Archive for Nepali Food

Aaloo dum (Potato curry/ Riki Tarkari)

Aaloo dum is a very popular potato dish. In Nepal, this dish is usually served with beaten rice, puri, sel roti or fried rice for a snack or a meal. Easy to prepare, this recipe is great to take for a potluck or a picnic.

1 large white or yellow onion chopped
1 cup of green onion chopped
1 teaspoon turmeric or curry powder
1 teaspoon red chili pepper (or cayenne pepper)
1 teaspoon paprika
1/3 cup vegetable oil
5 large boiled potato diced
Salt to taste


1. Prepare all the ingredients.

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2. In a large dish, add oil and cook it over medium heat. DSC_5647-001

3. Once the oil is hot, add onion. Let it cook for a few minutes. DSC_5648-001

4. Now add turmeric powder and mix well. DSC_5649-001

5. Once the onion is soft, add green onion. DSC_5651-001

6. Add salt, red chili pepper and paprika. Let it cook for another 5 minutes. DSC_5652-001

7. Add diced boiled potatoes. DSC_5654-001

8. Mix well. Let it cook for a few minutes in a low heat. DSC_5662-001 DSC_5664-002

9. Enjoy with beaten rice, puri or fried riceDSC_5673-001


Furandana is a very popular Nepali snack. Made with beaten rice or flattened rice mixed with other deep fried vegetables and nuts, it is salty in taste.  It is served during festivals and weddings with Nepali potato salad since it is considered a vegetarian snack. Traditionally, flattened rice along with all of the ingredients are deep fried in ghee. This recipe is improvised and is less oily than the traditional recipe. However, it tastes equally good and is very addictive.


1 cup vegetable oil to fry
3 cups beaten rice (chiura)
4-5 papadum (bought at Indian store)
5 green chili (thin slices) or use 3 large dried red chili peppers
1/2 cup ginger (Julienne)
2 large potatoes (Julienne)
Fried peanuts (optional)
1 cup duros 
Salt to taste


1. Prepare all the ingredients. Julienne ginger. DSC_1645

2. Cut green chili into small slices. DSC_1646

3. Julienne potato. Drain the water before baking. DSC_1649

4. Sprinkle salt and bake all the cut vegetables at 300F for 20 minutes or until they are crisp. DSC_1659


5. Deep fry dried vegetables in a hot oil until they are golden brown. Use a sifter to drain excess oil. DSC_1664

6. Toast flattened rice for a few minutes or until crisp. DSC_1665

7. Use microwave to cook papadum. 1 minute to 30 seconds is usually good, but it might depend on the microwave. DSC_1681

8. Deep fry 1 cup of duros. DSC_1674

9. Once ingredients are ready, mix in a large dish.  DSC_1671 DSC_1676 DSC_1678

10. Break papadum into smaller pieces. DSC_1682

Enjoy Furandana! It can be stored in an air tight container for a several weeks.  DSC_1663

T: momo


When people think about Nepali food, everyone thinks about momo, but not very many people know about T: momo. Although not as popular as its famous brother momo, T: momo is unique 🙂 Similar to bread buns, you can enjoy T:momo with any type of curry or with butter tea. I did not like T:momo when I was a kid, but I was a very picky eater. But if you have a kid, serve this steamed T: momo with butter and honey on top.


1 tablespoon active dry yeast
2 cup of all purpose flour ( or wheat flour)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water (as needed to kneel the dough)
1 tablespoon vegetable oil


1. Mix together yeast and 1/4 cup warm water.

2. In a large bowl, add flour, baking soda,  salt. Mix well. DSC_5238-001

3. Add yeast water, oil and some extra water to make a firm dough. Allow to stand for 30 minutes.DSC_5239-001

4. Roll the dough very thin.DSC_5241-001

5. Using your palm, make a roll. DSC_5242-001 DSC_5243-001 DSC_5244-001

6. Cut the roll into 2 to 3 inch sections. DSC_5245-001 DSC_5246-001

7. Make a partial cut at the half way point. DSC_5247-001

8. Fold T:momo in half at the cut.  DSC_5251-001

9. Pinch the ends together. DSC_5253-001 DSC_5256-001

10. Steam the T:momo until fully cooked. DSC_5257-001 DSC_5259-001

11. Enjoy with lamb stew 🙂DSC_5285-001

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