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Authentic Nepali Chukauni Recipe – A Tangy Yogurt & Potato Delight
Great choice! easy cooking Nepali recipe - Chukauni is gaining popularity beyond Nepal, even making its way into Bollywood celebrity kitchens as a refreshing, nutritious dish. Let’s refine the recipe further to make it more authentic, improve the step-by-step order, and highlight its health benefits. Nepali Chukauni Chukauni is a traditional Nepali potato and yogurt salad that originated in the Palpa district of western Nepal. It’s a beloved dish, commonly served with sel roti, steamed rice, Recently, it has been gaining attention in Bollywood celebrity kitchens, thanks to its refreshing taste, digestive benefits, and rich cultural heritage which is good for summer. This dish is quick to prepare, packed with bold flavours , and offers numerous health benefits, making it a perfect addition to any meal. Why Chukauni is Becoming a Celebrity Favourite? ✔ Authentic Nepali flavours – A traditional dish from Palpa, Nepal. ✔ Quick & Easy – Ready in just 15 minutes! ✔ Perfectl...
Authentic Baingan (Eggplant) Bharta
Baingan Bharta (eggplant) is a classic North Indian recipe which is most demanding meal that showcases the deep, smoky flavour of roasted eggplant, blended with aromatic spices and a rich tomato-onion base. This is easy cooking Indian recipe with many health benefits holds a special place in Punjabi households and is often enjoyed with a variety of side dishes that complement its bold taste. Let’s explore the detailed traditional recipe along with ideal pairings to elevate your meal experience! Baingan ka Bharta (Eggplant bharta) Ingredients for Authentic Baingan (Eggplant) Bharta: Baingan (Eggplant) – 2 large Tomatoes – 2 six pieces of peeled garlic Green chillies Oil – 2 tbsp (mustard oil preferred for authentic taste) Heeng (Asafoetida) – ¼ tsp Jeera (Cumin seeds) – 1 tsp Onion – 1, finely chopped Haldi powder (Turmeric) – 1 tsp Red chili powder – 1 tsp Dhaniya powder (Coriander powder) – 1 tsp Salt – to taste Garam masala – ¼ tsp Coriander leaves – for garn...
Nepali Dum Aloo with Chidra (Dry Fish)
Nepali Dum Aloo is a spicy and delicious recipes that holds a special place in Nepali cuisine. It is a comfort food enjoyed across households and is often served with naan, roti, or rice. The addition of small dry fish (Chidra or Sidhra Macha) enhances the dish with a deep traditional flavour, making it even more irresistible. For those who love experimenting, you can add peas or sesame seeds to bring extra texture and richness to the dish. Nepali Dum Aloo with dry fish Ingredients for Dum Aloo: Boiled potatoes – 4 medium-sized, peeled and cubed Mustard oil – 3 tablespoons Fenugreek seeds – ½ teaspoon Onion – 1 large, finely chopped Garlic - 1/2 large, finely chopped Turmeric powder – ½ teaspoon Green chilli – 2, finely chopped Anchovies or Sidhra Macha (Brunei fish) – ½ cup Vegetable masala – 1 teaspoon Cumin powder (Jira) – 1 teaspoon Coriander powder (Dhaniya) – 1 teaspoon Salt – to taste Tomato – 2 medium, finely chopped Lemon juice – 1 tablespoon Fresh coriand...
Aloo Gobi Sabji Indian Classic for Every Occasion
A simple easy cooking "Aloo Gobi Sabji" is more than just a dish—it’s a staple in every Indian household, cherished across generations. Whether it’s a daily meal, festive gathering, or a comforting homemade dinner, this is easy cooking mouthwatering recipes is a combination of potatoes and cauliflower finds its way onto plates with ease. Favourite Alo & Gobi Why Aloo Gobi is a Must-Have Dish? Versatile Pairing: Goes perfectly with roti, paratha, naan, or rice, making it a go-to meal. Celebration Favorited: Served at weddings, family get-together, and religious functions, adding warmth to every occasion. Quick & Easy: A simple recipe that requires minimal ingredients yet delivers maximum flavour. Healthy & Nutritious: Packed with fibre, vitamins, and antioxidants, making it a wholesome choice. Diced Potatoes Cut pieces of cauliflower Ingredients : 2 medium potatoes, diced 1 small cauliflower, cut into florets 2 tablespoons oil (mustard or vegetable oil) 1 teasp...
Authentic Butter Chicken Indian recipe
"Butter Chicken, or Murgh Makhani, is a beloved Indian dish featuring juicy marinated chicken cooked in a velvety tomato-butter sauce. It’s rich, mildly spiced, and perfect with naan or basmati rice." Easy cooking and Authentic Butter Chicken is a favourite Indian recipe is a rich and creamy dish that’s packed with warm spices and a velvety tomato-based sauce. This recipe delivers an authentic flavour while being simple enough for home cooking. Whether you're a seasoned chef or a beginner, you'll love this melt-in-your-mouth Indian classic! Butter Chicken Ingredients for Butter Chicken: For the Chicken Marinade: 500g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces ⅓ cup plain yogurt 1 tbsp minced garlic ¾ tbsp minced or finely grated ginger 1½ tsp garam masala (spices) ¾ tsp turmeric ¾ tsp ground cumin ¾ tsp red chilli powder ¾ tsp salt For the Sauce: ...
Healthy Oil-Free Puri Boiled & Air-Fried for a Guilt-Free Indulgence
"Make 100% oil-free puris using an air fryer or steaming method—light, fluffy, and perfect for guilt-free indulgence with your favourite curries or chutneys." 100% Oil Free Puri If you love puri but want a healthier, oil-free version, this recipe is a game-changer! Instead of deep-frying, we use a boiling and air-frying method to retain crispiness while making it light and nutritious. This recipe is perfect for breakfast or a wholesome meal, served with chana masala, potato curry, or muttar paneer. Let’s dive into the steps ! Ingredients for Oil Free Puri: 500g whole wheat flour (for fibre-rich goodness) Salt, as per taste 2 tablespoons yogurt (for softness and slight tang) ½ teaspoon ajwain (carom seeds) (optional, aids digestion) 1 cup water How to cook oil free Puri - Step-by-Step Preparation Step 1: Preparing the Dough Preparing Doh 1️⃣ Mix the ingredients - In a large mixing bowl, combine wheat flour, salt, yogurt, and ajwain (if using); Prepari...
Nepali Sisnu ko Tarkari (Stinging Nettle Curry)
"Cook traditional Nepali Sisnu ko Tarkari—nutritious stinging nettle curry with garlic, spices, and ghee. A rustic, healing dish from the Himalayan foothills." Sisnu ko Tarkari A traditional recipe-S isnu, or stinging nettle, is a highly nutritious green that has been an integral part of Nepalese cuisine for generations. Packed with vitamins, minerals, and medicinal properties, this earthy dish offers a unique flavour while providing a powerhouse of health benefits. Though raw nettle can cause skin irritation, cooking neutralises its sting, allowing you to enjoy its wholesome goodness . Main Ingredients Nepali Sisnu ko Tarkari: 2 cups fresh Sisnu (stinging nettle leaves) – washed carefully 2 tbsp mustard oil – enhances the authentic flavour 2 spoon of corn floor Sisnu Leaves/ Stinging Nettle leaves 1 tsp cumin seeds – aromatic base 1 onion, finely chopped – adds depth 2 garlic cloves, minced – rich flavour profile 1-inch piece ginger, grated – enhances warmth 1 tom...
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Traditional Makki Ki Roti (Corn Bread) Recipe
Traditional Makki Ki Roti (Corn Bread) Makki Ki Roti , a cherished staple from Punjab, India is a hearty, rustic flat bread made with corn flour. It pairs beautifully with Sarson Ka Saag , Baingan Bharta , and a dollop of fresh butter. Let’s dive into the traditional preparation method for soft, flavourful Makki Ki Roti! “Makki ki Roti is an authentic Punjabi flatbread made from cornmeal. It’s gluten-free, traditionally served with sarson da saag, and best enjoyed hot with a dollop of ghee.” Makke ki roti (corn bread) Ingredients: Makki Ka Atta (Corn Flour) – 2 cups Water 2 cups Kneading Corn Dough Step-by-Step Instructions: 1️⃣ Kneading the Dough Shaping Roti In a large bowl, add Makki Ka Atta ( corn flour) and gradually add warm water. Using your fingers, knead gently until a soft, pliable dough forms. Makka flour is gluten-free, so the dough won’t be as elastic as wheat dough—kneading lightly is key! If the dough feels dry, sprinkle a few drops of water and knead again. 2️...
Authentic Nepali Chukauni Recipe – A Tangy Yogurt & Potato Delight
Great choice! easy cooking Nepali recipe - Chukauni is gaining popularity beyond Nepal, even making its way into Bollywood celebrity kitchens as a refreshing, nutritious dish. Let’s refine the recipe further to make it more authentic, improve the step-by-step order, and highlight its health benefits. Nepali Chukauni Chukauni is a traditional Nepali potato and yogurt salad that originated in the Palpa district of western Nepal. It’s a beloved dish, commonly served with sel roti, steamed rice, Recently, it has been gaining attention in Bollywood celebrity kitchens, thanks to its refreshing taste, digestive benefits, and rich cultural heritage which is good for summer. This dish is quick to prepare, packed with bold flavours , and offers numerous health benefits, making it a perfect addition to any meal. Why Chukauni is Becoming a Celebrity Favourite? ✔ Authentic Nepali flavours – A traditional dish from Palpa, Nepal. ✔ Quick & Easy – Ready in just 15 minutes! ✔ Perfectl...
Authentic Baingan (Eggplant) Bharta
Baingan Bharta (eggplant) is a classic North Indian recipe which is most demanding meal that showcases the deep, smoky flavour of roasted eggplant, blended with aromatic spices and a rich tomato-onion base. This is easy cooking Indian recipe with many health benefits holds a special place in Punjabi households and is often enjoyed with a variety of side dishes that complement its bold taste. Let’s explore the detailed traditional recipe along with ideal pairings to elevate your meal experience! Baingan ka Bharta (Eggplant bharta) Ingredients for Authentic Baingan (Eggplant) Bharta: Baingan (Eggplant) – 2 large Tomatoes – 2 six pieces of peeled garlic Green chillies Oil – 2 tbsp (mustard oil preferred for authentic taste) Heeng (Asafoetida) – ¼ tsp Jeera (Cumin seeds) – 1 tsp Onion – 1, finely chopped Haldi powder (Turmeric) – 1 tsp Red chili powder – 1 tsp Dhaniya powder (Coriander powder) – 1 tsp Salt – to taste Garam masala – ¼ tsp Coriander leaves – for garn...
Fish Curry - Nepali Machha Ko Jhol
"Cook Nepali-style Machha Ko Jhol—fresh fish simmered in a spiced mustard-tomato gravy with garlic, turmeric, and herbs. A rustic, comforting curry from Nepal." Hot & Rich Fish curry " Nepali Machha Ko Jhol is more than just a fish curry—it’s a celebration of Nepali- Asian spices, slow-cooked goodness, and the perfect balance of tangy, spicy, and earthy flavours. Typically made with freshwater fish like Rohu or Catla, the fish is lightly fried before being simmered in a fragrant gravy infused with mustard seeds, garlic, ginger, tomatoes, and a blend of Nepali spices.. Fish Curry Ingredients for Fish Curry: For the Fish: 1000 g. fresh fish (such as salmon or rohu 2 tbsp mustard oil (or preferred cooking oil) 2 tsp turmeric powder 1 fresh lemon Salt to taste Fish curry- Nepali Style For the Curry Base: 2 tsp chilli powder Fish Curry 2–3 red onions, finely chopped 3 fresh tomatoes, chopped 2 tbsp ginger-garlic paste 2–3 green chillies, slit (or 1 tsp red chilli powder...
Kashmiri Pulao Recipe -Authentic Saffron Rice Pulao
"Make fragrant Kashmiri Pulao with saffron, dried fruits, and spices. An aromatic rice dish perfect for festive occasions and royal-style meals." Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 3-4 Authentic Saffron Rice Pulao Favourite Indian vegetarian recipe for Lunch and Dinner - Kashmiri Pulao is a fragrant, mildly sweet rice Indian dish infused with saffron and enriched with dry fruits. Unlike traditional savoury pulao, this version embraces subtle sweetness, making it a delightful contrast to spicy curries. A beloved dish from Kashmiri cuisine, it pairs beautifully with meat-based curries or a refreshing tomato-onion raita. Ingredients For the Pulao: 1 cup Basmati rice, soaked for 30 minutes 2 cups water 2 tablespoons ghee ½ teaspoon shahi jeera (caraway seeds) 1 cinnamon stick 2 green cardamom pods 2 cloves 1 bay leaf ½ teaspoon fennel powder ½ teaspoon Kashmiri red chili powder (optional, for mild spice) ½ teaspoon salt 8-10 stran...
Nepali Mutton Curry A Traditional Delight
Mutton Curry, or Khasi Ko Masu, is a deeply flavourful and traditional dish from Nepal. It is a celebration of Nepali spices and slow-cooked goodness, where tender goat meat is marinated and simmered in a fragrant blend of mustard oil, garlic, ginger, onions, tomatoes, and a mix of earthy spices like cumin, coriander, and garam masala. The result? A rich, slightly smoky, and beautifully tender dish that pairs perfectly with steamed rice, roti, or beaten rice (chiura). Mutton Curry This dish is a staple in Nepali households and is often prepared during festivals, family gatherings, and special occasions. The slow-cooking process allows the meat to absorb the bold flavours of the spices, creating a dish that is both comforting and satisfying . Ingredients of Mutton Curry: 1 kg mutton (goat meat), cut into medium-sized pieces 2 large onions, finely chopped 4-5 garlic cloves, minced 1-inch piece of ginger, minced 3 medium tomatoes, finely chopped 3-4 green chillies (adjust to yo...