Category Archives: Nepali food

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

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Piro Jeera Aloo (Hot cumin potatoes)

Posted on July 11, 2024 | Leave a comment

Hello everyone! Today, I’m excited to share with you a super simple and delicious recipe using just potatoes and some spices. It’s perfect for those days when your pantry is running low. Let’s get started! 

Ingredients:

• Potatoes : 1/2 kg
• Turmeric powder : 1/2 teaspoon
• Chili powder : 1 teaspoon
• Cumin seeds : 1/2 teaspoon
• Chili flakes : 1 teaspoon
• Oil : 2 teaspoons
• Water : as required


First, we’ll start by boiling the potatoes. I like to use a pressure cooker for this, but you can use any method you prefer. Make sure the potatoes are not overcooked.

Once the potatoes are boiled, peel and cut them into bite-sized pieces. Now, let’s make a spice paste. In a bowl, add some turmeric powder and chili powder. Add a little water and mix well to form a paste. Set this aside.

Next, take a pan and heat some oil. When the oil is hot, add some cumin seeds and chili flakes. Wait until they turn brown.

Now, add the spice paste we made earlier and fry for a few minutes.

Add the boiled potatoes and mix everything well. Cover the pan and let it cook for a few minutes so all the spices blend perfectly.

And there you have it! Our delicious Piro Jeera Aloo is ready. Enjoy it with rice, Chiura (beaten rice), or roti.

Thank you for joining me today. I hope you try this recipe and love it as much as I do. Don’t forget to like, share, and subscribe for more delicious recipes. See you next time

Check more recipes here.

M from Nepaliaustralian

XOXO

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Nepali Buffet at Muglan

Posted on June 5, 2024 | 3 comments

It’s getting cold here in Sydney and it was raining on Saturday. We spent the afternoon at home, but on Sunday it was a beautiful sunny day, so we decided to enjoy a family outing.

Our first stop was a Nepali buffet brunch in Rockdale. Rockdale is like a mini Nepal in Sydney where you can find anything and everything that reminds you of Nepal. The suburb has become a hub for the Nepali community, offering a vibrant mix of cultural experiences. From a variety of authentic Nepali restaurants to grocery stores stocked with Nepali spices and ingredients, you can find everything you need to feel at home. There are also Nepali clothing boutiques with traditional and modern designs, jewellery shops with beautiful handcrafted pieces, and many more specialty stores. It’s common to hear Nepali spoken all around making you feel like you’ve been transported to Kathmandu.

We decided to go to a restaurant called Muglan for a buffet breakfast. I’ve been there once before for dinner, but this was our first time for brunch.

Their website mentioned these varieties on the menu:
Jerry, Puri, Chana, Kerao, Mlah Khu, Roti, Egg, Fried Rice, Jimbu Potato, Finni, Samosa, Pakora, Nimkin, Halwa, Chowmein, Nuggets, Fries,Juice, Local Tea & more…

We arrived at the venue around 12, and there weren’t many people. I loved the decor. As my eyes moved towards the Dhaka wallpaper, I noticed many more Nepali decorations like the statue of Goddess Tara and traditional Thangka paintings.

The intricate designs and vibrant colours of the Dhaka wallpaper added a touch of Nepali authenticity to the space, making it feel warm and inviting. The clay lamps and the mirrors adorned with traditional motifs further enhanced the cultural ambiance.

Unfortunately, they didn’t have nuggets on the menu that day, so we decided to get the kids’ food from the à la carte menu. The kids got sausages and chicken wings while we indulged ourselves with the variety of food. I started with puri and aloo tarkari, followed by eggs, pakora, Nepali tea, halwa, and jerry.

The food was good with plenty of variety, but it was unfortunate that they didn’t refill Sel and samosa, which are my favourites. When asked, a nice Nepali waitress mentioned that some food items are not refilled once they’re finished. This was a bit disappointing, but the overall quality of the food made up for it.

After our meal, we took a stroll around Rockdale. The area was bustling with activity, and it was heartwarming to see so many families enjoying their Sunday. We visited a few shops, picking up some Nepali spices and snacks to take home. The kids were fascinated by the colourful displays of traditional clothing and jewellery.

Overall, we had a good family time there. I definitely would have preferred to have nuggets on the menu for the kids and the availability of samosa and Sel. Regardless, we had a good brunch and the kids loved their food too.

Have you been to Muglan for brunch? Share your experience!

M from Nepaliaustralian

XOXO

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