Vegetarian MOMO

November 6, 2017

Sorry for the longest MIA, hopefully I will be around more this time. Thanks to my friend Dixya for encouraging me to do this. She is doing a “MOMO WEEK” on her blog where food enthusiast and blogger will be sharing their best momo recipes, go check her blog out for some wonderful recipes is the Vegetarian MOMO recipe for all of you to try. I was never into vegetarian MOMO until this recipe happened. Its quite refreshing to try this veggie recipe once in a while :D. I do have the non–vegetarian recipe as well if you guys would like to try it. Here is the link to my non vegetarian momo Enjoy and hope to come back soon.


Paneer, Onion, cabbage , ginger/garlic paste , red radish ,green onion

MOMO filling


Kneaded Dough

Different shapes of MOMO


Vegetarian MOMO
Cuisine: Nepali
Prep time: 
Cook time: 
Total time: 
Serves: 40-45
  • MOMO Mixture
  • 1 cup shredded cabbage
  • 1 cup chopped onion
  • 1 cup finely chopped red radish
  • 1 cup chopped green onion
  • 1 cup Paneer
  • ½ teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 tablespoon soy sauce
  • 1 teaspoon ghee or butter
  • 2 teaspoon cumin/coriander powder or momo masala
  • ½ teaspoon black pepper
  • Salt to taste
  1. Satay the garlic/ginger paste , once its light golden brown add all the veggies except paneer.
  2. Add all the spices, butter, soy sauce and mix it well.
  3. Cook it for not more then 3 minutes.
  4. Turn off the gas and add the panner to the veggies and give it a good mix.
  5. I make the dough from the scratch, its more work but trust me it makes the difference.
  6. Today I used both homemade wrapper and store bought wrapper.
  7. I use 2 cup of all purpose flour, pinch of salt and ¾ cup of warm water.
  8. Knead the dough until its smooth, let it rest for 30 min before using it.
  9. Once the dough and mixture is ready, use the roll pin to make the wrapper.
  10. Add 2 teaspoon of mix in the wrapper.
  11. Pinch the dough together in a full circle until the filling is enclosed inside the wrapper.
  12. Steam the momo for not more then 8 to 10 min in the steamer and serve with tomato sauce.


Dried Mula ko Achar (Dried Radish Pickle)

May 19, 2016

Fermented radish pickle is hands down one of my favorite side dishes. It pairs so well with any nepalese main courses. I have tried fermenting many other vegetables but radishes ferments beautifully. There are many ways you can make this side dish but I love to make it in a dried form. When I say dried l leave the radish out in the sun for couple of days until all the moisture is sucked out of it (shown in the picture below) and its ready togo.Nothing beats the satisfaction of little chewy and crunchy radish pickle. Summer is the best time to make it unless you have a dehydrator machine in your kitchen 😀 ( I plan to own it in future ). I totally get it if some of you don’t like radish but try fermenting other veggies like cauliflower, tomatoes or cabbages 😀 . Please don’t be scared to experiment 😀 , never know you might come up with your holy grail recipes or dishes.

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Dried Mula ko Achar (Dried Raddish Pickle)
  • 3 Medium size radish
  • 5 clove of thinly sliced garlic
  • 3 thinly sliced green chilies
  • 2 Chili powder (adjust according to your taste)
  • 3 teaspoon mustard powder
  • 1 Teaspoon amchur powder
  • ½ cup vegetable oil
  • 1 tablespoon salt (adjust according to your taste)
  1. Dice the radish into small vertical shape as shown in the picture.
  2. Add 1 tea spoon salt and mix it well, and let it sit for 10 minutes. This helps to release the water out of the radish.
  3. Drain all the excess water and spread it on a flat tray.
  4. Leave it out in the sun or a warm place for couple of days until all the water is sucked out.
  5. Once the radish is ready add all the mentioned ingredients and mix it well.
  6. Take 2 mason jar and add the radish mixture to it. The more you can pack the better, it will ferment well.
  7. Leave the bottle out in the sun to ferment for 1 week ( Do not open the bottle, you don't want to disrupt the fermentation process).
  8. After 1 week try and see if the sourness is according yo your preference if not you can let it sit out for couple of more days.
  9. Once you know its ready put it in the refrigerator and enjoy with your meals.



Chicken Puff Pastry (Patties)

March 19, 2016

I craved for this flaky and buttery deliciousness second time this week. I am talking about chicken puff pastry or patties 😀 . This was definitely one of my favorite snacks back home but I never found it here in any bakery shop or restaurants. After being here for almost 6 years one day as I was wandering in the frozen section of Walmart, I came across Pepperidge farm pastry sheet. Just the thought of recreating my favorite snacks got me all excited 😀 . Someday I aim to make my own pastry dough from scratch but for now this dough is incredibly good. Everyone enjoys this snack and I will promise you, it’s almost impossible to stop just at one 😀 . Enjoy !!

Photo Mar 18, 4 56 26 PM

Garlic powder, Ground pepper, Hot sauce, Chili paste, Salt, Tomato puree, Meat masala , Heavy whipping cream, Egg, Pastry dough

Photo Mar 18, 5 10 55 PM

All the ingredients except the hot sauce in the mixing bowl

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Cooked Chicken

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Shredded Chicken

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Round Pastry Dough

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Add shredded chicken to the center of the pastry sheet

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Pinch the dough together and apply egg wash on top of pastry sheet

Beautiful Chicken puff pastry

Photo Mar 18, 6 57 50 PM

Enjoy!! and no that is not an edible flower just welcoming SPRING 😀

Chicken Puff Pastry (Patties)
  • 1/ 2 lb boneless chicken
  • 1 Pepperidge Farm Puff Pastry Sheets
  • ¼ teaspoon granulated garlic powder
  • ¼ teaspoon ground pepper
  • 2 teaspoon sriracha sauce (hot sauce)
  • 1.1/4 teaspoon Meat masala
  • ½ teaspoon Red chili paste
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil
  • 2 tablespoon heavy whipping cream
  • 1 tablespoon tomato puree
  • 2 eggs for egg wash
  1. Thaw the pastry sheets for 45 min (Instruction is available in the package insert) before use.
  2. In a mixing bowl add all the ingredients (chicken, garlic powder, salt, ground pepper, meat masala, chili paste, tomato puree, heavy whipping cream) except the hot sauce.
  3. In a medium size pan, heat 1 table spoon of vegetable oil and add the chicken mixture to it (no marination required). Add 2 tablespoon of water.
  4. Cook the chicken for approximately 20 min. Once its tender turn off the gas and transfer the cooked chicken into another bowl. (Don't throw the sauce from the cooked chicken, we will be using that later).
  5. Shred the chicken into small pieces.
  6. Now heat the same pan with the leftover sauce from chicken and add 2 teaspoon of sriracha sauce to it.
  7. Pour the shredded chicken to the pan and cook until its dry. ( This will give an extra kick of flavor to our chicken).
  8. By this time your pastry dough should be thawed and ready to go.
  9. This pastry can be made in any shape and size you desire, I went for round and square.
  10. Use a cookie cutter or a cup in my case to cut the dough into the shape you want. Just make sure to have an even number as we will need two pieces to make one pastry.
  11. Now add shredded chicken ( around 1 tablespoon) to the center of the pastry sheet and cover it with another dough sheet.
  12. Use fingers or fork to seal the pastry seam. It is really important to pinch the dough together else it will come apart while baking.
  13. After all the pastry are ready apply egg wash on top of the pastry dough.
  14. Preheat oven to 400 degree F. Grease a baking sheet.
  15. Bake in preheated oven for 15 minutes until golden and puffed.
  16. Enjoy this scrumptious chicken puff pastry which will almost melt in your mouth.

Butter Chicken

March 1, 2016

Can I start with I have been slacking a lot lately? Past week I pretty much sat on my couch and watched movie after movie until I almost got migraine. I have a very weird schedule at work, it’s 7 on and 7 off. Yes that’s right I work 7 straight days 10 hours a day and I am off for 7 straight days. I get super exhausted by 7th day of my work almost in a zombie state you can say. Takes me almost two days to catch up on my sleep and regain all my energy back. Past week I needed more then 2 days I guess 😀 😀 . I woke up this morning and told myself, I gotta make something before I go back to work tomorrow, so I don’t feel super guilty of not doing anything productive. Last night my bhauju (sister-in- law) mentioned she was looking for butter chicken recipe in my blog obviously she couldn’t find it there 😀 . So decided to whip up this dish today, this is a very rich dish as we use cream and butter. Serve this dish with jeera rice or naan on side. This is not a regular weekday dish that gets cooked in my kitchen 😀 , but when I want to make something special I always love to make butter chicken coz its amazingly flavorful and delicious. And Mr. Boyfriend loves it 😀 . For me,the secret of making  a great appetizing food is constantly tasting your food while cooking until you achieve the flavor you want. And everyone’s cooking style is different form one another thus tastes different, and I think thats the beauty of cooking 😀 . I hope you guys have a great week.

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Butter Chicken
  • 1.5 pound boneless chicken
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon chili paste (adjust according to the taste)
  • 1 tablespoon tomato paste
  • 1 medium size diced tomato
  • 1 tablespoon fenugreek leaf
  • ⅓ cup heavy whipping cream
  • ⅓ cup whole cashew
  • ½ table spoon tomato ketchup
  • 1 small size chopped onion
  • Salt to taste
  • 1 cinnamon stick
  • 1 bay leaves
  • 4 tbsp unsalted butter
  • 1.5 tablespoon cumin coriander powder or meat masala
  • ½ cup water
  • ¼ cup oil
  1. In the medium size mixing bowl add the cube size chicken.
  2. Add ½ teaspoon salt and red pepper, 1 teaspoon oil.
  3. Also add half the portion of ginger and garlic paste to the mixing bowl .
  4. Mix it and set it aside to marinate for approximately 20 minutes. (Meanwhile I do all my dicing and prep for the sauce).
  5. In medium size deep pan add ¼ cup vegetable oil, once its hot add the marinated chicken and fry it (can be baked if preferred).
  6. Once it turns slightly brown take it out and set it aside. (it doesn't have to be cooked all the way, we just want to make sure all the water from the chicken is evaporated).
  7. Now for the sauce, we are going to use the same pan and leftover oil (flavorful).
  8. Add bay leaves and cinnamon stick to the pan and saute it for minute or so, add the onions and cook until it is golden in color.
  9. Now add all the remaining ingredients to the pan (garlic/ginger paste, chili paste, tomato paste, diced tomatoes, fenugreek leaves, cashews, ketchup, cumin coriander powder, salt to taste).
  10. Tomato ketchup adds a little zing to this dish.
  11. I prefer using tomato paste over puree because paste is more concentrated and helps me achieve beautiful color without adding food color.
  12. Cook it for 2 minutes and add the heavy whipping cream to it.
  13. Let the sauce shimmer for another 2 minute or so and set it aside to cool down.
  14. Make sure to get the bay leaves and cinnamon stick out of the sauce before blending it.
  15. Make a very smooth puree of the mixture.
  16. Heat 4 tbsp of butter to the same pan, add the fried chicken and also add the butter chicken sauce we just prepared.
  17. Cook the mixture for 5 minutes in a low heat. This is the time when you add some water or heavy whipping cream to adjust the consistency or creaminess of the dish .
  18. Serve it with the side of Jeera rice or naan.



Valentine’s Day Fun

February 16, 2016

Last week was a busy week for me. You guys probably guessed it by my title valentine’s weekend yaasss  😀 !!! Even though some people might feel every day should be like a valentine’s day but having this day gives us another reason to celebrate life and appreciate the love that makes our life worth living . Valentine’s day is not expensive gifts or lavish dinner. It all about celebrating love and good times. Can I say Valentine’s day is one of my favorite holiday ? ( is valentine’s day even a holiday?  😀 😀 ) . Me and my boyfriend hosted a cute little party for our friends and it was great fun. Food off course was the important part of the party. Last week, as I was browsing few appetizer ideas I got all excited 😀 , so I cooked my heart out for our party. There was tons of delicious food and thanks to my friends for brining their best dishes as well. We had a little photo booth for pictures which was super fun. I wanted to share few pictures with you guys from our fun valentine’s night 😀 enjoy!!

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Chocolate Candy Pop Cake

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Happy Valentine’s Day Everyone 😀

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My DYI Love wall 😀


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Picture Says it all 😀

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Shrimp avocado wonton cup!!

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Boyfriend fixed this awesome tasting Sangria 😀

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Heart Shaped Chicken Puff Pastry!! This is one of my favorite snacks!!

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Spicy Buffalo chicken wonton cup..

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Mr. Boyfriend and Me 😀

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My Happy Place my Kitchen

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Our Cute Muffin 😀 He is the most adorable

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Yummylicious !!

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Girls in Red

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Heart Shaped Strawberry Cheesecake!!

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Sweet potato chips with avocado and bacon dip!!

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Chocolate cupcakes !!

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Picture time 😀



Palpali Chukauni with Batuk

February 1, 2016

As a kid I always remember getting excited for our trip to Palpa except for those uneven and curvy road which gave me motion sickness (yucky). There used to be a great deal of food vendors displaying their best tasting and looking food to draw customer like us. Nothing beats freshly made assortment of dishes by locals with the best panoramic views. I vividly remember eating aloo chop, sel roti, chukauni, chana, batuk and the list goes on. Out of all I mostly enjoyed eating chukauni and batuk. Batuk is deep fried patties made with varieties of lentils. I honestly don’t have the original recipe for Batuk, I asked my mom (my super chef) and she told me it’s made with 5-7 different types of lentils. And I thought of giving this dish a try 😀 how hard can it be right? I found four different kinds of lentil in my pantry and it turned out pretty good. It wasn’t as good as those batuk I had on my way to Palpa but good enough to remind me of those beautiful trip we would make every once in a while. I did make chukauni to go with batuk which is a very simple potato and yogurt salad. Enjoy :D.

Photo Feb 01, 11 29 57 AM

Four different types of lentil.

Photo Jan 28, 4 54 29 PM

Lentil batter

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Deep fry lentil patties until golden brown and crispy

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Batuk is ready 😀

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Salt, Oil, mustard powder, dried red chili, chili powder, fenugreek seed, turmeric powder, boiled cubed potatoes, onion, plain yogurt

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Sautéed fenugreek seed and dried red chili on potato mixture .

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Chukauni with Batuk

Palpali Chukauni with Batuk
Cuisine: Newari
  • 1 cup mixed lentil (equal portion of black, red, green (mung), yellow lentil)
  • 1 teaspoon ginger paste
  • ½ teaspoon salt
  • ½ teaspoon corn starch
  • 1 teaspoon cumin/coriander powder
  • ¼ cup water
  • Oil to deep fry the patties
  • 1 cup plain yogurt
  • ¼ red onions (optional)
  • 2 medium size potato
  • ½ teaspoon chili powder
  • ¼ teaspoon m,mustard powder
  • 1.5 teaspoon salt
  • ½ teaspoon turmeric powder
  • ¼ teaspoon fenugreek seed
  • 2 dried red chili
  • ½ cup water
  • 2 tablespoon oil
  1. For Batuk :
  2. Soak the lentils overnight. I used four different types of lentil (Black, yellow, red and green (mung Dal)).
  3. Blend the lentils with all the ingredients (doesn't have to be very fine consistency), add some water to make it easy to blend.
  4. Heat oil in medium size pan.
  5. In order to make the shape of the batuk , I used a small Ziploc bag. Make a ¼ inch hole at the end of the bag and release the batter in a small circular motion.
  6. Deep fry it until golden brown.
  7. For Chukauni:
  8. Boil two medium size potatoes.
  9. Cut into cube size.
  10. In a medium size mixing bowl, add the potatoes, red onion (optional), 1 cup yogurt, salt , mustard powder, chili powder.
  11. Heat 2 tablespoon of oil and saute fanugreek seed and dried red chili until it turns black in color and add turmeric powder to the oil before pouring it over the chukauni mixture.
  12. Plain yogurt isn't sour here , you can always add few drops of lime juice but I like mine just the way it is 😀
  13. Add ¼ cup of water and mix it together. ( Adjust water accordingly, we don't want it to be super thick in consistency).
  14. Adjust salt and chili to your taste.
  15. Now the Batuk can either be dipped in chukauni for an hour or so before serving or just serve it as a side.
  16. If there is limited time you can always skip making batuk, chukauni by itself is very delicious as well.
Nepali, Newari

Mushroom Choila

January 13, 2016

In general I love mushroom but if I have to pick one kind of mushroom to eat rest of my life that would be oyster mushroom 😀 . I just love how meaty it is and also like it’s earthy flavor. I use mushroom in pretty much everything my noodles, eggs, rice, curries, you name it 😀 . I will be honest, I am a dedicated non vegetarian and I am not proud of it I need to get more vegetable in my system. I am not an expert in vegetarian dishes, so I somewhat panic when I have to cook for my vegetarian friends :D. This year I plan on tackling more vegetarian dishes (One of many New Year’s resolution). Ok enough of rambling let’s talk about choila, I have made pork or chicken choila many times however I decided to give oyster mushroom a try and it turned out amazingly delicious. I think the chewy consistency of oyster mushroom really works well for this dish. I used all the ingredients essential for chicken choila and substituted oyster mushroom for chicken.  I hope you will enjoy this recipe. Here is a link to my chicken choila recipe ⇒

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Oyster Mushroom

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Tomato, Garlic, Ginger, Cilantro Leaves

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Turmeric Powder, Timur (Sichuan Powder), Coriander/Cumin powder, Red Chili Paste, Mustard Oil, Fenugreek seed

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All the ingredients in the bowl ready to be mixed!!

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Sautéed Fenugreek seed in the mixture!!

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Mushroom Choila ready 😀

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Serve with Beaten rice and side of achar.

Mushroom Choila
Recipe type: Nepali
  • 1.5 pound Oyster Mushroom
  • 1 teaspoon Salt
  • ½ teaspoon turmeric powder
  • ¼ teaspoon timur (Sichuan pepper)
  • 2 teaspoon cumin/coriander powder or meat masala
  • ½ teaspoon red chili paste
  • 2 teaspoon mustard oil
  • 1 teaspoon garlic paste
  • 2 teaspoon ginger paste
  • 1 diced medium size tomatoes
  • Cilantro to garnish
  • To saute
  • ¼ teaspoon fenugreek seed
  • 2 tablespoon mustard oil
  1. Chop the oyster mushroom ( chop it vertically so you get long strands of mushroom) .
  2. In a flat pan saute the mushroom in ¼ teaspoon of oil. Once all the water is drained from the mushroom and slightly brown in color, set it aside to cool down.
  3. Dice 1 medium size tomatoes and cook it until it reaches puree consistency.
  4. Add all the above mentioned ingredients to the bowl of cooked mushroom..
  5. Heat 2 tablespoon mustard oil in a pan and saute fenugreek seed until turned black in color and pour it over the bowl of mushroom.
  6. Mix all the ingredients together.
  7. Adjust salt and spiciness according to the preferences.
  8. Serve with beaten rice and side of achar.



Chicken Sekuwa

December 12, 2015

Sekuwa is a marinated skewered meat which is grilled over wood fire or regular broiler. This is a very popular appetizer in Nepal, paired with other side dishes, chilled beer and of course good company is a bliss 😀 . What makes sekuwa so unique from regular grilled meat?? The blend of different spices makes sekuwa very special.  When the meat of your choice is infused in varieties of spices for hours the flavor is unbelievably scrumptious, I call it marinating magic 😀 . I think cooking some dishes requires patience, and you will have delicious results. Trust me patience works 😀 . I decided to use chicken for this recipe but any kind of meat (Pork, Goat, or Lamb) can be used. I hope you will enjoy this recipe. 


All the ingredients


Fenugreek (methi) leaves


Lime Juice


Marinating Mixture


Marinating sauce ready to do its magic 😀


Chicken cube in the metal skewers ready to be grilled


Grilled Chicken Sekuwa


Chicken Sekuwa goodness


Ready to be served!! Enjoy

4.0 from 1 reviews
Chicken Sekuwa
Cuisine: Nepali
Prep time: 
Cook time: 
Total time: 
  • 1 lb Chicken Breast
  • ⅓ cup plain yogurt
  • 1.5 teaspoon salt
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 teaspoon fenugreek leaves
  • 2 teaspoon cumin/coriander powder or meat masala
  • 1 teaspoon chili paste
  • ½ teaspoon turmeric powder
  • 2 teaspoon lime juice
  • 2 teaspoon mustard or vegetable oil
  • ½ teaspoon black pepper
  • ½ teaspoon Timur (sichuan pepper)
  • 3 metal skewers or wooden skewers
  1. Cut the chicken into medium cube size pieces .
  2. For the marinating sauce, blend all the above mentioned ingredients (yogurt, salt, cumin/coriander powder, ginger/garlic paste, turmeric powder , chili paste, fenugreek leaves and Timur ) except for lime juice, black pepper and mustard oil.
  3. Pour the marinating sauce over the meat and mix it well. Marinate it for at least 4 hours ( I let it sit for overnight if i have time and patience 😀 )
  4. Add the black pepper, lime juice and mustard oil when the meat is ready to be grilled.
  5. If you are using a wooden skewers , soak it in water for 20 min before using it. This will prevent the skewers from burning while put on grill. I prefer using metal skewers because its easy to use and don't have to worry about it getting burned.
  6. Oil your metal skewer and pierce the chicken cubes into the skewers ( shown in above picture), do not tightly pack the chicken cubes. It needs to be cooked evenly.
  7. Grill the skewers over medium heat for 5-8 min basting with oil while turning sides.
  8. When ready garnish with some cilantro, lemon and onions.




Vyattal with Macha (Tomato Achar with Dried Anchovies)

December 6, 2015

Vyttal is a newari side dish. I haven’t heard much about it or tasted it anywhere else but my home. My friends often laughed when I mentioned the name of this dish (they find this name super funny). It is basically like a tomato achar but this is not pureed. Tomatoes are cooked with varieties of spices and ginger/garlic until it reaches the puree consistency. I liked this dish but was not in love with it until I decided to add dried anchovies to it and it worked perfectly and I love it now. It is  amazing how you play with different ingredients and  it changes the flavor profile and you end up loving it.  Therefore, I call anchovies star of this dish 😀 . It is best when served with chiura (beaten rice)along with other side dishes. This is a  very simple recipe. I hope you will try it and love it like I do. Thanks again for stopping by 😀

Photo Dec 05, 4 33 54 PM

Tomatoes, Green chillies, anchovies, garlic, ginger


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Dried Anchovies



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Cumin seed, Salt, Turmeric, Timur, Cumin/coriander powder, Red chili, Mustard Oil

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Minced ginger and garlic

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Sautéing cumin seed

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All the ingredients in the pan

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Cooked tomatoes

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Fried anchovies

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Pour the anchovies in the cooked tomato mixture

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Vyattal is ready to be served 😀

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Nomi Nomi 😀

Vyattal with Macha (Tomato achar with Anchovies)
Cuisine: Newari
Prep time: 
Cook time: 
Total time: 
  • 6 medium size tomatoes
  • 1 tablespoon mustard oil/vegetable oil to cook tomatoes
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 4 thinly sliced ginger (shown in picture above)
  • 1 teaspoon salt
  • ½ teaspoon turmeric
  • ½ teaspoon cumin and coriander powder
  • ½ teaspoon timur (sichuan pepper)
  • ½ teaspoon red chili powder
  • 3 tablespoon water
  • ½ cup dried anchovies
  • 3 tablespoon oil to fry the anchovies
  • Cilantro to garnish
  1. Dice the tomatoes into cube size pieces.
  2. Add 1 tablespoon of oil in a medium size pan, once its hot sauté cumin seed until it turns black in color.
  3. Add in the diced tomatoes to the pan with other ingredients salt, chili, ginger/garlic paste, turmeric, timur.
  4. Once the tomatoes starts getting soggy add 3 table spoon of water to it to maintain the puree consistency.
  5. Let the tomatoes shimmer in medium heat for about 15 minutes,
  6. Meanwhile, take another pan and add 3 table spoon of mustard oil/vegetable oil.
  7. Once its hot , add the anchovies and fry until its golden.
  8. Once the fish is ready, pour the fish with the remaining oil to the pan with the tomatoes.
  9. Stir for couple of more minutes.
  10. Garnish with cilantro.
  11. Serve this dish with chiura (beaten rice ).




Recipe hack!! How to Make Jilebi in shortcut!!

November 26, 2015

In the midst of this busy life, it’s always not possible to cook from scratch. I am not a sweet tooth person, I usually gravitate towards savory food. But one desert that always gets me is Jilebi. Jilebi is a flour batter that is deep fried in a circular shape and soaked in a sugar syrup. It is yummiest when served warm. Usually, this requires at least 24 hours of preparation to make from scratch. The batter needs to be fermented in order to prepare a good Jilebi. When I come home form 10 hours work shift and too tired to prepare Jilebi from scratch or don’t have patience for my batter to be ready, that’s when I found the solution to satisfy my craving without compromising the taste. I got this Jilabi mix from the Nepalese grocery store and to make my life easier it comes with this cute Jilebi maker 😀 . My batter problem is solved but what about my sugar syrup?? Making sugar syrup is very time consuming as well, but I have a quick fix for this issue as well 😀 While I am at the store I grab a can of Gulab Jamun (this is another desert that is soaked in sugar syrup). Now I have both batter and sugar syrup ready-made. I have realized frying Jilebi batter in ghee takes your Jilebi to another level of deliciousness. Try it for yourself and you will know what I am talking about (I am drooling right now thinking about Jilebi 😀 ). I hope you will enjoy this recipe hack 😀 .

Photo Nov 22

Jilebi mix from the store.

Photo Nov 22-2

Gulab Jamun for the sugar syrup.

Photo Nov 22-3

Pour sugar syrup (chasni) in a medium size bowl.

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Jilebi Batter

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Heat ghee in medium size nonstick pan.

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Transfer the batter in the Jilebi maker.

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Once the ghee is hot, fry the batter in the circular motion.

Photo Nov 22-10

Once Jilebi turns golden in color , its ready to be soaked in the sugar syrup.

Photo Nov 22-11

Let the Jilebi soak in the syrup for minute or two.

Photo Nov 11

Serve it warm 😀



Prep time: 
Cook time: 
Total time: 
  • 1 Jilebi mix
  • 1 Gulab Jamun can for the sugar syrup
  • ½ cup ghee
  1. Prepare the Jilebi batter as instructed in the box.
  2. Pour just the sugar syrup from Gulab Jamun can in a medium size bowl.
  3. Heat ½ cup of gee in a medium heat.
  4. To ensure if ghee is hot, pour a drop of batter in the pan and if the batter floats then its is ready.
  5. Fry the batter in a circular motion. ( Make sure to overlap the end of the batter in order to maintain the circular shape).
  6. Once it turns into golden color, soak it in sugar syrup for minute or two (Microwave the sugar syrup for couple of minutes to warm it up ).
  7. Serve it warm.