My Food Experiments
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Captioned with my cooking discoveries
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PIZZA WITH A RAGI BASE
Tip: For a nutritious pizza, use a ragi base for a nutty flavor. This recipe also features local unprocesssed yak cheese.
KULFI WITH CHOCOLATE CHUNKS
Bite-size kulfi made in an ice tray with local cow milk, sugar, dry fruits, and a melted dark chocolate base. Pure, delicious and simple!
CORN-CHEESE MOMO
Tip: Use ground soyabean (called bhatmas in Nepali) to thicken tomato chutney. Do NOT pre-cook the filling!
MOONG DAL HALWA
Tip: Melt ghee in a wide pan, then add the ground moong dal (soaked earlier). Let it rest for 30 minutes before roasting to enhance the flavor and achieve the ideal texture.
WATERMELON-GRAPE FIZZ
Tip: Infuse your drink with a zesty kick by adding hints of mint, ginger, and honey. Garnish with fruit slices and a fresh mint sprig for visual appeal.
PHUCHKA
Crispy puris filled with spicy, tangy water and a mix of spiced potatoes or chickpeas. Add curd, tamarind sauce and namkeen for a twist.
RAVIOLLI WITH BEET SAUCE
Rouge first attempt: Paneer replacing ricotta (couldn’t find any), oversized ravioli, and beet sauce for color pop. The texture? Well… a learning curve. Not perfect, but unprocessed, unconventional, and homemade.
BANANA – BUTTERSCOTCH – BISCOTTI SHAKE
Creamy banana milkshake topped with butterscotch ice cream and biscotti crumbles. Perfect for a semi-annual indulgence!
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