The weather still hasn’t improved much here. It is still cold and on top of that I have been working on writing a grant. So, I decided to make some pakoras that I could eat and enjoy with a cup of coffee while working on editing the grant. Pakoras are deep fried snacks. You can use many different types of vegetables (onion, potato, cauliflower, spinach, carrot, cabbage) to make pakoras. When we were young, my bhauju used to make this snacks for us and give it to us during our home-work time. These are also excellent snacks for rainy days. In Nepal, pakoras are considered street-food and eaten while taking a stroll during the evenings. There are many different ways of making pakoras. Today’s recipe was modified from the traditional way to make pakoras by my sister Sonam. They turned out to be a great success!
P.S Pyaaj means onion in Nepali. My friend Namrata likes to call these snacks Pyaaji.
2 medium yellow onions, sliced into thin half moon slices
1/2 teaspoon turmeric powder
1/2 cup besan flour
2 green chili, chopped (optional)
1/2 teaspoon salt (depends on taste)
2 cups vegetable oil to deep fry
1. Cut onions into thin half moon slices.
2. In a large dish, add all the ingredients together. Mix well.
3. Take a heaping tablespoonfuls of batter and fry them in hot oil.
4. Once the fritters are brown, take them out. Place them on the top of paper towel to get rid of excess oil.
5. Enjoy onion fritters with ketchup and a cup of tea.
The weather has been super cold and dry lately. We have been using a humidifier to make sure we can breath properly. It gets pretty cold in Nepal during the winter too, and the typical dinner during cold winter days, when we were young, used to be stews like Shyakpa, Fulgi, Lumbdi and noodle soups. I haven’t posted recipes of all these dishes yet, however I do have Shyakpa and if you haven’t tried it yet, I highly recommend it. We enjoyed these dishes with homemade pickles or spicy salads. Especially, thukpa (noodle soup) is eaten with spicy cucumber salad.
Here is an easy and quick spicy cucumber salad recipe. This recipe requires: cucumber and sesame seeds. If you have pre-made Til ko Chhope, you could use that for this salad. Nothing beats cold like hot and spicy food. So, enjoy this spicy salad and stay warm!
2 cucumbers (seeds removed)
1/4 cup roasted ground sesame seeds
Pinch of szechuan pepper (optional)
1 teaspoon cayenne pepper
1/2 tablespoon lemon juice
2 green chili chopped (to garnish)
1/4 cup chopped cilantro
Salt to taste
1. Peel cucumbers, remove seeds, and chop them into small pieces.
2. In a large dish, add cucumber, cilantro, ground sesame powder, salt, lemon juice, cayenne pepper, and szechwan pepper. Add 3 tablespoons of water and mix well.
3. Garnish with cilantro leaves, green chili, and enjoy!
Aaloo channa jhol is our today’s recipe. This is a very popular Nepali dish and is mostly eaten as a snack with rice, puri or sel roti. In Nepali, aaloo means potato, channa means garbanzo beans and jhol means sauce or soup. I am sure a lot of people love aaloo and eat aaloo on a regular basis. However, in Nepal if you get “zero” on an exam, some people might tease you saying you are eating a potato. Try some of this aaloo sauce, so you won’t have to eat aaloo on the exam 😉
5 small boiled potatoes diced
2 tomatoes chopped
1 can garbanzo bean
1/4 cup chopped onion
1 tablespoons ginger garlic paste
4 tablespoons vegetable oil
2 cups water
1 teaspoon turmeric powder
1 teaspoon cumin powder
red chili paste or powder to taste
Salt to taste
Green chili or Chopped cilantro (to garnish)
1. Prepare all the ingredients.
2. In a large pan, heat oil. Once the oil is hot, add onion, ginger, garlic paste and cook until onions are soft.
3. Add turmeric, cumin and red chili powder.
4. Add tomatoes. Mix well.
5. Cook tomatoes over medium heat until they are soft.
6. Once the tomatoes are cooked, add garbanzo beans, potatoes and salt. Mix well and cook over medium heat for 5 minutes.
7. Add 2 cups of water. Cook the soup until it boils.
8. Enjoy with mini puris.