Aaloo bhujiya (fried potatoes) is my favorite dish. It is simple, filling and so delicious. I can eat this recipe like literally every day. It is one of the most popular dishes in Nepal.
Potatoes are cheap and affordable. You can find varieties of potatoes. You can pick your favorite potatoes. I love golden Yukon potatoes that I find in local stores. 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.
Tip no. 1 - 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.
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.