Category Archives: Recipe

Nepali Sel Roti (Crispy Rice Donut)

Posted on October 30, 2025 | Leave a comment

✨ Tihar is here! ✨ One of Nepal’s most colourful and joyful festivals — and what better way to celebrate than with Sel Roti, the crispy, golden rice donut that’s a true festival favourite. This traditional treat is made in almost every Nepali home during Tihar and Dashain, shared with family, friends, and neighbours.

Last year I bought them for $2 a piece — so this time, I decided to make my own! 😋

🌸 Ingredients

  • 2 cups rice flour
  • 1 cup plain (all-purpose) flour
  • 1 cup rice, washed and soaked overnight (drain before grinding)
  • 5 tablespoons sugar (add more if you like it sweeter)
  • ½ cup ghee (clarified butter)
  • 2 cups vegetable oil (for deep frying)
  • A pinch of salt (optional)

🪔 Equipment

  • Blender or wet grinder (for soaked rice)
  • Large mixing bowl
  • Electric mixer (or whisk)
  • Deep frying pan or kadai
  • Funnel (or an empty plastic water bottle cut in half)
  • Wooden chopsticks or tongs
  • Paper towels for draining

⏰ Prep Time

  • Soak rice: overnight (8–12 hours)
  • Batter rest: 2–4 hours in fridge
  • Active hands-on time: 30–45 minutes

🍩 Makes

8–12 medium sel rotis (depending on size)

👩‍🍳 Method

  1. Soak & grind rice
    • Wash and soak the rice overnight.
    • Drain the rice and grind it into a semi-coarse paste with just enough water to blend smoothly.
  2. Mix ghee and sugar
    • In a large bowl, add ghee and sugar.
    • Beat well with an electric mixer (or whisk) until creamy and smooth.
  3. Add flours
    • Gradually add the rice flour and plain flour to the ghee-sugar mixture, mixing slowly to combine evenly.
  4. Add rice paste
    • Pour in the ground rice paste and mix thoroughly with your hands until you have a thick, smooth batter.
    • The batter should be pourable but not runny — similar to pancake batter consistency.
  5. Rest the batter
    • Cover and refrigerate for 2–4 hours to allow the texture and flavour to develop.
  6. Prepare for frying
    • Heat oil in a deep pan over medium heat — not too hot.
    • To test, drop a little batter into the oil. It should float and sizzle gently, not burn right away.
  7. Shape & fry
    • Fill your funnel or bottle with batter.
    • Carefully pour the batter into the hot oil in a circular motion, forming a ring (like a donut).
    • Once the sel roti rises to the surface and turns golden at the bottom, flip gently with chopsticks or tongs.
    • Fry until both sides are crispy and golden brown.
  8. Drain & serve
    • Remove the sel roti and place on paper towels to absorb excess oil.
    • Repeat for the remaining batter.

🍽️ Serve With

Enjoy warm or at room temperature — delicious on its own or with aloo ko achar (spicy potato pickle), sukuti, or even a cup of hot tea. ☕

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Take care,

M from Nepaliaustralian
XOXO

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Easy Air Fryer Salmon Recipe

Posted on April 1, 2025 | Leave a comment


Ingredients:

4 salmon fillets
1 teaspoon olive oil (or any cooking oil)
1 teaspoon salt
1 teaspoon chilli paste (adjust to taste)

Instructions:

Preheat the air fryer to 180°C.
Rub the oil over the fillets.
Spread the chilli paste evenly over the top and sprinkle with salt.
Place the salmon in the air fryer basket.
Cook at 180°C for 10 minutes or until the salmon is cooked through and flaky.
Serve hot with your favourite sides.

Enjoy!

Please follow me on Instagram! and Please follow me on TikTok to stay updated on my adventures.

Take care,

M from Nepaliaustralian
XOXO

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Easy Burfi (Milk Cake ) recipe

Posted on September 4, 2024 | 1 comment

Ingredients:

  • 150 ml condensed milk
  • 3 cups full cream milk powder
  • 1 cup full cream milk
  • 1 tablespoon crushed pistachios (plus extra for garnish)
  • 1 teaspoon cardamom powder
  • 1/2 tablespoon ghee
  • Optional: Crushed almonds for garnish

Instructions:

  • In a large mixing bowl, combine the full cream milk powder and full cream milk. Whisk until the mixture is smooth and free of lumps.
  • Gradually add the condensed milk while continuing to whisk. Ensure the mixture is well-blended and has a consistent texture.
  • Sprinkle in the cardamom powder and mix thoroughly to evenly distribute the flavour.
  • Heat a heavy-bottomed pan on low heat and add the ghee. Allow it to melt and coat the pan evenly.
  • Pour the milk mixture into the pan and start cooking on low heat. Stir the mixture continuously with a spatula to prevent it from sticking to the bottom or forming lumps.
  • Cook the mixture slowly, allowing it to thicken gradually. The key is to maintain a low temperature and consistent stirring, which will give the burfi a smooth and creamy texture.
  • As the mixture thickens and starts to pull away from the sides of the pan, continue cooking until it reaches a dough-like consistency. This will take about 10-15 minutes.
  • Once the mixture has thickened to the right consistency, remove it from the heat.
  • Prepare a cake pan or a square dish by lining it with baking paper. Grease the paper lightly with ghee to prevent sticking.
  • Pour the cooked mixture into the prepared pan. Use a spatula to spread it evenly and smooth the surface.
  • While the mixture is still warm, sprinkle the crushed pistachios (and almonds, if using) on top. Press them gently into the surface with the back of a spoon.
  • Allow the burfi to cool at room temperature for about 30 minutes. Then, place it in the refrigerator for 2-3 hours to set completely.
  • Once the burfi has set, remove it from the pan by lifting the baking paper. Cut it into squares or your desired shape.
  • Garnish with extra pistachios or a dusting of cardamom powder for an added touch.
  • Tips for the Best Milk Cake:
  • Use high-quality milk powder for a richer taste.
  • Ensure that the heat is kept low throughout the cooking process to avoid burning.
  • For an extra indulgent flavour, you can add a few drops of rose water or saffron strands while cooking the mixture.

Enjoy this deliciously rich and aromatic Burfi that melts in your mouth!

M from Nepaliaustralian

XOXO

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Aloo Paneer Matar Recipe

Posted on August 28, 2024 | 4 comments

Ingredients:

  • Paneer: 500g, cut into cubes
  • Potatoes: 200g, peeled and cut into cubes
  • Peas: ½ cup
  • Onion: 1 medium, finely diced
  • Tomatoes: 2 small, finely diced
  • Coriander powder: 1 teaspoon
  • Cumin powder: 1 teaspoon
  • Red chili powder: ½ teaspoon (adjust to taste)
  • Garlic paste: 1 teaspoon
  • Ginger paste: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Salt: To taste
  • Oil: For frying and cooking
  • Water: As needed

Instructions:

  1. Cut the paneer into bite-sized cubes.
  2. Heat a few tablespoons of oil in a pan over medium heat.
  3. Once the oil is hot, add the paneer cubes and fry until they are golden brown on all sides.
  4. Remove the paneer from the pan and set aside.
  5. Peel and dice the potatoes into small cubes.
  6. Boil the potatoes in salted water until they are tender.
  7. Drain the water and lightly mash the potatoes, leaving some texture. Set aside.
  8. In the pan, add a little more oil if needed.
  9. Add the turmeric powder to the hot oil and immediately add the diced onions.
  10. Sprinkle with a pinch of salt and cook the onions over medium heat until they turn golden and caramelised.
  11. Stir in the garlic paste and ginger paste, cooking for about a minute until the raw smell disappears.
  12. Add the cumin powder, coriander powder, and red chili powder. Mix well to coat the onions and release the flavours.
  13. Add the mashed potatoes to the pan and mix everything thoroughly.
  14. Cook the mixture for a few minutes, allowing the potatoes to absorb the spices and turn golden.
  15. Add the peas and stir them into the mixture, cooking for another 2-3 minutes.
  16. Add the diced tomatoes to the pan and stir well.
  17. Cook until the tomatoes soften and blend with the spices, forming a thick, rich masala.
  18. Pour in a little water to achieve your desired consistency and stir everything together.
  19. Gently fold the fried paneer cubes into the masala, ensuring they are well coated.
  20. Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the paneer to soak up the flavours.
  21. Adjust salt and seasoning to taste. If you prefer a richer flavour, you can add a touch of garam masala or a splash of cream at this stage.
  22. Garnish with fresh coriander leaves if desired.
  23. Serve the Aloo Paneer Matar hot with roti, naan, or steamed rice. Enjoy your flavourful and hearty dish!

M from Nepaliaustralian

XOXO

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Cumquat Achar : A Sweet and Tangy Delight

Posted on August 21, 2024 | Leave a comment

If you live outside of Nepal and miss the taste of lapsi ko achar, I have the next best thing for you—cumquat achar! This sweet, tangy, and spicy pickle is a delicious alternative that you can easily make at home. Cumquat is called muntala in Nepali

Ingredients:

  • Cumquats: 1 Kg, cut in half or into thirds
  • Mustard oil: 2 tablespoons
  • Mustard seeds: 1 teaspoon
  • Hing (asafoetida): 1/4 teaspoon
  • Garlic: 4 cloves, chopped
  • Bay leaf: 8-10
  • Dried chili flakes: 1-2 teaspoons (adjust to taste)
  • Fresh hot chilies: Optional, for extra heat
  • Salt: To taste
  • Red chili powder: 1 teaspoon (adjust to taste)
  • Sugar: 200 gm (adjust to taste)

Instructions:

  1.  Start by cutting the cumquats in half or into thirds, depending on your preference.
  2. In a pan, heat mustard oil until it’s hot and shimmering.
  3. Add mustard seeds, hing, chopped garlic, bay leaf, and chili flakes to the hot oil. If you like extra heat, add some fresh hot chilies as well. Fry the spices for a few minutes until they release a rich, aromatic flavour.
  4.  Now Add the cumquats to the pan and stir-fry them until they soften, about 2-3 minutes. Add salt and red chili powder, mix well, and cover the pan. Let it cook for a 5 minutes.
  5.  Add sugar to the pan and mix well. Cover the pan again and let it cook for a few more minutes until the sugar dissolves and the flavours come together. Turn off the heat and let the achar cool down.
  6. Once cooled, transfer the achar to a glass jar. Refrigerate it, and it can be enjoyed for up to 3 months.

Enjoy, a delicious, tangy, and spicy homemade cumquat achar with your meals!

M from Nepaliaustralian

XOXO

Please follow me on Instagram! and Please follow me on TikTok

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