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Jerry (Jalebi)

Jerry also known as Jalebi or jilphi, are  one the very popular sweet in Nepal. They are deep fried, Pretzel- shaped yellow and orange loops dipped in saffron syrup. Jerry tastes best when freshly made as they are crisp and the filling is succulent and aromatic. The next day, jerri loses their crispiness, and the filling crystallizes, but they are still delicious. Traditionally, jerry are paired with soft Nepali bread call swari.  Festivals like Diwali are incomplete without the preparation of this sweet dish. It is very easy to prepare and taste absolutely delicious. 

Ingredients 

 Flour 1 cup

Black gram (dehusked) flour 1/2 cup

Orange food colour 1/2 teaspoon

Water 2 cup

Baking powder 2 teaspoon

Sugar 1 cup

Cardamom powder 1 pinch

Lemon Juice 1 tablespoon

Directions

First in a pan mix half cup of water with sugar. Cook until it boils and further for 2 minutes more. Add cardamom powder and lemon juice. Mix it well and keep aside.

In a bowl add flour, colour and baking powder. Mix it and add 1.5 cup water. Mix it well. Add gram lentils flour and again mix until it makes smooth fall.

Fill the mixture in a piping bag or any plastic with three closed sides. Make a small hole in one corner of a plastic.

Make the attached circle to give it shape.

Cook until it becomes hard. Then dip in the sugar syrup. And take out in another bowl.

Now your sweet dish is ready. Enjoy...

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Chow Mein

Chowmein is a very popular dish eaten for a lunch or dinner in Nepal and India. 

 Ingredients

Onion

Green chilli

capsicum

cabbage

vegetables (optional)

dark soya sauce

vinegar

salt

pepper

chilli powder

chopped garlic

vegetable oil

chicken breast (optional)

Directions 

Boil water and cooked noodles

Once it is cooked, strain out and run throughout the cold water to stop  overcooking. 

Add some oil to prevent sticking and set it aside.

Heat up a big frying pan and add some oil. 

Saute onion and garlic for a minute and some vegetables or chicken.

 Cooke all them for some minutes and add the noodles. 

Mix the noodles very well and add some soya sauce, vinegar, salt, pepper, red chilli powder, cumin powder and mix them very well. 

Cook for about 3 to 4 minutes and add some lemon juice according to your taste. 

At last serve with the ketchup.

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Selroti

Sel Roti is a famous traditional  food among the Nepali Kitchen made during the  different festivals such as: dashain, tihar and occasion like pooja and so on. Sel roti is round and thin as compared to the round donots. It is made mainly of rice flour, sugar, ghee and cooking oil. Some of the people prefer to mix banana and coconut on it. It is served with the aachar or curry. We can have it with the tea or milk until the 2 to 5 days after cooked. 

Ingredients

Uncooked rice 

ghee

sugar

pepper, cardamom

yeast

Methods

Soak rice overnight. 

Drain out water and put rice in mixture grinder along with the sugar and ghee. 

Grind for about 2 to 3 minutes until it becomes  paste. 

If the batter is too liquid then add some rice flour. 

Cut the top portion of a plastic bottle to drop batter. 

Add 1/2 inch of oil in a pan and heat.

Drop the oil in a batter making round circle. 

Fry until it turns into golden brown. 

Serve with the Aachar and Enjoy. 

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Pakoda

Pakoda is  also called Pakora or bhaji which is fried snack originated from India subcontinent. It is popular among the Nepal as well and sold out in restaurant and mostly sold by street vendor. Pakoda is usually served as snack with chatni to deep and eat. It is crispy and tasty that is fast and easy snack in our indian and Nepali kitchen. Pyaz pakora, potato pakora, spinach pakora are its types whereas mix of cabbage, onion and potato is very  popular among our nepalese kitchen. 

Ingeridians 

Onion

cabbage

potato

green chili

paneer (optional)

chillin powder

salt

gram flour 

black pepper

chilli powder

cumin coriander powder

food color optional

Recipe

Heat a oil in a frying pan

take a bowel and mix all the ingredients very well 

put some water if its very hard, make it little soft

make a round round ball and deep cooked in a hot oil until it turns into brown

You can serve it with tea or chatni before it gets cold yum yum.......

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Kheer(Rice pudding)

Kheer or rice pudding is very popular food in Nepal which is made with only three basic ingredients: rice, milk and sugar. kheer is also know as a intergal parts of differet occassion like parties, cermoney. Mostly kheer is serve in the occassion of pooj and furneral with some curry or aachar, puree and sel roti. It is also a type od desert. It is also know as pure food as it is cooked in milk with rice and some dry fruits.

Ingredients  

Rice

Milk

Sugar

Nuts

Pepper

Cardamom

Coconut powder

Ghee for better taste 

Recipe

Boiled a milk in low heat

Poured a rice in cooked milk and leave it until rice get soft

Add some sugar and give it good mixed and cooked for 5 minutes

Add nuts, almomds, coconut powder, black pepper, cardamom and mix it very well

Cooked it for some minutes in low heat until it get thick

After it get thick turn off the gas and serve it with side dish like curry or sel roti. 

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Mutton Tass

Tass is very popular Nepali meat dish that originate from the southern part of chit-wan Nepal. Boneless lamb, pork, chicken or  mutton is cooked in a flat frying pan called tawa and marinated with the spicy masala and Nepali herbs. It is mostly famous in the Chitwan and eat as a snacks with side dish like: puffed rice, sliced onion, carrot, cucumber and coke for good taste. Tass is available is every Nepali restaurant.

Ingredients

Boneless lamb (thinly sliced into small pieces) 

Chopped onion

garlic

ginger

coriander leaves

onion leaves

vegetable oil

masala

salt

pepper

turmeric powder

green chili

chili powder

cumin and coriander powder

tomato 

Recipe 

In a bowl, combine all the marinated ingredients. Add the lamb slices and mix well. Store the mixture in a glass container and refrigerate overnight. Remove the marinade lamb mixture from the refrigerator for at least 30 minutes before cooking to cool the marinade mixture to room temperature. Heat the cooking oil in a large, heavy bottomed pan (tawa) over medium heat. Add the marinated lamb mixture to the heated oil. Slowly spread the mixture into the saucepan and reduce the heat. Cook the lamb slices in oil and stir the mixture constantly. Continue cooking until the lamb slices are cooked through and caramelized or crispy (about 30 minutes). When the lamb slices are cooked, add the green onions and stir for a minute or two. Push the cooked lamb slices with the oil to the side of the skillet and drain the excess oil. Place the mixture on a plate and garnish with chopped coriander.

 Serve hot with puffed rice or beaten rice garnished with fresh cucumber and carrot slices and hot pickled radish.

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Puri

Puri is one of the traditional food in Nepal. Puri is popular throughout the country like : Nepal , India, Pakistan, Bangladesh and so on. Puri is deep fat fried  made from wheat flour that originated in Indian subcontinent.  In some recipes, ajwain, cumin seeds, spinach, or fenugreek seeds are added to the dough.  Puri is generally  eaten with jerry, sel roti, tea or curry. It is  mostly served as a snacks and  breakfast.  It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian  food offered in prayer as prasadam.  

Ingredient

2 cup of flour

1 cup of water

ghee to deep dry

Methods 

Mix flour and water to make dough. Knead well till you get uniform dough. Dough should be soft so we can make thin puri.

Cover the dough with a plate and leave it for a few hours.

Take a small amount of dough and roll with a rolling pin to make a circle about 2 mm thick and 10 – 12 cm in diameter.

Roll a few of them first before heating the oil as it doesn’t take too long to cook the puri.

Heat the oil in a deep pan. There should be enough oil in the pan so the puri will sink. To check if the temperature of the oil is right, put a small amount of dough in the oil. If it raises immediately to the top, it is ready for the puri. 

Put the puri in the hot oil and use a basting spoon to press the puri slightly. It will help puri to puff up.Once it is cooked put them on a kitchen towel to take out the excess ghee.

If you want hard crunchy puri, do not stack then on top of each other.

If you want soft Swari (a type of soft Nepali puri), then stack them on top of each other.

Serve with with any curry or it can be enjoyed with tea.

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Chatpate

Chatpate is very popular snack that is quick and easy to make among the countries like Nepal and India. We can find wheelcart in the steet mixing up chatpate and selling it. It is popular amoung the young age people. Teenagers in our country  loves to have more spicy and street food so the  chatpate is favourite among them. This snacks is very chep and even more tasty too. We can find the group of people, mostly the  school and college students waiting for their turn to have chatpate in the street. 

Ingredients

Boiled Potato

chopped onion

green chilli

chilli powder

coriander-cumin powder

black salt

chat masala

coriander leaves

chickpea

wai wai noodels 

puffed rice

vegetable oil

lemone juice

chopped cucumber, cabbage, tomato ( optional)

Recipe

Take a big bowl  then start putting chopped potpato, onion, coriander leaves,  green chilli, wai wai, chickpea, cucumber, cabbage. Add black salt, chat masala, chilli powder and mix it very well. At last, add little amount of puffed rice, vegetable oil, lemone juice. Give it a good mix and serve it immediately. 

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Dal Bhat

For some travellers, food might be the most important part of the journey. I have seen people’s instagramming and facebooking food pictures. So I want to talk anout our favorite Nepali meal, Dal, Bhat, Tarkari. Dal baht is a traditional meal, which we can also find in countries such as India and Bangladesh. This is a staple meal that Nepali people eat at least once a day, if not three as well. Dhal bhat is traditionally served with a seasonal vegetables, pickels, spinach, yogurt, papad, salad (carrot, cucumber, raddish) and meat curry. It is cost efficient way to eat in Nepal, which prices ranged from 250 to 500 rupees. 

Ingedients

Basmati Rice

vegetables according to seasons

spinach

tomato

salt

turmeric

cumin and coriander powder

chilli powder

onion

potato

mustard oil

coriander leaves

dal (any one as your choice)

garam masala

meat ( chicken, goat or fish 0r egg)

ginger

garlic

Recipe

(Rice)

Add 3 to 4 cup of Basmati rice and wash it with the clean water. Then measure the amount the water that required to cooked it and let it be for 30min and after that you can turn on  the the ricecooker or gas until it cooked. 

(Dal)

Heat the oil in a pressure cooker and add some mustard oil, chopped ginger and garlic, dry chili, tomato(optional), then put little amout of dal. After that, pour the amount of water that you need and add some turmic powder, salt, cumin-corinder powder and give it a good mix. Then cooked it for 15 to 20 min until it get thick. At last, we can add 1 spoon of ghee for better taste. 

(Meat Curry) Chicken

At first, mix the turmeric, pepper and salt together.

Rub the turmeric, pepper and salt all over the chicken and let marinate in the refrigerator and covered for 30minutes. 

In a heat pan put some oil, add dry roast the mustrasd seed, cloves, bay leaves, black cardamon, green chili, ginger- garlic paste, onion and cooked it until the onion turns into brown.

Put the marinated chicken and give it a good mix for 2 to 3 min.

Cooked it until it gets brown and fry

Add cumin- coriander powder, chilli powder, sliced tomatoes, green onion leaves and mix it very well.

You can add 2cup of water for soup as well. 

At last add some meat Masala for good taste and turn off the gas.

Pour it into the bowl and add some green coriander leaves and now it’s ready to serve with Basmati rice, yummm....!!!!

(Tomato Pickel)

Boil some tomatoes for 5 to 8min in low medium.

Heat a pan and put 1spoon of vegetable oil, peel the boiled tomatoes.

Add dice of ginger, garlic, chilli and cooked it until it goes brown and add the peeled tomatoes and cooked it for a while.

At the same time add the salt according to your taste, some cumin powder, chilli powder.

After cooking for 3 to 5  min let it be cool down.

Make your blender ready and put all those tomatoes into the blender, add green leaves of coriander and then blend it until it gets thick.

Serve it with rice and dal.

Additional side dish 

 Slice of cucumber, raddish, carrot

Papad fry

Green chilli, slice of lemon

Yogurt

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Pani Puri

Pani puri  or gol gappa is very famous among the Nepal and India. Most of  the teenagers are crazy for it. As we can see above in the pictures it looks too tasty and make everyone's mouth watering. Nepalese and Indian people have  pani puri as their snacks. Mostly, they used to eat with group of friends or family. It becomes more tastier if we enjoy with our friends. We can have it with spicy and sour water or with sour curd as well. We Nepalese preferred to have it with sour water whereas, most of the  Indian people loves to eat with sour curd.

Ingredients

Potato

Onion

Chili ( green chili or powder)

Black salt

Coriander leaves

mint leaves

Peas

chopped garlic (optional)

Coriander and cumin powder

Chat Masala

lemon 

Curd (optional)

Flour to make Puri 

Recipe

(Masala)

Take mashed potato, peas, red chili powder, cumin-coriander powder, chat masala, coriander leaves and salt in bowl. 

Mix them together with a spoon. Masala is ready. 

(Pani)

Rinse  coriander and mint leaves in water and take all the ingredients of pani. 

Add mint leaves, coriander leaves, green chilli, lemone juice in the small jar of a grinder. 

Grind until smooth paste (if required add 1/4 cup of water while grinding.)

Transfer them into a large bown and add chat masala, black salt and some waters. Stir with a large spoon and mix it properly. Place it in a refrigerator before serving for a good taste. 

(Puri)

Make a dough 

roll out the dought and make small rounds and place them on a damp cloth by covering. 

After some times, roll out them into small balls, some people used to make it by using roti maker to flattern out individuallly balls. Basically, they used this appliance as a pani puri maker.

Next, fry the puri in moderately hot oil until golden brown. 

Assemble Pani Puri

1. Take each puri and gently make a hole on its top-middle side with spoon.

2. Stuff it with masala and dip each puri into water and enjoy.

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Nepalese Dumpling(Mo- Mo)

Mo-mo is more than a food .For me its a love  and you won’t find any Nepalese who  hate this.Just looking these picture can bring water in someone mouth. People in Nepal consume Momo as different meals at different times of the day. Momo works for lunch, snack, and dinner. Momo is usually a steamed dumpling but over time various types of Momos have developed in Nepal. Fried Momo is another famous type of Momo where the dumpling is deep fried to provide a crispy texture to it.

Ingredients

Choice of filling (minced meat/veggies)

Onions

Peppers

Ginger

Oil

Coriander

Flour for the dough

Tomato

Garlic

Masala mix

Directions

Mix together the flour and 1 1/2 cups room temperature water in a bowl. Knead the dough well until it is medium-firm and flexible. Cover and let rest for 1 hour.

Meanwhile, mix together the chicken, cilantro, onions, garlic, ginger, cumin, cinnamon, 2 tablespoons salt and 1/2 teaspoon pepper in a bowl.

To make the wrappers: Break off 1/2 ounce of dough and forming it into a ball. Place the ball on a flat surface and roll it into a 4-inch round with a rolling pin. Repeat with the remaining dough.

Spray a steamer pan with cooking spray.

Place a tablespoon of the chicken filling in the middle of a wrapper. Holding the wrapper in your left hand. Use your right thumb and index finger to start pinching the edges of the wrapper together. Pinch and fold until the edges of the circle close up like a little satchel. Place the momo in the prepared steamer pan. Repeat with remaining wrappers and filling.

Fill the steamer pot halfway with water and bring to a boil. Set the steamer pan with the momos on top of the pot and cover with a tight lid. Steam the momos until cooked, 8 to 9 minutes.

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Dhido

Have you ever tried an exotic food of Nepal ?? If not than food lovers you are missing something. As all country have their own exotic dishes, we have Dhido as one of the exotic dish. It's a dish that Nepalese enjoy alot. Most Nepalese people are familiar with term Dhido but not all of them has eaten  it . Dhido is a traditional meal often served with Gundruk and pickles.

Note: I don’t actually cook with precise measurement. I go by eye and taste things every so often ,adjusting as need be.

Ingredients

1. Water

2. Flour(corn or millet)

3.  Ghee or butter(optional)

Cooking Procedure

Bring 4 cups of water and the salt to boil in a heavy-bottomed saucepan over high heat.

Once the water is boiled, pour the flour and stirred it slowly, steady stream with the left hand, while mixing vigorously and constantly with the right hand.

Mix well until well-combined, making sure there are no lumps in the mix. Constant stirring will avoid any lumps.

Reduce the heat to medium-low and continue stirring until it have thick texture, and the mixture has lost its grainy texture.

The mixture should be moist, neither runny, nor dry.

Dhido is ready when the porridge starts separating from the side of the pan

Remove from heat, stir in clarified butter, and whisk until mixed well. Pour steaming dhido directly onto the plate and eat piping hot.

That’s all folks!

 If you try it, have questions or comments, I’d love to hear that from you !