Tag Archives: Indra Majupuria

SPINACH PAKODA पालक पाकोडा

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Ingredients
2 cups of the leaves of spinach
1 cup of gram flour (besan)
2 green chillis chopped or 1/2 teaspoon chilli powder (optional)
1 large onion finely chopped
1/2 teaspoon cumin powder
pinch of asafoetida (hing)
1/2 teaspoon salt
1/2 cup of water or as required
Oil for deep frying

Process
Wash and clean the spinach leaves well.  Cut thickly or use they are.  Mix all the ingredients in gram flour and beat well.  It will become a thick paste.  Mix the spinach leaves.  Beat again.  Add more water if needed.

Heat the oil in frying pan until smoke starts to come.  To make the pakoda crispy, mix a tablespoon of the heated oil in the gram flour.  Fry small balls in the oil until they become light brown.  Adjust the heat accordingly.

Serve hot with a tomato and chili sauce.

Serves
3-4 persons.

SWEET CORN PUDDING मकैको खीर

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In Nepal, several types of pudding are prepared.  One popular kind of pudding is that made from fresh corn.

Ingredients
1 cup of fresh corn
4 cups of milk
1 cup of sugar (honey can be used as a substitute)
1/2 cup of dried fruit
1/2 teaspoon of cardamon
2 tablespoons of grated coconut

Process
Boil the milk on a low heat.  stir frequently till it boils down to only 3 cups.  Add the corn and continue heating till it thickens and the corn is tender.  More milk can be added if required.  Add the sugar or honey and the fruit.  Heat for a few minutes more.  When cook, serve in small bowls.  Top the with cardamon and coconut.

Serves 6 persons

bon appetit

Source:  Joys of Nepalese Cooking (S. Devi, Lashkar (Gwalior), India)

CARROT HALUWA गाजर्को हालुवा

in Articles, Features.
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carrot haluwa

 

 

This is a very common kind of sweet dish popular in Nepal.

Ingredients

2 cups of milk

1 cup of carrots grated

1 cup of sugar

2 tablespoons of ghiu  (clarified butter)

5 cardamoms shelled

6 six almonds sliced

2 tablespoons of raisins

Process

Boil the milk and the carrot using a medium heat till the mixture is thickened.  Stir frequently.  add sugar and again cook for 15 minutes.  Add the ghiu and cook till the mixture becomes thick.  Raisins can be added.  If desired, spread evenly on a flat, freased dish and garnish with cardamoms and nuts.  Cut with a fine knife into small cubes.

Time required: 40 minutes

Taken from The Joys of Nepalese Cooking by Indra Majupuria

joys of nepalese cooking