Machar jhol is a classic Bengali spicy fish curry flavored with the goodness of mustard. The best way to eat this dish is with plain white rice. Here is a really excellent recipe. You must use a good mustard oil to make this dish as that is what gives it flavor. Generally mustard oil is available at any Indian grocery store.
This recipe is another example of the spicy side dishes called “achars” which are prevalent in Nepalese cuisine. This version is eaten over boiled potatoes but one can substitute the potato for any vegetables cooked or raw, such as cucumbers, radish, steamed asparagus – even tofu and so on.
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.
I love tangy curries which have a nice spicy kick to them. This simple Nepalese potato curry has such a wonderful flavoring with the flavors of mustard oil and yogurt.
If you can’t get mustard oil – its okay – though they are available at any Indian Grocery store. This recipe is so great it will work with just about any oil you use.
Tomato chokha is a roasted/ spicy version of a Trinidadian salsa. It is really easy to make and tasted great with roasted tomatoes but you can even use overripe regular tomatoes if you don’t have time to roast them.
Here is Maggi’s recipe for her chokha.
Maggi makes the most unbelievable Trinidadian food. Her recipes are simple and really tasty.
Here is a dish called “Boil n’ Fry” Sweet potato which can be eaten with rice or roti. It is extra yummy when topped with “Chokha” which is a spicy tomato salad.
This might be one of my all time favorite soups! Passang makes this really simple, flavorful Tibetan version of chicken soup which has a really nice hit of spice to it.
She hand makes fresh noodles and adds them in but in my lazy version however I use any broad flat noodles or pasta I can find.
I find that glass noodles or any broad pasta works really well. You can vary the leafy greens you add in the soup. I use anything from spinach, boy choy, swiss chard to kale.