Makai Tareko (Nepali)

Ingredients:

• 4 very tender corn cobs-- remove the kernels
• 2 tblspns adrak-lasun paste (may use whole dry chillies in the paste)
• 2 green chillies cut into slanting slices
• 2 tblspns mustard oil (preferably)
• Haldi
• salt to taste

Method:Heat oil and throw in the methi. When it turns black add the corn kernels. Stir and when the corn is nearly cooked (barely 5 mins.) push it aside, and add the masala paste in the oil with haldi and salt. Stir it and then mix it up with corn. Cook a further 2-5 mins. Add the green chillies and serve. Good as a tea time snack.

Malpoa

Ingredients:

wheat flour
saunf
sugar
black pepper
cooking oil
Method:

Make a thick pourable batter with atta and sugar, Add saunf and freshly crushed blck pepper Let it stand for 1\2 to 1 hour. Heat oil in a FLAT frying pan The oil should be just about 1\2 to 3\4 inch deep. Heat the oil and then lower the flame. Pour the batter in ladlefuls one at a time. The trick is to start pour in from about an inch above the oil and take the hand up to about 6 to 8 inches high. the poa will become round. Turn it once and take it out on a paper towel when it is nice and brown.

Best eaten hot but may be reheated in an oven-- NOT in microwave.

Mango Puris

Ingredients:
1 cup atta
1 cup sooji
salt
4 tablespoons castor sugar
white til
mango pulp
cooking oil
Method:Rub in enough oil into atta and sooji to represent bread crumbs. Add a pinch of salt and 4 tblespns. castor sugar. Some white till (sesame ) seeds. Mix well and knead to a stiff dough with ripe mango pulp. Roll out into 2" puris and deep fry till golden brown.Sprinkle some chat masala on the puris and serve as a tea-time snack, if preferred with green chutney. or khatta achaar. Can also be eaten with whipped dahi.

Marshmallow

Ingredients:
2 level tblspns gelatine
2 egg whites stiffly whipped
10 ozs. sugar
1 tblspn glucose
essence
colouring
Method:
Dissolve sugar in water and boil till a drop hardens in cold water. (To test - drop a little syrup in a saucer of water. If it does not spread, it is ready) Add glucose. Then gradually add the egg white and well dissolved gelatine. Continue beating this mixture to which desired colour and essence is added, till it is stiff. Turn out on a greased plate. Cut into pieces and when it sets well roll the pieces in a little icing sugar.

Mawa stuffed Karela

Ingredients:
Mawa (residue from malai after making ghee)
Karela, Kothmir, onion, adrak, green chillies, dhana-jeera powder, haldi,
chilli powder, garam masala, little sugar, lime juice and salt to taste
Method:
Peel and roll Karela with your palm to loosen the seeds. Then boil in salted water till it changes color and is partially cooked. Cool. slit on one side and remove the seeds.In the Mawa mix, kothmir, onion, adrak, green chillies all finely chopped. Add dhana-jeera powder, haldi, chilli powder, garam masala, little sugar, lime juice and salt to taste. Mix well addling a little of the karela seeds/pulp. Stuff this mixture into the karela.Now prepare a thick paste/batter with atta and water and seal the slit side of the karelas with this, instead of using thread.Heat oil and slip in the karelas, slit side downwards and fry till golden brown. Serve with parathas or puris. Since these karelas keep well for two/three days and taste good even cold they can be taken while travelling.

Minty Mutton Rassawala

(Naniji style)Ingredients:
1\2 kg mutton with bones2 onions sliced semi circular wise2 tblespns of adrak-lasun-green chilli ground together in equal proportion
salt
Hand ful of mint leaves
2 tblespns of oil
Haldi
chopped corriander for garnish
2 whole potatoes may be added (optional)
Naniji sometimes also added brinjals cut into fours lengthwise just before it finished cooking. In this case potatoes may be avoided.
Method:Heat oil. Saute onions till glassy. Add mutton and saute till it changes colour. Then add the potatoes, if used, the masala paste, haldi and salt. Mix well. Add water and cook on pressure. Just before it is ready add the brinjals, if used, and put on pressure for one more minute. Add the mint leaves and mix them in well. Garnish with chopped corriander. Should have a good amount of "rassa"\soup\shorba. Tastes well with rice or Satpadi Rotlis or thick chapatis

Moola ko achar (Nepali)

NOTE: Kakro ko achar (cucumber) can also be made in the same way.Ingredients:
Mooli/ cucumber
dry red chillies
ginger
timur (schezuan pepper)
haldi
lime juice
salt
cooking oil ( preferably mustard oil)
methi
jhimmu (Nepali herb)
green chilliesMethod:Cut mooli into cubes. Crush the cubes lightly. Roast some dry red chillies. Grind to a paste with ginger and timur. Apply haldi, lime juice, salt and ground paste to the mooli.Heat oil and give tadka of either methi dana or jhimmu and slit green chillies. Mix well and serve. Do not heat - served at room temperature.
NOTE: In Nepalese cooking - achars do not have preservatives like pickles. They are accompaniments to a main dish and cannot be preserved.