This two-part page describes how to make two classic Nepali snack dishes — Sel Roti, and Halwa.
Sel Roti:
Main ingredient: The main ingredient is derived from rice. Rice is a good source of fibre, protein, iron, B vitamins, thiamin, niacin, riboflavin, manganese and magnesium. Research suggests that it is weight loss friendly if eaten in modest quantity as part of a healthy balanced diet, but fattening if eaten in excess and in conjunction with an unhealthy diet.
Taste description & background:
Sel Roti are delicious because of their sweet texture, but especially when eaten warm. They are a famous snack available at festivals, especially during Dashain, which was the occasion that I first had when a young child in Dadeldura.
Quantity: Serves 2 people two times, or four people for one occasion.
Time taken on creating dish: to prepare and cook takes about an hour.
Utensils needed:
- Bowl for mixing
- Frying pan
- Mortar & Pestle (or electric blender)
- Measuring spoon
Ingredients:
- 1 ripe banana
- 3 cups of boiled rice
- 3/4 cup butter or clarified butter (ghee) peeled and mashed
- 1 cup sugar
- 1/2 cup rice flour as needed
- 4/5 cups of vegetable oil
Method:
Soak the rice at least 4-5 hours or overnight. You should take the soaked rice and prepare through pestle & mortar (or electric blender) adding in some sugar and/or banana, ghee (or margarine) and water: combine and mix and blend or pummel until the ingredients are combined as a semi-liquid mix (5 – 15 minutes depending on whether you use mortar & pestle or an electric blender).
Then put this in a mixing bowl and beat until the mixture becomes light and fluffy. You need to do this for about 20-30 minutes; then mix afresh until you are sure all the ingredients are combined and evenly distributed. If the mixture is too liquid and not fluffing up you can add in some two to three tablespoons of rice flour (Maida). Then place the oil in the frying pan and heat, making sure the bottom and sides of the pan are evenly covered. You can test the right heat by placing a little of the mix in and seeing how it reacts; it should sizzle and start to go a light gold.
Heat the oil in the frying pan, and test whether the temperature is ready or not by pouring a small amount. Once you are happy the oil temperature is right, add in the mixture. You can place in, in circles and rings to make the distinctive shaped Sel Roti. Take out of the oil when the rings are light golden on all sides.
Halwa:
Main ingredient: Rice flour. Rice is a good source of fibre, protein, iron, B vitamins, thiamin, niacin, riboflavin, manganese and magnesium. Research suggests that it is weight loss friendly if eaten in modest quantity as part of a healthy balanced diet, but fattening if eaten in excess and in conjunction with an unhealthy diet.
Taste description & background:
Halwa is a delicious sweet, sugary fudge-like in look and consistency, dessert and can take many shapes and forms. My favourite one incorporates cash nuts in small pieces and some larger ones to dress and taste. The dish is presented in a bowl, furrowed with a fork, and with the larger pieces of cashew nut distributed throughout. A very tasty dessert, with 2-3 teaspoons worth being sufficient, energy giving and naturally filling. I first tried Halwa in the form described when a child.
Quantity: Serves 2 people two times, or four people for one occasion.
Time taken on creating dish: to prepare and cook takes about 55 minutes to an hour.
Utensils:
- Bowl for kneading
- Chopping board for preparation of the flour & ingredients
- Saucepan
- Fork
- Measuring spoon
Ingredients:
- Half a cup of plain [not roasted] cashew nuts
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 2 cups of water
- 2 cups sugar
- 1 tablespoon lime juice
Method:
I use a small saucepan to make Halwa, first pouring in the water and bringing to the boil. After this I introduce first the sugar (cheenee), stirring regularly and consistently with the wooden spoon, which has to be dissolved.
Next, I reduce the heat of the solution to medium setting, cooking for some 30 minutes. At this point we will have created a thick syrup. Then add in the ground cardamom and ground cinnamon, and (optional) lime juice.
Next, either in mortar & pestle or electric blender bowl, combine the syrup mixture rose water, and tahini paste, making sure the latter is well beaten; this stage of the process should take about 5 minutes; after progressively incorporate the rest of the syrup AND the chopped cashew nuts, mixing for about 15+ minutes until the mixture is quite stiff. You can then put in a serving bowl, furrowing the top of the Halwa with a fork.