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WOW! Visiting eldest daughter & just been treated to best curry ever! Ghurka Palace Nepalese Restaurant Farnborough

Deepak Bista‘s insight:

It is nice to see such a beautiful Nepalese restaurant. There are a lot of Nepalese restaurants in Australia including (Adelaide, South Australia). Sagarmatha Nepali Restaurant introduced the Nepalese cuisine for the first time in 2000.

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kheer (nepali-style rice pudding)


1 cup rice
1 cinnamon stick
2 to 3 cardamom pods
3 cups milk
4 tblspn thickened cream
Mixed nuts and fruit (cashew nuts and raisins)



Wash rice thoroughly and drain well. Add cinnamon and cardamom to the milk. Bring to the boil for a few minutes. Add rice to the milk and stir constantly until it thickens. Add sugar and cream and cook for 2 to 3 minutes. Sprinkle with mixed nuts before serving.

Serves 4.

You can find this recipe in CookBook: Great Recipes of SA Restaurants, Volume 2

sel roti


1tblspn ghee
Pinch baking powder
3 tspn sugar
2 cups vegetable oil for deep-frying
½ banana, peeled & mashed
2 cups rice flour
1 cup milk
(Makes 6)

In a bowl, add ghee, banana, baking powder, rice flour and sugar and mix well. Add milk and make a batter. Heat oil in a deep pan, making sure the oil is not too hot. Take a handful of the mixture and pour into the oil making a donut-like shape. Once it comes to the surface, turn it over and cook for one minute on the other side. Remove from the oil and place on paper towel until you are ready to serve.

You can find this recipe on Page 82 of Cookbook Magazine Vol 2

misayeko tarkari (mixed vegetable curry)

misayeko tarkariIngredients:

1 tspn ghee

2 bay leaves

2 cloves garlic, finely chopped

1 tspn crushed ginger

2 medium potatoes, diced

1/2 cup green peas

1 tspn ground coriander

1/2 cauliflower, separated into florets

1 bunch fresh coriander

1 tspn vegetable oil

1 tspn cumin seeds

2 onions, diced

2 small carrots, diced

1 tspn ground tumeric

3 tomatoes, diced

1 tspn salt


Heat ghee and oil together in a pan, add bay leaves and cumin seeds and cook until golden brown. Add garlic, ginger and onion and cook until the onions are soft. Add potatoes and carrot and cook until the vegetable are soft. Add turmeric, cauliflower, peas, tomatoes, coriander and salt and mix well. If needed, add half a cup of water and cook for 3 to 4 minutes. Serve with steamed rice or roti.

Serves 4

You can find this recipe on Page 83 of CookBook: Great Recipes of SA Restaurants, Volume 2