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Chukauni - Nepali Potato Yogurt Salad

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Chukauni - Nepali Potato Yogurt Salad Chukauni is a traditional vegetarian dish from the western part of Nepal and is enjoyed as a side dish. It is a popular type of salad and is eaten mainly as a side dish with roti or steamed rice. Ingredients - - 2 cup fresh curd - 2 boiled potatoes - 3 spoon roasted white sesame powder - 1 spoon red chilli powder - 1 tsp cumin seed powder - salt as per requirement - 1 green chilli - 1 onion - handful of coriander leaves - 1/2 tsp asafoetida - 1/2 tsp turmeric powder - 2 tsp mustard oil - 1/2 tsp mustard seeds - 1/2 tsp cumin seeds - 1/2 tsp fenugreek seeds Method : 1. Finely chop the green chili, coriander leaves, and onion. Next, cut boiled potatoes into small cubes and keep them aside.  2. Take a large mixing bowl, add the curd, and whisk it using a whisker until you get a smooth texture. Next, add roasted sesame powder, red chili powder, cumin powder, asafoetida, chopped onion, potatoes, green chili, coriander leaves, and salt, and give everyth
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Stuffed Red Chilli Pickle

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Red Stuffed Chilli pickle - Pickles are an addition that one can find on every Indian's lunch plate. Pickles are of utmost importance not only due to its health benefits & taste addition but also they remind us of our family's tradition. This red stuffed chilli pickle is mainly prepared in the northern parts of India. Ingredients - 20 fresh red chilli - 1/2 cup black mustard seeds - 1/2 cup cumin seeds - 10 dried red chilli - 2 spoon black pepper - 2 spoon coriander seeds - 2 spoon fenugreek seeds - 1 spoon asafoetida - 2 spoon fennel seeds - 1 spoon turmeric powder - 2 spoon onion seeds - 1 spoon carom seeds - 2 spoon black salt - 2 spoon common salt - 1 spoon dry mango powder - 4 lemons - 250ml mustard seeds oil Method 1. Rinse the fresh red chilis thoroughly with water, pat them dry with a clean cloth, and then allow them to dry naturally on a plate for some time. Make sure there is no moisture left on the red chili before you start making pickles.  2. After cutting off
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Apple Mango Smoothie

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Apple Mango Smoothie - Smoothies are thick creamy beverages and has lots of health benefits. Smoothies are less satiating, despite providing the same amount of energy as unblended foods. The smoothie recipe that I am sharing is easy to make & delicious. Ingredients - 1 apple 1 mango Ice cubes 3 spoon jaggery powder ¼th cup thick curd 4-5 almonds and cashews Method - 1. Cut the apple & mango into small cubes and finely chop the dry fruits (almonds and cashews). 2. Take a mixer jar add apple, mango, curd, jaggery powder, ice cubes and blend it. Add more water if required to adjust the consistency. 3. Pour the smoothie into glass and garnish it with dry fruits and serve it immediately. Do try & share it with your friends & family. Note:  You can add jaggery powder as per your requirement.
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Thattai

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Thattai - A South Indian snack that is prepared during festivals. There are many variations in thattai. Here I am sharing simple thattai recipe that one can enjoy as an evening snack with tea. Ingredients : 1 cup raw rice 2 spoon urad dal Few curry leaves 1½ teaspoon white sesame seeds 2 teaspoon red chilli powder  ½ teaspoon asafoetida 2 spoonful of softened butter Salt Procedure : 1. Soak rice for 1.5 hours Then dry it on cloth for ½ hour. Grind in mixer jar. Sieve the flour 2. Then dry roast the flour for about 3-4 mins and allow it to cool down completely 3. Add two spoon urad dal powder 4. Add finely chopped curry leaves, white sesame seeds, red chilli powder, asafoetida, softened butter & salt. 5. Crumble and mix the ingredients with the butter. Add water and knead the dough 6. Take a plastic sheet apply oil and take small balls and press it with your fingers to make flat thin mini pooris.  You can make some holes in the puris with a fork.  7. Fry the pooris on medium flame
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Chana Dal Sambhar

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Chana Dal Sambhar - Sambhar is a versatile dish that can be served with many dishes like idli, rice, dosa, pongal, wada, etc. This chana dal sambhar is a little different varient for who are tired of the regular sambhar but still want to try a superb side dish. I ngredients - For masala - 2 spoon chana dal - 2 teaspoon coriander seeds - 1 teaspoon fenugreek seeds - 1 teaspoon cumin seeds - 1 spoon poppy seeds - 3-4 dried red chilli - 1 teaspoon peppercorns - ½ teaspoon fennel seeds - ½ cup grated coconut - 2 garlic cloves - ½ teaspoon turmeric powder Vegetables for Sambhar - 2 potato - 2 onion - 3 tomatoes - 2 capsicum - 2 drumstick For tempering - ½ teaspoon mustard seeds - ½ teaspoon cumin seeds - 1 teaspoon asafoetida For garnishing - A handful of finely chopped coriander leaves.  Method 1. Soak the chana dal, coriander seeds, cumin seeds, fennel seeds, clove, peppercorns in ¼th cup water for half an hour.  2. Dry roast all together grated coconut, garlic, red chilli, poppy seeds
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Rice flour and Urad Dal chakli

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Rice flour and Urad Dal Chakli - Chakli, a traditional Indian snack that everyone enjoys to have along with their tea. During the time of the Diwali festival, varieties of chaklis are prepared. This is one of the varieties. Follow the steps so that it turns out crispy & yummy. Ingredients - 1 cup white urad dal - 3 cup rice flour - 2 spoon black sesame seeds - 2 spoon oil - 2 spoon pepper powder - salt Method : 1. Rinse the urad dal twice. Take a pressure cooker and add urad dal and 2 cups of water. Allow it to pressure cook for 3-4 whistles.  2. Once cooked let the cooked urad dal cool down to room temperature.  3. Take a mixer jar and add the cooked urad dal and grind it to a smooth paste without adding any water.  4. Next take a mixing bowl, add rice flour, pepper powder, salt, black sesame seeds and give it a good mix.  5. Next heat 2 spoon oil and add it to the flour mixture and again mix it with your hands. Now add the urad dal paste and knead to get a soft but firm dough. A
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Peanut Butter

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Peanut Butter - A protein rich recipe with loads of minerals that are essential for our body. Ingredients -  1 and 1/2 cup roasted and peeled peanuts 1 spoon salt 3-4 roasted garlic clove 2 red chilli 1/2 spoon black pepper 1/2 spoon oregano/mixed herbs 2 spoon melted ghee/butter Method -  1. Take a mixer jar add the roasted peanuts, garlic cloves, black pepper, red chilli, oregano and grind it into a fine powder. 2. Add 2 spoon melted ghee/butter and keep grinding until you get thick shiny smooth paste like texture.  3. Transfer the peanut butter into a glass jar and store it in refrigerator. (This can be stored and used for about 2 weeks) Note: you can enjoy this peanut  butter along with roti.  It can be taken with vegetables like cucumber, boiled beetroot and carrots.  Also it can be topped over salads. 
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