Makai ko roti (Sweet corn flatbread) | Recipe

Makai ko roti (Sweet corn flatbread) Recipe

In the rainy season, we have lots of vegetables and fruits to eat. Since water is available most of the time many crops grow in this season in Nepal. Corn is also the most eaten and loved food by Nepalese. But people get tired of eating the same version of food from corn. So, they made varieties from it like boiled, baked, barbecue, shallow fried, deep-fried to make crispy sweet corn, flatbread, etc.

Sweet corn roti

The taste of people is different so they make food as per their preference. But today I'm going to share a flatbread version of sweet corn. Delicious yet very very easy to prepare with least ingredients. Let's start with the ingredients required for bread.

Ingredients:

1. Sweet corn (as per your requirement)

2. Salt              as per your taste

3. Oil                1/2 teaspoon per Roti 

Recipe:

1. To make roti out of corn first we need to separate corn seedling. Then grind them in a grinder with only 1/2  tbs of water else you will make your batter running. It does not make good tasting  Rotis.

2. Add salt in the batter now batter is ready to cook.

3.  Heat pan and add 1/2 tbsp of oil then add 2/3 spoon of batter and spread batter in the pan to make roti of size you like. Spread batter until they do not separate. If you try to make too thin then roti may not be in the texture you want so, keep that in mind.

4. You can either cover the roti for 1 min or leave it as it is before flipping on another side.  Continue cooking until you get a crunchy texture.

5. Repeat the process for other Rotis too.

Delicious sweet corn flatbread is ready to serve. You can have makai ko roti with chutney or curd, it depends on your taste.

Eat healthy. Eat homemade. Happy cooking. :)

Batter

Sweet corn

Dahi Vada

Dahi Vada Recipe

Dahi or curd is a great side dish after any meal as it is very good food for digestion. And most of the Nepalese have curd/curd recipes if they are having heavy meals which includes oily food.   Moreover there are many other health benefits of curd so I'm sharing this curd recipe. It's a very easy to prepare and healthy recipe but without compromise in taste. The taste of Dahi vada can be different as per your convenience. Today I'm sharing my version of the  Dahi vada recipe. Let's start with the ingredients required to prepare this recipe. Then we will go through its method of preparation.

Ingredients for Dahi vada:

For Vada:

1. Black lentil/maas dal (with or without outer cover) 200 gm

2. Salt                                         As per taste

3. Ginger/ garlic paste                1 tbs

4. Black pepper                           1/4 tbs

5. Red chili powder                     1/2 tbs

6. Oil                                           to deep fry

For Dahi:

1. Curd/ Dahi  (hung curd is preferred)  1/2 l

2. Black salt                                       As per taste

3. Sugar                                             1/2 tbs or just to neutralize the sour taste of curd or more if you like sweet Dahi vada.

4. Roasted cumin seed powder          1/2 tbs

5. Red chili powder                            1/2 tbs

6. Chaat masala                                  1/2 tbs

7. tamarind water                                2/3 tbs

Recipe to prepare Dahi vada:

1. Soak black lentil for 6/7 hour or overnight. If you use lentil without outer cover then you can grind it after soaking it for 6/7 hour. Else we need to remove the black cover after soaking.

2. Grind it in grinder/ mixture to make a smooth paste

  Note: do not add much water else the paste will become running and our vada will not be in texture we want. Add 2/3 tbs of water while grinding and in some cases it is also not required.

3.  After making a smooth paste of lentil. We will add all the above ingredients mentioned above for making vada. If you like floppy vada then you need to whisk the mixture for about 20/30 min. Else mix all the ingredients and it is ready to fry now.

4. Now we will fry vada by taking 1 full spoon for one vada at a time. You can add as much as your pan support of the above mixture and let it fry until its color changed to light brown color.

Note: Do not make it too brown else it will not soak much curd and it may not taste as good as it has to be.

5.  Now after frying all the vada put them in cold water. Let them soak water for about 1/2 hour and squeeze all the excess water and keep them aside. This will remove all the excess oil which is a much healthier way to eat Dahi vada.

6. Now we will prepare Dahi to dip those vada.  To prepare Dahi mixture we need hung curd. Curd with a lot of water will ruin the taste of Dahi vada so will first remove excess water from the curd.

7. And then mix all the above ingredients in curd and Dahi mixture is ready. Put all the vada in the Dahi and keep them for at least 2 hours in a freeze before serving.

Now you can have Dahi vada like a desert or a side dish for roti.
Be healthy. Eat healthy. Enjoy cooking. :)

Yomari Recipe

Yomari Recipe

Yomari is easy to prepare yet delicious food. It is basically prepared in Yomari Puni by our Newari community people. We can say that it is one of the signature dish in Newari food. It can be prepared with different filling inside but today i'm going to share the recipe i tried which is with Chaku/ Sakhar/ jaggery stuffing. Lets start with the key ingredients to prepare this dish.

Ingredients:

1. Rice flour (Thichen rice prefered/ any glutonous rice) 200 gm

2. Jaggery  100gm

3. Sesame seeds (Teell) 3/4 tbs 

4. Ghee  1 tbs

Recipe:

For Dough:

1. To prepare dough first strain the flour in fine strainer.

2. Add  hot water (but not boiling water) to it little by little and need the dough until it become soft. (Note: to much hot water may ruin the dough so be careful while adding hot water. After the water boils keep it aside for some time. Once the temperature decrease add it on floor little at a time not at once).

3. Keep the dough aside for some time.

For Stuffing:

1.For stuffing we have to melt the jaggery. For this lets take a pan and put it in stove add ghee when pan is heated and then add jaggery. let it melt by stirring it continuously so that it does not get burn. 

2. When all the jaggery melts then add some water (add water 1/2 tbs at a time) and check its thickness. We don't want neither running jaggery nor very thick so keep that in mind. Check the liquid jaggery by your hand if it stick in your finger then it's ready and now add fried sesame seed to it and you can also add grated / chunk coconut it adds more flavor to Yomari.

3. Now turn off the gas and let it cool for 5/10 min.

Final step:

Now last thing remain is to put stuffing in the dough and give it a shape. Which i found is the hardest and mine were not so good. Hope your Yomari became good one. 

1. For shaping it first of all take small ball of dough and make a cone shape without any hole. Then dip your forefinger in warm water with ghee and press the wider part at center and then use your thumb to thin that part and make a big well shape to put stuffing in it.

2. After adding chaku to it now hold the mouth of the hole and then start upper part of the cone to close it with your thumb and forefinger. 

3. After making all the youmari we will steam it in a steamer for 10/15 min (you can also check the surface of yomari to confirm weather it is cooked or not. It the surface is sticky then it is not cooked else it is cooked).

Now delicious yomari is ready to serve. It is basically eaten with Khaja set but you can eat Yomari only also. 

Enjoy cooking. Eat healthy. Eat home made.

 Rice Dough

Jaggery with sesame seeds and coconut

Yomari ready to steam

Yomari

Paneer Kofta recipe

Paneer Kofta recipe

Ingredients:
For kofta:
Paneer 100 gm
Potato medium 2
Green chili 2 (or as per taste)
Green coriander 2 tbs
Salt as per taste
Garam masala 1/2 tbs
Red chili powder 1/4 tbs
All purpose flour 4/5 tbs

For Gravy
Cumin seeds 1/2 tbs
Onion 1 medium

Tomato 2 medium
Ginger/ garlic paste 2 tbs
Cinnamon stick 1 small
Cloves 3
Green cardamon 3
Black pepper 6/7
Bay Leaf 1
Cashew   9/10
Turmeric 1/4 tbs
Salt as per taste
Red Chili powder
Ketchup 1 tbs
Cumin/ coriander powder 2 tbs

Recipe:
Lets start with the preparation of kofta.
1. For this we need to mash the paneer well and the keep it in a stainer so that paneer do not contain any moisture.
2. Boil potato and keep aside until it becomes cool and then peel and mash them.
3. Add paneer and all the ingredients mentioned above except flour for kofta and mil well.
4. Finally add flour 1 tbs at a time and knead the dough and make small ball and keep them aside.
5. Heat pan and put oil for sallow fry and put those small ball in oil and fry until golden. (Note: Oil should be heated at high flame first and when kofta are added then reduce the flame to medium.)

Now lets make preparation for gravy:
1. For gravy heat pan and put oil in it around 1 tbs. Add cumin seeds in it and let it fry until golden brown.
2. Put bay leaf, cardamon, cinnamon, black paper, cloves and stir for 30 sec and then add roughly chopped onion and fry for about 1/2 min and then add roughly chopped tomato, cashew, salt.
3. When tomato get little soft then turn off the flame and let it cool for some time and then make fine paste out of it.

Final step:
Again heat oil in a pan add ginger garlic paste and cook for 2/3 min and then add red chili powder stir and immediately add paste we just made. Add some water, adjust salt as per taste, coriander/cumin powder and then let it cook until oil separate at top.
Off the flame and either pour the gravy in the fried kofta  or put kofta's in the gravy and delicious paneer kofta is ready to serve.

Fenugreek Sprout Recipe

Fenugreek Sprout Recipe

Fenugreek have lots of nutritional value. It is very useful to cure digestive problem and eaten by nursing mother to increase milk. Sprouted fenugreek have additional benefit because sprouting process adds nutritional content and digestibility. They are rich in fiber, protein and iron. Diabetic patients can consume it to reduce blood sugar. Despite its nutritional value it is very good in taste as well. 

I have already shared fenugreek seeds pickle recipe in my previous blog and i am going to share another recipe of fenugreek which is very healthy and tasty.

Lets begin with the ingredients required to prepare fenugreek sprout recipe.

Ingredients

1. Fenugreek sprout        1 cup (100 gm)                

2. Onion                          1 medium

3. Tomato                        2 medium

4. Salt                              As per taste

5. Green chili                  2 (or as per taste)

6. Ginger / garlic paste   1 tbs

7. Green peas (optional) 1/2 cup

8. Mung sprouts             1 cup

9. Oil                             2 tbs

10. Black pepper powder 1/4 tbs

Dry Spices

1. Green cardamon         1/2

2. Cloves                         1/2

3. Cinnamon                   1 stick

4. Star anise                    1   

5. Turmeric                     1/4 tbs

Recipe

1. Put oil in a pan, when heated add finely chopped onions and fry till its color changes to brown, add ginger garlic paste and cook for a minute and then add grinned dry spices and stir it well.

2. Add chopped tomatoes and cook until it becomes smooth paste add some water if it stars burning.

3. Finally add sprouted fenugreek and mung, green peas (optional), put some salt, turmeric powder, green chili, red chili powder  (if you like spicy food), black pepper and mix all of them well and add 1 cup water and let it cooked in low flame for 10/15 minutes.

4. When cooked turn off the flame and add chopped green coriander leaf. 

Akbare Khursani achar ( Akbare Chilli pickle) recipe

Akbare Khursani achar ( Akbare Chilli pickle) 

This is very spicy and tasty pickle made from akbare khursani. It's recipe is very simple and preparation time is also very less. Now lets go through it's recipe for making this pickle.

Akbare Khursani Achar

Ingredients :
1. Akbare Khursani 1/2 kg
2. Oil 1 cup
3. Fresh Lemon 400 gm
4. Salt As per taste
5. Turmeric powder 2 tbs
6. Coriander/ cumin powder 4 tbs
7. Sesame powder 1 cup
8. Fenugreek seeds 2 tbs
9. Cumin seeds 2 tbs

Recipe to prepare Akbare Khursani Achar
1. Boil oil in a pan and fry fenugreek seed and cumin seeds until their color changes to brown color. And then add sesame powder and let it cook for 1/2 min.
2. Make a paste of chilli and add it in the mixture and let it cook. At the same time add salt, turmeric powder, coriander and cumin powder, and at last lemon juice and let it cook until all water is evaporated.
3. Let it cool and the store in a air tight jar. This pickle can be stored up to 1 year if kept carefully then it is edible more than a year.

Alu paratha recipe

Alu paratha

This is an alternative meal for plane roti/ chapati if you want taste change. Despite from plane roti it have potato stuffing inside and very delicious in taste. It is a bit high caloris as it requires potato, ghee and oil for cooking. If you like to eat paratha with low calorie than this then you can change it's stuffing like you can use onion, fenugreek leaf, radish, roasted checkpea powder etc. Parathas are of many varities according to their stuffing. Now lets go through the recipe for making alu paratha.

Ingredients for making alu paratha: 

Alu paratha

For Preparing dough:

Wheat flour 3 cups

Oil 3/4 tbs

Salt As per taste

Ajwain 1/2 tbs

For preparing stuffing

Onion 1 medium

Potatos 3 medium

Green chilli 2/3 (as per taste)

Chili powder (otional) 1/4 tbs

Ginger/ garlic paste 1/2 tbs

Cumin seeds 1/2 tbs

Salt as per taste

Turmeric powder 1/4 tbs

cumin and coriender powder 1/4 tbs

Dough

For cooking

Ghee 2 tbs

Recipe for making paratha:

1. First of all we need to prepare dough for this mix all the ingredients mentioned above under the caption "for preparing dough" and add water into it and mash with hand unless a soft dough is prepared as shown in the figure. Note: dough should not be very sticky or very hard as both may end in ruinig the shape and taste of paratha. It must be soft and non sticky so that it could be rolled properly.

2. Once the dough is prepared cover it and left aside for 10/ 15 min.

Mashed Potato

3. Now lets prepare its stuffing. For this we need boiled potato, peel them and mash them. Chop onion, coiender, green chilli into fine pieces. Now in a pan heat oil when it is heated then add cumin seed and let it fry until its color changes to brown, then add chopped onion and green chilli and fry until onions color changes to little brown and then add ginger/ garlic paste, turmeric powder, coriender and cumin powder and cook for a while and then add mashed potato and put salt and coriender leaf in it and stir it and mix all the ingredients in potato well. Now stuffing is also ready.

Stuffing in dough

4. Now take small ball of dough and press and shift from the center and make a bowl like shape of that dough. Put potato stuffing inside that bowl and close the opening by stretching dough (make small ball ).

5. Put that ball in flour and roll it to make thin round roti or chapati. Heat pan and put some ghee when the pan is heated and put that roti in pan. Cook it for 1 min and flip on another side and add some ghee and let it cook for around 30 second and flip on another side. (Note: to avoid burnig flip roti often but not so frequently and you will notice the color if the paratha changed it signifies that pratha is cooked.)

Now repeat the process for other parathas also.

Alu paratha could be eaten as breakfast, lunch or dinner however you prefer.

Hariyo Bhatmas Sadeko (Green soybean Salad ) | Recipe

Hariyo Bhatmas Sadeko | Recipe

Green soybean (Hariyo Bhatmas) is a soybean that is we harvest earlier or before its water dry.

It has many nutritional benefits such as:

It contains a high amount of protein, calcium, vitamin, fiber, and other nutrients as well. It also contains other nutrients such as vitamin K, vitamin B6, thiamine, vitamin C, iron,  manganese, phosphorous, copper, potassium, magnesium, zinc, selenium,  and calcium. It is also a good source of antioxidants which helps in increasing metabolism.

Health benefits of Green Soybean:

As  I already mentioned it boost up our metabolism. It reduces heart problem, protect against cancer, improve digestion, calcium improves bone health. It helps to decrease the risk of diabetes.

We can make many varieties of food from soybean but today we are going to prepare Geen Soybean salad (Bhatmas Sadeko).

Bhatmas Sadeko Recipe

To prepare this mouth-watering recipe we need the following ingredients.
Green soybean (with cover)    1/2 kg
Lemon 1 (medium size)
Ginger 1 inch size
Garlic 4 to 5 cloves
Green Chilli                          2 or 3 (or As per taste)
Chilli Powder                        1/4 teaspoon
Salt                                      As per taste
Fenugreek Seeds                   1 teaspoon
Turmeric powder                   1 teaspoon


Let's go through steps to prepare this dish.

1. First of all boil green beans for 10/15 min in medium flame.  Do not boil for too long, we will not get a real taste of this tasty dish. Add some salt in water while cooking soybean.

2.  While it is boiling prepare other masalas to add in it. Cut ginger and garlic in thin long stripes then add salt and 1/2 lemon juice and left it for 10 min.

3. After 10 min add cut green chili in it and mix it well.

4.  Remove cover from soybean and add it in a mixture of ginger-garlic. If  salt/chili/ lemon juice is not according to your taste then adjust it as per your taste.

5. Put a pan on stove when heated add oil in it and fry fenugreek seed until its color changes to black. Turn off the flame and add turmeric powder and pour that oil in the mixture and mix well.

Garnish with Coriander leaves delicious Sadeko Bhatmas is ready to serve.

Rasgulla or Rasbari Recipe

Rasgulla or Rasbari 

It is the syrupy desert made with chenna and suger syruup. It is very popular desert in south Asia and very easy to prepare. Following are the proceudre and ingredients for preparing Rasbari.

Ingredients:
1. Milk  1/2 litre
2. Lemon  1 medium or (3/4 tbs lemon juice)
3. Sugar    2 cups

Recipe:
1. First of all we need to prepare chenna.
    For this we need fresh cow milk with fat.
    Pour milk in a heated pan and boil it.
    Add 1tbs of lemon at a time and stir milk. (Do not add all the lemon juice at once)
    When you can see water separated from milk clearly then we need to remove milk from heat.
    Pour that milk in thin muslin cloth so that all the water get removed. Add some extra amount of        clean cold water to the chenna so that the taste of lemon is removed.
  Then hang it for about an hour to remove all excess water from chenna. Final chenna must not be    too much dry or contain too much water. Some moist must be retained.

2. Now mash the chenna untill it become non sticky in hand and once it is done then make small ball from it.
3. In a deep pan boil water and add suger in it and let the suger desolve to make a sugar syrup.
4. Then add those chenna ball in the suger syrup and boil it for half and hour. When chenna absorb suger syrup it's size increases and once it is done remove it from flame and let the
Rasbari cool and then put them in freeze over night.

Mouth watering Rasbari are ready to serve.

Mutton Gravy Recipe

Mutton Gravy

Mutton Gravy with Pulao

It is very tasty and easy to prepare dish with less effort. Basically it could be prepared any time you want but in the case of Neplese culture it is very important dish during Dashain. At that time it is cooked in almost every house either rich or poor and you could smell aroma of mtton gravy in the street of Nepal.
Lets go through the recipe to prepare this delecious dish. Below are the ingredients required and recipe to prepare this dish.

Ingredients

Mutton                                        1 kg
Garlic                                          50 gm
Ginger                                         50 gm
Onion                                          2 medium

Gravy Preparation

Tomato                                        3 medium
Green garlic leaf                           6/7
Green chilli                                  As per taste
Cumin powder                            1/2 tbs
Coriander powder                       1/2 tbs
turmetic powder                          1/4 tbs
Cumin Seeds                               1/2 tbs
Salt                                             As per taste
Oil                                               5/6 tbs

Dry Spices

Sichuan pepper (optional)            5/6
Cloves                                        3/4
Green Cardemon                        2/3
Cinaman stick                             1 small
Black peper                                3/4
Bay leaf                                       2

Recipe:
1. Heat oil in pressure cooker or kadai ( i prefer pressure cooker because i don't have that patience to stir it till it is cooked ;) ).
Note : You could fry onion or other spices at the biginning but i prefer to cook Mutton first so.

2. Put bay leaf in the oil when it is heated, put cumin seeds when their color changes to brown put mutton in it and stir it until  all the water left by mutton is gone.
3. Put salt and turmeric and mix it.
4. I generally put mutton in one side and fry onion, garlic and ginger and other spices but you can also take out all the mutton and  fry onion (till its color changes to brown), ginger garlic paste, green leaf of garlic,green chilly (chopped), dry spices powder, cumin-coriender powder, tomato and mix the mutton when they all are cooked.
5. After all the spices added to mutton mix them well and put water as per your requirement and then cover the lid of the cooker and turn off the gas after 1/2 whistle.
6. Put fresh green coriander leaf before serving delecious Mutton gravy is ready.

You can have it with rice , Pulao , Chapati or Beaten rice which ever you prefer.


Note : If you don't like more spiecy gravy then you can remove dry spices and simply use cumin-coriender powder, ginger-garlic paste and chilly as spices it will also give wonderful taste.