Bøger af Jyoti Pathak

WINNER GOURMAND COOKBOOK AWARD for Best Foreign Cuisine Cookbook"Highly recommended: a 'must' for any serious international cookbook collection: there's simply nothing like it on the American market." -The Midwest Book ReviewThe landlocked nation of Nepal is tucked into the Himalayan mountains between India and Tibet. Nepali cuisine is surprisingly diverse for such a small country, with influences from both neighboring countries. In this cookbook, the popular staple daal-baat-tarkaari (rice served with lentils and vegetables) is showcased in all its healthful variations, as are a variety of potato, meat, and fish dishes.With more than 350 authentic, easy-to-follow recipes, Taste of Nepal is a complete culinary journey with guides to Nepali ingredients, kitchen equipment, and planning traditional meals, a Nepali-English glossary of terms, and delightful illustrations by a Nepali artist. Sample recipes: Maas ko Baara (Urad Bean Fritters) Kesari Bhuja (Saffron Rice) Daal ra Paalungo ko Saag (Spinach Dal) Phulka Roti (Whole Wheat Flatbread) Bhanta Saandheko (Roasted Eggplant with Sesame Seeds) Dashain ko Boka Maasu (Dashain Goat Curry) Tarkaari ko Momo (Mixed Vegetable Momo Filling) Piro Golbheda ko Chutney (Hot and Fiery Tomato Chutney) Doodh Haaleko Chiya (Milk Tea)

A Bliss is a collection of 54 Poems. The collection of poems serves as a heartfelt offering to the divine, a sincere expression of gratitude for the presence of God in our lives. Each verse intricately woven into the fabric of the poetic tapestry is a humble acknowledgment of the profound impact of divine guidance, a beacon that illuminates the often challenging and uncertain path of existence. The poet, in crafting these verses, seeks not only forgiveness for shortcomings and transgressions but also a deeper understanding of the merciful nature of the divine presence.Within the lines of each poem, there is an earnest plea for comfort-comfort in times of sorrow, solace in moments of despair, and the reassurance that divine mercy extends to embrace the entirety of human experience. The rhythmic cadence of the verses echoes the rhythmic heartbeat of faith, resonating with the profound connection between the seeker and the sought.As the verses unfold, they become a tapestry of emotions, blending joy and sorrow, gratitude and remorse. The poems encapsulate the fragility of the human spirit, yet also celebrate its resilience in the face of life's trials. Through the artistry of language, the poet endeavors to articulate the inexpressible, bridging the gap between the finite and the infinite.In the act of offering these poems, the poet lays bare the vulnerabilities of the human soul, seeking a divine communion that transcends the limitations of earthly existence. It is a spiritual journey, an exploration of the sacred dimensions of life, and an ode to the boundless compassion that the divine bestows upon those who earnestly seek it. Each word becomes a vessel, carrying the aspirations, confessions, and praises of the poet, delivered with the hope that they may resonate with the divine essence and evoke a response of grace and benevolence.

Birthplace of Buddha and home to stunning Himalayan peaks, Nepal is also known for its unique cuisine and rich cultural traditions. Nepal is a landlocked country that had little contact with the outside world for centuries, resulting in a unique culinary culture that was not influenced by other cuisines. After opening borders in the 1950s, however, Nepal’s cuisine evolved to take on influences from neighboring India, China and Tibet. Those influences, combined with Nepal’s vast cultural and geographic diversity, result in a singular cuisine characterized by the simplicity of fresh local ingredients that are artfully paired with herbs and spices.A Nepali staple is Daal-Bhaat-Tarkaari (lentil-rice-vegetable), found in many variations and flavors. It includes boiled rice accompanied by daal made from dried beans, lentils, or peas. A variety of fresh vegetables and leafy greens round out the meal. The use of spices is mild and subtle, but meals are often served with a side of spicy pickles. Meat, poultry, and fish are served only occasionally, mostly during celebrations.Author Jyoti Pathak’s first cookbook Taste of Nepal won a Gourmand World Cookbook award for Best Foreign Cuisine Cookbook and showcased the foods and recipes of her native Nepal to a wider audience. This new cookbook brings the foods and flavors of Nepal alive with color photographs throughout, notes about important Nepali customs, festivals and holidays, and a collection of 185 recipes that spans traditional Nepali fare to popular fusion dishes, street foods and the modern Nepali table. Also included are helpful chapters on Nepali ingredients, utensils and cooking techniques and a glossary of Nepali-English words.Sample recipes:Kukhura ko Chowelaa (Chicken Chowelaa)Jwaano-Bhaat (Ajowan Rice)Maas ko Khichari (Split Urad Bean-Rice Khichari)Panchamukhi Daal (Mixed Five Daal)Tinkune-roti (Flaky Roti Bread)Sit le Khaeko Raayo so Saag (Spiced Mustard Greens)Pharsi ko Munta (Pumpkin Vine Shoots)Rukh-Katahar ko Tarkaari (Green Jackfruit Curry)Alu ko Achaar (Spicy Potato Salad with Sesame Seeds)Dahi Haaleko Khasi ko Maasu (Goat Curry with Yogurt)