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