Nep Taste

     Nepali traditional fried sweet bread, Sel Roti is a delicacy made up of rice flour and has the shape of a doughnut however they are thin in size. It is unique to Nepal and has become an iconic symbol of Nepali Culture and Festivities, and is made and served during Tihar(one of the major festivals of Nepal), Teej and other major special occasions like Marriage, Bratabandha, Mage Sangrati, Saune Sangrati. Sel Roti is cooked in bulk and can be stored at room temperature for at least 20 days. Let's start out with ingredients 1kg rice flour ( rice soaked for at least 8 hours and then turn into flour) 125 gm ghee 150 gm semolina 125gm sugar 1-litre oil water to make the batter 2-3 gm baking powder/soda 3-4 green and black cardamom powder, 3 gm fennel powder, 1/2 piece camphor Preparation Take a large bowl to add rice flour, semolina, baking powder/soda and mix with ghee. Now slowly add water to form the batter. The batter should be slightly thick. Add in sugar, cardamom, fennel and

  Dhakane is a sweet dish made with fried rice and milk. It is widely popular in eastern Nepal. Making this cuisine is simple but take a slightly longer time though the result is worth the effort. Even though it comes in a sweet dish, cannot be served as dessert as it is comparatively heavier due to the presence of rice. Let's start out with ingredients 1-litre milk 200 gm basmati rice 200 gm ghee (clarified butter) 50 gm nuts (almond, cashew nut, raisin) 30gm(shredded coconut) 100gm sugar Preparation Wash rice 2-3 times. Heat ghee in a large deep pan. Add rice to the ghee and fry till golden brown, it may take some time. You need to stir frequently till it gets golden time. Now slowly and gradually add milk to the rice while stirring the mix frequently, add in the coconut and dry fruits. Simmer it till the rice gets cooked and milk gets absorbed completely. Served it hot.                                         Enjoy!

  Dhindo is one of the National dishes of Nepal, made up of millet flour or cornmeal flour. It is thick porridge prepared by adding flour in boiling water while continuously stirring. It is usually served with Gundruk soup or lentils, eaten by making a small ball with the fingers and dipping it in soup.  Let's start out with ingredients Millet flour 1 and a half cups ( flour as per your choice)  Water 4 cups 3 tbsp ghee  Salt Preparation Take a deep large pan, add 1 tbsp ghee once melted add in water and bring to boil. Gradually add the flour while stirring continuously so that the lumps don't form. reduce the heat to medium, stir vigorously till all the lumps are gone and the flour is converted into a thick porridge Cook 10-15 minutes stirring continuously so the porridge gets a smooth grainy free texture. Now put on the lid and cook for further 5 minutes. When the dhindo can be separated from the pan then it's ready. Serve warm Dhindo with ghee as a garnish and any soup o

      The delicacy of the Newar community of Nepal, Yamari is a  steam sweet dumpling made with an external covering of rice flour dough with a sweet filling Chaku ( concentrated jaggery mix with ghee, dry nuts, coconuts).   Let's start out with ingredients (to make 15 Yomari) Rice flour- 500 grams Chaku (Molasses)-100 grams Sesame seed Powder – 50 gram Coconut powder/ grated coconut-20 grams Cardamom powder- 5 grams Vegetable oil- 10 gram   Preparation Heat a cup of water and Chaku in the pan at medium heat.  When Chaku melts, add sesame powder, coconut powder and cardamom powder and stir it gently. Add about a spoon full of rice flour and stir it gently. When the paste is good (not too thick or too thin) pour it into a bowl.  Make the dough for Yomari using rice flour and Luke warm water. Make a soft dough (dough should be soft because if the dough is hard the Yomari will break). When the dough is ready cover it with a soft piece of cloth and rests it for about half an hour. Afte

                                                                  One of the national dishes of Nepal, it is a fermented and sun-dried leafy vegetable that can be stored for years, made of various leafy vegetables such as reddish leaves, mustard leaves and cauliflower leaves. It has a strong fermented smell and a varying degree of sourness. Gundruk provides minerals and vitamins when we are having fewer fresh vegetables in winter and dry seasons. It is one of the versatile food items which can be served as either soup, appetizer or side dish. This is one of the favourite food of Nepalese people. It is rehydrated with hot water and used in making various dishes. I will be sharing some of the dishes which can be made from Gundruk Gundruk ko Jhol (soup) is a most common way of consuming Gundruk. Let's start out with ingredients. one fist full of Gundruk rehydrated  4-5 medium size of potato boiled crush with hand  Mustard oil  1 large chopped onion, 2 -3 tomato chopped  Spices- turme

                           It is popular street food in Nepal. It is famous among teenagers as it consists of lots of mouth-watering flavours. Chatpate can be of two varieties dry and wet. The only difference is we put gram flour paste to make wet Chatpate. The taste varies from place to place with slide changes in the ingredients.  Made up of a mixture of puffed rice, Wai Wai noodles, spicy mixture (dalmot), onion, tomato, fresh coriander, green chilli, spices,  lime juice, cucumber, boiled potatoes, soaked peas and chickpeas, black salt, vegetable oil and gram flour paste (optional).    For making Chatpate, Take onion, tomato, fresh coriander, green chilli, cucumber and finely chopped them, make dice of boiled potatoes and squeeze lime juice in a separate bowl.  Take a bowl having lime juice, add soaked peas, chickpeas and add the chopped ingredients as well as black salt or salt, vegetable oil and mix well.  Now add dalmot, Wai Wai and puffed rice to the mixture and mix well.  It&#