Alright folks, let me tell you about my little adventure this morning – making a proper Nepali breakfast! I’ve been wanting to try this for ages, and finally got around to it.
First things first, I grabbed the ingredients. I decided to go for the classic combo: Sel Roti, Tarkari (vegetable curry), and some Chiya (Nepali tea). Found a decent Sel Roti recipe online, seemed straightforward enough. Tarkari? I just winged it with whatever veggies I had in the fridge – potatoes, cauliflower, peas, you name it. And the Chiya, well, that’s just black tea with milk and sugar, right?
So, I started with the Sel Roti. The recipe called for rice flour, sugar, ghee, and a few other bits and bobs. Mixed it all up in a bowl, added some water, and hoped for the best. The batter was a bit runny, but I figured it would thicken up while it rested. I let it sit for about an hour.
While the batter was resting, I got cracking on the Tarkari. I chopped up all the veggies, heated some oil in a pan, and threw in some cumin seeds and chili flakes. Once they started sputtering, I added the onions and garlic, cooked them until they were soft, and then dumped in the rest of the veggies. Sprinkled in some turmeric, coriander powder, and garam masala. Added a splash of water, covered the pan, and let it simmer away while I dealt with the Sel Roti.
Okay, back to the Sel Roti. I heated up some oil in a deep pan. This is where things got a little tricky. The recipe said to pour the batter in a circular motion from a height. Easier said than done! My first few attempts were… interesting. Let’s just say they weren’t exactly perfect circles. But hey, practice makes perfect, right? After a few tries, I managed to get some decent-looking Sel Rotis. They puffed up nicely and turned golden brown. I drained them on some paper towels.
Finally, the Chiya. I just boiled some water, threw in a tea bag, and let it steep for a few minutes. Poured it into a mug, added some milk and sugar, and stirred it all up.
And there you have it! My attempt at a Nepali breakfast. The Sel Roti was a little uneven, but hey, it tasted good. The Tarkari was surprisingly delicious, even if I did just throw in whatever I had. And the Chiya, well, that’s always a winner.
Would I make it again? Absolutely! It was a fun little cooking project, and it’s always good to try something new. Plus, it was a pretty tasty breakfast. Next time, I might try to find a proper Nepali spice blend for the Tarkari. And maybe practice my Sel Roti-making skills a bit more.
Anyway, that’s my morning! Hope you enjoyed hearing about my culinary adventure. Maybe it’ll inspire you to try making something new yourself!
