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Bara is a traditional Nepali snack that is full of protein and taste.
1. Kalo daal (Black gram lentils) – 2 cups (1 cup with skin and 1 cup without)
2. Salt – 1 teaspoon
3. Turmeric – 1/2 teaspoon
4. Hing (Asaefoetida) – 1/8 teaspoon
5. Oil (Mustard or Canola) – 1/2 cup
- Soak daal overnight
- Blend daal in a mixture until it is coarsely blended. Do not add extra water while blending. The water in the soaked daal is just enough to blend it.
- Add the rest of the ingredients to the batter and mix well.
- Heat 1/2 tbsp oil in a pan in medium heat
- Pour 1 big spoon (or as per your pan size) of batter in the pan.
- Spread it with a spoon.
- After a minute or so (when the edges of bara look light brown), flip it and cook for another 1 minute.
- Serve hot with tea or with raita/chutney.
Full of nutrients, tasty cilantro avocado chutney is the fusion of dhaniya (cilantro) chutney and guacamole.
- Cilantro – 1/2 a bunch
- Avocado – 1 medium ripe
- Lemon – 1
- Salt – 1/2 tsp
- Green Chili – 1
- Wash and chop cilantro and green chili.
- Peel and get the seed out of avocado.
- In a blender, blend cilantro, green chilli, avocado, lemon juice and salt for about 1 minute until the chutney is smooth. We can add more lemon juice if the paste become too thick for the mixture to blend.
- Cilantro avocado chutney can be eaten with rice during meals or with chips or roti. It can be stored in refrigerator for few days. We can avoid green chillies if kids are being served.
- Paneer (Freshly made or store bought) – 1 cup
- Turmeric – 1/2 tsp
- Salt – 1/2 tsp or to taste
- Cumin powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Grated ginger – 1 tbsp
- Chopped cilantro – 1/2 cup
- Atta (Whole wheat flour) – 2 cups
- Ghee or melted butter for cooking
- Mix water, little at a time, to the flour and knead to make a firm dough. Set aside.
- If the paneer is store bought, then grate it first.
- Add salt, cumin powder, corriander powder, turmeric powder, grated ginger, chopped cilantro and salt. Mix really well with hand.
- Make small balls of dough and roll using rolling pin.
- Place a scoop of paneer mix in the middle of rolled flour. Bring all the edged together to seal the paneer mix.
- Roll it out again carefully.
- In a heated non-stick pan or tawa, place the rolled paratha. Put 1/2 tsp of melted butter or ghee on the top. Cook in medium heat for 30 seconds, flip it. Add 1/2 tsp of oil to the paratha again. Flip sides and cook in medium heat for about 2 minutes or until paratha turns brown on both sides. Paneer paratha is ready to be eaten.
Tastier upgrade to traditional phapar (Buckwheat) and kodo (Millet) babar. Continue reading
Teel (Sesame seed) is very nutritious in all its forms. Teelko laddu is especially eaten during Maghe Sankranti festival which falls in the winter season. Sesame seeds are known to provide heat to the body. Continue reading
Baigun (Eggplant/brinjal) ko pakauda/pakoda are best eaten as sides with rice as main meal. Continue reading
Murai is puffed rice and its laddu is especially made during Maghe Sankranti along with Teel (sesame seed) ko Laddu and Chiura (beaten rice) ko laddu. Its the kids favorite among the three kinds. Continue reading