Nepali

Cooking Aloo Tama (Potato with Black Eyed Beans) at home

ALOO TAMA

This is a popular hearty Nepali dish that and is sure to be a winter favourite. Timmur (Nepali Pepper) could be found in shelves of Nepali/Indian grocery store in your capital city.

Ingredients

  • ½ cup (95 g) dried black-eyed beans
  • 2 tbsp cooking oil
  • 1 onion, sliced
  • ½ tsp finely grated ginger
  • 1 small clove garlic, crushed
  • 2 potatoes (300 g), peeled and diced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 chopped tomatoes
  • Pinch of Nepali pepper (timmur)
  • 1 tsp chilli flakes
  • salt, to taste
  • 50 g sliced bamboo shoots
  • chopped coriander, to garnish

 

Instructions

  • Soak black-eyed beans overnight. Drain the water when ready to cook
  • Pour oil into a saucepan and place over medium heat. Once the oil is hot, fry the onion, ginger and garlic until golden. Add the potato and soaked beans to the pan and fry for few minutes, stirring regularly, then add the cumin, ground coriander, chilli, salt & tomatoes. Once you smell the spicy aroma (1-2 minutes), add 1 litre (4 cups) boiling water and simmer until the potatoes and beans are tender. Add the pinch of timmur
  • Add bamboo shoots and simmer until warmed through. If using fresh bamboo shoots, simmer until tender
  • Garnish with coriander and serve.

Enjoy! Namaste

Mardi Himal Base Camp Trek 2017

Mardi Himal Base Camp Trek 2017

I am headed to Nepal in September 2017 with family, with my two young daughters June & Maaya. Needless to say how excited I am, no really I am very excited.
I will be there celebrating Dashian (Biggest festival in Hindi Calendar) with family in Nepal after – I don’t remember. Surely it will bring back memories of the childhood.

 
Also when in Nepal, I will be doing two community projects around Annapurna Area, alongside travelers from Canberra in conjunction with Reach for Nepal Foundation. And in between that I will be trekking Mardi Himal Base Camp – all the way upto 4500 meters. The 5 weeks are full on 🙂


Situated just east of one of the most popular treks of Nepal, the Annapurna Base Camp trek, the Mardi Himal trek is a hidden gem.

 
Few trekkers make their way to the Mardi Himal Base Camp spectacularly situated at the base of Mardi Himal and the impressive Machapuchhre. The trail goes along small winding paths, through magical rhododendron forests. I am looking forward to get some amazing views of Mardi Himal, Machapuchre, Annapurna South and Hiunchuli & close up views of the entire Annapurna Range.

 

If you would like to join me, please contact me on 0422 657 897
Lachhu Thapa

Cook Nepali Style Chicken Chilli at home


So if you have been to Nepal, don’t tell me you haven’t tried chicken chilli at one of the restaurants in Kathmandu or Pokhara or somewhere in between 
It is one of the most famous snacks in Nepal alongside mo:mo, chowmein and thupka. There is nothing much to it, really! Get Chicken Leg fillets, dice and marinate it (overnight is always good) before frying it in a bit of oil. Once cooked, you toss it up with some onion, capsicum, tomatoes on a separate pan alongside some spices, and its ready

Prep time: 20 mins, Cook time: 30 mins

Ingredients
• Chicken Thighs in small cubes (400 gm)
• Capsicum – (Red 1, Green 1)
• Onion (1 small, cut in cube sizes)
• Shallots/Coriander (some to garnish)
• Tomato (1, cut in cube sizes)
• Cumin seeds – (half a tea spoon)
• Ginger-Garlic Paste (1/2 table spoon each)
• Red Chili Paste (1/2 table spoon)
• Tomato Ketchup (4 table spoons)
• Corriander/Cumin powder
• Oil (3 table spoons)
• Salt (to taste)

Directions:
• Marinade the chicken with bit of oil, ginger/garlic paste, salt, chilli paste
• When ready, on low heat fry the chicken until cooked
• On a new pan, start off with 2 table spoon of oil
• Cumin seeds in, alongside the onions
• Salt to taste
• Throw in the chicken, you just cooked on the side
• Put in more ginger/garlic, chilli paste, cumin/coriander powder (all the spices)
• Toss for a while
• Throw in the capsicum, fresh tomatoes & tomato ketchup, and toss for 30 seconds and you are done
• Put in fresh coriander/shallots just before serving

Namaste

Happy Dashian from all of us at the hungry buddha

happy-dashian

Dashain is the most auspicious festival in the Nepalese annual calendar (falls bet Sep-Oct), celebrated by Nepalese of all caste and creed throughout the country. The fifteen days of celebration occurs during the bright lunar fortnight ending on the day of the full moon. Thorough out Nepal the goddess Durga in all her manifestations are worshiped with innumerable pujas, abundant offerings and thousands of animal sacrifices for the ritual holy bathing, thus drenching the goddess for days in blood.

Dashain commemorates a great victory of the gods over the wicked demons. One of the victory stories told is the Ramayan, where the lord Ram after a big struggle slaughtered Ravana, the fiendish king of demons. It is said that lord Ram was successful in the battle only when goddess Durga was evoked. The main celebration glorifies the triumph of good over evil and is symbolized by goddess Durga slaying the terrible demon Mahisasur, who terrorised the earth in the guise of a brutal water buffalo. The first nine days signify the nine days of ferrous battle between goddess Durga and the demon Mahisasur. The tenth day is the day when Mahisasur was slain and the last five days symbolise the celebration of the victory with the blessing of the goddess.

Dashain is celebrated with great rejoice, and goddess Durga is worshiped throughout the kingdom as the divine mother goddess.

Happy Dashain from us here at The Hungry Buddha

Namaste