Hand made beetroot pasta without machine with basil sauce.

Hello all from cuisine Nepal!

Today I am sharing a new recipe of homemade beetroot pasta with basil sauce. It is a very good combination and also good for health. I like its natural pink color. This is the first time I tried making pasta without a pasta machine. I made this pasta at my friend’s home who wanted to learn how to make pasta from scratch. I created this pink-colored beetroot pasta recipe myself through experimentation.

Ingredients for dough

  1.  White flour ( maida) 500gm
  2. Fresh beetroot 2 pieces
  3. Eggs 3 pieces
  4. Oil 1 tablespoon
  5. Corn flour as required

Ingredients for basil sauce

  1.  Fresh basil leaves 1 big bowl
  2. Cashew 100 gm pre-soaked
  3. Melon seed  20 gm pre-soaked
  4. Garlic chopped 1 teaspoon
  5. Butter 50 gm
  6. Cheese 50 gm
  7. Salt to taste


For Pasta

Step 1: Wash and peel the skin of beetroot and chop them into small chunk. Step 2:  Add the diced beetroot in blender and grind them to a fine paste. Strain this to separate beetroot paste and juice. I only used the juice for pasta but you can also use the paste if you like. Step 3: Take a big bowl or any big container. Add flour and make a hole in the center. Step 4: Add eggs into the flour.  Step 5: Add beetroot juice over the flour.Step 6: Add 1 teaspoon oil. Now, knead the dough like regular chapati dough. Let it sit for 30 minutes. Wrap the dough in a clean plastic bag and let it sit in a fridge for an hour. You can use this time to prepare pastes for the sauce. Sauce direction begins from step 10.

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Quick Breakfast- Potato Sweet Bread!

Hello dear all!

I am writing a new and easy recipe today- the potato sweet bread. I really like this bread. It is good for breakfast. This recipe is a simple and easy one for whenever you are feeling bored or are puzzling over what to make for breakfast.


  1. Potato 100gm
  2. Flour 200 gm
  3. Whole egg 2 piece
  4. Sugar 2 tablespoon
  5. Butter as required

(also ice cold water)


  1. First wash and peel the potatoes (see picture below). Grate in a grater and dip them for a few minutes in icy cold water. This is to prevent the potatoes from turning black.

2. Now drain the icy water out of the potatoes. Squeeze thoroughly to drain as much water as possible.  Now add the egg, sugar and flour into the grated potato and knead together to make dough.  We don’t need to add any water because of the eggs. Keep kneading the dough until it become smooth.

Mix the grated potatoes with egg, sugar and flour and knead thoroughly.

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How to Make Sandwich

The sandwich is a favorite and convenient lunch/breakfast time food. It is quickly made and served and adaptable to so many variations that it satisfies nearly every taste and nutrition requirement. There are so many types of sandwiches that we can make in just under 5 minutes. Although its one of the simplest dishes to make, and I am sure most of you already know how, this one’s for those of you who don’t know the first thing about making one. Here, I am showing you a quick recipe- one that’s healthy, easy and delicious.


  1. Whole brown or white bread
  2. Mayonnaise 200gm
  3. Lettuce leaf 1 bunch
  4. Tomato 4 pieces
  5. Small cucumber 1
  6. Onion 1 piece
  7. Black olive as required
  8. Salt & pepper to taste
  9. ham slices


  1. Wash the lettuce leaf and tomato. Peel the cucumber and onion. And dip into chlorine water for 5 minutes.

Deep into piyush water 2 minute

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How to make Vegetable stock

I am going to show you all how to make vegetable stock today. As I learned from google, here is a paragraph that tells us why stock is important.

The importance of stocks in the kitchen is indicated by the French word for the stock: found, meaning “foundation” or “base”. In classical cuisine, the ability to prepare good stock is the most basic of all skills  because so much of the work of the entire kitchen depends on them. A stock is the foundation of soup, sauces, and most braised foods and stew.

Isn’t this so deep? Stock is in fact important in the kitchen and also saves us so much of time. So here I go.


  1. Carrot 100gm
  2. Mushroom 100gm
  3. Turnip 1oogm
  4. Capsicum 50gm
  5. Leek 50gm
  6. Onion 3 piece
  7. Celery 100gm
  8. Tomato 100gm
  9. Parsley 50gm
  10. Rosemary 50gm
  11. Thyme 30 gm
  12. Oregano 30 gm
  13. Bay leaf 30 gm
  14. Cinnamon 4sticks
  15. Cardamon 30gm
  16.   Cloves 14 piece
  17. Water 5 liter


Wash the vegetables thoroughly, and give them a rough chop. You don’t even need to peel them.

chopped veggie:. carrot, turnip, capsicum, and mushroom.

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How to Make Mixed Vegetables Salad!

Hello all,

I hope every one of you are doing fine. The chilly winter is almost over now with the weather getting super nice. This beautiful weather calls for some fresh and healthy salad. So here’s a quick and easy recipe.

This one is for mixed vegetable salad. Fresh vegetables are delicious so mixing them with different combinations to create  a salad ensures becomes an exciting meal or a side dish. Salad are delicious and knowing that they are also good for you adds to the delicious factor. See below the colorful salad that I prepared:

#mix #vegetables #salad #foodporm #healthyeatingsaladisdelicious

A photo posted by Nirmala Rai (@nirmala8855) on


  1. 200gm star capsicum
  2. 200gm beetroot
  3. 200gm cabbage
  4. 200gm carrot

For dressing

  • Rosemary 1 bunch
  • Vinegar 1 tbs
  • Garlic fine paste 1 tbs
  • Light soy sauce 1 tbs
  • Salt pepper to taste


Boil the beetroot until cooked, then let it cool. Cut the star capsicum medium dice then cut the beetroot medium dice. Also cut the cabbage medium dice. Mix all ingredients in one large bowl. In the photo I’ve also added some nasturtium flowers for more flair and punch. But if you do not have it, no problem. The salad is equally delicious without it too.  Continue reading

How to make colorful pasta!

Enjoy making different colored pasta – it’s super easy!

Do not be surprised to know that we can find hundreds of different types of pasta – not all of them the basic yellow egg color. Pasta need not be pale yellow or cream colored only. If you add puréed vegetables, chocolate, or other ingredients to your dough you can obtain a wide range of delightful hues. One thing to keep in mind is that when we add vegetable the texture of the dough will change. It will be more difficult to roll them out.  Also, that you may not succeed in getting the pasta sheet quite as thin as you would a sheet made from just flour and eggs. But the taste is quite good, and the color is not boring so experiment away. I show you here how to make orange and green pasta using spinach, and tomato paste.

My quantities listed here will easily feed a group of 6 or more.

For the Pasta Dough

  • Flour 1.5 kg
  • Egg 9 piece
  • Spinach 1 bunch
  • Tomato paste
  • Corn flour as required
  • Parsley 1 bunch

How to make white pasta(the most common one)

Mix the egg and flour-knead them together to make dough. Keep kneading the dough until it becomes smooth and elastic, about 10 to 15 minutes. Remember do not add any water. After the dough becomes elastic and supple enough, set it aside, cover it with plastic, and let it rest for 30 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.

To produce pasta: Flatten a dough piece into a thick oval shape with your hand. Sprinkle corn flour in your work surface. Place this oval dough disk on the work surface, and sprinkle with additional corn flour. Pass the rolled – out dough through the appropriate cutters/pasta machine to make pasta of desired size and shape .  See the picture here.

      How to make green colored pasta!

Use fresh spinach  only. Wash the leaves and blanch it for 2 minutes in salted water. After blanching, dip the spinach in cold or ice water. Now blend this until you get a fine paste.  Mix flour and egg with this spinach paste to make a dough. When the mix is firm enough, begin kneading the dough adding flour as required. If the dough is still sticky we need to add more flour- a little at a time. Knead  well for at lest 15 minute. Cover the dough and let it rest for 30 minutes.

If you can't incorporate the remaining flour drizzle 1 tsp of water on the dough and knead it for another minute or two. Add water 1 tsp at a time until the flour is all incorporated.

How to make orange  color Continue reading