Home Cooks Share Their Recipe

Falafel (Vegan Dish)


Raisha Tuladhar
Student of Health Informatics – California


Falafel is a traditional middle eastern street food which is usually served with pita bread. It is a deep-fried balls of garbanzo beans or commonly called chickpeas. It can also be used as a dip for chips.


2 cups overnight soaked chickpeas
¼ cup onions
A whole bunch of cilantro leaves
3 green chilies (optional)
1 tbsp cumin powder
1 ½ tbsp salt or as per your taste
Oil for frying



In a blender add soaked chickpea and grind it coarsely for few minutes.


In same blender add onions, cilantro, green chilies, cumin powder, salt and grind it finely do not turn it into a paste.


Make small balls out of it.

Heat oil in a deep saucepan.

Fry the chickpea balls till it turn golden brown.

The falafels are ready to be served. Enjoy with any kind of dip or as a wrap.


Sweet Mango pickle

Mangoes is probably one of the most beloved fruit. Mostly available between May and September the summer is the best time to enjoy mangoes and its recipes. Besides enjoying for its sweetness I personally love mango achar. The mango achar can be tangy, spicy achar and sweet. This recipe was passed down through generations from my grand mama to my mom and now me.


Chopped Raw or sour Mangoes 2 cups
Oil 2 tbsp
Fennel seeds 1 tbsp
Cumin seeds 1 tsp
Red Chili powder 1 tbsp
Salt 1/2 tbsp
Sugar ½ cup
Water ¼ cup


Heat oil in a pan on medium heat.


Once the oil gets hot add fennel seeds, and cumin seeds and let them crackle.

Add red chili powder and stir it. Make sure that the flame is low so that the spices don’t burn.

Now add sugar stir it and let the sugar melt down completely then add chopped mangoes. If you don’t want to use sugar you can also use jaggery as a healthier option.

Pour ¼ cup of water in it. The sugar starts to harden at this time its normal. Stir it and cover the pan in medium to low heat. Once the mangoes are soft the sweet pickle is ready to be served. You can store the pickle in refrigerator for more than a month. Make sure you use dry spoon while serving the achaar.


Protein Tikki Chaat

Mallika Sinha



Boiled potatoes (4 potatoes)
Sweet corn
Green Peas
Chopped capsicum
Sprouted moong & chana (desi)
Chopped onion, coriander leaves, ginger & green chillies
Tamarind sauce
Plain Bhujiya
Chilli powder
Chat masala
Fried masala (Jeera & red chilli)


  • Boiled potatoes (mashed) to be mixed with sweet corn, green peas, chopped capsicum, sprouted moong & chana

  • Chopped green chillies & salt to be added as per preference of taste

  • Tikkis (shown in the pic) to be made of the above mixture.

  • Add 2 to 3 tablespoons of oil on frying pan and place the tikkis on the pan.

  • Allow the tikkis to get cooked till the color changes to light brown

  • Serve the hot tikkis with curd, tamarind sauce, chopped onions, green chillies, coriander leaves & senv

  • Hot veg. protein tikkis are ready on your table to fulfil your health and snack needs


Dhaniya (Coriander) Chicken


Raw chicken- 1 Kg
Curd- 250 gms
Paste of coriander leaves (125 gms), garlic (10 to 12 pieces), green chillies (10 to 12 pieces)
Salt- as per taste preference
Oil – 4 table spoons



  • Marinate raw chicken using curd & paste (mentioned in point no. 3) for 2 hours

  • 4 table spoons of oil to be added in the cooking vessel and add the marinated chicken to the vessel

  • Allow the chicken to get cooked for 30 minutes approximately and then add salt as per your taste preference

  • After adding salt allow it to get cooked for 15 minutes more

  • Serve the chicken with green salad and lemon slice


Alu’r Torkari and Luchhi

Kushal Goyal
Interior Designer and Founder – Evolve Design Studio



    One can find many iterations of Poori Tarkari spread around the Indian Subcontinent. Delhi has it. Lahore has it. Even Kathmandu has one. But there is something that Kolkata/Bengal has that no one else does. Mind you, this is not just any Poori Tarkari. This has to be called Lucchi aar Alu’r Torkari to realize its full potential.

    A dish so humble and only possibly found in small stalls or shops dotted around cities of Bengal. To those who have some connection with Bengal will instantly connect to what I am talking about here. Once you have eaten this, it has that power to linger on you forever. One must take strict refrain from just thinking it’s just poori and a potato curry. This has the taste of the Bengal terroir, the air and its water. Not to miss some very peculiar steps and ingredients to make it what it should be.

    I do not have the all the geographical requirements to reach there in terms of recipe but what I have is a heritage with Bengal, a legacy and loads of nostalgia. Luckily, I could manage all the ingredients. Resulting in a homage that was had recently. Anecdotes of the Bengal memories were shared at the table when we ate. A train of memories were rounded off with cutting sized glass of strong milk tea. Choka Lonka’r Achar ( Sauteed Green Chilly Pickle) is a highly recommended accompaniment.


For Alu’r Torkari (Potato Curry)

Potatoes – 500gms (3 cm cubes and leave the skin on, it’s very important for the flavour)
Chopped Green Chilly – 3 grams
Chopped Ginger – 12 grams
Chopped Garlic – 15 grams
Make a coarse paste in a mortar/pestle or a blender of the 3 ingredients above with some salt
Boiled Whole Yellow Peas (matar) – 25 grams (Soaked Overnight and Boiled)
Hing (Asafoetida) -1/4 tsp
Paanch Phoron (Special Bengali whole spice mix also called padkaune masala in Nepali)- 1 tsp
Dried Red chillies -2 pcs
Sugar – 5 gms
Salt – 5 gms
Bire Noon/Black Salt – 5 gms
Kasoori Methi – 1/4 tsp
Curry Powder and Garam Masala mixed – 1/2 tsp each
Kashrimi red chilli powder or regular chilly powder – 1/2 tsp
Mustard Oil – 20 gms

For Luchi (Poori)

Ingredients (Serves 4)
2 and 1/2 cups Maida
2 tbsp Vegetable Oil
1/2 tsp Salt
Warm water as required
Oil for frying


For Alur Torkari (Potato Curry)

  • Heat mustard oil until it gives off smoke and gently changes color to a pale yellow

  • Add dried red chillies. Add hing and fry for 10 secs. Add paanch phoron and stir until methi turns red

  • Add the ginger, garlic and chilly paste you have prepared earlier and fry on low heat for 30 secs

  • Now add the curry powder and garam masala mix

  • Add chilly powder and sugar (Frying chilly and sugar together in oil leads to a richer red color)

  • Fry spices on low heat for 30 secs but be careful not to burn them and they should not darken

  • Now add the potatoes and salt and saute for 6 mins with lid on for 4 mins

  • Now add kasoori methi and black salt and stir for 1 min

  • Add 400 ml warm water and cook for until 10mins or until the potatoes are well cooked.

  • Add the boiled matar and mash few potatoes from the curry itself. This will thicken the gravy a little bit

  • Your curry is ready. Set aside and ready your Luchi (Poori)

For Luchi (Poori)

  • Add maida, vegetable oil and salt in a bowl

  • Mix nicely using your finger tip until they are combined well

  • Add warm water and knead to make a firm dough

  • Cover the dough with a damp cloth and keep aside for 20 minutes

  • Knead the dough again for 3-4 minutes until it is very smooth

  • Heat oil for frying in a kadai (wok-like vessel)

  • Divide the dough into small lemon sized balls

  • Apply little oil and roll the dough balls into 4 inch circles

  • When the oil is hot, simmer the heat to medium

  • Slip the luchi in the hot oil and gently press until it fluff up

  • Flip and fry on the other side as well

  • Do not overcook the luchi. They should be very slightly browned

  • Remove the luchi on a plate lined with kitchen towel

  • Serve hot with potato curry


Rice Patties

Dr. Meera Acharya
Endodontist (Root Canal Specialist) & Passionate Cook



Leftover boiled rice
Grated boiled/raw potatoes
Grated carrot
Green chillies
Coriander leaves
Ginger-garlic paste (or finely grated)
Bread crumbs
Gram flour
Mixed masala (roasted brown and black cumin, dried mango)
Red chilli flakes/powder


  • Mix all the ingredients

  • Make flat patties out of it (as in photo)

  • Deep fry in a deep pan or shallow fry in a heated pan as per your choice

  • For shallow frying, keep the flame low and cook with the pan lid

  • For deep frying, initially keep the flame on high and then reduce it to medium-low and cook until done.

  • Serve hot with any sauce of your choice


Katthar Kofta

Rishav Das
Council Member – United States Embassy Youth Council Nepal (USYC)



Jackfruit (Katahar)
Cumin seeds
Fennel flower
Chilly powder
Turmeric powder
Gram flour


  • Step 1: Cut jackfruit in pieces and boil it for a while till it becomes soft.

  • Step 2: Smash the pieces of boiled jackfruit and add turmeric powder, salt, chilly powder, mixture of onion, ginger-garlic paste, and gram flour. Shape them into spherical or cylindrical patty shapes.

  • Step 3: Put oil (plenty of it) in a pan and heat it. In the hot oil gently release the patties and fry it till they turn brown in color. (If you fancy jackfruit pakoda you can serve it like this with garnishes).

  • Step 4: IN another pan add oil and put cumin seeds, fennel flowers,anise, onions, garlic-ginger paste, red chilli, tomatoes (optional), salt, turmeric powder, and chilly powder. Fry this mixture well till they release the natural oils.

  • Step 5: Pour in water as per need and boil it for while. Put the previously fried pakodas in this and cook it for 4-5 minutes on low heat. The kofta is ready. Serve with rice/roti/paratha.

  • (All the powders/condiments used should be according to estimate – using 1-2 teaspoons should be okay though)


Maithili Fish Curry

Robin Jha
Vice-Principal/Manager – Student Learning
ACE Higher Secondary School



Fish (fresh river-water/basa) – 500 g
Turmeric Powder
Cumin + Coriander Powder
Red Chili Powder
Garam Masala Powder
Mustard Oil – 3
Onion – 1, Tomato – 2, Garlic & Ginger Paste
Mustard Seeds – 1 Tbsp.
Cilantro (Coriander Leaves, optional) – for garnishing


For Mustard Paste

  • Take 2 tablespoons of mustard seed and soak then in water for 30 minutes with 2-3 dry red chillies (depending upon heat you like). I don’t add chilly later.

  • Take the soaked mustard seed and chilles, put then in a grinder. Grind them first. Then add ginger garlic paste (two teaspoons) – you can add whole ginger and garlic too. Grind again. Add one onion and grind. Then, add 2 two tomatoes and grind again.

  • The mustard mix is ready.


  • To a pan add mustard oil (two tablespoons) and heat it till it gives out smoke. Add the grinder paste to it. Sauté it for 3-4 minutes.

  • Add spices (just a little bit) turmeric, jeera-dhaniya powder, and garam masala. Sauté all for 2-3 minutes. Add a little salt. Keep adding water and let it dry.

  • This will help you fry the masala easily. After 15-20 minutes your masala will start releasing oils. That would be an indication that your masala is done. Put it aside.


  • Clean the fish and marinate it with turmeric, salt, chilly, jeera, dhaniya – basic spice powders from the pantry. If it’s river water fish then you need to fry them well on each side for 3 minutes. But, for frozen fish like basa, just put it in pan with little oil and cook it on each side for 1 minute on high flame.

Curry with Fish

  • Now to the amount of fish you have taken add mustard paste accordingly. Touch with a dash of water. Bring it to boil. I like my curry with gravy, so, after it boils to a consistency I like, I add the fish to the gravy.

  • For river-water fish boil for 5 minutes. For basa, 1-2 minutes. Add chopped coriander. And, the curry is done. Do keep tasting the masala when it’s cooking to adjust taste. Serve it with plain rice

Shan Khowsuey

Dr. Hritu Baral
Dermatology student – Japan



For the soup:

1 whole chicken
3-4 (medium sized) finely chopped onions
9-10 cloves of garlic ->minced
1/3 ginger ->paste
1-2 chicken bouillon cubes
Salt (as per taste)

For toppings:

7-8 cloves minced garlic—> fried in olive oil until golden brown
Finely chopped spring onions
Home made red chilli paste
Crushed peanuts
Soy sauce
Shredded chicken
Sliced lemon


  • To begin with, for the soup take a big pot with water and add the whole chicken into with only salt. Close the lid and let the chicken cook slowly over medium heat.

  • Once the chicken is cooked, take out the chicken from the broth and add the chopped onions and ginger/garlic paste to the soup. Also add the chicken bouillon cubes and cover the lid.

  • Let it simmer for around 45min on low-medium heat. Meanwhile, once the chicken cools down a bit—>start shredding the boiled chicken into bite size pieces. And put the shredded chicken aside for the toppings later.

  • Don’t forget to add the leftover chicken bones back into the boiling soup (after all that’s the secret to a delicious and rich broth).

  • Once the soup is ready, take the soaked rice noodles in noodle strainer (1 serving) and gently dip it into the boiling soup 2-3 times nor until the noodles are soft. Then finally add the soup to cover the rice noodle.

  • Top it off with some crushed peanuts, fried garlic, spring onions, soy sauce, shredded chicken, red chilli paste and dash of lemon juice. Enjoy the hot bowl of goodness!!!

Chicken Marinated In Hung Curd

Shradha Giri
Managing Director – Takshashila Education Foundation


    This is a true comfort-food for me, and is really simple to cook. I am not a fan of Indian or Chinese food and therefore made the chicken in a very simple manner.


500g of boneless chicken
1 big cup of hung curd
Ginger Paste
Ground Black Pepper
Cinnamon (as per personal taste)


  • Hang the curd for an hour or more as per the thickness you like.

  • Cut the chicken in thin slices

  • Marinate everything and set it aside overnight for best tender taste

  • Next day, heat the pan.

  • Pour in some generous amount of olive oil

  • Add curry leaves and a leaf of tej patta (don’t know the English name), couple of cloves and small cardamom

  • Add one finely chopped onions, let it brown. Add one or two finely chopped tomatoes. Cover and cook until the tomatoes are cooked.

  • Then add the marinated chicken and season it with more salt or paprika, if you like.

  • Stir it for a few minutes.

  • Cover the lid and check on it every few minutes. Cook until whatever consistency you look as long as it is cooked. I keep it little runny for rice and chapati.But if I want to make a wrap I cook it until it dries up.

  • All I do is add hung curd sauce (best replacement for mayonnaise) to go with it and voila chicken wrap is ready.

  • To make hung curd sauce add some finely chopped onions, tomatoes (without seed), coriander leaves, celery (optional), paprika, salt and grounded black pepper. And the sauce is ready. Pour it generously in the roll and it tastes delicious.

  • To make the wrap, knead wheat flour with only curd and let it sit for an hour or more. Roll the roti cook it up with some pure ghee, the wheat roti cooks super soft.

Makhani Paneer

Sheetal Kalro
Pricing Executive
Aviation Industry



For Puree

Water – ½ cup
Tomato diced – 6 medium tomatoes
Onion sliced – 2 medium onions
Garlic cloves – 6-7 nos.
Ginger – 1 small piece
Bay leaf – 1 no.
Black cardamom – 1 no.
Cinnamon – 1 stick
Cardamom – 2 nos.
Cloves – 3 nos.
Green chillies – 1-2 nos. optional
Cashew nuts – 8-10 nos.
Salt – to taste

For Gravy

Butter – 2 tbsp.
Ginger Paste –1 tbsp.
Garlic Paste-1 tbsp.
Green chilli – 1 no.
Dried Fenugreek (methi) leaves – ½ tsp
Milk-3 tbsp.
Coriander-For Garnish
Coriander Powder-1 tbsp.
Beetroot juice- 2 tbsp.
Jeera Powder(Cumin powder)-1 tbsp.
Kashmiri Chilli powder-1 tbsp.
Mix masala /Garam masala– Any will do just 1 tbsp.

For Paneer

Paneer cubes – 300 gms. cut into cubes
Kashmiri chilli powder – Just a dash for colour
Butter- 3 tbsp.
Chat masala/Dried Mango powder (Amchur) -1 tbsp.



Method for Paneer

  • Take the paneer cubes and put them in a pan over medium heat. Once a little bit of the paneer water has evaporated add 2 tablespoons of butter. Add a dash of Kashmiri chilli powder and chat masala or dry mango powder, and sauté for 2 to 3 minutes and keep aside.

Method for Puree

  • In a deep pan heat water bring it to a simmer. Add all the ingredients mentioned above “For Puree”. Cover and cook for 20 minutes.

  • Turn off the heat and remove the bay leaf, black cardamom and cinnamon stick and keep aside. Now let the mixture cool a bit and then grind it into a fine puree. Keep aside.

Method for Gravy

  • Take another pan add 2 tablespoons of butter, chopped onions, ginger-and-garlic paste.

  • Add chilli powder and fry for a while until the onion turns light brown.

  • Add the puree and the kasuri methi powder. Allow it to simmer for a minute.

  • Add coriander, jeera , garam masala and the beetroot juice. That will add a slight sweet taste and a beautiful natural colour. Cook for 5 minutes. Once the gravy is thick, add the milk, a little water, the bay leaf, black cardamom, and cinnamon stick which was removed from the puree earlier.

  • Cook another 5 minutes. Add the already sautéed paneer, garnish with coriander, a 1 teaspoon butter, and serve.


Honey Chicken

Tathata Manandhar
BBA – First Year Student



Chicken (any preferred part and quantity) 
(I used half kg this time and the spices are mentioned according to it) 
Soy Sauce 
Chilli Aachar 
Thai Chilli Flakes


  • Dice some onions and garlic. Fry them until they are light brown in color

  • Add the chicken and fry in medium heat until it is brown and juicy. Then add spices according to taste. (Turmeric, salt, coriander powder, chilli powder, meat masala)

  • After the chicken is properly cooked(it takes about 15-20mins in medium heat) pour 1tablespoon of soy sauce and stir until evenly mixed.

  • Transfer the cooked juicy chicken into a bowl for further process

  • Make a paste with 1 table spoon of honey, thai chilli paste and chilli paste according to taste (My family loves it spicy so I added about one table spoon of each spices or even more hehe ;))

  • Mix the chicken with the paste

  • And your honey chicken is ready


Burmese Dish Khowsuey

Aditi Goyal
Co-Lead – Google Business Group



300 gm noodles
2 onions
7,8 garlic cloves
2 cup coconut milk
1 tbsp gram flour
200 ml water
2 tbsp fried crisp onion
1 tsp fried crisp garlic
1 squared chopped carrot
half capsicum square chopped
1/4th cauliflower
2 tbsp coriander leaves
5,6 french beans chopped
1/4th broccoli (optional)
One inch ginger
2 tbsp roasted peanuts
Spring onion (garnish)


Preparing Coconut Milk

  • Take a fresh coconut, grate the white coconut area and blend it with water. Soak the mixture in a muslin cloth or any thin clean handkerchief and use the residual coconut milk.

Preparing The Main Dish

  • To prepare this delicious dish, first, neatly wash and clean broccoli, carrots, cauliflower, beans, capsicum, onion, garlic, ginger under running water. Then, finely chop all the vegetables separately on a chopping board.

  • Take a blended, add 2 medium-sized chopped onions, 7,8 garlic cloves peeled, 1-inch ginger, 1 tbsp turmeric, 1 tbsp cumin powder, 2 tsp chili powder, 1tsp salt, and some water. Grind the mixture into a smooth paste.

  • Take another vessel, boil some water in it, add some oil. As the water comes to boil, add noodles and some salt and cook them until they become tender. Drain the water and add some more oil to the noodles and give it a nice rub.

  • Take a pan and place it on medium flame. Then, add and heat refined oil in it. Next, add chopped garlic, chopped onions in the pan. Saute them until they become golden-brown in colour. Once done, turn the flame off and keep aside.

  • Now take, another vessel. Add some oil in it. Let it be bit hot. Add the onion garlic paste into it. Cook for 2-3 mins. Now add all the vegetables altogether. Add one and half tbsp of salt and some red chili flakes. Mix them and cook them for 4-5 mins. Add the coconut milk to it and let it simmer and come to boil for 5-6 mins.

  • Now take a cup of water add one tbsp of gram flour. Mix it well. Make sure there are no lumps. Add the gram flour mix to the vessel. Let the whole dish come to boil for 8-10 mins. Keep on mixing. Turn off the flame.


  • Take a bowl. Add the noodles to the bowl. Then add the coconut milk and veggie mixture to it. Add some lemon juice over it. Sprinkle some roasted peanuts, fried onion, fried garlic, red chilli flakes, freshly cut coriander and sprinkle some spring onion (optional)


Watermelon Delight

Dr. Meera Acharya
Endodontist (Root Canal Specialist) & Passionate Cook



Watermelon Peel (cover)
Brown Sugar
Ghee (Clarified Butter)
Nuts (Almonds, Cashewnuts)


  • Grate the peel(cover) of the watermelon

  • Pour a tablespoon of ghee in a heated pan

  • Fry the nuts until golden brown and keep them aside when done.

  • Put the grated watermelon peel in the same pan and cook them while covered with intermittent stirring until it dries up and changes the color.

  • Add the milk,sugar and the nuts

  • Cover and cook until the oil oozes out.

  • Let it cool and then flatten/level it in a tray

  • Keep it in the freeze

  • Remove,cut into cubes and enjoy


Bhindi Pakoda

Faija Parween
Founder & Executive Director – Open Space Network



Bhindi/Ladies Finger/Okra – 500 grams (serves 3-4)
Turmeric powder
Chilli powder
Cumin powder
Coriander powder
Aamchur (dried mango) powder
Gram flour (as per need)
(all of the above as per taste)


  • Cut the bhindi from the middle and place the pieces in a bowl

  • Add salt, turmeric, chilli, cumin, coriander, aamchur, gram flour, ajwain and mix well, without water

  • Marinate for 20 minutes

  • Pour preferred oil in a deep pan (kadai) and fry the marinated bhindi well, or unti they start to turn golden-brown

  • You may want to drain excess oil by plating them on an absorbent, clean cotton towel, and serve with garnishes.

  • Good to eat just like that too!


Gluten-Free Mini Tortilla Cups With Mexican Beans Filling

Shilpa C. Khetan
Home Maker & Passionate Home Cook



Mexican beans:

  • Pressure cook overnight soaked rajma beans (1 cup) with salt. It should be mushy.

  • Heat olive oil, add minced garlic (3-4 cloves), finely chopped onion 1, finely chopped capsicum 1/2. Saute them for 2-3 minutes.

  • Add rajma, blanched tomatoes puree 2.

  • After the mixture comes to a boil add in the spices – salt and tacos seasoning.

  • Cook for another 5-7 minutes. Press the mixture lightly with hand masher.

  • Mix some finely chopped corriandor leaves.

Tortilla cups:

  • Add salt and olive oil to sorghum flour and knead it to a wet dough.

  • Pre heat the oven to 200°C. Shape them in the greased muffin tray holes.

  • The dough consistency should be as such that you can hand press it and give it a cup shape in the muffin holes as millet flours are very difficult to roll and will get cracks easily.

  • Brush them with oil.

  • Bake the tortillas for 10-15 minutes. Keep checking.

Cashew-Almond-Basil cheese:

  • Soaked cashew and almond – 8 each. Soak them for atleast 4 hours

  • Grind the cashew, almonds, 5-6 basil leaves, lemon zest, salt and pepper to a smooth creamy consistency.

  • You can skip the basil leaves if you don’t have them in hand. You can add dried herbs.


  • Take the mini baked tortillas, fill it with Mexican beans filling, top it with the cheese, sun dried or air dried or roasted tomatoes and jalapenos or olives.


  • Tortillas made with all purpose flour – mix all purpose flour, salt, olive oil and a pinch of baking powder. Form a soft dough. This one you can roll and shape into the muffin tray hole.

  • You can use mozzarella cheese instead of cashew-almond-basil cheese.

  • After assembling you need to bake for another 5 minutes if you’re using mozzarella cheese.


Chicken Stew Without a Drop of Oil

Jyotishree Nath


that was my effort today. It’s inspired from the region I come from in India, the north east. Next door to Assam, my  home town, the most amazing cooking takes place in the regions of Nagaland and Manipur. My inspiration for this dish comes from the cuisines of these two states. I have yet to travel to these lush, green and mountainous states but I’ve been fortunate along the way to make many friends from there who have cooked and shared their delicious cuisines with me, which I’ve always shamelessly enjoyed. Today with fond memories, I’m cooking with these influences. I always say India could be thirty different countries and this is no more reflected than its diverse regional cooking. Whilst cooking this afternoon I am reminded of the diversity and different ways of living (and cooking) people practice across India. We’ve all heard of butter chicken but this mountain chicken stew is also worth our attention.

As I’m stuck in lockdown in London, my fridge is running out of the usual variety it sees. So whereas I got hold of chicken, I lack several other ingredients that I’d have liked to use in this stew. But, I’m grateful, I still have fresh ingredients to work with. The ingredients are arranged in order of use. I think cooking is all about inspiration and passion so we don’t always have to follow precise recipes. With that in mind, I have provided substitutes that can be used as alternatives. Enjoy 🙂


Ingredients & preparation
Chicken thighs (4 pieces, with skin and on bone – no compromise there, I’d not cook chicken which is deprived of them)
Two big glasses of water 
Little baby potatoes (5) 
Juicy tomatoes (3)
Garlic (4 cloves, roughly crushed)
Bay leaves (2, if not fresh, use dry)
Red bell peppers (1 whole, chopped lengthwise)
Fresh green or red chillies (as many as you like!!)

Coriander seeds (3 tablespoons, freshly crushed using a motor and pestle)
Chilli flakes (3 tablespoons, or to your taste)
Seasalt (to your taste)

To add later in cooking
Celery (3 sticks, chopped in cubes) or any other vegetables such as green beans 
Curly parsley (10 grams, chopped) or coriander or mint 
Shallot (1, chopped lengthwise) or any type of onion 


  • In a large saucepan, place the chicken thighs, add half a tablespoon of seasalt, and two glasses of water

  • Add the fresh ingredients (potatoes, bell peppers, garlic, raw chillies, bay leaves) into the saucepan

  • Close the lid of the saucepan and cook in medium heat for about 25-30 minutes

  • Open the lid – the ingredients are boiling away, beautifully

  • Carefully take out all the veggies (peppers, garlic, chillies) using a spoon, but leave the potatoes and chicken in the saucepan; close the lid

  • Now transfer the peppers, garlic and chillies in a bowl and crush them using the pestle or a spoon to create a purée (it doesn’t need to be too smooth or creamy)

  • Add this purée back into the saucepan where the chicken and potatoes are still cooking

  • Now add, crushed coriander seeds, chilli flakes (and a bit more salt if you need it)

  • Give a big, good stir, and cook for another 10 minutes

  • Now open the lid and cook for 5 minutes without the lid (this is a technique I use to get a nice consistency and for the aroma to openly spread in my kitchen)

  • Final step, add chopped parsley, celery and shallots into the saucepan and close the lid. Cook for 5 more minutes.

  • Job done, switch off the heat.



‘Spicy but not in curry kind of a way’, says my flatmate, and who also adds, ‘full of fresh fragrance, what herbs have you used?!’. 

Serve it with basmati rice, or enjoy with toasted sourdough, or on its own. Whatever you choose, it will be oozing of health and deliciousness! Enjoy!

Chicken Roll

Kumuda Lamichhane
Programme Leader – BBA programme, The British College



Salt to taste
Sunflower oil/Olive oil (preferred)
2 table spoon Mixed herbs
1 Onion
2-3 Tomatoes
1 Green peppers
1 garlic ( small)
2 table spoon Soya sauce
2 table spoon Paprika / red chilli powder
450 grams Whole wheat flour



Make some Whole Wheat dough for the wrap.
450 grams would make roughly 6 rotis for the wrap.
Keep the rotis covered so as to keep them soft.


Heat 3 tea spoon of oil
Fry the diced bonelss chicken
To make the chicken soft, pour some soya sauce and salt to taste.
Toss in some garlic minced
Once the chicken is half cooked, put one onion and 2 medium sized tomatoes.
When the chicken is almost ready put some diced green pepper and herbs.
The filling in ready.


Put the chicken filling inside the roti and roll them up.
Optional: you can fry some fries for the sides!

Oven-cooked Whole Chicken

Sadhana Limbu
CEO of Hamro Inc. Fashion Apparel Co.


This recipie is for people who are busy, and likeley to not spend too much time on preparing the meal but also want to eat healthy yet savory . Personal , i m living in an Airbnb right now with limited cookery items and limited to basic microwave and 2 plates , cutleries items each only . So consider it for the on-the-go kind.


Whole Chicken
Lemon Juice concentrated
Salt to taste
Onions diced
Scallions chopped into regular length
Ginger and Garlic chopped to personal taste
Regular Oil



  • Take a whole chicken (clear the insides for the filling).

  • Make incisions on the various layers on the chicken so the juice and marination can seep in.

  • Marinate it. Ingredients used: lemon juice concentrated, salt to taste, onions diced, scallions chopped into regular length, ginger and garlic chopped to personal taste, regular oil.

  • Mix it with Bamboo shoots for tangy, tasteful and salad-type flavor.

  • Cover it with large bowl, or any utensil like that.

  • Place it in microwave. Cook for 30-36 minutes with 12 minutes interval in between just to make sure it’s alright.

  • Ready to eat!

Protein packed
whole wheat wraps
with feta cheese

Nivida Lamichhane
Project Manager, The Next Web



Black Pepper
Sunflower or Olive oil (preferred)

Whole Wheat dough for Roti
1 and 1/2 cups chickpeas (seto chana) in pressure cooker until semi tender

1 cucumber
6 small sized whole wheat rotis
5grams coriander
1 and 1/2 cups small tomatoes
2 tsp Paprika powder (Lal Shimla Khursani)
50 grams Feta
1 cup Greek Yoghurt/ unsweetened Dahi
1 tsp Coriander seeds
1 lime, optional
If available – 1/2 cup sweet mango achaar


After boiling/pressure cooking the chickpeas, drain the water and let the chickpeas get a bit dry. In a bowl, mix chickpeas with 1 tablespoon of your choice of oil and 2 tbs paprika powder. Add salt and black pepper to taste.


Heat a non-stick pan and add the chickpeas mix to the pan and in low-medium heat stir for around 15 minutes.


Chop the tomatoes to half (or quarter, depending on the size of the tomato) and slide the cucumber from the outer layer with a potato peeler/knife.


Meanwhile, get the 6 rotis ready.


In a small bowl, mix Dahi with coriander seeds, salt and pepper. (if you have the sweet mango achaar available, add this to the mix as well)

Crumble the feta with your hands and chop the coriander coarsely. 


Spread the dahi mixture to the roti first and add all the toppings as preferred. Squeeze a bit of lime as per your preferance!


Enjoy! If you have any leftovers, save it for a delicious salad for another meal! 

Tuna Spaghetti

Shibu Shrestha
Senior Program Officer, Visible Impact


With the temperatures getting a bit hotter, my food preference has shifted from warm soups and curries to lighter meals that can be eaten at room temperature. I would prefer salad but I am a bit limited with my greens, so I am mostly relying on my pantry staples. A few weeks before the lockdown, I had bought 2 cans of tuna in brine and it was time that I used them up. 

I am not the biggest fan of tuna out there. I still need to mask out the fishy smell of it by adding citrus or spices. However, lately I have been loving tuna Greek salads and tuna pasta. Recently, I had seen Bon Appetit’s cooks make their favorite pasta. In it, Christina Chaey had used pasta and mackerel to make this dish. I’m bringing you a version that can be easily whipped up in minutes and you need only 5 ingredients. 

With the lockdown and limited groceries, I am trying to cook with five ingredients and mostly pantry staples. The journey has been eye opening for me in terms of how flavor packed dishes can be created with minimal ingredients. The challenge started with an aim to encourage people to stay indoors and use their pantry staples while also discouraging stock piling and going out of your house for grocery shopping. The struggle has been real too with continuous debate over “Do I sacrifice ginger garlic in a dish” or “Do I sacrifice onions?” or “Do I see if I can add more flavors using condiments?” I post a picture everyday on my Instagram page @shrestha_shibu under “THE MINIMALIST COOKING CHALLENGE”. Basically, I have learnt to research and come up with ways to jazz up the pantry staples. In the same effort, for tuna spaghetti, I am using the corner slices of a bread to make breadcrumbs as that corner slice is often neglected. The parsley is fresh from my garden but you can use coriander too. I only used half a can of tuna for this recipe. Also, I prefer tuna in brine to tuna in mayonnaise or in vegetable oil. Also, I always cook up a big bath of pasta and use it differently. For this recipe, I did use some leftover pasta. To freshen it, I added a bit of olive oil, mixed it and heated it in the microwave.


½ can of tuna in brine
100 grams spaghetti
½ lemon zest and juice
1 tablespoon of parsley chopped
½ slice of bread
½ teaspoon of chilli flakes
2 tablespoon of olive oil
Salt and pepper according to taste


  • Cook the spaghetti or any other pasta that you have according to the instructions on the packet.

  • In the meantime, zest half the lemon and finely chop the parsley.

  • Make the breadcrumbs by blending the slice of bread in a food processor.

  • In a pan, heat up 1 tablespoon of olive oil and add the breadcrumbs. Toast it until its brown and crunchy.

  • Take out the breadcrumbs in a small bowl and add the lemon zest and half of the chopped parsley.

  • In a mixing bowl, add 1 tablespoon of olive oil, ½ lemon juice, ½ teaspoon of chilli flakes and salt and pepper. Mix with a fork. Add the drained tuna and break it into smaller chunks. Add the pasta and the remaining parsley. Mix well.

  • To plate, place the pasta on the plate and top it off with the breadcrumbs mixture. It’s ready to serve.

Pork with Saag

Yajaswi Mangpahang
Founder, Leklekk




Raayo ko saag (Alternatives: Palungo/ Pakchoy)
Spring Onion
Cumin Powder
Green Chillies


  • Cook it using pressure cooker for better taste.

  • Fry the pork until it becomes red. (Don’t fry it for too long otherwise all the fat will be lost)

  • Add chopped onions and garlic, then fry again. Add turmeric, then salt, then chilli, according to taste. Close the lid ahut and pressure cook for another 10 minutes.

  • Open the cooker and add the spinach. Don’t press the spinach, instead just add the spinach and stir it well for around 7 minutes.

Homemade Banana Bread

Lorina Sthapit
Co-founder and Podcaster, Aji’s 




4-5 bananas 
half/one cup of white sugar 
one cup of brown sugar
one tea spoon salt
half kg butter
4 eggs grated almonds and walnuts
2 cups of flour 2 table spoon baking soda 
half/one cup water


  • Mash the bananas

  • Mix white sugar, brown sugar, salt, butter, eggs, some grated almonds and walnuts, flour and baking soda

  • Mix them all very very well. Add some water to make sure the batter is not too thick.

  • Butter the base of baking container and pour the batter carefully.

  • Don’t forget to pre heat the oven!

  • Bake for 40-45 mins at 200/225°C (depends on the oven and could need up to 250°C as well)

Spanish Omelette

Jenny Manandhar Shrestha
Educator and Toastmaster



1 large raw potato (can use boiled too)
1 large onion
¼ cup oil
½ tsp. salt
3 eggs
½ tsp. pepper powder
Coriander and mint leaves
½ cup cheese
Two cloves of garlic
Grated cheese


  • Cut the potato into small pieces and put them into a pan with a tablespoon of oil. Stir fry for 2 to 3 minutes.

  • Add finely chopped onions and garlic to the pan and fry for 2 to 3 minutes.

  • Add salt and pepper then cook for some time with the lid on until the potato is soft.

  • Now take this mixture out in a bowl for cooling. Meanwhile take the eggs in a bowl and whisk well.

  • Add some coriander and mint leaves in the egg mixture with some salt to taste.

  • Generously mix the cooked potato-onion-garlic and egg batter.

  • Grate some cheese and put it aside for a while.

  • In the pan put two tablespoons oil and add half of the egg and potato mixture. Sprinkle the grated cheese and add the remaining egg mixture on top of the cheese.

  • Cook this in medium heat for 7 to 8 minutes with the lid on.

  • Now flip the mixture using a plate and cook the other side too. This will take 4 to five minutes.

  • Serve with ketchup or hot sauce.


Oats and Mixed Vegetable Cutlet
Gajar Ko Haluwa

Sangita Lamichhane
Educator & Homemaker



For Oats and Mixed Vegetable Cutlet:

1 and 1/2 cup oats
1 table spoon of water
2 tablespoon of olive oil ( to sauté the vegetables)
2 table spoon ginger–garlic paste
1 small onion, chopped
½ cup of capsicum, finely chopped
1 cup mixed vegetables (cabbage, cauliflower, peas) finely chopped.
½ cup of grated carrot
½ table spoon of black pepper
½ table spoon of oregano
1 table spoon of chili powder
Salt as per your taste
1 table spoon of finely chopped coriander
1 egg-beaten
1 cup of fresh breadcrumbs
1/2 cup vegetable oil (to fry the cutlets)


For Gajar Ko Haluwa:

Milk five cups
Carrot ½ kg
Sugar ½ cup
Dry fruits1 cup (Almonds, cashews nut, pistachio nut, raisins)
Fresh cream ½ cup
Rice flour 4 tablespoon
Small cardamom 5



For Oats and Mixed Vegetable Cutlet:

  • In a bowl, soak oats in water and set it aside.

  • Heat 2 spoon of olive oil in a pan over medium heat.

  • Add finely chopped onions and sauté for 1 minute.

  • Add ginger –garlic paste then sauté for another minute.

  • Add carrot, mixed vegetables, black pepper, oregano and red chilly powder.

  • Sauté for 2 to 3 minute.

  • Add soaked oats to the pan and mix well.

  • Add salt and coriander, and then continue cooking for 1to 2 minutes.

  • Turn off the heat and let it cool for 10 minutes.

  • Shape it into small cutlets of your preferred size

  • Dip in beaten egg to bind

  • Dip in the breadcrumbs to give the crunchiness

  • Heat vegetable oil in a frying pan over medium heat

  • Fry cutlet for4 minutes on each side.

  • Place cutlet on a plate lined with paper towel to drain excess oil.

  • Serve hot with your favorite sauce.

For Gajar Ko Haluwa:

  • Wash, peel and grate the carrots.

  • Dry roast nuts on a low heat until crunchy& cool chop them.

  • In a heavy bottom pot or deep pan mix milk and rice flour.

  • In a low flame let the milk comes to boil for 10 minutes.

  • Put grated carrot on the milk and let it cook for 15 minutes in a low flame until all the milk evaporates.

  • Add sugar dry fruits and cook for 5 more minutes. When it starts sticking on the bottom of the pot add fresh cream and stir it well.

  • Sprinkle cardamom powder.

  • Take it out from the stove.

  • Present on a plate and garnish with raisins almond and cashews nut.


Komal Khulbe
YouTube Content Creator




For Dosa:

1 cup white rice
Half a cup urad dal
One third cup chana dal
Half a teaspoon Methi seeds

For Masala:

Three medium sized potatoes
One small onion
1 green chilli
1 tea spoon dark mustard seeds
7-8 curry leaves
One pinch of turmeric
Salt to taste



For Masala:

  • Boil and peal three medium sized potatoes

  • Add one tablespoon oil in a pan and add a small onion cut in small cubes

  • Cook the onion till slightly golden brown

  • Add 1 tea spoon mustard seeds, the curry leaves, chilli, turmeric and salt and stir them till the mustard seeds crackle

  • Add the potatoes to the pan on low flame and mash them gently into the mixture

  • Stir continuously till the potatoes and the spices have mixed well

For Dosa:

  • Soak one cup of white rice with half a cup of urad dal, one third cup of chana dal and one tea spoon of methi seeds overnight in water.

  • Strain the mixture and grind it in a high speed blender, add one tablespoon of water at a time to get a smooth paste of pourable consistency making sure that the mixture is not too runny and all the particles are blended properly.

  • Pour this mixture into a glass or plastic bowl that is double in size of the amount of mixture so there is room for the mixture to ferment and rise. Cover the bowl loosely and keep it in a warm place for five to twelve hours. The mixture is fermented when you can see bubbles in it and smell a sour scent.

  • Once fermented, add salt as desired and mix.

  • Then heat a non-stick or cast iron tawa on medium heat, add 4 tablespoon of the mixture on the pan and with a clockwise motion spread it evenly.

  • Add oil on the outside of the dosa and some drops inside, once brown from one side, take some masala and smear it on half of the dosa and fold it over. Take a flat spatula and flip the dosa on the other side and serve hot.

Rice Pudding

Samikchya Sharma
M&E and Comms. Consultant, SAFAL Partners




Milk, 2l
Rice, 200 grams
Ghee, 1 tablespoon
Sugar, 3 teaspoons
Dry fruits, 250 grams
A little patience


  • Bring the 2 l milk to full boil in a large pot

  • Slowly start pouring the dry rice to the boiling milk and stir the mix

  • Add all the remaining rice in the milk along with 1 tablespoon of ghee

  • Continue to stir the mix occasionally in a low heat

  • Let the volume of the milk reduce to half – Stir as it happens

  • Add sugar to the mix and stir gently

  • Roast dry fruits slightly in a separate pan

  • Add the dry fruits to the almost ready pudding

  • Once thickened with a creamy texture, you are ready to serve as the pudding

Side note: If you refrigerate and let it cool, it will taste much better
Also, the leftover achaar from lunch goes really well with kheer

Plain Bara



Black Lentil (Full)
Ginger paste, 3 teaspoon
Salt, 1 tablespoon



  • Soak the black lentil overnight

  • Remove the cover and wash until the cover comes out

  • Blend the lentil until the texture is smooth

  • Add in ginger paste as you blend the lentil along with some salt for taste

  • Heat a pan and as it gets hot, add some oil to the pan

  • Slowly add the paste to the pan and use your hand to work on the shape

  • Cover the patty with a lid and let it cook for 1 minute

  • Flip the patty to allow the other side to cook

  • Remove the patty from the pan, as it turns red

  • Continue making more bara from the paste

  • Serve the bara with mint chutney

Pork Bhitras Fry with Chamrey Rice

Chewan Rai
Policy Consultant / Analyst



250gm of diced Pork Mutu
Kalejo and 100 ml of fresh blood
4 Cloves of Garlic
One big piece of Ginger
Dried Timur (grinded)
Green Chillies
Spring Onion



For Rice:

  • Heat your pot, add butter, fry some fenugreek, add a teaspoon of turmeric and after 20 seconds, add rice (soaked rice).

  • Fry it well and add water (same scale as cooking normal rice) and put the lid on.

  • You can either put salt or sugar (depending on your taste).

For Pork Bhitras:

  • Heat some oil, add finely chopped ginger and garlic and fry it well.

  • Add the meat, fry it for 3-5 minutes in medium heat.

  • Add salt, timur and Chilly. Then add fine chopped onion and tomatoes.

  • Cover the lid and cook in low heat for approx 10 minutes.

  • We (किराँती) add, blood and fry it for further 5 more minutes and finally add spring onion (but you can skip the blood part 😉).

Cashew Egg Curry

Sanjeevani Yonzon Shrestha
Director, Wildlife Conservation Nepal



Sunflower Oil
Fenugreek seeds
Ghee – 1 teaspoon
Cashew-12 to 15 whole nuts grinded to a powder
Onions- 3-4 medium sized
Red Tomatoes-4
Green Chillies-2
Ginger and Garlic paste-1 tablespoon
Freshly grounded masala – (5 Small Cardamom, 1 small stick of cinnamon, 2 Cloves OR 1 Spoon of Garam Masala)
Bay leaf-2, Green Chilly- 2
Other condiments – (Salt, Red Kashmiri Chilly Powder, Jeera Powder-quarter of a teaspoon)
Coriander Powder- quarter of a teaspoon
Coriander for garnishing


  • Chop the onions and tomatoes into very small pieces (you can also blanch the tomatoes and make a puree).

  • Boil the eggs. Cut them in halves or keep the whole- as you desire. Fry the eggs in medium heat and keep them aside.

  • Heat a deep pan with some oil (6 big tablespoon). When it becomes hot, add fenugeek seeds until they are black. Immediately add the onions and sauté them for a minute. Add ginger and garlic paste and cook for half a minute.

  • In low heat, add the grounded masala

  • Add jeera powder and coriander powder and cook for less than half a minute.

  • Add the grounded cashew and cook for half a minute

  • Add the tomatoes, red chilly powder, salt and green chilies

  • In low heat, cook to make a thick gravy. Add some water and cook some more. Add the eggs and cook a bit longer.

  • Melt the ghee onto the gravy just as you are taking the pan off the heat. Garnish with finely chopped coriander. Serve it hot. Goes well with rice, pulao or roti!

Overnight Oats

Mannsi Agrawal
Corporate Trainer & Communications Coach


We live in times that are uncertain. Each morning I wake up to more devastating news from around the world. In the midst of this upheaval, I find myself drawn to anything that gives me comfort; good movies, incessant calls to my mother, and great food.

Yes, food! It is, perhaps the one thing that has been my source of joy over the last two weeks. It is ever changing and never changing. Both, familiar childhood favorites and new concoctions make my heart sing. As I enter my kitchen each morning, already warm with the glow of the spring sun, I feel in charge; this is after all something I have control over. In an uncertain world, it is my certainty, my work of art, my creative outlet. As I cut and chop and peel and sauté, I feel happy.

In the last few weeks, I have been cooking like my life depended on it. Actually, it does! Since our trusted Didi is off work, and the world has locked down, my days stare at me with vacancy. I often cook elaborate meals with 6 dishes, and sometimes find myself tucking into a bowl of pre made noodles. However, the one thing that has been my constant companion through the quarantine has been this humble bowl of Overnight Oats.

The reasons I love this very easy, (painfully easy, may I add) recipe, are multifold. Since it is a single bowl, no cook recipe, the husband (who has been delegated the task of doing the dishes) is happy. I am happy, since we don’t use LPG (I NEVER mind saving gas) and also because it requires few, easily substitutable ingredients. It is also a SUPER healthy breakfast and great for us poor, constipated souls who haven’t been moving much (Trust me, I know by experience!). My son loves these oats as well; he often helps in the preparation and always takes over the consumption.

So, without further ado, let’s begin.


Oats, 1 cup
Milk, ½ cup
Cinnamon, 1 pinch
Chia Seeds, 1 tsp
Strawberry, 3 large pieces
Almonds, 5-7 pieces, chopped
Honey (Optional)



  • Take a bowl. Put half the oats in it. Layer this with half the milk. Sprinkle half the cinnamon and chia seeds. Chop and put in half the strawberries. Take a spoon, and muddle them all together.

  • Repeat the entire process and add chopped nuts.

  • Put in the fridge.

  • Let it cool overnight (who am I kidding, if you are anything like me, you will dip in for some indulgence after a Netflix run at midnight!).

  • Eat whatever (if anything) is left in the morning!


  • Cinnamon with Vanilla Essence and Cocoa Powder (1 tsp)

  • Strawberry with Banana (3/4 in one cup)

  • I also add a few chocolate chips occasionally (Milk chocolate flavor)

Fresh Guacamole

Roshan Ghimire
IDI – Country Coordinator, Toastmaster



2 avocados (riper, the better)
½ small onion, finely diced
2 tomatoes, diced
2 tablespoon fresh cilantro, chopped
1-2 chilies, diced
1 lime, juiced
Salt- as per your choice
2 cloves of garlic, chopped
5-10 black pepper, crushed or black pepper powder


  • Mash avocados in a large bowl with a fork and spoon until smooth. If you like chunky, it is fine.

  • Add in onion, chili, lime, garlic, tomatoes, black pepper, a pinch of salt and mix it.

  • Garnish with chopped cilantro. If you don’t like cilantro, you can also use scallion for crunch or chopped chives.

  • Serve with chips, crackers or roti.


  • Cut the avocado in half, remove the pit, and use a knife to slice it diagonally and vertically, and use a spoon to scoop it.

  • Use fresh lime juice.

  • Guacamole may turn brown real quick, so add lime juice on top to keep it fresh for a long time.

  • If the avocado is raw, put it inside a rice bag. Ripe avocado has dark brown skin.


Tuna Patties

Dr. Rita Singh
Periodontist & Toastmaster



2 cans tuna (5 to 6 ounce cans)
1/2 cup bread crumb
1 tablespoon lemon juice
1 tablespoon liquid from the cans of tuna
2 chopped onions
2 tablespoons chopped fresh shallots
Salt and freshly ground black pepper
A couple squirts tabasco
2 raw eggs
2 tablespoons extra virgin olive oil
1/2 teaspoon butter


Preparation Time: 10 minutes
Cooking Time: 10 minutes

  • Drain tuna: Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water.

  • Mix tuna with bread, lemon juice, tuna water, salt, pepper, onion, shallots and eggs: In a medium bowl, mix together the tuna, bread crumbs, lemon juice, tuna water, onion and shallots. Sprinkle on salt and freshly ground black pepper. Mix in the egg.

  • Form into patties, chill: Form into a ball and then flatten into a patty. Place onto a tray and chill for 10 minutes in freezer.

  • Sauté in skillet: Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.

  • Serve with wedges of lemon and dash of love. It makes a perfect extraordinary snack!


Pulled Pizza (chicken/tuna)

Moon Pradhan
Communications Consultant, Toastmaster




All-purpose flour
Baking powder
Vegetable oil
Pizza sauce
Yak cheese
Dried Oregano
Minced chicken/tuna flakes (in brine)


  • Preheat your oven to 200°C.

  • In a bowl/jug combine ¾ cup water and 1 tablespoon (15 ml) vegetable oil.

  • On another large bowl, mix 2½ cups (355 gm) all-purpose flour, 3 teaspoons (~15 gm) of baking powder, and 1 teaspoon salt and mix with either a whisk or a fork. Slowly add the water-oil mixture to the flour mixture and knead until dough is soft but not too sticky.

  • Line two 8-inch baking trays with baking paper. Split the dough into two. Pull the dough with your palm and make a base on the baking trays.

  • Spoon the pizza sauce over the pizza base. Cover one of the pizza bases with two cans of tuna flakes and the other with 250 gm chicken mince. Cover generously with grated yak cheese and sprinkle dried oregano all over.

  • Bake the pizza for ~20 minutes. If you have oven that is large enough for to fit both trays at the same time, then exchange the top tray to bottom after 10 mins. You can tell that it is done when the crust is golden brown. Slice with pizza cutter or your regular knife as per the serving needed and the pizzas are ready to be served!

Banana Nutella Crepes



2 eggs
¾ cup milk
1 cup water
1 cup flour
3 tablespoon melted butter
Butter for coating cooking pan
Two banana sliced thin


  • In a large bowl put flour.

  • Make a deep well in the center and break the two eggs into the flour.

  • Add melted butter.

  • Add milk.

  • Add water.

  • Whisk all the ingredients together until batter is smooth.

  • Heat a skillet. If your cooker has roti making setting the. You can use that setting. You can also keep induction at around 800.

  • Coat the skillet with butter and pour 85 ml batter mixture onto the skillet. Give it a swirl so that the batter spreads thin.

  • Once the bubbles stop and you can see the batter change color, scoop 1 tablespoon of Nutella and spread over the crepe. Then place sliced banana over half of the crepe.

  • Fold the crepe. Your banana Nutella crepe is ready to be served.

Puri, Chana, Sewai

Nirupama Tiwari, Homemaker
Ashish Tiwari, Educator



White Chana (Kabuli Chana)
Green Chilli
Jeera (Cumin Seed)
Chana Masala
Sewai (Vermicelli)
Condensed Milk


For Puri
  • Mix required amount of of maida and atta (one cup each) in same proportion. Add a pinch of salt, one teaspoon ajwain, and one teaspoon of ghee (for shortening).

  • Make a dough and let it rest for some time. Next, roll into puris and deep fry in hot oil.
For Chana
  • Soak one cup white chana (kabuli chana) overnight. Next day, boil the chana with two potatoes, with half teaspoon each of salt and turmeric.  

  • Make a paste of one green chilli, three medium-sized tomatoes, two cloves of garlic, a bit of ginger, and halk teaspoon of jeera (cumin seed). Fry this paste ina tablespoon of oil in a frying pan, till it releases aroma.

  • Add a one teaspoon of chana masala.

  • Now, add the soaked chana and the bolied, peeled, and diced potatoes.

  • And water according to preference for gravy consistency and let it simmer for 5 minutes. Chana is ready! 
For Sewai
  • Fry the sewai/vermicelli in ghee till golden brown. Then, add milk. Reduce the milk by letting it simmer on low flame. Add condensed milk. Add raisins, chopped pistachio, and almond. Sewai is ready!

  • Put all three on a plate, and serve!

Turkish Poached Eggs

Kshitiz Rimal
Head of Research @ AI for Development



An Egg
Some Yogurt/ Dahi
Black Pepper
Some Ghee



Cut/chop the ingredients like shown in the picture


Break the egg, and before you put it in the bowl make sure to first put it on a tea filter so that excess water can be removed. Then put some lime on top of the raw egg.


Put the egg on boiling water and when you do make sure to lower the heat and the water isn’t boiling.


Mix the yogurt with some salt, pepper and garlic


Finally, put the yogurt on a plate, remove egg from the water pot and put on top of the yogurt, put some melted ghee on top of the egg and at last garnish with chopped coriander. You now have homemade Turkish Poached Eggs. Enjoy the lockdown! 🙂

Spaghetti Carbonara with Chicken and Mushroom

Kiran Shrestha, Educator
Chandrayan P. Shrestha, Educator, Toastmaster



Onion 4 medium ones
Chicken 300 gms
Button Mushroom 500 gms
Milk 250 ml
Cream 150 ml
Spaghetti 650 gms
Parsley small bunch
Olive oil 4 tea spoons
Garlic 3 cloves
Timur half tea spoon
Black pepper one tea spoon
Paprika half tea spoon
Salt to taste


  • Dice four onions, chop 300 grams boneless chicken into small pieces, and slice about 500 grams of button mushroom, again into small pieces. Alongside chop a handful of parsley finely. Grind or finely chop 3 cloves of garlic.  

  • Take two tablespoons of extra virgin olive oil and sauté the mushrooms in a non-stick pan. Put in some salt and ½ teaspoon of timur (optional – adds a zing), and sauté until the mushroom is drained of all water and becomes slightly dry. Set this aside. 

  • Next, take two tablespoons of olive oil and heat it on low-medium. Out in the ground/chooped garlic and fry till slightly brown. Now add the chicken pieces into the pan. Add the onions and parsley and stir fry for 5 minutes. Keep this aside in a bowl. 

  • Now boil some water in a pan and then add the spaghetti – around 750 grams. Put one tablespoon of oil (any) and one-and-half tablespoon of salt. The oil is necessary so that the spaghetti strands don’t stick. After about 5 minutes check one strand with a fork – gently press it between fingers – if it breaks easily, it is done.

  • Alongside, mix the chicken and mushrooms in a pan and add 250 grams of milk and gently cook the mixture on medium low heat. As the sauce thickens, add fresh cream, salt to taste and some black pepper and paprika. The sauce has to come to a certain consistency – not too thick, nor watery. 

  • Now put the sphagetti onto a serving bowl and pour the sauce on top. Garnish with chopped parsley and paprika. Your Spaghetti Carbonanra is ready to be enjoyed! 
Team WriteWeavers

Team WriteWeavers

WriteWeavers curates niche content in Nepal through storytelling, blogs, podcasts, and events that are deeply insightful, rich, and unique. We achieve this via our personalized, warm, human-centric approach that brings out riveting narratives.

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