Nepalese Karela and Alasi ka Achar (Bitter Gourd and Flax)

Nepali cuisine consists of several spicy sides dishes which are eaten with rice and lentils (dal). These are called “achars’ or chutneys and are made with a variety of vegetables. One can use the base recipe for the achar and just vary the vegetable that is used.

Here is a wonderful recipe that Manju makes which comprises of bitter gourd (karela) and is topped with ground roasted flax seeds.

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Stir Fried Masala Kundru (Ivy Gourd/Tindora)

Being of Pahari and Punjabi origin, kundru is one of those not so common vegetables which was constantly cooked in our home.

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I’m not sure if this vegetable is available in the Western part of the world. It is also known as ivy gourd, gentleman’s toes, tindora or kovakkai – depending on which part of India you are from.

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Stir Fry Mung Dal (Stir Fried Yellow Lentils)

Lentils or dals in Indian cuisine are often cooked into delicious aromatic stew like concoctions. However lentils can be cooked in stir-fried versions too and here is a simple recipe on how to do just that.

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Nepalese Roasted Sesame Salad

I just love homemade Nepalese food and Manju makes some really awesome simple dishes that are easy to replicate in any kitchen. Here is a really easy salad which has a spicy, tangy, roasted sesame dressing.

 

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Stir Fried Curried Cauliflower (Gobhi)

Cauliflower is such a wonderful vegetable which can be cooked in so many ways. “Gobhi” as its called in Hindi, is a staple on our table and is one of the simplest vegetables to make. Here is a recipe one of the ways we make gobhi in our home.

 

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Ghiya and Palak ka Sabzi (Bottle Gourd and Spinach)

Ghiya/lauki is a wonderful gourd (bottle gourd) that pretty much makes anything it is used in taste better. One can combine it with lentils or any vegetables. One of my new favorite dishes in my mother’s kitchen is when they combine ghiya with palak (spinach). This super healthy combination is really delicious too and easy to make.

 

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Stir Fry Curried Zucchini (Tori)

Tori (zucchini) is something that is made in my mother’s kitchen practically every other day. The sweet, mild flavors of this squash are enhanced by the addition of a hint of spices as is so in this recipe.

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