How to make Nepali-style donuts (doughnuts) at home?

Hello all,

Today I am sharing a recipe of how to make donuts at home. It is very easy to make. I made these donuts during lockdown when I had enough time to make different types of food. I used to cook new dishes every day as I could easily purchase ingredients in the grocery nearby my home. When I posted doughnut photo on my Facebook story, a friend of mine requested me to write its recipe that’s why I am sharing this recipe here. The waiting time for doughnut is about 6 hours so if you want to have it as afternoon snacks, you have to follow the dough preparation step in the morning.

Ingredients:

  1.  white flour (maida) 1 kg
  2. Eggs 3 whole
  3.  Warm milk 1 cup
  4.  Dry yeast 1 tablespoon
  5. Butter 4 tablespoon

Directions:

Step 1 : First take a bowl. Add the warm milk and  butter.

Step 2 : Add dry yeast and sugar.

Step 3 : Add eggs. Mix properly and cover the bowl.

Step 4 :  Let it sit for 15 minutes until froth or bubbles begin to form.

Continue reading

The healthiest momo: cabbage wrapped pork momo (dumpling)!

Hello all!

Today I am sharing a new recipe of cabbage wrapped pork momo (dumpling). Generally, we make dumpling wrapper from some kind of flour. But I’ve replaced that with cabbage wraps. I think it is an amazing combination. I made it on my weekend at my sister’s home who like pork. They say that this dumpling is particularly delicious because it is much more juicy. But you can also easily replace the stuffing with vegetables to make it a vegetable dumpling instead.

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Healthy cabbage wrapped momo makes you love momo that much more.

So, let’s start.

Ingredients for dumpling stuffing:

  1. Pork minced meat 1kg
  2. Chopped onion 500 gm
  3. Ginger garlic paste 2 tablespoons
  4. Spring onion 1 bunch chopped
  5. Fresh cilantro leaves 1 small bunch chopped
  6. Momo masala 1 spoon
  7. Turmeric powder half spoon
  8. Salt to taste

Ingredients for the wrapping

  1. One whole large cabbage weighing about 1 kg
  2. Toothpick (optional)

Clockwise: chopped onion, pork kima (minced pork meat), chopped spring onion, chopped cilantro leaves, ginger garlic paste

Directions:

Step 1: First, transfer all the ingredients of the stuffing onto a large bowl. I am using the momo steamer here to mix it.

All 8 ingredients for the stuffing in one bowl

Step 2: Mix them thoroughly. Since I am using the steamer to mix them, I transferred the mixed stuffing to another tighter bowl.

The stuffing is ready

Step 3: Now, boil the whole cabbage in a pot of water. The leaves will come out much easily once we boil it. It also becomes pliant and soft which makes it easy to wrap. Let it boil for 10 minutes. Step 4: Remove the boiled cabbage from the water. Allow it to cool enough that we can work with it. Gently peel off the cabbage leaves. Cut off the hard veins and parts as necessary.

Continue reading

How to make yellow laphing at home!

 Hello friends!

Today I am sharing recipe of one of my favorite food – yellow laphing. When I lived in Bouddha, I used to have it everyday. It is very famous in Bouddha and Swoyambhu area. It used to be found in those areas only in the past but nowadays we can find them almost everywhere. Laphing is a spicy and savory cold noodle dish made from white rice flour (maida). It is known as a Tibetan dish but has now become an integral part of food scene in Kathmandu. We can now find Laphing with a wide variety of taste and style. There are mainly white and yellow laphing. White laphing is easier to make and I have made it many times already. But I like yellow laphing more than white one. So, I am going to share the recipe of yellow laphing this time. This is also the first time I am using food color in my cooking. Usually I find cooking very easy but I found this yellow laphing to be a bit of work. But this was perfect for lockdown when I have so much time on hand. So, just a warning, if you also want to prepare this make sure you have plenty of time.

After hard work, my perfect yellow laphing.

Ingredients for dough for yellow laphing.

  1.  White rice four (maida) 500 gm.
  2. Clean water as required for kneading dough.
  3. Pinch of salt.

Ingredients for sauce.

  1.  Red chilly powder. If possible Thai chili crushed 200 gm.
  2. Oil 200 ml for the sauce.
  3. Olive oil as spread over the Laphing. Optional.
  4. Roasted sesame seeds 2 tablespoons.
  5.  Spring onion 1 small bunch for sprinkling over laphing.
  6. Garlic 1 small bowl around 200 gm.
  7. Ginger 200 gm.
  8.  Light soy sauce 3 tablespoons.
  9. Dark soy sauce 1 tablespoon.
  10. Bay leaves 4 to 5 leaves.
  11. Szechuan pepper (Timur) 1 tablespoon.
  12. Cinnamon  stick 3 pieces
  13. Dill seeds pinch of hand.
  14. Salt to taste.
  15. Vinegar 3 tablespoons.
  16.  Wai wai or instant noodles 1 packet. Optional depending on your preference
  17. Yeast or baking powder. Optional

Utensils required:

  1. You will need steamer of some kind. A dumpling steamer or a rice cooker steamer will do.
  2. Strainer or sieve.

Directions

Step 1: Add the flour in a large bowl and add salt. Knead the flour to prepare dough by mixing water slowly. Step 2: Cover the dough for 1-2 hours. I kept it for an hour. Now, uncover the dough. Pour water onto the bowl until the dough is fully covered. Begin mashing the dough with hand until the starch comes out and the gluten separates. Now, filter this mix through a sieve to separate the gluten with water. Step 3: Keep aside the milky white water that has remained after the filtering. Let it rest for 6 to 7 hours or overnight. Step 4: Now take the gluten that has remained in the sieve. Wash it with clear water for 2 to 3 times until the water comes out clear not creamy. You can add a pinch of yeast or baking powder to the gluten now. It is optional. Mix it well. Then keep this gluten aside for 15 minutes.

Step 5. heat the momo steamer. When the water starts to boil, steam the gluten for around 15 minutes. After steaming, chop it into small slices. And set aside. It will be required for our final step only.

Step 6: Now, back to our milky white water from step 3. By this time, a clear layer of water will have separated on top of the bowl. Slowly pour the clear water onto another bowl by tilting the bowl. It is not necessary to remove all the water. Remove as much clear water as possible. This water is not needed anymore. Stir the remaining batter well so that it has thick consistency.

Step 7: Now, add a half tablespoon turmeric powder to this mix. You can also add yellow food color. Or any other food color at this step. Mix well. Now, this starch batter now also needs to be steamed. Step 8:  Add some little oil in a plate or shallow bowl. Pour 1 scoop of the starch batter onto the plate. Heat the momo steamer and bring water to boil. When it is boiling, place the plate with the starch batter inside the steamer. Cover and steam for 2 to 3 minutes. When you see bubbles, it means that it is cooked.

Step 9: When it’s cooked, take out from steamer. Our laphing is almost done. Now, go ahead and do similar process for the remaining batter. I used 2 food colors blue and green as you can see in photos. But it is just for show and optional. It might be difficult to remove the laphing from the plate so use a cake spatula, knife or thin spoon if the laphing is sticking to the plate. Spread olive oil lightly over one laphing before putting another on top of it to prevent them from sticking to each other. As you can see all laping is ready. Transfer them all in plates.

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Healthy summer drink- Mint flavored beetroot and banana smoothie!

Hello my dearest friends!

I am back again after a long time with a new healthy recipe. I hope you enjoy this recipe.

Summer is here in Nepal already. I am very excited about writing this recipe of Beetroot and Banana Smoothie with mint as it is one of my favorites. It is very simple.  I use use beetroot regularly in my kitchen these days. Sometimes, I serve as salad sometimes as smoothie. If you don’t have mint, it’s fine too. I used mint for this particular batch because my friend had brought some for me as a gift. So, here we go:

Ingredients

  1. Beetroot 200 gm
  2. Banana 3 pieces
  3. Milk 500ml
  4. One cup crushed ice (optional)
  5. Mint leaves (optional)

Directions: Continue reading

How to Make Fresh Soybean Pancake!

Hello dear all friends!

Today I am sharing new recipe of how to make soybean pancake. I created this recipe myself. I like to make healthy food all the time. I think this soybean pancake is a much healthier breakfast option.  I created this recipe when I went mountain biking with friends. When we returned, I saw fresh soybeans in their kitchen table and so I started making this as our breakfast. I like the amazing green color of this pancake the most. It looks so nice and the taste was good too. We can find fresh soybean easily in monsoon season everywhere in vegetable market. Since I enjoyed this dish so much, I am sharing this in my blog.

Ingredients                                            

  1.  Fresh soybeans      200 gm
  2. Milk                               1 cup
  3.  Egg                                1 piece
  4.  White flour               2 table spoon
  5. Butter for spread   as required

Preparation  

Step 1  First take fresh soybean and boil it for about 2 minutes with salt and plain water. When you boil this, it becomes er easy to peel the skin. If you have time,you can peel raw beans as well. 

Step 2 After boiling, remove all the skin. Step 3: Add beans into the grinder, pour 1 cup milk and grind until fine paste.

After grinding, the beans look like fine avocado smoothie as belowAdd flour and egg in this paste to prepare batter. Whisk like you do for regular pancake batter. Continue reading

How to make Indian Style Bread with Carrot and Potatoes (Aloo Paratha)!

Hello dear all friends!

Today I am sharing  recipe of how to make aloo paratha. Paratha is potatoes with carrot combination which is delicious shallow fried Indian stuffed bread enjoyed by all. It is very easy to make. We can serve hot paratha any time as breakfast, lunch, snacks or dinner. I made this paratha few years ago with a friend in the office. Actually we both competed in making just for fun. That day she won. Her name is Claire Roman.  After that, paratha is a regular in our office lunch.

Ingredients for filing mixture dough:  

  1. Wheat flour 5oo gm
  2. Water as required for dough
  3. Boiled potatoes 4 pieces
  4. Butter 200 gm
  5. Carrot boiled 2 pieces
  6.  Whole piece 1 onion
  7.  4 pieces crush garlic
  8. Bunch of fresh coriander leaves
  9.  Fresh green chilly 2 pieces
  10. Turmeric powder 1/2  tbs
  11. Coriander powder 1/ 2 tbs
  12. Salt to taste
  13. Red chilly powder 1/2 tbs

Directions:

  1. First start to prepare dough by mixing and kneading water, flour, pinch of salt and oil.

2.   Add few chopped coriander leaves in a small bowl gradually while kneading.

Continue reading

How to make Nepali style home made pickle (achar)!

Hello dear friends!

Today I am sharing a new recipe – how to make Nepali style pickle (achar).  It can be served as a side dish.  All my friends have liked this pickle the most.  We can serve with beaten rice, poori tarkari, selroti etc.  Generally, I serve this pickle with rice (dal bhat). We can find the ingredients for this anytime anywhere. It is really simple to make. I hope you enjoy this recipe too.

ingredients required for the pickle

Ingredients

  1.  White or red radish 200gm (मुला)
  2. Local or any type cucumber 200 gm
  3. Cherry tomatoes (or any other ripe tomatoes) 200 gm
  4. Fresh green chillies 3 pieces chopped
  5.  Lemon 2 pieces
  6. Sesame seed 100 gm (तिल)
  7. Salt to taste
  8. Fenugreek seed half tablespoon
  9. Cilantro 1 bunch for garnish (धनियाँ)

Step 1. First wash  radishes, cucumber properly and chop into small same sized pieces. Step 2.  Take a container and put all the chopped radish and cucumber into it.  Spray half a tablespoon salt over the chopped cucumber and radish. Cover the container and  leave aside for one hour until all the vegetable water comes out.  This will stop your pickle from being watery and soggy. Step 3. Take tomatoes and fine chop them. Cook the chopped tomatoes with a cup of water until cooked. After cooked fully, the tomatoes looks like tomato paste as shown in the photo below.  Continue reading

How to make Ema Datshi (Bhutanese chillies & cheese dish)!

Hello dear all friends!

Picking Shitake mushroom with friends.

After long time I am back again with a new recipe. This is called Ema Datshi and it is a very popular Bhutanese dish. I used to make it all the time when Neera sister was still in our office. She is from Bhutan and she loved this dish. This recipe I am presenting is slightly my own style.  I remember best sister Neera whenever I make this dish.  Last week, I went to visit my friends in Godawari. That time we had lot of fun visiting farm. We also picked up Shitake mushroom. I was thinking of making Ema datshi.  When I was back home, I made this dish with plain rice. I think it tastes better with red sticky rice. It just so happened that my friends had bought red peppers from Bhutan so I could make this dish in my home and office.

It is simple and quick. It is quite hot spicy but tastes amazing. This cheese based recipe is full of surprises.

Ingredients

  1.  Red large chilly around 25 gm if dry (my friends brought special from Bhutan in this photo)
  2. Any type of fresh mushroom 200 gm
  3. Potatoes 2 pieces
  4. Amul or any butter 100 gm
  5. Cheese 200 gm (which can be melted)
  6. Water 1 cup
  7. Salt to taste

Directions

Step 1. If red chilly is dry, you can soak for 30  minutes before cooking Continue reading

Quick Mozzarella Cheese with Tomato Salad!

Hello all Namaste from Nirmala’s Delight!

Today I am sharing a new salad recipe – how to make quick Mozzarella cheese with tomato salad.  I have made this salad many times. I have also posted photos in my face book page but hadn’t yet written a recipe. Sometimes I post only photos in my facebook and friends request me to send them the recipe or write down the directions. So, I am writing this one too.  Cheese is my absolute favorite that is why I like making this salad many times. This can be a nice addition to your usual lunch or dinner menu.

Ingredients

  1.  200 gm fresh Mozzarella cheese
  2.  200 gm big tomatoes
  3. 5 Black olives
  4. 1 bunch lettuce leaf for bedding

Ingredients for salad dressing

  1.  Small bunch of rosemary around 5 gm finely chopped
  2. Garlic 2 pieces finely chopped
  3.  Vinegar 1 tbs
  4. Olive oil 2 tbs
  5. Light soy sauce 2 tbs
  6. Salt & pepper to taste

Directions:

Step1

First take fresh mozzarella cheese and cut in medium dice.

Step 2

Wash the tomatoes thoroughly. Remove the seeds and cut into medium dice.

.

Continue reading

How to Make Home Made Chicken Chilly Momo (C Momo)?

Hello all friends!

Today I am sharing recipe of how to make home made chicken chilly momo (chilly dumpling). If you are thinking what to make for khaja (snacks) any time, we can make many items even from momo like steam momo, kothe momo (browned on one side), fried momo and chilly momo. The filling mixture can also be as different as you like. Here for this recipe, I am using mince chicken meat. You can serve for your special  guests and friends. If you are thinking to make something new, quick and easy, make this. I really enjoy making this dish. It looks so nice too.

Ingredients  

  1.  White  flour 1 kg
  2. Water as required for kneading dough
  3. Dice cut capsicum 200 mg
  4. Dice cut red onion 200 gm
  5. Dice cut tomato big 200 gm
  6. Dark soy sauce 2 tbsp
  7. Salt to taste
  8. Black pepper 1/2 tbsp
  9. Red chilli paste 1 tbsp
  10. Coriander leaves or spring onion for garnish

Mixture for filling

  1.  Mince chicken breast  500 gm
  2. Red onion 250 gm
  3. Butter 200 gm
  4. Meat masala 50 gm
  5. Ginger garlic paste  100 gm
  6. Coriander leaf 1 bunch 50 gm
  7. Salt to taste

Direction for dough

First take a medium large container and mix the flour and water very well, knead and keep adding water until you make a pretty smooth ball of dough. Then knead the dough very well until soft.  Now leave your dough in the pot or wrapping by cling film foil. You shout not let the dough dry out, or it will be hard to roll so always cover it with plastic or foil.2.

Directions for mixture

Take a bowl and add the chicken mince. You can chop chicken breast by hand if you prefer. But its easier to buy the minced meat in market. I also bought minced meat in a market for this particular blog post. Add all the above mentioned ingredients for mixture except butter.Now heat a pan and melt the butter. When it melts, add it in the above the mixture and add the salt. Mix all the ingredients properly by spatula or hand. If you are using hand you should wear gloves. 3. Directions for making Momo

Place the dough on large chopping board and use rolling pin to roll it out quite thinly. Cut out small circular dough by a sharp edged bowl or glass. Put the momo filling in center and start wrapping up those momos. Pinch the edges of the dough together from one side, and you should continue pinching around the circle little by little, keeping your thumb in place , and continue along the edge of the circle  with your finger grabbing the next little piece of dough.4 Directions of deep fry momo:

Heat oil in medium heat. Add momo one by one into hot oil until they turn golden brown. Remove momo from the oil after they turn golden brown. 5. Directions for frying with vegetables

Heat a large pan and add oil. Don’t add too much oil because it is already deep fried. Once the oil heats up, first add chopped onion, and then fry for a few minutes. Then add chopped capsicum and chopped tomatoes. Fry for a few minutes and then add fry momo. Stir well. Then add soy sauce, salt and sprinkle black pepper.

Add sprig onions or freshly chopped onion leaves.

 

The chicken chilly momo is ready. Enjoy hot!

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