Easy Authentic Home Recipes: A Nepali Memoir Cookbook

There’s something deeply comforting about the flavors of home — the aroma of simmering dal, the warmth of handmade roti, the burst of spice in a bowl of achar. Easy Authentic Home Recipes: Traditional Nepali Dishes by Anu Vaughan is more than a cookbook; it’s a heartfelt journey back to the village where she was born.

Each recipe in this ebook was gathered during my daughter's travels to Nepal, from family kitchens and neighbors who still cook the old way — by taste, memory, and love. Inside, you’ll find traditional Nepali dishes made simple for your home kitchen, along with personal memories and stories that bring the culture and heart of Nepal to life.

Whether you’re Nepali yourself or simply love discovering authentic world cuisines, this book invites you to experience the warmth of Nepali hospitality through food.

👉 You can purchase the ebook (PDF format) on Etsy and even print and place it in a Staples presentation book for your own keepsake collection.

🛍️ Visit my Etsy shop here: bit.ly/47skCtL

Indian Cucumber Raita ~ Perfect Side Dish for Almost Anything (Vegan option)

The Indian side dish, raita, has been served for thousands of years as a cooling food with dietary benefits. It is offered in most Indian and Nepali restaurants and is very easy to make at home. A trip to an Indian market to purchase authentic Indian yogurt (such as Gopi Indian Yogurt) is well worth a trip. Follow the easy directions below for a refreshing, delicious condiment that pairs well with any meat or vegetable dish.

My Paleo Marin Rating: 5 Persimmons

Ingredients:

1 large cucumber

1/4 teaspoon sea salt

2 cups Indian yogurt (dahi), or Greek yogurt if not available, or non-dairy greek-style yogurt of choice for vegan

1/4 teaspoon cumin seeds, toasted and ground in mortar and pestle, or ground cumin powder

2 tablespoons finely chopped fresh mint

Fresh mint for topping (optional)

Directions:

1. Wash the cucumber and trim the ends; peel. Grate on a box grater. Put in a bowl and add the salt. Mix well. Let sit for 15 minutes. Wrap the cucumber slivers in paper towels (or cloth) and squeeze out the liquid. Repeat if necessary.

2. If using cumin seeds, heat a small frying pan to medium. Fry the seeds stirring constantly until they start to pop. Place them in a mortar and grind the seeds as finely as possible; set aside.

3. Put the yogurt in a medium bowl. Add the ground cumin and stir. Add the cucumber and mint. Mix and taste for personal preference.

4. Place the raita in a covered food container and put in the refrigerator to chill, about 3 hours. Store in the fridge for 3-5 days.

Makes about 6 side servings.

#indiancooking #raita #cucumber #sidedish #cumin #cuminseeds #mortarandpestle #easyrecipe

Recipe adapted from discussion with chef at Himalayan Kitchen Marin.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Sweet Strawberry Lassi ~ Taste of Kathmandu in Your Own Backyard

Ever been curious about the street food scene in Kathmandu?

If you Google "Lassi stands in Kathmandu," there are many YouTube videos posted by visitors to the city. A good overview is "CRAZY GOOD Lassi & Shopping in Kathmandu." The author wrote to "Share this video with everyone" so here is a link. 

Then, maybe after a trip to an Indian market to purchase the Indian yogurt Dahi** (or use greek yogurt) with some fresh fruit and spices you can easily experience a Taste of Kathmandu right in your own backyard.

My Paleo Marin Rating: 5 Persimmons*

Ingredients:

PREPARE AHEAD: 2 cups fresh organic strawberries, soaked in water bath with 1 teaspoon baking soda for 5 minutes, drained, rinsed and patted dry; then prepared as described in Directions 1. below

2 cups Indian yogurt (Dahi) or Greek yogurt; or your favorite nondairy yogurt for vegan 

3 tablespoons honey, or maple syrup, or cane sugar or sugar substitute (personal preference)

1/4 - 1/2 teaspoon kosher salt

A small pinch of cardamom powder (less than 1/8 teaspoon)

Toppings (optional): mint leaves, strawberry slices, cashews, pistachios

Directions: 

1. PREPARE AHEAD: Cut off the tops of the washed strawberries and cut in halves or quarters. Spread them out in a large plastic baggie and freeze for a minimum of about 3 hours or until ready to use, up to 6 months.

2. In a blender, add the yogurt, sweetener, salt, strawberries and ground cardamom. Mix thoroughly and pour into 8 oz. glasses. Add toppings as desired.

Makes about three 7 oz (200 ml)) servings.

#lassi #strawberry #Dahi #yogurt #indiancooking #nepalicooking #streetfood #vegan #vegetarian #probiotics #cardamom #Nepalstreetfood

** Find a recipe link for homemade Indian yogurt, Dahi, here.

Recipe adapted from the New York Times recipe here.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Easy Carrot Halwa ~ Nepali Dessert Sweet (Vegan option) (GF)

Carrot Halwa is a dish often made in Nepal for festivals or special guests. That's probably why my daughter is served it so often when she visits there. She has seen it being made in home kitchens so we decided to give it a try. The result was delicious: fresh tasting, not too sweet, and easy to store in the fridge and reheat.

My Paleo Marin Rating: 5 Stars*

Ingredients:

1 tablespoon ghee (or non-dairy butter substitute)

4 cups finely grated red carrots, tops and bottoms trimmed, then peeled (about 1 1/2 lbs or 700 gm) 

1 cup whole milk (250 gm), or more if needed (use Almond Milk or other non-dairy milk for paleo)

4-5 tablespoons white or light brown sugar (or use sugar substitute of choice for paleo)

1 tablespoon ghee (or non-dairy butter substitute)

1/2 teaspoon cardamom powder

Optional toppings:

Coconut flakes, chopped cashew nuts, sultanas, pomegranate seeds, almond slivers

Directions:

1. Peel the carrots and grate them on the small side of a hand grater or in a food processor.

2. Heat a wok or frying pan on medium heat. Add 1 tablespoon of ghee. Add the
shredded carrots and cook, stirring constantly for about 8 minutes until the carrots turn slightly brown.

3. Add the milk to the carrot mixture and cook it down, stirring constantly for 7-8 minutes or until the carrots have absorbed the milk.

4. Add the sugar and 1 tablespoon of ghee. Keep stirring until everything is
absorbed, about  6 minutes.

5. Add the cardamom powder and stir it in well. Dry roast the halwa for another
minute or two to deepen the color.

Carrots & Milk 
Cooking down

Serve warm if possible (although it is good cold also). Distribute evenly into 4 small bowls and add toppings as desired. Store uneaten halwa covered in the fridge for about a week.  To reheat, add a small amount of milk to a frying pan along with the halwa and heat up on low heat.

#paleo #dessert #vegan #vegetarian #dairyfree #glutenfree #glutenfreedessert #dairyfreedessert #Nepalicooking #Nepal #Indiancooking #carrothalwa #cleaneats #carrotdesserts #gajarkahalwa

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Valentine's Day 2025 Red Velvet Cake w/ 'Cream Cheese' Frosting (GF, DF, Low Sugar)

This Facebook Memory came up on our feed so what better time to celebrate its delicious memories and repost. There are many recipes for this type of cake but Alton Brown's had some of the best reviews. Add a few sprinkles, accommodate dietary restrictions, and spread the love with this special Valentine's Day treat. 

For the recipe, see link here. Substitute gluten free flour, non-dairy ingredients and half of the sugar for dietary modifications.

My Paleo Marin Rating: 4 Persimmons*

#cake #redvelvetcake #gluenfree #ValentinesDay 2025 #dairyfree #creamcheesefrosting #love #lowsugar
#desserts #altonbrown

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Retrospective of Yotam Ottolenghi on My Paleo Marin, or How I Learned to Cook + Selected Cookbooks

My Paleo Marin was started ten years ago to help me learn how to cook. As I reflect over almost 400 posts, one chef's recipes stand out as making me look like I knew what I was doing even though all I did was follow directions. Along with his successful restaurants in London (Nopi, Notting Hill, etc.), Chef Yotam Ottolenghi has written several cookbooks and also posts frequently online so everyone can make and enjoy his delicious food at home. A lot has changed in the world of food blogging since My Paleo Marin began, but the bottom line of presenting good quality recipes for the home cook is still the base line from which to start. Below is a Retrospective of Ottolenghi's recipes on the blog, and believe me, if I can cook these, anyone who has the motivation can, too.

My Paleo Marin Rating: 5 Persimmons*

Ottolenghi Recipes:

'Purple Rain' Blueberry Loaf Cake w/ Lemon Syrup (GF)

Watermelon + Feta Salad w/ Marinated Olives & Preserved Lemons

Mile High Soba Salad w/ Avocado, Pistachios, Crushed Cardamom Seeds, Herb & Lime

Thai Green Papaya Salad (Paleo)

Savory Cauliflower Souffle (GF)

Citrus-Soaked Satsuma Almond Cake w/ Valrhona Chocolate Icing (GF)

Cracker Jack Beets w/ Caramelized Macademia Nuts, Yogurt and Red Pepper Flakes

Valrhona Spice Cookies

Potimarron Squash Soup w/ Saffron, Orange Zest and Caramelized Seeds

Green Cabbage & Red Curly Kale Slaw w/ Orange Sesame Dressing

Tomato Salad w/ Mascarpone + Wasabi Dressing

Pan-Fried Mackerel w/ Preserved Lemon 'Harissa' & Beet Orange Salsa

Selected Ottolenghi Books:

Ottolenghi: The Cookbook

Jerusalem: A Cookbook

Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi

Ottolenghi Simple: A Cookbook

#paleo #yotamottolenghi #cookbooks #blueberrycake #desserts #watermelonsalad #feta #sobasalad #greenpapayasalad #Thaicooking #cauliflower #almondflour #glutenfree #beets #macademianuts #spicecookies #Eastercookies #squashsoup #kalesalad #tomatosalad #mackerel #preservedlemons #harissa #goodeats #gourmetcookingathome

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Warm Honey & Walnut Baked Pears w/ Vietnamese Cinnamon (+ Cinnamon Tutorial)

This simple dessert can be assembled in about five minutes and out of the oven in 30. It fills your kitchen with the wonderful aroma of cinnamon while you wait for the delicious combination of warm honey, walnuts and sweet pear to be ready. 

Cinnamon Tutorial: Bon Appétit features an article this month called "The Life of a Spice" where Chef Antara Sinha explains that not all cinnamon tastes the same. The two main types are Ceylon (from Sri Lanka, delicate floral flavor, harder to source) and Cassia (more intense flavor, most often on grocery shelves). Either one can be used in sweet or savory dishes. Personally, I like the Vietnamese version of the cassia cinnamon with its "especially sweet, honey quality" that holds up well in baked goods. 

My Paleo Marin Rating: 5 Persimmons*

Grocery List:

2 pears, preferably ripe and plump

Vietnamese Cinnamon

Walnuts

Honey, preferably local if available for the health benefits

Ingredients:

2 large ripe pears (I used Bosch)

1/4 teaspoon ground cinnamon, preferably Vietnamese

1/4 - 1/2 cup chopped walnuts

4 tablespoons honey, or enough to drizzle over all pear halves

Directions:

Preheat oven to 350 degrees F. Line a 1/2 sheet pan with parchment paper.

1. Wash, dry and cut pears in half lengthwise. Scoop out the seeds with a melon scope or spoon. Take a small sliver off on the bottom if necessary to allow the pear to sit upright. 

2. Put the cinnamon in a sifter (I used a tea strainer) and sprinkle the powder over the pear halves. Distribute the walnuts over the pears. Drizzle the honey generously over everything.

3. Bake in the oven for about 30 minutes.

Serve.

#paleo #dessert #pears #honey #vietnamese #vietnamesecinnamon #honey #walnuts #localhoney #lowcalorie #healthyeats #healthydessert #glutenfree #dairyfree #easyrecipes #vegetarian #sweettreats #comfortfood

Recipe adapted from Recipes Masters on Facebook.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Last-Minute Valentine's Chocolate Truffles (GF) (Update)

Surprise your Valentine(s) with these easy homemade chocolate truffles made more affordable by switching out a few ingredients from our original Paleo Chocolate Truffles recipe. Substituting almonds ($6.36) for hazelnuts ($14.99), Trader Joe’s Cinnamon Sugar Almonds ($3.99) for macademia nuts ($12.99) and Guittard Cocoa ($8.99) for Valrhona ($14.99) brings down the cost without sacrificing flavor. These delicious chocolate morsels are guaranteed to bring a smile to any truffle lover.

My Paleo Marin Rating: 4.5 Persimmons*

Grocery List:

Whole Almonds

Cocoa powder, preferably Guittard Rouge Cocoa Powder

Coconut oil

Lyle's Golden Syrup or Agave Syrup

Almond Milk

Trader Joe’s Cinnamon Sugar Almonds, or Premium Milk & Dark Chocolate Covered Almonds ($5.99)

Slivered Almonds

Ghirardelli 100% dark chocolate bar

Ghiradelli 60% chocolate bar

Sweetened shedded coconut (optional)

Ingredients:

1 cup whole almonds, blanched (see instructions below)

1/2 cup cocoa powder

1 teaspoon vanilla extract

1/4 cup expeller-pressed coconut oil 

1/4 cup golden syrup or agave

1/4 cup almond milk

24 Trader Joe's Cinnamon Sugar Almonds

1 cup slivered almonds (chunky pieces - not flat), coarsely chopped (or 1 cup blanched almonds coarsely chopped)

1 bar Ghiradelli 100% dark chocolate

1 bar Ghiradelli 60% chocolate

1/2 cup sweetened shredded coconut for topping (optional)

Directions:

1. To blanch the almonds: Place the raw almonds in a metal or heat safe bowl. Pour boiling water over the almonds and let sit for 60 seconds - no longer. Strain the water off and put the almonds in cold water. When the almonds have cooled down, pinch off the outer shell and dry the nuts in a towel. Grind the cooled almonds in a food processor.

2.  In a medium bowl, add the ground almonds, vanilla extract, cocoa powder, coconut oil, golden syrup or agave, and almond milk. Stir until well combined. Place in the fridge for 20-30 minutes until firm.

3.  Scoop up the mixture with a mellon baller or small spoon and roll it into a ball with your hands (should make 24 balls). Insert one cinnamon sugar almond into the bottom of the ball and cover over with the mixture. Roll each ball in the chopped slivered almonds until it is coated with nuts. Place each one on a small cookie sheet covered with parchment paper.  Place in the fridge for about an hour to harden.

4.  Melt the chocolate bars in a small pan that has been placed over a larger pot with 2” of boiling water in it.  Dip each truffle into the melted chocolate to cover it, and place back on the parchment paper. Sprinkle the tops with sweetened shredded coconut (optional).

5.  Put the tray back in the fridge for 10-15 minutes to set up.  Carefully remove each truffle to a serving platter and enjoy!

Makes 24 truffles; extras can be stored in an airtight container in the fridge for up to a week.

#paleo #truffles #chocolate #desserts #glutenfree #dairyfree #valentines #valentinesday #valentinesgifts #lastminute #economical #easydessert 

Recipe adapted from www.teenfoodie.com.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Valentine's Day Poppy Seed Pound Cake w/ Lemon Glaze (GF) (DF) (Update)

Homemade baked goods may not look as professional as store bought, but I've been told you can "taste the love" that that goes into a cake you made for someone special. This recipe from the cookbook, Against All Grain: Delectable Paleo Recipes to Eat Well and Feel Great, is gluten free, dairy free and sweetened with honey, hopefully to be enjoyed by almost everyone on your Valentine's list.

My Paleo Marin Rating: 4 Persimmons*

Grocery List:

Spectrum palm shortening

Coconut Flour

Honey

Almond Milk

Fresh Lemons, about 6

Vanilla Extract

Almond Flour

Sea Salt

Eggs, 5 large

Poppy Seeds

Cashews

Coconut oil

Coconut Milk

Ingredients:

Cake:

1/3 cup Spectrum palm shortening, plus extra for greasing cake pan
3 tablespoons coconut flour, plus extra for coating cake pan
3/4 cup honey
2/3 cup almond milk, unsweetened
1/4 cup lemon juice
1 teaspoon vanilla extract
3 cups almond flour, blanched is best (I used bin flour from Whole Foods)
1 teaspoon sea salt
5 large eggs, room temperature
2 tablespoons poppy seeds
1 tablespoon grated lemon zest

Glaze:

2 tablespoons plus 2 teaspoons finely ground cashews, 2 teaspoons lemon juice, 1 tablespoon coconut oil, melted and cooled, 2 teaspoons honey, melted and 1 tablespoon coconut milk (non-dairy)

Directions:

Cake:

Preheat oven to 325 degrees.

1. Grease the pan well with shortening and then coat every surface with flour.

2. In a food processor or high speed blender, add shortening, coconut flour, honey, almond milk, lemon juice, vanilla, almond flour, baking soda and sea salt. Blend until smooth for about 15 seconds.

3. Add 1 egg at a time, blending until all are mixed into batter.

4. Put batter in bowl. Gently fold in poppy seeds and zest.

5. Pour the batter into the cake pan. Bake on rack in oven for 40 minutes, or until a toothpick comes out clean (my oven took another 10 minutes - internal temperature will be about 190 - 210 F when done).

6. Cool baked cake on a rack for 15 minutes. With a spatula or knife, gently ease the sides, then turn upside down on a plate.

Glaze:

When the cake is fully cooled, whisk together the ingredients and drizzle them over the top and sides of the cake.

Recipe adapted from the cookbook Against All Grain: Delectable Paleo Recipes to Eat Well and Feel Great .

#paleo #glutenfree #dairyfree #grainfree #grainfreecake #cake #poppyseedcake #poppyseeds #valentines #dessert 

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.