nepalifoods.csv

Food Name,Ingredients,Instructions,Image Name,Type
Momo,"250g ground chicken, 1 cup all-purpose flour, ½ cup cabbage (finely chopped), ½ cup onion (finely chopped), 2 cloves garlic (minced), 1-inch ginger (grated), 2 tablespoons soy sauce, 1 tablespoon vegetable oil, Salt to taste","1. In a mixing bowl, combine the ground chicken, cabbage, onion, garlic, ginger, soy sauce, and salt. Mix well until all the ingredients are evenly combined.

    In a separate bowl, gradually add water to the all-purpose flour and knead to form a smooth dough.
    Roll out small portions of the dough into thin circles.
    Place a spoonful of the chicken filling in the center of each dough circle.
    Fold the dough over the filling, sealing the edges to form a half-moon shape.
    Repeat the process until all the dough and filling are used.
    Heat oil in a steamer and place the momos in the steamer basket, ensuring they don't touch each other.
    Steam the momos for about 15-20 minutes or until the dough becomes translucent.
    Serve hot with soy sauce or your favorite dipping sauce.","momo.jpg",Appetizer/Snack
    Sel Roti,"2 cups rice flour, 1 ripe banana (mashed), 1 cup sugar, 1 teaspoon cardamom powder, Oil for frying","1. In a mixing bowl, combine rice flour, mashed banana, sugar, and cardamom powder. Mix well to form a thick batter.
    Heat oil in a deep frying pan or wok.
    Take a circular-shaped mold (like a small funnel or bottle cap with a hole) and dip it in the hot oil for a few seconds to heat it.
    Dip the heated mold into the batter, making sure the batter coats the mold evenly.
    Carefully place the coated mold in the hot oil and slowly remove the mold, leaving the batter in the shape of a round ring.
    Fry the sel roti until golden brown on both sides.
    Remove from the oil and drain excess oil on a paper towel.
    Repeat the process until all the batter is used.
    Serve hot or at room temperature.","sel_roti.jpg",Appetizer/Snack
    Chatamari,"1 cup rice flour, ½ cup lentil flour, ½ cup minced meat (chicken, mutton, or beef), ½ cup onion (finely chopped), 2 tablespoons cilantro (chopped), 1 teaspoon ginger-garlic paste, 1 teaspoon cumin powder, 1 teaspoon turmeric powder, Salt to taste, Oil for cooking","1. In a mixing bowl, combine rice flour, lentil flour, minced meat, onion, cilantro, ginger-garlic paste, cumin powder, turmeric powder, and salt. Mix well to form a smooth batter.
    Heat a non-stick pan or tawa over medium heat.
    Pour a ladleful of batter onto the hot pan and spread it in a circular motion to form a thin pancake.
    Drizzle some oil around the edges of the pancake and cook until the bottom turns golden brown.
    Flip the chatamari and cook the other side until cooked through.
    Remove from the pan and repeat the process with the remaining batter.
    Cut the chatamari into desired shapes (square, triangle, or round).
    Serve hot as a snack or appetizer.","chatamari.jpg",Appetizer/Snack
    Aloo Paratha,"2 cups whole wheat flour, 2 medium-sized potatoes (boiled and mashed), 1 onion (finely chopped), 2 green chilies (finely chopped), 1 teaspoon cumin powder, 1 teaspoon coriander powder, ½ teaspoon turmeric powder, Salt to taste, Ghee or oil for cooking","1. In a mixing bowl, combine the whole wheat flour, mashed potatoes, chopped onion, green chilies, cumin powder, coriander powder, turmeric powder, and salt. Mix well to form a dough.
2. Divide the dough into equal-sized balls.

    Take a dough ball and roll it out into a small circle on a floured surface.
    Place a spoonful of the potato mixture in the center of the circle.
    Bring the edges of the circle towards the center, covering the potato mixture, and pinch to seal.
    Flatten the stuffed dough ball and roll it out into a paratha, ensuring the stuffing is evenly distributed.
    Heat a tawa or griddle over medium heat.
    Place the rolled paratha on the hot tawa and cook until brown spots appear on one side.
    Flip the paratha and cook the other side until brown spots appear.
    Apply ghee or oil on both sides and cook until the paratha is golden brown and crispy.
    Remove from the tawa and repeat the process with the remaining dough and stuffing.
    Serve hot with yogurt, pickle, or chutney.","aloo_paratha.jpg",Breakfast

    Gundruk Pakoda,"1 cup gundruk (fermented leafy greens), 1 cup chickpea flour, ½ cup rice flour, 1 onion (finely chopped), 2 green chilies (finely chopped), 1 teaspoon cumin seeds, 1 teaspoon red chili powder, ½ teaspoon turmeric powder, Salt to taste, Oil for frying",
"1. In a bowl, combine gundruk, chickpea flour, rice flour, chopped onion, green chilies, cumin seeds, red chili powder, turmeric powder, and salt.
    Add water gradually and mix well to form a thick batter.
    Heat oil in a deep frying pan or wok.
    Drop spoonfuls of the batter into the hot oil and fry until the pakodas turn golden brown and crispy.
    Remove the pakodas from the oil and drain excess oil on a paper towel.
    Serve hot with tomato ketchup or a tangy chutney.","gundruk_pakoda.jpg",Appetizer/Snack

Choyela,"250g boneless chicken (cooked and shredded), 2 tablespoons mustard oil, 1 teaspoon ginger-garlic paste, 1 teaspoon cumin powder, 1 teaspoon chili powder, ½ teaspoon turmeric powder, 2 tablespoons lemon juice, Salt to taste, Fresh cilantro (chopped), Sliced onions (for garnish)",
"1. In a mixing bowl, combine shredded chicken, mustard oil, ginger-garlic paste, cumin powder, chili powder, turmeric powder, lemon juice, and salt. Mix well to coat the chicken evenly with the spices.
    Marinate the chicken for about 30 minutes to allow the flavors to meld.
    Heat a pan or grill over medium heat.
    Place the marinated chicken on the pan or grill and cook until it gets slightly charred and cooked through.
    Remove from heat and let it cool for a few minutes.
    Garnish with chopped cilantro and sliced onions.
    Serve the choyela as a snack or appetizer.","choyela.jpg",Appetizer/Snack

Aloo Chop,"2 large potatoes (boiled and mashed), ½ cup bread crumbs, 1 onion (finely chopped), 2 green chilies (finely chopped), 1 teaspoon ginger paste, 1 teaspoon cumin powder, 1 teaspoon coriander powder, ½ teaspoon turmeric powder, Salt to taste, Oil for frying",
"1. In a mixing bowl, combine mashed potatoes, bread crumbs, chopped onion, green chilies, ginger paste, cumin powder, coriander powder, turmeric powder, and salt. Mix well to form a smooth mixture.=
    Divide the mixture into small portions and shape them into flat round patties.
    Heat oil in a deep frying pan or skillet.
    Carefully place the potato patties into the hot oil and fry until they turn golden brown on both sides.
    Remove the aloo chops from the oil and drain excess oil on a paper towel.
    Serve hot with ketchup or a tangy chutney.","aloo_chop.jpg",Appetizer/Snack

    Chatpate,"2 cups puffed rice, 1 cup chopped tomatoes, 1 cup chopped cucumber, 1 cup chopped onions, 1 cup chopped green mango, 2 tablespoons lemon juice, 2 tablespoons tamarind chutney, 1 tablespoon chaat masala, 1 teaspoon roasted cumin powder, 1 teaspoon red chili powder, Salt to taste, Fresh cilantro (chopped)",
"1. In a large mixing bowl, combine puffed rice, chopped tomatoes, chopped cucumber, chopped onions, and chopped green mango.

    Add lemon juice, tamarind chutney, chaat masala, roasted cumin powder, red chili powder, and salt.
    Mix all the ingredients well, ensuring the flavors are evenly distributed.
    Garnish with fresh chopped cilantro.
    Serve the chatpate immediately as a tangy and flavorful snack.","chatpate.jpg",Appetizer/Snack

Samosa,"2 cups all-purpose flour, 4 tablespoons ghee or oil, 4 medium-sized potatoes (boiled and mashed), 1 cup green peas (boiled), 1 onion (finely chopped), 2 green chilies (finely chopped), 1 teaspoon ginger-garlic paste, 1 teaspoon cumin seeds, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon red chili powder, Salt to taste, Oil for frying",
"1. In a mixing bowl, combine all-purpose flour and ghee or oil. Mix well to form a crumbly texture.

    Gradually add water and knead the mixture to form a smooth dough. Cover and let it rest for 20 minutes.
    In a pan, heat oil and add cumin seeds. Allow them to crackle.
    Add chopped onion, green chilies, and ginger-garlic paste. Sauté until the onions turn golden brown.
    Add mashed potatoes, boiled green peas, coriander powder, garam masala, red chili powder, and salt. Mix well to combine all the ingredients.
    Remove from heat and let the mixture cool down.
    Divide the dough into small portions and roll each portion into a thin circle.
    Cut the circle in half and form a cone shape by sealing the straight edge with water.
    Fill the cone with the potato mixture and seal the open edge with water.
    Heat oil in a deep frying pan or skillet.
    Carefully place the samosas into the hot oil and fry until they turn golden brown and crispy.
    Remove the samosas from the oil and drain excess oil on a paper towel.
    Serve hot with mint chutney or tamarind chutney.","samosa.jpg",Appetizer/Snack