Recipes

Beet-Citrus Salad
A refreshing and vibrant salad that's perfect as a side or a light meal, served chilled for the best flavor.

 

Servings: 4
Prep Time: 30 minutes

Ingredients:

  • 4 medium beets
  • 3 oranges
  • 1 tablespoon finely chopped cilantro
  • 2 tablespoons olive oil
  • 1 teaspoon red wine vinegar
  • ½ teaspoon chili powder

Directions:

  1. Cook the beets: Place the beets in a pressure cooker and cook for about 12 minutes, or until tender. Cooking time may vary depending on the size of the beets.
  2. Prepare the oranges: While the beets are cooking, peel and cut the oranges into small cubes.
  3. Chill the beets: Once cooked, cool the beets under cold water. Peel the skin and cut the beets into small cubes.
  4. Combine the ingredients: In a large bowl, toss together the chopped beets, oranges, and cilantro.
  5. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, and chili powder until well combined.
  6. Dress the salad: Pour the dressing over the beet-orange mixture and toss to coat evenly.
  7. Chill and serve: Refrigerate the salad for at least 15 minutes to allow the flavors to meld, then serve chilled.

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Dal – Nepali Style
Dal Bhat (lentils and rice) is a beloved staple in Nepal, often enjoyed with vegetables or meat dishes. This simple, flavorful dal recipe is easy to prepare and perfect for any meal.

Servings: 3
Prep Time: 18 minutes

Ingredients:

  • 1 cup red or yellow lentils
  • Salt, to taste
  • ¼ teaspoon turmeric powder
  • ½ teaspoon dried wild onion leaves
  • ½ teaspoon finely chopped garlic

Directions:

  1. Prepare the lentils: Rinse the lentils thoroughly and drain the water.
  2. Cook the lentils: Add 3 cups of water to the lentils and bring to a boil over medium heat.
  3. Season the lentils: Once boiling, add salt to taste and stir well. Keep an eye on the pot, as lentils can foam up and overflow.
  4. Lower the heat: Once it starts boiling, reduce the heat to low to prevent overflow.
  5. Add turmeric: Stir in the turmeric powder for color and flavor.
  6. Simmer: Let the lentils simmer on low heat for 12 minutes, stirring occasionally.
  7. Adjust the consistency: If you prefer a thinner dal, add more water. For thicker dal, allow it to cook a little longer. Bring it back to a boil if you add water.

Tempering:

  1. In a small pan, heat your choice of oil (vegetable, olive, or ghee) over medium heat.
  2. Add the dried wild onion leaves to the pan. These can be found at Nepali stores in Parkdale or Scarborough (Toronto).
  3. Once the wild onion leaves darken, add the finely chopped garlic.
  4. Let the garlic cook until it turns golden brown, then remove the pan from the heat.
  5. Tempering the dal: Carefully add the tempered oil mixture to the simmering lentils. Be cautious, as the oil may cause splattering when added to the dal. Stir the dal well to mix.

Serve hot and enjoy your dal with rice or bread.

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Spicy Potatoes – Nepali Style

Servings: 4
Prep Time: 30 minutes

Ingredients:

  • 4 medium-sized potatoes, boiled until 80-90% done & chopped into 1/2” cubes
  • 1 medium-sized onion, chopped
  • 1 teaspoon ginger, minced
  • 2 cloves of garlic, finely chopped
  • 2 tablespoons oil
  • 1/8 teaspoon fenugreek seeds
  • 1/8 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 2 tablespoons freshly squeezed lime or lemon juice
  • 1 tablespoon finely chopped cilantro (or dill)
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 Thai chili (or any other preferred chili), chopped (omit if heat is not tolerated)
  • 1 teaspoon chili powder (omit if heat is not tolerated)

    Directions:

    1. Heat oil in a non-stick pan over medium-high heat.
    2. Add fenugreek seeds and cook until they turn black (about 2 to 3 minutes).
    3. Reduce heat to medium and add chopped onions. Cook until onions turn transparent.
    4. Add turmeric powder and stir to mix well.
    5. Add minced ginger, chopped garlic, and chopped chili pepper. Stir to mix.
    6. Add chopped tomatoes and cook until tomatoes are soft (about 3 to 5 minutes).
    7. Add boiled potatoes to the pan and stir to mix.
    8. After 3 to 5 minutes, add coriander powder, cumin powder, chili powder (if using), black pepper, and salt. Stir well to combine.
    9. After 2 minutes, add lime or lemon juice and stir.
    10. Garnish with chopped cilantro (or dill).

    Serve with buckwheat pancakes, rice, or bread.

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    Buckwheat Pancakes

    These wholesome pancakes can be served on their own or accompanied with other items for breakfast, snack or meal.

    Servings: 3

    Prep time: 12 min

    Ingredients:

    ·      1 cup of buckwheat powder

    ·      1 1/2 cup of water

    ·      1 tablespoon sugar

    ·      1 teaspoon oil

    ·      Honey or Maple syrup to taste

    Directions:

    1.     In a mixing bowl, combine the buckwheat flour, water, and sugar.

    2.     Stir until well combined and smooth.

    3.     Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil.

    4.     Pour a ladleful of the batter onto the skillet to form pancakes of your desired size.

    5.     Cook the pancakes for about 2 to 3 minutes on each side.

    6.     Remove from the skillet and keep warm. Repeat with the remaining batter.

     

    Serve the buckwheat pancakes warm with honey or maple syrup drizzled on top. Accompany the pancakes with red or yellow lentils and fried potatoes for a delicious and wholesome meal.