Kathmandu - Before the Quake

Jonah M. Kessel captures the beauty of Kathmandu through the lens of his camera in footage that he took prior to the 2015 earthquake. Through his narrative, he also offers a view of Kathmandu and the livelihoods of people who live there.

To donate to Nepal relief efforts, visit:

• Facebook - Donation Matching to International Medical Corp

• Global Giving

Additional good reads:

• Perseverance and Grace as Nepal is Turned Upside Down

• Don't Rush to Nepal to Help. Read this First.

Lamb Curry

This is a family recipe for lamb curry.

Makes 3-4 servings [varies based on portion size].

What you need:

• 1 dried chili
• 1 tablespoon oil and 1 teaspoon oil, divided
• 1 and a half pounds leg of lamb, cut into 1-inch by 1/2-inch pieces
• 1 and a half teaspoon minced ginger
• 1 and a half teaspoon chopped garlic
• 1/2 teaspoon cayenne powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/4 teaspoon tumeric
• 2 tablespoons plain yogurt
• 1 teaspoon salt and additional salt to taste
• Cilantro leaves [optional]

Directions:

1. Pre-heat 1 tablespoon oil over medium heat for 30 seconds in a large pot with a lid.
2. Add the chili to the pot and a few seconds later, add the onions. Cover the pot.
3. While the onions are cooking, in a prep bowl, add the 1 teaspoon oil, ginger, garlic, cayenne powder, cumin powder, coriander powder, turmeric, yogurt and 1 teaspoon salt to the lamb. Massage it in well.
4. Stir the onions occasionally to prevent  it from burning. Continue cooking them until they have turned light brown [about 10 minutes total].
5. Once browned, add the seasoned raw meat to the pot. Cook uncovered over medium heat until the meat changes in color.
6. Cover and continue to cook for approximately 15 minutes.
7. Garnish with cilantro and add additional salt if desired.
8. Serve and enjoy! 

Plan ahead tip:

Keep ginger and garlic chopped and ready to go. You can even freeze it so that it lasts longer.

Cauliflower Stir Fry

This dish is simple to prepare and delicious! 

Makes 6-8 servings [varies based on portion size].

What you need:

• 1 and a half tablespoons vegetable oil
• 1/4 teaspoon cumin seeds
• 1/8 teaspoon fenugreek seeds
• 1 chili, whole [optional]
• 1/2 inch cinnamon stick
• 2 cloves
• 1 cardamom
• 1/8 teaspoon tumeric powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1 teaspoon chopped garlic
• 1 teaspoon minced ginger
• Approximately 1 head of cauliflower, broken into 2-inch pieces
• 1 medium tomato, chopped [optional]
• 1/2 teaspoon salt and additional to taste
• Cayenne pepper to taste
• Freshly cracked black pepper [optional]
• Handful of cilantro leaves [optional]

Directions:

1. Heat the oil over medium heat in a medium-sized pan that has a lid. 
2. Add the cumin seeds, fenugreek seeds and whole chili [warning:  may splatter].
3. When the fenugreek seeds turn brown, add the cinnamon stick, cardamom, cloves, cumin powder, coriander powder, ginger and garlic. 
4. Sauté the spices for a few seconds and add the cauliflower and salt.
5. Cover and cook until cauliflower has reached desired texture [we do it for approximately 10 minutes.] Midway through cooking, add the tomato [optional].
6. Add additional salt and black pepper if desired and cayenne pepper to taste. 
7. Cook uncovered for additional time for a slightly roasted flavor.
8. Garnish with cilantro [optional].
9. Serve and enjoy! 

Plan ahead tip:

Keep ginger and garlic chopped and ready to go. You can even freeze it so that it lasts longer.

How to make tasty Lamb Choila

Choila is a traditional Newar dish (the Newar people are an ethnic sub-group within Nepal). Learn more about the dish here. This version is made using a leg of lamb. It is a family recipe.

Makes 3-4 servings [varies based on portion size].

What you need:

• 2 cups leg of raw lamb, chopped into 1-inch x 1/2-inch pieces [for faster cooking]
• 1/2 teaspoon chopped garlic
• 1/2 teaspoon minced ginger
• 1/8 teaspoon cumin powder
• 1 teaspoon vegetable oil
• Salt to taste
• Cayenne pepper to taste

Directions:

1. Place chopped lamb into a small pot and cook over medium heat. Do not cover.
2. Once the lamb has lightened in color [approximately five minutes], cover the pot.
3. Continue cooking until the meat juices have been absorbed [approximately 10 minutes]. 
4. Turn off the heat and place the meat in a bowl.
5. Add the garlic, ginger, cumin powder and oil to the meat. Massage in the seasonings and gently break apart the meat into smaller pieces with your fingers.
6. Add salt and cayenne pepper to taste. For reference, I added a little less than a half teaspoon salt and 1/2 teaspoon of cayenne pepper.
7. Serve and enjoy! This dish is meant to be eaten at room temperature.

Plan ahead tip:

Keep ginger and garlic chopped and ready to go. You can even freeze it so that it lasts longer.

Traditional Momos

Momos (dumplings) were always a special treat in our household. Learn more about the history of momos. Check out this family recipe below. 

What you need:

• 1 pound ground turkey, raw
• 1/2 cup white onion, chopped
• 1 teaspoon fresh garlic, diced
• 1 teaspoon fresh ginger, minced
• 1/2 cup green onion, chopped
• 1/4 cup cilantro leaves, chopped
• 1 teaspoon salt
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon red pepper powder
• 3 teaspoons vegetable oil
• Gyoza/potsticker wrappers [so you do not have to make the dough by hand].

Directions:

1. Combine the ingredients. This is your filling.
2. Add water to a large pot with steamer basket. Let water boil.
3. Lay out gyoza/potsticker wrappers and add about 1-2 teaspoons of filling to the center of each wrapper as shown. There should be empty space around the circumference, which you will need to close the wrapper. 
4. Grab edges of wrapper and bring them to the center. Pinch in the middle to close and then twist. 
   
   
   [There is a whole art to this but I am sharing my quick and easy way. See this blog for some great instructions.]
5. Once you have enough to fill your steamer basket, add them and cover. Steam for approximately 15-20 minutes, until cooked.
6. Serve and enjoy! Pairs well with Tomato Mint Chutney (recipe here).

Vegetarian Momos

Momos (dumplings) were always a special treat in our household. Learn more about the history of momos. Check out this vegetarian version below, courtesy of my mother.

What you need:

• 1/2 cup mushrooms, chopped
• 1/2 cup cabbage, chopped
• 1/2 cup fresh cauliflower, chopped
• 2 cups spinach, chopped
• 1/2 cup white onion, chopped
• 1/8 cup green onion, chopped
• 1/2 teaspoon fresh ginger, minced
• 1/8 cup cilantro leaves, chopped
• 1/2 teaspoon fresh garlic, diced
• 1/2 teaspoon salt
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red pepper powder
• 1 teaspoon vegetable oil
• 1 egg
• Gyoza/potsticker wrappers [so you do not have to make the dough by hand].

Directions:

1. Process the mushrooms in a food processor.
2. Sauté the processed mushrooms until browned (this helps to dry them out).
3. Process the cabbage and cauliflower.
4. Combine the mushrooms, cabbage, cauliflower, spinach, all onions, ginger, garlic, cilantro, salt, coriander, cumin, red pepper, vegetable oil, and egg. This is your filling.
5. Add water to a large pot with steamer basket. Let water boil.
6. Lay out gyoza/potsticker wrappers and add about 1-2 teaspoons of filling to the center of each wrapper as shown. There should be empty space around the circumference, which you will need to close the wrapper. While you do not need to drain the juices, avoid adding too much of them as they will spill out.
7. Grab edges of wrapper and bring them to the center. Pinch in the middle to close and then twist.
   
   
   [There is a whole art to this but I am sharing my quick and easy way. See this blog for some great instructions.]
8. Once you have enough to fill your steamer basket, add them and cover. Steam for approximately 15 minutes, until cooked.
9. Serve and enjoy! Pairs well with Tomato Mint Chutney (recipe here).

How to make Tomato Mint Chutney

This minty achar is flavorful and goes with almost everything. It's one of my favorites!

What you need:

• 8-9 roma tomatoes, whole
• 1 teaspoon vegetable oil
• 1 1/2 cup fresh mint leaves
• 2 cloves of garlic
• 1 green chili
• 1/4 teaspoon schezuan pepper
• Juice from lemon (add more to taste)
• Salt to taste

Directions:

1. Add oil to a non-stick pan that has a lid. Heat for 30 seconds on medium heat. 
2. Add whole tomatoes to the pan. Cover with a lid.
3. Cook on medium heat until tomatoes are softened (20-30 minutes).
4. Once soft, mash the tomatoes until it appears as in the photo. 
   
5. Let tomatoes cool.
6. Combine all remaining ingredients and blend.
7. Serve and enjoy!

Tomato Achar

This achar can be eaten alongside a traditional Nepali meal of rice and lentils [dal] or as a dipping sauce or salsa. Learn more about achar in South Asian cuisine.

What you need:

• 8-9 small tomatoes [adjust if using larger tomatoes], chopped into large chunks
• 1/2 onion, chopped into small pieces
• 2 teaspoons finely chopped garlic
• 1 teaspoon finely minced ginger
• 1 teaspoon cumin powder
• 1 tablespoon vegetable oil
• Red pepper to taste
• Salt to taste

Directions:

1. Add oil to a non-stick pot that has a lid. Heat for 30 seconds on medium heat. 
2. Add onions to pan. Stir and cook until clear. 
3. Add tomatoes, garlic, ginger and cumin. Cover with lid.
4. Cook until tomatoes have reduced in size and mixture resembles a thick salsa or chunky pasta sauce.
5. Add red pepper and salt to taste.
6. Enjoy warm or refrigerate to serve cold. 

How to make Raita

Family raita recipe

Here is a simple recipe for raita, which is a creamy, flavorful and healthy sauce that can be used as a side or dipping sauce. There are many variations of this dish. Here is ours!

What you need:

• Half a pound of cucumbers (about 2 medium-sized cucumbers), shredded*
• 1 cup of plain yogurt
• 1 clove garlic, minced
• 1/4 teaspoon cumin powder
• 1/2 teaspoon salt, divided into 1/4 teaspoons

*If you have a food processor, you may be able to use it to shred the cucumbers. Or, you can chop the cucumbers very finely by hand.

Directions:

1. Mix shredded cucumbers with 1/4 teaspoon salt and let it sit for 15 minutes. The purpose of this step is to reduce bitterness and separate water from the cucumbers.
2. After 15 minutes, remove the cucumber portion from the water and squeeze the cucumbers to remove even more water. After squeezing, your cucumbers may not look that attractive, but this is normal. They may look like those in the picture shown. 
   
3. Mix the cucumber, minced garlic, yogurt, cumin and remaining salt in a bowl.
4. Add more salt or other seasonings if needed.
5. Serve and enjoy! Or store for a few hours in the refrigerator to make the raita even more flavorful.

Nepali song: Timro Justo Muto [cover] by Hari

Check out this Nepali song. For the cover, the music and vocals are played my dad.  

How to make Spicy Nepali Squash Curry

Seasonal Squash Curry

*Note: The photo was updated to show this recipe made with zucchini, not yellow squash. You can interchange your favorite seasonal squash.

This recipe is courtesy of my mother. For this, I used yellow, round squash that I picked up at the local farmer's market. However, you can experiment with different varieties of squash--some will have a sweeter flavor. You can play around with the texture too. This recipe creates a dish that has a soft consistency.

Makes 2-4 servings (varies based on portion size).

What you need:

• About 1 pound of your favorite squash
• 1/2 an onion [I used white]
• 1/2 a small tomato [or 1/3 of a large one]
• 1/2 teaspoon chopped garlic
• 1/2 teaspoon chopped ginger
• 1 dried chili [optional--if you want the spicy flavor]
• 15-20 fenugreek seeds
• 1/2 teaspoon cumin powder
• 1/8 teaspoon tumeric powder
• 1 tablespoon canola oil
• Salt to taste

Directions:

1. Chop your ingredients as shown in the picture. [Note:  my garlic and ginger is combined in the picture and a whole tomato is shown even though I only used 1/3. ] Onions were chopped as small as I could get them. Squash was chopped into pieces of about 1 cm by 1 inch. The tomato was chopped about that size too. 
2. Heat the canola oil in a medium size cooking pan on the stove over medium heat. The pan should have a lid.
3. Carefully add fenugreek seeds and chili [optional] allowing them to brown. Be careful because the oil may splatter. [The lid can be used as a shield :P or you can cover the pot with the lid.]
4. Once the seeds and chili have browned, add the onions to the pot. Increase the heat to medium and cook until golden brown, stirring constantly. This may take several minutes. If you need to take a break from stirring, be sure to turn the heat down to low. You want to avoid the onions sticking to the pan and burning. 
5. Once the onions are golden brown, turn the heat down to low.
6. Add the ginger, garlic, turmeric and cumin
   and stir again for a minute or so. The reason why the heat is low at this stage is the ingredients that you just added can burn easily.
7. Add the squash to the pan, cover and cook over medium heat for 15 minutes. You will have to stir the squash every few minutes to avoid burning. If you want to check less often, decrease the heat to low, but you may need to cook a little bit longer.
8. After 15 minutes, add the chopped tomato.
9. Cover and cook for 10 minutes over low heat.
10. Add salt to taste. 
11. Serve and enjoy!

Plan ahead tip:

Keep ginger and garlic chopped and ready to go. You can even freeze it so that it lasts longer.

Thamel

My mom's childhood home in Thamel (in Kathmandu, Nepal). The house could be 300-600 years old. No one really knows. The ceilings are so low. The house is made out of mud and brick.

Graffiti art in Nepal

The colors and the messages in this graffiti art are so positive. I was surprised seeing it. These photos were taken in Jawalakhel, near my grandfather's house.

My Nepal board on Pinterest

Check out my Pinterest board on Nepal! I'm constantly adding to it. There is so much great stuff to pin on the web. Most if not all the pins are credited to other sources. The links will take you off my blog.

Follow Sangi Rajbhandari's board Nepal on Pinterest.

How to make your own Nepali tea [chai]!

Nepali milk tea [Masala chai]

Here is a simple recipe for Masala Chai, a popular drink in Nepal and other Asian countries. Nepalese often pronounce it "Chia." There are many different variations of this tea--here is mine!

Makes 3 small cups of tea or 2 large cups.

What you need:

• 2 cups water
• 1 cup milk [I use 2% cow's milk but you can try almond/soy milk or nonfat versions]*
• 2-3 whole cloves [optional]**
• 1 whole cardamom [optional]**
• 2-3 tea bags [black tea--I use Lipton] 
• Pinch of cinnamon [optional]
• Sugar to taste [I generally stir in 1 heaping teaspoon into my mug]

*The ratio of milk to water is based on personal preference. Some people use the same amount of milk as water for a creamier taste. My directions are based on using 2% milk. I would probably increase the proportion that is milk if I were using nonfat/skim milks. Experiment and see what you like!

**If you're not sure what cloves and cardamom look like, see below.

Directions:

1. Put water, cloves, cardamom and cinnamon [if desired] into a cooking pot. 
2. Turn the heat to high and bring the water to a boil.
3. Once the water boils, pour in milk. Keep watching the pot as the milk will rise and can overflow.
4. Once the milk rises, you can turn the heat to low and let the milk simmer for a creamier taste. Or, you can turn off the heat at this point.
   
   
5. Pour the foamy water-milk mixture into 2 or 3 mugs. 
6. Add sugar to taste [I use a heaping teaspoon for my cup of tea].
7. Add a tea bag to each cup. Let it steep for 1-2 minutes, then remove the tea bag. Serve and enjoy!
   
   

Sel

Don't have the recipe for this one, but it's one of my favorite Nepali snacks/desserts! It's made out of rice four and is deep fried, like a "Nepali donut." 

This is a "sometimes" food. We eat it on special occasions, such as religious rituals. Or, it's served as an appetizer for a party alongside aloo achaar (spicy potato salad).

How to make Nepali pickles in 3 steps!

Pickled cucumbers - Nepali style

This recipe is fresh, easy to make and colorful. It's great as an appetizer or a side. 

What you need:

• Cucumbers [1 cucumber serves approximately 4]
• Salt and red pepper to taste
• Squeeze of lemon [optional]

Directions:

1. Wash and slice cucumbers into circles.
2. Sprinkle with salt and red pepper.
3. Squeeze lemon over the cucumbers [if desired]. Serve and enjoy!

Happy Nepali New Year!

Happy Nepali New Year 2071! 

This photo was taken outside of my mom's childhood home in Thamel--an old part of Kathmandu--during my trip to Nepal in Fall 2013.

There are many groups of people that celebrate their new years in this time of the year, such as Bengal, Cambodia, Laos, Myanmar, Sri Lanka and Thailand. Nice of Secretary of State John Kerry to acknowledge them on behalf of the president.  Happy New Year!

Nepali song: Ukali Orali Haru Ma [cover] by Hari

Check out this Nepali song by my dad! It's one of my favorites. He did the vocals, photography and background music.