Author: Chef Bal Krishna Shrestha
A Gold Award Winner of “The Australian Culinary Challenge Nepal” in 2000. Almost 25 years of working experience in different hotels and restaurants and currently working as a Senior Sous Chef at Radisson Blu Royal Hotel, Dublin, Ireland. A Nepalese recipes writer for the local newspaper in Ireland.
Preparation Time: 20 min Cooking Time: 20 min Serve: 4 person Ingredients 4 portion Cod fillets 160g each Seasoning to
Serves: 4 people Preparation time: 30 minutes Ingredients 140g fresh salmon fillet 60g goat’s cheese 80g cooked & chopped organic
Serve: 4pax Time: 30 minutes Ingredients 150g taro 75g fresh spinach 50g potato 50g ghee/butter ½tsp whole cumin 25g chopped
Kachilla is the Nepalese way steak tartare is made with freshly chopped buffalo or lamb meat and Himalayan spices.
Authentic Nepalese Chhuyala made with Buffalo meat Ginger, Garlic, Fenugreek, Lemon, Mustard Oil & Spring Coriander in Nepal. The name
Ingredients 3 tbsp oil 2 bay leaves ½ tsp cumin seeds 150g chopped onion 1 tbsp garlic and ginger paste
Portion:2 pax Time of Preparation: 25 min Ingredients 2 pcs Duck breast 1 tsp ground cumin ½ tsp ground chili
An Easy and simple home recipe for lunch and dinner. Ingredients 50ml oil 2 bay leaves ½tsp whole cumin 1
Ingredients For Salmon: 6 pieces of salmon darne 50 ml oil 2 tbsp flour ¼ tsp ground turmeric ¼ tsp
Ingredients 350g grated soybean tofu 250g cooked and grated potato 1 tbsp chopped green chilli 1 tbsp chopped fresh coriander