Recipes for Some Typical Nepali Dishes

Nepali Dishes are one of the popular dishes among everyone.Here are the recipes for some of the dishes including 

Gundruk,Chhurpi,Kinema,Sel Roti,Dhindo..

Gundruk

Gundruk is one of the most popular,typical Nepali dish.

Recipe:
.Collect the leaves of.
vegetables like spinach,raddish etc and wash them.
.Cut them into fine pieces(medium sized)and dry them for a day.
.Wash those dried leaves again and crush them in a container.
.Pour some lukewarm water on the container and close the container's lid.
.After a couple of weeks drain the water and dry the leaves in the sun.
Gundruk gets ready after the leaves are dried.

You can either use Gundruk as curry or pickle adding onions,chillies,edible oil,salt etc.
You will just love this Nepali Dish..!!

Dhindo

Dhindo is a traditional food of Nepal. It is prepared by
bringing hot water in a pan to boil and adding
flour while continuously stirring the mix. It is
Dhindo is traditionally prepared from
buckwheat or millet but wheat, corn flour is
common as well.The utensil of choice is "Phalame Tapke" (Iron pan). A
narrow iron spatula is used to stir the thick
mix and is called, "Dabilo". It makes stirring
easier..

Method of Preparation
(serves two people)
Ingredients:
1 litre water
250g flour
20ml ghee or butter (optional)

Directions:
Bring water to boil. Slowly add flour
to the water, while stirring with a cooking
spoon. Add ghee and keep stirring the mixture
constantly for 5–7 minutes. Once the mix
reaches a consistency where a wooden spatula
can be stuck and remains where it is, Dhindo
is fully cooked.

How to eat:
Dhindo is eaten by making a small ball with
one's fingers, dipping it in a cool liquid (lentil
soup or milk or gundruk) and swallowed. It is
not chewed as Dhindo is made of millet, sticks
between teeth, and is hot at the time of
consumption...!!!

Sel Roti

Sel roti is the Nepali traditional bread.Sel rotis are rounded edible,compared to the shape of round doughnuts.Sel rotis are mainly made of rice flour,water,sugar,cooking oil & ghee.
Sel rotis are made and served throughout Nepal in the festivals of Dashain & Tihar(Dipawali),wedding parties and other ceremonies.

Recipe for Sel Roti

Utensils:
.Deep/flat frying pan
.Two sticks-1 ft long
.A cup to pour mixture in pan
.Plate for keeping rotis

Ingredients:
Rice-2.5 pounds(rice flour)
Water-Half litre
Ghee-2 cups
Sugar-2 cups
Cooking oil-1 litre
Optional-Baking soda,cardamom,wheat flour

Procedure:
Rice is washed and soaked overnight and excess water is drained.Ghee and sugar are mixed with it and ground into fine paste.The paste should be fine and geasy.
The mixture is stirred continuously and let for 1-2 hours so that all the ingredients mix well.The pan is heated with cooking oil.The batter,in the form of continuous rings,is poured into hot oil and fried untill they become golden brown.

Sel rotis are served with pickles or curry.
Enjoy....!!

Chhurpi

Churpi/durkha is a
traditional cheese , similar to ricotta , consumed
in the Himalayan regions of Nepal, Sikkim,
Darjeeling hills, Bhutan , and Tibet . The two
varieties of chhurpi are a soft variety
(consumed as a side dish with rice) and a
hard variety (chewed like a betel nut).

Preparation:
Chhurpi is prepared in a local dairy or at home
from buttermilk .The buttermilk is boiled
and the solid mass that is obtained is
separated from the liquid and wrapped and
hung in a thin cloth to drain out the water.
The product is rather like the Italian ricotta,
which also is made from whey. It is soft,
white, and neutral in taste. However, it is often
left to ferment a bit to acquire a tangy taste.
To prepare the hard variety, the soft chhurpi is
wrapped in a jute bag and pressed hard to get
rid of the water. After it dries, it is cut into
small cuboidal pieces and hung over fire to
harden it further.

Consumption:
The soft chhurpi is used in a variety of ways,
including cooking with green vegetables as
savoury dishes, as a filling for momos ,
grinding with tomatoes and chillies for chutney,
and as a soup. In the mountainous regions of
Nepal, Sikkim, Bhutan, and Tibet, chhurpi is
used as a substitute for vegetables because it
is an excellent source of protein.
Hard chhurpi is usually consumed by being
kept in the mouth to moisten it, letting parts of
it become soft, then chewing it like gum.

Kinema

Kinema is an indigenous
fermented soybean food prepared mostly by
the Limbus of the Eastern Himalayan region.
The word 'kinema' is believed to be derived
from the tribal Limbu language.It is a traditional food of the
Kirati people throughout Eastern Nepal ,
Darjeeling and Sikkim.
The slimy, odorous product of fermentation is
traditionally prepared into a soup that is
consumed with rice, but can also be turned
into a savoury dip or a pungent side dish to
accompany rice or bread.

Preparation:Kinema curry
Serves 6

Kinema 250 g
Onion 1 chopped
Tomato 1 sliced
Green chilies 3 pieces
Turmeric powder 1/4 Tablespoon
Salt 1 Teaspoon

Method:
Heat oil and add chopped onions and fry
till it becomes tender, add tomatoes and turmeric
powder and fry for 2 min and then Kinema is
fried, add salt, sliced green chilies and fry for 3-5
min. A little water is poured to make a thick
curry, and cook for 5-7 min. Kinema curry is
ready for serve with cooked rice. Sun-dried
kinema is sometimes mixed with leafy vegetable
to make mixed curry as side-dish....

These are some of the popular Nepali dishes,you'll find in Nepal.
There are other dishes too..

Try them all...

Thank you for reading..