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.
- white flour (maida) 1 kg
- Eggs 3 whole
- Warm milk 1 cup
- Dry yeast 1 tablespoon
- Butter 4 tablespoon
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.
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.
- 200 gm fresh Mozzarella cheese
- 200 gm big tomatoes
- 5 Black olives
- 1 bunch lettuce leaf for bedding
Ingredients for salad dressing
- Small bunch of rosemary around 5 gm finely chopped
- Garlic 2 pieces finely chopped
- Vinegar 1 tbs
- Olive oil 2 tbs
- Light soy sauce 2 tbs
- Salt & pepper to taste
First take fresh mozzarella cheese and cut in medium dice.
Wash the tomatoes thoroughly. Remove the seeds and cut into medium dice.
Dear all Namaste!
I am sharing a new recipe of how to make fresh corn pancake. This is my own recipe. When I went cycling with friends a few weeks back, I saw many corn field on the way. Then I thought to make something new from fresh corn. Normally, we eat corn by boiling. After cycling, we went to sister’s home for rest and I saw fresh corn on the kitchen table. So the idea to create something new struck me then. I experimented with making fresh corn pancake which everybody liked. So, I am sharing this recipe through my blog. It is a very very easy to make and I feel it is healthier than white flour. So, you can opt for this instead of the flour pancake while the corn season is still here.
We passed through many corn fields in Lalitpur while out cycling.
Preparation time: 30 minutes
- Fresh baby corn 3 pieces around 500gm
- Whole egg one piece
- Milk one cup around 200ml
- Sugar or honey 2 tbs
- White flour 2 tbs
- Butter as required
1. First, remove the outer cover and shell all the fresh corn using hand or knife.
2. Add corn into grinder, add the milk and blend until the corn becomes a smooth batter.
Today I am sharing the best masala tea recipe or the best spiced up Nepali tea. I am feeling very funny to write this recipe. I always thought that everyone can make tea. My sister told me to write tea recipe 1 year ago but I didn’t believe her. I said, “who doesn’t know how to make tea?”. But this time I am writing this recipe for my friend Julia who loves masala tea so much but says that she doesn’t know proper way to make it.
Ingredient for 5 large cups
- Milk 1 liter (whole milk preferred)
- Water 3 cups (about 500ml)
- Green cardamom 10 pieces
- Cloves 8 pieces
- Bay leafs 5
- 3 tablespoon sugar
- 3 tablespoon regular tea leaves (not green leaves but those specifically for milk tea)
Here are some photos of the sugar and tea leaves that I use daily.Pour the milk in a pot and add water. If you don’t know how much milk and water to add, pour half cup water for every cup of milk that you add. Place the pot into the stove.
Nepali milk packet(whole milk) poured onto a cup. For every full cup milk, add half a cup of water.
Hello dear all friends!
Today I am sharing a new recipe on how to make home made almond milk! It is easy to make and very good to taste too. A while back, a friend of mine showed me how to make soy milk for the first time. Then I tried with some nuts almond and Nepali unroasted peanuts. I liked this almond milk more than soy and peanut. It tastes awesome and is very creamy in texture. If you are making milk with peanut and soybean, choose good organic quality. These milk can be used as regular cow and buffalo milk. You can even make tea and coffee. I think it’s good for many people with lactose intolerance or sinus problem more than regular milk. Generally, we do not use such milk at home but this same recipe I am putting out can be followed to make soy and peanuts milk.
- 1 cup raw almond preferably organic
- 3 cups water plus more for soaking
- Sweetener as you like, honey, sugar etc . I am not using any sweetener here.
- Bowl any type to soak the almond
- Measuring cups
- Soup pan for boiling
- Place the almonds in a bowl and pour water until there’s at least an inch of water above them. The almonds will become fuller as they absorb water. Soak overnight or for 7-8 hours. To begin, drain the water from the soaked almonds.
overnight soaked almonds
Hello all friends!
Today I am sharing recipe of how to make aloo puri (potato fried roti) with cheese. Although while making aloo puri, its not always necessary to use cheese. I like cheese so much that is why I created this recipe. If you are thinking what to make for khaja (snacks) any time, you can follow this which is very simple. I tried this recipe first in my office when I had to come up with a new dish. It tastes very yummy and is crunchy and mouth watering. I am also using New Zealand spinach in this recipe which I love love. I think we cannot find this easily in Kathmandu. I had planted this spinach at my office rooftop garden. For anyone interested, we can find New Zealand spinach seeds in flower nursery. Here are some photos of my rooftop garden.
So, let’s start.
For: 8 person
Time: 1 hour
- White flour 1kg and 1 cup extra
- New Zealand spinach 1 large bowl (use any other spinach if you don’t have this)
- Boiled potatoes 500gm
- Fresh chopped coriander leaf 1 medium bowl
- Mozzarella grated cheese 200 gm
- Red onion chopped 1 medium bowl
- Salt to taste
- Water 1 cup
- Oil as required for deep fry
- Turmeric powder 1/2 tbs
Directions Continue reading
Today I am sharing the recipe for aloo tama or potato with bamboo shoot curry. It is very famous and popular in Nepal. I have two methods to cook the bamboo shoots. Today I am showing you the easy process. The final curry is a little sour and really yummy. One of my friend requested me to write this recipe. So, here we go!
Organic mixed beans from Khotang village
- Black eyed beans (Soaked overnight )1/2 kg
- Boiled potato 1kg
- Bamboo sho0t (tama) 500gm
- Onion chopped 30gm
- Tomato chopped 500gm(about 8-10 pieces)
- Ginger Garlic paste 2 tbsp
- Oil 50ml
- Salt to taste
- Turmeric powder 1/2 tbsp
- Cumin powder 1/2 tbsp
- Red chili powder 1/2 tbsp
- Garam masala 1/2 tbsp
- Water as required
- Green coriander chopped for garnish
- Soak the black eyed beans in water one day or over night.
Black eyed beans soaked overnight
2. Boil the potatoes and peel nicely. Dice them and set aside.
3. Chop coriander and set aside.
4. Now heat oil in a presser cooker or saucepan. When oil starts to smoke, add chopped onions and fry until it becomes golden brown in color. Continue reading
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.
How to make orange color Continue reading
Hi, I’m again writing a recipe for momo. My first post was for vegetarian spinach momo, but this time it is for regular chicken momo which is easier to make than the spinach one. Most of the steps are similar to the previous one, except the making of keema or the stuffing for momo. As this is meat, we have to add in different ingredients to make stuffing juicy and delicious.
And its a good day to be making momo.
Serves: 3-4, Cooking Time: 1 hour (even less if you already have wrappers)
For the dough
- Flour 3 cup
- Salt 10 gm
- Water as required
- Chicken mince 500 gm
- Oil 200 ml (mustard would be good as it gives complimenting flavo
- Cabbage 100 gm
- Onion chopped 100 gm
- Fine chopped celery 100 gm
- Garlic ginger paste 100 gm
- Momo masala or Garam masala (if its not available use coriander powder+cumin powder) 2 tbs
- Salt to taste
- Chicken cube 2 pieces
Fist add mince meat into a bowl.
Fine chop the cabbagefFine chop onion, celery and and put in a separate plate.
Ad all the ingredients into large container. Heat oil
follow the steps in my previous blog post here from steps 18 to 20
Directions Continue reading