Other and Special Items

अन्य र छुट्टै खाल्का परिकार 
Nepali Veg salad
Nepali Vegetable Salad

Chana Chatpate

posted Jul 20, 2012, 10:00 PM by Weall Nepali   [ updated Jul 20, 2012, 10:23 PM ]

Chana Chatpate

How to make Chana Chatpate

chana chatpate

Plate or paper to cover the bowl


Puffed rice (Muri)-1 cup
Chickpea (bhuteko kalo chana) -1/4 cup
Peanuts with skin-1 /4 cup
Coriander leaves chopped-1/4 cup
Tomato chopped-1
Cucumber cut into dice -1/2 
Daikon Radish- cut into dice- 1/2 
Carrot cut into dice- 1
Onion chopped-1 
Lime juice- 2 teaspoons 
Cooking oil-1 teaspoon
Chaat masala –Pinch (optional)
Green chili- 2 
Red chili powder- just for color or as your taste 
Salt 1 tea spoon (or on your taste) 


In a big bowl put muri, salt, red chili powder and stir it well

Close the bowl with a plate or a paper and shake the bowl badly

Add cucumber, radish, peanuts, onion and tomato one at time, shake it well

Also add chickpea coriander leaves and mix it well  

Add oil and lime juice 

Again close the bowl and shake it well 

Add chaat masala to add extra flavor, if desired 

Serve in a bowl or a cone made from newspaper

Eat with fingers or a spoon!


posted Jul 20, 2012, 8:43 PM by Weall Nepali   [ updated Jul 20, 2012, 9:00 PM ]

Kulfi Baraf

Kulfi is a very popular ice cream. Kulfi comes in varieties of flavors. Traditional kulfi is flavored with cardamom. The following recipe is flavored with cardamom and pistachios.

How to make Kulfi

This serving is for 6 people


Bowl for freezing


Whole milk-4 cups
White bread-1 slice
Cornstarch-1 teaspoon
Sugar-1/4 cup (adjust to taste)
Cardamom- 1/2 teaspoon
Pistachios sliced-10
(Bread and cornstarch are added to reduce the water formation in kulfi while freezing)


Remove sides of the bread and cut the bread in small pieces

Blend bread pieces, cornstarch, and a 1/2 cup of milk, making smooth paste 

Boil remaining milk in frying pan on medium high heat

Stir milk to avoid burning and sticking on the bottom of the frying pan

Stir the sides of the pan to avoid scalding

Let milk boil for another 12 to 15 minutes (milk has to boil form 3 1/2 cups to 2 1/2 cup)

Reduce heat to medium

Add the bread mixture to the milk in frying the pan and cook for another 4 minutes

Now add sugar and pistachios and cook for 2 more minutes

Turn off the heat and add cardamom powder

Cool the milk to room temperature and pour into a bowl

Wrap the bowl making it air tight

Put it in freezer

It will take about 7 hours for the kulfi to be ready

Take Kulfi out of the freeze and enjoy !


posted Jul 12, 2012, 11:44 AM by Weall Nepali   [ updated Jul 12, 2012, 12:03 PM ]

Home Made Paneer


Boiling pan
White thin cotton cloth


For 500 grams of Paneer

Whole milk - 1 Gallon (3.8 liters)
Lemon / Lime - 3 (or vinegar will also work)

Making Paneer

Boil the milk stirring frequently (don't let the milk burn or stick on the pan)

When milk gets boiled, pour the lemon juice into the milk, stir it and boil for another 2-3 minutes
Boil it you till you see small curds floating on the milk

Let the curds get bigger, the solid formation comes together and the liquid gets separated as white water
Turn the heat off

Allow the boiled milk to sit to cool down for a while

Strain the liquid through the white cloth

As the liquid gets drained out, lift the cloth by the corners and twist the cloth to squeeze out remaining liquid

Move the cloth in such a way that the paneer inside the cloth get a shape or you can put it in a round bowl or plate to give particular share

Make sure that all the water gets drained. It is better if you keep the paneer in the sink for a while to get all water drained

Put something heavy on the cloth covered cheese for few hours. This makes the paneer firm and hard

After few hours you may cut in shapes or store in store it in a box and refrigerate as it is till you use it 

Your paneer is ready you can take out from the fridge, cut it and cook it!!!

Nepali pizza

posted Jul 5, 2012, 7:06 PM by Weall Nepali   [ updated Aug 6, 2012, 1:13 PM ]

Nepali Style Pizza

Pizza in Nepal is very new to Nepali and it is still being made and sold in cities and towns only. Pizza has been served in Nepal from long time, but it was available only in chosen hotels and restaurants. However, in recent days pizza is becoming common in towns. 

Cheese in Nepal is not common. People make curd, buttermilk, ghee and butter out of milk but cheese is rarely made. Therefore, pizza is still in cities and mostly in restaurants.

It is very easy to make pizza and you can make it at home. Here is the method how you can make it at home to get better taste than any restaurant. You can enjoy freshly made home Pizza with your family and friends.  
Nepali Style Pizza

How to make Pizza Nepali style




For pizza
Dry yeast-1 tablespoon
warm water-1 1/2 cups 
All-purpose flour- 3 1/2 cups (500 g)
Oil-  1 tablespoon 
Salt - a pinch

For sauce
Make cooked tomato pickle (pakako golveda ko achar)


In a bowl put the warm water 

Add the dry yeast

Leave it for about half an hour

The yeast will melt in water turning it yellowish turn sticky

In a bigger bowl take the flour 

Add the yeast in the flour and make dough 

Leave the dough for about an hour 

The dough will look big and fluffy (फुल्छ र नरम हुन्छ)

Now take the dough and roll it as you desire 

It will be difficult to roll because it keeps on getting small so better use your hand to make into desired shape

Now heat the tawa, when hot put the dough 

Cook in medium heat for about 3 minutes or till it feels 1/3 cooked

Now take the dough out and with the toothpick make holes all over the dough

Spread the tomato achar/ sauce on top of the dough 

Add/spread cheese on the top (spread or grated cheese) 

Again add toppings of onion, tomato, capsicum and other things as desired 

Meanwhile Pre heat the oven in 400F degrees

Now put the uncooked pizza in the oven for about 15 to 20 minutes 

When pizza is done, serve pizza with Nepali taste!!!

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