HIMALAYAN

GOURMET
-\50-
A Guide to Cooking in Nepal

A Publication of
us Peace Corps Volunteers in Nepal
INTRODUCTION

Just as the password of the Peace Corps is "flexibility," so the magic word in cooking - whether
in Nepal or anywhere else - is "imagination". For example, if you don't have one or two of the
ingredients for a particular recipe, don't panic. Try the recipe anywhere, either leaving out the
missing ingredient or substituting whatever is available; the result may not taste as good, but it'll
probably at least be edible. Anyway, who knows, it may tum out to be better than the original
recipe.

There is quite a conglomeration of recipes in this book, some of which were contributed pevs,
and others from almost every source imaginable. The recipes contributed by PCVs, we assume,
are those that have been successfully used by them. Because of our limited time, we have unable
to bhansa-test the others. That'll be up to you.
Cooking Basics and Other Stuff 1-26
High Altitude
Fats and Frying
Pressure Cooking 2
Baking Tips and Ovens j
Helpful Hints and Other Miscellaneous 4
Substitutions, Abbreviations, and Measurements 5
Vocabulary 6
Recipes 9
Food and Water Sanitation 10
Bread 12
Biscuits and Muffins 20
Nepali and Indian Bread 21
Bread Mix Recipes 24

Breakfast, Eggs, and Dairy 27-32

Breakfast 27
Eggs 30
Dairy 31

32-36

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':';,\.iJ7~,50:? ','
M(i'iJ'#:nisti~h2 'ii,4H<;:!'!i':l"r' {"elf';;:,., ~"" .. ----
'!v'51~58'?
-

Poultry 51
Buff (Or Beef) 54
Goat 55
Pork 56
Liver 58

Vegetables " 59-66

Soupsand,$}~ws- ,
Sallces;A.cbar;;aiHf'Dressings ' 73-78
Gravies and Sauces 73
Achar and Chutney 77
/' '" "
'..)',

(<Ike,s ~()

Cookies anci Bars 84

Pies 87
Pudding and Cmtard 90
Candy and Nuts 91
Nepali S\\'ccts 94
Miscellaneous 97
Frostings and Toppings 98
Syrup 99

Food Preservation 101-108

Meat 101
Pickles 102
Preserved Fruit 104

Beverages, 109-111
Cooking Basics and Other Stuff
C,}\!l,li"l!-'.I',,--I<

l :\" :11,_' !n::':lljill)I] 'l!"1i\11!lli ~~r i'(~'~! (-;111 ',I

fur III (he rcc![Jc.

If you iJ\e at higher altitudes, your cooking

Altitude Adjustments:
may necd some adjustment for the best results.
High altitude affects boiling temperatures 3000 ft. 5000 ft. 7,000 ft
considerably, making it necessary to cook Increase:
LlquldlcUD I -2 Tbs 1-3 Tbs 3-4 Tbs
some things for longer periods of time.
Decrease:
Baking pwdltsp 118 tsp 1/6 - I 14 1/8 -ll4lsp
Boiling temperatures of water: tsp
Sea level 212'F 100'( Decrease; no change
2,000 ft 208'F 98'( Su"ar/cuo I Tbs 1-2 Tbs
5,000 ft 203'F 95'(
7,500 ft 198'F 92'( FATS and FRYING
10,000 ft 194'F 90'(
Top of Everest 158'F 70'( Frying
Vegetables
It isn't wise to skimp on the amount of fat
In baking vegetables, use approximately when deep frying. There must always be
the same temperature and timing as for enough to cover the food and permit it to
sea-level cooking. move freely in the pan.

In cooking vegetables by any process There must be room in the pan for the
involving liquid, it will take more liquid quick bubbling up of the fat which occurs
and longer to cook vegetables. But when naturally in frying potatoes, onions, and
possible a little fat added while cooking other wet items. Never fill any container
intensifies the heat. more than half full of fat.

Breads Foods to be coated with batter before

frying should be thoroughly surface-dried
If your bread is turning out like bread fudge before applying the batter.
(i.e. pretty soggy), perhaps you are using too
much rising agent. In making bread at high Temperature of the fat is important. It
attitudes, less rising agent is necessary, the must be hot enough to form a crust
dough will raise more quickly and must be immediately, or the food will become
baked in a little hotter oven and in most cases grease-soaked. But do not wait for the fat
a little longer. to smoke before adding the food as this
causes the fat to break down and will also
Yeast breads may require a shorter rising time. probably result in overbrowned food.

Cakes (Cakes require the most adjustment at To determine the temperature of the fat
high altitude.) when deep frying:

In making butter cakes in high altitude less Heat fat; cut several I inch cubes of bread.
baking powder is necessary. Put a bread cube in the fat and note the time it
takes to brown.
Sugar furnishes moisture in your cake and Time to brown Use for Temperature
at high altitude you may wish to add a 60 sec Doughnuts, 360-375'F
little more flour to the recipe instead of fritters, and
deducting part of the sugar as sugar is raw batters
necessary to the cake for flavor and 40 sec Cheese balls, 375-380'F
croquettes, and
tenderness. cooked foods
20 sec French fries 380-395'F
At altitudes over 3,500 ft, Increase
temperature 25"F. The richer the dough, the more fat will be
1
:lb~,()rbed \\ hile i-'(\-1 [") (7 . .L\dcllng C,,'C!l jl.I<., cornblll'liH"11 ()r bll!!,-'!" ;lnri {)1! '1dcl,.; !Il(l(r'

lltlle too much L.lL LU [ile mix a dougl\lll1l flaq)r \\'hl.~llll~\klflg.

may end up so nch it will become grease-
soaked while frying, or a fritter may Illst PRESSURE COOKING
disintegrate upon addition to the fat
Boiling water in open air can never produce a
In case of a grease fire, never, ever use temperature over 21 2"F. But because air in a
water, this will only spread the fire. pressure cooker is under pressure, heat as high
Instead cover the fire with a lid or smother as 250T can be maintained at IS lbs pressure.
the flame with salt Because of this, pressure cooking can save a
lot of time, fuel, and even some vitamins.
Oil And it's simple once you know what you're
doing. The trick is to figure how to begin
Mustard oil has a weird taste and odor, without the fear of exploding pressure
some of which can be eliminated by cookers.
heating to smoking point. After heating
and cooling, place in a clean jar or bottle Never fill cooker more than 2/3 full.
and it's ready to use later.
When opening cooker, be sure indicator is
When using oil as a substitute for butter, down and weight is removed.
shortening or ghee, reduce the amount
used in the recipe. For fast cooling cooker may be placed in a
pan of water or under running water, but
Most oils work well for deep-frying. water should never run over escape valve.

Ghee and butter Never slore pressure cooker with lid on.

Ghee has its seasons. It is a good idea to Always check rubber ring before using. If
buy extra when it is from good sweet milk a leak develops during cooking, be sure to
- cook it well, strain it and store it. Plastic release pressure before you remove lid.
containers are best since if it is stored in
tin, if tends to turn rusty where it comes in Beans and lentils will sometimes foam
contact with the metal. while cooking, which can clog the release
valve. To prevent this, add a small amount
Ghee is a good substitute for shortening or (I tsp or so) of fat to the beans before
butter, but you should use a little less than pressure cooking.
the recipe calls for.
When using pressure cooker as an oven or
It is generally not recommended to use for any dry cooking, be sure to remove
butter for deep-frying, due to it's low rubber ring and don't use indicator weight.
smoking point. When baking invert a small pie pan in the
bottom of the pressure cooker, then place
Lard the baking pan on top. If you have
aluminum foil, place this on top of the
To make lard simply cut up the fat from baking pan - this helps browning then
your pork, skin and all into small pieces. replace pressure cooker lid. Do not use
Cook slowly in heavy pan(wok) until all any water.
the fat has been cooked out. You'll know
it is done when the cracklins (skin pieces) Severa! ways to save kerosene, water, vitamins
turn brown and bubbly. Take out your and time:
cracklins and eat them with salt. After the
lard has cooled store in containers. It will Cook saag or daa! in pressure cooker after
keep for weeks. you have cooked your rice. The manual
calls for 4 : 1, water to rice, which leaves

2
(_'(]OLl.:.zh 1-1(,:,' grl\t~l tu cook ';{lUf: or doni ill

\',lLf1l1Li: 11;1\ illg tU lJOii \\ ill\.-[ l\\'i\:l..

, Rice left under pressure in the cooker,

needless to say, stays hot until the rest of r ~a~ I,c,",~ .'CD

01 'uc~' ~e '."
the meal is ready. ~nd ~"C:~~,

f:,ecp 01 ',n
jn' '1'~ I" rf ~r
Use the same water you wash the rice and -'oc'" Ir.d ~'urf
daa! in to set the pressure cooker in to cool
when ricc is done. SI,,:e 10 I.'~ 'n
SOlt~d he~f
ev' nly Jnri
While one dish cooks, get the next one pfe"enl 0""'_;
"''''fin? 'I'Hl
ready to go on without interruption. blJlning OIJ( IIij
borrDI1l of In,
/111.

Chicken - in Rice: Cook cocks a few extra

minutes, long enough to let you eat bones smoh hole (chimn~y on
top view back
and all. b~ Aflu-hed )

sm." 9JPS in sl.l. under

BAKING TIPS and OVENS "'clo.'ent lin 101 hOf ,if (~
r.1ove vp."'tlfd ('0m Ilff
rock and holel
If you are using an oven made from a lIIud walls
dekshi, to make something bake faster, air space
place a larger dekshi upside down over the
oven deskhi.
81( .~(Jace
L-_ _J - _ door
frolll
A layer of rocks or mud on the bottom
slows the heating and distributes it evenly.
There are endless variations on this. Some
A wick stove uses a lot of kerosene but things to watch are that you don't lose heat
cooks slower. A pressure stove is quicker through the door ( insulate it) and that the hot
but can get too hot resulting in burnt air and smoke has a way to move up and all
bottom and undone tops. around the tin. If the oven bakes too fast on
the bottom, a layer of mud can help.
Round loaf pans perfect for cakes and
which fit snugly in a pressure cooker are "I'm convinced though, clay would be more
available in most bazaars. The beautiful efficient on wood if anyone had enough
part is that the lid to these, besides keeping patience to fool around building it. "
the cakes fresh, when used as a pan itself,
is good for shallow-dish baking: pie, corn- Lissa Barker's Oven
bread, etc. It fits on top of the cake pan,
and you can save time, effort, oil, "I put the bread pan, pie pan or cooking sheet
everything, by cooking two things at once, on a tin can, weight the lid of the dekshi with a
since both will fit inside a closed pressure rock or something, build a roaring fire, and
cooker. Only be careful of different presto ..... an oven. "
cooking times. Check often and take out
whichever is done first.

OVEN DESIGN
, Lid (0 Dekshi --->
The Built-In Oven OeAslJl ( 15" diamelcr ) --~

Using I 112 kerosene tins (or sheet tin from Tin can tOI rack -
Kathmandu) and local construction methods
rock and mud.

3
(illd (i 'xtde ';,Iciety of spices (Inc:ILlciiIl~!
11,[11<11 1 :}I)i'~\~~;, ~~affrOil), d:.., \\I_'li d:-: 1_)]',I\\n

Ihls IS currently a\ailablc fur purchase sugar, hrown rice, popping corn, etc.
through the Peace Corps mailroom
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 I. Read the recipe.
arc indicated by a letter "M" after the recipe
title. 2. Make sure you have all necessary
ingredients, or substitutions, as well as
The Miracle Oven consists of four parts: enough of each ingredient. This saves
circular pan, lid, aluminum liner, and iron running to the bazaar while the soda
ring. The iron ring sets directly on the flame. goes flat, etc.
The liner can either be placed beneath the pan
or in the pan depending on the recipe and the 3. Assemble equipment and ingredients
intensity of your stove. Trial and error is before starting to cook. This saves
probably the best way to detennine where to sticky door knobs, cans and spoons, as
place the liner. Baking is done with the lid on well as forgetting an important
the oven. ingredient.

Oven Temperature 4. If your recipe calls for an oven, make

sure it's hot before you put your product
If you didn't bring an oven thennometer from in. This saves burnt bottoms, soggy
America, you can estimate temperature by middles, and fiery tempers.
heating the oven for 15 minutes and placing a
piece of paper with 112 tsp of flour on it, in the 5. Mix in some imagination for real
center of the over rack. After 5 minutes check cooking. This makes things real
the color of the flour. exciting, even if the first time is a flop.
Experimentation is the key to success.
Color of Kind of heat Temperature
flour Be sure not to use aluminum, copper and
Dark Cream Very slow 250 - 275 0 F brass with acid foods such as tomatoes,
oven limes, dahi, mohi.
0
Straw Slow oven 300 _ 325 F
Light Moderate 325 _ 375 0 F Do not use metal containers for soaking
brown oven food in a brine or salt solution. Use glass
Golden hot oven or glazed pottery.
400 - 450 0 F
brown
Dark brown Very hot 450 _ 500 0 F
In order to get a really low heat on the
stove (if you have a pressurize kerosene or
oven
gas stove), you can place a few bricks over
Note: in the recipes, most oven temperature the burner and place the cooking pot on
have been omitted, since even if you knew the top of the bricks.
temperature of the oven you couldn't regulate
it; and times are only approximate, since a lot Cooling method: Th is works well for
depends on whether you use wood, kerosene, jello, salad dressings, pie crust mix, etc:
or gas. Place bowl of jello, salad dressing, etc. In
another bowl containing cold water. Put a
HELPFUL HINTS AND OTHER cold wet cloth over and around the whole
MISCELLANEOUS thing.

Asan Tol in Kathmandu is a great place to To coat vegetables, meat, patties, etc for
frying, they should first be dipped in dry,
then moist, then dry ingredients. Flour,

4
SUBSTlTlJTlO:\S, ABBREVIATIONS, A'I'D MEASUREMENTS

SUBSTITUTIONS

Apples Naaspaali Honey (I c) 3/4 c sugar plus 112 c liauid

Arrowroot ( I Tbs) 2 Tbs flour or I Tbs cornstarch Meat
Baking po\\'der 1/4 tsp baking soda plus 1/2 tsp In gravy, etc Mushrooms
with sweet milk cream of tartar In spaghetti Lentils
Baking soda and sour milk for sauce
regular milk Milk
Bread crumbs Crushed biscuits; crackers Sour I Tbs vinegar per I c milk
Butter/margarine Ghee; vegetable oil w/pinch salt Sweetened- I 1/8 c powdered milk + 112 c
Buttermilk (I c) I tsp lemon juice or vinegar per I warm water + 3/4 c sugar
c milk-let stand 10 min condensed
Catsup Tomato sauce; paste; stewed Molasses Sakar or c h a k u melted w/sm
tomatoes, smashed amount water; strong honey
Chocolate Nuts Toasted sesame seeds
unsweetened (I 3 Tbs cocoa plus I Tbs shortening Powdered sugar Glucose
oz or I square) Raisins (in cakes, Candied orange or lemon peel
semi-sweet (6 oz 6 Tbs cocoa plus 7 Tbs sugar plus breads, etc)
or I c chips) 114 c shortening Salad oil Sesame oil; peanut oil; vegetable
Cornstarch (I Tbs) 2 Tbs flour or I Tbs arrowroot oil
I powder Sour milk I Tbs vinegar Der I c milk
Com syrup (1 c) I c sugar plus 1/4 c liquid Sugar
Cottage cheese Dahi; yogurt cheese Brown (I cJ 112 c sakar + 1/2 c white sugar
Cream White (I c) I c . corn syrup/honeyllight
heavy (I cj 3/4 c whole milk + 113 c butter molasses minus 114 c liquid
light-(] c) 7/8 c whole milk + 3 Tbs butter Sour cream Dahi + I tsp lemon iuicelvinegar
Flour Worcestershire Soybean sauce
White 1/2 bran, gram, rice, or whole sauce
wheat flour and 112 white flour Yeast ( Ipkg= I Sourdough, potato yeast
Self-rising Per I c flour add 2 tsp baking Tbs)
Small powder + 1/4 tsp salt
amounts 112 amount cornstarch
Herbs, fresh (I I tsp dried herbs
TbsJ

ABBREVIATIONS

c CUD tsp teaspoon

pt pint pkg package
qt auart pwd Dowder
I liter sm small
gal gallon med medium
Ib pound Ig large
oz ounce mm minute
g gram hr hour
kg kilogram
Tbs tablespoon

5
---T
I tea gla~~ ____ ~_~_Il) _ _ _ .__
------ Flour:
} teaspoon ____ LLTablespoon ---- -,
----l
I/.j cup
4 Tablespoon ~~~sifteJ nOllr.,1_1 pound
16 Tablespoon
I ounce
l--~---------l
---~-

2 Tablespoons (liquid)
L03~c~u~s~c~'o~r~n~rn~e~a~I___ ~ I pound

,
I gill ; 1/4 cup ,,
8 ounces I CUD
16 ounces I pound Nepal- American Equivalents:
2 cups I pound - I pint
Nepali American
2 Dints I quart - 4 CUDS
Adha ( 1/2) chauthe 113 CUD
4 quarts I gallon
Chauthe 2/3 CUD
I pound 453.6 gram
Adha (1/2) mana I 114 CUDS
1 ounce 28.35 gram
Mana 2 1/2 CUDS
I kilogram 2.2 pounds
Kuruwa (2 manas) 5 CUDS
Rice: Pathi (8 manas) 5 quarts
I tola 1/2 ounces
I cup 112 pound I chhatak 2 ounces
I pau 112 Dound
Fat:
I mana I Dound
2 Tablespoons I ounce I seer 2 Dound.
1/2 cup (I stick) 1/8 ounce I dhami 5Dounds
2 cups I Dound I pathi 8 pounds

VOCABULARY

Meats: Grapes anzur

Enelish NeD.1i Guava ambaa, belaauti
Boar bandel ko maasu Jackfruit rukh kaTahar
Buffalo raango ko maasu Lemon kaaflati, nibuwaa, amilo
Chicken kukhuraa ko maasu Lime kaaf'ati, ivaamir
Fish maachha Mango aarno
Goat baakhraa ko maasu; khasi ko maasu; Mulberrv kaanhal
bokaakomaasu Orange mousam, white oran~e, sunta/aa
Lamb bhenDaa ko maasu Paoaya mewaa, oaoitaa(Hindi)
Liver kaleio Peach aaru
Pork sungur ko maasu Peanut badaarn
SheeD bheDaa ko maasu Pear naasDaati
Persimmon haluwaabed
Fruits: Pineaoole bhuin kaTahar
Enelish Nepali Pistachio oistaa
Apple syaau Plum aarubakhaDaa
Apricot khurpaani Pomegranate anaar
Asian pear (Japanese naaspaati Raisin kismis, daakh
pear-apple) Raspberrv aise/u
Banana keraa, kelaa(Hindi) Small, green, sour lapsi
Cashew C:lshL\\ fruit. Used as meal
Cherry accompaniment &
oainyu
achar
Chestnut kaTus
Small, sour green arna/aa
Coconut nariwal
fruit
Custard apple saliphaa, aant
Strawberry bhui aiselu
Date
Tamarind irnli
hard khajur
Tangerine suntafaa, funoar, ivaarnir
soft chhohoraa
Walnut okhar
Fig anjir
Watermelon tarbuiaa
Grapefruit kati ;umiya, bhozaTe, hok se

6
':'~;p, " , '
--'-::.
-, - ---- - ---- ---- ---- --- --

iEnglish Nep31i dlwtnSlIr, sun song, kuncll!

Asparagus kurilo .'lOag
--
Bamboo Shoot faan/all Yam faand
Beans SImI Zucchini p!h~{~JI~'s~i,~7~,u~c~c~h~i~,ci________ ____
______LiL

broad bakll/o
garbanzo chanoo
(chickpea) hurt)'o simi
green boDi Baking and Miscellaneous:
long green raazmaa, raato Slnll English Nepali
red seta simi
Baking powder Baking powder, pakaaune
white
dhula
Beets chutsundo, chukandar
Baking soda khaane soDaa
Brussel sprouts Saano bandaa kobi
Barley I lou
Cabbage bandaa kobi
Bread ra Ti, paura Ti
Chinese cabbage banth kobi, kohl rabi
Butter nauni
Carrot baaiar
Cheese cheese, chhurpi, panir
Cauliflower I phul kabi, kaauli
Cocoa cocoa, chocolate powder
Chayotes iskus
Coffee coffee
Chilli (chile) khursaani
Cornmeal makai ko piTha
Coriander (cilantro) dhanivaa
Cream dudh ka tar, krim
Com makai
Cream of wheat suN
Cucumber kaakra
Curd dahi
Eggplant bhaanTaa
Egg I Dhul, anDaa, dimbaa
Garlic lasun
Flour piTho
Ginger root aduwaa
com makai ka piTho
Greens saag gram (chickpea) besan, chanaa ka piTha
large arrowhead karkala rice chaamal ka piTho
shaped wheat gaun ko piTha
flat leaf (each white maidaa ko piTha
leaf on a raayo ko saag, tori ko saag whole wheat I DiTho, aaTaa (Hindi)
single stem)
Gelatin I jelly
mustard greens
Lady finger (okra) raamtoriyaa
Ghee I "hiu
Grain anna
Lettuce Ijiri ka saaf{
Gravy I ihol
Mushrooms chvaau
Honey maha
Mustard greens raova ka saaf{, tori ka saa"
Jam iam
Nettles sisnu
Jelbc iam
Okra{iady finger) raamotoriyaa
Lentils daal
Onion pyaaj
black kalo, maas ko
green onion hariva Dvaai
green masang
Peas
orange masuro
black-eyed baDi yellow mUm! ko chhaaTaa, arar ko
green keraau, maTar
Milk dudh
Pepper khursaani
Millet kado
bell thula hariya khursaani
Molasses chaaku
Potato aalu
Monosodium glutamate tasting powder
PUfll]lkin I pharsi, parsi liMSG)
Radish mulaa
Noodles Daani roTi, chow chow
Scallion (green onion) hariva Dvaaj
Oats mohans
Snake gourd chichindo
Oil tel
SCljIbeans bhatmaas
coconut naariwal ko tel
Spinach palunga ka saag, saag, com makai ko tel
palunga, mustard tori ko tel
I polak (Hindi) peanut badam ka tel
Squash ' pharsi sesame til ka tel
SweeljJOtato sakarkhanDa, f{arrji soybean bhatmaas ko tel
Thin squash laukaa Peanut badaam
Tomato JJC>lbheDa, tamaaTar Pickle achaar
Turnip salearn ,-

7
-- - - --------- -- -
RI, " , C'()I-I,IIHkT
'I !l,'il '(;:.'c ( -1I1 illil
i 1- - - - - ----- - ----- ------ ------- -,
i hu /ck()
hm\vtl j/(/e
,I
, i Cur!)! liraa. kuri I
cooked flhon! Dill s(Junoh
------,
!
fried parched .whoji Fennel Sa/mph I
-
pudding
puffed
khir
hhu/a, gallpheki (0)
Fenugreek --
Ginger
merhi
----~
uncooked choamal fresh aduwaa
Salt clry suTho
black kuala nun Horseradish sarsu
rock bire nun Red powder w/slightly kesari
white nun sweet flavor
Shortening ghiu ????? iimbu
Sugar Mace jaipatri pat
brown sakkar Mint babar, pudinai
crushed cane tukhal MSG tastingpowder
white chini Mustard seed
Tea chjya yellow sarsum, tori
Vanilla vanilla dark rayo
Vinegar am i/o, sirka, chuk Nutm"S, jaiphal
Walnut okhar Pepper
Water I paani black marich
Yeast khamir chilli khursQani
Yogurt dahi Poppy seed posta dana
Radish seed mulaa
Spices: Rose water ;aamun
EDelish NeD,1i Saffron kesar
Powder/ground dhulo Sesame seed til
Seed biu Salt
Allspice ..EEram masa/aa black/red kaalo nun
Anise saunph white nun
Asafoetida him! Small green berry timur
Basil tulsi (looks like a green
Bay leaf lejpaat peppercorn)
Cardamom Spice mixture* garam masalaa
black alainchi Tunneric
green sukhmel dry besaar
Celery seed ,J,wanu root haledo
Chile khursaani Tarragon saunoh
Chili powder' khursaani Dowder Watercress seed chamsur
Chives chhvaapi
Cloves Iwaan)!.

* recipes below:

8
~ Tbs dried red peppers I Tbs paprika I c salt I tsp thyme
,-2 Tbs cumin 1-2 Tbs dried garlic I 1/2 tsp garlic powder 2 tsp onion powder
2 tsp dried oregano I tsp cloves 2 tsp dry mustard 2 tsp curry powder
r optional) 2 tsp paprika 2 tsp turmeric
] tsp coriander seeds (optional) I tsp sugar
Toss the peppers around on a roli pan (or Mix together and store in airtight container.
other pan) until lightly toasted (about I min).
Lightly toast cumin seeds. Grind everything -Nikki Burr, NI190
together.
Pumpkin Pie Spice
Garam masala 2 Tbs ground cinnamon I tsp ground ginger
2 oz coriander seeds 2-3 pieces cinnamon I 112 tsp ground cloves 2 tsp ground nutmeg
2 oz cumin seeds I nutmeg Mix together and store in airtight container.
I oz peppercorns 2 tsp cloves
10 brown cardamoms 10 bay leaves -Nikki Burr, NI190
2 tsp dry ginger
Roast the coriander and cumin separately.
Pickling Spices
Peel the cardamom. Grind all together and
This is a mixture for bread and butter
store in an airtight container.
cucumber pickles, enough for about I pint.
Italian Seasoning I" stick cinnamon 112 tsp dried ginger
112 tsp basil 2 bay leaves 114 tsp anise
1/4 tsp thyme
2/3 tsp coriander seeds 114 tsp black mustard
112 tsp oregano I /4 tsp rosemary
seeds
Dash cayenne (optional)
114 tsp fenugreek seeds 114 tsp chilli seeds
Grind together or just mix together. 114 tsp sursiyo
-Nikki Burr, NI190 Mix together and store in an airtight container.

-Brenda Terry, Nepal IV

9
FOOD A"ID WATF:H SAi\ITATlO:\

Water Preparation Fruit and Vegetable Preparation

Assume that all untreated water in Nepal IS Raw fruits and vegetables should not be
unsafe for drinking. Untreated water can consumed unless they have been washed well
harbor pathogens like bacteria, viruses and then soaked in iodine solution. Fruits
(including Hepatitis), fungi, coccidia, such as bananas and oranges that you are able
ameobas, giardia, worms, and parasites. All to peel yourself are safe to eat.
water put into your mouth either for drinking,
tooth brushing, or mouth rinsing must be The best method for disinfecting fruits and
disinfected. Disinfected water is free of vegetables that cannot be peeled is: Wash in
pathogens (this is different from sterilized lightly soapy water removing all dirt; soak in
water, which is free of all micro-organisms). iodized solution, 112 teaspoon of Lugol's in
one gallon of water (color or weak tea) for 20
Filtering and Boiling minutes; then rinse in cool, treated water.

Filtering and then boiling is the best method Milk

for disinfecting water. It is recommended that
water first be filtered, then boiled. This gets Before consumption, all milk must be
out large particulate matter that may act as a pasteurized. Without pasteurization, it may be
thermal barrier for micro-organisms while contaminated with pathogens, including
boiling. To disinfect drinking water, first tuberculosis.
filter and then bring to a rolling boil for 3
minutes. To pasteurize milk, bring the milk to 130'F for
30 minutes or 151 'F for 30 seconds. Without
Iodine a thermometer: Bring milk to boil or put milk
in a pressure cooker and bring it up to pressure
Iodine is a good short term alternative to (15 Ibs), then cool cooker immediately.
boiling. However, the pathogen Cyclospora is
known to be resistant to iodine and chlorine. Food Storage
Cyclospora is highly seasonal between May
and November. Boiling water is especially Store all dried foods in airtight containers.
recommended during these months.
Uncooked onions, potatoes, and vegetables
To remove the color and taste of iodine from can be stored on plastic or bamboo trays
the water, AFTER the water has been fully and hung in layers from the ceiling (like a
treated by the iodine, a small amount of hanging fruit basket).
vitamin C (50 mg or so) can be added to
precipitate out the iodine. This will make the Do not store the onions and potatoes
water cloudy, but the precipitate can be together, as onions hasten the spoilage of
filtered out by pouring the water through a potatoes. Also, avoid putting apples and
double layer of cloth, if desired. carrots together in storage.

Note: Iodine based water treatment methods It is best to not wash vegetables until you
are to be used for short term only, no more are ready to use them.
than 3 weeks during a 6 month period.
Cut the leaves off root vegetables before
storing.

10
.. L.

I 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~ protl'I!l\,

staph bacteria. are not perfectly proportioned. and '" should

be complemented with plant foods that lad
" When storing food In a refrigerator, cover the amino acids that dairy products have in
containers to prevent crossing of flavors abundance. Two plant foods can be combined
Outside a fridge, food, vegetables, etc. during a single meal to create a complete
should not be covered closely. protein. For example, by eating wheat and
beans together, you increase the amount of
To make a cooler: Set a large protein actually usable by your body by about
earthenware pot on its side in a pan of one-third. As a general guideline, combine
water. Use bricks to steady the pot, and grains with legumes or dairy and you'll
also place bricks inside as a platfonn for improve your protein intake significantly.
jugs of milk, perishables, etc. Water High Protein Combinations:
inside the pot should come up to within
2/3 c rice 1/4 c beans
one inch of the top of the bricks. The
1 c rice I 112 Tbs soybeans I
whole set up should be covered with a I c rice 1/3 c sesame seeds
cloth or kept in a sheltered place. The 1 c rice I 113 c milk'
inside of this cooler will be about 10' 1 c rice I c wheat flour plus 1/2 c
colder than the surrounding air. sovbeans l
2 c wheat flour I c milk'
PROTEIN I 112 c wheat flour 114 c beans
I c wheat flour 2 Tbs soybeans I __

2 c wheat flour 112 c oeanuts' vlus 112 milk~

Out of the different classes of nutrients,
1 c cornmeal 1/4 c beans
protein may be one of the most difficult to get
I c cornmeal I c milk' vlus 3 Tbs soybeans I
in adequate quantities in Nepal. Protein 112 c peanuts' 3/8 c milk'-
promotes growth and cell repair, and is needed I c sesame seeds 3/4 c milk'
for antibody fonnation to fight bacterial and 112 c sesame seeds 113 c beans
viral infections. Proteins are found in meat, 112 c beans I cmilk'
fish, eggs, dairy products, legumes, and nuts. 2 med potatoes 2 c milk'
The quality of protein from each of these 1114 c soybeans equals about 1/2 c soy flour or
sources vanes. 6 oz tofu
Protein molecules are made up of various 21 c milk equals about 113 c grated cheese
combinations of 22 amino acids. Of these,
eight cannot be manufactured by our bodies 31 c peanuts equals about 112 c peanut butter
and must be present in the foods we eat.
These are known as the essential amino acids,
and a complete protein is one in which all
eight are included. Animal proteins (meat,
fish, eggs, and dairy products) are complete
proteins. Most vegetable proteins (legumes
and nuts) are not.

Complementary Protein

In order to synthesize proteins in your body,

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

11
YEAST BREAD Dissolve yeast in lukewarm water. Pour hot
milk over sugar, salt and ghiu in bowl. Cool.
Dried yeast can be easily obtained in the
larger supermarkets in Kathmandu. Add dissolved yeast and the beaten egg. Add
flour, one cup at a time, mix well (dough
If bread has a "yeasty" taste, it has been should be soft but not sticky). Put into
set to rise in a location that is too warm, greased bread pan and let rise until double.
and the dough has risen too quickly. Bake in hot oven for about 40 minutes.
Should be golden brown on top.
F or quick rising, or in the cool months,
double the yeast called for. It will not give --Lissa Barker, Nepal V
the bread a "yeasty" taste.
Parker House Rolls: After dough has
When using whole wheat flour, it may take doubled, turn out on floured surface. Roll out,
more flour than the recipe calls for to shape into rolls. Let rise until double. Bake in
make the dough smooth and elastic. White hot oven for 15 minutes.
flour is easier to knead in, but not as
nutritious. Thrifty White Bread

The amount of moisture in flour can vary (no eggs, milk, or ghee)
considerably, especially between the dry 1 tsp yeast I Ths sugar
winters and humid summers of Nepal. I c lukewarm water 2-3 c flour
Accordingly, the amount of flour you will 1 tsp salt
need to use in yeast bread recipes will Mix yeast, sugar, salt & water in bowl. When
vary, possibly beyond the range mentioned yeast grains have dissolved add flour (sifted);
in the recipe, with more being necessary in knead dough a little to mix well; put in warm
the summer and less in the winter. place; cover; let rise till double. Put in
greased loaf pan or shape into loaf and put in
White Bread
pie pan. Let rise 10 min. Bake for 45 min in
112 c milk 112 c sugar hot oven. Should be golden on top.
1 tsp salt 114 c butter
2 pkg yeast 112 c warm water -Lissa Barker, Nepal V
4-5 c flour 3 eggs, slightly beaten
French Bread: After dough has risen once,
Scald milk; stir in sugar, salt, butter. Cool roll out flat into a rectangle. Then roll up like
mixture to lukewarm. Dissolve yeast in warm for cinnamon rolls. Pinch the ends and seam
water - 30 min. To yeast mixture add milk shut. Cut 112" deep slits diagonally I 112"
mixture, eggs and 112 flour. Beat until apart into top of the loaf. Let rise again.
smooth. Add enough flour to make a smooth Brush top of loaf with water just before
mixture. Knead on floured board until baking, and again 15 min later. If possible,
smooth. Cover, let rise one hour. Punch put a small dish containing water into the oven
down, shape into loaf, let rise again. Bake in while baking. (The water gives the distinctive
pre-heated oven 1/2 hour. 'French bread' crust.)
Sab Bhanda Mitho White Bread -Nikki Burr, NI190
I tsp yeast (or 112 pkg) I beaten egg
I T sugar 3/4 c hot milk
I tsp salt 114 c lukewarm water
2 Ths ghiu 2-3 c sifted flour
12
Looki[2IT Bclc;il'~_ 1)1't.':;::~.~ ~.~)ol~~\!-,,

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

1(.(i11 ll(j likt, ;.~
:1' L:c:::;il'U.I, '-~t:,.: -, ::i:ill
se-~s~~ings,-,u'~;l as oregano, basil, or thyme to cinnamon roll, Corm into a ring alld let rise 30
the water before adding the flour. After dough mIn. Brush top with remaining egg yolk.
Bake for 40-50 min.
has risen once, punch down and roll out to fit
pizza pan. Top with sauce, toppings, and .. B rea d M
R al5In
cheese.
2 tsp yeast I c milk, scalded
No-Knead Bread 112 c warm water 113 c sugar
I c warm water 2 Tbs yeast I tsp salt 112 coil
I c warm milk 2 tsp salt 2 eggs 112-1 c raisins
2 Tbs butter 4 112 c flour 4-5 c flour
2 Tbs sugar
Dissolve yeast in warm water. Combine
Dissolve yeast in I c warm water. Add the sugar, oil, milk, salt, eggs, and raisins in large
rest of the ingredients. Beat well to blend, bowl. Add yeast mixture. Add flour and
about 2 min. Cover, let rise in a warm place knead until soft. Let rise till double. Punch
until more than doubled, about 45 min. Stir down, form into loaf, roll, whatever and place
down and beat vigorously for 30 sec. Tum in pan (Miracle Oven). Let rise and bake 40
into greased pan. Bake 40-45 min in med min or until edges are brown.
oven.
Whole Wheat Bread M
-Nikki Burr, NI190
Challah 112 c milk 2 tsp sugar
112 c brown sugar 2 pkg yeast
I 1/2 c stock, warm 2 Tbs oil
112 c shortening 2 c white flour
I Tbs yeast 2 eggs, beaten
4 Tbs salt 4 c whole wheat flour
I 114 tsp salt 4 c flour
I 3/4 c warm water Melted butter
3 Tbs honey 112 c powdered milk
2 Tbs melted butter Heat milk, brown sugar, shortening and salt
until shortening is melted. Cool to lukewarm.
Dissolve the yeast in the warm stock. Add the
Combine sugar, yeast and water. Stir, let
salt, honey, butter and oil and stir well. Beat
stand 20 minutes. Combine milk and yeast
in all but 2 Tbs of the eggs. Reserve the 2 Tbs
mixtures. Combine white and wheat flours.
of egg for later. Stir the flour and milk
Make a well in center of flour. Pour milk
powder together, then add gradually to liquid
mixture into well. Beat well, tum out on
mixture until dry enough to begin kneading.
floured board. Knead until smooth and
Knead until elastic and smooth. Let rise until
elastic. Place in greased bowl, brush top with
double. Shape into I or two braided loaves.
melted butter, Cover. Let rise until double.
Let rise again. Just before baking, brush
Tum out on board. Knead 2 minutes. Divide
loaves with reserved egg. Bake in med oven,
in half and shape into loaves. Place in greased
30-35 min.
pan (Miracle Oven), cover. Let rise until
Sesame Bread M double. Bake in preheated oven 40 -45 min.

I Tbs yeast I tsp salt Oatmeal Bread

112 c warm water 2 Tbs sugar
3/4 c hot water I tsp yeast
2 eggs (save one yolk) I Tbs plus 2 tsp butter
I Tbs butter (ghiu) 3/4 c cold water
I 114 c milk or water 1/2 c molasses
112 c oatmeal or chiura 4 c sifted flour
5-6 c flour 112 c sesame seeds,
112 tsp salt
crushed
I Tbs sugar
Dissolve yeast in warm water. Add eggs, milk
Mix hot water, butter, oatmeal, salt, and sugar;
or water, salt, sugar, I Tbs butter, and flour.
cool to lukewarm. Add yeast and stir until
Knead until soft and let rise for about 2 hours.
dissolved. Add cold water, then flour. Mix to
Knead again. Roll dough into a rectangle on a
good consistency, knead.
floured board. Spread 2 tsp butter, molasses
13
' ___ '_"c"
:'!':- 1'1 g,n;~:_ ;,~(, :-i~',,_::,~ j IV,", I '::(l\-'_:I -'\,1 ~' :::'1~0

cloth, let rise in warm place until double. 4 med potatoes, pared I qt boiling water
Punch down, knead, form into loaves - 3 small 1/4 c sugar 1 Tbs salt
pans, large ball, or small hard roll shape. Let I cake dry yeast
rise again. Bake.
Grate the potatoes into rapidly boiling water.
~Preb Strilte, N/95 Boil until the starch is cooked, stirring
constantly. Stir in the sugar and salt while it is
Mixed Grain Bread M hot, then cool to lukewarm and add the yeast
1/2 Tbs yeast 114 c cornmeal cake which has been broken and soaked in a
114 c warm water 1 112 c whole wheat flour little warm water, not the least bit hot. Put
I 112 c water, milk, or yogurt 2 Tbs honey into a jar. Allow to ferment 24 hours, then set
2 Tbs ghee I 1/2 tsp salt in a cool place. This will keep about two
112 c suji 2 Tbs millet flour weeks and the last cupful may be used in place
1 egg (optional) 3-4 c flour (part whole of dry yeast cake in making a new supply.
wheat)
Sourdough Bread
Dissolve yeast in warm water. Scald other
1 112 c warm water 2 tsp salt
liquid and cool to lukewarm. Add to yeast
I c sourdough starter (see below) 2 tsp sugar
mixture along with ghee, suji, cornmeal, 1 112
5-6 c flour 1/2 tsp baking soda
c whole wheat flour, honey, salt, and millet
flour. Beat everything really well. Add egg Mix water, sourdough starter, 4 c flour, sugar,
and let rise until frothy. Stir in remaining and salt. Leave at room temperature about 18
flour. Knead until smooth. Let rise until hours, or until doubled in size. Mix I c flour
doubled in size. Punch down and knead again. with baking soda. Add to dough. Add
Place in pan (Miracle Oven) and let rise. Bake remaining flour as needed. Knead until
40 min or until outer edges thump when smooth. Shape into loaves, place in pan and
tapped. let rise until doubled. Place a pan of water in
the oven along with the loaves. Bake 45-50
Potato Yeast Bread min in hot oven.
1 c milk or water I Tbs sugar
1 Tbs shortening 3 112 - 4 cups flour Sourdough Starter I
114 c potato yeast (see below) 1 tsp salt
I c milk I c flour
Measure salt, sugar and shortening into
Mixing bowl. Add scalded milk or water and Allow milk to stand at room temp for 24
cool the mixture to lukewarm, stirring hours. Stir in flour and leave in warm place
constantly. Shake the yeast, measure and add for 2-5 days, depending on how long it takes
milk mixture. Add flour gradually beating to bubble and sour. Once it has a good sour
after each addition, until dough can be lifted in aroma and is full of bubbles, it is ready to use.
a mass on the spoon. Turn on to a floured
board and knead until smooth. Put in bowl, Sourdough Starter II
cover tightly and let rise until double. Knead 1 Tbs yeast I Tbs sugar
to distribute gas bubbles. Shape into loaf, let I c warm water 1/8 tsp salt
rise again to double. Bake 50 -60 min. 1 c flour
Remove loaf from tin and place on a wire
rack. Dissolve yeast in water, then add remaining
ingredients. Store in a glass jar, and let stand
until bubbly.

14
112 recipe white bread I tsp cinnamon I recipe white bread 2 Tbs cinnamon
3/4 c sugar 1/2 tsp nutmeg 1/2 c sugar
I Ig apple, sliced Melted butter
After letting dough rise, make small dough
Let dough rise once. Roll dough into oblong balls, roll each in cinnamon/sugar mixture,
shape. Brush with melted butter. Mix sugar place in greased pie plate or bread tin. Bake.
and spices. Sprinkle 112 spice mixture on Balls are pulled apart, then eaten.
dough. Roll up like scroll. Make 7 slashes I"
apart cutting 112 way through dough. Place in English Muffins
greased pan. Press apple slices into slashes.
Brush with melted butter, sprinkle with rest of No oven required for these babies. They taste
spice mixture. Cover, let rise one hour. Bake wonderful fresh. The next morning they will
in pre-heated oven approximately 40 min . begin to taste more like the store-bought ones
Serve warm. from home.
I c warm water 1/4 c soft shortenings
Coconutty Crunch Loaf I pkg yeast 3 c sifted flour
112 recipe white bread 112 c brown sugar I tsp salt Com meal
112 c chopped walnuts 3 Tbs milk Dissolve yeast and sugar in warm water. Add
3/4 c flaked coconut 3 Tbs melted butter I tsp salt and 1-112 cups flour; mix. Add
Let dough rise once. Press dough into greased shortening, then rest of flour. Mix until
13" X 9" pan. Combine remaining blended and roll out until 1/4" thick, make 3"
ingredients; sprinkle on dough. Cover; let rise to 3-112" circles. Place on a baking sheet (or
an hour. Bake in pre-heated oven approx. 112 newspaper) that has been sprinkled with com
hour. meal. Sprinkle top with com meal and let rise
until double (about I hour). Bake on med hot
Frosty Fruit - Nut Loaf ungreased griddle (or frying pan) for 7 min
112 recipe white bread 112 c chopped nuts each side.
3 Tbs grated orange rind 112 cup raisins
Bagels
Sugar Water
2 c warm water 4 qt water
Let dough rise once. Combine raisins, nuts,
2 Tbs dry yeast 2 Tbs sugar
orange rind. Knead into dough. Place in
I tsp sugar I egg yolk (optional)
greased pan. Cover, let rise I hour. Bake in
114 c oil I Tbs water (optional)
per-heated oven approximately 112 hour. Cool
I Tbs salt onions (optional)
and frost with sugar icing (add enough water
Poppy seeds, sesame seeds, or sauteed
to sugar to make it spreading consistency).
5 c flour
Super Cinnamon Rolls Dissolve yeast in warm water. Add I tsp
I recipe white bread Cinnamon sugar, oil, and salt. Beat in flour, half a cup at
Brown sugar White sugar a time, until the dough is too stiff to beat.
Nuts (optional) Chiura (optional) Knead in the rest of the flour, enough to make
a dough that is not too stiff. Continue to
After letting dough rise, roll it out, sprinkle knead for at least 10 min. Let dough rise in a
liberally with brown sugar, cinnamon, white greased bowl in a warm place until doubled in
sugar, nuts, chiura. Roll up into long roll. bulk. Punch down and knead again for a few
Cut into 112" to 3/4" wide slices, place cut side minutes. Let rise once more until doubled.
down on greased cookie sheet. Bake. 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(:_, I-'(<"'::""!I-(.' C,-)()Lln"
-------- --~- ------ ------- - ,-,

Uring <-!- qlS \Vcl[el [0 ;:. 'Lx)]i, <lcldlng ':; -I bs of rll!llutes. Lough :;huulc[ j-l0i ~)t!ck Oil halld~.
')Ug(h __ ~l(j[: -; ~Ii '.lag1':]s dL ,1 tillp: ilJI.U t]l( V/llelJ (i"iL:(!j,l i:; (;(c~scd i!-l, (:(lu()h
b
:_;houl(i
boiling water and cook them for 5 min after spring back. Cover the place dough in a warm
they have risen to the surface. Lift these out place. Let it rise until doubled in size. Press
and let them rest on a greased plate while down and kneed again for five minutes. If time
boiling the next 4 or 5 bagels. Glaze the allow to rise again until doubled in size. Shape
boiled bagels with a mixture of egg yolk and into rolls or loaves. Bake until brown in oiled
water and sprinkle with seeds or onions. Bake miracle oven.
in a med oven 25-30 min, or until golden
brown. Note: You can be flexible with the recipe. You
can add one beaten egg to the sponge. Increase
Cinnamon Raisin Bagels: Add I c chopped sugar for sweet bread. Different ingredients
raisins, 2 tsp cinnamon, and 114 tsp cloves to can be added to the dough to change the
the dough. texture of the bread, such as, com meal, cream
of wheat, muesli or granola.
Sponge Method Bread (for miracle oven)
John Morecock -NI198
I Tablespoon yeast
Arab Bread
2 Tablespoons sugar
I-cup warm (110-11 5 degrees) not hot water
(Leavened pita bread)
(or warm milk) but scalded first
3 Tablespoons milk powder I 114 c warm water 1 112 tsp salt
1 112 tsp dry yeast 1 Tbs oil
Dissolve yeast in water; add sugar and milk 2-3 c white or whole wheat flour
powder. Stir until dissolved. Let rest for about
15 to 30 minutes, until mixture starts to Dissolve yeast in warm water. Add oil and
bubble. mix in 3 c flour. Beat very well until the
dough is smooth and stretchy. Add the salt
Add I 112 cups flour. Stir until the mixture is and begin adding the remaining flour, cup by
about the consistency of cake batter. Cover cup, mixing well. Knead on a floured board.
and set in a warm place until mixture doubles Stop kneading in flour when the dough is firm
in size, about 112 to one hour. (This is the and smooth, but not stiff. Place the dough in a
"sponge.") bowl, grease it, and let it rise until double in
bulk. Punch the dough down and divide it into
Note: During cold or rainy weather, place the 12 pieces. Shape them into perfectly smooth
container inside another one that has been balls, and allow the dough to rest for 10 min.
filled with hot water to speed up the process. Roll the dough balls to 114" thickness with no
creases. Bake on a ro(i pan with a cover over
Add: the top. If they begin to brown on the bottom
I teaspoon salt before they are cooked on top, flip them over
3 Tablespoons oil or melted butter to cook the top. Serve warm with hutlllllUS (p.
2 112 - 3 112 cups flour. 35), baba ghanoush(p.35), or falafel (r.3K).
i'resh \egetables and Persian tllllst (p. 78).
Mix in salt and oil. Ad flour until the dough is
not longer sticky. Knead for about ten

16
Gingerbread
Banana Bread
2 114 c sifted flour 2/3 c sugar 1/2 tsp salt I tsp cinnamon
I 112 tsp baking powder 3 eggs I c molasses 1/4 tsp ground cloves
I tsp salt 114 c nuts (optional) I c milk or water 114 tsp baking soda
I 114 c mashed bananas 2/3 c sour milk 2 113 c flour 2 tsp baking powder
I 112 tsp baking soda 2/3 c fat, melted I tsp ginger 112 c butter or 2 Tbs butter
Mix wet and dry ingredients separately. Beat plus 6 Tbs oil
together. Pour into greased loaf pan. Bake in
Put molasses and butter in pan and heat until
mod oven for about 60 min. boiling. (Be sure to use a big enough pan for
Carrot-Raisin Bread melting molasses and butter, so dry
ingredients can be added without an
I 3/4 c flour I c grated carrot
overflow). Sift the flour with the salt, soda,
I tsp baking soda 2/3 c brown sugar
baking powder, ginger, cinnamon and ground
I tsp cinnamon 112 c raisins
cloves. When molasses and butter are slightly
114 tsp baking powder 112 c milk
cooled add the milk, then stir the flour mixture
114 tsp salt 3 Tbs butter
into it. Pour into greased pan and bake for
1/4 tsp nutmeg I egg
approx 40 min.
Combine dry ingredients and wet ingredients
"This is the tastiest I've made, and I've tried
separately. Mix together just until moistened.
four other recipes. "
Bake in med oven about I hr.
--Lynn Knauff, Nepal VI
Date-Nut Bread
and Lissa Barker, Nepal V
I c dates, chopped fine I tsp baking soda Honey Bread
112-1 c sugar I 3/4 c flour
114 c butter 112 tsp salt 2 c flour 113 tsp cinnamon
3/4 c boiling water 112-1 c chopped nuts I tsp baking powder 114 c honey
I egg, well beaten I tsp baking soda I egg, slightly beaten
I tsp salt I c milk
Mix date, sugar, butter, and boiling water I tsp ginger
together until butter melts. Cool, then add
egg, baking soda, flour, salt, and nuts. Put in a Beat thoroughly until your arm gives out, 15
buttered loaf pan. Bake about 50 min. min, at least. The longer the better. Spoon
into buttered loaf pan. Bake about 50 min.
-Walter Martin, Nepal V 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 Peanut Butter Bread
I c oil I c chopped nuts (optional)
3 c flour I c milk
I 112 c finely grated zucchini I tsp salt
I egg, well beaten 3 tsp baking powder
I c chocolate chips (optional)
112 c sugar I tsp salt
Beat eggs, sugar, and oil until combined. Stir I c peanut butter
in zucchini, chocolate, and nuts. Sift flour,
baking powder, and salt together, then add to Sift flour, salt, baking powder and sugar. Add
zucchini mixture in two lots. Spread into well -beaten egg, milk and peanut butter. Mix
greased and floured pan (or Miracle Oven). well. Bake in greased pan.
Bake in med oven I hr.

-Nikki Burr, NI190

17
(using com meal)
2 c flour I tsp baking soda
I c sour milk I tsp salt 2 c white flour, sifted
3 tsp double acting baking pwd
Mix above ingredients to form thick doughy 1-2 beaten eggs I c milk
batter. The batter should be thick enough that 2 Tbs sugar 2/3 c com meal
it pulls away from the sides of the mixing pan I tsp salt 112 c ghee (melted)
but not too sticky to handle. Put in greased
pan and bake in hot oven for 30 min. Sift dry ingredients together. Add com meal
and sugar. Add beaten egg and milk. Mix
-Cathy McClain, NI90 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
Variations:
112 c cooked rice (or hominy)
I c white cornmeal The white flour and com meal can be used
I Ths lardlfatlbutter/oil in almost any proportion, just use at least I
Beat egg until light. Add salt, rice, and c white flour.
cornmeal. Stir in boiling water to make the
batter as thick as heavy cream. Put fat in a Buttermilk Corn Bread: Replace milk with
deep baking dish. Heat until this smokes. buttermilk or sour milk, and replace baking
Pour in the batter. Bake 40 min. powder with I tsp baking soda.
-Mac Odell, Nepal J
~Walter Martin, Nepal V
Corn Bread
Navajo Fry Bread
(using com flour)
4 112 c flour I 112 c water
112 tsp salt 1/2 c milk 2 c com flour (not cornstarch) I egg, beaten
4 tsp baking powder Fat for deep frying 2 tsp baking powder 2/3 c milk
Mix everything together to form a stiff dough. I 1/2 Ths sugar 2 Ths melted shortening or oil
Divide into balls and form into circles about
5" in diameter. Make a small hole in the Sift dry ingredients. Combine egg, milk and
center and deep fry until golden. shortening and add to dry ingredients, stirring
only enough to mix. Pour into greased pan and
-Nikki Burr, NI190 bake in hot oven for 25 minutes.

Rulkuchen Note: The most important thing in tasty com

bread using com flour is freshly ground flour.
3 eggs I tsp salt
The oil in the flour can tum rancid in a few
I c cream or whole milk 3 112-4 c flour
days if not kept cold.
2 tsp baking powder Powdered sugar or
salt -Mike Frame
Mix all together. Roll out and cut into Buttermilk Corn Bread: Replace milk with
rectangles. Cut a long slit in the middle of buttermilk, sour milk, yogurt, or water and
each rectangle. Deep fry until golden. When lime juice; and replace baking powder with I
cool, sprinkle with powdered sugar or salt. tsp baking soda.
-Lynn Knauff, Nepal VI

18
I c com meal I tsp bakmg powder
2 c milk or \\ater 1-2 Tbs fat
1/4 c flour 112 tsp salt
I c milk 2 eggs, separated
I egg I Tbs mel ted fat
I c com meal I tsp salt
112 c milk 5-6 c stock or bouillon
Heat the 2 cup of milk or water; stir in the Sift dry ingredients together. Beat egg and
com meal. Bring to the boiling point and cook milk. Combine egg mixture and dry
until very thick (about 5 min.) Add the other ingredients. Stir in fat. Drop batter into
cup of milk, then the fat, salt and egg yolks. simmering stock or bouillon. Cover pan
Beat egg whites until stiff and glossy. Fold closely and simmer 15 min. Remove at once
the mixture into the egg whites. Pour into a from liquid.
baking dish and bake until firm.
Corn Pone
Easier then roti, for a change.
Corn Dodgers
I c white com meal Chopped garlic (optional)
I c com meal I Tbs fat Boiling water or milk
I tsp salt I 112 tsp sugar Chopped onions (optional)
I c boiling water Fat for deep frying Salt

Pour boiling water over all other ingredients Pour boiling water or scalded milk over salted
and beat until blended. Drop on greased sheet white com meal (or 112 c flour and 112 c
and bake like cookies dropped from a spoon yellow com meal), enough to make stiff, dry
approx. 20 min. in oven. batter. Pat into palm-sized cakes and fry to
golden in deep fat.
Variation: -Walter Martin, Nepal V
Fry on a very hot greased skillet like Tortillas
hotcakes add I 112 c boiling water instead 2 c flour or I c flour and I c com
of I c and flatten cakes. 114 c shortening meal 112 c lukewarm water
I tsp salt
Hush Puppies
Mix flour and salt. Cut in shortening, then
I c yellow com meal 1 egg add water. Knead until smooth. Make into
112 c sifted flour 2 Tbs minced onion balls, and roll out each ball as thin as possible.
I 112 tsp baking powder 2/3 c milk Cook on a very hot ungreased griddle or roti
pan, about 20 sec per side.
Sift dry ingredients together. Beat egg, add
-Nikki Burr, NI190
milk and onion add to sifted dry ingredients.
Drop by teaspoonfuls into fat. Fry until Polenta
golden brown. Makes about 48 balls. 8 c water 114 tsp salt
2 c cornmeal 1/4 coil
Corn Fritters
Bring water and salt to a boil in a large pan.
2 c com (fresh or canned) I tsp salt
Gradually sprinkle cornmeal over water,
I egg 118 tsp pepper
stirring constantly to avoid lumps. Reduce
I tsp melted fat 112 c milk
heat to low and simmer about 30 min, or until
2 c flour 2 tsp baking powder
polenta is very thick, stirring often. Spread
Chop com very fine. Mix with remaining mixture evenly in an oiled pan. Cool and let
ingredients. Fry spoonfuls 2-3 min in deep stand about 3 hr. Tum polenta onto a board.
fat. 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
biscuit round and top with another rollnd of
Baking Powder Biscuits
biscuit dough. Seal the seam with water.
2 c sifted flour I 112 tsp salt Bake as usual and eat while still warm.
4 lOs ghee I Tbs sugar
4 tsp baking powder 1/2 c milk -Nikki Burr, NIJ90
Sift dry ingredients together. Mix in ghee
Jelly Biscuits: Roll basic biscuit dough 114 "
until dough is in small grains. Add milk until
thick. Cut with tin can, then cut centers out of
you have a soft, but not sticky, dough. Knead
half of them with catsup lid. Lightly butter the
lightly 30 sec. Roll or press out to 112"
whole biscuits. Lay a piece of dough with the
thickness. Cut with 2 112" tin can. Bake for
center cut out on top of each buttered biscuit.
10 min in hot oven. Or fry slowly in butter.
Place on un greased baking sheet. Fill center
Makes about 12 biscuits.
opening with a tsp of jelly or jam.
-Lissa Barker, Nepal V
Variations: Salad Sticks: Roll biscuits dough 1/2" thick.
Cut into strips about 112" wide or roll with
112 whole wheat flour and 112 white flour
hands. Cut into 3 or 4 inch lengths. Brush
can be used. Com flour is also tasty.
strip lightly with melted butter. A small
Buttermilk Biscuits: Replace the milk with amount of caraway, dill, sesame or anise seed
buttermilk or sour milk, and use 112 tsp baking may be sprinkled on the strips. The strips may
soda and 2 tsp of baking powder in place of also be rolled in melted cheese or garlic butter.
the 4 tsp baking powder called for in the
Short Cake: Add I more Tbs ghee and 1/4 c
recipe.
more sugar. Divide the dough into two
Cheese Biscuits: Add I c grated cheese to portion, one larger than the other. Press the
recipe. larger section into a 9" circle 112" thick. Place
in ungreased 9" pie pan. Press the smaller
Orange Biscuits: Add 112 c grated orange section of dough into 7" circle 112" thick.
rind, and replace the milk with orange juice. Place on greased top of first circle. Bake in
hot oven for 20 min. Separate layers and fill
Peanut Butter Biscuits: Decrease the fat by with sliced bananas, pineapple, mangoes, or
112 and add 4 Tbs peanut butter with the fat to any other fruit. Top with cream or custard.
the dry ingredients.
-Lissa Barker, Nepal V
Drop Biscuits: Increase liquid in basic recipe
to 2/3 cup. No kneading or rolling is required. Basic Muffins
Drop by spoonful onto greased baking sheet, I 2/3 c flour 3/4 c milk or water
or into well -greased muffin pans. 113 c sugar I egg
2 112 tsp baking powder 4 Tbs oil
Dumplings: Increase liquid in basic biscuit 114 tsp salt
recipe to 2/3 cup. Stir until well mixed. Drop
by spoonfuls on top of boiling beef or chicken Sift dry ingredients together. Add milk to egg
stew. Cover tightly and steam 12 minutes and oil. Combine mixtures, stirring only
without removing lid. Serve at once. enough to get everything wet (mixture will be
lumpy). Fill greased muffin tins 2/3 full. Bake
Hot Filled Biscuits: Roll out biscuits to 114" 15-20 min.
thickness and cut into rounds. Mix cooked
vegetables or meat with just enough thick Apple Cinnamon Muffins: Add 3/4 c finely
white sauce or gravy to moisten. Place a dIced peeled apples (or nampaati), and a little
spoonful of the mixture in the center of each cinnamon and a dash of nutmeg.

20
C ,h)!uni~ l)dc>!'~,; j)l <_"<:,1.1 I'... :. \ ,ukl [Ii',
_-_ ..
----- .. - - - --

hp nl!rm~g ~inri I:ij !:-if) :1)1 <':]')i(:(: i,n; (;11C:;1[1~;

,)~l!ldill1 ~lnd I L~ (Sp 11LlII1lC!! . i(cduct: liquid to loan a!~,o he addl:d.

12 cup.
Rice - Corn Muffins
Berrv Muffins: Add \12 cup canned to fresh
I c plus 2 Tbs cooked ricc
berri~s to plain muffin batter. Canned berries 3/4 tsp plus 1/8 tsp salt
should drained and rinsed before using.
I c com meal 2 tsp baking powder
3/4 c milk 2 Ibs sugar
Cheese Muffins: Add 213 cup grated sharp
2 Tbs melted fat 2 eggs, separated
cheese, and decrease sugar to I Ibs.
Stir together rice, com meal, sugar, melted fat,
Date - Nut Muffins: Add 112 cup chopped 3/4 tsp salt, baking powder, milk and egg
dates and 114 cup chopped nuts. yolks. Whip egg whites with 118 tsp salt until
stiff and fold in. Bake in well -greased tins or
Filled Muffins: Fill muffin pan half full of pan for about 20 minutes in hot oven.
batter. Add one of the following before the
remainder of the batter: 1 tsp jelly or jam, 1 Whole Wheat Muffins
tsp any sweetened chopped fruit, 1/2 tsp
1/2 c white flour 3 tsp baking powder
peanut butter, small cubes cheese or a few
I c whole wheat flour 112 tsp salt
nuts.
1 egg, beaten 1 1/4 c milk
Orange or Pineapple Muffins: Substitute 4 Tbs melted shortening
juice for the milk. Add 1 tsp grated orange
Sift dry ingredients together. Add egg, milk,
peel or 114 c crushed pineapple. Nuts may be
and fat, and stir briefly. Fill greased muffin
added.
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)

3 c whole wheat or white flour Approx 1 cup
I pau wheat flour I c water
water
Knead flour well with water. Put dough aside 4 Tbs oil (salad oil) or ghee
for 1 hour covering with wet cloth. Dough Place flour in flat dish or bowl. Make a well
should be soft but not sticky. Form into small in the center of the flour and blend oil into
balls and roll out with plenty of flour. Heat an flour thoroughly. Add water to flour, slowly,
iron griddle and put on chapa tis. When the and knead to form very stiff dough. Rest.
top surface of chapati shows bubbles, tum. Kneed again. Roll dough into long roll, break
Cook on other side. Finish off by placing on off pieces about 3 Ibs in size. Roll pieces into
hot coals for a minute so that they rise well. 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 113 c ghee 7 c rice flour
I pcw wheat flour Ghee for frying
I c sugar Water
34 c water
Mix the flour, sugar, and 1/3 cup of the ghee,
Knead the flour well with water. The dough and add enough water to make a paste. Heat
should be stiff but not sticky. Make small the remaining cup of ghec. With a cup (or
balls and roll them out. Heat fat in a frying your hand shaped into a funnel, if you're
pan. Put the small rolls in the fat and with a daring), pour the paste into the hot ghee to
flat spoon gently push them down. When form a circle. After it has turned brownish,
bloated tum. Fry until light brown. Serve with tum the donut, and after it turns brown remove
vegetables from heat. Serve warm.

Cinnamon or Spice Roti Chatamari

(Sweet flat bread)
(Rice pancakes)
2 c wheat flour Sugar
I tsp salt Water 112 c rice flour 114 c water
Cinnamon and/or any other Spice I tsp ghee garam masa/a, ground finely
Ghee
Mix the rice flour and water. Stir for five or
Sift the flour and salt. Add water and mix in six minutes. Heat the griddle and spread 2 or
the standard of fashion with the fingers until 3 drops ghee on it. Drop mixture making the
the dough is the right consistency for ordinary shape of pancake, then cover with shallow lid.
wheat rotis. After flouring the rolling surface, Cook for 5 min. then take off and serve with
roll out a rofi (about 8-9" diameter) -' the meat curry or sugar and ghee.
thinner the better. Spread a layer of ghiu on
the roti and sprinkle with sugar and spices Dosa
according to taste for sweetness and spiciness.
Fold the roti in half (with sugar inside) and (South Indian rice pancakes)
repeat the ghiu, sugar and spice application.
2 c rice flour il2 tsp salt
Fold again and crimp the edges so that the
2 3/4 c water Potato stuffing (see below)
sugar does not fall out. Roll the roN out to its
original shape. Fry the roti on a fairly hot pan Mix the flour, water and salt and allow to
with enough so the pan doesn't go dry and the stand overnight to ferment (or you can make
roti scorch. Fry both sides until brown. them immediately). Stir the batter frequently
Resembles a rich cinnamop or spice roll. while preparing the dosas, as it tends to
separate. Spoon the batter onto a hot, lightly
-Herb Rice, Nepal VI oiled skillet, and spread it around quickly, as
thin as possible. Tum when it has dried out a
Sweet Suka Roti bit and cook on the other side. Remove from
(Sweet flat bread) pan, and fill with potato stuffing.
I c maida 1 Tbs ghiu
114 c sugar 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
(tzlce crackers)
3 potatoc:s 112 tsp salt
2 Tbs oi I I tsp turmeric
I c rice flour 1/4 tsp salt
I Tbs black mustard seeds
1/4 c rice bran or gram 1/4 c white flour
114 tsp coriander powder I tsp baking powder 112 c water
I onion, finely chopped Juice of I lemon 3 Tbs oil or melted ghee
I green pepper, finely chopped(optional)
Pressure cook the potatoes in a small amount Blend and knead in water and oil or melted
of water until tender. Remove the skins and ghee. Roll 118 " thick and cut in desired
cut into cubes. Heat the oil in a pan, and shape. Bake approximately 10 min, or fry in
brown (don't bum) the mustard seeds. Add deep fat.
onion and green pepper and cook until soft.
Add the salt, turmeric, and coriander. Blend Naan
in the potatoes and cook for a couple minutes (Leavened flat bread)
(you may need to add a couple Tbs of water). 112 c yogurt 2 eggs, beaten
Mash the potatoes or keep them in cubes. Stir 112 c milk 2 Tbs yeast
in the lemon juice. Fill the dosas. 112 tsp baking soda 3 112 c flour
I tsp sugar 112 tsp salt
4 Tbs butter, melted 112 tsp poppy or
Nimki sesame seeds
(Deep fried crackers)
Warm yogurt and add milk. Cool. Add soda,
I c flour I tsp cumin sugar,2 Tbs butter, eggs, and yeast. Mix until
I c ghee 112 tsp black cumin yeast dissolves. Add flour and salt. Knead
I 112 tsp salt 3/8 c water 15-20 min. Cover and let rise until double in
size. Punch down and knead again a few min.
Grind cumin and salt together. Sift and Divide into 8 balls. Roll out each ball into 10"
measure flour. Add cumin and salt. Heat 2 ovals. Let rest 20 min. Heat oven (preferably
Tbs ghee and add to the flour. Add cumin and clay) as hot as it gets. Brush dough ovals with
mix well. Add water little by little add make remaining butter and sprinkle with seeds.
dough (more water may be added if Bake about 4 min, until golden bubbles appear
necessary). Set aside for 10 minutes, covered. on top.
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.

23
BREAU MIX RECIPES

:Ylissouri Mix Missouri Mix Muffins

2 c Mix 1 egg
A number of recipes can be made with
Missouri Mix, which can be made up ahead of
4 tsp sugar 2/3 c water
time and stored in quantity. Just substitute 1 Stir sugar into Mix. Beat egg and add to
112 c Mix for each cup of tlour called for in liquid. Add liquids to dry ingredients. Stir
the recipe. The Mix will contain the necessary about 15 strokes, just enough to blend. Bake
baking powder, salt, fat and milk. in well greased muffin pans in hot oven for
about 20 min.
Store in tightly covered container. Mixture
may be measured into definite amounts, stored Missouri Mix Biscuits
in plastic bags or jars and be ready mixing of
your favorite recipe. Missouri Mix made with 3 c Mix 2/3-3/4 c water
vegetable shortening may be stored at room
temperature for six weeks. Mix made with Stir water into Mix, about 30 seconds. Knead
lard should be refrigerated. on a lightly floured board 30 seconds. Roll
out to 3/8" thickness and cut into rounds.
Oil cannot be substituted for solid fat in the Bake in med hot oven about 15 min or until
Missouri Mix. However, if you first make up golden.
a mix of only the dry ingredients, you may add
oil and liquid to this dry mix as you make each Missouri Mix Swirls
recipe. If you do this, just add 2 Tbs oil and 2 2 c Mix 112 c water
Tbs additional liquid to the liquid called for in 2 Tbs sugar Filling (see below)
the recipe and follow mixing as directions as
given. Oil in the Mix makes satisfactory Stir sugar into Mix. Add liquid and stir 20 -25
biscuits, muffins and coffee cakes, but cakes strokes. Tum onto lightly floured board and
mayor may not be satisfactory. knead 10 -15 times. Roll dough 113" thick and
6-8" wide (width increases with rolling and
To measure Missouri Mix for recipes: Do not cutting). Spread evenly with filling and roll as
sift Mix. Stir lightly before measuring. Lift for cinnamon rolls. Cut about 3/4 to 1 inch
lightly into cup and level with spatula. thick. Place in greased muffing pans with cut
side up. Bake in moderate oven for 20 min.
9 c sifted tlour
113 c double acting baking powder Banana-Peanut Butter Filling
I c plus 2 Tbs nonfat milk solids
4 tsp salt 2 Tbs softened butter 1 Tbs peanut butter
1 3/4 c vegetable shortening or 1 112 c lard 114 c mashed banana 1 Tbs brown sugar
112 tsp lemon juice
Stir baking powder, dry milk and salt into the Mix ingredients together.
sifted tlour. Sift all dry ingredients together
until well mixed. Cut fat into tlour mixture Cheese Filling
until all particles of fat are thoroughly coated Reduce sugar to 1 TBSP in swirl dough
and mixture resembles coarse com meal. 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'
_.

j/.jc raisins (or dates) j Tbs white SlIQ'lI

'4 c sugar (can be half brown sugar) 114 plus 1/8 tsp baking soda 2 cggs
M" ingredients thoroughly. 3/4 c boiling water
2 1/4 c Missouri Mix
Orange Filling 114 c chopped nuts
Add I tsp grated orange rind to dough 3 Tbs brown sugar (optional)
1/3 c softened butter I tsp grated orange rind Pour boiling water over raisins and let stand
1/2 c sugar until coo!. Add slightly beaten eggs. Blend
Mix together thoroughly. sugars and baking soda into Mix. Thoroughly
blend dry ingredients with Iiquid-niisin
Peanut Butter -Jelly Filling mixture. Add nuts. Pour into two greased No.
2 coffee cans (or powdered milk cans). Bake
2 Tbs softened butter 2 Tbs peanut butter in a moderate oven about 55 minutes.
114 c tart jelly
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
2/3 c crushed pineapple 2 Tbs Mix 2 eggs 3 Tbs Mix
2 Tbs softened butter 1/4 c brown sugar 112 c water 3/4 c chopped nuts
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

'fixed Fruit and Yogurt Variations:

2 apples or naaspaali 112 tsp nutmeg
Add coconut, raisins, peanuts or other nuts
4 bananas 112 tsp cinnamon
just before adding the chillra.
1 small papaya 1 tsp sugar
4 oranges or sunla/aa 114 c grated coconut Omit brown sugar. After chillra is crispy
1 small pot yogurt add 2 eggs (depending on number you are
Other fruit in season may be substituted such serving) and stir occasionally until eggs
as guavas, mangoes, grapefruit. are done.

Peel and cut the fruit into small pieces into a Try any of the above with sliced bananas.
bowl. Add yogurt and mix thoroughly. Add
spices and sugar if desired. Mixture gains
flavor if prepared about 30 minutes ahead of
time. Corn Meal Mush
114 c corn meal per serving
Muesli with Fruit and Curd: Fill a bowl 114 tsp salt per serving
halfway with muesli, and top with the above I 114 c water per serving
mixture. Drizzle with honey, if desired.
Place water in sauce pan or pressure cooker.
Add salt and bring to boil. Slowly stir in corn
Chiura Breakfast Specialty meal. Cover and cook 20 -30 min, stirring
(Cooked pounded rice) occasionally. Or pressure cook 5 min.

112 c chiura per serving -Mac Odell, NepalI

114 tsp salt per serving
1 c water per serving Hominy
Place water in sauce pan or pressure cooker
Hominy is corn with the hull and germ
and bring to boil. Add salt and stir in chiura.
removed. Hominy grits are the broken grains.
Sauce pan: cover and let simmer 5 -10 min;
pressure cooker: cook for 2 min. Serve hot I gt dried corn 2 Tbs baking soda
with milk, sugar and fruit. 6 gts water I tsp salt
Wash the corn and place in stainless steel or
Brown Sugar Chiura
enamel pot wi th 2 gt water and the baking
(Pounded rice cereal)
soda. Cover the pan and let it sit for 12 hours.
2 c chiura 114 c brown sugar Bring the mixture to a boil and simmer 3 hrs
3 Tbs ghiu 112 tsp salt or until the hulls loosen. If necessary, add
Fry chiura in hot gh iu, stirring often until it water. Drain. Rub the corn to remove the
begins to turn crispy and brown. Then stir in hulls. Bring the corn to a boil again in 2 gt
salt and chipped up brown sugar. When all fresh water, drain and repeat, this last time
the brown sugar is melted and mixed in adding the salt. Drain again and serve with
thoroughly, it's ready to eat. butter if desired.

27
I iA C suj! rH;r ::;l'c\,'lng 1'4 tsp salt PCI ::;d\,lng lVJy recipc IS dCSlgncd [(II' ail pCllpic' "ill>. lind
2 1/2 c water per serving rice tasteless expensive, and too soft to satisfy
the "teething urge."
Clean and pick over SlIjl: sift if necessary.
Place water in pan with salt and bring to boil. 10 handfuls wheat berries
Stir in suji and continue stirring until a little Toasted soybeans (optional)
thickened. Cover and cook 10 -20 min. until 1 handful rice (optional) Salt
tender. Serve hot with milk, sugar and fruit or
Boil wheat berries for 20 min. One handful of
raISins. rice will help stick it together. Drain water.
Add salt to taste. Throw in several handfuls of
-Mac Odell, NepalI
toasted soybeans for crunch. For those
Granola fortunate enough to live where other
ingredients are available, and who finds this
1 mana wheat kernels 1 pau cashews recipe too spartan, boiled wheat can serve as a
1 mana sesame seed 1 pau figs base for other recipes - a nice alternative to
1 1/2 mana oatmeal 1 pau raisins mushy rice, and fun to chew.
1 mana chiura 1 mana peanuts
1 coconut - dried 1 packet dried apples -David Emory, Nepal 72
1 pau walnuts 1 cup oil
1 mana honey Muesli
Dry fry (roast) wheat and sesame seed. Shell
This catch-all cure-all was developed by a
peanuts. Clean walnuts and pull stems off of
Swiss physician as a preventive medicine for
raisins. Cut figs and apples into small pieces.
the patients in his sanatorium, and is reputed
Grate or cut coconut. Break nuts into pieces.
to be one of the most nutritious single dishes
Combine all ingredients.
you can cook.
Heat honey and oil. When well blended, pour 2 c water
over ingredients and mix well. Bake in a Naaspaati (optional) Milk
shallow pant at 350' until slightly brown. Chopped nuts (optional) 1 c oatmeal
Keep in air tight tins. Boiled dates or raisins Sugar
Shredded coconut (optional) Cinnamon
-Jane Abbott. Nepal Sliced bananas (optional) Butter or ghee
Pieces of rose-berry (optional)
Fried Cereal
Salt water and bring to lively boil in pressure
Left-over cereal from day before (leave in pan cooker. Add oatmeal and stir to avoid
overnight so is easy to cut). lumping, 3.5 min (it's better soupy than
cemented, especially if milk is hard to find).
Fat for frying Then add any combination (or all) of the
Flour
optional ingredients. Top with sugar and
Cut cereal into strips. Roll cereal in flour. cinnamon, milk, and may be ghee (though the
Heat fat in pan. Fry cereal to golden brown, ghee flavor tends to overpower all the rest).
then tum. Serve hot with jelly or syrup.
Note: This is tremendous hot, but also try it
Variation: cold, as it was meant to be eaten.

First dip cereal into a beaten egg, then -Walter Martin, Nepal V
flour, then fry.

28
1/2 c honey 2.3 c peanut butter I 1/4 c sifted flour 1/2 tsp salt
I '4 c butter I c dried fruit 112 tsp baking soda I egg
:? oz chocolate I c nuts or seeds I tsp baking powder 2 Tbs melted fat
5 c oats (quick cooking, if avail.) I c buttermilk or sour milk
I Tbs vanilla 2 Tbs sugar
1'2 c shredded coconut
Sift together dry ingredients. Beat eggs until
Boil honey, chocolate, butter for 1 min. thick. Stir in milk and fat. Stir egg mixture
Remove from heat and add vanilla. Mix into dry mixture. Don't over-stir. Bake on hot
together other stuff, then stir into chocolate pan. Tum when bubbles burst on tops of
mixture. Pour dough onto cookie sheet and pancakes. Serve with syrup or jam.
flatten to about I" thick. Let cool and cut into
bars. Alaskan Sourdough Hot Cakes
Starter:
-Dan Putnam, NI190 1 Tbs dry yeast 1/2 c warm water
2 c flour 2 c water
Griddle Cakes
Pancakes:
I 112 c sifted flour I egg, beaten 3 Ths sugar I Tbs baking soda
2 tsp baking powder 1 c milk 2-3 eggs 112 Ths salt
3/4 tsp salt 2 Ths fat, melted 3 Ths ghee Flour and water
I Tbs sugar
For starter, dissolve yeast in warm water. Add
Sift the dry ingredients together. Combine the to it a mixture of 2 cups water and 2 cups
beaten egg, milk and melted fat. Add sifted flour. Put this to sit in warm place
gradually to the dry ingredients, stirring only overnight, or for 8 hrs. Use plastic or glass
until batter is smooth. Bake the cakes on a hot container and wooden spoon, Don't use
griddle. metaL In the morning, the starter should have
a frothy head on it and a sour smelL Note: if
Variations: you want to keep some of the starter aside of
another day's batch, take it now, about 112
1 c of buckwheat flour or finely ground cup, before adding the following:
com meal may be substituted for I c of
wheat flour. Mix in sugar, eggs, ghee, baking soda, and
salt. For volume, add more flour and water
1 c of white flour and 112 c whole-wheat (or milk). A thin batter makes light, fluffy hot
flour, or 1 112 c whole wheat flour may be cakes.
substituted for all the white flour.
Variations:
A thinner crisp griddle cake may be made
by using less flour: 112 cup each of white Add cut-up fruit In season, or Jam, for
and whole wheat flour, or I cup of whole- variety.
wheat flour.
Top wi th burnt sugar or brown sugar
syrup.

29
j;I'~',I;,i,l.<, El--;h-'"' , ,1"Li /),111 "
- ----- -

_~ -+ C \\ hlte flour ('.P Clnnalllon aren't brown. but a pale yello\\. Serve rolled
I c \\ hole wheat flour I c skim milk up and filled with jam. Sprinkle with
2 lSP baking powder 3/4 c orange juice powdered or regular sugar.
I Tbs sugar I egg, beaten
I lSp grated orange peel Oil for frying Note: also good with cream and fresh berries
or fruit.
Combine all dry ingredients. Combine all wet
ingredients. Add wet ingredients to dry and
Potato Pancake
stir just until moistened (will be lumpy). Heat
a small amount of oil in a frying pan and pour 1/3 c flour 3 c grated potatoes
about 1/4 c batter into the pan. Turn when 2 tsp salt 2-3 Tbs onion juice
edges are dry and bubbles appear in the 3 well-beaten eggs
middle.
Sift and measure flour. Add salt and sift
Rice Pancakes again. Add potatoes and onion juice to eggs.
2 c cooked rice 2 Tbs flour Pour into flour mixture and stir until blend.
2 Tbs sugar Dash salt Bake on a hot griddle in 4 inch pancake.
2 eggs Raisins (optional) Serve with hot naaspaati sauce.

Mix all ingredients together. Fry like

pancakes on hot pan, French Toast

(If they are too dry, add a little milk.) 2 eggs 114-2/3 c milk
1/3 tsp salt Fat for frying
-Dorothy Mierow, NepalI
Beat eggs until well mixed. Add salt and
milk. Heat fat in pan. Dip bread into egg
Swedish Pancakes
mixture and fry until golden brown turn.
4 eggs, beaten I 112 c flour Serve hot with syrup or jam,
I tsp salt 3 c milk
2-3 Tbs sugar

EGGS

Cooking Eggs Scrambled Eggs: Beat the eggs, add some

milk and seasonings if desired and fry in a
For anyone who's not familiar with cooking, little oil, stirring all the while.
here's a little run-through on cooking eggs.
Omelets: Just like scrambled eggs, but don't
Poached Eggs: Poaching just refers to disturb while frying, Flip to cook both sides,
cooking in water. Break an egg into a shallow or just cook on one side until the top is dry.
dish, then slide gently into simmering water
and cook for a few minutes until the white is *If your egg is very soft-set, that means it's
set and the yolk is done to your liking. not fully cooked. Since eggs can harbor all
sorts of nasty pathogens, eat your eggs soft at
Boiled Eggs: For hard boiled eggs, simmer in your own risk.
water 15 min; for soft-set* eggs, simmer 5-6
min. To keep the yolk centered in the middle
of the boiled eggs, gently stir the eggs around
in the water during the first 5 min of cooking.

Fried Eggs: Make sure you use some fat in

the frying pan. Break the egg in and don't
disturb until it's time to flip (if you want).
30
-./,.-." ,-.:-" (J - -'",,' i hearing {'b:i (-l-c~-;h cil:,l1tro
!!~!. '. ,J!UPPt:(j \JJll0li~,
2 c thinly sliced potatoes 4 eggs I heaping tsp fresh chilli 4 rcd chillies
I med onion, chopped Fat for frying
Combine the ginger, coriander, and fresh
Fry onions, prcfcrably in pork fat, until soft chilli, then mix with the beaten eggs. Mix
but not browned. Add uncooked potatoes, together the hot ghee, salt, onions, and red
cover, and cook until tender. Uncover and chillies. Combine the two mixture and place
brown on both sides, turning. Beat the eggs. on the fIre, stirring continually to prevent
Add 1/3 of the eggs to the cooked and burning. Let cook for 10 minutes. Serve.
browned potatoes. Cook over low heat with
out stirring. When eggs are firm, turn thc
whole potato cake. Add another third of the Eggs Creole
eggs and cook. Repeat.
2 Tbs fat 2 c water
Dutch Eggs 114 c chopped onion 2-112 c tomatoes
6 eggs Salt and pepper
Scrambled eggs Cooked meat (optional) I c washed uncooked rice
Left-over boiled potatoes Salt and pepper
1/4 c chopped green pepper (optional)
1-2 onions, chopped Fat for frying
Heat fat in pan. Saute onions until golden Heat fat in baking dish fitted with cover. Add
brown. Chop potatoes and add to onions. onion and green pepper; cook slowly until
Add meat. Stir. Salt and pepper to taste. Pour onion is golden. Add tomatoes and water to
on egg mixture and stir. this mixture is done onion; bring to boiling point. Add rice and
when the eggs are done. Serve immediately. salt to tomato. Cook slowly 25-30 min.
Break eggs one at a time into a plate; add to
Kukhura ko Anda mixture; season with salt and pepper. Cover
and simmer 3-5 min. Serve in baking dish.
(Chicken eggs)
8 eggs, beaten 113 c hot ghee
2 Tbs juice of fresh ginger I tsp salt
DAIRY

Butter longer, as the liquid has to evaporate. When

the bits are turning brown and hard and the fat
Cream Salt to taste froths up high in the pan, it is time to remove
the pan from the fire. Pour through a fine
Cream should be 60'F, or almost room sieve or cloth to remove the bits of browned
temperature. Pour in a jar and shake or put in milk solids. Let cool.
a bowl and beat until chunks appear. Pour off
buttermilk. Wash the butter until rinsing Yogurt
water is clear. Add salt to taste.
2 c milk I tsp yogurt
Ghiu (Clarified Butter)
Heat milk to at least 180'F (or until it bubbles
Butter or cream or curdled whole milk around the edges). Cool it to between 109'F
and 106'F Uust warmer than lukewarm).
Put in a large pan and heat on a low flame. While the milk is cooling, boil a small amount
Stir often. As the butter cooks the milk solids of water and use it to warm up the inside of a
will separate and it will look curdled. Slowly thermos or other well-insulated glass
the bits cook solid, any liquid evaporates, and container. When the milk has cooled, add I
the butterfat bubbles clear. Cream will take Tbs to the yogurt and mix thoroughly, then

31
(ldd tills fill.\lll['!":' h8Ck liltU (Ill; nllik dlld place
,
[.'[\'llllfJU ~(: ',,; "" "",,'
, (,' " " ", li !'-' 1. ( I :

containers. Let it set in a \\arm plac~,

2 c milk Salt
undisturbed, 7-8 hours, I Tbs lemon juice or 2-3 Tbs dahi
Cottage Cheese Heat milk to boiling. Add lemon juice (also
may add dahi to make softer cheese). Remove
Here are three different methods for making
from heat when curd separates from whey.
cheese. These recipes are actually to make a
Drain curds from whey. Add salt to taste.
kind of dry cottage cheese that is sometimes
Store in cool place.
referred to as baker's cheese and is also
similar to dry ricotta cheese. To make a -Mac Odell, Nepal/
creamed cottage cheese like the stuff that's
available in the supermarkets at home, simply Paneer
mix some cream into the cheese.
(Solid block cottage cheese)
Method I I recipe cottage cheese
After draining the whey from the curds,
1 potful moi (buttermilk) Salt immediately put curds into a sieve or a cloth
bag or a sieve lined with cloth. Place some
Cook slowly until curds rise to the top (about
sort of weight (like a plate) on top of the curds
20 min). Drop a strainer into the pot and ladle
to gently press down. Leave for at least 30
off whey (looks like dishwater). Pour through
min. The cheese should have formed into a
a strainer, salt to taste.
solid block of paneer.
-Wendy King, Nepal
-Nikki Burr, NI/90
Method II
Yogurt Cheese
2 c milk Salt
2 c boiling water Yogurt
Let milk sour until clabbered. Pour boiling Line a sieve or colander with a layer or two of
water over milk. Stir slowly and let cool. cloth. Pour in the yogurt and let it drain
Strain, season. 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
.jhard boiled egg'. peekd ~~-) large UilrOllS ,Iour
14 tsp dry mustard I egg Salt
12 tsp salt 2-3 Tbs mayonnaise 112 c milk Worcestershire sauce (opt)
li8 tsp pepper 1-2 Tbs chopped onion
Cooked salad dressing, or mustard Slice onions 1/4" thick. Separate slices. Mix
egg, milk, a little Worcestershire sauce, and
Cut eggs in halves lengthwise. Remove yolks flour together. (Add enough flour to make a
and mash with fork. Add seasonings, batter the consistency of thick cream.) Pour
mayonnaise, and onions to yolks, mix until batter over rings. Fry in hot oil until golden.
well blended. Refill egg whites with yolk Salt and serve immediately.
1I1ixture.
Crispy Breaded Yogurt Cheese
Cheesy Deviled Eggs
I c yogurt cheese I p; I ) Oil
9 hard boiled eggs 6 Tbs mayonnaise Spicy Dipping Sauce (p.75 ) Salt
3 Ths grated cheese Salt and pepper to taste 3/4 c fine bread or cracker crumbs
I 112 Ths cream or condensed milk
Dampen your hands and form the yogurt
Mash yolks, add everything else and mix until cheese into patties. Sprinkle lightly with salt.
creamy. Dredge the patties in the bread crumbs until
thoroughly coated. Saute the patties in oil
No Mayonnaise Deviled Eggs I until golden brown, 2 min each side. Serve
4 hard boiled eggs 114 tsp sugar with dipping sauce.
I tsp chili sauce or powder Pinch of turmeric
for color Roasted Soybeans
112 tsp mustard powder Diluted lemon
juice or vinegar Small handful dry soybeans per person (white
or black or a mixture)
Mix seasonings and spices with egg yolks. I Ths oil (optional)
Add enough diluted lemon juice or vinegar to Salt to taste
yolk mixture to make it creamy.
Pick over beans and remove anything doesn't
No Mayonnaise Deviled Eggs II look like a soybean (e.g., sticks, bugs,
shriveled mutant beans). Heat oil on med heat
3 Tbs cottage cheese (curds) and add soybeans. Stir beans frequently over
I small minced onion heat until the beans become fragrant and
114 c minced peanuts Milk lightly browned. Remove from heat, salt and
I tsp mustard powder. Dash salt serve.
I tsp milk 8-10 hard boiled eggs
-Nikki Burr, NI190
Mix eggs yolks with enough milk to make it
creamy. Add other ingredients. Mix well. Syabaji
Spoon into egg whites. (Deep fried rice crispies)
Chiura Salt (optional)
Carrot Balls Oil for deep frying
2 c cooked, mashed carrots Heat the oil until very hot (almost smoking).
112 c soft bread crumbs Put a small amount of chiura in a sieve, then
2 tsp grated onion 2 eggs, slightly beaten lower the sieve into the hot oil. The chiura
112 c grated cheese Salt and pepper to taste should puff up immediately. Remove and
drain. Add salt to taste.
Combine ingredients; shape into balls; roll in
egg & crumbs & fry in deep fat. -Nikki Burr, NI190

33
-" ,-.-.
. ,'._. "U,)C
"""

This recipe has t\\O parts. In one pan 2 c white flour 5 Tbs curd
something must be fried in mustard oil, while 4 Tbs buttcr/ghee Stuffing (see below)
In the other pot certam things must be fried in I tsp salt
ghee.
Sift flour, melt butter and mix with flour and
Part I: Mustard Oil salt. Add the curd a little at a time. Knead
1/2 c mustard oil Green peas into a stiff dough. Rollout round and thin.
2-3 c potatoes, shredded I tsp turmeric Cut in half. Shape each half into cone. Put in
3 Ib goat meat, finely chopped 2 tsp salt stuffing. Pinching in the edges and peak and
Fresh onions folding over the mouth of the cone. Use a
Heat mustard oil, then fry shredded potatoes in touch of water if necessary. Fry in deep fryer
it till they become reddish in color. Remove. until crisp and medium brown. Remove and
Heat mustard oil (the same oil for potatoes can drain.
be used) and add 3 meat, turmeric, onions,
green peas, and salt. Samosa Stuffing: The stuffing may be made
of I large cooked potato, diced, mixed with
Part II: Ghee chopped onion, cooked peas, mint leaves, salt
112 c ghee 3 c chiura and chilli, and anything else you happen to
I c puffed rice I c finely cut fresh ginger have handy. Cook all together in ghee; a little
Heat ghee then add chiura one handful at a lemon juice added to the potatoes before
stuffing adds a zesty flavor.
time. Remove.
Add (in the same ghee) puffed rice a little at a Momo
time and remove. Add ginger. Remove when
(Tibetan stuffed pasta shells)
reddish in color.
112 kg flour Filling (see below)
Mix the ingredients of both pots in one big
I tsp baking powder
bowl and sprinkle salt over it. You can add
fresh roasted peanuts and bhakata, too if you Sift the flour with the baking powder. Add
like. Serve. water gradually until you have a stiff dough.
Cover with a cloth and set aside while you
Cauli PakoDa make the filling. Roll out ping-pong sized
(Cauliflower fritters) balls of dough and fill with 1-2 tsp filling.
Twist up the edges together on top to form a
2 1/2 Ic besan (gram flour) ball with the filling inside. Be sure to seal the
I 112 c water I tsp grated onion edges well, using some water so the mixture
I tsp ground garlic I tsp turmeric powder doesn't leak out. Steam or boil about 15 min.
I tsp salt I tsp chili powder (If you boil, you will create a nice broth,
I 114 c cooking oil (enough to cover) which you can serve alongside.)
2 pau cauliflower, cut up
Sift gram flour, then measure it. Crush garlic
and mix with water. Add salt, chili, turmeric,
onion and garlic and water mixture to gram
flour. Stir for a few minutes. Heat oil in iron
skillet or kerai until it smokes. Drop
cauliflower into gram flour mixture, then into
hot fat. Tum gently in the oil until light
brown, then remove. Continue putting
cauliflower in gram flour mixture and frying.
Serve while hot.
34
I c shredded cabbage 2 tsp salt I c flour I c cooked rice vernllcell,
12 c shredded carrots I Tbs minced garlic 2 eggs 2 green onions, finely chopped
I c shredded s(Jag 1/4 tsp red pepper 1/2 tsp sail I c shredded carrots
1/4 tsp ginger powder I tsp cumin 2 c water 2 Tbs soy sauce
14 tsp black pepper 2 Tbs oil I Tbs oil 3 c shredded cabbage
1/2 c finely chopped cauliflower I tsp salt
I bunch chopped green onions I c mung bean sprouts
1/2 c finely chopped mushrooms 1 tsp fresh, crushed garlic
Sweet-Sour Dipping Sauce (p.76 )
Saute all the vegetables and spices in the oil
until just barely tender. Beat the eggs and salt into the flour.
Gradually add the water to make a thin batter.
Meat filling Fry spoonfuls of mixture in a skillet for a few
I Tbs oil 2 tsp salt seconds on each side. Do not let the mixture
Ionian, chopped 2 cloves garlic, minced get brown or crispy. Mix cabbage, bean
I Ib ground meat 112 tsp ground chillies sprouts, carrots, soy sauce, garlic, salt, and oil.
2 tomatoes, chopped (optional) On each pancake, place a row of vermicelli,
114 tsp black pepper then a row of vegetable mixture. Roll up the
1/2" fresh ginger, minced dough around the row of filling, tucking in the
edges. Seal the last edge with a flour-water
Saute onion in oil until translucent. Add the paste. Deep fry each roll until golden brown
ginger and garlic and saute another min. Add and serve with Sweet and Sour Dipping Sauce.
the tomatoes (if using) and cook until thick.
Mix with the ground meat and remaining
spices. Suppli

Cantonese Pork Dumplings (Italian rice-cheese croquettes)

2 stalks Chinese saag 1 Tbs cornstarch 1 Tbs butter or oil 1 cube bouillon
1 Ib ground pork 1 tsp sugar 1 sm onion, chopped 1 Tbs butter
1 Tbs rice wine or broth 2 c flour 100 g processed cheese 2 112 c water
1 Tbs soy sauce 3/4 c cold water 1 112 c long grain rice
2 tsp salt Oil for sauteing 1 Tbs parmesan cheese (optional)
112 c white wine or water
Chop saag finely. Combine with pork, wine 2 eggs, lightly beaten
or broth, soy sauce, salt, cornstarch, and sugar. Pinch saffron (optional)
Mix well. Make a dough from the flour and 2/3 c bread or cracker crumbs
water. Knead until smooth and roll out until
about 118" thick. Cut into circles about 3" in Heat 1 Tbs butter or oil in a pan, add onion,
diameter. Place a spoonful of filling in the cook until soft. Add rice and cook, stirring, 2
middle of each circle and fold over to form a min. Add wine, half the water, saffron, and
crescent. Heat oil in a frying pan. Place the stock cube. Boil, uncovered, until water has
dumplings in the oil and cook until golden on almost been absorbed. Add remaining water
one side. Add a shallow layer of water to the and simmer about 12 min or until water has all
pan, cover, and steam dumplings until filling been absorbed. Stir in remaining butter and
is cooked, about 15 min. 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
""", "'. - "', :"- "1 rhs 111111< ,'lU\\{il'1

i ~ lSP ellill IK)\\(kf" (llptlOila!)

~ C \ll~':.ULlrt III IX I 2 c water
C tilling (see beIO\,) rVllX everything together. Knead until smooth.
Rollout as thin as possible into circles 6" in
.\dd liquid to Mix. Stir 20 -25 strokes. Tum
diameter. Cut each circle into wedges. Fry on
:nlD lightly floured board and kneed about 15
a skillet or in deep fat until crispy.
limes. Roll to pastry thickness and cut into 5"
circles. Place 2 Tbs thick, cold filling on 1/2
Salsa
of circle. Keep tilling from outer edge of
circle. Fold over and seal edges firmly with 1/2 c minced onion 1-2 Tbs lime juice
fork dipped in flour. Fry in deep hot fat for 3 2 tsp minced garlic 1/2 tsp salt
min: turning once. Pies may be baked in 1 or 2 green chiles, minced
moderately hot oven for 18 -20 min. instead of 3 Tbs fresh cilantro, minced
fried. Make steam holes in top crust of pie 2 c finely chopped tomatoes
with fork before baking. Use no steam holes Mix everything together and let stand 2 hours.
in fried pies or fat will seep into filling.
Super Easy Hummus
Chicken Filling: Mix thoroughly I c minced
cooked chicken, I Tbs chopped pimiento or (Garbanzo bean spread)
parsley (optional), and 114 c undiluted cream
1 c gram flour (besan) Water
of mushroom soup or thick barbecue sauce.
2 cloves garlic, crushed
Chili Filling: Thick canned or home-made 1 tsp salt (or to taste)
chili may be used for filling. 3 Tbs peanut butter or ground sesame seeds
2 Tbs lemon juice
Creamed Tuna Filling: Mix thoroughly I Tbs sesame oil (optional)
together I can (6 oz.) tuna drained, 113 c thick Add enough water to the besmi to make a
white sauce or undiluted mushroom soup, and thick spreadable paste. Add remaInIng
1 tsp grated onion (optional). ingredients and mix well, until smooth. Serve
with Arab hread (J' I () or mtl (p.2 I ),
Crunchy Cheese Biscuits
112 c butter 1 tsp baking powder -Nikki Burr, NI190
1 c crushed corn flakes 112 tsp salt
1 c flour Milk Baba Ghanoush
3/4 c grated cheddar cheese
(Roasted eggplant spread)
1 egg, slightly beaten
Pinch cayenne pepper 2 Ig eggplants Juice of 2 lemons
3 cloves garlic, crushed 112 tsp cumin
Beat butter, cheese, and pepper until smooth.
2 Tbs chopped parsley Salt
Sift flour with salt and baking powder and stir
into butter mixture. Add egg and corn flakes. 112 c sesame or peanut butter
Roll rounded teaspoons into balls and place on Pierce eggplant in several places and roast
baking sheet. Flatten with fork, brush tops over an open flame or stove burner until skin
with a little milk, and bake about 15 min. blackens and blisters, turning as necessary.
Cool and peel off charred skin. Mash
Chips and Salsa eggplants with fork, then add garlic and salt.
Pound to smooth puree. Add sesame butter
Corn Chips and lemon juice alternately, blending after
1 c corn meal 112 c water each addition. Add cumin and parsley. Serve
2/3 c flour 114 coil with Arab hr,'dd i)1. I h ) or lUI! ()1~ II
1 tsp baking powder 1 tsp salt
112 tsp Worcestershire (optional)
1/8 tsp cayenne (optional)
36
Beans, Noodles, and Rice Dishes
,:" I ).-,;-,L'

BEA,\S A:\D LENTILS

twice a day (or three times, if it's hot or very

Basic Cooked Beans
dry), making sure to drain ofT all the excess
I c beans 3-4 c water moisture. Wheat berries take about 2 days;
mung beans, soy beans, and lentils take about
With any legumes except lentils, soaking is 3 days; and alfalfa sprouts take 4 or 5 days to
advised. Cover the beans with 3-4 times their reach peak nutritional value. To increase the
volume of water and soak overnight. Or bring eye appeal and nutritional value somewhat,
the beans and water to a boil and remove from place the sprouts in the sun for a few hours to
heat, then let stand, tightly covered, for 2 green.
hours. Cook beans in their soaking water
(except soybeans, which should be cooked in Note: Soybeans take a little extra care, as they
new water) in a saucepan or pressure cooker mold very easily. As soon as you can tell,
until tender. remove the non-sprouting beans. Rinse at
least three times a day, and disentangle them
Cooking Times: often. And don't eat them raw (since they
contain a protein-inhibiting enzyme which can
Dried, Soaked Saucepan Pressure
Legumes Cooker be destroyed by heat), steam them for 5 min or
Lentils, solit oeas 30 min-I hr 5-15 min so before eating or adding to other dishes.
Black beans, 2 hr 20-25 min
kidneys, peanuts, Black Gram Daal Bara (Badai)
black-eyed peas,
pintos (Black chickpea pancakes)
Mung beans, small 3 hr 30-35 min
red beans I c black gram daal (chana) 1 clove garlic
Garbanzos (chick 4 hr 40-45 min Very little asafetida Chilli powder
peas), soybeans 1 Tbs ginger juice Salt
Clean the chana and soak it overnight, wash it,
remove the skins, and rinse again. Grind it
Grow Your Own Sprouts
finely on the silouta. Add the seasonings and
beat well with the hand. This can be shallow
When a seed or bean sprouts, it's food value
fried rather like American pancakes on a lawa
skyrockets. Nutrients and vitamin C appear
or skillet, or deep fried like doughnuts. Either
like magic. Use them in sandwiches instead
way delicious, and it is a nutritious food
of lettuce in salads, or add them to cooking
already held in high esteem in Nepali society.
vegetables for the last few minutes. Mung
beans, garbanzos, whole dried peas, lentils,
Mas ko Daal
soybeans, alfalfa seeds, wheat berries, and
mustard seeds all sprout well. (Black lentils)
112 c black daal 112 tsp ghee
I Tbs seeds or 113 c beans qt tepid
I 112 tsp salt 4 cups water
water
Ginger to taste pinchjimbu
Soak the seeds or beans in the tepid water over Boil water and 112 tsp ghee. Put in daal and
night. On the second day, rinse the seeds salt and cook for an hour. Add ground ginger.
thoroughly in tepid water and drain. Place Take off fire. Heat the rest of the and fry
them in a quart jar and cover it with a jimbu and add to the daal. Serve hot with rice
dampened cloth, fastened with a rubberband or and vegetables.
string or something. Rinse the seeds/beans
37
I Yellow lelltlb) I Ib bealls Salt. pepper and garlic to taste
I red pepper 2-4 Tbs sugar
2 c orange or yellow doo! I" green ginger
Meat (or bone & mcat scraps)
I red chilli I med onion. minced
2-4 Tbs vinegar I 1/2 c tomatoes
I 1/2 tunnenc I Tbs tat
2 e onion, chopped
4 cloves garlic lisp cumin
Salt Soak beans overnight. Pressure cook beans 45
mill. Combine remaining ingrcdients and
Wash daal. Grind chilli, turmeric, garlic,
pressure cook another 45 min to I 112 hrs
ginger, onion and salt. Mix seasonings with
(depending on when beans are done).
daal and add water to cover. Bring to boil and
simmer (or pressure cook) until daal is soft.
Maachha Puchare Beans
Heat fat in a small frying pan or ladle, add the
cumin and fry until the cumin is dark brown. I Ib beans 112 c sugar
Add fat and cumin to daal and cook 3 min. 1/2 -2/3 c molasses 2 Tbs fat
Serve over rice. 2 tsp dry mustard Salt, pepper, garlic to taste.
Pick over beans and soak overnight. Parboil
Variations:
beans IS min, skim. Combine remaining
ingredients and cook in pressure cooker I J 12
Boiling daal longer in less water makes a
hrs or 4-6 hrs in large pot.
thicker daal.
Baked Beans
Try cooking vegetables, daal and rice all
together for a delicious meal of "kitcheri." I Ib navy or other beans 1 tsp mustard powder
2 qt water 2 tsp salt
Phaads 112 c molasses 114 tsp pepper
112 c ketchup (optional) 1 onion, chopped
(Lentil gravy)
Soak beans in water overnight. Mix beans
I recipe Lentil Patties 112 c water with all other ingredients and place in baking
Ghiu or oil 1-2 cloves garlic dish. Add enough of the soaking water to
Prepare as for daal patties. After adding cover everything. Put the pot in embers or
spices, add enough water to make a thin (but bake on the lowest possible heat 4-8 hours.
not watery) mixture. Boil water, and add the
daal mixture. Cook until thick. Heat ghiuloil Fast "Baked" Beans: Cook everything in a
in a large spoon. Add finely chopped garlic pressure cooker until beans are tender, then
cloves, and let sizzle in the spoon. Stir into uncover and simmer for 30-45 min.
the daal and serve.
Soy Beans
-Tricia Buczek, Nepal 60 2 c mashed tomatoes 2 c chopped onions
2 c dried soy beans 3 cloves garlic
Refried Beans Salt, pepper, curry pwd 3 Tbs flour
I Ib dried pinto, kidney, or pink Mustard pwd
2 onions, chopped beans Sayar Worcestershire sauce
112 c fat 6 c water Soak beans for about 6 hours drain off water;
Salt to taste add onions, tomato, garlic, flour and other dry
Soak beans and cook with onions until very ingredients; cover with liquid, part soy or
tender. Heat fat in another pan and add beans Worcestershire sauce; cook in pressure cooker
slowly, mashing as you go. Add salt to taste 45 minutes.
and serve.
-Banepa Volunteers

38
I c soybeans I egg
I c soybeans I Tbs plus I tsp salt Grated cheese Seasontngs to taste
I 1/4 c raw peanuts 2 Tbs cinnamon Salt and pepper Flour
2 Ig onions, chopped I tsp powdered ginger
Pressure cook soaked soybeans at least 30
I Tbs curry powder I tsp ground nutmeg
min. Mash and add cheese, salt, pepper, egg,
1'3 coil 2 tsp allspice
and other seasonings to taste. Shape into
I 112 c kctchup 1/2 c sesame seeds, ground
patties, roll in flour and fry.
I c stock (or more. if needed) 4 c cooked rice
Soak and cook soybeans and pcanuts together, Falafel
then grind. Saute the onions and curry powder
in the oil until onions are very soft. Stir in the (Garbanzo bean balls)
ketchup, stock, salt, and spices. Add ground I med potato 1/4 c sesame seeds, ground
beans and add more stock if the mixture seems I bunch cilantro I Tbs yogurt
dry. Cover and simmer at least 15 min. Stir 2 sm onions I Ths salt
in sesame meal and serve over rice. 118 tsp garlic pwd or I garlic clove
3 Tbs oil 3 c cooked, ground garbanzo beans
Bhattuk Dash red pepper I tsp paprika
(Lentil patties) Juice of I lemon
Maasko daal Cumin Cook and mash potato and set aside. Mince
Coriander Turmeric the cilantro. Chop onions fine and saute in oil
Garlic Ginger until soft. Stir in cilantro and cook briefly.
Red pepper Salt Add to ground garbanzo beans. Mix with
Soak maasko daal for several hours or remaining ingredients. Form into balls or
overnight. Loosen the shells by rubbing it patties, using about 2 Tbs of mixture for each
vigorously between your hands. Pour the daal one. Deep fry until browned or bake 10 min
water between your fingers to strain out the per side. Serve with Arab bread (p. I 6)
shells. Return the water to the daal and strain
again. Repeat until the shells are removed. RICE
Grind the daal till smooth with a grinding Boiled Rice
stone. Grind the spices, and mix spices in
thoroughly. 1 c rice 1 1/2-2 c water
I tsp salt (optional)
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
-Tricia Buczek, Nepal 60
will vary depending on the kind of rice
Daalburgers
(Basmati and brown rice absorb more water
(Lentil burgers) than short grain white rice). Cook by one of
I c daal I med onion the methods below. To test, remove a grain or
I egg two and bite into them. There should be no
Salt
Flour Pepper hardness in the center; if f1ce is not quite
tender, replace lid and cook another 2-6
Cook daal. Let cool. Chop and fry onion. minutes.
Add onion, egg, salt, pepper, and enough flour
to make thick, to the daal. Shape into patties Note: For the fluffiest, least sticky rice, bring
and fry until brown. the water to a boil before adding the rice to the
pot, then cook for the recommended amount
-Nancy McGaugey. Nepal 68 of time.

39
r'
(!llOlilt.'! lllillLll<
"fTP~~
r, ;" ['.""
r j"](" .- \\ ,It t:"~ (
""Ii , \1](1
Illl": r..i 1l ; ; , : !, :.' ~ I I I': i, ) i I I ( I ''.
r : Pd:i \,1. I III ,I ght- I Itt 11: ~ I lei I-hlng ill hOI I.
onioll, garlic, salt and spIces to rlCC and
'>llrring once or twice -1\ water starts to boil.
bouillon. Cook rice until tender, 12-15 min.
L()\\Cf heal. cover and cook about 12-15 min
-Nikki Burr, NI/90
i()r "hlte rice or aboul 3D min for brown rice
"Ithout removing lid or stirring. Remove
Coconut Rice
from heat. For drier nce, fluff lightly with a
fork and let stand in co\ered pan about 10 min I 112 c rice I Tbs minced garlic
to steam dry. I Tbs oil 3/4 tsp salt
I c minced onion 3/4 tsp grated lime peel
Pressure Cooker Method: Use slightly less
2 Tbs lime juice I Tbs minced ginger
water than you would in a saucepan (due to
2 seeded, minced green chillies
less evaporation during shorter cooking
112 c shredded coconut, toasted
period). Put rice, water, and salt in pressure
cooker. Bring up to pressure (one "toot" or Cook the rice. While rice is cooking, saute
pressure release) and cook about I or 2 min onion in oil about 10 min. Stir in chillies,
for white rice, 10 min for brown, Remove ginger, garlic, and salt. Lower the heat and
from heat and let stand until it's time to eaL continue to cook about 10 min longer.
Carefully stir onion mixture into the cooked
No-Measure Method: Put some rice in a
rice, and gradually add the lime peel, juice and
saucepan or pressure cooker and cover with
coconut.
more water than will be absorbed (at least 3 c
-Nikki Burr, NI190
water to I c rice) or 2-3" above the level of the
Rice-a-Roni
rice (no need to be exact). Cook the rice until
tender, remove from heat and immediately 2 Tbs butter 2 c rice
pour off all the extra water. Let rice stand 10 112 c vennicelli or very thin I tsp salt
minutes and fluff with a fork. noodles
3 c broth, stock, or bouillon crushed
Pukka Bhaat Almonds or peanuts (optional)
(Boiled rice)
Melt butter in saucepan. Add crushed noodles
2 c rice I heaping tsp ghee or butter and fry until golden. Add rice and stir to coat
I 114 c water each grain with butter. Add broth and salt and
bring to a boil. Lower the heat and simmer IS
Wash the rice about 4 times and drain (be
min or until rice is tender. Chop the nuts and
gentle so as not to break the rice grains). Add
sprinkle on top of the cooked rice.
water (enough to cover rice and ghee). Bring
-Nikki Burr, NI190
to boil, stirring the rice only 4 times. Cook
only IS minutes. Each grain of rice must be
Rice with Eggs
separate and undamaged.
1-2crice 6 eggs
Savory Rice 2 112 c tomatoes, chopped Salt and pepper
2-3 Tbs butter or fat Crushed garlic
I c Basmati rice 1/4 tsp coriander seeds
112 c white onion, chopped
2 c bouillon or water 114 tsp cumin seeds
112 c green onion, chopped
2 Tbs oil 3-4 pods cardamom
I onion, chopped 4 cloves Cook rice with tomatoes. Heat butter or fat in
3 cloves garlic, minced I piece cinnamon deep pan. Saute white onions 5 min, add
I" ginger, peeled and minced green onions and saute an additional minute.
114 tsp fennel seeds (optional) Add rice and seasoning to onion. Mix. Slip
112 tsp salt (or to taste) eggs into the rice and cover with rice. Cover
pan; cook 5 minutes. Mix eggs into rice; serve
Combine rice and bouillon, and let soak 30
immediately.
min. Heat oil and add spices. Fry I min over
high heal, Add garlic and ginger and cook
40
":::2l -'

ilUl \\ aki

Salt 2 cubes chicken bouillon -1 Tbs ghcc 1/2 tsp salt

-1 Tbs butter (or oil) I small zucchini 2 c rice, uncooked 1/2 c raisins
1/-1 c mushrooms I green pepper 3 Tbs sugar 3 c hot milk
I onion, chopped I c green peas 1/2 tsp mace 2 pieces cinnamon
li2 kg long grain rice li2 c blanched, chopped almonds
li2 c parmesan cheese (optional)
Melt ghee, stir in rice and stir steadily until
Cut eggplant into 112" slices, sprinkle with salt transparent and yellow, Add remaining
and let stand I hour. Melt 2 Tbs butter in ingredients, Cover, cook on low heat 25 min
saucepan, add mushrooms and cook 2 min, until tender. Add a little boiling water if
Remove mushrooms, Heat remaining butter needed to prevent boiling, Serves 6-8,
and add onion and rice, Cook, stining, 2 min,
Add water and bouillon cubes to pan, Kerau Pulao
Simmer, covered 15 min, Chop eggplant (Mixed rice with peas)
finely, Add all the vegetables to the rice and 112 c shelled peas 2 pieces cinnamon
mix well. Simmer, uncovered, until all the I c rice I 112 tsp cumin seeds
liquid has been absorbed into rice and 4 cloves Salt
vegetables are tender. Add cheese and stir 2 whole cardamon pods I Tbs ghee
gently, Serve, I med onion, chopped fine

Chinese Fried Rice Clean rice and soak 112 hour, Saute onion
until light brown, then remove from fat. Add
4 112 - 5 c cooked rice Meat, cooked
spices, stir for 5 minutes, Add rice, peas,
2 Tbs oil 113 c chopped onion
onion, mix well. Add water to 1" above rice,
4 hard boiled eggs chopped
Cook until done,
2-3 Tbs soy sauce 112 c peanuts
Chicken Pulao or Biriyani
Heat oil in skillet. Add onions, peanuts (Mixed rice with chicken)
and cook until brown, Add rice, eggs, soy
sauce, and meat. Cook slowly with soy There are four separate parts for the cooking
sauce, of Pulao, which is a very rich dish,
Initial Fry
Chiura Pulao I c ghee 112 c fresh ginger
(Cooked, mixed pounded rice) 112 c garlic 112 c almonds
I mana chiura 4 Tbs ghee 2 c chopped oniu{;, 114 c chives
3 114 pau raisins 2 pau peas Heat ghee, Fry all ingredients, one at a time,
I Whole green or red pepper 1 tsp salt removing when brown,
Small amt any vegetable( cauliflower good)
Chopped onion Steamed Chicken
I chicken 6 bay leaves
Boil peas and other vegetables, Put aside, 6 c water I tsp dried coriander
Save vegetable juice, Fry onions and pepper Ghee or lard 15 inch long pieces ginger
just until tender and put aside, Wash raisins 15 cloves 20 cloves garlic
well. Soak chiura in cold water for 5 -10 15 sm green cardamon 112 tsp black pepper
minutes, Heat ghee; add chiura; stir, Add 7 Ig brown cardamon 114 c onions
just enough vegetable juice to soften, Sprinkle 4 pieces cinnamon
salt and stir. Let cook over low fire for 5
minutes, Add vegetables, onions and raisins, Steam the chicken, Add the water and spices,
Put in serving dish, Sprinkle fried pepper on Cook for one hour. Chop chicken into small
top, Makes 6 serving pieces and fry in ghee or lard,

41
( ):--' i C'" " 1;

'....: l i~(/U!lli nwsu!uu Jr-! (:,p nUt!lle~ __ l dlLl'cJ cooked P()(I\ ( Il\))lpcd Olll()l1\

tsp Ig hrown cardamon Juice of 2 limes fl c hOI led rice In tsp chili [lowder
II::' tsp black pepper 2 Tbs rose water Fry onions in oil until almost done. Add meat
112 tsp powdered chill 2 tsp cumin seed and chili po,,":der; Stir and fry until onions are
112 ts p sm green cardamon 112 c dahi done 1 / 2pfii8 c(~IH!lnHHg ingredients and mix
112 tsp coriander, ground 114 tsp saffron \\ell. Cover to keep warm.
Combine all together. Combine this with the Variation:
fried chicken and cook for half an hour.
When the Ambassador comes to visit:
Rice Serve on a platter decorated with the
I c ghee 112 c chives 2 c rice following: A thin omelet cut in strips;
2 c broth or the water in which the chicken peeled, cut-up tomatoes; sliced cucumber.
was cooked
Cook 112 hour. Chicken Fried Rice
Mix initial fried ingredients, chicken, and rice. 4 c cooked drained rice I tsp salt
Serve hot. 4 Tbs oil 2 Tbs soy sauce
I 112 c cooked chicken 2 eggs, beaten
Masalaa Pulao of Chicken 3/4 c chopped green onions 114 tsp pepper
(Mixed rice with chicken)
I 112 Ib rice I Tbs garlic Heat oil: Fry cooked rice in heated oil, stirring
Ionian I pint curd steadily, pressing out lumps until lightly
8 Tbs butter or ghee Stock or water browned. Add meat, green onion, seasonings.
4 sm chicken I Tbs salt Cook I minute stirring constantly. Make
4 cardamon seeds 3/4 Tbs green ginger hollow in the center and pour eggs in. Stir
until egg begins to set, them mix into rice
Soak the rice about 1 hr. in 3 cups cold water; mixture. Blend in soy sauce. Serve 4-6. Note:
reserve. Brown the onion, sliced very thin, in Any meat may be substituted.
butter or ghee. Pound the ginger with half the
garlic and salt, add to the curd. Add these to Yogi Bhaat
ghee and cook gently for 5 min. Then place (Mixed rice with chicken and vegetables)
the birds in the mixture. Fry them well on all
sides. There are two parts to this recipe; one is the
chicken (or any other meat) and the rice; the
Grind the remaining garlic with water or other is the vegetable.
stock. Add this to the birds with the cardamon
seeds. Place the drained rice on the top. Be Chicken and Rice
sure the liquid level comes to above the rice. 1 chicken, cut in sm pieces I 112 c water
Close the lid tightly and cook slowly, after 2 c rice 2 chillis
bringing it to a brief boil. 112 c ghee 2 tsp salt
8 cloves garlic
Meat Pulao Wash rice and drain. Heat ghee and add
(Mixed rice with meat) garlic, chilli, salt, and chicken. Stir until the
I Ib meat, diced 4 cloves, smashed water from the chicken is soaked in after
112 Ib rice I" green ginger, smashed cooking. It must be of a brownish color. Add
Ionian, sliced Several cardamons washed rice. Cover the pan and let simmer for
I Tbs cumin seeds Oil 4 cloves garlic a few minutes. Cook until rice looks
brownish. Add water. Then allow to cook for
Simmer meat with 3 cups water until half the a few minutes. After the water has
water is gone. Heat oil and fry onion. Add evaporated, mix with the cooked vegetable
other spices and stir. Add rice and liquid from (see below).
meat. When rice is half done add meat and
simmer until rice is tender.
42
<.L\\', da:-,ilill ',(')]1h' \ Illq':tlr. \ail, chllii ;lild \(;11"[
,_,l(~LI;lg :.lg;iill ~_ 11<....'cL \\ ,11'-" !-'\-,-I t)iL'l' III ,_I
I "Ill L';!UilnO\\'i.J. nil lip i/~l L"IP i"crlLigrL'L'K
handful of watercress 2 tsp turmeric while, While COOKing beans, brown ollion,
t green garlic, chopped 2 tsp chili powder over high heal. After they're cooked, deglaze
112 c onions, chopped I c green peas the flying pan with some water and add the
,+ med-sized potatoes, cut up 3 chill is mess to the beans, Add ketchup, pepper, salt,
:2 sm tomatoes, sliced in half Pinch of jimb" chilli, maybe some oregano or basil, and some
I handful cilantro, chopped 118 tsp rimllr vinegar to taste, When the beans are cooked
10 pieces fresh garlic, minced 2 tsp salt throw in some rice and cook until done:
:2 green onions 5" fresh ginger, minced Before serving, mix it up,
1/2 c mustard oil I tsp ground cumin
112 c ghee 2 tsp ground coriander Korean Beans and Rice
I c red beans 113 c oi I
Heat mustard oil and ghee, Add everything Ionian 2 c cooked rice
else, Let cook for 20 min, stirring 2 garlic cloves 112 c meat broth
continuously on med heal. After it has been 2 tsp salt 114 tsp ground chillies
medium cooked, mix with the rice and chicken
and allow to stand on low heat for 10 min, Wash beans cover with water; bring to boiL
Serve, Remove from heat; let soak I hour. Add the
onion, garlic, saIL Bring to boil again, cover,
Korean Rice Mixture cook over low hat 1, 112 hours or until very
112 Ib ground meat 114 tsp ground chillies tender. Force undrained beans through a
2 c rice 3 Tbs ground sesame seeds sieve, Heat oil in skillet, add pureed beans,
I c diced onions 3 c meat broth (or bouillon) cook over low heat 5 minutes, stirring
3 Tbs soy sauce 1 tsp salt 2 Tbs oil frequently, Stir in rice, broth, chillies, Cook 5
114 Ib sliced mushrooms (optional) min, Serves 6 -8,

Saute meat, mushrooms and onions 5 minutes, Spanish Rice

Add washed rice and other ingredients, 1 Ib ground meat 112 c sweet green pepper
Cover, bring to boil over high heal. Reduce 2 Tbs shortening I 112 tsp salt
heat, simmer 25 minute or until tender. Serves 2 c cooked rice Dash pepper
4-6, 4 small onion 2 Tbs lemon juice
10 peeled tomatoes
Red Beans and Rice
Red beans (raazmaa) Fry onions in shortening, Cook until they are
Rice Salt and pepper somewhat limp, but not brown, Brown meat
Onions Chillis Ketchup in onions, Add cooked rice, peeled tomatoes,
Vinegar Oregano and basil (optional) minced green pepper, salt, peeper, lemon
juice, Simmer gently 30 minutes, Stir
Use about a handful each of beans and rice per frequently to prevent scorching,
person, Clean, rinse, and pressure cook beans
for 2 or 3 "toots" and let sit overnighL Next

43
Chowmein
Home-Made'loodles
I" diameter bundle of wheat flour noodles
If you are a beginner. do not try to make I c mushrooms (optional) 2 Tbs oil
noodles in damp weather. I c bean sprouts (optional) I Tbs soy sauce
I c cooked pork or chicken 1 onion
3/4 c plus 2 Tbs flour 112 tsp baking power
112 c strong stock or bouillon 1 carrot
112 tsp salt I well -beaten egg
I 112 tsp cornstarch
Sift flour with salt and baking power. 2 c shredded cabbage
Gradually add flour to beaten egg mixing until 112 c green onions
thoroughly blended. Roll paper -thin on a
Cook the noodles in boiling water until just
floured board, keeping the shape as
tender (do not over cook). Rinse immediately
rectangular as possible. Allow to stand 20
in cold water until the noodles are cold. Slice
min. Roll up and slice 1/8" wide for fine
the onion, carrot, mushrooms, and meat in thin
noodles or 112" for broad ones. Roll lightly to
matchstick strips. Slice the green onions
separate strands and spread out to dry for
diagonally. Heat the oil and fry the onions,
several hours. When ready to use, gradually
cabbage, carrot, and mushrooms until soft.
add to boiling salted water, cook until tender
Add the green onions and bean sprouts and fry
(8 -20 min.) Drain and rinse.
another minute. Add the pork, stock,
Green Noodles: Add 2-4 Tbs very well cornstarch, and soy sauce and bring to a boil.
pressed and dried, finely chopped spinach or Add the noodles and toss until hot.
other mildly flavored saag.
Nepali Style Chowmein: Fry the onion,
Oil and Garlic Pasta: Fry 3 crushed cloves cabbage, carrot, and green onions along with
garlic in 3 Tbs oil (preferably olive). Toss other vegetables like finely chopped green
with cooked noodles. Add salt and pepper to beans, cauliflower, etc until the vegetables are
taste, and parsley, if available, toss again. soft. Add chopped tomatoes and fry over high
heat a couple minutes. Add a little turmeric
Egg Noodles and garam masalaa and some soy sauce. Add
the noodles and toss until hot. Serve with
5 egg yolks I whole egg
ketchup.
6 Tbs broth Flour
Add flour to egg yolks and egg until stiff. -Nikki Burr. NI190
Add chicken broth. Add more flour until
really stiff. Make 2 balls and roll out very Spaghetti with Meat
thin. Cut into thin strips (or whatever shape 112 Ib ground meat 2 c cooked spaghetti
you desire). Place somewhere to let them dry 2 Tbs chopped onion 2 Tbs fat
a bit. Drop into boiling broth or water and 112 red pepper (optional)
cook a couple min until tender. Salt, pepper, garlic, etc.
I recipe tomato sauce
Fried Noodles
Melt fat in frying pan. Saute onion 2 minutes.
I recipe Home-made noodles Half-cooked Crumble ground meat into fat and onion.
vegetables (peas, Ionian, halved and sliced Brown. Combine tomato sauce, seasoning and
cauliflower, cabbage, beans, spinach, 112 cup water. Pour over meat. Simmer 20
tomatoes, etc) I dried chilli 2 Tbs oil min. Serve over spaghetti.
Heat oil and fry onion and chilli. Cook
noodles and fry lightly in heated oil. Add
vegetables and fry another few minutes.
; : ; I ' ~' ! , , "f.

~ egg yulk_,) hlilng (sec IH:lU\\ I 2 unlOll>-, 1111llCcd

I bUllCIl nun blttl'r _'dWg
Flour Tomato or cream sauce 2 Tbs bUller Sail and pepper
1/2 c finely chopped mushrooms
Beat egg \ alb, add enough flour to make a
stiff dough. Roll \cry thin, cut into 2 large Steam soog (nol mustard greens, please) 5 min
squares. On one sheet, place I tsp filling until tender. Squeeze \Veil to remove
e\'ery 2 inches. Brush water between the piles moisture. Chop very finely. Saute
of filling, and place other sheet on top. Press mushrooms and onion in butter until onion is
together between filling piles, and cut into golden brown. Mix with .wag, salt and
individual raviolis. Make sure edges are well pepper
sealed. Drop into boiling salted water and boil
5 min or until cooked. Serve with tomato or Saag and Cheese Filling
cream sauce. I bunch non-bitter mag I onion, minced
I c cottage cheese Milk or cream
Meat Filling I
2 Tbs butter Sal t and pepper
I c ground meat Salt, pepper to taste
Steam saag 5 min until tender. Squeeze well
Fat
to remove moisture, Chop very finely. Saute
Brown meat in fat, add salt and pepper. onion in butter until golden brown. Mix
together saag, onion, cottage cheese, salt, and
Meat Filling II pepper with just enough milk or cream to
I med onion 2 Tbs butter make a very thick paste,
I c mashed tomatoes I c ground meat
Salt, pepper to taste
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 there IS a lot of liqUId. Ihlcken with corn flollr
1/4 c brown sugar Shredded lettuce Add 3/4 c of the sauce. "ilt. garlic. and more
1/2 kg onion Chopped onions chili powder. if desired. Soften the tortillas by
I kg tomatoes Chopped tomatoes heating for a few seconds on each side. hll
Salt and pepper Grated cheese each tortilla with a few tablespoons of rdried
Chilli sauce Tomato sauce or achar beans and 114 c vegetable mixture. Roll them
Soak beans overnight in enough water to up and place in a baking dish. seam side
cover them. Cook for 2 hours or pressure down. Cover with the remaining tomato sauce
cook until soft. Drain almost all liquid and and top with cheese. Bake until the sauce
mash beans (save liquid to add as needed). In bubbles. OR use hot refried beans and hot
a separate pan, cook tomatoes, onions and vegetable mixture, and heat the sauce before
spices until soft, and add to mashed beans, pouring over the rolled up tortillas. Sprinkle
stining over a low fire. Add brown sugar and with cheese and cover for a couple minutes
cheese, and stir constantly until mixture until the cheese is melted.
reaches a thick creamy consistency.
-Nikki Burr, NI190
Serve with rotis, lettuce, onions, tomatoes and
Fish and Chips
cheese, and eat as been tacos. Tomato sauce
or tomato achar is tasty also with bean tacos. I kg fish I Tbs melted butter or oil
I 113 c flour 3/4 c flat beer
Fajitas I tsp salt 112 kg potatoes
2 19 onion Garlic powder 2 beaten egg yolks Oil for deep frying
2 green bell peppers Ground cumin 114 tsp pepper Vinegar
I red bell pepper Ground red pepper Mix the flour, salt, pepper, butter, and egg
112 kg meat (optional) Paprika yolks together in a bowl. Gradually add the
2 Tbs oil Black pepper beer and let the batter rest while you prepare
I Tbs lime juice Salt the chips and fish. Remove the head and fins
112 c water and clean the fish thoroughly. Remove the
Cut onion in wedges and cut bell peppers in scales and/or the skin. Di vide the fish along
half, then 114" slices. Heat oil and add onion, the backbone. Remove as many bones as
bell peppers, and meat. Fry until onions and possible. Cut the fillets into appropriate sizes.
meat are browned. Add lime juice, water, and Cut the potatoes into fingers. Dry well. Heat
spices, simmering 5 min or until vegetables the oil and fry the potatoes until golden. Salt
are tender and meat is cooked. Serve in warm the chips and set aside on newspaper. Make
flour tortillas. sure the fish fillets are dry and coat with the
batter. Deep fry until golden brown and serve
-Nikki Burr, NI190 with chips and vinegar.

Bean and Vegetable Enchiladas --Nikki Burr, NIJ90

12 tortillas (p. __ 1 2 c grated zucchini Aalu ko Kofta
3-4 c tomato sauce 11'_ I
2 c green beans, chopped small (Potato croquettes)
I tsp cumin powder Corn flour (optional)
10 potatoes I c fresh cilantro
112 tsp chili powder I tsp salt
4 green onions I c tomatoes
3 Tbs oil I clove garlic, minced
2 c cauliflower
I onion Dash chili powder
I green pepper 2 c refried beans l]l _ Boil the potatoes. Mix these ingredients, well
114 c chopped cilantro I c grated cheese chopped, with 114 cup mustard oil. I lime and
pinch of salt. Mash up the potatoes
Chop the onion and green pepper. Saute the

47
rilOfoughly .-\i~!kt' POI;\l(li_" IlllO l)~lil'. ;.!Illi ,Iei!'i C\'\.:I\lhirl~~ I', dU!l<' ;)1_11 11l1\ll\!-I_' Illll.J;1 [lel:"!ll,;

:ll!, ;-,1 \',,'Il[; ill\~ ,-il:')f' -,I 'fi(_,~-,_'dlt_'lll', f:- : 1i ',!1 :: II ( ! t ( ) : ~ \' Ii: 1 ! -, ' ~ ! ; i _I;) \ I , ' i ! ! 5,I!, l "I : : ~ ,

hallo in 011 until they all' reddish. or until hi~l:Ults arc gulden brO\\'fl.

Vegetable Quiche
Pizza
I pie crust' !' 1/2 ISp black pepper
Any white bread recipe Toppings 3 eggs, beaten I tsp salt
Pizza sauce (see below) Grated cheese 2 c milk 2-3 c cooked saag or vegetables
Let dough rise once. Punch dough down and I onion, chopped I c grated cheese (optional)
roll out to fit pans, Add a layer of sauce, then I Tbs oil Thinly sliced tomato
toppings, then cheese. Bake until cheese Saute onion in oil until translucent. Drain
begins to brown on the edges and bubbles in vegetables very well (pat dry, even), Line a
the middle, pie pan with pie crust, then line with onion
and vegetables, Top with cheese, Mix eggs,
Pizza Sauce milk, salt, and pepper. Pour over vegetables
112 kg tomatoes, cut up Salt and pepper and cheese, Lay tomato slices carefully on top
I tsp dried basilar oregano so they don't sink down into the egg-milk
Ionian, chopped and sauteed I tsp sugar mixture, Bake until firm in center, about 30
3 garlic cloves 1 bay leaf (optional) mm,

Cook everything until good and thick over a -Nikki Burr, NIJ90
medi urn fire,
Potato-Crust Quiche M
Note: If you don't have an oven, cook dough
first like you'd cook a pancake, Then add 3 c potatoes, nearly cooked, 1 tsp salt
cooked tomato paste sauteed onions and meat, 114 c chopped onion thinly sliced
and grated cheese, Sprinkle with spices to 1 114 c milk 112 tsp pepper
taste, Presto, no bake pizza, 2 eggs 3/4 c tuna (optional)
1 c grated cheese
Tamale Pie Grease pan (Miracle Oven) and line with
I c com meal 5 c boiling water potatoes, Beat milk, eggs, salt, and pepper
I Ib ground buffalo meat 1 c tomatoes together. Add cheese, tuna, and onion, Pour
1 med onion 112 tsp salt, pepper, chilli mixture over potatoes and bake until firm in
middle, 20-30 min,
Make a mush of com meal and water. Fry
onion and meat until brown, Pour in Eggs-otica M
tomatoes, season with salt, pepper and chilli,
Line a pan with mush in bottom, pour the 2 c bread cubes 112 c grated cheese
other ingredients into this, and place rest of 1 c milk I tsp salt
mush on top, Bake in medium oven 112 hour. 6-8 eggs, beaten 112 c meat (optional)
Soak bread in milk IS min, Combine with
-Sylvia Clute, Nepal V eggs, cheese, and salt. Pour into pan (Miracle
Oven) and bake 40-45 min on low heat until
Pork Pot Pie
firm in the middle,
2 Tbs shortening I tsp salt
112 -lib pork, cubed I Tbs flour Variation:
112 c onion, chopped 2 Tbs water
I 112 c potatoes, cubed Dash pepper Saute saag and onions and add to above
3/4 c peas 112 recipe biscuit dough 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 Uill(llL C)j()JljJl'Li j, ! '- JlL~lJlLJ( hUlll'l

I Kg p()tat()es. thllli, ,I iced ~ tsp ,alt
11-1 c onion. chopped 11-1 c butter or cream tsp summer "Ilory (optional)
11-1 c flour I tsp pepper 'fbs oil I tsp "lit
3 c milk I c meat or tuna 112 c dry beans 2/3 c toasted sesame seeds
I Tbs oil 1-2 c grated cheese (optional) 2 eggs. beaten
1-2 carrots, grated Tomato Cheese Sauce (sec
Cube meat, add to onions and flour, and below)
brown in fat and cook in pressure cooker until
tender. Mix with potatoes and place in pan. Soak and cook beans until tender. Saute onion
Heat milk, butter (or cream), salt, and pepper in oil until soft and golden. Combine all the
to boiling. Add cheese, and stir until melted. ingredients together. Oil a pan and put the
Pour over potato-meat mixture. Bake for I mixture in. Bake in med oven, about I hr.
hour (or longer) until potatoes are soft. During the last 10 minutes pour 112 c Tomato
Cheese Sauce over the top. Serve the rest of
-Sylvia Clute, Nepal V the sauce with the finished loaf.

Tuna Casserole Tomato Cheese Sauce

I recipe creamed tuna lJ1 I 2 Tbs butter I tsp salt
112 lb noodles or rice 2 Tbs flour I tps oregano
Green peas (optional) 2 c tomatoes, chopped 113 c grated cheese
Potato chips, crushed (optional) 112 c milk powder
Cook noodles or rice. Add creamed tuna and Melt butter and stir in flour. Mix tomatoes
peas and simmer for 10 minutes or top with and milk powder until smooth. Add to the
potato chips and bake 112 hr. Serve. butter and flour and cook until thick. Add
salt, oregano, and cheese.
Crusty Bean Bake M
Cabbage Rolls
Crust: I 19 head cabbage I tsp salt
I c flour I tsp salt 112 kg ground meat I egg
112 tsp baking powder 112 tsp soda I Ig onion, finely chopped I c rice
4 Tbs ghee or butter 2 eggs, beaten I tsp pepper 113 coil
I c yogurt or sour cream Core cabbage and steam. Remove outer
Filling: leaves as they become soft. Mix all other
ingredients together. Place spoonfuls of
3/4 c chopped onion I tsp oil
mixture in the center of each leaf and roll up
I c meat (optional) 1-3 tsp chili powder
like a small burrito. Put rolls in a pot and
I tsp salt 3 c cooked beans, with juice
cover with broth or water. Cook I hour in
112-1 c grated cheese I c tomato paste
sauce pan or 10 min in pressure cooker.
I c chopped tomatoes
1-2 c chopped lettuce, cabbage or cucumber -Nikki Burr, NIl90
Stir crust ingredients together. May be Stroganoff
slightly lumpy. Spread thinly with back of 112 kg buff (optional) Pinch nutmeg
spoon on bottom and sides of pan (Miracle I Tbs ghee I 112 c yogurt
Oven). Brown onion, meat, and chili powder 3/4 c beef bouillon or soybean stock
in oiL Add salt, tomato paste and beans. I c finely chopped onion
Spoon into crust and bake on med heat for 30- 2 c sliced mushrooms
40 min. Remove from heat and sprinkle with Salt and black pepper to taste
cheese, tomatoes, and lettuce, cabbage or 112 c sherry or wine
cucumbers. 112 tsp Worcestershire sauce (opt)

49
lil ilil\il iii \Utall ,li-il _JdUll: (,I1lUil:, iii L:..:i:,-",
it!1 !!':111'-!nr'~ni \dd llH-'~ll :1)11.1 hr()\\ il ()\ t'l

high ht.:al. RccJuc~ hC~ll

and duLl IIlLl:-,hroOIll~. .= l' lLilld -..: ) \1', L'lrllppcd (lIII(lfl

,,,II. pepper, nulmeg. wine. Worcestershire 1 c medium white sauce

,,,uce. and bouillon. Slinmer 30-45 min. Add Salt and pepper to taste
yogurt and check seasonings. Reheat withoul Combine tuna. sauce, onion and spices. Heal
boiling and serve over noodles or rice. to serving temperature May he served on
rice, toast or potatoes.
-Nikki Burr, NI190
Creamed Eggs
Chana
4 hard boiled eggs 2 Tbs butter
(Cottage cheese cubes in spicy tomato sauce) 1 c milk 2 Tbs flour
12 c milk 1 pinch hing
Lemon or lime juice 112 tsp timur Make a thick cram sauce by melting butter,
112 c shortening 4 chillis adding flour and milk. When smooth and well
112 c chopped onion 2 tsp salt blended, add eggs, chopped finely. Serve very
12 tomatoes Fresh ginger to taste hot-plain, or over rice, potatoes or toast.
Heat milk to a boiL Add lemon or lime juice -Sylvia Clute, Nepal V
until whey and clabber is formed. Drain out
water but do not throw it away. Keep in Curried Eggs: Add 1 tsp curry powder to
bottle, it can be used for same recipe next sauce.
time. Put the clabber in a piece of fine
material and press with something hard. Let
stand for 24 hours. Welsh Rarebit

Cut clabber into small square pieces. Heat 3/4 c med white sauce 112 ISP dry mustard
shortening and fry the pieces of clabber until 1 c grated cheese Dash pepper
brown. Put the fried pieces of clabber into a 112 tsp salt Toast or crackers
bowl of water for it to soften and to take the
grease out. Heat the shortening again and add Combine white sauce, cheese, and seasonings.
onion, tomatoes, spices, and salt. Add the Heat to serving temperature. Pour sauce over
piece of clabber to the above ingredients and toast or crackers. Serve at once.
keep cooking for at least 15 minutes. Serve
with rice.

50
Meat Dishes
I/~ L l'ckl \, ',-'II\.JPPl'd ((lpl)
\Vhen ktlli!lg [ill' ,-';~l~'kL'!l (or duck). ,""~l\ l' {Ill'
2 Tbs onIon. chopped 1/2 t.sp sail
hearts, livers. ~d'kls (if you don'l Illlmi
I 1/2 c dieeel. cooked chicken 2 Tbs flour
cleaning these leller I and fry them wilh unlUlh
2 Tbs green pepper. chopped
the next morning ,"lei put them in scrambled
112 c milk or cream
eggs or an omeict.
Heat fat in skillet. Cook onion and pepper
University Style Fried Chicken until onion is golden. Blend flour into onion
I chicken I tsp pepper mixture. Add broth, cream, celery and salt.
I c white flour 112 ts p turmeric Cook until thickened, stirring. Add chicken to
I tsp salt ~ coil
onion mixture and heat to serving temperature.
Serve over hot rice.
Clean chicken and cut up into frying sIze
pieces. Boil chicken in large pot of water Note: Chicken and broth may be made by
about one hour, until tender. Drain liquid. placing chicken in pressure cooker, covering
(Liquid may be used as a base for soup, stew, with water and cooking 10 rrtinutes.
or cooked vegetables). Mix salt, pepper, and
turmeric in the flour. Liberally dip chicken Chicken and Dumplings
pieces into flour. Heat oil in large, heavy pot 1 chicken Dash pepper
and fry chicken until thoroughly done. Turn 112 c onion, chopped 1 Tbs flour
chicken so that all sides brown. Serve hot or 1 112 c potatoes, diced 2 Tbs water
cold. 3/4 c peas (or other vegetable)
-N178
1 recipe dumplings 1 tsp salt
Barbecued Chicken
Place chicken in pressure cooker and cover
with water. Pressure cook 5 -7 min. Remove
1 chicken, cut up . Barbecue sauce
chicken, bone and cut up meat. Replace in
Place chicken on rack in pressure cooker. pressure cooker. Add potatoes, peas, salt and
Pressure cook 5 min. Brush each piece with pepper, and chopped onions. Combine flour
barbecue sauce and broil over wood fire, and water; add to chicken. Top with
Brush when dry and cook until brown. Good spoonfuls of dumpling dough, pressure cook
with rice, salad and rolls. 10 min.

Marmalade Chicken Chicken Cacciatore

1 kg chicken pieces 112 c soy sauce 8 oz. noodles 4 cloves garlic, mashed
113 c orange marmalade 1 tsp butter 112 coil 1 bay leaf
112 c water Black pepper to taste 112 c butter 1 crushed red pepper
Melt butter in hot pan, fry chicken until 2 c onion, chopped 1 c tomatoes, cut up
browned. Add water, soy sauce, marmalade, 1 green pepper, chopped 1 tsp salt
and pepper. Cook about 20 min, until boiled 3 lb chicken, cut up Pepper to taste
down. Warm oil in heavy skillet. Add butter and
melt. Add onion and saute until brown, then
Chicken in Honey Mustard Sauce remove. Saute chicken pieces and giblets.
112 c honey I tsp curry powder Add green pepper, onions, salt, garlic, bay
1/4 c prepared mustard 1 med chicken, cut up leaf, red and black pepper, and cook slowly 5
112 c butter or ghee, softened 1 tsp salt min. Add tomatoes, cover and bring to boil.
Simmer 30 min. In the meantime, cook
Brown chicken in skillet on both sides. Mix
noodles, drain and return to pot. Pour sauce
honey, mustard, butter, curry powder, and salt.
over noodles, arrange chicken on top.
Pour over chicken and turn until well coated.
Bake covered or simmer on stove until
chicken in cooked through.
51
I, -..: kg L:illd,(Il, l)()llCd Th." \\ ,lte] .\ulL' .\Il':lillll~ call be lc!lllllL l)j" :'lIh~tJlLltcd
1/2 tsp ,alt 1/2 t,p corn,tarch except the chicken, tomato and garlic.
~ tsp wine or vinegar I tsp se,ame oil
I tsp ,oy sauce 1/4 c lemon Juice Chicken Curry
I egg yolk 6 Tbs cornstarch I chicken 1/2-1 chilli pepper
1/8 tsp pepper 2 Tbs flour 2 onions, chopped I" ginger
114 c sugar I Tbs vegetable oil I Ig tomato 4 cloves garlic
114 c chicken broth Oil for deep frying I tsp coriander I c water
Cut chicken into bite-sized pieces. Combine I tsp turmeric Salt to taste
salt, wine, soy sauce, egg yolk, and pepper in I tsp cumin seeds Fat
a large bowl. Add chicken and let sit 15 min. I c curd (dahi)
Combine sugar chicken broth, water, 112 tsp Wash and cut up chicken. Smash garlic and
cornstarch, sesame oil, and lemon juice in a ginger in I cup water. Heat fat and brown
bowl and set aside. Mix flour and 6 Tbs onion, Add chicken, tomato, curd and spices
cornstarch together. Dip chicken pieces in (except garlic and ginger) and brown, Add
flour mixture to coat. Heat oil to 350F. Fry garlic mixture and simmer until chicken is
chicken until light brown, Remove and tender, serve with rice,
arrange on a plate, Remove all but I tsp oil
from whatever pot was used to deep fry in, Umesh's Delicious Chicken Curry
Add lemon juice mixture and bring to boil.
I chicken I 112 tsp curry powder
Add I Tbs oil to make sauce glossy, Stir and
I large onion I tsp turmeric
pour over chicken, Serve with rice,
I green pepper I 112 tsp ground cumin
Pus-Maghko Kukura 6 Tbs cooking oil 112 tsp ginger
(Winter months' chicken) I c water 118 tsp garlic powder
Salt to taste 114 tsp cloves
Rich and highly seasoned for the cold weather.
Chop onion and pepper into slices. Place
112 c fat/ghee/oil I c cubed turnip/carrot about 4 Tbs cooking oil into pot and add
I c flour (unsifted) 112 c chopped onion onions. Cook covered, but stirring
2 small or I large chicken(s) occasionally, for 10 minutes, Add rest of oil
12 cloves garlic, peeled gradually, as needed, to keep onions from
I c small potatoes (in skins) sticking or burning,
112" ginger, smashed
Add 2" pieces of chicken to the post, stirring
4 green onions, chopped 2 bay leaves
constantly. Mix spices together- curry
I c tomatoes plus I c tomato
powder, turmeric, ground cumin, ginger,
4 cups fresh tomatoes Thyme or oregano
cloves and garlic powder with a little water.
Pepper paste or 2 cups ketchup or Chillis
Add to the onions and chicken and stir.
Heat fat in large coverable pan, Cut up
chicken, Roll chicken pieces in flour Add enough water to the pot to barely cover
(seasoned with salt and pepper) and drop into the chicken: about I c - too much water will
hot fat to brown. When all are well browned, make your curry too soupy, Bring to boil and
add onions, garlic, scallions to brown for a then simmer for 20 -25 minutes or until
second, Then add tomatoes (and paste), chicken is tender. Add green peppers about IS
potatoes, turnip, spices to taste. Cover, minutes before chicken is done, Salt to taste.
stirring occasionally, adding water as needed Serve with rice.
(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

52
,',ii' :,1 ',,"i:

Jllll]. III butter. lVlurc :-'d\CH) 11 add I\utmc.:;.

1 Chkken 111 )ogurt and spIces)
par,ley and chives.
I chicken, cut up 2 clove, garlic mashed
I onion I hot chilli pepper Onion Stuffing: Boil 6 onions for 10 min
I" fre,h ginger 2 cardamon pods Drain, Chop fine, Add to dressing with onE'
I tsp cOriander I Tbs cumin egg ,lightly beaten,
112 hp mustard seed 1 tsp anise
1 Tbs turmeric 3 cloves Rice Stuffing
2 cinnamon sticks 10 peppercorns
112 c rice 114 tsp pepper
1/2-1 c yogurt Lemon juice
1 med onion, chopped 112 c water
Fry onion with garlic, chilli pepper, and ginger 1/2 tsp poultry seasoning 1 tsp salt
for a few minutes, Add remaining spices and
Mix rice, onion, and seasonings. Add enough
fry about 5 minutes, Add chicken, Fry about
water to moisten,
10 -15 min, Add about 1 cup water. Steam
until almost tender. Add yogurt Simmer Roast Duck with Orange Stuffing
until done, When ready, add a little lemon
juice, 1 duck Orange stuffing (see below)

Roast Chicken with Stuffing Allow at least lIb, person. This will take a
1 chicken Stuffing (see below) fair-sized oven. Place on rack in an open
roasting pan. Roast at moderate heat until
Clean and wash chicken, Stuff chicken and tender (about 30 min/lb). Need not baste,
sew shut Brown chicken in hot grease on all unless duck isn't fat, in which case the whole
sides. Place on rack in pressure cooker and thing is a waste anyway, Prick in several
pressure cook 10 min. (If you don't have a places so some of the oil drains off. Turn
pressure cooker, place on rack in large dekshi often to brown evenly.
and use I c water, cook 1 hr or until done).
Orange Stuffing
Bread Stuffing
3 c bread cubes or Ig crumbs
Don't pack too firmly as it expands while 2 c finely cut celery
cooking, 112 c hot water or orange juice
114 c butter, melted
4 c dry bread crumbs or cubes 118 tsp pepper
2 tsp grated orange rind 1 egg, slightly beaten
112 c melted butter 1 Tbs minced onion
2-3 c orange sections 112 tsp salt
112 tsp salt
118 tsp pepper
Apricot Stuffing: Leave out onion. Add 1 c
Toast bread cubes or large crumbs. Add hot
cooked apricots, cut in strips. Moisten with
water or orange juice. Let stand 15 minutes.
some of the water in which apricots were
Add grated orange rind, orange sections (free
cooked. Add 112 cup chopped celery if
of membranes), finely cut celery, butter, egg,
available,
salt, pepper.
Corn Bread Stuffing: Substitute dry corn
-Walter Martin, Nepal V
bread for 1/3 to 112 of the crumbs,

Corn Stuffing: Add to corn bread stuffing 1 c

of pre-cooked corn kernels,

Giblet Stuffing: Simmer giblets in water till

tender Drain, reserving broth and chop, Add
to the stuffing: moisten with broth,
53
Barbecued MeatBalls With Beans (Hamburgers)
I Ib ground meat 4 c cooked beans Ground buffalo meal Ground garlic
I egg 1/8 tsp pepper I egg Chopped onion
112 c fine dry bread crumbs I tsp salt Pepper Bread crumbs
2/3 c milk I c barbecue sauce Salt Cheese (optional)
Combine meat, egg. bread crumbs, milk, salt Mix all together. Make into patties and fry. If
and pepper. Form into balls. Brown balls on you have cheese ~ top with cheese after you've
all sides. Place beans and barbecue sauce in fried on one side.
greased casserole. Top with meat balls. Bake
-Lynn Knauff, Nepal VI
20 min.
Meat Loaf
Hungarian Meat Balls I 112 lb ground meat 112 c onion, chopped
I lb ground meat 3 Tbs flour 112 c milk Salt, pepper and garlic
I c soft bread crumbs 2 c stewed tomatoes I egg I sm can mushrooms (opt)
112 c milk I c sour cream 112 c bread crumbs
2 Tbs fat Salt and pepper Tomato sauce (or ketchup)
I egg I Tbs Worcestershire sauce
Mix ground meat, milk, egg, bread crumbs,
112 chopped green pepper (or onions) seasonings, mushrooms and onion. Shape into
Combine ground meat, bread crumbs, milk, loaf. Place in pan. Top with tomato sauce.
egg, salt, pepper and Worcestershire sauce. Bake 45 min in medium oven.
Shape into balls. Heat fat, brown balls and
remove. Brown green pepper. Add flour and Meat the Mahoney Way
brown. Add stewed tomatoes and sour I kg meat I chilli
scream. Mix. Pour sauce over meat balls. 3-7 onions 112 tsp cumin
Simmer 25 min. Serve with baked potato. 3-5 cloves garlic Ghiu
cinnamon, ginger, turmeric)
Meatballs in Sweet and Sour Sauce
Spices to taste (salt, pepper
I lb ground meat 114 c bread crumbs Cut meat into small pieces. Cut up 3-7
1 tsp soy sauce I egg
onions. Grind together: garlic, cumin, salt,
114 c chopped onion Salt
pepper, chillis, cinnamon, ginger, turmeric.
112 c minced, cooked carrot Pepper
Brown the spices and onions in ghiu. Add
114 c chopped bell pepper
meat and brown. Add water and pressure
Sweet and Sour Sauce (below)
cook.
Combine all ingredients (except sweet and
-Patsy Mahoney, Nepal VII
sour sauce) to make meatballs. Fry until done
and slightly brown. Pour hot sauce over Mitho Raango
meatballs and serve.
(Tasty buffalo)
Sweet and Sour Sauce Large hunk good buffalo meat Flour
Scant 112 c sugar 114 c plus I Tbs vinegar Split garlic clove Salt
112 tsp salt 1 ts p soy sauce 1-2 Tbs fat Pepper
112 tsp lemon juice Take hunk of meat (or may substitute goat,
112 tsp catsup or thick tomato sauce pork, etc) and rub with split clove of garlic.
Mix ingredients and simmer a few minutes. 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,

1 i: l "[1 1-)'-'1'1',:
, Ig UI1I()II\, l'lluppL'-.1
1/4 tsp sugar
2 Ig green chillies, sliced
1/2 c chopped tomato lIK tsp ground ginger
2 med bell peppers. slil'ed 2 tsp salt
I lllcJ onIOn. sliced I Tbs corn starch
2 Ib buff, ground 8 cloves garlic
2 Tb, soy sauce 112 c stock or bouillon
I 112 tsp pepper 4 Ig tomatoes
I c10\ e garlic. smashed
I Ig red chilli, mashed 2-4 c vegetables
8ro" n meat quickly in hot oil. Add tomatoes,
Saute onions, bell peppers, green chillies, and
onion. soy sauce, seasonings. Cover and cook
garlic until golden brown. Add tomatoes and
I U mln. Blend com starch into stock. Stir into
meat and cook for 5 min. Add vegetables, red
llieat mixture. Cover and si mmer 10 minutes.
chilli, salt and pepper. Simmer for 20 min.
Sene over hot cooked rice.
Swiss Steak
Shish Kababs
Large hunk of meat (tough meat okay)
114 to 113 Ib buffalo meat Garlic cloves
Chopped onion (optional) Salt
Small tomatoes Small onions
Flour Pepper
Barbecue sauce (optional)
Chopped tomato (optional) Seasonings
Cut meat in I" cubes. Place meat on rack in
Slice the meat across the grain. Pound well on
pressure cooker. Add 112 cup water and
both sides, dip in flour mixture and pound the
pressure cook 5-8 min. Wash tomatoes and
flour in welL Fry until brown, season welL
onions. Place on skewer; meat, garlic, onion,
Add water and cover tightly steam until
tomato, meat, etc. Barbecue over wood fire.
tender. Chopped onion and tomato may be
Brush with barbecue sauce.
added in the gravy.
Raango Steak
-Sylvia Clute, Nepal V
(Buffalo steak)
GOAT
Buffalo meat Garlic
Flour Onion, chopped Khasi Roast
Bouillon cubes or broth Salt, pepper, oil
(Roast goat meat or mutton)
Pound meat with mallet, cleaver or knife: flour
and season both sides well: cut a clove of 1 panful worth of meat Cumin
garlic into meat: brown onions in pressure 2 Tbs ghee Coriander seed
cooker; remove onions and brown meat on 1 onion, cut up Salt
both sides, put both meat and onions back into 2 Ig potatoes, cut up
pressure cooker; add two cups bouillon or Cut meat in large chunks. Wash chunks of
broth; cook in pressure cooker 40 min. meat, still on the bone, and brown in ghee in
the bottom of the pressure cooker. Toss in
-Banepa Volunteers onions, potatoes and some cumin and
coriander for seasoning and pressurize for 12
minutes. Remove all but the gravy; add little
water and cook your rice in it to a rich brown.

-Walter Martin, Nepal V

55
1(ioat IIIC,1I ha,h) Bl'I()rc serving add lemon JUlce.

I pan fu I worth of meat 1 egg per person Simple Meat Curry

I panful worth of potatoe, Sail, pepper
4 small onions I 112 tsp turmerlC
Cut meat off bones and run if through fine 3 Tb, butter or ghee I 112 c water
ginger Floil up potatoes (5-10 minute In I It diced leg or shoulder lamb
pressure cooker). Combine and fry tn 2 tsp coriander Salt to taste
unorcased skillet oyer low flame until brown.
Th~n fry one egg per serving in some ghee and Brown the onions, thinly sliced, to a pale
put it on top. brown in the butter or ghee. Add spices,
except the salt. Brown the meat, turning it all
-Walter Martin, Nepal V the time, and add water. Add salt and cook
covered till tender. Add more water if needed.
Bhutuwa 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 PORK
112 tsp coriander 114 c ground garlic
114 tsp jimbu I tsp turmeric Fresh Sausage
6 red chillies 2 112 tsp salt or to taste
I c pork 3/4 tsp salt
2 heaping Ths chili powder 2 tsp garlic
I med onion 3/4 tsp black pepper
2 tsp fresh ground ginger 114 tsp timur
2-3 garlic cloves 112 c chiura, bread crumbs
3 Ths cumin powder
I chilli crushed crackers, etc
Cut 2 Ib of goat meat into very small pieces,
Grind pork, onion, garlic, and chillis together.
Heat mustard oil and ghee, Let the oil and
Add salt, pepper, and chiura, bread crumbs,
ghee heat till bubbles form, Add coriander,
whatever. Mix well. Shape into small patties
jimbu, chillies, ginger pieces, ground garlic,
and fry. Goes well, at breakfast with pancakes
turmeric, and salt. Cook. After the meat has
and eggs.
cooked for 40 minutes, add chili powder,
cumin, timur, ground ginger, and garlic. Cook Smoked Sausage: If you have a smokehouse,
for at least 30 minutes. Then serve. or other way of smoking, buy a piece of small
intestine, wash well knot one end, stuff and
Peezah
knot either at intervals of 2-3 inches or the end
(Goat meat with yogurt in tomato sauce) of casing. Smoke. Should keep well for a
month.
I Ib goat meat, cubed 112 tsp turmeric
3 Tbs butter or ghee I tsp cumin Sagarmatha Roast Pork
I c curd I Tbs coriander
I pork roast 112 c water
Several onions 4 med tomatoes
I large onion, sliced Salt and pepper
2 Ths green pepper Juice of lemon
10 cloves garlic Fat for frying
I Tbs green gi nger 2 tsp salt
Brown roast in hot fat. Cut slits in meat.
Put the cubed meat into the kasuri (brass pot
Place garlic cloves in slits. Place onions on
with small mouth) with the melted ghee, curd
top of roast. Salt and pepper. Place roast on
and spices. Cook them well till almost dry.
rack in pressure cooker. Add water. Pressure
Cut the onions in quarters and separate them
cook 45 min.
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
56
I-I/~ lh IL'all purl,. J L plllt~~lppk JLlh"L'

2 Tbs fat 1/3 c vinegar (or lemon Juice)

Cooking a whole pig IS not lIke roekel ,eienee. 1/2 c water 2 1/2 e pineapple chunks
A little of this and a Illlk of that make, a ?ood 2 Tils cornstarch (or flour) 112 tsp salt
SEQ I Tbs Worcestershire 1/4 c brlmn sugar
112 e thinly sliced onion
I whole pig Southern Sop (see below)
Cut pork into 2" strips 112" wide. Brown strip
Southern Succor Rub (see below) in hot fat. Add water, cover; simmer I hour
(or 15 min. in pressure cooker). Combine
The night before cooking, rub down the pig cornstarch, salt, salt, brown sugar, pineapple
inside and out. If hog is too big, you can juice, Worcestershire. Mix cook till slightly
halve or quarter it. Cut down the spine, thick, stir constantly. Pour sauce over hot
splitting each vertebrae, and cut between the pork, let stand at least 10 min. Add pineapple
2 0d and 3'd rib. Let hog soak up the rub chunks and onion. Cook 2-3 min. Serve hot
overnight and then again about 2 hr before with rice. Serves 5-6.
cooking. Plan to cook on a slow fire about I
I12 hr per pound-less if the hog is Pork Curry
quartered-at a temperature of 175F. Use a 4 lb pork cut in cubes 3/4 c fat
grill with a lid-an old tin box will work well. 112 c minced chives 3 tsp coriander, ground
Soak some wood in water for about a half 2 onions, minced 3 tsp turmeric powder
hour, then let dry out of water for another half 8 cloves garlic, minced 4 tsp curry powder
hour, and place on top of coals to make a good 2 tsp cumin, ground 2 Tbs salt
smoke. Every hour or so brush down the hog 12 red chillies, ground 2 c water
with the sop-get into all the nooks and 10 thin slices fresh ginger I c curd
crannies, under the skin, and anywhere else. I tsp cinnamon
This will keep it good and moist.
Fry lightly all ingredients except the pork, add
Southern Succor Rub in the order given above. Then fry pork until
reddish brown. Add water. Cover and
112 c black pepper 114 c salt simmer for an hour or until meat is tender and
1/2 c paprika (not so important) 8
well done. Add curd and simmer for 5
tsp powdered mustard
minutes.
112 c brown sugar
2 tsp cayenne or ground red pepper Wild Boar Vindalu
Southern Sop
(Spicy wild boar curry)
2 c cider vinegar Paprika
I c water Cayenne 2 Ib wild boar meat I 112 tsp salt
3 Tbs black pepper Apples and onions I onion I tsp chili powder
2 Tbs salt Coke (optional) 2 whole garlic 112 tsp turmeric
2" piece ginger 114 c vinegar
Note: Putting apples and onions in the sop 4 Tbs mustard oil
will give a nice fruity and tangy taste. Coke
will give it a bit of a sweet and syrupy flavor. Boil meat until cooked. Cut it according to
If things aren't locally available, get creative. the size desired. Slice onion and brown with
It's not a science. mustard oil. Grind ginger and garlic and mix
with onion. Stir and add turmeric, salt and
-Dan Putnam. NII90 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
Baked Li\er w[lh Yogurt
probably has e 10 supervise your bulcher, CUIS
need 10 be made pe['penciicular 10 backhone. I livCl' Minced garliC
I c yogurt 1/4 c French dresslflg
Barbecued Pork Chops
Place liver In baking dish and spread other
1-2 chops per person 1/4-1/2 c WaleI' ingredients over top. Bake until done (about
Barbecue sauee 30 min.)
Place chops on rack [n pan. Add water and
Liver and Onions
cover. Simmer 15-30 min (unlil tender)
Place chops on wood barbecue and brush with Liver, sliced Flour
barbecue sauce, Brown on each side, adding 4-5 onions, sliced Tomatoes (optional)
more sauce as needed, Serve, Salt to taste
Soak liver in cold water to remove blood.
Fried Pork Chops
Remove coarse veins. Roll in flour and salt
mixture. Brown meat in hot fat. Season with
1-2 chops per person A few Tbs flour (or
pepper. Place onions and tomatoes on top of
com flour)
meat. Cover with lid cook until tender.
I beaten egg Fat for frying
Salt, pepper, and other seasonings to taste Liver With Apples
Dip chops in egg, Combine flour, salt and Liver, sliced Pork or chicken fat or oil
pepper. Dust each chop, Fry in medium hot 3 c chopped apples 1 c chopped onion
skillet until golden brown. Add 114 cup water Salt and ground peppercorns 114 c hot water
and cover for 15-25 minutes.
Place on sliced liver which has been set in an
oiled baking dish, Top with fat and add hot
-Mac Odell, NepalI
water. Bake for 20 min.
Pork ala Lee
Variations:
4 pork chops 114 c tomato sauce
I tomato, diced 112 c sliced onion Omit apples and use 1 112 c shredded
I c sliced lettuce (optional) carrots, 114 crushed bay leaf, some thyme
2 Tbs Worcestershire Salt, pepper, oil and chopped parsley
2 tsp cornstarch sauce 2 Tbs water
Omit apples, slice onion thin, cover liver
Heat 1 Tbs oil and 1 tsp salt in heavy skillet.
with sliced tomatoes then onions.
Saute pork chops 30 -40 min, Remove chops,
bone, and cut into 112 "squares. Add 1 Tbs Makai ko Pitho Liver
oil and I tsp salt to skillet and saute tomato,
onion and lettuce 1 min. stirring constantly. (Liver with cornmeal crust)
Add 112 cup water, cook 1 minute. Stir in
meat and cook I more minute, covered. Now Liver, cut in small pieces Salt pepper
stir in remaining ingredients, Cook, stirring Com meal Tomatoes
112 min. Serve immediately. Delicious
Flour Onion, sliced
served over rice with English muffins or hot Mix corn meal, flour salt and pepper. Roll
rolls. liver in meal and brown in hot grease. Add
tomatoes and onions and cook until tender.

58
Vegetables
Cabbage !-lOLl!
Cut off tops, leaving 2" on beets.
Milk Salt
Whole: Scrub, cook in skin, cover and cook in Shred the cabbage and soak in water to cris[)
boiling salted water for 3S min. (or pressure it. Drain and dry it. Dip it in milk, then a
cook 6 min.) mixture of flour and salt. Fry a small amount
at a time in deep fat.
Cut up: Pare, cut in pieces, cook in boiling
salted water 15-20 min. (or pressure cook 4 Cabbage & Potatoes
min.)
I 1!2 c cabbage 114 tsp fenugreek seeds
Serve with butter, if desired. 2 112 c potatoes 1-2 med onions
2 Tbs ghee 1-2 green chillies
Sweet and Sour Beets: Marinate m sweet 2 Tbs oil 3/4 tsp spices
sour sauce after cooking 2 tsp salt 114 c water
1 112 tsp turmeric
Pickled Beets: After cooking, marinate m Wash cabbage and potatoes and cut into small
pickling brine. pieces, Put pan on the fire and heat the ghee
and oil. Put in fenugreek when smoke appears
Bracken Fern
and fry until black, Fry the onions until brown
Bracken fern grow all over Nepal, and the and fry the potatoes for 5 minutes, Add
roots and young shoots are edible. cabbage, salt, and turmeric, Add all spices
after 10 minutes, Add 1 c boiled water and
Bracken Fern Potatoes: The roots of bracken cook for 30 min, Serve hot.
ferns have much starch and look somewhat
like a small potato. To prepare: peel, boil, add Carrots
salt or other spices and eat.
Wash, scrape, or peel carrots and cut up as
Bracken Fern Asparagus: Gather young desired. Cover and cook in boiling, salted
unfolding shoots of the bracken fern. Boil water 10-20 min, Drain and serve with butter.
with salt and lemon juice to taste.
Glazed Carrots: Add butter and brown sugar,
Cabbage and cook over low heat until sugar is dissolved
and carrots are glazed.
Remove outer leaves. Quarter or shred.
Cover and cook in boiling, salted water 7-8 Suntalaa carrots: Thinly slice tangerines, and
mm. cook with sugar and butter. Add cooked
carrots and steam together until ready to eat.
Pork-infused Cabbage: Add pork drippings,
small pieces of cooked pork, and onions; cook Gingered Carrots
together 8 min. 1 Ib carrots 1 tsp fresh ginger, grated
I Tbs butter 1 Tbs sugar
Creamed Cabbage: Pour white sauce over 2 Tbs finely chopped parsley (opt)
cooked cabbage.
Cut carrots into 114" slices. Steam 15 min,
Cheesy Cabbage: Pour cheese sauce over until barely tender. In a skillet, melt butter
cooked cabbage. 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 remove husks. wrap in tin tori, and roast.
and cook in boiling, salted water for 8-12 min.
Drain off water, and add butter, if desired. Hariyo Makai: Cut corn off cob. Pressure
cook for 10 minutes. Fry in ghee with
Cauliflower with Cheese Sauce: Pour chopped green chillis, onion, salt and pepper.
cheese sauce over whole cauliflower, or over
each serving -Lynn Knauff, Nepal VI

Creamed Cauliflower: Mix cut up cooked Succotash

cauliflower with white sauce.
Parched com Butter
Green soybeans Salt
Cauliflower Polonaise Spices to taste Pepper

112 c dry bread crumbs I Tbs lemon juice Scrape kennels of parched corn off the cob
114 c butter Salt, pepper, and paprika into a sauce pan with an equal amount of
shelled soybeans. Then either boil in salted
Brown bread crumbs in butter. Add lemon water and add butter, salt, pepper, or cook
juice, salt, pepper and paprika. Sprinkle over Nepali style with spices to taste as side dish
cooked vegetable. for daal bhaat.

Cauliflower Terai Style -Walter Martin, Nepal V

I head cauliflower, cut up Cumin
2-3 med potatoes, cut up Black pepper Eggplant
I cinnamon stick Red pepper
Large or old eggplants may be bitter. To
Dry mustard Turmeric
remove bitter juices, slice eggplant, salt well,
Salt to taste
and stack with towels or cloth between each
Boil cauliflower and potatoes together. slice. Weigh the pile down with something
Remove from pan. Fry chopped onions in oil not too heavy. After 30 minutes, rinse the
until brown with a cinnamon stick. Add eggplant and cook as desired.
vegetables. Grind the seasonings together and
spread over vegetables. Steam slowly to blend Pan-Fried Eggplant
flavors. Don't stir too much.
1 egg, beaten Salt and pepper
112 c com meal Oil
Corn Eggplant, I" slices

Remove husks. Brush to remove com silk. Heat oil. Combine com meal, eat and pepper.
Cut away any inedible portion. Cover and dip eggplant into egg, then into corn meal
cook in boiling salted water 6-12 min. Drain mixture. Cook to golden brown , turning
and add butter, salt and pepper. once.

Note: Unless you want to make popcorn or French-Fried Eggplant

grind the corn for corn meal, buy hariyo
makai. 112 c sifted flour 114 c milk
112 tsp salt Egg plant, 1" slices
Creamed Corn: Cut the com off the cob 112 tsp dry mustard Shortening
(either before or after cooking). Add white I egg, beaten
sauce, salt and pepper.
Sift flour, salt, and mustard together. Add
milk to beaten egg. Add milk mixture to flour
mixture and mix. Melt shortening or oil in
60
\; \.'(: :-) !')i.in (ri I ,I P,UI i I
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C')!gpli.l.!ll j:l';tC. Grale Lhe ('ill;: >ic'. (II ~1 ~lhailu\v pan (llr
, , ,
I i ~ "; :rc!jf'll , ,, :i I ,;!'J!: ~I i('I' ":klj,L' "ii,-,h) ;_ :J'-:_l,l~" d-.' ., \'-'Il'-CI ,~ggpLlflt iii
"
pieces at a time for 3-4 min., turning once. a layer on the bottoill. Cover this with half the
Drai n on absorbent paper. tomato sauce. Sprinkle on half the cheese.
Repeat the layers ending with the cheese on
Scallnped Eggplants top. Bake for 20 min. In a medium oven or
I Ig eggplant Salt until the cheese is melted, hot and bubbly.
3/4 c bread or cracker crumbs Paprika
3 Tbs butter Parsley (optional) -Lissa Barker, Nepal V
I sm onion, chopped 112 c milk
Roasted Garlic
Grated cheese (optional)
Peel, dice, boil and drain the eggplant. Saute With roasting, the pungent bulb becomes
onion in butter, then saute bread or cracker mellow and butter soft.
crumbs in butter. Add onions and some
parsley ( if available) to the eggplant and Whole heads garlic Oil
arrange this in layers with the browned
crumbs in a baking dish. Season with salt and Remove most of the outer layers of skin. Cut
paprika and add milk, and grated cheese if the tips off the heads of garlic. Brush the tops
available. Then bake. with oil. Place in the oven and roast at a med
temp about 30 min to 1 hr, or until the bulb
Turkish Eggplant feels soft when lightly pressed. When cool
enough to handle, break the head into
1-21g eggplants I egg (optional) individual cloves and squeeze out the pulp.
1-2 onions Milk or water (optional) Excellent in soups, sauces, mashed potatoes,
2-4 tomatoes Flour or bread crumbs (opt.) spread on bread, etc.
Dried green pepper Salt, pepper, other spices
Plain method: Cube eggplant. -Nikki Burr, NI190

Fancy method: Slice eggplant. Beat egg and Green Beans

milk or water together. Stir flour and spices
together. Dip each slice in egg mixture then Wash, remove ends and strings. Cut in small
crumbs or flour. Fry. pieces. Cover and cook in boiling, salted
water 10-30 min, or in pressure cooker for 5
Slice onions, tomatoes, and dried green min. Drain and add salt and/or butter, if
pepper. Arrange in layers with eggplant in a desired.
heavy pan. Sprinkle salt and pepper over each
layer. Put some water in the bottom to keep it Stir-fried Green Beans
from burning. Can be baked, or cooked on top 2 Tbs oil 112 tsp sugar
of the stove. I clove garlic 112 tsp salt
2-3 c green beans, cut in I" pieces
Eggplant "Parmesan" 1 Tbs cornstarch
2 Ig sized eggplants 112 can cheese 112 c stock or boullion I Tbs cold water
1 egg 1-2 garlic cloves, minced Heat oil in a wok or skillet. Brown and
1 onion, chopped Oil for frying discard garlic clove. Stir fry green beans for 3
1 112 c tomato sauce or puree spices min, add stock, sugar, and salt. Cover and
Bread crumbs or flour Oregano, basil, or other steam over med heat 3-4 min, until beans are
Italian tender, but still bright green. Mix cornstarch
Pare and slice the eggplant in 114 " x I" slices. with water and add to beans. Bring mixture to
Dip the eggplant slices in egg then flour or a boil. Serve.
bread crumbs. Brown the eggplant in oil and
set aside. Saute the garlic and onion in a little -Nikki Burr, NIJ90
more oil. Add the tomato sauce and season to
61
r
, 1,_' D,,':,:Ji'

l' :;i<..'(J1 beans, c()uLu' : [;\ hullel

\i1L'!1. COVel and l.:OO}\. III boilillg, salted wail'1
=' c cream of mushroom soup 20-]() min Or in pressure cooker for 5 min.
1/2 c bread crumbs 112 c onion
Saute onion and bread crumbs in butter until Lima Beans with Tomato Sauce: Heat tomato
golden. Mix 112 the onion mixture with green sauce and pour over cooked beans.
beans and soup. Put in a baking dish and top
with remaining 112 of onions and crumbs.
Bake until bubbly and thick. Okra

-Nikki Burr, NIJ90 Wash, cut off stem ends. Slice or leave whole.
Greens (Mustard, Kale, etc.) Cover and cook in boiling water 15-20 min.
Drain.
Remove heavy stems. Wash. Cover and cook
in boiling salted water 20-25 min, or pressure Okra Pan-Fried
cook 5 min. Cool rapidly and drain. Add
butter or lemon juice to taste. I egg, beaten Oil or fat
112 c com meal Okra, sliced and cooked
Saag Tarkari
Dip okra into egg, roll in com meal. Heat oil
(Curried greens) in frying pan, add okra and cook until golden
4 pau saag 5 Ig dry red chillies brown.
4 Tbs mustard oil 112 tsp turmeric powder
1 Tbsjwanu 2 tsp salt
Onions
Wash and cut the saag. Heat mustard oil until
bluish smoke comes Put jwanu, dry chillies Remove peeling.. Leave whole, quarter or
and turmeric into hot oil and fry until brown. slice. Cover and cook in boiling salted water
Add saag and salt and let cook for a minute, 20 min.
then turn once completely and cover. Cook
over slow fire for 15 min, stirring to prevent Creamed Onions: Add white sauce.
scorching. Serve hot.
Carmelized Onions: Slice onions thin. Heat
Palak Paneer a few Tbs oil in a heavy skillet or pan. Add
onions and stir around for a while.
(Cottage cheese cubes in creamed spinach) Progressively lower the heat so the onions do
200 g paneer 112 c milk or cream not brown. Eventually the heat will be as low
2 bunches spinach or mild saag as it goes. Continue cooking until the onions
1/2 tsp dry red pepper turn a rich caramel color. They will be
Ionian, chopped 112 tsp garam masala considerably less in volume, also.
1 tsp crushed garlic 2 Tbs oil
1 tsp crushed ginger Salt -Nikki Burr, NIJ90
2 tomatoes, ground into pureeOil for sauteing
Parwall
Boil spinach 5 min. Grind into puree. Cut
paneer into cubes and saute until golden. Ground meat Parwall
Saute onion, when translucent, add garlic, Tomato juice (or water) Salt and pepper
ginger, and red pepper. Add tomatoes and
cook till oil leaves pan. Add garam masala Slit parwall lengthwise. Probe out seeds.
and palak and mix well. Add milk or cream Combine ground meat, salt, pepper and special
and cook until thick. Add salt to taste and spices to taste. Fill parwall center with meat.
serve with rice. Cook in tomato juice until tender.

--Nikki Burr, NIJ90

62
Shell and wash. Cuuk ttl buding salted waler potatoes until golden brown turn. Add
20 min. Drain. If peas are hard, soak seasonings and lI2 TBSP water to potatoes,
overnight, then cook. 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.
Peas and milk: Add milk, butter, salt and You'll be surprised how much better these are
pepper, like a soup. than plain boiled or French fried. And you
don't spend all that time trying to peel them.
Kerau
-Walter Martin, Nepal V
(Cunied peas)
112 c mustard oil 6 pieces fresh ginger Hash Brown Potatoes: Peel and grate
112 c ghee 2 c green garlic potatoes, Fry in well - oiled skillet until
5 red chillies 2 112 c green peas brown, Reverse, season with salt. Make
Pinch of jimbu and hing Salt to taste about 114" thick.! May make patties,
Heat oil and ghee. Add chillies, spices, Raato Aalu (Red potatoes): Boil potatoes
ginger, garlic, and peas, Cook at least 20 min. and carrots together, cutting potatoes small
Salt to taste and serve, enough so that they will be done when the
carrots are, Drain and mash, adding salt,
Potatoes pepper, butter and milk.
Scrub, pare and cut in pieces, or leave whole Potato Croquettes
and unpeeled, Cover and cook in salted water
20 -25 min; or pressure cook in 1/2 cap water 2 c cold mashed potatoes I egg white
for 5 min, cool rapidly, drain, Add butter, salt 1 whole egg or egg yolk Salt
and pepper, if desired, Bread or cracker crumbs Pepper
Add egg to mashed potatoes, Mix in salt and
Creamed potatoes: Add white sauce, pepper. Shape into balls or croquettes and roll
sprinkle with chives or onion tops, in egg white and crumbs, Fry in deep fat.
Mashed Potatoes: Mash, add milk, butter, Potato Fluff
salt and pepper and whip,
3 c mashed potatoes Salt
Baked Potatoes: Scrub and dry potatoes. 2 eggs, separated
Rub with oil. Bake in hot oven 30-60 min. To mashed potatoes add well beaten egg
Slash top and insert butter and seasonings, or yolks, Mix in salt if desired, Beat eggs whites
cover with sour cream mixed with chives, until stiff and fold into the above mixture.
parsley, or chopped green onions tops, Place in greased casserole and bake, Egg
yolks may be omitted if desired,
French Fried potatoes: Wash and pare
potatoes; cut into strips, Wrap potatoes in Potato DhauJagiri Style
towel to dry, Fill deep pan 112 full with oil.
Heat until potato sizzles when dropped in Potatoes Pepper Onion Paprika
(375), Use a frying basket if possible (may Salt
be made from heavy screening materials,) Use a pan with a tight cover slice thinly
cover bottom, and lower into hot oil. If no potatoes and onions which have been peeled.
basket, cover top of oil with potatoes, remove Use about 112 as much onion as potato, Place
with slotted spoon. Cook 3-5 min" or until them in layers in the pan with salt pepper and
tender. Drain on absorbent paper, salt and paprika. Add water to cover. Cook slowly
serve. until done.
63
_ ldrgc pOlallk'~ j Tb~ bUllL!
(Pea and putatu (L1ITyJ
.\1inced onion (optJonalJ I Tbs flour
Boullion or stock Paprika and parsley 4 Tbs ghee/oi I 4 tomatoes
Peel. cut up and boil potatoes in bouillon until 3 onions I lb. green peas
nearly tender. Some minced onion may be I tsp black pepper I Tbs lemon juice
added. Make a sauce of the stock by frying I 112 lb. potatoes 3 c water
the flour in the butter for one minute then 2 tsp turmeric
adding the stock slowly. Return potatoes to
the sauce, simmer until done and add paprika Heat the ghee and fry the onion, sliced thin,
and parsley. with the ginger and pepper. Add the potatoes,
well washed, peeled any halved. Add
Scalloped Potatoes turmeric. Cook on medium heat for 10 min.
and add tomatoes and peas. Cook 2 min. and
4 112 c thinly sliced potatoes 114 tsp pepper
add water. Cook until potatoes are tender.
I 112 c med white sauce 2 tsp salt
Add salt and lemon juice.
112 c thinly sliced onion
Place 113 of potatoes and onions in deep
baking dish. Add seasonings to sauce and Green Soybeans
pour 113 of sauce over potatoes. Repeat the 112 kg green soybeans still in their pods
process two more times. Bake in med oven I Salt
hr (or cook on top of stove, over low heat 30-
45 min). The soybean pods should still be green and
fuzzy. Place the pods in boiling, salted water.
Romanian Potato Cake Cook for about 5 minutes. Then either drain
and squeeze the beans out of the pods and
I qt shredded potatoes 114 tsp pepper
cook the beans in boiling salted water, or leave
4 eggs, slightly beaten 112 c chiura
in the pods and continue cooking another 10
112 c flour 114 c dry bread or cracker
minutes, or until the beans are tender. Salt the
2 tsp baking powder crumbs
pods and squeeze the beans out into your
2 tsp salt 113 c chicken fat or other fat
mouth using your teeth.
Add eggs to grated potatoes, mixing well.
Mix dry ingredients and add to potato mixture. -Nikki Burr, NI190
Melt fat and add. Pour into greased utility
dish and bake. Cut into squares and serve Squash or Pumpkin
with creamed meat, chicken or eggs. Serve 8.
Wash, pare and cut into pieces. Cover and
Potato Curry cook in boiling salted water 10-20 min. Drain.
Add butter, garlic and pepper. Or mash and
2 c potatoes I Tbs cumin seed add brown sugar.
I med onion, sliced I Tbs turmeric
I chillies Salt and fat (or oil)
4 cloves garlic 12 peppercorns

Boil potatoes until just tender. Remove from

heat and cool. Dice potatoes. Heat oil and
brown onion. Grind spices and to onion to
brown. Add potatoes and 112 cup water and
simmer until potatoes are tender. Serve over
nce.

64
Cook like squash. 2 med onions, chopped 1/2 c water
4 cloves gar! ic, smashed Salt and pepper
Sweet Potato Patties: Recipe for potato
croquettes may be followed and any kind of Saute onions in oil until golden brown. Add
seasonings added. Roll in flour and pan fry or gar!ic tomatoes. water, salt and pepper and
deep fry. simmer until tomatoes are tender.

Candied Sweet Potatoes Stuffed Tomatoes

3/4 c brown sugar 113 c water Large tomatoes Stuffing (see below)
2 112 Tbs butter (optional) 4 112 tsp lemon
juice (optional) Do not peel tomatoes. Carve large hollows in
Sweet potatoes Salt to taste tomatoes, salt and invert to drain for 15 min.
Fill with cooked food, dot with butter, crumbs,
Cook brown sugar, water, butter, and lemon grated cheese, corn flakes, etc. Set in a pan
juice together for 3 min. Pour over sweet with a little water in it and bake hot enough
potatoes which have been boiled, peeled, and long enough to kill bacteria on skins.
sliced, and placed in a pan. Steam together,
adding a little water if needed and some salt. For the stuffing, anything goes as long as it's
well seasoned, shredded or finely chopped:
Sweet Potato with Naaspaati left-over meat, rice, cheese, other vegetables
or what have you.
(Sweet potato with Asian pears)
Bread Crumb Filling: Chop tomato pulp and
Sweet potatoes Lemon juice
Butter combine with an equal amount of soft bread
Naaspaati'
Brown sugar crumbs. Add 3 Tbs brown sugar, 2 Tbs
chopped onion, 112 tsp dried green pepper.
Boil, peel, and slice sweet potatoes. Peel,
slice and boil until nearly done some Egg Filling: Bake the hollowed -out tomatoes
naaspaati. Arrange in layers in a greased for 10 min. Remove from oven and break an
baking dish, sprinkling each layer with brown egg into each tomato. Season and bake until
sugar, lemon juice and butter. Bake. eggs are done. Serve with a sauce made of the
tomato pulp as follows. Make a while sauce
Sweet Potato with Pineapple: Make as of 4 Tbs butter. 4 Tbs flour and 2 cups milk.
above, using pineapple. If baking, pineapple When smooth, add the pulp, finely chopped
should not be precooked. (Note: Banana may onion, a little dried green pepper, some celery
be used instead.) salt and sugar paprika.

Fried Green Tomatoes

Tomatoes
3-4 Ig green tomatoes Corn flour
Wash and cut out bad spots. Cover and cook 1 egg Salt White flour Oil
with or without extra water 12-15 min. (You Slice green tomatoes 3/8" thick. Mix white
may add 112 cup water). 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
112 c ghce .j small cardamons (Mixed vegetable curry)
il2 c mustard oil 4 cloves
112 c mustard oil 112 tsp turmeric
114 bp fenugreek .j bay leaves
112 c ghce 2 112 tsp salt or to taste
4 dned chillies 2 112 c broth
Pinch hing I c green onions, cut in sections
4 tins mushrooms I pinch timur
Pinch ground bay leaf I 112 c green peas
.j tins peas I tsp mixed spices
Pinch timur .'5 green chillies
Salt & chili pwd to taste 114 tsp tunneric
4 red chillies Few fresh cilantro leaves
Heat the ghee and oil with the fenugreek, 114 c garlic 2 heaping tsp ground coriander
chillies, cardamom, cloves, bay leaves, and I Ig onion, chopped 4 112 tsp cumin seed
broth. Mix the mushrooms, peas, timur, 8 potatoes, peeled and sliced 114 c water
tunneric, mixed spices, salt, and chili powder. I heaping tsp garlic powder 114 c ginger
Add the two mixtures together and cook for at I sm cauliflower, cut up
least 20 min. Serve. 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 112 chicken, cut up 2 tsp salt
you have a soup. It is best when good meats 1/4 c diced carrots (optional) 2 peppercorns
arc used, started in cold water, and cooked 112 c diced celery (optional) I bay leaf
gently for long time. Also, good vegetables
Place chicken, water, vegetables, and
and careful seasoning. When cooking
seasonings in kettle and cook, covered, on low
vegetables in broth. remove meat and skim off
heat for 3 hours. Cool stock, remove chicken,
fat with ladle, or sheets of paper, before
and strain. Store in cool place until use. Will
adding vegetables.
last 1-2 days.
Simmering: Generally, it is best to use the
Vegetable Stock
lowest possible heat to simmer (not boil) the
soup, especially those, like stocks, which I tsp sugar (optional) Dash chilli powder
reguire a long cooking time. If a low heat is 3 sprigs parsley (optional)
difficult to achieve, you can place a couple 112 c onion with skin, chopped 1 bay leaf
bricks on the stove, then place the pot on top 2 Tbs fat I sprig thyme (optional)
of the bricks. 112 c carrots, cut up 112 tsp salt
112 c radish, cut up Dash pepper
Thickening: Raw cereals may be added for Tomato skins (optional)
the last hour of cooking. For each cup of
Caramelize the sugar by heating over med-Iow
soup, add approximately I tsp barley or I tsp
heat until it melts, stirring all the while, and
rice, or I tsp oatmeal.
keep stirring until a golden color is achieved.
Suspended Egg: For added protein in Add onion and fat to pan, and saute onion
vegetable broths and bouillons, stir in a until soft. Add everything else, plus cold
slightly beaten egg in each very hot serving. It water to cover. Simmer I 112 hours or cook in
will cook. a pressure cooker for about 10-15 minutes.
Strain and discard the solids.
-Tricia Buczek, Nepa/60 -Nikki Burr, NI190
Meat Stock Fragrant Stock
2 Ib meat with bone (not pork) 1 Tbs salt 112 kg onions, coarsely chopped
12 peppercorns 8 cloves 10 garlic cloves, chopped 10 whole cloves
2 chopped carrots I chopped turnip 10 sm green cardamom pods
2" piece fresh ginger 6 pieces cinnamon
Brown half the meat in fat and bone marrow.
2-3 19 carrots 6 bay leaves
Combine browned meat and unbrowned meat, 4 c water 2 tsp sal t
and pressure cook (covered with water) for I
hr. Mix flour and sugar together. Blend into Bring water to boil, then add all the
tomatoes. Cook over low heat, stirring until ingredients. Simmer I hr with the lid on.
thickened. Heat milk, stirring constantly, until Strain and discard the solids.
hot. Add tomato mixture to milk, stirring
constantly. Add fat and seasonings, bring to Chicken Noodle Soup
serving temperature. Serve with croutons. I c noodles 112 c milk or cream (optional)
4 c chicken stock
Croutons
Cook noodles in chicken stock 12 min or until
Stale bread Butter or oil noodles are tender. Add milk or cream, if
Salt (optional) 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
112 c nee 112 c lJlliK or cream (uptlunai) I qt yuung nellie lOpS 2 n" cooked [ICC
.~ c chicken stock 5 c stock Salt to taste
Cook rice in chicken stock IS min or until rice Using gloves, remove the central stem from
IS tender. Add milk or cream, if desired, heat the nettles. Bring the stock to a boil and blend
and serve. in the rice. Add the nettles and simmer for 15
min. Correct the seasoning and serve.
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 112 kg potatoes Salt, pepper to taste
dumplings and simmer until cooked. Add 1-2 onions 114 tsp turmeric
green onions, and simmer an additional min. 1 c milk Parsley (optional)
Hot and Sour Soup Put potatoes and chopped onions in pressure
cooker and cover with water. Pressure cook
4 c stock or bouillon I lOs soy sauce
10 min. Take out mash, adding milk and
2 lOs vinegar 2 Tbs cornstarch
seasoning to taste. Then pressurize 5 minutes
1 tsp salt Sliced green onions (optional)
more. Sprinkle turmeric on each bowlful, and
Mix the cornstarch with 2 Tbs of the stock. garnish with parsley if you can find it.
Put everything except the onions into a
saucepan and heat to boiling. Add green -Walter Martin, Nepal V
onions and serve.
Sour Cream Potato Soup
Onion Soup 2 112 c water 114 tsp ground cumin
1 qt soup stock 1 lOs Worcestershire sauce 1 113 c diced potatoes 1 tsp salt
Butter 4 Ig onions, sliced Salt and pepper 112 lOs flour or cornstarch 112 c sour milk
2 bouillon cubes 113 tsp black pepper
Brown onions in ghiu or butter. Combine
112 c light cream or evaporated milk
onions, soup stock, and Worcestershire sauce.
Simmer soup 5 min., or until onions are Combine water, potatoes, bouillon cubes.
tender. Add salt and pepper to taste. Simmer until potatoes are very tender. Mash
potatoes, but do not drain. Add pepper,
Vegetable Soup cumin, salt; simmer for 10 minutes. Blend
112 Ib meat, cut in 1" squares 1 garlic clove flour into cream and slowly stir into soup.
114 c green peas 114 c minced onion Blend sour milk into soup; heat just to boiling
112 c chopped green beans 1 large potato point.
112 c diced carrots 2 chopped tomatoes
Cream of Pumpkin Soup
1 lOs butter Any other vegetables
Salt and pepper to taste 4 c milk 3 Tbs fat 3 Tbs flour
(zucchini, cauliflower, etc) 2 slices onion I tsp salt
114 bay leaf Pinch of pepper
Boil meat 2 hours in 4 cups water. Skim off
2 c pumpkin, cooked and strained
top of soup. Add vegetables. Cook until
tender. Add butter, salt and pepper. Improves Scald milk with onion and bay leaf; strain; add
with age. pumpkin. Melt fat; add flour, salt, pepper; stir
until smooth. Add milk mixture, gradually,
stirring constantly. Cook 5 minutes. Serve
hot.

68
j (t):, fat I l/~ l' Illilk
3 Ig onion 2 c milk I onion, chopped 2 c stock
Butter Salt and pepper to taste 2 Tbs flour or I Tbs cornstarch
Put onions and potatoes through meat grinder. 2 med potatoes. chopped 1/4 tsp thyme
Brown potatoes and onions in butter. Add I can corn 1/8 tsp pepper
meat stock and sail. Press though sieve. Add I celery stalk (optional) Salt to taste
milk and pepper. Bring to boil and serve. Saute onion in fat until golden brown. Add
potatoes, com, and celery. Bring to a boil, and
Cheese Soup simmer or pressure cook until potatoes are
I Tbs butter or ghee 112 c milk tender. Mix milk with flour or cornstarch.
I tsp onion, grated 112 c grated cheese Add milk mixture and spices to vegetables,
1 Tbs flour 114 tsp salt bring to a rolling boil, and serve.
I c stock or bouillon 114 tsp pepper
Clam Chowder: Replace the can of com
Melt butter or ghee and add onion. Saute 5 with 1 or 2 cans chopped clams. Add I bay
min. Add flour and stir until smooth. Slowly leaf to vegetables before cooking.
add stock and bring to boil. Add milk, cheese,
salt, and pepper and cook over low heat until Tuna Chowder: Replace com with I can
cheese is thoroughly melted and soup bubbles. tuna fish, and add I c chopped tomatoes, if
desired.
Chito Soup
(Quick soup) -Nikki Burr, NI190
2 Tbs chickpea flour, toasted 1 egg Rice Goulash Soup
2 Tbs whole wheat flour, toasted Salt
3 c water Curry powder 2 c chopped onions 2 bouillon cubes
3 Tbs fat 112 c cleaned, uncooked rice
1 Tbs butter, ghee or peanut oil
118 tsp pepper 1 bay leaf, crumbled
Mix pea and wheat flours with 1 cup cold 112 Ib ground buffalo meat I tsp paprika
water to make a paste. Stir into 2 cups boiling 2 c peeled, chopped tomatoes I tsp salt
water. Add butter, salt, and curry power; 2 c water
simmer 5 minutes. Add well-beaten egg and
serve. Boil tomatoes and water together for 20
minutes; strain, add enough additional water
Note: Flour can be toasted in any heavy to make 1 qt. liquid. In another pan, cook
bottom pan over low heat. Cool, and place in onions in fat until tender. Add meat, and cook
container with lid. until brown. Add remaining ingredients. Heat
to boiling. Stir, cover, and simmer for 20 min.
Avgolemano If you let this soup stand before serving, add
(Greek egg-lemon soup) extra broth, for the rice absorbs any excess.
4 c chicken broth or bouillon 2 eggs Chicken Gumbo
114 c rice 1 Tbs minced onion
112 tsp salt 2 112 Tbs lemon juice I chicken I green pepper (optional)
Flour 112 tsp salt 114 c rice
Combine broth, rice, onion, and salt. Bring to 114 c fat 114 diced onion 5 c water
a boil, then reduce heat and simmer 15 min or 4 c boiling water 2 c tomatoes
until rice is tender. Beat eggs until fluffy and 1 c sliced okra
pale yellow. Beat in lemon juice. Slowly stir
1 c hot broth into egg mixture, then add this Cut the chicken into pieces and dredge with
mixture to remaining broth. Whisk over heat flour. Brown the chicken in the fat and pour
until slightly thickened. over it the boiling water. Simmer the chicken
uncovered until the meat falls off the bones.
-Nikki Burr, NI190 Drain the stock and chop the meal. Place the
69
CQt~l:lhlc:\ in (hl-: \(11)' pot \'Jilh lhe saIL C1l',' [le,-1t oil III l;lf)2:C' ",-\lICepafl or rrc.'-,sure cooker.
,iill '.\ ~ilcr and \lriil"llL'1 lJI111J ",~,ggll'~'; ~Irc It:ndc: jC) dl!l[Ji.:::-' ~lild illlLl) IJIUfJfi<--'(,1 onioil:", t\dc:
.;dd the chicken and stock and correct the garlic and ginger paste, then the bean sprouts
~easonIng. with the turmeric and salt. Fry about 10 min,
stirring often. Pour about 1 liter water and
Bean Soup cover, simmering or pressure cooking until
I c dried beans I tsp salt done. Heat ghee in a frying pan or ladle and
-+ c water, boiling 5 c water add cumin seeds, frying until brown. Pour
2/3 c diced salt pork Dash pepper cumin into the soup and bring back to a boil.
Ionian, chopped Serve over rice.

Pick over and wash beans. Pour boiling water Chili

over beans and soak for 4 -5 hours. Cook
pork in large frying pan until brown. Add I c kidney or pinto beans 112 tsp oregano
onion, and cook until golden. Add beans I c lentils 2-3 tsp ground cumin
(drained), seasonings, and water to pork and 3 112 c water I pau ground meat (optional)
onion. Boil 30 minutes, then simmer I 1/2 2 c tomatoes, cut up 118 tsp pepper
hours (or pressure cook 20 min). I small green pepper, cut up 2 Tbs fat
2 tsp garlic powder I Ig onion, chopped
Ginger Bean Soup 1-3 Tbs chili powder I tsp salt

2-3 c mixed dry beans 114 kg onions Soak the beans in the water overnight. In a
I large root ginger 1 head garlic pressure cooker, heat the fat and brown the
112 kg potatoes Salt and pepper to taste meat (if using) and onion. Add beans (with
their water, lentils, tomatoes, green pepper,
Clean and sort beans and soak overnight. and all the spices. Pressure cook 15-20 min or
Chop and saute onions and garlic. Peel and until beans are tender.
dice ginger. . Cube potatoes. In a pressure
cooker add beans, sauteed onions and garlic, -Nikki Burr, NI190
ginger, and potatoes. Add water to 2 in above
mixture, but do not fill pressure cooker more Vegetable Stew
than 2/3 full. Cook on med high heat for 5
2 Tbs oil I c milk
"toots" or until beans are tender.
Ionian 2 c strong stock or bouillon
--Charisse Ng, NI188 I handful green beans 6 whole cloves
2 med potatoes 1-2" stick cinnamon
Kwaati I handful green peas 8-10 peppercorns
I large carrot A few pods cardamom
(Newari Bean Soup) 2 Tbs flour Salt to taste
112 kg bean mixture (mung beans, 2 Ig onions Chop the vegetables in large chunks. Heat the
whole black daal, dry peas, Salt to taste oil in a pressure cooker and add all the whole
4 Ig cloves garlic, crushed I tsp turmeric spices, fry a minute or so. Add all the
kidney beans, white beans, 112 coil vegetables and fry another 5 min. Add the
2-3 dried chillies, broken flour and fry another min. Add the liquid,
I Tbs ghee (optional) 1 Tbs cumin seeds cover and pressure cook 5 min.
cut I" piece ginger, crushed peas, black
soybeans, white soybeans, garbanzo beans, -Nikki Burr, NIJ90
etc)
Soak the beans overnight. Rinse the beans
with warm water, then place in a jar with a
piece of cloth over the top. Let the beans sit in
the jar, rinsing 3 times a day with lukewarm
water, until sprouted. It should take about 24
hr to sprout. Rinse again.
70
2 kg buff cut In j cubes lI2 cUll
(Goat meat stew)
8 carrots 8 pieces garlic. crLbhed
2 pau peas 3 bay leaves I panful worth of meat Other vcggies
-1 onions Salt and pepper to season 2 handfuls baby potatoes Salt, pepper
I kg potatoes (8 potatoes) 4 med onions, cut up I dumpling recipe
I kg tomatoes lI2 c flour I handful green beans
Clean and peel the carrots, potatoes, and Cut meat into I" stewing pieces; brown. Add
onions, and cut into small pieces. Shell peas. potatoes, onions maybe a few green beans and
Cut meat into small pieces and coat with flour. half a dozen what -have - you. Salt and
Heat oil in large pot and add meat after it has pepper to taste and add 112 cup water.
been dredged with flour. Fry meat over Pressure cook 8 min, add more water and drop
medium heat for 10 minutes. Add cut in dumplings; then steam it all for 15 minutes
tomatoes, crushed garlic, bay leaf, salt and more without the regulator.
pepper, cover and simmer for 30 minutes.
Add carrots, potatoes, peas, and onions, and -Walter Martin, Nepal V
additional water for cooldng. Cover and cook
Yeti Stew
for I hour or until vegetables are tender. Add
additional liquid and seasonings if desired. I 112 Ib lean meat 3 med potatoes, diced
Serve hot. I 112 tsp salt 3 carrots, diced
118 tsp pepper I turnip, diced
-N178 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 I c cooked carrots 1/2 c cooked green beans
1 c cooked potatoes 1/2 c cooked peas
beans or large dried peas)
1 ccooked beets \1:1\1""1:11'" ii',)
I bunch fresh cilantro 1I4 c salad oil
Cut the veget<lbles Into 1/4" cubes, then toss
-+ buds garlic, chopped
with mayonnaise.
3 med onions, chopped
I Tbs salt and pepper to taste
Cole slaw
1I4 c vinegar or lemon juice
2 c shredded cabbage I 1/2 tsp salt
Soak pulses overnight in water. Cook until 114 c thin cream (or milk) I Tbs vinegar
tender in enough water to cover them for
Ionian, finely chopped liS tsp dry mustard
about two hours. Drain beans, and add
chopped onion, garlic, salt and pepper. Mix Prepare cabbage and onion just before using.
oil and vinegar, or lemon juice into a salad Shake together cream. villages, and seasoning
dressing. Pour over beans and thoroughly in covered jar. Add dressing to cabbage just
mix. Cover and allow to cool. before serving. Toss lightly.

-NI7S Variation:

Potato Salad Add 1 cup chopped pre-cooked and cooled

green beans.
2 c diced cooked potatoes
2-3 hard boiled eggs, diced Eliminate onion and add chopped
1 med onion, chopped pineapple.
113 tsp dry mustard 1 tsp salt
Mayonnaise or cooked salad dressing Chinese Chicken Salad
Combine all ingredients by tossing lightly. 3 c cabbage or lettuce
1 pkg ramen (chow-chow) noodles
1 112 c cooked chicken 1/4 c green onions
Hot Potato Salad 2 Tbs melted butter or ghee
112 c carrots Dressing (see below)
6 potatoes 112 c vinegar [scant]
I onion, chopped It4 tsp dry mustard Shred cabbage or lettuce. Cut carrots into
4 112 tsp sugar 112 c water match-stick size pieces. Slice onions
Salt and pepper to taste 1 Tbs flour diagonally. Break ramen noodles into pieces
and toss with melted butter, then fry or bake in
Boil potatoes in their skins until tender. oven until golden brown and crispy. Toss
Drain. Peel. Cut into pieces. Cook onion in vegetables and chicken with dressing, then top
fat 3 min. Add flour. Blend in vinegar, with noodles.
mustard, salt, pepper and sugar. Boil 3 min.
Add potatoes. Mix well. Heat thoroughly Dressing
before serving. 3 1/2 Tbs soy sauce 1 Tbs minced garlic
2 Tbs oil 2 Tbs vinegar I Tbs sugar
Note: The addition of the flour to the water
and vinegar keeps the mixture from being
absorbed into the potatoes and insures a more Whisk together.
uniform taste throughout the salad.
-Nikki Burr, NI190

71
-: ~--,;-'

1I.lllgerIfll:s I't ncapplc

hp~nc,e pickled cucumber salad)
Oranges Coconut
.2 c cucun1ber I Tbs sugar Grapefruit Banana
Salt 1 Tbs water Mango Sugar
114 C vinegar Lime juice
Slice the cucumbers as thin as possible. Mix Peel and cut fruit. Drip lime juice over
I n some salt and place a weight over the bananas. Squeeze a few oranges for juice.
cucumbers (such as a plate with a weight on Grate coconut. Toss fruit and coconut. Add
II). Let sit for 2 hrs. Rinse in cold water, sugar to taste. Mix. Let sit half an hour or
drain and dry. Place the cucumbers in a bowl until sugar and juice blend.
and toss in the vinegar, sugar, and water.
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 Smash well bananas and mix in raisins, and
1/8 tsp powdered cardamom some cinnamon.
Nuts (optional)
Fruit (dried, canned, or fresh) -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
c' Ius tluLir 2 Il", buttcr/ghce/fat
flour-Based Sauce and Gr-avy
I c milk 112 tsp salt
When making gravies and sauces, the flour Heavy sauce (for casseroles and souffles)
doe, the thickening and the ghiu/fat prevents
3-4 Tbs flour 3 Tbs butter/ghee/fat
IUIllfllng. Since flours differ in how much they
I c milk 112 tsp salt
can absorb, the proportions are only
approximate. If the sauce is too thick, add Melt butter in sauce pan. Remove from heat.
liquid; too thin, beat a bit of flour in cold Slowly stir in flour and I tsp salt and stir over
water with a fork and add slowly; too lumpy, a low heat about I min. Gradually add milk.
add ghiu (the lumps will dissolve as it boils); Cook slowly, stirring with a wooden spoon.
too ghillY, too bad (might try flour beaten in
cold water). Always cook slowly and stir Variations:
often.
Heat ghill (will need a little extra), and fry
Gravy onions, garlic, mushrooms, dried fish,
Nepali mixture of spices, or whatever,
1-2 Tbs flour I c milk omons
until almost cooked: Add flour and
I tsp onion flakes or 112 chopped onion
continue to fry one more minute. Add
2 Ths fat 114 tsp garlic
liquid and proceed as for white sauce.
1-2 Tbs soy sauce or bouillon cubes
Heat fat and saute garlic and onions (if using In place of milk, use part (or all) of any of
fresh) until brown. Add flour and stir until the following:
smooth. Cook flour I or 2 min until lightly boiled potato or vegetable water
browned and fragrant, if desired. Add rice or daal water
boullion cubes, if using. Then gradually add soup stock
milk and soy sauce (if using) and stir until
smooth. Add onion flakes (if using). Add tuna fish or meat drippings with the
liquid. Use less ghill.
-Dan Putnam, NIJ90
Melt in canned or fresh grated cheese.
Meat Gravy: Use the drippings left over after
roasting meat in place of the fat. Soy sauce or Add two hard boiled eggs (finely chopped)
bouillon are not necessary. and a dash of pepper.

Soy Stock Gravy: Use the stock left over Cheese Sauce: Add 112- I c grated cheese,
from cooking soybeans (or other beans) in stirring over low heat until melted.
place of the milk.
-Dan Putnam, NIJ90
White Sauce
Mustard Cheese Sauce
These basic white sauces have a thousand I c white sauce 114 tsp mustard powder
uses. The best recipe is practice - your eye can 112 c grated cheese Hot sauce
give better result than measured quantities: 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
I Ths flour I Tbs butter/ghee/fat melted.
I c milk 112 tsp salt
-Dan PUlnam, NI190

73
I I :- '- ,ill,J';'l'll brOlh ii_' ,-' ) tlt-'_LlII il\Jl[IUn~!l i
IJu [lot [I) La mah.l' Hl)ll;lIldal::--'l~ \~IUCC UII :1
2 Ttl, fat 1/2 c cheese (preferably Parmesan)
Icry humid day.
23 Tbs flour Salt to taste
1/4 tsp garlic powder 112 tsp basil or dill 112 c fat, softened 1/8 tsp paprika
I j..j tsp pepper 2 egg yolks 1/4 tsp salt 112 c hot water
Melt fat and add flour, stirring until smooth. I 1/2 Tbs lemon juice or I Tbs vinegar
Gradually add broth, stirring until smooth. Beat egg yolks, adding very gradually the
Add garlic, pepper, cheese, basilar dill, and softened fat, hot water and seasonings. Cook
bring to a boiL Remove from heat, add yogurt in double boiler over hot, not boiling, water
and salt to taste. Toss with pasta, if desired. until mixture coats spoon. Remove from fire
and add gradually the lemon juice or vinegar,
Garden Brown Sauce stirring constantly. The secret of making
2 Tbs oil I c red wine or broth Hollandaise Sauce lies in beating the egg
1 c chopped onion 6 c water yolks thoroughly at first, and in adding the
I c chopped carrot 2 Tbs soy sauce lemon juice after the sauce has been removed
1 c chopped celery 2 tsp peppercorns from the fire.
I c mushrooms 1 tsp thyme
4 garlic cloves 1/2 tsp salt Caramelized Onion Sauce
114 c tomato paste (or 2 c chopped tomatoes, I Tbs oil 112 tsp salt
cooked and reduced) 114 c flour
4 med onions, very thinly sliced
Saute carrot and onion in oil 15 min over low
Heat the oil in a large skillet. Add onions and
heat. Add other veggies, cook 10 min. Add
cook over high heat a minute or two, stirring a
tomato paste (or tomatoes), cook 10 min. Add
couple times. Sprinkle in the salt and lower
flour, cook 1 min. Add wine or broth to
the head to. med and, stirring occasionally,
deg1aze pan~ Add water and the rest. Bring to
cook 10 min. Turn heat to low, cover the
a boil, then simmer 45 min. Strain, and
onions, and cook 30-45 min longer, stirring
discard the solids.
once or twice. At a certain point, the onions
virtually disintegrate and become a fluffy
Peanut Butter Sauce
sauce.
1 c water Cayenne pepper or hot sauce
112 c peanut butter 1 112 Tbs soy sauce Barbecue Sauce
114 tsp garlic 3 Tbs milk powder (optional)
I Tbs fat 112 tsp salt
2 Tbs vinegar (optional)
I med. onion, chopped 118 tsp pepper
Heat water, add peanut butter, stirring until I Tbs flour 4 cloves garlic, smashed
smooth. Add remaining ingredients and stir. 1 c tomatoes smashed 2 Tbs vinegar
Good on spaghetti. 113 c water 2 Tbs Worcestershire
-Dan Putnam, NI190 114 tsp oregano 113 tsp dry mustard
Thai Peanut Sauce 2 Tbs brown sugar

1/2 c peanut butter 1 Tbs fish sauce (optional) Heat fat; add onion and cook until golden
2 green chiles 1 Tbs sugar brown. Remove from heat. Stir in flour. Mix
112" fresh ginger 1 Tbs lime juice tomatoes, water and seasoning and add to
4 cloves garlic Salt Oil (optional) onion. Cover pan simmer 15-20 min.
1/3 c coconut milk (or ground Minced Stirring 3-4 times. Store in covered jar in cool
cilantro leaves coconut) 2 tsp soy sauce place.
Grind chiles, ginger, garlic, and coconut into
Easy Barbecue Sauce I: Combine and heat 1
paste. Add everything else and mix welL If
Tbs lemon juice, I tsp Worcestershire sauce, I
too thick, add a little oiL
tsp tomato catsup, and I Tbs butter.
-Nikki Burr, NI190

74
r';'O Run meal (ilrOll:!il
'.\L:i,t: \\ j'lil ;!I k:_\\\
',,"IIJ_ii,-),_',_ lhtli U)\!;, \\Ci'i "',J\(! ,-,[,loppc:d Ullj()jJ
cloves garlIc. Conllflue as above and simmer
anu spJCes to taste and a little sugar.
until meat is thoroughly cooked.
-Mac Odell, N'pall
Roasted Tomato-Garlic Sauce
Chili Sauce 2 Tbs oil I tsp salt
2-3 onions I c tomato puree I 112 kg tomatoes 2 tsp vi negar (or to taste)
Dried green pepper Garlic Chili powuer 1-2 heads garlic Black pepper to taste
I c bouillon or meat stock Cut tomatoes in half, squeeze out and discard
Sau tIS onions, chopped, until transparent. Add seeds, Brush I Tbs of oil on a baking sheet.
chopped garlic, dried green pepper and chili Place tomatoes, cut side up, on baking sheet.
powder and saute a bit. Add bouillon or meat Cut the tips off the garlic heads and stand the
stock and tomato puree. This may be strained. heads on the baking sheet. Drizzle the
remaining oil over the tomatoes and garlic.
Tomato Catsup Roast the tomatoes and garlic in a medium
oven for 1 hr. Halfway through the baking
12 Ib ripe tomatoes 1 Tbs whole cloves time, remove the tray from the oven, tum the
2 med onions, sliced tomatoes over and carefully pour off and save
1 112 Tbs broken cinnamon stick 1 c sugar their juices. Return the tray to the oven and
2 112 tsp salt 1 c vinegar continue roasting. Cool to room temperature,
112 tsp pepper 12 garlic cloves, mashed pull skins off tomatoes and squeeze pulp from
Wash and slice tomatoes; place in ,kettle and garlic cloves. Mash peeled tomatoes and
boil until tender- about 15 minutes. Into garlic pulp together with salt, vinegar and
another kettle place sliced onions, add enough pepper. Serve over pas ta, or as pizza sauce,
water to cover, and cook until tender. Run whatever.
cooked onions and tomatoes through a sieve.
(A sieve may be made by pl2cing screening on Teriyaki Sauce
the bottom has been remove. Hold with a 2/3 c soy sauce 1 clove garlic, chopped
wire band. Mix the onions and tomatoes. 2 Tbs sugar 112 Tbs ginger, chopped
Add pepper. Boil this mixture until is reduced 1 Tbs rice (or other) vinegar (optional)
to 112 the original volume. Place vinegar and
a
spices ( in a bag or tied in piece of cloth) in Put everything in a saucepan and heat to
an enamel pan. (An aluminum pan may give dissolve the sugar. Pour over rice, or use to
the vinegar a funny taste. Simmer vinegar for marinate meat or vegetables.
30 min, then bring to boil, remove from heat,
-Nikki Burr, NIJ90
cover and set aside until needed. When
tomato mixture is 112 original mixture, add Spicy Dipping Sauce
vinegar. Add sugar and boil rapidly for 10
min. Pour into sterile bottles and seal at once. 1 Tbs vinegar 3 Tbs Worcestershire sauce
1 Tbs sugar 112 c orange juice
Tomato or Spaghetti Sauce 1 112-3 Tbs chilli sauce 112 tsp salt
2 tsp finely minced garlic I tsp pepper
112 clove garlic 2 c smashed tomatoes
I Tbs fat 1 c water 112 tsp salt 3 green onions, finely sliced
I sm. onion, chopped 118 tsp pepper Whisk everything together with a fork.
I Tbs flour 118 tsp oregano or chili pwd
Rub frying pan pith garlic, Heat fat; add
onion and cook until golden brown. Mix flour
into onion; add tomato, water and seasoning.
Mix. Cook until thickened, stirring
constantly.
75
112,,' rice (or l)thcr) \ Hll:gar 1/.2 C !Jolle) kc'_pt III <! cuul pL.icC dlld u:-.eu (\:- :-'UUll ,-b
112 tsp salt (or more, to taste) possible. It takes about 4S minutes to make
1/2 tsp red pepper Oakes good mayonnaise
Heat the vinegar until warm Put the honey in
-N178
a bowl and pour in the warm vinegar. Stir
until the honey disappears. Stir in salt and
Mayonnaise II
pepper flakes
1-2 tsp sugar (to taste) 2 egg yolks
DRESSINGS I tsp salt 2 Tbs vinegar (or lemon juice)
112 tsp dry mustard
French Dressing 2 c peanut, sesame or salad oil
I c peanut, sesame or salad oil 112 tsp freshly ground pepper
3/4 tsp sugar Add seasoning to yolks, beating until mixed.
114 c vinegar I Tbs lemon juice Add vinegar to yolk mixture, beating until
I 1/2 tsp salt I 112 tsp Worcestershire thick. Add oil, a few tsp at a time, to yolk
112 tsp pepper 2 garlic cloves, ground mixture, beating after each addition until
Shake all ingredients together. Store dressing, blended. If too thick, add a little more vinegar
tightly covered, in cool place, Shake just and continue as above. Store tightly covered
before adding to salad. in cool place, preferably in water in clay jug.
Great with chopped boiled eggs, deviled eggs,
Thousand Island Dressing: Add 2 Tbs etc.
tomato catsup and I hard-boiled egg, finely
chopped, Combine all ingredients and shake. -Mac Odell, Nepal I
Store, tightly covered, in cool place. Shake
just before adding to salad. Cooked Mayonnaise
1 egg 114 c vinegar
Orange Vinaigrette I Tbs sugar 3/4 c salad oil
2 tsp grated orange rind 112 c orange juice 1 Tbs salt 114 c cornstarch
4 Tbs wine vinegar 112 c olive (or other) oil 1 tsp dry mustard I c water
2 med cloves garlic, minced Put egg, sugar, salt, dry mustard. vinegar and
2 Tbs finely minced parsley 1 tsp salt salad oil into bowl. In pan, combine
Combine everything in a jar and shake. cornstarch and cold water. Cook until thick
and clear. Add the hot cornstarch mixture to
Sesame Ginger Vinaigrette cold ingredients in bowl. Beat with beater
until fluffy. Let. CooL
1 Tbs finely chopped ginger 6 Tbs salad oil
2 tsp chilli sauce (optional) 4 Tbs vinegar -Banepa Volunteers
4 Tbs sesame oil 4 Tbs soy sauce
Whisk everything together (or shake together Cooked Salad Dressing
in a jar). 114 tsp salt 4 112 tsp fat
I tsp mustard 2 egg yolks
Mayonnaise I I 112 tsp sugar 3/4 c milk
I c salad oil I egg 1 tsp salt I Tbs flour 114 c vinegar
Pinch chili powder and mustard Mix dry ingredients and cream with fat. Add
Break egg into small bowl and beat with fork egg yolks and milk. cook until mixture
or egg beater until completely whipped. Add thickens, stirring constantly. Add vinegar just
salad oil, one teaspoon at a time, making as it begins to thicken.
certain that after each teaspoon has been

76
')1 't'!1 t' I' :','
,

lor about 20 I11ln. Feci eggplant when done,

and sltce into several pieces with fork.
(Potato chutney or relish) Combine rest of ingredients and stir with a
I j}(LU potatoes I 1/2 tsp fresh lemon juice fork.
I Tbs toasted sesame powder I tsp salt
I tsp chopped cilantro 112 tsp fennel seeds Erumba Achar
112 tsp chili powder I tsp mustard oil
(Banana bud and potato chutney)
114 tsp turmeric powder
I banana bud 20 small potatoes
Wash potatoes and then boil in half cup of
2 onions I Tbs salt 1/2 c water
water. Cover potatoes while they are boiling.
6 dry or green chillies 114 c chopped cilantro
Test for tenderness and remove from fire when
cooked. Don't throw the water away: save it Wash banana bud and separate it from outer
for later use. Peel the potatoes and cut them leaves. Boil potatoes and banana bud until
into halves or fourths, according to the size of soft. Mash potatoes and boiled banana bud.
the potatoes. Except, for thyme, mustard oil, Add chopped chillies, cilantro, salt, water and
and fennel seeds, mix rest of the ingredients mix well.
with the saved water in which potatoes were
boiled. Heat the oil until blue smoke appears. Fresh Mint Achar
Put the thyme seed and fennel seeds in it to fry 2 c finely chopped mint 3/4 tsp salt
until they are dark brown. Put these seeds 113 c chopped onion I Tbs sugar
along with the oil into the prepared salad. Stir 3 Tbs lemon juice Red chillies to taste
and serve.
Grind all together well. Make 3/4 cup. Good
Aaln -Kanli Achar with puri and a vegetable.

(Potato and cauliflower chutney) Note on sugar: Either add regular sugar to wet
ingredients of recipe, since it won't sift
20 small potatoes 2 tsp salt
properly, or use glucose instead of sugar with
3 c chopped cauliflower 3 tsp mustard oil
dry ingredients, since it will.
3 Tbs sesame seed 3 garlic buds
114 c lemon or lime juice 6 dry chillies -Walter Martin, Nepal V
112 tsp turmeric Fenugreek
Wash and break cauliflower into small pieces Golbheda - Kerau Achar
and measure. Boil the potatoes and
(Tomato and pea chutney)
cauliflower for 15 min. Peel the potatoes and
cut into small pieces. Fry and grind sesame, I pau tomatoes 2 Tbs salt
chillies, salt, turmeric, and juice. Heat the I pau green peas 112 c mustard oil
mustard oil until bluish smoke appears, add 2 onions 112 tsp turmeric
fenugreek and fry until brown, then put the 4 dry or green chillies 114 c chopped cilantro
fenugreek into the achar. 6 buds garlic 114 tsp fenugreek
I Tbs chopped ginger (fresh) I tsp spices
Bhanta ko Achar
Wash tomatoes, onions, peas, cilantro, garlic,
(Eggplant chutney) ginger, & chillies well, then chop into small
pieces. Heat mustard oil until bluish smoke
112 pau whole eggplant 114 tsp sal t appears, add fenugreek, onion, garlic, ginger,
1/4 tsp mustard oil 1/4 tsp chilli powder spices, peas, tomatoes, chillies. Then add salt,
1/4 tsp fresh chopped ginger turmeric, and let cook 15 min. Add chopped
118 tsp turmeric powder 1/2 tsp lemon juice cilantro and mix well.
1/4 tsp toasted cumin powder
Grease eggplant with mustard oil and roast
77
1.2:'.[""(Jt l !Hi}. ,)1)1 U[llii (uukeLi. usu,-di\ :, ,"
I '.i
-'
11111-1
!'hi> !', (i, Ii"! ," \; i' "i! 'jl-'- {ii'-/;('
~ lSP lUI jjh_'I-I~

handful glflger (fresh) 112 tsp til/Jllr

Vlango Chutney II
112 c chopped orlluns I tsp cumin seed
112 tsp fenugreek 3 tsp chili powder 4 c water 1/8- 114 c mustard seeds
1/2 tspjimbu I handful green coriander 112-1 c molasses Salt Chillis
8 chillies (ground) 10 tomatoes 10-12 slightly umipe mangoes, cut
4 Tbs salt 2 cups mustard 011
Boil water, molasses, and mustard seeds. Add
Heat oil. Add the above ingredients. Cook at mangoes, and boil till soft. Add chillis and
least 15 minutes. Serve. salt. Should taste sweet-sour. may need to
adjust the molasses.
Tomato, Raisin, and Date Chutney
-Tricia Buczek, Nepal 60
1 kg tomatoes 2 tsp chili powder
1/4 kg raisins Juice of 2 lemons Potato Chutney
112 kg dates 2 c brown sugar 15 Ig potatoes 113 c mustard oil
1 pau garlic 4 c vinegar 1 c ground toasted sesame seeds 114 c timur
1 pau green ginger 1 tsp ground ginger 112 c cilantro
Washed tomatoes and cut into small pIeces. 2 Tbs chili powder 1/4 tsp fenugreek seeds
stone raisins and dates. Peel cloves of garlic, 5 tsp salt I c water Pinch ofjimbu
ginger, and slice. Mince raisins, dates, ginger, Boil potatoes with the skin on. Peel the skin
chili and garlic. Mix lemon juice with the off and slice the potatoes in halves. Add
minced ingredients. Boil the sugar with the sesame seeds, chili powder, salt, water, and
vinegar gently until dissolved. Mix minced timur. Heat mustard oil until bubbles form.
ingredients with tomatoes with sugar and Combine remaining spices, pour these last five
vinegar. Simmer for 2 hours uncovered. Stir ingredients into the mustard oil and let stand
occasionally. When liquid is reduced to less for a few ni.inutes. Mix the ingredients in the
than half, remove from heat and allow to get oil with the potatoes. After mixing well,
quite cold. Bottle and cork. use after 2 weeks. serve.
Will keep indefinitely stored in a cool place.
-Melanie Standrost, N178
Egg Chutney
112 c ghee 10 hard-boiled eggs, halved
Lapsi Chutney
112 tsp turmeric 112 c cilantro
(Small green fruit chutney) 114 tsp timur 2 c yogurt
100 lapsi 2 c water 3 c sugar 2 red chillies 2 tsp chili powder
1 fresh pineapple Garlic to taste 1 tsp cumin 1 green lemon
112 Ib cashews I large ginger root Heat ghee and add turmeric, timur, chillies,
Scrub lapsi with soap and water. Rinse, and cumin. Fry. Combine eggs, cilantro,
scrape, and dice ginger root; prepare pineapple yogurt, chili powder, and lemon. After mixing
in chunks; add other ingredients and simmer this thoroughly, add the first mixture of fried
until a thick syrup is formed. Serve with spices to the egg mixture. Mix well. Serve.
chicken -rice dishes.
Persian Must
Mango Chutney I 1 c yogurt 1 cucumber, peeled and granted
112 tsp dried mint 1 Ths dried currents
Salt I c sugar 2/3 c vinegar
Salt and freshly ground black pepper to taste
4-6 slightly unripe mangoes Cloves, cinnamon,
2 sprigs fresh mint, chopped, or 1 scallion,
ginger
trimmed and chopped
Heat vinegar in a medium-size pan and add
Combine all ingredients and chill somehow.
the sugar, stirring until dissolved. Remove the
Serve as a side dish with daal bhaat.
skin of the mangoes and slice them. Add to
the liquid with several tsp of the spices -Walter Martin, Nepal V
78
Desserts
I'; 0,

,
1l,l II ~l: , ~i., ji" [Jlllll'[
Apple Sauce I Tbs butter (for pall) Juice of Olle lemon
Left over cooked apples from apple jelly 112 c brown sugar 2 jiggers rum. heated
Cinnamon Nutmeg Juice and grated rind of one tangerine

Put apples through a strainer and you get apple Peel banana and cut lengthwise and crosswise.
sauce. Add cinnamon. nutmeg. Serve with Place banana in greased pan. and bake in mod
potato pancakes. oven with brown sugar and lemon juice until
tender - say, 15 min. Meanwhile, cream butter
-Wendy King, Nepal and sugar: pour into saucepan with tangerine
juice and rind. Whip over low heat till warm
Tansen Apple Sauce 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 -Walter Martin, Nepal V

Boil naaspaati in I c water until they are Banana Fritters

fairly soft, and the water is absorbed. Then
I c flour I tsp oil 2 tsp sugar
add sugar, salt, cinnamon, and remaining
I tsp baking powder 2 eggs 2/3 c milk
water. Cook to a smooth and mushy
114 tsp salt Dash lemon juice or brandy
consistency.
Bananas (or any fruit) Fat for deep frying
Apple Crisp Extra lemon juice Powdered sugar or honey

4 c peeled, sliced apples 3/4 c flour Sift flour, baking powder and salt together.
Beat eggs till fluffy, and add sugar, milk, oil,
112 c butter I c sugar
112 tsp salt I tsp cinnamon and lemon juice or brandy. Add flour mixture
to liquids and stir enough to dampen.
Place apples (or naaspaati) in oiled pan. Mix
together until crumbly butter, sugar, flour, salt, Heat fat very hot. Sprinkle lemon juice on
and cinnamon and put on top of fruit. Bake banana. Dip small chunks of banana in batter
until done (about one hour). and drain off excess into bow I. Lower
carefully into fat and fry till delicately brown,
Naaspaati Bonne Femme 3-5 min. Batter should be kept thin for
crispness. Drain on paper towels. Keep hot
(Baked Asian pears with milk) till all are done. Sprinkle with powdered
4 naaspaatis 112 Tbs cinnamon sugar or drizzle with honey
112 c raisins 6 Tbs sugar Wann milk
Note: the lemon is imperative as it brings out
Core 4 rock-hard naaspaatis and fill the holes some mysterious flavor in banana you won't
with a mixture of the raisins, cinnamon, and 3 get otherwise.
Tbs of sugar. Put them on the rack with 2
cups water, add remaining sugar to the water. -Walter Martin, Nepal V
Cook 15 min. (The naaspaati will have blown
open by this time, but no matter - they will be Poached Oranges
edible). Pour off the juice and drink it hot or
4 large oranges or tangerines I 114 c water
cold or ferment it to naaspaati cider. Pour
Boiling water 3 Tbs lemon juice I c sugar
warm milk over the fruit and serve
immediately. Peel the oranges and cut cross-wise into thick
slices. Place them in a saucepan and add
-Walter Martin, Nepal V 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-'
-' ..,~-

j u- ~.s h~1f d (-:'.! '-'en pC;Jchc:, 2- J i.' :,Ug,-ll

I c and 2 Tbs sdted flour I/j c tat
Clol'es Whole cInnamon bark Water
3/4 tsp baking soda I tsp vanilla
114 tsp baking powder I Ig or 2 Sill eggs
Peel peache,. put in pan, add enough water to
113 tsp salt 114 c chocolate I c sugar
Just cover. Add sugar. cloves and cinnamon,
1/3 c boiling water 1/3 c sour milk
cook until peaches are soft.
Sift together, flour, soda, baking powder, and
-Banepa Volunteers
salt. Melt chocolate in boiling water; cool.
CAKES Blend fat and vanilla. Add sugar 114 cup at a
time; beat after each addition; and beat 200
Sweet Yellow Cake strokes after all additions. Beat eggs until
thick. Add to creamed mixture. Add
1/3 c ghee 112 tsp salt
chocolate to fat mixture. Beat. Alternately
I c sugar I 112 c sifted flour
add flour and milk, beating after each addition.
112 c milk 2 tsp baking powder
Beat batter 140 strokes. Put batter into
I tsp vanilla 2 well -beaten eggs
greased pan bake in mod. oven 30 -35 min.
Cream, sugar and ghee together. Add Vanilla.
Sift dry ingredients together and add half. One-Egg Cake
Add milk, then rest of dry ingredients. Add 1 113 c flour 3/4 c sugar
well beaten eggs. Beat till smooth. Pour 2 tsp baking powder 112 tsp vanilla
batter into 9" pie pan, greased, and bake for 1/4 tsp salt 1 egg, beaten
112 hour. Frost with a chocolate frosting, if 114 c butter 112 c milk
possible.
Sift dry ingredients together. Cream butter
-Lissa Barker, Nepal V until fluffy, then beat in sugar, vanilla, and
egg. Stir in flour mixture alternately with
Moist Chocolate Cake milk. Spread in buttered and floured pan.
Sprinkle with crumbled brown sugar mixed
1/3 c cocoa 2 eggs 2 c flour with butter. Bake 25 min.
I 112 c sugar I tsp soda 1/2 tsp salt
-Walter Martin, Nepal V
I 112 c milk 1/2 c ghee I tsp vanilla
Spice Cake M
Combine the cocoa with 1/2 c sugar and I c
112 c oil or ghee 1 tsp salt
milk. Bring to a boil and simmer for 3 min.
I 112 c sugar 1 tsp baking powder
Cream the remaining sugar with the ghee.
I tsp vanilla 1 tsp soda
Add the cooked cocoa mixture to sugar and
2 eggs 1/4 tsp clove
ghee, then add eggs and beat. Sift together
2 112 c flour 112 c nuts (optional)
flour and salt, then add alternately with 1/2 c
1 tsp cinnamon 1 1/4 c sour milk
milk to mixture. Add vanilla. Mix soda with 3
Tbs hot water and add to mixture. Bake in Cream oil, sugar, vanilla and eggs together.
layers about 15-20 minutes. Do not over bake. 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 -' c silted flour 1/2 c J1l~lted shorteiling
1 egg 1 tsp cinnamon 1 112 c flour 2 tsp baking powder 1 tsp salt
I tsp soda 1/2 c chopped dried fruit or nuts 112 c honey (or maple or sugar syrup)
1 1/2 tsp ginger 1 c milk
Mix everything together and bake on mcdium
112 tsp allspice 2 eggs
heat about 3D min.
Mix together dry ingredients. Combine
-Mike Frame remainder of ingredients. Mix all together,
beat well, and pour into greased pans. Bake in
Busy Day Cake M mod. oven about 30-40 min.
3 eggs 2 tsp baking powder
I c sugar 1/2 tsp salt Applesauce Cake
2 tsp vanilla 2 tsp butter or oil
2 c flour I c milk If a good cheap cake you'd like to make
when eggs are quite expensive a recipe I'll
Beat eggs well. Add sugar and vanilla to eggs give to you which I use quite extensive
and beat well. Combine flour, baking powder,
and salt. Fold dry ingredients into egg Just I cup full of applesauce and cream this
mixture. Bring butter and milk to a boil in a with the sugar, and stir within the applesauce,
saucepan. Add slowly to the batter, stirring one teaspoonful of soda.
gently. Pour into a greased and floured pan
(Miracle Oven). Bake 35-40 min. Two cups of flour you must use and spices
just as you would choose, This makes a cake
Variations: 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 112 c shortening 114 tsp salt
jam and/or bananas. I 112 c sugar I tsp baking powder
2 eggs, beaten 112 tsp soda
Pineapple Upside Down Cake I c thick unsweetened naaspaati
I tsp cinnamon sauce 112 tsp cloves
3 1/2 Tbs fat 113 c fat 2 c sifted flour I c seeded raisins, chopped
112 c sifted brown sugar I tsp vanilla
Thoroughly cream shortening and sugar; add
Pineapple slices 3/4 c sugar
eggs and beat well. Add naaspaati sauce, then
I 114 c sifted flour I egg
shifted dry ingredients. Beat smooth and fold
2 tsp baking powder 112 c milk
in raisins. Grease paper and line pan. Bake in
114 tsp salt
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
1/3 c white sugar I lsp nutmeg
C -l lSp baking soda 2 eggs 1/3 c water 2 Tbs melted fat
12 lSP salt I c banana, mashed I c raisins I c nuts (optional)
1!2cfat 1/4 c buttermilk/sour milk I c mashed cooked pumpkin 2 C flollr
I tsp cinnamon 2 tsp suda
51ft together twice: flour, baking powder, 1 tsp cloves 1/2 tsp salt
baking soda and salt. Blend together fat and
vanilla. Add to fat: sugar, 114 cup at a time, Boil together: sugar, water, raisins, pumpkin
creaming after each addition. Add eggs, one and spices. Cool. Add melted fat and stir in
at a time. Beat until well blended. Add flour nuts, flour, salt and soda. Bake in mod. oven
mixture and banana, alternately. Beat 200 for I 112 hours.
strokes. Add buttermilk and stir 20 -25 Note: Squash or carrots may be substituted for
strokes. Put batter into two 9" pans and bake pumpkin.
in mod. oven 30-35 min.
Lemon Loaf'"
Choco-nana Oooh Cake 3/4 c oil Grated rind of I lemon
2 114 c flour 2/3 c milk or sour milk I 1/2 c sugar 112 tsp salt
I 114 c sugar 3 eggs 2/3 c nuts (optional) 3 eggs 1/2 tsp soda
I 114 tsp baking powder I tsp salt 2 114 c flour 112 c nuts or raisins (Clptional)
I 114 c very ripe mashed bananas 3/4 c sour milk Glaze (see below)
1 112 tsp baking soda Mix oil, sugar and eggs together. Add flour,
I c chocolate (grated, chopped, or melted)* milk, lemon rind, salt, soda, and nuts or
2/3 c oil or melted ghee raisins. Beat well. Pour into greased and
Mix flfSt five ingredients together. Add liquid floured pan (Miracle Oven). Bake on med
ingredients, nuts, and chocolate. Beat well. heat about 35-45 min. When cool, there
Pour into greased Miracle Oven or other should be a large crack on top, Perforate cake
baking pan and bake on low heat 35-40 min or all around with a fork, then spoon glaze on
until done. top.

Note: 'he riper the bananas, the better the Glaze

. . .....kr Juice of 2 lemons 3/4 c sugar
?" .'
* You can use any sort of chocolate: Heat together until sugar is melted.
M&M's, Cadbury, Hershey's, etc. If you
don't have any chocolate bars, then mix 114
Sponge Cake
c unsweetened cocoa, 112 c sugar, and 112 c
4 eggs I tsp vanilla I c hot water
milk, cook for 3 min and drizzle on top of 2 c sugar 2 c flour 2 tsj.> baking powder
cake before baking.
Beat whites of eggs stiff. Add yolks and beat.
--Charisse Ng, NI188
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 ~' ,_'
I l/~c:;dlCdijULli
~ .: hot water lisp hot water
2 tsp baking powder 3/4 c white sugar
I [.'p ,alt lisp soda I tsp salt 2 Ths mel ted ghee
I Ib chopped raisins 3 c flour I tsp cinnamon Topping (sec below)
~ hp cinnamon I c chopped nuts
I 114 c milk
CDmhine sugar, water, raisins, spices and salt Sift dry ingredients together. Mix egg and
In a sauce pan. Bring to boil and boilS min.
milk, then add to dry ingredients. Blend in
Cool. Dissolve soda in hot water and mix into melted ghee. Pour into greased pan and
cooked mixture. Add flour and mix well.
sprinkle top with sugar, cinnamon, flour, and
Add chopped nuts. Bake 40 min. 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 Add 114 tsp cinnamon and 1/4 tsp nutmeg
Christmas or New Year's or Dasain or Tihar or
to batter and reduce cinnamon in topping
Gai Jatra or Saturday, 112 tsp.
I c minus 2 Tbs butter 2/3 c sugar
4 eggs 113 c almonds Struesel Topping
2 114 c flour 1 tsp baking powder 112 c brown sugar 2 Tbs flour
1/2 tsp salt 113 c candied orange peel 114 c white sugar 3 Tbs ghee or butter
I 113 c manka dakh 1 c seedless raisins 1 tsp cinnamon
2 Tbs orange juice
Mix together until crumbly.
Line 2 or 3 small loaf pans (or round tins, or
plain tin cans) with aluminum foil (saved from Apple (or Naaspaati) Topping
Cadbury's Chocolate bars). Cream butter until
1/4 c sugar 114 tsp cinnamon
light and fluffy. Beat sugar in gradually. Add
114 c brown sugar 3 Tbs butter
eggs, one at a time, beating 5 minutes after
2 Tbs flour 112 c raisins (optional)
adding each. Stir in almonds, blanched and
I 112 c finely chopped peeled apple (or
chopped. (To blanch almonds, shell and cover
naaspaati)
with boiling water. Let stand 2 min. Drain, put
in cold water, rub off the skins with the fingers Combine dry ingredients. Blend in chopped
& dry on absorbent paper). Sift together flour, apples and raisins. This topping can be used
baking powder, and salt. Mix with raisins, on top of the coffee cake or in the bottom of
manka dakh, cut in pieces. Add candied peel the pan. A crustier product results when apple
and juice to the first mixture. Mix thoroughly. mixture is used on top. When mixture is used
Fill the pans. Cover the tops with more in bottom of pan, cake is qui te moist.
blanched almonds and candied orange peel.
Bake 1-114 hrs. As soon as cakes begin to Date-Nut Upside-Down Topping
brown, cover with a sheet of brown paper.
114 c sugar 114 c butter
-Walter Martin, Nepal V 114 c brown sugar 112 c finely cut dates
2 Tbs flour 2 Tbs chopped nuts
113 tsp cinnamon

Thoroughly mix dry ingredients. Mix in

butter. Add chopped dates and nuts. Sprinkle
evenly in bottom of pan. Add basic coffee

83
~lk(_' {:,tt,: I :Iii(i h:_lk(- J:, diJl',_((~d \it,_'1

\-1Jl,Iil;:': 1'_ :-:1'y, -, j!llJIICcii,IlCI\' rrom ptHl.

~ ,-' llUtlU

Pineapple Coffee Cake (no milk): Substitute 1/2 c peanut butter 112 tsp salt
pineapple juice for milk. Spread crushed 1 c sugar 1 3/4 c flour
pineapple, slices on top of batter (about I cup I egg 1 tsp vanilla 1 tsp baking soda
pineapple): sprinkle with 1/2 cup brown sugar
Cream together hutter, peanut butter and
(or white). Bake as above. One can of
sugar. Add egg, vanilla, and milk. Sift
pineapple is more than enough for this cake.
together then add salt, flour, and soda. Bake 8
- 10 minutes in hot oven on ungreased sheet.
-Lissa Barker, Nepal V
-Nancy McGaughey, Nepal 68
COOKIES AND BARS
Peanut Butter Cookies II
Crisp Molasses Cookies
2 c sifted flour I egg, slightly beaten
2 Tbs butter 3/4 tsp soda 2 tsp baking powder I tsp vanilla
2 Tbs sugar 1/3 tsp salt I 113 c sweetened condensed milk
1/4 c molasses 3 Tbs water 112 tsp salt 112 c chopped
2 scant c flour 2/3 c peanut butter nuts (optional)

Blend sugar and butter. Beat in molasses, Sift Sift dry ingredients. In large bowl blend
and measure flour. Resift flour with soda and peanut butter and egg. Stir in half the
salt. Alternately add flour and water in 3 sweetened condensed milk; blend in half the
parts, Roll dough 114" thick. Cut into rounds, dry ingredients. Repeat. Stir in vanilla extract
Bake 8 min in mod oven, and nut meats. Drop by tablespoonful, about
2" apart, onto greased cookies sheet. Press
Aduwako Biskoot down with a fork to form criss-cross pattern.
Bake in mod. Oven until cookies edges are
(Ginger snaps) lightly browned 10 -12 min. Remove at once
from cookies sheet and cool. Makes about 4
"The one thing I've ever made that the
doz.
Nepalese who tasted them unanimously
approved. Make a plenty at once. They keep Plane Cookies
indefinitely. "
I c molasses or honey 112 tsp baking soda I c sugar 1 tsp vanilla
112 c shortening 112 c ground ginger 114 c butter I tsp baking powder
3 114 c unsifted flour I 112 tsp salt 1 egg 114 tsp salt
3 Tbs milk 2 c flour
Heat molasses to boiling and pour it over the
shortening. Sift flour, soda, ginger and salt Beat butter until soft, then gradually blend in
together, then stir into molasses mixture. sugar. Combine egg, milk and vanilla. Sift
Shape 114 of mixture at a time. Roll as thin as and measure flour. Resift flour with baking
possible and cut with small round cutter. powder and salt. Alternately add flour and
Bake until crisp and dry (8-20 min.) Makes milk mixture to butter mixture in 3 parts. Best
about 100. well between each addition. Drop by tsp on
cookies sheet and smash with floured glass
-Walter Martin, Nepal V bottom. Bake 9 min. in mod. hot oven.

84
I i,
1,-- _,,[I()j(UIIIlg I [SP h;Ii(lllg _"'l\_;d
\/4 c sugar
I 1/2 c sugar 2 eggs 114 tsp salt
2 3/4 c flour 2 tsp cream of tartar Beat egg yolk and sugar until creamy. Stir in
coconut. Beat egg whites until firm peaks
Cream together shortening and sugar. Add
form, fold into coconut mixture. Drop
eggs. Sift together dry ingredients and add to
spoonfuls of mixture onto greased pan. Bake
shortening mixture. Shape in small balls.
in slow oven 15 min, reduce oven heat further
Roll in mixture of equal amounts cinnamon
0 and bake another 30 min, or until golden
and sugar. Bake 350 on ungreased cooking
brown.
sheet.
-Nancy McGaughey, Nepal 68
Crunchy Wheat Cookies M
Old Fashioned Sugar Cookies
I c ghee 112 tsp salt I tsp soda
2 114 c sifted flour I egg
I 112 c brown sugar 2 eggs 2 114 c suji
2/3 c sweetened condensed milk
I tsp cinnamon (optional) 2 c flour
2 tsp baking powder 112 tsp salt
I Tbs milk or cream
2/3 c dark brown sugar, packed
I c nuts, coconut, or raisins
112 c butter or ghee, melted Cinnamon-sugar
Cream ghee, sugar, eggs, and milk or cream.
Sift flour, baking powder and salt. Make a
Add flour, salt, soda, cinnamon, and suji to the
well in center & add remaining ingredients
mixture. Add nuts, coconut, or raisins and
except cinnamon -sugar. Beat until smooth.
mix well. Roll into 1" balls and press flat with
Chill until -firm. Shape into balls; place 2"
a fork. Bake 10-12 min until browned.
apart on greased cookie sheet; flatten with
floured glass bottom. Bake until cookie edges Scottish Shortbread
lightly browned (about 5 min) Makes about 7-
112 dozen. I c butter 114 c rice flour
113 c fine sugar 2 114 c white flour
Rolled Sugar Cookies Beat butter and sugar until smooth. Stir in
2 c sifted flour 112 c shortening flours to form a stiff dough. Knead gently
I 112 tsp baking powder 1 egg until smooth. Press into a circle, square, or
112 tsp salt 1 c sugar . 1 tsp vanilla individual cookies, and prick with a fork.
Bake in a slow oven 30 min, or until firm.
Sift flour, salt and baking powder. Combine
sugar and shortening. Beat in egg: add flour Brownies
mixture and vanilla. Roll them on floured
surface; cut out and bake on greased pan. 113-112 c butter 3/4 c flour
112 c cocoa 112 tsp salt
Squash Cookies I c sugar 112 tsp baking powder
2 eggs 112-3/4 c chopped walnuts
2 c flour 112 tsp salt 1 tsp vanilla I tsp vanilla
1 egg 3/4 c sugar 112 tsp baking soda
112 coil 112 tsp baking powder Melt butter and cocoa together and let cool.
112 c chopped nuts 112 tsp cinnamon Add sugar, eggs, and vanilla and mix. Sift
1 c zucchini, squash or pumpkin, raw grated together flour, salt, and baking powder. Stir
dry ingredients into the wet ingredients. Add
Mix in a bowl, flour, salt, soda, baking nuts. Bake at 325" for 20-30 min.
powder, cinnamon, and chopped nuts. In
another bowl, mix egg, squash, oil, and -Jane Abbott
vanilla. Mix well. Pour into dry ingredients
and blend well. spoon dough on greased
0

cookie sheet and bake at 350 for 15 minutes

or until brown.
85
_)/4 (flour I L brUW!1 sugar, packed 2 C sligar 611" cocoa
I tsp baking powder 1-2 eggs, beaten 112 c milk 112 c peanut butter
112 tsp salt 112 tsp vanilla 112 c fatibuttcr/ oil I tsp "milia
112 c butter /ghee 3/4 c nuts (optional) 3 c oatmeal

Sift flour. Resift with baking powder and salt. Boil I minute: Sugar, milk and fat. Have
Melt fat in pan over low heat, stir in sugar ready to add: oatmeaL cocoa, peanut butter
until smooth. Remove from heat. Cool and vanilla. Stir until mixed. Drop by tsp on
slightly, then add beaten eggs. Beat in vanilla. plates and eat.
Beat in flour. Flour. Stir in nuts. Spread
butter on pan, Bake in mod oven for 20 -25 No-Bake Chiura Cookies I
min. Cool before cutting.
2 c sugar 112 c milk
Zesty Quick Party Bars 4 Tbs cocoa 3 c chiura I tsp salt
1/4-1/2 c ghee I 1/2 tsp vanilla
1/2 c shortening 112 c oatmeal, uncooked
112 c brown sugar, finnly packed Boil sugar, cocoa, ghee, milk, and salt
8 oz, chocolate I tsp vanilla I egg, beaten together for 5 minutes. Remove from heat and
112 c chopped nuts I c sifted flour add chiura and vanilla. Drop by spoonfuls
and allow to cool.
Blend shortening with sugar and vanilla, Beat
vigorously, Add egg and continue beating Chocolate-Peanut Butter No-Bake Chiura
until light Stir in flour and oats. Spread in Cookies: Substitute 1/2 c peanut butter for the
greased 7" x 11" pan and bake about 20 min, ghee. Add the peanut butter after removing
Cool slightly. Melt chocolate over hot water from heat, so it doesn't scorch or become
or over low heat and spread over baked lumpy.
mixture. Sprinkle nuts over and cut into bars
while still warm. Makes about 16 bars, No-Bake Chiura Cookies II
112 c ghee 3 tsp cocoa
Danno Bars I 1/2 c sugar 112 tsp each of cinnamon
2 c rolled oats 114 chaney I c candied orange peels cloves, salt
112 c melted butter 1/2 c brown sugar 112 c grated coconut 112 c flour
1/4-112 c each raisins, dried fruit, chopped 2 c chiura I tsp vanilla
nuts
Boil all the above ingredients together, adding
Mix all together and press into pan. Bake a little water if too dry, for 3 minute, Then
until mixture starts to tum brown. Should be add: vanilla and chiura. Drop from a spoon
soft to the touch when taken out. Cool. Cut onto a greased surface and let sit about an
into squares, wrap in plastic, hour. Ready to serve.
Boiled Oatmeal Cookies
No-Bake Chiura Cookies III
112 c ghee or butter 3 cups quick rolled oats
2 c sugar I tsp vanilla 3 c chiura 1/4 tsp salt
3 Tbs cocoa I cup chopped nuts or grated 1/4 Ib butter/ghee I c grated coconut
I c finely diced guava (optional) 4 Tbs cocoa or chocolate I c milk
coconut 1/4 tsp salt Dash cinnamon 2 c sugar I tsp peppermint (optional)
3/4 c flour 2 tsp vanilla
Melt fat. Add sugar, cocoa, guava and salt.
Boil I min. Remove from fire and Crisp or fry chiura in butter or ghee. Boil 10
immediately add oats, nuts, vanilla and minutes: cocoa, sugar, flour, salt, milk and
cinnamon. Drop by tsp on greased surface. coconut. Add peppermint and vanilla. Drop
Allow to harden. by tsp on greased cookie sheet.

86
["IOLII dllci Setll 1-'],ll;(2 ShO((Cllillg illlO r!,)[ll
lIslng IllOil\))l l!t'~,('rihcc1 \"[!\_iurt:-~ \\'Iil hi'
crumbly. /\dd L'UILl water S]U\\,ly !II C11'l':Ll);11
li-l csweetened condensed milk
motion with wooden spoon. Work mixture
112 c seedless raisins Confectioners'
into a ball. Pastry should stick together but
1/2 c currants sugar
not be doughy. If possible chill in clay pot for
Force fruits through food chopper into 20 -30 min. Place half of mixture on floured
medium-sized mixing bowl. Add milk and board and rollout, put in pan. Repeat with
peanut butter; stir until blended. Sprinkle other hal f.
bottom of 8" x 2" pan with sugar. Turn
mixture into pan and press evenly on bottom. -Lynn Knauff, Nepal VI
Sprinkle top with sugar. Cut into I" squares
with sharp knife and roll them in sugar to Pressed Pastry Crust (one bottom crust)
store.
I c flour 114 Ib butter
PIES 113 c sugar Pinch of salt

Pie Crust Sift together the flour, sugar and salt. Cut in
the butter with a pastry blender (or two
When making pie crust, it's important not to knives) until it has the texture of coarse sand.
mix too much, or play with the dough too Combine working it with your hands until you
much, otherwise the crust comes out very can pat the dough into a ball. Put it away to
tough. chill for an hour or two. Press it into a 10 inch
pie pan with your fingers until it is even and
Basic Pie Crust (1 crust) fairly smooth. Prick the bottom with a fork
for steam escape holes.
I c flour 112 tsp salt
113 c butter Up to 2 Tbs water Crumb Crust (1 bottom crust)
Sift flour with salt. Cut butter into flour.
Add water slowly (the less water the better). 1 114 c biscuit crumbs 2-3 Tbs shortening
Roll out and place in pan. 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
3 Tbs milk Pinch salt 2 c flour Berry Pie
Slowly cream sugar and sifted flour and salt I double pie crust, unbaked I c sugar
into butter and milk. Roll out on floured 3 c berries 1/8 tsp salt
board; place in greased pie pan. 2 Tbs flour 1 Tbs butter

Finger's Pie Crust (2 crusts) Wash and drain berries (mulberry, raspberry
or mixed). Add flour, sugar, and salt. Mix
2 112 c sifted flour 8 Tbs butter or ghee thoroughly. Fill 9" pie pan lined with plain
I tsp salt 3-4 Tbs cold water pastry. Dot with butter. Put on a top crust,
prick with a fork. Bake 40 min.
(The most important ingredient here is
technique. For best results, use all cold -Walter Martin, Nepal V
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

87
Rl:1Il0\',' froll; i'irc. :.:iralJl and add b1.ttCi
!V!I,\ ('ool \\.:hCil ("'()() I add \';lnlll:'1 :.tile! egg".
' \ "I :111 I" ,; 1 j~ I llll'll ,Ii!" Jil \\:illluts ;'OUf iii P:;\lJ)' shell and
cook unti I a hard crust has formed on the
I double pic crusl 'I' tsp filling, about 30 min. Cool before serving.
cinnamon
6 c naaspaori 51 ices Ground cloves Pumpkin Pie I
I c sugar Allspice (optional)
1/8 tsp sail I Tbs fat 2 c strained pumpkin 6 lightly beaten eggs
I c brown sugar or molasses and brown sugar
Peel, slice and cook naaspaori in just enough (half and half)
water to cover. While cooking, sprinkle I 112 tsp dry ground ginger 2 tsp cinnamon
liberally with sugar and add water as needed. I c milk 112 tsp ground cloves
Roll out pie crust and put in pie pan. Put 112 c sweetened condensed milk
naaspaali slices into pie shell. Sprinkle to I tsp vanilla or 114 cup cognac 114 tsp salt
taste with sugar, cinnamon and -if desired - I recipe pastry crust (p. K7)
nutmeg. Dot with fat. Roll out top crust and Cook pumpkin in pressure cooker for 15 min.
pinch edges of pie crust together. Make Drain and strain (through screening), then mix
smiling face on pie (by piercing with a fork). everything together. Prepare pastry dough and
If desired, sprinkle sugar and cinnamon over line pie tin. Mix all ingredients well and pour
top of crust. Bake until done (put in hot oven into pie shell. Bake for about 45 minutes until
for 10 -15 min then lower heat until done). set around edges but slightly runny in middle.
Allow to cool.
-Ed Burgess, Nepal III
-Lynn Knauff, Nepal VI
Apple Pie: Replace naaspaali with apples.
Pumpkin Pie II
Green Tomato Mincemeat Pie
I pastry crust (p. R7) I tsp cinnamon
I double pie crust (p 871 113 tsp I 112-2 cups mashed cooked 112 tsp cloves
salt 1/2 tsp. ground ginger pumpkin
I c chopped apples or naaspaali 3 eggs, beaten 114 tsp. nutmeg
112 tsp cinnamon Mace or nutmeg 3/4 c dark brown sugar 3/4 tsp salt
I c chopped green tomatoes 2 Tbs butter
114 tsp powdered cloves I raisins c I 2/3 c evaporated milk (or I small can
2/3 c brown sugar 113 c vinegar sweetened condensed milk + regular milk to
118 tsp each allspice make I 2/3 cups liquid. If you use sweetened
Simmer 3 hours. Add butter. Fill to the edge condensed milk, decrease the sugar
of a 9" pie pan lined with plain pastry. Put on accordingly.)
strips of leftover pastry to make a lattice top. About 114 of a large pumpkin should yield I
Rank until top is evenly brown (about 40 112 cups mashed. To cook pumpkin, peel it &
min.) Serve warm with whipped cream, or cut into chunks & then either steam, stew, or
sprinkle with warmed brandy and flame. bake it until very soft. Then mash.

Walnut or Pecan Pie In a large bowl, combine the mashed

pumpkin, beaten eggs, sugar, spices, and milk.
I pie crust (pX 7) 4 eggs, well beaten Beat well. Pour this mixture into the pie shell
2 c white sugar I c brown sugar 0
and bake in 375 oven for 55 minutes.
3/4 c water 114 tsp instant coffee
2 pau pecans or walnuts 112 tsp salt -N!78
112 c butter 112 tsp vanilla

Cook white and brown sugar, water, coffee

and salt 20 min. (should thicken slightly).
88
;:.i!,jl P:~'-'

j '-- 'LI.,-'_;\j I f)ic sheli, hd:'~-LJ

2 Tbs (rounded) flour I c milk
When sweet potatoes are season, line a pie pan 2 Tbs (rounded) cocoa I tsp vanilla
with plain pastry or put into a buttered baking 2 eggs, separated I Tbs (rounded) butter
dish for pudding.
I 112 c mashed sweet potatoes I c milk Mix sugar, flour and cocoa. Melt butter in
2 Tbs melted butter I egg, well beaten iron skillet; add sugar, mixture and mix
I tsp vanilla or I Tbs rum lightly. Combine beaten egg yolks and milk;
Sugar, salt and spices to taste add to mixture, stirring constantly. Cook
slowly until thick, add vanilla and blend well.
Mix everything and bake until brown - about
Pour into pie shell; cover with stiffly beaten
30 min.
egg whites. Brown in oven.
-Walter Martin, Nepal V
"I've never made a chocolate pie in my life
Custard Pie until this one-and it has never failed yet. "

1 single pie crust (p. 87) 114 tsp salt --Patsy Mahoney, Nepal VII
2 c milk 114 tsp nutmeg
3 eggs 1/2 c sugar 1 tsp vanilla Banana Cream Pie
Roll out pastry; put in pie pan. Place milk in 1 baked pie shell 4-8 bananas, sliced
top of double boiler; scald. Beat eggs. Add Whipped cream (optional)
sugar, salt, nutmeg and vanilla to eggs. 1 recipe vanilla pudding (p.l)() )
Slowly add milk to egg mixture, stirring Place a layer of banana slices on the bottom of
constantly. Pour custard into pie pan. If you
the pie crust. Top with half the pudding. Add
can regulate your oven, bake at hot (425 0)
another layer of banana slices, and top with
temperature for 10 min, then reduce heat and remaining pUdding. Top with whipped cream.
bake at moderately warm (325) temperature
for 25 min. Otherwise, just let the oven get -Nikki Burr, NI190
hot, then bake until done.
Key Lime Pie
Dahi Pahi
3 eggs, separated 112 c lime juice
(Yogurt Pie) 1 can sweetened condensed milk
1 unbaked pie shell 114 tsp cloves Mix milk together with egg yolks. Blend in
1 c sugar 114 tsp cinnamon Pinch salt JUIce. Pour in baked pie crust. Make a
1 c dahi 112 c seedless raisins meringue with the egg whites. Cover pie with
3 egg, separated 114 c shredded coconut meringue and bake 12-15 minutes.
Mix together sugar, dahi, egg yolks,
cinnamon, cloves, and salt. Pout into pie -Gwyn Fields, Nepal V
shell. Drop raisins and coconut in. Bake until
Lemon Meringue Pie
a knife comes out clean. Make a meringue
(see page 90) from the egg whites, and top the 1 baked pie shell Juice of 1 or 2 limes
baked pie, then bake meringue until golden. 112 c white flour 4 egg yolks
112 tsp salt 4 egg whites
-Mike Frame I c sugar 114 c sugar
I 112 c boiling water 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 It c!(, ,'''n'l :;lJ('k on dH.' \\'dh fork bcfu["c h,-1king L' ,(' flO SlCUll hU!t".
:')u(I Jill. Ta',[C he[or~-' t~()lllplelel\' conk,cd ((, iiJ I-'rwcl [lit'" or [';1,1 \vili :~Ci'U ilito filliil:j

(:()rccct .sugar l)f llTl1e. To make lilt.: IllL:rlllgue,

beat egg whites until stiff. Fold in 1/4 c sugar, Jam Filling: Canned prepared pie filling or
and pinch of salt. Pour filling into baked pie Jam or jelly may be used.
shell, top with meringue and bake in hot oven
until meringue is brown (5 min.) Applesauce Filling: Use thick seasoned
applesauce (or naaspaali sauce).
-Mike Frame
Pineapple Filling: Thoroughly mix 4 tsp
Lemon Pudding: For pudding use 2 whole sugar and tsp corn starch. Add to 2/3 cup
eggs rather than 4 egg yolks. No pie shell or crushed drained pineapple and cook until
meringue, of course, thick, CooL

Meringue PUDDING AND CUSTARD

For a tender, moist meringue, able to hold its Baked Custard

high fluffiness, you must know how long to 2 c milk 2 eggs, beaten
whip the whites, Have the whites at room 114 c sugar I tsp vanilla
temperature, Add a pinch of salt for each 114 tsp salt Nutmeg or cinnamon
white, Beat until the foam is relatively fine
and forms rounded peaks when the beater is Heat milk, sugar and salt in top of double
lifted out Then add sugar gradually ( 1-2 Ths boiler, until scalding, Slowly stir milk into
for each white) and continue between until the beaten eggs. Add vanilla, Pour into individual
meringue is stiff but not dry, Put on pie and cups or a bowl, well greased. Add a dash of
bake until top is golden brown, nutmeg or cinnamon, Place custard cups in
shallow pan of water and bake in mod. slow
Amp Kuken over 25-30 min. Test for doneness by sticking
knife into custard, Center can be a little
(Mango kuken) watery but sides should hard - knife should
112 white bread recipe Sliced mangoes come out clean.
Sugar
Cornstarch Pudding
Spread dough over pie tin, spread mangoes
over dough, and top with sugar. Bake: then 3 Ths cornstarch (or 6 Tbs flour)
consume - hot, cold or in between, 112 c cold milk 113 c sugar
I 112 c scalded milk I tsp vanilla
-Larry Dempsey Nepal VII Dash salt 1 egg yolk, beaten (optional)
1 tsp butter (optional)
Fried Pies or Turnovers
Mix cornstarch, sugar and salt. Combine with
2 c Missouri mix 112 c water cold milk, Gradually add hot milk. Cook in
I c filling (see below) heavy pan until very thick. Add egg yolk and
Add liquid to Mix, Stir 20 -25 strokes. Tum cook one min longer. Remove from heat add
into lightly floured board and kneed about IS butter and vanilla, CooL
times, Roll to pastry thickness and cut into 5"
Butterscotch Pudding: Follow above recipe,
circles, Place 2 Tbs thick, cold filling on 112
substituting brown sugar for granulated sugar,
of circle. Keep filling from outer edge of
and add 3 Tbs butter with hot milk,
circle. Fold over and seal edges firmly with
fork dipped in flour. Fry in deep hot fat for 3 Caramel Pudding: Follow above recipe, but
min; turning once, Pies may be baked in increase sugar to half cup, caramelize half the
moderately hot oven for 18 -20 min. instead of sugar, dissolve in hot milk, Mix remaining
fried, Make steam holes in top crust of pie sugar with cornstarch and salt.

90
,'r: -

(_'!llh..-'ol<!le FlIddIJl~)_ lncrC<.\sc SUgd( tu I/,~ IL's I})un-~ dliTicl!lt (() make caild y on Illililid

'lllr! ((lui amOlllH of milk to) I/,_!. c. \!lix 1/,"', f,' (i,IYS, ,1:; Ih(~ (:dl1Cl\' needs longer C()()klll~)
Clh.:()(1 with cornslardl lind ~)L!ga(, or melt (\\u I dllLi (0 be bruughl lD a higher teillpera! Llrl'
oz. squares unsweetened chocolate in milk. than on dry days. Some candy (such as
May be poured into baked pie shell. divinity and hard candies) shouldn't be
attempted on humid days.
Mexican Chocolate Pudding: Add 2 tsp
instant coffee to Chocolate Pudding.
, Use pots with heavy bottoms, to evenly
distribute the heat and keep the candy from
-Walter Martin, Nepal V burning.

Creamy Rice Pudding To prevent candy from becoming grainy

112 c uncooked rice, washed 2 eggs with large sugar crystals, do not stir the
112 cup seedless raisins (opt) candy between the time it boils, through
3 c boiling water 1 tsp vanilla reaching the desired temperature, until it
I 112 tsp salt 114 tsp nutmeg cools to at least 11 Q0F.
I 118 c sweetened condensed milk
By far, the best method for determining
Put rice, water and salt into heavy 2-qt candy temperature is with a thermometer.
Saucepan. Cover & cook over medium heat However, if a thermometer is not
until rice is tender about 15 min. Remove available, the following stages can be
from heat Stir in milk and raisins. Beat eggs detennined by dropping a small amount of
just blended. Add gradually, while stirring the candy syrup into a bowl of cold water:
briskly, to rice-milk mixture. Return to low
heat and cook. stirring constantly, until Thread 230' - 234' A coarse thread will
mixture coats a metal spoon. Remove from fonn.
heat Stir in vanilla and nutmeg. Serve hot or
Soft ball 234' - 240' A ball will fonn which
chilled. does not disintegrate.
but flatten out of it its
Riz Au Lait (Versatile) own accord when
picked up with the
(Rice pudding) fingers.
1 qt milk 113 c rice 1 stick cinnamon
Finn ball 244' - 248' The ball will hold it's
1 tsp vanilla 1 egg or fruit .
shape and will not
Grated chocolate, coconut 113 c sugar flatten unless pressed
Slowly boil the milk, rice and cinnamon for 45 with the fingers.
min. Then blend the egg and sugar together Hard ball 250' - 266' The ball will hold it's
well. Stir the hot milk mixture into the egg shape but is still pliable.
and sugar, a little at a time. Bring to a boil,
stirring constantly. Remove from heat, add Soft crack 270' - 190' The syrup will separate
vanilla. Add the fruit or coconut, or when into hard threads, which
will bend and not break
cooled top with the grated chocolate.
when removed from the
water.
-Sylvia Clute, Nepal V
Hard crack 300' - 310' The syrup wi II separate
CANDY AND NUTS into threads that are
hard and brittle.
Candy making is a slightly temperamental
process, but good results can be achieved Caramelized 310' - 33SO The sugar syrup wilt a
sugar dark golden color.
(most of the time) in Nepal if directions and a
few precautions are followed.

91
I C slrong coffee I n~ tsp :,(111
Peel of 6 oranges 2-3 c sugar 2 c sugar 1/4 tsp crcam of tartar
I tsp salt 2 c hot water Extra sugar I Tbs butler 112 tsp cinnamon
I Tbs cream I c broken nuts (optional)
Cut orange peel into long strips 1/4 inch wide,
place in a sauce pan, cover with cold water, Bring coffee to a boil, then remove from heat
and bring to a boil. Drain off this liquid and and add sugar, butter, cream, salt, and cream
repeat 3 times. Return peel to sauce pan with of tartar. Cook this mixture quickly, stirring
sugar, salt, and hot water. Simmer until constantly until they boil. Cover and cook for
transparent, when the liquid will be almost about 3 min, then uncover and cook over med
gone. Drain and roll in sugar. heat to soft ball stage (238). Remove from
heat and let cool until just warm (less than
-Syllvia Clute, Nepal V 110). Add cinnamon and beat until mixture
begins to thicken. Add nuts and pour onto a
Chocolate Meringues buttered surface. Cut after cooling.
4 egg whites I 112 oz. chocolate, melted
I c sugar 112 tsp vanilla Peanut Butter Fudge

Beat egg whites until stiff. Add the sugar 2 c sugar 113 c peanut butter
gradually, beating thoroughly after each 2 Tbs water I tsp vanilla
addition. Stir in the chocolate and vanilla. 112 c evaporated milk 1 Tbs butter
Drop from spoon on cookie sheet covered Cook sugar, water and milk slowly until syrup
with unglazed paper. Bake in slow oven for forms a soft ball when dropped in cold water.
50 minutes. Remove from heat and cool without stirring to
room temperature. Add peanut butter, vanilla,
. Cocoa Fudge and butter and beat until smooth and thick.
2/3 c cocoa I 112 c milk 1 tsp vanilla Pour into a buttered dish, and cut into pieces.
3 c sugar 1/8 tsp salt 4 112 Tbs butter
Divinity or Sea Foam
Combine cocoa, sugar and salt in saucepan.
Add milk a little at a time, stirring in 1 1/2 c light brown sugar (or half sakar, half
thoroughly until mixed. Bring to a boil, white sugar) 112 c water 1 tsp vinegar
stirring frequently, Cook to soft ball stage, 1 egg white 112 c chopped nuts or coconut
remove from heat, add butter. Let cool a few 112 tsp vanilla
minutes, then add vanilla and beat until Put sugar, water and vinegar in a saucepan.
mixture thickens. Pour into buttered pan, cool Cook to firm ball stage. Meanwhile beat egg
and cut into squares. white stiff but not dry. Pour the syrup slowly
over the egg white, beating until creamy. Add
Variation: chopped nuts or coconut and vanilla. Drop by
teaspoonful on wax paper or spread in a
For creamy fudge, try 3/4 cup sweetened
buttered pan 8"x8" and cut in squares. Makes
condensed milk and 3/4 cup whole milk,
I lb.
cutting out 2 Tbs of the sugar.
-Walter Martin, Nepal V

92
: L'gg \\ lllk j lSf) vdndL]
I tsp cold water 2 c powdered sugar 2/3 c sweetenecl condensed milk
I c shelled, unsalted whole peanuts (or pecan,
Stir egg white, water, and vanilla until well
cashew or walnut meats or seedless golden or
blended. Beat in gradually until very stiff
dark raisins)
about 2 cups sifted powdered sugar ( or
glucose). Knead on a plate until very smooth. In top of double boiler melt chocolate over hot
Shape in balls and roll in chopped nuts, water. Remove from heat. Stir in sweetened
shredded coconut, instant coffee, cocoa, or dip condensed milk and peanuts be sure to cover
in melted chocolate. all nuts with mixture. Drop teaspoonful onto
buttered cookie sheet of large plate. Let cool
-Walter Martin, Nepal V several hours (if you can wait that long).

Caramel Popcorn Balls Candied Walnuts

6 c popped com I 112 c brown sugar 3/4 c sugar 112 tsp orange rind, grated
I 112 Tbs butter 6 Tbs water 2 Tbs water 1-2 c walnut halves
Stir the butter, brown sugar and water until the 2 Tbs orange juice
sugar is dissolved. Bring to a boil and cook Mix together all ingredients except walnuts.
until soft ball stage (238). Pour the hot syrup Bring to boil. Boil to soft ball stage. Take off
over the popcorn and stir gently until well heat, add walnuts and stir until syrup gets
coated. When the corn is cool enough to cloudy. Tum out on oiled paper and separate
handle, press into balls. with fork.

Rum Balls Peanut Brittle

Walnuts Almonds Coconut 2 c sugar I to I 112 cups roasted peanuts
Raisins Figs Dates 112 tsp salt (optional) 112 tsp soda (optional)
Any other nuts Rum
Melt sugar in dry frying pan, stirring
Put all or a mixture of the above (except the constantly to prevent scorching. Use no water.
rum) once through the finest grinder. Mix and When sugar is melted, add salt and soda. Stir
mash all together well. Pour on as much rum in peanuts, pour onto well-greased plates.
as they will absorb but still be dry enough to While it's still warm, pull brittle as thin as
shape by hand. Roll between the palms into possible.
small balls, then roll in powdered sugar. Store
in glass jar on covered tin. These last about Note: If not cooked quite long enough it
two months. Very rich. One or two only, won't harden. Test by dropping a little in cold
after meals. May be addictive. water or on a cold metal plate- should become
firm or hard quickly.
-Walter Martin, Nepal V
Variation:
Instant Candy
Instead of adding peanuts, pour melted
Dip long thin strip of fresh coconut first in sugar, salt, and soda over shredded
your after dinner coffee as you drink it, then in coconut spread on well greased plates.
sugar, and eat them until it hurts.

-Walter Martin, Nepal V

93
[lunc) (UjH]()[l<l.l)

Salt Oil (if necessary)

J/4 c shortening or oil I tsp salt
Shell nuts, remove faulty kernels, roast the I c water I egg 112 tsp soda
remaining until very light brown. Cool, then I c brown sugar I tsp ginger
rub together to loosen skins. Fan the skins 112 c sugar 2 c oatmeal 112 tsp cloves
from the nuts, then grind on stone. about I I tsp vanilla I 114 c tlour I c chiura
cupful at a time, to desired consistency.
Sift dry ingredients together. Cream sugar and
Remove with knife. Oil may be added to
shortening. Add egg, water and vanilla. Add
make spreading consistency. Add salt and
flour mixture and blend well. Add oatmeal
honey to taste.
and chiura and mix well. Drop by teaspoon
on greased cookie sheet and bake 15 min.
Pine Nuts
Haluwa
If you live near pine trees, gather up some
cones, light a fire, throw them in, let them (Sweet, dry cream of wheat)
roast, tear off the outer bark, and inside are a
3/4 c shortening 1 c sugar 2 c water
more tasty surprise, a real delicacy.
2 c suji 112 c chopped coconut (optional)
2 c green cardamom
-Walter Martin, Nepal V
Brown suji in hot shortening. Add sugar,
NEPALI SWEETS
stirring continuously. Add water and cook
Anarsa until desired dryness. Add coconut and
(Sesame cookies) cardamom.

It is a round about 3" circular and about half Jallebies (Jeri)

inch thick sweet roti generally made during
Bhaai Tika or any special occasion like (Crispy deep-fried swirls in sugar syrup)
wedding or puja.
1 c flour 1 c water 1 c water
2 c rice flour 1 c ghee or oil 1 Tbs curded milk 2 c sugar
I c sugar 1/2 ounce brown sesame seeds Fat for deep fat frying
Put the sugar in the rice flout and mix and Mix flour and 1 cup water together. Cover
knead thoroughly till the sugar is melted and and let stand 12 hours. Add curded milk and
divided into small pieces. Don't add water. mix well. Heat fat for deep fat frying. Holding
Spread the sesame seeds in a place. Press the your finger over the small opening of a funnel,
small piece of dough on the sesame seeds and pour the batter into the funnel. Remove your
make flat round cakes, one by one. It should finger as you hold the funnel over the hot fat,
be about 114" to 112" thick. The sesame will letting the mixture fall in a spiral or figure
stick to one side. Then put the round-shaped eight shape. (It taste just as good if it won't
cake in hot ghee. Be sure the sesame seed side make a spiral, but the jallebies in Nepal are
is up, and it should not be turned over the to always shaped this way.) Fry on both sides.
other side while cooking. Drip the hot ghee Dip immediately into boiling sugar syrup
continuously on top of the cookie (on the part made of sugar and water boiled together until
which you are not going to tum over) for medium thick. Drain. Serve while still warm,
about one minute and remove cookies from if possible.
pan. It is better if each cookie is cooked
separately.

Note: To make rice flour, put clean rice in 4

cups water and soak about 4 hours. Grind the
wet rice till it turns into very fine powder.

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 rice I pall sugar

4 c milk I Tbs spices
I c flour I c water 1/4 tsp salt I tsp sm cardamom I Tbs dry coconut
Fat for deep fat frying 2 c sugar I tsp Ig cardamon seed Raisins
Water 3 Tbs shortening I Tbs chopped cashew nuts 1/2 c ghee
Mix flour, shortening, salt, and water as for Wash the rice and add the ghee. Mix
pastry. Knead well. Set aside 112 hour or thoroughly. Boil the milk. Pour the ghee and
longer. Roll every thing on a floured board. rice in to boiling milk. Cook in saucepan or in
Then roll up like jelly rolls. Slice 114" thick. pressure cooker until rice is done. As soon as
Press down each slice until you can see your rice is cooked, put in sugar first, and then
hand thru it when you hold it to the light. different kinds of spices, and remove from
Prick each piece with a fork or make a small stove and cover. Let attend IS or 20 minutes
slice in the center. Fry in deep fat. Dip into until liquid is absorbed.
boiling sugar syrup made of sugar and water.
Drain. Serve warm or after cooling but do not Pharsiko Khir
refrigerate or freeze.
(Pumpkin pudding)
Mugh Rasbhari 2 c milk 1 Tbs ghee I 112 Tbs sugar
(Deep-fried lentil balls in sugar syrup) I c pumpkin, cooked and mashed
112 c mugi daal I 1/2 c sugar Spices to taste (cardamom, coconut, cloves,
I 1/2 c ghee or sesame oil I c water cinnamon)

Soak mugi daal overnight. Drain all water Boil the milk. Add the pumpkin, sugar, ghee
and throw off any skin. Grind it as finely as and spices, bring to a boil and cook briefly.
possible. Stir 20 minutes. Make into round Cool and serve.
ball. Fry in hot oil until light brown. Make
syrup and soak prepared balls in syrup stirring -Tricia Buczek, Nepa/60
from time to time. After syrup is absorbed
GuJiyo Bhaat
serve.
(Sweet rice)
Khajuri
4 c rice 112 c coconut I c raisins
(Deep-fried tea biscuits)
5 114 c milk or water I 112 c sugar
It is made of flour. It is dry, brown and round 2 tsp cardamon I tsp saffron
looking cookie used during tihaar (Bhaai 3/4 c ghee or butter
Tikaa). It is soft.
Clean rice and soak in cold water for two
I c wheat flour I Tbs ghee hours. Chop coconut. Dissolve sugar in
2 Tbs sugar Ghee for deep frying liquid and cook for IS minutes to make syrup.
Mix flour, sugar, and ghee together and make Heat ghee in a pan. When the smoke appears,
them into a stiff paste with cold water. Roll fry rice for IS min on low heat until it is
out the paste to the thickness of about 114" and reddish brown in color. Add syrup to the rice.
cut into desired shape-square or diamond. Dip When the liquid evaporates, add dry fruits.
those pieces into hot and smoky ghee until Cook until soft.
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.)
95
: It' ,<-'Ii

!1is madL' \)i \\ 1l1'<Jl lllHlr and luuks brl)\\ n It j~ a \\hlle and (Ulllld \\veel madc uf Illllk arid
lump of dough used mostly during religious used on many occasions like religious events.
ceremonies. Lord Krishna liked it and so is parties and also used for day snacks with
also called Mohanbhog. bhujia. The terai people love it.
2 c ghee 1 114 c milk 2 c water 4 c milk 4 114 c sugar
2 c flour 114 c almonds, coconut, pistachio 5 Tbs lemon juice 8 112 c water
1 112 c sugar Cardamom pods 114 c raisins 5 tsp pounded semolina 2 Tbs rose water
Blanched almonds
Heat ghee and add flour and water. Stir
continuously to prevent burning. Add sugar Heat the milk, stirring constantly. When it
and milk. Cook on medium heat. Add comes to a boil, mix in the lemon juice. Boil
almonds, coconut, pistachios, raisins, and until the milk has separated well. Then place
cardamom. Keep stirring for at least 20 min. in a cloth and strain, squeezing out all the
liquid. This is important. Use a weight if
Oast Cakes necessary to rid the reSUlting cheese of
(Fried sweet flat bread) moisture.

2 c flour 114 c sugar Mix the semolina with the cheese and knead it
112 tsp salt 3/4 c currants well. Shape into small balls, shaping it over a
1 tsp baking powder I tsp lemon juice lump of sugar and sliver of almond. Make
114 c butter, softened some thin syrup of the sugar and water, boil
Combine flour, salt, and baking powder. Add and place the resagulas in it. Lower heat
softened butter, and mix well. Add sugar, immediately to a simmer. Thin the syrup with
currants, and lemon juice, plus enough water water when needed to keep it at proper
to make a soft dough. Divide dough into .18 consistency. Cook together for 1 to 1-112
balls; roll each one on a floured board into a hours. Then remove. After five minutes,
circle 114" thick. Fry on both sides in butter sprinkle rose water. They may be eaten hot or
until golden brown. 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 4 c yogurt 112 tsp powdered cloves
it in water will be haluwaa. Pinch saffron 1 tsp cinnamon, powdered
112 tsp rose water 2 c sugar
I c rice flour I c ghee 112 c water 112 tsp powdered black pepper
112 c sugar I powdered cardamon
Mix the flour and water. Heat the ghee (it Place yogurt in a piece of fine material to
must be really hot), then drop the flour and drain for 6-18 hours, depending upon the
water mixture into the hot ghee and stir. Do consistency desired.
not let the flour turn into one lump. It must be
broken up into small balls. Keep stirring until Put the saffron and rose water in a marble
the pieces become brownish (at least 30 min) mortar. Grind and let stand for a while. Mix
then add the sugar and keep stirring over a low with the curd. Mix together the sugar and
fire. spices, then combine all ingredients and stir
for at least five minutes. Serve.
Puwa can be used for breakfast or for evening
tea.

96
-, '-, ",-, ',-- -,-.
. -'L12jl_ t'. . ,I,j'/\i'!_t'... t.),_,,)
- :'" ~'

':"':ake Doughnuts 112 c \ugar lI2 [SP salt

2 Tbs shortening 112 c orange juice
2 Tbs ghee 112 tsp nutmeg 2 c tlour 2 Tbs orange rind
I c sugar 112 tsp baking soda
2 eggs 1 c dahi Cream eggs, sugar and shortening. Add
2 tsp baking powder 4 c flour everything else. Drop into deep fat and fry
I tsp cinnamon until golden.

Beat together sugar. ghee and eggs. Sift dry Yeast-Raised Doughnuts
ingredients together. Add half to sugar-ghee- 2 Tbs yeast tl4 c sugar
egg mixture. Add dahi. Mix in remainder of tl4 c warm water 4 c flour
dry ingredients. Let dough sit for I hour. Roll 3/4 c milk, scalded 114 c melted butter
out tl2" thick on well floured board. Cut in 3 114 tsp salt 1 egg, well beaten
tl2" circles. (Use catsup cap for hole.) Fry in
Dissol ve yeast in warm water. Mix milk, salt,
hot, deep oil till golden. Flip once. Drain.
and sugar, and let cool to lukewarm. Add
-Lissa Barker, Nepal V yeast mixture. Beat in 1 114 c flour, and set in
a pan of warm water 30 min or until mixture
Chocolate Doughnuts: Follow above recipes, begins to bubble. Add butter, egg, and
except Substitute 3 1/3 c flour for 4 c. Also remaining flour. Knead until smooth. Let
omit nutmeg. To flour mixture add 112 c rise. Roll dough to 112" thickness. Cut into
chocolate powder and to dahi add 1 tsp doughnut shapes and set on floured board to
vanilla. rise, 20 min. Heat oil for deep frying. Brown
doughnuts on both sides, and roll in sugar, if
Sugared Doughnuts: Place drained desired.
doughnuts into paper bag with tl2 c sugar
(powdered sugar preferred). Shake. Trifle
Old stale cake Vanilla pudding
Glazed doughnuts: Dip drained doughnuts
Rum (optional) Fruit pieces or berries
into a glaze made up of tl3 c boiling water
Jam Whipped cream (optional)
mixed with 1 c powdered sugar.
Sprinkle cake with rum and spread with jam.
Cut into 1" cubes. Place a layer of cake cubes
Easy Doughnuts in the bottom of a large bowl. Then add a
layer of pudding, then a layer of berries or
1 egg, beaten 2 Tbs sugar fruit pieces. Repeat layers until all the
tl2 tsp salt 3 Tbs milk ingredients are used up. Let stand at least 1
1 Tbs oil 1 c flour hr. Top with whipped cream, if desired, and
2 tsp baking powder serve.

Mix together sugar, salt, milk, and oil. Sift -Nikki Burr, NIJ90
flour and baking powder. Stir sifted Bread Pudding with Lemon Sauce
ingredients into first mixture. Shape somehow
2 c bread cubes (stale okay) tl2 tsp salt
and drop gently in deep fat. Fry and drain.
4 c hot milk 4 eggs, slightly beaten
Good with strips of cheese if you can get it.
2/3 c honey 1 tsp vanilla
Note: As is, these won't be very sweet. Try 1 Tbs butter Lemon Sauce (see below)
dipping them in honey frosting; or eat them Pour hot milk over the bread cubes. While
plain as a simple bread. Or dry them, crumble, they soak, stir in the honey, butter, salt and
and toast in the oven and use to make stuffing. vanilla. When the mixture has cooled slightly,
beat in the eggs. Pour into a well oiled baking
-Walter Martin, Nepal V
97
ell.';]!. "Dlac(: in (\ pan ()I hOI ".;llcr Cl.IH..! bake iil
med oven about I hi'. or unltl i'II"(11 :;~r\"'C
\\'drlll \\ ith icfnun :,(lliCC
1/,,]' c l1utter ..2 C pO\\'lkreJ sugar
1/2 c brown sugar' 1 tsp vanilla or rum
Lemon Sauce 1/8 tsp salt 1/2 c chopped nuts
1 Tbs cornstarch 1/3 c honey 1/3 c rich milk or evaporated milk
Dash salt 1 112 Tbs lemon juice
Dash nutmeg 2 Tbs butter Combine: butter, brown sugar, salt and milk in
1 c boiling water top of double boiler. Stir and heat until
smooth. Cool slight! y. Beat into make a good
Combine cornstarch, salt, and nutmeg in a
spreading consistency the remaining
small saucepan. Stir hot water in gradually
ingredients.
and cook over low head until thick and clear.
Blend in honey, lemon juice, and butter. Creamy Peanut Butter Frosting
Souffle Au Rhum
1 can sweetened condensed milk
2 Tbs peanut butter
No oven required. Ought to be very soft
inside. Don't overcook or it will be rubbery.
Combine ingredients and cook over boiling
4 egg whites Few grains salt water 5 min. or until thick, stirring until
2 egg yolks 1 Tbs rum blended cool.
4 Tbs powdered sugar
Honey or Maple Frosting or Filling
Beat egg whites until stiff. Beat in gradually;
2 Tbs powdered sugar. Without washing the I egg white 112 c honey or maple syrup
beater, beat egg yolks with salt, rum, and
remaining sugar until thick and lemon- Beat egg white until stiff. Cook honey or
colored. Fold in whites. Heat a pan, butter it, maple syrup till hot and easily pourable. Pour
and pour in half the mixture. Brown one side, slowly over egg white beating constantly.
flip over, and brown the other side. Fold and Continue beating until thick enough to hold its
tum out onto a heated dish. Sprinkle more shape. Flavor any way you like and/or add
powdered sugar on top. Flame, if you can coconut, nuts, etc.
afford the spectacle.
-Walter Martin, Nepal V
-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 tsp vanilla Whip all together to a foam.
112 c shortening 114 c warm water
-Walter Martin, Nepal V
Combine all ingredients and 114 tsp. salt. Beat
Seven Minute Frosting
to shipped consistency and spread on cake.
(Note: may substitute honey or egg yolk for 2 egg whites 113 c cold water
vanilla.) 1 112 c sugar Dash salt 1 tsp vanilla
1 112 tsp light com syrup or I tsp vinegar
Chocolate Buttercream Icing: Add 1/4 cup
chocolate powder to sugar. 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
rc~;\(__'hlrlg ck"ircd ('(\:I\I.\1f:nc\' I h)] ;J \111:111,'(

_'!]lOl!Il! w,e h~:ll I,! _1l! Ingcl:di(.'flt',: "O()!~ :1I,11[1!

.--!- min.) a~\.apnL ~-'J, '""

Coconut Icing 2 mana kaphal 3 c sugar

114 c butter 112 c chopped nuts Squeeze the juice out of kaphal with just
I 1/2 c shredded coconut I c sugar enough water to cover. Throw out seeds.
1/2 c evaporated milk I tsp vanilla Strain pulp through cloth. Should be about 4
Combine butter, coconut, milk, and sugar, and cups juice. Add sugar and boil. Delicious on
cook for 2 min. Add nuts and vanilla and pour pancakes, French toast, etc.
over cake while still wann.
-Walter Martin, Nepal V
Chocolate Fudge Frosting
Rum Maple Syrup
2 c sugar 4-6 Tbs cocoa 114 tsp salt
114 c corn syrup or I tsp vinegar 112 c milk Maple flavoring Hot water
I tsp vanilla 112 c butter Melted brown sugar Rum

Combine everything except vanilla together in Boil until syrupy and bottle in old rum pints or
a saucepan and stir over low heat until butter quarts.
is melted. Bring to a full rolling boil, stirring
constantly. Boil 2 min. Remove from heat -Walter Martin, Nepal V
and beat until lukewarm. Stir in vanilla.
Syrup
Continue beating until desired spreading
consistency. 112 c brown sugar 2 c water
113 c molasses 1 tsp vanilla
Vanilla Sauce 1 c white sugar

3 Tbs fat 2 eggs 1 tsp vanilla ComlY~Ji8ll'i\\al*\\'hmolasses, white sugar

3/4 c sifted pwd sugar (or may substitute white
and water In saBce pan. Bring to boil and
sugar) simmer to desired consistency. Remove from
heat and add vanilla. Serve hot, or store in
Heat fat on top of double boiler. Add v.anilla closed container.
to fat. Gradually add sugllr, stirring. Set
Syrup Odell Style
aside. Beat eggs until thick. Add to fat
mixture. Stir in boiling water. Place over 114 to 112 c sugar 1 112 c sugar
double boiler and heat until thickened. (If 2 c water 1 tsp vanilla
heated too fast mixture will separate, but it 1 c white sugar 112 c boiling water
will still taste good.) Good over gingerbread,
Place sugar in pan. Melt without scorching.
devil's food cake and spice cake. Also try it
When sugar has melted, slowly add water,
over fruit.
stirring constantly. When sugar and water are
Chocolate Sauce: Add 2-4 Tbs chocolate to well blended, add rest of sugar. Boil to desired
consistency. Remove from heat, add vanilla.
boiling water.
Serve hot, or store in closed container.
Fresh Fruit Sauce
-Mac Odell, Nepal I
2 c fresh fruit 112 c sugar
2 Tbs cornstarch 112 c water
Cut fruit into pieces. Bring cornstarch, sugar
and water to a boil. Add 1 c fruit and bring to
a boil again, then remove from heat. Add
remaining cup of fruit. Serve over cake or
custard.
99
Food Preservation
jerK} fatty meat Salt

This is especially good for those who want to The actual smoking-room is relatively
increase protein intake while trekking in areas unimportant. We used a deserted and
of food scarcity. overflo\\ing sheet metal outhouse which we
mO\'ed se\'eral feet to a dry location, but any
Buffalo, goat, or venison (not pork)
structure in which a fire can be built and meat
Salt Pepper (optional)
be hung should work equally well.
Buffalo, goat, or venison can be used, but pork
is not suitable. Cut the raw meat in long thin I have found that the process of smoking IS
strips- as long as you want (8-10" is handy) very uncrilical. otherthan allowing sufficient
and about 112" thick and 2" wide. Roll it in a time for salting and smoking. The type and
mixture of salt and -if you desire - pepper. quality of the meat is somewhat important,
Then hang the meat to dry in a cage made of however. I have had the best result with fat
some material that will let sunlight in but keep pork. Buffalo, a tough meat, is practically
insects out (a cylinder cage made of mosquito inedible after smoking.
screening works fine), Let the meat dry in the
sun - it takes from 2 to 5 days to dry, The meat should be cut into long strips,
depending on the climate. The dry strips preferably with ridge of fat present and the
make good chewing as you go along the trail, strips should not be more than about 3/4", in
are an excellent source of salt replacement, diameter. After the meat is cut, place it along
and are light in weight. They're also good with plenty of salt in a clay pot for about 12
with rice at night. hours. Following this the smoke may circulate
between the different pieces of meat. The
-Steve Joseph, MD meat then must be smoked 30 -40 hours by
building a small hard wood fire in the
Salted Meat smokehouse. After the meat has been
smoked. store it in some kind of container
Meat Rock salt wrapped in newspaper. I would suggest eating
the fattest pieces of meat first, as these are
Cut meat into thin strips as soon as possible most likely to spoil due to insufficient smoke
after animal is killed. Any delay let the flies. penetration. Meat smoked this way tastes like
etc. infect the meat, which increases spoilage.
Canadian bacon.
Place a good layer of rock salt in a pan, then
place a layer of meat, then salt, then meat, etc. To prepare meat for cooking, slice the long
End with a layer of salt. The salt extracts strips crosswise into pieces about 1/8" thick.
water. This must be dumped off as it appears. Then soak in water for 15 min to remove the
Re-salt spots where salt has dissolved. Keep a salt and add moisture. After soaking, fry the
crust of salt on top. Store in a covered or meat in plenty of ghee or fat until it seems
screened container. Before using, rinse meat cooked and ready to eat.
and soak. Pour off water and soak. Repeat
several times. Keeps meat up to 4 weeks.

101
Tongue or other rneat 3 tb coarse salt
The pickling process is simple in two steps:
:2 gal cold water 1 c sugar
(I) soaking the cucumbers in brine to remove
1 112 - :2 tsp saltpeter (potassium nitrate or
moisture, from 12-24 hours, and (2) Hot
sodium nitrate)
vinegar solution. which preserves the fruits,
Put everything except the meat in a POt and and contains the pickling spices.
boil hard for 10 minutes. Take off the fire and
I 19 onion, diced 3 cloves garlic, diced
leave until quite cool or cold. Strain into an
112" chilli :2 c sliced peeled cucumbers
enamel pan or glazed crock and add meat.
114 c salt 3/4 c cider vinegar
Ready in four days.
3/4 c white or brown sugar 114 tsp turmeric
PICKLES I 112 Tbs pickling spices, ground
Parboil (about 112" rapidly boiling water) in
If possible, when making pickles, processing an appropriate container, and add onion,
should be done in pottery, stainless steel, or garlic, chilli. Continue boiling until onion is
enamel. Under no circumstances store pickles soft and rather transparent. Add about a quatt
in a metal container, even one which has been of water and bring to a boil again. Slowly
made for food. The acid factor involved will drop into the liquid, without the boiling, sliced
react with the metal. and peeled cucumbers. Parblanch for 2
minutes. Remove from fire. Sprinkle over the
These things will make the stored pickles cucumbers and mix in 114 cup salt. Cover and
dark, sometimes undesirably, though the place in a cool spot for 12 hrs. After 12 hours
pickles remain deliciously edible: 1) water are up, prepare the following pickle solution:
containing iron or sulfur compounds, 2) cider vinegar, sugar, turmeric, and the pickling
or herb vinegar (but they give a delicious spices. Bring to. a boil and cook several
flavor 1), 3) ground spices (instead of whole). minutes to activate the spices. Then remove
from fire and drop in cucumber mixture piece
Ideally, pickles are stored for at least 6 weeks
by piece, which has been drained and rinsed
to allow spices to permeate the fruit. If the
well from the brine solution. Store in a sterile
spices are ground however, the flavor come
jar with a cover.
more quickly. This is especially advisable
here in Nepal, where most of us do not have -Brenda Terry, NepaZIV
the proper equipment to process and store
pickles for a long period. Chilli Pickle

Be sure to taste each cucumber before mixing 2 c green chillies 1 tsp fenugreek
it with the others for processing, as some are 3 Tbs mustard oil I tsp mustard
very bitter. Begin slicing at the stem end and 3 Tbs roughly beaten garlic I tsp salt
taste your way up until you come to the part of 6 slices green ginger 112 tsp turmeric
the fruit that is no longer bitter: usually the 2 tsp cumin seeds I c lime juice
entire fruit is not involved. 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
i)(;.ilin.&'. :;U_lt\I.!'~ii) (;,/,-c> Lun UlUf/:~ i'nakiilB :~:H{:'
(OfT13.i"Of':-: ~lr''-; (:c"f~rFfl ,(;e~tl ~_\l onc.::, :-:;10]','" in
, . ': '.~ j , ,

any kind of help of modem preservatives. It is

a kind of appetizer and is served in small Variation:
quantity with steamed rice, pulse, and curry.
Instead of green chillies, it can be made out of May add sm. green onions. with tops cut
dried chillies, too. This kind of pickle is very off.
popular in Nepalese homes.
Pickled Beets, Carrots, or Cucumbers
Cucumber Pickles 1 kg beets, carrots or cucumbers I tsp salt
Cucumbers I c water 114 c sugar 112 c water 112 c vinegar
I tsp salllqt. pickles 112 tsp mustard seed Beets: Cut off tops allowing 1 inch of stem to
1/2 onion, slicedlqt. pickles 1 c sugar remain to that the beets will not bleed and lose
2 c vinegar 1 tsp spices (optional) color and sweetness. Wash and cook until
Place cucumber in cold water and soak tender in enough water to cover. Then plunge
overnight. Next morning drain cucumbers and into cold water, drain and remove skins.
slice. Make syrup of vinegar, water, mustard When cool, cut into slices or dice. Small beets
seed, sugar, and spices. Bring syrup to boil may be left whole. Pack into 1 qt jar or
and add cucumbers. Boil 3 min, or until they earthenware crock.
lose green look. Pack pickles into sterilized
jars. To each jar, add salt and onion. Cover Carrots: Peel, cook and slice. Pack into jar
with boiling syrup. Seal. or crock.

Dill Pickles Cucumbers: Instead of cooking, let them

stand sliced overnight in salt water (114 c salt
Cucumbers 4 cloves garlic per jar per qt water). Then drain and pack in jar or
1 c salll8 cups water crock.
2 sm. chilli peppers per jar Fresh or dry dill
2 c vinegar Spices 3 c water Heat water, vinegar, sugar and salt to boiling
Soak cucumbers 24 hrs. in salt water solution. and pour over the vegetables. Let stand until
The next day make a solution with vinegar, ready to serve. These are better after 24 hour
water, spice, dill. Bring vinegar solution to a of standing.
boil. Drain cucumbers and place into boiling
vinegar. Remove from heat. Into each jar Sauerkraut
place 4 cloves garlic, 2 small chill peppers,
5 kg cabbage, shredded fine 100 g salt
and some dill. Then pack the cucumber into
the jar. Reheat vinegar to boiling and pour Using a large crockery or glass container (not
. over cucumbers. Make sure vinegar covers meta!!), put cabbage and salt in layers and
cucumbers. Seal at once (Makes good pickles pack tightly. Press down with hand or
in 3-6 week.) wooden pestle and keep packing until water
rises to the top. Cover container with a sterile
Green Tomato Dill Pickles
cloth and set a weighted plate on top. Let set
Small, firm green tomatoes I qt. vinegar 4-6 weeks. Every 10 days to 2 weeks, the
1 sweet green pepper/jar (opt) 1 c salt cloth and plate should be cleaned with clear
4 cloves garlic/jar Dill to taste water.
2 qt. 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
Glasses with nlCwl covers are rCC0l11Inenueu.
Jelly
Wash glasses ~md covers with warm. soapy
Perfect jelly is beautifully colored. transparent. water, and rinse well in clear water. Sterilize
and tender enough to cut easily with a spoon. glasses: Place clean glasses upside down in
yet firm enough to hold its shape when turned hot water. Bring to a boil and continue boiling
from a glass. for 10-15 min. Drain glasses, but do not wipe.
Pectin is a natural substance found in all Sterilize covers by placing in boiling water 2-
fruits. It acts as a binder for cells of fruit, and 3 min just before covering glasses.
in proper balance with sugar and acid, will
Cooking Jelly
form a jelly. The amount of pectin varies
greatly from fruit to fruit. and within varieties
For best results. make only a small amount of
of the same fruit. The amount changes with
jelly at a time, never more than 4 c juice. Use
degree of ripeness, too. It is probably greatest
a large, flat-bottomed pan which will hold 4
just before the fruit is fully ripe. It decreases
times the amount of juice to be cooked. This
sharply as soon as the fruit becomes even a
shortens cooking time. Jelly should be made
little overripe.
quickly, so allow juice to boil vigorously.
To make jellies without adding pectin, use tart Measure juice and sugar, and stir until sugar is
apples, blackberries, boysenberries, dissolved. Remove scum as it forms on top.
loganberries, crab apples, currants, eastern Boil mixture rapidly, testing frequently, until a
grapes, sour guavas, prunes, and plums. Other jelly test it obtained. When the jelly slides in
jelling ingredients are unflavored gelatin, or a sheet off a wooden spoon instead of
agar-agar. dropping, it is at the jelly stage. Or allow a
spoonful to mixture to set for a minute,
Acid is needed for flavor and gel formation. observe. It if sets, it's ready. Remove from
The content varies in different fruits and is heat and pour into hot, sterilized glass.
higher in under-ripe fruits. With fruits that are
low in acid, lemon juice or citric acid is Filling and Sealing Containers
usually added.
Pour hot jelly mixture into hot glasses to
Sugar helps the gel formation. It serves as a within 112" of the top, cover immediately with
preserving agent and adds to the flavor of the hot paraffin wax. Use only enough paraffin to
jellied product. It also has a finning effect on make a layer about 1/8" thick. A single thin
fruit. Enough sugar should be used so that the layer of paraffin is preferable to a thick layer
finished product is at least 60% sugar. 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 Select perfect fruit. A combination of
sugar; wrong combination of fruits slightly under-ripe fruits for gel formation,
and fully ripened fruit for flavor may be
Tough: too little sugar; over-cooking used.

Dark: too slow cooking; cooking in too Water dilutes the flavor and color-use only
large quantities the required amount for hard fruits. Soft,
juicy fruits will not need water to make
Cloudy: Improper straining of juice juice for jelly.
Fermented: Improper sterilization; The best jelly is made by cooking small
delayed or improper sealing of glasses. batches at one time.

104
Marmalade 1S similar to JalTl III texture, but has
, A layer of paraffin liS" thick, properly a little firmer set when the consistency is
applied will protect the jelly. compared. The marmalade most familiar is
one made with oranges or other citrus fruits.
Jam
Citrus fruit marmalades always contain finely
Jams differ from jellies mostly in texture and chopped or shredded peel. as well as the pulp
consistency. They should be thick, but not of the fruit. With the exception of the fruit
stiff or gummy, with pieces of fruit evenly preparation, the same method of preparation is
distributed throughout. Ingredients for jams used for them as is used for jams. The entire
and jellies may be measured by the cup or by fruit, except for the seeds and core, is used.
weight. Either method produces good results,
Conserves
so long as you are consistent. Either weigh
both the fruit and sugar, or measure both by Conserves also resemble jams in texture, but
the cup. Berries and other small fruits are have a slightly thinner consistency. Usually
most frequently used, though larger fruits, cut they are made with a combination of several
into smaller pieces or crushed are also used. fruits, and frequently nuts. They are made in
The most satisfactory jam is made from equal much the same way as jam.
weights sugar and prepared fruit. When the
fruit is very sweet, use 3/4 as much sugar as Home-Made Pectin from Apples
fruit.
Select slightly immature fruit. Wash fruit and
When making jam with Certo, measure the cut into pieces no more than 112" thick. Put in
prepared fruit and sugar into a large a pot and add water to make up 112 the volume
saucepan. Bring it quickly to a boil. As of the fruit. Bring to a boil slowly. Boil 30
soon as it reaches a high, rolling boil that min. Do not let the apples break down into
can't be stirred down, start timing, and much. Should get a thick opalescent fluid.
cook for only I min. Remove from heat Drain the liquid into another pan. Boil until
and stir in the Certo. Skim off the foam, 114 the original volume. Pour into sterile jars
then stir and skim for 5 min. This stirring and seal. Keeps well. Weaker than
allows the mixture to cool and thicken commercial pectin.
slightly, and helps distribute the fruit
evenly throughout the jam. The jam is -Wendy King, Nepal
then poured into clean, sterilized jars, and
sealed as directed for jelly making, Apple Marmalade
S c apples (or naaspaati) 1 112 c water
When using Sure-Jell, measure the sugar
1 orange 5 c sugar 2 Tbs lemon juice
and set aside, The combine the prepared
fruit and Sure-Jell in a large saucepan. Use tart apples. Wash, pare, quarter, and core
Bring the mixture to a boil to completely the apples. Slice thin. Quarter the orange,
dissol ve the powdered pectin. The sugar is remove seeds, slice very thin. Heat water and
added after the fruit-pectin mixture boils, sugar until sugar is dissolved. Add lemon
since the powdered pectin does not juice and fruit. Boil rapidly, stirring
dissolve readily in the presence of sugar. constantly until mixture thickens, Remove
After the sugar is stirred in, bring to a full from heat, skim and stir alternately for 5 min.
rolling boil. Boil I min. Remove from Ladle into hot containers and seal.
heat. then stir and skim for 5 min. Pour
into glasses and seal.

105
c) bananas 11:! clime JUIce 11 -' c water
Apples Sugar 2 c sugar Grated rinds of 3 limes

Wash fruit. Remove stem and flower ends. Peel and chop the bananas and place lil a
Cut into 8-10 pieces (less than 1/2"). Put in saucepan. Add sugar. lime juice and rind.
pots and just cover with water. Cook until soft .-\dd \Iater. Boil until color becomes pink.
(30-40 min). Put into a cloth and strain about 2 hrs (or in pressure cooker 20 min).
slowly. Measure juice. Boil juice vigorously Store in clean, dry jar, and seal tightly. Use
for 3 min. Test for pectin content by letting 1 when cool.
drop drip into a cup of cold water. If it
completely disappears, not enough pectin is Guava Jelly
present. Boil 1-3 min longer, testing every Sugar
Soft, half-ripe, sour guavas
minute. Must form a loose ball at the bottom
of the cup before it is ready. For every 4 c Prepare the fruit-wash guavas. Remove ends
juice, add 3-4 c sugar, mix and bring to a boil and slice. Place fruit in a large saucepan with
again. Remove scum from the top. Test again enough water to almost cover the fruit. Cook
for loose ball. Pour into sterile jars. Seal. fruit until very soft (15-20 min). Extract the
juice by placing cooked fruit mixture in a wet
-Wendy King, Nepal
cloth sack and letting drip. For clear jelly, do
not squeeze bag. Measure the juice and
Pear Conserve
sugar-use equal parts of guava juice and
5 c sliced pears Juice of 1 lemon sugar. Heat the mixture to a rapid boil and
1 orange rind and juice (optional) cook until jelly test is made. Test for jelly by
3 1/3 c sugar 1 c raisins (optional) dipping a wooden spoon into the mixture and
Peel pears and slice. Add sugar and let stand tilting the spoon until syrup runs over the side.
overnight. Next morning, add raisins, orange If syrup forms two drops that flow together
rind (cut in small pieces or grated), and juice and fall off the spoon as one sheet, the jelly
of oranges and lemon. Cook until thick, about should be done. Sterilize the glasses while the
30-35 min. Pour into sterile jars, and seal. fruit is cooking. Pour jelly into glasses while
jelly and glasses are both hot. Pour thin
Berry Jam paraffin layer over the top of the hot jelly to
seal. When paraffin is cold, cover glasses
Berries Sugar with metal lids or aluminum foil. Label and
Wash and pick over berries. Crush or mash store in a cool, dry place.
and measure the berries and juice. Place in a
pan and heat. When hot, add 3/4 c sugar for GuayaJam
each c berries and juice. Continue cooking,
stirring to prevent burning, until they reach -+ c guava pulp 4 c sugar
desired consistency. Pour into sterile jars, and
Combine guava and sugar and cook over low
seal while hot.
heat, stirring frequently. Cook until mixture is
Kaphal Jelly proper consistency for jam (25-30 min). Pour
into hot sterilized jars and seal.
2 mana kaphal 3-4 c sugar
Squeeze the juice out of kaphal with just '<tango Jam
enough water to cover. Throw out seeds. 7 large, sweet mangoes 4-5 c sugar
Strain pulps through cloth. Should be about 4
Slice mangoes and cook in their own juice
c juice. Add 3/4 c sugar per c juice, and boil
with sugar. When it comes to fierce boil,
to jelling stage.
stirring constantly, take off the fire and
-Walter Martin, Nepal V sprinkle in a packet of plain gelatin. Put back
106
i,\)()C' r']I:"/! "-.1,'1'--":

,i ';~':(-":i !"/I;,1 'I: ("-; ,! 21;]:-;:;;r:~: (~i'

preseI ves. I-'OUl Into ~~Lenl1zed glasses and

I lemon 10 c water
seal.
4 c chopped or grated pineapple
-\t'alter Martin, Nepal V
Slice oranges and lemon. Add water and cook
Citrus Jam 1 hr. stirring occasionally. Let fruit solution
1 orange 1 grapefruit 1 lemon stand overnight. Next morning, measure both
Sugar 1 qt water 118 tsp salt orange mixture and pineapple. For each c
fruit, add I c sugar. Cook until thick. Pour
Wash fruit. Remove peel and slice into thin into sterile jars and seal.
strips, or put through meat grinder. Place peel
and water in pan. Bring to boil and cook 5 Ripe Papaya Jam
min. Drain, add another qt water, and again
I c ripe papaya pulp
boil for 5 min. Repeat for a 3'd time. In the
Juice of I lemon or lime I c sugar
meantime, slice fruit pulp, being sure to
remove seeds. After third boiling and Cut papaya in half and remove seeds. Do not
draining, add fruit to peel. Measure fruit and peel. Scrape out the pulp with a spoon.
peel mixture. For every c of fruit, add 2 c Measure pulp and place in kettle. Measure
water. Boil rapidly for 40 min. Remove from equal amount of sugar and add to pulp. Add
heat. Again measure fruit mixture. For every lemon or lime juice. Boil, stirring constantly,
c of fruit, add 1 c sugar. Add salt. Heat until over moderate heat. When thick and
boiling and boil about 25 min, or until amber transparent. pour into sterilized glasses. Seal.
in color.
Plum Conserve
Orange Jelly
8 c plums. cut up 6 c sugar
Juice of 6 lemons Sugar 2 lemons, juice and rind
6 oranges, sliced Water I c walnuts or other nuts
1-2 c raisins (optional)
Measure lemon juice. To it add 3 times as
much water. Pour lemon juice over sliced Combine plums, juice and rind of lemons,
oranges. Let stand overnight. Next morning, raisins, and sugar. Cook until thick. Blanch
cook until soft. Press mixture through a jelly walnuts, then chop. Add nuts to plum mixture
bag and strain. Measure the juice, and for and remove from heat. Pour into sterile jars
each c juice, add I 3/4 c sugar. Boil to jelly and seal while hot.
stage. Pour into sterile jars and seal.
Plum Jam
Orange-Pineapple Jelly: For each I 113 c
orange and lemon juice (after straining), add Plums Cinnamon Sugar
113 c pineapple juice.
Wash plums and cut up. Place in pan on low
Orange Marmalade heat and simmer to bring out juice. Then cook
until tender. Measure fruit and juice. For
4 oranges (2 c) Sugar
each c fruit and juice, add 3/4 c sugar and 114
3 lemons (2 112 c) 6 c water
tsp cinnamon. (For very sour plums, add I c
Slice fruit into thin sections (or put through sugar per c fruit.) Continue heating until
meat grinder). Add water to fruit and let stand boiling. Then boil until mixture is somewhat
overnight. Next day, cook mixture until clear and thick. Pour into sterile jars and seal
tender, about 30 min. Again let mixture stand while hot.
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.
107
6 c tomatoes, cut up :2 C )ugJf
Plums, cut up Cinnamon (optional) Sugar
I Tbs ginger, mashed I lemon
Wash plums. Place in pan and add enough Place tomatoes in pan and cook for I hour.
water so they won't stick or bum. Slowly heat Thinly slice lemon. Add sugar, lemon. and
to extract juices, then boil until soft. Press ginger to tomatoes and continue cooking until
through jelly bag and strain. Measure juice. thick and smooth. Pour into sterile jars and
For each c juice, add 3/4-1 c sugar and 118 tsp seal.
cinnamon. Stir to dissolve, and bring to a boil.
Boil to jelly stage. Pour into sterile jars and Tomato Jam
seal.
6 c tomatoes, cut up 1 Tbs cinnamon
2 112 c brown sugar 1 114 c vinegar
Plum Butter
1 Tbs cloves 1 c raisins (optional)
Plums Cinnamon Sugar Peel and cut up tomatoes. Place in pan with
vinegar and spices. (If whole spices are used,
Wash plums. Don't peel. Slice. Place in pan put them in a cheese cloth bag.) Boil 2 hrs.
and cook until soft. Stir to prevent burning. Add raisins and boil another hour. Remove
When soft, drain off excess liquid. Press spices (if whole), pour into sterile jars and
through a sieve. Measure pulp. For each c seal.
pulp, add 112 c sugar. (For very sour plums,
add up to 1 c sugar per c pulp.) Add 1 tsp Tomato Marmalade
cinnamon per 4 c pulp. Cook until thick,
stirring to prevent burning. Pour into sterile 12 c peeled, chopped tomatoes 10 c sugar
jars and seal. 2 oranges, sliced very thin 2 Tbs cloves
2 lemons, sliced very thin 6 Tbs cinnamon
Rhododendron Jam Pour juice off tomatoes. To tomatoes add
sugar and stir until dissolved. To tomatoes
Rhododendron petals Sugar add oranges, lemons, and spices. (If whole
spices are used, tie them in a cheese cloth
Use the red flower petal, no pistils or stems.
bag.) Place on hot fire and bring to boil. Boil
Wash the petals drain thoroughly. Cut into
for about 50 min or until the mixture is clear
pieces. Put into a pot with a little sugar. Cook
and thick. Stir to prevent burning. Pour into
gently. Do not add water unless it appears to
sterile jars and seal.
be too dry.
Peach Leather
-Tricia Buczek, Nepal 60
lIb peaches Powdered sugar
Tomato Butter 2 Ib apricots
4 qts cooked tomatoes 1 Tbs cinnamon In peach season, quarter fruit and dry on the
7 c brown sugar 1 Tbs allspice roof. Put both dried fruits through a meat
1 Tbs cloves chopper's finest cutter twice. Sprinkle a board
thickly with powdered sugar (glucose). Put
Combine above ingredients. Place on warm
the mixture on it and pat and roll till it is 118"
fire and slowly cbOk until thick. Pour into
thick. Cut in strips 1 -1/4" X 2". Roll each
sterile jars and seal while hot.
strip up tightly. Store in a tightly closed tin
box. Make 3 lbs.

-Walter Martin, Nepal V

108
Beverages
Sf; \J Ct"('8 ','-;(;
, ~ ; I r' ,-
I tsp salt 112 c clean lime water
Pinch of salt 1 c milk
6 mana water 112 tsp soda
Cardamon loptional) Cinnamon (optional) Beat egg yolk. Add the sugar and salt. Add
the orange juice and mix well. Add lemon
Clean the so\beans and soak them overnight.
juice and mix. Add the milk. Beat egg white
Remove the skins. Dissolve the soda in about
until stiff. Fold in. Serve cold.
I c water and soak the soybeans in soda water
for about 20 min. Grind the soybeans finely
Hot Kaphal Punch
on a grindstone. and boil the ground beans for
20 minutes in the 6 mana water. Add the lime 1 mana kaphal 2 sticks cinnamon
water, salt. and sugar, and cook for a few 1 qt water Sugar 5 cloves
minutes. If desired add spices. Strain and the 1 qt brewed tea 1 c pineapple juice
resulting liquid is soy milk. Simmer fruit, water, cinnamon, and cloves
until kaphal has lost its red color. Strain, then
Easy Soy Milk: Gradually mix together 4 c
add tea and pineapple juice. Add sugar to
soybean flour and 4 c water to avoid lumping.
taste.
Strain this mixture through a cloth. Heat the
drippings for 15 min in a double boiler, The Ultimate (Descents) Rum Punch
stirring frequently. Cool and add honey,
vanilla, etc to taste. 750 ml dark rum 2-4 liters water
700 ml orange squash 3-4 tangerines
Eggnog for 30 1 c brown sugar (or to taste) I pineapple
1 Tbs cinnamon (or to taste) 2-3 apples
12 eggs, separated 1 qt milk
1 tsp cloves (or to taste) Honey (optional)
1/2 c powdered sugar (or regular) 1 c rum
1 qt whiskey or cognac . 1/4 tsp salt Peel and chop the apples, tangerines, and
1 c sugar 1 lemon rind, grated pineapple into small chunks. 'Place the fruit in
1 orange rind, cut into tiny needles a large pot and add the squash, brown sugar,
1 q thea vy cream cinnamon, cloves, and water. Bring to a boil.
Let cool to lukewarm and add rum. Add
Beat egg whites until stiff. Beat in powdered
honey and adjust the seasonings. Enjoy.
sugar. Beat egg yolks, sugar, and salt until
light. Combine the two egg mixtures. Add Khukri Rum Punch
cream, milk, whiskey and rum. Beat well.
Add citrus rinds. Pour into a gallon jug. Store 1 mango Juice of 1 lemon
in a cool place. Shake or stir thoroughly Juice of 1 tangerine Sugar, to taste
before serving. Sprinkle nutmeg on each Rum, to taste
servlng. Squeeze mango, juice and pulp. Add lemon
juice, tangerine juice, sugar and rum. Add
-Walter Martin, Nepal V cold water.
Non-Alcoholic Eggnog -Walter Martin, Nepal V
4 eggs 4 c milk Banana Drink
114 c sugar 1 tsp vanilla 1 Ig ripe banana I c cold water
1/8 tsp salt 118 tsp nutmeg 2 tsp lemon juice 1/2 tsp vanilla
Beat eggs until fluffy. Slowly stir in salt and I 112 c sugar (or to taste) 113 c dry milk
sugar, then stir in milk and vanilla. Pour and Press banana through sieve. Add lemon juice
sprinkle with nutmeg. and stir. Add sugar, water, and vanilla. Stir.
Sprinkle milk over top and beat until smooth.
-Mac Odell, Nepal I
-Lynn Knauff, Nepal VI

109
: (i :~: I (,1 in i "";'p ...,[.-, , -', ~; : '

unsweetened cocoa per serving

Look along the river banks for mint. \V ash I c milk per serving
Dash each of coffee. cinnamon, nutmeg, and
several sprigs and place in the bottom of a
mug or glass. Sprinkle with sugar. Add just vanilla
enough water to dissolve the sugar. \,!uddle Mix small amount of cocoa and hot water
the mint until it is well-bruised and sugar is together to form a paste. Add milk and heat to
dissol ved. Fill the glass with ice, snow (watch serving temperature. Remove from heat and
out for the yellow stuff), or water. Pour in add remaining ingredients. Serve
bourbon and garnish with I or 2 additional immediately.
sprigs of mint.
-Mac Odell, Nepal [
-Walter Marrin, Sepal V
Mulled Cider Irish Coffee
I qt juice from baked apples I jigger whiskey per person Fresh cream
I whole clove 3" stick cinnamon Fresh hot coffee 1-2 tsp sugar per person
3/8 c brown sugar 2 whole allspice Heat whiskey and sugar until warm (do not
Boil juice and spices 5 min. Add sugar and boil). Place in a mug and add coffee within
boil another 5 min, then serve. 112" of the top. Gently pour cream over a
spoon onto the coffee, so that there is a layer
-Walter Marrin, Nepal V
of cream on top of the coffee. Drink the
Lemon Squash coffee through the layer of cream.
Several large lemons 3 Tbs citric acid
-Nikki Burr, NIJ90
4 c sugar 3 c warm water
Wash lemons well. Peel just the top layer of Chang
peel (no white pith). Add citric acid and sugar
to peel. Boil the water and keep it until cool. (Fermented rice wine)
Add water to the other ingredients. Stir
mixture well and keep for 5 days, stirring 2 c rice 8 qt water Yeast
morning and evening. Use:2 Tbs of
Bring water to boil. Add rice and boil until
concentrated juice for one glass of water.
massy. Cool to lukewarm. Add yeast, let
Note: Do not use metal bowl or utensils. due dissolve and stir. Set in warm place 8-9 days,
to citric acid. then serve.

Rhododendron Drink Tomba

I Ib rhododendron flowers (Millet beer)

Lemon or lime juice (optional)
Making tomba is not an exact science and you
I qt water Cinnamon or cloves (optional)
may have to do a little trial and error.
1-2 c sugar Pineapple juice (optional)
Use the red flow petals, no pistils or stems. 20 Ib millet 2 cakes marcha (yeast)
Wash and drain thoroughly. Cook flowers and
water, stirring often. Drain in a cloth bag. Boil 10 qt water in a large kettle. Add millet
Squeeze well when cool. Boil juice and add to the boiled water and stir every 10 min until
sugar (1 c sugar per 4 c juice). Mix with it cools. If the millet is not soft by the time it
desired flavorings. has cooled, add more water and cook until
soft. When the millet is soft, simmer over a
-Tricia Buc~ek. Nepal 60 low fire 10 min. Remove the pot from the fire
and let stand for 10 min. Spread the millet out
110
ul,j PI;ld, .. >li-"-.~: ~~I,J( Jr, "'i.nJ Ult!.!: i'ni[j(-:: I', !T--;i
\)'1(,'-1'1 -,'1-:]:- ,'~ I':"!--',' :I'n;d'I;T;1];; ~ i-hp rnillc;' i:

the yeast IS aciUeo" It win kill the

lUll lll:, \" jl~[J
yeast. I Grind the marcha until fine, and
~prinkle oler the millet. Use your hands to Tea is not easy. It should [Q be made in a pot.
thoroughlv mix the marcha into the millet. The pot should to be hot. The leaves should to
Place millet in a large basketlbuckeUcomainer, be the best you can get (Lip[Qn's Green label
and COIU with cloth. Put the container in a is readily available: if IOU live in I1am you
warm place for 3 or 4 days. can do even better). Boil the water furiously.
The Japanese distinguish three separate stages
To sene. fill a large glass, cup, lOla, etc with in the process: the first boil is when little
millet and pour boiling water over the millet. bubbles like the eyes of fishes swim on the
Let SJ[ for a few minutes, then drink the liquid surface, the second boil is when the bubbles
with a straw. Add more boiling water and are like crystal heads rolling in a foumain, the
repeat until the flavor is gone. third boil is when the billows surge wildly in
the kettle. Then and only then is it hot
Nepali Chiya
enough.
(Nepali milk tea)
Pour this into the cold (empty) tea pot. Let it
I tsp black tea 1/4 tsp cinnamon
sit long enough to conduct the heat into the
112 c milk 118 tsp cloves or nutmeg
pottery. Pour 3/4 of the water back into the
112 c "'ater or milk 1/8 tsp ginger
kettle to come again to a boil. In this
1-3 tsp sugar Dash pepper
remaining water, put one generous pinch of
Mix it all together and bring to a boil. leaves per cup. Cover with the boiling water
and let it steep at least three minutes. Unless
Bhotia Chiya you put tea in your milk and sugar, instead of
(Tibetan butter tea) the reverse, these should set off the flavor of a
good tea, rather than destroy it. A little rum is
I tsp black tea 1 tsp butter a heart-warming addition on a cold day.
3/4 -I c water 1/4 tsp salt
6 tsp whole barley or whole wheat flour, -Walter Martin, NepalI'
toasted
Make strong tea using black tea and water.
Add butter. salt, and flour.

111