Archive for Food

Plum Chutney

Happy Fall everyone! Our very generous neighbor gave us a box full of plums. They were super sweet but we couldn’t finish eating them, so we decided to make plum chutney. Plum chutney goes well with crackers or even turkey for Thanksgiving! I like to eat the chutney as it is because it reminds me of Nepali snacks called “Pau”. If you have excess plums and do not know what to do with it, try this recipe. You will love it!


5  lbs plum
1 cup apple cider vinegar
2 cups brown sugar
1 tablespoon crushed cloves
1 tablespoon cardamom powder
1 tablespoon cinnamon powder
Salt to taste (or 1 teaspoon)
1 large onion chopped
1 tablespoon ginger crushed
1 tablespoon garlic chopped
Red chili to taste


1. Rinse and cut plum in half.

2. In a large dish, add plums, onion, garlic and ginger.

3. Add one cup of apple cider vinegar.

4. Add two cups of brown sugar.

5. Add crushed cloves.

6. Add cinnamon powder.

7. Add cardamom powder.

8. Add red chili powder and salt.

9. Mix everything and cook it on medium heat.

10. Cook with the lid on until everything softens.

11. Once all the ingredients are soft, cook without lid for 10 minutes with frequent stirring.

12. Let the sauce cool and place it in cute little jars. This chutney makes a great fall gift for your friends and neighbors.

Phalghi Sherpa Stew

I enjoy most Sherpa dishes, however Sherpa stews are my favorite. One of the most popular Sherpa stew is called Phalghi (pronounced fulgi). Prepared with corn, potatoes, radishes, kidney beans, a choice of meats (beef, lamb, pork, and yak meat are all common), onion, garlic and spices such as cumin, turmeric and chili pepper. It is a hardy stew perfect for winter. The corn that is used traditionally in Phalgi is harvested in the fall and is boiled on the cob, kernels are then removed and are sun dried for winter use. I grew up eating Phalgi (usually served with pickled radish, green chili and sichuan pepper) during the winter. Now, I try to make it during snowy winter days and reminisce about sitting around a kerosene heater with my family eating Phalgi on chili nights in Kathmandu.  I can’t decide if I like Phalgi or Shyakpa more, both are very tasty and perfect during the winter. Let me know which you like better in the comments.

Phalgi reminds me of a Mexican dish called Pozole. Whenever I travel to Mexico, I try to eat Pozole. Made with Hominy corn, chicken and vegetables, Pozole is similar in taste to Phalgi. In fact it gave me the idea of making Phalghi using Homeny, since the traditionally prepared corn is hard to get here in the US. So, here is a recipe of my Sherpa/Mexican fusion dish (Sherpican dish).

I do want to mention that radish is a key ingredient in traditional Phalgi, but I am not using it in this recipe (I don’t like radish). However, in the SoluKhumbu region, radishes and potatoes are widely cultivated and because they keep well over winter, are used in many Sherpa dishes. In the SoluKhumbu region people store potatoes and radishes in cellars which are dug out underneath the house.

Enjoying Pozole in Puerto Vallarta and Guadalajara cities in Mexico. K

Phalgi garnished with sichuan pepper and green chili. I wish I had pickled radish 🙁


2 and 1/2 cups Hominy
1 and 1/2 cup kidney beans (soaked overnight and cooked for 10 minutes with salt)
1 large onion chopped
5 medium potatoes sliced
1 tablespoon garlic
2 cups meat (choices: pork/beef/lamb)
1/3 cup vegetable oil
1/2 tablespoon cumin
1/2 tablespoon turmeric
1 teaspoon coriander
1 teaspoon paprika
Red chili to taste
Salt to taste
5 cups water

Note: I usually buy a large 6 lb can of Hominy and aliquot it into meal sized portions. This is much cheaper than buying multiple small cans.

1. Prepare all the ingredients. (chopped onion, chopped meat, sliced potatoes, soaked and boiled beans).

2. In a large dish, heat 1/3 cup of oil. Once the oil is hot, add onion and garlic, and cook at medium heat until the onion is soft.

3. Add turmeric, cumin, coriander, chili powder and salt. Mix well.

4. Add meat, stir and cook for 5 minutes with lid closed.


5. Add beans, mix well, and cook for 5 minutes with lid closed.
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6. Add hominy corn, mix well, and cook for 5 minutes with lid closed.
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7. Add sliced potatoes, mix well, and cook for 3 minutes with frequent stirring (after this much cooking most of the water is gone and it is easy to burn).
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8. Add 5 cups of water and boil to make a stew (use 4 cups of water for a thicker stew).


9. Before serving, taste to make sure the beans have fully cooked, and there is enough salt. Enjoy with sichuan pepper and green chili!

BBQ Pork Ribs

Happy Labor Day weekend in advance! I hope you guys have a wonderful three day weekend. I will be spending mine with my family and am super excited and grateful for it.  If you are going to have a family gathering or a get-together with friends and aren’t sure what to cook,  here is an easy yet tasty BBQ pork rib recipe. This recipe makes juicy ribs that are a bit less sweet than some rib recipes make. I find that the ribs that are served in restaurants are covered in bbq sauce and all you can taste is bbq sauce. I am not a big fan of too much bbq sauce. In this recipe I use a very little bbq sauce and I think the ribs are better that way! Try and see for yourself! DSC_6121-001

6 to 7 lb pork ribs
1/2 cup of bbq sauce
1/2 tablespoon rosemary
2 teaspoon garlic
1/2 tablespoon oregano
1/2 tablespoon sage
Pepper to taste
Salt to taste
5 tablespoons of vegetable oil

1. Pre-heat the oven at 400 degrees F.

2. Marinate pork ribs with all the ingredients and let them sit for at least 20 minutes. Only use 1/4 cup of bbq sauce and set aside the other 1/4 cup for a later use. DSC_6101-001

3. Place the ribs on oven safe dish and bake for 20 minutes at 400 degrees F. DSC_6102-001

4. Remove from the oven. DSC_6114-001

5. Lightly coat with bbq sauce on both sides of the ribs one more time. DSC_6116-001


6. Cover the ribs with aluminium foil. Bake for another 30 minutes at 375 degree F. DSC_6119-001

7. Remove from the oven and gently remove aluminium foil. Cut a chunk to test whether it is cooked. If there is no sign of blood, consider it done. Although 50 minutes of cooking is normally good enough to fully cook bbq ribs, it is very important to test and make sure.  DSC_6123-001

9. Enjoy with friends and family! Happy labor day weekend! DSC_6126-001

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