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Nepali food and Snacks Recipe

Receipe Page 1
Dal Bhat, Momo, Alu Tama and Chicken Bhutan (Fry Chicken)
Receipe Page 2
Khashi Ko Chewala, Badam Sadeko and Chicken Gravy
Receipe Page 3
Dhedo, Mushroom Gravy and Badel Tareko (Fry Boar/Pork)
Receipe Page 4
Mango Ice Cream

Vegetable Biriyani
Receipe Page 5
Dal Kofta Curry(Steamed Toor Balls in Buttermilk)
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Nedar and Haaq in Yakni (Lotus Root and Greens In Curds)

Receipe Page 1

Alu Tama

Aloo Tama (Alu Tama) simply means "Potato Bamboo Shoots". It is a unique and classic Nepali curry flavor dish. It is unique in the sense that it is unlike any other Indian or South Asian curry since they rarely use bamboo shoots. Similarly, unlike other East Asian cuisine such as Chinese that uses Bamboo shoots but do not use curry spices.

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bamboo shoots1 cup
potatoes, peeled, and cut into ˝ inch cubes 2 cups
black-eyed peas (soaked overnight)1 cup
finely chopped onions˝ cup
red chilies 2nos
1 teaspoon cumin powder, chili powder, minced ginger and garlic.
turmeric powder ˝ teaspoon
freshly ground pepper ˝ teaspoon
chicken or vegetable broth1 cup
yogurt ˝ cup
chopped tomatoes 1 cup
oil 2 tablespoons
Salt to taste
chopped cilantro for garnish
Heat oil, sauté red chilies until dark.
Sauté onions until light brown. Add spices and salt and cook few minutes on low heat.
Add potatoes to the onion. Sauté for atleast 5 minutes in medium heat.
Add soaked beans, bamboo shoots, tomatoes and heat for few minutes.
Add yogurt, and broth to the potatoes mixture; stir well. Bring to a boil, and let simmer for 15-20 minutes under low heat until potatoes and beans are tender, and the gravy has attained its desired consistency.
Garnish with chopped cilantro. Serve hot with rice


MoMo was orignated from Tibet , but these days it is most popular in Nepal specially at the main city. Momo making have four process, first is making dough, second is kima, third is momo wrappping and last is steaming.

First of all make a dough, for dough you just need flour and water. For kima you need fine chopped onion, garlic and ginger paste, cilranto, salt and pepper to taste, some people use smidgen of ground cumin. Mix the meat, it depends upon the the kind of meat you add, if you are making buff momo , add buff kima, for chicken ,chichen kima, for pork, pork kima. Third process is wrapping. It is the important part ,most commonly wrapping is on round shape or ball but Tibetian make quarter moon shape. while wrapping make sure that the dough must not tear. The final process is the steam , put some oil on the "momo hole pan" so that it doesnot stick on it. Steam it for 15 minutes. Serve hot, with tomato ketchup or red hot sauce.most people prefer pickel .

Dal Bhat

water 3 cups
red lentils 1 cup
peeled minced fresh ginger 1 Tbs
seeded, chopped fresh green chili · 1 tsp.
salt 1/2 tsp
sugar 1 tsp
Tamarind concentrate 1/2
Vegetable oil 1 tsp.
1/4 of black mustard seed
five-spice 1/2

Bring water to boil in pan over medium heat. Add lentils. Reduce heat and simmer covered until lentils are tender, about 15 minutes. They should break easily when pressed between thumbs and index fingers. Remove from heat.
Puree this mixture with ginger and green chili in blender until smooth. Return to pan and bring to simmer. Add salt, sugar, and tamarind and stir to dissolve the tamarind. Remove from heat.
Heat oil in a 6-inch skillet over medium-low heat. Fry black mustard seeds for a few seconds. As soon as the seeds start popping remove from heat and pour contents of pan over the lentil mixtures. Simmer 2 to 3 more minutes. Stir in five spice. Cover and let stand for a few minutes to help develop the flavors. Garnish with lemon wedges and cilantro and serve with boiled rice.

Chicken ko Bhutan:

Chicken, black and white, cut into 1-in pieces (can also be substituted with lamb) 1.5 lb.
Garlic Gloves, minced 5 Nos
Minced ginger, 1 in.
fresh red chilies, minced 3
cumin powder 1 tablespoon
Turmeric powder 1 teaspoon
Musturd oil 1 tablespoon
green onions 1 cup
Musturd oil 4 tbs
ground black pepper 1 tsp
Cinammon powder · 1/4 teaspoon
cloves 5 Nos
Fenugreek 1 teaspoon Salt to taste

In a large bowl combine chicken, 1 tablespoon of musturd oil, turmeric, cumin, chili powder, salt and pepper. Toss well to coat thoroughly. In a non-stick pan heat 4 tablespoons of musturd oil. Splitter fenugreek till it turns dark. Add cloves and fry for 15 sec. Transfer the coated chicken to the pan, stir well to brown.
Add garlic,ginger, and red chilies. Stir-fry chicken in medium heat until cooked through. May need water to moisten, if it starts to burn. Add green onions and cinnamon, stir for 2 min. Adjust seasoning with salt and pepper. Serve with stir-fried vegetables and rice, or roti.

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