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Kurilo Alu Bhutuwa (Nepali Asparagus Potato Bhaji)

Fresh slender and dainty asparagus standing in bunches in water always entices me. I bring it home but never know what to do with it other than stir fry it with some orange juice. It tastes great especially with tart fresh squeezed orange juice but we were getting a little tired of it. When I found this Nepali bhaji using asparagus and potato I simply had to try it. I had never used asparagus as a regular vegetable in a cooked bhaji before. I am so glad I tried it. Everyone loved it. Next time I see those lovely asparagus stalks I will know exactly what to do with them. Recipe adapted from The Nepal Cookbook. You will need for 2 servings 2 small potatoes 1 tbsp. olive oil 1 tsp. cumin seeds 1 tsp. turmeric powder 1 tsp. ginger garlic paste 1 tsp. coriander cumin powder 1 tsp. paprika (adjust to taste) 7-8 stalks asparagus salt to taste Rinse, peel and cube the potatoes. Heat oil in a pan and add the cumin seeds. When they sizzle add the turmeric powder and cubed...

Nepali Roti

Rolled out unleavened flat bread is eaten in India and its neighboring countries. It is a staple in Nepal. What I found interesting is that we too make a roti with milk in Maharashtra. It turns out softer than the roti kneaded in water. To make this roti vegan I used warm water in place of milk. Using warm water also assists in keeping the roti soft. There are several variations of the Nepali roti. This is one such variation. Recipe adapted from here You will need for 9-10 4 cups whole wheat flour 1 tbsp. sugar 1 tsp. salt 1 tbsp. oil ~ 1/2 cup water Sift the flour and salt into a large mixing bowl. Add the sugar. Warm the water for 10-15 seconds in the microwave and add it a little at a time to form a soft dough. Depending upon the location, temperature and humidity you may or may not need all the water. It is okay to add a little extra if needed. The resulting dough should not be sticky. Knead well, cover with a wet towel or plastic wrap and keep aside for an hour. A...

Alu Kauli Ko Tarkari (Nepali Potato Cauliflower Bhaji)

This version of the Nepali cauliflower and potato dry tarkari is very similar to the side I make. The spices used are a little different but the main ingredients cauliflower, potato and peas are the same. I made this as part of the Nepali meal. Nobody in the house thought it was very different from what I normally make. I usually don't make the same recipe twice, I always tweak something. So they thought this was another variation. Recipe adapted from here You will need 1 cauliflower 2 potatoes handful peas 2 tbsp. olive oil 1 tsp. cumin seeds 1 bay leaf 1/4 tsp. asafoetida 1 dried red chili pepper 1/2 tsp. turmeric powder 2 tbsp. ginger garlic paste 3 tomatoes, chopped Clean the cauliflower, break it up into florets and keep aside. Peel and dice the potato into cubes. If using frozen peas do not thaw them. Heat oil in a pan and add cumin seeds. When they crackle add the bay leaf, asafeotida and red chili pepper. Next add the ginger garlic paste and tomatoes....

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