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Joys of Nepalese Cooking Cook Book Cookbook - $75 (Santa Barbara)
Joys of Nepalese Cooking: A Most Comprehensive and Practical Book on Nepalese Cookery
By Indra Majupuria
Paperback, very good.
In English.
This book presents 350 great recipes from Nepal. It is comprehensive treatment of Nepali cuisine. In addition, it aims to present each recipe in a clear and practical manner through step-by-step instructions accompanied by many drawings and photographs.
This can be a warm and heartfelt gift. The recipient, if from Nepal or has visited there and sampled their cuisine will be greatly appreciative of this unusual and unexpected treasure.
Indra Majupuria, author of "Joys of Nepalese Cooking," a cookbook sold in Nepal and published by Craftsman Press in Bangkok, Thailand, writes: "It is true that Nepalese food is not as famous in the world as the food from other Oriental countries. During my visit to several countries abroad, I did not come across any restaurant which exclusively served Nepalese food or which even included Nepalese food on its menu. The reason behind it is that until 1950, Nepal was almost isolated from the rest of the world. Secondly, the kitchen was considered to be a completely restricted area in Nepal. The Nepalese food is essentially traditional in type and has grown in the form of an art inherited from mother to daughter. Housewives take pride in their skill to cook the traditional dishes."
I purchased this book in Kathmandu and it is not available in the U.S.
I am the original owner.
This item resided in and is sold from a smoke-free and pet-free environment.
Paperback. 399 pages. Color & line drawings.
Weight: 17.5 oz.
Contents:
1. Why this book?
2. Unique Nepalese cuisine.
3. Ingredients: i. Groceries. ii. Spices. iii. Vegetables. iv. Fruits. v. Kinds of meats. vi. Meat portions.
4. Weights and measurements.
5. Nepalese utensils.
6. Guiding hints.
7. Food taboos among Nepalese.
8. Squashes.
9. Soups.
10. Alcoholic beverages.
11. Rice (Bhat).
12. Bread (Roti).
13. Noodles (Chau chau).
14. Pulses (Dal).
15. Vegetables (Tarkari).
16. Egg (Phul).
17. Chicken (Kukhura).
18. Duck (Haas).
19. Fish (Machha).
20. Meat (Masu) (Mutton, Lamb, Buff, Pork).
21. Achars and chutneys.
22. Milk (Dudh).
23. Yogurt (Dahi).
24. Desserts (Mitthai).
25. Snacks (Khaja).
26. Sauces.
27. Salads.
28. After meals (Au Revoir).
29. Food and drinks while trekking.
Because Nepal is wedged between India and Tibet, the cuisines of these nations have naturally merged over time. But traditional Nepalese food still exists, and it differs from the cuisines of its neighbors.
While tourists often get the impression that Nepalese cooking is hot and spicy, true Nepalese food is delicately seasoned and incorporates lots of fresh produce, rice and lentils.
The end result is a cuisine that is almost as exciting as a view of the Himalayas, and as easy to make as a trek down a street in Katmandu.
They use less oil and less spices, it's milder in flavor and they cook it in different ways. They don't use curry powder at all. Dishes are also "simpler, and are not cooked as long. Nepali cooks generally focus on traditional dishes rather than fancy or exotic fare. Foods are likely to be steamed or boiled in Nepal rather than fried or baked as are many of the dishes traditionally served in India and Tibet. That is because most of the lower- and middle-class people don't have ovens.
typical foods found in Nepalese kitchens include dal bhaat (lentils and rice) and steamed dumplings stuffed with meat, called momo, or dumplings stuffed with stewed vegetables. Dal bhaat is the typical Nepali meal that is eaten twice a day; in the midmorning and late evening. Tea boiled in milk, often with spices, usually precedes it. The meal is often served with homemade yogurt, ghee and other garnishes and appetizers.
You can make your dal, the lentil dish, with northern beans, lentils and yellow split peas, then seasons the mixture with salt, pepper, turmeric, cumin seed and corn oil. The dal then is spooned over the rice or bhaat. Meat is consumed in Nepal, it is generally served as a side dish or for special occasions rather than as a main course.
Sample recipe from "Joys of Nepalese Cooking"
Jaulo-Nepali (A Rice and Pulse Meal)
Ingredients:
1 c Green gram unhusked or husked
1 c Rice
1 2-5 cm piece ginger
3 Garlic cloves
1 md Onion; finely chopped
2 Tomatoes; quartered
1 Potato; sliced
1/2 ts Each turmeric & chili powder
1/2 ts Garam masala (mixed spices)
2 tb Ghee
1/2 ts Cumin seeds
1 To 2 green chiles; chopped
1/2 ts Salt
1 tb Cilantro; chopped
Utensils: Saucepan or rice cooker or pressure-cooker, ladle, big bowl.
Process: Soak rice and pulse in water for 10-15 minutes. Wash rice and green gram 3 or 4 times with water. Pound ginger and garlic with turmeric, chili powder and mixed spices in a mortar. Heat ghee and fry chopped onion.
Add the spices paste with cumin seeds and green chiles. Fry for a few minutes and put rice with the pulse and tomatoes. Fry for a few minutes and add 3 cups of boiling water. Allow it to boil over moderate heat. Add more water if required so as to avoid drying up. Overspread chopped coriander leaves.
Location: Santa Barbara
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