Food

Biryani – rice with vegetables

Although biryani is very commonly consumed all over India, few know what it really is and how it differs from the popular fried rice or Indian pulao. Biryani is often prepared with the addition of vegetables – as here – or additionally with an egg (anda biryani) or chicken (chicken biryani). However, not on these additives, the dish relies, and…

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Puri: tea shop of Mr. Prasan Das

Wandering around the holiest temple of Sri Jagannath, we stumbled upon Prasan’s pram. Wandering around Jagannatha and recording an amazing mix of characters, various vegetables, sanctity of temples, buffaloes and mountains of garbage, we suddenly stopped stunned with this heavy herbal scent that came to us from afar. Description The tea stand a trolley on wheels standing picturesquely below the banyan….

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The biggest kitchen in the world

Guess where will you find the biggest kitchen in the World. In Puri! And specifically, in the Jaganath Temple. Sri Jagannath is the Lord of the Universe. His kitchen is considered as the largest and the biggest kitchen in the world. The length of the kitchen is 150 feet, breadth is 100 feet and height is about 20 feet. It consists…

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Pancakes with chocolate sauce

Today as I had to make dinner, I thought of what to do. Mom told me to, again, make noodles which I made yesterday. And I said ‘No, it must be something new’. As I’m specialist at noodles I mostly do them. But this time I thought to make something I wanted but mom was against. Pancaces! And of course…

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Bhaji Aloo Parwal – Vegetables with potato and parwal

Today I have another recipe from the Indian cuisine. The dish is well know in Orissa. It uses the vegetable that is similar to cucumber. But it’s small in size and is orange inside. Its seeds are totally not like cucumber’s as they are big and round. After good frying they are crunchy. And it’s not juicy inside. Parwal goes very…

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Aloo Chana – Potato with chickpeas

This is a recipe for a delicious Exotic meal. It’s well known dish in all Nepal and north India, served with chapati or puri made for breakfast. Recipe for 5 servings: Notes Depending on the and the softnes you want to acheve, you need to boil it different amout of time. There are 2 types of chickpeas, one is big and…

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Few facts about fasting and me

Today I’m writing a litte about myself and the interesting facts that I met. First of all, like many other people, I like to eat. Whenever I’m outside and there are thousand of shops around us, mostly with food or clothes I want to go to the one with the food. It’s this terrible human addiction. Well it doesn’t work…

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Paneer curry

Paneer is Indian / South Asian white curd that goes great with many other products. And it also maintains its shape during thermal processing. I did not believe that this cheese would behave so well during frying, that’s why my pieces of cheese are oblong and a bit larger than they should be. However, a cube with a side of…

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Sabut moong daal curry

This dish of daal prepared from the green moong bean comes from the state of Gujarat. Gujarat is known for its huge salt places, people work there, with no access to traditional fruits and vegetables. Maybe that’s why this special life-giving bean got so popular there. Green bean moong is prepared when you want to increase the level of iron. Moong has…

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Rajma Sandheko – bean salad

Being on the wave of Sandheko, or Nepalese salads, I composed this dish … I actually used up what was just available in the village and at home, with the exception of tomatoes that were not present today. Rajma, or kidney bean is rather hard even after long soaking and cooking. It’s great for chewing when watching a movie. I…

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Meth sabji – potato wth coconut

Methi bhaji or methi sabji – vegetables with fenugreek – is a standard dish prepared during the Navratri festival. If the dish is called sabji, it does not mean a colorful bouquet of vegetables. In India, the main vegetable is potato and onion, followed by – in the frequency – other vegetable plants … Fenugreek is a popular vegetable in…

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Bean sauce for potato

Green peas are one of the widely available vegetables in India. Seasonally fresh, then dried. A grain sauce is a topic for families with small children who are not used to ubiquitous chili in Indian cuisine. Best in the set with potatoes – fried, fried, boiled … who likes it. We like to have a bit mild, a bit spicy…

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Saag curry – cooked leafs

Saag is a cooked leafy greenery. In the Nepalese restaurant, ordering a daal bhat you will get rice with a number of bowls with sauces and almost always there will be saag. In India and Nepal, many different types of salads are used in the kitchen under the general name of saag or spinach. It is a delicacy for those…

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Chaat – Asian fast food

Chaat is a specialty of street snack vendors … It comes from the state of Uttar Pradesh in North India, now popular throughout Asia. We met for the first time in Nepal under this name. I would say that chaat is a conversation of several Asian dishes: samosa, daal and a few sauces, which is a good combination of hot and…

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Ankurit chana

Chana is an Indian name for chickpeas. Ankuri Chana is chickpea sprouts or a North Indian salad made from them. In the picture Ankuri Chana sold in Gorakhpur from a trolley, given on a leaf and eaten with a leaf – yes, the big leaf that protrudes from my salad is a “spoon”. Chick soak three days earlier, leave at room temperature. Notes:…

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From a basket of a Nepali medic: Reishi

Dried mushrooms are sometimes available in the offer of street sellers. One of these experts – with whom communication was carried out with the help of sign language and the little of my Nepalese – asked “what it is” answered only “chiau”, meaning mushrooms. I got more information about the species somewhere else. I learned, however, from the man another interesting thing. It was his knowledge…

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Recipe for a Buff sauce

As I said in my previous post; whenever my mom doesn’t want to cook she buys some meat for me and I make all the cooking. This time she got some buff meat for my meat sauce. Sadly after cooking it turned out that there is almost no meat so it turned out to be more onion sauce. Anyway I’m…

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Nepal: Tomato consumption and funny facts

Today I would like to say few words about funny fact we have here. Our attitude towards tomato For us it’s normal to eat raw tomato. We make salad of it. And some of us, (like my father) like it so much that we eat it plainly. I mean that when my dad is hungry we can just take a bowl of…

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Recipe for a laphing – Tibetan snack

A jelly-like Tibetan snack eaten with sauces and spices. I have written more about this snack and what it is here. Recipe for 6-8 people: Note: The laphing needs time to set. Usually it is done overnight. Preparation of laphing: Mix the starch and water together until you get an even texture. Heat the mixture on stove, stirring frequently until the…

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Laphing, Tibetan fast food: My experience

A snack that cools and gives strenght on a cool summer day. Origin Laphing is originally from Sichuan cuisine which is one of China’s most popular ones. It was  called ‘liang fen’. Tibetans, as followed, have enjoyed the dish and have brought it straight to Nepal where it, too, starts to gain popularity. Serving The consistency of laphing is jelly-like, made of mung-bean or…

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What is puri and how to make it.

Puri – popular crispy bread

 Puri is a popular crispy bread known in India, although it is also a traditional Nepali dish. It is a bread made of whole wheat flour, usualy eaten with Potato Curry (Aaloo ko tarkari). Recipe for 20 pieces: Preparation: Mix flour and salt in a bowl and add water little by little to dough while kneading Add 1 spoon of hot…

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Khapsey

Khapsey are Tibetan bisquits , very popular in Nepal, Widely prepared for Lhosar – Tibetan New year. In addition, Tibetans often prepare them for various occasions, such as weddings, family holidays or other religious festivals, many of which are found in both Tibetan culture and the neighboring Newari. There are many different types – read: shapes – khapsey cookies. Two…

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A recipe for bolognese in Nepal

Spagetti bolonese

Mom and the cooking Everyday my mom cooks. Mostly she makes dall bhat which is rice with legume sos. Sometimes, also aloo dum, potato curry. She is a busy woman. Beside housework and cooking she writes and makes movies for our Polish website. And its her favorite occupation. Sometimes she wants some more time for her artistic expressions, so she…

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Fiddlehead ferns with garlic butter

The nipple is very delicate in its structure … and as such it is considered a royal delicacy replacing the rarely met asparagus. Niuro – as it is called in Nepali – belongs in the category of vegetables to the deciduous group and serves as many other types of greens for preparing saag. The recipe given below is not much different from…

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A herb that is a great cure used in medicine

Chiraito: Nepalese remedy for most ailments

Chiraito in Latin – Swertia chirata From ancient times, it was one of the most reliable medicines in the mountain and high-mountain regions of Nepal. Used in many ailments, it was one of the most frequently used ingredients in many medications. Herb is widely used in traditional Ayurveda medicine as well as in allopathy – means in the methods of…

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What sweets can we you find in Nepal.

Nepali sweets

In the date of 14 April from the morning we could see everywhere in the shops many colorful sweets.  Chay-shops (local tea shops) turned into a confectionerys on this occasion, and the air was full of unearthly aroma of caramel and Nepalese spices. So for the reason of New Year feasted by Nepali people 3 days we arranged some interview…

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A recipe for potato salad from Nepal.

Aloo Sandheko – Potato salad

Sandheko is a kind of cold salad, Nepalese Aloo Sandheko is simply a potato salad with spices. Recommended for summer grilling as a great addition to grilled or smoked meat. For 4 portions: Wash the potatoes and cook them for a 30 minutes in a boiling water. Cool them, peel and cut into a 2cm cube. Peel the onion and cut…

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A recipe for fish in curry with coconut

Kerala Fish Curry

I’m sharing this wonderful Kerala recipe, thanks to which my sisters – who turn away from the fish – took extra portion. For 4 portions: Notes: The original fish is put fresh, raw to the curry and stewed together. This is a good option, especially if you have a good sea fish. If you have a deep-frozen fish, it is worth frying it….

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Arai keerai curry – Tamil green sauce

Arai Keerai appears on Tamil stalls in January and remains there for several months. Arai is a plant from a wide range of edible salads belonging to the amaranth family. Tamil word Keerai means ‘greens’. As every green here, arai keerai is quite cheap – for a large bunch we pay 10 rs. At a similar price was also a variety…

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A recipe for Vendakai sambar meaning sauce made of lady finger.

Vendakai sambar – lady finger sauce

Sambar is a popular type of hot vegetable sauce prepared on the basis of tur daal (pigeon pea), in the southern states of India – especially in Tamil Nadu. Vendakai in Tamil meansr, or lady finger, a popular vegetable throughout India – and more recently in Europe, especially due to its specific throat and respiratory healing abilities. The seeds contained in the…

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Roti – fried breads

When 8 eggs bought from the store land unexpectedly on the ground … … our neighbor said she would show how to make roti. This is a kind of bread fried in oil. Sometimes with egg, sometimes not. My roti made according to the instructions of the neighbor pleases me the most. She recommends eating it with vegetable curry. We, of course, prefer with…

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All ingredients within a reach – Hashtags to ease the searching

Often we look for recipes for a great lunch or big dinner but sometimes it happens that you need to find some specific ingredient. No matter it is because you have too much of it or because you like it very much. Maybe you want to learn something about it or start experimenting. Which ever case it is you want to get…

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A recipe for a vegetable curry. Perfect with fried pancakes or rice.

Sabji curry – Vegetable sauce

The word „sabji” means vegetables. Maybe we sometimes forget that the potato is also a vegetable … now we can remind ourselfs of this fact. Potato is the most commonly added vegetable in India and Nepal in various types of combinations. Sabji curry is also made of cauliflower, peas and cabbage. Bengal sabji puri – that is, vegetables with fried bread, popular, warming…

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Coconut biscuit from India. Made of nuts, raisins and coconut.

Nariyal barfi – Coconut biscuit

Delicious Indian coconut coocies. Nariyal barfi is an Indian cookie flavored with cardamom with fresh coconut flakes, nuts and raisins. Preparation: Dissolve a glass of sugar in a glass of water in a pan Put on the fire, bring to a boil, reduce the gas and leave the syrup to get a bit thick. Remove the cardamom seeds from the…

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Recipe for pancakes with legumes perfect for lunch.

Masoor Daal Paratha – Indian pancakes with masoor lentils

Masoor daal is a shelled red lentil It has a pleasant earthy taste that blends well with onion and chilli. Masseur lentil is especially easy in digestion, it is the first meal made for the baby. The consistency of cooked lentils is ideal for flour applications. For around 10 pieces: Notes: You can add a bit of kumin (jeera – 1…

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Beet Poriyal from Tamil Nadu

The Tamils ​​sometimes compare the aromas of freshly cut beetroots to manvasanai – the smell of dried earth sprinkled by rain. Tamil Nadu is a state in the south of India, where the biggest delicacy and source of food for people of all caste is coconut and its products. This duo – a fresh coconut with beet, today I presen…

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Thali – Rice with whole set of sauces

Thali means a plate with a rice and a set of sauces that traditionally has to offer all five flavors. The word ‘thali’ means a plate in Hindi and Nepali. The dish under this name is offered throughout northern India and Nepal. Restaurants compete in the quantity – and of course, sometimes and in quality – of the sauces offered…

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Kathmandu, High Himalaya Bakery: cake on order

In order to know the prices of cakes… We did a small round around the region, in Bauda, Kathmandu. In the end, we chose the nearby High Himalaya Bakery: High Himalaya Bakery Ramhiti, Boudha, Kathmandu Which price list – standard in Kathmandu – I present below: small chocolate cake 500 grams – 550 rs medium chocolate cake 750 grams –…

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Goan Shark

The shark was fresh and very small and did not resemble a monster of any Hollywood production … of course, apart from its specific shape of mouth and dorsal fin. The shark does not scratch, you have to take the skin off it. Here you can see the removal of shark skin and a few other exotic films … Our…

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Sutkeri Masala – delicacy for nursing mothers

‘Sutkeri ko Ausedhi’ – ‘Sutkeri Masala’ – is a nourishing and sweet delicacy, for centuries prepared for nursing mothers in the region of the Himalayan foothills. It is a extremely nourishing goody which is the variation of very popular Nepali sweet called Gundhpak. The word ‘Sutkeri’ means the mother who has just given birth to a child. The word ‘ausedhi’…

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Tamdi bhajji: amaranth curry

Tamdi bhajji or amaranth herb with the addition of lobia beans – originally from the Goan cuisine. Amaranth does not have great crop requirements, it is available everywhere.Its sweetish leaves perfectly blend in with soft beans and a set of Indian spices. Amaranth’s herb is like a beetroot: if you want to keep the amaranth color – do not cover…

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Calamari in goan curry

Squids, of course, the best will be fresh, but I threw my in a freezer for two days. Nevertheless, they turned out to be excellent. We have made them in our version of the Goan curry. The dish is so specific and original in taste that it leaves a great field to modify the composition. From the wide range of…

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Sukhi Urad Dal in Europian version

Urad is a very popular bean in the West Indian state of Punjab. Today I am presenting sukhi urad daal – means dry – prepared from peeled veal beans (commonly known as urad daal or white lentils), alternatively! Because traditionally sukhi is dry, I made a European modification by adding a fried round and green bean. Urad belongs to the…

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Cauliflower Poriyal 

Cauliflower Poriyal jest jedną z potraw serwowanych z okazji festiwalu Navratri. Poriyal means in Tamil Nadu fried or stewed vegetable dish, you could say – curry. Typically, there must be primarily spices – black mustard seeds, turmeric, coriander and – at least a bit – dried chilli peppers and black gram, which thickens the dish and gives it a specific flavor….

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Chakkarai valli curry: batatas in Tamil Nadu

Chakkarai valli means sweet potato and is so unspeakably tasty that it’s difficult to compose with it a dish that you will not like. It cooks very quickly, basically 10 minutes. It tastes great fried as French fries, it fries quickly. Today I present valli as a curry with the addition of cauliflower, a composition of delicate flavors with Indian…

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Matki Usal: curry made of sprouted moth beans

Papillons beans – moth – is known in Europe as Indian beans. Although it is found here less often than other types of legumes – only in some regions of India. This particular recipe comes from the Marathi language region – the states of Maharastra and Goa. Usal is characterized by a strong aroma obtained thanks to the use of…

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Masala dosa – Indian breakfast

Masala dosa with chutney. To make dough for idli and dosa, Indians use a special type of rice called idli rice. Basically, the dough for both dishes, mentioned above, is the same, the difference is only in density – dough for dosa should be slightly thiner. Living in India, you can – instead of exploring the secrets of the culinary…

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Ayurvedic ways to speed up metabolism

According to the teachings of Ayurveda overweight is associated with the advantage of kapha dosha. Overweight of the body strengthens the Kapha trait, and in turn building Kapha leads to overweight. Thus, a return to balance requires some effort and actions directed towards the opposite – towards light, focus, heat, dryness, mobility, roughness, fluidity, subtlety. Practice yoga every day Yoga…

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Spices in India

The basics of Indian cuisine is its specific spices and their combinations in dishes. The aroma of Indian spices is notorious enough, I will just add that it is worth visiting the regional fair, because they are usually solelling fresh spices, which aroma has surprised me many times, despite the culinary experience. I cataloged the spices and herbs used in…

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Vidanga and other miracles of Ayurveda

In India, where parasites are common, it is good to remember that people with weaker digestive systems are more susceptible to parasitic infections. It is not difficult to get an infection, and the conditions for development are important for the parasite. Intestinal parasites excellently develop on undigested food. Ultimately, the host suffers from weakening and degeneration. That’s why Ayurveda uses hot…

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Hariyo Saag: green leafy vegetables in Nepal

Winter months – December, January and February are the peak of the green vegetable season, from southern India to the Himalayas. Today I present a selection of salads, spinach and greens available in the winter season on the market in Kathmandu. A typical Nepali meal consists of rice, daal – a sauce prepared on the basis of one of the…

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Daal: a directory of Indian legumes

Daal Is a collective term for various types of shelled bean seeds, as well as finer whole seeds, such as the masoor known to us commonly as lentils. The term dal is also used in relation to various types of sauces and soups prepared on the basis of these seeds. Legume seeds are an absolute foundation of Indian cuisine –…

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Tulsi – holy basil

Tulsi contains strong antioxidants, has antibacterial, antiviral, antidiabetic, antimalarial, antiallergic, adaptogenic and immune properties, and also gives the beverage a refreshing but delicate taste. The plant shows great variation depending on the type of soil, rainfall and the place where it grows. The growing environment affects the size of the herb, its strength, and medical efficiency. Tulasi has a sweet-sharp…

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Nepali Masala

Here I present the most popular mixtures of spices used in Nepal, used daily in homes in the preparation of dishes. A mix of hot spices called “Garam Masala” is invariably still the favorite set of many masters, and mine too. It is used for dishes of Nepalese, Indian and European cuisine, especially those containing meat. As the name suggests…

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Chili Pepper in India

Chili comes from regions of South America, and the Portuguese brought it to India. Essentially, Indians distinguish mostly green fresh chili – and several types of ground red chili pepper – hotter and milder, Kashmiri. The sale of fresh red chilli peppers is rare. Most often it represents the paprika Capsicum anum, sometimes Capsicum frutescens. Nowadays in India, there are…

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Sichuan pepper

A bunch of fresh green berries bought at a market in Canacona may look too tasty to think of it as a spice. If you tempt yourself to try one, the itchy and burning feeling in your mouth will make you, want to, drink water for a few next hours, which I experienced personally, but only after one and a half…

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Paneer – Chenna

Paneer is the most popular type of cheese in India, all are enjoying it, locals and visitors. In addition to its delicate taste, paneer has one more great advantage – it is great for cooking. Whatever you want to do with it, you will succeed, the cheese holds its shape well and fits perfectly with different flavors. After my cooking, I…

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Sukuti – dried meat from Nepal

We bought sukuti in a local shop, the usual price is 1500Rs for kg. Of course not one kg but few small pieces. The whole family loved it and ate the whole day. It is very tasty. A small piece can be eaten for a very long which is recommended to extract all the taste from it. Sometimes instead of…

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Curry leaves – a popular spice and cure

Today I’m presenting one of our favorite spices – curry leaves. Murraya koenigi – curry leaf tree – is a naturally growing tree in India, Sri Lanka and Bangladesh. The plant is in the same family as the popular healing tree of nimm. It was also adapted to the climatic conditions of South Africa and Malaysia. Curry leaves are commonly used in…

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Pani Puri

Today I would like to tell a story about the snack eaten in India, Nepal and other neighboring countries. Panipuri is a street snack of several regions in the Indian subcontinent. It is made of a round, hollow puri (fried crisp) that is filled with a mixture made of tamarind chutney, chili, chaat masala, potato, onion or chickpeas and after added flavored water (known as imli pani). It has various names, depending…

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Lemon grass: to mosquito and cold say ‘No!’

Lemon grass, gingergrass or palmarosa – ‘Cymbopogon martini’ Known in India as ganjan or gavti cha,  is a species of grasses. It grows wild in wetlands of rural areas of India, Nepal, China and neighboring countries. In Ayurveda known as Rohisha – is a component of many ayurvedic prescriptions and is used in traditions of natural healing. The Chinese usually use…

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Goa – our experience with fish

While staying at Goa, we have tried many kinds of fishes, and the best of them that has been our favorite is bangra (pangra) – mackerel. It doesn’t need scraping, only large ones have some scales on the head and tail. It has tolerable bones – it is easy to get rid of them. It does only require cleansing of the viscera…

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Fast – 21 days

Fast is an excellent cure. It can cure most of the body illnesses. Therefore afterward you will feel light and healthy. On another hand, it is the best way to lose a lot of weight. I have seen so many ads about a miracle, thanks to which you will lose 20kg in a week. Or any diet and exercise plans…

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Spicy or not

When you are in India for the first time you certainly search for not spicy food. And maybe you already know, India is full of spices. So, when you want to eat something, no matter is it street food or restaurant, you should ask for not spicy food but even then your expectations can be disappointed. Long time ago when…

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Salad made of cheese and fruits

One day we decided to buy many fruits, we bought watermelon, apples, pineapple and banana. I aimed to make some experiments on them and I discovered one really great recipe. I fried the pineapple, banana and apples and I didn’t think that it would be good doing the same with watermelon. But I did and it came out hard and not sweet….

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Gajar Halva

Gajar means carrot in Hindi, Bangla and Nepali. This is a very unique dessert, very simple to prepare, popular in all of northern India and Nepal. We got to know it in West Bengal. Indians say that it is impossible to not add ghee to halva, as it will not have the proper aroma. Cardamon is added only by some Indians, many do…

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Omlet ala pizza

Today I decided to make something like pizza and as my father wanted egg breakfast I took this oportunity. Preparation: Peel and cut vegetables in small pieces. Put on pan oil or ghee and add vegetables on a small medium flame and stir every minute. Put eggs into a small pot and add grated cheese, salt, pepper and any masala…

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Ras malai

My favorite dessert in India. Sweet and delicate in the same time. To make it you must do: Rabri – the sauce you put chenna into Chenna – means paneer Sweet syrup – to soak in the paneer Notes: To make chenna you can use ordinary milk If you don’t have the cardamom powder you can crush the fresh cardamom…

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Banana dosai

This is the recipe I used on 5th day of Navrati (Indian festival). On 5th day the Bhag was banana so I made those. Preparation: Peel and mash banana in a bowl – I didn’t have the tool to mash so I cutted them very properly Mix well with rice flour, maida, sugar, nuts, raisins and water Take pan on…

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Bananas in batter

This is the recipe I used on fifth day of Navratri as the bhag was banana. Everyone loved those slices of banana in the batter. Preparation: Cut the bananas in circles. Mix the egg, the sugar and the salt. Then slowly add the flour and baking soda while stirring. The mixture must be something like cake batter. Fill a frying…

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Sweet and cooling dessert

Some time ago I have discovered a great dessert… First time when we came to Goa I thought to make a mix of cream, banana and sugar. It was delicious but this time we came to Goa I already knew something like curd which I love to eat with jaggery (sugarcane product, used instead of sugar). I made curd with…

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Kathmandu: Chinese Restaurant

Chinese cuisine is characterized by exceptional originality and extraordinary care of prepared dishes. Contrary to appearances, it offers a wide range of ordinary, well-known dishes, so you can easily find something for yourself. Often the menu that we are presented with includes pictures of the food being prepared, which will make it much easier for us to choose. I recommend…

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Samosa

Samosa are fried dumplings popular almost in whole Asia. We made them in Poland, stuffed with meat, baked, not fried, according to the Uzbek recipe under the name of “samsa”. In India samosa is the most available snack stuffed with vegetables – most often potatoes with the dal. In Tamil Nadu they are tiny – maybe 5cm each, stuffed with fried…

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Spices from Nepal

The purpose of this article is to present the most common Nepali spices typical of this country, along with their medical properties. Akhbare khursani Akhbare khursani is also known as dalle khursani, meaning round chilli is the spiciest spice of the world. The fully mature fruits are mostly shaped like cherries and are glowing red. Grown in households in Nepal and…

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Shops on The Streets

Mostly known in India are small cafes on the streets. You can find them everywhere. They mostly serve chay – tea and some tarkari – vegetables. In very low prices. It is quiet incredible because you could eat there full breakfast for really small amount of money. The only thing is that it can be spicy. It can be problem for…

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