Tuesday, June 28, 2016
Aloo Parautha used to be our everyday lunch to school. It had been a while since I hadn't made this dish and past weekend I finally decided to make one. I have never tasted Aloo Parautha outside in restaurants or even at friends place. Therefore, recipe below is what I remember eating at home back in Nepal. Without any further due, below is the step by step process of preparing Aloo Parautha :) It is best when eaten with Nepali Style Chicken Curry (Recipe Here), Mutton Curry (Recipe Here), or Fried Lentil (Recipe Here).
Tuesday, June 21, 2016
I love Bhang (Hemp Seed) used in Achar (salad). It has been almost a decade since I haven't made achar using Bhang. I wanted to bring some with me here to the States but it looks like customs does not allow. I used to always search for alternatives! Sesame puree is commonly used in different achars but Bhang has very distinct taste. Finally, this Sunday I decided to make achar using Flax Seed Puree as a dressing. I was nervous at first as I just decided to use it randomly and was hoping that it might be a substitute for Bhang. Surprisingly, it was definitely very close :) Not 100% same but the slippery/thicker consistency was exactly same. The achar came out be delicious and this was already my third time making this dish. If you are someone who misses Bhang but do not have access then Flax Seed is the best alternative :) Click here for another version of Mula kerau ko Achar using Sesame Seeds Puree.