How to make nettle soup (sisnu).


This is photo of my birthplace – the village Chheskam in Solukhumbu district

Dear  friends,

Hello from cuisinenepal !

Today I am sharing a very easy recipe of how to make nettle soup. Nettle soup is very simple which we can make without any oil or fat. It is a very popular dish in my village of Solukhumbu. I remember many years ago in my village when not everybody had a lot of green vegetables. Nettle was a few among the green vegetables that we could consume. These days everyone has a greenhouse. I feel a bit funny posting this recipe because I feel like every Nepali people know how to make nettle soup. These days we can also find nettle powder in the market. But the powder taste is totally different so for a more authentic taste, I recommend fresh nettle. I mostly serve the nettle soup with corn grit, another staple of my village.

Nettle soup with brown rice



  1. One kg fresh nettle leaf
  2. Okra 200 gm
  3. 2 large spoon cornflour
  4. Water 4 cups
  5. Salt to taste
  6. Garlic crushed 3 to 4 pieces
  7. Sichuan pepper just a pinch


Step 1 : First wash and drain nettle leaves. Remove older hardy branches if there are any. Step 2: Boil water in a deep pan or pressure cooker. Chop the okra into medium size pieces. When the water boils, add okra and nettles leaves. Let this cook until nettle leaves are soft in medium heat. Check periodically to see if the nettle leaves have gone limp or not. The water must be reduced to almost half in the boiling for the nettle to cook properly. When all of the leaves/branches of nettle are soft, mash the nettles with a spatula and add cornflour. This whole process may take upto an hour depending upon the type of pan and your heat. Step 3: You can also use a hand blender to mash which is much easier. Add Szechuan pepper (timur), salt and crushed garlic. If you like add some chilly. Mix well and remove from heat. Delicious and healthy nettle soup is ready. Tip: do not blend it in electric blender as the taste is somewhat not the same.






How to make strawberry smoothie!

Hell dear all friends!

Spring is finally….here! So, I am sharing recipe of smoothie to celebrate the fine weather –  how to make strawberry smoothie. This is best for summer but you can serve it all year round. The only problem is we cannot find strawberry all year round in Nepal. But right now, I see these days strawberries everywhere in fruit market in Kathmandu. This is one of the easiest methods to make a smoothie and is very good in taste. 🙂  


  1.  Fresh strawberries 500 gm
  2.  Sweet yogurt 200 ml
  3. Ice cube 3/4 pieces
  4. Vanilla ice cream 100 gm (optional)

Directions Continue reading

How to make Mixed Bean Soup!

Hi all! I am writing a mixed bean gravy soup recipe. I am writing this specially for my friend Claire who I hope will be happy to see this recipe. She liked this mix bean soup very much while she was here in Nepal.

I too like this one and prefer it with salad. This is quite easy to make and also looks great because the colorful mixed beans are really pleasing to the yes. I think it is good for health too.

Preparation time : 30 minute


(For 8 person)

  1.  Mixed bean 500gm (scroll down for photo)
  2.  Oil or butter 100ml
  3. Onion 300gm
  4. Tomato 500gm
  5. Fenugreek seed (methi) 1/2 tsp
  6. Cardamom 5-6 piece
  7. Cinnamon stick 2 stick
  8. Bay leaf 4 leaf
  9. Turmeric powder 1/2 tsp
  10. Cumin powder (jeera dhulo) 1/2 tsp
  11. Red chilly powder 1/2 tsp
  12. Coriander powder 1 /2 tsp
  13. Ginger-garlic paste 2 tsp
  14. Coriander leaf for garnish
  15. Salt to taste
  16. Stock or water as required


We have to soak the mixed beans before we can actually start cooking. So, first be sure to wash and then soak the mixed beans overnight or at least 7-8 hours in cold water before beginning this dish.

I like to use generous amount of tomato and onion to make gravy. As you can see in the ingredient list also, I have put 300 gms of onion and half a kilo of tomato. Chop the onions and fine chop all the tomatoes.

Soaked mixed beans, chopped onion and tomatoes.

Continue reading

How to make Palak Paneer Paratha!

Today my blog is about spinach paratha stuffed with flavored paneer. This is one of the easiest and healthiest recipe that can be prepared for breakfast, lunch or dinner. Palak Paneer Paratha is a traditional North Indian breakfast dish which I am making here as Nepali style with with spinach, cottage cheese, butter and other nutritional ingredients. This particular paratha, as I’ve read online, is full of iron, calcium and vitamins. Enjoy this delicious typical Nepali style Paratha. Best when served sizzling hot hot!


For the dough

  1. Flour 1kg
  2. spinach leaf 500gm
  3. Coriander leaf 30gm
  4. Carom seed/Ajwain in Hindi/Jwano in Nepali 10 gm
  5. Salt to taste
  6. Chat masala 10 gm

For mixture

  1. Paneer (cottage cheese)400gm
  2. Onion 200gm
  3. Garlic 100gm
  4. Ginger 100gm
  5. Green chilly 4 piece
  6. Cumin seed 10gm
  7. Coriander powder 10gm
  8. Salt to taste
  9. Coriander leaf 100gm


Wash spinach 2 to 3 times in cold water.
Boil 3 cups of water and add spinach leaves and keep it for 2 minute.
Drain water from spinach.
Add blanched spinach to a blender, add coriander leaf which will make smooth puree.
Mix wheat flour, some salt, and carom seeds to make a stiff dough. Now add the spinach puree.
Make a dough out of these, following the standard dough making technique -kneading and kneading. 🙂
Preparation for the filling mixture
Combine grated paneer in a medium size bowl.
Heat a shallow pan. Add Olive oil. Add cumin seed, add onion, ginger, garlic paste, green chilly. Let them be light brown and add paneer and coriander leaf. Mix well.
Final Steps
After the dough has been set aside for 20 minutes, divide it into 9 equal parts and give each a round ball shape. Press each ball a little in the middle and fill the paneer mixture inside the dough.
Take each ball separately and convert it into thick Pattie by pressing between your palms or by rolling. Lightly coat its entire surface with dry flour.
Place it on a heated tava griddle or a shallow frying pan and cook it as you would cook plain paratha. Adding 1/2 teaspoon butter on each side as you flip the paratha will make it even more delicious. Cook the paratha until light golden brown spots appear on both sides.

Coat with butter on both sides. See the golden brown spot-the paratha is cooked!

  Now Palak Paneer Paratha is ready!!!
You can try making this paratha which is really good for your health. Show me your photos, if you tried this recipe. Also ask me any questions in my facebook page at Nirmala’s Delight!

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