Posts in category Vegetarian

Bhakka- Eastern Tharu Delicacy

Steaming bhakka
Bhakka, simple fluffy rice flour steamed cake, is a traditional delicacy of Tharu community living in eastern plains of Nepal especially of Rajbansi community. It is typically eaten as breakfast or as a snack with freshly prepared tomato pickle. Although it looks very simple, the process of making it amazingly soft and fluffy is very creative [...]

Kaguno (Foxtail Millet) Salad with Ro...

kaguno salad
Kaguno (foxtail millet) is cultivated in high-hills and mid-hills of Nepal. It is mainly cultivated in the Karnali region, and also in Kaski and Lamjung districts [1]. As more and more people have shifted to rice as staple, Kaguno has now become neglected grain, and its production is decreasing. One of the important characteristics of the gra [...]

Where and What to Eat in Bhairahawa?

peda at pawan misthan bhandar
If you ask anyone about the best food to eat in Bhairahawa, Peda from Pawan Misthan Bhandar is the one highly recommended. The city being closer to India and communities across the border have strong cultural and trade ties, the food is largely influenced by what we call Indian food. Pawan Misthan Bhandar is the popular restaurant that serves [...]

Fried Tarul (Yam) with Spices- Delica...

fried yam
Maghe Sakranti is one of the biggest festivals of Magar communities. Growing up in the community, I remember having Batuk roti and boiled then fried Tarul (yam) with spices when kid. These are the popular ethnic delicacies of Magar communities eaten during the festival. It is very easy to make, and a little different way of eating Tarul than [...]

Delicious Thakali Daal- Easy Recipe

thakali daal
Nothing can beat the delicious sumptuous flavor of Thakali Khana. Daal is the major highlight of the dish. The secret of its rich flavor, creamy texture, peculiar greenish color and unique aroma lies in the way it is cooked and ingredients used for cooking. Delicious Thakali style Mustang simi (beans) daal with ghee, wild Himalayan herb (jimb [...]

Roasted Pumpkin Seed and Tomato Achaa...

Roasted pumpkin seed and Tomato achaar
Do not throw away seeds of pumpkin. Clean, dry and store them. Roasted pumpkin seeds make delicious achaar or chutney- one of my favorite. Earlier I have posted recipes of various types achaar made from roasted tomatoes. Pumpkin seeds are good source of protein and various minerals such as manganese, phosphorous, magnesium, copper, zinc and i [...]

Tsampa and Super Breakfast Recipe

tsampa, a super breakfast
Tsampa is traditional staple food of Tibetan, Sherpa and Tamang communities living in upper mountainous regions of Himalayas. It is made from roasted barley. The roasted barely is traditionally pounded simply using stone grinder or water mill, and made ready-to-eat flour. It is usually eaten with butter tea and yak cheese. It has nutty flavor [...]

Fried Bitter Gourd (Karela)

Spicy fried bitter gourd
Bitter gourd or Karela (in Nepali) is one of my favorite vegetables. It has very bitter taste (but will reduce after cooking), and not everyone like them. It is more of an acquired taste. It is a versatile vegetable and can be made curry, pickle, salad and even soup. It has very low calorie and also has medicinal values- used for various stom [...]

Pumpkin Curry

pumpkin and seed
Pumpkin curry is very simple and easy to prepare. When I was kid I never preferred to eat pumpkin curry because of its sweetness. My mother loves it and cooks often at home. We had a culture of eating pumpkin during Tihar festival in my maternal grandparents home. The freshly harvested fully ripen yellow pumpkin is cooked with smoke-dried buf [...]

Sibligaam- Wild and Underrated Vegeta...

sibligaam vegetable
High in antioxidants and iron (as I have been told), Sibligaam or Siprigaan is an underrated vegetables and yet to be commercially available. The young leaves of Sibligaam tree, which is generally found wild and are mid-size, are collected and consumed as vegetables. These vegetables are seasonal- young leaves come out each year during the sp [...]
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