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Nepalese Cuisine

The country’s Cultural  and geographic diversity provides ample space for a variety of cuisines based on ethnicity and on soil and climate. Nevertheless, dal-bhat-tarkari  is eaten throughout the country. Dal is a soup made of lentils and spices. This is served over boiled grain, bhat—usually rice with vegetable curry, tarkari. Condiments are usually small amounts of extremely spicy chutney or pickle  which can be fresh or fermented. The variety of these is staggering, said to number in the thousands. Other accompaniments may be sliced lemon or lime  with fresh green chili (hariyo khursani).Dhido is a traditional food of Nepal. Much of the cuisine is variation on Asian themes.

Five famous cuisines  

Nepalese food possesses the most delicious and unique style of taste. The varieties of ingredients it has are not common and used in all types of food. Nepalese food is not only rich in its taste but reflects the wide variety of culture and traditions.

Daal Bhat Tarkari

Dal_Bhat

Daal bhat tarkari is the daily meal eaten by all the Nepalese throughout the country. Daal is a soup made of lentils and spices which is served with the boiled grains known as Bhat. Tarkari is curry-a mash up of different vegetables flavored with spices and curry powder. It is the main staple diet of most Nepali people and usually eaten two times a day.

Momo

momo1

Momo is a type of dumpling which is made from dough usually filled with minced meat-buffalo, chicken and pork-and also with vegetables. It is usually steamed or fried found in almost every restaurant, hotel and motel of Nepal and mainly eaten as an appetizer. This dish is very popular in almost every corner of Nepal. Momo is a must-try food item of Nepalese cuisine once you are here.

Chatamari

chatamari

Chatamari is a Newari food item which is also a type of an appetizer. It resembles pizza. It is prepared fromrice flour by making flat bread cooked over heat. It has toppings such as minced meat, eggs, some vegetables like tomato, onions, green chilly, etc.

Dheedo

Dheedo

Gundrook is dried and fermented green vegetable leaves. It is usually prepared as soup adding beans and potatoes. It is slightly sour and tangy with very unique taste.Dheedo is a sugar-free dish made up of either wheat or maize. The food is high on nutrition level and satisfies the taste buds as well. It is usually eaten with Gundrook soup. Dheedo is considered to be very healthy especially for diabetic people. This dish is also called as the national food of Nepal which can be found in typical Nepalese cuisine restaurants and the local homes of the villages.

 

Sel Roti

Sel Roti is a traditional home made sweet, ring-shaped rice doughnut. It is made up of rice flour. This dish ne prepared during Hindu festivals like Tihar and Maghesankaranti and other ceremonies like Marriage, Bartabandha, etc.

 

So, once you are here in Nepal, don’t forget to try a taste of these five famous Nepali food. And, if you can’t come here, try searching Nepali restaurants in your city or country. Nepali people are spread all over the world.

Want to cook Nepali cuisine?

Nepal is rich in culture, traditional and festival likewise it is very rich in food varieties. The food items are also affected by cultural, tradition and topography. People eat vegetarian as well non vegetarian food in equal proportion. People in Nepal eat fresh and home cooked food. Mother at home generally cooks food for the family.Nepalese food although is  very tasty, but has not reach the popularity of Chinese cuisine and french cuisine, simply because it has been not introduced internationally in a proper manner.Foreign tourist come to Nepal relish the food here, but they do not know the preparation method and cannot get the authentic herb in their country in their country. Nepalese people are not rich enough to open restaurant and introduce their food but now a days every Nepalese emphasize to introduce their food. So if foreigner are interested then we can teach them how to cook Nepali cuisine and you will surly have a good experience and have some fun it will be best memory for your whole life.

Some Recipe about how to cook famous Food of Nepalese

Momo 

Momo is a type of steamed bun with some form of filling. Momo has become a traditional delicacy in Nepal. It is the most popular food here. Its takes 1 hour to preparation and 20 to 30 minutes steaming

INGREDIENTS

  • Dough for wrappers
  • 4cups all purpose flour
  • 1tablespoon oil
  • water, as required
  • 1pinch salt
    FILLING
  • 2lbs lean ground meat (50% lamb or chicken & 50%  pork works best)
  •  Red onion, finely chopped
  •  Green onion, finely chopped
  •  Ripe tomatoes, finely chpped
  • Tablespoons fresh cilantro, chopped
  • Tablespoon fresh garlic, minced
  • Tablespoon fresh ginger, minced
  •  Nutmeg, freshly grated
  •  Turmeric
  • Momo masala
  • fresh red chilies, minced (or to taste)
  • tablespoons cooking oil
  • salt and pepper
 DIRECTIONS
  • Dough: In a large bowl combine flour, oil, salt and water.
  • Mix well, knead until the dough becomes homogeneous in texture, about 8-10 minute.
  • Cover and let stand for at least 30 minute.
  • Knead well again before making wrappers.
  • Filling: In a large bowl combine all filling ingredients.
  • Mix well, adjust for seasoning with salt and pepper.
  • Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors.
  • This also improves the consistency of the filling.
  • Assembly:.
  • Give the dough a final knead.
  • Prepare 1-in. dough balls.
  • Take a ball, roll between your palms to spherical shape.
  • Dust working board with dry flour.
  • On the board gently flatten the ball with your palm to about 2-in circle.
  • Make a few semi-flattened circles, cover with a bowl.
  • Use a rolling pin to roll out each flattened circle into a wrapper.
  • For well executed MOMO’s, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming.
  • Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time.
  • Continue until the wrapper attains 3-in diameter circular shape.
  • Repeat with the remaining semi-flattened dough circles.
  • Cover with bowl to prevent from drying.
  • For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats.
  • Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
  • This holds the key to good tasting, juicy dumplings.
  • Heat up a steamer, oil the steamer rack well.
  • This is critical because it will prevent dumplings from sticking.
  • Arrange uncooked dumplings in the steamer.
  • Close the lid, and allow steaming until the dumplings are cooked through, about 10 minutes.
  • Take dumplings off the steamer and serve immediately.
  • Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. Be careful not to over boil the dumplings.
  • You may also slightly sauté cooked dumplings in butter before serving.
  • To serve, arrange the cooked dumplings (MOMO’s) on serving plate with hot tomato achar or any other chutneys as condiment.
     

 

Daal Bhat Tarkari

Daal bhat tarkari is the daily meal eaten by all the Nepalese throughout the country. Lets experience Nepalese food and have fun by taking wonderful memory.

 

  Ingredients Directions
Daal Tomatoes chopped,

Yellow daal, Ginger garlic paste, Red onion chooped

, Turmeric, Red pepper Powder, Salt, Cumin Seeds

Hot green paper chooped, Canola oil

1.       Heat the oil or ghee in a medium saucepan over medium flame. Add the spices and stir for about 30 seconds to lightly toast them. Immediately stir in the onion and chile pepper and saute until the onions are cooked through and translucent, 3 or 4 minutes.

2.       Add the tomatoes and cook down for a minute or two. Then stir in the dal, water and salt and pepper to season.

3.       Bring to a boil, then reduce heat to medium-low and simmer for about 45 minutes. Adjust seasoning with salt and pepper.

Bhat ·         Basmati rice ,Water 1.       Place the rice in a bowl and rinse with a couple changes of fresh water and drain well. Add the 4 cups of water and set aside to soak the rice for about 30 minutes.

2.       Put the rice and water in a medium saucepan and bring to a boil over medium-high flame. Cover tightly, reduce heat to low and simmer for about 20 minutes. Remove from heat and let rest, covered, for another 10 minutes before serving.

Tarkari ·         Ground coriander ,Ground cumin,Turmeric ,Oil or ghee Onion, finely chopped Garlic, finely chopped  cloves Gingerroot, peeled and minced Tomatoes, seeded and chopped, Potatoes, cubed ,Cauliflower, cut into florets , Water 1.       Heat the oil or ghee in a wok, karahi or large pot over medium flame. Add the coriander, cumin and turmeric and stir for about 30 seconds to lightly toast. Then immediately stir in the onion, garlic and ginger. Saute until the onion is well cooked, reduced in volume a loses its raw flavor, anywhere from 4 to 7 minutes. Take care not to burn the onions.

2.       Add the tomatoes and cook down for a minute or two. Next add in the potatoes and cauliflower and stir to heat through. Stir in the water and season with salt and pepper.