Phaparko roti, buckweath pancakes

Preparation time – 2 minutes

Cooking time – 7-10 minutes

Diffiiculty – easy

Ingredients –                             

Buckwheat flour – 1 cup

Water – 1 cup

Salt – 1 tsp

Black Pepper – 1 tsp

Ghee or clarified butter – 1 tsp


– Mix all the ingredients except butter or ghee until fine puree or batter consistency.

– In a medium hot pan, add just a little bit of ghee and spread it all around the pan.

– Add a ladle full of mix and spread while shaping into a flat and round shape like tortilla or roti.

– Cook in slow flame turning both sides until very crispy and brown. Cover them with lid if the roti is too thick and need more cooking.

Note :

– Above is a very basic phaparko roti recipe. For more richness we can add minced ginger and hing [asafetida], which is also a traditional. We can always play around with rest of of the ingredients and spices. Just keep in mind, keep the flour and water ratio in equal measurements. Cooking roti takes times to master but anyone can make in the beginning, just do not overheat the pan. Cast iron pans or other thick metal pans are the key to make better rotis. Another important note is to keep less spread on the pan which helps to cook faster and crispier. Do not burn the roti, it will taste bitter.     


Sprouted beans, bean sprout

Gedagudi [beans] means generalizing all kinds of beans from fresh to dry. But if they are dry, it is called Sukeko Gedagudi. Once a year on Janai purnima [a day when the famous Dashain festival is welcomed], sprouted beans are typically cooked as hot soup with meat or vegetables. Those kinds of soups are often cooked in cold winter days. Also they are sold in few recreational centers like gym, pools and other sport facilities. 

Nepal is rich in grains and beans, a variety of them are grown in different seasons. 

Sprouting can increase your ability to absorb nutrients in the beans that would normally be less digestible because they are bound by phytic acid. Bean sprouts can be eaten raw, though Vegetarian experts warns that raw sprouts may carry potentially harmful bacteria. Purchasing beans from a reputable source helps us to find better beans. We must always wash them thoroughly and cook them before using to decrease risk of food-borne illness. 

The recipe below shows us a very simple way to sprout any kinds of dried beans. Just keep in mind, boil the sprouted beans until tender and cool them off to use them in salads. This will prevent improper digestion. 

Preparation time – 4 days

Difficutly – Easy

Ingredients –

  • Any kind of dried beans

Directions –

  • Rinse the dried beans with water.
  • Soak them overnight with almost double the amount of water.
  • Next day drain the water and put them in a perforated container or any container with holes. Cover them with a black cloth or towel.
  • In next 12 hours or so, sprinkle water just enough to make the beans moist and cover them back.
  • Repeat the same process at least two times a day for 3 days.
  • Beans will start to sprout fully from the fourth day.

Notes :

  • While choosing the beans, make sure the beans are from the trusted company who sells good quality beans. Very old and bad beans won’t sprout fully and often go rancid. So choosing the highest quality beans are the first priority.
  • Try to rinse and soak the beans in distilled water so that they sprout in a healthy moisture.
  • We don’t particularly need black towel or cloth. Any cloth or material which blocks the light to pass through the beans are just required. We can even sprout the beans in a dark room where there is enough air circulated. Sprouts with start to turn green and grow micro greens if accidentally exposed to light for a longer period of time.


Poleko golbhedako achar (roasted tomato chutney)

Preparation time – 1 minute
Cooking time – 4 minutes
Difficulty – easy

Ingredients –

Plum tomatoes – 2, preferably small sized
Dry red chili – 2
Szechuan pepper – ½ tsp
Salt – 1 tsp

Directions –

Cut tomatoes into halves
Grill tomatoes and chili, don’t burn the chilis
Crush pepper, chili and salt in pestle finer as possible
Add tomatoes and continue crushing until the desired puree consistency.
Note –
Above recipe is one of the quick and popular chutney recipe in Nepali everyday kitchen. Szechuan pepper gives a slight peppery and pungent aroma while roasted tomatoes and chilies combines to give an extra kick. Of course! It is a mouth watering achar. Achar, refers to all kinds of jarred pickles or fresh chutneys. To master this recipe, choose the ripe but hard tomatoes so that in can be grilled nicely. They can be roasted in oven, pan, direct fire or whatever possible. Do not burn the chili, just toast them. Using mortar and pestle can be little tricky in the beginning, but it is just a matter of little practice, which is easy.

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Bhat, rice

Preperation time – 1 minute
Cooking time – 15 minutes

Rice – 1 cup
Water – 2 cups


– Boil rice and water.
– When it comes to boil, stir well, and simmer for 12 minutes in a very low heat.
– Turn the heat off, cover for another 3 minutes

The world knows how to cook rice. But sometimes they burn, become too moist or harder. By following this recipe we will never fail while cooking rice. Keep in mind, if you want to cook more quantity, just simply calculate the recipe. Happy cooking!


chicken chowmein recipe

Servings – 3
Preparation time – 20 minutes
Cooking time – 10 minutes
Difficulty – Easy

Ingredients –
Chicken breast or boneless chicken – 200 grams, cut into long stripes
Uncooked noodles – 200 grams
Cabbage – 200 grams, cut into long stripes
Green peppers (capsicum) – 60 grams, cut into long stripes
Carrot – 60 grams, cut into long stripes
Scallion (spring onion) – ½ bunch, sliced
Onion – 60 grams, sliced
Garlic – 2 cloves, minced
Ginger – 2 teaspoons, minced
Vegetable oil – 2 tablespoons
Sesame oil – 1 teaspoon
Soy sauce – 3 tablespoons
Salt – 1 teaspoon
Szchewan pepper – 1 pinch
Chili pepper – 1 pinch, optional

Directions –
– Marinate the chicken with 1 spoon of soy sauce for around 10 minutes.
– In a boiling water, boil carrots, peppers and cabbage together for15 seconds, cool them off by running      cold water and strain them.
– Boil noodles until half cooked, cool them just like vegetables andstrain them.
– Heat up a pan on medium heat, add one spoon of vegetable oil.
– Add the chicken and cook it until tender and brown. Remove it from the heat.
– Add the rest of the vegetable oil. Cook onion, garlic, and ginger until golden brown.
– Add vegetables and cook them for a minute.
– Add noodles, chicken, soy sauce, salt, and pepper. Cook it whilestirring without burning them for around  2 minutes.
– Add the sesame oil, and toss it for a minute.
– While serving, garnish with scallions and chili peppers.

– Any kind of noodles or pasta, preferably long shapes, can be cooked.
– Cook it with desirable veggies or meat.
– If cooked too long, it becomes dry. Even if that happens, please never add water.