selling the selroti

I know the great festival of the Nepali people came and went, i know delicious meals were cooked in every household including mine, i know the tunes of deusi/bhailo still lingers for some of us... and i also know that i have been neglecting this page :(

My only excuse is that i've been busy, not glorifying it but just plain, dull, mundane busy with work. So busy that i couldn't even send this recipe which i'm posting today to V when she needed it. I know i'm forgiven (because my girlfriends have massive hearts, specially her!)...nevertheless, this one is for Vaishali/ Falguni.

Selroti is an important fermented rice food of the Nepalis consumed traditionally during marriages, festivals and other special occasions in Nepal, the Darjeeling Hills, Sikkim and everywhere else in the world where you might find Nepalis.

the batter

My grandmother used to insist on using traditional tools while preparing selroti. The okhli and mushli to pound soaked rice, a nanglo to dry the soaked rice, a suiro, which is a pointed bamboo stick to turn the selroti upside down, lift and drain oil to take out the fried rings of selroti.

The tawa, a cast iron frying pan was a must ( as used below)and a thumsey, a wicker made basket to store fresh selrotis.

frying the sel roti swirls in golden glory

My mother still tries to keep the selroti preparation in our family as traditional as possible, besides the grinding part. Of course, we use the blender and i say a silent prayer to the science gods for that wonderful invention...

the suiro from my grandmom's days

Is it just me or do other people also want to know the origin of this delicious bread in the Nepali community? I love stories specially when it revolves around food so after putting in my best to find out,the only conjectures that i could come up with after many queries and online research is that the name could be derived from saela, a Nepali word given to any food item that is lifted by a suiro.Hence, saela roti becomes selroti. 

Also, Seli is a local variety of rice grown in the foothills of Nepal so the product prepared from this particular variety of rice could have been called selroti.

Although the nomenclature given to that beloved concoction is still a mystery, am i glad that it's NOT Fox Bread of all the   interpretations in the world! I almost cried when i heard that the first time :(

crispy selrotis served with sukha aludum

My Grandmother's Recipe

Come Tihar or a wedding or any festivity, she was the go to person for everyone we knew for the best selrotis in town.People flocked to her house to have it made.

Ingredients:

The estimate i have given is for a kilo of rice which would roughly give you 40-50 pieces of selroti. 

Rice

100 gm ghiu / clarified butter

garam masala ( cardamom, cloves, cinnamon etc)

500ml milk ( depends on how thick you want your batter)

2 unripe banana

Heavy Cream to soften the dough

250gm wheat flour

200gm granulated sugar

Oil to fry

Method

Clean, wash and soak rice in cold water overnight.

Drain excess water and spread to dry for 1 hour.

Grind soaked rice into a coarse powder - (this is how we do it at home which ensures the texture of the final selroti is not smooth but rough.To get this texture,you must also make sure that your gas flame is not too high and is kept to a medium flaresre).Some people prefer the surface to be smooth, so for that result, you must grind the rice to a fine paste.

Mash and add unripe banana, spices, ghiu, heavy cream, sugar, wheat flour and knead the mixture to a soft dough.

NOW add the milk slowly to batter the mixture into a thick and luscious paste.

Leave the batter to ferment for at least two hours or more in a cold climate.

Heat oil in a cast iron pan and deposit the batter as rings into the oil and fry until golden. Make sure that your flame is not too high.

Seloti can be eaten warm, hot or cool with aludum, simi ko achar and chiya.

this photograph was taken by my dear friend, Pranavesh, at his girlfriend's house...and i begged him to part with it...scrappy, ain't i? :)

A little late in the day but HAPPY TIHAR everyone!

x

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Farm Fresh

Spent a weekend at our farm when my brother was visiting last month and i made an impromptu ravioli with potatoes, bacon and baby spinach from the kitchen garden.Served it with a classic burnt butter sauce.

Needless to say, it was lip smacking good. and yes, i don't know modesty...what is that? :)

I made my own pasta sheets. You can find the recipe anywhere on the internet.

 Filling:
2 tspn olive oil
2 onions, finely chopped

2 potatoes mashed

finely chopped bacon bits
¾ cup finely grated fresh cheese
2 tspn finely grated lemon rind
Pinch freshly grated nutmeg
freshly ground salt and black peppercorns, to taste

To serve:
20g butter

soy granules

sprinkling of baby spinach

Method:

Roll your pasta dough out and cut round sheets off it with a cookie cutter or in this case with a steel bowl/ batuka! 

Mix the filling together and place a spoonful each on the cut round sheets. 

Moisten the edges of the the remaining round sheets and place them on the mounds, firmly pressing the edges as you go.

Cook ravioli for 3-4 minutes in boiling water until just tender. Drain with a slotted spoon and place into warmed serving bowls.

Quickly heat the butter swirling the butter for about 1 minute only over a medium high heat until very foamy and a slightly golden nutty color (do not burn), add the spinach and soy granules, stir and quickly remove from heat.

Drizzle over the ravioli and serve.

You can grate more cheese over it if you want.

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Stickiest Lemon Cake Ever!

....with lots of syrup:)

Don't you just want to smash your face into that?!

My favorite critic and taster!

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Lemon Drizzle  Cake

125g unsalted butter

175g caster sugar

2 large eggs

zest of 1 lemon

175g self raising flour
pinch of salt

4 tablespoons milk

1 cake tin buttered or lined

For the syrup:

juice of 1 and a half lemons

100g icing sugar

To Make The Cake:

Preheat your oven to 180 C/ gas mark 4.

Cream together butter and sugar and add eggs and lemon zest, beating them in well.

Gently fold in the flour and the salt, mixing thoroughly and then add the milk.

 Spoon the batter into your prepared tin and bake for 45 minutes or until cake tester comes out clean.

For the syrup:

Put the lemon juice and icing sugar into a small saucepan and heat gently until the sugar dissolves.

As soon as cake is out of oven, puncture all over with a fork or tooth pick (in my case) and pour the syrup.

Leave cake to cool completely before removing from the cake tin.

Serve or eat with weak Darjeeling tea…

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Semolina and Mango Cake Recipe - Vegan and Gluten Free

It's pretty much a mix it all together and dump it in the oven cake - something i thought of when i was struggling to think of a recipe for a diary and gluten free dessert to make for my Nepali cooking class and all i could think of to make was Halwa!

Hence, a little twist to the tradition was born. Viola!

Ingredients 

1 1/2 cups semolina

11/4 cups granulated sugar


half a cup rice flour

half a cup coke or any aerated drink

half a cup vegetable oil or 250 grams butter ( the non vegans)

2 cups mango pulp

1 tsp baking soda

1 tbsp baking powder

2 tbsp honey

half a cup of crushed walnuts and almonds

Method 

Mix everything together by hand in a bowl. Line a baking tray with vegetable oil or you can substitute for butter if you're not vegan. Bake for 45 minutes at 180 degrees.

pour honey all over the cake until it is drenched with the sticky sweet gloss, after it comes out of the oven.

serve with sliced mango bits and a sprinkle of left over nuts.

if you're not vegan, smear the cake with loads of whipped cream before serving like i did here, after cutting a slice for Cathy.

Enjoy the goodness of home baked goodies.

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  Our Weekend Zuchini Tryst

Denna, Helly and i spent a Saturday together cooking a home style zuchini pasta and zuchini fritters simply because that summery, juicy vegetable hit our lil market and it was time to celebrate! Although the variety we get in Darj are way bigger than their western cousins and needs to be cooked a tad longer than the smaller ones, the girls still couldn't contain their excitement to find the blessed squash on the vegetable stands here since it's like a staple food for them back where they come from.

at Helly's virtual farm

 listening to jazz on the ipod!

also drinking tea, eating momos while the food sat on the stove and mainly gossiping and laughing about nothing really!

Denna's association with good food and great cooking goes way back to her childhood that she spent mostly with her grandparents who watched her while her parents worked in Stroudsburg, Pennsylvania in the States. Her half Italian and half Polish grandmother who was a superb cook  encouraged her to help in the kitchen from the tiny age of three. Peeling potatoes, setting the table, pouring water were some of her chores in the kitchen. 
They would sometimes pretend to be caterers on a ship and would wait for her grandfather who owned an Italian restaurant in the city to come home to dinner every night to what the two of them had cooked.

Both her grandparents being old school Italians, they loved to cook and eat big meals with family members and also never missed eating dinner together. She says her earliest memories of her grandparents' house is her grandfather coming home from work and peeking into the kitchen in his undershirt and asking, 'what's for dinner?'

Her mom is a great cook too and their family always make it a point to eat together at home. Mike, her husband, is good around food too and i plan to cover some of his recipes soon as well :)

She and Mike have co-founded Broadleaf, a non profit outfit focused on providing under served areas in the Eastern Himalayas with innovative solutions for health and education. Needless to say, they are doing an amazing job.

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Denna's Homestyled Zuchini Pasta

Ingredients

zuchini

lemons

pasmesan cheese (store bought in this case)

black pepper

bread crumbs

basil ( dry in this case)

extra virgin olive oil

garlic

balsamic vinegar

tomatoes

Crush the garlic, chop the tomatoes and zuchini into fairly large pieces. The local  Darj zuchini is bigger than the ones you get in the cities so cook it longer than you would do the other ones.

Pour olive into a pot and add the garlic.

Add the zuchini

Squeeze out the lemon juice in a bowl and grate some lemon zest as well

Add the basil, salt, pepper, lemon juice to the zuchini.

Add the balsamic vinegar and tomatoes(just for color)

Cook half-covered on medium heat until it looks like this

Add the pasta which has been previously boiled until al dente and kept aside

Add the bread crumbs and parmesan snow - the bread crumbs might sound like an odd combination but it actually binds the dish together to all its other ingredients.

Serve it in a bowl, family style with a bottle of red, not exactly pinot noir but it'll do.

And savor the deliciousness . Note how the cheese, pepper and other ingredients stick to the spaghetti because of the breadcrumbs in the recipe.

Guest Speak

'I love food because I associate it with family and the fondest memories of my life.'

Helly's Zucchini Fritters - Get the Recipe here.

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Helly's Zuchini Fritters

Helly made the Zuchini Fritters which used to be a big hit in her cafe in Wellington which she owned before moving to Darj three years back. She is now Darj's very own Cake Lady and one of my closest friends.

these are her self-made fridge magnets and they are all spice filled little steel containers. a perfect accessory for a chef! creative innit?

Ingredients

2 cups of grated raw zuchini

1 onion diced finely

5 cloves of garlic diced

salt and pepper

3 eggs

half a cup of plain natural yogurt

3 quarters a cup of flour

1/2 teaspoon baking powder

optional - chopped chilli,chopped bell peppers, feta cheese, crushed walnuts or pine nuts

Serve with a simple salad of cucumber, tomatoes and fresh herbs in olive oil, pepper and lemon dressing.

Grate the zuchini and squeeze out the excess water.

add all the ingredients except for the flour and baking powder

then add the flour and baking powder. don't over mix.

heat olive oil in a shallow pan and scoop the mixture out in small proportions with a spoon

cook on medium heat until bubbles start forming on one side and then flip them over.

they should look like this - crispy on the outside and soft and creamy on the inside.

keep them warm until serving time

We enjoyed it served hot right out of the pan with the refreshing side salad and natural homemade yogurt whip. 

The final touch was Mike, Denna's better half who joined us for the all important taste review.

Guest Speak

' Everything always tastes better when cooking with friends.'

xxx

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A Lunch Lesson 

I was invited to a household in Darj to participate in a feast they were preparing to celebrate the 85th birthday of their patriarch last weekend. I find myself anticipating every weekend with quiet self-contained excitement only because my food quest comes to life on those days. I find the time to hold my workshops, go visiting, share recipes, explore, try a new recipe or just eat great food with friends and family. The rest of the days I just work which again I love to do.

Shooting these delightful pictures of the home that I visited was a pleasure that I can only describe with the vague words of an Ernest Hemingway quote about Paris wherein he says that if you're lucky enough to have lived in Paris as a young person then everything stays with you for the rest of your life because Paris is an unending feast or something like that. To my mind, the same can be said about Darjeeling. It is to us, biased people, a never ending feast for the eyes and for the stomach!

dalles and eggs. i love shooting eggs!

And this is the lovely couple Punya and Pratap Subba, both of them of Nepali celluloid fame of yesteryears. She, the lissome heroine of Bachna Chahane Haru ( on the sets of where they met and fell in love) and he the filmmaker who made great films like Mashal, Paral Ko Aago and Bachna Chahane Haru. They have been cooking together ever since.

I owe her a lot because she taught me how to bake my very first cake and shortbread cookies, a recipe she had brought from Hong Kong all those years ago. Mine still doesn't taste as delicious as hers despite the many times i have made them.

She also features in my very first cooking memories since I was always there in her house when she baked. It was those days of hand-whipped frosting and old fashioned creamy cake mixtures.She taught me how to beat egg whites until they formed soft white peaks just like the snowy Kanchenjunga peaks, to separate the dry ingredients from the wet, the method of 'folding' all those in and how to check if my cake was done or not by inserting a tooth pick right in the middle of it. I was just a kid then but those words have stayed with me all my life.

And then to top it all, she would let all of us kids to lick the mixing bowl!

The birthday menu had too many items on it because when these two cook, they usually cook up a storm and a meaty one at that. It was a feast for thirty people including family and friends who came in from all over to pay their respects to the grand patriarch and eat this scrumptious feast.

Among the aloo dums, the mutton curries, veggies and dessert, I chose the Slow Pork Roast and the Tandoori Chicken as the main feature for this post.

Marinaded Tandoori Chicken

In it goes

Out it comes in golden glory

And on to the table

Tandoori Chicken Recipe

Ingredients

1 kg chicken legs, skinned and trimmed of all visible fat

1 cup plain yogurt

2 tablespoons fresh lemon juice 

1 tablespoon minced garlic

1 tablespoon peeled and grated or crushed ginger 

2 tablespoon ground cumin

2teaspoon ground coriander

1 tablespoon cayenne pepper

1/4 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/4 teaspoon fresh-ground black pepper

2 teaspoons salt, or to taste

Vegetable oil or butter , for brushing

Fresh cilantro sprigs for garnish

Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

Preparation

Wash and pat dry the chicken.

Prick the flesh of the chicken all over with a fork and cut slashes with a sharp knife to allow the marinade to penetrate.

Place the chicken on a large tray or shallow bowl.

Combine the dry ingredients first - salt, pepper, cumin, coriander, cardamom and cloves and rub the mixture evenly all over the chicken. Let it rest for fifteen minutes. 

Then combine ginger and garlic paste and smear it all over the chicken. Let it rest for another fifteen minutes allowing the ingredients to set properly.

The wet marinade is the last step. Take the yogurt and fresh lemon juice,  vegetable oil and pour it over the chicken and mix it well, turning the chicken several times.

Cover and refrigerate overnight.

Remove the chicken from the refrigerator at least 30 minutes before cooking.

It can be grilled or roasted. If using a charcoal grill, the fire must be prepared for direct heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate. 

Remove the chicken from the marinade, pressing lightly to extract the excess marinade and brush with oil. 

If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil or butter, and cook, turning once, 25 to 30 minutes and basting with the drippings of the roast -  until the juices run clear when a piece is pierced near the bone with a knife. 

Serve with cilantro, sliced red onions, tomatoes, cucumbers, slit green chilies and lemon halves.

Slow Roasted Pork Thigh

This recipe is signature to this family and it has been gracing their table for many many years now. It has to be cooked long and slow for a moist and succulent outcome.

Ingredients

Whole Pork thigh, skin trimmed

Salt

1 bay leaf

Half a cup of Lemon juice 

1 tablespoon Cayenne pepper

1 tablespoon Fresh roasted ground cumin seeds

1 tablespoon Fresh roasted ground coriander seeds

Half a cup palm sugar or jaggery (optional)

Preparation

Rub the pork thigh all over with all the ingredients except the palm sugar.

Take a large and thick bottomed pot and place the whole thigh in it.

Cover the pot and dry roast it over low heat until all juices run out, taking care to keep turning the pork to ensure it chars on all sides, until you hear the 'charring' sound - so says the couple!

Then pour water over the pork until it just covers it. Then cover and slow cook on simmer until the water dries out and one can hear the 'charring' sound again.

If you opt for the sweet and sour option, now is the time to melt the palm sugar/ jaggery in warm water and brush the pork with it. Slow cook it again until the glaze thickens and sticks to the pork skin.

Remove from heat.

If you prefer to go without the sugar, you can remove the pork from the heat after step 4.

It looks like this after slicing it. You can slice it slimmer or in chunks as below.

You can either have it warm or cold with a tomato and dalle based sauce

or

You can stir fry it with greens like raaye ko saag, some crushed garlic, dry red chilies, onions and tomatoes.

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