Food

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 the light, focus, heat, dryness, mobility, roughness, fluidity, subtlety. Practice yoga every day…

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…

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

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

Lemongrass, 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 the…

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…

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…

One day while I was tasked with making dinner, I thought of what to do. Mom told me to, again, make noodles which I made the day before. And I said ‘No, it must be something new’. As I’m a specialist at noodles I mostly do them. But this time I thought to make something I wanted but mom was…

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…

 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, usually 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…

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…

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…

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…

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…

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…

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 –…

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…

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…

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…

While in India I have discovered a great dessert… First time when we came to Goa I thought of making a mix of cream, banana and sugar. It was delicious but the second 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…

As I wanted to make something like pizza and as my father wanted egg breakfast I took this oportunity to do my favorite thing – cooking. 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…

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…

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…

When 8 eggs bought from the store land unexpectedly on the ground … … our neighbor said she would show us how to make roti. This is a kind of bread fried in oil. Sometimes with egg, sometimes without. My roti made according to the instructions of the neighbor pleases me the most. She recommends eating it with vegetable curry….

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…

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…

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…

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…

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:…

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….

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 chili peppers is rare. Most often it represents the paprika Capsicum anum, sometimes Capsicum frutescens. Nowadays in India, there are…

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 based on one of the types of…

Thali means a plate with 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 in…

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…

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…

How to deal with spicy food in India? When you are in India for the first time you certainly search for not spicy food, if you are like us. And maybe you already know, India is full of spices. So, when you want to eat something, no matter is it street food or a restaurant, you should ask for not…

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 (egg biryani) or chicken (chicken biryani). However, not on these additives, the dish relies, above…

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…

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….

Today I’m writing a little 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…

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…

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…

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…

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…

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…

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…

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…

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…

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…

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…

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….

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…

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…

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…

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…

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…

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 –…

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…

‘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’…

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…

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…

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…

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 chili peppers and black gram, which thickens the dish and gives it a specific flavor….

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…

What is the price for sukuti (dried meat) from Nepal? We bought sukuti in a local shop, the usual price is 1500Rs for kg. Of course, we bought not one kg but few small pieces. The whole family loved it and ate the all day. It is very tasty. A small piece can be eaten for a very long which…

Today I would like to tell a story about a 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 lastly added flavored water (known as imli pani). It has various names,…

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…

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…

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…

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…

Chinese cuisine is characterized by exceptional originality and extraordinary care in 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…