Kathmandu Chili / Nepalese

Beans, Beef and Oegano
The Flavor of the Himalayas

To make this Nepalese style chili, you will need about an hour or so of cooking time, but you’ll wan to soak the Beans overnight

Kathmandu Chili

Nepalese

Ingredients

Using garlic to make Vietnamese soup with pork cabbage rolls

Garlic – a Key Ingredient

2 pound cry Pinto Beans, soaked overnight
½ cup Cornmeal
1 pound Ground Beef
1 pint water
4 cloves Garlic, mashed with a little Salt
½ cup Chilli Powder
1 teaspoon Oregano
2 Chili Peppers, crushed

Method

The day before cooking, soak the Pinto Beans in Water.

When ready to cook, throw off the soaking Water, and cover the Beans with fresh Water.  Cook until they are tender, about an hour.  Then add the Cornmeal, simmering for another fifteen minutes.  Brown the Beef and put into a saucepan or pot with a pinto of fresh Water.

Add the mashed Garlic, Chili Powder, Oregano and boil for 45 minutes.

When ready to serve, put a portion of Beans in a bowl, then a portion of Meat, then sprinkle with crushed Red Pepper.

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Patan, Nepal, two girls

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Garlic

Garlic

The plant we call Snake Gourd is probably native to India, and is popular throughout the Indian Subcontinent and Southeast Asia, with many local recipes.

This is one way of preparing the vegetable that is popular in Nepal.  You can also Continue reading

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Limes and Garam Masala Essential

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Limes

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Green Beans Meet Sesame Seeds

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Green Bean and Sesame Salad

Nepalese

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A Nourishing and Filling Dish
Formula from the Yak and Yeti

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Tomatoes

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The recipe is Continue reading

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The Roof the the World
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“The wildest dreams of Kew are the facts of Kathmandu.” — Rudyard Kipling [1]

Vale of Kathmandu, Nepal

Vale of Kathmandu

What is Nepalese cuisine? Actually, the question should be, What Nepal? Or, what cuisine? For a relatively small country, Nepal has an astonishing variety of cuisines that can be called Nepalese.

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