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Nepal is a beautiful landlocked country in South Asia. It is a land of ethnic diversity. There are More than 125 recorded ethnic groups in Nepal each with its rich history and culture which makes Nepal a rich place for culture. All these ethnic groups have their distinct customs, traditions, and cuisines. There are tons of varieties of food in Nepal, it differs from ethnic group to ethnic group. Nepalese food is generally healthier than most Asian dishes.
The regular Nepali meal is dal (lentil soup), bhat (boiled rice), and tarkari (curried vegetables), most often accompanied by achar (pickle) or just raw chilies. Meat and vegetable curries are very popular. Nepali cuisine is one of the most nutritious and balanced diets. These are the recipes of a few other delicious dishes which represent Nepal.
Sel roti is a traditional homemade ring-shaped rice bread originating from Nepal which is sweet. It is mostly prepared during Dashain and Tihar, widely celebrated Hindu festivals in Nepal and Sikkim and Darjeeling regions in India where ethnic Nepalese people have a presence. It is known as Shinghal in Kumaon.
Rice - 2.5 Pound (or you can buy instant rice flour from the market)
Water or milk Half a liter (500 ml)
Ghee 2 cups
Sugar 2 cups
Cooking Oil 1 liter
Wash and soak rice overnight, drain excess water.
Mix ghee and sugar and grind into a fine paste. The paste should be fine and greasy
Continuously stir the mixture.
Cover it and leave at room temperature for 1-2 hours to melt and mix all the ingredients
Heat pan with cooking oil. The pan should be deep enough to float sel and the base should be flat.
Watch for vapor/smoke from the oil or see the picking stick float on the oil.
Pour the not too thick batter as a continuous ring into hot oil till they become brown/golden.
Confirm both sides are brown.
Momo is a type of East and South Asian steamed-filled Dumpling. Momo is native to Tibit and Nepal. It is popular across a wider region of the Indian Subcontinent. Momo is similar to Momo is extremely popular in Nepal and can be found in every kind of shop from restaurants to street vendors.
Ingredient and measures
Dough for wrappers
Edible oil 1.5 tablespoon
You may need to add flavor to it
Timmur (Szechuan pepper)
Ground black pepper
Fresh red chilies, minced
Momo Masala, if available
Ground Turkey/lamb or chicken 2lbs (1 kg Approx)
One middle-sized onion, very nicely chopped
Two leaves of green onion, nicely chopped
Garlic, minced/chopped 1.5 teaspoon
Ginger, minced/chopped 1.5 teaspoon
2 tablespoon clarified butter
Salt to taste
Combine flour, oil, salt, and water in a bowl. Mix and knead till the dough becomes homogeneous in texture, it may take about 10-12 minutes. It is better to cover the dough and wait for 30 min before you make wrappers. Dont forget to knead well before start making wrappers.
In a large bowl combine all filling ingredients. Stir well, adjust for seasoning with salt and pepper. Cover and allow at least half an hour to mix and impart their unique flavors completely.
Give the dough a final knead. Prepare 1-in. dough balls. Take a ball, roll it between your palms to a spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm to about a 2-in circle. Make a few semi-flattened circles, cover them with a bowl. Use a rolling pin to roll out each flattened circle into a wrapper.
To make momo the best way is the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming. Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time. Continue until the wrapper attains a 3-in diameter circular shape. Repeat with the remaining semi-flattened dough circles.
Kwati is a mixed soup of nine types of sprouted beans. It is a traditional Newari dish consumed at the festival of Guni Punhi, the full moon day which is the tenth month in the Nepal Era lunar calendar. KwÃâÃÂti is eaten as a delicacy and for its health benefits and ritual significance.[ Kwati is known to be healthy food. It is said to cure colds and coughs and be particularly good for pregnant women. Since it contains varieties of beans, this recipe is loaded with proteins and thus helps weak/sick people to regain their energy.
3 cups mixed beans
Jwanu 1 Teaspoon
Fennel seeds 1 Teaspoon
Mustard seeds 1 Teaspoon
Cumin powder 1 Tablespoon
Coriander powder 1 Tablespoon
Minced garlic 1 Tablespoon
Minced ginger 1 Tablespoon
Fresh red minced chilies - 3
Turmeric - ÃÂ½ teaspoon
Freshly ground pepper -1 teaspoon
chopped tomatoes - 1 cup
Plain yogurt - 2 cups
Vegetable broth - 4 cups
Mustard oil - 3 tablespoons
Finely chopped green onion - 2 tablespoons
Wash and soak the mixed beans overnight.
Cover the beans in a warm place to allow sprouting for 3-4 days.
Heat oil in a saucepan and fry thyme, fennel seeds, and mustard seeds until light brown.
Add 3 cups of sprouted beans and fry for 2 min. under medium heat.
Add chili, cumin, coriander, garlic, ginger, turmeric, salt, and pepper and stir for about 2 min.
Add tomatoes, broth, and yogurt to the beans mixture.
Bring to a boil and let simmer in low heat until the sprouts are tender.
Dhido is a meal prepared in Nepal. It is prepared by gradually adding flour to boiling water while stirring. It is a staple meal in various parts of Nepal and the Sikkim and Darjeeling regions of India. Though it is a staple food in Nepal, dhindo has previously been seen as an inferior food compared to rice and was associated with low status. The inclusion of dhindo on urban restaurant menus has coincided with a rise in the food's prestige, possibly attributed to the changing perception of Nepal's indigenous crops, which are now recognized for their nutritional advantage.
Water- 1 liter
Flour (any type best is corn flour)-200gram
Heat a heavy pan on the gas
Put the water in the pan adding a pinch of flour to it and cover it to let it boil.
Let the water boil properly, if the water is not well-boiled dhido may not be well cooked.
Add 2 spatulas of flour to the water and stir it properly.
You have to continuously stir the dhido till it gets cooked.
Let it cook for about 5 minutes
Gwaramari is a Newa Cuisine which means round bread- GwaraÃÂ meaning round and Mari meaning traditional bread. The food is popular in the Kathmandu area. It is eaten at breakfast, usually served with milk tea.
Gwaramari is prepared by mixing flour with baking powder, ginger, garlic, cumin, coriander, and salt and pepper. The mix is stirred with water forming a thick doughy paste. The paste is left overnight. The next day, the paste is fried in chunks in deep boiling oil until it becomes golden brown and crisp on the outside.
Wheat Flour - Half Lb
Baking powder - Half teaspoon
Turmeric power - little
Cumin and Coriander powder - a pinch
Ginger paste - little
Garlic paste - little
Cooking Oil - 300 ml
Salt - as per taste
Mix wheat flour, baking powder, turmeric, cumin, coriander, ginger, garlic, and salt in a deep bowl
Stir the mixture properly till all get mixed
Pour water into the mixture stirring it continuously
See that you get a good paste of the mixture (the paste should be medium - neither too thin nor thick, it should drop easily onto the pan while cooking)
Keep the mixture for about 5 hours to get a good taste (you can cook it immediately also)
Heat the pan pour the oil, let the oil heat nicely (make sure that the mixture dough when cooking deep into the oil)
Take about a tablespoon of the mixture and drop it into the hot oil. You can cook several of them at a time.
See that all the doughs puff up
Fry till they all become brown.
Take those brownies out and soak the oil in a towel or a paper.
Aloo Sandheko is a very common Newari dish that every Nepali loves. It is prepared in almost every Newari feast. It is a spicy potato salad with secret spices. ready to serve.
Red potatoes-1 lb
Garlic cloves- 2(finely chopped)
Green chili peppers- 2
Mustard oil- 2 tablespoons
Ginger paste-1 teaspoon of
Salt- as your taste
Red chili powder-1/2 teaspoon
Cumin powder-1 teaspoon of
Turmeric powder-1/4 tablespoon of
Cilantro- 1 tablespoon (finely chopped)
Lemon juice-1 tablespoon