KATHMANDU COOKING
ACADEMY
Recipe Book
JANUARY 1, 2024
KATHMANDU COOKING ACADEMY
Chhetrapati, Kathmandu, Nepal
Dear Culinary Enthusiast,
We are thrilled to present to you the Kathmandu Cooking Academy Recipe Book, an exclusive
compilation of our most cherished recipes. This book is not just a collection of dishes; it's a journey
into the heart of Nepalese cuisine, offering you a taste of our culture, traditions, and culinary
excellence.
Embark on a Culinary Adventure: Our academy is dedicated to sharing the rich and diverse flavors of
Nepal, and this recipe book is a testament to our commitment. Featuring Menu 1 and Menu 2, each
recipe is an invitation to explore the unique tastes and aromas of our beloved country.
Menu 1: A Classic Journey includes:
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Dal Bhat: A staple Nepali dish that is both nourishing and comforting.
Mo Mo: Delight in these dumplings, a favorite snack across Nepal.
Bara: Taste the savory goodness of this traditional Newari pancake.
Yomari: Indulge in the sweetness of these steamed dumplings filled with sugarcane molasses and
sesame seeds.
Masala Tea: Sip the warmth of this spiced and herby Nepali chai.
Menu 2: A Fusion of Flavors includes:
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Chicken Curry with Roti: A robust dish that brings together intense flavors and tender chicken.
Chatamari: Discover the crispy delight of this classic Newari dish.
Thukpa: Enjoy the heartiness of this Himalayan noodle soup.
Mushroom Choila: Relish in the spicy and tangy taste of this grilled mushroom delicacy.
Carrot Pudding: Savor the sweet end to your meal with this gently spiced dessert.
Your Gateway to Nepalese Cooking: Each page of this recipe book is filled with detailed instructions,
chef’s tips, and insights into the cultural significance of the dishes. Our goal is to empower you with
the skills and knowledge to recreate the authentic flavors of Nepal in your own kitchen.
Expressing Our Gratitude: We thank you for choosing Kathmandu Cooking Academy as your culinary
guide. Your passion and eagerness to learn inspire us to continually provide an enriching and
comprehensive culinary education. May this recipe book bring you closer to the tastes of Nepal and
inspire countless delicious meals.
Join Us in the Kitchen: We invite you to roll up your sleeves, spice up your meals, and dive into the
delightful world of Nepali cooking. Let's cook, learn, and celebrate together!
Happy Cooking!
With warm regards,
Kamal Banjara
Managing Director
Kathmandu Cooking Academy
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Table of Contents
Introduction ................................................................................................................................... 3
About Kathmandu Cooking Academy ...................................................................................................... 3
Our Philosophy on Nepali Cuisine ............................................................................................................ 3
How to Use This Book ............................................................................................................................. 3
General Introduction to Nepali Cuisine ........................................................................................... 4
Menu 1: The Essence of Nepal ........................................................................................................ 5
Dal Bhat ................................................................................................................................................. 5
Mo Mo ................................................................................................................................................... 7
Bara ....................................................................................................................................................... 9
Yomari .................................................................................................................................................. 10
Masala Tea ........................................................................................................................................... 12
Menu 2: A Fusion of Flavors .......................................................................................................... 13
Chicken Curry with Roti ......................................................................................................................... 13
Chatamari............................................................................................................................................. 15
Thukpa ................................................................................................................................................. 16
Carrot Pudding ..................................................................................................................................... 18
More Receipes ............................................................................................................................. 19
Sel Roti ........................................................................................................................................................................... 19
Kwati ............................................................................................................................................................................... 19
Gundruk ......................................................................................................................................................................... 20
Sukuti ............................................................................................................................................................................. 20
Alu Tama......................................................................................................................................................................... 20
Samay Baji ...................................................................................................................................................................... 20
Raksi ............................................................................................................................................................................... 21
Kheer .............................................................................................................................................................................. 21
Pustakari ........................................................................................................................................................................ 21
Appendix ..................................................................................................................................... 22
Glossary of Ingredients and Terms ......................................................................................................... 22
Measurement Conversion Tables ........................................................................................................... 23
Acknowledgments ................................................................................................................................ 24
Feedback and Contact .................................................................................................................. 25
Share Your Creations ............................................................................................................................. 25
Contact Information.............................................................................................................................. 25
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Introduction
About Kathmandu Cooking Academy
Welcome to Kathmandu Cooking Academy, where the rich flavors of Nepal are at the heart of
everything we do. Nestled amidst the bustling streets and serene landscapes of Kathmandu, our
academy is a culinary haven for enthusiasts and professionals alike seeking to delve deep into the art
of Nepali cooking. With a team of experienced chefs and a passion for teaching, we provide an
immersive learning experience that goes beyond the kitchen. Our state-of-the-art facilities, intimate
class sizes, and hands-on approach allow each student to thrive in crafting traditional Nepali dishes
while also encouraging culinary innovation.
Our Philosophy on Nepali Cuisine
Nepali cuisine is a tapestry of flavors and techniques, reflecting the diverse geography and culture of
Nepal. At Kathmandu Cooking Academy, we believe that to truly understand and appreciate this
cuisine, one must embrace its history, ingredients, and the stories behind each dish. Our philosophy
is rooted in the preservation of traditional cooking methods while encouraging a spirit of exploration
and creativity. We emphasize the importance of fresh, local ingredients and the role of spices and
herbs that give Nepali cuisine its distinctive character. Through our classes, we aim to inspire a
lifelong passion for Nepali cooking, one dish at a time.
How to Use This Book
This book is designed to be your guide as you explore the flavors of Nepal from your own kitchen.
Whether you are a beginner or an experienced cook, these recipes are tailored to suit all skill levels,
complete with step-by-step instructions and tips from our chefs.
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Start with the Basics: Familiarize yourself with the glossary of ingredients and terms found in
the appendix. Understanding these will help you navigate the recipes with ease.
Follow Each Recipe: Each recipe is laid out in a clear, easy-to-follow format. Start with the
introduction to learn about the dish's cultural significance, then gather your ingredients and
follow the instructions.
Make It Your Own: We encourage creativity! Feel free to adapt recipes to your taste or the
ingredients you have on hand. Our chef's notes and variations provide suggestions for
customization.
Share Your Experience: Cooking is about community and sharing. We'd love to see your
culinary creations and hear your feedback. Connect with us and fellow culinary enthusiasts to
share stories, tips, and photos.
We invite you to use this book as a starting point for your culinary journey into Nepali cuisine.
Embrace the process, experiment with flavors, and most importantly, enjoy the delicious outcomes of
your cooking endeavors!
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General Introduction to Nepali Cuisine
Nepali cuisine is as diverse as the country's landscape, ranging from the towering Himalayas to the
dense Terai plains. It is a cuisine deeply rooted in tradition, yet open to influences and flavors from its
neighbors, India, Tibet, and China. At its core, Nepali food is about balance and nutrition, often
featuring a mix of spicy, tangy, and mild flavors in a single meal.
The staple foods of Nepali cuisine include dal (lentil soup), bhat (rice), and tarkari (curried
vegetables), often accompanied by achar (pickle) and roti (flatbread). The famous Dal Bhat Tarkari is
a quintessential meal, providing a balanced diet that is both filling and nutritious. Momos, Tibetanstyle dumplings filled with meat or vegetables, have also become synonymous with Nepali cuisine,
loved by locals and visitors alike.
Nepali cuisine is also characterized by its regional diversity. The Newari cuisine from the Kathmandu
Valley is known for its variety and complexity, often featuring fermented foods and meats. In
contrast, the Tharu people in the Terai offer a cuisine rich in local herbs and jungle fruits. Meanwhile,
the mountainous regions rely heavily on dried meats and hardy grains like barley and millet, suitable
for the cold climate.
Seasoning is key in Nepali dishes, with a reliance on herbs and spices like cumin, coriander, turmeric,
and fenugreek. Garam Masala, a mix of ground spices, is a common addition to many dishes,
imparting warmth and depth of flavor.
Despite the variety, most Nepali meals follow a similar pattern – a main dish of grains, usually rice or
bread, accompanied by several side dishes of vegetables and meat, all balanced by a variety of
textures and flavors. Yogurt and lentil soups are often used to soothe the palate, especially with
spicier dishes.
Nepali cuisine is not just about sustenance; it is deeply cultural and communal. Meals are typically
enjoyed together with family and friends, and cooking is considered an act of love and respect.
Festivals and celebrations see special dishes and sweets, each with their own significance and story.
In summary, Nepali cuisine offers a fascinating glimpse into the country's rich cultural tapestry. It's a
cuisine that values tradition, nutrition, and flavor, with each dish telling a story of Nepal's geography,
history, and people.
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Menu 1: The Essence of Nepal
Dal Bhat
Introduction to Dal Bhat
Dal Bhat is the cornerstone of Nepali cuisine and a staple
in every household. This hearty meal is a symphony of
simple, yet nourishing components: Dal (lentil soup)
offering rich protein, Bhat (rice) providing the essential
carbohydrates, Tarkari (a medley of vegetables) giving a
dose of vitamins and minerals, and Achar (pickles) adding
a tangy or spicy kick to the ensemble. This dish is not just
food; it's a reflection of Nepal's agrarian lifestyle, cultural
diversity, and culinary ingenuity. Consumed twice a day by
most Nepalese, it offers endless variations, adapting to
seasonal vegetables and regional flavors.
A Set of Dal Bhat
Recipe & Instructions
Ingredients:
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Dal (Lentil Soup):
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1 cup lentils (yellow, red, or black)
4 cups water
1 tsp turmeric
Salt to taste
1 tbsp oil or ghee
1 tsp cumin seeds
1 onion, finely chopped
2 cloves garlic, minced
1 inch ginger, minced
1 tomato, chopped
Fresh cilantro for garnish
A Sample of Cooked Dal
Bhat (Rice):
▪ 1 cup Basmati rice
▪ 2 cups water
▪ Salt to taste
A Sample of Cooked Bhat
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Tarkari (Vegetable Curry):
▪ 2 cups mixed vegetables (potatoes, carrots,
green beans, cauliflower)
▪ 2 tbsp oil
▪ ½ tsp fenugreek seeds
▪ ½ tsp turmeric powder
▪ 1 tsp curry powder
▪ Salt to taste
▪ 1 cup water or vegetable broth
A Sample of Cooked Tarkari
Achar (Simple Tomato Pickle):
▪ 2 tomatoes, finely chopped
▪ 1 fresh chili, minced
▪ 1 tbsp lemon juice
▪ Pinch of salt
▪ Fresh cilantro, chopped
A Sample of Achar
Dal Preparation:
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Rinse lentils thoroughly and boil in water with turmeric and salt until tender.
In a separate pan, heat oil or ghee, add cumin seeds, and let them splutter. Add onions, garlic,
and ginger, and cook until golden.
Add the tomatoes and cook until soft. Pour this tempering over the cooked lentils. Garnish
with cilantro.
Bhat Preparation:
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Rinse rice until water runs clear to remove excess starch.
In a pot, bring water to a boil, add rice and a pinch of salt. Reduce heat to low, cover, and cook
until rice is fluffy and water is absorbed.
Tarkari Preparation:
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Heat oil in a pan, add fenugreek seeds, and let them darken slightly.
Add vegetables, turmeric, curry powder, and salt. Stir and cook for a minute.
Add water or broth and simmer until vegetables are tender.
Achar Preparation:
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Combine all ingredients in a bowl and mix well.
To Serve: Arrange a portion of rice in the middle of a plate. Surround it with dal, tarkari, and a small
amount of achar. Traditionally, Dal Bhat is eaten with the right hand, mixing the rice with dal and
vegetables for a burst of flavors in each bite.
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Chef's Notes & Variations:
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Dal: You can use different types of lentils for variation. Each lends a distinct flavor and texture.
Bhat: Brown rice can be substituted for a healthier option.
Tarkari: Feel free to use any seasonal vegetables available. Adding paneer or tofu can increase
protein content.
Achar: Experiment with different types of pickles or chutneys to vary the flavor profile.
Dal Bhat is a comforting meal that is meant to be enjoyed with family and friends. It's versatile, so
don't hesitate to adapt it to your taste preferences and enjoy the process of creating this
quintessential Nepali dish!
Mo Mo
Introduction to Mo Mo
Mo Mo is a beloved Nepali dumpling that has
won hearts far beyond the Himalayan borders. A
versatile and communal dish, it consists of a flour
dough wrapper filled with various ingredients,
most commonly spiced meats or vegetables. Mo
Mos are steamed to perfection and often served
with a savory dipping sauce. This dish is not just
food; it's a cultural emblem that brings people
together, often prepared in large quantities
during festivals, family gatherings, or simply as a
cherished everyday snack.
A Sample of Steamed Mo Mo
Recipe & Instructions
Ingredients:
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Dough:
▪ 2 cups all-purpose flour
▪ 1/2 cup water (adjust as needed)
▪ Pinch of salt
A Sample of Dough
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Filling (Traditional Chicken):
▪ 500g minced chicken
▪ 1 onion, finely chopped
▪ 3 cloves garlic, minced
▪ 1 inch ginger, minced
▪ 1/2 cup chopped cilantro
▪ 1 teaspoon cumin powder
▪ 1 teaspoon coriander powder
▪ Salt and pepper to taste
▪ 1 tablespoon oil
Dipping Sauce (Tomato Achar):
▪ 2 tomatoes
▪ 1 clove garlic
▪ 1 red chili
▪ 1 tablespoon sesame seeds
▪ Salt to taste
▪ Fresh cilantro for garnish
Dough Preparation:
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A Sample of Chicken Filling
A Sample of Achar
Mix flour and salt in a large bowl. Gradually add water, kneading continuously until the dough
is firm and pliable. Let it rest for at least 30 minutes.
Filling Preparation:
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Combine all filling ingredients in a bowl. Mix well until the ingredients are thoroughly incorporated.
Assembly:
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Divide the dough into small balls, about the size of a golf ball.
Roll each ball into a flat, thin circle.
Place a spoonful of filling in the center of each circle.
Carefully gather the edges of the dough to enclose the filling, pinching to seal and creating
pleats. Twist to close the top.
Cooking:
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Prepare a steamer by boiling water. Oil the steamer basket to prevent sticking.
Place the prepared Mo Mos in the steamer, ensuring they don't touch each other.
Steam for about 12-15 minutes until the dumplings are cooked through.
Dipping Sauce Preparation:
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Roast tomatoes, garlic, and chili until charred and soft.
Peel the tomatoes and blend all ingredients, including sesame seeds, into a smooth paste.
Garnish with fresh cilantro.
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To Serve: Serve hot Mo Mos with the prepared tomato achar or your choice of dipping sauce.
Chef's Notes & Variations:
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Filling Variations: Try different fillings like minced pork, buffalo, or mixed vegetables for a
vegetarian option. Adjust spices according to taste.
Wrapper: For a healthier version, whole wheat flour can be used in place of all-purpose flour.
Dipping Sauce: Experiment with different types of achars or chutneys, like sesame, mint, or
peanut.
Enjoy your Mo Mos as a delightful snack or a meal, and don't forget to share the joy of eating them
with friends and family!
Bara
Introduction to Bara
Bara is a traditional Newari dish from the Kathmandu
Valley, revered for its unique texture and taste. It's a
type of savory lentil pancake, typically made from
ground black lentils (urad dal), which is fried until it's
golden and crispy on the outside while remaining soft
inside. Bara is not only a delicious snack or appetizer
but also holds cultural significance, often served during
festivals and special occasions.
Recipe & Instructions
A Sample of Cooked Bara
Ingredients:
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1 cup black lentils (urad dal), soaked overnight
1-2 green chilies, finely chopped (adjust to taste)
1-inch ginger, grated
Salt to taste
A pinch of asafoetida (hing) - optional
Oil for frying
Preparation:
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Drain the soaked lentils and grind them into a smooth paste, adding very little water if
necessary.
Mix in the green chilies, ginger, salt, and asafoetida (if using) into the lentil batter. The batter
should be thick enough to hold its shape when fried.
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Cooking:
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Heat oil in a frying pan over medium heat.
Wet your hands and place a small amount of batter in the palm of your hand. Flatten it to form
a patty and make a hole in the center (like a doughnut).
Gently slide the bara into the hot oil and fry until it turns golden brown on both sides.
Remove from oil and place on paper towels to drain excess oil.
To Serve: Serve the baras hot, typically enjoyed with a side of spicy achar or yogurt.
Chef's Notes & Variations:
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Spice Adjustments: Customize the level of green chilies and ginger according to your spice
preference.
Lentil Variations: Though traditionally made with black lentils, experiment with other lentil
types for different flavors and textures.
Accompaniments: Pair bara with various types of chutneys or curries to turn it into a fuller
meal.
Bara is a versatile dish that can be enjoyed in many ways, whether as a snack, part of a larger feast, or
even as a unique brunch item. Its comforting texture and rich flavor are sure to delight anyone
looking for a taste of traditional Nepali cuisine.
Yomari
Introduction to Yomari
Yomari, one of the most beloved Newari desserts, is a unique
delicacy that is especially popular during the Yomari Punhi
festival in Nepal. These steamed dumplings are distinctively
shaped like figs and are traditionally filled with a sweet
mixture of sesame seeds and jaggery (molasses). The name
'Yomari' derives from two Newar words, 'yo' meaning
'favorite' and 'mari' meaning 'delicacy'. Yomari is not just a
treat; it's a cultural symbol, representing prosperity and
abundance.
Recipe & Instructions
A Sample of Steamed Yomari
Ingredients:
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For Dough:
▪ 2 cups rice flour
▪ Warm water as needed
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For Filling:
▪ 1 cup jaggery, grated or finely chopped
▪ 1/2 cup sesame seeds, roasted and ground
▪ 1/4 cup grated coconut (optional)
Dough Preparation:
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Gradually add warm water to the rice flour and knead to form a smooth, pliable dough. It
should be soft enough to shape but not sticky.
Filling Preparation:
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In a bowl, mix together the jaggery, sesame seeds, and coconut until well combined.
Assembly:
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Take a small portion of dough and flatten it in your palm into an oval shape.
Place a spoonful of the filling in the center.
Pinch the edges of the dough together to seal the filling inside, giving it a characteristic fig-like
shape with a pointed top.
Cooking:
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Prepare a steamer by boiling water.
Place the Yomaris on a greased steamer tray and steam for about 10-15 minutes until they are
cooked through and the surface looks shiny.
To Serve: Serve warm Yomari as a delightful dessert or a special treat during festivals and
celebrations.
Chef's Notes & Variations:
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Filling Variations: Experiment with different fillings such as chocolate, nut mixtures, or even
savory fillings for a twist on the traditional recipe.
Dough Consistency: Ensure the dough is neither too dry nor too sticky for the best texture of
Yomari.
Steaming Time: Adjust the steaming time based on the size of the Yomaris; larger ones may
take a bit longer.
Yomari is a delightful representation of Newari culinary artistry. Enjoy the process of making these
sweet treats and indulge in their unique flavor and cultural significance.
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Masala Tea
Introduction to Masala Tea
Masala Tea, or Chai as it is commonly known, is a
flavorful and aromatic beverage that has become
synonymous with Indian and Nepali cultures. A blend
of black tea with a mixture of aromatic spices and
herbs, Masala Tea is enjoyed for its warming and
invigorating properties. Typically brewed with milk and
sweetened with sugar, it's a staple in households and a
must-have during conversations and meetings. The
spices used vary from home to home, but common
ingredients include cardamom, cinnamon, ginger,
cloves, and black pepper.
A Sample of Masala Tea
Recipe & Instructions
Ingredients:
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2 cups water
2-4 tsp black tea leaves (depending on desired strength)
1/2 cup milk
2-4 tsp sugar (to taste)
Spices (to taste): 2 green cardamom pods, crushed / 1 small stick of cinnamon / 2 cloves / 1-2
inch piece of fresh ginger, grated / A pinch of black pepper
Preparation:
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In a pot, bring water to a boil and add the tea leaves.
Add all the spices and simmer for a few minutes to let the flavors infuse.
Add the milk and sugar. Bring the tea back to a boil.
Once boiled, reduce the heat and simmer for an additional 2-3 minutes.
To Serve: Strain the tea into cups and serve hot.
Chef's Notes & Variations:
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Spice Levels: Adjust the quantity and variety of spices according to your taste. Some prefer a
stronger ginger flavor, while others might like more cardamom.
Milk Alternatives: For a vegan version, use almond, soy, or coconut milk.
Sweetener Variations: Replace sugar with honey, jaggery, or another sweetener of your
choice.
Masala Tea is all about personal preference and finding the right balance of spices for your palate.
Experiment with different combinations and brewing times to discover your perfect cup of chai.
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Menu 2: A Fusion of Flavors
Chicken Curry with Roti
Introduction to Chicken Curry with Roti
Chicken Curry with Roti is a beloved dish in Nepali
cuisine, combining tender, flavorful chicken in a
richly spiced gravy served with soft and flaky Roti, a
type of flatbread. This dish reflects the fusion of
local flavors with influences from across the Indian
subcontinent. It's a hearty, comforting meal that is
as much a staple for everyday dinners as it is for
special occasions.
Recipe & Instructions
A Sample of Chicken Curry with Roti
Ingredients for Chicken Curry:
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1 kg chicken, cut into pieces
2 tbsp vegetable oil
1 large onion, finely sliced
2 tomatoes, pureed
2 tsp garlic paste
2 tsp ginger paste
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chili powder (adjust to taste)
1 tsp garam masala
Salt to taste
Fresh cilantro for garnishing
1 cup water
Ingredients for Roti:
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2 cups whole wheat flour
Water as needed
Pinch of salt
Butter or ghee for serving
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Chicken Curry Preparation:
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Heat oil in a large pot and sauté onions until golden.
Add the ginger and garlic paste, cook until fragrant.
Add the chicken pieces and fry until they turn white.
Add tomato puree, turmeric, cumin, coriander, chili powder, and salt. Cook until oil separates
from the gravy.
Add water, cover, and simmer until the chicken is tender.
Garnish with garam masala and fresh cilantro.
Roti Preparation:
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Mix flour and salt in a bowl. Gradually add water and knead into a soft, elastic dough.
Divide the dough into balls, roll out each ball into a thin circle.
Heat a flat pan and cook each roti until it puffs up, flipping to cook both sides.
Apply a small amount of butter or ghee on each roti before serving.
To Serve: Serve the hot chicken curry alongside warm, buttered roti.
Chef's Notes & Variations:
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Chicken: Bone-in chicken is traditional, but boneless can be used for convenience.
Spice Levels: Adjust the chili and garam masala according to your taste preference.
Roti: For a healthier version, use multi-grain or whole wheat flour.
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Chatamari
Introduction to Chatamari
Chatamari, often known as the Nepali pizza, is a traditional
Newari flatbread that's typically served during special
occasions and festivals. This delicious, crispy bread is made
from a simple rice flour batter and can be topped with
various ingredients, showcasing a wonderful blend of
textures and flavors.
Recipe & Instructions
Ingredients:
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A Sample of Chatamari
1 cup rice flour
1-2 cups water (adjust for batter consistency)
1/2 tsp salt
Oil for frying
Optional toppings: finely chopped onions, green chilies, coriander, or cumin seeds
Preparation:
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Mix rice flour and salt in a bowl. Gradually add water until the batter is smooth and has a
pourable consistency.
Heat oil in a pan. Pour a small amount of batter into the oil, creating a thin layer.
Add toppings quickly before the batter sets.
Fry until the edges turn golden and crispy.
To Serve: Serve Chatamari hot, typically enjoyed as a snack or part of a larger meal.
Chef's Notes & Variations:
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Toppings: Experiment with various toppings to create different flavors.
Consistency: The batter should be thin enough to spread easily but not so thin that it doesn't
hold together.
Serving Suggestion: Chatamari can be served plain or with a side of achar or chutney.
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Thukpa
Introduction to Thukpa
Thukpa is a Tibetan noodle soup that has become a beloved part of
Nepali cuisine, particularly in the mountainous regions. It is a hearty
dish that combines the warmth of soup with the sustenance of
noodles, making it perfect for chilly days. Thukpa is known for its
aromatic broth, filled with vegetables and meat, and is often spiced
to personal taste, embodying a comforting bowl of goodness that
soothes the soul and excites the palate.
Recipe & Instructions
A Sample of Thukpa
Ingredients:
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200g noodles (flat or round)
150g chicken or beef, thinly sliced (optional for vegetarians)
2 tbsp vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
1 inch ginger, minced
1 tomato, chopped
2-3 cups of mixed vegetables (cabbage, carrots, bell peppers, spinach)
4-5 cups chicken or vegetable broth
1 tsp turmeric powder
Salt and pepper to taste
Fresh cilantro for garnish
Preparation:
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Cook noodles according to package instructions, drain, and set aside.
In a large pot, heat oil and sauté onions, garlic, and ginger until fragrant.
Add the meat (if using) and cook until browned.
Add tomatoes, mixed vegetables, turmeric powder, salt, and pepper. Stir and cook for a few
minutes.
Pour in the broth and bring to a boil. Reduce heat and simmer until the vegetables are tender.
Add the cooked noodles to the pot and heat through.
To Serve: Ladle the soup into bowls, ensuring a good mix of noodles, vegetables, and meat in each.
Garnish with fresh cilantro.
Chef's Notes & Variations:
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Vegetarian Version: Omit the meat and use vegetable broth for a vegetarian thukpa.
Spice Levels: Adjust the heat with red chili powder or fresh chilies according to your taste.
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Mushroom Choila
Introduction to Mushroom Choila
Mushroom Choila is a vegetarian twist on the traditional
Choila, a classic Newari dish typically made with grilled
meat. Choila is known for its smoky flavor and the
piquancy of its spices. Mushroom Choila retains the
same bold flavors, using mushrooms as a hearty and
flavorful substitute for meat, making it a popular choice
among vegetarians and health-conscious eaters alike.
Recipe & Instructions
A Sample of Mushroom Choila
Ingredients:
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200g mushrooms, sliced
2 tbsp mustard oil (or vegetable oil)
1 tsp fenugreek seeds
1 small onion, finely chopped
2 green chilies, sliced
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp chili powder (adjust to taste)
Juice of one lime
Salt to taste
Fresh cilantro, chopped
Preparation:
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Heat a grill pan or a regular pan and lightly grill the mushrooms until they are browned and
have released their moisture.
In another pan, heat the oil and add fenugreek seeds until they darken.
Add onions and green chilies, sautéing until the onions are soft.
Add the ginger-garlic paste and cook for a minute until the raw smell disappears.
Add the grilled mushrooms, turmeric, cumin, coriander, chili powder, and salt. Mix well and
cook for another 2-3 minutes.
Remove from heat and mix in lime juice and fresh cilantro.
To Serve: Serve warm as a side dish or as a snack with beaten rice or puffed rice.
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Chef's Notes & Variations:
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Mushroom Types: Use a mix of mushroom types for varied textures and flavors.
Adjusting Heat: The heat level of Choila is typically high, but adjust the chili to your
preference.
Serving Suggestions: While traditionally served with beaten rice, Mushroom Choila can also
be enjoyed with flatbreads or as a standalone appetizer.
Carrot Pudding
Introduction to Carrot Pudding
Carrot Pudding, known as Gajar ko Halwa in Nepali, is a
sweet, dense pudding originating from the Indian
subcontinent and popular in Nepal, particularly during
festivals and celebrations. It is made primarily from
carrots, milk, and sugar, and is often enriched with nuts
and raisins. The carrots are grated and then slowcooked with milk and sugar, resulting in a rich,
comforting dessert that warms you from the inside. Its
vibrant color, enticing aroma, and delightful taste make
it a favorite among all age groups.
A Sample of Carrot Pudding
Recipe & Instructions
Ingredients:
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500g carrots, grated
4 cups full-fat milk
1 cup sugar (adjust to taste)
4 tbsp ghee (clarified butter)
1/2 cup mixed nuts (almonds, cashews, pistachios), chopped
1/4 cup golden raisins
1/2 tsp cardamom powder
Preparation:
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In a large heavy-bottomed pan, add the grated carrots and milk. Bring to a boil, then reduce
the heat to simmer. Cook until the milk is fully reduced and the carrots are soft, stirring
regularly to prevent sticking.
Once the milk is evaporated, add the ghee and sugar to the carrot mixture. Cook on a
medium-low heat until the mixture thickens and the sugar is fully dissolved.
Stir in the cardamom powder, nuts, and raisins, saving some for garnish. Cook for an additional
5-10 minutes, or until the halwa has a deep orange color and a pudding-like consistency.
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To Serve: Serve the carrot pudding warm or at room temperature, garnished with the reserved nuts
and raisins.
Chef's Notes & Variations:
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Sweetness: Adjust the sugar according to your preference. Some like it very sweet, while
others prefer a mild sweetness.
Vegan Version: Use plant-based milk and vegan butter or oil instead of dairy milk and ghee.
Nuts and Fruits: Feel free to customize the nuts and dried fruits based on availability and
preference. Some also like to add a pinch of saffron for an extra layer of flavor and color.
Serving Suggestions: While traditionally served as a dessert, carrot pudding can also be
enjoyed as a sweet treat at any time of the day.
More Receipes
Sel Roti
Sel Roti is a traditional, sweet, ring-shaped rice
bread/doughnut from Nepal. It is made from rice flour,
which is mixed into a batter with water, sugar, clarified
butter (ghee), and flavored with cardamom. The mixture is
then deep-fried in oil until it turns golden brown. Sel Roti is
crispy on the outside and soft inside, often served during
festivals, especially Tihar and Dashain. It's commonly
enjoyed with yogurt, vegetables, or meat curries.
Kwati
A Sample of Sel Roti
Kwati is a nutritious stew made from nine different types of
sprouted beans, commonly eaten during the festival of
Janai Purnima. It includes beans like black gram, green
gram, chickpeas, soybeans, and others. The mix of
sprouted beans is slow-cooked into a hearty soup,
seasoned with various spices and herbs. Kwati is not only
delicious but also packed with proteins and nutrients,
making it a healthy choice, especially during the monsoon
season when it's typically prepared.
A Sample of Kwati
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Gundruk
Gundruk is fermented leafy green vegetables and is one of
Nepal's most popular and iconic dishes, representing the Nepali
way of preserving food. The vegetables, typically mustard leaves,
radish leaves, and cauliflower leaves, are fermented and then
sun-dried. Gundruk is usually prepared as a sour soup or can be
made into a pickle (Gundruk ko Achar). It's known for its slightly
tangy and savory taste and is a rich source of minerals.
Sukuti
A Sample of Gundruk
Sukuti is a dry meat product, traditionally made from buffalo
or goat meat. The meat is marinated with Himalayan herbs
and spices, then smoked and sun-dried until it becomes hard
and chewy. It can be eaten as a snack or rehydrated and
cooked with vegetables and spices to make a variety of
dishes. Sukuti is known for its intense flavor and is a popular
accompaniment to alcoholic beverages, especially in the hilly
and mountainous regions of Nepal.
Alu Tama
A Sample of Sukuti
Alu Tama is a traditional Nepali curry featuring a unique
combination of potatoes (Alu) and bamboo shoots (Tama),
often accompanied by black-eyed peas or other beans. The
dish is characterized by its slightly sour taste, which comes
from the fermented bamboo shoots. It's typically cooked with
turmeric, coriander, cumin, and various other spices, creating
a rich and comforting dish that's often enjoyed with rice or
bread.
Samay Baji
A Sample of Alu Tama
Samay Baji is an ancient Newari feast dish that has
evolved into a popular snack or meal. It is a traditional
set that typically includes beaten rice (chiura), a variety
of meats (especially spiced grilled buffalo meat), boiledthen-fried eggs, soybeans, and other components like
pickles and green leafy vegetables. It is a celebratory
dish, often served during festivals and special occasions,
and is known for its rich variety and representation of
Newari culinary culture.
A Sample of Samay Baji
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Raksi
Raksi is a traditional homemade alcoholic
beverage in Nepal, often compared to tequila or
sake. It is made by distilling fermented cereals
like millet, rice, or barley. Raksi is particularly
popular in the hilly and mountainous regions of
Nepal and is known for its strong, potent flavor.
It's typically consumed during celebrations and
social gatherings and is often homemade in rural
households.
A Sample of Local Raksi
Kheer
Kheer is a rice pudding made by boiling rice,
broken wheat, tapioca, or vermicelli with milk
and sugar. It's flavored with cardamom, raisins,
saffron, cashews, pistachios, or almonds. Kheer
is a pan-South Asian dessert known in Nepal
for its creamy texture and delicate flavor. It's a
popular sweet dish served during various
festivals, celebrations, and as a dessert
following meals.
A Sample of Kheer
Pustakari
Pustakari is a traditional Nepali candy
made from hardened sugarcane juice,
combined with coconut, sesame seeds,
and various nuts. It's a sweet treat
enjoyed especially in the colder regions of
Nepal, known for its chewy texture and
sweet, nutty flavor. Pustakari is not just a
candy but a part of Nepali heritage, often
made in homes during festivals and cold
seasons.
A Sample of Pustakari
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Appendix
Glossary of Ingredients and Terms
Here's a glossary of ingredients and culinary terms used throughout the Kathmandu Cooking
Academy recipe book. This will help familiarize readers with specific components and jargon of Nepali
cuisine.
Ingredients:
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Dal (Lentils): Pulses used in a variety of dishes, especially soups and stews.
Bhat (Rice): A staple grain, often steamed and served with meals.
Tarkari (Vegetable Curry): A general term for curry made with vegetables.
Achar (Pickle): A spicy or tangy condiment usually made with vegetables or fruits.
Momo: Dumplings filled with meat or vegetables, often steamed.
Bara: A savory lentil pancake, typically from Newari cuisine.
Yomari: Steamed rice flour dumplings with sweet fillings like jaggery and sesame seeds.
Ghee: Clarified butter, commonly used in South Asian cooking.
Masala: A term referring to any blend of spices.
Charamari: A type of Newari flatbread, similar to a crepe or pancake.
Thukpa: A noodle soup of Tibetan origin, popular in Nepali cuisine.
Choila: A traditional Newari dish, typically made with grilled meat and seasoned with spices.
Jaggery: A traditional unrefined sugar made from sugar cane or palm.
Cardamom: A fragrant spice from the seeds of several plants in the ginger family.
Turmeric: A bright yellow spice, used for flavoring and coloring, known for its antiinflammatory properties.
Cumin: A common spice made from the dried seed of a plant in the parsley family.
Coriander: Both an herb (the leaves) and a spice (the seeds), used in various dishes for its
fresh and warm flavor.
Garam Masala: A blend of ground spices, including but not limited to cloves, cinnamon,
cumin, and cardamom, used extensively in Indian and Nepali cuisine.
Culinary Terms:
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Simmer: To cook liquid just below the boiling point, with small bubbles rising to the surface.
Knead: To work dough with the hands to combine ingredients and develop gluten.
Tempering: A technique used to gently heat spices in oil or ghee to release their essential oils
and flavors.
Saute: To cook food quickly in a small amount of oil over relatively high heat.
Garnish: To add decorative or flavorful elements to the top of a dish before serving.
Marinate: To soak food in a seasoned liquid, called a marinade, to flavor and often tenderize
it.
Boil: To cook food in water or other liquid heated until bubbles continuously break the
surface.
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Steam: To cook food by the vapor produced when water is heated to boiling, often using a
steamer basket.
Puree: To blend, grind, or mash food until it is a smooth, creamy consistency.
Reduction: The process of thickening or intensifying the flavor of a liquid mixture by
simmering or boiling.
Ferment: A process where food is converted into alcohol or organic acids using yeasts or
bacteria, under anaerobic conditions.
Measurement Conversion Tables
Having a measurement conversion table in your recipe book is particularly helpful for readers who
might be accustomed to different measurement systems. Here's a basic guide that covers common
conversions:
Volume Conversions
Standard US
1 teaspoon (tsp)
1 tablespoon (tbsp)
1 fluid ounce (fl oz)
1 cup (c)
1 pint (pt)
1 quart (qt)
1 gallon (gal)
Metric (Approx.)
5 milliliters (ml)
15 milliliters (ml)
30 milliliters (ml)
240 milliliters (ml)
473 milliliters (ml)
0.95 liters (l)
3.8 liters (l)
Weight Conversions
Standard US
Metric
1 ounce (oz) 28 grams (g)
1 pound (lb) 0.45 kilograms (kg)
Temperature Conversions
To convert Fahrenheit to Celsius, subtract 32 from the Fahrenheit number, multiply by 5, then divide
by 9. To convert Celsius to Fahrenheit, multiply the Celsius number by 9, divide by 5, and then add 32.
Fahrenheit (°F)
32°F
212°F
350°F
375°F
400°F
Celsius (°C)
0°C
100°C
177°C
190°C
204°C
Length Conversions (for pans and baking dishes)
Standard US
Metric (Approx.)
1 inch (in)
2.54 centimeters (cm)
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Acknowledgments
We, at Kathmandu Cooking Academy, would like to extend our deepest gratitude to everyone who
has made this recipe book possible. It is with great appreciation that we acknowledge the
contributions of each individual and organization:
Our Esteemed Chefs and Instructors: Thank you for your unwavering dedication and passion for
Nepali cuisine. Your expertise and creativity have been the backbone of our academy and this book.
Your commitment to preserving traditional methods while embracing innovative techniques has
inspired countless students and readers.
Culinary Enthusiasts: You are the reason we strive to do our best. Your enthusiasm for learning and
love for Nepali cuisine motivate us every day. This book is a reflection of your journey with us, filled
with the recipes you've loved and the skills you've gained.
Local Farmers and Suppliers: We extend our thanks to the local farmers and suppliers who provide
us with fresh, quality ingredients. Your hard work and dedication to sustainable practices are what
allow us to bring the true flavors of Nepal to the table.
Photographers and Designers: A special thanks to the talented photographers and designers who
have beautifully captured the essence of our dishes and designed this book. Your artistry brings our
recipes to life and makes this book a pleasure to browse.
Family and Friends: Our heartfelt thanks go out to our families and friends for their constant support
and encouragement. Your belief in our vision has been a source of strength and inspiration.
Cultural Advisors and Experts: We are grateful for the guidance and knowledge shared by various
cultural advisors and culinary experts, ensuring that our content is respectful, accurate, and rich in
cultural heritage.
Community Partners and Supporters: We acknowledge the support and collaboration of local
businesses, cultural organizations, and all those who have been part of our journey. Your partnership
has been instrumental in our growth and success.
As we share these recipes and stories, we hope to honor the rich culinary tradition of Nepal and the
vibrant community that makes our academy what it is. This book is a tribute to all of you who have
been a part of our journey.
Thank you.
With gratitude,
Kamal Banjara
Managing Director
Kathmandu Cooking Academy
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Feedback and Contact
Share Your Creations
We at Kathmandu Cooking Academy are passionate about fostering a vibrant community of culinary
enthusiasts. We love to see how our recipes come to life in your kitchens and how you add your
unique twist to traditional Nepali dishes. Sharing your culinary creations inspires us and others, and it
helps us improve and expand our culinary horizons.
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Social Media: Share your photos and stories on social media using hashtag
#kathmanducooking #nepalicooking or by tagging our official account. We regularly feature
outstanding dishes created by our community members.
Email: Send us your culinary creations, feedback, or inquiries via email. Whether it's a picture
of your finished dish, a story about your cooking experience, or suggestions for improvement,
we welcome it all.
Website Gallery: Submit your best photos to our online gallery, where students and fans of
Nepali cuisine can view and get inspired by a diverse array of culinary creations.
We encourage you to keep experimenting, learning, and sharing as you dive deeper into the art of
Nepali cooking.
Contact Information
Should you have any questions, feedback, or need further assistance, please don't hesitate to reach
out. We are here to support your culinary journey and ensure you have a rewarding experience with
our recipe book and cooking classes.
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Email: info@kathmanducookingacademy
Phone: +977 - 9851005129
Website: www.kathmanducookingacademy.com
Social Media: Find us on - Facebook and Instagram
Physical Address: Chhetrapati, Kathmandu, Nepal
We are committed to providing an engaging, educational, and enjoyable culinary experience. Your
feedback is invaluable in helping us maintain the highest standards of excellence and continuously
improve our offerings. We look forward to hearing from you and seeing the amazing dishes you
create!
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