Category Archives: Nepali food

Asthami : Dashain

Posted on October 22, 2012 | 2 comments

Hindus all over Nepal is celebrating Maha Ashtami today, the eighth day of Dashain, by worshipping Goddess Durga.

From ritualistic aspects,  Maha Ashtami holds very important value. On this day, the fiercest embodiment of the Goddess is worshipped. Goddess Durga is believed to bestow peace, longevity and perpetual happiness on her devotees.

People also read the Durga Saptashati scriptures today. The Durga Saptashati is divine recitals consisting of 700 slokas , or verses, divided into three parts – the first relating to Maha Kali, the second to Maha Lakshmi, and the third to Maha Saraswati.

Undertaking Durgasaptashati Patha  is supposed to destroy fear and the devotee is blessed with a benevolent mind. Chanting sacred hymns of Durgasatshati is also believed to eliminate poverty and free the devotee of all the sorrows.

The Goddess Durga is described as Sarvaswarupa (the one which incorporates every kind of form), Sarveshwari (the one who observes the function of all) and is possessed of all the divine powers and attributes. Goddess Durga can destroy all the illnesses and physical maladies of her devotee. 

Goddess Durga has 108 divine names and merely remembering or chanting the holy names can remove all the sufferings and bless the devotee with wealth and prosperity. 

The divine principle of Goddess Durga is supposed to manifest in nine rupas (forms) during the auspicious period of Dashain (the auspicious period of nine divine nights) and these divine forms are deified as Navdurga (nine divine manifestations of Durga) which are ascribed these divine names:

1. Shailputri, 2. Brahmacharini, 3. Chandraghanta, 4. Kushmanda, 5. Skandamata, 6. Katyayani, 7. Kalaratri, 8. Mahagauri, 9. Siddhidatri. 


Devotees throng the various shrines of the goddess in Kathmandu Valley from early morning today to offer prayers and to sacrifice animals like goats and ducks at different temples of Bhagwati including Bhadrakali, Kalikasthan, Guheswori, Mahankaal, Taleju Bhagwati, Daskshinkali, Sankata Shova Bhagwati and Naxal Bhagwati. Blood, symbolic for its fertility, is offered to the Goddesses.

Today, sacrifices and special offerings are made at Dashainghars and Kots as well. The old palace in Basantapur Hanuman Dhoka, is active throughout the night with worships and sacrifices in almost every courtyard. In Dasain Ghar at midnight , a total of 54 buffaloes and 54 goats are sacrificed in observance of the rites. After the offering of the blood, the meat is taken home and cooked as “prasad”, or food blessed by divinity. This food is offered, in tiny leaf plates, to the household Gods, and then distributed amongst the family. Eating this food is thought to be auspicious. Appropriately enough, the night of this day is called Kal Ratri (Black Night). 

While the puja is being carried out great feasts are held in the homes of common people.

People who do not sacrifice animals offer sacrifices of various vegetables and fruits in place of animals.

Some Hindus will also be fasting this day.

In Newari culture, we eat Kuchi Bhwey to mark this day. We were invited for the feast at my cousin house.

It consists of 9 Newari dishes which are

Kuchi bhwey

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Posted in Nepal, Nepali Festivals, Nepali food, Newari Food

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Aloo Tama bodi (Potato with Bamboo Shoot and black eye beans)

Posted on October 12, 2012 | 18 comments

This is one of the popular dishes in Nepali/ Newari cuisine. In Newari style Bhoj (feast) you will always find this dish.

Aloo Tama is a classic Nepali soup prepared with black eyed beans, potatoes, bamboo shoots and spices. Tama is a non-fermented bamboo shoot product. Aloo tama is well-loved comfort food cooked almost in every household throughout Nepal. The enduring popularity of this dish is that, it is extremely tasty and very appetizing mainly for its slightly sour and pungent taste. There are different way to cook this and today I am sharing my style using pressure cooker.

Ingredients

  • 1 cup bamboo shoots (preferably sour one)
  • 4 medium potatoes, peeled, and cut into ½ inch cubes
  • 1 cup black-eyed peas (soaked overnight)
  • 1 teaspoon dry cumin seeds (jira)
  • 1 medium onion, finely chopped
  • 3 red dry chilies
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • ½ teaspoon turmeric
  • 2 medium chopped tomatoes
  • 2 tablespoons oil
  • Salt to taste
  • Lemon juice to taste

Steps

  • First of all let the black eyed beans shock in water for overnight. If you forget to soak it overnight, you can soak in hot water for few hours and it will be fine.

  • Heat oil in a pan. I used pressure cooker.
  • Add turmeric, dry cumin seeds and red chilli and fry until it is dark.

  • Then add garlic and ginger.

  • Add chopped onion and cook few minutes on low heat.

  • Add potatoes to the onion and sauté for at least 5 minutes in medium heat.

  • Add little water so that it doesn’t stick on the pan.
  • Add soaked beans, tomatoes and fry for few minutes.

  • Add 2 cup of water, salt, chilli powder and cover the pressure cooker and press for 6-10 whistle or until potatoes is cooked.
  • Take off the pressure cooker and let it cool down.

  • Now add bamboo shoots and 1 cup water ,cover it and let it simmer for another 10 minute or until desired consistency is reached.

  •  Taste and add lemon juice as required to make it bit sour.
  • Sever with roti or rice.

You may also like :

*Aloo dum *Aloo ko achar *Aloo chop

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Posted in Nepali food, Newari Food, Recipe

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Nepali Sel – roti (Crispy Rice Donut)

Posted on October 6, 2012 | 25 comments

Dashain, the biggest festival of Hindu in Nepal, is just around the corner so I decided to learn how to make Sel roti, a speciality of the festival.  Dashain is celebrated for 15 days in Nepal. Sel can be eaten as a snack by itself or together with some side dishes if you like, such as aloo ko achar. Last Dashain I bought them $2 a piece so this time I wanted to make my own 🙂

Ingredients

  • 2 cups rice flour
  • 1 cup plain flour
  • 1 cup rice soaked overnight
  • 5 tablespoons sugar (add more if you like sweet)
  • 2 cups vegetable oil for deep frying
  • ½ cup ghee (clarified butter)

Steps

  • Wash and soak rice overnight, drain excess water and grind into a semi coarse paste.

  • In a bowl, add ghee and sugar.
  • Using electric mixer, mix it well and slowly add rice flour and plain flour.

  • Add all the rice paste to the mixture and mix it well using hand.

  • Leave the batter for few hours in the fridge.
  • Heat oil in a deep pan, making sure the oil is not too hot.

  • Clean an empty water bottle and cut into half so it will be like a funnel. (Use funnel if you have but I didn’t so I used empty water bottle.)

  • Put the mixture into the funnel and carefully, pour batter into oil into a doughnuts shape

  • Once it comes to the surface and is golden brown at the bottom, turn it over and cook for one minute on the other side.

  • Use wooden chopsticks to turn the Sel if you have one so that the Sel doesn’t break.

  • Once both sides are crispy and golden brown, remove from the oil and place on paper towel until ready to serve

  • Repeat with the rest of the mixture

You may also like :

*Yomari *Momo *Aloo chop

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Posted in Nepali food, Recipe

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Chatamari

Posted on May 11, 2012 | 7 comments

Chatamari is a special Newari dish which is like a crepe made of rice flour and optionally topped with mince meat with seasoning or vegetables.

Use non stick pan so that Chatamari doesn’t stick to the pan.

Ingredients 

For Rice Base

  • 2 cups rice flour
  • 3 eggs (beaten)
  • 1 cup water (depends on consistency)
  • 1 cup ghee or butter
  • 1 teaspoon salt
  • ½ cup of peas
  • A bunch of coriander leaves chopped

For Toppings

  • 250 grams minced chicken
  • ½ cup finely chopped onions
  • ½ cup diced tomatoes
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons curry powder
  • Salt to taste
  • 1 tablespoon cooking oil

Steps

  • Mix minced meat, salt, pepper, onion, tomato, oil, peas, curry powder, coriander leaves, garlic and ginger in a big bowl and put aside. This will be the topping for the Chatamari.
  • Mix rice flour, eggs, water and salt to make batter.
  • You may need to add more water if necessary to achieve the consistency similar to the batter for crepes.
  • Heat a non stick pan.
  • Pour in some batter and spread out into a thin crust. Cover the pan and cook just on one side for a few minutes. Don’t flip onto the other side.
  • Put the toppings on top of the Chatamari and cook for a few minutes by covering the lid.
  • If you like your meat well done, take the Chatamari and put it in the oven on low heat for 2 minutes. But this tends to dry the Chatamari. Alternately you can pre-cook the minced meat mix and then add it to the Chatamari in this step.
  • For vegetarian options, topping can be made with potatoes, onions and tomatoes or if you eat eggs just use scrambled eggs for toppings.
  • Serve hot with spicy achar or your favourite sauce.

You may also like :

* *Goat curry *Momo

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Posted in Nepal, Nepali food, Newari Food, Recipe

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Aloo Chop

Posted on April 19, 2012 | 8 comments

Aloo means potatoes in Nepali and this is a simple Nepali vegetarian dish.

Ingredients

  • 5 medium-sized potatoes
  • 2 onions, finely chopped
  • 2 cups gram flour (besan)
  • 3-4 green chillies finely chopped
  • 1 teaspoon of ginger paste
  • 2 teaspoons of  garlic paste
  • 1 lemon (squeezed)
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 1 teaspoon cumin seeds
  • A pinch of  baking soda
  • Salt to taste
  • Oil for deep frying

Method:

  • Boil the potatoes (use pressure cooker if you have one) and make a mash after peeling off the skin.
  • Add chopped onion, chillies, ginger, garlic, lime and salt and mix well. Make sure the mixture is a bit lumpy and not too smooth like a paste.
  • Heat two spoon oil and add the mustard seeds and curry leaves. When the mustard crackles, remove from heat and add to the potato mixture and mix well.

  • In one bowl, make a batter from gram flour and baking soda.
  • Add salt to taste, cumin seeds, red chilli powder and turmeric powder.
  • The batter should not be runny and should remain a bit thick.
  • Divide the potato mixture into equal sized portions, in the size of small egg.  and make a flat disc shape.

  • Dip each disc in the batter and deep fry till golden brown in colour.
  • Serve hot with achar/ketchup

You may also like :

*Momo *Aloo ko achar *Chicken chili

8 Comments

Posted in Foodie, Nepali food, Recipe

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