A Cookbook

Filled with
Autentic
Recipes! Discover the Secrets of
Nepalese Cooking!

A Delicious Journey
Through Nepalese Cuisine!

25 amazing
Himalayan
recipes
Illustrated by
5,95 $ Paramte Poompuang
 Taste of Nepal
Responsible publisher:

Magic Media ApS

Marievangsvej 103
4200 Slagelse
Denmark
VAT no: 21099139

Copyright© by Magic Media ApS

Food recipes: Shakeela Acharya

illustrated by: Paramte Pooppuang
 Introduction
Welcome to the rich and vibrant world of Nepalese cuisine!
Nepal is a country with a rich cultural heritage and a diverse
range of cuisines influenced by its geography, climate, and cul-
tural diversity. From the towering peaks of the Himalayas to
the lush green valleys, the country offers a unique blend of fla-
vors and ingredients that are sure to tantalize your taste buds.

This cookbook takes you on a culinary journey through the

heart of Nepal, offering a collection of traditional and mod-
ern recipes that reflect the country’s rich history and culture.
From momos, a classic dumpling dish, to dal bhat, a staple
meal made of lentils and rice, this cookbook showcases the di-
verse range of flavors and textures that make Nepalese cuisine
so unique.

In addition to the recipes, you will also learn about the tra-
ditional cooking techniques, ingredients, and spices used in
Nepalese cuisine.

Whether you’re a seasoned chef or a novice cook, this cook-

book will inspire you to explore the vibrant and delicious
world of Nepalese cuisine. So let’s embark on this culinary
journey together and discover the hidden gems of Nepalese
cuisine!

All recipes are for 4 persons

Taste the Diversity of Nepal
 Table of contents
1.Dal bhat 8
2.Momo 10
3.Chow mein 12
4.Thukpa 14
5.Aloo tama 16
6.Pani puri 18
7.Sel roti 20
8.Bara 22
9.Chatamari 24
10.Sekuwa 26
11.Choyla 28
12.Khasi Ko Masu 30
13.Samay baji 32
14.Swo 34
15.Masu Ko Jhol (Mutton Soup) 36
16.Chicken Curry (Kukhura Ko Masu) 38
17.Macha Tarkari (Fish Curry) 40
18.Tareko machha 42
19.Kachila (Raw Mutton Salad) 44
20.Chukauni 46
21.Kwati 48
22.Macha Makhani 50
23.Chicken Achar 52
24.Gorkhali lamb 54
25.Dalmoth 56
 Dal bhat
Dal bhat is a traditional dish from Nepal and the Himalayan regions of India. It
is a staple food that is commonly eaten for lunch and dinner by people of all ages
and backgrounds. The dish consists of two main components: dal, which is a lentil
soup, and bhat, which is boiled rice.
The lentil soup, or dal, is made from boiled lentils, onions, garlic, ginger, and spic-
es such as cumin, coriander, and turmeric. The mixture is simmered for several
hours until the lentils are tender and the flavors have melded together, resulting in
a rich, savory soup.

8
Ingredients:
• 1 cup lentils (any variety)
• 4 cups water
• 1 onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ginger, minced
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 cups rice
• 4 cups water
• 2 tablespoons ghee or butter
• A handful of fresh coriander leaves, chopped
• 1 cup mixed vegetables, such as spinach, carrots, and potatoes
• Achar (optional)

Instructions:
1. Rinse the lentils in a colander and remove any debris. Add the lentils to a pot
with 4 cups of water and bring to a boil over medium-high heat.
2. Reduce the heat to low and simmer the lentils for about 20-25 minutes, or until
they are tender and fully cooked. Add more water if needed to achieve a soup-l
ike consistency.
3. In a separate pot, add the rice and 4 cups of water. Bring to a boil, then reduce the
heat to low and cover the pot with a lid. Simmer for 15-20 minutes, or until the
rice is cooked and fluffy.
4. In a frying pan, heat the ghee or butter over medium heat. Add the diced onion
and sauté for a few minutes until translucent. Add the minced garlic and ginger,
cumin powder, coriander powder, and turmeric powder. Cook for 1-2 minutes
until fragrant.
5. Add the onion and spice mixture to the pot of lentils and stir to combine. Season
with salt to taste.
6. In a separate frying pan, sauté the mixed vegetables until tender.
7. Serve the dal bhat hot, with a side of sautéed vegetables and achar, if desired. Gar
nish with fresh coriander leaves.

9
 Momo
Momo is a traditional dumpling dish that originated in Tibet and is popular
throughout the Himalayan regions of Nepal, Bhutan, and India. It is a type of
steamed or fried dumpling that is filled with a variety of ingredients such as
ground meat, vegetables, cheese, or tofu.
The dough for momo is typically made from flour, water, and a pinch of salt, and
is rolled out into small circles. The filling is placed in the center of the circle, and
the edges are pinched together to form a crescent or circular shape.

10
Ingredients:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup warm water
• 1/2 pound ground meat (chicken, pork, or beef)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon cumin powder
• Salt and pepper to taste
• Vegetable oil for frying or steaming
• Chopped cilantro for garnish
• Spicy tomato-based dipping sauce (chutney)

Instructions:
1. In a large mixing bowl, combine the flour and salt. Gradually add the warm
water and mix until a smooth dough forms. Knead the dough for 5-10 min
utes until it is elastic and pliable. Cover the dough and let it rest for at least
30 minutes.
2. In a separate mixing bowl, combine the ground meat, chopped onion,
minced garlic, minced ginger, cumin powder, salt, and pepper. Mix well un
til all ingredients are fully incorporated.
3. On a lightly floured surface, roll out the dough into thin circles about 3-4
inches in diameter. Place a spoonful of the meat mixture in the center of
each circle.
4. To form the momos, lift up the edges of the dough and pinch them together
to form a pleated crescent shape, making sure to seal the edges tightly.
5. To cook the momos, you can either fry or steam them. For frying, heat veg
etable oil in a frying pan over medium heat. Add the momos and cook until
golden brown on both sides. For steaming, place the momos in a steamer
basket and steam for 8-10 minutes.
6. Serve the momos hot with spicy tomato-based dipping sauce (chutney) and
garnish with chopped cilantro.
11
 Chow mein
Nepalese Chow Mein is a popular dish in Nepal that is a unique take on Chi-
nese-style stir-fried noodles. The dish typically consists of boiled noodles stir-
fried with vegetables such as onions, bell peppers, carrots, and cabbage, along
with your choice of protein, such as chicken, beef, pork, or shrimp.
The dish is typically seasoned with a blend of spices and sauces, including soy
sauce, oyster sauce, chili sauce, and vinegar, giving it a savory, slightly spicy, and
tangy flavor. It is often garnished with fresh cilantro and served with a wedge of
lemon or lime on the side.
Nepalese Chow Mein is a popular street food in Nepal and is also commonly
served in Nepalese restaurants. It is a hearty and filling dish that is perfect for a
quick lunch or dinner, and it is often enjoyed by locals and visitors alike.
12
Ingredients:
• 400g wheat noodles
• 2 tablespoons oil
• 2 chicken breasts, sliced thinly (optional)
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1 cup cabbage, shredded
• 3 garlic cloves, minced
• 1 teaspoon ginger paste
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• Salt and pepper to taste
• Cilantro, chopped (for garnish)

Instructions:
1. Cook the wheat noodles in boiling water until they are al dente, then drain
and set aside.
2. Heat 1 tablespoon of oil in a large wok or frying pan over high heat.
3. If using chicken, add the sliced chicken to the wok and stir-fry until
browned and cooked through. Remove from wok and set aside.
4. In the same wok, add another tablespoon of oil, then add the garlic and gin
ger paste and stir-fry for 1 minute.
5. Add the onion, bell pepper, carrot, and cabbage to the wok and stir-fry for
3-4 minutes until the vegetables are slightly softened.
6. Add the cumin powder, turmeric powder, chili powder, salt, and pepper to
the wok and stir-fry for another 2-3 minutes until the vegetables are fully
cooked and coated in the spices.
7. Add the cooked noodles and the cooked chicken (if using) back into the
wok and stir-fry everything together until the noodles are heated through
and coated in the spices.
8. Serve the Nepalese Chow Mein hot, garnished with chopped cilantro. Enjoy!

13
 Thukpa
Thukpa is a traditional Tibetan soup that is also popular in other Himalayan re-
gions, such as Nepal and Bhutan. It is a hearty soup made with vegetables, meat,
and noodles in a flavorful broth. The ingredients used in Thukpa can vary de-
pending on the region and availability of ingredients.
The soup typically includes protein sources such as chicken, beef, pork, or yak
meat, and vegetables such as carrots, cabbage, spinach, and onion. The broth is
usually made with a combination of garlic, ginger, and a variety of spices, includ-
ing turmeric, cumin, and coriander.

14
Ingredients:
• 8 cups of chicken or vegetable broth
• 8 oz of boneless chicken or beef, cut into small pieces (optional)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 inch ginger, minced
• 2 carrots, sliced
• 2 cups of chopped cabbage
• 2 cups of spinach leaves
• 1 tsp of ground cumin
• 1 tsp of ground coriander
• 1/2 tsp of ground turmeric
• Salt and black pepper to taste
• 8 oz of dried wheat or rice noodles
• Chopped cilantro, green onions, and chili sauce for serving

Instructions:
1. In a large pot, heat the broth over medium-high heat. Add the chicken or beef
(if using) and bring to a boil. Skim off any foam that rises to the surface.
2. Reduce the heat to medium-low and add the onion, garlic, and ginger. Cook
for 5 minutes until the onion is softened.
3. Add the sliced carrots and cook for 5 more minutes.
4. Add the chopped cabbage and spinach to the pot. Stir well and cook for 10
minutes until the vegetables are tender.
5. Add the ground cumin, coriander, turmeric, salt, and black pepper to the pot.
Stir well and cook for 5 more minutes.
6. While the vegetables are cooking, cook the noodles according to the package
instructions in a separate pot. Drain and set aside.
7. To serve, divide the cooked noodles among 4 bowls. Ladle the soup over the
noodles and top with chopped cilantro, green onions, and chili sauce as de
sired.

15
 Aloo tama
Aloo tama is a traditional Nepali dish made with potatoes (aloo) and bamboo
shoots (tama) that are cooked in a savory and spicy sauce. The bamboo shoots
used in this dish are typically fermented, which gives them a tangy and slightly
sour taste.
To make aloo tama, the potatoes and bamboo shoots are first sautéed with a mix-
ture of spices such as cumin, coriander, turmeric, and chili powder. This is then
simmered in a tomato-based sauce until the potatoes are tender and the flavors
have melded together. Aloo tama is often served as a side dish with steamed rice
and dal (lentil soup) or as a main dish with roti (flatbread).

16
Ingredients:
• 2 medium-sized potatoes, peeled and cubed
• 1 cup bamboo shoots, chopped
• 1 medium-sized onion, finely chopped
• 2-3 cloves garlic, minced
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 tablespoon vegetable oil
• Salt to taste
• 2 cups water
• Chopped coriander leaves for garnish

Instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and let them crackle.
2. Add chopped onions and minced garlic to the pan and sauté until onions turn
translucent.
3. Add the cubed potatoes and bamboo shoots to the pan and mix well.
4. Add turmeric powder, red chili powder, coriander powder, and salt to taste. Mix
well and cook for 2-3 minutes.
5. Pour 2 cups of water into the pan and stir everything together.
6. Bring the mixture to a boil and then reduce the heat to low. Cover the pan and let
it simmer for 20-25 minutes or until the potatoes are cooked through.
7. Once the potatoes are cooked, remove the pan from heat.
8. Garnish with chopped coriander leaves and serve hot with steamed rice or roti.

17
 Pani puri
Pani puri is a popular street food snack in India, Pakistan, Bangladesh, and Nepal.
It is also known as golgappa, puchka, or phuchka, depending on the region.
The snack consists of small, crispy, hollow balls made of semolina or wheat, which
are filled with a mixture of spiced potatoes, chickpeas, onions, and sometimes
tamarind chutney. The balls are then punctured on one side and filled with a
spicy, tangy, and mint-flavored water, which gives the snack its signature burst of
flavor.

18
Ingredients:
• 1 cup of Semolina (sooji) • 1 teaspoon of chaat masala
• 2 tablespoons of all-purpose flour • Salt to taste
(maida) • 1/4 cup of tamarind chutney
• 1/2 teaspoon of salt • 1/4 cup of mint-coriander chutney
• 1/4 teaspoon of baking soda • 1/4 cup of lemon juice
• Water as required • 1/4 cup of chopped fresh coriander
• 3 medium-sized boiled and leaves
mashed potatoes • 1/4 cup of chopped fresh mint
• 1 cup of boiled chickpeas leaves
• 1 small chopped onion • 1 green chili, chopped (optional)
• 1 teaspoon of roasted cumin pow • 1-inch piece of ginger, peeled and
der grated
• 4 cups of water
• Salt to taste

Instructions:
1. In a mixing bowl, combine the semolina, all-purpose flour, salt, and baking
soda. Mix well.
2. Gradually add water and knead the dough until it becomes smooth and pli
able. Cover the dough and let it rest for 15 minutes.
3. Meanwhile, prepare the filling. In another bowl, mix the mashed potatoes,
boiled chickpeas, chopped onion, roasted cumin powder, chaat masala, and
salt. Mix well and set aside.
4. Prepare the spiced water. In a blender, blend together the tamarind chutney,
mint-coriander chutney, lemon juice, coriander leaves, mint leaves, green
chili, ginger, water, and salt until smooth.
5. Strain the mixture through a fine sieve and adjust the seasoning as required.
6. Divide the dough into small balls and roll them into thin discs. Cut the discs
using a round cutter or the rim of a glass.
7. Heat oil in a pan and deep-fry the discs until they turn golden brown.
8. Drain the fried discs on a paper towel.
9. To serve, take each fried disc, make a small hole in the center using your
thumb, and fill it with a spoonful of the filling.
10. Dip the filled Pani puri into the spiced water and serve immediately.

19
 Sel roti
Sel roti is a traditional Nepali sweet bread that is commonly prepared during festi-
vals, weddings, and other special occasions. It is made from a batter consisting of
rice flour, sugar, ghee (clarified butter), and water. The batter is then deep-fried
in a ring shape, giving the Sel roti its distinctive circular shape with a hole in the
middle.
Sel roti has a crispy outer layer and a soft, fluffy interior. It has a sweet and slightly
nutty flavor, owing to the use of rice flour and ghee in its preparation. It is often
eaten on its own as a snack or as a dessert, but can also be served with savory
dishes such as vegetable curry or lentil soup.

20
Ingredients:
• 2 cups of rice flour
• 1/2 cup of all-purpose flour
• 1 and 1/2 cups of sugar
• 1/2 cup of ghee (clarified butter)
• 1/4 teaspoon of cardamom powder
• 1/4 teaspoon of baking powder
• 1/2 cup of warm water (or as required)
• Vegetable oil for frying

Instructions:
1. In a mixing bowl, combine the rice flour, all-purpose flour, sugar, cardamom
powder, and baking powder. Mix well.
2. Add the ghee to the mixture and mix it with your fingertips until it resem
bles coarse breadcrumbs.
3. Gradually add warm water to the mixture and knead it into a smooth and
pliable dough.
4. Cover the dough and let it rest for 15-20 minutes.
5. Heat vegetable oil in a deep pan or a wok over medium heat.
6. Take a handful of dough and form it into a ring shape with a hole in the cen
ter. You can do this by twisting the dough with your fingers or by using a
piping bag with a large round tip.
7. Gently drop the Sel roti into the hot oil and fry it until it turns golden
brown. Flip it over once or twice to ensure that it is evenly fried.
8. Remove the Sel roti from the oil using a slotted spoon and drain it on a pa
per towel to remove any excess oil.
9. Repeat the process with the remaining dough.
10. Serve the Sel roti warm with a cup of tea or coffee.

21
 Bara
Bara is a popular Nepali snack that is typically made from black lentils (urad dal).
It is a deep-fried patty that has a crispy exterior and a soft, fluffy interior. Bara is
often served as a street food or a starter dish in Nepali cuisine.
To make Bara, black lentils are soaked overnight and then ground into a smooth
batter. The batter is then seasoned with spices such as cumin, coriander, turmeric,
and ginger, and mixed with onions and green chilies. The mixture is then left to
ferment for several hours, which gives the Bara its characteristic tangy flavor and
light texture. The fermented batter is then shaped into round or oval patties and
deep-fried until golden brown.

22
Ingredients:
• 1 cup black lentils (urad dal)
• 1 small onion, finely chopped
• 2-3 green chilies, finely chopped
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon ginger paste
• Salt to taste
• Vegetable oil for frying

Instructions:
1. Rinse the black lentils and soak them in water overnight.
2. Drain the water from the lentils and grind them into a smooth batter using
a food processor or a blender. Add a little water as needed to help with the
grinding.
3. Transfer the batter to a mixing bowl and add the chopped onions, green
chilies, cumin powder, coriander powder, turmeric powder, ginger paste,
and salt. Mix well.
4. Cover the bowl with a clean cloth and leave it in a warm place to ferment for
6-8 hours, or overnight. The batter should rise and become light and fluffy.
5. Heat vegetable oil in a deep pan or a wok over medium heat.
6. Take a spoonful of the fermented batter and drop it into the hot oil to form a
small, round patty. You can also use your hands to shape the batter into a
patty.
7. Fry the Bara until it turns golden brown on both sides, flipping it over once
or twice to ensure that it is evenly fried.
8. Remove the Bara from the oil using a slotted spoon and drain it on a paper
towel to remove any excess oil.
9. Repeat the process with the remaining batter.
10. Serve the Bara hot with your favorite accompaniments, such as spicy tomato
chutney, yogurt, or coriander-mint chutney.
23
 Chatamari
Chatamari is a traditional Newari dish from Nepal that is popular as a snack or
appetizer. It is a type of savory crepe made from a batter of rice flour and water
that is cooked on a griddle or pan. The crepe is thin and crispy on the edges but
slightly chewy in the center.
The toppings for Chatamari vary, but common ingredients include minced meat
(chicken, lamb, or buffalo), vegetables such as onions, tomatoes, and bell peppers,
and a blend of spices. The toppings are spread on the crepe while it is still cook-
ing, and then the crepe is folded over to enclose the filling.

24
Ingredients:
• 1 cup rice flour
• 1 cup water
• 1/4 cup minced chicken or lamb (or vegetables for a vegetarian version)
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped tomato
• 1/4 cup finely chopped bell pepper
• 2 cloves garlic, minced
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• Salt and pepper to taste
• Oil for cooking
• Fresh cilantro and green onions for garnish

Instructions:
1. In a mixing bowl, combine the rice flour, water, salt, and pepper. Mix well to
form a smooth batter. Let the batter rest for 15-20 minutes.
2. In a separate pan, heat a tablespoon of oil over medium-high heat. Add the
minced meat or vegetables and cook until browned.
3. Add the onion, tomato, bell pepper, garlic, cumin, coriander, turmeric, salt,
and pepper to the pan. Cook for 3-4 minutes until the vegetables are tender
and the spices are fragrant. Remove from heat and set aside.
4. Heat a non-stick pan or griddle over medium-high heat. Brush the surface
with a little bit of oil.
5. Pour a ladleful of the rice flour batter onto the pan and spread it out in a
circular motion with the back of the ladle to form a thin crepe.
6. Spoon some of the filling onto the crepe and spread it out evenly. Cook for
2-3 minutes until the bottom is golden brown and crispy.
7. Fold the Chatamari in half to enclose the filling. Remove from the pan and
place on a plate.
8. Repeat steps 5-7 with the remaining batter and filling until all the Chatamari
are cooked.
9. Garnish with fresh cilantro and green onions and serve hot with chutney or
yogurt sauce on the side.

25
 Sekuwa
Sekuwa is a traditional Nepali dish made by marinating small pieces of meat (usu-
ally lamb or chicken) in a mixture of spices and then grilling or roasting them
over an open flame. The meat is typically cut into bite-sized pieces and skewered
on bamboo sticks or metal rods before being cooked.
The marinade for Sekuwa can vary depending on the region or family recipe, but
common ingredients include ginger, garlic, cumin, coriander, chili powder, tur-
meric, and mustard oil. The marinade is usually rubbed onto the meat and then
left to sit for several hours or overnight to allow the flavors to fully penetrate.

26
Ingredients:
• 1 lb boneless lamb or chicken, cut into bite-sized pieces
• 2 tablespoons mustard oil
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• Bamboo skewers
• Sliced onions and lemon wedges for serving

Instructions:
1. In a mixing bowl, combine the mustard oil, ginger paste, garlic paste, cumin
powder, coriander powder, chili powder, turmeric powder, and salt. Mix well to
form a smooth marinade.
2. Add the bite-sized pieces of lamb or chicken to the bowl and toss to coat evenly
with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2
hours or overnight.
3. Soak the bamboo skewers in water for at least 30 minutes to prevent them from
burning on the grill.
4. Preheat a grill to medium-high heat. If using a charcoal grill, make sure the coals
are evenly distributed.
5. Thread the marinated meat onto the bamboo skewers, leaving a little bit of space
between each piece.
6. Grill the skewers for 10-12 minutes, turning frequently, until the meat is cooked
through and slightly charred on the outside.
7. Remove the skewers from the grill and serve hot with sliced onions and lemon
wedges on the side.

27
 Choyla
Choyla is a popular Nepalese dish made with marinated meat, usually buffalo or
chicken, that is grilled or roasted until it is tender and slightly charred. The meat
is typically cut into small pieces and marinated in a mixture of spices, oil, and cit-
rus juice, which gives it a tangy and slightly spicy flavor. Choyla can be served as
a snack or as a main dish, and is often accompanied by rice, lentils, or other side
dishes. It is a traditional dish of the Newar community in Nepal and is commonly
found in Nepalese restaurants around the world.

28
Ingredients:
• 500 grams of boneless buffalo meat or chicken
• 2 tablespoons of mustard oil
• 1 tablespoon of minced garlic
• 1 tablespoon of minced ginger
• 1 tablespoon of cumin powder
• 1 tablespoon of coriander powder
• 1 tablespoon of turmeric powder
• 1 tablespoon of chili powder
• 1/2 tablespoon of Sichuan pepper powder
• Salt to taste
• Juice of 1 lemon
• Chopped coriander leaves for garnish

Instructions:
1. Cut the buffalo meat or chicken into small bite-sized pieces and put them
into a mixing bowl.
2. Add the minced garlic and ginger, cumin powder, coriander powder, tur
meric powder, chili powder, Sichuan pepper powder, and salt to the bowl.
3. Pour the mustard oil and lemon juice over the meat, and mix everything
together well. Make sure that all the pieces of meat are coated with the mari
nade.
4. Cover the bowl with cling film and let it marinate in the refrigerator for at
least 2-3 hours, or overnight if possible.
5. When you’re ready to cook the Choyla, preheat a grill or broiler to high
heat.
6. Thread the marinated meat onto skewers and grill or broil for about 8-10
minutes, or until the meat is cooked through and slightly charred on the
outside.
7. Remove the skewers from the grill and sprinkle some chopped coriander
leaves over the Choyla for garnish.
8. Serve the Choyla hot with some rice, lentils, or other side dishes of your
choice.

29
 Khasi Ko Masu
Khasi Ko Masu is a traditional Nepalese dish made with goat meat that is cooked
in a flavorful blend of spices and herbs. The dish is often served with rice, roti, or
other traditional Nepalese breads, and is a popular dish throughout the country.
To make Khasi Ko Masu, the goat meat is first marinated in a mixture of spices,
which may include cumin, coriander, turmeric, chili powder, garlic, and ginger.
The marinated meat is then sautéed in oil with onions and tomatoes, and sim-
mered in a curry sauce that is made with additional spices and herbs such as bay
leaves, cinnamon, and cardamom. The dish is usually cooked until the meat is
tender and falls off the bone, and the flavors have melded together to create a rich
and spicy dish.
30
Ingredients:
• 500 grams of bone-in goat meat, cut into bite-sized pieces
• 2 tablespoons of vegetable oil
• 2 medium-sized onions, chopped
• 2 medium-sized tomatoes, chopped
• 3-4 cloves of garlic, minced
• 1-inch piece of ginger, minced
• 1 teaspoon of cumin powder
• 1 teaspoon of coriander powder
• 1/2 teaspoon of turmeric powder
• 1 teaspoon of chili powder
• 2-3 bay leaves
• 2-3 cinnamon sticks
• 3-4 green cardamom pods
• Salt to taste
• Chopped coriander leaves for garnish

Instructions:
1. Heat the oil in a large pot or pressure cooker over medium heat.
2. Add the chopped onions and sauté until they turn translucent.
3. Add the minced garlic and ginger and sauté for another minute until fra
grant.
4. Add the goat meat to the pot and stir well to coat it with the onion and spice
mixture.
5. Add the chopped tomatoes, cumin powder, coriander powder, turmeric
powder, chili powder, and salt to the pot, and mix everything together well.
6. Add enough water to cover the meat, and then add the bay leaves, cinnamon
sticks, and cardamom pods to the pot.
7. If using a pressure cooker, cook the meat for about 15-20 minutes or until
the meat is tender. If using a regular pot, simmer the meat for about 1-2
hours, or until the meat is tender and the sauce has thickened.
8. Once the meat is cooked, remove the bay leaves, cinnamon sticks, and car
damom pods.
9. Garnish the Khasi Ko Masu with chopped coriander leaves and serve hot
with rice, roti, or other traditional Nepalese breads.

31
 Samay baji
Samay Baji is a traditional Newari dish that is popular in Nepal, especially in the
Kathmandu Valley. It is typically served during festivals and special occasions,
and is considered to be a delicacy.
Samay Baji consists of a platter of different items, including boiled black soybeans,
beaten rice (chewra), boiled potatoes, boiled eggs, smoked meat (such as buffalo
or pork), and a spicy chutney made from garlic, ginger, and chilies. The platter
may also include other items such as fried fish, fried intestine, and a spicy soup
made with bones and spices.

32
Ingredients:
• 2 cups of beaten rice (chewra) For the soup:
• 1 cup of black soybeans, soaked • 1 lb of bones (chicken, pork, or
overnight and boiled until soft beef)
• 4 boiled potatoes • 1 onion, sliced
• 4 boiled eggs • 3 cloves of garlic, crushed
• 1/2 lb of smoked meat (buffalo or • 1 small piece of ginger, crushed
pork), sliced • 1/2 teaspoon of cumin seeds
• 1 tablespoon of vegetable oil • 1/2 teaspoon of coriander seeds
• Salt to taste • 2 bay leaves
• 1/2 teaspoon of turmeric powder • Salt to taste
• 1/2 teaspoon of cumin powder
• 1/2 teaspoon of coriander powder
• 1/2 teaspoon of chili powder
• 2 cloves of garlic, minced
• 1 small piece of ginger, minced
• 2 green chilies, minced
• 1 tablespoon of lemon juice
Instructions:
1. Rinse the beaten rice (chewra) in water and soak it for 30 minutes. Drain
the water and set aside.
2. In a pan, heat the vegetable oil and fry the smoked meat until it’s crispy. Re
move from heat and set aside.
3. In the same pan, add the boiled soybeans and fry for a few minutes until
they’re slightly crispy. Remove from heat and set aside.
4. In a bowl, mix the minced garlic, ginger, green chilies, lemon juice, salt, tur
meric powder, cumin powder, coriander powder, and chili powder. Add the
fried meat and soybeans to the bowl and mix well.
5. Cut the boiled potatoes into small pieces and arrange them on a plate. Add
the mixture from the bowl on top of the potatoes.
6. Arrange the boiled eggs, sliced smoked meat, and the soaked beaten rice
(chewra) on the same plate.
7. For the soup, place the bones in a pot and add enough water to cover them.
Add the onion, garlic, ginger, cumin seeds, coriander seeds, bay leaves, and
salt. Bring to a boil and simmer for at least 30 minutes until the broth is fla
vorful.
8. Serve the Samay Baji on individual plates, and pour the hot soup into small
bowls to accompany the meal.
33
 Swo
Swo is a traditional Tibetan soup that is typically made with meat, vegetables, and
noodles. It is a hearty and filling dish that is commonly eaten in Tibet, Nepal, and
parts of northern India.
The main ingredients in Swo are usually chunks of meat, such as yak, beef, or
mutton, along with vegetables like carrots, potatoes, and onions. The soup is fla-
vored with garlic, ginger, cumin, and other spices, and is typically served with
handmade Tibetan noodles.

34
Ingredients:
• 1 lb of meat (yak, beef, or mutton), cut into bite-sized chunks
• 4 cups of water
• 2 potatoes, peeled and diced
• 2 carrots, peeled and diced
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 small piece of ginger, minced
• 1 teaspoon of cumin seeds
• 1 teaspoon of coriander seeds
• 1/2 teaspoon of turmeric powder
• Salt to taste
• Handmade Tibetan noodles (about 200g)

Instructions:
1. In a pot, add the meat and water, and bring to a boil. Reduce heat to low and sim
mer for about 45 minutes, or until the meat is tender and cooked through.
2. Skim off any foam or impurities that rise to the surface of the broth.
3. Add the potatoes, carrots, and onion to the pot, and simmer for another 10-15
minutes, or until the vegetables are soft.
4. In a small pan, heat some oil and fry the cumin seeds, coriander seeds, garlic,
ginger, and turmeric powder until fragrant. Add this mixture to the pot and stir
well.
5. Season with salt to taste, and simmer for another 5-10 minutes to allow the fla
vors to meld.
6. Meanwhile, cook the handmade Tibetan noodles in a separate pot of boiling wa
ter for about 5-7 minutes, or until they’re soft and cooked through. Drain the
noodles and rinse with cold water to prevent them from sticking together.
7. Serve the Swo in individual bowls, and add some of the cooked noodles to each
bowl. Garnish with chopped cilantro or green onions, if desired.

35
 Masu Ko Jhol (Mutton Soup)
Masu Ko Jhol is a traditional Nepalese mutton soup that is commonly eaten as a
main course for lunch or dinner. It is a hearty and flavorful dish that is popular
throughout Nepal, especially in the Himalayan regions.
The main ingredients in Masu Ko Jhol are mutton pieces, potatoes, tomatoes,
onions, garlic, ginger, and a variety of spices like cumin, coriander, and turmeric.
The soup is typically cooked over low heat for several hours to allow the flavors to
meld together and the meat to become tender.

36
Ingredients:
• 1 lb mutton, cut into bite-sized pieces
• 2 potatoes, peeled and diced
• 2 tomatoes, diced
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 small piece of ginger, minced
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• 4 cups of water
• Fresh cilantro, chopped for garnish
• Oil for cooking

Instructions:
1. Heat oil in a large pot over medium heat. Add mutton pieces and cook until
browned on all sides.
2. Add chopped onions, garlic, and ginger to the pot and sauté for a few min
utes until the onions are translucent.
3. Add diced tomatoes, potatoes, cumin powder, coriander powder, turmeric
powder, and salt. Stir everything together and cook for a few minutes.
4. Add 4 cups of water to the pot and bring to a boil.
5. Reduce heat to low and simmer for about 1-2 hours, stirring occasionally,
until the mutton is tender and falls off the bone.
6. Adjust seasoning to taste.
7. Garnish with chopped cilantro and serve hot with steamed rice or flat
breads.

37
 Chicken Curry (Kukhura Ko Masu)
Chicken Curry, also known as Kukhura Ko Masu in Nepali, is a popular dish in
Nepal and other parts of South Asia. It is a flavorful and fragrant dish that can be
made in a variety of ways, depending on the region and personal preference.
The main ingredients for Chicken Curry typically include chicken pieces, onions,
garlic, ginger, tomatoes, and a variety of spices like cumin, coriander, and turmer-
ic. Other ingredients like potatoes, peppers, and coconut milk may also be added
to give the curry a unique flavor and texture

38
Ingredients:
• 1 lb boneless chicken, cut into bite-sized pieces
• 2 onions, chopped
• 4 cloves of garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped
• 2 potatoes, peeled and diced (optional)
• 2 tbsp vegetable oil
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder (optional)
• Salt to taste
• 2 cups of water or chicken broth
• Fresh cilantro, chopped for garnish

Instructions:
1. Heat oil in a large pot over medium heat. Add chicken pieces and cook until
browned on all sides. Remove from the pot and set aside.
2. Add chopped onions, garlic, and ginger to the pot and sauté for a few minutes
until the onions are translucent.
3. Add diced tomatoes and diced potatoes to the pot and stir everything togeth
er.
4. Add cumin powder, coriander powder, turmeric powder, red chili powder (if
using), and salt to the pot. Stir everything together and cook for a few min
utes.
5. Add the browned chicken pieces back into the pot and stir everything togeth
er.
6. Add 2 cups of water or chicken broth to the pot and bring to a boil.
7. Reduce heat to low and simmer for about 30 minutes, stirring occasionally,
until the chicken is cooked through and tender.
8. Adjust seasoning to taste.
9. Garnish with chopped cilantro and serve hot with steamed rice or flatbreads

39
 Macha Tarkari (Fish Curry)
Macha Tarkari, also known as Fish Curry, is a popular dish from Nepal, which is
made by cooking fish in a spicy tomato-based sauce. It is a flavorful and aromatic
dish that is usually served with steamed rice, roti, or other flatbreads.
The recipe for Macha Tarkari varies depending on the region and the cook’s pref-
erences, but it typically involves marinating the fish in a mixture of spices and
then frying it until golden brown. The fish is then set aside while the sauce is pre-
pared.

40
Ingredients:
• 500g fish fillets (any firm-fleshed fish like catfish, tilapia, or cod)
• 2 medium-sized onions, chopped
• 4 garlic cloves, minced
• 2 medium-sized tomatoes, chopped
• 1 tbsp ginger paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust according to your preference)
• Salt to taste
• 2 tbsp cooking oil
• Fresh coriander leaves for garnishing

Instructions:
1. Cut the fish fillets into medium-sized pieces, wash them well, and pat them dry.
Marinate the fish with a little salt, turmeric, and chili powder for 15 minutes.
2. Heat 2 tbsp of oil in a pan over medium heat. Add the marinated fish and fry
them until golden brown on both sides. Once done, remove the fish pieces from
the pan and set them aside.
3. In the same pan, add the chopped onions and sauté until they turn translucent.
Add the minced garlic and ginger paste, and cook for another minute.
4. Add the chopped tomatoes and all the dry spices (cumin, coriander, tur

41
 Tareko machha
Tareko Machha is a popular Nepali dish that consists of fried fish coated in a fla-
vorful mixture of spices and herbs. The fish is typically marinated in a mixture
of ginger, garlic, chili powder, cumin powder, turmeric, salt, and lemon juice for
several hours, then coated in a batter made of rice flour and spices before being
deep-fried until crispy and golden.
Once the fish is fried, it is typically served hot with a side of tomato chutney or a
spicy dipping sauce made from yogurt, cilantro, and green chilies. Tareko Mach-
ha is a delicious and satisfying dish that is enjoyed by many in Nepal and beyond,
and it is often served as a main course or as a snack to accompany drinks.

42
Ingredients:
• 4 medium-sized fish fillets (tilapia, catfish, or any white fish of your choice)
• 2 tablespoons of ginger-garlic paste
• 1 tablespoon of red chili powder
• 1 tablespoon of cumin powder
• 1 tablespoon of turmeric powder
• 1 tablespoon of salt
• 2 tablespoons of lemon juice
• 1 cup of rice flour
• 1/2 tablespoon of ajwain seeds
• Oil for deep frying
• Chopped cilantro and lemon wedges for garnishing

Instructions:
1. Clean the fish fillets and pat them dry with a paper towel.
2. In a bowl, mix ginger-garlic paste, red chili powder, cumin powder, turmeric
powder, salt, and lemon juice to make a marinade.
3. Marinate the fish fillets with the mixture and set aside for 30 minutes.
4. In a separate bowl, mix rice flour and ajwain seeds to make the batter.
5. Dip the marinated fish fillets into the batter and coat them evenly.
6. Heat oil in a deep frying pan over medium heat.
7. Once the oil is hot, carefully add the coated fish fillets into the pan and deep fry
them until golden brown and crispy.
8. Remove the fish fillets from the pan using a slotted spoon and place them on a
paper towel to remove any excess oil.
9. Garnish the Tareko Machha with chopped cilantro and lemon wedges.
10. Serve hot with tomato chutney or a spicy dipping sauce made from yogurt, ci
lantro, and green chilies.

43
 Kachila (Raw Mutton Salad)
Kachila, also known as raw mutton salad, is a traditional dish from the Indian
subcontinent, especially popular in the North Indian state of Punjab. It is made
with finely chopped or minced raw mutton (lamb or goat meat) mixed with a va-
riety of spices and herbs.
The ingredients for Kachila typically include raw mutton, onions, green chilies,
coriander leaves, lemon juice, and spices such as cumin, salt, and red chili pow-
der. Some variations of the dish may also include ginger, garlic, and mint leaves.

44
Ingredients:
• 500 grams of boneless lamb or goat meat, finely chopped or minced
• 1 medium-sized onion, finely chopped
• 2-3 green chilies, finely chopped
• 2-3 tablespoons of fresh coriander leaves, finely chopped
• 1 teaspoon of cumin powder
• 1 teaspoon of red chili powder
• 1 teaspoon of salt
• 1/2 teaspoon of ginger paste (optional)
• 1/2 teaspoon of garlic paste (optional)
• 2 tablespoons of lemon juice
• 1 tablespoon of vegetable oil

Instructions:
1. Wash the lamb or goat meat thoroughly and finely chop or mince it.
2. In a mixing bowl, combine the finely chopped meat, chopped onions, green chilies,
and coriander leaves.
3. Add the cumin powder, red chili powder, salt, ginger paste, and garlic paste (if using)
to the bowl and mix well.
4. Drizzle the lemon juice and vegetable oil over the mixture and stir again to combine.
5. Cover the bowl with plastic wrap or a lid and refrigerate the mixture for at least 1
hour to allow the flavors to blend and the meat to marinate.
6. After marinating, remove the Kachila from the refrigerator and stir the mixture once
more.
7. Divide the Kachila into 4 portions and serve each portion with slices of fresh onion
and lemon wedges on the side.

45
 Chukauni
Chukauni is a traditional dish from the Indian state of Uttarakhand, which is lo-
cated in the northern part of the country. It is a yogurt-based dish that is typically
served as a side dish or accompaniment to other dishes, such as rice or flatbreads.
The ingredients for Chukauni typically include boiled and mashed potatoes, thick
yogurt (also known as curd or dahi), green chili peppers, ginger, coriander leaves,
and spices such as cumin powder, salt, and red chili powder. Some variations of
the dish may also include roasted cumin seeds, mustard seeds, or grated coconut.

46
Ingredients:
• 2 medium-sized potatoes, boiled and mashed
• 1 cup thick yogurt (curd or dahi)
• 2-3 green chili peppers, finely chopped
• 1/2 inch piece of ginger, grated
• 2 tablespoons of fresh coriander leaves, finely chopped
• 1/2 teaspoon of cumin powder
• 1/2 teaspoon of red chili powder
• 1/2 teaspoon of roasted cumin seeds (optional)
• 1/2 teaspoon of mustard seeds (optional)
• Salt to taste
• Grated coconut (optional)

Instructions:
1. Boil the potatoes until they are soft and fully cooked. Peel the skin off and mash
them in a mixing bowl.
2. Add the thick yogurt to the mashed potatoes and mix well.
3. Add the chopped green chili peppers, grated ginger, and chopped coriander
leaves to the mixture and stir well.
4. Add the cumin powder, red chili powder, and salt to the mixture and mix well.
5. If using, add the roasted cumin seeds and mustard seeds to the mixture and stir
again.
6. If desired, sprinkle grated coconut over the mixture.
7. Cover the bowl with plastic wrap or a lid and refrigerate the mixture for at least 1
hour to allow the flavors to blend.
8. After chilling, remove the Chukauni from the refrigerator and give it a good stir.
9. Divide the Chukauni into 4 portions and serve chilled or at room temperature as
a side dish.

47
 Kwati
Kwati is a traditional Nepalese dish that is typically prepared during the festival of
Janai Purnima, which falls in August. It is a mixed bean soup made from a com-
bination of nine different types of beans or legumes, which are soaked overnight,
then boiled and cooked with spices to make a thick, hearty soup.
The nine types of beans used in Kwati can vary depending on the region or fam-
ily recipe, but they typically include black-eyed peas, kidney beans, mung beans,
chickpeas, soybeans, black soybeans, green lentils, brown lentils, and white beans.
The soaked beans are then boiled until they are soft and cooked through.

48
Ingredients:
• 1 cup mixed beans (a combination of black-eyed peas, kidney beans, mung
beans, chickpeas, soybeans, black soybeans, green lentils, brown lentils, and
white beans)
• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ginger paste
• 1/2 teaspoon garlic paste
• Salt to taste
• 4 cups water
• 1 tablespoon butter
• 3-4 garlic cloves, sliced thinly
• 1-2 dried red chili peppers

Instructions:
1. Rinse the mixed beans in cold water and soak them overnight in water.
2. Drain the water and rinse the beans again.
3. In a pressure cooker, add the soaked beans, 4 cups of water, and salt to taste.
Pressure cook for 5-6 whistles or until the beans are cooked and soft.
4. Once the beans are cooked, heat the vegetable oil in a separate pan and add
cumin seeds, coriander powder, turmeric powder, ginger paste, and garlic
paste. Sauté the spices for 1-2 minutes.
5. Add the cooked beans to the pan with the spices and stir well. Add more w
ater if needed to adjust the consistency of the soup.
6. In a separate pan, melt the butter and fry the thinly sliced garlic cloves and
dried red chili peppers until the garlic turns golden brown.
7. Pour the garlic and chili tempering over the soup and stir.
8. Serve hot with rice or flatbreads.

49
 Macha Makhani
Macha Makhani is a popular seafood dish from the Indian subcontinent, partic-
ularly from the Bengali cuisine. It is a creamy and buttery curry made with fish
fillets cooked in a rich tomato-based gravy, seasoned with aromatic spices and
finished with cream and butter.
The fish used in Macha Makhani can vary, but it is typically made with freshwater
fish such as rohu, catla, or tilapia. The fish fillets are marinated with spices such as
turmeric and chili powder before being shallow-fried until golden brown.

50
Ingredients:
• 4 fish fillets (rohu, catla, or tilapia)
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• Salt to taste
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger paste
• 2 tomatoes, chopped
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• Chopped coriander leaves for garnishing
Instructions:
1. Marinate the fish fillets with turmeric powder, chili powder, and salt to taste.
Let them rest for at least 30 minutes.
2. Heat the vegetable oil in a large pan and shallow-fry the fish fillets until they
are golden brown. Remove from the pan and set aside.
3. In the same pan, add the chopped onion and sauté until it turns translucent.
Add the minced garlic and ginger paste, and sauté for a minute.
4. Add the chopped tomatoes and cook until they are soft and pulpy.
5. Remove the pan from the heat and let it cool slightly. Then, blend the mix
ture into a smooth puree using a blender or food processor.
6. Return the puree to the pan and add cumin powder, coriander powder, and
garam masala powder. Cook the mixture for a few minutes until the spices
are fragrant.
7. Add 1 cup of water to the pan and bring the mixture to a simmer.
8. Add the fried fish fillets to the pan and let them simmer in the gravy for 5-7
minutes until they are cooked through and infused with the flavors of the
spices.
9. Add the heavy cream and unsalted butter to the pan and stir until the sauce
is creamy and well combined.
10. Garnish with chopped coriander leaves and serve hot with steamed rice or
naan bread.
51
 Chicken Achar
Chicken Achar, also known as Achari Chicken, is a popular Indian dish that is
characterized by its tangy and spicy flavor. The name “Achar” refers to pickles, and
the dish is made with a blend of pickling spices that give it a unique and flavorful
taste.
To make Chicken Achar, boneless chicken pieces are first marinated in a mixture
of yogurt, pickling spices such as fennel, mustard seeds, and fenugreek, along
with other spices such as cumin, coriander, and turmeric. The marinated chicken
is then cooked in a flavorful gravy made with onion, tomato, ginger, and garlic,
along with more pickling spices and other aromatic spices.
52
Ingredients:
• 1 pound boneless chicken, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 tablespoon fennel seeds
• 1 tablespoon mustard seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger paste
• 2 tomatoes, chopped
• 1/2 teaspoon garam masala powder
• Chopped coriander leaves for garnishing

Instructions:
1. In a bowl, mix together the yogurt, fennel seeds, mustard seeds, fenugreek
seeds, cumin seeds, coriander powder, turmeric powder, red chili powder,
and salt to taste.
2. Add the chicken pieces to the marinade and mix well to coat. Let the chicke
n marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Heat the vegetable oil in a large pan and sauté the chopped onion until it
turns golden brown.
4. Add the minced garlic and ginger paste, and sauté for a minute until fra
grant.
5. Add the chopped tomatoes and cook until they are soft and pulpy.
6. Add the marinated chicken to the pan and cook for a few minutes until the
chicken is browned on all sides.
7. Lower the heat and cover the pan. Cook for 10-15 minutes, stirring occa
sionally, until the chicken is cooked through and tender.
8. Sprinkle garam masala powder over the chicken and mix well.
9. Garnish with chopped coriander leaves and serve hot with steamed rice or
Indian bread.

53
 Gorkhali lamb
Gorkhali lamb is a traditional Nepalese dish made with tender pieces of lamb
cooked in a spicy tomato-based gravy. The dish is named after the Gorkha region
of Nepal, which is known for its flavorful cuisine.
To prepare Gorkhali lamb, the lamb is first marinated in a blend of spices, includ-
ing cumin, coriander, turmeric, and chili powder. The marinated lamb is then
seared in a hot skillet until browned and caramelized. Next, onions, garlic, and
ginger are sautéed in the same skillet until fragrant.

54
Ingredients:
• 1 lb boneless lamb, cut into small pieces
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 inch ginger, grated
• 2 tomatoes, chopped
• 2 tbsp tomato paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tsp garam masala
• Salt, to taste
• Fresh cilantro, chopped, for garnish

Instructions:
1. In a bowl, mix together the cumin powder, coriander powder, turmeric powder,
chili powder, and salt. Add the lamb pieces to the bowl and coat them in the s
pice mixture. Let the lamb marinate for at least 30 minutes or up to 2 hours.
2. In a large skillet or wok, heat the oil over medium-high heat. Add the marinated l
amb pieces and cook until browned on all sides, about 5 minutes. Remove the
lamb from the skillet and set aside.
3. In the same skillet, add the chopped onions and sauté until softened and translu
cent, about 5 minutes. Add the minced garlic and grated ginger and sauté for an a
dditional minute.
4. Add the chopped tomatoes and tomato paste to the skillet and stir to combine. C
ook the mixture for 5-7 minutes, stirring occasionally, until the tomatoes have
broken down and the mixture has thickened.
5. Add the cooked lamb back to the skillet along with the garam masala. Stir to
combine. Lower the heat to medium-low and cover the skillet. Let the lamb sim
mer for 15-20 minutes or until the lamb is tender and the sauce has thickened.
6. Once the lamb is cooked, taste and adjust the seasoning as needed. Garnish with
fresh cilantro and serve hot with steamed rice or naan bread.

55
 Dalmoth
Dalmoth is a savory and crunchy Indian snack mix made with a combination of
lentils, nuts, spices, and other ingredients. It is a popular snack in India and is
often enjoyed with a cup of tea or coffee.
To make Dalmoth, various lentils, such as moong dal, urad dal, and chana dal, are
roasted until crispy and golden brown. The roasted lentils are then mixed with
peanuts, cashews, raisins, and other dried fruits. The mixture is then seasoned
with a blend of spices, such as cumin, coriander, and red chili powder, to give it a
spicy and tangy flavor.

56
Ingredients:
• 1/2 cup moong dal (split yellow lentils)
• 1/2 cup chana dal (split Bengal gram)
• 1/2 cup peanuts
• 1/2 cup cashews
• 1/4 cup raisins
• 1/4 cup dried cranberries or apricots (optional)
• 1/4 cup grated coconut (optional)
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• Salt, to taste
• Vegetable oil, for frying

Instructions:
1. Rinse the moong dal and chana dal in water and drain well. Spread them out
on a clean kitchen towel or paper towel to dry completely.
2. Heat a deep frying pan or wok over medium-high heat. Add enough vegeta
ble oil to the pan to deep fry the dal and nuts. Once the oil is hot, add the
moong dal and chana dal to the pan and fry until golden brown and crispy,
about 5
-7 minutes. Use a slotted spoon to remove the fried dal from the oil and
transfer it to a paper towel-lined plate to drain excess oil.
3. In the same oil, fry the peanuts and cashews until golden brown and crispy.
Remove them from the oil and transfer them to the same plate as the dal.
4. Once all the fried ingredients have cooled down, mix them together in a
large bowl. Add the raisins, dried cranberries or apricots (if using), and gra
ed coconut (if using) to the bowl and mix well.
5. In a small bowl, mix together the cumin powder, coriander powder, red chili
po wder, turmeric powder, and salt. Sprinkle the spice mixture over the fried
ingredients and mix well to evenly coat everything.
6. Taste and adjust the seasoning as needed. Transfer the Dalmoth to an air
tight container and store at room temperature for up to 2-3 weeks.

57
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