It’s amazing how big Halloween has become here in Australia lately — and I’m absolutely loving it! This year was extra special because the kids had a Halloween disco at school, so they were dressed up from the morning. My daughter went as a cute little Minion, my son was a scary skeleton, and I joined in the fun with a red dress for my devil look 😈.
We’ve been having the best time walking around the neighbourhood, collecting chocolates, and soaking up all the spooky vibes.
It’s such a joy to see the kids’ excitement, the laughter, and all the creative costumes around. Honestly, I think I’m enjoying it as much as they are (maybe even more 😄).
✨ 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
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.
Mix ghee and sugar
In a large bowl, add ghee and sugar.
Beat well with an electric mixer (or whisk) until creamy and smooth.
Add flours
Gradually add the rice flour and plain flour to the ghee-sugar mixture, mixing slowly to combine evenly.
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.
Rest the batter
Cover and refrigerate for 2–4 hours to allow the texture and flavour to develop.
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.
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.
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. ☕
Lately, my husband and I have been making an effort to stay active together, and it’s been such a great experience. We do whatever we can — sometimes it’s a morning walk, other times an evening stroll after work, or even joining a local community fitness session at the park on weekends.
It’s not about sticking to a strict schedule; it’s about finding time to move, unwind, and enjoy each other’s company while doing something healthy. Even on busy days, just a short walk makes such a difference — it helps us clear our minds, catch up, and feel re-energised.
What I love most is that we keep it simple and fun. Some days we’re full of energy, other days we take it slow — but we always encourage each other and make it part of our routine. At the end of the day, it’s all about balance, laughter, and spending quality time together while keeping fit.
Here’s to more walks, more sunshine, and staying healthy together. 🌿💪
This weekend will be one to remember! A few of us friends came together to recreate a traditional Newari bhoj (feast) right here in Sydney, and it turned into an incredible celebration of food, friendship, and culture.
Since moving here, we’ve always talked about how much we miss home — the gatherings, the laughter, the aroma of spices filling the air during family feasts. So this time, we decided to make it happen. We planned a full traditional bhoj, cooked everything from scratch, and recreated the full Newari dining experience — sitting on the floor, eating with our hands on lapate patta (leaf plates), and sharing every dish with love and pride.
From early morning prep to the last round of washing up, everyone was involved — chopping, frying, marinating, and tasting. The kitchen was buzzing with excitement, the music was playing, and the smell of roasted spices and garlic was everywhere.
Our Newari Bhoj menu was truly a feast for the senses:
🍚 Chura (Beaten Rice) – Light and crisp, the perfect base to go with every dish. 🥢 Bhatmas (Roasted Soybeans) – Crunchy and salty, perfect to nibble on while serving. 🍳 Anda (Egg) – Fried sunny side up and also served on top of aalu-wo — a must-have in any bhoj! 🥩 Chhoyela / Chhwela – Spicy grilled meat with roasted garlic, ginger, and mustard oil — smoky, juicy, and full of flavour. 🥔 Aalu Tama – A tangy and hearty curry made with potatoes, bamboo shoots, and black-eyed peas. 🥞 Bara/Wo – Traditional black lentil patties fried to perfection, topped with egg and minced meat. 🥒 Bodi Sadeko – Marinated black-eyed beans mixed with onions, chillies, garlic, and coriander — spicy and refreshing. 🥬 Saag – Sautéed leafy greens, simply cooked but full of flavour. 🥦 Cauli Aloo Tarkari – Cauliflower and potato curry with turmeric, cumin, and a touch of tomato. 🥔 Aloo Achar – Spicy potato pickle with sesame paste and a tangy kick. 🍅 Tomato Achar – Fresh, zesty tomato pickle with garlic and coriander — a perfect balance for the rich dishes. 🐟 Fish Curry – Tender fish cooked with aromatic spices and herbs. 🍖 Sekuwa – Juicy grilled meat, smoky and perfectly charred. 🍶 Newari Raksi – The traditional homemade spirit — smooth, warm, and perfect for the occasion. 🥩 Takha – Savoury jelly made from buffalo meat broth, a true Newari delicacy. 🍲 Paau Qwaa – Warm, spicy soup that brings comfort to the end of the meal. 🍦 Dhau (Yoghurt) – Sweet and creamy — the perfect way to finish the bhoj.
Once everything was ready, we arranged the lapate patta, sat cross-legged on the floor, and served each dish in the traditional sequence. It felt like being back in Kathmandu during festival time — laughter, chatter, and the clinking of glasses filled the room. Everyone had their hands full of food, their hearts full of memories.
What made it even more special was how everyone contributed — someone brought fresh ingredients, someone took charge of the grill, and others helped decorate and serve. Cooking together made us feel connected — not just to each other, but to our roots, our family traditions, and the essence of being Newar.
This wasn’t just a meal — it was a celebration of heritage, togetherness, and belonging. In the heart of Sydney, for a few hours, it felt like we were back home — sharing love and laughter over a lapate patta full of food that carried generations of stories.
Here’s to keeping our Newari culture alive no matter where we are — through food, friendship, and shared memories.
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