bottom. Sprinkle top with sugar. Cut into I" squares with sharp knife and roll them in sugar to store.
PIES
Pie Crust
When making pie crust, it's important not to mix too much, or play with the dough too much, otherwise the crust comes out very tough.
Basic Pie Crust (1 crust)
I c flour 112 tsp salt 113 c butter Up to 2 Tbs water
Sift flour with salt. Cut butter into flour. Add water slowly (the less water the better). Roll out and place in pan.
SajiJo Pie Crust (1 crust)
(Easy pie crust)
3 Tbs soft butter or fat 1 tsp sugar 3 Tbs milk Pinch salt 2 c flour
Slowly cream sugar and sifted flour and salt into butter and milk. Roll out on floured board; place in greased pie pan.
Finger's Pie Crust (2 crusts)
2 112 c sifted flour I tsp salt
8 Tbs butter or ghee 3-4 Tbs cold water
(The most important ingredient here is technique. For best results, use all cold ingredients, cold mixing pan and coolest part of the day. Use flaking motion by running thumb over inside of finger tips.) Sift flour and salt. Place shortening in center of sifted
["IOLII dllci Setll 1-'],ll;(2 ShO((Cllillg illlO r!,)[ll
lIslng IllOil\))l l!t'~,('rihcc1 \"[!\_iurt:-~ \\'Iil hi' crumbly. /\dd L'UILl water S]U\\,ly !II C11'l':Ll);11
motion with wooden spoon. Work mixture into a ball. Pastry should stick together but not be doughy. If possible chill in clay pot for 20 -30 min. Place half of mixture on floured board and rollout, put in pan. Repeat with other hal f.
-Lynn Knauff, Nepal VI
Pressed Pastry Crust (one bottom crust)
I c flour 113 c sugar
114 Ib butter Pinch of salt
Sift together the flour, sugar and salt. Cut in the butter with a pastry blender (or two knives) until it has the texture of coarse sand. Combine working it with your hands until you can pat the dough into a ball. Put it away to chill for an hour or two. Press it into a 10 inch pie pan with your fingers until it is even and fairly smooth. Prick the bottom with a fork for steam escape holes.
Crumb Crust (1 bottom crust)
1 114 c biscuit crumbs 2-3 Tbs shortening Sugar (optional) Cinnamon (optional)
Crush biscuits and mix in shortening. Press into pie pan. Bake until brown - about 10 min.
-Gwyn Fields, Nepal V
Berry Pie
I double pie crust, unbaked 3 c berries 2 Tbs flour
I c sugar 1/8 tsp salt 1 Tbs butter
Wash and drain berries (mulberry, raspberry or mixed). Add flour, sugar, and salt. Mix thoroughly. Fill 9" pie pan lined with plain pastry. Dot with butter. Put on a top crust, prick with a fork. Bake 40 min.
-Walter Martin, Nepal V
87
'\ "I :111 I" ,; 1 j ~ I
I double pic crusl 'I' cinnamon
t s p
6 c naaspaori 51 ices I c sugar
Ground cloves Allspice (optional)
1/8 tsp sail I Tbs fat
Peel, slice and cook naaspaori in just enough water to cover. While cooking, sprinkle liberally with sugar and add water as needed. Roll out pie crust and put in pie pan. Put naaspaali slices into pie shell. Sprinkle to taste with sugar, cinnamon and -if desired -nutmeg. Dot with fat. Roll out top crust and pinch edges of pie crust together. Make smiling face on pie (by piercing with a fork). If desired, sprinkle sugar and cinnamon over top of crust. Bake until done (put in hot oven for 10 -15 min then lower heat until done).
-Ed Burgess, Nepal III
Apple Pie: Replace naaspaali with apples.
Green Tomato Mincemeat Pie
I double pie crust (p 871 salt I c chopped apples or naaspaali
113 tsp
112 tsp cinnamon Mace or nutmeg I c chopped green tomatoes 2 Tbs butter 114 tsp powdered cloves I c raisins 2/3 c brown sugar 113 c vinegar 118 tsp each allspice
Simmer 3 hours. Add butter. Fill to the edge of a 9" pie pan lined with plain pastry. Put on strips of leftover pastry to make a lattice top. Rank until top is evenly brown (about 40 min.) Serve warm with whipped cream, or sprinkle with warmed brandy and flame.
Walnut or Pecan Pie
I pie crust (pX 7) 4 eggs, well beaten 2 c white sugar I c brown sugar 3/4 c water 114 tsp instant coffee 2 pau pecans or walnuts 112 tsp salt 112 c butter 112 tsp vanilla
Cook white and brown sugar, water, coffee and salt 20 min. (should thicken slightly).
Rl:1Il0\',' froll; i'irc. :.:iralJl and add b1.ttCi
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llll'll ,Ii!" Jil \\:illluts ;'OUf iii P:;\lJ)' shell and
cook unti I a hard crust has formed on the filling, about 30 min. Cool before serving.
Pumpkin Pie I
2 c strained pumpkin 6 lightly beaten eggs I c brown sugar or molasses and brown sugar (half and half) I 112 tsp dry ground ginger 2 tsp cinnamon I c milk 112 tsp ground cloves 112 c sweetened condensed milk I tsp vanilla or 114 cup cognac I recipe pastry crust (p. K7)
114 tsp salt
Cook pumpkin in pressure cooker for 15 min. Drain and strain (through screening), then mix everything together. Prepare pastry dough and line pie tin. Mix all ingredients well and pour into pie shell. Bake for about 45 minutes until set around edges but slightly runny in middle. Allow to cool.
-Lynn Knauff, Nepal VI
Pumpkin Pie II
I pastry crust (p. R7) I tsp cinnamon I 112-2 cups mashed cooked 112 tsp cloves 1/2 tsp. ground ginger pumpkin 3 eggs, beaten 114 tsp. nutmeg 3/4 c dark brown sugar 3/4 tsp salt
I 2/3 c evaporated milk (or I small can sweetened condensed milk + regular milk to make I 2/3 cups liquid. If you use sweetened condensed milk, decrease the sugar accordingly.)
About 114 of a large pumpkin should yield I 112 cups mashed. To cook pumpkin, peel it & cut into chunks & then either steam, stew, or bake it until very soft. Then mash.
In a large bowl, combine the mashed pumpkin, beaten eggs, sugar, spices, and milk. Beat well. Pour this mixture into the pie shell and bake in 375 0 oven for 55 minutes.
-N!78
88
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When sweet potatoes are season, line a pie pan with plain pastry or put into a buttered baking dish for pudding.
I 112 c mashed sweet potatoes I c milk 2 Tbs melted butter I egg, well beaten I tsp vanilla or I Tbs rum Sugar, salt and spices to taste
Mix everything and bake until brown - about 30 min.
-Walter Martin, Nepal V
Custard Pie
1 single pie crust (p. 87) 114 tsp salt 2 c milk 114 tsp nutmeg 3 eggs 1/2 c sugar 1 tsp vanilla
Roll out pastry; put in pie pan. Place milk in top of double boiler; scald. Beat eggs. Add sugar, salt, nutmeg and vanilla to eggs. Slowly add milk to egg mixture, stirring constantly. Pour custard into pie pan. If you can regulate your oven, bake at hot (425 0) temperature for 10 min, then reduce heat and bake at moderately warm (325°) temperature for 25 min. Otherwise, just let the oven get hot, then bake until done.
Dahi Pahi
(Yogurt Pie)
1 unbaked pie shell 114 tsp cloves 1 c sugar 114 tsp cinnamon Pinch salt 1 c dahi 112 c seedless raisins 3 egg, separated 114 c shredded coconut
Mix together sugar, dahi, egg yolks, cinnamon, cloves, and salt. Pout into pie shell. Drop raisins and coconut in. Bake until a knife comes out clean. Make a meringue (see page 90) from the egg whites, and top the baked pie, then bake meringue until golden.
-Mike Frame
j '-- ·'LI.,-'_;\j I f)ic sheli, hd:'~-LJ 2 Tbs (rounded) flour I c milk 2 Tbs (rounded) cocoa I tsp vanilla 2 eggs, separated I Tbs (rounded) butter
Mix sugar, flour and cocoa. Melt butter in iron skillet; add sugar, mixture and mix lightly. Combine beaten egg yolks and milk; add to mixture, stirring constantly. Cook slowly until thick, add vanilla and blend well. Pour into pie shell; cover with stiffly beaten egg whites. Brown in oven.
"I've never made a chocolate pie in my life until this one-and it has never failed yet. "
--Patsy Mahoney, Nepal VII
Banana Cream Pie
1 baked pie shell 4-8 bananas, sliced Whipped cream (optional) 1 recipe vanilla pudding (p.l)() )
Place a layer of banana slices on the bottom of the pie crust. Top with half the pudding. Add another layer of banana slices, and top with remaining pUdding. Top with whipped cream.
-Nikki Burr, NI190
Key Lime Pie
3 eggs, separated 112 c lime juice 1 can sweetened condensed milk
Mix milk together with egg yolks. Blend in JUIce. Pour in baked pie crust. Make a meringue with the egg whites. Cover pie with meringue and bake 12-15 minutes.
Lemon Meringue Pie
1 baked pie shell 112 c white flour 112 tsp salt I c sugar I 112 c boiling water
-Gwyn Fields, Nepal V
Juice of 1 or 2 limes 4 egg yolks 4 egg whites 114 c sugar Pinch of sal t
Use double boiler or heavy pan on low heat. Combine in sauce pan flour, salt, sugar, egg yolks. Add boiling water and lime juice. Boil and cook slowly until thick (15 min.) While
89
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:')u(I Jill. Ta',[C he[or~-' t~()lllplelel\' conk,cd ((,
(:()rccct .sugar l)f llTl1e. To make lilt.: IllL:rlllgue,
beat egg whites until stiff. Fold in 1/4 c sugar, and pinch of salt. Pour filling into baked pie shell, top with meringue and bake in hot oven until meringue is brown (5 min.)
-Mike Frame
Lemon Pudding: For pudding use 2 whole eggs rather than 4 egg yolks. No pie shell or meringue, of course,
Meringue
For a tender, moist meringue, able to hold its high fluffiness, you must know how long to whip the whites, Have the whites at room temperature, Add a pinch of salt for each white, Beat until the foam is relatively fine and forms rounded peaks when the beater is lifted out Then add sugar gradually ( 1-2 Ths for each white) and continue between until the meringue is stiff but not dry, Put on pie and bake until top is golden brown,
Amp Kuken
(Mango kuken)
112 white bread recipe Sliced mangoes Sugar
Spread dough over pie tin, spread mangoes over dough, and top with sugar. Bake: then consume - hot, cold or in between,
-Larry Dempsey Nepal VII
Fried Pies or Turnovers
2 c Missouri mix 112 c water I c filling (see below)
Add liquid to Mix, Stir 20 -25 strokes. Tum into lightly floured board and kneed about IS times, Roll to pastry thickness and cut into 5" circles, Place 2 Tbs thick, cold filling on 112 of circle. Keep filling from outer edge of circle. Fold over and seal edges firmly with fork dipped in flour. Fry in deep hot fat for 3 min; turning once, Pies may be baked in moderately hot oven for 18 -20 min. instead of fried, Make steam holes in top crust of pie
\\'dh fork bcfu["c h,-1king L' ,(' flO SlCUll hU!t".
iiJ I-'rwcl [lit'" or [';1,1 \vili :~Ci'U ilito filliil:j
Jam Filling: Canned prepared pie filling or Jam or jelly may be used.
Applesauce Filling: Use thick seasoned applesauce (or naaspaali sauce).
Pineapple Filling: Thoroughly mix 4 tsp sugar and tsp corn starch. Add to 2/3 cup crushed drained pineapple and cook until thick, CooL
PUDDING AND CUSTARD
Baked Custard
2 c milk 114 c sugar 114 tsp salt
2 eggs, beaten I tsp vanilla Nutmeg or cinnamon
Heat milk, sugar and salt in top of double boiler, until scalding, Slowly stir milk into beaten eggs. Add vanilla, Pour into individual cups or a bowl, well greased. Add a dash of nutmeg or cinnamon, Place custard cups in shallow pan of water and bake in mod. slow over 25-30 min. Test for doneness by sticking knife into custard, Center can be a little watery but sides should hard - knife should come out clean.
Cornstarch Pudding
3 Ths cornstarch (or 6 Tbs flour) 112 c cold milk 113 c sugar I 112 c scalded milk I tsp vanilla Dash salt 1 egg yolk, beaten (optional) 1 tsp butter (optional)
Mix cornstarch, sugar and salt. Combine with cold milk, Gradually add hot milk. Cook in heavy pan until very thick. Add egg yolk and cook one min longer. Remove from heat add butter and vanilla, CooL
Butterscotch Pudding: Follow above recipe, substituting brown sugar for granulated sugar, and add 3 Tbs butter with hot milk,
Caramel Pudding: Follow above recipe, but increase sugar to half cup, caramelize half the sugar, dissolve in hot milk, Mix remaining sugar with cornstarch and salt.
90
(_'!llh..-'ol<!le FlIddIJl~)_ lncrC<.\sc SUgd( tu I/,~
'lllr! ((lui amOlllH of milk to) I/,_!. c. \!lix 1/,"', f,'
Clh.:()(1 with cornslardl lind ~)L!ga(, or melt (\\u I
oz. squares unsweetened chocolate in milk. May be poured into baked pie shell.
Mexican Chocolate Pudding: Add 2 tsp instant coffee to Chocolate Pudding.
-Walter Martin, Nepal V
Creamy Rice Pudding
112 c uncooked rice, washed 2 eggs 112 cup seedless raisins (opt) 3 c boiling water 1 tsp vanilla I 112 tsp salt 114 tsp nutmeg I 118 c sweetened condensed milk
Put rice, water and salt into heavy 2-qt Saucepan. Cover & cook over medium heat until rice is tender about 15 min. Remove from heat Stir in milk and raisins. Beat eggs just blended. Add gradually, while stirring briskly, to rice-milk mixture. Return to low heat and cook. stirring constantly, until mixture coats a metal spoon. Remove from heat Stir in vanilla and nutmeg. Serve hot or chilled.
Riz Au Lait (Versatile)
(Rice pudding)
1 qt milk 113 c rice 1 stick cinnamon 1 tsp vanilla 1 egg or fruit . Grated chocolate, coconut 113 c sugar
Slowly boil the milk, rice and cinnamon for 45 min. Then blend the egg and sugar together well. Stir the hot milk mixture into the egg and sugar, a little at a time. Bring to a boil, stirring constantly. Remove from heat, add vanilla. Add the fruit or coconut, or when cooled top with the grated chocolate.
-Sylvia Clute, Nepal V
CANDY AND NUTS
Candy making is a slightly temperamental process, but good results can be achieved (most of the time) in Nepal if directions and a few precautions are followed.
,
•
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than on dry days. Some candy (such as divinity and hard candies) shouldn't be attempted on humid days.
Use pots with heavy bottoms, to evenly distribute the heat and keep the candy from burning.
To prevent candy from becoming grainy with large sugar crystals, do not stir the candy between the time it boils, through reaching the desired temperature, until it cools to at least 11 Q0F.
By far, the best method for determining candy temperature is with a thermometer. However, if a thermometer is not available, the following stages can be detennined by dropping a small amount of the candy syrup into a bowl of cold water:
Thread 230' - 234' A coarse thread will fonn.
Soft ball 234' - 240' A ball will fonn which does not disintegrate. but flatten out of it its own accord when picked up with the fingers.
Finn ball 244' - 248' The ball will hold it's shape and will not flatten unless pressed with the fingers.
Hard ball 250' - 266' The ball will hold it's shape but is still pliable.
Soft crack 270' - 190' The syrup will separate into hard threads, which will bend and not break when removed from the water.
Hard crack 300' - 310' The syrup wi II separate into threads that are hard and brittle.
Caramelized 310' - 33SO The sugar syrup wilt a sugar dark golden color.
91
Peel of 6 oranges 2-3 c sugar I tsp salt 2 c hot water Extra sugar
Cut orange peel into long strips 1/4 inch wide, place in a sauce pan, cover with cold water, and bring to a boil. Drain off this liquid and repeat 3 times. Return peel to sauce pan with sugar, salt, and hot water. Simmer until transparent, when the liquid will be almost gone. Drain and roll in sugar.
-Syllvia Clute, Nepal V
Chocolate Meringues
4 egg whites I 112 oz. chocolate, melted I c sugar 112 tsp vanilla
Beat egg whites until stiff. Add the sugar gradually, beating thoroughly after each addition. Stir in the chocolate and vanilla. Drop from spoon on cookie sheet covered with unglazed paper. Bake in slow oven for 50 minutes.
. Cocoa Fudge
2/3 c cocoa 3 c sugar
I 112 c milk 1/8 tsp salt
1 tsp vanilla 4 112 Tbs butter
Combine cocoa, sugar and salt in saucepan. Add milk a little at a time, stirring in thoroughly until mixed. Bring to a boil, stirring frequently, Cook to soft ball stage, remove from heat, add butter. Let cool a few minutes, then add vanilla and beat until mixture thickens. Pour into buttered pan, cool and cut into squares.
Variation:
• For creamy fudge, try 3/4 cup sweetened condensed milk and 3/4 cup whole milk, cutting out 2 Tbs of the sugar.
I C slrong coffee I n~ tsp :,(111
2 c sugar 1/4 tsp crcam of tartar I Tbs butler 112 tsp cinnamon I Tbs cream I c broken nuts (optional)
Bring coffee to a boil, then remove from heat and add sugar, butter, cream, salt, and cream of tartar. Cook this mixture quickly, stirring constantly until they boil. Cover and cook for about 3 min, then uncover and cook over med heat to soft ball stage (238°). Remove from heat and let cool until just warm (less than 110°). Add cinnamon and beat until mixture begins to thicken. Add nuts and pour onto a buttered surface. Cut after cooling.
Peanut Butter Fudge
2 c sugar 113 c peanut butter 2 Tbs water I tsp vanilla 112 c evaporated milk 1 Tbs butter
Cook sugar, water and milk slowly until syrup forms a soft ball when dropped in cold water. Remove from heat and cool without stirring to room temperature. Add peanut butter, vanilla, and butter and beat until smooth and thick. Pour into a buttered dish, and cut into pieces.
Divinity or Sea Foam
1 1/2 c light brown sugar (or half sakar, half white sugar) 112 c water 1 tsp vinegar 1 egg white 112 c chopped nuts or coconut 112 tsp vanilla
Put sugar, water and vinegar in a saucepan. Cook to firm ball stage. Meanwhile beat egg white stiff but not dry. Pour the syrup slowly over the egg white, beating until creamy. Add chopped nuts or coconut and vanilla. Drop by teaspoonful on wax paper or spread in a buttered pan 8"x8" and cut in squares. Makes I lb.
-Walter Martin, Nepal V
92
: L'gg \\ lllk j lSf) vdndL]
I tsp cold water 2 c powdered sugar
Stir egg white, water, and vanilla until well blended. Beat in gradually until very stiff about 2 cups sifted powdered sugar ( or glucose). Knead on a plate until very smooth. Shape in balls and roll in chopped nuts, shredded coconut, instant coffee, cocoa, or dip in melted chocolate.
-Walter Martin, Nepal V
Caramel Popcorn Balls
6 c popped com I 112 Tbs butter
I 112 c brown sugar 6 Tbs water
Stir the butter, brown sugar and water until the sugar is dissolved. Bring to a boil and cook until soft ball stage (238°). Pour the hot syrup over the popcorn and stir gently until well coated. When the corn is cool enough to handle, press into balls.
Rum Balls
Walnuts Almonds Coconut Dates Rum
Raisins Figs Any other nuts
Put all or a mixture of the above (except the rum) once through the finest grinder. Mix and mash all together well. Pour on as much rum as they will absorb but still be dry enough to shape by hand. Roll between the palms into small balls, then roll in powdered sugar. Store in glass jar on covered tin. These last about two months. Very rich. One or two only, after meals. May be addictive.
-Walter Martin, Nepal V
Instant Candy
Dip long thin strip of fresh coconut first in your after dinner coffee as you drink it, then in sugar, and eat them until it hurts.
-Walter Martin, Nepal V
2/3 c sweetenecl condensed milk I c shelled, unsalted whole peanuts (or pecan, cashew or walnut meats or seedless golden or dark raisins)
In top of double boiler melt chocolate over hot water. Remove from heat. Stir in sweetened condensed milk and peanuts be sure to cover all nuts with mixture. Drop teaspoonful onto buttered cookie sheet of large plate. Let cool several hours (if you can wait that long).
Candied Walnuts
3/4 c sugar 2 Tbs water
112 tsp orange rind, grated 1-2 c walnut halves
2 Tbs orange juice
Mix together all ingredients except walnuts. Bring to boil. Boil to soft ball stage. Take off heat, add walnuts and stir until syrup gets cloudy. Tum out on oiled paper and separate with fork.
Peanut Brittle
2 c sugar· I to I 112 cups roasted peanuts 112 tsp salt (optional) 112 tsp soda (optional)
Melt sugar in dry frying pan, stirring constantly to prevent scorching. Use no water. When sugar is melted, add salt and soda. Stir in peanuts, pour onto well-greased plates. While it's still warm, pull brittle as thin as possible.
Note: If not cooked quite long enough it won't harden. Test by dropping a little in cold water or on a cold metal plate- should become firm or hard quickly.
Variation:
• Instead of adding peanuts, pour melted sugar, salt, and soda over shredded coconut spread on well greased plates.
93
Salt [lunc) (UjH]()[l<l.l)
Oil (if necessary)
Shell nuts, remove faulty kernels, roast the remaining until very light brown. Cool, then rub together to loosen skins. Fan the skins from the nuts, then grind on stone. about I cupful at a time, to desired consistency. Remove with knife. Oil may be added to make spreading consistency. Add salt and honey to taste.
Pine Nuts
If you live near pine trees, gather up some cones, light a fire, throw them in, let them roast, tear off the outer bark, and inside are a more tasty surprise, a real delicacy.
-Walter Martin, Nepal V
NEPALI SWEETS
Anarsa (Sesame cookies)
It is a round about 3" circular and about half inch thick sweet roti generally made during Bhaai Tika or any special occasion like wedding or puja.
2 c rice flour 1 c ghee or oil I c sugar 1/2 ounce brown sesame seeds
Put the sugar in the rice flout and mix and knead thoroughly till the sugar is melted and divided into small pieces. Don't add water. Spread the sesame seeds in a place. Press the small piece of dough on the sesame seeds and make flat round cakes, one by one. It should be about 114" to 112" thick. The sesame will stick to one side. Then put the round-shaped cake in hot ghee. Be sure the sesame seed side is up, and it should not be turned over the to other side while cooking. Drip the hot ghee continuously on top of the cookie (on the part which you are not going to tum over) for about one minute and remove cookies from pan. It is better if each cookie is cooked separately.
Note: To make rice flour, put clean rice in 4 cups water and soak about 4 hours. Grind the wet rice till it turns into very fine powder.
J/4 c shortening or oil I c water I egg I c brown sugar 112 c sugar 2 c oatmeal I tsp vanilla I 114 c tlour
I tsp salt 112 tsp soda I tsp ginger 112 tsp cloves I c chiura
Sift dry ingredients together. Cream sugar and shortening. Add egg, water and vanilla. Add flour mixture and blend well. Add oatmeal and chiura and mix well. Drop by teaspoon on greased cookie sheet and bake 15 min.
Haluwa
(Sweet, dry cream of wheat)
3/4 c shortening 1 c sugar 2 c water 2 c suji 112 c chopped coconut (optional) 2 c green cardamom
Brown suji in hot shortening. Add sugar, stirring continuously. Add water and cook until desired dryness. Add coconut and cardamom.
Jallebies (Jeri)
(Crispy deep-fried swirls in sugar syrup)
1 c flour 1 c water 1 c water 1 Tbs curded milk 2 c sugar Fat for deep fat frying
Mix flour and 1 cup water together. Cover and let stand 12 hours. Add curded milk and mix well. Heat fat for deep fat frying. Holding your finger over the small opening of a funnel, pour the batter into the funnel. Remove your finger as you hold the funnel over the hot fat, letting the mixture fall in a spiral or figure eight shape. (It taste just as good if it won't make a spiral, but the jallebies in Nepal are always shaped this way.) Fry on both sides. Dip immediately into boiling sugar syrup made of sugar and water boiled together until medium thick. Drain. Serve while still warm, if possible.
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A lype of sweet morno also called as Gojia.
I c flour I c water Fat for deep fat frying Water
1/4 tsp salt 2 c sugar 3 Tbs shortening
Mix flour, shortening, salt, and water as for pastry. Knead well. Set aside 112 hour or longer. Roll every thing on a floured board. Then roll up like jelly rolls. Slice 114" thick. Press down each slice until you can see your hand thru it when you hold it to the light. Prick each piece with a fork or make a small slice in the center. Fry in deep fat. Dip into boiling sugar syrup made of sugar and water. Drain. Serve warm or after cooling but do not refrigerate or freeze.
Mugh Rasbhari (Deep-fried lentil balls in sugar syrup)
112 c mugi daal I 1/2 c sugar I 1/2 c ghee or sesame oil I c water
Soak mugi daal overnight. Drain all water and throw off any skin. Grind it as finely as possible. Stir 20 minutes. Make into round ball. Fry in hot oil until light brown. Make syrup and soak prepared balls in syrup stirring from time to time. After syrup is absorbed serve.
Khajuri (Deep-fried tea biscuits)
It is made of flour. It is dry, brown and round looking cookie used during tihaar (Bhaai Tikaa). It is soft.
I c wheat flour 2 Tbs sugar
I Tbs ghee Ghee for deep frying
Mix flour, sugar, and ghee together and make them into a stiff paste with cold water. Roll out the paste to the thickness of about 114" and cut into desired shape-square or diamond. Dip those pieces into hot and smoky ghee until they become brown, then remove. These rolling and frying processes must be done right after mixing flour, sugar, and water; otherwise, sugar melts and it will be very difficult to make it roll. (It is a dry preparation of sweets and served with tea. In Nepal, usually, it is served at tea time.)
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I c rice I pall sugar 4 c milk I Tbs spices I tsp sm cardamom I Tbs dry coconut I tsp Ig cardamon seed Raisins I Tbs chopped cashew nuts 1/2 c ghee
Wash the rice and add the ghee. Mix thoroughly. Boil the milk. Pour the ghee and rice in to boiling milk. Cook in saucepan or in pressure cooker until rice is done. As soon as rice is cooked, put in sugar first, and then different kinds of spices, and remove from stove and cover. Let attend IS or 20 minutes until liquid is absorbed.
Pharsiko Khir
(Pumpkin pudding)
2 c milk 1 Tbs ghee I 112 Tbs sugar I c pumpkin, cooked and mashed Spices to taste (cardamom, coconut, cloves, cinnamon)
Boil the milk. Add the pumpkin, sugar, ghee and spices, bring to a boil and cook briefly. Cool and serve.
-Tricia Buczek, Nepa/60
GuJiyo Bhaat
(Sweet rice)
4 c rice 112 c coconut I c raisins 5 114 c milk or water I 112 c sugar 2 tsp cardamon I tsp saffron 3/4 c ghee or butter
Clean rice and soak in cold water for two hours. Chop coconut. Dissolve sugar in liquid and cook for IS minutes to make syrup. Heat ghee in a pan. When the smoke appears, fry rice for IS min on low heat until it is reddish brown in color. Add syrup to the rice. When the liquid evaporates, add dry fruits. Cook until soft.
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! 1 is madL' \)i \\ 1l1'<Jl lllHlr and luuks brl)\\ n lump of dough used mostly during religious ceremonies. Lord Krishna liked it and so is also called Mohanbhog.
2 c ghee 1 114 c milk 2 c water 2 c flour 114 c almonds, coconut, pistachio 1 112 c sugar Cardamom pods 114 c raisins
Heat ghee and add flour and water. Stir continuously to prevent burning. Add sugar and milk. Cook on medium heat. Add almonds, coconut, pistachios, raisins, and cardamom. Keep stirring for at least 20 min.
Oast Cakes
(Fried sweet flat bread)
2 c flour 112 tsp salt 1 tsp baking powder 114 c butter, softened
114 c sugar 3/4 c currants I tsp lemon juice
Combine flour, salt, and baking powder. Add softened butter, and mix well. Add sugar, currants, and lemon juice, plus enough water to make a soft dough. Divide dough into .18 balls; roll each one on a floured board into a circle 114" thick. Fry on both sides in butter until golden brown.
Puwa
(Sweet crispy snacky stuff)
It is fried rice flour powdered sweet used mostly during religious ceremonies. Cooking it in water will be haluwaa.
I c rice flour I c ghee 112 c sugar
112 c water
Mix the flour and water. Heat the ghee (it must be really hot), then drop the flour and water mixture into the hot ghee and stir. Do not let the flour turn into one lump. It must be broken up into small balls. Keep stirring until the pieces become brownish (at least 30 min) then add the sugar and keep stirring over a low fire.
Puwa can be used for breakfast or for evening tea.
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It j~ a \\hlle and (Ulllld \\veel madc uf Illllk arid used on many occasions like religious events. parties and also used for day snacks with bhujia. The terai people love it.
4 c milk 5 Tbs lemon juice 5 tsp pounded semolina Blanched almonds
4 114 c sugar 8 112 c water 2 Tbs rose water
Heat the milk, stirring constantly. When it comes to a boil, mix in the lemon juice. Boil until the milk has separated well. Then place in a cloth and strain, squeezing out all the liquid. This is important. Use a weight if necessary to rid the reSUlting cheese of moisture.
Mix the semolina with the cheese and knead it well. Shape into small balls, shaping it over a lump of sugar and sliver of almond. Make some thin syrup of the sugar and water, boil and place the resagulas in it. Lower heat immediately to a simmer. Thin the syrup with water when needed to keep it at proper consistency. Cook together for 1 to 1-112 hours. Then remove. After five minutes, sprinkle rose water. They may be eaten hot or cold.
Sikarni
It is a Nepali sweet and sour desert to go with lunch or dinner.
4 c yogurt 112 tsp powdered cloves Pinch saffron 1 tsp cinnamon, powdered 112 tsp rose water 2 c sugar 112 tsp powdered black pepper I powdered cardamon
Place yogurt in a piece of fine material to drain for 6-18 hours, depending upon the consistency desired.
Put the saffron and rose water in a marble mortar. Grind and let stand for a while. Mix with the curd. Mix together the sugar and spices, then combine all ingredients and stir for at least five minutes. Serve.
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':"':ake Doughnuts
2 Tbs ghee I c sugar 2 eggs 2 tsp baking powder I tsp cinnamon
112 tsp nutmeg 112 tsp baking soda 1 c dahi 4 c flour
Beat together sugar. ghee and eggs. Sift dry ingredients together. Add half to sugar-gheeegg mixture. Add dahi. Mix in remainder of dry ingredients. Let dough sit for I hour. Roll out tl2" thick on well floured board. Cut in 3 tl2" circles. (Use catsup cap for hole.) Fry in hot, deep oil till golden. Flip once. Drain.
-Lissa Barker, Nepal V
Chocolate Doughnuts: Follow above recipes, except Substitute 3 1/3 c flour for 4 c. Also omit nutmeg. To flour mixture add 112 c chocolate powder and to dahi add 1 tsp vanilla.
Sugared Doughnuts: Place drained doughnuts into paper bag with tl2 c sugar (powdered sugar preferred). Shake.
Glazed doughnuts: Dip drained doughnuts into a glaze made up of tl3 c boiling water mixed with 1 c powdered sugar.
Easy Doughnuts
1 egg, beaten tl2 tsp salt 1 Tbs oil 2 tsp baking powder
2 Tbs sugar 3 Tbs milk 1 c flour
Mix together sugar, salt, milk, and oil. Sift flour and baking powder. Stir sifted ingredients into first mixture. Shape somehow and drop gently in deep fat. Fry and drain. Good with strips of cheese if you can get it.
Note: As is, these won't be very sweet. Try dipping them in honey frosting; or eat them plain as a simple bread. Or dry them, crumble, and toast in the oven and use to make stuffing.
-Walter Martin, Nepal V
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112 c \ugar 2 Tbs shortening 2 c tlour
lI2 [SP salt 112 c orange juice 2 Tbs orange rind
Cream eggs, sugar and shortening. Add everything else. Drop into deep fat and fry until golden.
Yeast-Raised Doughnuts
2 Tbs yeast tl4 c warm water 3/4 c milk, scalded 114 tsp salt
tl4 c sugar 4 c flour 114 c melted butter 1 egg, well beaten
Dissol ve yeast in warm water. Mix milk, salt, and sugar, and let cool to lukewarm. Add yeast mixture. Beat in 1 114 c flour, and set in a pan of warm water 30 min or until mixture begins to bubble. Add butter, egg, and remaining flour. Knead until smooth. Let rise. Roll dough to 112" thickness. Cut into doughnut shapes and set on floured board to rise, 20 min. Heat oil for deep frying. Brown doughnuts on both sides, and roll in sugar, if desired.
Trifle
Vanilla pudding Old stale cake Rum (optional) Jam
Fruit pieces or berries Whipped cream (optional)
Sprinkle cake with rum and spread with jam. Cut into 1" cubes. Place a layer of cake cubes in the bottom of a large bowl. Then add a layer of pudding, then a layer of berries or fruit pieces. Repeat layers until all the ingredients are used up. Let stand at least 1 hr. Top with whipped cream, if desired, and serve.
-Nikki Burr, NIJ90
Bread Pudding with Lemon Sauce
2 c bread cubes (stale okay) tl2 tsp salt 4 c hot milk 4 eggs, slightly beaten 2/3 c honey 1 tsp vanilla 1 Tbs butter Lemon Sauce (see below)
Pour hot milk over the bread cubes. While they soak, stir in the honey, butter, salt and vanilla. When the mixture has cooled slightly, beat in the eggs. Pour into a well oiled baking
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\\'drlll \\ ith icfnun :,(lliCC
Lemon Sauce
1 Tbs cornstarch Dash salt Dash nutmeg 1 c boiling water
1/3 c honey 1 112 Tbs lemon juice 2 Tbs butter
Combine cornstarch, salt, and nutmeg in a small saucepan. Stir hot water in gradually and cook over low head until thick and clear. Blend in honey, lemon juice, and butter.
Souffle Au Rhum
No oven required. Ought to be very soft inside. Don't overcook or it will be rubbery.
4 egg whites 2 egg yolks 4 Tbs powdered sugar
Few grains salt 1 Tbs rum
Beat egg whites until stiff. Beat in gradually; 2 Tbs powdered sugar. Without washing the beater, beat egg yolks with salt, rum, and remaining sugar until thick and lemoncolored. Fold in whites. Heat a pan, butter it, and pour in half the mixture. Brown one side, flip over, and brown the other side. Fold and tum out onto a heated dish. Sprinkle more powdered sugar on top. Flame, if you can afford the spectacle.
-Walter Martin, Nepal V
FROSTINGS AND TOPPINGS
Buttercream Icing
1 Ib powdered sugar 112 c shortening
112 tsp vanilla 114 c warm water
Combine all ingredients and 114 tsp. salt. Beat to shipped consistency and spread on cake. (Note: may substitute honey or egg yolk for vanilla.)
Chocolate Buttercream Icing: Add 1/4 cup chocolate powder to sugar.
1/,,]' c l1utter ..2 C pO\\'lkreJ sugar 1/2 c brown sugar' 1 tsp vanilla or rum 1/8 tsp salt 1/2 c chopped nuts 1/3 c rich milk or evaporated milk
Combine: butter, brown sugar, salt and milk in top of double boiler. Stir and heat until smooth. Cool slight! y. Beat into make a good spreading consistency the remaining ingredients.
Creamy Peanut Butter Frosting
1 can sweetened condensed milk 2 Tbs peanut butter
Combine ingredients and cook over boiling water 5 min. or until thick, stirring until blended cool.
Honey or Maple Frosting or Filling
I egg white 112 c honey or maple syrup
Beat egg white until stiff. Cook honey or maple syrup till hot and easily pourable. Pour slowly over egg white beating constantly. Continue beating until thick enough to hold its shape. Flavor any way you like and/or add coconut, nuts, etc.
-Walter Martin, Nepal V
Mulberry or Raspberry Whip
As topping for sponge cake or soft custard.
1 c berries, crushed 1 egg white 1/2 c powdered sugar
Whip all together to a foam.
-Walter Martin, Nepal V
Seven Minute Frosting
2 egg whites 113 c cold water 1 112 c sugar Dash salt 1 tsp vanilla 1 112 tsp light com syrup or I tsp vinegar
Place all ingredients except vanilla in top of double boiler. Beat 1 min. with an egg beater. Cook over boiling water, beating constantly until mixture forms peak, about 7 mm. Remove from heat; add vanilla; beat until
98
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Coconut Icing
114 c butter 112 c chopped nuts I 1/2 c shredded coconut I c sugar 1/2 c evaporated milk I tsp vanilla
Combine butter, coconut, milk, and sugar, and cook for 2 min. Add nuts and vanilla and pour over cake while still wann.
Chocolate Fudge Frosting
2 c sugar 4-6 Tbs cocoa 114 tsp salt 114 c corn syrup or I tsp vinegar 112 c milk I tsp vanilla 112 c butter
Combine everything except vanilla together in a saucepan and stir over low heat until butter is melted. Bring to a full rolling boil, stirring constantly. Boil 2 min. Remove from heat and beat until lukewarm. Stir in vanilla. Continue beating until desired spreading consistency.
Vanilla Sauce
3 Tbs fat 2 eggs 1 tsp vanilla 3/4 c sifted pwd sugar (or may substitute white sugar)
Heat fat on top of double boiler. Add v.anilla to fat. Gradually add sugllr, stirring. Set aside. Beat eggs until thick. Add to fat mixture. Stir in boiling water. Place over double boiler and heat until thickened. (If heated too fast mixture will separate, but it will still taste good.) Good over gingerbread, devil's food cake and spice cake. Also try it over fruit.
Chocolate Sauce: Add 2-4 Tbs chocolate to boiling water.
Fresh Fruit Sauce
2 c fresh fruit 112 c sugar 2 Tbs cornstarch 112 c water
Cut fruit into pieces. Bring cornstarch, sugar and water to a boil. Add 1 c fruit and bring to a boil again, then remove from heat. Add remaining cup of fruit. Serve over cake or custard.
2 mana kaphal 3 c sugar
Squeeze the juice out of kaphal with just enough water to cover. Throw out seeds. Strain pulp through cloth. Should be about 4 cups juice. Add sugar and boil. Delicious on pancakes, French toast, etc.
-Walter Martin, Nepal V
Rum Maple Syrup
Maple flavoring Hot water Melted brown sugar Rum
Boil until syrupy and bottle in old rum pints or quarts.
Syrup
112 c brown sugar 113 c molasses
-Walter Martin, Nepal V
2 c water 1 tsp vanilla
1 c white sugar
ComlY~J¥i8ll'i\\al*\\'hmolasses, white sugar and water In saBce pan. Bring to boil and simmer to desired consistency. Remove from heat and add vanilla. Serve hot, or store in closed container.
Syrup Odell Style
114 to 112 c sugar 1 112 c sugar 2 c water 1 tsp vanilla 1 c white sugar 112 c boiling water
Place sugar in pan. Melt without scorching. When sugar has melted, slowly add water, stirring constantly. When sugar and water are well blended, add rest of sugar. Boil to desired consistency. Remove from heat, add vanilla. Serve hot, or store in closed container.
-Mac Odell, Nepal I
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Food Preservation
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This is especially good for those who want to increase protein intake while trekking in areas of food scarcity.
Buffalo, goat, or venison (not pork) Salt Pepper (optional)
Buffalo, goat, or venison can be used, but pork is not suitable. Cut the raw meat in long thin strips- as long as you want (8-10" is handy) and about 112" thick and 2" wide. Roll it in a mixture of salt and -if you desire - pepper. Then hang the meat to dry in a cage made of some material that will let sunlight in but keep insects out (a cylinder cage made of mosquito screening works fine), Let the meat dry in the sun - it takes from 2 to 5 days to dry, depending on the climate. The dry strips make good chewing as you go along the trail, are an excellent source of salt replacement, and are light in weight. They're also good with rice at night.
-Steve Joseph, MD
Salted Meat
Meat Rock salt
Cut meat into thin strips as soon as possible after animal is killed. Any delay let the flies. etc. infect the meat, which increases spoilage. Place a good layer of rock salt in a pan, then place a layer of meat, then salt, then meat, etc. End with a layer of salt. The salt extracts water. This must be dumped off as it appears. Re-salt spots where salt has dissolved. Keep a crust of salt on top. Store in a covered or screened container. Before using, rinse meat and soak. Pour off water and soak. Repeat several times. Keeps meat up to 4 weeks.
fatty meat Salt
The actual smoking-room is relatively unimportant. We used a deserted and overflo\\ing sheet metal outhouse which we mO\'ed se\'eral feet to a dry location, but any structure in which a fire can be built and meat be hung should work equally well.
I have found that the process of smoking IS
very uncrilical. otherthan allowing sufficient time for salting and smoking. The type and quality of the meat is somewhat important, however. I have had the best result with fat pork. Buffalo, a tough meat, is practically inedible after smoking.
The meat should be cut into long strips, preferably with ridge of fat present and the strips should not be more than about 3/4", in diameter. After the meat is cut, place it along with plenty of salt in a clay pot for about 12 hours. Following this the smoke may circulate between the different pieces of meat. The meat then must be smoked 30 -40 hours by building a small hard wood fire in the smokehouse. After the meat has been smoked. store it in some kind of container wrapped in newspaper. I would suggest eating the fattest pieces of meat first, as these are most likely to spoil due to insufficient smoke penetration. Meat smoked this way tastes like Canadian bacon.
To prepare meat for cooking, slice the long strips crosswise into pieces about 1/8" thick. Then soak in water for 15 min to remove the salt and add moisture. After soaking, fry the meat in plenty of ghee or fat until it seems cooked and ready to eat.
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Tongue or other rneat 3 tb coarse salt :2 gal cold water 1 c sugar 1 112 - :2 tsp saltpeter (potassium nitrate or sodium nitrate)
Put everything except the meat in a POt and boil hard for 10 minutes. Take off the fire and leave until quite cool or cold. Strain into an enamel pan or glazed crock and add meat. Ready in four days.
PICKLES
If possible, when making pickles, processing should be done in pottery, stainless steel, or enamel. Under no circumstances store pickles in a metal container, even one which has been made for food. The acid factor involved will react with the metal.
These things will make the stored pickles dark, sometimes undesirably, though the pickles remain deliciously edible: 1) water containing iron or sulfur compounds, 2) cider or herb vinegar (but they give a delicious flavor 1), 3) ground spices (instead of whole).
Ideally, pickles are stored for at least 6 weeks to allow spices to permeate the fruit. If the spices are ground however, the flavor come more quickly. This is especially advisable here in Nepal, where most of us do not have the proper equipment to process and store pickles for a long period.
Be sure to taste each cucumber before mixing it with the others for processing, as some are very bitter. Begin slicing at the stem end and taste your way up until you come to the part of the fruit that is no longer bitter: usually the entire fruit is not involved.
The pickling process is simple in two steps: (I) soaking the cucumbers in brine to remove moisture, from 12-24 hours, and (2) Hot vinegar solution. which preserves the fruits, and contains the pickling spices.
I 19 onion, diced 3 cloves garlic, diced 112" chilli :2 c sliced peeled cucumbers 114 c salt 3/4 c cider vinegar 3/4 c white or brown sugar 114 tsp turmeric I 112 Tbs pickling spices, ground
Parboil (about 112" rapidly boiling water) in an appropriate container, and add onion, garlic, chilli. Continue boiling until onion is soft and rather transparent. Add about a quatt of water and bring to a boil again. Slowly drop into the liquid, without the boiling, sliced and peeled cucumbers. Parblanch for 2 minutes. Remove from fire. Sprinkle over the cucumbers and mix in 114 cup salt. Cover and place in a cool spot for 12 hrs. After 12 hours are up, prepare the following pickle solution: vinegar, sugar, turmeric, and the pickling spices. Bring to. a boil and cook several minutes to activate the spices. Then remove from fire and drop in cucumber mixture piece by piece, which has been drained and rinsed well from the brine solution. Store in a sterile jar with a cover.
-Brenda Terry, NepaZIV
Chilli Pickle
2 c green chillies 3 Tbs mustard oil 3 Tbs roughly beaten garlic 6 slices green ginger 2 tsp cumin seeds
1 tsp fenugreek I tsp mustard I tsp salt 112 tsp turmeric I c lime juice
Pound the chillies and ginger separately. Broil the cumin seeds, fenugreek, and mustard seed separately over a fire in a dry pan until they burst and smell. Grind each spice separately on a curry stone. Heat the oil, fry garlic until it becomes slightly brown, then fry ginger and chillies for about 5 min. with turmeric, and stir frequently. When it is cooked, add lime juice and salt, and cook in low temperature until becomes paste. Add the spices and stir 5 min. thoroughly, and remove from fire. When
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any kind of help of modem preservatives. It is a kind of appetizer and is served in small quantity with steamed rice, pulse, and curry. Instead of green chillies, it can be made out of dried chillies, too. This kind of pickle is very popular in Nepalese homes.
Cucumber Pickles
Cucumbers I c water I tsp salllqt. pickles 112 tsp mustard seed 1/2 onion, slicedlqt. pickles 1 c sugar 2 c vinegar 1 tsp spices (optional)
Place cucumber in cold water and soak overnight. Next morning drain cucumbers and slice. Make syrup of vinegar, water, mustard seed, sugar, and spices. Bring syrup to boil and add cucumbers. Boil 3 min, or until they lose green look. Pack pickles into sterilized jars. To each jar, add salt and onion. Cover with boiling syrup. Seal.
Dill Pickles
Cucumbers 4 cloves garlic per jar 1 c salll8 cups water 2 sm. chilli peppers per jar Fresh or dry dill 2 c vinegar Spices 3 c water
Soak cucumbers 24 hrs. in salt water solution. The next day make a solution with vinegar, water, spice, dill. Bring vinegar solution to a boil. Drain cucumbers and place into boiling vinegar. Remove from heat. Into each jar place 4 cloves garlic, 2 small chill peppers, and some dill. Then pack the cucumber into the jar. Reheat vinegar to boiling and pour
. over cucumbers. Make sure vinegar covers cucumbers. Seal at once (Makes good pickles in 3-6 week.)
Green Tomato Dill Pickles
Small, firm green tomatoes 1 sweet green pepper/jar (opt) 4 cloves garlic/jar 2 qt. water
I qt. vinegar 1 c salt Dill to taste
Into each jar pack I sweet pepper (cut in strips), 4 cloves, garlic, onions (if desired), and green tomatoes. Make a brine of water, vinegar, salt and dill. Boil 5 minutes. Pour
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Variation:
• May add sm. green onions. with tops cut off.
Pickled Beets, Carrots, or Cucumbers
1 kg beets, carrots or cucumbers I tsp salt 114 c sugar 112 c water 112 c vinegar
Beets: Cut off tops allowing 1 inch of stem to remain to that the beets will not bleed and lose color and sweetness. Wash and cook until tender in enough water to cover. Then plunge into cold water, drain and remove skins. When cool, cut into slices or dice. Small beets may be left whole. Pack into 1 qt jar or earthenware crock.
Carrots: Peel, cook and slice. Pack into jar or crock.
Cucumbers: Instead of cooking, let them stand sliced overnight in salt water (114 c salt per qt water). Then drain and pack in jar or crock.
Heat water, vinegar, sugar and salt to boiling and pour over the vegetables. Let stand until ready to serve. These are better after 24 hour of standing.
Sauerkraut
5 kg cabbage, shredded fine 100 g salt
Using a large crockery or glass container (not meta!!), put cabbage and salt in layers and pack tightly. Press down with hand or wooden pestle and keep packing until water rises to the top. Cover container with a sterile cloth and set a weighted plate on top. Let set 4-6 weeks. Every 10 days to 2 weeks, the cloth and plate should be cleaned with clear water.
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Jelly
Perfect jelly is beautifully colored. transparent. and tender enough to cut easily with a spoon. yet firm enough to hold its shape when turned from a glass.
Pectin is a natural substance found in all fruits. It acts as a binder for cells of fruit, and in proper balance with sugar and acid, will form a jelly. The amount of pectin varies greatly from fruit to fruit. and within varieties of the same fruit. The amount changes with degree of ripeness, too. It is probably greatest just before the fruit is fully ripe. It decreases sharply as soon as the fruit becomes even a little overripe.
To make jellies without adding pectin, use tart apples, blackberries, boysenberries, loganberries, crab apples, currants, eastern grapes, sour guavas, prunes, and plums. Other jelling ingredients are unflavored gelatin, or agar-agar.
Acid is needed for flavor and gel formation. The content varies in different fruits and is higher in under-ripe fruits. With fruits that are low in acid, lemon juice or citric acid is usually added.
Sugar helps the gel formation. It serves as a preserving agent and adds to the flavor of the jellied product. It also has a finning effect on fruit. Enough sugar should be used so that the finished product is at least 60% sugar.
Trouble-shooting
•
•
•
•
•
Syrupy: Too much sugar; undercooking; cooking too long of a very acid juice and sugar; wrong combination of fruits
Tough: too little sugar; over-cooking
Dark: too slow cooking; cooking in too large quantities
Cloudy: Improper straining of juice
Fermented: Improper sterilization; delayed or improper sealing of glasses.
Glasses with nlCwl covers are rCC0l11Inenueu.
Wash glasses ~md covers with warm. soapy water, and rinse well in clear water. Sterilize glasses: Place clean glasses upside down in hot water. Bring to a boil and continue boiling for 10-15 min. Drain glasses, but do not wipe. Sterilize covers by placing in boiling water 2-3 min just before covering glasses.
Cooking Jelly
For best results. make only a small amount of jelly at a time, never more than 4 c juice. Use a large, flat-bottomed pan which will hold 4 times the amount of juice to be cooked. This shortens cooking time. Jelly should be made quickly, so allow juice to boil vigorously. Measure juice and sugar, and stir until sugar is dissolved. Remove scum as it forms on top. Boil mixture rapidly, testing frequently, until a jelly test it obtained. When the jelly slides in a sheet off a wooden spoon instead of dropping, it is at the jelly stage. Or allow a spoonful to mixture to set for a minute, observe. It if sets, it's ready. Remove from heat and pour into hot, sterilized glass.
Filling and Sealing Containers
Pour hot jelly mixture into hot glasses to within 112" of the top, cover immediately with hot paraffin wax. Use only enough paraffin to make a layer about 1/8" thick. A single thin layer of paraffin is preferable to a thick layer or two thin layers. Candles melted down may be used to seal.
Points to Remember
•
•
•
Select perfect fruit. A combination of slightly under-ripe fruits for gel formation, and fully ripened fruit for flavor may be used.
Water dilutes the flavor and color-use only the required amount for hard fruits. Soft, juicy fruits will not need water to make juice for jelly.
The best jelly is made by cooking small batches at one time.
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, A layer of paraffin liS" thick, properly applied will protect the jelly.
Jam
Jams differ from jellies mostly in texture and consistency. They should be thick, but not stiff or gummy, with pieces of fruit evenly distributed throughout. Ingredients for jams and jellies may be measured by the cup or by weight. Either method produces good results, so long as you are consistent. Either weigh both the fruit and sugar, or measure both by the cup. Berries and other small fruits are most frequently used, though larger fruits, cut into smaller pieces or crushed are also used. The most satisfactory jam is made from equal weights sugar and prepared fruit. When the fruit is very sweet, use 3/4 as much sugar as fruit.
• When making jam with Certo, measure the prepared fruit and sugar into a large saucepan. Bring it quickly to a boil. As soon as it reaches a high, rolling boil that can't be stirred down, start timing, and cook for only I min. Remove from heat and stir in the Certo. Skim off the foam, then stir and skim for 5 min. This stirring allows the mixture to cool and thicken slightly, and helps distribute the fruit evenly throughout the jam. The jam is then poured into clean, sterilized jars, and sealed as directed for jelly making,
• When using Sure-Jell, measure the sugar and set aside, The combine the prepared fruit and Sure-Jell in a large saucepan. Bring the mixture to a boil to completely dissol ve the powdered pectin. The sugar is added after the fruit-pectin mixture boils, since the powdered pectin does not dissolve readily in the presence of sugar. After the sugar is stirred in, bring to a full rolling boil. Boil I min. Remove from heat. then stir and skim for 5 min. Pour into glasses and seal.
Marmalade 1S similar to JalTl III texture, but has a little firmer set when the consistency is compared. The marmalade most familiar is one made with oranges or other citrus fruits. Citrus fruit marmalades always contain finely chopped or shredded peel. as well as the pulp of the fruit. With the exception of the fruit preparation, the same method of preparation is used for them as is used for jams. The entire fruit, except for the seeds and core, is used.
Conserves
Conserves also resemble jams in texture, but have a slightly thinner consistency. Usually they are made with a combination of several fruits, and frequently nuts. They are made in much the same way as jam.
Home-Made Pectin from Apples
Select slightly immature fruit. Wash fruit and cut into pieces no more than 112" thick. Put in a pot and add water to make up 112 the volume of the fruit. Bring to a boil slowly. Boil 30 min. Do not let the apples break down into much. Should get a thick opalescent fluid. Drain the liquid into another pan. Boil until 114 the original volume. Pour into sterile jars and seal. Keeps well. Weaker than commercial pectin.
-Wendy King, Nepal
Apple Marmalade
S c apples (or naaspaati) 1 112 c water 1 orange 5 c sugar 2 Tbs lemon juice
Use tart apples. Wash, pare, quarter, and core the apples. Slice thin. Quarter the orange, remove seeds, slice very thin. Heat water and sugar until sugar is dissolved. Add lemon juice and fruit. Boil rapidly, stirring constantly until mixture thickens, Remove from heat, skim and stir alternately for 5 min. Ladle into hot containers and seal.
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Apples Sugar
Wash fruit. Remove stem and flower ends. Cut into 8-10 pieces (less than 1/2"). Put in pots and just cover with water. Cook until soft (30-40 min). Put into a cloth and strain slowly. Measure juice. Boil juice vigorously for 3 min. Test for pectin content by letting 1 drop drip into a cup of cold water. If it completely disappears, not enough pectin is present. Boil 1-3 min longer, testing every minute. Must form a loose ball at the bottom of the cup before it is ready. For every 4 c juice, add 3-4 c sugar, mix and bring to a boil again. Remove scum from the top. Test again for loose ball. Pour into sterile jars. Seal.
-Wendy King, Nepal
Pear Conserve
5 c sliced pears Juice of 1 lemon 1 orange rind and juice (optional) 3 1/3 c sugar 1 c raisins (optional)
Peel pears and slice. Add sugar and let stand overnight. Next morning, add raisins, orange rind (cut in small pieces or grated), and juice of oranges and lemon. Cook until thick, about 30-35 min. Pour into sterile jars, and seal.
Berry Jam
Berries Sugar
Wash and pick over berries. Crush or mash and measure the berries and juice. Place in a pan and heat. When hot, add 3/4 c sugar for each c berries and juice. Continue cooking, stirring to prevent burning, until they reach desired consistency. Pour into sterile jars, and seal while hot.
Kaphal Jelly
2 mana kaphal 3-4 c sugar
Squeeze the juice out of kaphal with just enough water to cover. Throw out seeds. Strain pulps through cloth. Should be about 4 c juice. Add 3/4 c sugar per c juice, and boil to jelling stage.
-Walter Martin, Nepal V
c) bananas 11:! clime JUIce 11 -' c water 2 c sugar Grated rinds of 3 limes
Peel and chop the bananas and place lil a saucepan. Add sugar. lime juice and rind. .-\dd \Iater. Boil until color becomes pink. about 2 hrs (or in pressure cooker 20 min). Store in clean, dry jar, and seal tightly. Use when cool.
Guava Jelly
Soft, half-ripe, sour guavas Sugar
Prepare the fruit-wash guavas. Remove ends and slice. Place fruit in a large saucepan with enough water to almost cover the fruit. Cook fruit until very soft (15-20 min). Extract the juice by placing cooked fruit mixture in a wet cloth sack and letting drip. For clear jelly, do not squeeze bag. Measure the juice and sugar-use equal parts of guava juice and sugar. Heat the mixture to a rapid boil and cook until jelly test is made. Test for jelly by dipping a wooden spoon into the mixture and tilting the spoon until syrup runs over the side. If syrup forms two drops that flow together and fall off the spoon as one sheet, the jelly should be done. Sterilize the glasses while the fruit is cooking. Pour jelly into glasses while jelly and glasses are both hot. Pour thin paraffin layer over the top of the hot jelly to seal. When paraffin is cold, cover glasses with metal lids or aluminum foil. Label and store in a cool, dry place.
GuayaJam
-+ c guava pulp 4 c sugar
Combine guava and sugar and cook over low heat, stirring frequently. Cook until mixture is proper consistency for jam (25-30 min). Pour into hot sterilized jars and seal.
'<tango Jam
7 large, sweet mangoes 4-5 c sugar
Slice mangoes and cook in their own juice with sugar. When it comes to fierce boil, stirring constantly, take off the fire and sprinkle in a packet of plain gelatin. Put back
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-\t'alter Martin, Nepal V
Citrus Jam
1 orange Sugar
1 grapefruit 1 qt water
1 lemon 118 tsp salt
Wash fruit. Remove peel and slice into thin strips, or put through meat grinder. Place peel and water in pan. Bring to boil and cook 5 min. Drain, add another qt water, and again boil for 5 min. Repeat for a 3'd time. In the meantime, slice fruit pulp, being sure to remove seeds. After third boiling and draining, add fruit to peel. Measure fruit and peel mixture. For every c of fruit, add 2 c water. Boil rapidly for 40 min. Remove from heat. Again measure fruit mixture. For every c of fruit, add 1 c sugar. Add salt. Heat until boiling and boil about 25 min, or until amber in color.
Orange Jelly
Juice of 6 lemons 6 oranges, sliced
Sugar Water
Measure lemon juice. To it add 3 times as much water. Pour lemon juice over sliced oranges. Let stand overnight. Next morning, cook until soft. Press mixture through a jelly bag and strain. Measure the juice, and for each c juice, add I 3/4 c sugar. Boil to jelly stage. Pour into sterile jars and seal.
Orange-Pineapple Jelly: For each I 113 c orange and lemon juice (after straining), add 113 c pineapple juice.
Orange Marmalade
4 oranges (2 c) Sugar 3 lemons (2 112 c) 6 c water
Slice fruit into thin sections (or put through meat grinder). Add water to fruit and let stand overnight. Next day, cook mixture until tender, about 30 min. Again let mixture stand overnight. Measure fruit mixture. For each c fruit, add 1 c sugar. Place sugar and fruit in pan and cook to jelly stage. about 10 min. Pour into sterile jars and seal.
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I lemon 10 c water 4 c chopped or grated pineapple
Slice oranges and lemon. Add water and cook 1 hr. stirring occasionally. Let fruit solution stand overnight. Next morning, measure both orange mixture and pineapple. For each c fruit, add I c sugar. Cook until thick. Pour into sterile jars and seal.
Ripe Papaya Jam
I c ripe papaya pulp Juice of I lemon or lime I c sugar
Cut papaya in half and remove seeds. Do not peel. Scrape out the pulp with a spoon. Measure pulp and place in kettle. Measure equal amount of sugar and add to pulp. Add lemon or lime juice. Boil, stirring constantly, over moderate heat. When thick and transparent. pour into sterilized glasses. Seal.
Plum Conserve
8 c plums. cut up 2 lemons, juice and rind I c walnuts or other nuts 1-2 c raisins (optional)
6 c sugar
Combine plums, juice and rind of lemons, raisins, and sugar. Cook until thick. Blanch walnuts, then chop. Add nuts to plum mixture and remove from heat. Pour into sterile jars and seal while hot.
Plum Jam
Plums Cinnamon Sugar
Wash plums and cut up. Place in pan on low heat and simmer to bring out juice. Then cook until tender. Measure fruit and juice. For each c fruit and juice, add 3/4 c sugar and 114 tsp cinnamon. (For very sour plums, add I c sugar per c fruit.) Continue heating until boiling. Then boil until mixture is somewhat clear and thick. Pour into sterile jars and seal while hot.
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Plums, cut up Cinnamon (optional) Sugar
Wash plums. Place in pan and add enough water so they won't stick or bum. Slowly heat to extract juices, then boil until soft. Press through jelly bag and strain. Measure juice. For each c juice, add 3/4-1 c sugar and 118 tsp cinnamon. Stir to dissolve, and bring to a boil. Boil to jelly stage. Pour into sterile jars and seal.
Plum Butter
Plums Cinnamon Sugar
Wash plums. Don't peel. Slice. Place in pan and cook until soft. Stir to prevent burning. When soft, drain off excess liquid. Press through a sieve. Measure pulp. For each c pulp, add 112 c sugar. (For very sour plums, add up to 1 c sugar per c pulp.) Add 1 tsp cinnamon per 4 c pulp. Cook until thick, stirring to prevent burning. Pour into sterile jars and seal.
Rhododendron Jam
Rhododendron petals Sugar
Use the red flower petal, no pistils or stems. Wash the petals drain thoroughly. Cut into pieces. Put into a pot with a little sugar. Cook gently. Do not add water unless it appears to be too dry.
-Tricia Buczek, Nepal 60
Tomato Butter
4 qts cooked tomatoes 7 c brown sugar 1 Tbs cloves
1 Tbs cinnamon 1 Tbs allspice
Combine above ingredients. Place on warm fire and slowly cbOk until thick. Pour into sterile jars and seal while hot.
6 c tomatoes, cut up I Tbs ginger, mashed
:2 C )ugJf
I lemon
Place tomatoes in pan and cook for I hour. Thinly slice lemon. Add sugar, lemon. and ginger to tomatoes and continue cooking until thick and smooth. Pour into sterile jars and seal.
Tomato Jam
6 c tomatoes, cut up 1 Tbs cinnamon 2 112 c brown sugar 1 114 c vinegar 1 Tbs cloves 1 c raisins (optional)
Peel and cut up tomatoes. Place in pan with vinegar and spices. (If whole spices are used, put them in a cheese cloth bag.) Boil 2 hrs. Add raisins and boil another hour. Remove spices (if whole), pour into sterile jars and seal.
Tomato Marmalade
12 c peeled, chopped tomatoes 2 oranges, sliced very thin
10 c sugar 2 Tbs cloves
2 lemons, sliced very thin 6 Tbs cinnamon
Pour juice off tomatoes. To tomatoes add sugar and stir until dissolved. To tomatoes add oranges, lemons, and spices. (If whole spices are used, tie them in a cheese cloth bag.) Place on hot fire and bring to boil. Boil for about 50 min or until the mixture is clear and thick. Stir to prevent burning. Pour into sterile jars and seal.
Peach Leather
lIb peaches 2 I b apricots
Powdered sugar
In peach season, quarter fruit and dry on the roof. Put both dried fruits through a meat chopper's finest cutter twice. Sprinkle a board thickly with powdered sugar (glucose). Put the mixture on it and pat and roll till it is 118" thick. Cut in strips 1 -1/4" X 2". Roll each strip up tightly. Store in a tightly closed tin box. Make 3 lbs.
-Walter Martin, Nepal V
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Beverages
I tsp salt 112 c clean lime water 6 mana water 112 tsp soda Cardamon loptional) Cinnamon (optional)
Clean the so\beans and soak them overnight. Remove the skins. Dissolve the soda in about I c water and soak the soybeans in soda water for about 20 min. Grind the soybeans finely on a grindstone. and boil the ground beans for 20 minutes in the 6 mana water. Add the lime water, salt. and sugar, and cook for a few minutes. If desired add spices. Strain and the resulting liquid is soy milk.
Easy Soy Milk: Gradually mix together 4 c soybean flour and 4 c water to avoid lumping. Strain this mixture through a cloth. Heat the drippings for 15 min in a double boiler, stirring frequently. Cool and add honey, vanilla, etc to taste.
Eggnog for 30
12 eggs, separated 1 qt milk 1/2 c powdered sugar (or regular) 1 c rum 1 qt whiskey or cognac . 1/4 tsp salt 1 c sugar 1 lemon rind, grated 1 orange rind, cut into tiny needles 1 q thea vy cream
Beat egg whites until stiff. Beat in powdered sugar. Beat egg yolks, sugar, and salt until light. Combine the two egg mixtures. Add cream, milk, whiskey and rum. Beat well. Add citrus rinds. Pour into a gallon jug. Store in a cool place. Shake or stir thoroughly before serving. Sprinkle nutmeg on each servlng.
-Walter Martin, Nepal V
Non-Alcoholic Eggnog
4 eggs 114 c sugar 1/8 tsp salt
4 c milk 1 tsp vanilla 118 tsp nutmeg
Beat eggs until fluffy. Slowly stir in salt and sugar, then stir in milk and vanilla. Pour and sprinkle with nutmeg.
-Mac Odell, Nepal I
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Pinch of salt 1 c milk
Beat egg yolk. Add the sugar and salt. Add the orange juice and mix well. Add lemon juice and mix. Add the milk. Beat egg white until stiff. Fold in. Serve cold.
Hot Kaphal Punch
1 mana kaphal 1 qt water 1 qt brewed tea
2 sticks cinnamon Sugar 5 cloves 1 c pineapple juice
Simmer fruit, water, cinnamon, and cloves until kaphal has lost its red color. Strain, then add tea and pineapple juice. Add sugar to taste.
The Ultimate (Descents) Rum Punch
750 ml dark rum 2-4 liters water 700 ml orange squash 3-4 tangerines 1 c brown sugar (or to taste) I pineapple 1 Tbs cinnamon (or to taste) 2-3 apples 1 tsp cloves (or to taste) Honey (optional)
Peel and chop the apples, tangerines, and pineapple into small chunks. 'Place the fruit in a large pot and add the squash, brown sugar, cinnamon, cloves, and water. Bring to a boil. Let cool to lukewarm and add rum. Add honey and adjust the seasonings. Enjoy.
Khukri Rum Punch
1 mango Juice of 1 tangerine Rum, to taste
Juice of 1 lemon Sugar, to taste
Squeeze mango, juice and pulp. Add lemon juice, tangerine juice, sugar and rum. Add cold water.
Banana Drink
1 Ig ripe banana 2 tsp lemon juice
-Walter Martin, Nepal V
I 112 c sugar (or to taste)
I c cold water 1/2 tsp vanilla 113 c dry milk
Press banana through sieve. Add lemon juice and stir. Add sugar, water, and vanilla. Stir. Sprinkle milk over top and beat until smooth.
-Lynn Knauff, Nepal VI
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Look along the river banks for mint. \V ash several sprigs and place in the bottom of a mug or glass. Sprinkle with sugar. Add just enough water to dissolve the sugar. \,!uddle the mint until it is well-bruised and sugar is dissol ved. Fill the glass with ice, snow (watch out for the yellow stuff), or water. Pour in bourbon and garnish with I or 2 additional sprigs of mint.
-Walter Marrin, Sepal V
Mulled Cider
I qt juice from baked apples I whole clove 3" stick cinnamon 3/8 c brown sugar 2 whole allspice
Boil juice and spices 5 min. Add sugar and boil another 5 min, then serve.
-Walter Marrin, Nepal V
Lemon Squash
Several large lemons 3 Tbs citric acid 4 c sugar 3 c warm water
Wash lemons well. Peel just the top layer of peel (no white pith). Add citric acid and sugar to peel. Boil the water and keep it until cool. Add water to the other ingredients. Stir mixture well and keep for 5 days, stirring morning and evening. Use:2 Tbs of concentrated juice for one glass of water.
Note: Do not use metal bowl or utensils. due to citric acid.
Rhododendron Drink
I Ib rhododendron flowers Lemon or lime juice (optional) I qt water Cinnamon or cloves (optional) 1-2 c sugar Pineapple juice (optional)
Use the red flow petals, no pistils or stems. Wash and drain thoroughly. Cook flowers and water, stirring often. Drain in a cloth bag. Squeeze well when cool. Boil juice and add sugar (1 c sugar per 4 c juice). Mix with desired flavorings.
-Tricia Buc~ek. Nepal 60
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unsweetened cocoa per serving I c milk per serving Dash each of coffee. cinnamon, nutmeg, and vanilla
Mix small amount of cocoa and hot water together to form a paste. Add milk and heat to serving temperature. Remove from heat and add remaining ingredients. Serve immediately.
-Mac Odell, Nepal [
Irish Coffee
I jigger whiskey per person Fresh cream Fresh hot coffee 1-2 tsp sugar per person
Heat whiskey and sugar until warm (do not boil). Place in a mug and add coffee within 112" of the top. Gently pour cream over a spoon onto the coffee, so that there is a layer of cream on top of the coffee. Drink the coffee through the layer of cream.
-Nikki Burr, NIJ90
Chang
(Fermented rice wine)
2 c rice 8 qt water Yeast
Bring water to boil. Add rice and boil until massy. Cool to lukewarm. Add yeast, let dissolve and stir. Set in warm place 8-9 days, then serve.
Tomba
(Millet beer)
Making tomba is not an exact science and you may have to do a little trial and error.
20 Ib millet 2 cakes marcha (yeast)
Boil 10 qt water in a large kettle. Add millet to the boiled water and stir every 10 min until it cools. If the millet is not soft by the time it has cooled, add more water and cook until soft. When the millet is soft, simmer over a low fire 10 min. Remove the pot from the fire and let stand for 10 min. Spread the millet out
110
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lUll lll:, \" jl~[J the yeast IS aciUeo" It win kill the yeast. I Grind the marcha until fine, and ~prinkle oler the millet. Use your hands to thoroughlv mix the marcha into the millet. Place millet in a large basketlbuckeUcomainer, and COIU with cloth. Put the container in a warm place for 3 or 4 days.
To sene. fill a large glass, cup, lOla, etc with millet and pour boiling water over the millet. Let SJ[ for a few minutes, then drink the liquid with a straw. Add more boiling water and repeat until the flavor is gone.
Nepali Chiya
(Nepali milk tea)
I tsp black tea 1/4 tsp cinnamon 112 c milk 118 tsp cloves or nutmeg 112 c "'ater or milk 1/8 tsp ginger 1-3 tsp sugar Dash pepper
Mix it all together and bring to a boil.
Bhotia Chiya
(Tibetan butter tea)
I tsp black tea 3/4 -I c water 6 tsp whole barley toasted
1 tsp butter 1/4 tsp salt
or whole wheat flour,
Make strong tea using black tea and water. Add butter. salt, and flour.
Tea is not easy. It should [Q be made in a pot. The pot should to be hot. The leaves should to be the best you can get (Lip[Qn's Green label is readily available: if IOU live in I1am you can do even better). Boil the water furiously. The Japanese distinguish three separate stages in the process: the first boil is when little bubbles like the eyes of fishes swim on the surface, the second boil is when the bubbles are like crystal heads rolling in a foumain, the third boil is when the billows surge wildly in the kettle. Then and only then is it hot enough.
Pour this into the cold (empty) tea pot. Let it sit long enough to conduct the heat into the pottery. Pour 3/4 of the water back into the kettle to come again to a boil. In this remaining water, put one generous pinch of leaves per cup. Cover with the boiling water and let it steep at least three minutes. Unless you put tea in your milk and sugar, instead of the reverse, these should set off the flavor of a good tea, rather than destroy it. A little rum is a heart-warming addition on a cold day.
-Walter Martin, NepalI'
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