DASHAIN: A prized Nepali heritage a festival of food, blessings; of tika, jamara, mamaghar and dakshina.
FESTIVE FOOD: The food and feast fiesta The must have delicacies during Dashain
PATALEBAN VINEYARD RESORT: A romantic retreat Juxtaposed amid hills that look like broccoli and the verdant green meadows and woods, solitude is the one strongest vibration your soul will immediately
Issue 3 October 2016
experience in this place.
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CONTENT Dashian:A prized Nepali Heritage
The Food and Feast Fiesta
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10
Recipe : Dashain Ko Dhakani Maasu
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Recipe : Sundarijal Macha ko Jhol (Fish Curry)
Review : Pataleban Vineyeard Resort
Review: Beijing Garden Restaurant
Recipe: Korvapuusti
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Recipe: Runebergintortuu
Pairing Wine in Dashain
Recipe: Farsi ra Masu
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Recipe : Nepali Bhutwa
36
Dashing Bachelors’Who Cook: Raj Ballav Koirala
Ask the Chef
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42
5 Cozy Cocktails That Will Make Your Dashain Vivid
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31
34
Recipe : Nepali Bhutwa
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Dedicated to service: A layman story
Food o Scope
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49
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Editor In Chief Prabalta Rijal
Content Editor Prabesh Chapagain
Creative Head Yogesh Dhakal
Marketing Director Suraj Pradhan
Graphic Artist Shambhu Ghimire
Photography Umesh Basnet
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Delicious Dashain
George Bernard Shaw was uprightly straightforward
And our team has gone an extra mile to answer your
when he said, “there is no love like the love for food”.
queries on cooking disasters. If you are a wine lover you
There is no denying that ‘hunger’ surpases all needs, and
will be glad to read our article about matching food with
yet we tend to ignore those hungry people who are starv-
wine; you might also impress your date this Dashain with
ing on the streets of our cities.Tonight alone, over 795
our list of cozy cocktails.
million people worldwide will sleep hungry. According to World Food Program, approximately 66 million primary school age children in developing countries attend classes hungry, and poor nutrition accounts for nearly 45% of deaths in children under 5 worldwide.
The autumn greets us with crisp blue skies, the birds fly south to escape the winter and with hearts full of joy we await our prized Dashain celebration: an assurance of
Even the popular Dashain saying ‘Dashain aayo, khaula
abundance and blessing. But there are millions of people
piyula…’ hints towards the fact that food was not readily
out there who are not as fortunate as we are, and this
available in the past. Dashain, it seems, was the only
should teach us to consume our food wisely, value our
time of the year when children got to eat their hearts’
age old heritage and enjoy our festival responsibly. We
content. Even today, people in rural areas of Nepal face
may not be able to feed a thousand hungry souls, but
food shortages which inevitably means that there will be
this Dashain let’s take it upon ourselves to feed at least
children sleeping hungry even during the festive season,
one hungry child.
this year. Sometimes, the things that we take for granted, like an abundance of food, is not so common for many others. This issue, we feature the Festival of feast: Dashain, with recipes from around the world, including desserts from Italy. We also have a special section called Dashing Bachelors’ Who Cook wherein the infamous Nepali actor Raj Ballav Koirala shares in his enthusiasm about food and also teaches you how to prepare his favourite chicken curry. As usual, for all of you who intend to visit Nepal during a vacation, we have our special resort review of a destination close to Kathmandu.
Happy Dashain Everyone! Editor In Chief Prabalta Rijal
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Dashain: A prized
Nepali Heritage
by Prabesh Chapagain
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A
nytime between the month of Ashoj and Kartik of the Nepali annual calender, the auspicious festival of celebration and happiness- the long awaited Dashain- fills the Nepali skies with colorful kites: pink, red, blue, purple, green, white; of different shapes; and different sizes. Faces plastered with ecstasy and flexible hands spinning spools (lattai) are common occurrences in terraces and roofs all over the jubilant country. And, when a kite goes down: Changa Cheit, the slogan blares vibrantly in the festive air, affirming everyone that they need not worry about trifle things, for it’s the holiday season; the season of festivities and food; season of blessings; of tika, jamara, mamaghar and dakshina. Dashain, a national festival, celebrated by all the people of Nepal, is not only the biggest but also the longest festival in the Nepali culture. Other popular names of Dashain are Bijaya Dashami, Bada Dashain, Durga Puja and Mwohni. In India, this very festival is infamous as Dussehra and has the same vigor with the Indian mass. Throughout the Dashain festival- spread over the duration of 15 days- people worship the various manifestations of Goddess Durga. According to the Hindu mythology, when Mahishasura, a fierce demon, terrorized Earthlings in the guise of a vile wild buffalo, goddess Parvati, in different manifestations of Durga, fought a fierce battle with the demon for nine days. It was on the 10th day that the demon was finally slain. Hence, the nine days of Dashain (also renowned as navaratri) is symbolic of this very 9-day-long-battle between good and evil. Likewise, the 10th day, Bijaya Dashami, symbolizes the victory of good over evil.
photo by: Bibek Rijal
Other Hindus celebrate this festival as a victory of Lord Rama over the demon Ravana, as per the records in Balmiki’s Ramayana. Many Hindus also believe that Lord Rama was able to defeat Ravana only after Goddess Durga had defeated Mahishasura and redeemed Earth from his evils. Though driven by varying beliefs, it’s only obvious that the Dashain is a celebration of victory. Dashain could mean different things to different people. For children, it could mean not having to go to school, wearing new clothes, or playing ping (bamboo swings) all day long; for adults it could mean freedom from office work and business, or playing cards even; for the elderly, it could mean the gratification of seeing their relatives, and giving asish (blessing) to their younger ones. But, whatever the alibi, each has an emotional fondness to the Dashain tradition. And, above all, the Nepali people are proud of this age-old cultural heritage.
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Each day after the establishment of the ‘Dashain Ghar’, the head of the household worships the kalash. Yellow grass sprouts from the seed; and by the 10th day the grass grows to a length of 5-6 inches. This sacred grass is what we call the ‘Jamara’.
Fulpati Fulpati is the seventh day of Dashain. As per the ‘two hundred year old Nepali tradition’, on this day, Brahmins carry the Royal Kalash, jamara, banana stalks and sugar cane, tied with a red cloth and protected under an embroidered, gold tipped umbrella and bring it to the capital, all the way from Gorkha (169 km away from Kathmandu). In order to evidence this national event, there is a massive crowd gathered in tundikhel: hundreds of government officials and local people. In tundikhel, the Nepalese Army performs an exciting
Ghatasthapana (Ghatta meaning pot; thapana meaning establishment) Ghatasthapana is the first day of Dashain, and just like the name
demonstration, which includes a festive firing of weapons for a short duration of time. The holy offering of fupati is then taken to the Prime Minister’s residence. After the fulpati celebration, the true Dashain feasting begins.
suggests this is the day when the kalash is established in the prayer room of the house. Kalash is imagined to be a representation of goddess Durga, and the room where the establishment is done is known as ‘Dashain Ghar’. The ritual of Ghatasthapana is performed
Maha Asthami
in an opportune time
Maha Asthami is the
as determined by the
8th day of Dashain;
astrologers. During this
the day of Kali (the
ritual, the head of the
black Goddess). Kali
family (a male member)
is considered to be the
purifies oneself by taking
fiercest manifestation
an early bath, and fills
of the Goddess. The
in the kalash with holy
blood-thirsty-nature of
water. The mouth of the
Kali is the very reason
kalash is then covered
why Durga temples
with cow dung and rice
across the country are
seeds are sown onto
flooded on this day
it. The kalash is then
with people giving bali
placed in the middle of
(sacrifice): of buffalo,
a sand block which is
goat, hen and duck,
already constructed in advance and some more grains are sprinkled
to appease the Goddess. This age old tradition of slaughtering
on the sand bed. It’s also a tradition to place image/s and/or idols
animals as an offering to the Goddess, leaves each household with an
of goddess Durga, and even khukuri and katti in the ‘Dashain Ghar’
abundance of meat; that which is cooked and consumed as ‘parshad’
and worship alongside diyo and Ganesh. This gesture not only springs
by the family members. A feast on the day of Maha Asthami is a
out of gratitude, but also depicts a humble request: ‘Dear motherly
common occurrence. The night of Maha Asthami is renowned as Kal
Goddess, please bless the house with your graceful presence.’
Ratri (black night).
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Maha Navami
or family ties. It’s the elders’ of the family who put tika on the forehead of their younger relatives; a blessing it is: of fortune and abundance.
Maha Navami is the 9th day of Dashain, and also the final day
Tradition has it that the elders also give the younger relatives some
of Navaratri. On this day, Durga temples throughout the country,
amount of dakshina along with their blessing.
tend to be filled with devotees offering prayers and seeking blessings from the Goddess. All the 9 manifestations of Goddess Durga are
On this day kids seem to be overtly excited to make it to their
worshipped on this particular day. The entire day is vibrant and
mamaghar (mother’s maternal home) and seize on the gifts and
happening.
dakshina that has been held in reserve for them. And, the following five days, the streets are filled with people walking with tika on their forehead, and jamara atop their ear lobes; everyone excited, and in a hurry to make it to their relatives’ place.
Bijaya Dashami Bijaya Dashami is the 10th day of Dashain. On this auspicious day, a male member of the household purifies himself by taking an early bath, worships Goddess Durga using red flowers and red cloth, and then plucks the jamara from the ‘Dashain Ghar’. The women of the household are responsible for preparing akshyata (also referred to as tika): a mixture of vermilion (abir), rice and yoghurt. On this day, everyone purchases new clothes, adorn themselves with big smiles, and wait for the opportune time (as determined by astrologers) to put on their first tika of the day. The red tika symbolizes blood, a representation of blood relationship
.
Om Jayanti Mangala Kaali Bhadra Kali Kapalini Durga Kshyama shiva dhatri swaha swadha namostu te…
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The Food and Feast Fiesta by Prabalta Rijal
Dashain aayo, khaula piyula‌.
And this is exactly what we all do during Dashain. Nepal’s Holiday season begins with Dashain and it is a feasting galore. Feasts are an integral part of this festival, so much that even our songs are about feasting and family gatherings.
The first thing that comes to my mind when I think about Dashain is the different varieties of Khaasi ko Maasu (goat meat)- who would have ever thought that one can eat so much meat and still crave for more. The crisp autumn air, after the long rainy season, is the perfect time for our never ending romance with food and family. Like the mince pies and puddings during
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Christmas so is Khaasi ko Masu ra chuira and tama ra aloo to dashain. Afterall, dashain truly cannot be complete without good food, booze, cards and family.
As the family gathers under one roof, appetizers made from goat offal accompanied by chuira and foorandana are served…..
Maasu(everyone’s favourite meat grilled on skewers). Grab a skewer everyone and sit round the fire with a skewer each while you gossip
Here’s a list of ‘must have’ food during
away about your good for nothing boss or the
Dashain:
neighbors…The best thing about Poleko maasu is that it not only tastes good but also brings
The Appetizers
the family closer.
Bhuttan: Is deep fried goat intestines and stomach, liver,kidney and heart, which makes a
Dashain is more of a feast than a religious
wonderful appetizer to have when chit chatting
festival in Nepal, and if you thought the
in a group and playing cards.
appetizers were heavy, think again you
Foorandana: Foorandana is a snack made from fried beaten rice, mixed with bujhiya and dried fruits, and is served with the meat, pickles and vegetables. Bara: Bara is a form of pancakes made from black lentil, and it is eaten as an appetizer during get togethers and festivals. Pole ko Masu: Last but not the least, Poleko
have an entire main course to get through. Everything n Dashan is about goat meat, in fact what would Dashain be like without khasi ko masu? In Nepal, Dusherra is celebrated to mark Goddess Durga’s victory over the demon Mahisashur, and it is because there is a belief that the goddess is pleased only through animal sacrifice. No doubt, goat meat is always in abundance during Dashain.
Main course
Khasi ko bhuttwa/ dry mutton: This spicy fried, goat meat dish is usually served to guests with foorandana, pulao or steamed rice; it is also served as an appetizer. As it is spicy and rich, it is a ‘must have’ on the dinner table during Dashain.
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Dhakani Masu: This is a thick moderately spicy meat curry that is served with Dhakani Rice. Aalu taama: Aalu Taama(black eyed peas and bamboo shoot stews) is the most common vegetarian dish served during the festival. The tender, yet sour taste of the fermented bamboo shoot is prepared with potatoes and black eyed peas. It is spicy, tangy, and light. This is the perfect vegetarian companion for rice.
Desserts Curd: My favourite dessert after a very heavy meal has to be curd. The probiotics in the curd helps in digestion and that’s probably why it is mostly served during feasts in Nepal. Kheer/ Rice pudding: This simple dessert is a ‘must have’ festive food in all Nepali festivals. Cooked in milk and ghee, this grand dessert is first served to the Goddess Durga or Kaali as prasadam, and is consumed after it has been blessed by the Goddess. Sel: Sel or what we call the ‘Nepali doughnut’ is made from coarsely ground rice batter, and is eaten both hot and cold. This also makes a delicious dashain breakfast. Along with these, dozens of other dishes are served during dashain; food, being the most important aspect of the festival, in bringing the entire nation together. It doesn’t matter whether you are Hindu or Muslim or Christian, Dashain is celebrated by all citizens of the country in their own unique ways, and this is what makes this long awaited festival so special.
Happy feasting everyone!!!
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Dashain Ko Dhakani Maasu
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Ingredients:
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medium and cook, stirring occasionally. Cook for another 10 to 12 min and lower the heat
3 tbsp. Peanut oil
if necessary, so the onions caramelize but
3 cups Onions, finely chopped
don’t burn.
1/2 cup Plain non-fat
Meanwhile, pour the yogurt in a small bowl
Yogurt, at room
temperature
and stir it until it’s creamy. Mix well.
20 gms Fresh ginger finely chopped
Add ginger, garlic and chilies to the onions
20 gms Garlic finely chopped
and cook over medium heat, stirring
1 - 2 Hot fresh green chiles, finely chopped
frequently, for 2 minutes.. Add the goat meat
1500 gms Goat meat, fat removed
and cook, stirring occasionally, until they lose
10 gms Ground coriander
their raw color and begin to brown (about 5
25 tbsp. Ground cumin
to 6 min). Reduce the heat to medium low,
3/4 tbsp. Turmeric powder
and add the coriander, cumin, turmeric. Cook
4 large size Tomatoes
for 2 minutes, stirring frequently and add the
1/2 cup
tomatoes with it’s juices, yogurt mixture, salt
Fresh coriander leaves, finely
chopped, keep for garnish as well
and stir well. Cover with a tight-fitting lid and
2 tsp. Salt or to taste
bring to a boil. Lower the heat and simmer
60 gms Garam masala
until the meat is cooked thoroughly around
Dhakani rice - for accompaniments
50 to 55 min. Remove from the heat and taste for seasoning. To serve, sprinkle on the garam masala,
Method:
transfer to a serving dish, and garnish with more chopped cilantro.
Heat the oil in heavy bottomed kasaudi (a wide pan) set over medium-high heat. Add the onions and stir to coat them with the oil. When it’s brown in colour, reduce the heat to
Recipe by:
Kumar Chalise
You can also freeze this curry. In that case, you shouldn’t add the garam masala and cilantro garnish until you’re ready to serve. Thaw the curry in the fridge and reheat over low heat. Transfer to a serving dish and sprinkle with the chopped cilantro.
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Ingredients 800 gms Local fish - Fresh cold water river fish, cut into medium pieces 1 Lemon, cut and squeezed to juice 1 tbsp Turmeric Powder 3 tbsp Mustard Oil ½ tsp Fenugreek Seed 2 Whole dried red Chillies 1 tbsp Ginger - Garlic paste 3 medium Onions, chopped
Sundarijal Macha ko Jhol ( Fish Curry )
2 Tomatoes, chopped 2 Bunch of coriander, chopped 10 gms Garam masala 2 lt stock Salt to taste
Chuira (flatten/beaten rice) for accompaniments Gidro Ko khalpi for accompaniments 1 whole Lemon
Recipe by:
Kumar Chalise
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Method Marinate local fish fillets with lemon juice, turmeric powder and salt. Set aside for 15 minutes. Heat mustard oil in a pan and shallow fry fish pieces on both sides until slightly browned and keep aside. Then add fenugreek seeds, whole red chilies and cook for a few seconds until the seeds crackle. Add ginger- garlic paste, stir frequently then add chopped onions and cook until slightly brown in colour. Stir garam masala and cook until oil separates, then add two cups of water and salt to taste and bring to the boil. Add fried fish and cook until fish it is cooked enough. Remove from the heat and garnish with chopped coriander leaves, and serve hot with accompaniments.
Safety suggestions from chef : Maintain hygiene and be aware of kitchen safety rules like cut, burn, fall, handling electronic and gas range.
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PATALEBAN Vineyard Resort : A romantic retreat By Prabesh Chapagain
A
mere 15-20 minutes drive
destination we would definitely want you to
the laughter of intimate couples who seem to
from Thankot, aloof and
try out. The entire property of the resort is
be enjoying their get away from the summer
secluded from the city life,
rich with vineyards: varieties imported from
heat by gulping in their happy doses of the
this resort claims to be the
Japan, and these very grapes- green, blue,
summer chill: cold beer.
first of its kind to initiate on their own wine
yellow and red- are used to manufacture their
production in Nepal. Juxtaposed amid hills
infamous wine: Pataleban Vineyard Winery.
that look like broccoli, and the verdant green
We ordered Pataleban’s own red wine, chilly chicken, chicken sandheko and slowly talked
meadows and woods, solitude is the one
We had checked into the resort around 2 p.m
strongest vibration your soul will immediately
on a Friday. It was pleasing to see a shelf
experience in this place. And this very richness
with books right besides the reception area.
The sunset of this place is something you
of an undulating solitude is also the most
As we were walking towards the pear tree to
wouldn’t want to miss out on. And if you have
dominant strength of the resort.
get to our table, all of a sudden it felt as if I
your camera along with you, you should by
the evening off.
was drifting in the clouds; the sun in a jolly
all means photograph this rendezvous of
If you are traveling to Kathmandu with your
mood was playing hide and seek with us, the
colors: red, blue, pink and white; the sharp
spouse or a significant other in search for
wandering mist going off and on underneath
contrast will leave you spellbound. Here the
romance, Pataleban Vineyard Resort is one
the eternal skies. The air, it was jubilant with
sun sets, but differently, as if the sky having
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borrowed the best of colors from the rainbow
had passed; hunger had taken over our
had been patiently on a wait for the most
instincts, and we retreated into the indoor
opportune time to show off the divine portrait
restaurant for dinner.
to its earthly spectators. After dinner, we checked into our room. With Night cascaded the skies and the lights of
two neat and properly arranged beds, the
the resort went on; some kids started plucking
room was capacious, properly lit and well
fruits from the pear tree and the music
ventilated. There was no Television set in the
blared. The environment had all of a sudden
room though; this however made perfect
turned romantic: couples, with arms around
sense, for in a place like this where you would
each other, grooving with the music, people
want to feel one with nature and enjoy
dancing in groups forgetful of themselves; we
the solitude, a television would only cause
too joined in the fun. After having danced to
redundancy that would do nothing more
a lot of musical numbers, around 45 minutes
than hopelessly remind you of the failures of
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The sunset of this place is something you wouldn’t want to miss out on. And if you have your camera along with you, you should by all means photograph this rendezvous of colors
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materialism, something our own life is so full of; so entangled to. The bathroom looked sanitary with a handsome looking bathtub. We had brought in two bottles of Pataleban vineyard winery into our room. As we sipped in from our wine glasses and talked about life and love, the night silently waned off. And how I wished we had music in the room! The night would have been unblemished. It’s hard to say with precision when exactly had we fallen asleep, but morning came anew, in through the curtains, fresh and rejuvenated, and the sweet romantic chirping of the birds filled in the emptiness of the sleeping resort. It was early no doubt. I glared outside the window: the sky filled with unbound, timeless ether, the mist rising up from the low valley underneath, pigeons flying here and there in ecstasy, and above all: standing alone in all its majesty, the pear tree, it all looked so beautiful. And for a split of a second it felt as if I had been transported back into the immensity of nature: back before industrialization came into the picture and sprinkled the world with its germs of corruption. The resort had a designated area equipped with BBQ grills, a space which could easily accommodate around 15-20 people for an outdoor picnic. If you dig a BBQ away from the city, with music and friends, this resort could be an outstanding setting for you. Pataleban Vineyard Resort is also a good example of commercial rainwater harvesting, and other businesses in Nepal can certainly learn from them. Since water is scarce in this area, they not only use rainwater for irrigation purposes but also for bathroom uses. ‘This resort has helped appreciate the value of the land of the area’ retorts Mr. Bikram Thapa, one of the owners of Pataleban resort. ‘Building the resort in such a segregated destination was a great challenge indeed, Mr. Thapa says, ‘we have struggled a lot in the initial phases, especially with building the route’. ‘Grape farming, work in the wine factory, taking care of the guests, whatever it is, we have tried to accommodate local manpower into the roles’, he says, ‘but it’s not feasible to employ all of them so we have made it a rule to employ at least one member from one household ’, Mr. Thapa sounded optimistic.
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Around 9 a.m we had breakfast in the resort restaurant. Since we had a lot of work to be done in Kathmandu we decided to check out early. We paid the bills and asked the receptionist to arrange for a vehicle to drop us back to Kathmandu. And here came the setback: ‘We cannot arrange drops sir’, the receptionist said, we were thus obliged to call our own cab and wait for 35-40 minutes more. So, in case you are visiting Pataleban Vineyard Resort, keep in mind to do so in your private vehicle, or pre-arrange for a cab to come and pick you up after check out. This should spare you some trouble. We had a wonderful time in the resort, good memories and awesome photographs. This is indeed a place we would recommend to spouse and lovers and while you are here, make sure that you taste their wine.
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Beijing Garden Restaurant The taste of Beijing in Kathmandu Chinese food is the most popular food globally, yet a lot of the Chinese we eat are localized versions of the original recipes. And even though, China is just across the border, it is tough to find authentic Chinese food in town. It was therefore awesome for us to have run into the ‘Beijing Garden Restaurant’ in old Baneshwor. Unlike the array of Chinese restaurants across Kathmandu, Beijing Garden boasts an array of authentic Mandarin dishes. At first glance when you enter the restaurant, it doesn’t look or feel Chinese. There is a bar right opposite to the entrance, and as you step in, you cannot help but notice the stone paved floors which give you a cosy out door feeling. Unlike what we had expected, the restaurant wasn’t plastered in red, and there were no Chinese looking paintings. Instead, on the ground floor there was a comfy couch near the bar and a corridor that leads you upstairs. Just as we began wondering what was so special about this place, we find ourselves on a balcony with a carpet lawn and glass tables, an unexpected pleasant surprise, for who would have expected a green lawn on a balcony?
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Yet it was a green carpet lawn,which actually made you feel like you were in a garden. The tables inside didn’t seem to have too many guests when we were there for lunch, but it was nice to see Chinese guests eating at the restaurant. Another thing we actually liked about the décor were the rotating tables that made passing the food really easy. This restaurant had first opened in Kathmandu 12 years ago, atop a five storey business complex and it has newly been shifted to Purano Baneshwor. So this wasn’t the first time we had come to the restaurant; in old Baneshwor though it was indeed our first time. In these 12 years Beijing garden has evolved into a name to be reckoned with, they have starters and main meals that still taste authentic, and the secret to this is that all their Chefs have been trained by renowned chefs from Beijing. We had ordered an assortment of dishes ranging from vegetarian,sea food to chicken and pork. For starters we had ordered Corn fried,Chicken Chilli,Chicken Hakka and Prawn Garlic Chilli, and our main course included steamed rice, Chicken Hunan, Vegetable Fried Rice and Miy nu in Oyster Sauce. The Chicken Hakka was light and not too sticky, and the prawn garlic chilli had a subtle spicy taste, and the sauce wasn’t too thick nor was it runny, it had just that right consistency which kept the entire dish together; it had a light sweet and spicy taste from either the rice wine or sherry that had been used to make the sauce. The pork and chicken chilli too, weren’t made the way we are used to: with the ketchup sauce, instead it had fried red chili peppers mixed in a very light sauce. Hence, it wasn’t really completely dry and the meat was tender yet nicely cooked. The pork wasn’t chewy, instead it was soft and juicy, which made you crave for more as all the flavors burst into your mouth. The soft juicy meat, the taste of the light tangy sauce and hotness of the red chili peppers, just made you want some more.
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While the spinach (miy nu in Oyster sauce) just blew our mind, it wasn’t as hot as the Sichuan spinach that we find at other restaurants. It had a crisp spiciness yet it didn’t make you gasp for water, the slight blandness in the sauce balanced all the varied flavors that just burst into your mouth, coaxing you to try some more.
If you are looking for a fine dining experience and want to impress your date without burning a hole in your wallet, Beijing Garden Restaurant is definitely the place to go.
Wallet size: Nrs.2,000 feeds two Location: Purano Baneshwor opposite Bigmart Drinks and Wine: Full Bar Recommended Dishes: Beijing Duck, Chicken Hunan in smoked chilli garlic sauce , Chicken Chilli,Pork Chilli and Prawn Garlic Chilly,Chicken Hakka
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Korvapuusti
EN. Finnish Slapped Ears
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Ingredients required:
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with a rolling pin and shape a rectangle of 60 cm X 40 cm. Now, sprinkle the top with
For dough:
creamy butter (using a steel scraper spatula
500 gm all-purpose flour
until its completely covered). Add sugar and
125 gm sugar
ground cinnamon, and roll it into the shape
5 tbsp ground cardamom
of a tube. You must now cut the shape into
¼ tbsp salt
isosceles trapezoid (5 cm or 7 cm for bigone
1 whole medium egg (room temperature)
version to the base) and press each one down
6 gm fresh yeast or 2 g of active dry yeast
from the tip to base. Place the korvapuusti in
100 gm butter (room temperature)
a baking tray with a parchment baking sheet
150 gm whole milk
and put it inside the oven to proof. Incase your kitchen it’s too cold you can place a
For filling:
pot of hot water below your tray. Now brush
50 gm butter
with egg wash and sprinkle with pearl sugar.
50 gm sugar
Preheat the oven to 200°C (static mode)
6 tbsp ground cinnamon
and bake for about 18-20 minutes (dependig
For brush:
upon the oven you are using) until lightly
Egg wash: 1 whole medium egg (beaten and
golden brown (if you like a dark brown color,
sifted)
cover it with an alluminium foil and leave for
1 tbsp of whole milk
3-4 minutes more). Withdraw the baking tray
Recipe by:
Marco Giudizio Pastry Chef and traveller
and let it cool off. Your Korvapuusti is now For sprinkle:
ready to be served.
Pearl sugar h.n.
Method: In a food processor(with a hook steel in place) or in a large kitchen container even, mix flour, ground cardamom and sugar for few seconds. Next, heat milk in a microwave oven (750W) for 15 seconds. Now, pour in fresh yeast (if you use active dry yeast you need about 20 seconds) and stir with a tablespoon until it dissolves completely. Add yeast mixture into the powder, then add a whole egg and beat it until you obtain a soft batter. You should now Incorporate sliced butter: a little at a time, and then add in salt. When the dough is firm, smooth and soft, shape a ball and put in a container. Wrap with cling film and place it in the fridge overnight or for 7-8 hours. On a lightly floured surface spread the dough
In case you want to store korvapuusti you can freeze it before baking.
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Runebergintortuu
EN. Runeberg small cakes
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Ingredients required:
the baking powder into the butter mixture and stir manually (with a rubber spatula). At
200 gm pastry flour
the end, put it into the Amaretto liqueur and
100 gm sugar
mix quickly.
80 gm brown sugar
Preheat the oven to 180°C (static mode).
2 whole medium eggs
Grease your Runeberg molds (I used different
150 gm butter
shapes because I don’t yet have an original
A pinch of salt
mold). Bake in the oven for about 20 minutes
1 tbsp baking powder
(if you are using muffin molds like me) until
100 gm of ground almonds
lightly golden brown. Meantime pour water,
1 tablespoon of Amaretto liqueur (Almond
sugar and Punsch or Rum in a pot, and
liqueur)
slowly bring to boiling. Now, pour syrup on
40 gm hazelnuts or walnuts crushed cookies
each Runberg small cake, and leave it that
(I used hazelnuts cookies)
the cake soak the syrup; Let it cool off. Your Runebergintortuu is now ready.
For Soaking syrup: 150 gm water
Note(For garnish): In a small pot, place
70 gm sugar
raspberries, water and sugar and heat for
30 gm Swedish Punsch or Rum (I used Rum
around 10-15 minutes until you obtain a thick
but I advise you to use Punsch incase you
mixture. Now let the mixture cool off. Use
have it)
a teaspoon and penetrate the top centre of the cakes and fill it with garnish. Place the
For garnish:
cakes in the freezer for about 30 minutes. You
200 gm fresh or frozen raspberries (I used
can make icing by stirring all the ingredients
fresh)
together and also decorate with a piping bag
1 tbsp water
by making a circle around the raspberries
90 gm sugar.
topping.
For glaze: 60 gm icing sugar 1 tbsp Amaretto almond liqueur 1 tbsp water.
Method: In a food processor(with a leaf steel in place) beat butter (room temperature), with brown and granulated sugar until creamy. Meanwhile, in a large kitchen container combine flour, ground almonds, baking powder, salt, hazelnuts/walnuts crushed cookies. Add one at time (even) whole eggs (room temperature) until incorporating. Pour
Recipe by:
Marco Giudizio Pastry Chef and traveller
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PAIRING WINE:
in Dashain by Arjun Bhandari Nepal is a country that takes its culture very seriously. And since the most awaited festival, Dashain, is approaching near, celebrating the festive time with fresh and vibrant wine becomes crucial.
As western wine drinkers believe pairing wine with food not only makes the wine taste better but also enhances the taste of the food; therefore, in many restaurants certain
No, Dashain is not about drinking sorrows away. It’s about
type of food is suggested for specific type of wine. Pairing
calibration of tradition, appreciating cultural heritage, and
wine with spicy and chilly hot foods in festive seasons can be
having a good time; the best thing about the celebration
tremendously daunting, not least because of the many layers
though, is the food and drink. Drinking rice wine during
of flavors and ingredients involved, but also because most
festive season has been century old tradition and is a
of us have had at least one bad experience where the wine
symbolic vehicle for identifying, describing, constructing
paired completely overpowered or detracted from the dish or
and manipulating cultural systems, values, interpersonal
vice versa.
relationships. At the simplest level, it is used to define the nature of the occasion.
By following a few simple guidelines, we can find an array of wines that don’t just work with ‘hot & spicy,’ but actually enhance the taste of both the wine and the food.
Similarly, wine has evolved as part of Nepali cultural heritage, and essential diet for healthy eating throughout history. As an enduring cultural symbol of quality life, the role
Nepali food has been uniquely different from other South
of wine has evolved over time, changing from an important
Asian cuisines and the most dominant flavors of food tastes
source of nutrition to a cultural complement to food and
tend toward a combination of hot, spicy, sweet, sour, bitter,
conviviality compatible with a healthy lifestyle.
and, often an added richness from the incorporation of butter or dairy ingredients. Especially four components of wines such as sweet, sour, bitter and salt could experience through our tongue and these are the aspects we should focus on when choosing a wine to match, the chili, hot and spicy goat, chicken, buffalo, fish or vegetarian dishes.
For hot and spicy food the best wines are,wines with a fruity, sweet and light taste. Such wines easily compliment the dry, acidic and high alcoholic wines generally do not match with hot and spicy food.
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white wine. Heavy oak dominates and can really dumb down the flavors. Avoid Oak and High Alcohol Favor Fruity, Aromatic and Off-Dry Wines The wines most suited to this spectrum of flavors are wines that are medium to low in alcohol content, that are refreshing
Fruity, aromatic and off-dry whites are some of the best
with crisp acidity go very well with Nepali Festive foods. The
options to consider. They are already well-recognized natural
crisp acidic flavor provides an enhancing contrast to both
allies at the Asian table. Sweetness from the residual sugar
‘chili hot’ and ‘richness’, while also lifting the many layers of
in easy drinking young wines offers a contrast, and balances
flavors in the dish. Just think how often we squeeze lemon
the chili hot and spicy flavors. The sweetness also serves to
juice over a finished dish to brighten the flavors. Little or no
showcase the many different flavors in the dish. Similarly,
oak treatment is another rule adhere to when choosing a
fruity and aromatic whites are excellent candidates. While
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young and fruity, these wines can give
Cabernet Sauvignon as it will only make the
the impression of sweetness that works to
food bitter since Cabernet Sauvignon have
balance and compliment chili hot and spice.
high tannin which makes spicy hot food bitter!
Spice It Up with Crisp, Lighter Red Wines After all, wine drinking is all about your For red wines, the things to watch out for
preference. Make your own rules – try a
are alcohol and tannin. We find that low
range of white and red wines to discover
to medium tannin wines work best, as
what you prefer. The choices on the right will
wines with a lot of tannin can accentuate
be a good starting point.
bitterness, as well as overpower the dish. As a rule, look for reds that are young, fruitier and/or spicy in style and have a good level of acidity. So that’s the theory part and now
Uncork a bottle of Shiraz, Grenache or
for some practical application! When faced
Côtes du Rhône with Nepali kind of hot
with an array of bottles on a wine store
dishes that feature earthy, brown spices,
shelf? How do we know which ones have the
like cumin, coriander, fennel or cardamom.
characteristics we are looking for?
Grenache and Shiraz are both indigenous to southern France. The spicy notes of these grapes will complement the layered spices in the dish, and the wine’s earthiness will
White wine – you can’t go wrong with a
harmonize beautifully with elements like
peaches-and-cream style Chardonnay to
lentils, chickpeas and potatoes that are
cut through creamy and butter rich chicken
often featured in this fare.
curry or a zingy Sauvignon Blanc with lightly cooked, spicy fish that is decorated with garnish. Try Wolf Blass Yellow Label Shiraz. If there is also some heat in the dish, look for young Chardonnay, Merlot or Australian Shiraz Red wine – if you are a fan of very hot
from Hunter Valley, such as Tamburlaine
dishes, then fleshy reds such as Merlot, Pinot
Shiraz. The spices in the dish and the wine
Noir and young and fruity Australian Shiraz
will pair up perfectly, and the slight chill will
will tame the spice - steer clear of peppery
refresh your palate against the heat.
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Farsi ra Masu
(Mutton cooked with pumpkin) Pumpkin is known as ‘ Farsi ‘ in the Nepalese language. ‘Farsi ra masu’ is a beautiful blend of slow cooked mutton with tender green unpeeled pumpkin. With Dussehra/Dashain just around the corner, learning to make this recipe could really give you something special to brag about.
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Ingredients required:
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high heat for 12-15 minutes, until the mutton changes its color.
500 gm mutton
Now cook the mutton covered and over low
750 gm tender green pumpkin (unpeeled
heat in its own juice until its 3/4th done.
and finely chopped) 1 small onion chopped.
Take the remaining ginger garlic paste, add
3 tbsp ginger paste
coriander powder with ½ a cup of water and
3.5 tbsp garlic paste
make paste. Now add in the pumpkin along
1/2 tbsp methi seeds
with this masala paste into the mutton that is
1 tbsp ajwain
being cooked.
5-7 red chilies (paste), or 2 tbsp red chili powder
Make sure that you mix the mutton well
1 heaped tbsp dhania (coriander) Powder
and cook it until oil begins to separate. You
Salt
should now add 1 cup of water and cook
Turmeric powder
covered until all the liquid dries up and you
3-4 green chilies (Left whole with a slit)
are absolutely certain that the mutton is well
2-3 sprigs green coriander (Left whole not
cooked.
Recipe by:
Atul Sikand
chopped) 250 gm mustard oil
Make sure that you stir from time to time. Your dish is now ready to be served.
Method: Mix turmeric powder, salt, red chilies, ginger and garlic and then rub 3/4th of the mixture on the mutton and set aside for 60 minutes. In smoking oil, splutter methi and ajwain seeds. Next, add in onions and cook until it’s brown in color; tip it in mutton and sear over
Atul Sikand is the founding member of Delhi Gourmet club, a director in Asian Hawkers Market Pvt. Ltd. and also the administrator and owner of Sikandalous Cuisine.
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Nepali Bhutwa
(Dry Mutton )
Recipe by: Atul Sikhand
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Ingredients required:
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seeds; the methi seeds should change into a dark color in a matter of few seconds, and
1 kg mutton (Pichla Raan)
that’s the time to add ajwain seeds and dried
1 small onion
red chilies. Now, add onions. When the onion
10-12 dry red chilies
turns dark brown in color, add sliced mutton
1.5 tbsp garlic paste
and salt. The salt will seal the meat and the
1.5 tbsp ginger paste
juices within.
1/2 tbsp methi seeds 1 tbsp ajwain seeds
On a medium high flame ‘Bhuno’ (wok fry)
3 tbsp dhania powder
the mutton for 10-15 minutes until it changes
1 tbsp red chili powder
into a darker color. Bhuno well; scrape the
1/2 tbsp timur (ground to a paste if you can
bottom and evenly cook the mutton. Next,
get hold of this superb herb)
add about 100 ml of water and cook covered
Salt
over medium heat, till the mutton is 90 % done.
Whole Spice: 2-3 black cardamoms
Meanwhile mix garlic, ginger and dhania
A stick off cinnamon
powder in enough water to make a flowing
A bay leaf
paste. Tilt the wok to a side that the oil settles
8-10 black pepper corn
in to that very side, and onto which you
About 150 -175 ml mustard oil (Never can be
should pour in the paste that side into which
too little oil!)
you pour the paste. Cook in this position for a minute or two till the paste is almost cooked. Blend the paste back into the mutton , add red chilly powder; cook again covered over
Method:
low heat, for another 15 minutes or so until you notice the oil separate .When the mutton
Cut the mutton into small sized pieces. Smoke
is nicely cooked add timur (if case you have it
the mustard oil and add whole spices. Once
) and cook for a minute more that everything
you hear them crackle, throw in the methi
blends in. Your Bhutwa is ready!
Note Bhuno, stir it well in the heat until brown . That’s the trick to dry up all the water and ensure that the masala is nicely wrapped around each mutton piece.
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Dashing Bachelors’Who Cook: Raj Ballav Koirala He is famous; he’s dashing; a heartthrob of many. Raj Ballav Koirala doesn’t need an introduction. But, what you might not know about him is that he is a food enthusiast. Perplexed??? We were too. Gorkha Delish caught up with Mr. Raj Ballav Koirala, in Baltimore, United States, for tête-à-tête on his cooking interests.
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Gorkha Delish: Laid back nights with
learnt growing up, both: out of choice and out of
your date, where you stay home with a
obligation (laughs). I was the eldest in the family
few bottles of wine, listen to instrumental
so I helped my mom out in the kitchen on several
music while cooking her favorite dish.
instances. My Dad loved to cook as well and that
Would that trouble you?
could also be the reason why I was inspired and intrigued.”
Raj Ballav: (smiles) “That’s romantic actually. I have indeed cooked for my
“In school and college life, whenever we went out
dates in previous instances; and cooked
on picnics I volunteered to cook and my friends
a full course meal: Daal, Bhat, and
enjoyed it. And my friends do know that I can
Masu Tarkari.”
cook. It’s a good thing, actually, to know this art, to
“I guess it’s some organic way of saying Hey babe this is for you! I made it with love.”
be able to do something that’s an integral part of survival. You know one striking difference between animals and us humans is that we cook.” And since Dashain is right around the corner, I am happy to contribute my recipe. I don’t have a name for this curry, but since its chicken curry, my
Gorkha Delish: When did you learn to cook? Was that after you came to the United States? Raj Ballav: “Cooking was something I
style, you could call it…
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Baba Ballav Chicken Curry Serves 2-3
Ingredients required: 300 gm Chicken (preferably chest) 3 medium sized tomatoes A few green chilies 6-7 cloves of garlic An equivalent portion of ginger 330 ml yoghurt 1 whole Potato(not mandatory) One big Onion Cumin seeds Fenugreek seeds Turmeric powder Coriander powder Chilly powder Salt
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Slice the tomatoes, onion, potato, green
it in the oven. Add green chilies and fenugreek
chilies, ginger and garlic into small
seeds. When you notice the fenugreek seeds turn
pieces. You might also have to select
brownish black in color, shift the entire mixture
the size of the Chicken pieces. Place
from of bowl into the pan and cook it over low
everything in a bowl, pour yoghurt,
heat. Make sure that you stir the food now and
and add in small portions of turmeric
then. I like to cook it for almost 30 minutes. And as
powder, cumin seeds, coriander power,
the water evaporates you feel the gravy curry, and
chilly powder and salt, and mix well. You
that’s exactly when you can tell that the chicken is
can use the masala as per taste (I like
cooked. Above all, it will smell delicious and that’s
to go easy on them; habituated to use
when you know: your dish is ready.
whatever is available in our kitchen in Nepal).
May Goddess Bhawani Durga bless and enrich
In a pan, place some olive oil and heat
you with abundance of everything that you desire and want in life. Spread love and joy; take it easy and keep it simple. Be good and do Good. Happy
Note (to Garnish): You may garnish with fresh coriander leaves, sliced carrots, or as appeals to Dashain to everyone!!! the eye. This dish goes wonderfully with plain or beaten rice. -Raj Ballav Koirala
Narayan Chour, Naxal Kathmandu
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Ask The Chef
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How do you prevent fruits like orange, apple or lemon from going bad?
My son loves muffin but I like adding peanuts to them for his health and he does not like it, what should I do?
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What is the easiest way to know your eggs are hard boiled? If you want hard boiled eggs boil them for twelve minutes in medium heat. You can also add onion peels to the water you are boiling
It’s simple. Wash them carefully and place
your eggs in, once the color of your eggs turn
them into a deep freezer. And whenever you
Kids will be kids; you cannot force them into
darker you know they are ready to be taken off
need to use them, take them out, slice them
eating healthy. Add a tablespoon of peanut
the heat.
up and it’s good to go. You can use it to flavor
butter to the batter before adding it into a
your ice tea, water or even make sugar syrups.
muffin tray. This will give your muffins a nice
lizbeth brown
peanut flavor and your son won’t even know
Ireland
They say, one should not wash button mushrooms but only clean it, is that true? What’s the best way to clean button mushrooms? That’s true indeed. Button mushrooms tend to
about it.
Cecelia smith USA
Anju kaur New Delhi, India
What can we use as a substitute for a kitchen brush to grease the pans or oven trays? The best alternative is to use the leftover bread
How can I preserve tomatoes?
lose their flavors if washed. The best way to clean them is to use a sanitized tooth brush.
That’s a great question. The answer is simple
Scrub the bristles across the black stains
though. Wash the tomato and put it into deep
properly and until you are assured that the
freeze. And whenever you need it, defrost it.
mushroom is absolutely clean.
Now, the amazing thing is that the skin falls
slices as you soak it into oil or butter and spread easily. This is an amazingly simple and easy technique to follow.
Dipson Sapkota
apart easily, which will give you a nice texture Amanda Chan
for your pasta and pizza sauce.
Hong Kong
Johannathan brown Vancouver, Canada
Naryanghat, Nepal
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5
by Niraj Pradhan
Cozy Cocktails That Will Make Your Dashain Vivid With the advent of september, the colours of celebration paints the Nepali diaspora. This amazing time, from September till Mid November, is the time when you unleash your hunger for companionship by getting together with your relatives and your family. And undoubtedly, this is also the time when good flavours come to life with the worthy company of drinks. Whether you are alone, or looking forward to chill out with your buddies, here are 5 different spirit based easy and cosy cocktail recipes to complete your Dashain celebration. Use simple ingredients and methods and create these refreshingly, mind-blowing cocktails. Above all, enjoy, drink and celebrate Dashain responsibly!
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Whiskey Sour
This is one of the classic cocktails containing whiskey, lemon juice, sugar and optionally a dash of egg white. Bourbon / American Rye Whiskey are common base spirit for the cocktail, but you can choose any whiskey of your choice.
Ingredients 45 ml.
Bourbon
30 ml.
Fresh Lemon Juice
15 ml.
Simple Syrup *
How to Mix Put all the ingredients in a shaker filled with ice cubes. Shake and strain into a rocks glass filled with ice. Garnish with Maraschino Cherry and Lemon rind/Orange slice. *Simple Syrup is 1:1 sugar and water mixture.
2
Sea Breeze
Vodka, after whiskey, has been an all-time-favourite for celebration with Nepalese people. Sea Breeze’s base liquor is vodka, alongside other simple ingredients and it leaves you with a soothing feel. Drink this cocktail gracefully.
Ingredients 40 ml.
Vodka
120 ml.
Cranberry Juice
30 ml.
Grapefruit Juice
How to Mix Pour all ingredients in a highball glass filled with ice and stir to mix properly. Garnish the drink with lime wedge and serve.
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3
Bacardi
This famous cocktail is named after the renowned spirit, Bacardi itself. This is rum based before dinner cocktail.
Ingredients 45 ml.
Bacardi white rum
20 ml.
Fresh Lime Juice
10 ml.
Grenadine Syrup
How to Mix Put all the ingredients to a shaker and shake together with ice cubes. Strain into a cocktail glass and serve.
4
Tequila Sunrise
Tequila is gaining widespread popularity among Nepalese communities these days. The most pleasing part of tequila is that it can be paired with assortment of foods – appetizers like soups and salads, to hot and spicy foods. Tequila Sunrise is amazing, elegant and refreshing. You can enjoy this drink anytime.
Ingredients 45 ml.
Tequila
90 ml.
Orange Juice
15 ml.
Grenadine Syrup
How to Mix Pour tequila and orange juice over a highball glass filled with ice cubes. Add measured quantity of grenadine syrup to give awesome sunrise effect to the cocktail. But an important note: do not stir. Garnish with cherry and orange slice then serve.
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Gin Fizz
Gin is quite common. It is a renowned drink and also the most celebrated spirit in Nepalese parties. This cocktail recipe is a combo for those who want soda water into their drink; ‘Fizz’ is the exact term for this combination. This classic gin cocktail is the most popular one in the fizz family.
Ingredients 45 ml.
Gin
30 ml.
Fresh Lemon Juice
10 ml.
Simple Syrup
80 ml.
Soda Water
How to Mix Shake all the ingredients except soda with ice cubes. Pour the mixture in a rock glass filled with ice, and top with soda water. Garnish with lemon slice and serve.
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Dedicated to service: A layman story
I
am a common story, yet with uncommon ambitions. I lost my parents when I was just 10 years old, and then I was compelled to move to Mumbai with my big brother.Life is harsh! You have got to fight; else it brings you down. And you
cannot let that happen to you. To be honest, I haven’t had those privileges that other people might take for granted. But that’s life; you learn, you innovate and you move on. I started out on my hospitality career from absolute scratch in Mumbai. And then I got an opportunity to work in Emirates and I took it. And it was here that I was able to broaden my knowledge on Global Food & Beverage; I also learnt to solve any problems that guests and staffs might come across. In a sense, I had the opportunity to testify and sharpen my hospitality manners. And now, I am here in Kathmandu working as a service manager in Café Lava. I love my job and I am absolutely delighted that guests admire my work (laughs). 1. Okay Reggy! Since you are into food production, we would like to know: what’s your idea about a ‘genuinely good’ food. For me, a genuinely good food is something that is healthy, organic and fresh. Above all, it must ignite your appetite. And, that’s what is most important. 2.
What things should be taking into consideration during food
production and in order to ensure a better service? During food production it is utmost essential that the food be absolutely hygienic. And, when a server is serving food to the guest sanitation is paramount.
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Yes! A charming way to serve wines is to know what Food goes well 3.
What do you mean by personal service?
with those wines. For instance, red wines go along wonderfully with red
Personal Service refers to knowing what Guests need prior to them
meat whereas white wines go well with white meats. You just have to
asking for the service. In the food business it becomes crucial to
know your thing.
understand your guests. 8. What are the basics of up selling? How frequently should 4.
What’s your take on silver service?
restaurants and food business up sell? Isn’t that considered
Silver service refers to everything from platter to plate and with
inappropriate or rude?
a thorough knowledge of what is being served. Cleanliness and
The basic of up selling is insinuation. A simple and polite query by the
hospitality manners also come under silver service.
server like, ‘Sir, would you like to have a glass of white wine/chilled coke?’ could have outstanding results. And you never know what food
5.
What’s the best way to go about serving a diversified culture?
the guest would prefer to go along with that beverage.
The best way is to have a thorough understanding of local and
In my perspective, it’s essential that restaurants and food business
international products that you use in food production. Once you know
up sell. And no, it’s not at all considered inappropriate or rude. It’s
your products inside-out you can take care of any guests.
hospitality after all.
If you have to recommend food to someone; how do you
6.
9.
What do you want to say to people who want to pursue a
do it?
career in the food and beverage service?
Well, I demonstrate confidence, first or all. I inform them about the
Food and beverage service is a luring profession in the context of
ingredients used for preparing the food and also tell them about the
Nepal. I believe it’s secure as well; I mean tourism being one of the
portion size. This is important. The rest is for them to decide.
most potential factor for boosting national economy and all. But food and beverage service demands dedication and politeness. And above
7.
What’s the most charming way to serve wine to your guests?
I mean would you insist them to try a certain food and wine combination?
all, you will have to work hard. So, if you are in for the challenge, you are good to go.
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Life is harsh! You have got to fight; else it brings you down. And you cannot let that happen to you.
10. How much potential does this sector have in terms of creating Jobs in Nepal? I see massive potential in this sector. The most important thing, however, is that, we have to strive to develop our own national products. This will open up new opportunities for people who are interested; and that’s how we create jobs.
BHAGIRATH
NARAYAN
REGGY Service Manager [F&B Division] Cafe Lava, Lazimpat, KTM
REGMI:
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Royal white
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Ingredients required:
until the mixture becomes a little thicker. Now, remove the pan from the oven and
125 gm egg yolk
add gelatin to it; mix thoroughly once again.
500 gm milk
It now time to add the liquid mixture onto
80 gm sugar
the white chocolate and melt chocolate.
450 gm white chocolate
You should now let the mixture rest in the
5 leaf gelatin (if powder: 10 gm shock with
refrigerator for a while. Once the temperature
50 ml water until set after double boiling, or
equals the room temperature whip the cream
microwave until properly melted)
and fold with the first mixture. Your Royal
750 gm whipping cream
mousse is now ready.
Method: Recipe by: First, boil the milk, and whisk egg yolk and sugar together, until it gives out a creamy
Prahlad Siwakoti
form. Now, pour boiled milk into the creamy mixture and whisk continuously. Place the sauce pan in the oven and stir continuously
Flavor as per personal preference: mango, chocolate, strawberry, pineapple etc
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Panacota
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Ingredients required:
thick, you can add flavor to it as per personal preference. Lastly, pour the mixture into a
6 gm gelatin
glass and place it inside the refrigerator to
200 gm fresh milk
set properly. Your Panacota is now ready to
300 gm fresh cream
be served.
175 gm white chocolate (if milk chocolate 160 or if we use dark chocolate 130 gram)
Method: irst, boil milk and fresh cream together in a pan. Now, remove the pan from the oven and add soft gelatin and stir thoroughly.
Recipe by:
You should now pour the liquid mixture
Prahlad Siwakoti
onto the chocolate and continuously stir it until you are assured that the chocolate has completely dissolved. Now leave mixture for a while. Once the mixture becomes a little
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Food 0 Sc
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Fed up with regular Horoscopes??? Try our dose of FOOD-O-SCOPE instead
From time immortal, civilizations have believed that distant stars and celestial bodies of the Universe influence life on Earth. Astrologers are of the belief that we were created of the same matter that constitutes the universe and therefore the subjectivity of the stars and celestial bodies have a direct impact on our lives. Suddenly I came across a thought: to link one’s eating habit with the day and time s/he one was born.
cope
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Aries: March 21st- April 19th A lot of things could be happening with you this month. It’s important that you be attentive. Things from your past might surface in your present and it’s therefore advised that you respond rather than react this month. Your profession is your strength. This October, it could be healthy for you to cut down on your alcohol intake. This month think fresh juice like guava, watermelon and the like. Musseli and yoghurt should benefit your health greatly this month. Avoid potatoes; go for a light dinner instead: chapatti with cauliflower.
Taurus: April 20th- May 20th You should be alert about business opportunities this month. The new people you meet should open up new doors for you. Be cautious with a romantic relationship. Your heart might be tempted to being a couch potato this month but its best for you if you spend time with your relatives and friends. This month it’s recommended that you apt for fishitarian diet as it will provide you with plenty of omega 3. It will help you to expand business and opportunity. If you are vegetarian, go for tofu or panner dishes like mafu tofu or panner tikka masala.
Gemini: May 21st- June 20th You could face critical situations at work earlier this month but your friends will stand by you and help you get over it. The rest of the month is cheerful for you. This October you will need to eat very healthy food and avoid red meat, specially mutton and lamb. Chicken could be a good thing for you this month. In case you are a vegetarian, you should apt for a lot of green salads this month. Thukpa or warm soup noodles at night could have outstanding health benefits for you.
Cancer: June 21st- July 22nd This will be a month of success for you. You might face some objections but that will only help you become more mature. You might not be satisfied with the decision of someone close to you, but you must understand that’s it’s their perspective and that they are free to think their own way. The trick this month is to stay calm and be a silent observer. This October it’s advised that you go for healthy food: salads, veggies, home cooked food. Apt for 5-6 small meals spread throughout the day rather than few heavy ones. This month ‘junk food’ is a strict ‘NO’ for you.
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Leo: July 23rd- August 22nd As the season is changing, you need to focus on allocating your resources as per need. Time demands that you pay attention to your personal life. This month, you might want to balance your business and personal life. Thus, first come first serve should be your mantra. This month you should be focused on vegetables like fiddle head fern (ningro) sautéed with garlic or simply black lentil simmered in hing (devil dong or ascofodita). Avoid eating Rice; go for Chakfla (grained dry corn) instead. If you are into meat, then go for grilled chicken with herbs.
Virgo: August 23rd- September 22nd This month is going to be calm for you. You will get lots of opportunities, and ample time to pursue what you love. The only thing you need to do is to choose your offers wisely. If you are looking forward to a new venture this is the perfect time for you. Savour you self with varieties this month. A comfortable lunch with your friends in a fine restaurant, or a romantic dinner with your date, whatever it is just be yourself and you will be at your best. Stay calm this month. This month, think Thai: Green Curry or Thai Fish Cake.
Libra: September 23rd- October 22nd This month will be significantly fulfilling for you, but there will be unexpected surprises as well. The Saturn is upset with you so he will try to teach you a lesson. Don’t be sad though, for it’s only for a few days and when it’s over you will become a better person. Don’t doubt your abilities and talents; you will have ample opportunities to prove yourself this month. This month eat Chinese food; go for spicy food mutton bhuttwa, chicken sandheko, mutton pakku etc. You might have to do some boozing this month and it’s therefore advised that you drink a lot of water to keep yourself hydrated. Fresh lemon soda and Korean Raman noddles are a ‘must’ for you this month.
Scorpio: October 23rd- November 21st This month is critical for you in terms of finance and it’s therefore advised that you try and control your expenditure. When making decisions this month, try and get inside the other persons’ shoe; Life is not always easy. This month, mingle with family and relatives. This October is all about celebration for you. So, let your guards down and enjoy your time. Grilled chicken with lettuce and herbs, mutton, fish with coconut milk sauce are some of the food that will do you most good this month. And remember to eat a lot of yoghurt.
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Sagittarius: November 22nd- December 21st You might have to burn some bridges this month, block a few friends in Facebook, get past certain relationship, but you will be happy. It’s advised that you change your dressing sense a little bit and also think positive thoughts this month. Some good news is coming along your way. You might have to consume a lot of meat this month and it’s therefore advised that you eat a lot of yoghurt and also exercise in order to burn the excess calories. This October, just enjoy the feast and remember to cut down on the sweets.
Capricorn: December 22nd- January 19th True love is calling for you and all you need to do is respond its calling. The month might start off with a little bit of uneasiness but you will easily get past it. From the second week, you will have a rewarding family life; make sure that you make the utmost of your family time. This October you might want to open yourself up to eating the food you love. Just restrict your alcohol and minimize your partying. Make sure to eat lot of fresh melon and grapes this month as it will help you to keep bad cholesterol down. Savour with Laos Curry laska or tandoori roti with kidney beans curry.
Aquarius: January 20th- February 18th This month, just watch out who you trust. Your loved ones might ask you to make drastic changes in your lifestyle: quit smoking, quit drinking and the like. Remember, this is only their love for you and you must not take it otherwise. This October, apt for simple food, drink lot of lentils soup, buffalo meat as choyla (hay grilled buffalo tenders simmered in mustard oil and scallions) plus Aloo tama (Bamboo shoot and potato sala) will do you good.
Pisces: February 19th- March 20th This month is going to be full of surprises for you; unexpected things will happen. This month, the Stars are giving you a chance to choose your path and orient your life. You will feel blessed with grace this month, so help others as much as you can. Giving away your old clothes and feeding the poor will bring you good Karma. For this month just savour on what your family and relatives offer you. Eat like a monk as per khichadi (spiced porridge) or go for beaten rice with curd. Remember to eat a lot of Yoghurt.
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