Celebrating Dashain and Tihar with Culinary Traditions

Dashain and Tihar, Nepal's most significant festivals, are synonymous with joyous gatherings, vibrant celebrations, and, of course, mouth-watering feasts. These festivals provide an opportunity for families to come together, honor traditions, and share in

RECIPES FROM RENOWED CHEFS

Grapefruit Coriander

Ingredients:

• 15 ml fermented grapefruit coriander
• 40 ml grapefruit puree/ concentrate
• 2 slices fermented grapefruit
• 2 slices of tangerine (available in October)
• Garnish: Rosemary, mint, za'atar, or sage

Elderflower Gazoz

Ingredients:

• 2 pcs fermented plum (available in October)
• 10 ml liquid from fermented plums
• 10 ml syrup from local herbal plants (such as neem or basil)
• 1 cucumber slice, peeled and spiralized
 • 2-3 slices of plum
 • Garnish: Mint, basil, or thyme

Berry Passion

Ingredients:
• 40 ml mixed berry puree (use local berries like mulberries or blackberries)
• 5 ml lemon juice (freshly squeezed)
• Garnish: Half a strawberry, 2-3 blueberries, and a sprig of red currant, mint, basil, or rosemary

Tropical Delight

Ingredients:
• 45 ml passionfruit puree
• 15 ml fermented pineapple juice (or use fermented papaya as an alternative)
• 1 passionfruit (half pulp for garnish)
• Garnish: Banana leaf, bamboo leaf, mint, basil, or rosemary

ByTara Adhikari, Probiotic Wellness Beverages for the Health Conscious Family

Raw Banana Achar
A tangy and delightful raw banana achar serves as a versatile condiment that enhances any meal. This traditional Nepali pickle is delicious and packed with nutrients, offering a firm texture and slightly sweet taste with a burst of flavor from the spices.

Ingredients:
• 4 large raw bananas
• 2 large raw potatoes
• 1 tsp fenugreek seeds
• 2 tbsp flax seeds
• 2 tbsp hemp seeds
• 2 tbsp white sesame seeds
• 5-6 green chilies
• Fresh coriander
• Salt (to taste)
• Turmeric (to taste)
• Lemon concentrate (to taste)
• 50 ml mustard oil (or to taste)

Instructions:
Prepare the Vegetables: Peel the bananas and potatoes. Wash thoroughly with cold water to remove excess starch. Cut the bananas and potatoes into desired shapes and sizes. Soak in water to prevent oxidation.
Boil the Vegetables: Bring a pot of water to a boil. Add the potatoes first, as they take longer to cook. After the potatoes are halfway cooked, add the bananas. Boil until both are tender but not mushy. Drain and set aside to cool slightly.
Roast the Seeds: Roast the flax, hemp, and sesame seeds separately in a dry pan until they release their aroma and become slightly browned. Let them cool completely. Prepare the Aromatics: Finely chop the fresh coriander and cut the green chilies.
Grind the Seeds: Grind the roasted seeds into a fine powder.
Make the Tadka: Heat mustard oil in a pan until hot. Add fenugreek seeds and fry until they turn dark (avoid bitterness). Quickly add the chopped chilies and remove from flame to prevent burning. Stir in turmeric powder.
Combine Ingredients: Pour the hot oil mixture over the boiled bananas and potatoes. Add the ground seeds, salt, chili powder, lemon concentrate, and chopped coriander. Mix well. For a thicker consistency, mash some of the potatoes.

Tips:
• Adjust spices to taste.
• Store the achar in an airtight container in the refrigerator for up to three days.

Serving Suggestion: Raw banana and potato achar pairs beautifully with pulao or selroti (a Nepali deep-fried sweet bread) and can also be enjoyed as a flavorful appetizer with drinks.

Banana Cake
Introducing a delightful and nutritious snack perfect for all ages: Banana Cake. This classic dessert not only tastes amazing but is also convenient and healthy, making it ideal for travel.

Ingredients:
• 3 very ripe bananas (with black skin for best binding and aroma)
• 2 whole eggs
• 50 ml oil
• 100 g sugar
• 200 g flour
• 120 ml milk
• 5 g baking powder
• 5 g baking soda
• 1/4 tsp cinnamon powder
• 5 ml vanilla essence
• 2 g salt
• 50 g chocolate chips or chopped dark chocolate (optional)
• 1 medium ripe banana (for decoration, optional) • Walnuts (to taste, optional)

Instructions:
Prepare the Bananas: Mash the ripe bananas thoroughly.
Combine Wet Ingredients: In a separate bowl, break the eggs and add sugar. Beat until the sugar dissolves.
Mix Dry Ingredients: In another bowl, combine the flour, baking powder, baking soda, and salt. Sift to ensure a smooth texture. Combine Wet and Dry Ingredients: Add milk, vanilla essence, and mashed bananas to the egg mixture. Gradually mix in the dry ingredients until combined. Finally, add the oil and emulsify the mixture.
Prepare the Mold: Grease and flour a cake mold. Pour the batter into the mold, leaving some space for rising. Optionally, place sliced medium ripe bananas or walnuts on top.
Bake the Cake: Preheat your oven to 175°C (350°F). Bake for 25-30 minutes or until a toothpick inserted comes out clean. Avoid opening the oven door for the first 10-15 minutes to ensure proper rising.
Final Touches: After baking, dust the top lightly with flour or cocoa powder. Invert the mold onto a clean surface. If the cake rises too much, gently press down to level it. Let it rest for 10-15 minutes to retain moisture.
Serve: Once cooled, demold the cake and allow it to cool completely before slicing. Serve warm or at room temperature, and consider pairing it with a scoop of ice cream for added indulgence.

Tips:
• For a richer flavor, substitute brown sugar for granulated sugar.
• For a gluten-free option, use gluten-free flour.
• Add a tablespoon of apple cider vinegar to the wet ingredients for a more moist cake.

By Chef Nisha Shrestha, A Passion for Empowerment and Tradition

Beaten Rice Crumbed Cheesy Rice Balls

Ingredients:
• 250 g red or black rice (or any variety)
• 150 g Kanchan or yak cheese
• 100 g beaten rice (blend into a fine powder or breadcrumbs)
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp chopped garlic
• 1 tbsp clarified butter or regular butter
• Salt and pepper, to taste
• Chili, to taste
• 1 beaten egg (or batter made from flour)
• Timbur (optional)

Instructions:
Soak the Rice: Soak the rice in water for half an hour.
Cook the Rice: Cook the soaked rice until sticky, adding a bit more water if needed. Once cooked, let it cool.
Prepare the Mixture: In a bowl, combine the cooled sticky rice with all the spices and cheese. Mix well. Shape the Balls: Form the mixture into round balls of your desired size.
Coat the Balls: Soak the shaped rice balls in beaten egg or coat them with flour batter. Then, roll them in the beaten rice to coat.
Fry the Balls: Heat oil in a pan until it reaches a smoky temperature. Reduce the heat and fry the rice balls until golden brown.
Serve: Serve hot with your choice of sauce or chutney. Enjoy!

By Chef Bikram Adhikari, A Pioneer in Vegan and Ayurvedic Cuisine