Category Archives: Nepali food

Celebrating Tihar 2024: A Festival of Lights, Love, and Heritage

Tihar, my favourite Nepali festival, has come and gone, leaving behind a glow that warms my heart. Known as the festival of lights, Tihar honours animals, family bonds, and the goddess of wealth, Laxmi. Each day has its own deep meaning, blending spirituality, gratitude, and family love. Living far from Nepal, we’ve found creative ways to keep the spirit of Tihar alive, celebrating these rituals as a bridge to our culture and traditions. Here’s a glimpse into how each day brought us closer to our roots, no matter the miles between us.


Day 1: Kaag Puja – Honoring the Messenger Crow

Tihar begins with Kaag Puja, dedicated to the crow, a symbol of the god Yama’s messenger. Traditionally, we offer food to crows as they’re seen as bearers of news, both good and bad. In Nepal, the sight and sound of crows herald Tihar’s arrival, and this ritual reminds us to respect all forms of life, especially the ones that serve as nature’s messengers.

Here in Australia, I couldn’t find any crows around, so I improvised by using a photo of a crow, setting it up in our home, and offering flowers and sweets. It’s a humble gesture, but it’s also a way to begin the festival with gratitude and respect for life’s simplest messengers.


Day 2: Kukur Puja – Celebrating Man’s Best Friend

Kukur Puja is one of my favourites because it honours dogs, the most loyal and loving animals. In Hindu culture, dogs are seen as guardians, protectors, and friends. On this day, people place a red tika on their dogs’ foreheads, garland them with marigolds, and offer them treats.

I don’t have a dog here, but my family in Nepal has Chhotu, our loyal companion. While I couldn’t be there, I celebrated in spirit by printing his picture, offering a small prayer, and thanking him for watching over my family. It’s a reminder that love transcends distance, even when it comes to our furry friends.


Day 3: Gai Puja and Laxmi Puja – Honouring the Cow and the Goddess of Wealth

Gai Puja is a morning ritual devoted to the cow, a revered animal in Hinduism. Cows represent abundance, nurturing, and sustenance, qualities we cherish. The day begins with offerings of fruits and garlands to cows, showing gratitude for all they give us.

Later, we celebrate Laxmi Puja, dedicated to the goddess of wealth. This is the heart of Tihar, when families light diyos (oil lamps), decorate their homes with rangoli, and prepare for Laxmi’s arrival. In Nepal, a red mud trail is drawn from the doorstep to the altar to welcome Laxmi.

This year, we set up a small altar with a photo of Laxmi and created footprints leading into our home. I added twinkling lights and candles, transforming our space into a sanctuary of warmth and blessings. It’s these small touches that keep Laxmi Puja magical, even far from home.


Day 4: Govardhan Puja and Mha Puja – A Celebration of Self and Community

The fourth day of Tihar, Govardhan Puja, honours the story of Lord Krishna lifting Mount Govardhan to protect his village from a storm. Families create a small mound symbolising the mountain, celebrating nature’s strength and resilience.

For us Newars, this day also marks Mha Puja, a beautiful tradition of self-worship. “Mha” means “body” in the Newar language, and the ritual is about cleansing and honouring oneself as a sacred vessel. We arrange mandaps (small, decorated seats) for each family member, light a diya representing the soul, and offer flowers and grains.

I’m incredibly fortunate to have family here as well, so we were able to celebrate Mha Puja with all the traditional rituals, bringing the spirit of Newar culture to life even far from Nepal. Together, we carefully set up mandaps with grains, fruits, flowers, and oil lamps, making sure every detail echoed our heritage. It was a beautiful opportunity not only to honour the self, as Mha Puja represents, but also to pass down these customs to our kids, who were eager to learn. As we went through each step, I explained the meaning behind the rituals, sharing stories about our ancestors and why we celebrate Mha Puja. The kids loved participating and adding their own touches, making it a fun, memorable day filled with laughter, learning, and togetherness. Celebrating this tradition abroad felt like creating a bridge between generations, where they can appreciate the values we hold dear and, hopefully, carry them forward.

Also on this day we celebrate Nepal Sambat, the traditional Newar New Year, is a significant celebration of Newar culture and heritage. This unique lunar calendar, which traces its roots back to 880 AD, holds deep historical and cultural significance for the Newar community, an indigenous group from the Kathmandu Valley. Nepal Sambat is celebrated with enthusiasm, as it marks not only the New Year but also the enduring spirit of unity and resilience. The Newars, known for their rich art, architecture, and festivals, embrace Nepal Sambat as a time for cultural renewal. During this period, Newar families honour their heritage by participating in rituals, gatherings, and traditional feasts. The celebration of Nepal Sambat exemplifies the vibrant Newar culture, highlighting values of family, community, and continuity, while paying homage to a history of independence and cultural pride.


Day 5: Bhai Tika – Strengthening the Sibling Bond

The last day of Tihar is Bhai Tika, a day to celebrate the bond between brothers and sisters. Sisters place a tika on their brothers’ foreheads, wishing them long life and protection. In return, brothers offer gifts as a symbol of their love and promise to protect their sisters.

I feel incredibly lucky to have my brother here with me to celebrate Bhai Tika, bringing the spirit of Tihar even closer to home. This special day is all about the love, blessings, and lifelong bond we share. Here are some highlights from our celebration – from the tika, tradition garland and masala to exchanging gifts and laughter, every moment felt like a cherished tradition we’ve carried with us.


Deusi-Bhailo Traditions

Traditionally, people celebrate with Deusi and Bhailo, lively songs sung to bless each home in exchange for treats, bringing joy and unity as groups go door-to-door singing.

We’re fortunate to live in a neighborhood that embraces these traditions, filling our celebrations with warmth and connection. Alongside all the delicious feasting, we were blessed to be part of a community where Deusi-Bhailo thrives.

This year, we had groups of seniors, adults, and children stopping by to play Deusi-Bhailo, filling our home with song, laughter, and festive spirit.


Wishing everyone celebrating Nepal Sambat a joyous and prosperous new year! Tihar reminds me that home is wherever our heart and traditions are, and no matter how far we go, we carry these festivals with us. Here’s to another year filled with light, love, and togetherness.

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Take care,

M from Nepaliaustralian
XOXO

Celebrating Dashain 2024

The last few days have been a whirlwind of fun, family, and festivities as we’ve been busy celebrating Dashain, one of the most cherished festivals in our culture. It’s always a time of togetherness, where we come together with friends and family to share joy, laughter, and of course, delicious food!

From Tika and Jamara to playing cards and eating delicious food, the spirit of Dashain has been in full swing. We’ve enjoyed the beautiful rituals, reconnected with family, and created unforgettable memories. Here are some glimpses of our celebrations – filled with love, blessings, and happiness.

Asthami

Nawami

Dashami

Wishing everyone a Happy Dashain! May the blessings of Goddess Durga bring peace, prosperity, and success to you and your family. 🙏✨

Here are the posts I have written regarding Dashian over the years .

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Take care,

M from Nepaliaustralian
XOXO

Easy Burfi (Milk Cake ) recipe

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

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

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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