Nepal has a complex topography with hills and flat lands, and the Kathmandu valley is renowned for the seasonal vegetables grown in its fertile soil.Vegetables (tarkaari) are one of the most important foods in the daily Nepali diet, and a typical Nepali meal consists of rice, lentils, and some kind of side vegetable dish.The most common vegetables include green beans, cauliflowers, cabbage, eggplants, greens (mustard, spinach), okra, potatoes, Nepali radish, squash, tomatoes and many other seasonal local vegetables.Vegetables are also made into pickles, salads, snacks, and desserts.During the peak season, you may see a local farmer balancing a bamboo pole across his shoulders, holding two wicker woven baskets full of freshly picked vegetables, heading to the market.In Nepali vegetable markets, one can experience the proud skills of vendors arranging every tiny space with a dramatic display of vegetables and fruits.Greens, such as spinach, mustard, fresh coriander, and garden cress are neatly tied in small bundles and piled up in a beautiful way.A variety of dry vegetables such as potatoes, onions, and shallots are skillfully arranged in a wicker trays, or baskets or in jute-burlap sacks.On many street corners, vendors set up small stands with the fresh fruits and vegetables such as green gooseberry, labsi (Hog plum), guava, or tangerines.The vegetables are sold in the markets weighted in a hand-held local scale, known as taraaju, which comes in a variety of sizes and forms.Most Nepali households do not store vegetables, so they are bought fresh every day.In my next blog, I will try to post more information, scientific names, and the pictures (when available) of Nepali vegetables.· Dundu ko Saag - (Chinese Leek - Allium Tubersum Rotter).· Karela, Tito - (Bitter Gourd, Balsam Pear). .

Nepali Spiced Almond Chicken and Kale

Nepali Spiced Almond Chicken and Kale.so I picked up some extra freelance editing work, and that means I’ve been spending a LOT of hours at home, in front of the computer.So I’m going to attempt a return to the short-and-sweet-ness of my posts back when I started this blog almost 4 years ago, without getting super wordy about it.This recipe is barely adapted from “The Nepal Cookbook ,” a lovely book put out by the Association of Nepalis in the Americas.If you want to donate money toward relief efforts in the wake of the April 25th earthquake in Nepal, the Association of Nepalis in the Americas has set up a relief fund (for more information, and to donate, just scroll down on their homepage).The kale is based on a recipe (in the same cookbook) for mustard greens.This chicken (along with rice) makes for some excellent leftovers (the kale is really best on the first day, though…).rainy day, I microwaved my spiced almond chicken leftovers and sat inside the communal work kitchen to eat.No one likes turning their oven on in the summertime anymore than they like being tethered to a computer, but I have to say, I often prefer a little oven time to standing over the stove, stirring — as much as the oven sneakily heats up the entire apartment a few degrees, at least you can step away from the heat source, until the moment it’s time to serve dinner.(Barely adapted from “The Nepal Cookbook ” by the Association of Nepalis in the Americas.).~ 1½ inch fresh ginger, peeled and roughly chopped.Make diagonal slits in chicken thighs and place in a medium bowl.Combine lemon juice, salt, and cayenne pepper, then rub this mixture all over the chicken and into the slits.Meanwhile, prepare the marinade: place almonds, garlic, ginger, honey, ground spices, and yogurt into a food processor or blender, and blend until smooth.Pour over the chicken, cover, and chill in the fridge for 24 hours.The next day, before cooking the chicken, remove from the fridge to let stand at room temperature for 1 hour.Lift the chicken thighs out of the marinade and transfer to a roasting pan or baking dish, reserving the marinade that’s left in the bowl.Print this recipe (Nepali Spiced Almond Chicken).Print this recipe (Nepali Spiced Kale).(Barely adapted from “The Nepal Cookbook ” by the Association of Nepalis in the Americas.).In a medium saucepan (with a tightly fitting lid), heat the oil and ghee, then fry the cumin seeds and ground chili over medium-high heat, until the cumin seeds become golden brown.Add the kale leaves and stir to coat them in the oil/ghee and spices.Add the other spices — ground cumin, ginger, turmeric, and salt — then the water, and stir to coat the kale once again.Cover tightly and cook over medium-low heat for about 10 minutes, lifting the lid only occasionally to give it a quick stir.Print this recipe (Nepali Spiced Kale). .

Kale Meaning in Nepali

Find what's the translation meaning for word kale in nepali ?It may stand for a person, place, thing, or idea.Complex Sentence - A complex sentence is an independent clause joined by one or more dependent clauses.Such examples are Wow!, Ouch!, Hurray!, and Oh no!. .

Nepali Saag Recipe| Curried Spinach

Nepali saag is a simple everyday side dish served with dal bhat.Curried greens with mild spices is a quick and easy dish that is perfect for any meal.Saag is basically a simple stir fry made with fresh greens.It makes a healthy and nutritious side dish to Nepali dal bhat (rice with lentils).Nepal's Kathmandu valley has a fertile soil and is renowned for the variety of seasonal vegetables available.Check this post at Taste of Nepal for photos of Tarkari bazaar (vegetable market) and the various veggies that are sold there.Garlic cloves - add lots of flavor to this simple stir fry.I always have a big bag of baby spinach in the fridge to make smoothies or quick dishes like this one.Then add chopped spinach, turmeric, curry powder, salt and pepper.Curried spinach with mild spices is a quick and easy dish that is perfect for any meal.To taste Salt & Pepper Instructions Heat oil in a saute pan. .

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