Nepali food is light, flavorful and wholesome. Aaloo means potato in Nepali. Aaloo bhujiya (fried potatoes) is one of my favorite dishes. It is easy to make, flavorful and so delicious. It is one of the most popular dishes in Nepal.
Potatoes are cheap and affordable. You can find varieties of potatoes in Nepal. Currently, I live in the United States and love golden Yukon potatoes that I find here in the local stores. I enjoy making different recipes of potato like baked potatoes, curry, fries, salad, etc. I can eat this recipe like literally every day. There are many ways to make the fried potatoes but after cooking thousands of fried potatoes in my life, I am sharing my favorite kind. Give it a shot. I know you are going to love it.
- Potato: 4 medium sizes (2 lb)
- Red Chillies: 2
- Sunflower Oil: 1 Tablespoon
- Coconut Oil: 1 Tablespoon
- Salt: 1/2 Teaspoon
- Cumin Seed: 1 teaspoon
- Green Chillies: 2
- Turmeric: ¼ teaspoon
1. Wash the potatoes properly and make sure there is not any dirt. Dry them with a kitchen cloth.
2. Cut the potatoes in thin slices and make sure they aren’t very thick.
3. Now, heat the pan on medium high.
4. Add both oils and fry the cumin seed with the dried red chilies.
5. Once the cumin starts looking brownish, add your chopped potatoes.
6. Mix them well and cover the lid for 2 minutes. If your heat is too high, you can turn them to medium heat.
7. Now, take the lid off and cook them for 20 minutes in medium heat so that it will cook slowly.
8. Crispy fried potatoes are ready to serve. If you would like, you can garnish them with cilantro on top.
1. Dry your potato before you chop them. Wet potatoes usually stick in the pan easily.
2. Make sure you spread the potatoes in the skillet so it will cook slowly on both sides.
3. Keep mixing the potatoes every few minutes.
It’s cold outside and all you want is some spicy noodle soup, don’t you? I love pasta but instant noodles aren’t healthy for your overall well-being. I also wanted to try fresh homemade ramen but finding a restaurant with a good plant-based version is almost impossible. So one day I decided to give it my best shot and the results were miraculous. Seriously, I even impressed myself with this one. I went through a large series of soup concoctions throughout the winter with assorted sizes of noodles as well as a plethora of ingredients & spices. They were all extremely delicious, while also providing some much-needed warmth and safeguarding nutrients.
For this one, I used Gardein Meatballs for the soup but if you can’t find it in your local market, that is ok, the soup will still taste fantastic. I have made a couple of versions without them and they were all mouthwateringly good. Most of us are always in a hurry and want high heat to cook something really fast, but I highly suggest you cook on medium heat to get the real flavors of the vegetables and spices to shine through. I have made that mistake in the past and realized that there is a huge difference in flavor and health benefits.
- Coconut Oil - 1 tablespoon
- Potato - 1
- Red Onion - 1/2
- Radish - 1 cup
- Cumin Seed - 1 teaspoon
- Turmeric - 1/2 teaspoon
- Cumin Powder - 1 teaspoon
- Cardamom - 3 cloves
- Cinnamon - a pinch
- Cloves - 3 cloves
- Garlic - 1 teaspoon
- Ginger - 1 teaspoon
- Tomato - 2 medium size
- Lemon - 1/2 size
- Cilantro - To Garnish
- Gardein Meatballs - 1 packet or (8 pieces)
- All Purpose Flour - 1 cup
- Water For Soup- 5 cups
- Water For Noodles- 1/2 cup
Heat the pan and add coconut oil.
When the oil is heated, fry some cumin seed and add onion.
Fry the onion until it starts turning brown then add cut potatoes, radish, and meatballs.
Mix them well and close the lid for 2 minutes on medium heat. Turn down the heat if it is sticking to the pan.
Take the lid off and add all the spices.
Put the lid back and cook the mixture on medium heat for another 2 minutes.
Add tomatoes and lemon juice.
Cook the mixture on medium-high heat and add 5 cups of water.
Put the lid back and let it cook slowly on medium heat for no more than 10 minutes.
Get ready to make your own homemade noodles.
Mix the flour and 1/2 cup of water to make a dough.
Knead to make sure your mixture is tight so that you can cut the noodles in thin long slice.
Make small balls of the dough. I usually make 2 balls out of this mixture.
Slice as thinly as you want. (Thinner the better for me)
Cut them long. This might take some time. (You are in luck if you have pasta maker. It is so much easier.)
Add them in the soup and cook for about 15 minutes on medium heat.
Check the soup and add water if you want it watery. I usually like my soup thick.
Garnish it with cilantro on top.
Never cook on high heat.
I cut the potatoes in slices and not too big so that it will slowly cook and make a nice thick gravy.
Once you cook your homemade noodles, you will realize that the soup will get thicker.
You might need some practice to get everything ready on time so I'd say make the noodles first and then start making the soup.
I must warn you, this might be the best salad you’ve ever had. Recently I have been experimenting tirelessly trying different salad recipes with various arrays of ingredients and dressings. Often making my own distinctive dressings with avocado, cilantro, cashew, and other invigorating ingredients depending on my current mood. I started adding salads in my diet more because they are so light, healthy, nutrient-rich, and fast. Occasionally I get tired of eating cuisine-style with loads of spices and crave something fresh, raw, and juicy. It’s a great way to incorporate a larger blend of raw vegetables and fruits in my diet. Like most people, I used to find it hard to eat just the raw vegetables because they are so bland. I decided to spice the menu up with some delectable dressing and add a little tanginess with fruits. You can make infinite varieties of salads if you just focus on seasonal produce. Feeling extra saucy?!? You can also make damn fine tacos out of this salad, just throw it in the tortilla of your choice! Try them out.
- Apple - 1
- Grapes -1 cup
- Cucumber - 1
- Carrot- 3-4 small
- Mandarin Orange - 2
- Celery - 1 (thinly sliced)
- Salt/Pepper- A pinch
- Hummus - 2 tablespoons
- Lemon juice - 1/2 teaspoon
- Walnut - 1/2 cup (up to you)
- Roasted Sesame Seed - 1 teaspoon
Wash all the fruits and vegetables.
Once you cut all the fruits and vegetable, put them in a bowl.
Add salt, pepper, hummus, lemon juice, and walnuts.
Garnish with sesame seeds.
If you are moody, try this recipe. It will change your mood right away. Plus it's so refreshing and healthy, you can eat them with your whole family for lunch, brunch, or dinner.
Avocados are life!! They are healthy, delicious, and seriously easy to prepare. I personally love how creamy they are and I absolutely crave it on toast, even though I’ve never really been much of a breakfast person. There are endless recipes one could make with avocados and never, ever get enough. A few of my favorites include avocado sauce, sliced or creamed in salad, as topping on pizza or tacos, & the list goes on. Avocados have a high fatty acid content but are low in cholesterol, promoting a healthy heart. Its anti-aging properties include improving vision, treating arthritis, & maintaining healthy skin. Avocados are also said to be an anti-cancer food.
- Avocado - 1 or 2
- Red Onion - 1/4 of a small onion
- Chilli Flakes - 1/2 teaspoon
- Himalayan Salt - 1/2 teaspoon
- Black Pepper - 1/2 teaspoon
- Coconut Oil - 1 tablespoon
- Pomegranate - 1/2 cup (to garnish)
Cut the avocado thru the middle in a circle.
Then choose how thick or thin you want the slices.
Once you finish cutting the avocados, heat a pan.
Add coconut oil and fry the onion.
Once the onion turns brown throw some water to get that caramelized taste.
Slowly put them on top of the avocado slices.
Add salt, pepper, and chili flakes on top.
Throw some pomegranate seed for some more flavor.
I love them with toast on the side.
Lentil Dal (Lentil Soup) is the staple food in Nepal and all the Nepalese I know literally drool over dal, bhat and aloo. It is so simple and easy to make in under 20 minutes. Lentils are packed with protein as well as carbohydrates. I prefer my dal with rice, spicy aaloo (spicy fried potatoes) and achar (pickled sauce). Great as leftovers, this light and refreshing dish can be eaten any time of the day and still taste amazing.
- Lentil - 1 cup
- Salt - 1/2 tea spoon
- Turmeric - 1/2 tea spoon
- Red onion - 1 table spoon (chopped)
- Garlic - 1/2 tea spoon (chopped)
- Curry Leaves - 2-4 (optional)
- Tomato -1/2 (chopped)
- Cilantro - few branches
- Coconut oil - 1 tea spoon
Wash the lentil and place it in a pan to boil.
Add salt and turmeric and let it boil in medium heat for 20 mins.
Take another pan to fry garlic and onion.
Once oil is heated, fry garlic,curry leaves and onion until they turn brown.
Add boiled lentils in the pan and add some chopped tomatoes and cilantro.
Dal is perfect with rice. You can make some rice in the rice cooker while the dal is boiling so that they are both ready on time. It takes about 20 mins to cook rice.
If you have constipation, dal helps your digestion.
Where should I start about this amazing dish? It is always the main attraction of any party and an outstanding appetizer for every meal. This is one of my favorite fried foods and very simple to cook. It is extremely popular throughout Nepal and India, where you can find lines everywhere for small food carts with different kinds of pakora. Even now, I wander around random streets at night dreaming of the pakora carts from back home.
There are a considerable amount ways to make pakoras with many different types of flour but I will be teaching you one of the simplest today. I almost forgot, in my opinion the only way to eat pakoras correctly is with my special”gloveda achar” sauce. Stay tuned for the recipe.
Hope you’ll like it!
- White Golden Potato - 3 medium size (350 gm)
- Red Onion - 1 medium size (220 gm)
- Green Chillies- 2 (spicy one)
- Cilantro - 1/2 cup
- Black Pepper - a pinch
- Turmeric - 1/2 tea spoon
- Salt -1/2 tea spoon
- Chick Pea Flour - 100 gm
- Water - 1/2 cup or 10 oz.
- Coconut oil - 400 ml or 1 cup
Wash your vegetable properly.
Thinly slice potatoes and onion.
Chop cilantro and green chillies.
Mix all of the above in a bowl, then add salt, black pepper, turmeric, chick pea flour and water.
Once the batter is mix well together, keep it aside for 5 minutes for fresh flavor.
Now, heat a pan and add coconut oil. Make sure you keep the heat in med. heat.
Once the oil is hot, make small balls of the mixed batter and slowly put them in the oil.
When the pakoras are brown on one side, flip them on the other side with the help of a strainer or tongs.
Once both sides look crispy and brown, take them out and place it on top of paper towel.
Please feel free to use your choice of potatoes and make sure you put the salt as per you like as you know people have different taste. Oil can be hot so be careful while putting the veggies in the oil. Don't throw them in the oil, instead slowly slide them so that the oil won't spill.
You can mix the chick pea flour, all the spices and water separately in a bowl and mix all the ingredients. Now, make sure you put the water slowly because you want to make the batter thick so they can stick together when you are ready to fry them. If you put extra water, your mixture can be watery. In that case you can add more chick pea flour. Also, sometimes i use less oil just because I don't want to waste the extra oil.
Paper towel helps soak extra oil.
1cup = 12oz.
The Mung bean has ways it assists in your physical well-being, nourishing you from the inside out. It contains Protein, Carbohydrates, Vitamin C, Vitamin K, Magnesium, as well as Copper. This salad is not the traditional Nepali style but we do eat Mung bean dal (soup) often. They are also common in Thai, Vietnamese, Korean and other Asian dishes. Personally, I like the fresh and juicy taste of the sprout itself.
I customarily enjoy eating them as a side dish but occasionally I just throw them on top of a noodle dish. Now, make sure you boil them thoroughly for around minute because the sprouts grow in warm, moist conditions and have a high risk of bacterial contamination otherwise.
- Mung Bean Sprout: 1 lb
- Sea Salt: 1/2 teaspoon
- Lime Juice: 1/2 teaspoon
- Sesame Oil: 1/2 teaspoon
- Green Chillies: 1 (finely chopped)
Wash Mung Bean thoroughly.
Boil them for a minute then drain the water.
In a bowl, add the sprouts, salt, lime juice (depending on your taste), sesame oil, and green chillies.