Nepali Cooking at Hyatt Regency - Kathmandu, Nepal | Ananya Banerjee

Cooking Demo at Hyatt Regency, Nepal by Chefs on authentic Nepali Dishes.

Edited by: Ayushi Garg

Recipes:

Dhindo

Ingredients:

Buckwheat flour 300 g
Water 600 ml
Salt to taste

Directions:

1. Heat water
2. Add buck wheat flour slowly into the water by stirring it continuously. Once the flour absorbs all the water add salt and serve hot.
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Ghundruk ko achar

Ingredients:

Ghundruk (fermented leafy green vegetable) - 60 g
Garlic flakes - 6 g
Cherry tomato - 5 whole
Mustard oil - 5 ml
Chilli powder - 5 g
Leek - 15 g
Lemon juice - 5 ml
Salt to taste

Direction:

1. Soak gundruk for one hour and stain.
2. Add roasted cherry tomato, garlic flakes, leek, chili powder, lemon juice, mustard oil and salt.
3. Mix all the ingredients together and serve.

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Pork Ledo Bedo

Ingredients

Diced pork - 200 g
Mustard oil - 30 ml
Onion slices - 250 g
Ginger / Garlic paste - 15 g
Turmeric - 5 g
Whole garam masala
Chili chopped - 5 g
Tomato paste - 25 g
Wild peppercorn - 4 g
Cumin powder - 5 g
Coriander powder - 5 g
Chili powder - 5 g
Salt to taste
Coriander, chopped - 10 g

Directions:

1. Heat the pan, add oil, whole garam masala, onion, ginger / garlic paste
2. Add diced pork and let it cook for 15 minutes then sprinkle turmeric powder, chili powder, cumin powder, coriander powder and garam masala
3. Cook further for 15 minutes and add tomato paste
4. Now cover with a lid and cook for 15 more minutes.
5. Once well-cooked, add salt, wild peppercorn and coriander to finish.

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Khasi Ko Masu

Ingredient

Diced Mutton 200 g
Mustard oil 30 ml
Onion slices 20 g
Ginger Garlic paste 15 g
Turmeric 5 g
Whole garam masala
Chilli chopped 5 g
Tomato paste 25 g
Cumin powder 5 g
Coriander powder 5 g
Chilli powder 5 g
Salt to taste
Coriander chopped 10 g

Directions

1. Heat the pan, add oil, whole garam masala, onion, ginger / garlic paste
2. Add diced mutton and let it cook for 15 minutes then sprinkle turmeric powder, chili powder, cumin powder , coriander powder and garam masala.
3. Cook further for 15 minutes and add tomato paste.
4. Now cover with a lid and cook for 15 more minutes.
5. Once well-cooked, add salt and coriander to finish.

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