With the Himalayas as the backdrop, this is a place that enjoys closeness with nature. With a varied influence of different cultural backgrounds, the cuisine of this place is also shaped in a very interesting way. It seems a lot of use of chunky vegetables and fats as compared to other Oriental countries.
Some of the popular items grown in this area are lentils, cumin, chili, potatoes, mustard, and garlic. Needless to say, they serve as the key ingredient for most of the famous dishes. Today we offer you a bouquet of seven such delicious dishes from the country of Nepal.
Use a pressure cooker to heat oil and then add fennel seeds, cinnamon sticks, mustard, fenugreek, cloves, cinnamon leaves, and cumin without the lid. Keep frying till it tunes dark brownish. Then add onions and green chillies keep frying. Now, add sliced mutton, turmeric powder, and salt. Cook for about 15 minutes then check to make sure the meat is crispy. Add red chili powder, garlic-ginger paste, coriander, cumin, and chopped tomatoes, mix properly. Cook for about 5 minutes then add water and close the lid. Cook till the meat is tender and serve with plain hot rice.
Soak rice overnight and then drain the excess water. Make a paste by grinding sugar and ghee with the rice. You will get a smooth and greasy paste. Heat oil and pour the batter in thin round shape. Deep fry both sides till they are brown. When done serve after sprinkling dusted sugar.
Boil water, remove from heat, add salt and then the sliced eggplants. After a few minutes, transfer them to ice water.
In pan, heat oil add whole dried chillies and cumin, cook until dark. Then add slices of potatoes, salt, turmeric, and pepper to stir fry. When the potatoes are half cooked, add eggplants, ginger, chillies, and garlic. Keep stirring until properly cooked. Add diced onions and potatoes, then cook for a few minutes before serving.
Soak kidney beans, chickpeas, black-eyed beans, mung beans, soy beans, black beans, green beans, and white beans overnight. Heat oil in a pressure cooker without covering. Then add cumin, fennel, and mustard seeds. Let it splutter, add the paste made with garlic, ginger, and onion. Fry for 5 minutes before adding the diced mutton pieces. Keep stirring and mixing until the mutton turns light brown.
Put turmeric, coriander powder, chilli powder, cumin powder, salt, and beans in the cooker. Then mix well for 5 minutes and make sure that beans are properly mixed with the masala. After that add chopped tomatoes and mix with the other ingredients. Pour water above the level of all the ingredients and close the lid. Cook for 25 minutes or according to the time taken for the bean and mutton to cook. Once done, serve with chopped onions.
Mix baking powder, coriander, garlic, ginger, cumin, pepper, and salt. Then add some water and make a thick paste. Wrap the bowl and keep in the fridge for overnight.
Heat oil in a pan, take a small scoop of batter and put in the oil. Fry until golden brown, use a paper towel to drain the excess oil. Serve with tea.
Grand nutmeg, cinnamon, fennel, fresh shredded ginger, anise, spice berries, cloves, cardamom, black pepper, and dry rose petals together then keep aside.
Boil water, add sugar and let it dissolve. Then add the tea and spices. Boil the tea according to your preference. Then add some milk and boil again. Strain and serve hot.
Soak rice for about 7 hours, drain, and dry using a towel. Grind into a smooth paste and then add molten jaggery. Add ghee to it and mix properly to prepare a semi-soft dough. Cover and let it rest for 6 hours.
Divide them into small round balls and keep aside. Mix semolina with sugar and then coat the round balls. Heat ghee and then fry the balls till they are light brown. Drain the excess ghee and serve.