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| Recipes: |
Tiger Mountain Pokhara Lodge kitchen is headed by Mr. Lalu Mahato and
assisted by Mr. Buddhi Mahato. Bakery specialist is Under-cook, Nar Bahadur
Tamang and Nepali specialist is Babulal Mahato. Laxman Tamang is the junior
cook. The kitchen provides home-style cookery concentrating on the freshest
local ingredients and simple, clear flavours. All stocks, preserves and
sauces are made in our own kitchens. Vegetables and other fresh produce is
locally sourced if not from our own gardens. Organic food is sought wherever
possible:
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1. Masala Rumble Tumble (or Scrambled Egg)
Here is my version of this popular favourite of the British Raj - it is just the ticket for breakfast at Tiger Mountain Pokhara Lodge with the majestic Annapurna Himal as a panoramic backdrop.
Method:
- Beat two medium eggs
- Finely chop a medium mild onion, a tomato and one green chilli (remove the seeds first for a milder version)
- Coarsely chop coriander to taste
- Mix all chopped ingredients into beaten egg
- Heat oil or butter in a pan
- Add egg mixture and stir over the heat cooking quickly until as hard as you like it
- Serve on freshly fried bread with an extra garnish of coriander
Mr Lalu Mahato
Head Cook
Tiger Mountain Pokhara Lodge |
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2. ALU DUM
This is an ideal breakfast or brunch dish served simply with sukkha roti
(chapatti) and plain curds (dahi).
Ingredient:
- 10 / 12 small potatoes boiled and skinned.
- 1 Onion, sliced finely
- 2 Tomato, chopped small dice
- 1 Red Chilli
- 2 tbsp Mustard Oil
- 2 tbsp Coriander, fresh chopped
- ½” Ginger, fresh ground
- 2 Garlic, cloves fresh ground
- ½ tsp Curry powder
- ½ tsp Turmeric
- 1 ½ tsp Salt
- Water to taste
Method:
- Heat oil and fry chilli until it takes a little colour
- Add onion and fry until soft; add ginger and garlic paste fry for half a
minute
- Add tomato, fry about a minute then add a little water to moisten
- Add curry powder, turmeric and salt and more water if needed.
- Simmer to form a simple sauce consistency then add potatoes.
- Simmer to allow potatoes to absorb flavours add water if needed – this can
be a fairly dry or a sauce (jhol) type of curry.
- Garnish with plenty of fresh coriander and serve hot with chapatti and
curds. This also goes well with a masala omelette.
Nar Bahadur Tamang
Under-Cook
Tiger Mountain Pokhara Lodge |
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3.SUKKHA ROTI
Ingredient:
- 2 cups fine-ground wholemeal flour
- 2 tablespoons mustard oil
- Water
Method:
- Sieve flour
- Add oil
- Add water sufficient to form a fairly firm dough
- Knead until elastic
- Rest dough for 10 minutes
- Break off small chunks the size of a large walnut and roll in hands to form a ball
- Flatten the ball then roll out as thinly as possible
- Cook in a dry frying pan turning frequently until slightly blistered
- If you have a gas cooker, finish the roti directly in the gas flame until it puffs up
- Store in a napkin or, better still, eat while hot
Spare dough can be stored in cling-film in the fridge until needed (it lasts
about a week)
Babulal Mahato
Under-Cook
Tiger Mountain Pokhara Lodge |
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