Nepali Meal

Nepali cuisine is simple and delicious without the overpowering use of spices that drown the natural flavors of food. This meal was very well received in our house as our everyday food is not very different.

Dal bhaat (lentils and rice) and Roti (poli) are the staples of the Nepali meal. I built the menu around these. The alu kauli side is very similar to the potato cauliflower bhaji that I make. The tempering and flavoring ingredients are different and so is the order in which the ingredients are added. Kurilo Alu (asparagus potato) turned out to be delicious. This is a really nice recipe using fresh asparagus. For dessert I made the familiar carrot halwa.

Though I did not try out any new ingredients I used asparagus in a regular bhaji for the first time. I am so glad I did. This will be one of the ways I use asparagus in the future.

Was not able to find what they say in Nepal so Enjoy the meal!

Here are the recipe for the dishes on the menu

• Alu Kauli Ko Tarkari (Potato Cauliflower Bhaji) 
• Kurilo Alu Bhutuwa (Asparagus Potato Bhaji) 
• Dal Bhaat (Lentils and Rice) 
• Roti (Poli) 

And for dessert

• Gajar Ko Haluwa (Gajar Halwa)

Gajar Ko Haluwa (Nepali Gajar Halwa)

Gajar halwa is a very popular and rather simple dessert. I have one version of halwa using pressure cooked carrots here. This is a Nepali version. I made this dish as dessert with a Nepali meal because I wanted something simple. This was perfect.

This preparation is very similar to the standard Indian preparation of the halwa.

You will need
2 carrots, peeled and shredded
1 tbsp. ghee
1 cup milk (preferably whole, at least 1%)
2 tbsp. sugar
1 pod cardamom, shelled, seeds pounded to powder
4-5 cashews to garnish with 1/2 tsp. ghee

Heat ghee in a pan and add the shredded carrots. Saute until the carrots are completely cooked and tender. Add the milk. Continue to cook until the milk is incorporated in the carrots and mixture is no longer runny. Add the sugar and the cardamom powder. Continue to cook until the sugar first melts and then it completely incorporated into the mixture. Turn off the heat. Heat the ghee for garnishing in a separate pan and roast the cashews in it. Add then to the halwa.

Gajur halwa taste great either warm or chilled.

Nepali Dal Bhaat (Red Lentils and Rice)

Dal bhaat or lentils with rice is a staple in the Nepali diet. In fact dal and rice is included in every meal just as it is in neighboring India. Dal can be made with yellow or red lentils, with water or buttermilk, soured with tomato or kokum, spiced or cooked plain. As with anything that is prepared in every home there are as many variations as there are homes. This is one such variation of the Nepali dal.

Bhaat is usually made with white rice. As I no longer cook with white rice I used what I had on hand, brown basmati rice. Rice is usually made fluffy with every grain visible. In my house the only person who likes rice is my daughter and she likes it soft and a little wet. That is the way I make it.

For the Dal

You will need
Recipe adapted from here
For the dal
1 onion
1 tbsp. olive oil
1 tsp. ginger garlic paste
1 tsp. coriander cumin powder
1 tsp. turmeric powder
1 tsp. paprika
1 cup red lentils
3 cups water
salt to taste
cilantro to garnish

For the bhaat
1 cup brown basmati rice
2 cups water

To make the dal
Dice the onion. Heat olive oil in a pan and add the onion. Saute until tender and turns color slightly. Add the ginger garlic paste, coriander cumin powder, turmeric powder and paprika. Saute until well combined and fragrant. Add the lentils and roast together with the spices for a few minutes. Add the water and bring it to a boil. Season with salt and let it simmer for 10-15 minutes on medium to low heat. When the lentils are cooked but are not mushy turn off heat.

Garnish with cilantro. Tastes best when hot.

To make the rice
Soak the rice for about 20 minutes. Drain and discard water. Keep aside for another 10 minutes. Put the rice and water in a pan and bring it to a boil. Lower heat, cover and cook and about 20-25 minutes. Brown rice takes longer to cook. When all the water is gone and rice is tender it is done.

Kurilo Alu Bhutuwa (Nepali Asparagus Potato Bhaji)

Fresh slender and dainty asparagus standing in bunches in water always entices me. I bring it home but never know what to do with it other than stir fry it with some orange juice. It tastes great especially with tart fresh squeezed orange juice but we were getting a little tired of it. When I found this Nepali bhaji using asparagus and potato I simply had to try it. I had never used asparagus as a regular vegetable in a cooked bhaji before.

I am so glad I tried it. Everyone loved it. Next time I see those lovely asparagus stalks I will know exactly what to do with them.

Recipe adapted from The Nepal Cookbook.
You will need for 2 servings
2 small potatoes
1 tbsp. olive oil
1 tsp. cumin seeds
1 tsp. turmeric powder
1 tsp. ginger garlic paste
1 tsp. coriander cumin powder
1 tsp. paprika (adjust to taste)
7-8 stalks asparagus
salt to taste

Rinse, peel and cube the potatoes. Heat oil in a pan and add the cumin seeds. When they sizzle add the turmeric powder and cubed potatoes. Let them cook and brown stirring occasionally. When done, about 5-10 minutes, add the ginger garlic paste, coriander cumin powder and paprika.

Next add the asparagus and season with salt . Saute for a few more minutes before turning off the heat.

Serve hot with rice or poli/roti.

Enjoy!

Alu Kauli Ko Tarkari (Nepali Potato Cauliflower Bhaji)

This version of the Nepali cauliflower and potato dry tarkari is very similar to the side I make. The spices used are a little different but the main ingredients cauliflower, potato and peas are the same.

I made this as part of the Nepali meal. Nobody in the house thought it was very different from what I normally make. I usually don't make the same recipe twice, I always tweak something. So they thought this was another variation.

Recipe adapted from here
You will need
1 cauliflower
2 potatoes
handful peas
2 tbsp. olive oil
1 tsp. cumin seeds
1 bay leaf
1/4 tsp. asafoetida
1 dried red chili pepper
1/2 tsp. turmeric powder
2 tbsp. ginger garlic paste
3 tomatoes, chopped

Clean the cauliflower, break it up into florets and keep aside. Peel and dice the potato into cubes. If using frozen peas do not thaw them.

Heat oil in a pan and add cumin seeds. When they crackle add the bay leaf, asafeotida and red chili pepper. Next add the ginger garlic paste and tomatoes. When tomatoes are mushy add the potatoes, cauliflower and peas. Add salt and paprika to taste.

Add a little water and cook the vegetables until completely cooked but not mushy.

Enjoy with poli or rice.

Nepali Roti

Rolled out unleavened flat bread is eaten in India and its neighboring countries. It is a staple in Nepal. What I found interesting is that we too make a roti with milk in Maharashtra. It turns out softer than the roti kneaded in water. To make this roti vegan I used warm water in place of milk. Using warm water also assists in keeping the roti soft.

There are several variations of the Nepali roti. This is one such variation.

Recipe adapted from here
You will need for 9-10
4 cups whole wheat flour
1 tbsp. sugar
1 tsp. salt
1 tbsp. oil
~ 1/2 cup water

Sift the flour and salt into a large mixing bowl. Add the sugar. Warm the water for 10-15 seconds in the microwave and add it a little at a time to form a soft dough. Depending upon the location, temperature and humidity you may or may not need all the water. It is okay to add a little extra if needed. The resulting dough should not be sticky. Knead well, cover with a wet towel or plastic wrap and keep aside for an hour.

After an hour heat a griddle pan. Keep a clean tea towel ready nearby. While it is heating knead the dough to form a long cylinder. Cut off portions of dough the size of a lemon.

Place one portion of dough on a working surface. Using flour to prevent sticking roll out the dough to form a roti. Place the roti top side down on the heated griddle. Let it cook for a couple minutes so the underside has brown patches on it. Flip it over and cook the second side.

You will notice it start to puff up. Assist the process using the tea towel. Ball up the towel in your hand and press down on the roti taking care to see the towel and not your hand touches the hot roti.

Flip it over again and do the same. Take it off heat. Repeat with the remaining portions of dough.

Keep it in an airtight container with tea towels or paper towel underneath to absorb the moisture. Roti tastes best the day it is made.