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Recipe #50 Nepali Mixed Tarkari by Gurung Tilak PrasadIngredients • Oil: 1 tablespoon• Fenugreek seeds (Methi): ½ teasp...
13/08/2026

Recipe #50 Nepali Mixed Tarkari by Gurung Tilak Prasad

Ingredients
• Oil: 1 tablespoon
• Fenugreek seeds (Methi): ½ teaspoon
• Sesame seeds (Til): 1 ½ teaspoons
• Ginger-garlic paste: 1 tablespoon
• Onion: 1 small
• Tomato: 1 small
• Potato: 2 small
• Sponge gourd: 1 medium
• Chayote: 1 medium
• Okra (Ladies' finger): 5 pieces
• Green chili: 4 large
• Brown chana: 1 handful (soaked overnight)
• Watercress: 1 bunch / handful
• Salt: 1 teaspoon (or to taste)

Cooking steps:
1. Prep: Chop the onion, tomato, potatoes, sponge gourd, chayote, and okra into bite-sized pieces. Slice the large chilies lengthwise.
2. Heat the Pan: Set a pan over medium heat and pour in 1 tablespoon of oil.
3. Temper Spices: Once the oil is hot, add the fenugreek seeds and sesame seeds. Let them splutter and release their aroma.
4. First Fry: Add the diced potatoes and pre-soaked brown chana to the pan. Fry them together for 2 to 3 minutes until slightly softened.
5. Aromatics: Stir in the chopped onion, ginger-garlic paste, and tomato. Cook until the onions turn translucent.
6. Add Vegetables: Mix in the remaining vegetables—the sponge gourd, chayote, okra, and long green chilies. Stir well to coat everything in the seasoned oil. Cover and cook until tender.
7. Final Touch (The 5-Min Greens Cook): Add the watercress and 1 teaspoon of salt. Stir well to integrate the greens with the other vegetables. Cover with a lid, lower the heat slightly, and let it cook for 5 minutes until the watercress releases its natural juices and softens completely into the dish. Serve hot.

Recipe #49 Chicken Spaghetti by AliIngredients For the Chicken Marinade• 500 g chicken breast, cut into bite-sized piec...
13/08/2026

Recipe #49 Chicken Spaghetti by Ali

Ingredients
For the Chicken Marinade
• 500 g chicken breast, cut into bite-sized pieces
• 2 tablespoons ginger-garlic paste
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1 tablespoon chicken tandoori masala
• 4 tablespoons plain yogurt
For the Vegetables
• 1 small broccoli, cut into florets
• 150 g mushrooms, sliced
• 1 large capsicum, sliced
• 1 medium carrot, julienned
For the Spaghetti
• 400-500 g spaghetti
• 1 teaspoon oil (for boiling water)
For Cooking
• 3-4 tablespoons cooking oil
• 1 tablespoon soy sauce
• 1 tablespoon chili-garlic sauce or chili-garlic paste
• ½ teaspoon black pepper powder
• 1 teaspoon chicken powder (optional)
• Salt, to taste

Cooking steps:
1. Wash the chicken and pat dry.
2. In a bowl, combine the ginger-garlic paste, lemon juice, salt, chicken tandoori masala, and yogurt.
3. Add the chicken and mix well until evenly coated.
4. Cover and marinate for at least 30 minutes.
5. Wash all the vegetables thoroughly.
6. Cut the broccoli into small florets, slice the mushrooms and capsicum, and julienne the carrot.
7. Set aside.
8. Bring a large pot of water to a boil.
9. Add a teaspoon of oil to help prevent sticking.
10. Cook the spaghetti according to the package instructions until al dente.
11. Drain and set aside.
Step 4: Cook the Chicken
12. Heat the cooking oil in a large frying pan or wok over medium heat.
13. Add the marinated chicken and cook until tender and fully cooked.
14. Continue cooking until most of the liquid has evaporated and the chicken is lightly browned.
15. Add the broccoli, mushrooms, capsicum, and carrot to the pan.
16. Stir-fry for 3-5 minutes, keeping the vegetables slightly crisp.
17. Add the soy sauce, chili-garlic sauce, black pepper, chicken powder, and additional salt if needed.
18. Toss everything together until the vegetables and chicken are evenly coated.
19. Add the cooked spaghetti to the pan.
20. Toss gently until the spaghetti is well mixed with the chicken, vegetables, and sauce.
21. Cook for another 3-5 minutes, allowing the flavors to combine.
22. Serve hot.

12/08/2026

Recipe #48 Chicken Tikka by Aslam Saria

Ingredients
• 1Kg Chicken
• 2 Tablespoons Yogurt
• 1 Tablespoon Oil
• 1 Tablespoon Lemon juice
• 1 Teaspoon Red Chili Powder
• 1 Teaspoon Salt
• ½ Teaspoon Cumin powder
• A Pinch Turmeric Powder
• 2 Teaspoons Coriander Powder
• 1 Teaspoon Tikka Masala
• 1 Teaspoon Kashmiri Red Chili

Cooking steps:
1. Mix all the ingredients together in a bowl and add chicken in this better and leave for 1 hour in a fridge.
2. In air fryer cook 1 side 10 minutes 180 degrees and then flip other do same 10 minutes to other side.
3. Serve it with yoghurt, or chutney.

12/08/2026

Recipe #47 Custard Nepali Kheer (Rice Pudding) by Rai Sagun

Ingredients
1 cup Raw rice (pre-soaked in water for 1 hour)
500 ml (Half Liter) + 100 ml Whole milk
½ cup Cashew nuts
3-4 Cardamom pods (smashed)
3-4 Whole cloves (smashed)
1 tbsp Custard powder (for thickness and flavour)
1½ tsp Sugar (adjust to taste
3-4 Pistachios (thinly chopped for garnish)

Cooking Steps
1. Dry Toast and Prep
1. Toast the Cashews: Place a dry pan over medium-low heat. Toss in the cashews. Stir constantly for 2–3 minutes until lightly golden. Remove and set aside.
2. Crush the Rice: Drain your pre-soaked rice completely. Use your hands to gently rub and break the grains into smaller pieces.
3. Toast the Rice: Put the broken rice directly into the same warm, dry pan. Stir constantly for 1 minute to release a nutty aroma.
2. Simmer and Reduce
4. Add Milk & Spices: Pour the half litre (500 ml) of milk directly over the rice in the pan. Toss in the smashed cardamom and cloves.
5. Manage the Rise: Bring the milk to a boil. When the milk rises up, quickly lower the heat to prevent it from boiling over.
6. Simmer: Cook on low heat. Because there is less liquid and no ghee, the rice will absorb the milk very fast. Stir frequently and scrape the bottom of the pan to stop it from sticking.
3. Thicken and Finish
7. Make Custard Slurry: In a separate bowl, mix 1 tablespoon of custard powder into 100 ml of cold milk. Stir until completely smooth with no lumps.
8. Thicken the Pudding: Pour this cold custard mixture slowly into the hot pan while stirring the pudding vigorously.
9. Sweeten: Add the 1½ teaspoons of sugar and stir well.
10. Final Garnish: Cook for another 2–3 minutes until it forms a thick, custard-like rice pudding. Stir your dry-toasted cashews back in, turn off the heat, and serve!
11. Garnish & Serve: Pour the finished Kheer into your serving bowl. Top it with the 3–4 thinly chopped pistachios and serve!

Recipe #43 Nepali Aloo Dum with Basmati Pulao by Limbu Ingredients Aloo Dum • Potatoes: 3 large• Red Onion: 1 medium• T...
10/08/2026

Recipe #43 Nepali Aloo Dum with Basmati Pulao by Limbu

Ingredients
Aloo Dum
• Potatoes: 3 large
• Red Onion: 1 medium
• Tomatoes: 3 medium
• Aromatics: 2–3 green chilis, garlic, and ginger (pounded into a paste)
• Spices: A pinch of fenugreek seeds and black cumin
• Cooking Oil: 1½ tbsp
• Garnish: ½ cup finely diced red onion and a handful of fresh coriander

Basmati Pulao
• Basmati Rice: 4 cups
• Ghee (Clarified Butter): 1 tbsp
• Cashews: 4–5 pieces
• Cloves: 3–4 pieces
• Green Cardamom: 2–3 pieces
• Dried Coconut: 2 tbsp, diced

Cooking steps:
Aloo Dum
1. Place the ginger, garlic, and chilis into your stoneware mortar and pestle.
2. Ensure your steam-cooked potatoes are chopped finely, your onion is diced, and your skinless tomatoes are chopped.
3. Heat a pan over medium heat and add oil.
4. Add a pinch of methi seeds and kali jeera. Fry them until they turn aromatic and dark brown.
5. Add the diced medium red onion to the pan. Fry until golden brown.
6. Stir in the fresh ginger-garlic-chili paste from your mortar and pestle. Sauté for 1–2 minutes until the raw smell disappears.
7. Add the chopped skinless tomatoes. Cook the mixture down until the tomato water evaporates and a light layer of oil begins to shimmer/separate on the sides.
8. Add the finely chopped steam-cooked potatoes to the pan.
9. Mix thoroughly to coat the potatoes completely in the rich tomato-spice paste. Let it heat through for a minute.
10. Transfer the Aloo Dum to a big serving bowl.
11. Garnish generously onions and coriander.

Basmati Pulao
1. Wash the rice thoroughly.
2. Drain the water and leave the rice to rest in the strainer for 5–10 minutes.
3. Heat a pan over medium heat and add ghee.
4. Add the diced dried coconut, cloves, cashews, and green cardamoms to the hot ghee.
5. Fry the ingredients, stirring constantly, until they turn lightly brown and aromatic.
6. Add the washed and rested Basmati rice into the pan with the fried aromatics.
7. Fry the rice gently for 2–3 minutes until the grains look slightly translucent and are well-coated with ghee.
8. Transfer the fried rice and spice mixture into your rice cooker pot, add water.
10. Close the lid, and cook.

10/08/2026

Recipe #44 Burnei Ko Machha Ra Aloo Fry by Limbu

Ingredients
• 1.5 Potato
• 1 Whole Fish
• 1.5 clove Garlic
• 1-inch Ginger
• 1 big Tomato
• ½ Onion
• 1.2 Teaspoon Salt
• ¼ Teaspoon Turmeric Powder
• 1 pinch Fenugreek Seeds
• 1 Teaspoon Oil
• 1 Dry Red Chili

Cooking steps:
1. Wash the fish thoroughly and pat dry. Lightly season with a pinch of salt and turmeric powder if desired.
2. Heat the oil in a pan over medium heat. Gently fry the fish pieces until lightly golden on both sides. Remove from the pan and set aside.
3. In the same pan, add the fenugreek seeds and dried red chili. Sauté for a few seconds until fragrant, being careful not to burn them.
4. Add the sliced onion and cook until soft and lightly golden.
5. Stir in the ginger, garlic, remaining turmeric powder, and salt. Cook for 1 minute until fragrant.
6. Add the potato cubes and stir well, coating them with the spices. Cook for 3-4 minutes.
7. Add the chopped tomato and cook until softened and combined with the potatoes.
8. Pour in enough water to create a light gravy. Bring to a gentle boil and cook until the potatoes are tender.
9. Carefully return the fried fish to the pan. Simmer for 3-5 minutes, allowing the fish to absorb the flavors of the curry.
10. Serve hot with steamed rice or roti.

10/08/2026

Recipe #42 Mix Salad with Sweet Potato by Gurung

Ingredients
• 200 Grams Mix green salad
• ⁠1-piece Carrot
• 1-piece Avocado
• 50 grams Steamed peanuts
• 1 pieces Beet root
• 4-5 pieces Sweet potatoes
• 2 tablespoons lemon juice
• 1 tablespoon peanut butter
• 2 tablespoons sweet chili sauce

Cooking steps:
1. Wash the mixed salad greens, carrot, avocado, beetroot, sweet potatoes, and tomatoes thoroughly. Drain well.
2. Steam the sweet potatoes and peanuts until tender. Allow them to cool slightly, then cut the sweet potatoes into bite-sized pieces.
3. Peel and slice the beetroot. Lightly sauté it in a non-stick pan for 2-3 minutes to reduce its earthy aroma. Season with a pinch of salt and black pepper, then remove from the heat.
4. Grill the sweet potato pieces and tomatoes until lightly charred and caramelized.
5. In a small bowl, combine lemon juice, peanut butter, sweet chili sauce. Whisk until smooth and well combined.
6. Arrange the mixed salad greens on a serving platter. Add the carrot, avocado, steamed peanuts, beetroot, and grilled sweet potatoes and tomatoes.
7. Serve the dressing on the side or drizzle it over the salad just before eating.

Recipe #41 Ghiraula Aloo and Hariyo Bhatmas Ko Tarkari by Gurung Ingredients • Sponge gourd (Ghiraula): 500g (peeled an...
10/08/2026

Recipe #41 Ghiraula Aloo and Hariyo Bhatmas Ko Tarkari by Gurung

Ingredients
• Sponge gourd (Ghiraula): 500g (peeled and cut into rounds)
• Potatoes (Aloo): 2 medium (peeled and cut into slim wedges)
• Fresh Edamame (Hariyo Bhatmas): ½ cup (shelled)
• Red onion: ½ cup (chopped)
• Tomatoes: ½ cup (chopped)
• Aromatics: 1 tbsp ginger-garlic paste
• Spices: ½ tbsp turmeric powder, ½ tbsp cumin powder, ½ tbsp chili powder, and a tiny pinch of black pepper (to maximize turmeric absorption)
• Seasoning & Garnish: ½ tsp salt and 1 handful of fresh coriander (chopped)
• Oil & Tempering: 2 tbsp oil and ½ tsp fenugreek seeds (methi)

Cooking steps:
1. Temper the oil: Heat your pan on medium heat and add the oil. Fry the ½ tsp of fenugreek seeds until dark charcoal-brown.
2. Sauté the base: Toss in your slim potato wedges and ½ cup of chopped red onion. Sauté for 5 minutes until the onions are golden brown.
3. Add the main ingredients: Add the ½ cup of fresh edamame, ½ cup of chopped tomatoes, round-cut sponge gourd, and the ginger-garlic paste.
4. Season with masalas: Sprinkle in the ½ tbsp turmeric, ½ tbsp cumin powder, ½ tbsp chili powder, and ½ tsp salt. Gently stir to coat the vegetables.
5. Cover and simmer: Pop a tight lid on the pan. Simmer on medium-low for 8 to 10 minutes so the gourd releases its sweet, healthy juices to steam everything to perfection.
6. Garnish and serve: Turn off the heat, stir in your 1 handful of fresh coriander, and serve hot with rice or roti.

Address

6/F, Double Set Commercial Centre, 37A-37B Jordan Road, Jordan, Kowloon, Kowloon
Hong Kong

Opening Hours

Monday 10:00 - 18:00
Tuesday 10:00 - 18:00
Wednesday 10:00 - 18:00
Thursday 10:00 - 18:00
Friday 10:00 - 18:00

Telephone

+85221162562

Website

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