The Ethnomusicologists' Cookbook
SHOPPING LIST FOR NEPAL RECIPES
Meat:
3 skinless, boneless chicken breasts, cut into small pieces
Produce:
1 bundle spinach plus 1 bundle watercress OR 1 bundle mustard greens
1 dried whole red chili, or more to taste
3 green chilies, or more according to taste (Serrano or jalapeño works
well)
1 c. fresh spinach, stemmed and chopped
3” fresh ginger root, crushed into a paste
10 cloves garlic, 4 whole and 6 crushed into a paste
4 small red onions, 1 thinly sliced and 3 chopped
7 tomatoes, 1 cut into quarters, 3 sliced in half, and 3 chopped
3 lemons, juiced
2 bunches of cilantro
1/2 lb. red or fingerling potatoes
1 apple
1 pear or asian pear
1 orange
Grains:
3 c. white or brown basmati rice
Miscellaneous:
1 c massoor dal (red lentils)
1/2 c sesame seeds, dry roasted and coarsely
ground to a coarse powder
1 c. dried kidney beans, or 1 can
1 package tofu
3 c. plain yogurt
1 T sugar
7 T mustard oil
7 T. vegetable oil
1/2 T lovage seed (jwano/ajwan/ajwain)
6 bay leaves
3 t. fenugreek seeds
2-1/2 t. turmeric
1/4 t. cardamom powder
1 stick cinnamon
1 t. cinnamon powder
1-1/2 t. cumin powder
1/2 t. cumin seeds
3 whole cloves
1-1/2 t. coriander
2-1/2 t. powdered red chili
2 c. chicken stock
1 T mango powder (or juice of 2 lemons)
salt
Beverages:
water
beer or other alcohol
