Category Archives: Nepali food

Dal (lentil) fry

I have written a recipe about dal before but this one is slightly different as this is thicker and I have used different spices.

  • ½ cup red lentils
  • ½ cup  brown lentils
  • 1 pinch turmeric powder
  • 1 tablespoon ghee
  • 1 medium red onion finely chopped
  • ½ inch ginger crushed
  • 6 garlic cloves crushed
  • 2 dry red chilies
  • 1 teaspoon methi, crushed
  • 1 large tomato finely chopped
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • ½ teaspoon coriander powder
  • ¼ teaspoon garam masala powder
  • ½ to ⅔ cup water or add as required
  • salt as required
  • 2 tablespoons chopped coriander leaves
  • 1 teaspoon cumin seeds
  • ½ inch cinnamon stick
  • 2 to 3 cloves
  • 2 green cardamoms
  • 1 bay leaf

Instructions

  • In a pressure cooker, pour all lentils and add 1 teaspoon salt, a pinch of turmeric powder and add 2 cups water.
  • Cook for 15 minutes on a low to medium flame.
  • When cooked, the lentils should be soft. Lightly mash and keep aside.
  • In a pan, heat 1 tablespoon ghee and add cumin seeds, cinnamon stick, cloves, cardamoms and bay leaf to the pan and sauté them till they crackle and become fragrant.

  • Add turmeric powder, ginger garlic and fry for a few minutes.
  • Now add the chopped onions and fry till the onions turn light golden brown.

  • Add chilli and methi and stir for a minute.
  • Add the chopped tomatoes; stir and sauté till the tomatoes soften.

  • Now add chilli powder, coriander powder, garam masala powder and mix with the rest of the onion-tomato masala.

  • Add the cooked dal and mix well.

  • Add water and stir very well and season with salt as required.

  • Simmer the dal on a low flame till the dal thickens a bit. Keep on stirring the dal at intervals so that it does not stick to the bottom of the pan.
  • When the dal is done, switch off the flame, add chopped coriander leaves .

Take care and have a great weekend.

from nepaliaustralian

XOXO

Dashain Kite festival in Sydney

The biggest festival for Nepalese, Dashain, started from 1st October and we had a great start to the festival.

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This year it is really special for us as I have my parents here and this will be the first time Chhori can have Dashain Tika as we couldn’t celebrate last year.

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On Saturday, it was Gathasthapana, the day we plant Jamara. That day in Sydney, we also had another event to attend, the Kite festival organised by Guthi Australia.

They have been organising this event for the last few years and I really like it. They try to bring the Dashain vibe from Nepal to Sydney as much as possible by organising lots of cultural and traditional things during the gathering.

The function was held in the Rockdale Bicentenary Park and the entry was free.

The main highlights of the event for me was the Rath (Charito), Kumari, Lakhe and colourful kites in the sky.

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The Rath was done better than last year. It was a smaller version of the Rath in Nepal but it was great for kids to understand what the Rath looks like and they were allowed to pull them around the ground as well.

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There was a little girl dresses up as Kumari , only living Goddess in the world worshipped by Hindus and Buddhists in Nepal.

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 Lakhe is a demon in Nepalese folklore with a ferocious face with protruding fangs and mane of red or black hair.

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They had an energised Lakhe dancing to traditional music.

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If you are in Kathmandu during Dashain, the sky will be full of kites of different colours and we got to see some of that on the day as well.

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Little girls performing in traditional music was amazing and so was the fashion show and concert.

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There were many stalls for Tradtional handicrafts and Food stalls. Of course we enjoyed our evergreen momo.

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Chhori had a great time as well running around, playing on the swing in the park and enjoying the food.

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She was spoiled by all of our friends and relatives as usual.

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I am really glad these types of events happen in Sydney. As you all know I love my traditions and culture and I want Chhori to see, learn and know our culture too. These kind of organised events definitely will help me educate Chhori and hopefully develop her interest in Nepali traditions and culture in future.

Wishing you all a very Happy Dashain!!!

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

Take care everyone,

M from nepaliaustralian

XOXO

Fried Chura (Beaten rice with Potatoes)

After having Chhori, I am always looking for easy and quick meals as I don’t have lots of time to spend in the kitchen.

Chura (beaten rice) is one of the widely used to replace rice in Nepali culture. I used to make fried chura a lot with eggs and onion but recently discovered that they are very yummy with potatoes too so sharing the recipe here.

I used flat thick Chura as shown in photo below. Make sure it is not too thin otherwise it will be very mussy when soaked.

Ingredients

  • 2 cups Beaten/Flattened Rice Flakes, thick variety (Poha)
  • 1 medium sized potato, peeled and cut into small cubed size
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 medium onion, diced
  • 1/4 teaspoon turmeric powder
  • Salt to taste
  • Few curry leaves
  • 2 green chilli

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Method

  • Gently rinse Beaten/Flattened Rice with cold water. Let it sit in a colander and drain the excess water and sprinkle salt.

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  • In a microwave safe container, add the cubed potatoes and add 2 table spoon of water, cover it and cook for 5 minutes. This process will semi cooked the potatoes making it easy to fry.

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  • Heat oil in a medium non-stick pan/work on medium heat.
  • Add the mustard in it and when it starts popping, add the cumin seeds.

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  • When it gets aromatic, add turmeric powder, onion, chillies along with curry leaves
  • Cook for 1-2 minutes until the onion gets soft.
  • Add the potatoes and mix until combined.

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  • Cook potatoes for few minutes until tender but not mushy.
  • Add beaten/Flattened Rice  and gently mix everything.

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  • Fried Chura is ready to serve.

Take care everyone,

M from nepaliaustralian

XOXO

Happy Aama ko Mukh herne (Nepali Mother’s day)

It was Nepali Mother’s day on Friday 6th May 2016 and Australian Mother’s day yesterday. This year’s mother’s day is extra special for us as we have my mum, and my MIL (she arrived in Sydney yesterday) here.

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I was lucky enough to have my mum here last Mother’s day as well but it is AS’s first Mother’s day after a long time so I made sure they had a good one.

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On Friday we celebrated in the traditional style with sagun, fruits, sweets and cakes. It was nice to observe AS’s celebration as both of them were very happy.

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I also had my Mother’s day for my mum with sagun, fruits, sweets and cake.

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It is nice to have her here and wish we will be together for Mother’s day every year.

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I am a mum now too, so it was nice to be on the other end of the ceremony. Last year Chhori was too small but this year, she is big enough to enjoy the fun. She got me a cute card (AS did :)) and also sagun, fruits, sweets and a cake too.

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My MIL helped her with the tick and sagun for me. She was clam and followed the instructions well.

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It feels so good to be the mother of such a cute munchkin and I am so proud of her.

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And to all the proud moms out there, Happy Mother’s day. Hope you had a good one.

Take care,

M from nepaliaustralian

XOXO

Nepali breakfast treat

It always feels great when we discover something authentically Nepali in Sydney. Sometimes in life, even a small thing can make you happy and that is what I felt when we discovered that there is a Nepali restaurant which serves Nepali style breakfast.

I think everyone has fond memories from their childhood and one of mine is yummy food for breakfast when in Nepal, like gwaramari, puri, malpuwa, jeri, swari and other delicacies. It is not every day that we eat these foods but usually on weekends I would wait for my dad to come home with some for us.

Last week, one of our friends mentioned that, a Nepali restaurant is serving Nepali style breakfast on the weekends. I couldn’t wait to go and taste them so we went there on Sunday along with my parents and some friends.

We heard that the place gets busy very early and the last time our friends were there they had to wait a while for a table so we went early and I was happy to see most of the tables empty. It was an all-you-can-eat buffet style breakfast.

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They served puri, jeri, potatoes curry, brown chick peas, kheer (rice pudding) and tea.  I took a bit of everything and I really enjoyed the breakfast. AS, my parents and friends were very happy with the breakfast as well. Chhori ate some rice pudding and some puri too. These days she really enjoys our food so we try to feed her a little of everything.

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The owner was very accommodating as well giving us jeri without sugar syrup fresh off the stove and sugarless tea as my dad is diabetic.

I am sure if I eat this regularly, you won’t be able to recognise me as I can’t control the amount I eat but it is a great place to go occasionally. We already plan to go there in a few months’ time. 🙂

What is your special breakfast? Have you tried any Nepali treats?

Happy Monday everyone and Take care,

M from nepaliaustralian

XOXO

P.S: Do not forget to nominate your favourite blog. NEPALIAUSTRALIAN’s Blog Award 2015

My mum’s pan fried Rohu fish

Nothing can beat mum’s home cooked meals. One of the things I have always craved for is my mum’s fried fish. I used to eat them almost every week when I was in Nepal but since I came here, I wasn’t able to make it as tasty as my mom used to make it. So last night I got mom to cook the fish for us so I that I could take notes of the recipe and I am sharing this with all of you too.

Ingredients

  • 1 whole Rohu fish (2kg) cut into pieces about 1 to 1 ½ cm thick
  • 3 teaspoons Coriander powder
  • 3 teaspoons Coriander powder
  • 1 teaspoon Turmeric powder
  • 2 teaspoons Chilli powder
  • 2 teaspoons Garlic mince
  • 2 teaspoons Ginger powder
  • 2 tablespoon Mustard seeds (or powder)
  • Salt to taste (I used 5 teaspoons)
  • 300 ml vegetable oil

Method

  • If you are using mustard seed, use mortar and pestle or grinder to make the powder.

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  • In a large bowl, add fish, Coriander powder, Cumin powder, Turmeric powder, Garlic mince, Ginger powder, Mustard powder and salt.

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  • Mix it well with a help of wooden spoon as it has sharp bones.
  • Leave it in the fridge for 30 minutes or more if possible.

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  • In a large pan, heat oil.

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  • Add pieces of fish in a pan making sure they are don’t touching each other.

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  • Cover the pan and let it cook until brown.
  • Turn the fishes and fry till it is brown on the other side too.

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  • Have a plate ready with a couple of kitchen paper towels on it.
  • Place the fishes on the plate to soak excess oil out.

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  • It is best enjoyed hot and be careful of the small bones.

Take care everyone,

from nepaliaustralian

XOXO

P.S: Do not forget to nominate your favourite blog . NEPALIAUSTRALIAN’s Blog Award 2015

Soy Chunks Vegetarian Momo

Momo is a very popular dish in Nepal and almost all Nepalese love them. I usually make chicken or pork momo but sometimes I have vegetarians in my guest list so I used to make cabbage and onion veggie momo which I have to admit is not very as yummy. Recently one of my cousins made some vegetarian momo which was as yummy was the non-veg ones so I had to try and learn how to make it.

The vegetarian momo was made with Soy chunks and paneer (cottage cheese).

Ingredients

  • 2 cups Soy Chunks (soak in water for an hour)

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  • 1 medium size onion finely chopped
  • 1 cup of finely chopped Cabbage
  • 100 gm Paneer cut into small pieces

vegetable momo (1)

  • 3 table spoons soy sauce
  • 2 table spoons coriander powder
  • 2 table spoons cumin powder
  • 1 table spoon red chili powder
  • 3 table spoons oil
  • 1 cup of fresh coriander finely chopped
  • Salt to taste
  • 1 packet momo wrapper (30 pieces)

Methods

Note: You can make the momo achar beforehand as per linked method and put it in the fridge.

Jhol achar

Tomatoes achar

  • Put the Soy chunks in a blender mince and place in a large bowl.

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  • Add onion, cabbage, soy sauce, cumin powder, coriander powder, red chili powder, oil, fresh coriander, cabbage, and salt.
  • Mix well and the filling is ready.

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  • Make momo as shown in the video below.

  • In the meantime, bring water to a boil in a steamer.
  • Once momo is ready, put on the steamer for 10-15 minutes.
  • Enjoy the momo with achar.
  • I promise it tastes just as good as the non-veg momo 🙂

Jhol momo soup (7)

Take care everyone,

from nepaliaustralian

XOXO

P.S: Do not forget to nominate your favourite blog . NEPALIAUSTRALIAN’s Blog Award 2015