Nepalese Food

Nepalese food has evolved from India’s neighboring Himalayan friend Nepal. Nepal is a multicultural and multi-ethnic country having 126 distinct ethnic groups, speaking 123 different mother tongues.

Tourism is one of the largest and fastest-growing industries in Nepal employing more than a million people and contributing 7.9% of the total GDP.

Nepalese cuisine has a variety of dishes made from local produce and has been influenced by different cultures and the ingredients brought by them. Nepalese food includes cereals, pulses, vegetables, meat and dairy. The main cuisines of Nepal are the Khas cuisine, Himalayan cuisine (Tibetan, Thakali), Newar cuisine, Lohorung cuisine, Terai cuisine and other ethnic variations.

There are many Nepalese who live in India who are either Indian citizens or Nepali citizens. They are also called as Gurkha or Gorkhali. Indian army has 7 Gorkha regiments that recruit Gorkhali of both Indian or Nepali nationality. Nepalese culture is not so different from Indian culture, as they have been influenced by the same religions over the era.

The state of Uttarakhand and western Nepal share a long history as they were many times under the same kingdoms. Uttarakhand shares an open border with Nepal. These borders are in Dharchula, Baluokote, Jauljabe, Dauda and Jhulaghat in Pithoragarh district and Banbasa in Champawat district.

In this blog I would be writing about Nepalese dishes which are eaten by Nepalese in Uttarakhand. The dishes are simple, healthy and yummy. 

Nepalese Dishes

Bhuteko Bhaat

Bhuteko Bhat is a popular fried rice dish in which we can add Egg or fried Meat or fried Vegetables.

Dal

Dal is a tasty and healthy soup made usually from Masoor Dal (Red Lentil).

Saag 

Saag is a tasty veggie dish made from Spinach.

Khole Saag

Khole saag is a tasty veggie dish made from Watercress. 

Gorkhali Chutney

Gorkhali chutney is a delicious side dish made from Potatoes. 

Momo

Momo is a delicious steamed dumpling filled with meat or vegetable mixture.

Thukpa

Thukpa is a delicious dish made from boiled noodles and vegetable or meat soup.

Bhutua

Bhutua is a mouth watering dish made from goat stomach, liver and intestine.

Pork Curry

Pork curry is an appetizing dish made from pork meat. 

Sel Roti

Sel Roti is a tasty sweet dish made from rice which can be served with Gorkhali Chutney or Bhutua or tea.

Fini

Fini is a delicious sweet dish made from rice flour, maida and sugar. 

(For travel information please visit Uttarakhand Tourism and Buddha Teachings.)

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Bhuteko Bhaat Recipe

Serves 4, Time Taken 45 minutes

Ingredients

4 cup Steamed Rice

2 cup chopped Boneless Chicken

2 scrambled Eggs

For vegetarian instead of chicken and egg you can use fried Paneer and Mushroom

1 chopped Onion (Pyaaz)

1 ½ chopped Capsicum (Shimla Mirch)

1 bunch chopped Coriander Leaves (Dhania)

4 chopped Green Chilies   

4 cloves chopped Garlic (Lahasan)

1 inch chopped Ginger (Adarak)

1 ½ teaspoon Cumin Seeds

1 ½ teaspoon Chicken Masala

1 ½ teaspoon Turmeric Powder (Haldi)

Salt as per taste

Refined Oil

Water

How to make Bhuteko Bhaat

Step 1

Prepare steamed rice by pressure cooking rice in water (inside the cooker water should be 1 inch above the level of rice) for 5 whistles and then set aside the steamed rice. Heat oil in the pan and make scrambled egg and set aside.

Step 2

Heat the oil in the pan and sauté cumin seeds, chopped garlic, chopped ginger, chopped capsicum and chopped onion till the onion turns golden brown.

Step 3

Add chopped boneless chicken and little salt into the pan and fry it for 20 minutes till it turns golden brown. Add scrambled egg into it and mix it.

Step 3

Then add steamed rice, turmeric powder, chicken masala, salt and chopped green chilies and mix well. Cook until rice is slightly fried.

Once ready garnish it with coriander leaves and serve it hot.    

(For travel information please visit Uttarakhand Tourism and Buddha Teachings.)

Saag Recipe

Serves 4, Time Taken 25 minutes

Ingredients

3 bunch Spinach (Saag)

3 cloves Garlic (Lahasan) 

 ½ teaspoon Cumin Seeds (Jeera)     

1 teaspoon Turmeric Powder (Haldi)

1 teaspoon Curry Powder

½ teaspoon Red Chili Powder

Refined Oil

Salt as per taste

How to make Saag

Step 1

Heat oil in the pan and then saute cumin seeds and minced cloves in the pan.

Step 2

Add chopped spinach, turmeric powder, curry powder, red chili powder and salt. Mix properly and cook till spinach is tender.

(For travel information please visit Uttarakhand Tourism and Buddha Teachings.)

Dal Recipe

Serves 4, Time Taken 40 minutes

Ingredients

1 cup Masoor Dal (Red Lentils)

1 chopped Onion (Pyaaz)

2 chopped Green Chili

4 cloves Garlic (Lahasan)

1 bunch chopped Coriander Leaves (Dhania)

1 teaspoon Garam Masala Powder

½ teaspoon Turmeric Powder (Haldi)

½ teaspoon Cumin Seeds (Jeera)

Salt as per taste

Refined Oil

Water

How to make Dal

Step 1

Pressure cook the masoor dal in water for 4 whistles and then set aside.

Step 2

Heat the oil in the pan and then saute garlic and cumin seeds. Add chopped onions and cook till it turns golden brown.

Step 3

Add the pressure cooked dal, chopped green chilies, garam masala powder, turmeric powder, salt and water if needed. Mix them properly and cook till it thickens.

Once ready garnish it with ghee and coriander leaves.

(For travel information please visit Uttarakhand Tourism and Buddha Teachings.)

Khole Saag Recipe

Serves 4, Time Taken 35 minutes

Ingredients

3 bunches chopped Khole Saag (Watercress)

2 chopped Potatoes (Aloo)    

4 cloves finely chopped Garlic (Lahasan)

3 finely chopped Green Chilies

Salt as per taste

Refined Oil

How to make Khole Saag

Step 1

Heat oil in the pan and then fry chopped potatoes till it’s golden and tender.

Step 2

Add finely chopped garlic and green chilies and saute it. Add chopped khole saag and salt and mix well. Cook properly for 10 minutes.

Once ready garnish it with ghee and serve hot.

(For travel information please visit Uttarakhand Tourism and Buddha Teachings.)

Gorkhali Chutney Recipe

Serves 4, Time Taken 30 minutes

Ingredients

5 boiled Potatoes (Aloo)

1 ½ chopped Onions (Pyaaz)       

¼ cup finely ground Sesame Seeds (til)

3 finely chopped Green Chilies

1 bunch chopped Coriander Leaves (Dhania)

1 teaspoon Amchoor Powder (Unripe Mango Powder)

1 teaspoon Turmeric Powder (Haldi)

1 teaspoon Red Chili Powder

1 teaspoon Methi Seeds (Fenugreek Seeds)

1 Lemon Juice (Nimbu)

Salt as per taste

Mustard Oil

How to make Gorkhali Chutney

Step 1

Boil the potatoes till tender and then peel of the skin. Chop the potatoes into 1 inch chunks and set aside.

Step 2

Heat the pan and fry the sesame seeds till they turn brown. When it cools grind the seeds into fine powder and set aside.      

Step 3

Heat oil in the pan and then add methi seeds and fry them. Then add chopped potato chunks, finely chopped green chilies, amchoor powder, turmeric powder, red chili powder, sesame powder and salt. Mix and cook them for 10 minutes.

Step 4

Add chopped onions, chopped coriander leaves and lemon juice and mix them well.

Once ready serve it as a side dish.        

(For travel information please visit Uttarakhand Tourism and Buddha Teachings.)

Momo Recipe

Serves 4, Time Taken 1 1/2 hr 

Momo and Soup Ingredients

½ kg chopped Meat with bones and fat (Chicken or Mutton or Pork) for Soup

½ kg Minced Meat (Keema)

Minced meat can be of Chicken or Mutton or Pork (an equal mixture of red part and fat)

For vegetarians instead of meat they can use Soya nuggets, Cabbage and Paneer for making the filling mixture and use vegetables to make vegetable soup.

½ kg Maida (White Flour) to make small round wrappers

2 chopped Tomatoes for Soup

1 chopped Onion (Pyaaz) for Soup

4 finely chopped Onions (Pyaaz)

¼ cup finely chopped Coriander leaves (Dhania)

2 inch minced Ginger (Adarak)

8 cloves minced Garlic (Lahasan)

½ teaspoon Turmeric Powder (Haldi)

4 finely chopped Green Chili

3 tablespoon Vegetable Oil

Salt as per taste

Soya Sauce

Vinegar

Water  

Tomato Chutney Ingredients

1 tablespoon Mustard Oil (Sarso)

1 inch minced Ginger (Adarak)

4 cloves minced Garlic (Lahasan)

¼ teaspoon Methi Seeds (Fenugreek Seeds)

2 finely chopped Green Chili

½ kg Ripe Tomatoes (Tamatar)

¼ cup finely chopped Coriander Leaves (Dhania)

Salt as per taste

Utensil required

Mucktoo (Steamer)

How to make Momo, Soup and Chutney

Chutney

Step 1

Add all the ingredients in a grinder and grind to make a paste and the chutney is ready. Set aside the chutney for serving.

Momo and Soup

Step 1

For the momo mixture, add minced meat, finely chopped onions, finely chopped coriander leaves, minced ginger, minced garlic, turmeric powder, finely chopped green chilies, vegetable oil and salt in a bowl. Mix the ingredients properly and let the mixture marinate for 15 minutes.

Step 2

Make soft dough from maida and water. Make round wrappers for filling the mixture into it. Make as many required.

Step 3

For the soup, pressure cook the meat in a small quantity of water and then add the contents of the cooker into the base container of the steamer with water, meat, chopped tomatoes and chopped onion.

Step 4

Spread oil in the inside of the holed baking containers so the momos don’t stick to it.

Step 5

Start filling the mixture into the wrappers. Fill 1 tablespoon mixture into the wrapper and then bring the sides together and make pleats into a round shape and in the end press them together to close the opening. Fill the baking containers with the filled wrappers.

Step 6

Once the baking containers are full with the filled wrappers place them on top of the base container of the steamer. Put on the flame and place the steamer on the stove and steam the momos till they become tender.

Step 7

Once momos are ready serve them hot with chutney and soup.

Soya sauce, vinegar and salt should be provided to add in the soup for taste.

(For travel information please visit Uttarakhand Tourism and Buddha Teachings.)