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Simple and Easy Chamre (Turmeric fried rice) चाम्रे भात

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Chamre is a delicious turmeric fried rice from Nepal. This dish is all about simple, wholesome ingredients coming together in a burst of flavor and color. In the eastern region of Nepal, where my family is from, Chamre is a savory dish. Imagine fluffy rice cooked in rich ghiu (ghee/clarified butter), infused with the golden glow of turmeric powder. The turmeric not only gives a cheerful yellow hue but also adds a subtle, earthy flavor that makes the rice special. The aroma of cumin seeds and fenugreek seeds sizzling in the pan adds an earthy depth, while a pinch of salt ties everything together.

Chamre is traditionally enjoyed during lunch, it's often paired with an array of vegetables and tangy achaar (chutney). However, it also goes wonderfully with any other dish you would eat with rice like a curry or side dish you like.

Table of contents

What is Chamre?

It's important to note that Chamre means different things depending on the region of Nepal. While in the eastern hills, Chamre is savory, in the western region, it's a sweet rice dish. There, it’s made with a local variety of aromatic or sticky rice (anadi), cooked in ghee and sugar or sugarcane molasses. If you’re curious about the sweet version of Chamre, I have a recipe for that too!

How to eat Chamre- Serving suggestions

I suggest pairing your freshly made chamre with the following dishes to create a delicious and well-rounded meal:

Tips and Pearls

  1. Rinsing the Rice: Rinse the rice thoroughly until the water runs clear. This step is crucial to remove excess starch, which helps prevent the chamre rice from becoming too sticky.
  2. Soaking Time: Don’t skip the soaking step. Soaking the rice for 30-45 minutes ensures that the rice cooks evenly and absorbs flavors better.
  3. Right Temperature: When heating the ghee, ensure it's hot but not smoking. The spices should sizzle gently to release their flavors without burning.
  4. Toasting the Rice: Stir-fry the rice in the spiced ghee for a few minutes before adding water. This step enhances the nutty flavor of the chamre rice and helps it absorb the spices more effectively.

5. Even Heating: Use a heavy-bottomed pan for even heat distribution. This helps to avoid hotspots that can burn the rice or spices.

6. Gentle Cooking: Cook the rice on low heat and keep it covered. This allows the rice to steam gently, resulting in a fluffy texture. Avoid lifting the lid too often, as it releases the steam needed to cook the rice properly.

Ingredients and Recipe to make Chamre

Chamre is a nepali fried rice made with turmeric, cumin and ghee

Simple and Easy Chamre (Turmeric fried rice) चाम्रे भात

Chamre is a delicious turmeric fried rice from Nepal. This dish is all about simple, wholesome ingredients coming together in a burst of flavor and color. In the eastern region of Nepal, where my family is from, Chamre is a savory dish.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings 6
Calories 95 kcal

Ingredients
  

  • 2 cups Rice Basmati for extra softness and fragrance.
  • 3 tablespoon Ghiu (Ghee/Clarified butter)
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Cumin seeds
  • ½ teaspoon Fenugreek seeds
  • 2 teaspoon Garlic minced
  • 1 teaspoon Salt
  • 2 stalks Fresh coriander

Instructions
 

Prepare the Rice

  • Place the rice in a large bowl and rinse it under cold water. Swirl the rice around with your hand to remove excess starch. Repeat this process 3-4 times until the water becomes clearer. This helps prevent the rice from becoming too sticky when cooked.
  • Soaking the Rice: Fill the bowl with water and let the rice soak for 20-30 minutes. This step ensures the rice cooks evenly and becomes fluffy.

Fry the Rice

  • Heat the Ghee: In a large pan, preferably with a heavy bottom to prevent sticking, melt the ghee over medium heat. Wait until the ghee is hot and fragrant, but be careful not to let it smoke.
  • Add the cumin seeds and fenugreek seeds to the pan. Let them sizzle and pop for about a 30 seconds to 1 minute, until they are browned and release their aromatic oils.
  • Add the minced garlic and turmeric powder and stir it in, cooking only briefly for 15-30 seconds. The turmeric will infuse the ghee with its vibrant color and earthy flavor
  • Fry the Rice: Drain the rice thoroughly and carefully add it to the pan. Be cautious, as it will sizzle and the hot oil may splatter. Stir-fry the rice for 3-4 minutes, ensuring each grain is evenly coated with the ghee and spices.
  • Season the rice with salt to taste. Pour in about 2 cups of water, making sure it covers the rice evenly. Stir gently to combine.

Cook the Rice

  • Initial Cooking: Cover the pan with a lid and reduce the heat to low. Allow the rice to cook undisturbed until all the water is absorbed, which should take about 5-10 minutes. This gentle cooking method helps the rice absorb the flavors evenly.
  • Repeating the Process: Once the water is absorbed, check the rice for doneness. If it still feels undercooked, add a little more water (about ½ cup), stir gently, and cover the pan again. Continue this process 2-3 more times, adding water as needed, until the rice is fully cooked and tender. Be patient, as this slow cooking ensures perfectly cooked, fluffy rice.

Serve the Rice

  • Serve the chamre hot, directly from the pan to maintain its warmth. Pair it with your favorite Nepali accompaniments as suggested above. Enjoy!

Nutrition

Calories: 95kcalCarbohydrates: 6gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 389mgPotassium: 30mgFiber: 0.3gSugar: 0.03gVitamin A: 27IUVitamin C: 1mgCalcium: 7mgIron: 1mg
Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

Spicy Tomato Jhol Momo टमाटर अचारको झोल मोमो

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Introducing the mouthwatering Spicy Jhol Momo recipe. Jhol Momo is a beloved street food in Kathmandu, Nepal. "Jhol" refers to a thin, flavorful soup that brings these momos to life. In Nepal, there are many variations of jhol, from creamy peanut and sesame-based sauces to tangy tomato versions. Personally, I adore the tomato-based jhol that's popular here in the UK restaurants. Our version features steamed momos swimming in a truly authentic spicy tomato sauce that's sure to tickle your taste buds. This Jhol uses a delicious mix of ripe tomatoes, aromatic garlic, nutty sesame seeds, and a hint of fiery chili.

Table of contents

If you want to explore another authentic Jhol momo recipe that is an absolute classic that is found on the streets of kathmandu then you can also try this recipe:

Tips and Pearls in making Jhol Momo

  1. Soak and Seed the Chilies Properly: When soaking dry red chilies, ensure they are fully rehydrated before removing the seeds. Use gloves or utensils to handle the chilies to avoid skin irritation.
  2. Balance Spices: Adjust the amount of chili in the jhol momo according to your spice tolerance. If you prefer a milder version, reduce the number of chilies or remove the seeds more thoroughly.
  3. Cool Ingredients Before Blending: Let the roasted nuts and sautéed tomato mixture cool completely before blending. This prevents the blender from overheating and ensures a smooth, creamy chutney.
  4. Achieving the Right Consistency: If the momo jhol is too thick, gradually add water until you reach your desired consistency. For a thicker jhol, blend with less water initially and adjust as needed.

How to Store Jhol Momo

Storing Cooked Momos:

Refrigeration: Place the cooked momos in an airtight container, ensuring they are not stacked too tightly to prevent sticking. Store them in the refrigerator for up to 2-3 days.

Freezing: Arrange the cooked momos on a baking sheet lined with parchment paper, ensuring they are not touching. Freeze them for about 1-2 hours until solid. Once frozen, transfer the momos to a freezer-safe airtight container or a zip-lock bag. Label the container with the date and store them for up to 2 months.

Reheating:

  • From the Refrigerator: Steam the refrigerated momos for about 5-7 minutes until heated through.
  • From the Freezer: Steam the frozen momos for about 15-20 minutes until they are completely thawed and heated through.

Storing Jhol (Soup):

Refrigeration: Pour the jhol into an airtight container and refrigerate for up to 3-4 days. Before storing, let the jhol cool to room temperature to prevent condensation inside the container.

Freezing: Transfer the cooled momo jhol into freezer-safe containers or heavy-duty freezer bags, leaving some space at the top for expansion. Label the containers with the date. The jhol can be frozen for up to 2 months.

Reheating:

  • From the Refrigerator: Pour the refrigerated jhol into a saucepan and heat over medium heat, stirring occasionally until warmed through. You may need to add a little water to adjust the consistency if it has thickened.
  • From the Freezer: Thaw the jhol in the refrigerator overnight. Reheat in a saucepan over medium heat, adding water as needed to achieve the desired consistency.

Combining Stored Momos and Jhol:

  • When ready to serve, reheat the momos and jhol separately as instructed above. Once both components are hot, arrange the momos in a serving bowl and pour the warmed jhol over them. Garnish as desired and serve immediately.

By following these storage instructions, you can enjoy your Spicy Jhol Momo at a later time while maintaining its delicious flavor and texture.

Ingredients and Recipe

Jhol momo spicy tomato nepali recipe authentic and delicious

Spicy Tomato Jhol Momo टमाटर अचारको झोल मोमो

Introducing the mouthwatering Spicy Jhol Momo recipe. Jhol Momo is a beloved street food in Kathmandu. "Jhol" refers to a thin, flavorful gravy that brings these momos to life. In Nepal, there are many variations of jhol, from creamy peanut-based sauces to tangy tomato versions. Personally, I adore the tomato-based jhol that's popular here in the UK. Our version features steamed momos swimming in a spicy tomato soup that's sure to tickle your taste buds. This Jhol (sauce) uses a delicious mix of ripe tomatoes, aromatic garlic, nutty sesame seeds, and a hint of fiery chili.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Course dinner, lunch, side, Starters and appetizer
Cuisine nepal
Servings 4
Calories 584 kcal

Ingredients
  

Momo

  • 24 momos Please scroll to the heading called 'Recipes to make your own Momo dumplings'. You can use these recipe sto make dumplings of your choice- I have separate recipes for different fillings that you can choose from: 1) Chicken Momo 2) Pork Momo 3) Vegetable Momo 4)Buff Momo

Jhol (Sauce)

  • 2 tablespoon Peanut de-shelled
  • 2 tablespoon Sesame seeds
  • 2 Dried red chilli soaked for 5 minutes in warm water to rehydrate then seeds removed
  • 4 tablespoon Vegetable oil
  • 4 Tomato Medium sized roughly chopped
  • 1 Onion medium sized roughly chopped
  • 1 teaspoon Cumin powder
  • ½ teaspoon Turmeric powder
  • 2 teaspoon Ginger paste
  • 2 teaspoon Garlic paste
  • 2 Red fresh chilli
  • 3 tablespoon Lemon juice
  • 1 teaspoon Salt
  • ½ teaspoon Ground black pepper
  • 1 cup Cold Water
  • 4 stalks Fresh coriander

Instructions
 

Prepare the Momos

  • Steaming Fresh Momos: Arrange fresh momos in a preheated steamer that has been oiled. Steam them for about 15 minutes. Ensure the water is already boiling before placing the momos in the steamer. Cover and let them cook.
  • Steaming Frozen Momos: Place frozen momos in the steamer that has been oiled, making sure they are spaced out to avoid sticking. Steam for 20-25 minutes until fully cooked and tender. The wrappers should be soft, and the filling thoroughly heated.
  • Making Your Own Momos: If you prefer making momos from scratch, follow one of my specific recipes for Chicken Momo, Pork Momo, Vegetable Momo, or Buff Momo. Once you start steaming the momos, proceed to prepare the jhol sauce to ensure everything is ready simultaneously.

Prepare the Red Chilies

  • Soak the dry red chilies in warm water for 5 minutes until they are soft and rehydrated.
  • Remove the seeds carefully using gloves or utensils, as the chilies and seeds are very spicy and can irritate your skin.

Toast the Nuts and Seeds

  • Begin by dry roasting peanuts in a pan over medium heat, stirring continuously until slightly browned, about 2-3 minutes.
  • Add sesame seeds to the pan and continue roasting. Keep stirring until the se
  • Once toasted, transfer the mixture to another bowl and allow it to cool completely.

Sauté the Aromatics

  • Heat the vegetable oil in a pan over medium heat.
  • Add the chopped chili, dried red chilli (that have been soaked with seeds removed) and onion to the hot oil. Sauté until the onions are soft and fragrant but not browned, about 2-4 minutes.
  • Stir in ginger-garlic paste, cumin powder, and turmeric powder. Mix well and sauté for another 1-2 minutes until aromatic.
  • Add chopped tomatoes, salt, and pepper to the pan. Cook until the tomatoes are soft- about 3-4 minutes
  • Turn off the heat and transfer the mixture to a bowl. Add 1 cup of cold water to cool it down quickly and stop the cooking process.

Blend the Ingredients

  • Once the sesame seeds and peanuts are cool, place them in a blender and grind them to a fine powder. Ensure the mixture is as fine as possible for a smooth jhol.
  • Add the cooled tomato-spice mix to the blender with the ground nuts and seeds. Include a generous handful of fresh coriander and a squeeze of fresh lemon juice.
  • Blend everything until smooth and creamy. Adjust the consistency by adding more or less water to achieve your preferred thickness.

Assemble and Serve

  • Place the steamed momos in a serving bowl. Pour the prepared jhol (soup) over the momos until they are well-coated.
  • Finally, garnish with fresh coriander leaves for an extra burst of flavor and color.
  • Serve immediately and enjoy!

Nutrition

Calories: 584kcalCarbohydrates: 69gProtein: 13gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 5mgSodium: 1.177mgPotassium: 506mgFiber: 6gSugar: 17gVitamin A: 1.204IUVitamin C: 82mgCalcium: 99mgIron: 4mg
Keyword jhol, jhol momo, momo, soup
Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

Kathmandu Jhol Momo काठमाडौँ झोल मोमो

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I am sharing a beloved Kathmandu Jhol Momo recipe that transports me straight to the lively streets of Kathmandu. These delicious dumplings are a staple street food in Nepal. Jhol momos are simply momo dumplings served with a delicious sauce. "Jhol" means liquid, and "achaar" means sauce in Nepali. This tangy, slightly spicy broth pairs wonderfully with any momo.

In Kathmandu, jhol momos are everywhere, making them one of the most popular street foods. From lunch to late night, vendors serve steaming plates of these delightful dumplings to eager crowds. Each vendor has their unique recipe, but the most common jhols in kathmandu are nut-based, typically made from peanuts, soybeans, or sesame seeds. This nut-based jhol is rich, flavorful, and pairs perfectly with the juicy, meaty momos. In the summer, I enjoy this with a cool jhol sauce, and in the winter, I warm it up for a cozy meal. This jhol momo soup is one of my all-time favorites, perfect for dipping, savoring, and sharing with loved ones.

Table of contents

Recipes to make your own Momo dumplings

This recipe is only for the Jhol (Sauce). If you are planning on making the momos from scratch then I have separate recipes for different fillings that you can choose from below.

Serving Tips

How do I season the Jhol momo according to my taste?

Taste the jhol after blending and adjust the seasoning as needed. You might need to add a bit more salt, pepper, or lemon juice to balance the flavours.

Is Jhol Momo served warm or cold?

The momo dumplings itself will be warm. However when it comes to the jhol it depends on the season or your preference, serve the jhol warm or cool. In winter, a warm jhol provides comfort, while a cool jhol is refreshing in summer.

How is Jhol momo eaten in Kathmandu?

For a street vendor experience, serve the jhol in a jug or bottle on the table, allowing everyone to pour their own. This communal serving style adds a fun and interactive element to the meal.

Tips and Pearls for making Jhol Momo

  1. Even Roasting: When dry roasting peanuts, soybeans, and sesame seeds, ensure the nuts tare roasted evenly. Stir constantly to avoid burning and achieve a uniform golden brown color. Roasting enhances the nutty flavor and adds depth to the jhol.
  2. Sauté Aromatics Low and Slow: Sauté onions and chilies on medium-low heat to slowly soften. You do not want these turning brown or caramelising.
  3. Adjusting Consistency: Gradually add water while blending to achieve your desired consistency. Start with less water and add more as needed. The jhol should be smooth and slightly thick but pourable.
  4. Coriander and Lemon Juice: Add fresh coriander leaves and a squeeze of lemon juice before blending for a fresh, zesty kick. These ingredients brighten up the jhol and add a burst of freshness.

Making Ahead Instructions

  1. Prep in Advance: You can prepare the jhol a day in advance and store it in the refrigerator. This allows the flavors to meld together, enhancing the overall taste.
  2. Reheating: Reheat gently on the stove, adding a splash of water if needed to adjust the consistency. Avoid boiling to preserve the fresh flavors.

Storage instructions for Momo and Jhol sauce

Follow these storing instructions to ensure that your Jhol Momos and jhol sauce remain delicious and fresh for future meals.

How do I store momos?

Cooked Momos: Place any leftover steamed momos in an airtight container. Store them in the refrigerator for up to 2 days. Prevent condensation by cooling the momos completely before refrigerating.

Uncooked Momos: If you have extra uncooked momos, arrange them on a baking sheet lined with parchment paper, making sure they don’t touch each other. Freeze them for about 2-3 hours until they are firm. Once frozen, transfer the momos to a zip-lock bag or airtight container. Store in the freezer for up to 1 month.

How do I reheat Momos?

Already Steamed Momos: Place momos back in the steamer and steam for 5-7 minutes. You can also microwave them for 1-2 minutes, but this may alter the texture slightly.

Frozen Momos: Steam frozen momos directly without thawing for 20-25 minutes or until fully cooked. Ensure they are heated through and the wrappers are tender.

How do I store the Momo Jhol Sauce?

Refrigerating: Store any leftover jhol sauce in an airtight container in the refrigerator. The jhol can be stored for up to 3 days. Prevent condensation by cooling down the jhol before storing.

Freezing: For longer storage, you can freeze the jhol sauce. Pour the cooled jhol into a freezer-safe container, leaving some space at the top for expansion. Alternatively, you can use freezer bags for portioning. Lay the bags flat in the freezer to save space. The jhol sauce can be frozen for up to 2 months.

How do I reheat the Momo Jhol Sauce

Thawing: To thaw frozen jhol sauce, transfer it to the refrigerator and let it thaw overnight. For quicker thawing, you can place the container or bag in a bowl of cold water.

Reheating: Reheat the jhol sauce gently on the stove over medium heat, stirring occasionally. Add a little water if the sauce has thickened too much during storage. Heat until it reaches the desired consistency and is thoroughly warmed through. Avoid boiling the jhol as it can alter the flavor and texture.

How do I maintain quality and hygiene when storing Jhol momo?

Preventing Moisture: Tightly seal all containers to prevent moisture and odors from entering and affecting the quality of the momos and jhol sauce.
Use moisture-resistant containers or zip-lock bags to store frozen momos and jhol sauce.

Labeling: Label containers and bags with the date of storage to keep track of their freshness. This is especially useful for frozen items to ensure they are used within the recommended storage time.

Small Portions: Consider storing the jhol sauce in smaller portions to make reheating and serving more convenient. This way, you can thaw and reheat only what you need, reducing waste and maintaining the freshness of the sauce.

Suggested Alternations

  1. Alternative Nut and Seed Bases:
    • Almonds: Substitute peanuts or soybeans with almonds for a slightly sweeter and richer flavor.
    • Cashews: Use cashews instead of peanuts for a creamier texture and a mild, buttery taste.
    • Sunflower Seeds: Replace sesame seeds with sunflower seeds for a unique nutty flavor.
  2. Flavor Variations:
    • Spicier Jhol: Add more fresh chilies or use hotter varieties like Thai bird chilies for an extra spicy kick.
    • Smoky Flavor: Add a pinch of smoked paprika or roasted bell peppers to the jhol for a subtle smoky flavor.
    • Herbal Twist: Incorporate fresh herbs like mint or basil for a fresh, aromatic flavor.
  3. Consistency Adjustments:
    • Thicker Jhol: Use less water when blending to create a thicker, more dip-like consistency.
    • Thinner Jhol: Add more water or broth to create a thinner, more soup-like jhol.
  4. Additional Ingredients:
    • Yogurt: Stir in a few tablespoons of yogurt for a creamy, tangy variation.
    • Coconut Milk: Add coconut milk for a richer, slightly sweet jhol with a tropical twist.

These suggested alterations will help you customize and experiment with your Jhol Momo to suit different tastes and preferences. Enjoy the creative process and the delicious results! Namaste!

Kathmandu Jhol Momo Recipe Ingredients and Instructions

Jhol momo kathmandu street food style recipe easy

Kathmandu Jhol Momo काठमाडौँ झोल मोमो

I am sharing a beloved Kathmandu Jhol Momo recipe that transports me straight to the lively streets of Kathmandu. These delicious dumplings are a staple street food in Nepal. Jhol momos are simply momo dumplings served with a delicious sauce. "Jhol" means liquid, and "achaar" means sauce in Nepali. This tangy, slightly spicy broth pairs wonderfully with any momo.
5 from 1 vote
Print Recipe Pin Recipe Facebook
Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, lunch, side, Starters and appetizer
Cuisine nepal
Servings 4
Calories 572 kcal

Ingredients
  

Momo

  • 24 momos Please scroll to the heading called 'Recipes to make your own Momo dumplings'. You can use these recipe sto make dumplings of your choice- I have separate recipes for different fillings that you can choose from: 1) Chicken Momo 2) Pork Momo 3) Vegetable Momo 4)Buff Momo

Jhol (Sauce)

  • 5 tablespoon Soybean Yellow, de-shelled
  • 5 tablespoon Peanut de-shelled
  • 5 tablespoon Sesame seeds
  • 4 tablespoon Vegetable oil
  • 1 Tomato Medium sized roughly chopped
  • 1 Onion medium sized roughly chopped
  • 1 teaspoon Cumin powder
  • 2 teaspoon Ginger paste
  • 2 teaspoon Garlic paste
  • 2 Fresh chilli
  • 3 tablespoon Lemon juice
  • 1 teaspoon Salt
  • ½ teaspoon Ground black pepper
  • 1 teaspoon Brown sugar
  • 1 cup Cold Water
  • 4 stalks Fresh coriander

Instructions
 

Prepare the Momos

  • Steaming Fresh Momos:If you have fresh momos, arrange them in a steamer and steam for about 15 minutes. Ensure the water is boiling before placing the momos in the steamer. Cover and let them cook until they are tender and the wrapper is slightly translucent.
  • Steaming Frozen Momos:If using frozen momos, arrange them in the steamer and steam for 20-25 minutes. Make sure they are spaced out to avoid sticking together. Steam until fully cooked and tender, ensuring the wrappers are soft and the filling is heated through.
  • Making Your Own Momos:If you prefer making momos from scratch, I have separate recipes for different fillings that you can choose from:

Toast the Nuts and Seeds

  • Dry Roasting: Begin by dry roasting the peanuts and soybeans in a pan over medium heat. Stir continuously until they are slightly browned, which should take about 2-3 minutes.
  • Adding Sesame Seeds:Add the sesame seeds to the pan and continue roasting everything together. Keep stirring until the sesame seeds turn a golden brown, which should take an additional 1-2 minutes.
  • Cooling:Once toasted, transfer the mixture to another bowl and allow it to cool completely.

Sauté the Aromatics

  • Add a bit of oil to the pan and heat it over medium heat.
  • Once the oil is hot, add the chopped chili and onion. Sauté until the onions are fragrant and soft, but not brown, which should take about 2-4 minutes.
  • Next, add the ginger-garlic paste and cumin powder. Mix well and sauté for another 1-2 minutes until everything is aromatic.
  • Add the chopped tomato, salt, pepper, and sugar to the pan. Cook until the tomatoes are slightly soft but still fresh and not overcooked, about 1-2 minutes.
  • Cooling Down: Turn off the heat and transfer the mixture to a bowl. Add 1 cup of cold water to help cool everything down quickly and to stop the cooking process.

Blend the Ingredients

  • Grinding the Nuts and Seeds: By now, the toasted sesame seeds, peanuts, and soybeans should be cool. Place them in a blender and grind to a fine powder. Make sure the mixture is as fine as possible to ensure a smooth jhol.
  • Combining Everything: Add the cooled tomato-spice mix to the blender with the ground nuts and seeds. Also, add a generous handful of fresh coriander and a squeeze of fresh lemon juice. The coriander adds freshness, and the lemon juice adds a bright, tangy flavor.
  • Blending to perfect smoothness: Blend everything together until you achieve a smooth, creamy consistency. You can adjust the consistency of your jhol by adding more or less water. I prefer mine slightly thicker, but you can make it as thick or thin as you like by adjusting the water.

Assemble and Serve

  • Plating: Place the steamed momos in a serving bowl. Arrange them neatly, making sure each momo is visible and ready to be drenched in jhol. Pour the prepared jhol (soup) over the momos until they are well-coated. Make sure the jhol covers each momo, enhancing their flavor with every bite.
  • Alternative Serving Option: For a classic Kathmandu street vendor experience, serve the jhol in a jug or bottle. Place it next to the table so everyone can pour the jhol themselves, adding as much or as little as they like. This communal way of serving adds a fun, interactive element to the meal.
  • Garnishing: Finally, garnish with fresh coriander leaves for an extra burst of flavor and color. You can also add a sprinkle of toasted sesame seeds or a few thin slices of fresh chili for an added visual appeal.
  • Serve immediately and enjoy the rich, tangy, and savory delight of Kathmandu Jhol Momo.

Nutrition

Calories: 572kcalCarbohydrates: 77gProtein: 17gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 1980mgPotassium: 414mgFiber: 7gSugar: 21gVitamin A: 572IUVitamin C: 58mgCalcium: 115mgIron: 4mg
Keyword jhol, jhol momo, momo, soup
Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

Easy Nepali Doughnuts सजिलो डोनट

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Nepali Doughnuts are a beloved treat that has found a special place in Nepal. These doughnuts may have come from the West, but they’ve been warmly embraced and given a unique Nepali twist. Picture a cozy afternoon in Nepal, with the aroma of freshly brewed masala tea filling the air and the smell of doughnuts frying to golden perfection. In our household we add a hint of cardamom, to give a special warmth to each bite.

I remember coming home from school to find my mum making these delicious doughnuts. Freshly fried, they were soft, sweet, and buttery, with a slightly crispy outside. Pairing them with a hot cup of Nepali masala tea made the experience even better, as the flavors blended perfectly.

What’s wonderful about these Nepali Doughnuts is how easy they are to make at home. All you need is a little prep time to let the dough and yeast rise. With just a bit of planning, you can create these delightful treats in your own kitchen. The process is straightforward, and the results are definitely worth it. Try making them yourself, and create some sweet memories with your loved ones.

How to eat Nepali Doughnuts

If you wander through the bustling streets of Nepal, you'll find that many local food stalls sell these freshly made doughnuts. These stalls, often family-run, prepare the doughnuts right in front of you, filling the air with an irresistible aroma that draws people from all around. It’s a common sight to see locals enjoying these doughnuts hot off the fryer, paired with a cup of steaming tea, as they catch up with friends and neighbours.

I enjoy these doughnuts as an afternoon snack, perfectly paired with a hot cup of Nepali masala tea. It's perfect for a pick me up on a busy day.

Doughnut Frying Tips

Frying nepali dougnuts tips and tricks to fry them perfectly
  • Monitor Oil Temperature: If oyu have it use a deep-fry thermometer to ensure the oil is at the correct temperature of 375°F (191°C)for proper cooking
  • Fry in Batches: Avoid overcrowding the pot, this can cause the temperature of the oil to drop which can cause greasy nepali doughnuts.
  • Oil Depth: Ensure the oil is deep enough to allow the doughnuts to float freely without touching the bottom of the pot. Typically, filling about ⅓ of the pot with oil works well.
  • Consistent Thickness: Roll out the dough to an even thickness of about ½ inch to ensure all doughnuts cook evenly.
  • Raw Center: If doughnuts are browning too quickly on the outside but are still raw inside, the oil is too hot. Lower the temperature slightly and fry for a bit longer.

Tips and Pearls in making Nepali Doughnuts

  1. Choosing the Right Oil: Use a neutral-flavored oil with a high smoke point for frying doughnuts. Vegetable oil is highly recommended for its suitability.
  2. Use Whole Milk: Whole milk or buttermilk makes the dough more tender and flavorful. Lower-fat or nondairy milks can be used but may result in less rich doughnuts.
  3. Proper Oil Level: Fill your pot with oil to about ⅓ of its height. You do not want your doughnuts to be touching the bottom.

Freezing Doughnuts Instructions

Freeze Before Frying.

  1. Shape the Doughnuts: Prepare your doughnuts by cutting them into the desired shape using a doughnut cutter or two round cookie cutters.
  2. Initial Freeze: Place the shaped doughnuts on a baking sheet lined with parchment paper or a silicone baking mat. Make sure they are not touching each other to prevent sticking.
  3. Flash Freeze: Put the baking sheet in the freezer and allow the doughnuts to freeze until solid, typically 1-2 hours.
  4. Store: Once the doughnuts are solid, transfer them to an airtight container or freezer-safe bag. Label the container with the date.
  5. Freeze: Store the doughnuts in the freezer for up to 3 months.
  6. Thaw: When ready to fry, remove the doughnuts from the freezer and place them on a baking sheet lined with parchment paper. Let them thaw at room temperature for 4-5 hours. They should rise slightly as they thaw.
  7. Fry: Fry the doughnuts as directed in the recipe once they are fully thawed and risen.

Freeze After Frying

  1. Cool the Doughnuts: Allow the freshly fried nepali doughnuts to cool completely on a wire rack.
  2. Initial Freeze: Place the cooled doughnuts on a baking sheet lined with parchment paper or a silicone baking mat. Ensure they are not touching each other.
  3. Flash Freeze: Put the baking sheet in the freezer and freeze until the doughnuts are solid, usually about 1-2 hours.
  4. Store: Transfer the frozen doughnuts to an airtight container or freezer-safe bag. Label with the date.
  5. Freeze: Store the doughnuts in the freezer for up to 3 months.
  6. Thaw: When ready to enjoy, remove the doughnuts from the freezer. Thaw them in the refrigerator overnight or at room temperature for a few hours.
  7. Reheat: Reheat the thawed doughnuts in the microwave for about 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through.
nepali doughnut easy recipe

Easy Nepali Doughnuts सजिलो डोनट

Nepali Doughnuts are a beloved treat that has found a special place in Nepal. These doughnuts may have come from the West, but they’ve been warmly embraced and given a unique Nepali twist. Picture a cozy afternoon in Nepal, with the aroma of freshly brewed masala tea filling the air and the smell of doughnuts frying to golden perfection.
What’s wonderful about these Nepali Doughnuts is how easy they are to make at home. The process is straightforward, and the results are definitely worth it.
5 from 1 vote
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Prep Time 3 hours
Cook Time 20 minutes
Course breakfast, dessert, snack
Cuisine nepal
Servings 10 doughnuts
Calories 257 kcal

Ingredients
  

  • 300 mls Whole milk
  • 10 Cardamom pods crushed
  • 7 grams Active dry yeast or instant yeast 7 grams is usually the amount of dry instant yeast that comes in a packet.
  • 5 tablespoon Brown sugar
  • 2 Eggs If using 2 eggs: Use 1 whole eggs and 1 egg yolk.
  • 2 tablespoon Ghiu (ghee)
  • ½ teaspoon Salt
  • 500 grams All-purpose flour
  • 1 litre Vegetable oil for frying

Instructions
 

Heat the Milk

  • In a small pot, combine the milk with crushed cardamom and bring it to a gentle boil (2-4 minutes)
  • Once it reaches a boil, turn off the heat and strain the cardamom as you pour the milk into a mixing bowl.
  • Allow it to rest for about 17 minutes to cool to an appropriate temperature for activating the yeast (between 105°F and 115°F or 41°C and 46°C). It would be ideal if you had a food temperature probe. Otherwise let the milk cool down for 17 minutes. Ensuring the right temperature is crucial; too hot and it kills the yeast, too cold and the dough becomes sticky.

Mix the Dough

  • In a large mixing bowl, whisk the warm milk with the yeast and sugar. Cover loosely and let it sit for 4–8 minutes until the surface becomes foamy, indicating that the yeast is active. If there’s no foam, the milk might have been too hot.
  • Then, add the eggs, ghee, salt, and half of the flour to the mixture. Use a wooden spoon or silicone spatula to mix the ingredients together.
  • Gradually incorporate the remaining flour, mixing until the dough forms and pulls away from the sides of the bowl. If necessary, add more flour, one tablespoon at a time, to achieve a slightly sticky consistency.

Knead the Dough

  • Turn the dough onto a lightly floured surface and knead by hand for 5-7 minutes.
  • If the dough feels too sticky, sprinkle small amounts of flour onto the dough or surface as needed. Be cautious not to add too much flour to avoid a dry dough. The dough should feel soft and pliable after kneading. Gently poke the dough with a finger; if it springs back slowly, it’s ready to rise.

Allow the Dough to Rise

  • Grease a large bowl with a light coating of oil or nonstick spray.
  • Place the dough in the bowl, ensuring it’s coated on all sides with oil.
  • Cover the bowl with a tea towel or cling iflm and let the dough rise in a warm place for 1.5–2 hours until it has doubled in size.

Shape the Doughnuts

  • Once the dough has risen, punch it down to release excess air.
  • Turn the dough onto a lightly floured surface and roll it out to about ½ inch thickness using a rolling pin.
  • Cut out doughnut shapes using a doughnut cutter, re-rolling the scraps to make more doughnuts. If you don’t have a doughnut cutter, you can use anything that has 2 different sized round shape- one large and one small. For example I have used a bowl for the large round shape then used a water bottle lid for the small round shape.
  • Arrange the doughnuts and doughnut holes on parchment-lined or silicone mat-lined baking sheets. Cover them loosely with tea towel and let them rest for 15-30 minutes while you prepare the oil.
    ** Please note the doughnuts you made from scraps that you put together and re-rolled will take slightly longer to rise (30-40 minutes) but they will eventually rise. Make sure they rise before frying otherwise your doughnut will not be soft and fluffy.

Heat the Oil

  • In a large heavy-bottomed pot or Dutch oven, heat vegetable oil to 375°F (191°C) using an oil thermometer to monitor the temperature. If you don't have a thermometer then use a small piece of dough scrap piece and place in oil. If it sizzles and floats then it is ready. If it burns quickly and the oil is smoking then it is too hot.
  • Ensure there’s enough oil for the doughnuts to float freely without touching the bottom.

Fry the Doughnuts

  • Carefully place 2–3 doughnuts into the hot oil at a time, frying each side for about 1 minute until golden brown. Remove them from the oil and place them on a cooling rack set over a baking sheet.
  • If you have a food thermometer try to maintain the oil temperature at 375°F (191°C) by adjusting the heat as necessary. If you don't then carefully keep an eye on the doughnut to make sure they aren't cooking too fast and burning.
  • Repeat this process with the remaining doughnuts. For doughnut holes, fry for about 30 seconds on each side.

Enjoy Your Doughnuts

  • Enjoy these delightful Nepali Doughnuts fresh, ideally on the same day, with a cup of masala tea or Earl Grey.
  • Store any leftovers in an airtight container at room temperature or in the refrigerator for up to two days.

Nutrition

Calories: 257kcalCarbohydrates: 47gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 131mgPotassium: 130mgFiber: 2gSugar: 8gVitamin A: 51IUVitamin C: 0.4mgCalcium: 59mgIron: 3mg
Keyword doughnut
Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

Pork Thukpa (Tibetan Noodle Soup) सुंगुरको थुक्पा

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Pork Thukpa is a delicious warming noodle soup. Thukpa originates in Tibet and simply means a soup with noodles. Nepal has really embraced Thukpa and has added it's own spin. Pork is not traditionally used as an ingredient in Thukpa but the region of Nepal my family is from called Dharan, Pork is very popular and Pork Thukpa is a favourite! This blend of rich flavors makes it a comforting dish that really gives so much warmth. In Nepal, you'll find Thukpa in many restaurants and homes, especially during the winter months. Every family has their own way of making it to help warm up.

The key to this Pork Thukpa is a homemade pork broth simmered for a long time, creating a rich flavor. Pan-fried or grilled pork, cooked just right, adds another layer of flavor, and a side of tomato chilli achar (sauce) with hints of a warming pepper called timmur lets everyone adjust the spice to their liking. Friends who don't like spice can still enjoy it without the chilli sauce.

Feel free to toss in your favorite veggies for extra flavor and nutrition. This Pork Thukpa isn't just food; it's a warm blanket in a bowl. I'm so happy to share this recipe with you, and I hope it brings a little warmth to your day!

What is Pork Thukpa and how do you eat it?

In Tibetan cuisine, traditional thukpa features a rich mutton broth and fresh, hand-pulled noodles.

In Nepal, this comforting soup has been adapted to the regional ingredients available. Nepali spices and fresh regional vegetables transform it. For example in the eastern part of Nepal where my family is from Pork is a very popular meat therefore it is often used in Thukpas. Feel free to toss in your own favorite protein or vegetables for even more flavor and nourishment.

Its versatility allows it to be enjoyed any time of day, whether for a cozy breakfast, a comforting lunch, or a satisfying dinner.

Suggested Alterations

  1. Vegetable Variation: Instead of the traditional vegetables, experiment with other fresh veggies like mushrooms, zucchini, bell peppers, spinach for added flavor and nutrition.
  2. Noodle Alternatives: Try swapping the type of noodles you use. For example: rice noodles, wheat noodles, soba, udon, potato noodles
  3. Protein Swap: Instead of pork, consider using chicken, beef, or tofu for a different protein option. Seafood lovers could also try shrimp or fish.
  4. Spice Adjustments: Modify the spice levels to your taste by adjusting the amount of chilli, or experiment with different spices like cumin, fennel, or star anise for a unique twist.
  5. Crunchy Garnish: Add some texture by garnishing with fried garlic, shallots, or crushed peanuts.

Tips and Pearls in making Pork Thukpa

  1. Homemade Broth: Make the broth from scratch by simmering pork with aromatics for a rich and flavorful base.
  2. Best Pork Cuts: Choose cuts that have a good balance of fat and meat, like pork belly or loin chops. If you're going to the butcher, ask for some bones or throw in some pork ribs to enrich the broth.
  3. Perfect Noodles: Cook the noodles separately to avoid overcooking them in the soup, and rinse them with cold water to prevent sticking.
  4. Chilli Achar (sauce) On the Side: Serve a side of tomato chili chutney or achar so each person can adjust the heat level to their liking.
  5. Balance the Soup: Adjust the seasoning and acidity with soy sauce, or lime juice for a well-rounded flavor.
  6. Add Greens Last: Add spinach or other leafy greens towards the end to prevent them from overcooking.
Pork thukpa noodle soup nepali tibetan recipe

Pork Thukpa (Tibetan Noodle Soup) कुखुराको थुक्पा

Pork Thukpa is a delicious warming noodle soup. Thukpa originates in Tibet and simply means a soup with noodles. Nepal has really embraced Thukpa and has added it's own spin. Pork is not traditionally used as an ingredient in Thukpa but the region of Nepal my family is from called Dharan, Pork is very popular and Pork Thukpa is a favourite! This blend of rich flavors makes it a comforting dish that really gives so much warmth. In Nepal, you'll find Thukpa in many restaurants and homes, especially during the winter months. Every family has their own way of making it to help warm up.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Course breakfast, dinner, lunch
Cuisine nepal, Tibetan
Servings 4 servings
Calories 891 kcal

Ingredients
  

Noodles

  • 150 gram Egg Noodles You can use any noodles you prefer- egg noodles, vermicelli, potato noodles, udon, soba.
  • 1 tablespoon Vegetable oil

Pork Broth

  • 500 gram Pork Choose cuts that have a good balance of fat and meat, like pork belly or loin chops. If you're going to the butcher, ask for some bones or throw in some pork ribs to enrich the broth. Better if you can get whole big cut of pork belly for the broth.
  • 5 Slices Ginger Roughly sliced ginger pieces. 7 slices will be approximately 35g
  • 15 cloves Garlic
  • 1 Onion Chopped into large chunks
  • ½ Tomato chopped into large chunks
  • 4 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 4 tablespoon Soy Sauce
  • 2 litre Boiling water this water will be used to put in the beginning to make the broth
  • 1 litre Boiling water don't add this water to the broth in the beginning. This is the extra water to add after the broth has finished boiling and has reduced.

Cooking Paste

  • 1 Onion
  • 1 Tomato
  • 4 Garlic clove
  • 2 slices Ginger

Thukpa vegebtale Mix

  • 1 teaspoon Coriander powder
  • 1 Carrot Juliene cut- cut into thin, even slices that are matchstick shaped.
  • 1 Pak choi Or any greens like spinach. If using pakchoi cut off the root and throw away. Then cut the leaves off and set aside. Slice the Pakchoi stalk part nto match stick size like the carrots.
  • 2 Spring onion Medium slices
  • 1 cup Cabbage finely sliced. 1 cup cabbage is roughly 100g or about ⅛ of a cabbage

Tomato chilly achar (sauce)

  • 4 Dried red chilly Soaked for 15 minutes in hot water
  • 2 Fresh chilly
  • ½ Tomato
  • 1 clove Garlic
  • 1 slice Ginger
  • 1 teaspoon Salt
  • 1 teaspoon Timmur Powder

Garnish

  • 1 Lime Sliced into quarter pieces
  • ½ Onion finely diced
  • 4 stalks Coriander Finely sliced

Instructions
 

Prepare the Pork Broth

  • In a large pot, add the ingredients for the Pork broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 45 minutes to 1 hour to allow the flavors to develop fully. If using a pressure cooker, 15 minutes will be enough.
  • During this time, start prepping the remaining ingredients- cooking paste, tomato chilli sauce and noodles
  • Once the broth has reduced and taken on a rich flavor, add another 1.5 liter of boiling water to the pot and bring it back to a boil.
  • Strain the broth through a sieve into another pot, ensuring that the liquid is clear. Set it aside for later use. Remove the pork pieces and set aside allow the pork pieces to cool before handling.

Make the cooking paste

  • Gather the ingredients for the cooking paste and place them in a small food processor or spice grinder. Pulse and blend until you achieve a smooth, spoonable paste.
  • This paste can be made ahead of time and stored in the refrigerator for 1-2 days, or frozen for up to a month for future use.

Make the Tomato Chilli Sauce

  • Similarly, blend the ingredients for the tomato chilli sauce until smooth. You want a paste that can be spooned easily.
  • This sauce can be made in advance and stored in the fridge for 2-3 days or in the freezer for up to a month.

Prepare the Noodles

  • Cook the noodles according to the packet instructions, typically by boiling until al dente.
  • Drain the hot water and immediately toss the noodles in a tablespoon of vegetable oil to prevent them from sticking together. Set the noodles aside, ready for assembly later.

Prepare the Pork

  • Heat three tablespoons of oil in a large pan over medium heat and fry the pork pieces on the side of the fat until they are brown and crispy on the outside.
  • Once done, remove the pork from the pan and slice into smaller pieces.

Cook the Vegetables and add the broth

  • Heat the same pan with the residual oil from frying the pork, sauté the sliced carrot and cabbage for 2-3 minutes until they soften slightly but still retain some crunch.
  • Add the prepared spice paste and coriander powder to the pan, stirring continuously until the paste becomes fragrant, the mixture dries out a bit, and starts to sizzle—this should take around 3-5 minutes.
  • Next, add the pak choi stalks and spring onions, cooking them for another 2 minutes.
  • Pour in the pork broth you made and strained earlier and add the pak choi leaves. Allow everything to come to a simmer which will take about 3-5 minutes

Assemble the Thukpa

  • In a deep bowl, add a generous portion of noodles as the base. Ladle the hot thukpa broth over the noodles, ensuring that the vegetables and pak choi leaves are well distributed.
  • Squeeze a quarter of a lime over the bowl to add a fresh, tangy kick.
  • Top with the fried pork pieces.
  • Finally garnish the dish with freshly chopped coriander.

Serve

  • Serve the Thukpa with a side of tomato chili sauce and a small bowl of timmur powder. This allows everyone to customize their spice levels and enjoy the dish according to their preferences.

Nutrition

Calories: 891kcalCarbohydrates: 42gProtein: 21gFat: 72gSaturated Fat: 25gPolyunsaturated Fat: 10gMonounsaturated Fat: 32gTrans Fat: 0.04gCholesterol: 122mgSodium: 1659mgPotassium: 717mgFiber: 5gSugar: 6gVitamin A: 3364IUVitamin C: 26mgCalcium: 86mgIron: 3mg
Keyword chicken, noodle, soup, thukpa
Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

The Best Chicken Thukpa (Tibetan Noodle Soup) कुखुराको थुक्पा

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Chicken Thukpa, a humble noodle soup, originated in Tibet where "thukpa" refers to any soup or stew with noodles. Perfect for warming up on a chilly day or when you crave something comforting. Chicken Thukpa is more than just a meal; it's an experience. The chicken broth, simmered slowly from scratch, provides a depth of flavor that store-bought stock could only dream of and is much healthier too. The pan-fried chicken, with its perfect char, adds another layer of deliciousness, while the side of tomato chili achar (sauce) is the cherry on top, letting each person customize their spice and punch. My dad enjoys a fiery broth and adds two or three spoons of chutney, while I prefer a milder version, and friends who don't like spice can still enjoy it without the chutney.

Thukpa has truly become a staple in Nepali food culture and you will find a bowl of thukpa in most Nepali restaurants you go to and when winter chills arrive every nepali household will have their own version of the Thukpa to warm them up.

If you want a quicker and easier version, check out the alternative Chicken Thukpa recipe on the website. But this one, with its layers of flavor and health benefits, is the best Thukpa recipe you’ll find!

Table of contents

What is Thukpa and how do you eat it?

Chicken thukpa noodle soup tibetan and nepali nutritious broth

Traditionally Thukpa in Tibetan culture is prepared using a mutton broth with fresh hand pulled noodles.

In Nepal, Thukpa has truly blossomed and the traditional thukpa recipe has been adapted with Nepali spices and ingredients. It is infused with vibrant spices like coriander powder and fresh vegetables like carrots, cabbage and spinach making it a hearty, warming and nutritious soup. You can add any of your favourite vegetables for extra flavor and nutrition.

Both Nepali and Tibetan communities cherish Thukpa for its carb-rich comfort during freezing winters or just a comforting pick me up. It is so versatile that it can be eat for breakfast, lunch or dinner.

Suggested alterations

  1. Vegetable Variations:
    • Mushrooms: Add shiitake, button, or portobello mushrooms to enhance the umami flavor of the chicken thukpa.
    • Peas: Stir in fresh or frozen peas for a sweet, vibrant touch.
    • Bell Peppers: Include diced bell peppers for a colorful and crunchy addition.
    • Baby Corn: Slice and add baby corn to the broth for extra crunch and sweetness.
    • Zucchini: Cut zucchini into thin strips to add texture and a mild flavor to the soup.

2. Meat Variations for thukpa:

  • Beef: Replace chicken with tender beef cuts. Slow-cook the beef to infuse its rich flavor into the broth.
  • Pork: Use pork shoulder or belly for a more robust flavor. Fry it to a crisp before adding it to the broth.
  • Mutton: Incorporate mutton or lamb for a traditional twist, simmering it in the broth for a hearty, gamey flavor.
  • Seafood: Experiment with prawns or fish to create a lighter, seafood version of Thukpa.

3. Noodle Alternatives for chicken thukpa:

  • Rice Noodles: For a gluten-free version, use rice noodles instead of wheat noodles.
  • Whole Wheat Noodles: For a healthier twist, choose whole wheat noodles.

Tips and Pearls in making Chicken Thukpa

chicken thukpa noodle soup recipe
  1. Broth Quality: Start with a high-quality homemade broth, simmering bones and aromatics for a rich flavor that can't be replicated with store-bought stock.
  2. Proper Noodle Cooking: Cook the noodles just until al dente, then toss them with oil to prevent sticking. Overcooking can result in mushy noodles.
  3. Taste and Adjust Seasoning: Before serving, taste the broth and adjust the seasoning with salt, pepper, or lime juice to suit your preference.
  4. Customize Heat: Serve with a side of tomato chili sauce so each person can adjust the spice level to their liking, making it suitable for everyone.
  5. Garnishing for Aroma and Flavor: Fresh garnishes like cilantro, lime, and green onions add brightness and aroma to the soup. Don’t skip them!

6. Storing and Reheating: Store the noodles separately from the broth if you have leftovers. Reheat the broth on the stove, and pour over noodles to keep them from getting soggy.

7. Timing: Plan the cooking process efficiently to avoid waiting for any component to be ready while others sit and cool down.

Ingredients and Recipe

chicken thukpa noodle soup traditional recipe

The Best Chicken Thukpa (Tibetan Noodle Soup) कुखुराको थुक्पा

Chicken Thukpa, a humble noodle soup, originated in Tibet where "thukpa" refers to any soup or stew with noodles. Perfect for warming up on a chilly day or when you crave something comforting. Thukpa has truly become a staple in Nepali food culture and you will find a bowl of thukpa in most Nepali restaurants you go to and when winter chills arrive every nepali household will have their own version of the Thukpa to warm them up.
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Prep Time 15 minutes
Cook Time 45 minutes
Course breakfast, dinner, lunch
Cuisine nepal, Tibetan
Servings 4 servings
Calories 513 kcal

Ingredients
  

Noodles

  • 150 gram Egg Noodles
  • 1 tablespoon Vegetable oil

Chicken Broth

  • 800 gram Chicken thigh with bones and skin
  • 7 Slices Ginger Roughly sliced ginger pieces. 7 slices will be approximately 35g
  • 8 cloves Garlic
  • 1 Onion Chopped into large chunks
  • ½ Tomato chopped into large chunks
  • 4 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 4 tablespoon Soy Sauce
  • 2 litre Boiling water this water will be used to put in the beginning to make the broth
  • 1 litre Boiling water don't add this water to the broth in the beginning. This is the extra water to add after the broth has finished boiling and has reduced.

Cooking Paste

  • 1 Onion
  • 1 Tomato
  • 4 Garlic clove
  • 2 slices Ginger

Thukpa vegebtale Mix

  • 1 teaspoon Coriander powder-
  • 1 Carrot Juliene cut- cut into thin, even slices that are matchstick shaped.
  • 1 Pak choi Or any greens like spinach. If using pakchoi cut off the root and throw away. Then cut the leaves off and set aside. Slice the Pakchoi stalk part nto match stick size like the carrots.
  • 2 Spring onion Medium slices
  • 1 cup Cabbage finely sliced. 1 cup cabbage is roughly 100g or about ⅛ of a cabbage

Tomato chilly achar (sauce)

  • 4 Dried red chilly Soaked for 15 minutes in hot water
  • 2 Fresh chilly
  • ½ Tomato
  • 1 clove Garlic
  • 1 slice Ginger
  • 1 teaspoon Salt
  • 1 teaspoon Timmur Powder

Garnish

  • 1 Lime Sliced into quarter pieces
  • ½ Onion finely diced
  • 4 stalks Coriander Finely sliced

Instructions
 

Prepare the Chicken Broth

  • In a large pot, add the ingredients for the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 45 minutes to 1 hour to allow the flavors to develop fully. If using a pressure cooker, 15 minutes will do the trick.
  • During this time, start prepping the remaining ingredients.
  • Once the broth has reduced and taken on a rich flavor, add another 1.5 liter of boiling water to the pot and bring it back to a boil.
  • Strain the broth through a sieve into another pot, ensuring that the liquid is clear. Set it aside for later use. Remove the chicken pieces and set aside allow the chicken pieces to cool before handling.

Make the cooking paste

  • Gather the ingredients for the cooking paste and place them in a small food processor or spice grinder. Pulse and blend until you achieve a smooth, spoonable paste.
  • This paste can be made ahead of time and stored in the refrigerator for 1-2 days, or frozen for up to a month for future use.

Make the Tomato Chilli Sauce

  • Similarly, blend the ingredients for the tomato chilli sauce until smooth. You want a paste that can be spooned easily.
  • This sauce can be made in advance and stored in the fridge for 2-3 days or in the freezer for up to a month.

Prepare the Noodles

  • Cook the noodles according to the packet instructions, typically by boiling until al dente.
  • Drain the hot water and immediately toss the noodles in a tablespoon of vegetable oil to prevent them from sticking together. Set the noodles aside, ready for assembly later.

Prepare the Chicken

  • With the boiled chicken now cool enough to handle, separate the meat from the bones and shred or slice it into smaller slices.
  • Heat three tablespoons of oil in a large pan over medium heat and fry the chicken pieces until they are golden brown and slightly crisp on the outside.
  • Once done, remove the chicken from the pan and set it aside.

Cook the Vegetables and add the broth

  • Using the same pan with the residual oil from frying the chicken, add more oil if needed and sauté the sliced carrot and cabbage for 2-3 minutes until they soften slightly but still retain some crunch.
  • Add the prepared spice paste and coriander powder to the pan, stirring continuously until the paste becomes fragrant, the mixture dries out a bit, and starts to sizzle—this should take around 3-5 minutes.
  • Next, add the pak choi stalks and spring onions, cooking them for another 2 minutes.
  • Pour in the chicken broth you made and strained earlier and add the pak choi leaves. Allow everything to come to a simmer which will take about 3-5 minutes

Assemble the Thukpa

  • In a deep bowl, add a generous portion of noodles as the base. Ladle the hot thukpa broth over the noodles, ensuring that the vegetables and pak choi leaves are well distributed.
  • Squeeze a quarter of a lime over the bowl to add a fresh, tangy kick.
  • Top with the golden-brown chicken pieces.
  • Finally garnish the dish with freshly chopped coriander and spring onions for added flavor and color.

Serve

  • Serve the Thukpa with a side of tomato chili sauce and a small bowl of timmur powder. This allows everyone to customize their spice levels and enjoy the dish according to their preferences.
  • Enjoy the final result of a cozy, flavorful, and hearty meal that warms the body and soul.

Nutrition

Calories: 513kcalCarbohydrates: 48gProtein: 31gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 154mgSodium: 4335mgPotassium: 858mgFiber: 6gSugar: 8gVitamin A: 3578IUVitamin C: 32mgCalcium: 111mgIron: 3mg
Keyword chicken, noodle, soup, thukpa
Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

Gundruk Ko Jhol (Fermented Mustard Green Soup) गुन्द्रुककाे झोल

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Gundruk ko jhol warm nepali soup made from fermented mustard green spinach leaf, easy to follow recipe
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Gundruk ko Jhol is a truly unique soup from Nepal made from a super food called Gundruk. Gundruk consists of fermented then sun-dried leafy vegetables like mustard greens, radish leaves or cauliflower leaves. This fermentation process is what gives the soup its distinctive sour and savory (umami) taste, making it a standout dish in the Nepali cuisine. In Nepal, preparing Gundruk is a tradition when there are an abundance of green vegetables like the mustard green leaf. They are carefully packed into clay pots and allowed to ferment for over a week. Afterward, they're spread out to dry under the sun. This not only preserves them for many more months but also enhances their flavors and nutritional value, providing essential vitamins and minerals during the colder months when fresh veggies are scarce.

Gundruk ko Jhol can be enjoyed in various ways - as a comforting bowl of soup on its own, or as a hearty accompaniment to rice, roti, or dhindo. Its refreshing, tangy and flavorful broth that is perfect for those meals where you want to eat something clean and simple. This dish really encapsulates the simplicity and ingenuity of Nepali cooking and making the most of scare resources and brings a piece of Nepali culture and warmth to the table.

Table of contents

How to make your own Gundruk

gundruk nepali recipe dried fermented mustard green spinach

Specialist Nepali shops sell gundruk either in vaccum packed bags or frozen. However making your own gundruk is super easy if you follow this gundruk recipe:

Gundruk Recipe

How to eat Gundruk Ko Jhol

Serving Suggestions: Gundruk ko Jhol pairs wonderfully with steamed rice, but it can also complement roti, naan, or dhindo.

My favorite way to enjoy gundruk soup is pretty simple. I love to serve it with white basmati rice and then adding a runny fried egg on top. The runny egg yolk adds a creamy texture to the soup, making each bite more delicious. This combination of the soup, rice, and egg is not just comforting but also fills you up with a good balance of flavors and nutrition.

Gundruk jhol which is fermented mustard green leaf soup on basmati rice with a runny egg

Tips and Pearls in making Gundruk ko Jhol

Fermented mustard green spinach leaves in a bowl ready to make gundruk jhol
  1. Quality of Gundruk: The flavor of your soup heavily depends on the quality of the Gundruk. Look for Gundruk that is well-fermented, with a pleasant sour aroma. If it smells dusty or damp then do not use, this could be a sign it has gone off. If you have the opportunity, making your own Gundruk at home can enhance the authenticity and taste of your soup. Click here for the recipe.
  2. Soaking Time: Properly soaking the Gundruk is crucial. Ensure it's soaked in hot water for at least 15 minutes to soften it adequately
  3. Cooking the Aromatics: Don't rush frying the onions and garlic. Cooking them until golden brown is key to developing a deep, rich flavor base for the soup.

Gundruk Ko Jhol Recipe

Gundruk ko jhol warm nepali soup made from fermented mustard green spinach leaf

Gundruk ko Jhol (Fermented Mustard Green Soup) गुन्द्रुककाे झोल

Gundruk ko Jhol is a truly unique soup from Nepal made from a super food called Gundruk. Gundruk consists of fermented then sun-dried leafy vegetables like mustard greens, radish leaves or cauliflower leaves. This fermentation process is what gives the soup its distinctive sour and savory (umami) taste, making it a standout dish in the Nepali cuisine.
4 from 2 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Course dinner, lunch, main
Cuisine nepal
Servings 6
Calories 114 kcal

Ingredients
  

  • 3 tablespoon Vegetable oil
  • 100 gram Gundruk
  • 1 Potato diced into small chunks
  • 1 Onion medium-sized finely sliced
  • 1 Tomato medium-sized roughly chopped
  • 5 Garlic cloves finely sliced
  • 1 Fresh chilli finely chopped
  • ½ teaspoon Coriander powder
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Salt
  • Coriander leaves for garnishing
  • 2 tablespoon Lemon Juice

Instructions
 

Gundruk Preparation

  • Soaking: Begin by placing Gundruk in a bowl of steaming hot water, letting it soak for a solid 15 minutes. This soaking period is your window to get all other ingredients lined up and ready.
  • Handling: Once soaked, ensure the Gundruk has cooled to a touch-friendly temperature. Press firmly to wring out the water, then proceed to chop any large pieces into manageable, bite-size chunks, about 3-5 cm each, for even cooking and texture.

Sauté the Aromatics

  • Start by heating up the oil. Choose a deep skillet or pan and heat the vegetable oil over a medium flame.
  • Carefully add the chopped onions, stirring occasionally, until they turn a beautiful golden brown, releasing their sweet, aromatic essence.
  • Introduce the garlic slices next, frying until golden and just before they turn brown, to infuse the oil.
  • Add the dry spices—turmeric powder, coriander powder—stirring vigorously to prevent them from sticking to the pan and ensuring they release their full spectrum of flavors.

Cooking the Vegetables

  • Add the diced potatoes, giving them a brief fry to initiate softening, ensuring they're well coated with the spiced oil.
  • Fold in the pre-soaked Gundruk and the chopped green chilies, mixing thoroughly for 1-2 minutes.
  • Fold in the diced tomatoes and salt. You might need to cover the pan with a lid off and on to help the tomatoes break down and soften.
  • After the tomato has softened, pour in 1 liter of water (including the liquid remaining from the soaked Gundruk) and bring the mix to a gentle boil. Then, reduce to a simmer, covering the pan, and let it bubble away for about 10 minutes on low to medium heat.

Add the final touches

  • As the final step, squeeze in the juice of a fresh lemon to brighten the flavors, then turn off the heat. Sprinkle freshly chopped coriander leaves over the top, lending a vibrant color and a fresh, herbal note to the soup.

Nutrition

Calories: 114kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.05gSodium: 405mgPotassium: 338mgFiber: 2gSugar: 2gVitamin A: 2202IUVitamin C: 28mgCalcium: 43mgIron: 1mg
Keyword gundruk, soup
Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

Easy Goat Curry (Sajilo Khasi Ko Masu) सजिलो खसीको मासु

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Creating a Nepalese goat meat curry (Khasi ko masu) often involves a complex process, but the payoff is immense - a dish bursting with indulgent flavors and meat so tender it practically melts off the bone. However, this recipe revolutionizes the traditional method, making it more accessible and less intimidating. With busy work schedules it can be difficult to make time to cook truly special dishes. I have created this recipe that distills the essence of the classic dish into a more manageable form, using fewer ingredients and simplifying the steps without sacrificing the rich, authentic taste. After many years of experimenting and squeezing in cooking in between busy work medical work shifts I have carefully selected only the key ingredients that are crucial to achieving that signature flavor without dedicating hours in the kitchen.

Making this recipe really showed me that less can truly be more. So, whether you're hosting a special dinner or simply craving something special, this recipe promises to deliver the quintessential goat meat curry experience with half the effort.

Tips for making Nepalese Goat Curry

  1. Select the Right Cut: Choose goat meat with bones, as the bones add richness and depth to the curry. Shoulder or thigh cuts are particularly flavorful.
  2. Brown the Goat Meat Well: Sear the goat meat until it's well browned. This caramelization adds a rich flavor to the curry.
  3. Deglaze the Pot: After browning the goat meat, deglaze the pot with a bit of water or broth to lift all the flavorful bits stuck to the bottom.
  4. Rest the Curry: Allow the curry to rest for a while after cooking. This helps the flavors to develop and integrate more fully. It tastes even better if you leave it overnight and eat the goat curry the next day
  5. Garnish Wisely: Garnish with fresh herbs like cilantro or mint just before serving to add a burst of freshness.

What are Goat meat substitutes?

If goat meat is not available or preferred, there are several alternative meats that can be used in the curry to achieve a similarly rich and flavorful dish. Here are some options:

  1. Lamb: Lamb is the closest in flavor and texture to goat meat, making it an excellent substitute. It also becomes tender when slow-cooked.
  2. Beef: Beef, especially cuts like chuck or brisket, can be a good substitute. These cuts have the fat and connective tissue that break down nicely during slow cooking.
  3. Mutton: Older sheep meat, known as mutton, is tougher but flavorful and can stand up to the robust spices in the curry.

Suggested Alterations for making Goat Curry

  1. Vegetable: Include potatoes, carrots, or bell peppers for additional texture and nutrition. They also help balance the richness of the goat meat.
  2. Spinach or Greens: Stir in spinach or other leafy greens at the end of cooking for added color and nutrition.
  3. Fruit for Sweetness: Include dried fruits like raisins or apricots for a hint of sweetness and texture contrast.
  4. Sweeteners to Balance: A touch of honey or brown sugar can balance the spices and add a subtle sweetness.
easy nepali goat curry recipe simple and quick khasi ko masu

Easy Goat Curry (Sajilo Khasi Ko Masu) सजिलो खसीको मासु

Goat meat curry (Khasi ko Masu) is a must-try for anyone who loves hearty and robust flavours. In Nepal goat meat curry is reserved for special occasions and celebrations, like Dashain, Nepal's biggest festival. Many Nepali people will have wonderful memories of eating this during festival season with their family and friends. The meat is so tender that it falls right off the bone, and the combination of spices creates a robust flavour that is both comforting and satisfying. So why not give it a try and experience the taste of Nepal in your own kitchen? Your taste buds will thank you!
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Prep Time 10 minutes
Cook Time 50 minutes
Course dinner
Cuisine nepal
Servings 8
Calories 436 kcal

Ingredients
  

  • 1 kg Goat meat bone-in, cut into bite-sized pieces. Alternatively use mutton or lamb meat
  • 2 Red onion Medium sized, finely sliced
  • 2 teaspoon Salt
  • 1 tablespoon Vegetable oil
  • 1 tablespoon Ghiu (ghee/clarified butter)
  • 500 mls Water
  • 10 Stems Coriander leaves Finely chopped

Masala Paste

  • 2 Tomato Medium-sized
  • 6 Cloves Garlic cloves
  • 2 inch Fresh Ginger
  • 3 Fresh chillies If you like it spicy add 4 fresh chillies

Whole Spices

  • 10 Green cardamom Slightly crushed to release the flavour. You can do this with the flat side of a knife or spoon or a mortar and pestle.
  • 4 Bay leaves Slightly crushed to release the flavour. You can use your hands.

Spice Powder

  • 1 tablespoon Cumin powder
  • 1 teaspoon Black pepper
  • ½ teaspoon cinnamon powder

Instructions
 

Prepare the Masala Paste

  • Gather the ingredients for the masala paste and grind them in a grinder or mortar and pestle until they form a smooth paste.Set the paste aside for later.

Fry the Whole Spices and Onion

  • Heat the vegetable oil and ghee in a large pot or pressure cooker over medium heat.
  • Once the oil is heated, add the whole spices (green cardamom and bay leaves) and fry for around 15-20 seconds until they become aromatic.
  • Add the finely chopped red onion and fry the mixture until the onions are soft and turn golden brown.

Fry the Goat Meat with Spices

  • Add the goat meat to the pot and cook for around 15 minutes or until the meat starts to turn brown. Stir occasionally.
  • Add the spice powder mix and salt to the pot and cook for another 5 minutes, stirring occasionally.
  • Add the masala paste that you prepared earlier and stir for another 5 minutes.

Cook the Curry- 3 methods (1.Pressure cooker 2.Pot 3.Slow cooker)

  • Pour 500mls of water into the pot and stir everything together.

1. Pressure Cooker

  • If using a mechanical pressure cooker, put the lid on and cook for around 30-35 minutes (or about 7 whistles) over medium heat.
    If using an electric instant pot then cook at high pressure for 20 minutes
  • Turn off the heat and let the pressure cooker cool. Do not take the lid off until the steam inside the pressure cooker has completely released.
  • Once the pressure cooker has cooled down, bring it to a boil and cook for another five minutes to reduce the liquid into a semi-thick consistency.

2. Pot

  • If using a regular pot, cook the curry for around 45-1 hour over low heat with the lid on. Remember to come and stir the meat every 10 minutes and top up with water if it gets too dry. Make sure not to burn the bottom.

3. Slow Cooker

  • If using a slow cooker, cook for 4 hours on high.

Garnish and Serve

  • Turn off the heat and transfer the goat meat curry to a serving dish.Garnish with fresh coriander leaves.Serve the goat meat curry hot with steamed rice or bread. Enjoy!

Nutrition

Calories: 436kcalCarbohydrates: 8gProtein: 22gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.02gCholesterol: 96mgSodium: 956mgPotassium: 492mgFiber: 2gSugar: 3gVitamin A: 461IUVitamin C: 24mgCalcium: 57mgIron: 3mg
Keyword curry, dashain, goat, lamb, mutton
Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

Juicy Dharan Pork Momo धराने पोर्क म:म:

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I will start by saying that there is nothing quite like Pork Momo Dumplings from Dharan! In Dharan, a city known for its exceptional pork, the pork momos are a real treat. These dumplings have earned their fame across Nepal for their juicy succulent flavor and the freshness of their taste. The secret of these delicious momos is in the pork. The high-quality pork used has just the right amount of fat, making the dumplings juicy and full of flavor. When you bite into them, you'll taste the rich pork combined with a mix of gentle spices and herbs. What makes these momos even more special is the clear pork broth soup served alongside them. This soup, made in the same water used to steam the momos, is simple yet full of flavor, making the meal even more enjoyable.

These momos are a reminder of home for anyone from Dharan. The allure lies in its simplicity - humble ingredients coming together to create something truly magical. My family are from Dharan so Pork Momo dumplings are a staple in my family gatherings. We all work together to make the momos, some making the dough, some making the filling, whilst others are busy with wrapping up the momos. We always make sure each momo dumpling is filled generously to the brim so it is guaranteed to bring joy with every bite. There's a certain happiness that comes from sitting down to a meal of these momos with a warm bowl of soup.

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Why are Dharan Pork Momo so famous?

The food culture in Dharan is all about using fresh local ingredients, especially when you see its renowned pork industry. The city takes pride in its high-quality pork, which is a staple in many local dishes. The pork is known for its tenderness and flavor, resulting from traditional farming and feeding practices that have been perfected over generations.

Among the most celebrated dishes in Dharan is the pork momo. These momos are simple but packed with flavor, reflecting the city's love for rich and hearty flavors. The dumplings are carefully crafted, with a filling made from finely minced pork mixed with a blend of local herbs and spices.

These momos are not just a food item; they are a Dharan cultural icon, enjoyed in casual street-side eateries and upscale restaurants alike. They symbolize the communal spirit of Dharan, often enjoyed with family and friends during gatherings and festivals.

Tips for making the perfect Dharan Momos

  1. Selecting the Right Pork Mince: Opt for pork mince with a higher fat percentage for juicier momos. Pork belly mince is ideal for this. Visit your local butcher and ask for fresh pork mince. The fat in the mince adds flavor and keeps the momos moist.
  2. Pork for Soup: Use pork with a piece of bone to make the broth for your momos. The bone adds extra flavor to the soup, enriching its taste and giving it a depth that complements the momos perfectly.
  3. Resting the Dough: Allow the momo dough to rest for 15-20 minutes, covered with a moist cloth or cling film. This resting period helps the dough become more elastic and easier to work with, resulting in better-formed momos.

4. Preparing the Vegetables: Finely chop or grate the vegetables you're using in your filling. This is crucial for achieving the right texture and ensuring that the natural juices of the vegetables are released, which adds flavor and moisture to the filling.

5. Sealing the Dumplings: Pay attention to the sealing of the dumplings. Press the edges together firmly to ensure they are well-sealed, and check that there are no air pockets inside. A good seal prevents the filling from leaking out during steaming and keeps the momo's shape intact.

The Perfect Chutney Dips (Achar) for momos

Famous dharan pork momo dumplings from east of nepal

Juicy Dharan Pork Momo धराने पोर्क म:म:

In Dharan, a city known for its exceptional pork, the pork momos are a real treat. These dumplings have earned their fame across Nepal for their juicy succulent flavor and the freshness of their taste. The secret of these delicious momos is in the pork. The high-quality pork used has just the right amount of fat, making the dumplings juicy and full of flavor. When you bite into them, you'll taste the rich pork combined with a mix of gentle spices and herbs. What makes these momos even more special is the clear pork broth soup served alongside them. This soup, made in the same water used to steam the momos, is simple yet full of flavor, making the meal even more enjoyable.
5 from 2 votes
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Prep Time 45 minutes
Cook Time 15 minutes
Course dinner, lunch, snack, Starters and appetizer
Cuisine nepal
Servings 5
Calories 579 kcal

Ingredients
  

Momo Wrapper

  • 2 cups Plain flour
  • 2 tablespoon Cornflour
  • 1 cup Water warm

Momo Filling

  • 400 gram Pork Mince Pick pork mince with higher percentage of fat so pork belly mince works the best! Go to your local butcher and ask if they can make you pork mince fresh.
  • 500 gram Red onions Finely chopped or grated
  • 2 tablespoon Cornflour
  • 6 tablespoon Water
  • 1 tablespoon Ginger paste
  • 15 stems Fresh coriander
  • 2 teaspoon Salt
  • 1 teaspoon Black Pepper powder or 2 teaspoon whole black peppercorn toasted and ground

Pork Momo Soup

  • 100 grams Pork ideally with a piece of bone
  • 1 Onion cut into big rough pieces
  • 1 inch Ginger Ginger piece lightly crushed
  • 2 clove Garlic Whole garlic piece gently crushed
  • 1 Tomato cut into large chunks
  • 6 stems Spring onions
  • 1 teaspoon Salt
  • 4 stems coriander finely chopped for garnish

Instructions
 

Making the Dough

  • In a large bowl, add the flour and corn flour.
  • Gradually pour warm water into the bowl, a small amount at a time. Add just enough water to start forming a more solid dough structure. You don't want the dough to get too sticky, as the starch soaks up water, it will slowly become softer.
  • Mix and knead the dough for several minutes until it becomes soft and pliable.
  • Cover the dough with a moist cloth or cling film and let it rest for 15-20 minutes. This will allow the dough to relax and become more elastic.

Preparing the Filling

  • While the dough is resting, you can start preparing the filling for your momos. Place minced meat in a large mixing bowl.
  • Add the rest of the momo filling ingredients to the bowl. Mix the ingredients together well ideally using your hands to really mix everything well (you can use a glove)

Making the Momo Wrappers (2 methods traditional vs easy):

    - Traditional wrapper method

    • Sprinkle some flour over a flat surface, such as a tabletop or a large chopping board, to prevent sticking.
    • Take the rested dough out of the bowl and place it on a flat surface. Knead the dough ball for a couple of minutes.
    • Cut the dough into 4 equal pieces and roll each piece into a ball, then roll into a cylinder sausage shape.
    • Cut the sausage-shaped dough into small approximately 3cm pieces.
    • Roll each small piece into a ball, then flatten each one with your hands into a flat circular shape.
    • Use a rolling pin to roll out each flat circular dough piece into a thin wrapper. Dust each wrapper with flour to prevent sticking and cover with cling film or a damp cloth to prevent them from drying out.

    - OR Easy wrapper method

    • Roll each of the 4 dough balls into a large flat sheet.
    • Use a cup or glass to cut out round shapes from the dough. Dust each wrapper with flour to prevent sticking and cover with cling film or a damp cloth to prevent them from drying out.

    Filling and Shaping Momos

    • Take a wrapper and place a tablespoon of filling in the centre.
    • Enclose by folding the tip of the wrapper, making pleats and pinching at the ends. If you want to keep things simple, just fold the circular wrapper in half into a semicircle shape and press the edges together to seal the filling.
      easy momo dumpling making technique
    • Repeat this process with the remaining wrappers until all the filling is used.

    Making the Pork Momo Soup

    • In the steaming pot add hot water and the rest of the ingredients for the soup (ginger, garlic, onion, tomato, spring onion, salt).

    Steaming the Dumplings

    • Grease the steamer with vegetable oil before placing the dumplings inside to avoid sticking.
    • Place the dumplings in the steamer and steam for about 15 minutes, or until fully cooked.

    Serving the Momo

    • Place momos on a plate. Pour the pork soup into a bowl through s sieve then sprinkle chopped coriander on top for fragrance.
    • Serve the momo dumplings with freshly made dip and a bowl of soup. Enjoy!

    Nutrition

    Calories: 579kcalCarbohydrates: 56gProtein: 23gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 72mgSodium: 1460mgPotassium: 617mgFiber: 5gSugar: 6gVitamin A: 432IUVitamin C: 15mgCalcium: 73mgIron: 4mg
    Keyword dumplings, momo, pork
    Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

    Easy Chicken Momo Dumplings (Sajilo Kukhura ko Momo) सजिलो कुखुराको म:म:

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    This quick and easy Nepali Chicken Momo recipe has been perfected over time to offer a straightforward and easy approach to making these beloved dumplings. This recipe simplifies the momo-making process while preserving all the authentic, delicious flavours that make momos a national treasure of Nepal. Get ready to enjoy authentic Nepali dish right at home, made surprisingly simple. This recipe proves that you don’t need fancy or complicated ingredients to create something mouthwateringly good. With basic items and easy-to-follow steps, you'll transform simple ingredients into these traditional Nepali dumplings, bursting with flavor in every bite. It's a testament to the idea that great taste comes from simplicity. It's perfect for busy days or when you're craving something special. Happy momo making!

    What exactly is a Momo?

    Nepali momo dumplings are a type of dumpling popular in Nepal. A dumpling is a small piece of dough, often wrapped around a filling. The dough is usually made from flour and water, and the filling can be different things like meat, vegetables, or cheese. Chicken momos are Nepali chicken dumplings. 

    In the case of Nepali momos, the dough is usually filled with seasoned meat, or vegetables. They are then shaped into small, round balls or crescents and cooked by steaming or sometimes frying. This cooking method makes the outside of the momo soft and slightly chewy, while the inside is juicy and flavorful. They're often served with a spicy sauce called achar, which adds to their taste. Momos are a simple yet delicious part of Nepali cuisine, loved by many for their tasty fillings and side of achar.

    How do Nepali People Eat Momos?

    Nepali momos is traditionally steamed and eaten with a tomato based chutney (achar). They are however also enjoyed in various other delicious forms in Nepal. One popular variation is 'Kothey Momo,' where the momos are partially steamed and then pan-fried, giving them a unique texture that is crispy on one side and soft on the other.

    'Jhol Momo' is another beloved version, where the steamed momos are served in a flavorful, spicy, and often tangy soup or broth. Very popular street food during the cold months.

    Chicken momo dumplings recipe

    'Chilli Momo,' often referred to as 'C-Momo,' is a fusion dish where the steamed momos are stir-fried with spicy sauce, vegetables, and sometimes additional meats. This preparation gives the momos a spicy, savory, and slightly charred flavor, making them a favorite among those who enjoy a bit of heat in their food.

    Each of these variations offers a different way to enjoy momos, showcasing the versatility and adaptability of this beloved Nepali dish. Whether steamed, fried, soaked in a broth, or tossed in a spicy sauce, momos remain a central part of Nepali cuisine.

    Tips on making Chicken Momo Dumplings even easier!

    Discover our perfected Chicken Momo recipe, a simple guide to making authentic Nepali momos at home. Enjoy delicious steamed dumplings with flavorful minced chicken filling with chili chutney. A beloved street food turned easy. The best nepali chicken dumpling recipe
    1. Use Pre-Made Dumpling Wrappers: Find pre-made dumpling wrappers in Asian grocery stores to save time on making the dough from scratch.
    2. Frozen Chopped Onion: Utilize frozen chopped onion to avoid the time-consuming task of peeling and chopping fresh onions.
    3. Ground Chicken: Opt for ground chicken to skip the step of mincing or grinding the meat yourself.
    4. Frozen Ginger Paste: Instead of fresh ginger, use ready-made frozen ginger paste for convenience and uniform flavor.
    5. Simplified Pleating: Instead of intricate pleating, simply fold the wrappers in half and seal the edges for an easier method.

    Suggested Alterations to the Chicken Momo Dumplings

    1. Add Vegetables to the Filling: Enhance the chicken filling with finely chopped vegetables like cabbage, carrots, or spinach for added nutrition and flavor.
    2. Cheese Twist: Introduce grated cheese, such as mozzarella into the filling for a gooey, rich twist to the Chicken Momos.
    3. Spice Variations: Experiment with different masala spices. Try adding a bit of cumin powder, coriander powder, or even a touch of curry powder to enhance the flavour of the momo chicken.
    4. Citrus Zest: Add a hint of lemon or lime zest to the filling for a subtle, tangy undertone.
    5. Whole Wheat Dough: For a healthier alternative, use whole wheat flour or Buckwheat flour instead of all-purpose flour for the dough.

    Frequently Asked Questions (FAQ)

    Q: What are chicken momos?

    A: Chicken momos are a type of dumpling filled with ground chicken and seasonings, then wrapped in dough and steamed to perfection.

    Q: How do I make chicken momos at home?

    A: To make momo chicken at home, mix ground chicken with seasonings for the filling, then wrap the mixture in momo wrappers and steam until cooked.

    Q: What is the process of making chicken momos?

    A: Making chicken momos involves preparing a seasoned chicken filling, wrapping it in momo wrappers, and steaming the dumplings until they are fully cooked.

    Q: Can I freeze chicken momos?

    A: Yes, you can freeze momo chicken. Once assembled, place the uncooked momos on a tray lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container for storage.

    Q: How do I serve momo chicken?

    A: To serve chicken momos, arrange them on a plate and serve with a dipping sauce, such as momo chutney, for a delicious appetizer or snack.

    Q: What is the cooking method for chicken momos?

    A: Chicken momos are steamed to cook them. They are placed in a steamer and cooked until the dough is cooked through and the filling is hot.

    Q: What are some popular variations of momos?

    A: Some popular variations of momos include buff momos, veg momos (made with a vegetable filling), and paneer momos (made with a paneer filling).

    Q: What are some key ingredients used in making chicken momos?

    A: Key ingredients used in making chicken momos include minced chicken, cilantro, scallions, and momo wrappers for enclosing the filling.

    Q: Can you explain the process of sealing the momos?

    A: To seal the momos, bring the edges of the wrapper together and create pleats along the edge to enclose the filling securely before steaming.

    Q: What is the significance of momos in the food scene?

    A: Momos have a significant presence in the food scene, especially in Nepalese and Tibetan cuisine, and are a popular street food in regions like Darjeeling.

    Easy Chicken Momo Recipe Card

    Easy Chicken Momo Dumplings (Sajilo Kukhura ko Momo) सजिलो कुखुराको म:म:

    This Quick and Easy Chicken Momo Dumpling Recipe has been perfected over time to offer a straightforward and easy approach to making these beloved dumplings. This recipe simplifies the momo-making process while preserving all the authentic, delicious flavours that make momos a national treasure of Nepal. Get ready to enjoy authentic Nepali chicken momos right at home, made surprisingly simple. This recipe proves that you don’t need fancy or complicated ingredients to create something mouthwateringly good.
    No ratings yet
    Print Recipe Pin Recipe Facebook
    Prep Time 20 minutes
    Cook Time 15 minutes
    Course dinner, lunch, snack, Starters and appetizer
    Cuisine nepal
    Servings 44 momos
    Calories 57 kcal

    Ingredients
      

    Momo Wrapper

    • 400 gram Plain flour
    • 200 mls Water Warm

    Momo Filling

    • 400 gram Chicken Mince
    • 300 gram White Onions Finely chopped or grated
    • 10 stalks Fresh coriander Finely chopped
    • 1 tablespoon Ginger paste
    • 2 teaspoon Salt
    • 1 teaspoon Black Pepper
    • 2 tablespoon Vegetable oil
    • 2 tablespoon Cornflour Add the cold water to the cornflour and mix well
    • 6 tablespoon Cold Water
    • 2 tablespoon Soy sauce
    • 2 Green chilli finely chopped

    Instructions
     

    Making the Dough

    • In a large bowl, add the flour
    • Gradually pour warm water into the bowl, a small amount at a time. Add just enough water to start forming a more solid dough structure. You don't want the dough to get too sticky, as the starch soaks up water, it will slowly become softer.
    • Mix and knead the dough for several minutes until it becomes soft and pliable.
    • Cover the dough with a moist cloth or cling film and let it rest for 10-15 minutes. This will allow the dough to relax and become more elastic.

    Preparing the Filling

    • While the dough is resting, you can start preparing the filling for your momos. Place minced meat in a large mixing bowl.
    • Add all the momo filling ingredients to a large bowl. Make sure to mix the cornflour and cold water together first before adding to the bowl.
    • Mix the ingredients together well using a spatula or ideally using your hands to really mix everything well (you can use a glove)

    Making the momo wrappers the easy way

    • Sprinkle some flour over a flat surface, such as a tabletop or a large chopping board, to prevent sticking.
    • Take the rested dough out of the bowl and place it on a flat surface. Knead the dough ball for a couple of minutes.
    • Cut the dough into 4 equal pieces and roll each piece into a ball, then roll into a cylinder sausage shape.
    • Roll each of the 4 dough balls into a large flat sheet using a rolling pin
    • Use a cup or glass to cut out round shapes from the dough. Dust each wrapper with flour to prevent sticking and cover with cling film or a damp cloth to prevent them from drying out.

    Filling and Shaping Momos

    • Take a wrapper and place a tablespoon of filling in the centre.
    • Enclose by folding the tip of the wrapper, making pleats and pinching at the ends. If you want to keep things simple, just fold the circular wrapper in half into a semicircle shape and press the edges together to seal the filling.
      easy momo dumpling making technique
    • Repeat this process with the remaining wrappers until all the filling is used.

    Steaming the Dumplings

    • Grease the steamer with vegetable oil before placing the dumplings inside to avoid sticking.
    • Place the dumplings in the steamer and steam for about 15 minutes, or until fully cooked.

    Serving the Momo

    • Serve the momo dumplings with freshly made dip. Enjoy!

    Nutrition

    Calories: 57kcalCarbohydrates: 8gProtein: 3gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 8mgSodium: 217mgPotassium: 71mgFiber: 0.5gSugar: 0.4gVitamin A: 15IUVitamin C: 1mgCalcium: 4mgIron: 1mg
    Keyword chicken, dumplings, easy, momo
    Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

    Chicken Pakora Quick and Easy (सजिलो कुखुराको पकौड़ा)

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    Chicken Pakora easy recipe crispy and light How to make chicken pakora

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    Chicken Pakora is such a simple yet delicious treat. It's a fun twist on the traditional vegetable pakora, this time featuring tender chicken giving that extra umami balance. Once fried, these Chicken Pakoras turn into golden, crispy delights. It's the kind of quick snack that's perfect for sharing with friends over laughs and stories at gatherings, or savoring on a quiet afternoon. Don't forget the dipping sauce! A good sauce can take these pakoras from tasty to extraordinary. I would suggest going for refreshing and spicy flavors that complements the rich taste of the pakoras.

    What makes our Chicken Pakora recipe stand out? It's all about the texture - crispy outside, soft inside, and so light that each bite is a pleasure. Ever had that soggy, oily over-spiced pakora? Yes we all know that nightmare. So making pakoras at home can be a hit and miss but with this recipe I've cracked the science behind the perfect quick an easy chicken pakora recipe. The ideal Chicken Pakora should be light and crispy. Each bite should give you that satisfying crunch without being heavy.

    What is Chicken Pakora?

    Chicken Pakora, is a fun snack originating from South Asia, particularly popular in regions like India, Pakistan and Nepal. It involves marinating chicken pieces in a mix of local spices and batter made primarily from gram flour. This preparation is then deep-fried until it achieves a golden, crispy exterior.

    The dish's origins can be traced back to the broader Indian subcontinent, where pakoras, traditionally vegetable-based, are a common snack/ street food.

    Today, Chicken Pakora is a beloved snack in Nepal, often served with various chutneys or dips and enjoyed in both homes and street food settings. Nepal has embraced and reinterpreted culinary ideas from its neighbors, adding its unique twist and ingredients like timur pepper.

    Tips and Pearls for making perfect crispy pakora

    1. Chicken Pakora Batter Consistency: The key to that perfect crunch lies in the batter. Aim for a thick, smooth consistency that coats the chicken and onion evenly.
    2. Oil Temperature Management: The oil temperature is crucial. Maintain it between 350-375°F (175-190°C) for optimal frying. Too hot, and the chicken pakoras will burn outside while remaining raw inside. Too low, and they'll become soggy and chewy from absorbing excess oil.
    3. Avoid Overcrowding the Pan: When frying, don't overcrowd the pan. This lowers the oil's temperature, leading to soggy pakoras. Fry in small batches for the best results.

    4. Choosing the Right Chicken Cut: Both thigh and breast pieces work well. Thighs are juicier and more moist, while breast pieces are firmer and healthier. It's all about your preference.

    5. Proper Draining Post-Frying: After frying, let the pakoras rest and drain excess oil on a colander or wire rack. Try not to use tissue paper or towel as this will encourage steam build up and make the pakora go soggy.

    Healthy Chicken Pakora Recipe Suggestions:

    Each of these suggestions can help make Chicken Pakora a healthier snack or meal option without sacrificing the flavors and textures that make it so enjoyable.

    1. Baking Instead of Frying: Bake the pakoras in the oven instead of deep frying. This significantly reduces the oil content while still achieving a crispy texture. The Chicken pakora will be more flat but there will be no compromise in flavours!
    2. Air Frying: Use an air fryer to cook the pakoras. It requires minimal oil and produces a result similar to deep frying in terms of texture and taste.
    3. Lean Chicken Cuts: Opt for leaner cuts of chicken, like breast, to reduce fat content.
    4. Reduce Salt: Cut down on the amount of salt used in the batter to lower sodium intake. ½ to 1 teaspoon should still give you enough flavour.
    5. Herb Infusions: Incorporate fresh herbs like cilantro, parsley, or dill for added flavor without the need for extra salt or spices.
    6. Increase Vegetables: Add grated or finely chopped vegetables like carrots, zucchini, or spinach to the batter for extra nutrients and fiber.
    7. Portion Control: Make smaller-sized chicken pakoras to help manage portion sizes and calorie intake.
    8. Lighter Dips: Serve with healthier dip options like yogurt-based sauces or homemade tomato salsa instead of heavy, creamy sauces.

    Other Nepali Snack Recipes to try!

    Frequently Asked Questions (FAQ)

    What is Chicken Pakora?

    Chicken pakora is a popular Indian street food made by deep-frying marinated pieces of chicken in a flavorful and crispy batter.

    How do I make crispy Chicken Pakora?

    To make crispy chicken pakora, it's important to ensure that the chicken pieces are coated evenly with a well-seasoned batter before deep-frying them until golden and crispy. Avoid overcrowding and make sure you manage your oil temperature (aim between 350-375°F or 175-190°C).

    Can you provide a recipe card for Chicken Pakora?

    You can find a recipe card for crispy chicken pakora on our website (click on 'PRINT RECIPE') detailing the ingredients and step-by-step instructions to make this delicious snack.

    What should I serve with Chicken Pakora?

    Chicken pakoras are often served with a side of mint chutney, tamarind chutney, or a spicy chili sauce for dipping.

    How do I fry Chicken Pakoras?

    To fry chicken pakoras, heat oil in a deep pan or fryer, then carefully add the marinated chicken pieces in batches and fry until they turn golden brown and crispy.

    What is the best batter for making Chicken Pakoda?

    The best batter for making chicken pakora is one that combines chickpea flour (besan), corn flour or rice flour, spices, and egg to create a thick and crispy coating for the chicken pieces.

    Can I reheat Chicken Pakoras?

    Yes, you can reheat chicken pakoras in an oven, toaster oven or air fryer to restore their crispiness. Using a microwave will make the pakoras soggy but you can still use it for a quicker option.

    What type of chicken is best for making Chicken Pakora?

    Boneless chicken thighs are often preferred for making chicken pakoras as they remain juicy and tender when deep-fried, but you can also use chicken breast for healthier option.

    What are some other chicken recipes similar to Chicken Pakora?

    Other chicken recipes similar to chicken pakora include chicken pakoda, chili chicken, chicken bites, and paneer pakora for a vegetarian alternative.

    How do I make crunchy Chicken Pakora?

    To make the crispiest chicken pakora, ensure the chicken pieces are well-coated in the batter and avoid overcrowding the frying pan to maintain the crunchiness.

    Chicken Pakora Quick and Easy (कुखुराको पकौड़ा)

    Chicken Pakora is such a simple yet delicious treat. It's a fun twist on the traditional vegetable pakora, this time featuring tender chicken giving that extra umami balance. Once fried, these Chicken Pakoras turn into golden, crispy delights. It's the kind of quick snack that's perfect for sharing with friends over laughs and stories at gatherings, or savoring on a quiet afternoon.
    5 from 1 vote
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    Prep Time 20 minutes
    Cook Time 20 minutes
    Course lunch, snack, Starters and appetizer
    Cuisine nepal
    Servings 8
    Calories 176 kcal

    Ingredients
      

    Wet Ingredients

    • 500 gram Boneless Chicken thigh or breast- thinly sliced
    • 1 White onion Large onion, thinly sliced
    • 2 teaspoon Salt
    • 6 stems Coriander roughly chopped
    • 3 Fresh green chilly finely chopped
    • 1 Egg
    • 1 tablespoon Ginger paste

    Dry Ingredients

    • 100 gram Gram flour
    • 100 gram Corn flour or Rice flour
    • ½ teaspoon Bicarbonate of soda
    • 1 teaspoon Cumin powder
    • 1 teaspoon Coriander powder
    • 1 teaspoon Black pepper powder
    • ½ teaspoon Timur powder or sichuan pepper optional but will add that special kick of flavour

    Instructions
     

    1. Preparing the Batter

      a. Prepare the wet ingredients first

      • In a bowl add the sliced onion and salt. Mix well slightly crushing the onions with your hands or a wooden spoon. Set aside for 10 minutes for the water to leak out of the onions.
      • Whilst you wait prepare the rest of your ingredients. Then add the rest of the wet ingredients: sliced chicken, onion, coriander, ginger paste, egg and chopped chilies.

      b. Add the Dry Ingredients:

      • To the bowl with the wet ingredients add the cumin powder, coriander powder, black pepper powder, timur powder, salt, gram flour, cornflour and bicarbonate of soda. Mix well together, ensuring no clumps remain from the flours.
      • If the batter is too dry you can had a small amount of water 1 tablespoon at a time until the batter reaches a thick, smooth consistency that coats the chicken and onion without being runny.
      • Remember, the right consistency is key – too runny, and your pakoras won’t be as crispy and flavorful.

      2. Frying the Pakoras:

        a. Heating the Oil

        • Heat oil in a deep pan. Test the oil temperature by dropping a small bit of batter into it. If it sizzles and floats to the top, you're good to go.

        b. Cooking the Pakoras

        • Carefully add the coated chicken pieces into the hot oil, one at a time. Avoid crowding the pan to maintain the oil’s temperature, ensuring crisp, golden pakoras.

        c. Managing Oil Temperature:

        • The oil’s temperature is crucial. If pakoras brown too quickly, the oil is too hot. If they don’t brown, it’s too cool. Start with high heat for the first few batches, then reduce to medium. Remember, cooking in small batches prevents the oil temperature from dropping.

        d. Monitoring the Frying Process

        • Fry the pakoras, turning them occasionally. Once they turn a deep golden brown and the batter is crispy remove them and drain the pakoras on a colander or wire rack. Try not to use tissue paper as this will encourage steam build up and make the pakora go soggy.
        • Serve hot with your favourite tip!

        3. Storing and Reheating

          a. Storage Advice:

          • Ideally, use the batter within 2 hours. Over time, the coriander and chicken can release moisture, affecting the batter’s consistency. While adding more gram flour can help, it might alter the flavor balance.

          b. Reheating Pakoras:

          • The best method is to reheat them in an air frying for 3-4 minutes at 200°C or oven at 180°C for 10-12 minutes. Avoid over-reheating with microwave to maintain their crispy texture.

          Nutrition

          Calories: 176kcalCarbohydrates: 21gProtein: 16gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 52mgSodium: 1312mgPotassium: 419mgFiber: 3gSugar: 3gVitamin A: 58IUVitamin C: 3mgCalcium: 48mgIron: 2mg
          Keyword chicken, pakora, snack, street food
          Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

          Rikikur (Sherpa Potato Pancake with Creamy Cheese Sauce) रिकिकुर आलु रोटी

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          sherpa nepali potato aloo pancake crepe style called rikikur that is covered with ghee butter

          Rikikur is a savoury potato pancake that is traditionally a nourishing breakfast dish for Sherpas that gives them the energy to start their day. In Sherpa language, "riki" simply means 'potato', and "kur" is our word for 'bread' or 'roti'. I find the comforting flavours are so versatile that can truly be enjoyed for any meal, may it be breakfast, lunch or snack.

          The soft potato pancake is topped with creamy yak butter and a sauce made from Yak cheese and spring onions. Yak cheese can be difficult to find but substituting with cottage or feta cheese works really well too! Should your travels take you to Nepal, Rikikur will greet you along trekking trails, offering nourishment and a burst of energy. If you don't have a trek planned then you can find Rikikur if you go to areas in the capital Kathmandu like Boudha or Swyambhu. This potato pancake is a celebration of the use of simple ingredients to create wonderfully creative flavours.

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          The Nepali Sherpa Community

          The Sherpa community in Nepal is known for their ties to the Himalayan mountains. Life in the Himalayas is not easy therefore they have very creative recipes to maximise energy and nutrition like Rikikur (Potato pancake).

          Originally from Tibet, they settled in Nepal's high-altitude areas and are famed for their skills in mountaineering. Their culture and traditions are closely linked to the mountains and their daily lives. They have enriched Nepal's food culture in many ways including introducing now popular staples like momo, thukpa and laphing. The Sherpas are a significant and respected part of Nepal's heritage.

          Sherpa Tibetan Yak Milk Products

          Products made primarily from yak milk, highlight the Sherpas' innovative methods to preserve and enhance the natural flavours and nutrients of their region. Similar to the use of miso, fish sauce or gochuchang that are used in other cultures as flavour enhancers. The following 3 Yak milk derivatives are flavour enhancers. In this Rikikur recipe You can use Serkam or Somar to make the green sauce.

          Serkam: Derived from yak milk, Serkam is made by boiling buttermilk until it solidifies into a cheese-like form. The result is a textured product with a mild taste, unique to the Himalayan region.

          Somar: Somar is made by fermenting Serkam, it develops a tangier, pungent and deeper flavour profile. The fermentation process enhances its shelf life, making it a preferred choice in regions like the himalayas where preservation is crucial.

          Soshim: Soshim is created when clotted Yak cream is allowed to ferment. The result is a rich, creamy product with a pungent tang. It's commonly used as a spread, in cooking, or as a base flavour enhancer for various sauces and gravies.

          Tips and Pearls for Making Rikikur

          1. Choosing Potatoes: Opt for starchy potatoes, like Russets, for the fluffiest and crispiest texture.
          2. Consistent Batter: Ensure that the potato pancake batter is well-mixed, with no lumps. It should have a smooth, pourable consistency but not be too watery.
          3. Temperature Check: Maintain a consistent medium heat. If the pan is too hot, the outside may burn before the inside is fully cooked.
          4. The Right Pan: Non-stick or well-seasoned cast iron pans work best for crepes, ensuring an easy flip and even cooking.
          5. Make Ahead: If you're preparing for an event, you can make the batter the potato pancake batter a day ahead and store it in the refrigerator. Give it a good stir before using

          Suggested Alterations

          1. Dairy-free: Substitute regular butter with vegan butter or olive oil for frying, and use almond milk or coconut milk in the batter if the recipe calls for milk.
          2. Adding Herbs: Add finely chopped fresh herbs to the batter, such as chives, parsley, or dill, for a flavour boost.
          3. More vegetables: Add finely shredded zucchini or carrots to the potato mix. Remember to squeeze out excess moisture.
          4. Use Different Potatoes: Experiment with different types of potatoes, such as red, golden, or even sweet potatoes, for a unique taste and texture.

          Storage and Reheating Rikikur

          Storing Leftovers: Stack leftover crepes with parchment paper in between each layer to prevent sticking. Store in the refrigerator in an airtight container.

          Reheating: Reheat in a warm oven or on a skillet.

          To oven reheat, stack the pancakes on a heatproof plate; cover with foil. Warm at 180C/fan 160C/gas 4 for 10 mins from cold or 5-10 mins from room temperature.

          sherpa nepali potato aloo pancake crepe style that is covered with ghee butter

          Rikikur (Sherpa Potato Pancake with Creamy Cheese Sauce) रिकिकुर आलु रोटी

          Rikikur is a savoury potato pancake that is traditionally a nourishing breakfast dish for Sherpas that gives them the energy to start their day. In Sherpa language, "riki" simply means 'potato', and "kur" is our word for 'bread' or 'roti'. The flavours are so versatile that rikikur can truly be enjoyed for any meal, may it be breakfast, lunch or dinner. The soft potato pancake is topped with creamy yak butter and a sauce made from Yak cheese and spring onions. Yak cheese can be difficult to find but substituting with cottage or feta cheese works really well too! This potato pancake is a celebration of the use of simple ingredients to create wonderfully creative flavours.
          5 from 1 vote
          Print Recipe Pin Recipe Facebook
          Prep Time 20 minutes
          Cook Time 30 minutes
          Course breakfast, lunch, main, snack, Starters and appetizer
          Cuisine nepal, Sherpa, Tibetan
          Servings 6 Pancakes
          Calories 238 kcal

          Ingredients
            

          Potato Pancake

          • 350 gram Potato Peel and finely grate the potatoes. You can use a grater or use a mechanical food processor.
          • 1 cup Potato starch flour Alternatives: rice flour or even buckwheat flour for healthy alternative
          • 3 Eggs
          • ½ teaspoon Salt
          • 25 gram Unsalted butter Melted. Traditionally Yak butter is used
          • 6 teaspoon Vegetable oil For frying the pancake

          Sauce

          • ½ cup Cottage cheese You can also use Feta cheese for a deeper flavour. Traditionally uses a type of yak cheese and butter similar to cottage cheese is used called Somar or Serkam.
          • 4 stalks Spring onions
          • 10 Mint leaves Optional. I once had mint leaf sauce with Rikikur in Kathmandu and fell in love with the flavour combination.
          • 1 clove Garlic
          • 1 Fresh green chillies
          • ½ teaspoon Salt
          • 3 tablespoon Milk Any milk can be used: cow's milk, oat milk, almond milk, soy milk

          Instructions
           

          Cheese Sauce Preparation

          • Grind garlic, spring onion, and green chillies into a paste. You can use a mechanical grinder or mortar and pestle.
          • Move the paste to a bowl. Add the cottage cheese, salt, and milk to the bowl. Stir well and set aside.

          Make the Potato Batter

          • Peel and finely grate the potatoes. You can use a grater or use a mechanical food processor.
          • In a mixing bowl, combine the grated potatoes, eggs, melted butter, salt, and potato starch flour.
          • Whisk all the ingredients together. If needed, add a few tablespoons of water and mix them together until a thick batter is formed but it should still be thin enough to have a pouring consistency

          Cooking the Pancake

          • Heat a pan on medium and lightly grease with vegetable oil.
          • Once hot, pour a ladle of potato batter onto the pan. Spread evenly into a circle.
            Rikikur pouring potato pancake batter
          • Cook for 2-3 minutes until the bottom turns golden brown, then flip. Cook the other side for another 2-3 minutes.
          • Make sure to adjust the temperature to avoid burning the pancakes

          Serving

          • Place the cooked pancake on a plate. Top with a teaspoon of butter and a generous spread of the prepared green cheese sauce.
          • I like to spread the butter and sauce all over the pancake then role it to eat it.

          Nutrition

          Calories: 238kcalCarbohydrates: 36gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 13mgSodium: 468mgPotassium: 621mgFiber: 3gSugar: 3gVitamin A: 394IUVitamin C: 36mgCalcium: 62mgIron: 1mg
          Keyword pancake, potato
          Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

          Rildok (Sherpa Potato Dumpling Soup) रिल्दोक

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          Rildok is a traditional Sherpa and Tibetan Potato Dumpling Soup. This is the kind of soup dish that warms the body from the inside out and is the ultimate comfort food. The process begins with fresh potatoes, hand-pounded until all the starch is released and they achieve a sticky consistency. In the Sherpa community a traditional large wooden mortar and pestle called 'Tsomgok' is used. These are then hand shaped into round dumplings, which when cooked, offer a gentle, melt-in-your-mouth sensation. These potato balls are delicately simmered in a broth infused with the rich aromas of garlic, onion, butter, and the distinct zest of timmur a type of Nepali sichuan pepper. If you are visiting Nepal try Rildok by taking a stroll through areas like Boudha or Swoyambhu in Kathmandu where there are many people from the Sherpa and Tibetan community, you might hear the pounding sound which is sure to be someone working hard to make Rildok.

          The Nepali Sherpa Community

          The Sherpa community in Nepal is known for their ties to the Himalayan mountains. Life in the Himalayas is not easy therefore they have very creative recipes to maximise energy and nutrition like Rildok (Potato dumpling soup).

          Originally from Tibet, they settled in Nepal's high-altitude areas and are famed for their skills in mountaineering. Their culture and traditions are closely linked to the mountains and their daily lives.

          They primarily consume barley, potatoes, and yak products, showcasing their ability to thrive in challenging environments. The Sherpas are a significant and respected part of Nepal's heritage.

          Tips and Pearls for making Rildok

          1. Consistency is Key: When pounding the potatoes, aim for a smooth and stretchy consistency. This will ensure your dumplings are soft and melt-in-the-mouth.
          2. Chili Heat: Adjust the quantity of dried and green chilies based on your heat preference. Remember, you can always add more spice later, but it's harder to tone it down once mixed in.
          3. Cheese Choice: While feta is mentioned in the recipe, consider experimenting with other soft cheeses or traditional Himalayan cheeses for different flavor profiles.
          4. Serving Suggestions: Rildok is best served hot, right off the stove. The warmth adds to the comforting nature of the dish, especially on a cold day.
          5. Accompaniments: While Rildok is wholesome on its own, consider serving with some crusty bread or a side salad to round off the meal.

          Suggested Alterations

          1. Alternative Starches: Swap out potatoes with sweet potatoes or yams for a slightly sweeter variant Rildok.
          2. Vegan Version: Replace the feta cheese with a vegan cheese alternative or nutritional yeast for a dairy-free option.
          3. Meat Inclusion: Consider adding diced chicken, beef, or even shrimp to the soup base for an added protein boost.
          4. Vegetable Varieties: Incorporate spinach, kale, or bok choy for some green goodness and additional nutrients.
          Rildok tibetan potato soup recipe sherpa style

          Rildok (Sherpa Potato Dumpling Soup) रिल्दोक

          Potato Dumplings Soup (Rildok) is a traditional Sherpa and Tibetan dish. This is the kind of soup dish that warms the body and soul.The process begins with fresh potatoes, hand-pounded until they achieve a sticky consistency. These are then shaped into round dumplings, which when cooked, offer a gentle, melt-in-your-mouth sensation. These potato balls are delicately simmered in a broth infused with the rich aromas of garlic, onion, butter, and the distinct zest of timmur a type of Nepali sichuan pepper. If you are visiting Nepal take a stroll through areas like Boudha or Swoyambhu in Kathmandu where there are lots of people from the Sherpa and Tibetan community, and the popularity of Rildok is evident.
          5 from 1 vote
          Print Recipe Pin Recipe Facebook
          Prep Time 30 minutes
          Cook Time 15 minutes
          Course breakfast, dinner, lunch, main
          Cuisine nepal, Sherpa, Tibetan
          Servings 5
          Calories 286 kcal

          Equipment

          • 1 Mortar and Pestle If you don't have a mortar and pestle. You can also get creative and use a metal or plastic bowl and a rolling pin to pound the potato mash.
          • 1 Grater You can also use a mechanical food processor

          Ingredients
            

          Potato dough

          • 500 gram Potatoes
          • 100 gram Potato starch powder Not traditionally used however adding this to the dumpling dough gives it more structure. Substitutions: rice flour.

          Chilli Spice Paste

          • 6 Cloves Garlic
          • 2 Dried red chilly
          • 2 Fresh chillies
          • 1 tablespoon Vegetable oil

          Rildok Soup Broth

          • 2 tablespoon Vegetable oil
          • 1 Onion Medium, thinly sliced
          • 3 Spring onions Can substitute with chives
          • ½ teaspoon Turmeric powder
          • 1 tablespoon Unsalted butter yak butter is used traditionally
          • 2 tablespoon Feta or Cottage Cheese Traditionally Shoshum is used which is fermented yak cheese
          • 1 teaspoon Salt
          • 1 Litre Water
          • 1 teaspoon Timmur Powder (Nepali sichuan pepper) Can substitute with Chinese sichuan pepper

          Instructions
           

          Make Potato Dumpling Dough

          • Begin by thoroughly washing the potatoes. Boil them for about 15 minutes, ensuring they become tender and easily mashable.
          • Once boiled, allow them to cool to a comfortable temperature. Carefully peel away their skins.
          • Mash the potato: either grate them for a fine texture or use a potato masher to achieve a smooth consistency.
          • Now make the dough- Ready your mortar and pestle by moistening them with a splash of water. Add the mashed potatoes. Pound diligently until you achieve a soft, silky, and elastic dough.
          • Place in a bowl- wet your hands lightly before handling the potato dough to prevent it from sticking to your hands.
          • Add the potato starch and knead well. The addition of potato starch is not traditional but just gives it that extra starch to give the dumplings better structure to prevent them from breaking apart easily while boiling.
          • Set aside whilst you make the soup broth

          Make the Soup Base

          • Start by creating a spice paste. Combine garlic, dried chilly, and green chillies. A mortar and pestle will provide an authentic texture, but a machine grinder works efficiently too. Set aside this spice paste.
          • Heat a generous drizzle of oil in a soup pan. Once hot, incorporate the chopped onions, sautéing until they adopt a beautiful golden hue and release an aromatic scent.
          • Introduce the freshly-made spicy paste to the pan, blending it in with the onions.
          • Add the turmeric powder and freshly chopped spring onions (be sure to leave some spring onion slices to garnish later). Sauté briefly, ensuring the spices infuse their essence without burning.
          • Pour in water, followed by salt, timmur powder, butter, and crumbled feta cheese. Allow this to reach boiling point.

          Combine the Dumplings to the Soup

          • Once the soup begins to bubble, reduce the heat to low.
          • Wet your palms, pinch a small portion of the potato dough, and gently mold it into a round sphere shape. With care, drop each dumpling into the simmering soup.
          • Stir delicately, ensuring the dumplings remain intact and absorb the flavours.

          Serving

          • Your Rildok is now ready. Ladle into a bowl. Garnish with a sprinkle of freshly chopped spring onions and a dash of timmur grounds.
          • For those who enjoy a personal touch, consider presenting a side bowl of timmur powder and chilli paste, letting other adjust to their preferred flavour profile.

          Nutrition

          Calories: 286kcalCarbohydrates: 41gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 12mgSodium: 575mgPotassium: 771mgFiber: 5gSugar: 4gVitamin A: 402IUVitamin C: 51mgCalcium: 89mgIron: 2mg
          Keyword dumplings, potato, soup
          Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

          Spicy Pig Trotter Curry (Sungur ko Khutta ko Achar) सुंगूरको खुट्टाको आचार

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          Pig Trotter Curry (Sungur ko Khutta ko Achaar) is an indulgent dish that is truly special. The use of pig feet/trotters is a testament to the Nepali ethos of making the most of every part of the animal. This particular dish showcases the pig's trotters, a segment often overlooked, transformed into a flavourful delicacy. Pig Trotter recipe comes from the Kirati communities of the 'Rai' and 'Limbu' from the eastern part of Nepal where pork and wild boars are commonly eaten.

          Pig Trotter curry is considered a delicacy made for special occasions or when guests are coming around to visit. Pig feet/trotters, combined with a mix of spices and chillies, undergo hours of slow-cooking. The result? Meat that’s so tender it falls off the bone, bathing in a gravy enriched by the natural fats of the pork. This method of preparation ensures the trotters absorb all the aromatic flavours, delivering layers of indulgence in every bite. This truly hearty curry is worth the effort to discover this rarely-used cut of pork.

          While many prefer to pair it with an alcoholic drink, it's just as delightful with warm flatbread or as a hearty side during gatherings. Next time you're around a table, perhaps this dish can be your next topic of conversation!

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          Why eat Pig Trotters?

          1. Ethical Consumption: Adopting a ‘nose-to-tail’ eating approach is a responsible way to honour the life of an animal. If one chooses to consume meat, it's only ethical to ensure that as much of the animal is used as possible. This means not just valuing prime cuts but appreciating every edible parts that are nutritious.
          2. Flavor and Texture: Pig trotters are prized for their juicy, tender, and flavorful meat. Their unique texture and taste have made them a beloved dish in many cultures.
          3. Economical: Pig trotters are often more affordable than prime cuts, making them an economical choice for many households. This makes them a cost-effective yet delicious meat source.

          4. Collagen Boost: Pig trotter are a great source of collagen due to their abundance of connective tissues. When simmered, the collagen is rendered out, which not only thickens the dish but is also believed to have health benefits.

          5. Versatile Cooking: From simmering to frying, there are various ways to prepare pig trotter. Their rich content of tendons and connective tissue means they can be simmered for prolonged periods, infusing the dish with deep flavors.

          6. Easy to Buy: Pig trotters can be found in many ethnic markets worldwide. Even if they aren't prominently displayed, many butchers will have them in stock or can procure them on request.

          7. Natural Thickening Agent: Pig trotters are often used to make stocks and gravies, as the collagen they release acts as a natural thickening agent, lending a rich consistency to dishes.

          Examples of Pig Trotter Dishes Around the World

          Across history, in times of scarcity, people have relied on the less conventional parts of animals to sustain themselves. Pig trotters, once a sustenance for the poor, have evolved into delicacies appreciated by many today. From the Jokbal in Korea to the Crispy pata in the Philippines, the list of trotter dishes worldwide is vast, underscoring the universal appeal of this meat.

          1. Nepal - Sungur ko Khutta: Pig trotters are slow-cooked with tomato, garlic, ginger and aromatic spices.
          2. Korea - Jokbal: Braised pig's trotters with a variety of seasonings.
          3. France - Pied de Cochon: Pig trotters that are typically braised or fried.
          4. Japan, Okinawa - Tebichi: Pig trotter soup with a rich, collagen-packed broth.
          5. Portugal - Chispalhada: Trotter stew with chickpeas or beans
          6. Philippines- Crispy Pata: Deep-fried pig trotters or knuckles served with a soy-vinegar dip.
          7. Spain - Manitas de Cerdo: Pig trotters often cooked in a tomato-based sauce
          8. Peru- Patitas con Maní: Pig trotters with peanuts.
          9. Barbados - Souse: A pickled meat dish, commonly made with pig trotters or chicken feet.

          Guide to Buying Pig Trotter

          1. Choose Your Source Carefully:

          • Local Butchers: A reliable local butcher is often the best source for fresh pig trotters. They usually provide freshly cleaned trotters and might offer customization (like splitting them in half).
          • Ethnic Markets: Markets catering to Asian, Latin, and European cuisines often have a wide range of pig parts, including trotters.
          • Supermarkets: Some mainstream supermarkets may stock pig trotters, especially in areas with diverse populations. However, they may not be as fresh as from specialized or local sources.

          2. Freshness is Key:

          • Look for trotters that have a clear, slightly pinkish hue. Avoid those with a gray tint.
          • The trotters should smell fresh, not sour or unpleasant.
          • If available, buy trotters that are kept on ice or refrigerated.

          3. Cleanliness:

          • Ideally, the pig trotters should be cleaned thoroughly by the butcher, with hairs removed. You can check the skin for any leftover hair.
          • If there are remaining hairs, you can request the butcher to clean further, or you can clean them at home using a razor and tweezer.

          4. Bone-in vs Boneless:

          • Traditional recipes often use bone-in trotters because the bones give extra flavor and richness to the dishes.
          • Boneless can be convenient but may lack some of the depth of flavor the bones provide.

          7. Buy Extra if Freezing:

          • Pig trotters freeze well. If you find a good deal or want to store them for future use, buy in bulk. Ensure you store them in airtight bags or containers to prevent freezer burn.

          Tips and Pearls for Making Pig Trotter Curry

          1. Hair Removal: Make sure to remove all hair from the pig trotters thoroughly. Some prefer singeing the trotters briefly over an open flame to easily remove any residual hair.
          2. Water Amount: Adjust water according to your desired consistency. Some prefer a thicker gravy, while others may want it thinner.
          3. Cooking Time: The secret to melt-in-the-mouth pig trotter meat is slow cooking. Whether you're using a traditional pot or a pressure cooker, ensure that the trotters are tender before finalising the dish.
          4. Storage: If you have leftovers, store them in an airtight container in the refrigerator. The pig trotter curry often tastes even better the next day after the flavours have melded together.

          Suggested Alterations

          1. Meat Substitute:
            • If pork is not your preference or it's unavailable, try using lamb or beef trotters. The cooking time might vary slightly, so adjust accordingly.
          2. Less Heat:
            • For those who prefer milder dishes, reduce the amount of chili powder or skip the fresh chili slices.
          3. Boneless Experience:
            • Use boneless pork cuts if you prefer a bone-free eating experience, though the unique flavour imparted by the bone will be missed.
          4. Citrusy Undertones:
            • Squeeze in some lemon or lime juice just before serving to add a zesty undertone.
          Pork leg trotter feet curry sungur ko khutta ko achar nepali recipe

          Spicy Pig Trotter Curry (Sungur ko Khutta ko Achar) सुंगूरको खुट्टाको आचार

          Pig Trotter Curry (Sungur ko Khutta ko Achaar) is an indulgent dish that is truly special. Pig feet/trotters, combined with a mix of spices and chillies, undergo hours of slow-cooking. The result? Meat that’s so tender it falls off the bone, bathing in a gravy enriched by the natural fats of the pork. This particular dish showcases the pig's trotters, a segment often overlooked, transformed into a flavourful delicacy. Pig Trotter curry is considered a delicacy made for special occasions or when guests are coming around to visit. This truly hearty curry is worth the effort to discover this rarely-used cut of pork.
          5 from 3 votes
          Print Recipe Pin Recipe Facebook
          Prep Time 20 minutes
          Cook Time 2 hours
          Course dinner, side, Starters and appetizer
          Cuisine nepal
          Servings 10
          Calories 581 kcal

          Ingredients
            

          Pork Preparation Ingredients

          • 1 kg Pig Trotters cut into medium sized chunks
          • 2 teaspoon salt
          • 5 Slices Ginger

          Spice Gravy

          • 2 tablespoons Vegetable oil
          • 3 fresh chillies
          • 5 Dried red chilly
          • 1 teaspoon Fenugreek seeds
          • 2 Onions Medium sized
          • 2 tablespoon Garlic paste
          • 2 tablespoon Ginger paste
          • 2 tablespoon Dark Soy Sauce
          • 3 Tomato Medium sized diced
          • 1 teaspoon Salt
          • 7 stalks Coriander finely chopped

          Dry Spice Mix

          • 1 teaspoon Cumin powder
          • 2 teaspoon Coriander powder
          • ½ teaspoon Cinnamon powder
          • 2 teaspoon Kashmiri chilli powder
          • 1 teaspoon Turmeric powder
          • 1 teaspoon Timmur powder

          Instructions
           

          Prepare the Pig trotters

          • Wash the pig trotters very well and remove any hair on the skin (I use disposable shavers or if there are only a few hairs then tweezers). You can also as the butcher to remove the hair.
          • Place the pig trotters in a large pot and cover with hot water, add salt and ginger slices and boil for 15 minutes. This is to remove that porky strong pungent smell/taste of pork trotters.

          Searing the Trotters

          • Heat the vegetbael oil in a large pan or in a pressure cooker.
          • Add the boiled pig trotters and fry for about 10-12 minutes mostly skin side down until the fat melts and the trotters are seared and light brown.
          • Remove the pig trotters and set aside in a bowl. Keep the oil you have used to sear the pig trotters in the pot ready for the next step.

          Make the Spiced Gravy

          • In the hot oil from frying the pig trotters. Add the fenugreek seeds and fry until they turn dark brown. Then add the dried chilly and fresh sliced chilly and saute for 1-2 minutes until fragrant.
          • Add onions, garlic & ginger paste and fry until they turn light brown.
          • Add the Dry Spice mix: turmeric powder , coriander powder, cumin powder, cinnamon powder, Kashmiri chilli powder and timmur powder and mix well.
          • Add chopped tomatoes, dark soy sauce and salt. Stir well.
          • Cook for 5-6 minutes stirring occasionally until the tomatoes soften and turn into a gravy thick consistency

          Soften the meat: Slow Simmer or Pressure Cooker

            a. Pot Instructions:

            • Add 3 cups of water water and cook on low/medium heat on a gentle simmer for 1 hour 30 minutes or until tender. Stir occasionally to stop the bottom of the pan from burning.
            • Turn off heat when thick gravy consistency is achieved.

            b. Pressure Cooker Instructions:

            • Add 2 cups of water and stir well.
            • Put the lid on and turn down the heat to lowest setting. Pressure Cook for 10 whistles or if using instant pot for 35 minutes on high pressure.

            Finishing

            • Turn off the heat and add the chopped coriander. Mix well.
            • Serve: Eat as a side dish to a a drink or Eat as a side dish with the main meal

            Nutrition

            Calories: 581kcalCarbohydrates: 8gProtein: 11gFat: 56gSaturated Fat: 20gPolyunsaturated Fat: 7gMonounsaturated Fat: 26gTrans Fat: 0.02gCholesterol: 72mgSodium: 858mgPotassium: 420mgFiber: 2gSugar: 3gVitamin A: 637IUVitamin C: 28mgCalcium: 38mgIron: 2mg
            Keyword curry, pig trotter, pork
            Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

            Pork Curry (Sungur ko Masu) सुंगुरको मासु

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            Nepali Pork curry (Sungur ko Masu) is a mouth watering curry made of tender pork meat in a rich aromatic gravy that's unparalleled. Simmered in a blend of spices including timmur - a unique Himalayan pepper, lends a warm, earthy undertone. The garlic and ginger paste bring forth a pungent depth of flavour, while the tomatoes add a tangy sweetness. The cumin and coriander powders inject a deep, smoky character.

            This Pork Curry is one of my absolute favourite dishes growing up. The aroma of this curry would waft through our home, and as a child, the anticipation of tucking into this dish would make me eagerly count the minutes to dinner.

            Jump to Recipe

            Tips and Pearls

            Pork curry nepali recipe ingredients list
            1. Choice of Meat: Opt for bone-in pork; bones impart a deeper flavour to the Pork curry. A mix of fatty pork belly with meaty pork shoulder strikes the perfect balance between tenderness and flavour.
            2. Searing is Essential: Always sear the pork pieces on high heat until they're golden brown. This locks in the juices and ensures that the pork is flavourful and tender.
            3. Simmer Slowly: Once all ingredients are in, simmer the Pork curry on low to medium heat. Slow cooking enhances the depth of flavours and ensures the meat is fork-tender.
            4. Adjust the Heat: The number of chillies can be adjusted according to your heat preference. You can also deseed the chillies if you prefer a milder flavour.

            5. Timmur - The Himalayan Secret: Timmur, or Himalayan pepper, is a distinct flavour of Nepali cuisine. If unavailable, Szechuan peppercorns can be a substitute, though timmur remains unparalleled in authenticity.

            6. Water Quantity: The amount of water can be adjusted based on how thick or thin you want your curry. Remember, the meat will also release its juices, contributing to the gravy.

            7. Resting Time: After cooking, let the curry rest for a bit. This allows the flavours to meld together, making every bite richer

            Suggested Alterations for making Pork Curry

            1. Incorporate Spinach: This not only introduces a vibrant green colour but also a delightful earthy taste, making the curry richer in flavour and nutrients. A perfect traditional example to try is Pork and Spinach Curry. Which uses a type of green called Rayo saag (mustard greens).
            2. Lemongrass Infusion: Add a stalk of lemongrass while simmering the curry to infuse a citrusy aroma and refreshing taste.
            3. Potatoes for Hearty-ness: Introduce bite-sized potato chunks during the simmering process. They absorb the curry flavors wonderfully and add heartiness to the dish.
            4. Swap Fresh Tomatoes for Tomato Paste: If you're short on time or fresh tomatoes, use tomato paste. It provides a concentrated flavor and also gives a beautiful deep-red hue to the curry.
            5. Add Yogurt or Cream: For a richer and creamier curry, stir in a dollop of plain yogurt or cream just before finishing.
            6. Experiment with Proteins: While pork is the star, you can also make this curry with chicken or tofu for a different take.
            Pork curry sungur ko masu nepali recipe

            Pork Curry (Sungur ko Masu) सुंगुरको मासु

            Nepali Pork curry is a lip-smacking curry made of tender pork meat in a rich aromatic gravy that's unparalleled. Simmered in a blend of spices including timmur - a unique Himalayan pepper, lends a warm, earthy undertone. The garlic and ginger paste bring forth a pungent depth of flavour, while the tomatoes add a tangy sweetness. The cumin and coriander powders inject a deep, smoky character.
            One of my absolute favourite dishes growing up. The aroma of this curry would waft through our home, and as a child, the anticipation of tucking into this dish would make me eagerly count the minutes to dinner.
            No ratings yet
            Print Recipe Pin Recipe Facebook
            Prep Time 10 minutes
            Cook Time 50 minutes
            Course dinner, main
            Cuisine nepal
            Servings 10
            Calories 562 kcal

            Ingredients
              

            • 1 kg Pork Bone-in meat makes the richest curry. My favourite is a mix of pork belly and pork shoulder meat.
            • 2 tablespoon Vegetable oil
            • 1 Onion Medium-sized, thinly sliced
            • 2 Tomatoes medium sized roughly chopped into small chunks
            • 2 Fresh Chilli
            • 4 Bayleaf
            • 5 Cloves
            • 1 tablespoon Garlic paste
            • 1 tablespoon Ginger paste
            • ½ teaspoon Black pepper
            • 2 teaspoon Cumin powder
            • 2 teaspoon Coriander powder
            • 1 teaspoon Turmeric powder
            • ½ teaspoon Timmur powder (Nepali Sichuan Pepper) You can substitute with Chinese Sichuan Pepper
            • 2 teaspoon Salt
            • 1 Cup Water
            • 3 stalks Fresh coriander finely chopped

            Instructions
             

            Preparing the Pork

            • Dice your pork into bite-sized pieces.
            • In a sturdy pot, heat the vegetable oil.
            • As it warms, add the bay leaves, cloves, and turmeric.
            • Introduce the pork and turn to the heat to high. Keep stirring until it is golden brown and seared which usually takes around 10-12 minutes. Searing the pork pieces is Essential part as this locks in the juices and ensures that the pork is flavourful and tender.

            Add the tomato and Spice

            • Turn the heat to medium flame.
            • Add the chopped onions to the seared Pork, letting them soften and sweeten for 3-4 minutes.
            • Add in the garlic and ginger pastes, and the fresh chillies. Stir until that moment when the oil begins to separate before going to the next step
            • Add in the cumin, coriander, black pepper, timmur, salt, and those luscious chopped tomatoes. Continue stirring until the tomatoes soften and create a rich sauce.

            The Slow Simmer - Merging of Flavors

            • Pour in half a cup of water.
            • On low-medium heat, cover your pot and let the curry brew for 15-20 minutes. If you're using a pressure cooker, wait for three serene whistles. For our Instant Pot aficionados, set it for 15 minutes on high pressure.

            The Final Touch - Garnishing and Serving

            • Turn off the heat and add the chopped coriander leaves, generously sprinkled and stirred to infuse their fresh zest.
            • Serv and pair with fragrant basmati rice, comforting roti or naan, or crunchy chiura.

            ** TIP: Resting Time

            • After cooking, let the curry rest for a bit. This allows the flavours to meld together, making every bite richer. In fact I think any curry dish tastes better the next day when it has been left overnight fort he flavours to truly meld together and soak into the protein or vegetable.

            Nutrition

            Calories: 562kcalCarbohydrates: 4gProtein: 10gFat: 56gSaturated Fat: 20gPolyunsaturated Fat: 7gMonounsaturated Fat: 25gTrans Fat: 0.02gCholesterol: 72mgSodium: 619mgPotassium: 317mgFiber: 1gSugar: 2gVitamin A: 330IUVitamin C: 18mgCalcium: 24mgIron: 1mg
            Keyword curry, pork
            Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

            Sukuti Sadheko (Dried Meat Spicy Salad) साँदेको सुकुटी

            · 1 Comment

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            Jump to Recipe

            Sukuti Sadheko is a truly unique Nepali dish that offers such a wonderful range of flavours and textures. Imagine crispy pieces of dried meat, mixed with spices that tingle your taste buds, offering a dance of flavors in every bite. For those new to this delicacy, Sukuti is smoke- dried meat. This technique ensures not just preservation but imparts the meat with a rich, umami taste tinged with an aromatic smokiness. The Sadheko preparation elevates this dried meat by adding fresh tomatoes, zesty garlic, and the invigorating punch of ginger.

            Another reason Sukuti Sadheko is one of my favourites: it's incredibly versatile. It's the perfect appetiser to kindle your appetite, the companion you've been seeking for your favourite drink, or even that delightful side dish that complements a main course.

            If you're wondering where to find it, many Nepali stores offer ready-made Sukuti or you can also make your own at home if you have a dehydrator.

            Table of contents

            What is Nepali Sukuti?

            If you've tried beef jerky, envision Sukuti as its flavourful cousin. While they share similarities in texture, Sukuti stands out with its distinct smoky aroma and rich spice blend.

            Sukuti originally, it emerged as a method to preserve meat, especially during the harsh winters of the mountainous terrain in Nepal. Meat was a luxury, savoured occasionally, with every part of the animal honoured and used. Excess meat, after the immediate feasts, would be transformed into Sukuti.

            Buffalo, lamb, or goat meat is typically chosen, with buffalo being a prevalent choice due to religious considerations against beef consumption.

            sukuti sadheko achar salad dried meat pickle

            While earlier, Sukuti was a winter necessity, today, it has evolved into a sought-after delicacy. The transition from being a survival food to a culinary gem marks the evolution of Nepal's food landscape.

            Tips and Pearls for making Sukuti Sadheko

            sukuti salad sadheko fresh nepali food
            1. Gentle Soaking: Ensure the water for soaking is hot but not boiling, as boiling water might toughen the meat instead of softening it.
            2. Attention to Details: When pounding the sukuti, keep the pieces uniformly thin but intact. Too thin, and they might break; too thick, and they won't absorb flavors effectively.
            3. Optimal Frying: Ensure the oil for frying isn't smoking hot. The sukuti should sizzle on contact, but the oil shouldn't smoke or burn them.
            4. Taste as You Go: Adjust spices for Sukuti Sadheko according to your palate. Some might prefer a spicier touch, while others might lean towards milder flavors.

            Suggested Alterations

            1. Spice Adjustments: Not everyone has the same spice tolerance. Reduce or increase the amount of green chillies based on your preference. Additionally, consider using red chilli flakes or paprika for a different kind of heat.
            2. Herbal Twist: While coriander is a classic, mint or basil can add a refreshing twist to the flavor profile.
            3. Citrus Variations: Swap lemon juice with lime or even a splash of orange juice for a distinct tangy flavor.
            4. Texture: To introduce some crunch, throw in some roasted peanuts, sesame seeds, or even some toasted flax seeds.
            5. Vegan Version: For a vegan-friendly Sukuti Sadheko, use tofu or tempeh as the base. Ensure all other ingredients, including the oil, align with vegan standards.
            6. Sweet Touch: Introduce a hint of sweetness with a drizzle of honey or sprinkle of brown sugar. This can balance out the spiciness and introduce a new layer of flavour.
            7. Salt Variations: Experiment with sea salt, Himalayan pink salt, or even smoked salt for unique undertones.

              Remember, cooking is as much about experimenting as it is about sticking to tradition. These alterations allow you to make the dish truly yours while respecting its roots. Happy Cooking!
            Sukuti sadheko nepali recipe fermented buffalo meat pickle

            Sukuti Sadheko (Dried Meat Spicy Salad) साँदेको सुकुटी

            Sukuti Sadheko is a truly unique Nepali dish that offers such a wonderful range of flavours and textures. Imagine crispy pieces of dried meat, mixed with spices that tingle your taste buds, offering a dance of flavours in every bite. The Sadheko preparation elevates this dried meat by adding fresh tomatoes, zesty garlic, and the invigorating punch of ginger. Another reason Sukuti Sadheko is one of my favourites: it's incredibly versatile. It's the perfect appetiser to kindle your appetite, the companion you've been seeking for your favourite drink, or even that delightful side dish that complements a main course.
            5 from 1 vote
            Print Recipe Pin Recipe Facebook
            Prep Time 1 hour
            Cook Time 15 minutes
            Course dinner, lunch, side, snack, Starters and appetizer
            Cuisine nepal
            Servings 8
            Calories 186 kcal

            Ingredients
              

            • 200 grams Sukuti - dry meat of choice I like to use buff. (home made or store boguht)
            • ¼ cup Vegetable oil or mustard oil For frying the Sukuti
            • ½ Onion Medium sized- finely diced
            • 5 Stalks Fresh coriander/ cilantro Finely chopped. If you don't like coriander you can substitue with spring onions
            • 1 teaspoon Salt

            Tomato Spice Paste

            • 2 Tomato medium sized roughly chopped into large chunks
            • 3 Green chilly adjust to your taste
            • 8 Cloves Garlic
            • 1 tablespoon Ginger paste
            • 1 teaspoon Cumin powder
            • 2 tablespoon Lemon juice
            • ½ teaspoon Timmur powder (Nepali Sichuan Pepper)

            Instructions
             

            Soaking and tenderising the Sukuti (Dried Meat)

            • Start by placing the dried sukuti in a bowl of hot water. Cover it with a lid, letting it sit for about 30 minutes. This step helps in bringing back some of its tenderness.
            • After soaking, drain off the water — do handle with care as it might be quite warm.
            • Slice the sukuti into bite-sized pieces. Now to enhance that tenderness, lay the sukuti out and gently squash them with a pestle or a rolling pin. The goal is to soften any tough bits without making them crumbly, so a gentle pressure is key.
            • After tenderising, give them another 15-minute soak in warm water. Once done, drain and press out any excess water to prep the sukuti for its frying in the next step.

            Frying the Sukuti

            • In a pan, pour in the vegetable oil and warm it over a medium flame. When you feel the heat rising add the sukuti.
            • Fry them for a good 3-5 minutes, just until they start to release their aroma. Do keep an eye out for any rogue oil splashes and ensure they don’t turn too dark and burn as this will make the sukuti taste bitter.
            • Move the sukuti to a large mixing bowl, giving them space to cool. Keep that pan warm; it’s not done just yet.

            Make the Tomato Spice Paste

            • In the same pan, with the flavour of the sukuti still lingering, toss in the garlic, tomatoes, and green chillies.
            • Fry them until they're fragrant and have a slight char, which should be about 2-3 minutes. Remember, they shouldn't fully cook.
            • Once they're done, let them cool for a bit. Then, blend them into a smooth paste, whether you prefer using a blender or the age-old mortar and pestle.
            • To this tomato, garlic, chilly paste mix, introduce the ginger paste, cumin powder, timmur powder, and the lemon juice.

            Mix everything together

            • Now, it's time to bring everyone together. Pour the Tomato Spice paste over the sukuti.
            • Add the diced onions and freshly chopped coriander, and season with salt. Whether you mix with your hands or a spatula, ensure everyone gets mixed well nicely.

            Serving

            • Serve with a sprinkle of fresh coriander leaves. Enjoy!

            Nutrition

            Calories: 186kcalCarbohydrates: 8gProtein: 9gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.05gCholesterol: 12mgSodium: 741mgPotassium: 314mgFiber: 1gSugar: 4gVitamin A: 464IUVitamin C: 32mgCalcium: 22mgIron: 2mg
            Keyword salad, sukuti
            Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

            Sukuti ko Achar (Dried meat pickle) सुकुटीकाे अचार

            · Leave a Comment

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            Table of contents

            Jump to Recipe

            Sukuti ko Achar (meat pickle)is enriched with the spicy warmth of ginger and garlic, and that distinctive smoky aroma from the dried meat which tastes like jerky. "Sukuti" is simply smoke-dried meat, often from buffalo or goat. This age-old method has been passed down from generation to generation. This technique ensures not just preservation but imparts the meat with a rich, umami taste tinged with an aromatic smokiness. If you're wondering where to find it, many Nepali stores offer ready-made Sukuti or you can also make your own at home if you have a dehydrator.

            How to enjoy it? Just pair this meaty pickle with a bowl of hot rice and some daal (lentil soup). The spicy pickle and the soft rice create a comforting combo that's hard to resist. The spiciness of the achar/pickle mellowing against the soft grains. Plus, a great perk: once you've made it, the Sukuti ko Achar stays fresh and tasty for weeks! This meat pickle is a guaranteed flavourful journey for all who taste it.

            What exactly is Sukuti?

            If you've tried beef jerky, envision Sukuti as its flavourful cousin. While they share similarities in texture, Sukuti stands out with its distinct smoky aroma and rich spice blend.

            Sukuti originally, it emerged as a method to preserve meat, especially during the harsh winters of the mountainous terrain in Nepal. Meat was a luxury, savoured occasionally, with every part of the animal honoured and used. Excess meat, after the immediate feasts, would be transformed into Sukuti.

            Buffalo, lamb, or goat meat is typically chosen, with buffalo being a prevalent choice due to religious considerations against beef consumption.

            While earlier, Sukuti was a winter necessity, today, it has evolved into a sought-after delicacy. The transition from being a survival food to a culinary gem marks the evolution of Nepal's food landscape.

            Tips and Pearls

            1. Marination Matters: Spend time on marinating the Sukuti. The longer the marination, the deeper the flavors seep into the meat.
            2. Gentle Frying: Fry the Sukuti on medium heat. This ensures it gets crispy without becoming overly tough or burnt.
            3. Hydration Station: If your Sukuti turns out too hard, don't fret! Just soak it in warm water a little longer to soften before adding it to the spice mix.
            4. Preservation: Ensure the jar you're using to store the achar is sterilised. This extends the pickle's shelf-life and maintains its flavour.

            Storage tips for sukuti ko achar to ensure freshness

            Storage Tips for Dried Meat Pickle (Sukuti ko Achar) and Ensuring Freshness:

            1. Sterilize the Jars: Before storing Sukuti ko Achar, ensure that your glass jars are thoroughly sterilized. This prevents bacterial growth and extends shelf life. You can do this by boiling the jar in hot water and then letting it air dry completely.
            2. No Moisture: It’s crucial that no moisture enters the pickle. Always use a dry spoon when taking some out. Any moisture can lead to spoilage.
            3. Cool Before Storing: Allow the Sukuti ko Achar to cool completely before sealing it in jars. Sealing a warm mixture can create condensation inside the jar, which can lead to mould.
            4. Tight Seal: Ensure the jar's lid is tightly sealed to prevent air from entering, which can cause the pickle to oxidize or spoil.
            5. Regular Check: Open and check your achar periodically. If you notice any off-smelling aroma, discoloration, or mould growth, discard that portion immediately.
            6. Refrigeration: While traditional Sukuti ko Achar is stored at room temperature, if you’re unsure or live in a particularly warm and humid environment, consider refrigerating it. This slows down any potential spoilage process.
            7. Label and Date: Especially if making multiple batches or different varieties, label each jar with its contents and the date it was made. This helps you track its age and freshness.
            sukuti achar fermented pickle nepali recipe

            Sukuti ko Achar (Dried meat pickle) सुकुटीकाे अचार

            Sukuti ko Achar (meat pickle)is enriched with the spicy warmth of ginger and garlic, and that distinctive smoky aroma from the dried meat which tastes like jerky. "Sukuti" is simply smoke-dried meat, often from buffalo or goat. This age-old method has been passed down from generation to generation. This technique ensures not just preservation but imparts the meat with a rich, umami taste tinged with an aromatic smokiness. Pair this meaty pickle with a bowl of hot rice and some daal (lentil soup). The spicy pickle and the soft rice create a comforting combo that's hard to resist. The spiciness of the achar/pickle mellowing against the soft grains.
            5 from 1 vote
            Print Recipe Pin Recipe Facebook
            Prep Time 1 hour
            Cook Time 15 minutes
            Course side, snack, Starters and appetizer
            Cuisine nepal
            Servings 10 servings
            Calories 264 kcal

            Ingredients
              

            • 350 gram Sukuti Buffalo, goat or lamb
            • ½ cup Vegetable oil You can also use mustard oil for added flavour
            • 8 teaspoon Ginger paste
            • 4 teaspoon Garlic paste
            • 5 Cloves Garlic Sliced
            • 5 Fresh green/red chillies cut in half
            • 1 teaspoon Turmeric powder
            • 1 tablespoon Coriander powder
            • 1 tablespoon Kashmiri red chilli powder- This is more for aesthetics and make the colour of the pickle more red and vibrant. You can skip this if you want to.
            • 1 teaspoon Timmur powder
            • 5 tablespoon Lemon juice
            • 1 teaspoon Salt

            Instructions
             

            Preparing the Sukuti

            • Begin by immersing the dried sukuti in hot water for about 30 minutes to restore some of its tenderness.
            • Drain the water, be careful as this may still be hot. Then cut the sukuti into smaller, bite-sized portions.
            • For an added touch of tenderness, gently pound the sukuti using a pestle or rolling pin, breaking down any tough fibers.
            • Immerse the pounded sukuti back into hot water for an additional 30 minutes, ensuring it's perfectly pliable. Drain the water thoroughly, ensuring the meat is ready for frying.

            The Frying Process

            • Pour the vegetable oil into a pan, and set it on a medium flame. Once the oil is adequately hot, introduce the sukuti pieces.
            • Let them sizzle for 3-5 minutes until they release a mouthwatering aroma. Caution is key here; mind the occasional spattering oil and ensure the sukuti doesn’t blacken, as that can introduce an unwanted bitterness.
            • Once done, transfer the fried sukuti to a spacious mixing bowl and let them rest and cool. Don't turn off the heat as you will be using the same oil and pan for making the spice marinate.

            Make the Spice Marinate

            • In that same aromatic oil you have fried the sukuti in, add ginger and garlic paste, sliced garlic, and sliced fresh chilies.
            • Sauté until the mix turns a golden hue, typically within a minute.
            • Sprinkle in the turmeric, kashmiri chilli powder, and coriander powder, allowing the spices to meld for another 30 seconds to a minute.
            • Pour this rich, spicy concoction over the sukuti in the mixing bowl.

            Blending Flavours

            • To the sukuti and spice marinate mix in the bowl, add the lemon juice, timmur powder, and salt.
            • Stir everything together, ensuring each sukuti piece is lavishly coated. Set aside, letting it come down to room temperature.

            Add to Jar

            • Transfer this flavorful sukuti and spice mix into a clean, sterilised, dry glass jar.
            • Seal it tight, and let it sit undisturbed for 3-4 days. This waiting period allows the sukuti to marinate, absorbing every hint of spice, promising a flavour-packed bite every time.

            Nutrition

            Calories: 264kcalCarbohydrates: 9gProtein: 13gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 17mgSodium: 873mgPotassium: 336mgFiber: 2gSugar: 5gVitamin A: 455IUVitamin C: 36mgCalcium: 26mgIron: 3mg
            Keyword pickle, sukuti
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            Ginger and Mint Tea (Adhuwa Pudina Chiya) अदुवा र पुदीनाको चिया

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            There's something so special about a cup of Ginger and Mint Tea, called Adhuwa ra Pudinako Chiya. This tea is the made of zesty ginger and cool mint, with a hint of lemon to brighten things up therefore making it completely caffeine free but still very invigorating. With the spicy kick of ginger paired with the refreshing taste of mint, it's the perfect balance. Whether it's a morning wake-up or a soothing evening wind-down, this tea has got your back. It's easy to make and budget-friendly. You only need a few simple ingredients that might already be in your kitchen. Give this tea (chiya) a try and let me know how it feels.

            Tips and Pearls for making Ginger and Mint Tea

            1. Freshness Matters: Always opt for fresh ginger and fresh mint leaves for a more vibrant and authentic flavour.
            2. Bruise the Mint: Before adding mint leaves to the pot, lightly bruise them with your fingers or the back of a spoon. This releases the essential oils and enhances the flavour.
            3. Adjust Ginger to Taste: Not everyone has the same tolerance for ginger's spiciness. Start with a smaller amount, and you can always add more to fit your palate to make your perfect Ginger and Mint tea
            4. Cold Version: Ginger and mint tea can also be enjoyed cold. Once brewed, let it cool and refrigerate for a refreshing iced version.
            5. Straining is Essential: Always strain your tea to ensure no ginger bits or mint leaves make their way into your cup.

            Suggested Alterations

            1. Sweeteners: Swap honey for agave syrup, stevia, or maple syrup.
            2. Zest it Up: Add a dash of lemon or orange zest for an extra citrus kick.
            3. Spices: Introduce a cinnamon stick or a few cardamom pods for warmth.
            4. Chill Out: Try it as an iced tea with a splash of lemon juice.
            5. Herb Variations: Replace mint with basil or lemon balm for a unique flavor profile.
            6. Strength: Adjust the ginger-to-mint ratio based on your preference for spiciness vs. freshness.
            Nepali ginger and mint tea recipe with lemon and honey

            Ginger and Mint Tea (Adhuwa Pudina Chiya) अदुवा र पुदीनाको चिया

            There's something so special about a cup of Ginger and Mint Tea, called Adhuwa ra Pudinako Chiya. This tea is the made of zesty ginger and cool mint, with a hint of lemon to brighten things up therefore making it completely caffeine free but still very invigorating. With the spicy kick of ginger paired with the refreshing taste of mint, it's the perfect balance. Whether it's a morning wake-up or a soothing evening wind-down, this tea has got your back. It's easy to make and budget-friendly. You only need a few simple ingredients that might already be in your kitchen. Give this tea (chiya) a try and let me know how it feels.
            5 from 1 vote
            Print Recipe Pin Recipe Facebook
            Prep Time 5 minutes
            Cook Time 5 minutes
            Course tea
            Cuisine nepal
            Servings 2 cups
            Calories 27 kcal

            Ingredients
              

            • 3 cup Water - 3 cup
            • 1 teaspoon Ginger paste/ Grated Feel free to use more or less freshly grated ginger to your liking.
            • 10 Mint leaves lightly crushed with hands
            • 1 Slice Lemon
            • 2 teaspoon Honey

            Instructions
             

            • Take a small boiling pot. Add water, ginger and mint leaves.
              ** Before adding mint leaves to the pot, lightly bruise them with your fingers or the back of a spoon. This releases the essential oils and enhances the flavour.
            • Bring it to a boil for about 3-5 minutes.
            • Reduce the heat to a gentle simmer, stir in the honey until it dissolves.
            • Remove from heat. Strain the tea into a teapot or directly into cups. Serve with a slice of lemon in each cup.

            Nutrition

            Calories: 27kcalCarbohydrates: 7gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gSodium: 3mgPotassium: 37mgFiber: 1gSugar: 6gVitamin A: 213IUVitamin C: 3mgCalcium: 13mgIron: 0.3mg
            Keyword ginger, mint, tea
            Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

            Creamy Vanilla Cardamom Rice Pudding (Kheer) भनिलाको खीर

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            Rice pudding (Kheer) is the first thing that comes to mind when I think of sweet comfort wrapped in a bowl. Growing up, whether it was a grand festival, an intimate family gathering, or just a rainy day craving warmth, Kheer was our home's comforting answer. The warm golden aroma of creamy simmering milk, combined with wonderful spices like cardamom wafting from mom's pot is still so vivid.

            Rice pudding is an age-old classic made from humble ingredients: rice, milk, and sugar. However, its adaptability is its charm. From Scandinavia to Asia, each culture adds its unique spin. Growing up in England I was introduced me to the warm and delicious allure of vanilla. This touch of vanilla extract I add to my kheer recipe is my way of personalising kheer. Vanilla is a wonderful, fragrant addition that harmonises incredibly well with traditional Nepali spices like bay leaf and cardamom. It really adds another wonderful depth of aroma and flavour.

            Table of contents

            Tips and Pearls

            1. Preparing the Sauce: For the sauce, make sure the gr
            2. Choice of Rice: Different rice types yield different textures. Basmati offers a fragrant aroma, while sticky rice gives a thicker consistency. Experiment to find your favourite!
            3. Soaking: The longer you soak the rice, the softer and quicker it will cook. This is my trick when I want to make my rice pudding quickly. I leave the rice to soak all day. But if in a rush, a minimum of 30 minutes will suffice.
            4. Milk Watch: Milk can burn quickly, especially at the bottom of the pan. Frequent stirring prevents this and ensures even cooking of the rice.

            5. Thickener: The rice flour thickener is optional but gives the kheer an added creaminess. If the mixture becomes too thick, you can always add a bit more milk to get the desired consistency.

            6. Cooling: The pudding continues to thicken as it cools. If you're aiming for a specific consistency, keep this in mind.

            7.Serving: While kheer is traditionally garnished with cashews or almonds, feel free to get creative. A sprinkle of cinnamon, a few raisins, or even a drizzle of honey can elevate the dish even further.

            Vegan Alternatives for Making Rice Pudding

            1. Milk: Replace traditional cow's milk with almond milk, coconut milk, oat milk, or soy milk.
            2. Ghee/Butter Substitute: Opt for coconut oil or vegan butter to sauté the rice and spices.

            Suggested Alterations Making Kheer

            Remember, while making alterations, the essence of kheer lies in its creamy texture and the balance between the rice, milk, and sweetness. Adjust the ingredients gradually and taste as you go. Happy cooking!

            1. Flavour Twists:
              • Spices: Incorporate a pinch of saffron or cinnamon for added depth of flavor.
              • Chocolate: Stir in cocoa powder or dark chocolate shavings for a chocolatey delight.
            2. Additional Garnishes:
              • Try toasted coconut shavings, dried cranberries, or pomegranate seeds for a splash of colour and taste.
              • Swap cashews with slivered almonds, toasted pecans, or chia seeds.
              • For an Omega-3 boost, add a sprinkle of ground flaxseeds or hemp seeds on top before serving.
            3. Protein Boost: Add a scoop of vegan protein powder (like pea or hemp protein) after the kheer is cooked and stir well until fully integrated.
            4. Sugar-Free Version: Use natural sweeteners like monk fruit extract or stevia. Infact you don't need to use sugar at all as the natural sweetness and creaminess of the milk is enough to make the rice pudding taste wonderful.

            Storage and Freezing tips

            Storage:

            1. Cooling Before Storing: Always let the rice pudding come to room temperature before storing. This prevents condensation inside the container which can affect the texture of the pudding.
            2. Airtight Containers: Store the rice pudding in airtight containers to retain its freshness and prevent it from absorbing odors from other items in the refrigerator.
            3. Reheating: If you prefer warm rice pudding, reheat in a saucepan on low heat, stirring occasionally. You may need to add a splash of milk to regain the creamy consistency. Alternatively, microwave in short intervals, stirring in between to ensure even heating.

            Freezing:

            1. Portioning: Consider freezing in individual portions. This way, you can defrost only the amount you need, reducing waste and ensuring the remainder stays fresh.
            2. Containers: Use freezer-safe containers or heavy-duty freezer bags. Push out as much air as possible before sealing to prevent freezer burn.
            3. Labeling: Always label your containers or bags with the date and contents. Rice pudding should be consumed within 1-2 months when frozen to enjoy the best flavor and texture.
            4. Thawing: For best results, thaw rice pudding in the refrigerator overnight. This helps it maintain its creamy texture when reheated.
            5. Reheating from Frozen: If you're in a hurry, you can reheat the pudding directly from the freezer. Use a saucepan on low heat, stirring frequently and adding a touch of milk if necessary to bring back the creamy consistency.
            6. Avoid Refreezing: Once thawed, it's not recommended to refreeze rice pudding, as the texture can become grainy or separated.
            7. Texture Considerations: Do note that freezing might slightly alter the texture of the rice pudding, making it a bit more grainy once thawed. Gently reheating and stirring well, possibly with a touch more milk or cream, can help restore its creaminess.
            Rice pudding cardamom kheer nepali recipe

            Creamy Vanilla Cardamom Rice Pudding (Kheer) भनिलाको खीर

            Rice pudding (Kheer) is the first thing that comes to mind when I think of sweet comfort wrapped in a bowl. Growing up, whether it was a grand festival, an intimate family gathering, or just a rainy day craving warmth, Kheer was our home's comforting answer. The warm golden aroma of creamy simmering milk, combined with wonderful spices like cardamom wafting from mom's pot is still so vivid.
            5 from 3 votes
            Print Recipe Pin Recipe Facebook
            Prep Time 30 minutes
            Cook Time 20 minutes
            Course dessert
            Cuisine nepal
            Servings 8
            Calories 251 kcal

            Ingredients
              

            • 90 grams Rice Any type of rice. Which rice you use depends on your personal taste. While Basmati rice lends a beautiful fragrance, opting for short grain sticky rice gives a lovely gooey texture. I have a soft spot for short grain rice to make it extra creamy.
            • 3 tablespoon Rice flour
            • 1 cup Water
            • 1.5 Litre Whole milk
            • 1 tablespoon Ghiu (ghee) or unsalted butter
            • 5 Bayleaf
            • 8 Cardamom crushed then the outer skin removed
            • 40 grams Cashew nuts
            • 5 tablespoon Brown sugar
            • 2 teaspoon Vanilla extract

            Instructions
             

            Preparing the Rice

            • Place the uncooked rice in a bowl. Pour cold water into the bowl and give the rice a good rinse.
            • Let the rice then soak in the water for 30 minutes.
            • Once the rice is well-rested, drain it of excess water.

            Preparing the cardamom

            • Crush the cardamom gentle using a mortar and pestle to split the outer skin from the seeds inside.
            • Remove the outer skin and only use the seeds inside. You can also use a spice grinder and sieve out the out skin so you are only left with cardamom powder.

            Preparing the rice flour thickener

            • Place the rice flour into a bowl and add in cold water, mix well and set aside.

            Sautéing

            • In a pan with a sturdy-bottom e.g cast iron pan, gently warm it over medium heat.
            • Introduce a teaspoon of ghee, vegetable oil or unsalted butter, followed by the soacked and drained rice, bayleaf, cardomom powder
            • Saute the rice in the golden ghee, cardamom and bay leaf, for a minute or two. This will release an aroma that's nothing short of magic!

            Simmering and Stirring

            • Add the milk to the pan with the rice and spices.
            • This next step will require patience, Continue to gently stir and scrape any milk residue form the sides back into the mix. You also need to keep stirring to stop the bottom of the pan burning the milk.
            • Allow the milk to approach a gentle boil, which should take about 5 minutes. As the milk bubbles add in the rice flour thickener and Introduce the cashew nuts. Give it a good mix.
            • Let the concoction simmer in for about 10 minutes, stirring occasionally. The occasional formation of a layer of milk film is but a sign of its rich creaminess. Integrate it back with gentle stirs.
            • Don't be alarmed if the consistency is watery as once it cools the kheer thicken slightly. If you prefer a thicker texture then feel free to continue simmering and stirring until a desired consistency is reached.
            • Then finally add the sugar and vanilla essence and simmer for another 2-3 minutes whilst stirring. It is important to add the sugar at the end otherwise the sugar will not allow the rice to cook fully.

            Serving

            • Before serving make sure to remove the bay leaf pieces. You can savour it warm, cold, or at room temperature, make sure it's a shared experience.
            • Serve in a bowl and embellish with a few more cashews as you serve.

            Nutrition

            Calories: 251kcalCarbohydrates: 32gProtein: 8gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 28mgSodium: 79mgPotassium: 372mgFiber: 1gSugar: 17gVitamin A: 317IUVitamin C: 0.5mgCalcium: 256mgIron: 1mg
            Keyword dessert, rice pudding
            Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

            Spinach Pakora (Saag Ko Pakora) सागको पकौड़ा

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            I'm thrilled to share with you the irresistible Spinach Pakora recipe which has been passed down from my dear mum. When I think of my childhood, I can't help but recall the mouthwatering aroma of these pakoras wafting through our home, as if calling us to gather around the family table. Pakoras are much-loved savoury fritters, enjoyed as an afternoon snack or as an appetiser in many Nepali households. Fried to golden perfection, these bite-sized treats are crispy on the outside, tender on the inside, and simply irresistible when dipped in chutneys. The spinach leaves lend a wonderful earthiness to the pakoras, creating a perfect harmony of flavours.

            I have fond memories of devouring these scrumptious snack, paired with a cup of hot masala chiya (Nepali tea), during rainy afternoons or chilly winter evenings. It's an experience that warms your soul, and I hope it does the same for you.

            Table of contents

            Tips and Pearls for making Spinach Pakora

            The secret to crafting the ideal spinach pakora lies in the oil's temperature for deep frying. My trusty thermometer has never let me down. If the oil is too hot, the pakoras will burn. On the other hand, oil that's not hot enough will yield oily, heavy pakoras. Get the temperature just right, and you'll have crispy, light pakoras that aren't dripping with oil.

            tips and pearls on how to make the best spinach pakora
            1. Spinach Preparation: Properly blanch, squeeze, and chop the spinach to prevent excess moisture in the batter.
            2. Oil Temperature: Maintain the right oil temperature (180°C/356°F) for perfectly crispy spinach pakoras that are not oily or burnt.
            3. Testing Oil Temperature: Use a thermometer or a small piece of onion from your batter to test the oil temperature. Bubbles should form when the batter is in the oil, this means the oil is ready.
            4. Avoid Overcrowding: Fry the spinach pakoras in small batches to prevent them from sticking together and becoming greasy.

            5. Uniform Size: Keep the pakora sizes consistent for even cooking.

            6. Drain on a Cooling Rack: Avoid using paper towels, as they can make the pakoras soggy. Instead, use a cooling rack over a baking pan to drain excess oil while keeping them crispy.

            Alternative Healthy cooking methods

            1. Air Fryer Option: If you prefer a healthier alternative to deep-frying, try making the spinach pakoras in an air fryer. Set the air fryer to 200°C (392°F) and cook the pakoras for 8-10 minutes or until golden brown and crispy.
            2. Baked Pakoras: Preheat the oven to 200°C (392°F) and line a baking sheet with parchment paper. Place spoonfuls of the spinach pakora batter on the sheet, leaving space between each pakora, and bake for 10-12 minutes or until golden brown and crispy.

            Storage and Reheating

            Refrigerate Leftovers: Store leftover spinach pakoras in an airtight container in the fridge for up to two days.

            Suggested Alterations for Spinach Pakora

            If you're looking for a variation, don't hesitate to substitute your favourite quick-cooking vegetables in place of the onion. I love to experiment with different vegetables to create a delightful assortment of pakoras, each with its unique flavour and texture. Just remember to avoid raw or sweet potatoes, as they don't fare well in this dish unless pre-cooked. Happy cooking!

            1. Different Vegetables: Experiment with other quick-cooking vegetables like grated carrot, finely chopped bell peppers, or cauliflower florets.
            2. Different Herbs: Incorporate various fresh herbs, such as cilantro, parsley, or mint, to enhance the flavor and add a fresh touch to the pakoras.
            3. Adding Cheese: Try adding grated paneer or cheese for added flavour and texture.
            4. Adding Protein: For an extra protein boost, add cooked and crumbled tofu or minced chicken/pork to the batter.
            5. Serving Variations: Serve the pakoras with various dips like mint-coriander chutney, tamarind chutney, yogurt dip, or a spicy tomato salsa.
            Spinach pakora fritter recipe

            Spinach Pakora (Saag Ko Pakora) सागको पकौड़ा

            This is an irresistible Spinach Pakora recipe which has been passed down from my dear mum. When I think of my childhood, I can't help but recall the mouthwatering aroma of these pakoras wafting through our home, as if calling us to gather around the family table. Pakoras are much-loved savoury fritters, enjoyed as an afternoon snack or as an appetiser in many Nepali households. Fried to golden perfection, these bite-sized treats are crispy on the outside, tender on the inside, and simply irresistible when dipped in chutneys. The spinach leaves lend a wonderful earthiness to the pakoras, creating a perfect harmony of flavours.
            5 from 2 votes
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            Prep Time 10 minutes
            Cook Time 30 minutes
            Course lunch, side, snack, Starters and appetizer
            Cuisine nepal
            Servings 30 pakoras
            Calories 56 kcal

            Ingredients
              

            • 500 gram Spinach Blanched and cut into rough slices. Any type of spinach works very well. My favourite is Mustard Leaf greens (rayo saag)
            • 2 White onion medium sized thinly sliced
            • 1 teaspoon Garlic paste
            • 2 teaspoon Ginger paste
            • 2 Fresh chilly Finely chopped
            • 1 teaspoon Ground black pepper
            • 2 teaspoon Salt
            • 250 gram Gram flour (Besan)
            • 4 tablespoon Cornflour
            • ½ teaspoon Baking powder

            Other

            • ¼ cup Water 50mls water
            • 1 Litre Vegetable oil for deep frying

            Instructions
             

            Preparing the Spinach

            • Blanching the Spinach: Bring a pot of water to a boil and add a pinch of salt. Once boiling, add the spinach and blanch for about 30 seconds to 1 minute, until the leaves turn bright green. Immediately remove the spinach and transfer it to a bowl of ice-cold water to halt the cooking process and preserve the vibrant green colour.
            • Squeezing out the Water: Once the spinach has cooled down, take small handfuls of the leaves and squeeze them firmly to remove excess water. It is essential to remove as much moisture as possible to prevent the pakora batter from becoming too thin or watery.
            • Chopping the Spinach: Roughly chop the blanched and squeezed spinach into bite-sized portions, ready to be mixed into the batter.

            Preparing the Batter

            • Mixing the Ingredients: In a large mixing bowl, combine all the ingredients except the water. Mix everything together thoroughly.
            • Adding the Water: Slowly pour the water into the mixture while stirring with a wooden spoon or your fingertips. Continue to mix vigorously for a few seconds until the batter achieves a thick yet runny consistency, similar to heavy cream (double cream).

            Frying the Pakoras

            • Heating the Oil: Pour the frying oil into a deep pot and heat it to 180 degrees Celsius (356 degrees Fahrenheit). To check if the oil has reached the perfect temperature for frying, use a thermometer or carefully put an onion from the battery mix into the hot oil. The oil should bubble around the onion when it's ready. If the bubbles are too rapid, lower the heat.
            • Scooping and Dropping the Batter: Using a tablespoon, scoop up some of the pakora batter. Then, with another spoon or your hand, gently scrape the batter portion into the hot oil. Be cautious while doing this to avoid hot oil splashing onto you.
            • Frying Tips: Do not overcrowd the pot with pakoras; otherwise, they will become greasy. Deep fry the pakoras for approximately 10 minutes or until the onion parts turn golden and the outer layer is crispy.
            • Draining the Pakoras: Carefully remove the fried pakoras from the oil and place them on a cooling rack set over a baking pan to drain the excess oil. Avoid using paper towels, as they can make the pakoras steam and become soggy.

            Serving the Pakoras

            • Enjoy your crispy and delicious Onion and Spinach Pakoras with a dip of your choice! My personal favorite is a fresh tomato and mint chutney dip. Dive into the flavorful world of Nepali cuisine and share these delightful fritters with friends and family.

            Nutrition

            Calories: 56kcalCarbohydrates: 7gProtein: 3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gSodium: 181mgPotassium: 188mgFiber: 2gSugar: 1gVitamin A: 1595IUVitamin C: 10mgCalcium: 28mgIron: 1mg
            Keyword pakora, spinach
            Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

            Healthy Nettle Soup (Sisnu Ko Jhol) सिस्नुको झोल

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            Nepali Nettle soup (Sisnu Ko Jhol) is a traditional nutritious soup from Nepal. Made using the young leaves of the stinging nettle plant, known locally as sisnu. This soup is simple yet flavourful and highly nutritious. Handling nettles requires a bit of caution because of their stinging nature, with care, they can be easily used in cooking.

            Historically, these green gems were considered everyday fare, commonly associated with the meals of peasants. However, the value of nettles, both for their nutritional benefits and their unique taste, is now gaining broader recognition. At the heart of this soup lies the nuanced bitterness of the nettle leaves, counterbalanced by the aromatic depth of onions and garlic. The addition of potatoes infuses the broth with body and structure, amplifying its rich texture. The Nettle soup is further elevated with hints of black pepper and the tingling kick of timmur (Nepali Sichuan peppercorn) are introduced. Sisnu Ko Jhol is a simple, comforting soup.

            Tips and Pearls

            1. Safety First: Always wear gloves when handling raw nettles to avoid getting stung.
            2. Choosing Nettles: Opt for nettles that are growing in a clean environment, away from roadsides or places that might be sprayed with chemicals.
            3. Texture Trick: If you prefer a silkier texture, consider straining the soup after blending to remove any remaining fibrous bits.
            4. Cornflour: Ensure the cornflour is thoroughly dissolved in cold water before adding it to the hot soup to prevent lumps.
            5. Complementary Sides: While roti or rice works beautifully with this soup, you can also consider crusty bread or a light salad as a side.

            Storage and Freezer Instructions

            You can refrigerate the nettle soup for up to three days. If you plan to store it longer, consider freezing in portion-sized containers.

            Suggested Alterations for Nettle Soup

            1. Add other Greens to your nettle soup:
              • Add alongside other leafy greens like spinach, kale, or Swiss chard for a varied flavour and texture profile.
            2. Okra Nutrient boost:
              • Okra will add a slightly viscous slippery texture to the soup, which can enhance the body of the soup. Slice the okra into ½ inch pieces and add them to the soup either before the nettles.
            3. Protein Boost:
              • Incorporate protein sources like tofu cubes, chickpeas, or shredded chicken to make the soup heartier.
            4. Creamy Consistency:
              • For a creamier texture, blend in some cooked white beans or add a splash of coconut milk or heavy cream towards the end of the cooking process.
            5. Broth Variations:
              • Instead of water, use vegetable, chicken, or beef broth for a deeper flavor.
            6. Spice It Up:
              • Enhance the soup's warmth with spices like cumin, turmeric, or smoked paprika.
            7. Grains:
              • Stir in cooked quinoa, barley, or rice to give the soup more substance and make it a complete meal.
            Nettle soup high vitamin recipe sisnu ko jhol

            Healthy Nettle Soup (Sisnu ko Jhol) सिस्नुको झोल

            Nepali Nettle soup (Sisnu Ko Jhol) is a traditional nutritious soup from Nepal. It's made using the young leaves of the stinging nettle plant, known locally as sisnu. This soup is simple yet flavourful and highly nutritious. Historically, these green gems were considered everyday fare, commonly associated with the meals of peasants. However, the value of nettles, both for their nutritional benefits and their unique taste, is now gaining broader recognition.
            5 from 1 vote
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            Prep Time 15 minutes
            Cook Time 25 minutes
            Course breakfast, dinner, lunch, Starters and appetizer
            Cuisine nepal
            Servings 4
            Calories 148 kcal

            Ingredients
              

            • 500 gram Nettle leaves
            • 1 White onion
            • 2 teaspoon Garlic paste
            • 1 Potato medium sized- cut into small cubes
            • 1 litre Hot water
            • 1 teaspoon Salt
            • ½ teaspoon Ground black pepper
            • ½ teaspoon Timmur powder (nepali sichuan pepper)
            • 1 tablespoon Ghiu or vegetable oil
            • 1 tablespoon Cornflour

            Instructions
             

            Harvesting Nettles

            • Focus on the youthful parts of the nettle plant, choosing the 3-4 topmost leaves. This ensures the best texture and flavor, as older leaves or stems can be fibrous and tough. Check the plant for any signs of flowering. If it's started to bloom, it's best to avoid picking those nettles.

            Prepping the Nettles

            • Rinse the nettle leaves thoroughly under running water. It's wise to use tongs or wear gloves during this step to prevent any unintentional stinging from the plant's hairs.

            Cooking the Soup Base

            • In a large pot, heat up your choice of ghee or vegetable oil.
            • Once heated, introduce the onions, allowing them to sauté until they release their aroma.
            • Incorporate the garlic paste and diced potatoes next, stirring them in with the onions.
            • Pour in 1 litre of hot water and allow the mixture to come to a boil. Let this simmer for about 10 minutes.

            Integrating the Nettles

            • Gently introduce the nettle greens into the boiling mixture. Cover the pot with a lid and let them simmer for 10 minutes.
            • Season with timmur powder, black pepper, and salt. Replace the lid and allow everything to meld together for an additional 5 minutes, ensuring the nettles soften in the process.
            • In a separate bowl, blend cornflour with 4 tablespoons of cold water, ensuring no lumps remain.
            • Once fully combined, integrate this into the soup. This addition will provide a thicker consistency after boiling for an additional 2-3 minutes.

            Final Touches

            • After removing the pot from heat, use a hand blender or whisk to gently break down and combine the ingredients further. The nettles and potatoes should be tender enough to integrate smoothly into the soup.

            Serving Suggestions

            • Relish the soup as a standalone dish, or complement it with roti or rice for a wholesome meal. Indulge in the revitalizing blend of flavors, along with a surge of essential vitamins.

            Nutrition

            Calories: 148kcalCarbohydrates: 23gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 591mgPotassium: 702mgFiber: 11gSugar: 2gVitamin A: 2520IUVitamin C: 13mgCalcium: 623mgIron: 3mg
            Keyword nettle, soup
            Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

            Aloo ko Achar (Nepali Potato Salad) आलुको अचार

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            Aloo ko Achar (Nepali Potato Salad) आलुको अचार spiced with onion and cucumber Nepali starter
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            This delightful Nepali dish affectionately known as "Aloo ko Achar", otherwise translated as "Nepali Potato Salad" or "Aloo Sadheko" celebrates the humble potato in all its glory. This warming salad is a fusion of boiled potatoes and zesty spices all harmonising to create flavours that are both bold and fresh. Aloo ko Achar's versatility allows it to be savoured as a light meal, or as a companion to staples like rice or roti. You can also serve it as a colourful complement to main courses.

            Every time I host a gathering, or when friends and family drop by for a visit, Aloo ko Achar is a staple on my menu. It is quick and easy. For those who share a love for potatoes and are always on the lookout for new salad recipes, this Nepalese Potato Salad is a must-try! Simple, quick to whip up, and a perfect companion to any dish.

            Table of contents

            Tips and Pearls Aloo ko Achar (Potato salad)

            1. Choose the right potatoes: The type of potato you use can make a big difference. Go for firm, waxy potatoes as they hold their shape better after boiling and won't become mushy.
            2. Don’t overcook the potatoes: Keep a close eye on your potatoes when boiling them. They should be cooked until just fork-tender. Overcooked potatoes will become mushy and break apart when mixed with the other ingredients.
            3. The importance of resting time: Allow the mixed salad to rest for at least 15-20 minutes before serving. This gives the potatoes time to absorb all the lovely flavors.
            4. Adjust to taste: The beauty of Aloo ko Achar is that it can be adjusted according to personal preference. If you like it spicier, add more chilies. If you prefer it tangier, add more lemon juice.

            5. Pairing options: This salad pairs wonderfully with flatbreads like roti or naan, and also works well as a side for grilled meats.

            6. Planning ahead: If you're preparing for a gathering, you can make Aloo ko Achar a day ahead. The flavours will meld together and become even more delicious overnight!

            Suggested Alterations

            Here are some suggested alterations you can consider to customise the Aloo ko Achar to suit your personal preferences or dietary needs. Happy cooking!

            1. Add cucumber: Cucumber could be an excellent addition if you're looking for a refreshing crunch in your Aloo ko Achar.
            2. Add in peas: Peas could add a lovely pop of color and sweetness. They're also packed with protein and fiber, so it's a nutritious addition as well.
            3. Carrot crunch: Grated or finely diced carrots could provide a beautiful colour contrast and an additional crunch, not to mention an extra dose of vitamins.
            4. Yogurt for creaminess: For a creamier, tangy twist, stir in a dollop of thick yogurt. It also balances the spiciness of the salad.
            5. Tangy tomatoes: Diced ripe tomatoes could add a touch of tanginess and juiciness to the salad. Be sure to remove the seeds to keep the salad from becoming watery.
            6. Green beans: Parboiled green beans, cut into small pieces, can add an extra layer of texture and taste to the salad.

            Remember, the best part about cooking is experimenting and making the dish your own. So feel free to play around with these suggestions until you find your perfect version of Aloo ko Achar!

            Potato spiced sala nepali style healthy aloo ko achar sadheko alu

            Aloo ko Achar (Nepali Potato Salad) आलुको अचार

            This delightful Nepali dish affectionately known as "Aloo ko Achar" celebrates the humble potato in all its glory. This palate warming salad is a vibrant fusion of boiled potatoes and zesty spices all harmonising to create flavours that are both bold and fresh. Aloo ko Achar's versatility allows it to be savoured as a light meal, or as a companion to staples like rice or roti. Every time I host a gathering, or when friends and family drop by for a visit, Aloo ko Achar is a staple on my menu.
            5 from 2 votes
            Print Recipe Pin Recipe Facebook
            Prep Time 15 minutes
            Cook Time 10 minutes
            Course dinner, lunch, side, Starters and appetizer
            Cuisine nepal
            Servings 5 servings
            Calories 187 kcal

            Ingredients
              

            Fresh Ingredients

            • 500 gram Baby Potato Boiled and cut into halves. You can use any potato you like and cut them into bite sized chunks
            • 1 Red onion Finely sliced
            • 5 Stems Fresh coriander
            • 1 teaspoon Garlic paste
            • 1 teaspoon Ginger paste
            • 2 Fresh chilly finely chopped
            • 2 tablespoon Lemon juice

            Spice Mix

            • 2 tablespoon Toasted sesame seed powder Either buy in a packet or toast your own sesame seeds and crush them using mortar and pestle or blender.
            • 1 teaspoon Cumin powder
            • 1 teaspoon Coriander powder
            • ½ teaspoon Timmur (Nepali Sichuan pepper)
            • 1 teaspoon Salt

            Tempered Oil Dressing

            • 3 tablespoon Vegetable oil
            • ½ teaspoon Fenugreek seeds
            • ½ teaspoon Turmeric powder
            • 2 Dried red chilly

            Instructions
             

            Potato Preparation

            • Begin by peeling your chosen potatoes with care. Once your potatoes are prepared, transfer them to a large pot of boiling water. Allow them to simmer on high heat for approximately 10 to 15 minutes. Keep an eye on their texture - you want them to achieve a perfect balance of firm yet tender. Overcooking may result in a too soft texture, leading to a mushy salad.
            • Once cooked remove the potatoes from heat and allow them to cool down to room temperature. After they have sufficiently cooled, chop the potatoes into medium-sized chunks, ensuring uniformity for an even flavor profile. If you're using baby potatoes, slicing them in half should suffice.
            • Transfer these potato pieces into a large mixing bowl.

            Add the ingredients together

            • Add all the fresh ingredients to the mixing bowl with the potatoes-Add the freshly chopped onion, finely chopped fresh chili for a dash of heat and freshly, cut coriander for a herbal undertone.
              Next, introduce ginger paste and garlic paste to the mix. These offer a depth of flavor, with their warm and spicy notes.
              Squeeze in the lemon juice for a tangy edge and season with salt to taste.
            • Add the spice mix to the bowl- Sprinkle in some timmur powder, sesame seed powder, coriander powder, and cumin powder. These spices infuse the salad with a vibrant and earthy flavor profile, taking it up a notch.

            Make the tempered oil dressing

            • Heat the vegetable oil over medium heat in a small pan. Once the oil reaches smoking point, add in the fenugreek seeds for 15-30 seocnds. Allow them to cook until they turn a dark shade of brown, releasing their nutty and slightly bitter aroma. Now, add dried red chili to the pan, followed by turmeric powder. Let these ingredients cook for about 15 seconds.
            • Once the oil infusion is ready, pour this fragrant oil over the potato mixture in the bowl.

            Combine the ingredients

            • Combine all these beautifully layered ingredients, making sure every potato chunk is well coated with the flavor-infused oil and spice mixture.
            • Now comes the time for patience: set the bowl aside and let it sit for about 15 to 20 minutes. This resting period allows the flavours to penetrate deeply into the potatoes, transforming them into flavour bombs.

            Serve

            • Now, your Aloo ko Achar is ready to serve! Dish it out as a side dish alongside a hearty meal, or present it as an appetizer to whet the appetite.

            Nutrition

            Calories: 187kcalCarbohydrates: 22gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 475mgPotassium: 514mgFiber: 4gSugar: 2gVitamin A: 143IUVitamin C: 24mgCalcium: 61mgIron: 2mg
            Keyword achar, potato, salad
            Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

            Gundruk (High Nutrition Fermented Greens) गुन्द्रुक

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            Gundruk, is a truly special Nepali dish that's made from fermenting leafy greens. This gem was born out of necessity in the mountainous regions of Nepal, where resourcefulness led to the fermentation of leafy greens for preservation of nutrients. They thought of a clever way to not let any of it go to waste by fermenting these leaves, and that's how Gundruk was born! Gundruk’s history mirrors the pickling practices of different cultures. Did you know that Japan has a cousin to Gundruk? It's called Takana, and it’s also made by fermenting mustard greens.

            At first, its tangy punch and rich umami flavor might catch you off guard. But as you continue eating, it’s as if your taste buds have a little party, and suddenly you can’t get enough of it. Once you get used to it, you'll find yourself wanting more.

            In essence, gundruk is more than a dish; it's a humble nod to the past, a celebration of resourcefulness, and an enduring emblem of Nepalese culture. A brilliantly resourceful way to make the most of nature’s bounty.

            Table of contents

            What are the benefits of fermenting greens?

            Gundruk is crafted primarily from broadleaf mustard spinach or radish greens. When the harvest season concludes and there’s an abundance of greens, gundruk serves as a way to ensure nothing goes to waste.

            Additionally, it does more than just keep them from spoiling. It actually makes them tastier and even more healthy! The fermentation enriches the greens with a depth of flavour and boosts their nutritional content, making them a prized commodity during the cold seasons. Gundruk (fermented greens) becomes a lifesaver, especially when fresh vegetables are hard to find.

            How do Nepali people eat Gundruk (Fermented Greens)?

            I remember cold winters as a kid and sitting down to a comforting meal of Gundruk soup poured over hot rice, with a sunny-side-up egg on top. It's like a hug in a bowl!

            Another popular way to eat gundruk is a zesty achaar (pickle), and another as a soulful soup often blended with the nuttiness of roasted soybeans. A contemporary twist which is a new found love for me is to make gundruk fried rice.

            Gundruk nepali nepalese recipe step by step instructions on how to make fermented dried mustard green spinach leaf

            Tips and Pearls

            Gundruk nepali nepalese recipe step by step instructions on how to make fermented dried mustard green spinach leaf
            1. Clean Thoroughly: Always wash your greens well to remove any dirt or insects. A thorough clean ensures a better fermentation process.
            2. Mindful Crushing: Crushing the greens helps the fermentation, but be careful not to overdo it. You want small pieces, not a mushy paste.
            3. Non-metallic Container: Always use non-metallic containers like glass jars or clay pots for fermentation. Metal containers can react with the fermentation process.
            4. Airtight Seal: During the fermentation process, make sure your container is sealed properly. An airtight seal prevents unwanted bacteria from entering and spoiling the Gundruk.

            5. Patience is Key: Fermentation isn't a quick process. Let the greens ferment for at least 10 to 15 days for the best results. The longer the fermentation, the stronger the flavor.

            6. Check for Mold: Be vigilant and check for any signs of mold or foul smell during fermentation. If noticed, discard the batch and start fresh.

            7. Proper Drying: Once fermented, sun-dry the Gundruk properly. This enhances the flavor and allows it to be stored for a long time.

            8. Alternate Drying Method: If you're making Gundruk in a place without a lot of sunshine, consider using a food dehydrator or an oven set to the lowest temperature for drying.

            9. Storage: Store Gundruk in a cool, dry place in an airtight container to maintain its taste and freshness.

            Remember, making Gundruk is as much an art as it is a process, so don't be disheartened if you don't get it perfect the first time. Keep trying, and soon you'll be making Gundruk like a pro!

            Suggested Alterations for making Gundruk

            Here are some suggested alterations you can consider to customise the Gundruk recipe to suit your personal preferences or dietary needs. Happy fermenting!

            1. Variety of Greens: Broadleaf mustard greens isn't the only green that can be used. Experiment with radish leaves, cauliflower leaves, or spinach for a different taste profile. Each brings its own unique flavour to the final product.
            2. Experiment with Containers: While traditional clay pots are recommended, you could also try glass or ceramic containers. Each material may subtly affect the flavor and speed of fermentation.
            3. Adjust Fermentation Time: The length of fermentation significantly impacts Gundruk's flavor. Try fermenting for a shorter or longer duration to see how it changes the taste and tanginess.
            gundruk nepali recipe dried fermented mustard green spinach

            Gundruk (High Nutrition Fermented Greens) गुन्द्रुक

            Gundruk, is a truly special Nepali dish that's made from fermenting leafy greens. This gem was born out of necessity in the mountainous regions of Nepal, where resourcefulness led to the fermentation of leafy greens for preservation of nutrients. At first, its tangy punch and rich umami flavor might catch you off guard. But as you continue eating, it’s as if your taste buds have a little party, and suddenly you can’t get enough of it.
            In essence, gundruk is more than a dish; it's a humble nod to the past, a celebration of resourcefulness, and an enduring emblem of Nepalese culture. A brilliantly resourceful way to make the most of nature’s bounty.
            5 from 5 votes
            Print Recipe Pin Recipe Facebook
            Prep Time 1 day
            Fermenting 10 days
            Course dinner, lunch, Starters and appetizer
            Cuisine nepal
            Servings 10 servings
            Calories 23 kcal

            Ingredients
              

            • 1 kg Mustard leaf greens

            Instructions
             

            Preparing the Mustard Leaf Greens

            • Clean the greens: Give the broadleaf mustard greens a good bath. Make sure you wash away all the dirt and little bits that might be hiding in the leaves.
            • Wilt in the sun:Let the greens dry out in a sunny spot for about half a day. They'll get a bit wilted, which is exactly what you want for easy crushing later on.
            • Slice the greens:Then slice the mustard leaf into large pieces approximately 10cm long

            Crushing and Packing

            • Crushing the Greens: Now that the greens are wilted, it’s time to gently crush the greens so they are slightly bruised, you are focusing mainly only crushing the stem so they are soft. Use a mortar and pestle or a rolling pin to gently pound them. Once crushed squeeze out as much water as you can with your hands.
            • Packing Them Tight: Get an air tight container/ jar (clay pots are traditional) and start packing in the greens. Push them down to the neck of the jar. Make sure there are no gaps in between the leaves. Don't use metal jars or jars with metal lids– they don’t get along with the fermentation process and causes the pickle to spoil.

            Fermentation

            • Seal the jar and let it sit outside for 10 to 15 days (10 days if sunny and warm, 15 days if sunny but cold). The greens are going to change, getting all tangy and aromatic.
            • *TIP: A Splash of Water (optional)If you like your fermented food very sour then add some hot water to the jar. Just enough to make sure the greens are all wet. If you don't like it too sour then leave out this step.

            Sun-Drying Finale

            • When the Gundruk smells tangy and strong, take it out of the jar and spread it out on a big tray or mat. Let the greens dry in the sun for another 2 to 3 days until they are completely dry. This gives them even more flavour and makes sure they'll last for a long time.
              gundruk nepali recipe dried fermented mustard green spinach

            Storage

            • Store in an air tight container in a dark cool cupboard and the gundruk can last up to 1 year.
            • You can also freeze gundruk and it will last you up to 5 years.

            Nutrition

            Calories: 23kcalCarbohydrates: 4gProtein: 3gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.01gSodium: 79mgPotassium: 558mgFiber: 2gSugar: 0.4gVitamin A: 9377IUVitamin C: 28mgCalcium: 99mgIron: 3mg
            Keyword fermented, mustard greens, spinach
            Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

            Aloo Nimki Dharan Style धराने आलु निम्की

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            Aloo Alu Nimki recipe made from fried dough, potato and drizzled with tangy spicy savoury sauce

            Aloo nimki is an incredibly popular street food from the eastern Nepali city of Dharan. It's a crunchy, saucy and flavourful symphony in your mouth. I remember as a kid in Dharan, eagerly anticipating the arrival of the Aloo Nimki vendor. His vibrant blue cart gleamed under the sun, and his animated call of "Alu Nimki!" rung through the streets, beckoning one and all. The distinct sound of ingredients mingling in the vendor's plastic jug, the signature crunch of the nimki, and the slosh of the rich sauce– simply sublime! Served on a newspaper cone and cardboard square for a spoon was so iconic. You can recreate this treat right at home, with this recipe. This recipe I'm about to share with you is authentically Dharan. I have not used any red food colour to give it that classic alu nimki red look but the flavour is authentic and all you need! Any leftover nimki can be stowed away in an airtight container and savoured for a whole week.

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            Table of contents

            Tips and Pearls for making Aloo Nimki

            Aloo nimki or alu nimki recipe ingredients
            1. Preparing the Sauce: For the aloo nimki spice sauce, make sure the gram flour mix is lump-free. It's important for a smooth and silky sauce. Also, remember to remove the pieces of dried red chilly after the sauce has cooled.
            2. Serving: Always serve the aloo nimki immediately after mixing everything together. The nimki can become soggy if it sits too long with the sauce.
            3. Storing Leftover Nimki: If you have leftover nimki, store them in an airtight container at room temperature. They will stay fresh for about a week. You can enjoy them as a snack or use them in other recipes.
            4. Individual Portions: You can make individual alu nimki portions if you prefer. This can be a fun way to serve at a party, and it allows everyone to customize their aloo nimki according to their taste.

            Suggested Alterations for Alu Nimki

            Here are some suggested alterations you can consider to customise the Aloo Nimki to suit your personal preferences or dietary needs. Happy cooking!

            1. Vegan Alteration: Replace ghiu (clarified butter) with vegetable oil or vegan butter for a vegan-friendly recipe.
            2. Extra Crunch: For a crunchier texture to your aloo nimki, add some chopped peanuts or cashews to the mix.
            3. More Veggies: To add more nutrients to your dish, include finely chopped fresh vegetables such as bell peppers, cucumber, or shredded cabbage.
            4. Protein Boost: Add some boiled chickpeas or cooked lentils to the mix for an extra protein boost.
            5. A Touch of Sweetness: For a sweet and savoury version, add a drizzle of sweet tamarind chutney or date syrup over your aloo nimki before serving.
            Aloo Alu Nimki recipe made from fried dough, potato and drizzled with tangy spicy savoury sauce

            Aloo Nimki Dharan Style धराने आलु निम्की

            Aloo nimki is an incredibly popular street food from the eastern Nepali city of Dharan. It's a crunchy, saucy, flavourful symphony in your mouth. I remember as a kid in Dharan, eagerly anticipating the arrival of the Aloo Nimki vendor. His vibrant blue cart gleamed under the sun, and his animated call of "Aloo Nimki!" rung through the streets, beckoning one and all. The distinct sound of ingredients mingling in the vendor's plastic jug, the signature crunch of the nimki, and the slosh of the rich sauce– simply sublime! Served on a newspaper cone and cardboard square for a spoon was so iconic. You can recreate this treat right at home, with this recipe. The recipe I'm about to share with you is authentically Dharan.
            5 from 5 votes
            Print Recipe Pin Recipe Facebook
            Prep Time 25 minutes
            Cook Time 15 minutes
            Course snack, Starters and appetizer
            Cuisine nepal
            Servings 6
            Calories 367 kcal

            Ingredients
              

            Nimki- buy from a store or make your own with the following ingredients

            • 200 gram Plain flour
            • 1 tablespoon Ajwain seeds (Jwano)
            • 2 tablespoon Ghiu (ghee/ clarified butter) melted in a microwave or pan
            • ½ teaspoon Salt
            • Oil to deep fry The amount you require will depend on your pan.

            Spice Sauce

            • 5 tablespoon Gram Flour (besan) You can substitute with plain flour
            • 4 cup Water
            • 4 tablespoon Vegetable Oil
            • 7 Dried red chilly
            • 1 Tomato finely chopped
            • 1 teaspoon Turmeric Powder
            • 1 teaspoon Salt
            • 1 teaspoon Brown sugar
            • 2 teaspoon Coriander powder
            • 1 teaspoon Himalayan black salt
            • 5 tablespoon Lemon Juice

            Vegetables

            • 500 gram Potato boiled and cut into small cubes
            • 1 Red Onion medium sized finely chopped
            • 7 stems Coriander leaves finely chopped

            Instructions
             

            Making Nimki Dough

            • Start by melting your ghiu (that's clarified butter) in the microwave for about 30 seconds or you can also melt it in a pan.
            • Once that's done, get a big bowl and put in your flour, salt, carom seeds and the melted ghiu. Begin to mix everything together, rubbing it in between your fingers until you get a crumbly texture.
            • Then pour in some water and knead until you have a nice dough. Give your dough a rest, covering it for 20 minutes.
            • Whilst waiting for the dough start to prepare the rest of the ingredients. Start by chopping the vegetables. Then prepare the spice sauce.

            Sauce Preparation

            • Start with making the gram flour mix. Get a mixing bowl, put in your gram flour and add water. Whisk it all together until you get rid of all the lumps.
            • Next, heat some vegetable oil in a pan. Add your dried red chilly and turmeric powder. Fry them until the chilly gives off its wonderful aroma. Then, pop in your tomato, salt, and brown sugar. Cook until the tomato gets a little soft.
            • Now, stir your gram flour mix one more time and add it to the pan. Cook everything together until the sauce thickens up a bit to a thick gravy. consistency.
            • Turn off the heat and then add the coriander powder, Himalayan black salt, and lemon juice. Mix well and let it cool.
            • Don't forget to take out the dried red chilly pieces once it's cooled. As the sauce cools the nimki dough should be ready to roll and cut.

            Nimki Shaping and Frying

            • Make 2 balls from the rested dough. Use a rolling pin to flatten each dough ball to a medium thickness of around 0.5cm.
            • Then, use a knife to cut the flattened dough into diamond shapes.
            • Get your frying pan, heat up some oil and then reduce the heat once the oil gets hot. Time to fry those nimkis on low heat. This will make them nice and crunchy.
            • Once they're golden, take them out and let them drain on a paper towel and let them cool down for 5-10 minutes

            Combining Everything

            • Grab a large mixing bowl. Toss in your sliced onion, coriander leaves, and cubed boiled potatoes.
            • Add the spice sauce you just made and 4 cups of nimki. Mix it all up so everything is coated nicely.
            • Serve it up and sprinkle some coriander on top for an extra punch.
            • Remember to enjoy it immediately to keep the nimki from getting soggy.

            *You can also make this in individual batches if you prefer.

            • For each portion, you'll need- 4 tablespoon potato, 5 tablespoon spice sauce, 2 tablespoon onion, 1 tablespoon coriander leaves and ½ heaped cup nimki. If you love a saucy aloo nimki, don't hesitate to add extra sauce.

            Nutrition

            Calories: 367kcalCarbohydrates: 50gProtein: 8gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 13mgSodium: 990mgPotassium: 563mgFiber: 6gSugar: 4gVitamin A: 409IUVitamin C: 26mgCalcium: 37mgIron: 3mg
            Keyword aloo nimki, potato
            Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

            Rayo Ko Saag (Sautéed Mustard Leaf Spinach) रायोको साग

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            Sautéed mustard leaf spinach, known as Rayo ko Saag in Nepal, is a simple and delicious Nepali dish. It holds a beloved place at the dinner table in many Nepali homes. When Rayo ko Saag is in season I have this at home for dinner almost every day. This dish stands out for its simplicity in preparation and minimal ingredient requirement, while impressively maintaining a robust flavour profile and offering huge health benefits. Rayo Saag is incredibly good for you, packed with healthy nutrients like vitamin C, vitamin A and iron. Accompanying any meal, it infuses freshness and unique flavour, especially when served alongside the renowned daal-bhat-tarkari (a trio of rice, lentils, and a side dish).

            Table of contents

            What is Rayo ko Saag (Mustard Leaf Spinach)?

            Mustard leaf greens, also known as Florida mustard and Rayo ko Saag in Nepal, are a popular and nutritious leafy green vegetable with a unique, peppery flavour. These vibrant, large-leafed greens are a staple in traditional Nepali cuisine and are highly valued for their culinary versatility and health benefits.

            Rayo ko Saag, boasting a rich green hue and an enticing aroma, imparts an aromatic flavour to various dishes.

            Mustard Leaf Spinach is packed with essential nutrients, including vitamins A, C, and K, as well as minerals like calcium and iron. Their high fibre content promotes digestive health, while the presence of antioxidants and anti-inflammatory properties contribute to overall well-being.

            mustard leaf green spinach fresh rayo ko saag recipe

            Tips and Pearls

            1. Choosing the Spinach: For the best results, choose fresh, vibrant, and crisp mustard greens (Rayo ko Saag). Avoid any leaves that are wilting or have yellow spots.
            2. Washing the Greens: Always wash the greens just before you're ready to cook them. This will ensure they don't wilt or lose their crunchiness prematurely.
            3. Prepping the Greens: When cutting the Rayo ko Saag (mustard leaf spinach), use a sharp knife to avoid bruising the leaves. This can lead to discoloration and loss of flavor.
            4. Garlic and Onions: Sautéing these until golden brown is essential for flavor development. Make sure they're evenly browned but not burnt to prevent a bitter taste.
            5. Avoid Overcooking: Overcooked spinach loses not only its vibrant color but also its nutritional value and can become bitter. Cook just until the greens are wilted and still retain their green hue.
            6. Heat Management: Be mindful of the heat. High heat can scorch the ingredients, while too low of a heat can cause the Rayo ko Saag (mustard leaf spinach) to steam rather than sauté.
            7. Serving: Serve the dish warm. Pairing it with a neutral base like rice or bread can help balance the flavours.
            Rayo ko saag healthy nepali recipe mustard greens

            Rayo Ko Saag (Sautéed Mustard Leaf Spinach) रायोको साग

            Sautéed mustard leaf spinach, known as Rayo ko Saag in Nepal, is a simple and delicious Nepali dish. It holds a beloved place at the dinner table in many Nepali homes, standing out for its simplicity in preparation and minimal ingredient requirement, while impressively maintaining a robust flavor profile and offering myriad health benefits. Rayo Saag is incredibly good for you, packed with healthy nutrients like vitamin C, vitamin A and iron. Accompanying any meal, it infuses an invigorating freshness and unique flavor, especially when served alongside the renowned daal-bhat-tarkari (a trio of rice, lentils, and a side dish).
            5 from 3 votes
            Print Recipe Pin Recipe Facebook
            Prep Time 10 minutes
            Cook Time 10 minutes
            Course dinner, lunch, side
            Cuisine nepal
            Servings 5
            Calories 77 kcal

            Ingredients
              

            • 400 gram Rayo saag (mustard green leaf)
            • 2 tablespoon Vegetable oil
            • 2 Dried red chilli
            • 5 cloves Garlic finely sliced
            • 1 teaspoon Ginger Paste
            • ½ Onion Medium sized, finely sliced
            • ½ teaspoon Salt

            Instructions
             

            Prepping the Mustard Leaves

            • Begin by thoroughly rinsing the mustard greens under a stream of cold water, ensuring they're free of any dirt or debris.Proceed to prepare the spinach for cooking.
            • Neatly slice the thick stems into slim strips, and cut the leafy sections into larger, roughly one-inch pieces.

            Cooking the spinach

            • Heat vegetable oil in a pan over medium heat. Once the oil is heated, add dried red chillies, fresh garlic, ginger, and onions into the pan. Sauté these ingredients until they emanate a rich aroma and the garlic pieces turn a delicate golden hue.
            • Then introduce the prepared mustard greens to the fragrant mixture. Sprinkle some salt over the leaves. Allow the greens to sauté for about 6-8 minutes, giving the mix an occasional stir. The spinach should begin to wilt and release a beautiful, enticing aroma.
            • To ensure the dish retains its vibrant color and appealing texture, it's crucial to avoid overcooking. Keep a vigilant eye on the spinach - the color should remain a lively green. If the leaves begin to take on a yellowish tint, it's a sign of overcooking and immediate removal from the heat is necessary.

            Nutrition

            Calories: 77kcalCarbohydrates: 5gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.04gSodium: 297mgPotassium: 478mgFiber: 2gSugar: 1gVitamin A: 7514IUVitamin C: 26mgCalcium: 87mgIron: 2mg
            Keyword rayo saag, spinach
            Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

            Sadheko Badam (Spiced Peanut Salad) साँधेको बदाम

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            Sadheko Badam is a spiced and zesty Nepali Peanut Salad that is a delicious and nutritious snack that can be enjoyed any time of the day. It's a perfect pairing with drinks and is a great alternative to other unhealthy snacks. The rich nutty flavour of the peanuts provides a delicious base for this dish, while the tangy and spicy flavours of the tomato, onion, garlic and lemon give it a refreshing twist. This recipe is incredibly healthy, easy to make and so full of flavour!

            Tips and Pearls

            1. Roasting Peanuts: Aim for a deep golden colour and a fragrant aroma. Don't rush this process - the better your peanuts are roasted, the more flavourful your salad will be.
            2. Adding Ingredients: When assembling the sadheko badam (peanut salad), you might want to adjust the amount of ingredients based on your personal preference. If you like it spicy, feel free to add more chilli. If you're a fan of tanginess, squeeze in a bit more lemon juice.
            3. Experimentation: Don't hesitate to experiment. You can add other ingredients like cucumber, bell peppers, or even boiled potatoes to the salad to suit your taste. You can also sprinkle some sesame seeds for an added crunch.

            Suggested Alterations for Sadheko Badam (Spiced Peanut Salad)

            Here are some suggested alterations you can consider to customise the Peanut Salad to suit your personal preferences or dietary needs. Remember, recipes are just guidelines. Don't hesitate to experiment and make this salad your own. Happy cooking!

            1. Vary the Nuts: Although the traditional recipe uses peanuts, you can replace them with other nuts like almonds, cashews, or walnuts for a different flavour profile and texture.
            2. Add More Vegetables: To increase the salad's nutritional value, consider adding chopped cucumbers, bell peppers, or shredded carrots. You could even add some boiled chickpeas or black beans for an extra protein boost.
            3. Try Different Herbs: While the recipe calls for coriander leaves, feel free to experiment with other fresh herbs like mint or basil for a refreshing twist.
            4. Add Protein: For a more filling salad, you could add grilled tofu or tempeh.
            Sadheko badam nepali recipe for peanut salad high protein

            Sadheko Badam (Spiced Peanut Salad) साँधेको बदाम

            Sadheko Badam is a spiced and zesty Peanut Salad that is a delicious and nutritious snack that can be enjoyed any time of the day. It's a perfect pairing with drinks and is a great alternative to other unhealthy snacks. The rich nutty flavour of the peanuts provides a delicious base for this dish, while the tangy and spicy flavours of the tomato, onion, garlic and lemon give it a refreshing twist. This recipe is incredibly healthy, easy to make and so full of flavour!
            5 from 2 votes
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            Prep Time 10 minutes
            Cook Time 10 minutes
            Course side, snack, Starters and appetizer
            Cuisine nepal
            Servings 4
            Calories 276 kcal

            Ingredients
              

            • 200 grams Peanuts Shell removed and roasted
            • 2 tomato medium sized, finely diced
            • ½ red onion medium sized finely diced
            • 3 stems Fresh coriander leaves finely chopped
            • 1 teaspoon salt
            • 1 teaspoon Coriander powder
            • 4 tablespoon Lemon juice
            • ½ Timmur powder (nepali sichuan pepper)

            Spice Paste

            • 1 Fresh chilli Optional- leave out if you want to reduce spice level
            • 2 Dried red chilly soak in hot water for atleast 10 minutes. Remove the seeds if you want to reduce the spice level.
            • 2 Garlic cloves
            • 1 inch Ginger (1 inch inch ginger is approximately 1 teaspoon ginger paste)
            • 1 tablespoon Vegetable oil

            Instructions
             

            Prepare the Dried Chili

            • Start by getting your dried red chili ready. Soak it in hot water and let it sit there while you get on with the rest of the recipe. This process softens the dried chili and helps to extract more flavor.

            Roast the Peanuts

            • Place the peanuts in a pan and put it on medium heat. Allow them to roast for about 8 to 10 minutes. Make sure to keep stirring or shaking the pan often to ensure all the peanuts get evenly toasted and turn a lovely golden color.
            • Once the peanuts are nicely toasted, take them off the heat. Let them cool down while you proceed with the next steps.

            Making the Spice Paste

            • Grab your fresh chili, the soaked dried chili, garlic cloves, ginger, and vegetable oil, and place them all into a blender.
            • Run the blender until the ingredients transform into a smooth, spicy paste. If you prefer, you can also use a mortar and pestle for this task.

            Assembling the Salad

            • Get a large bowl for assembling your salad. Put the cooled, roasted peanuts into the bowl and add chopped tomatoes, onions, and coriander leaves.
            • Season with salt, coriander powder, and timmur powder.
            • Pour some fresh lemon juice over the ingredients and add the spice paste you've prepared earlier.
            • Stir everything together until well combined.

            Serving Time

            • Serve it as a tasty appetizer or enjoy it as a snack with your favorite drinks. Its crunchy texture and spicy kick make it a great treat anytime.

            Nutrition

            Calories: 276kcalCarbohydrates: 14gProtein: 11gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 0.02gSodium: 15mgPotassium: 562mgFiber: 5gSugar: 4gVitamin A: 878IUVitamin C: 49mgCalcium: 62mgIron: 2mg
            Keyword peanut, salad
            Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

            Chukauni (Potato and Yogurt Salad) चुकाउनी

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            Chukauni is a potato and yogurt salad from the scenic and hilly region of Palpa in Western Nepal. Its primary ingredients, potatoes and yogurt, come together to create a well-balanced dish that's both light and refreshing. It's the addition of diverse spices, however, that truly sets Chukauni apart. These ingredients work harmoniously, providing a multi-layered flavour profile that can surprise and delight the palate. The tangy yogurt plays a key role in this recipe, introducing a distinctive sour note that counterpoints the potato's subtle sweetness.

            Chukauni stands out as a unique and exciting alternative to the traditional mayonnaise based potato salad that is so beloved in summer BBQ and summer lunches. It's a great accompaniment to your favourite BBQ dishes, offering a palate-cleansing tanginess that complements smoky, char-grilled flavours. Preparing Chukauni is also a straightforward process, involving a simple one-bowl assembly followed by an essential oil tempering step that releases an array of aromatic spices into the dish. It's an ideal choice if you're hosting a gathering or contributing to a potluck or picnic, especially during the summer months.

            I wholeheartedly encourage you to introduce Chukauni into your culinary repertoire. This vibrant Nepali salad has the potential to transform any regular BBQ, potluck, or picnic into a unique gastronomic adventure, and leave your guests yearning for more.

            Tips and Pearls

            chukauni potato and yogurt salad with spices
            1. Potato Selection: Waxy potatoes hold their shape better after boiling, making them an excellent choice for this salad.
            2. Tempering the Spices: Pay close attention during the tempering process. Spices can burn quickly, especially turmeric, which could impart a bitter taste.
            3. Mixing: Mix the salad gently to avoid breaking the potato pieces. A light hand ensures the integrity of each ingredient.
            4. Resting Time: Let the salad rest for a while before serving. This allows the flavours to meld together, enhancing the overall taste.
            5. Serving Temperature: While Chukauni can be served at room temperature, chilling it in the refrigerator for a couple of hours before serving can offer a refreshing contrast, especially in warmer weather.

            Suggested Alterations for Chukauni (Potato yogurt salad)

            1. Vegan Option: Replace the regular yogurt with a plant-based yogurt to make this recipe vegan. Make sure to choose an unsweetened variety for an authentic flavour.
            2. Different Herbs: Swap the coriander leaves for other herbs like parsley or mint for a different flavour profile. Adding finely sliced mint brings a wonderful fresh twist.
            3. Add Proteins: For a more substantial salad, you could add boiled eggs or grilled chicken pieces.
            4. Use Different Types of Potatoes: Try using sweet potatoes or purple potatoes for a fun twist.
            5. Change the Dressing: You could replace the traditional tempered oil dressing with an olive oil and vinegar-based dressing for a lighter, Mediterranean-inspired version.
            6. Cheese Addition: For a creamy, tangy addition, crumble some feta cheese on top before serving.

            Chukauni (Potato and Yogurt Salad) चुकाउनी

            Chukauni is a potato and yogurt salad from the scenic and hilly region of Palpa in Western Nepal. Its primary ingredients, potatoes and yogurt, come together to create a well-balanced dish that's both light and refreshing. It's the addition of diverse spices, however, that truly sets Chukauni apart. These ingredients work harmoniously, providing a multi-layered flavour profile that can surprise and delight the palate. It's an ideal choice if you're hosting a gathering or contributing to a potluck or picnic, especially during the summer months.
            5 from 3 votes
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            Prep Time 15 minutes
            Cook Time 5 minutes
            Course dinner, lunch, Starters and appetizer
            Cuisine nepal
            Servings 5
            Calories 206 kcal

            Ingredients
              

            • 400 grams Potatoes medium-sized pieces
            • 1 cup Plain yoghurt
            • 5 tablespoon Water If you yogurt has a thin consistency already then you don't need to add the extra water
            • ½ Red onion medium sized thinly sliced
            • 2 tablespoon Sesame powder
            • 1 teaspoon Cumin powder
            • 5 stalks Fresh coriander
            • 2 tablespoon Lemon juice
            • 1 teaspoon Salt
            • ½ teaspoon Timmur powder

            Tempered oil dressing

            • 4 tablespoon Vegetable oil
            • ½ teaspoon Fenugreek seeds
            • 2 Dried red chilly
            • 1 teaspoon Turmeric powder
            • 1 teaspoon Garlic paste
            • 2 Fresh green chillies finely chopped

            Instructions
             

            Potato Preparation

            • Start by peeling the potatos.
            • Cook your potatoes. Fill the pot with water and bring to a boil. Add the potatoes. The best way to check is by poking the potato with a fork - if it slides in easily, your potato is ready. This can taken between 8-15 minutes depending on your stove cooker.
            • Once your potato is cooked, switch off the stove. Drain the water from the pot and rinse your cooked potato under a stream of cool water.
            • Roughly dice the potato into medium bitesized chunks. Place these into a large bowl for the next stage of the process.

            Ingredient Combination

            • If you have yogurt that has a thinner runny consistency already then you don't need to add the extra water to the yogurt. If you have yogurt with a thicker consistency then take your yogurt and water and combine them in a separate bowl. Vigorously whisk them together until any lumps have been completely dissolved.
            • Pour this whisked yogurt-water mixture over the diced potatoes in the large bowl.
            • Now add the rest of your ingredients to the bowl - red onion, sesame powder, cumin powder, coriander leaves, lemon juice, Salt, timmur powder.

            Make the Tempered Oil Dressing

            • Add the garlic paste and finely chopped fresh chilli into a bowl.
            • Heat the oil in a small pan. When it starts to smoke slightly add your fenugreek seeds and dry red chilli to the hot oil. Allow them to fry until the fenugreek seeds turn a golden-brown color and the red chilli releases its fragrance. Add in your turmeric powder, but be sure to immediately turn off the heat afterwards to prevent it from burning.
            • Pour the hot oil from the pan into your bowl containing the garlic-chili paste. This will lightly cook the paste.

            Bringing It All Together

            • Combine your tempered oil dressing with the potato-yogurt-spice mixture in the large bowl. Stir all the ingredients together until they are well incorporated.
            • Your chukauni is now ready. You can opt to enjoy your chukauni at room temperature, or place it in the fridge to chill before serving. Enjoy!

            Nutrition

            Calories: 206kcalCarbohydrates: 22gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 6mgSodium: 498mgPotassium: 555mgFiber: 3gSugar: 5gVitamin A: 350IUVitamin C: 46mgCalcium: 119mgIron: 2mg
            Keyword potato, salad
            Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

            Easy Mushroom Choila (Vegan Mushroom Salad) सजिलो च्याउको छोईला

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            This easy version of Mushroom Choila is a quick straightforward, and undeniably mouthwatering recipe that easily fits into vegetarian or vegan diets. Traditionally, Nepali Choila features meat, but this alternative version uses nutrient-rich mushrooms instead, proving an excellent choice for plant-based lifestyles. Its preparation is a breeze, making it a superb quick-fix side dish that is super versatile.

            The spicy and warm flavours make this dish a true delight, while the naturally absorbent nature of mushrooms allows them to soak up and retain the range of flavoursome spices, enhancing their taste and richness. Feel free to experiment with different types of mushrooms, such as oyster, shiitake, or even portobello, to find your personal favourite.

            How to eat Mushroom Choila

            Mushroom Choila pairs wonderfully with steamed rice, flatbreads, or even as a filling for lettuce wraps. A light, refreshing salad or a cucumber raita can also make a great accompaniment.

            Tips and Pearls

            1. Adjust the spice level: If you prefer a milder or spicier version, simply adjust the number of fresh chillies in the tomato spice paste.
            2. Don’t rush the cooking process: When sautéing the mushrooms, be patient and let them cook until all the liquid evaporates. This will result in a better texture and richer flavour.
            3. Make it ahead of time: Mushroom Choila can be prepared in advance and stored in the refrigerator for a few hours or overnight. This allows the flavours to meld, resulting in an even more tasty dish.

            Mushroom Choila Suggested Alterations

            Experiment with additional ingredients: Feel free to add other veggies like bell peppers, zucchini, or even tofu to the dish for added texture, colour, and nutrition. Be creative and make the recipe your own!

            Easy Mushroom Choila (Vegan Mushroom Salad) सजिलो च्याउको छोईला

            This easy version of Mushroom Choila is a swift, straightforward, and undeniably mouthwatering recipe that easily fits into vegetarian or vegan diets. Traditionally, Choila features meat, but this alternative version uses nutrient-rich mushrooms instead, proving an excellent choice for plant-based lifestyles. Its preparation is a breeze, making it a superb quick-fix side dish that is super versatile.The captivating spicy and warm flavors make this dish a true delight, while the naturally absorbent nature of mushrooms allows them to soak up and retain the myriad of flavorsome spices, enhancing their taste and richness. Feel free to experiment with different types of mushrooms, such as oyster, shiitake, or even portobello, to find your personal favourite.
            5 from 3 votes
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            Prep Time 10 minutes
            Cook Time 10 minutes
            Course dinner, lunch, side, Starters and appetizer
            Cuisine nepal
            Servings 5
            Calories 131 kcal

            Ingredients
              

            • 750 gram Mushroom Whichever variety of mushroom you prefer. I prefer a mix of oyster, shimeji and enoki mushrooms to give it a variety of texture
            • 1 teaspoon Coriander powder
            • 1 teaspoon Chilli Powder
            • ½ teaspoon Timmur powder (Nepali Sichuan Pepper) optional
            • ½ teaspoon Salt
            • 4 tablespoon Lemon Juice
            • 2 Spring onion Slice the spring onions into 5cm segments and slice finely long ways.
            • ½ Onion Medium size
            • 2 tablespoon Tomato Paste Canned tomato or 2 fresh tomato in a paste consistency (blend or crush)
            • 2 Fresh Chilly Gives a very mild heat. If you like it spicy then add 5.

            Tempered Oil Dressing

            • 3 tablespoon Vegetable oil
            • 1 tablespoon Garlic Paste
            • 2 tablespoon Soy Sauce

            Instructions
             

            Prepare the mushrooms

            • Break apart and shred the mushrooms using your hand. Using your hands to manually break the mushroom helps retain the mushroom's structure and gives it more flavour.
            • Then sauté the mushrooms. Drizzle a bit of oil into a pan and cook the mushrooms until they're tender and all the liquid has evaporated.

            Make the tempered oil dressing

            • Place garlic paste in a bowl.
            • Heat the vegetable oil in a frying pan until smoking.
            • Whilst the oil is hot pour the oil into the bowl with the garlic paste.
            • Then add soy sauce to the bowl. Mix well.

            Combine and serve

            • Get a large bowl add the cooked mushroom, tempered oil dressing, tomato paste, spring onions, coriander powder, chilli powder, timmur powder, salt and lemon juice. Mix everything together well.
            • For the best flavor, serve the Mushroom Choila cold alongside a refreshing beverage. Enjoy this vibrant and appetising dish!

            Nutrition

            Calories: 131kcalCarbohydrates: 10gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gSodium: 702mgPotassium: 630mgFiber: 3gSugar: 5gVitamin A: 280IUVitamin C: 12mgCalcium: 27mgIron: 1mg
            Keyword choila, cucumber salad, mushroom
            Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

            Mushroom Choila (Nepali Mushroom Salad) च्याउको छोईला

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            Mushroom Choila is a twist on the traditional Nepali choila, a salad dish that is usually prepared with meat. This recipe swaps out the meat for a delicious and protein-rich vegan alternative: mushrooms! Mushroom is perfect for vegetarians, vegans, or anyone who simply loves a good mushroom dish. The tender and fleshy texture of the mushrooms makes it an excellent choice for soaking up the the bold flavours of the spices used in this recipe. Feel free to experiment with different types of mushrooms, such as oyster, shiitake, or even portobello, to find your personal favourite.

            Table of contents

            How to eat Mushroom Choila

            Mushroom Choila pairs wonderfully with steamed rice, flatbreads, or even as a filling for lettuce wraps. A light, refreshing salad or a cucumber raita can also make a great accompaniment.

            Tips and Pearls

            1. Adjust the spice level: If you prefer a milder or spicier version, simply adjust the number of fresh chillies in the tomato spice paste.
            2. Don't rush the cooking process: When sautéing the mushrooms, be patient and let them cook until all the liquid evaporates. This will result in a better texture and richer flavour.
            3. Taste and adjust: As you're mixing the ingredients, taste the dish and adjust the seasoning as needed. Add more salt, lemon juice, or spices until you reach the desired flavour balance.
            4. Make it ahead of time: Mushroom Choila can be prepared in advance and stored in the refrigerator for a few hours or overnight. This allows the flavours to meld, resulting in an even tastier dish.
            5. Experiment with additional ingredients: Feel free to add other veggies like bell peppers, zucchini, or even tofu to the dish for added texture, colour, and nutrition. Be creative and make the recipe your own!
            mushroom choila nepali nepalese recipe

            Mushroom Choila (Nepali Mushroom Salad) च्याउको छोईला

            Mushroom Choila is a twist on the traditional Nepali choila, a salad dish that is usually prepared with meat. This recipe swaps out the meat for a delicious and protein-rich vegan alternative: mushrooms! Mushroom is perfect for vegetarians, vegans, or anyone who simply loves a good mushroom dish. The tender and fleshy texture of the mushrooms makes it an excellent choice for soaking up the the bold flavours of the spices used in this recipe. Feel free to experiment with different types of mushrooms, such as oyster, shiitake, or even portobello, to find your personal favourite.
            4.50 from 4 votes
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            Prep Time 10 minutes
            Cook Time 10 minutes
            Course dinner, lunch, side, Starters and appetizer
            Cuisine nepal
            Servings 5
            Calories 125 kcal

            Ingredients
              

            • 750 gram Mushroom Whichever variety of mushroom you prefer. I prefer a mix of oyster, shimeji and enoki mushrooms to give it a variety of texture
            • 1 teaspoon Coriander powder
            • 1 teaspoon Chilli Powder
            • ½ teaspoon Timmur powder (Nepali Sichuan Pepper) optional
            • 1 teaspoon Salt
            • 4 tablespoon Lemon Juice
            • 2 Spring onion Slice the spring onions into 5cm segments and slice finely long ways.

            Tomato Spice Paste

            • 5 cloves Garlic
            • ½ Onion Medium size
            • ½ Tomato Medium sized
            • 1 Fresh Chilly Gives a very mild heat. If you like it spicy then add 4.

            Tempered Oil Dressing

            • 3 tablespoon Vegetable oil
            • ½ teaspoon Turmeric powder

            Instructions
             

            Prepare the mushrooms

            • Break apart and shred the mushrooms using your hand. Using your hands to manually break the mushroom helps retain the mushroom's structure and gives it more flavour.
            • Then sauté the mushrooms- Drizzle a bit of oil into a pan and cook the mushrooms until they're tender and all the liquid has evaporated.

            Create the tomato spice paste

            • Warm a tablespoon of oil in a pan, then add ginger and fresh chillies. Sauté for 1-2 minutes until they release their enticing aroma.
            • Next, toss in the onion, garlic, and chopped tomato, cooking for 2-3 minutes until slightly softened. Be cautious not to overcook the mixture.
            • Once done, set aside to cool before blending into a smooth paste using a blender or grinding with a mortar and pestle.

            Make the tempered oil dressing

            • Before preparing the dressing, combine the rest of the ingredients in a large bowl. Add the cooked mushrooms, spring onions (crush them in your hands to release their flavour), lemon juice, tomato spice paste, coriander powder, paprika powder, timmur powder, and salt.
            • In a frying pan, heat vegetable oil and stir in turmeric powder. Remove the pan from the heat and drizzle the tempered oil dressing over the mushroom mixture.

            Combine and serve

            • Mix everything together thoroughly, lightly crushing the ingredients with a spatula or your hands.
            • For the best flavour, serve the Mushroom Choila cold alongside a refreshing beverage. Enjoy this vibrant and appetising dish!

            Nutrition

            Calories: 125kcalCarbohydrates: 10gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gSodium: 483mgPotassium: 591mgFiber: 3gSugar: 4gVitamin A: 308IUVitamin C: 13mgCalcium: 26mgIron: 1mg
            Keyword choila, cucumber salad, mushroom
            Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

            Tibetan Meat Pie (Shapale) सयाफाले

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            Tibetan Meat Pie, or as the locals call it, "Shapale" is a classic Tibetan-Sherpa pastry that is known for its delicious and savory combination of crispiness and warmth. The pastry is deep fried and stuffed with a variety of minced meats, including pork, beef, chicken, or lamb. Traditionally yak meat is used in Tibet and commonly buffalo meat is used in Nepal.

            Derived from the Tibetan and Sherpa languages, "Shaphale" refers to the meat filling, while "phale" signifies bread. This deep-fried pastry is traditionally served with a chilli sauce that complements the savory meat filling. Shapale's has become a beloved street food in Kathmandu, Nepal.

            Table of contents

            How do Nepali people Shapale (Tibetan Meat Pie)?

            This tasty Tibetan meat pie has become a popular street snack for Nepali people, enjoyed as a break in their busy day. At home this is perfect for an appetizer, snack, or brunch-time treat!

            Tips and Pearls

            1. Dough Consistency: Ensure the dough is not too soft or too stiff. A well-kneaded, pliable dough will result in a perfect pastry texture.
            2. Resting the Dough: Allowing the dough to rest for at least 1-2 hours helps in achieving a smooth and elastic texture, making it easier to roll and shape.
            3. Filling Cool Down: Let the filling cool down completely before assembling the Shapale. This prevents the dough from becoming soggy and tearing.
            4. Sealing Edges: Be sure to properly seal the edges of the Shapale to avoid filling leakage during the cooking process.
            5. Patching Holes: If any holes appear in the dough while assembling, patch them with scrap dough to maintain the integrity of the Shapale.
            6. Cooking Temperature: Adjust the cooking temperature if necessary to prevent burning. For frying, maintain a medium heat, while for oven baking and air frying, monitor the Shapale to ensure even browning.
            7. Adjust Spice Level: You can customise the spice level of the accompanying chilli sauce according to your preference by adding more or fewer chilies.

            Make Ahead and Freezer Instructions for Shapale (Meat Pie)

            You can prepare the Shapale in advance and store them in the refrigerator, covered with cling film, for up to a day before cooking. Alternatively, you can freeze them for longer storage, and cook directly from frozen, adding a few extra minutes to the cooking time.

            Suggested Alterations

            1. Customise the Filling: Feel free to experiment with different meat types or add more vegetables to the filling, such as finely chopped carrots or mushrooms, for added flavour and texture.

            Tibetan Meat Pie (Shapale) सयाफाले

            Tibetan Meat Pie, or as the locals call it, "Shapale" is a classic Tibetan-Sherpa pastry that is known for its delicious and savory combination of crispiness and warmth. The pastry is traditionally deep fried and stuffed with a variety of minced meats, including pork, beef, chicken, or lamb.
            Derived from the Tibetan and Sherpa languages, "Shaphale" refers to the meat filling, while "phale" signifies bread. This deep-fried pastry is traditionally served with a chilli sauce that complements the savory meat filling. Shapale's has become a beloved street food in Kathmandu, Nepal.
            5 from 3 votes
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            Prep Time 1 hour
            Cook Time 30 minutes
            Course breakfast, lunch, snack
            Cuisine nepal
            Servings 10
            Calories 266 kcal

            Ingredients
              

            Filling

            • 400 gram Minced meat- pork, chicken, buffalo or lamb
            • 8 Stalks Coriander
            • 1 cup Cabbage Shredded
            • 1 tablespoon Ginger paste
            • 1 tablespoon Garlic paste
            • 2 Onion medium-sized, finely choppes
            • 1 teaspoon Salt
            • 2 tablespoon Vegetable oil
            • 1 teaspoon Black pepper powder
            • 2 tablespoon Soy sauce
            • ½ teaspoon Timmur powder (Sichuan pepper)

            Dough

            • 250 gram All purpose flour (maida) or 2 cups
            • 3 tablespoon Ghiu (Ghee/ clarified butter)
            • 1 cup Water
            • ½ teaspoon Salt

            Tomato Chilli Sauce (achar)

            • 2 Tomato medium size, roughly chopped
            • 2 Fresh Chilly
            • 4 Garlic cloves
            • ½ teaspoon Timmur powder (Sichuan pepper)
            • 1 Ginger piece 1 inch
            • 1 teaspoon Salt
            • ½ teaspoon Black pepper powder
            • 2 tablespoon Vegetable oil

            If Frying

            • 3 cup Vegetable oil

            Instructions
             

            Preparing the Dough

            • In a large bowl, combine flour and ghiu, mixing until a crumbly consistency is achieved.
            • Gradually add water, mixing until a dough forms.
            • Knead the dough thoroughly.
            • Cover the dough with a cloth or cling film and allow it to rest for at least 1 hour (ideally 2-3 hours).

            Preparing the Filling

            • Heat 2 tablespoons of vegetable oil in a pan. Add onion and garlic paste, ginger paste to the pan, sautéing until soft and aromatic.
            • Incorporate the minced meat, cabbage and salt cooking until all liquid has evaporated.
            • Stir in black pepper powder, timmur powder, salt, and soy sauce, frying for an additional 2 minutes.
            • Add spring onion and coriander, mixing well. Remove from heat and set aside to cool.

            Assembling the Shaphale

            • Divide the dough into 10 equal pieces. Shape a piece of dough into a ball and flatten with your hand.
            • Lightly flour the rolling board and dough to prevent sticking. Roll the dough into a 4-5 inch diameter circle.
            • Place 2-3 tablespoons of filling on one half of the dough, leaving space around the edges to seal. Dampen the edges with water and fold the other half over the filling.
            • 2 methods of sealing:
              1) Pleating: Press and seal the edges, creating pleats with your thumb and index finger.
              2) Fork: If you want to make it in a more easier way simply press the edges with a fork rather than pleating
            • If any holes appear, patch them with scrap dough. Seal the pastry down the middle, turn it onto its side, and crimp the edges.

            Cooking Methods: Frying (traditional), Oven Baking, Air Frying

              - Frying

              • Heat about a cup of vegetable oil in a pan.
              • Fry the Shaphale one at a time over medium heat. Spoon hot oil over the exposed surface of the Shaphale.
              • Flip when the submerged surface turns light brown, frying until both sides are browned (about 3-4 minutes per side).

              - Oven Baking

              • Bake the Shaphale on the middle rack for 20 minutes at 180°C (356°F) until golden. Let them sit for 10 minutes before eating.

              - Air Frying

              • Lightly oil the air frying basket, place the Shaphale with space between each piece. Air fry for 15 minutes at 180°C (356°F) until golden brown.

              Prepare the dip: Tomato Chilli Sauce (achar)

              • Heat 2 vegetable oil in pan.
              • Once the oil is hot add the fresh chilly, whole garlic and ginger piece. Fry for 2-3 minutes until slightly cooked. You want these to be only half cooked.
              • Add the tomato pieces and fry for another 1 minute. Set aside to cool.
              • Add all the ingredients together and grind/ blend into a paste

              Nutrition

              Calories: 266kcalCarbohydrates: 23gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 36mgSodium: 461mgPotassium: 215mgFiber: 2gSugar: 1gVitamin A: 13IUVitamin C: 5mgCalcium: 29mgIron: 2mg
              Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

              Pork and Spinach Curry (Rayo Saag Ra Sungur Ko Masu) रायो साग र सुंगूर को मासु

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              Introducing Pork and Spinach Curry (Rayo Saag ra Pork), an authentic Nepali dish originating from the Kirati community that is super easy to make. Prepared with tender pork and broad leaf mustard greens (a variety of spinach) This hearty and wholesome dish is full of flavour and incredibly aromatic. The broadleaf mustard greens complement the pork beautifully. Characterised by their peppery yet mild taste, broadleaf mustard greens infuse the dish with a peppery and zesty touch while absorbing the scrumptious fat and flavours from the pork. Growing up with this dish, I remember savouring the spinach even more than the meat, carefully picking out the tender green leaves from the curry to enjoy them with a heaping spoonful of steamed rice.

              Celebrated as a specialty of the Kirat community, this delicious Pork and Spinach Curry is a perfect easy evening meal. So, when you're craving a mouthwatering and comforting pork dish, look no further than this classic Nepali recipe. Bring a little piece of Nepali tradition right to your dinner table!

              Table of contents

              How do Nepali people eat Pork and spinach curry (Rayo Saag Ra Sungur Ko Masu)?

              In Nepal the dish is usually served very simply with just a portion of steamed rice. This pairing truly brings out the delicious flavours of the pork and mustard green spinach.

              What are Mustard Greens?

              Mustard leaf greens, also known as Florida mustard and Rayo Saag in Nepal, are a popular and nutritious leafy green vegetable with a unique, peppery flavour. These vibrant, large-leafed greens are a staple in traditional Nepali cuisine and are highly valued for their culinary versatility and health benefits.

              Rayo Saag, boasting a rich green hue and an enticing aroma, imparts an aromatic flavour to various dishes, including the beloved Pork and Spinach Curry. The leaves of the Florida mustard plant are characterised by their wide, flat surface and slightly serrated edges.

              In addition to their culinary appeal, Rayo Saag is packed with essential nutrients, including vitamins A, C, and K, as well as minerals like calcium and iron. Their high fibre content promotes digestive health, while the presence of antioxidants and anti-inflammatory properties contribute to overall well-being.

              Tips and Pearls for making Pork and Mustard Greens (Rayo Saag) curry

              1. Remove excess fat: To create a leaner curry, trim the visible fat from the pork before cooking or skim off the excess fat from the top of the curry while it's simmering.
              2. Substitute mustard greens: If you can't find broadleaf mustard greens, substitute them with other leafy greens such as kale, collard greens, or spinach, keeping in mind that the flavour profile may vary slightly.
              3. Deglaze the pan: After cooking the pork, deglaze the pan with a splash of water to incorporate any flavourful bits stuck to the bottom of the pan into the curry.
              Pork and mustard greens curry rayo saag and sungur ko masu nepali recipe

              Pork and Spinach Curry (Rayo Saag Ra Sungur Ko Masu) रायो साग र सुंगूर को मासु

              Pork and Spinach Curry (Rayo Saag ra Pork) is an authentic Nepali dish originating from the Kirati community that is super easy to make. Prepared with tender pork and broad leaf mustard greens (a variety of spinach) This hearty and wholesome dish is full of flavour and incredibly aromatic. The broadleaf mustard greens complement the pork beautifully. Characterised by their peppery yet mild taste, broadleaf mustard greens infuse the dish with a peppery and zesty touch while absorbing the scrumptious fat and flavours from the pork. Growing up with this dish, I remember savouring the spinach even more than the meat, carefully picking out the tender green leaves from the curry to enjoy them with a heaping spoonful of steamed rice.
              5 from 2 votes
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              Prep Time 10 minutes
              Cook Time 45 minutes
              Course dinner, main
              Cuisine nepal
              Servings 10 servings
              Calories 559 kcal

              Ingredients
                

              • 1 kg Pork pork shoulder or pork belly (I like to use 50% Pork shoulder 50% pork belly)- cut into bite size pieces
              • 1 bunch Mustard greens (Rayo Saag) Approximately 10 leaves, washed and roughly chopped
              • 1 Onion Medium-sized. Finely chopped
              • 2 Tomato Finely chopped
              • 1 tablespoon Garlic paste
              • 1 tablespoon Ginger paste
              • 2 tablespoon Vegetable oil
              • 1 teaspoon Salt
              • 2 tablespoon Soy sauce
              • 2 cups Water

              Spice Mix

              • 1 teaspoon Cumin powder
              • 1 teaspoon Coriander powder
              • 1 teaspoon Turmeric
              • 1 teaspoon Chilly powder

              Instructions
               

              Cook the Pork

              • Add the pork into the pan. Cook over medium-high heat while stirring occasionally. Cook until the pork starts to release its fat and achieves a golden brown colour. This will take approximately 10-15 minutes depending on your level heat and size of the pork pieces.
              • Add the onions and fry until they become tender, fragrant and take on a light golden hue (3-5 minutes)

              Add the Spices

              • Add the spice mixture to the pork and combine well.
              • Add the garlic and ginger paste and combine well.
              • Add the diced tomatoes and soy sauce to the pork and fry for 3-5 minutes until the tomato has broken down to a rough paste consistency.
              • Add 2 cups of water. Cover with a lid and let it simmer for 15 minutes on low/medium heat stirring every 5 minutes. Make sure to deglaze the pan and scrape off all the browned ingredients at the bottom of the pan to give the broth the depth of flavour.
              • After 15 minutes if the curry is too watery you can cook for further 2-3 minutes without the lid on to reduce the broth down.

              Cook the Mustard Greens

              • Add the chopped mustard greens, cover with lid and cook for 3 minutes until the greens have wilted down.
              • Uncover the lid and mix the mustard greens well with the pork.

              Plating and Serving

              • Dish up the curry alongside steaming hot rice or warm roti. Enjoy!

              Nutrition

              Calories: 559kcalCarbohydrates: 3gProtein: 10gFat: 56gSaturated Fat: 20gPolyunsaturated Fat: 7gMonounsaturated Fat: 25gTrans Fat: 0.02gCholesterol: 72mgSodium: 242mgPotassium: 288mgFiber: 1gSugar: 1gVitamin A: 277IUVitamin C: 5mgCalcium: 19mgIron: 1mg
              Keyword curry, mustard greens, pork, rayo saag, spinach
              Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

              Goat Meat Curry (Khasi Ko Masu) खसीको मासु

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              Goat meat curry (Khasi ko Masu) is a must-try for anyone who loves hearty and robust flavours. In Nepal goat meat curry is reserved for special occasions and celebrations, like Dashain, Nepal's biggest festival. Many Nepali people will have wonderful memories of eating this during festival season with their family and friends. The meat is so tender that it falls right off the bone, and the combination of spices creates a robust flavour that is both comforting and satisfying. So why not give it a try and experience the taste of Nepal in your own kitchen? Your taste buds will thank you!

              When preparing the goat meat curry, the bone-in and skin-on meat are preferred over boneless meat as they provide a unique texture, flavour, and nutrition. The bone marrow and fat contribute to the richness of the dish.

              In parts of the world where goat meat is not readily available then mutton or lamb can be used as a substitute. Mutton which is is a tougher and fattier meat, similar to goat, it is best slow-cooked, or stewed, to soften it and break down the connective tissue. Whilst lamb has a milder flavour than goat.

              How do Nepali people eat Khasi Ko Masu (Goat Meat curry)?

              In Nepal the dish is usually served with steamed white rice or aromatic basmati rice. The rice helps to absorb the flavorful sauce and makes for a satisfying meal.

              Add a side of vegetables such as green beans, spinach, peas, or cauliflower to the goat curry. The vegetables help to balance out the richness of the curry.

              Khasi ko masu is also a favourite curry to add to a traditional Nepali Thali (Food platter).

              Tips and Pearls

              1. Choose the right cut of meat: When making goat curry, it's important to choose the right cut of meat. Opt for bone-in which provides a huge boost of flavour to the curry.
              2. Fry the spices: Frying the whole spices and onions in oil or clarified butter until they turn golden brown helps to bring out their flavours and aromas. This is a crucial step in creating a flavourful base for your curry.
              3. Slow cook for the best results: Slow cooking the goat meat curry is the best way to achieve a tender and flavourful dish.
              4. Experiment with substitutes: If goat meat is not readily available, lamb or mutton can be used as substitutes.
              5. Goat meat curry is an excellent choice for meal prepping or creating freezer meals. See below for freezer instructions.

              Suggested Alterations

              1. Use different meat: If goat meat is not available, you can use lamb or mutton instead. Lamb has a milder flavour than goat, while mutton is more robust.
              2. Add vegetables: Add some vegetables to the curry to make it more nutritious and colorful. Potatoes, carrots, peas, and green beans all work well in goat curry.
              3. Adjust the spice level: Increase or decrease the amount of chili powder or whole spices to adjust the heat level of the curry. Add more if you like it spicy, or reduce if you prefer a milder flavor.
              4. Use coconut milk: Add a can of coconut milk to the curry to make it creamier and richer. This is a great option for those who prefer milder and less spicy curries.
              5. Add nuts: Add some chopped nuts such as almonds or cashews to the curry to add a crunchy texture and nutty flavour.
              6. Use yogurt or cream: Add a dollop of yogurt or cream to the curry to balance out the spiciness and add a creamy texture.

              Freezer Instructions for Goat Meat Curry (Khasi Ko Masu)

              1. Cool the curry: Allow the goat curry to cool to room temperature before freezing. This will help prevent the growth of bacteria and ensure that the curry freezes evenly.
              2. Portion out the curry: Divide the curry into portion-sized containers or freezer bags. Make sure to leave enough space for the curry to expand as it freezes.
              3. Label the containers: Label each container or bag with the date and contents of the curry. This will help you keep track of what you have in the freezer and when it was made.
              4. Freeze the curry: Place the containers or bags of curry in the freezer and freeze for up to 3 months. Make sure the temperature of your freezer is at or below 0°F (-18°C).
              5. Thaw the curry: To thaw the goat curry, remove it from the freezer and let it thaw in the refrigerator overnight. Alternatively, you can defrost it in the microwave or on stove top over low heat with a little bit of water added.
              6. Reheat the curry: Once the curry is thawed, reheat it on the stove over low heat, stirring occasionally until it's heated through. You can also reheat it in the microwave, but be sure to stir it frequently to prevent uneven heating. Add a splash of water or broth if the curry has become too thick.
              7. Serve and enjoy: Serve the goat curry hot with steamed rice or bread. Enjoy!
              Goat meat curry nepali traditional khasi ko masu

              Goat Meat Curry (KHASI KO MASU) खसीको मासु

              Goat meat curry (Khasi ko Masu) is a must-try for anyone who loves hearty and robust flavours. In Nepal goat meat curry is reserved for special occasions and celebrations, like Dashain, Nepal's biggest festival. Many Nepali people will have wonderful memories of eating this during festival season with their family and friends. The meat is so tender that it falls right off the bone, and the combination of spices creates a robust flavour that is both comforting and satisfying. So why not give it a try and experience the taste of Nepal in your own kitchen? Your taste buds will thank you!
              5 from 4 votes
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              Prep Time 10 minutes
              Cook Time 50 minutes
              Course dinner
              Cuisine nepal
              Servings 8
              Calories 450 kcal

              Ingredients
                

              • 1 kg Goat meat bone-in, cut into bite-sized pieces. Alternatively use mutton or lamb meat
              • 2 Red onion Medium sized, finely sliced
              • 2 teaspoon Salt
              • 3 tablespoon Vegetable oil
              • 1 tablespoon Ghiu (ghee/clarified butter)
              • 500 mls Water
              • 10 Stems Coriander leaves Finely chopped

              Masala Paste

              • 2 Tomato Medium-sized
              • 6 Cloves Garlic cloves
              • 2 inch Fresh Ginger
              • 2 Fresh chillies If you like it spicy add 4 fresh chillies

              Whole Spices

              • 2 Black cardamom Slightly crushed to release the flavour. You can do this with the flat side of a knife or spoon or a mortar and pestle.
              • 8 Green cardamom Slightly crushed to release the flavour.
              • 1 Cinnamon stick
              • 4 Bay leaves Slightly crushed to release the flavour. You can use your hands.
              • 4 Dried chilly

              Spice Powder

              • 1 tablespoon Cumin powder
              • 1 tablespoon Coriander powder
              • 1 teaspoon Red chilli powder
              • 1 teaspoon Turmeric powder
              • 1 teaspoon Black pepper

              Instructions
               

              Prepare the Masala Paste

              • Gather the ingredients for the masala paste and grind them in a grinder or mortar and pestle until they form a smooth paste.Set the paste aside for later.

              Fry the Whole Spices and Onion

              • Heat the vegetable oil and ghee in a large pot or pressure cooker over medium heat.
              • Once the oil is heated, add the whole spices (black cardamom, green cardamom, cinnamon, and bay leaves, and dried chili) and fry for around 15-20 seconds until they become aromatic.
              • Add the finely chopped red onion and fry the mixture until the onions are soft and turn golden brown.

              Fry the Goat Meat with Spices

              • Add the goat meat to the pot and cook for around 15 minutes or until the meat starts to turn brown. Stir occasionally.
              • Add the spice powder mix and salt to the pot and cook for another 5 minutes, stirring occasionally.
              • Add the masala paste that you prepared earlier and stir for another 5 minutes.

              Cook the Curry- 3 methods (1.Pressure cooker 2.Pot 3.Slow cooker)

              • Pour 500mls of water into the pot and stir everything together.

              1. Pressure Cooker

              • If using a mechanical pressure cooker, put the lid on and cook for around 30-35 minutes (or about 7 whistles) over medium heat.
                If using an electric instant pot then cook at high pressure for 20 minutes
              • Turn off the heat and let the pressure cooker cool. Do not take the lid off until the steam inside the pressure cooker has completely released.
              • Once the pressure cooker has cooled down, bring it to a boil and cook for another five minutes to reduce the liquid into a semi-thick consistency.

              2. Pot

              • If using a regular pot, cook the curry for around 45-1 hour over low heat with the lid on. Remember to come and stir the meat every 10 minutes and top up with water if it gets too dry. Make sure not to burn the bottom.

              3. Slow Cooker

              • If using a slow cooker, cook for 4 hours on high.

              Garnish and Serve

              • Turn off the heat and transfer the goat meat curry to a serving dish.Garnish with fresh coriander leaves.Serve the goat meat curry hot with steamed rice or bread. Enjoy!

              Nutrition

              Calories: 450kcalCarbohydrates: 8gProtein: 22gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.04gCholesterol: 96mgSodium: 960mgPotassium: 493mgFiber: 2gSugar: 3gVitamin A: 544IUVitamin C: 24mgCalcium: 59mgIron: 3mg
              Keyword curry, dashain, goat, lamb, mutton
              Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

              Pork Choila (Spiced Pork Salad) पोर्क छोइला

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              Pork choila is a Nepali spiced salad recipe that is beloved for its bold flavours of ginger, garlic, spices, and grilled pork meat. Choila is a staple in Nepali cuisine, and it's no surprise that it's found in almost every restaurant and household throughout the country. Originally choila is from the Newari community in the capital city of Kathmandu and is traditionally made with buffalo meat. Using pork gives the choila a juicy and rich flavour that balances perfectly with the flavours of the tomato and ginger sauce. This dish is now beloved by Nepali people all over the world and is best served as an appetiser enjoyed with local alcohol.

              Table of contents

              What exactly is Pork Choila?

              Pork choila is a delicious and flavourful pork salad that is easy to prepare. It is made with a dressing that combines semi-cooked tomato, ginger, and garlic, which provides a unique and tangy flavour. The semi- raw ingredients are combined with char-grilled pork, resulting in a salad that is sure to satisfy with its punch of flavours.

              How do Nepali people eat Pork Choila?

              Eat pork choila like a local by serving the pork choila as an appetizer. This is a common way to enjoy the dish in its home country. Pair the choila with a local alcohol, such as rice wine. This will enhance the flavours of the dish and create a more authentic dining experience.

              Tips and Pearls

              1. You can also add 4 tablespoon of canned tomato paste if you don't have fresh tomatoes.

              Suggested Alterations

              1. You can substitute pork with any other meat- chicken, duck, lamb, mutton, buffalo, beef.
              2. Add some chopped lettuce to the mix. This will add some crunch and freshness to the dish.
              Pork choila chewla nepali recipe meat salad sungur ko masu

              Pork Choila (Spiced Pork Salad) पोर्क छोइला

              Pork choila is a Nepali spiced salad recipe that is beloved for its bold flavours of ginger, garlic, spices, and grilled pork meat. Choila is a staple in Nepalese cuisine, and it's no surprise that it's found in almost every restaurant and household throughout the country. Originally choila is from the Newari community in the capital city of Kathmandu and is traditionally made with buffalo meat. Using pork gives the choila a juicy and rich flavour that balances perfectly with the flavours of the tomato and ginger sauce. This dish is now beloved by Nepali people all over the world and is best served as an appetiser enjoyed with local alcohol.
              No ratings yet
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              Prep Time 10 minutes
              Cook Time 30 minutes
              Course dinner, lunch, Starters and appetizer
              Cuisine nepal
              Servings 5 servings
              Calories 822 kcal

              Ingredients
                

              • 700 g Pork Pork shoulder or pork belly
              • 1 teaspoon coriander powder
              • 1 teaspoon chilli powder
              • ½ teaspoon timmur powder (Nepali Sichuan Pepper) optional
              • 1 teaspoon salt
              • 5 tablepsoon Lemon Juice
              • 4 spring onion More traditional to use garlic leaf if you can find it.

              Tomato Paste

              • 1 inch Ginger
              • 5 cloves Garlic
              • ½ Onion Medium size
              • 1 tomato medium sized
              • 2 2 Fresh Chilli  Add more according to how spicy you would like it. 2 Chillies gives a very mild heat, if you like it spicy then add 5.

              Tempered Oil Dressing

              • 3 tablespoon vegetable oil
              • 1 teaspoon fenugreek seeds
              • ½ teaspoon turmeric powder

              Instructions
               

              Cook the Pork

              • Start by cooking the Pork in your preferred method. You can barbecue/ grill it for 20 minutes to give it a smoky flavour (my personal favourite method), bake it in the oven at 180 degrees for 30 minutes, or pan fry it until it is cooked and golden.
              • Once the pork is cooked, allow it to cool and then cut it into bite-sized strips.

              Make the tomato paste

              • Whilst the pork is cooking. Make the tomato paste. Heat a tablespoon of oil in a pan, and add ginger, dried red chillies, and lightly fry for 2 minutes until aromatic. Add onion, garlic, and chopped tomato, and lightly fry for 2-3 minutes until slightly soft. Be sure not to cook the tomato, onion, and garlic too much. Once they are done, set them aside to cool and then blend them into a paste using a mechanical blender or crush them using a mortar and pestle.

              Make tempered oil dressing

              • To make the tempered oil dressing, heat vegetable oil in a frying pan. Add fenugreek seeds and cook until they are golden brown, then add turmeric powder. Remove the pan from the heat.

              Mix everything together

              • To assemble the dish, add to a large bowl the pork, tomato paste, coriander powder, chili powder, timmur powder, salt, lemon juice, and spring onion. Pour the tempered oil dressing over this mixture and and mix well. Serve the dish cold.

              Nutrition

              Calories: 822kcalCarbohydrates: 5gProtein: 14gFat: 83gSaturated Fat: 28gPolyunsaturated Fat: 13gMonounsaturated Fat: 37gTrans Fat: 0.1gCholesterol: 101mgSodium: 521mgPotassium: 409mgFiber: 1gSugar: 1gVitamin A: 437IUVitamin C: 8mgCalcium: 33mgIron: 2mg
              Keyword chicken, salad
              Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

              Duck Choila (Spiced Duck Salad) हाँसको छोइला

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              Duck choila is a Nepali spiced salad recipe that is loved for its bold flavours of ginger, garlic, spices, and grilled duck meat. Choila is a staple in Nepali cuisine, and it's no surprise that it's found in almost every restaurant and household throughout the country. Duck adds an extra depth of gamey flavour that balances well with the tangy flavour of the tomato and ginger based sauce. Originally choila is from the Newari community in the capital city of Kathmandu and is traditionally made with buffalo meat, this dish is now beloved by Nepalese people all over the world. It is often served as an appetizer and is commonly enjoyed with local alcohol.

              What exactly is Duck Choila?

              Duck choila is a delicious and flavourful duck salad that is easy to prepare. It is made with a dressing that combines semi-cooked tomato, ginger, and garlic, which provides a unique and tangy flavour. The semi- raw ingredients are combined with char-grilled duck, resulting in a refreshing and invigorating salad that is sure to satisfy.

              How do Nepali people eat Duck Choila?

              Eat duck choila like a local by serving the duck choila as an appetizer. This is a common way to enjoy the dish in its home country. Pair the duck choila with a local alcohol, such as rice wine. This will enhance the flavours of the dish and create a more authentic dining experience.

              Tips and Pearls

              1. You can also add 4 tablespoon of canned tomato paste if you don't have fresh tomatoes.

              Suggested Alterations

              1. You can substitute duck with any other meat- chicken, lamb, mutton, buffalo, beef.
              2. Add some chopped lettuce to the mix. This will add some crunch and freshness to the dish.
              duck choila recipe

              Duck Choila (Spiced Duck Salad) हाँसको छोइला

              Duck choila is a Nepali spiced salad recipe that is loved for its bold flavours of ginger, garlic, spices, and grilled duck meat. Choila is a staple in Nepalese cuisine, and it's no surprise that it's found in almost every restaurant and household throughout the country. Originally choila is from the Newari community in the capital city of Kathmandu and is traditionally made with buffalo meat. Duck adds an extra depth of gamey flavour. It is ideal when served as an appetiser and is commonly enjoyed with local alcohol.
              No ratings yet
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              Prep Time 10 minutes
              Cook Time 30 minutes
              Course dinner, lunch, Starters and appetizer
              Cuisine nepal
              Servings 5 people
              Calories 557 kcal

              Ingredients
                

              • 500 g Duck Boneless duck meat
              • 1 teaspoon coriander powder
              • 1 teaspoon chilli powder
              • ½ teaspoon timmur powder (Nepali Sichuan Pepper) optional
              • 1 teaspoon salt
              • 5 tablepsoon Lemon Juice
              • 4 spring onion More traditional to use garlic leaf if you can find it.

              Tomato Paste

              • 2 tablespoon ginger
              • 5 cloves garlic
              • ½ Onion Medium size
              • 1 tomato medium sized
              • 2 chilli Use fresh chilli. Add more according to how spicy you would like it.

              Tempered Oil Dressing

              • 5 tablespoon vegetable oil
              • 1 teaspoon fenugreek seeds
              • ½ teaspoon turmeric powder

              Instructions
               

              Cook the Duck

              • Start by cooking the Duck in your preferred method. You can barbecue/ grill it for 20 minutes to give it a smoky flavour (my personal favourite method), bake it in the oven at 180 degrees for 30 minutes, or pan fry it until it is cooked and golden.
              • Once the duck is cooked, allow it to cool and then cut it into bite-sized strips.

              Make the tomato paste

              • Whilst the duck is cooking. Make the tomato paste. Heat a tablespoon of oil in a pan, and add ginger, fresh chillies, and lightly fry for 2 minutes until aromatic. Add onion, garlic, and chopped tomato, and lightly fry for 2-3 minutes until slightly soft. Be sure not to cook the tomato, onion, and garlic too much. Once they are done, set them aside to cool and then blend them into a paste using a mechanical blender or crush them using a mortar and pestle.

              Make tempered oil dressing

              • To make the tempered oil dressing, heat vegetable oil in a frying pan. Add fenugreek seeds and cook until they are golden brown, then add turmeric powder. Remove the pan from the heat.

              Mix everything together

              • To assemble the dish, add a large bowl the duck, tomato paste, coriander powder, chili powder, timmur powder, salt, lemon juice, and spring onion. Pour the tempered oil dressing over this mixture and and mix well. Serve the dish cold.

              Nutrition

              Calories: 557kcalCarbohydrates: 7gProtein: 13gFat: 53gSaturated Fat: 15gPolyunsaturated Fat: 13gMonounsaturated Fat: 22gTrans Fat: 0.1gCholesterol: 76mgSodium: 541mgPotassium: 423mgFiber: 2gSugar: 2gVitamin A: 762IUVitamin C: 36mgCalcium: 40mgIron: 3mg
              Keyword duck, salad
              Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

              Chicken Choila (Nepali Chicken Salad) कुखुराको छोइला

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              Home
              Chicken Choila made with delicious grilled smoky chicken, spring onion, ginger and garlic
              Jump to Recipe

              Chicken Choila is a traditional Nepali chicken salad recipe that is beloved for its bold flavours of ginger, garlic, spices, and smoked meat. This dish is a staple in Nepalese cuisine, and it's no surprise that it's found in almost every restaurant and household throughout the country. Originally hailing from the Newari community in the capital city of Kathmandu, this dish is now beloved by Nepali people all over the world. It is often served as an appetizer and is commonly enjoyed with local alcohol.

              Table of contents

              What exactly is Chicken Choila?

              Chicken choila also known as Kukhura ko Choila is a delicious and flavourful chicken salad that is quick and easy to prepare. It is made with a dressing that combines semi-cooked tomato, ginger, and garlic, which provides a unique and tangy flavour. There are many variations of chicken choila, and the specific ingredients and preparation methods may vary, but the basic idea remains the same: to create a quick, tasty and satisfying chicken salad that is refreshing and packs a punch!

              Ingredients for chicken choila, fresh ginger and garlic

              How do Nepali people eat Chicken Choila?

              Eat chicken choila like a local by serving it as an appetiser or as a side to a drink. Pair the the choila with a local alcohol, such as rice wine. This will enhance the flavours of the dish and create a more authentic dining experience.

              My favourite pairing has to be sweet rice wine (called jaad in Nepali) which complements the spices in the chicken choila extremely well and helps to mellow down the flavour of the garlic and onion.

              Nepali eating chicken choila the traditional way with rice wine

              Tips and Pearls to make

              1. You can also add 4 tablespoon of canned tomato paste if you don't have fresh tomatoes.

              Suggested Alterations

              1. You can substitute chicken (kukhura) with any other meat- lamb, mutton, duck, buffalo, beef.
              2. Add some chopped lettuce to the mix. This will add some crunch and freshness to the dish.

              Chicken choila (Nepali Chicken Salad) कुखुराको छोइला

              Chicken Choila is a traditional Nepali chicken salad recipe that is beloved for its bold flavours of ginger, garlic, spices, and smoked chicken. This dish is a staple in Nepali cuisine, and it's no surprise that it's found in almost every restaurant and household throughout the country. Originally hailing from the Newari community in the capital city of Kathmandu, this dish is now beloved by Nepalese people all over the world. It is often served as an appetiser and is commonly enjoyed with local alcohol.
              5 from 4 votes
              Print Recipe Pin Recipe Facebook
              Prep Time 10 minutes
              Cook Time 30 minutes
              Course dinner, lunch, Starters and appetizer
              Cuisine nepal
              Servings 5 people
              Calories 251 kcal

              Equipment

              • 1 Blender You can machine blend the ingredients into a paste or you can also do it manually using a mortar and pestle

              Ingredients
                

              Chicken Mix

              • 500 g Chicken Boneless chicken thigh or breast
              • 1 teaspoon Coriander powder
              • 1 teaspoon Paprika Powder
              • ½ teaspoon Timmur powder (Nepali Sichuan Pepper) optional
              • 1 teaspoon Salt
              • 7 tablespoon Lemon Juice You will need 1 whole lemon
              • 4 Spring onion More traditional to use garlic leaf if you can find it. Slice the spring onions into 5cm segments and slice finely long ways.

              Tomato Spice Paste

              • 1 tablespoon Ginger paste or 1 inch slice of ginger
              • 5 cloves Garlic
              • ½ Onion Medium size. Roughly cut into medium chunks.
              • 1 Tomato Medium sized. Roughly cut into medium chunks.
              • 2 Fresh Chilli Use fresh chilli. Add more according to how spicy you would like it. 2 Chillies gives a very mild heat, if you like it spicy then add 5.

              Tempered Oil Dressing

              • 5 tablespoon Vegetable oil
              • 1 teaspoon Fenugreek seeds
              • ½ teaspoon Turmeric powder

              Instructions
               

              Cook the chicken

              • Start by cooking the chicken thighs in your preferred method. You can barbecue/ grill it for 20 minutes to give it a smoky flavor (my personal favourite method), bake it in the oven at 180 degrees for 30 minutes, or pan fry it until it is cooked and golden.
                frying chicken for nepali chicken choila recipe
              • Once the chicken is cooked, allow it to cool and then cut it into bite-sized strips.
                Cutting chicken into strips for chicken choila recipe very popular in Nepal

              Make the tomato spice paste

              • Heat a tablespoon of oil in a pan, and add ginger, fresh chillies, and lightly fry for 1- 2 minutes until aromatic.
                Saute ginger paste and fresh chilli for chicken choila recipe
              • Add onion, garlic, and chopped tomato, and lightly fry for 2-3 minutes until slightly soft. Be sure not to cook the tomato, onion, and garlic too much.
                Frying ingredients for tomato paste for the nepali chicken choila recipe
              • Once they are done, set them aside to cool and then blend them into a paste using a mechanical blender or crush them using a mortar and pestle.
                Tomato spice paste blended for chicken choila recipe from Nepal

              Assemble the ingredients

              • Before making the tempered oil dressing assemble all the ingredients in the dish together into a bowl.
              • Add to a large bowl the chicken, spring onions (Press/squash the spring onions between your hands to release the flavour), lemon juice, tomato spice paste, coriander powder, paprika powder, timmur powder, salt.

              Make tempered oil dressing

              • Then make the tempered oil dressing. Heat vegetable oil in a frying pan. Add fenugreek seeds and cook until they are golden brown (takes 15-20 seconds), then add turmeric powder.
                chicken choila tempered oil dressing made from vegetable oil, fenugreek seeds and turmeric
              • Remove the pan from the flame and pour the tempered oil dressing over the assembled ingredients mixture .
                Pouring tempered oil dressing of fenugreek seeds and turmeric for chicken choila recipe from Nepal

              Mix everything together

              • Mix well and lightly crush the ingredients together either with a spatula or your hands. Serve the dish cold with a refreshing drink.
                Delicious nepali chicken choila recipe coming together by mixing all the ingredients together

              Nutrition

              Calories: 251kcalCarbohydrates: 10gProtein: 19gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 51mgSodium: 1508mgPotassium: 574mgFiber: 2gSugar: 3gVitamin A: 603IUVitamin C: 33mgCalcium: 40mgIron: 1mg
              Keyword chicken, salad
              Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

              Mula Ko Achar (Radish Pickle) मुलाको अचार

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              Mula Ko Achar is a traditional Nepali dish made by fermenting fresh white radishes with spices, resulting in a deliciously complex flavour that can be enjoyed on its own or as a side dish with rice, curries, and lentils. Every Nepali household has its unique recipe for this fermented pickle, passed down from generation to generation. It is an acquired taste that may take some time to appreciate fully, but once you do, you will be hooked.

              The best part? Mula Ko Achar isn't just delicious; it's also packed with gut-healthy benefits, thanks to the fermentation process. And as a bonus, you can preserve it for several months or even up to a year, allowing you to enjoy its tangy goodness long after summer has passed.

              As I grew up and moved away from home, I couldn't help but reminisce about those days in the kitchen with my family, learning the ins and outs of making Mula Ko Achar. So, I decided to give it a go and recreate the dish in my own kitchen. The moment I took that first bite, I was instantly transported back to those joyful days, surrounded by love, laughter, and the delightful smell of our family's cherished recipe.

              If you haven't tried Mula Ko Achar yet, I encourage you to give it a shot – it just might become a cherished memory of your own!

              Table of contents

              What are the benefits of eating fermented food like Mula ko achar?

              Fermentation is an ancient method of preserving food that involves breaking down the natural sugars in fruits and vegetables to create lactic acid, alcohol, and gases.

              In the case of Mula Ko Achar, lacto-bacteria is used to convert the sugars in radishes into lactic acid, which acts as a natural preservative. This process not only gives the dish its unique flavour but also makes it packed with beneficial bacteria and yeast that are essential for our gut health and overall well-being.

              Fermentation breaks down the food, making it easier for our bodies to digest and absorb nutrients. The beneficial bacteria produced during fermentation can also improve gut health by supporting the immune system and reducing inflammation. Making Mula ko Achar is not just a culinary tradition; it is a way to nourish and care for our bodies.

              Fermented food benefits healthy mula ko achar

              How to eat Mula ko achar (Radish Pickle)

              Mula ko achar has a tangy and spicy taste. It is a condiment that adds a burst of flavour to any meal. It can be enjoyed as a side dish with rice and curry, where its zesty flavour cuts through the richness of the curry and balances out the dish. It is famously part of most Nepali thali dishes and plays a crucial role in balancing out the strong rich flavours found in the thali such as the ghiu (clarified butter) and rich curries.

              When taking out the pickle, make sure to only use a dry spoon or fork. This will help keep any unwanted moisture at bay and ensure your Mula Ko Achar stays fresh. Also don't forget to keep an eye out for any signs of spoilage or mould, as we want to enjoy our flavourful pickle for as long as possible!

              Tips and Pearls for making Mula Ko Achar (Radish Pickle)

              How to make fermented radish mula ko achar nepali recipe
              1. Use fresh and firm radishes: When selecting radishes for mula ko achar, choose the ones that are firm and fresh. Avoid the ones that are wilted, soft, or have blemishes, as they may not ferment properly.
              2. Sterilize your jars and equipment: It's important to use clean and sterilized jars and equipment to prevent contamination and spoilage of the pickle. Boil the jars and equipment in water for 10-15 minutes before using them.

              3. Partially dry the radish: Sun-drying the radish for a day or two before mixing with spices helps to remove excess moisture and enhances the fermentation process. If you are using a dehydrator or oven, make sure to dry the radish at low temperatures to retain their texture and nutrients.

              4. Use non-iodized salt: Iodized salt may inhibit the growth of lactobacillus bacteria, which is essential for fermentation. Use non-iodized salt or sea salt for best results.

              5. Press the radish down firmly: To ensure proper fermentation, pack the radish tightly in the jar and press it down firmly. Use a wooden spoon or a tamper to remove any air bubbles and ensure that the brine covers the radish completely.

              6. Check the jars frequently for any signs of mould or spoilage.

              7. Use a dry spoon or fork: When serving the pickle, use a dry spoon or fork to avoid introducing any moisture that can spoil the pickle.

              8. Store properly: Store the mula ko achar in a cool, dry place, or in the refrigerator if you prefer a less sour taste. The pickle will continue to ferment slowly in the fridge, but at a much slower rate than at room temperature.

              Suggested Alterations

              • Try other vegetables: You can add other vegetables to the pickle mixture to create a unique blend of flavors. Some vegetables that pair well with radish include carrot, cucumber, and onion.
              • Vary the spices: Experiment with different spice combinations to give your pickle a different flavor profile. For example, you can add cumin or fennel seeds for a warmer, earthier taste.
              • Adjust the heat level: If you prefer a milder pickle, reduce the amount of red chili powder or leave out the green chilli altogether. On the other hand, if you like it hot, add more chili or try using a spicier variety.
              • Add sweeteners: If you prefer a sweeter pickle, you can add a small amount of sugar or honey to the mixture.
              • Use different types of radish: While the recipe calls for daikon radish, you can also try using other types of radish such as black radish or watermelon radish.
              • Adjust the Texture: Experiment with how crunchy/crips you want the radish. If you want it to have a softer texture dry the radish for a shorter amount of time.

              Remember, the possibilities are endless when it comes to altering pickle recipes, so don't be afraid to get creative and try new things!

              mula ko achar fermented vegetable radish

              Mula Ko Achar (Radish Pickle) मुलाको अचार

              Mula Ko Achar is a traditional Nepali dish made by fermenting freshly harvested radishes with spices, resulting in a deliciously complex flavour that can be enjoyed on its own or as a side dish with rice, curries, and lentils. Every Nepali household has its unique recipe for this fermented pickle, passed down from generation to generation. It is an acquired taste that may take some time to appreciate fully, but once you do, you will be hooked. Fermented foods like radish pickle have numerous benefits for gut health. Mula Ko Achar can easily be preserved for several months and up to a year.
              5 from 4 votes
              Print Recipe Pin Recipe Facebook
              Prep Time 2 days
              Cook Time 20 minutes
              Course side, snack
              Cuisine nepal
              Servings 20 servings
              Calories 73 kcal

              Equipment

              • 1 Pickle Jar Any air tight glass jar

              Ingredients
                

              • 2 kilogram White radishes (Mula) Daikon Radish, approximately 3 large sized radish

              Spice Paste

              • 5 Fresh chillies
              • 1 teaspoon Red chilli powder
              • 1 teaspoon Timmur powder
              • 3 teaspoon Sea salt Non iodised
              • 4 teaspoon Coriander powder
              • 2 tablespoon Garlic paste
              • 2 tablespoon Ginger Paste
              • 5 tablespoon Yellow mustard seeds Roasted and ground
              • 2 teaspoon Fennel Seeds

              Tempered Oil

              • ½ cup Vegetable oil
              • 2 teaspoon Turmeric Powder
              • 8 Dried Red Chilly

              Instructions
               

              Prepare the Radish

              • Start by washing the radishes and discarding the tops and trimming the root tips.
              • Peel the outer skin with a peeler.
                Peel mula and radish
              • Cut the radishes into one-inch-long fingers, and place them onto paper towel or newspaper.
                mula ko achar cut into long slices
              • Place the cut radish fingers in direct sunlight for two days. Alternatively, you can use an oven or air fryer on a low heat or dehydrator to dry and dehydrate the radish.
              • After drying, the radish should be wilted, limp, and flexible, which is exactly what you want. Once dried and ready add to a large mixing bowl.

              Prepare the Spice Paste

              • Toast the mustard seeds and fennel seeds for 30 seconds in a small pan until aromatic (if you are using whole coriander seeds or whole timmur seeds then also toast them now),
              • Add the toasted mustard seeds and fennel seeds to a grinder and grind them coarsely. Set aside in a bowl.
                Grind the mustard seeds and fennel seeds finely
              • Add the green chilly, garlic and ginger to the grinder. Grind to a fine paste. Put the paste into the bowl.
                Grind the garlic, ginger and chilly to a fine paste to add to the mula ko achar fermented radish
              • Add to this bowl the red chilli powder, timmur powder, coriander powder, and salt. Mix everything well to create the spice paste
              • Add the spice paste to the large mixing bowl with the dried radish

              Tempered Oil and Mixing

              • Heat the vegetable oil in a pan, add dried chilly and the turmeric powder. Fry for 15 seconds until fragrant.
                Make the tempering oil for mula ko achar fermented horse radish
              • Turn off the heat and pour the oil over the radish and spice mixture. Mix them well using your hands with gloves or a spatula. Make sure all the dried radish is covered with the spice paste.
                Mix the mula ko achar well

              Jar and Ferment

              • Put the mixture into clean glass jars, pressing the radish down as much as possible to make sure they are compactly filled in. Make it as compact as possible and remove excess air bubbles in between.
                Add the mula ko achar in a glass jar to ferment
              • Put the jars in direct sunlight for at least a week to let the radish ferment. During this time, the achaar will develop its unique flavor and aroma.

              Storage and Serving

              • When taking out the pickle, make sure to use a dry spoon/fork to avoid any moisture getting into the pickle.
              • If you want the pickle to be more sour, store it outside in a cool, dry cupboard out of direct sunlight, allowing it to ferment further. This is ideal for mula ko achar that you want as a side dish to rice.
              • If you want the achar to be less sour, store it in the fridge. Refrigerate it for 1-2 days before you actually eat it. Refrigerating the pickle makes the taste fresh, and sourness is maintained at a consistent level.
              • The achaar can easily be preserved for several months to a year or more. Frequently check for any signs of it going off/mould.

              Nutrition

              Calories: 73kcalCarbohydrates: 2gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 241mgPotassium: 63mgFiber: 1gSugar: 1gVitamin A: 260IUVitamin C: 17mgCalcium: 9mgIron: 0.4mg
              Keyword achar, fermented, mooli, radish
              Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

              Lemongrass Black Tea लेमन ग्रासको चिया

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              My love for this tea started when I had my first sip in the remote village of Madhesh in the Southeast of Nepal. Locals served it as a post-meal drink made from freshly picked lemongrass, ginger, and black tea. I was amazed by the harmonious blend of flavours and the refreshing taste that left me feeling rejuvenated. This tea has now become a staple in my daily routine and really lifts up my spirits. The recipe for this incredible tea is simple, yet yields an unforgettable flavour. If you are a fan of the zesty taste of lemongrass, then this tea is perfect for you. It is the ideal beverage to start your day on a fresh note or to unwind after a long, tiring day.

              Jump to Recipe

              To make this tea, you can source fresh lemongrass from your local Asian grocery store or use dried lemongrass tea leaves. The lemongrass is infused with hot water and combined with black tea and ginger, creating a blend of flavours that is simply divine. The aroma of the tea is invigorating and uplifting, and the taste is nothing short of exquisite.

              Tips and Pearls for making Lemongrass Black tea

              1. For the best flavour, use fresh lemongrass or frozen lemon grass. This adds a green flavour to the tea that is hard to achieve with dried lemon grass.
              2. Don't Overdo the Lemongrass: Adding too much lemongrass or boiling it for too long can turn the tea bitter.
              3. Balance the Amount of Black Tea: Similarly, adding too much black tea can also turn the tea bitter.
              4. Store Lemongrass in Freezer: To save money and reduce waste, keep leftover lemongrass in a zipper bag in the freezer. This way, you can have fresh lemongrass available anytime without having to purchase it every time.
              5. Strain the tea using a fine tea strainer. This will remove any unwanted bits of lemongrass or tea leaves and leave you with a clear and flavourful cup of tea without any residue.

              Suggested Alterations

              • Mint Leaves: For a refreshing twist, add a few fresh mint leaves to the boiling water along with lemongrass and black tea. Mint adds a cooling effect and complements the citrusy flavor of lemongrass.
              • Lemons: To enhance the citrusy flavour of the tea, add a splash of freshly squeezed lemon juice.
              • Alter the Sweetener: Other than sugar you can add a sweetener of your choice like agave, maple syrup, or jaggery. Adjust the amount of sweetener according to your taste preference.
              • Spices: You can add a pinch of spices like cinnamon, cardamom, or clove to the tea to add depth and warmth.

              Lemongrass Black Tea लेमन ग्रासको चिया

              My love for this tea started when I had my first sip in the remote village of Madhesh in the Southeast of Nepal. Locals served it as a post-meal drink made from freshly picked lemongrass, ginger, and black tea. I was amazed by the harmonious blend of flavours and the refreshing taste that left me feeling rejuvenated. This tea has now become a staple in my daily routine and really lifts up my spirits. The recipe for this incredible tea is simple, yet yields an unforgettable flavour. If you are a fan of the zesty taste of lemongrass, then this tea is perfect for you. It is the ideal beverage to start your day on a fresh note or to unwind after a long, tiring day.
              5 from 1 vote
              Print Recipe Pin Recipe Facebook
              Prep Time 1 minute
              Cook Time 7 minutes
              Course breakfast, drink, tea
              Cuisine nepal
              Servings 2 people
              Calories 23 kcal

              Ingredients
                

              • 1 teaspoon Loose black Tea
              • 2 Fresh lemongrass stalk (or 2 spoon of dired lemongrass)
              • 3 cups Water
              • 2 teaspoon Brown Sugar Add more or less according to taste
              • 3 Dried Bayleaf
              • 1 inch Fresh Ginger piece
              • Pinch of salt optional
              • 2 green cardamoms

              Instructions
               

              Boil the Water

              • Fill a small pot with the desired amount of water and place it on medium heat. Let it come to a gentle boil.

              Prepare the Lemongrass and infuse

              • While the water is heating up, wash and crush the lemongrass slightly with a pestle or the back of a knife. Then, chop the lemongrass into small pieces.
              • Add the lemongrass to the boiling water. Let the lemongrass simmer in the boiling water for about 3 minutes, allowing the flavours to infuse.

              Add the rest of the ingredients

              • Crush the bay leaves slightly in your hands and add them to the pot along with a small piece of ginger and crushed cardamom pods. Allow the mixture to simmer for an additional 3 minutes.
              • Then add the black tea leaves, sugar, and a pinch of salt to the pot. Stir the mixture and let it come to a gentle boil for 30 seconds.

              Strain and Serve

              • Remove the pot from heat and strain the tea using a fine tea strainer. This will remove the lemongrass and other spices and leaves you with a smooth and flavourful cup of tea.
              • Serve: Pour the tea into cups or a teapot and enjoy it hot or let it cool for an iced tea.

              Nutrition

              Calories: 23kcalCarbohydrates: 6gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 20mgPotassium: 57mgFiber: 0.1gSugar: 4gVitamin A: 10IUVitamin C: 0.4mgCalcium: 19mgIron: 1mg
              Keyword chiya, lemongrass, tea
              Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

              Pork Momo Restaurant Style पोर्क म:म:

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              Home

              Momo is the undisputed super star of Nepali cuisine that is most well known internationally. Pork momo is very popular in the east of Nepal especially in my hometown Dharan. Pork Momo is always a favourite dish, served steaming hot and bursting with flavour. It is notoriously difficult to recreate the same taste at home with many restaurants having their own 'secret recipe' that they are very protective over. However this recipe brings to you some 'secret' ingredients that restaurants commonly use to achieve the exquisite depth of flavour and juiciness. With this pork momo recipe, you can recreate the momos you find in restaurants in your own kitchen.

              Jump to Recipe

              Table of contents

              Originating in Tibet, this beloved dish was brought to Nepal by travellers and tradespeople and has since evolved to incorporate Nepali ingredients and spices, making it a true staple of Nepali cuisine. Despite its popularity today, momos were historically a rare and special dish that was reserved for important occasions and gatherings. The pleating process was time-consuming, and meat was a luxury item, so making momos was a true labor of love. So this is not an everyday food as it has become now. Today momos can be found in many restaurants and food stalls throughout Nepal.

              What are momos?

              Different ethnic groups have their own way of making this delicious dish, however the style of momo made by the Sherpas and Tibetans is still similar to the original.

              The traditional recipe consists of yak or sheep meat, in its more contemporary form, pork, chicken and buff can also be used. Vegetarian palates are not forgotten, with the option of stuffing the dumplings with a mixture of cabbage, carrot, spring onion, chive and potato. Once neatly formed and sealed, the momos are steamed to perfection, then served with a glass of achaar on the side.

              Tips and Pearls for making Pork Momo

              1. Resting the dough for 15-20 minutes covered with a moist cloth or cling film will help it to become more elastic and easier to work with.
              2. Chopping the vegetables finely or grating is essential to ensure the correct texture and also makes sure the juices are released.
              3. When shaping the dumplings, take care to create a thin wrapper that is evenly rolled out. This will ensure that the dumplings cook evenly and have a good texture. Press the edges together firmly to seal the dumplings, making sure that there are no air pockets inside.
              4. Experiment with different fillings and shapes to make your momo dumplings unique. Try using different meats, vegetables, or seasonings to create your own flavour combinations. You can also experiment with different shapes, such as crescent-shaped or round-shaped dumplings.

              Freezer Instructions for Pork Momo Dumplings

              Freezing momo dumplings is a great way to preserve them for later.

              1. Once the pork momos are assembled, place them on a tray lined with parchment paper, making sure they are not touching each other.
              2. Place the tray in the freezer and let the dumplings freeze for 1-2 hours or until they are completely frozen.
              3. Once the dumplings are frozen, remove them from the tray and transfer them to a resealable plastic bag or an airtight container. Label the bag or container with the date and the type of dumpling.
              4. Return the bag or container to the freezer and store for up to 2 months.

              Note: It's important to freeze the dumplings individually first so they don't stick together.

              To cook the frozen dumplings:

              Steam

              1. Place the frozen pork momos straight onto an oiled steaming tray. Frozen dumplings will take longer to cook than fresh ones, so be sure to give them enough time to cook through.They will require approximately 25-30 minutes. Take one dumpling out and cut through to ensure it has cooked completely.

              Boiling

              1. Simply add the frozen dumplings directly to a soup broth and boil for 15-20 minutes.

              Suggested Alterations for pork momos

              1. Make it a vegan filling: Instead of using meat, you can make a filling using tofu, mushrooms, or a variety of vegetables like cabbage, carrot, spinach, and peas.
              2. Seafood filling: If you're a seafood lover, you can experiment with using shrimp or crab meat for the filling.
              3. Cheese filling: Cheese-filled dumplings are becoming more popular. You can try using paneer, cheddar, or any other cheese of your choice.
              4. Fusion filling: Get creative with your fillings and add your own twist to it by mixing flavors from different cuisines. For example, you can add Mexican spices to the filling, or mix in some kimchi for a Korean-inspired dumpling.
              5. Dumpling dough: You can experiment with the dough by adding different ingredients like spinach, beetroot, or pumpkin to add colour and flavour to the dough.
              6. Cooking method: Instead of steaming, you can also try frying or pan-frying the dumplings for a different texture.
              7. Size and shape: You can make momo dumplings in different shapes and sizes to make them more visually interesting. You can also make mini-dumplings for bite-sized snacks.

              Remember to experiment and have fun with your momo dumplings. The possibilities are endless!

              Pork momo dumpling sungur recipe

              Pork Momo Restaurant Style (Pork Dumplings) पोर्क म:म:

              Momo is the undisputed super star of Nepali cuisine that is most well known internationally. Pork momo is very popular in the east of Nepal especially in my hometown Dharan. Pork Momo is always a favourite dish, served steaming hot and bursting with flavour. It is notoriously difficult to recreate the same taste at home with many restaurants having their own 'secret recipe' that they are very protective over. However this recipe brings to you some 'secret' ingredients that restaurants commonly use to achieve the exquisite depth of flavour and juiciness. With this pork momo recipe, you can recreate the momos you find in restaurants in your own kitchen.
              4.67 from 6 votes
              Print Recipe Pin Recipe Facebook
              Prep Time 45 minutes
              Cook Time 15 minutes
              Course dinner, lunch, snack, Starters and appetizer
              Cuisine nepal
              Servings 5
              Calories 556 kcal

              Ingredients
                

              Momo Wrapper

              • 2 cups Wheat flour
              • 1 cup Water warm
              • 1 tablespoon Vegetable oil

              Momo Filling

              • 500 gram Pork Mince Pick pork mince with higher percentage of fat so pork belly mince works the best!
              • 1 teaspoon Garlic paste
              • 1 tablespoon Ginger paste
              • 2 White Onions Finely chopped or grated
              • 10 Fresh coriander
              • 1 teaspoon Salt
              • 1 teaspoon Brown sugar
              • 2 tablespoon Unsalted Butter Melted
              • 1 tablespoon Cornflour
              • ½ cup Cabbage finely chopped or grated
              • ½ cup Water
              • 3 tablespoon Soy sauce
              • 1 teaspoon Coriander Powder or 2 teaspoon whole coriander seeds toasted and ground
              • 1 teaspoon Black Pepper powder or 2 teaspoon whole black peppercorn toasted and ground

              Instructions
               

              Making the Dough

              • In a large bowl, add the flour and drizzle a tablespoon of vegetable oil.
              • Gradually pour warm water into the bowl, a small amount at a time. Add just enough water to start forming a more solid dough structure. You don't want the dough to get too sticky, as the starch soaks up water, it will slowly become softer.
              • Mix and knead the dough for several minutes until it becomes soft and pliable.
              • Cover the dough with a moist cloth or cling film and let it rest for 15-20 minutes. This will allow the dough to relax and become more elastic.

              Preparing the Filling

              • While the dough is resting, you can start preparing the filling for your momos. Place minced meat in a large mixing bowl.
              • Heat the unsalted butter or ghiu (ghee/clarified butter) in a pan or microwave for 10-20 seconds. Add the melted butter or ghiu to the mince meat.
              • Add the rest of the momo filling ingredients to the bowl. Mix the ingredients together well ideally using your hands to really mix everything well (you can use a glove)

              Making the Momo Wrappers (2 methods traditional vs easy):

                - Traditional wrapper method

                • Sprinkle some flour over a flat surface, such as a tabletop or a large chopping board, to prevent sticking.
                • Take the rested dough out of the bowl and place it on a flat surface. Knead the dough ball for a couple of minutes.
                • Cut the dough into 4 equal pieces and roll each piece into a ball, then roll into a cylinder sausage shape.
                • Cut the sausage-shaped dough into small approximately 3cm pieces.
                • Roll each small piece into a ball, then flatten each one with your hands into a flat circular shape.
                • Use a rolling pin to roll out each flat circular dough piece into a thin wrapper. Dust each wrapper with flour to prevent sticking and cover with cling film or a damp cloth to prevent them from drying out.

                - OR Easy wrapper method

                • Roll each of the 4 dough balls into a large flat sheet.
                • Use a cup or glass to cut out round shapes from the dough. Dust each wrapper with flour to prevent sticking and cover with cling film or a damp cloth to prevent them from drying out.

                Filling and Shaping Momos

                • Take a wrapper and place a tablespoon of filling in the centre.
                • Enclose by folding the tip of the wrapper, making pleats and pinching at the ends. If you want to keep things simple, just fold the circular wrapper in half into a semicircle shape and press the edges together to seal the filling.
                  easy momo dumpling making technique
                • Repeat this process with the remaining wrappers until all the filling is used.

                Steaming the Dumplings

                • Grease the steamer with vegetable oil before placing the dumplings inside to avoid sticking.
                • Place the dumplings in the steamer and steam for about 15 minutes, or until fully cooked.

                Serving the Momo

                • Serve the momo dumplings with freshly made dip. Enjoy!

                Nutrition

                Calories: 556kcalCarbohydrates: 48gProtein: 24gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 84mgSodium: 735mgPotassium: 487mgFiber: 3gSugar: 3gVitamin A: 433IUVitamin C: 9mgCalcium: 62mgIron: 4mg
                Keyword dumplings, momo, pork
                Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

                Chicken Momo Restaurant Style (Kukhura ko Momo) कुखुराको म:म:

                · 2 Comments

                Home

                Momo is the undisputed super star of Nepali cuisine that is most well known internationally. Originating in Tibet, this beloved dish was brought to Nepal by travellers and tradespeople and has since evolved to incorporate Nepali ingredients and spices, making it a true staple of Nepali cuisine. In Nepali restaurants, Chicken Momo is always a favourite dish, served steaming hot and bursting with flavour. It is notoriously difficult to recreate the same taste at home with many restaurants having their own 'secret recipe' that they are very protective over. However this recipe brings to you some 'secret' ingredients that restaurants commonly use to achieve the exquisite depth of flavour and juiciness. The final product after making this chicken momo recipe is a steaming hot, juicy dumpling that is bursting with flavour and subtle spices. With this chicken momo recipe, you can recreate the momos you find in restaurants in your own kitchen.

                Chicken momo is typically served with a side of achar, a spicy and tangy dipping sauce that perfectly complements the savoury taste of the momos. Despite its popularity today, momos were historically a rare and special dish that was reserved for important occasions and gatherings. The pleating process was time-consuming, and meat was a luxury item, so making momos was a true labor of love. So this is not an everyday food as it has become now. Today momos can be found in many restaurants and food stalls throughout Nepal, where they are enjoyed by locals and visitors alike.

                Jump to Recipe

                Table of contents

                What are momos?

                Different ethnic groups have their own way of making this delicious dish, however the style of momo made by the Sherpas and Tibetans is still similar to the original.

                The traditional recipe consists of yak or sheep meat, in its more contemporary form, pork, chicken and buff can also be used. Vegetarian palates are not forgotten, with the option of stuffing the dumplings with a mixture of cabbage, carrot, spring onion, chive and potato. Once neatly formed and sealed, the momos are steamed to perfection, then served with a glass of achaar on the side.

                Tips and Pearls for making chicken momo

                1. Resting the dough for 15-20 minutes covered with a moist cloth or cling film will help it to become more elastic and easier to work with.
                2. Chopping the vegetables finely or grating is essential to ensure the correct texture and also makes sure the juices are released.
                3. When shaping the dumplings, take care to create a thin wrapper that is evenly rolled out. This will ensure that the dumplings cook evenly and have a good texture. Press the edges together firmly to seal the dumplings, making sure that there are no air pockets inside.
                4. Experiment with different fillings and shapes to make your momo dumplings unique. Try using different meats, vegetables, or seasonings to create your own flavour combinations. You can also experiment with different shapes, such as crescent-shaped or round-shaped dumplings.

                Freezer Instructions for Chicken Momo Dumplings

                Freezing momo dumplings is a great way to preserve them for later.

                1. Once the momos are assembled, place them on a tray lined with parchment paper, making sure they are not touching each other.
                2. Place the tray in the freezer and let the dumplings freeze for 1-2 hours or until they are completely frozen.
                3. Once the dumplings are frozen, remove them from the tray and transfer them to a resealable plastic bag or an airtight container. Label the bag or container with the date and the type of dumpling.
                4. Return the bag or container to the freezer and store for up to 2 months.

                Note: It's important to freeze the dumplings individually first so they don't stick together.

                To cook the frozen dumplings:

                Steam

                1. Place the frozen dumplings straight onto an oiled steaming tray. Frozen dumplings will take longer to cook than fresh ones, so be sure to give them enough time to cook through.They will require approximately 25-30 minutes. Take one dumpling out and cut through to ensure it has cooked completely.

                Boiling

                1. Simply add the frozen dumplings directly to a soup broth and boil for 15-20 minutes.

                Suggested Alterations for chicken momos

                1. Make it a vegan filling: Instead of using meat, you can make a filling using tofu, mushrooms, or a variety of vegetables like cabbage, carrot, spinach, and peas.
                2. Seafood filling: If you're a seafood lover, you can experiment with using shrimp or crab meat for the filling.
                3. Cheese filling: Cheese-filled dumplings are becoming more popular. You can try using paneer, cheddar, or any other cheese of your choice.
                4. Fusion filling: Get creative with your fillings and add your own twist to it by mixing flavors from different cuisines. For example, you can add Mexican spices to the filling, or mix in some kimchi for a Korean-inspired dumpling.
                5. Dumpling dough: You can experiment with the dough by adding different ingredients like spinach, beetroot, or pumpkin to add colour and flavour to the dough.
                6. Cooking method: Instead of steaming, you can also try frying or pan-frying the dumplings for a different texture.
                7. Size and shape: You can make momo dumplings in different shapes and sizes to make them more visually interesting. You can also make mini-dumplings for bite-sized snacks.

                Remember to experiment and have fun with your momo dumplings. The possibilities are endless!

                Chicken Momo dumpling nepali recipe restaurant professional style

                Chicken Momo Restaurant Style (Kukhura ko Momo) कुखुराको म:म:

                Momo is the undisputed super star of Nepali cuisine that is most well known internationally. In Nepali restaurants, Chicken Momo is always a favourite dish, served steaming hot and bursting with flavour. It is notoriously difficult to recreate the same taste at home with many restaurants having their own 'secret recipe' that they are very protective over. However this recipe brings to you some 'secret' ingredients that restaurants commonly use to achieve the exquisite depth of flavour and juiciness. With this chicken momo recipe, you can recreate the momos you find in restaurants in your own kitchen.
                5 from 5 votes
                Print Recipe Pin Recipe Facebook
                Prep Time 45 minutes
                Cook Time 15 minutes
                Course dinner, lunch, snack, Starters and appetizer
                Cuisine nepal
                Servings 5
                Calories 556 kcal

                Ingredients
                  

                Momo Wrapper

                • 2 cups Plain flour
                • 1 cup Water
                • 1 tablespoon Vegetable oil

                Momo Filling

                • 500 gram Chicken mince
                • 1 tablespoon Garlic paste
                • 1 tablespoon Ginger paste
                • 2 White Onions Finely chopped or grated
                • 10 Fresh coriander
                • 1 teaspoon Salt
                • 1 teaspoon Brown sugar
                • 2 tablespoon Unsalted Butter or ghiu (ghee) Melted
                • 2 tablespoon Cornflour
                • ½ cup Cabbage finely chopped or grated
                • ½ cup Water
                • 1 tablespoon Soy sauce

                Momo Masala mix

                • 1 teaspoon Coriander Powder or 2 teaspoon whole coriander seeds toasted and ground
                • 1 teaspoon Cumin Powder or 2 teaspoon whole cumin seeds toasted and ground
                • 1 teaspoon Black Pepper powder or 2 teaspoon whole black peppercorn toasted and ground
                • ¼ teaspoon Cinnamon powder
                • 4 Cloves Toasted and ground

                Instructions
                 

                Making the Dough

                • In a large bowl, add the flour and drizzle a tablespoon of vegetable oil.
                • Gradually pour warm water into the bowl, a small amount at a time. Add just enough water to start forming a more solid dough structure. You don't want the dough to get too sticky, as the starch soaks up water, it will slowly become softer.
                • Mix and knead the dough for several minutes until it becomes soft and pliable.
                • Cover the dough with a moist cloth or cling film and let it rest for 15-20 minutes. This will allow the dough to relax and become more elastic.

                Preparing the Filling

                • While the dough is resting, you can start preparing the filling for your momos. Place minced meat in a large mixing bowl.
                • Heat the unsalted butter or ghiu (ghee/clarified butter) in a pan or microwave for 10-20 seconds. Add the melted butter or ghiu to the mince meat.
                • Add the rest of the momo filling ingredients to the bowl. Mix the ingredients together well ideally using your hands to really mix everything well (you can use a glove)

                Making the Momo Wrappers (2 methods traditional vs easy):

                  - Traditional wrapper method

                  • Sprinkle some flour over a flat surface, such as a tabletop or a large chopping board, to prevent sticking.
                  • Take the rested dough out of the bowl and place it on a flat surface. Knead the dough ball for a couple of minutes.
                  • Cut the dough into 4 equal pieces and roll each piece into a ball, then roll into a cylinder sausage shape.
                  • Cut the sausage-shaped dough into small approximately 3cm pieces.
                  • Roll each small piece into a ball, then flatten each one with your hands into a flat circular shape.
                  • Use a rolling pin to roll out each flat circular dough piece into a thin wrapper. Dust each wrapper with flour to prevent sticking and cover with cling film or a damp cloth to prevent them from drying out.

                  - OR Easy wrapper method

                  • Roll each of the 4 dough balls into a large flat sheet.
                  • Use a cup or glass to cut out round shapes from the dough. Dust each wrapper with flour to prevent sticking and cover with cling film or a damp cloth to prevent them from drying out.

                  Filling and Shaping Momos

                  • Take a wrapper and place a tablespoon of filling in the centre.
                  • Enclose by folding the tip of the wrapper, making pleats and pinching at the ends. If you want to keep things simple, just fold the circular wrapper in half into a semicircle shape and press the edges together to seal the filling.
                  • Repeat this process with the remaining wrappers until all the filling is used.

                  Steaming the Dumplings

                  • Grease the steamer with vegetable oil before placing the dumplings inside to avoid sticking.
                  • Place the dumplings in the steamer and steam for about 15 minutes, or until fully cooked.

                  Serving the Momo

                  • Serve the momo dumplings with freshly made dip. Enjoy!

                  Nutrition

                  Calories: 556kcalCarbohydrates: 48gProtein: 24gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 84mgSodium: 735mgPotassium: 487mgFiber: 3gSugar: 3gVitamin A: 433IUVitamin C: 9mgCalcium: 62mgIron: 4mg
                  Keyword chicken, dumplings, momo
                  Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!

                  Ghiu Bhat (Nepali Butter Rice) घिउ भात

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                  Ghiu bhat (butter rice) is incredibly simple to make yet incredibly flavourful and indulgent with a combination of clarified butter/ghee, and aromatic bay leaf and cardamom. The combination of ingredients creates a flavourful and indulgent dish that is perfect for special occasions or gatherings. The aroma of the bay leaves and cardamom infuse the rice with a warm, comforting fragrance that is sure to make your mouth water. And the richness of the ghiu (clarified butter/ghee) adds a decadent touch that makes this dish perfect for any special occasion. Whether you're looking for a carbohydrate dish to serve with your favourite curry or you just want to indulge in a delicious and comforting rice dish, ghiu bhat is the perfect choice. This will leave an unforgettable melody of flavours in your mouth.

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                  Table of contents

                  What is Ghiu?

                  Ghiu, also known as ghee, is a type of clarified butter that is a staple in Nepali cuisine. It is made by slowly cooking butter over low heat until the milk solids separate and brown, leaving behind only the pure butterfat. This process removes any impurities and moisture, resulting in a smooth and fragrant spread that is shelf-stable and has a high smoke point, making it ideal for cooking and frying.

                  The process of clarifying also removes lactose and casein, making it suitable for those who are lactose intolerant or have dairy sensitivities.

                  Its nutty, caramelized flavor adds depth and richness to any dish, especially rice. So this ghiu bhat (butter rice) combination is truly indulgent!

                  Tips and Pearls for making Ghiu Bhat (Butter Rice)

                  1. Soak the basmati rice for at least 30 minutes before cooking. This will help to soften the rice and make it cook more evenly.
                  2. Toast the rice in ghiu and spices for a few minutes before adding water. This will help to enhance the flavour of the rice.
                  Ghee basmati rice ghiu bhat recipe

                  Ghiu Bhat (Nepali Butter Rice) घिउ भात

                  Ghiu bhat (butter rice) is incredibly simple to make yet incredibly flavourful and indulgent with a combination of clarified butter/ghee, and aromatic bay leaf and cardamom. The combination of ingredients creates a flavourful and indulgent dish that is perfect for special occasions or gatherings. The aroma of the bay leaves and cardamom infuse the rice with a warm, comforting fragrance that is sure to make your mouth water. And the richness of the ghiu (clarified butter/ghee) adds a decadent touch that makes this dish perfect for any special occasion. Whether you're looking for a carbohydrate dish to serve with your favourite curry or you just want to indulge in a delicious and comforting rice dish, ghiu bhat is the perfect choice. This will leave an unforgettable melody of flavours in your mouth
                  No ratings yet
                  Print Recipe Pin Recipe Facebook
                  Prep Time 35 minutes
                  Cook Time 15 minutes
                  Course dinner, lunch
                  Cuisine nepal
                  Servings 6
                  Calories 317 kcal

                  Ingredients
                    

                  • 2 cup Basmati rice
                  • 4 tablespoon Ghiu/Ghee Clarified Butter
                  • 3 Dried Bay leaf
                  • 4 Green cardamom
                  • 4 cup Water 3- 4 cups depending on which method you use for cooking the rice
                  • ½ teaspoon Salt

                  Instructions
                   

                  Prepare the rice

                  • Rinsing: Before cooking the rice, rinse it with water 3-4 times to remove excess starch. This is important to make sure that the basmati rice is light and fluffy and to avoid sogginess.
                  • Soaking:After rinsing the rice, place it in a bowl and cover it with water. Soak the rice for 30 minutes before draining. This helps to soften the rice and make it cook more evenly.

                  Toast the rice

                  • Preparing the Ghee and Spices:In a cooking pot that is large enough to hold the rice, heat up ghee over medium heat. Once the ghee is melted, add the bay leaf and cardamom and cook for about 30 seconds to a minute until fragrant. This will infuse the ghee with the aromatic flavours of the spices.
                  • Adding the Rice: Add the soaked rice (without the water) to the cooking pot with the ghee and spices. Add the salt. Cook for 3-4 minutes, stirring occasionally. This will help to toast the rice and enhance its flavour.

                  Cook the rice- 3 different methods you can choose

                    For stovetop cooking in a pot

                    • Add 4 cups of water to the pot, stir, and then place the lid on the cooking pot. Reduce the heat to low and cook for 15-20 minutes. Turn off the heat, leave the lid on, and let the rice rest for 5 minutes before plating.

                    For microwave cooking

                    • Add 3 cups of water to a microwavable container, stir, and then place a lid or cling film on top. Make sure to leave a small gap for steam to escape. Microwave on high heat for 12 minutes. At the 8-minute mark, stir the rice and cook again for another 4 minutes. Turn off the heat, leave the lid on, and let the rice rest for 5 minutes before plating.

                    For rice cooker cooking

                    • Add 3 cups of water to the rice cooker, stir, and then turn it on. The rice cooker will automatically turn off when the rice is done.

                    Fluffing and Serving

                    • Once the rice is cooked, let it rest for 5 minutes with the lid on. Then, use a spatula to gently toss the rice to fluff it up. This will help to separate the grains and make them fluffy.
                    • Serve the butter rice (Ghiu Bhat) hot and enjoy the delicious and aromatic flavours.

                    Nutrition

                    Calories: 317kcalCarbohydrates: 50gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 26mgSodium: 11mgPotassium: 86mgFiber: 1gSugar: 0.1gVitamin A: 3IUVitamin C: 0.3mgCalcium: 28mgIron: 1mg
                    Keyword basmati rice, bhat, clarified butter, ghiu, rice
                    Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!