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

  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

                                                                  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