Archive for Taste of Nepal

Taste of Nepal Pictures & Videos

Here are few pictures from the Taste of Nepal, 2013 event held at the University of Idaho. DSC_2457-001 DSC_2468-001 DSC_2472-001 DSC_2478-001 DSC_2485-001 DSC_2488-001 DSC_2488-002 DSC_2494-001 DSC_2499-001 DSC_2500-001 DSC_2534-001 DSC_2549-001 DSC_2586-001 DSC_2588-001 DSC_2591-001 DSC_2592-001 DSC_2597-001 DSC_2598-001 DSC_2602-001 DSC_2605-001 DSC_2607-001

Here are some of the videos of our dances.

Girls dance by Tshering, Namrata, Kunjana and Neelima
http://www.youtube.com/watch?v=p7FUz4BZuAY
Khukuri dance by Susov, Tshering, Sunil and Nikunja
http://www.youtube.com/watch?v=u_j-LHBtYk4
Dance by Tshering, Nikunja, Neelima and Sweta
http://www.youtube.com/watch?v=Xf0zkoEqqmQ
Dance by Namrata Dangol
http://www.youtube.com/watch?v=UNvnBBjOwPY

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Nepali Potato Salad

I’ve posted potato salad before, but here is another version for you to try.

Ingredients:
5 large boiled potatoes
1 cucumber diced
1/2 cup green peas
1 large carrot stick, diced
2 green chillies
2 teaspoons turmeric powder
1 teaspoon fenugreek seeds
1 teaspoon mustard seeds
3 tablespoons oil
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon chili powder
Cilantro leaves (to garnish)
1/3 cup of roasted ground sesame
Salt to taste

Directions:
1. Prepare all the ingredients. Boil potatoes and cut into bite size pieces. Cut cucumber into bite size pieces. Rinse green peas.DSC_2287-001

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2. Mix potatoes, cucumber, peas, ground sesame, salt, coriander powder, cumin powder, turmeric, and cayenne pepper together.  DSC_2334-0013. Add diced carrot. DSC_2353-001
4. Add cilantro. DSC_2355-0013. In a pan, heat oil. Once the oil is heated, add fenugreek and mustard seeds. Cook until they turn black. DSC_9399-0014. Add hot oil with fenugreek and mustard seeds to the salad. Mix well. DSC_2388-0014. Add 1/2 cup of water and mix well. Adjust for salt. It is ready to be served! DSC_2372-001
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Kidney Bean Curry (Rajma)

Kidney bean curry (Rajma) is quite a popular dish in Nepal. You can make it with dry or canned kidney beans. If you are using dry kidney beans, make sure to soak them for at least 8 hours and then boil or pressure cook them at high temperature for at least 10 mins. Kidney beans resemble the shape and color of kidney and contain a toxin called phytohaemagglutinin which can cause vomiting and diarrhea. These toxins are degraded by boiling so don’t skip this step! Also people with gout should limit their consumption of beans because beans are high in purines which are metabolized to uric acid and may promote the development or exacerbation of gout.

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Ingredients:
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 cup chopped onion
2 medium cloves garlic (minced)
1 1/2 teaspoons minced fresh ginger
1 1/2 teaspoon turmeric
2 medium tomatoes (chopped)
1 teaspoon garam masala (you can find this in Indian/Asian food stores)
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
3 cans of red kidney beans (rinsed and drained)
1/2 cup finely chopped cilantro

Direction.
1. In a large dish, heat oil over medium-high heat. Once the oil is hot, add cumin seeds and fry until lightly browned and fragrant (~5 seconds).
2. Add onion, garlic, ginger, and turmeric and cook until the onion is soft, about 5 mins. Stir frequently!
3. Add tomatoes, bell pepper, garam masala, cayenne pepper, and salt, cook until the tomatoes and peppers are soft, about 5 mins.
4. Add kidney beans and one cup water, then bring the mixture to a boil. Reduce the heat to medium-low, cover the pot, and cool, stirring from time to time, until the mixture thickens and a sauce forms, about 10 mins.
5. If you prefer a thinner sauce, add more water and adjust for salt. Garnish Rajma beans  with fresh chopped cilantro, and enjoy with rice.

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