HIMALAYAN

GOURMET
-\50A 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

1-26

High Altitude
Fats and Frying
Pressure Cooking
Baking Tips and Ovens
Helpful Hints and Other Miscellaneous
Substitutions, Abbreviations, and Measurements
Vocabulary
Recipes
Food and Water Sanitation
Bread
Biscuits and Muffins
Nepali and Indian Bread
Bread Mix Recipes

Breakfast, Eggs, and Dairy

2
j

5
6
9
10
12
20
21
24

27-32

Breakfast
Eggs
Dairy

27
30
31

32-36

,,,~J7~46,, .
':';,\.iJ7~,50:?

M(i'iJ'#:nisti~h2 'ii,4H<;:!'!i':l"r'

{"elf';;:,., ~""

Poultry
Buff (Or Beef)
Goat
Pork
Liver

Vegetables "
Soupsand,$}~ws-

.. ----

'!v'51~58'?
51
54
55
56
58

59-66

Sallces;A.cbar;;aiHf'Dressings '

73-78

Gravies and Sauces

Achar and Chutney

73
77

','

/'

'"

(<Ike,s

~()

Cookies anci Bars

Pies
Pudding and Cmtard
Candy and Nuts
Nepali S\\'ccts
Miscellaneous
Frostings and Toppings
Syrup

84
87

Food Preservation
Meat
Pickles
Preserved Fruit

Beverages,

"

'..)',

90
91

94
97
98
99

101-108
101
102
104

109-111

Cooking Basics and Other Stuff

C,}\!l,li"l!-'.I',,--I<

l :\"
fur

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.

212'F
208'F
203'F
198'F
194'F
158'F

'l!"1i\11!lli

~~r i'(~'~!

(-;111 ',I

(he rcc![Jc.

3000 ft.

5000 ft.

7,000 ft

I -2 Tbs

1-3 Tbs

3-4 Tbs

Increase:

LlquldlcUD
Decrease:
Baking pwdltsp

118 tsp

1/6

- I 14

1/8 -ll4lsp

tsp
100'(
98'(
95'(
92'(
90'(
70'(

Vegetables

Decrease;
Su"ar/cuo

Breads
If your bread is turning out like bread fudge
(i.e. pretty soggy), perhaps you are using too
much rising agent. In making bread at high
attitudes, less rising agent is necessary, the
dough will raise more quickly and must be
baked in a little hotter oven and in most cases
a little longer.

I Tbs

1-2 Tbs

Frying

It isn't wise to skimp on the amount of fat

when deep frying. There must always be

enough to cover the food and permit it to
move freely in the pan.

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.

no change

FATS and FRYING

In baking vegetables, use approximately

III

!n::':lljill)I]

Altitude Adjustments:

Boiling temperatures of water:

Sea level
2,000 ft
5,000 ft
7,500 ft
10,000 ft
Top of Everest

:11,_'

There must be room in the pan for the

quick bubbling up of the fat which occurs
naturally in frying potatoes, onions, and
other wet items. Never fill any container
more than half full of fat.

Foods to be coated with batter before

frying should be thoroughly surface-dried
before applying the batter.

Temperature of the fat is important. It

must be hot enough to form a crust
immediately, or the food will become
grease-soaked. But do not wait for the fat
to smoke before adding the food as this
causes the fat to break down and will also
probably result in overbrowned food.

Yeast breads may require a shorter rising time.

Cakes (Cakes require the most adjustment at
high altitude.)

To determine the temperature of the fat

In making butter cakes in high altitude less

Heat fat; cut several I inch cubes of bread.

Put a bread cube in the fat and note the time it
takes to brown.

baking powder is necessary.

when deep frying:

Sugar furnishes moisture in your cake and

Time to brown
60 sec

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.

40 sec

20 sec

Use for
Doughnuts,
fritters, and
raw batters
Cheese balls,
croquettes, and
cooked foods
French fries

Temperature
360-375'F

375-380'F

380-395'F

The richer the dough, the more fat will be

1

:lb~,()rbed

\\ hile

i-'(\-1 [") (7 . .L\dcllng C,,'C!l jl.I<.,

lltlle too

much

L.lL LU [ile

mix

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.

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.

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.

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.

!Il(l(r'

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.

bll!!,-'!" ;lnri {)1! '1dcl,.;

PRESSURE COOKING

Most oils work well for deep-frying.

Ghee and butter

()r

flaq)r \\'hl.~llll~\klflg.

a dougl\lll1l

may end up so nch it will become greasesoaked while frying, or a fritter may Illst
disintegrate upon addition to the fat

cornblll'liH"11

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

grl\t~l tu

cook

(_'(]OLl.:.zh

1-1(,:,'

\',lLf1l1Li:

11;1\ illg tU lJOii \\ ill\.-[

';{lUf:

or doni

ill

l\\'i\:l..

Rice left under pressure in the cooker,

needless to say, stays hot until the rest of
the meal is ready.

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.

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.

',n
~r

10

I.'~

'n

SOlt~d

he~f

ev' nly
pfe"enl

0""'_;

(chimn~y

smoh hole

top view back

b~

Jnri

rock and
lIIud walls

9JPS

in sl.l. under
101 hOf ,if

vp."'tlfd

('0m

holel

air space

L-_ _J - _

.~(Jace

door

frolll

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

on

Aflu-hed )

"'clo.'ent lin

81(

A layer of rocks or mud on the bottom

slows the heating and distributes it evenly.

01

"''''fin?
'I'Hl
blJlning OIJ( IIij
borrDI1l of In,
/111.

r.1ove

~"C:~~,

SI,,:e

sm."

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.

~nd

f:,ecp

-'oc'" Ir.d ~'urf

BAKING TIPS and OVENS

.'CD

jn' '1'~ I" rf

Use the same water you wash the rice and

daa! in to set the pressure cooker in to cool
when ricc is done.

~a~ I,c,",~

01 'uc~' ~e '."

--->
--~

rack -

(~

Ilff

(illd

(i

'xtde ';,Iciety of spices (Inc:ILlciiIl~!

11,[11<11 1 :}I)i'~\~~;, ~~affrOil), d:..,

Ihls IS currently a\ailablc fur purchase

through the Peace Corps mailroom

\\I_'li

d:-:

1_)]',I\\n

sugar, hrown rice, popping corn, etc.

Before you start to cook, be Sllre to:

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.

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.

Color of Kind of heat Temperature

flour
Dark Cream Very slow 250 - 275 0 F
oven
0
Straw
Slow oven
300 _ 325 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

Do not use metal containers for soaking

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.

Cooling method: Th is works well for

HELPFUL HINTS AND OTHER

MISCELLANEOUS

Asan Tol in Kathmandu is a great place to

Be sure not to use aluminum, copper and

brass with acid foods such as tomatoes,
limes, dahi, mohi.

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.

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
Arrowroot ( I Tbs)
Baking po\\'der

with sweet milk

Bread crumbs
Butter/margarine

Buttermilk (I c)
Catsup
Chocolate
unsweetened (I
oz or I square)
semi-sweet (6 oz
or I c chips)
Cornstarch (I Tbs)
Com syrup (1 c)
Cottage cheese
Cream
heavy (I cj
light-(] c)
Flour
White

amounts

fresh

2 Tbs flour or I Tbs cornstarch

1/4 tsp baking soda plus 1/2 tsp
cream of tartar
Baking soda and sour milk for
regular milk
Crushed biscuits; crackers
Ghee; vegetable oil w/pinch salt
I tsp lemon juice or vinegar per I
c milk-let stand 10 min
Tomato sauce; paste; stewed
tomatoes, smashed

3 Tbs cocoa plus I Tbs shortening

6 Tbs cocoa plus 7 Tbs sugar plus
114 c shortening
2 Tbs flour or I Tbs arrowroot
I powder
I c sugar plus 1/4 c liquid
Dahi; yogurt cheese
3/4 c whole milk + 113 c butter
7/8 c whole milk + 3 Tbs butter

Self-rising
Small
Herbs,
TbsJ

Naaspaali

(I

1/2 bran, gram, rice, or whole

wheat flour and 112 white flour
Per I c flour add 2 tsp baking
powder + 1/4 tsp salt
112 amount cornstarch
I tsp dried herbs

Honey (I c)
Meat

3/4 c sugar plus 112 c liauid

In gravy, etc

Mushrooms

In spaghetti
sauce

Lentils

Sour
Sweetened-

I Tbs vinegar per I c milk

I 1/8 c powdered milk + 112 c
warm water + 3/4 c sugar

Milk

condensed
Molasses

Sakar or c h a k u melted w/sm

amount water; strong honey
Nuts
Toasted sesame seeds
Powdered sugar
Glucose
Raisins (in cakes, Candied orange or lemon peel
breads, etc)
Salad oil
Sesame oil; peanut oil; vegetable
oil
Sour milk
I Tbs vinegar Der I c milk
Sugar
Brown (I cJ
112 c sakar + 1/2 c white sugar
White (I c)
I c . corn syrup/honeyllight
molasses minus 114 c liquid
Sour cream
Dahi + I tsp lemon iuicelvinegar
Worcestershire
Soybean sauce
sauce
Yeast ( Ipkg= I Sourdough, potato yeast
Tbs)

ABBREVIATIONS

c
pt
qt
I
gal
Ib
oz

CUD
pint
auart
liter
gallon
pound

gram
kilogram
tablespoon

kg
Tbs

ounce

tsp
pkg
pwd
sm
med
Ig
mm
hr

teaspoon
package
Dowder
small
medium
large
minute
hour

I tea

gla~~

---T

____ ~_~_Il) _ _ _ .__

------

} teaspoon
____ LLTablespoon
---- -,
I/.j cup
4 Tablespoon
16 Tablespoon
l--~---------l
2 Tablespoons (liquid)
I ounce
,
; 1/4 cup
I gill
,,
I CUD
8 ounces
I pound
16 ounces
I pound - I pint
2 cups
I quart - 4 CUDS
2 Dints
I gallon
4 quarts
453.6 gram
I pound
28.35 gram
1 ounce
2.2 pounds
I kilogram

Flour:
~~~sifteJ

L03~c~u~s~c~'o~r~n~rn~e~a~I___ ~ I pound

---~-

Nepal- American Equivalents:

Nepali
Adha ( 1/2) chauthe
Chauthe
Adha (1/2) mana
Mana
Kuruwa (2 manas)
Pathi (8 manas)
I tola
I chhatak
I pau
I mana
I seer
I dhami
I pathi

Rice:
I cup

112 pound

2 Tablespoons
1/2 cup (I stick)
2 cups

I ounce
1/8 ounce
I Dound

----l

nOllr.,1_1 pound

Fat:

American
113 CUD
2/3 CUD
I 114 CUDS
2 1/2 CUDS
5 CUDS
5 quarts
1/2 ounces
2 ounces
112 Dound
I Dound
2 Dound.
5Dounds
8 pounds

VOCABULARY
Meats:
Enelish
Boar
Buffalo
Chicken
Fish
Goat
Lamb
Liver
Pork
SheeD

NeD.1i
bandel ko maasu
raango ko maasu
kukhuraa ko maasu
maachha
baakhraa ko maasu; khasi ko maasu;
bokaakomaasu
bhenDaa ko maasu
kaleio
sungur ko maasu
bheDaa ko maasu

Fruits:
Enelish
Nepali
Apple
syaau
Apricot
khurpaani
Asian pear (Japanese naaspaati
pear-apple)
Banana
keraa, kelaa(Hindi)
C:lshL\\
Cashew
Cherry
oainyu
Chestnut
kaTus
Coconut
nariwal
Custard apple
saliphaa, aant
Date
hard
khajur
soft
chhohoraa
Fig
anjir
Grapefruit
kati ;umiya, bhozaTe, hok se

Grapes
Guava
Jackfruit
Lemon
Lime
Mango
Mulberrv
Orange
Paoaya
Peach
Peanut
Pear
Persimmon
Pineaoole
Pistachio
Plum
Pomegranate
Raisin
Raspberrv
Small, green, sour
fruit. Used as meal
accompaniment &
achar
Small, sour green
fruit
Strawberry
Tamarind
Tangerine
Walnut
Watermelon

anzur
ambaa, belaauti
rukh kaTahar
kaaflati, nibuwaa, amilo
kaaf'ati, ivaamir
aarno
kaanhal
mousam, white oran~e, sunta/aa
mewaa, oaoitaa(Hindi)
aaru
badaarn
naasDaati
haluwaabed
bhuin kaTahar
oistaa
aarubakhaDaa
anaar
kismis, daakh
aise/u
lapsi

arna/aa
bhui aiselu
irnli
suntafaa, funoar, ivaarnir
okhar
tarbuiaa

 ':'~;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

dlwtnSlIr, sun song, kuncll!

--

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
,-

.'lOag

Yam
Zucchini

faand
______LiL
p!h~{~JI~'s~i,~7~,u~c~c~h~i~,ci________ ____

Baking and Miscellaneous:

English
Baking powder

Nepali
Baking powder, pakaaune
dhula
Baking soda
khaane soDaa
Barley
I lou
Bread
ra Ti, paura Ti
Butter
nauni
Cheese
cheese, chhurpi, panir
Cocoa
cocoa, chocolate powder
Coffee
coffee
Cornmeal
makai ko piTha
Cream
dudh ka tar, krim
Cream of wheat
suN
Curd
dahi
Egg
I Dhul, anDaa, dimbaa
Flour
piTho
com
makai ka piTho
gram (chickpea)
besan, chanaa ka piTha
rice
chaamal ka piTho
wheat
gaun ko piTha
white
maidaa ko piTha
whole wheat
I DiTho, aaTaa (Hindi)
Gelatin
I jelly
Ghee
I "hiu
Grain
anna
Gravy
I ihol
Honey
maha
Jam
iam
Jelbc
iam
Lentils
daal
black
kalo, maas ko
green
masang
orange
masuro
yellow
mUm! ko chhaaTaa, arar ko
Milk
dudh
Millet
kado
Molasses
chaaku
Monosodium glutamate tasting powder
liMSG)
Noodles
Daani roTi, chow chow
Oats
mohans
Oil
tel
coconut
naariwal ko tel
com
makai ko tel
mustard
tori ko tel
peanut
badam ka tel
sesame
til ka tel
soybean
bhatmaas ko tel
Peanut
badaam
Pickle
achaar

--

- - ---------

--

RI, "

'I

!l,'il

hm\vtl

cooked
fried parched
pudding
puffed

uncooked

'(;:.'c
j/(/e

hu /ck()

.whoji
khir
hhu/a, gallpheki (0)
choamal

Fennel

kuala nun
bire nun
nun
ghiu

Anise
Asafoetida
Basil
Bay leaf
Cardamom
black

green
Celery seed
Chile
Chili powder'
Chives
Cloves

- -----

i Cur!)!

Dill

sakkar
tukhal
chini
chjya

Fenugreek -Ginger
fresh

clry
Horseradish
Red powder w/slightly
sweet flavor

?????

vanilla

am i/o, sirka, chuk

okhar
I paani
khamir
dahi

NeD,1i
dhulo
biu

..EEram masa/aa
saunph
him!
tulsi
lejpaat
alainchi
sukhmel
,J,wanu
khursaani
khursaani Dowder
chhvaapi
Iwaan)!.

root
Tarragon

Watercress seed

------

-------

----~

aduwaa
suTho
sarsu
kesari

tastingpowder

sarsum, tori
rayo
jaiphal
marich

khursQani
posta dana
mulaa
;aamun
kesar
til

berry

-,

!
------,

iimbu
jaipatri pat
babar, pudinai

Mint
MSG
Mustard seed
yellow
dark
Nutm"S,
Pepper
black
chilli
Poppy seed
Radish seed
Rose water
Saffron
Sesame seed
Salt
black/red
white
Small green
(looks like a
peppercorn)
Spice mixture*
Tunneric
dry

-----

liraa. kuri
s(Junoh
Sa/mph
merhi

Mace

Spices:
EDelish
Powder/ground
Seed
Allspice

flhon!

Salt
black
rock
white
Shortening
Sugar
brown
crushed cane
white
Tea
Vanilla
Vinegar
Walnut
Water
Yeast
Yogurt

,I

C'()I-I,IIHkT
( -1I1 illil
1- - - -

kaalo nun
nun
timur

green
garam masalaa
besaar
haledo
saunoh
chamsur

* recipes below:

Tbs dried red peppers I Tbs paprika

1-2 Tbs dried garlic
,-2 Tbs cumin
I tsp cloves
2 tsp dried oregano
r optional)
] tsp coriander seeds (optional)

I c salt
I 1/2 tsp garlic powder
2 tsp dry mustard
2 tsp paprika
I tsp sugar

Toss the peppers around on a roli pan (or

other pan) until lightly toasted (about I min).
Lightly toast cumin seeds. Grind everything
together.

Mix together and store in airtight container.

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
2
2
2

tsp
tsp
tsp
tsp

thyme
onion powder
curry powder
turmeric

-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
2 bay leaves
2/3 tsp coriander seeds

112 tsp dried ginger

114 tsp anise
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

FOOD A"ID WATF:H SAi\ITATlO:\

Water Preparation

Fruit and Vegetable 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).

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.

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.

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

.. L.

nll-"

(}(~)".ill"

(W,"

'll!:,i,llli l'r'i"l-ig!-'r:-I[iCI!i

~Ir tile), can !"kCllllll' U)lll~lllllllatcd \\ itl-!

l);llry products, dlllH1Ugil cllll1plclL~

staph bacteria.

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:

"

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.

2/3 c rice
1 c rice
I c rice
1 c rice
1 c rice

2
I
I
2

c wheat flour
112 c wheat flour
c wheat flour
c wheat flour
1 c cornmeal
I c cornmeal
112 c peanuts'
I c sesame seeds
112 c sesame seeds
112 c beans
2 med potatoes

protl'I!l\,

1/4 c beans
I 112 Tbs soybeans I
1/3 c sesame seeds
I 113 c milk'
I c wheat flour plus 1/2 c
sovbeans l
I c milk'
114 c beans
__
2 Tbs soybeans I
112 c oeanuts' vlus 112 milk~
1/4 c beans
I c milk' vlus 3 Tbs soybeans I
3/8 c milk'3/4 c milk'
113 c beans
I cmilk'
2 c milk'

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

Complementary Protein
In order to synthesize proteins in your body,
all eight essential amino acids need to be eaten
together at the same meal. And not only do
you need to eat them all at the same time, you
should also ideally eat them in the right
proportions. Each of the eight essential amino
acids is needed in an amount proportionate to
the amounts of the other seven. The protein
11

Dissolve yeast in lukewarm water. Pour hot

milk over sugar, salt and ghiu in bowl. Cool.

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

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

I tsp yeast (or 112 pkg) I beaten egg

I T sugar
3/4 c hot milk
114 c lukewarm water
I tsp salt
2-3 c sifted flour
2 Ths ghiu
12

Looki[2IT Bclc;il'~_

:1' L:c:::;il'U.I, '-~t:,.: -, ::i:ill

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.

-Nikki Burr, NI190

Challah
I 1/2 c stock, warm
I Tbs yeast
I 114 tsp salt
3 Tbs honey
2 Tbs melted butter

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 Bread M
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

1)1't.':;::~.~ ~.~)ol~~\!-,,

(lw3. ~;t~S'-lill(: ~)i'I:d~; T,:,cr ([01.18-)0

1(.(i11 ll(j likt, ;.~

cinnamon roll, Corm into a ring alld let rise 30

mIn. Brush top with remaining egg yolk.

Bake for 40-50 min.
.. B rea d M
R al5In

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 Bread M
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

:'!':-

1'1

g,n;~:_ ;,~(,

:-i~',,_::,~ j

IV,", I '::(l\-'_:I

-'\,1

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 Bread M

1/2 Tbs yeast

114 c warm water

I 112 c water, milk,
2 Tbs ghee
112 c suji
1 egg (optional)

114 c cornmeal
1 112 c whole wheat flour
or yogurt
2 Tbs honey
I 1/2 tsp salt
2 Tbs millet flour
3-4 c flour (part whole
wheat)

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.

' ___ '_"c"

~'

:::'1~0

I qt boiling water
1 Tbs salt

4 med potatoes, pared

1/4 c sugar
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.

14

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

~_-(IU!,Jd~' 0,]",1(:_,
--------

Uring

<-!-

qlS

')Ug(h __ ~l(j[:

\Vcl[el

-; ~Ii

[0 ;:.

'Lx)]i, <lcldlng ':; -I bs of

'.lag1':]s dL ,1 tillp: ilJI.U t]l(

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.

--~-

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

I-'(<"'::""!I-(.'

C,-)()Lln"

-------

,-,

rll!llutes. Lough :;huulc[ j-l0i ~)t!ck Oil halld~.

V/llelJ (i"iL:(!j,l i:; (;(c~scd i!-l, (:(lu()h
:_;houl(i
b

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.

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

------

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

Gingerbread

Banana Bread
2 114 c sifted flour
I 112 tsp baking powder
I tsp salt
I 114 c mashed bananas
I 112 tsp baking soda

2/3 c sugar
3 eggs
114 c nuts (optional)
2/3 c sour milk
2/3 c fat, melted

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

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. "
--Lynn Knauff, Nepal VI
and Lissa Barker, Nepal V
Honey Bread
2 c flour
I tsp baking powder
I tsp baking soda
I tsp salt
I tsp ginger

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.

Zucchini Bread

-Walter Martin, Nepal V

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.

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.

-Nikki Burr, NI190

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

(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.)

Batter Bread

-Lissa Barker, Nepal V

I egg
I tsp salt
112 c cooked rice (or hominy)
I c white cornmeal
I Ths lardlfatlbutter/oil
Beat egg until light. Add salt, rice, and
cornmeal. Stir in boiling water to make the
batter as thick as heavy cream. Put fat in a
deep baking dish. Heat until this smokes.
Pour in the batter. Bake 40 min.

Variations:

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

~Walter Martin, Nepal V

Corn Bread
Navajo Fry Bread
4 112 c flour
112 tsp salt
4 tsp baking powder

I 112 c water
1/2 c milk
Fat for deep frying

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.
-Nikki Burr, NI190

Rulkuchen
3 eggs
I tsp salt
I c cream or whole milk 3 112-4 c flour
Powdered sugar or
2 tsp baking powder
salt
Mix all together. Roll out and cut into
rectangles. Cut a long slit in the middle of
each rectangle. Deep fry until golden. When
cool, sprinkle with powdered sugar or salt.

(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.

I c com meal
1/4 c flour
I egg
112 c milk

I tsp bakmg powder

112 tsp salt
I Tbs mel ted fat
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.

Corn Dodgers
I Tbs fat
I 112 tsp sugar

I c white com meal Chopped garlic (optional)

Boiling water or milk
Chopped onions (optional)
Fat for deep frying
Salt

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.

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.

I c com meal
I tsp salt
I c boiling water

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 tsp salt
I egg
118 tsp pepper
I tsp melted fat
112 c milk
2 c flour
2 tsp baking powder

Chop com very fine. Mix with remaining

ingredients. Fry spoonfuls 2-3 min 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.

-Nikki Burr, NI190

Polenta
8 c water
2 c cornmeal

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.

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.

-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

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
3/4 c milk or water
113 c sugar
I egg
2 112 tsp baking powder 4 Tbs oil
114 tsp salt
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

C ,h)!uni~ l)dc>!'~,;

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hp nl!rm~g ~inri I:ij !:-if) :1)1 <':]')i(:(:
-----

,)~l!ldill1 ~lnd

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(Sp 11LlII1lC!! .

i(cduct: liquid to

loan

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-

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he addl:d.

12 cup.
Rice - Corn Muffins
Berrv Muffins: Add \12 cup canned to fresh
berri~s to plain muffin batter. Canned berries
should drained and rinsed before using.
Cheese Muffins: Add 213 cup grated sharp
cheese, and decrease sugar to I Ibs.
Date - Nut Muffins: Add 112 cup chopped
dates and 114 cup chopped nuts.
Filled Muffins: Fill muffin pan half full of
batter. Add one of the following before the
remainder of the batter: 1 tsp jelly or jam, 1
tsp any sweetened chopped fruit, 1/2 tsp
peanut butter, small cubes cheese or a few
nuts.
Orange or Pineapple Muffins: Substitute
juice for the milk. Add 1 tsp grated orange
peel or 114 c crushed pineapple. Nuts may be
added.

I c plus 2 Tbs cooked ricc

3/4 tsp plus 1/8 tsp

I c com meal
3/4 c milk
2 Tbs melted fat

salt
2 tsp baking powder
2 Ibs sugar
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
3 tsp baking powder
1/2 c white flour
I c whole wheat flour
112 tsp salt
1 egg, beaten
1 1/4 c milk
4 Tbs melted shortening
Sift dry ingredients together. Add egg, milk,
and fat, and stir briefly. Fill greased muffin
tins 2/3 full. Bake approx 30 min.

Spice Muffins: Add 1/2 tsp cinnamon, 114

NEPALI AND INDIAN BREAD

Roti

Roti With Oil

(Unleavened flat bread)

(Flat bread with oil)

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.

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)

(Rice flour doughnuts)

I pcw wheat flour

34 c water

I c sugar

Ghee for frying

I 113 c ghee

7 c rice flour
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

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.

Cinnamon or Spice Roti

Chatamari

(Sweet flat bread)

(Rice pancakes)

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.
-Herb Rice, Nepal VI
Sweet Suka Roti
(Sweet flat bread)
I c maida

114 c sugar

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
2 3/4 c water

il2 tsp salt

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.

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

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

1/4 tsp salt

1/4 c white flour
112 c water

3 Tbs oil or melted ghee

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
2 Tbs sugar

112 c water
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
114 c tart jelly

2 Tbs peanut butter

c raisins (or dates)

j Tbs white
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)
j/.j

SlIQ'lI

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.

Mix ingredients together.

Missouri Mix Date Bread

Pineapple Filling

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

2/3 c crushed pineapple

2 Tbs softened butter

2 Tbs Mix
1/4 c brown sugar

Mix ingredients together.

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

Variations:

'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

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.

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.

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
6 gts water

2 Tbs baking soda

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.

-Mac Odell, NepalI

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

1 pau cashews
1 pau figs
1 pau raisins
1 mana peanuts
1 packet dried apples
1 cup oil

rice tasteless expensive, and too soft to satisfy

the "teething urge."
10 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

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:

lVJy recipc IS dCSlgncd [(II' ail pCllpic' "ill>. lind

First dip cereal into a beaten egg, then

flour, then fry.

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
:? oz chocolate

2.3 c peanut butter

I 1/4 c sifted flour

I c dried fruit
I c nuts or seeds

112 tsp baking soda

I tsp baking powder
I c buttermilk or sour milk

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.

-Dan Putnam, NI190

Griddle Cakes

I 112 c sifted flour

2 tsp baking powder
3/4 tsp salt
I Tbs sugar

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.

1/2 tsp salt

I egg

2 Tbs melted fat

2 Tbs sugar
Sift together dry ingredients. Beat eggs until
thick. Stir in milk and fat. Stir egg mixture
into dry mixture. Don't over-stir. Bake on hot
pan. Tum when bubbles burst on tops of
pancakes. Serve with syrup or jam.
Alaskan Sourdough Hot Cakes
Starter:
1 Tbs dry yeast
2 c flour
Pancakes:
3 Ths sugar
2-3 eggs
3 Ths ghee

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

variety.

Top wi th burnt sugar or brown sugar

syrup.

In

season, or Jam, for

29

j;I'~',I;,i,l.<,

- -----

_~

-+

C \\

hlte flour

('.P

I c \\ hole wheat flour

2 lSP baking powder
I Tbs sugar
I lSp grated orange peel

Clnnalllon

Oil for frying

2 Tbs flour
Dash salt
Raisins (optional)

Note: also good with cream and fresh berries

or fruit.
Potato Pancake
1/3 c flour
3 c grated potatoes
2-3 Tbs onion juice
2 tsp salt
3 well-beaten eggs

Fry like
French Toast
2 eggs
1/3 tsp salt

(If they are too dry, add a little milk.)

-Dorothy Mierow, NepalI

114-2/3 c milk
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,

Swedish Pancakes
4 eggs, beaten
I tsp salt
2-3 Tbs sugar

/),111 "

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.

Rice Pancakes

Mix all ingredients together.

pancakes on hot pan,

aren't brown. but a pale yello\\. Serve rolled

up and filled with jam.
Sprinkle with
powdered or regular sugar.

I c skim milk
3/4 c orange juice
I egg, beaten

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.

2 c cooked rice
2 Tbs sugar
2 eggs

El--;h-'"' , ,1"Li

I 112 c flour
3 c milk
EGGS

Cooking Eggs
For anyone who's not familiar with cooking,
here's a little run-through on cooking eggs.
Poached Eggs: Poaching just refers to
cooking in water. Break an egg into a shallow
dish, then slide gently into simmering water
and cook for a few minutes until the white is
set and the yolk is done to your liking.
Boiled Eggs: For hard boiled eggs, simmer in
water 15 min; for soft-set* eggs, simmer 5-6
min. To keep the yolk centered in the middle
of the boiled eggs, gently stir the eggs around
in the water during the first 5 min of cooking.

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.

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).

30

-./,.-." ,-.:-" (J - -'",,'

i hearing {'b:i (-l-c~-;h cil:,l1tro

!!~!. '. ,J!UPPt:(j \JJll0li~,

2 c thinly sliced potatoes 4 eggs

I med onion, chopped
Fat for frying

I heaping tsp fresh chilli

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.

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.

Eggs Creole
2 Tbs fat
2 c water
114 c chopped onion
2-112 c tomatoes
6 eggs
Salt and pepper
I c washed uncooked rice
1/4 c chopped green pepper (optional)

Dutch Eggs
Scrambled eggs
Cooked meat (optional)
Left-over boiled potatoes Salt and pepper
1-2 onions, chopped
Fat for frying
Heat fat in pan. Saute onions until golden
brown. Chop potatoes and add to onions.
Add meat. Stir. Salt and pepper to taste. Pour
on egg mixture and stir. this mixture is done
when the eggs are done. Serve immediately.
Kukhura ko Anda
(Chicken eggs)
8 eggs, beaten
2 Tbs juice of fresh ginger

4 rcd chillies

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.

113 c hot ghee

I tsp salt
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['!":'

[.'[\'llllfJU
,

~(:

h8Ck

liltU

',,;

""

(Ill; nllik
"",,'
, (,'

dlld

place

" " ", li

!'-' 1. (

Let it set in a \\arm

undisturbed, 7-8 hours,

containers.

I :

plac~,

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.

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.

-Wendy King, Nepal

Method II

-Nikki Burr, NI/90

Yogurt Cheese

2 c milk
Salt
2 c boiling water

Yogurt

Let milk sour until clabbered. Pour boiling

water over milk. Stir slowly and let cool.
Strain, season.

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

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

.j

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

~~-)

large

UilrOllS

I egg
112 c milk

,Iour
Salt
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.

1I1ixture.

Crispy Breaded Yogurt Cheese

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
Diluted lemon
112 tsp mustard powder
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.

I c yogurt cheese I p; I )
Spicy Dipping Sauce (p.75 )
3/4 c fine bread or cracker crumbs

Oil
Salt

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
Oil for deep frying

Salt (optional)

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

-"

,-.-.

"""

. ,'._. "U,)C

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
Green peas
2-3 c potatoes, shredded
I tsp turmeric
3 Ib goat meat, finely chopped 2 tsp salt
Fresh onions
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

2 c white flour
5 Tbs curd
4 Tbs buttcr/ghee Stuffing (see below)
I tsp salt
Sift flour, melt butter and mix with flour and
salt. Add the curd a little at a time. Knead
into a stiff dough. Rollout round and thin.
Cut in half. Shape each half into cone. Put in
stuffing. Pinching in the edges and peak and
folding over the mouth of the cone. Use a
touch of water if necessary. Fry in deep fryer
until crisp and medium brown. Remove and
drain.
Samosa Stuffing: The stuffing may be made
of I large cooked potato, diced, mixed with
chopped onion, cooked peas, mint leaves, salt
and chilli, and anything else you happen to
have handy. Cook all together in ghee; a little
lemon juice added to the potatoes before
stuffing adds a zesty flavor.
Momo
(Tibetan stuffed pasta shells)
112 kg flour
Filling (see below)
I tsp baking powder
Sift the flour with the baking powder. Add
water gradually until you have a stiff dough.
Cover with a cloth and set aside while you
make the filling. Roll out ping-pong sized
balls of dough and fill with 1-2 tsp filling.
Twist up the edges together on top to form a
ball with the filling inside. Be sure to seal the
edges well, using some water so the mixture
doesn't leak out. Steam or boil about 15 min.
(If you boil, you will create a nice broth,
which you can serve alongside.)

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.
34

I c shredded cabbage

2 tsp salt
I Tbs minced garlic
1/4 tsp red pepper
I tsp cumin
14 tsp black pepper
2 Tbs oil
1/2 c finely chopped cauliflower
I bunch chopped green onions
1/2 c finely chopped mushrooms
12 c shredded carrots
I c shredded s(Jag
1/4 tsp ginger powder

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

I c flour
I c cooked rice vernllcell,
2 eggs
2 green onions, finely chopped
1/2 tsp sail I c shredded carrots
2 c water
2 Tbs soy sauce
I Tbs oil
3 c shredded cabbage
I tsp salt
I c mung bean sprouts
1 tsp fresh, crushed garlic
Sweet-Sour Dipping Sauce (p.76 )

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.

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.

Suppli

Cantonese Pork Dumplings

(Italian rice-cheese croquettes)

1 Tbs cornstarch
2 stalks Chinese saag
1 Ib ground pork
1 tsp sugar
1 Tbs rice wine or broth 2 c flour
1 Tbs soy sauce
3/4 c cold water
Oil for sauteing
2 tsp salt

1 cube bouillon
1 Tbs butter or oil
1 sm onion, chopped
1 Tbs butter
100 g processed cheese
2 112 c water
1 112 c long grain rice
1 Tbs parmesan cheese (optional)
112 c white wine or water
2 eggs, lightly beaten
Pinch saffron (optional)
2/3 c bread or cracker crumbs

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.

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
C

"1

I 2 c water

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
112 c water
1 c corn meal
2/3 c flour
114 coil
1 tsp baking powder
1 tsp salt
112 tsp Worcestershire (optional)
1/8 tsp cayenne (optional)

rhs 111111<

,'lU\\{il'1

~ lSP ellill IK)\\(kf"

(llptlOila!)

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.
rVllX

Salsa
1/2 c minced onion
1-2 Tbs lime juice
2 tsp minced garlic
1/2 tsp salt
1 or 2 green chiles, minced
3 Tbs fresh cilantro, minced
2 c finely chopped tomatoes
Mix everything together and let stand 2 hours.
Super Easy Hummus
(Garbanzo bean spread)
1 c gram flour (besan)
Water
2 cloves garlic, crushed
1 tsp salt (or to taste)
3 Tbs peanut butter or ground sesame seeds
2 Tbs lemon juice
I Tbs sesame oil (optional)
Add enough water to the besmi to make a
thick spreadable paste.
Add remaInIng
ingredients and mix well, until smooth. Serve
with Arab hread (J' I () or mtl (p.2 I ),

-Nikki Burr, NI190

Baba Ghanoush
(Roasted eggplant spread)
2 Ig eggplants
Juice of 2 lemons
3 cloves garlic, crushed
112 tsp cumin
Salt
2 Tbs chopped parsley
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

3-4 c water

I c beans

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
Legumes
Lentils, solit oeas
Black beans,
kidneys, peanuts,
black-eyed peas,
pintos
Mung beans, small
red beans
Garbanzos (chick
peas), soybeans

Saucepan

30 min-I hr
2 hr

Pressure
Cooker
5-15 min
20-25 min

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)

3 hr

30-35 min

4 hr

40-45 min

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

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

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)
112 c water
I recipe Lentil Patties
1-2 cloves garlic
Ghiu or oil
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)
I 1/2 c tomatoes
2-4 Tbs vinegar
2 e onion, chopped
Soak beans overnight. Pressure cook beans 45
mill. Combine remaining ingrcdients and
pressure cook another 45 min to I 112 hrs
(depending on when beans are done).
Maachha Puchare Beans
I Ib beans
112 c sugar
1/2 -2/3 c molasses
2 Tbs fat
2 tsp dry mustard Salt, pepper, garlic to taste.
Pick over beans and soak overnight. Parboil
beans IS min, skim. Combine remaining
ingredients and cook in pressure cooker I J 12
hrs or 4-6 hrs in large pot.
Baked Beans
I Ib navy or other beans
2 qt water
112 c molasses
112 c ketchup (optional)

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 chopped onions
2 c dried soy beans
3 cloves garlic
Salt, pepper, curry pwd 3 Tbs flour
Mustard pwd
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.

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
I Ths salt
2 sm onions
118 tsp garlic pwd or I garlic clove
3 Tbs oil 3 c cooked, ground garbanzo beans
I tsp paprika
Dash red pepper
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

Grind the daal till smooth with a grinding

stone. Grind the spices, and mix spices in
thoroughly.

Boiled Rice

Shape into small patties and fry in ghiu or oil.

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.

-Tricia Buczek, Nepal 60

Daalburgers
(Lentil burgers)
I c daal

I egg
Flour

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

1 c rice
1 1/2-2 c water
I tsp salt (optional)

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

r, ;"

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r

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I-hlng ill hOI I.
I lei
water starts to boil.

j"](" .-

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lllillLll<

Illl": r..i 1l ; ; ,

: !, :.' ~

, \1](1

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

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
I
I
2

112 c rice
I Tbs minced garlic
Tbs oil
3/4 tsp salt
c minced onion
3/4 tsp grated lime peel
Tbs lime juice
I Tbs minced ginger
2 seeded, minced green chillies
112 c shredded coconut, toasted
Cook the rice. While rice is cooking, saute
onion in oil about 10 min. Stir in chillies,
ginger, garlic, and salt. Lower the heat and
continue to cook about 10 min longer.
Carefully stir onion mixture into the cooked
rice, and gradually add the lime peel, juice and
coconut.
-Nikki Burr, NI190
Rice-a-Roni
2 c rice
2 Tbs butter
112 c vennicelli or very thin
I tsp salt
noodles
3 c broth, stock, or bouillon crushed
Almonds or peanuts (optional)
Melt butter in saucepan. Add crushed noodles
and fry until golden. Add rice and stir to coat
each grain with butter. Add broth and salt and
bring to a boil. Lower the heat and simmer IS
min or until rice is tender. Chop the nuts and
sprinkle on top of the cooked rice.
-Nikki Burr, NI190
Rice with Eggs
1-2crice
6 eggs
2 112 c tomatoes, chopped Salt and pepper
Crushed garlic
2-3 Tbs butter or fat
112 c white onion, chopped
112 c green onion, chopped
Cook rice with tomatoes. Heat butter or fat in
deep pan. Saute white onions 5 min, add
green onions and saute an additional minute.
Add rice and seasoning to onion. Mix. Slip
eggs into the rice and cover with rice. Cover
pan; cook 5 minutes. Mix eggs into rice; serve
immediately.

40

":::2l -'
ilUl \\ aki

2 cubes chicken bouillon

Salt
-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

-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

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

(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
2 c chopped oniu{;,

112 c fresh ginger

112 c almonds
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;

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
I Tbs salt
4 sm chicken
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

<.L\\', da:-,ilill ',(')]1h' \ Illq':tlr.

I "Ill L';!UilnO\\'i.J. nil

lip

i/~l L"IP i"crlLigrL'L'K

handful of watercress 2 tsp turmeric

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
t

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
Onions
Vinegar

Salt and pepper

Chillis
Ketchup
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(~LI;lg :.lg;iill

~_

11<....'cL \\

\ail, chllii ;lild

,11'-"

!-'\-,-I

t)iL'l'

\(;11"[
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
Ionian
2 garlic cloves
2 tsp salt

113 c oi I
2 c cooked rice
112 c meat broth
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. Cook
noodles and fry lightly in heated oil. Add
vegetables and fry another few minutes.

Chowmein
I" diameter bundle of wheat
I c mushrooms (optional)
I c bean sprouts (optional)
I c cooked pork or chicken
112 c strong stock or bouillon
I 112 tsp cornstarch
2 c shredded cabbage
112 c green onions

flour noodles
2 Tbs oil
I Tbs soy sauce
1 onion
1 carrot

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.

-Nikki Burr. NI190

Spaghetti with Meat
112 Ib ground meat
2 c cooked spaghetti
2 Tbs chopped onion
2 Tbs fat
112 red pepper (optional)
Salt, pepper, garlic, etc.
I recipe tomato sauce
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.

; : ; I ' ~'

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

! , ,

"f.

2 unlOll>-, 1111llCcd
2 Tbs bUller
Sail and pepper
1/2 c finely chopped mushrooms
I bUllCIl nun blttl'r _'dWg

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,

Fry onion in butter. Add meat and cook until

brown, Add tomatoes, salt and pepper, and
cook until very thick.

45

Main Dishes and Casseroles

I i ~ kg ,ed Kidney beans

Tortillas or ruliS
1/4 c brown sugar
Shredded lettuce
Chopped onions
1/2 kg onion
Chopped tomatoes
I kg tomatoes
Grated cheese
Salt and pepper
Tomato sauce or achar
Chilli sauce

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

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 Tbs melted butter or oil
I 113 c flour
3/4 c flat beer
I tsp salt
112 kg potatoes
2 beaten egg yolks Oil for deep frying
114 tsp pepper
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.

--Nikki Burr, NIJ90

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

Aalu ko Kofta
(Potato croquettes)
10 potatoes
4 green onions
2 c cauliflower

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

.-\i~!kt' POI;\l(li_" IlllO l)~lil'. ;.!Illi ,Iei!'i

rilOfoughly
:ll!,

;-,1 \',,'Il[;

hallo in

011

ill\~ ,-il:')f'

-,I

'fi(_,~-,_'dlt_'lll',

f:-

until they all' reddish.

C\'\.:I\lhirl~~ I', dU!l<'

: 1i ',!1

:: II ( ! t ( ) : ~ \' Ii: 1

! -,

;)1_11 11l1\ll\!-I_' Illll.J;1 [lel:"!ll,;

' ~ ! ; i _I;) \ I , ' i !

! 5,I!, l

"I : : ~ ,

or until hi~l:Ults arc gulden brO\\'fl.

Vegetable Quiche
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)

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,

Cook everything until good and thick over a

medi urn fire,

-Nikki Burr, NIJ90

Potato-Crust Quiche M

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
112 -lib pork, cubed
112 c onion, chopped
I 112 c potatoes, cubed
3/4 c peas
112 recipe

I tsp salt
I Tbs flour
2 Tbs water
Dash pepper
biscuit dough

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 and add to above

mixture before baking,

Heat shortening in pressure cooker, add pork

and brown, Mix in flour, then everything else
except biscuits,
Pressure cook until

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
3 c milk
I c meat or tuna
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

I Uill(llL

C)j()JljJl'Li

j,

'-

JlL~lJlLJ( hUlll'l

tsp summer "Ilory (optional)

I tsp "lit
'fbs oil
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.

Tuna Casserole

Tomato Cheese Sauce

I recipe creamed tuna lJ1 I

112 lb noodles or rice
Green peas (optional)
Potato chips, crushed (optional)

2 Tbs butter
2 Tbs flour
2 c tomatoes, chopped
112 c milk powder

Cook noodles or rice. Add creamed tuna and

peas and simmer for 10 minutes or top with
potato chips and bake 112 hr. Serve.

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.

Crusty Bean Bake

I tsp salt
I tps oregano
113 c grated cheese

Cabbage Rolls
Crust:

I 19 head cabbage

I c flour
I tsp salt
112 tsp baking powder
112 tsp soda
4 Tbs ghee or butter
2 eggs, beaten
I c yogurt or sour cream

112 kg ground meat

Filling:
3/4 c chopped onion I tsp oil
I c meat (optional)
1-3 tsp chili powder
I tsp salt
3 c cooked beans, with juice
112-1 c grated cheese I c tomato paste
I c chopped tomatoes
1-2 c chopped lettuce, cabbage or cucumber
Stir crust ingredients together. May be
slightly lumpy. Spread thinly with back of
spoon on bottom and sides of pan (Miracle
Oven). Brown onion, meat, and chili powder
in oiL Add salt, tomato paste and beans.
Spoon into crust and bake on med heat for 3040 min. Remove from heat and sprinkle with
cheese, tomatoes, and lettuce, cabbage or
cucumbers.

I 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 112 c yogurt
I Tbs ghee
3/4 c beef bouillon or soybean stock
I c finely chopped onion
2 c sliced mushrooms
Salt and black pepper to taste
112 c sherry or wine
112 tsp Worcestershire sauce (opt)

49

\Utall ,li-il
!!':111'-!nr'~ni
\dd

lil ilil\il iii

it!1

_JdUll: (,I1lUil:, iii

llH-'~ll

:1)11.1

hr()\\

L:..:i:,-",

il ()\ t'l

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.
high ht.:al.

RccJuc~ hC~ll

-Nikki Burr, NI190

Chana

.=

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

(Cottage cheese cubes in spicy tomato sauce)

4 hard boiled eggs

1 c milk

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

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.

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.

2 Tbs butter
2 Tbs flour

-Sylvia Clute, Nepal V

Curried Eggs:
sauce.

Add 1 tsp curry powder to

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

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 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.

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.

Marmalade Chicken

Chicken Cacciatore

112 c soy sauce

1 kg chicken pieces
113 c orange marmalade 1 tsp butter
Black pepper to taste
112 c water

8 oz. noodles
4 cloves garlic, mashed
112 coil
1 bay leaf
112 c butter
1 crushed red pepper
2 c onion, chopped
1 c tomatoes, cut up
1 green pepper, chopped 1 tsp salt
Pepper to taste
3 lb chicken, cut up

1 chicken, cut up .

Barbecue sauce

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.

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 350F. 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
Thyme or oregano
4 cups fresh tomatoes
Pepper paste or 2 cups ketchup or Chillis
Heat fat in large coverable pan, Cut up
chicken,
Roll chicken pieces in flour
(seasoned with salt and pepper) and drop into
hot fat to brown. When all are well browned,
add onions, garlic, scallions to brown for a
second, Then add tomatoes (and paste),
potatoes, turnip, spices to taste. Cover,
stirring occasionally, adding water as needed
(keep the liquid level up to the bottom of the
top layer of meat, at least).
Takes
approximately an hour, depending on the
chicken. Serve with hunks of bread for the

.\ulL'

.\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 large onion
I green pepper
6 Tbs cooking oil
I c water
Salt to taste

I 112 tsp curry powder

I tsp turmeric
I 112 tsp ground cumin
112 tsp ginger
118 tsp garlic powder
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

,',ii' :,1

Chkken 111 )ogurt and spIces)

I chicken, cut up
I onion
I" fre,h ginger
I tsp cOriander
112 hp mustard seed
1 Tbs turmeric
2 cinnamon sticks
1/2-1 c yogurt

2 clove, garlic mashed

I hot chilli pepper
2 cardamon pods
I Tbs cumin
1 tsp anise
3 cloves
10 peppercorns
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,

Jllll]. III butter. lVlurc

par,ley and chives.

:-'d\CH)

',,"i:

11 add I\utmc.:;.

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

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,

53

Barbecued MeatBalls With Beans

(Hamburgers)

I Ib ground meat
4 c cooked beans
I egg
1/8 tsp pepper
112 c fine dry bread crumbs
I tsp salt
2/3 c milk
I c barbecue sauce

Ground buffalo meal

I egg
Pepper
Salt

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.

Mix all together. Make into patties and fry. If

you have cheese ~ top with cheese after you've
fried on one side.

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
114 c bread crumbs
I egg
1 tsp soy sauce
Salt
114 c chopped onion
Pepper
112 c minced, cooked carrot
114 c chopped bell pepper
Sweet and Sour Sauce (below)
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

114 c plus I Tbs vinegar
Scant 112 c sugar
1 ts p soy sauce
112 tsp salt
112 tsp lemon juice
112 tsp catsup or thick tomato sauce

Mix ingredients and simmer a few minutes.

Ground garlic
Chopped onion
Bread crumbs
Cheese (optional)

-Lynn Knauff, Nepal VI

Meat Loaf
I 112 lb ground meat
112 c onion, chopped
112 c milk
Salt, pepper and garlic
I sm can mushrooms (opt)
I egg
112 c bread crumbs
Tomato sauce (or ketchup)
Mix ground meat, milk, egg, bread crumbs,
seasonings, mushrooms and onion. Shape into
loaf. Place in pan. Top with tomato sauce.
Bake 45 min in medium oven.

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 Flour
Split garlic clove
Salt
1-2 Tbs fat
Pepper
Take hunk of meat (or may substitute goat,
pork, etc) and rub with split clove of garlic.
Dust with flour, salt and pepper. Heat fat in
pressure cooker. Brown all sides of meat in
hot fat. Add 1-2 cups water: cover and
pressure cook 112 hour to 45 min.
54

11:-:1,

i:

l "[1

1-)'-'1'1',:

1/4 tsp sugar

, Ig

UI1I()II\,

l'lluppL'-.1

lIK tsp ground ginger

I Tbs corn starch
2 Tb, soy sauce
112 c stock or bouillon
I c10\ e garlic. smashed

2 Ig green chillies, sliced

2 med bell peppers. slil'ed
2 Ib buff, ground
I 112 tsp pepper
I Ig red chilli, mashed

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.

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.

1/2 c chopped tomato

I lllcJ onIOn. sliced

Swiss Steak

Shish Kababs

114 to 113 Ib buffalo meat

Small tomatoes
Barbecue sauce (optional)

Garlic cloves
Small onions

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.

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.

Raango Steak

-Sylvia Clute, Nepal V

(Buffalo steak)
Buffalo meat
Flour
Bouillon cubes or broth

2 tsp salt
8 cloves garlic
4 Ig tomatoes
2-4 c vegetables

GOAT
Garlic
Onion, chopped
Salt, pepper, oil

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

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

Bl'I()rc serving add lemon JUlce.

ha,h)

I pan fu I worth of meat

1 egg per person
I panful worth of potatoe,
Sail, pepper
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

Simple Meat Curry

4
3
I
2

small onions
I 112 tsp turmerlC
Tb, butter or ghee
I 112 c water
It diced leg or shoulder lamb
tsp coriander
Salt to taste

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.

(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

PORK
Fresh Sausage
I c pork
3/4 tsp salt
I med onion
3/4 tsp black pepper
2-3 garlic cloves 112 c chiura, bread crumbs
I chilli
crushed crackers, etc
Grind pork, onion, garlic, and chillis together.
Add salt, pepper, and chiura, bread crumbs,
whatever. Mix well. Shape into small patties
and fry. Goes well, at breakfast with pancakes
and eggs.
Smoked Sausage: If you have a smokehouse,
or other way of smoking, buy a piece of small
intestine, wash well knot one end, stuff and
knot either at intervals of 2-3 inches or the end
of casing. Smoke. Should keep well for a
month.

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

I-I/~

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 175F. 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
I
3
2

c cider vinegar
c water
Tbs black pepper
Tbs salt

lh IL'all purl,.
J L plllt~~lppk JLlh"L'
2 Tbs fat
1/3 c vinegar (or lemon Juice)
1/2 c water
2 1/2 e pineapple chunks
2 Tils cornstarch (or flour)
112 tsp salt
I Tbs Worcestershire 1/4 c brlmn sugar
112 e thinly sliced onion

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
2 c water
12 red chillies, ground
10 thin slices fresh ginger
I c curd
I tsp cinnamon
Fry lightly all ingredients except the pork, add
in the order given above. Then fry pork until
reddish brown. Add water. Cover and
simmer for an hour or until meat is tender and
well done. Add curd and simmer for 5
minutes.

Wild Boar Vindalu

(Spicy wild boar curry)

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

2 Ib wild boar meat

I onion
2 whole garlic
2" piece ginger
4 Tbs mustard oil

I 112 tsp salt

I tsp chili powder
112 tsp turmeric
114 c vinegar

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

.,:v
\Vhcn )(}u bu) )llUr purh. chup,>o YULI \\ III

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.

Baked Li\er w[lh Yogurt

I livCl'
I c yogurt

Minced garliC
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:
sour sauce after cooking
Pickled Beets:
pickling brine.

Marinate m sweet

After cooking, marinate m

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.

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.
-Lynn Knauff, Nepal VI
Succotash
Parched com
Green soybeans
Spices to taste

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.

Cauliflower Terai Style

I head cauliflower, cut up
2-3 med potatoes, cut up
I cinnamon stick
Dry mustard
Salt to taste

Butter
Salt
Pepper

-Walter Martin, Nepal V

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.

Eggplant
Large or old eggplants may be bitter. To
remove bitter juices, slice eggplant, salt well,
and stack with towels or cloth between each
slice. Weigh the pile down with something
not too heavy. After 30 minutes, rinse the
eggplant and cook as desired.
Pan-Fried Eggplant
Salt and pepper
Oil

Corn

1 egg, beaten
112 c com meal
Eggplant, I" slices

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.

Heat oil. Combine com meal, eat and pepper.

dip eggplant into egg, then into corn meal
mixture. Cook to golden brown , turning
once.

Note: Unless you want to make popcorn or

grind the corn for corn meal, buy hariyo
makai.

French-Fried Eggplant

Creamed Corn: Cut the com off the cob

(either before or after cooking). Add white
sauce, salt and pepper.

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

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,

(ri I ,I

I i ~ ";

P,UI i I

:rc!jf'll

/'-,

,,

uli )
:i

:) J

!)

C')!gpli.l.!ll

,;!'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

j:l';tC.
":klj,L'

Grale Lhe ('ill;:

>ic'.

"ii,-,h) ;_ :J'-:_l,l~"

d-.'

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

-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

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
spices
1 112 c tomato sauce or puree
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

., \'-'Il'-CI ,~ggpLlflt iii

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.

3/4 c bread or cracker crumbs Paprika

3 Tbs butter
Parsley (optional)
I sm onion, chopped 112 c milk
Grated cheese (optional)

(II ~1 ~lhailu\v pan (llr

Green Beans
Wash, remove ends and strings. Cut in small
pieces. Cover and cook in boiling, salted
water 10-30 min, or in pressure cooker for 5
min. Drain and add salt and/or butter, if
desired.
Stir-fried Green Beans
2 Tbs oil
112 tsp sugar
I clove garlic
112 tsp salt
2-3 c green beans, cut in I" pieces
1 Tbs cornstarch
112 c stock or boullion
I Tbs cold water
Heat oil in a wok or skillet. Brown and
discard garlic clove. Stir fry green beans for 3
min, add stock, sugar, and salt. Cover and
steam over med heat 3-4 min, until beans are
tender, but still bright green. Mix cornstarch
with water and add to beans. Bring mixture to
a boil. Serve.
-Nikki Burr, NIJ90
61

, 1,_' D,,':,:Ji'
l'

:;i<..'(J1

beans, c()uLu'

: [;\

hullel

=' 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.

\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
112 c com meal

Oil or fat
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
Tomato juice (or water)

Parwall
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.

--Nikki Burr, NIJ90

62

Shell and wash. Cuuk ttl buding salted waler

20 min. Drain. If peas are hard, soak
overnight, then cook.

potatoes until golden brown turn.

Add
seasonings and lI2 TBSP water to potatoes,
covcr and steam 2-3 min.

Creamed peas: Add white sauce.

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.

Peas and milk: Add milk, butter, salt and

pepper, like a soup.
Kerau

-Walter Martin, Nepal V

(Cunied peas)
112 c mustard oil
112 c ghee

6 pieces fresh ginger

2 c green garlic
5 red chillies
2 112 c green peas
Pinch of jimbu and hing
Salt to taste

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,

Heat oil and ghee. Add chillies, spices,

ginger, garlic, and peas, Cook at least 20 min.
Salt to taste and serve,

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.

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,

2 c cold mashed potatoes

1 whole egg or egg yolk
Bread or cracker crumbs

Creamed potatoes: Add white sauce,

sprinkle with chives or onion tops,

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.

Mashed Potatoes: Mash, add milk, butter,

salt and pepper and whip,

Potato Fluff

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.

Potato Croquettes

3 c mashed potatoes
2 eggs, separated

I egg white
Salt
Pepper

Salt

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
Salt

Pepper

Onion

Paprika

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 3045 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

(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.

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.

64

2 med onions, chopped

4 cloves gar! ic, smashed

Cook like squash.

1/2 c water

Salt and pepper

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.

Saute onions in oil until golden brown. Add

gar!ic tomatoes. water, salt and pepper and
simmer until tomatoes are tender.

Candied Sweet Potatoes

Stuffed Tomatoes

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

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.

(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.)

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

Tomatoes
Wash and cut out bad spots. Cover and cook
with or without extra water 12-15 min. (You
may add 112 cup water).

3-4 Ig green tomatoes Corn flour

Salt White flour
1 egg

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.

65

.j small cardamons
112 c ghce
il2 c mustard oil
4 cloves
114 bp fenugreek
.j bay leaves
4 dned chillies
2 112 c broth
4 tins mushrooms
I pinch timur
.j tins peas
I tsp mixed spices
114 tsp tunneric
Salt & chili pwd to taste

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
114 c water
8 potatoes, peeled and sliced
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.

66

Soups and Stews

_ ljl luld \\'dlCI

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
When cooking
and careful seasoning.
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.

112 chicken, cut up

1/4 c diced carrots (optional)

112 c diced celery (optional)

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.

-Tricia Buczek, Nepa/60

2 Ib meat with bone (not pork)

1 Tbs salt

8 cloves
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)

-Nikki Burr, NI190

Fragrant Stock

Meat Stock
12 peppercorns
2 chopped carrots

2 tsp salt
2 peppercorns
I bay leaf

Butter or oil

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.

Heat fat in a skillet. Dice bread and toss in fat.

Saute in skillet until golden brown, stirring
freg uen tl y.

67

n" cooked [ICC

112 c nee
112 c lJlliK or cream (uptlunai)
c chicken stock

I qt yuung nellie lOpS

5 c stock

Cook rice in chicken stock IS min or until rice

IS tender. Add milk or cream, if desired, heat
and serve.

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.

.~

Salt to taste

Wonton Soup
Aalu Soup

4 c soup stock
112 recipe momos (Jl :
2 green onions, sliced

(Potato soup)

Bring stock to a boiL Add momos or

dumplings and simmer until cooked. Add
green onions, and simmer an additional min.

112 kg potatoes
1-2 onions
1 c milk

Hot and Sour Soup

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.

4 c stock or bouillon I lOs soy sauce

2 lOs vinegar
2 Tbs cornstarch
Sliced green onions (optional)
1 tsp salt
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.

Salt, pepper to taste

114 tsp turmeric
Parsley (optional)

-Walter Martin, Nepal V

Sour Cream Potato Soup

Onion Soup
1 qt soup stock
1 lOs Worcestershire sauce
Butter 4 Ig onions, sliced Salt and pepper
Brown onions in ghiu or butter. Combine
onions, soup stock, and Worcestershire sauce.
Simmer soup 5 min., or until onions are
tender. Add salt and pepper to taste.
Vegetable Soup
112 Ib meat, cut in 1" squares 1 garlic clove
114 c green peas
114 c minced onion
112 c chopped green beans
1 large potato
112 c diced carrots
2 chopped tomatoes
Any other vegetables
1 lOs butter
Salt and pepper to taste
(zucchini, cauliflower, etc)
Boil meat 2 hours in 4 cups water. Skim off
top of soup. Add vegetables. Cook until
tender. Add butter, salt and pepper. Improves
with age.

2 112 c water
114 tsp ground cumin
1 tsp salt
1 113 c diced potatoes
112 lOs flour or cornstarch
112 c sour milk
113 tsp black pepper
2 bouillon cubes
112 c light cream or evaporated milk

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.

68

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

(t):,

fat

I l/~

I onion, chopped
2 Tbs flour or I Tbs cornstarch
2 med potatoes. chopped
I can corn
I celery stalk (optional)

l'

Illilk

2 c stock
1/4 tsp thyme
1/8 tsp pepper

Salt to taste

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

(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

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 I green pepper (optional)
Flour
112 tsp salt
114 c rice
114 c fat
114 diced onion 5 c water
4 c boiling water
2 c tomatoes
1 c sliced okra
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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pot \'Jilh lhe saIL

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.;dd the chicken and stock and correct the

~easonIng.

Bean Soup
I c dried beans

I tsp salt

-+ c water, boiling

5 c water

2/3 c diced salt pork

Ionian, chopped

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
114 kg onions
I large root ginger
1 head garlic
112 kg potatoes
Salt and pepper to taste
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
Salt to taste
whole black daal, dry peas,
I tsp turmeric
4 Ig cloves garlic, crushed
kidney beans, white beans,
112 coil
2-3 dried chillies, broken
I Tbs ghee (optional)
1 Tbs cumin seeds
cut I" piece ginger, crushed peas, black
soybeans, white soybeans, garbanzo beans,
etc)

[le,-1t oil III l;lf)2:C' ",-\lICepafl or rrc.'-,sure cooker.

jC)

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
1-2" stick cinnamon
2 med potatoes
I handful green peas
8-10 peppercorns
I large carrot
A few pods cardamom
2 Tbs flour
Salt to taste
Chop the vegetables in large chunks. Heat the
oil in a pressure cooker and add all the whole
spices, fry a minute or so. Add all the
vegetables and fry another 5 min. Add the
flour and fry another min. Add the liquid,
cover and pressure cook 5 min.
-Nikki Burr, NIJ90

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.

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
2
4
I

panful worth of meat

Other vcggies
handfuls baby potatoes
Salt, pepper
med onions, cut up
I dumpling recipe
handful green beans

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.

71

Salads

~IJ(J

g dned pulses (such <IS channa, red kidney

beans or large dried peas)
I bunch fresh cilantro
-+ buds garlic, chopped
3 med onions, chopped
I Tbs salt and pepper to taste
1I4 c vinegar or lemon juice

1I4 c salad oil

Cut the veget<lbles Into 1/4" cubes, then toss

with mayonnaise.
Cole slaw

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.

-NI7S
Potato Salad
2 c diced cooked potatoes
2-3 hard boiled eggs, diced
1 med onion, chopped
113 tsp dry mustard
1 tsp salt
Mayonnaise or cooked salad dressing
Combine all ingredients by tossing lightly.

Hot Potato Salad

6 potatoes
I onion, chopped
4 112 tsp sugar
Salt and pepper to taste

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',)

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.

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
pineapple.

onion

and

add

chopped

Chinese Chicken Salad

3 c cabbage or lettuce
1 pkg ramen (chow-chow) noodles
1/4 c green onions
1 112 c cooked chicken
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
I Tbs sugar
2 Tbs oil
2 Tbs vinegar
Whisk together.

-Nikki Burr, NI190

71

-:

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.

~--,;-'

1I.lllgerIfll:s

I't ncapplc

Oranges
Grapefruit
Mango
Lime juice

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
-Nikki Burr, NI190

5 or 6 bananas

Raisins, boiled and seeded

Curd Salad

Cinnamon

2 112 e yogurt/curdldahi 2 heaping tsp sugar

1/8 tsp powdered cardamom
Nuts (optional)
Fruit (dried, canned, or fresh)

Smash well bananas and mix in raisins, and

some cinnamon.

-Walter Martin, Nepal V

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.

72

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.

c' Ius tluLir

I c milk

Heavy sauce (for casseroles and souffles)

3-4 Tbs flour
I c milk

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.

1-2 Tbs flour

I c milk
omons
I tsp onion flakes or 112 chopped onion
114 tsp garlic
2 Ths fat
1-2 Tbs soy sauce or bouillon cubes

-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

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.

Gravy

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).

2 Il", buttcr/ghce/fat
112 tsp salt

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

These basic white sauces have a thousand

uses. The best recipe is practice - your eye can
give better result than measured quantities:

I c white sauce
114 tsp mustard powder
112 c grated cheese Hot sauce
114 tsp garlic

Light Sauce (good for soup and gravy)

Make up white sauce, stir in dry ingredients,

then add cheese, stirring over low heat until
melted.

I Ths flour
I c milk

I Tbs butter/ghee/fat
112 tsp salt

-Dan PUlnam, NI190

73

:- '- ,ill,J';'l'll

2 Ttl, fat

brOlh

ii_' ,-' ) tlt-'_LlII

il\Jl[IUn~!l i

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,
114 c flour
cooked and reduced)
Saute carrot and onion in oil 15 min over low
heat. Add other veggies, cook 10 min. Add
tomato paste (or tomatoes), cook 10 min. Add
flour, cook 1 min. Add wine or broth to
deg1aze pan~ Add water and the rest. Bring to
a boil, then simmer 45 min. Strain, and
discard the solids.
Peanut Butter Sauce
1 c water
Cayenne pepper or hot sauce
112 c peanut butter
1 112 Tbs soy sauce
114 tsp garlic
3 Tbs milk powder (optional)
2 Tbs vinegar (optional)

IJu [lot

[I)

La

mah.l'

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

Thai Peanut 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

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

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.

Heat water, add peanut butter, stirring until

smooth. Add remaining ingredients and stir.
Good on spaghetti.

-Dan Putnam, NI190

Grind chiles, ginger, garlic, and coconut into

paste. Add everything else and mix welL If
too thick, add a little oiL

Easy Barbecue Sauce I: Combine and heat 1

Tbs lemon juice, I tsp Worcestershire sauce, I
tsp tomato catsup, and I Tbs butter.

-Nikki Burr, NI190

74

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'.\L:i,t:

',,"IIJ_ii,-),_',_ lhtli U)\!;, \\Ci'i "',J\(! ,-,[,loppc:d Ullj()jJ

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 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
118 tsp pepper
I sm. onion, chopped
I Tbs flour
118 tsp oregano or chili pwd

Run meal (ilrOll:!il

\\ j'lil ;!I

k:_\\\

cloves garlIc. Conllflue as above and simmer

until meat is thoroughly cooked.

Roasted Tomato-Garlic Sauce

2 Tbs oil
I 112 kg tomatoes
1-2 heads garlic

I tsp salt
2 tsp vi negar (or to taste)
Black pepper to taste

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.

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.

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
6 Tbs salad oil
2 tsp chilli sauce (optional)
4 Tbs vinegar
4 Tbs sesame oil
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

kc'_pt III <! cuul pL.icC dlld u:-.eu (\:- :-'UUll ,-b
possible. It takes about 4S minutes to make
good mayonnaise

-N178

Mayonnaise II
1-2 tsp sugar (to taste) 2 egg yolks
I tsp salt
2 Tbs vinegar (or lemon juice)
112 tsp dry mustard
2 c peanut, sesame or salad oil
112 tsp freshly ground pepper
Add seasoning to yolks, beating until mixed.
Add vinegar to yolk mixture, beating until
thick. Add oil, a few tsp at a time, to yolk
mixture, beating after each addition until
blended. If too thick, add a little more vinegar
and continue as above. Store tightly covered
in cool place, preferably in water in clay jug.
Great with chopped boiled eggs, deviled eggs,
etc.

-Mac Odell, Nepal I

Cooked Mayonnaise
1 egg
I Tbs sugar
1 Tbs salt
1 tsp dry mustard

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

-Banepa Volunteers
Cooked Salad Dressing
114 tsp salt
I tsp mustard
I 112 tsp sugar
I Tbs flour

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.

76

')1

(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
3 c chopped cauliflower
3 Tbs sesame seed
114 c lemon or lime juice
112 tsp turmeric

2 tsp salt
3 tsp mustard oil
3 garlic buds
6 dry chillies
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

't'!1 t'

I'

:','

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
I Tbs salt
1/2 c water
2 onions
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
3/4 tsp salt
113 c chopped onion
I Tbs sugar
3 Tbs lemon juice
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
112 tsp turmeric
2 onions
4 dry or green chillies 114 c chopped cilantro
114 tsp fenugreek
6 buds garlic
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.

Grease eggplant with mustard oil and roast

77

1.2:'.[""(Jt l !Hi}.

!'hi>

~ lSP lUI jjh_'I-I~

handful glflger (fresh)

112 tsp

til/Jllr

I tsp cumin seed

112 c chopped orlluns
3 tsp chili powder
112 tsp fenugreek
I handful green coriander
1/2 tspjimbu
8 chillies (ground)
4 Tbs salt

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
1/4 kg raisins Juice
112 kg dates
1 pau garlic
1 pau green ginger

2 tsp chili powder

of 2 lemons
2 c brown sugar
4 c vinegar

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

!',

(i,

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Ii"! ,"

U[llii (uukeLi. usu,-di\

\; i' "i! 'jl-'- {ii'-/;('

:,

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11111-1

Vlango Chutney II
4 c water
1/8- 114 c mustard seeds
112-1 c molasses Salt
Chillis
10-12 slightly umipe mangoes, cut
Boil water, molasses, and mustard seeds. Add
mangoes, and boil till soft. Add chillis and
salt. Should taste sweet-sour. may need to
adjust the molasses.
-Tricia Buczek, Nepal 60

Potato Chutney
15 Ig potatoes
113 c mustard oil
1 c ground toasted sesame seeds 114 c timur
1 tsp ground ginger 112 c cilantro
2 Tbs chili powder
1/4 tsp fenugreek seeds
5 tsp salt
I c water
Pinch ofjimbu
Boil potatoes with the skin on. Peel the skin
off and slice the potatoes in halves. Add
sesame seeds, chili powder, salt, water, and
timur. Heat mustard oil until bubbles form.
Combine remaining spices, pour these last five
ingredients into the mustard oil and let stand
for a few ni.inutes. Mix the ingredients in the
oil with the potatoes. After mixing well,
serve.
Egg Chutney
112 c ghee
112 tsp turmeric
114 tsp timur

2 red chillies
1 tsp cumin

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

I'; 0,

1l,l II ~l:

Apple Sauce

, ~i.,

[Jlllll'[

I Tbs butter (for pall)

Left over cooked apples from apple jelly

Nutmeg
Cinnamon
Put apples through a strainer and you get apple
sauce. Add cinnamon. nutmeg. Serve with
potato pancakes.

-Wendy King, Nepal

Tansen Apple Sauce

Juice of Olle lemon

2 jiggers rum. heated
Juice and grated rind of one tangerine
112 c brown sugar

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.

2 c naaspaati, cut up I tsp salt

2 c water I c sugar 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 c raisins

ji"

112 Tbs cinnamon

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

-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

-"'l-'

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u- ~.s

h~1f

Clol'es

(-:'.! '-'en

pC;Jchc:,

2- J

Whole cInnamon bark

i.'

:,Ug,-ll

Water

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
2 eggs
I 112 c sugar I tsp soda
I 112 c milk 1/2 c ghee

2 c flour
1/2 tsp salt
I tsp vanilla

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
Add
thick.
Add to creamed mixture.
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
3/4 c sugar
1 113 c flour
2 tsp baking powder 112 tsp vanilla
1/4 tsp salt
1 egg, beaten
114 c butter
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.

-Walter Martin, Nepal V

Spice Cake M

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.

112 c oil or ghee

I 112 c sugar

I tsp vanilla
2 eggs
2 112 c flour
1 tsp cinnamon

1 tsp salt
1 tsp baking powder
1 tsp soda
1/4 tsp clove
112 c nuts (optional)
1 1/4 c sour milk

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

--'.

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.
-Mike Frame

Busy Day Cake M

3 eggs
I c sugar
2 tsp vanilla
2 c flour

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:

-' c silted flour

2 tsp baking powder
112 c honey (or maple
1 1/2 tsp ginger
112 tsp allspice

1/2 c J1l~lted shorteiling

1 tsp salt
or sugar syrup)
1 c milk
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.

Before baking, sprinkle batter with 114 c

nuts, 113 c sugar, and I tsp cinnamon.

Naaspaati Sauce Cake

Serve cake with fruit or custard topping.

(Asian-pear-sauce cake)

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

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.

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.
81

,II tcd !lour

1 hp \allilla
i _ ,~ baking powder
1 1/2 c sugar
C -l lSp baking soda
2 eggs
I c banana, mashed
12 lSP salt
1!2cfat
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.

1/3 c white sugar

I lsp nutmeg
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
1/2 tsp salt
1 tsp cloves
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'"
Choco-nana Oooh Cake
2 114 c flour 2/3 c milk or sour milk
I 114 c sugar 3 eggs
2/3 c nuts (optional)
I 114 tsp baking powder
I tsp salt
I 114 c very ripe mashed bananas
1 112 tsp baking soda
I c chocolate (grated, chopped, or melted)*
2/3 c oil or melted ghee
Mix flfSt five ingredients together. Add liquid
ingredients, nuts, and chocolate. Beat well.
Pour into greased Miracle Oven or other
baking pan and bake on low heat 35-40 min or
until done.
Note:
. . .....kr

'he riper the bananas, the better the

3/4 c oil
Grated rind of I lemon
112 tsp salt
I 1/2 c sugar
3 eggs
1/2 tsp soda
112 c nuts or raisins (Clptional)
2 114 c flour
3/4 c sour milk Glaze (see below)
Mix oil, sugar and eggs together. Add flour,
milk, lemon rind, salt, soda, and nuts or
raisins. Beat well. Pour into greased and
floured pan (Miracle Oven). Bake on med
heat about 35-45 min. When cool, there
should be a large crack on top, Perforate cake
all around with a fork, then spoon glaze on
top.
Glaze
Juice of 2 lemons

?" .'
* You can use any sort of chocolate:
M&M's, Cadbury, Hershey's, etc. If you
don't have any chocolate bars, then mix 114
c unsweetened cocoa, 112 c sugar, and 112 c
milk, cook for 3 min and drizzle on top of
cake before baking.

--Charisse Ng, NI188

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

I'

,Li ~' ,_'

.: 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.

l/~c:;dlCdijULli

2 tsp baking powder 3/4 c white sugar

I tsp salt
2 Ths mel ted ghee
I tsp cinnamon
Topping (sec below)
I 114 c milk
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.

Chutti Cake

-Lissa Barker, Nepal V

(Holiday cake)

Variation:

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
113 c almonds
4 eggs
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

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
112 c raisins (optional)
2 Tbs flour
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

1/2 c peanut butter

1 c sugar

I egg

1 tsp vanilla

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

COOKIES AND BARS

Peanut Butter Cookies II

Crisp Molasses Cookies

2 Tbs butter
2 Tbs sugar
1/4 c molasses
2 scant c flour

112 tsp salt

1 3/4 c flour
1 tsp baking soda

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

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

1,-- _,,[I()j(UIIIlg

I 1/2 c sugar
2 3/4 c flour

I [SP h;Ii(lllg _"'l\_;d

2 eggs
114 tsp salt
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 on ungreased cooking
sheet.
0

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.

-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 350 for 15 minutes
or until brown.

Crunchy Wheat Cookies M

I
I
I
I
I

c ghee
112 tsp salt
I tsp soda
112 c brown sugar 2 eggs 2 114 c suji
tsp cinnamon (optional)
2 c flour
Tbs milk or cream
c nuts, coconut, or raisins

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
113 c fine sugar

114 c rice flour

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

flour
I L brUW!1 sugar, packed
I tsp baking powder 1-2 eggs, beaten
112 tsp vanilla
112 tsp salt
3/4 c nuts (optional)
112 c butter /ghee

_)/4 (

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
112 c milk
2 c sugar
I tsp salt
4 Tbs cocoa 3 c chiura
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
I tsp vanilla
2 c chiura
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
I c milk
4 Tbs cocoa or chocolate
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.

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L'UILl

water

Pie Crust
When making pie crust, it's important not to
mix too much, or play with the dough too
much, otherwise the crust comes out very
tough.

Basic Pie Crust (1 crust)

112 tsp salt
Up to 2 Tbs water

illlO

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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)

114 Ib butter
Pinch of salt

I c flour
113 c sugar

PIES

I c flour
113 c butter

["IOLII

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)

Sift flour with salt. Cut butter into flour.

Add water slowly (the less water the better).
Roll out and place in pan.

1 114 c biscuit crumbs 2-3 Tbs shortening

Sugar (optional)
Cinnamon (optional)

SajiJo Pie Crust (1 crust)

Crush biscuits and mix in shortening. Press

into pie pan. Bake until brown - about 10 min.

(Easy pie crust)

-Gwyn Fields, Nepal V

3 Tbs soft butter or fat 1 tsp sugar

Pinch salt
2 c flour
3 Tbs milk

Berry Pie

Slowly cream sugar and sifted flour and salt

into butter and milk. Roll out on floured
board; place in greased pie pan.

I double pie crust, unbaked

3 c berries
2 Tbs flour

Finger's Pie Crust (2 crusts)

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.

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

I c sugar
1/8 tsp salt
1 Tbs butter

-Walter Martin, Nepal V

87

Rl:1Il0\','

froll; i'irc.

!V!I,\ ('ool
' \ "I :111

I" ,; 1

j~

llll'll ,Ii!" Jil

tsp
I double pic crusl 'I'
cinnamon
Ground cloves
6 c naaspaori 51 ices
Allspice (optional)
I c sugar
1/8 tsp sail
I Tbs fat

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

I double pie crust (p 871

113 tsp
salt
I c chopped apples or naaspaali
112 tsp cinnamon
Mace or nutmeg
I c chopped green tomatoes 2 Tbs butter
114 tsp powdered cloves
I 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

b1.ttCi

\\.:hCil ("'()() I add \';lnlll:'1 :.tile! egg".

\\: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
114 tsp salt
I recipe pastry crust (p. K7)
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

Apple Pie: Replace naaspaali with apples.

Green Tomato Mincemeat Pie

:.:iralJl and add

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 oven for 55 minutes.
0

-N!78

Cook white and brown sugar, water, coffee

and salt 20 min. (should thicken slightly).

88

;:.i!,jl P:~'-'
j

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
114 tsp salt
1 single pie crust (p. 87)
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.

'--

'LI.,-'_;\j

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

Dahi Pahi
(Yogurt Pie)

3 eggs, separated
112 c lime juice
1 can sweetened condensed milk

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 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.

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

-Gwyn Fields, Nepal V

Lemon Meringue Pie
1 baked pie shell
112 c white flour
112 tsp salt
I c sugar
I 112 c boiling water

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

<Ilr'-lng ,:,1 lnr \(\ thili

:')u(I

Jill.

Ta',[C

(:()rccct .sugar

l)f

It

c!(, ,'''n'l :;lJ('k

he[or~-' t~()lllplelel\'

on dH.'

conk,cd ((,

\\'dh fork bcfu["c h,-1king L' ,(' flO SlCUll hU!t".

iiJ I-'rwcl [lit'" or [';1,1 \vili :~Ci'U ilito filliil:j

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

Jam Filling: Canned prepared pie filling or

Jam or jelly may be used.
Applesauce Filling: Use thick seasoned
applesauce (or naaspaali sauce).

Lemon Pudding: For pudding use 2 whole

eggs rather than 4 egg yolks. No pie shell or
meringue, of course,

Pineapple Filling: Thoroughly mix 4 tsp

sugar and tsp corn starch. Add to 2/3 cup
crushed drained pineapple and cook until
thick, CooL

Meringue

PUDDING AND CUSTARD

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,

Baked Custard

Amp Kuken
(Mango kuken)
112 white bread recipe Sliced mangoes
Sugar
Spread dough over pie tin, spread mangoes
over dough, and top with sugar. Bake: then
consume - hot, cold or in between,

-Larry Dempsey Nepal VII

Fried Pies or Turnovers
2 c Missouri mix
I c filling (see below)

112 c water

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

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

,'r: -

(_'!llh..-'ol<!le FlIddIJl~)_

lncrC<.\sc

SUgd(

IL's

tu I/,~

I})un-~

dliTicl!lt (() make caild y on

Illililid

((lui amOlllH of milk to) I/,_!. c. \!lix 1/,"',

Clh.:()(1 with cornslardl lind ~)L!ga(, or melt (\\u I

(i,IYS, ,1:; Ih(~ (:dl1Cl\'

oz. squares unsweetened chocolate in milk.

May be poured into baked pie shell.

than on dry days. Some candy (such as

divinity and hard candies) shouldn't be
attempted on humid days.

'lllr!

f,'

Mexican Chocolate Pudding:

Add 2 tsp
instant coffee to Chocolate Pudding.

dllLi (0

-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.

be bruughl lD a higher teillpera! Llrl'

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

dark golden color.

Riz Au Lait (Versatile)

(Rice pudding)
1 stick cinnamon
1 qt milk 113 c rice
1 tsp vanilla 1 egg or fruit .
113 c sugar
Grated chocolate, coconut
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.

needs longer C()()klll~)

sugar

91

Peel of 6 oranges
2-3 c sugar
I tsp salt
2 c hot water Extra sugar
Cut orange peel into long strips 1/4 inch wide,
place in a sauce pan, cover with cold water,
and bring to a boil. Drain off this liquid and
repeat 3 times. Return peel to sauce pan with
sugar, salt, and hot water. Simmer until
transparent, when the liquid will be almost
gone. Drain and roll in sugar.

I n~ tsp :,(111

slrong coffee

2 c sugar
I Tbs butler
I Tbs cream

1/4 tsp crcam of tartar

112 tsp cinnamon
I c broken nuts (optional)

Chocolate Meringues

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.

4 egg whites
I c sugar

Peanut Butter Fudge

-Syllvia Clute, Nepal V

I 112 oz. chocolate, melted

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.

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

I tsp cold water

lSf)

vdndL]

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

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

I 112 c brown sugar

6 Tbs water

3/4 c sugar
112 tsp orange rind, grated
2 Tbs water 1-2 c walnut halves
2 Tbs orange juice

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.

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.

Rum Balls

Peanut Brittle

Walnuts
Almonds
Raisins
Figs
Any other nuts

Coconut
Dates
Rum

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.

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.

-Walter Martin, Nepal V

Variation:
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.

Instead of adding peanuts, pour melted

sugar, salt, and soda over shredded
coconut spread on well greased plates.

-Walter Martin, Nepal V

93

[lunc)

Salt

(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.

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
112 c chopped coconut (optional)
2 c suji
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.

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.

94

i;"

f<:h;
i('rLc.,p> lk"\..-']l"il"lLli dl:'(:" III c.,Ugdl" :,.\(UP,'I

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 c water
I 1/2 c ghee or sesame oil

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.

I c rice
I pall sugar
4 c milk
I Tbs spices
I tsp sm cardamom I Tbs dry coconut
Raisins
I tsp Ig cardamon seed
I Tbs chopped cashew nuts 1/2 c ghee
Wash the rice and add the ghee.
Mix
thoroughly. Boil the milk. Pour the ghee and
rice in to boiling milk. Cook in saucepan or in
pressure cooker until rice is done. As soon as
rice is cooked, put in sugar first, and then
different kinds of spices, and remove from
stove and cover. Let attend IS or 20 minutes
until liquid is absorbed.
Pharsiko Khir
(Pumpkin pudding)
2 c milk
1 Tbs ghee
I 112 Tbs sugar
I c pumpkin, cooked and mashed
Spices to taste (cardamom, coconut, cloves,
cinnamon)
Boil the milk. Add the pumpkin, sugar, ghee
and spices, bring to a boil and cook briefly.
Cool and serve.

-Tricia Buczek, Nepa/60

GuJiyo Bhaat
(Sweet rice)

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.)

4 c rice
112 c coconut
I c raisins
I 112 c sugar
5 114 c milk or water
2 tsp cardamon
I tsp saffron
3/4 c ghee or butter
Clean rice and soak in cold water for two
hours. Chop coconut. Dissolve sugar in
liquid and cook for IS minutes to make syrup.
Heat ghee in a pan. When the smoke appears,
fry rice for IS min on low heat until it is
reddish brown in color. Add syrup to the rice.
When the liquid evaporates, add dry fruits.
Cook until soft.

95

: It'

,<-'Ii

!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.

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.

1 114 c milk
2 c water
2 c ghee
2 c flour
114 c almonds, coconut, pistachio
1 112 c sugar Cardamom pods
114 c raisins

4 c milk
5 Tbs lemon juice
5 tsp pounded semolina
Blanched almonds

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

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.

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.

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.

Puwa

Sikarni

(Sweet crispy snacky stuff)

It is a Nepali sweet and sour desert to go with

lunch or dinner.

It is fried rice flour powdered sweet used

mostly during religious ceremonies. Cooking
it in water will be haluwaa.
I c rice flour
112 c sugar

I c ghee

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

4 c yogurt
112 tsp powdered cloves
Pinch saffron
1 tsp cinnamon, powdered
112 tsp rose water 2 c sugar
112 tsp powdered black pepper
I powdered cardamon
Place yogurt in a piece of fine material to
drain for 6-18 hours, depending upon the
consistency desired.
Put the saffron and rose water in a marble
mortar. Grind and let stand for a while. Mix
with the curd. Mix together the sugar and
spices, then combine all ingredients and stir
for at least five minutes. Serve.

tea.

96

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':"':ake Doughnuts

2 Tbs ghee
I c sugar
2 eggs
2 tsp baking powder
I tsp cinnamon

~'

112 c \ugar

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

2 Tbs shortening
2 c tlour

[SP salt
112 c orange juice
2 Tbs orange rind

lI2

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
Old stale cake
Rum (optional)
Jam

Vanilla pudding
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

97

ell.';]!.

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ith

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icfnun :,(lliCC

1/,,]' c l1utter

Lemon Sauce
1 Tbs cornstarch
Dash salt
Dash nutmeg
1 c boiling water

1/3 c honey
1 112 Tbs lemon juice
2 Tbs butter

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

..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

FROSTINGS AND TOPPINGS

As topping for sponge cake or soft custard.

Buttercream Icing

1 c berries, crushed 1 egg white

1/2 c powdered sugar

1 Ib powdered sugar
112 c shortening

112 tsp vanilla

114 c warm water

Whip all together to a foam.

-Walter Martin, Nepal V

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.

Seven Minute Frosting

2 egg whites
113 c cold water
Dash salt
1 tsp vanilla
1 112 c sugar
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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min.)

3 c sugar

Coconut Icing

2 mana kaphal

114 c butter
112 c chopped nuts
I 1/2 c shredded coconut
I c sugar
1/2 c evaporated milk
I tsp vanilla

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.

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:
boiling water.

Add 2-4 Tbs chocolate to

Fresh Fruit Sauce

2 c fresh fruit
2 Tbs cornstarch

-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.
-Walter Martin, Nepal V

Syrup
112 c brown sugar
113 c molasses
1 c white sugar

2 c water
1 tsp vanilla

ComlY~Ji8ll'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
2 c water
1 c white sugar

1 112 c sugar
1 tsp vanilla
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

112 c sugar
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.

99

Food Preservation

jerK}

fatty meat

This is especially good for those who want to

increase protein intake while trekking in areas
of food scarcity.

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.

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.

Salt

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.

101

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
102

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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
I qt. vinegar
1 sweet green pepper/jar (opt) 1 c salt
4 cloves garlic/jar
Dill to taste
2 qt. water

:~:H{:'

':

'.~ j ,

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.

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
103

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.

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 23 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.

Trouble-shooting

Points to Remember
Syrupy: Too much sugar; undercooking;
cooking too long of a very acid juice and
sugar; wrong combination of fruits

Select perfect fruit.

A combination of
slightly under-ripe fruits for gel formation,
and fully ripened fruit for flavor may be
used.

Tough: too little sugar; over-cooking

Dark: too slow cooking; cooking in too

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.

large quantities

Cloudy: Improper straining of juice

Fermented: Improper sterilization;
delayed or improper sealing of glasses.

104

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 orange
5 c sugar

1 112 c water
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.

105

Sugar

Apples

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)
1 c raisins (optional)
3 1/3 c sugar
Peel pears and slice. Add sugar and let stand
overnight. Next morning, add raisins, orange
rind (cut in small pieces or grated), and juice
of oranges and lemon. Cook until thick, about
30-35 min. Pour into sterile jars, and seal.
Berry Jam

Berries

Sugar

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
2 c sugar

11:! clime JUIce

11 -' c water
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
106

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Into ~~Lenl1zed glasses and

seal.
-\t'alter Martin, Nepal V
Citrus Jam
1 orange

Sugar

1 grapefruit
1 qt water

r']I:"/! "-.1,'1'--":

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.

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
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.

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

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.

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.

107

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

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.

: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 10 c sugar
2 oranges, sliced very thin
2 Tbs cloves
2 lemons, sliced very thin
6 Tbs cinnamon
Pour juice off tomatoes. To tomatoes add
sugar and stir until dissolved. To tomatoes
add oranges, lemons, and spices. (If whole
spices are used, tie them in a cheese cloth
bag.) Place on hot fire and bring to boil. Boil
for about 50 min or until the mixture is clear
and thick. Stir to prevent burning. Pour into
sterile jars and seal.

Peach Leather
lIb peaches
2 Ib apricots

Tomato Butter
4 qts cooked tomatoes
7 c brown sugar
1 Tbs cloves

6 c tomatoes, cut up
I Tbs ginger, mashed

Powdered sugar

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

108

Beverages

Sf; \J Ct"('8 ','-;(;

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

, ~ ; I

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
I pineapple
1 c brown sugar (or to taste)
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.
-Walter Martin, Nepal V

Non-Alcoholic Eggnog
4 eggs
114 c sugar
1/8 tsp salt

r' ,-

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

Banana Drink
1 Ig ripe banana
2 tsp lemon juice
I 112 c sugar (or to taste)

I c cold water
1/2 tsp vanilla
113 c dry milk

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

109

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in i

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.

-',

~; :

'

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 [

-Walter Marrin, Sepal V

Mulled Cider

Irish Coffee

I qt juice from baked apples

I whole clove
3" stick cinnamon
3/8 c brown sugar
2 whole allspice

I jigger whiskey per person

Fresh cream
Fresh hot coffee
1-2 tsp sugar per person

Boil juice and spices 5 min. Add sugar and

boil another 5 min, then serve.

-Walter Marrin, Nepal V

Lemon Squash
Several large lemons
4 c sugar

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.

3 Tbs citric acid

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.

-Nikki Burr, NIJ90

Chang
(Fermented rice wine)
2 c rice

8 qt water

Yeast

Note: Do not use metal bowl or utensils. due

to citric acid.

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.

Rhododendron Drink

Tomba

I Ib rhododendron flowers
Lemon or lime juice (optional)
I qt water
Cinnamon or cloves (optional)
1-2 c sugar Pineapple juice (optional)

(Millet beer)

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

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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:I'n;d'I;T;1];;

i-hp rnillc;' i:

the yeast IS aciUeo" It win kill the

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.
lUll lll:, \" jl~[J

yeast. I

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

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.

(Nepali milk tea)

I tsp black tea
112 c milk
112 c "'ater or milk
1-3 tsp sugar

1/4 tsp cinnamon

118 tsp cloves or nutmeg
1/8 tsp ginger
Dash pepper

Mix it all together and bring to a boil.

Bhotia Chiya
(Tibetan butter tea)
I tsp black tea
1 tsp butter
3/4 -I c water
1/4 tsp salt
6 tsp whole barley or whole wheat flour,
toasted

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'

Make strong tea using black tea and water.

Add butter. salt, and flour.

111