Vegetarian Food – Pumpkin Vine Tips Tarkari (Nepali Food Recipe)

(Curried Tender Vine Tips of Pumpkin)

INGREDIENTS

  • 1 lb. pumpkin vine tips, washed, peeled, cut into 1-in. pieces
  • 1 cup mushroom, sliced
  • 1 cup red bell pepper, cut into 1-in pieces
  • 1 cup tomato slices
  • 3 dried red chilies
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon whole timur (Szechwan pepper)
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 3 tablespoons cooking oil
  • Salt and Pepper
  • 1/2 cup broth or water

DIRECTIONS

  • In a non-stick pan, heat oil.
  • Splitter whole timur and mustard seeds until they turn dark.
  • Fry dried red chilies for 15 sec. till it turns dark.
  • Add garlic, ginger, cumin powder and curry powder; fry for a minute or so on low heat.
  • Add pumpkin vine tips, mushroom and red bell pepper to the spice-mixture, and stir-fry for about two minutes.
  • Add salt and pepper.
  • To the vegetable mixture, add chopped tomatoes, and stir fry until the vine tips are tender and the excess liquid has evaporated off.
  • Adjust seasoning with salt and pepper.
  • Serve with rice.

Source: http://nepalicooking.tripod.com./
Author: Tulsi Regmi

Vegeterian Food – Vegetable Thukpa (Nepali Food Recipe)

(Himalayan Noodles Curried with Vegetables)

INGREDIENTS

  • 1 lb. Tibetan noodles or spaghetti
  • 3 cups assorted vegetables (cauliflower, carrots, green beans, mustard greens, potatoes)
  • 1/2 lb. spinach, washed and cut into pieces
  • 1 cup onion, chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1/2 teaspoon turmeric
  • 3 fresh chilies, julienned
  • 1 bay leaf
  • 1 cup tomatoes
  • 2 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 4 cups vegetable broth or water
  • 2 tablespoons cooking oil
  • Salt and pepper
  • 1 tablespoon chopped cilantro for garnish

DIRECTIONS

  • Cook noodles in boiling salted water until slightly undercooked. Drain and rinse.
  • In a sauce pan heat two tablespoons of cooking oil.
  • Add onions, fry till light brown.
  • Add turmeric, garlic, ginger, and chilies.
  • Stir well for a minute or so.
  • Put the assorted vegetables and stir-fry well, about five min.
  • To the vegetable mixture add tomatoes, soy sauce, broth, bay leaf, salt and pepper and cook until vegetables are tender.
  • Add spinach and fold into the broth for a minute or so until wilted. Garnish with chopped cilantro.
  • Add the noodles and serve.

Source: http://nepalicooking.tripod.com./
Author: Tulsi Regmi

Vegetarian Food – Asparagus Bhutuwa (Nepali Food Recipe)

(Asparagus Stir-Fried with Potatoes)
INGREDIENTS

  • 4 cups asparagus, cut into 1-in. pieces
  • 2 cups potatoes, sliced
  • 1 cup green onion, cut in 1-in. length
  • 1/2 teaspoon fenugreek
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon red chilies, minced
  • 1/2 teaspoon turmeric
  • 1 cup tomatoes, diced
  • 1 cup broth or water
  • 3 tablespoons cooking oil
  • Salt and Pepper

DIRECTIONS

  • In a large pot of salted boiling water blanch asparagus for a couple of minutes and transfer to ice bath.
  • In a non-stick sauté pan, heat oil and fry fenugreek seeds until dark.
  • Add potatoes slices, turmeric, salt and pepper and stir-fry until potatoes are well browned and cooked half way.
  • Add garlic, ginger and chilies.
  • Mix well to incorporate into the potatoes.
  • Add blanched asparagus, tomatoes and broth; stir fry for five-seven minutes over medium-low heat until potatoes and asparagus are tender.
  • Add green onions just before removing from heat.
  • Serve hot with rice pilaf, accompanied by tomato achar.

Source: http://nepalicooking.tripod.com
Author: Tulsi Regmi

Vegetarian Food – Cauliflower and Potato Tarkari (Nepali Food Recipe)

(Potatoes and Cauliflower Curried with Tomatoes)
INGREDIENTS

  • 2 cups potatoes, diced
  • 4 cups cauliflower florets
  • 1 cup green peas
  • 1 cup onion, chopped
  • 2 cups tomatoes, diced
  • 3 dried red chilies
  • 1 bay leaf
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • 1 tablespoon curry powder
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon chili powder
  • 2 cups broth or water
  • 4 tablespoons cooking oil
  • Salt and Pepper
  • 2 tablespoons chopped cilantro (for garnish)

DIRECTIONS

  • In a non-stick sauce pan, heat oil and fry dry red chilies, bay leaf and cumin seeds until dark.
  • Add onion, turmeric, garlic, ginger, curry powder and chili powder and fry until brown.
  • Add potatoes, salt and black pepper and fry on low heat for ten minutes or so until potatoes are lightly browned and cooked half way.
  • To the potatoes, add cauliflower and stir-fry for 10-15 minutes, gradually adding broth.
  • When potatoes and cauliflower are almost done, add diced tomatoes and green peas and cook for five more minutes or so until all the liquid is completely absorbed.
  • Adjust seasoning with salt and pepper.
  • Garnish with chopped cilantro and serve hot with rice or roti (flat bread).

Source: http://nepalicooking.tripod.com
Author: Tulsi Regmi

Vegetarian Food – Beans and Bamboo Shoots Tarkari (Nepali Food Recipe)

(Beans and Bamboo Shoots Curried in Spices)
INGREDIENTS

  • 1 cup bamboo shoots
  • 2 cups potatoes, peeled, and cut into 1/2-in. cubes
  • 1 cup black-eyed peas, soaked overnight
  • 1 cup onions, finely chopped
  • 3 dried red chilies
  • 1 tablespoon curry powder
  • 1 teaspoon chili powder
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon whole mustard paste
  • 1/2 teaspoon turmeric
  • 1 cup broth or water
  • 2 cups chopped tomatoes
  • 6 tablespoons cooking oil
  • Salt and Pepper
  • 1 tablespoon chopped cilantro for garnish

DIRECTIONS

  • In a frying pan, heat three tablespoons of oil.
  • Fry bamboo shoots until light brown; reserve on a plate.
  • In a sauce pan heat oil, fry dried red chilies until dark.
  • Add onions and sauté until light brown.
  • Add curry powder, chili powder, ginger, garlic, whole mustard paste, salt and pepper.
  • Fry for one minute over low heat.
  • Add potatoes to the onion mixture and sauté for five minutes on medium heat.
  • Sprinkle water if it starts to burn.
  • Add soaked beans, sautéed bamboo shoots, tomatoes and broth to the potatoes mixture; stir well.
  • Bring to a boil, and let simmer for 15-20 min. over low heat until potatoes are fork-tender, and the gravy has attained its desired consistency.
  • Garnish with chopped cilantro.
  • Serve with rice or roti (flat bread).

Source: http://nepalicooking.tripod.com./
Author: Tulsi Regmi

Vegetarian Food – Eggplant Bhutuwa (Nepali Food Recipe)

(Eggplant Stir-Fried with Potatoes)

INGREDIENTS

  • 5 cups eggplant, cut into 1-in. pieces
  • 2 cups potatoes, sliced
  • 1 cup tomatoes, chopped
  • 1 cup green onion, cut in 1-in. length
  • 5 dried whole chilies
  • 1 teaspoon cumin seeds
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon red chilies, minced
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon turmeric
  • 1 cup broth or water
  • 1/2 cup cooking oil
  • Salt and Pepper
  • 2 tablespoons chopped cilantro (for garnish)

DIRECTIONS

  • In a large pot of salted boiling water blanch eggplant for a couple of minutes and transfer to ice bath.
  • In a non-stick sauté pan, heat oil and fry dried whole chilies and cumin seeds until dark.
  • Add potatoes slices, turmeric, salt and pepper and stir-fry until potatoes are well browned and cooked half way.
  • Add garlic, ginger and chilies.
  • Mix well to incorporate into the potatoes.
  • Add blanched eggplant, broth and salt and pepper; stir-fry for five-seven minutes over medium-low heat until potatoes and eggplant are tender.
  • Add diced tomatoes and green onions just before removing from heat.
  • Garnish with chopped cilantro.
  • Serve hot with rice pilaf, accompanied by tomato achar.

Source: http://nepalicooking.tripod.com
Author: Tulsi Regmi

Vegetarian Food – Chickpea Tarkari (Nepali Food Recipe)

(Chickpea and Potatoes Curried with Tomatoes)
INGREDIENTS

  • 2 cups chickpeas, presoaked overnight
  • 2 cups potatoes, diced
  • 2 cups onion, diced
  • 1 cup green pepper, diced
  • 2 cups tomatoes, diced
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 1 tablespoon cumin powder
  • 1/4 teaspoon asafetida
  • 2 cups broth or water
  • 3 tablespoons cooking oil
  • Salt and Pepper
  • 2 tablespoons chopped cilantro (for garnish)

DIRECTIONS

  • In a large non-stick sauce pan, heat oil and fry turmeric for a minute or so.
  • Add diced onions and green pepper; fry until lightly browned.
  • Add garlic, ginger and chili pastes for a couple of minutes over low heat.
  • Bring heat to medium-low; add potatoes and stir-fry for five minutes or until potatoes are half cooked.
  • Add cumin powder and asafetida and mix well for a few seconds.
  • Put soaked chickpeas into the potato mixture and give it a good stir for five-seven minutes.
  • Add tomatoes, broth, salt and pepper; allow simmering for 20-30 minutes until the chickpeas are tender and a desired consistency of the stew has been achieved.
  • Garnish with chopped cilantro.
  • Serve hot with roti (flat bread).

Source: http://nepalicooking.tripod.com
Author: Tulsi Regmi

Vegetarian Food – Cheese-Stuffed Cabbage Rolls (Nepali Food Recipe)

(Stuffed Cabbage Rolls, Nepali style)
INGREDIENTS

  • 1 lb. paneer cheese, crushed
  • 1/2 cup onions, finely chopped
  • 1/2 green onions, finely chopped
  • 1 cup cooked rice
  • 2 teaspoons dill weed, minced
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 3 fresh red chilies, minced
  • 1 tablespoon cumin powder
  • 1 teaspoon flour
  • 1 egg
  • 2 tablespoons melted butter
  • 1 head fresh cabbage
  • Salt and Pepper

For sauce:

  • 1 cup chopped onions
  • 2 cloves garlic
  • 1/2 in. ginger
  • 1 cup chopped tomatoes
  • 1 teaspoon mustard seeds
  • 1 cup broth or water
  • 2 tablespoons clarified butter
  • 1 teaspoon chili powder
  • Salt and Pepper
  • 2 tablespoons green onions for garnish.

DIRECTIONS

  • In a large bowl combine all ingredients except cabbage.
  • Mix well, cover, and refrigerate for at least an hour.
  • In the mean time, core the head of cabbage, boil in salted water till soft.
  • Separate into leaves, and keep in ice-cold water.
  • Remove the thick veins if necessary.
  • Spread a cabbage leaf on cutting board, place two tablespoons of filling, fold sides, and roll up.
  • Hold the loose end of the leaf with small bamboo sticks or secure with twain.
  • Repeat with other leaves.
  • Rub butter generously on the stuffed rolls and stack in a steamer.
  • Steam till the stuffing is cooked through, about 8-10 min.
  • Transfer the steamed rolls to a large plate.
  • For sauce, in a non-stick sauce pan heat two tablespoons of clarified butter, splitter mustard seeds.
  • Add onions and sauté till brown.
  • Add garlic, ginger, and chili powder, and fry for a minute over low heat.
  • Add tomatoes, broth, salt and pepper.
  • Simmer the tomato mixture until the sauce thickens up, about 15 min.
  • Transfer the stuffed cabbage rolls to the sauce and heat through, frequently turning, about 10 min. Garnish with chopped green onions.
  • Serve with roti (flat bread) and tomato achar.

Source: http://nepalicooking.tripod.com
Author: Tulsi Regmi

Vegetarian Food – Mustard Greens Bhutuwa (Nepali Food Recipe)

(Mustard Greens in Nepali Spices and Herbs)

INGREDIENTS

  • 1 lb. mustard greens, washed, peeled, cut into small pieces (spinach also can be added)
  • 3 dried red chilies
  • 1/2 teaspoon jwanu seeds (lovage seeds, optional)
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon whole timur (Szechwan pepper)
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon freshly ground pepper
  • 3 tablespoons cooking oil
  • 1 cup fresh dill, chopped
  • Salt to taste

DIRECTIONS

  • In a non-stick pan heat three tablespoons of cooking oil.
  • Splitter jwanu seeds, whole timur mustard seeds, and cumin seeds until they turn dark.
  • Fry dried red chilies for 15 sec. till it turns dark.
  • Add garlic, ginger, ground pepper, and turmeric; fry for a minute or so on low heat.
  • Add mustard greens to the spice-mixture, and stir-fry for about two minutes.
  • Salt it.
  • Increase the heat to high; cook the mustard greens until wilted and the excess liquid has evaporated off. Do not overcook the greens.
  • Adjust seasoning with salt and pepper.
  • Garnish with chopped dill weed.
  • Serve with rice.

Source: http://nepalicooking.tripod.com
Author: Tulsi Regmi

Vegetarian Food – Mixed Vegetable Tarkari (Nepali Food Recipe)

(Mixed Vegetables Curried with Tomatoes)
INGREDIENTS

  • 2 cups potatoes, cleaned, peeled and diced
  • 1 cup onion, chopped
  • 3 cups chopped assorted vegetables, half cup each (cauliflower, broccoli, mushroom, red bell pepper, string beans)
  • 1 cup green peas
  • 2 cups tomatoes, diced
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon hot chili paste
  • 1/2 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon cumin powder
  • 2 cups broth or water
  • 3 tablespoons cooking oil
  • Salt and Pepper
  • 3 tablespoons chopped cilantro (for garnish)

DIRECTIONS

  • In a large non-stick sauce pan, heat oil and fry turmeric, cumin powder and curry powder for a few seconds.
  • Add onion and fry until lightly browned.
  • Add potatoes and fry until translucent.
  • Add garlic, ginger and chili and stir thoroughly with the onion-potato mixture for five minutes over low heat.
  • Add vegetables and stir for few more minutes.
  • Add chopped tomatoes, broth and salt and pepper; allow simmering for 15-20 minutes until the liquid has thickened to a desired consistency.
  • Add green peas just a couple of minutes before taking off heat.
  • Garnish with chopped cilantro.
  • Serve hot with steamed rice and roti (flat bread).

Source: http://nepalicooking.tripod.com
Author: Tulsi Regmi