Best Nepali Recipes for Festive Seasons

Nepal is a land of festivals. With a rich cultural heritage and diverse traditions, festivals are celebrated with great enthusiasm and joy throughout the year. Food plays a significant role in these celebrations, as each festival brings its unique dishes to the table. Nepali cuisine is known for its bold flavors, use of fresh ingredients, and a mix of spices that tantalize the taste buds.

In this blog post, we will explore some of the best Nepali recipes that are popular during the festive seasons. These dishes are not just delicious but also carry cultural and emotional significance, making them an integral part of Nepali celebrations.

1. Sel Roti: The Festive Sweet Bread

Sel roti is a traditional homemade sweet bread, which is a musthave during festivals like Dashain and Tihar. Made from rice flour, sugar, and milk, sel roti is deepfried in oil, giving it a crispy outer layer and a soft, fluffy inside. It is often served as an offering to deities and shared among family and friends during festive gatherings.

Ingredients:
1 cup rice flour
1 cup water
2 tablespoons sugar
1/4 cup milk
Oil for frying

Instructions:

Mix rice flour, sugar, and milk in a bowl.

Gradually add water to make a smooth batter.

Heat oil in a deep pan.

Pour the batter in a circular motion to form rings and fry until golden brown.

Serve warm with achar or tea.

Sel roti is a delightful snack that embodies the essence of Nepali culture and traditions. Its preparation is often a family affair, where everyone comes together to make this delicious bread, symbolizing unity and togetherness during the festive season.

2. Yomari: The Newari Sweet Dumpling

Yomari is a special dish prepared during Yomari Punhi, a Newari festival celebrating the end of the rice harvest. This sweet dumpling is made from rice flour dough, shaped into a fish or conical shape, and stuffed with sweet fillings like molasses (chaku) and sesame seeds.

Ingredients:
2 cups rice flour
1 cup molasses (chaku)
1/2 cup sesame seeds
1/2 cup grated coconut

Instructions:

Mix rice flour with warm water to make a dough.

Divide the dough into small portions and shape them into a cone or fish shape.

Stuff the dumplings with a mixture of molasses, sesame seeds, and coconut.

Steam the dumplings for 1015 minutes.

Serve warm.

Yomari is not just a sweet treat; it holds cultural significance, especially in the Newar community. The dumpling is symbolic of wealth and prosperity, and its preparation is a way to thank the gods for a bountiful harvest.

3. Aloo Tama: The Perfect Festive Soup

Aloo tama is a unique Nepali soup made with potatoes (aloo), bamboo shoots (tama), and blackeyed peas. This tangy and savory soup is a popular dish during festivals like Maghe Sankranti and New Year celebrations. Its sourness, combined with the flavors of the bamboo shoots, creates a hearty dish that is perfect for the cold winter months.

Ingredients:
2 cups potatoes (cubed)
1 cup bamboo shoots (tama)
1 cup blackeyed peas
1 tablespoon mustard oil
1 teaspoon turmeric powder
Salt to taste

Instructions:

Boil the blackeyed peas until soft and set aside.

Heat mustard oil in a pan and sauté the potatoes with turmeric and salt.

Add the bamboo shoots and blackeyed peas, and cook for 57 minutes.

Add water and simmer for 15 minutes.

Serve hot with rice or roti.

Aloo tama is a comforting dish that brings warmth and a burst of flavor to any festive meal. It is especially enjoyed in the hilly regions of Nepal, where the cool climate makes this soup an ideal choice for family gatherings.

4. Momo: Nepali Dumplings for Every Occasion

Momos are the most beloved Nepali dumplings, enjoyed during festivals like Dashain, Tihar, and even casual family gatherings. These dumplings are made with flour dough and stuffed with minced meat, vegetables, or a combination of both. Momos are usually steamed but can also be fried for extra crispiness.

Ingredients:
2 cups allpurpose flour
1/2 cup minced meat (chicken, pork, or buffalo)
1/2 cup finely chopped vegetables (cabbage, carrots, onions)
1 teaspoon garlic and ginger paste
Salt and pepper to taste

Instructions:

Mix flour with water to form a soft dough.

In a separate bowl, mix minced meat, vegetables, garlic, ginger, salt, and pepper.

Roll the dough into small circles and place a spoonful of filling in the center.

Fold the dough into halfmoons or round shapes and seal the edges.

Steam the momos for 1015 minutes or fry them until golden brown.

Serve with spicy tomato chutney.

Momos are a versatile dish that can be enjoyed in various ways. Whether steamed or fried, they are a crowdpleaser and an essential part of Nepali festive cuisine.

5. Gundruk Ko Achar: Fermented Leaf Pickle

Gundruk ko achar is a tangy pickle made from fermented leafy greens. It is a popular side dish during festivals and is often served with rice or sel roti. Gundruk, a dried and fermented leafy vegetable, is a staple in rural Nepali homes, and its sour flavor pairs perfectly with the sweetness of other festive foods.

Ingredients:
1 cup gundruk (fermented leafy greens)
2 tablespoons mustard oil
1 teaspoon turmeric powder
1 teaspoon cumin seeds
2 green chilies (chopped)
Salt to taste

Instructions:

Heat mustard oil in a pan and sauté cumin seeds and turmeric powder.

Add chopped green chilies and gundruk.

Stir well and cook for 5 minutes.

Add salt and mix thoroughly.

Serve with rice, sel roti, or any Nepali meal.

Gundruk ko achar is a great way to add a burst of flavor to your festive spread. Its preparation is simple, yet its unique taste makes it a favorite in Nepali households.

6. Daal Bhat Tarkari: The Nepali Festive Meal

Daal bhat tarkari is the ultimate Nepali meal, consisting of lentil soup (daal), rice (bhat), and vegetable curry (tarkari). This wholesome dish is not only enjoyed daily but also holds special significance during festivals like Dashain and Tihar. It is often served with a variety of side dishes such as pickles, yogurt, and meat curries.

Ingredients:
1 cup rice
1 cup lentils (daal)
1 cup mixed vegetables (potatoes, cauliflower, carrots)
1 tablespoon ghee (clarified butter)
Spices (turmeric, cumin, coriander)

Instructions:

Cook the rice and set aside.

Boil the lentils with turmeric and salt, and simmer until soft.

In a pan, sauté the mixed vegetables with cumin, coriander, and turmeric.

Serve the daal, bhat, and tarkari together, garnished with ghee.

Daal bhat tarkari is a symbol of prosperity and abundance in Nepali culture. Its simplicity and nourishing qualities make it the perfect meal to enjoy with family and friends during the festive season.

7. Achar (Pickles): The Perfect Accompaniment

No Nepali festive meal is complete without a variety of pickles or achar. Nepali pickles are known for their spicy, tangy, and flavorful profiles. Some of the most popular types of achar include tomato achar, radish achar, and lapsi (hog plum) achar.

Ingredients for Tomato Achar:
4 ripe tomatoes
1 tablespoon mustard oil
1 teaspoon fenugreek seeds
2 green chilies (chopped)
1 teaspoon cumin powder
Salt to taste

Instructions:

Roast the tomatoes until soft and peel the skin.

In a pan, heat mustard oil and add fenugreek seeds.

Add chopped green chilies and cumin powder.

Mash the roasted tomatoes and mix them with the spices.

Serve with rice or sel roti.

Pickles add an extra layer of flavor to any festive meal. Whether it’s a simple tomato achar or a more complex lapsi achar, these spicy condiments bring a balance of taste to the table.

8. Chatamari: The Newari Pizza

Chatamari, often referred to as the Nepali pizza, is a rice flour crepe topped with meat, eggs, and vegetables. It is a popular dish during Newar festivals like Indra Jatra and special family occasions. This dish is light, flavorful, and can be customized with various toppings based on preference.

Ingredients:
1 cup rice flour
1/2 cup minced meat
2 eggs
1/2 cup chopped vegetables (onions, tomatoes, green chilies)
Salt and pepper to taste

Instructions:

Mix rice flour with water to make a thin batter.

Heat a nonstick pan and pour the batter to form a thin crepe.

Add minced meat, eggs, and vegetables on top.

Cook until the crepe is crispy and the toppings are cooked.

Serve hot with achar or chutney.

Chatamari is a versatile dish that can be enjoyed as a snack or a light meal. Its crispy texture and flavorful toppings make it a favorite during festive times.

9. Pulao: The Festive Rice Dish

Pulao is a fragrant rice dish made with basmati rice, vegetables, and spices like cumin, cardamom, and cloves. It is often prepared during festivals like Dashain and Tihar as a special meal. Pulao is typically served with curries, pickles, and yogurt, making it a delightful and filling festive dish.

Ingredients:
1 cup basmati rice
1/2 cup mixed vegetables (carrots, peas, green beans)
1 tablespoon ghee
1 teaspoon cumin seeds
Whole spices (cardamom, cloves, bay leaf)
Salt to taste

Instructions:

Heat ghee in a pan and sauté cumin seeds and whole spices.

Add mixed vegetables and cook for 5 minutes.

Add the rice and stir well.

Pour in water and simmer until the rice is cooked.

Serve hot with curries or yogurt.

Pulao is a festive favorite because of its rich flavors and fragrant aroma. It adds a touch of elegance to any meal and is perfect for serving during family gatherings.

10. Sikarni: A Festive Dessert

Sikarni is a traditional Nepali dessert made from sweetened yogurt, flavored with cardamom, nuts, and saffron. It is often served during special occasions like weddings and religious festivals. Sikarni is creamy, rich, and a perfect way to end a festive meal.

Ingredients:
2 cups yogurt
1/4 cup sugar
1/2 teaspoon cardamom powder
A pinch of saffron
Chopped nuts (almonds, pistachios) for garnish

Instructions:

Whisk the yogurt until smooth and creamy.

Add sugar, cardamom, and saffron, and mix well.

Chill in the refrigerator for an hour.

Garnish with chopped nuts before serving.

Sikarni is a refreshing and light dessert that perfectly complements the heavier dishes served during festivals. Its delicate flavors make it a favorite among people of all ages.

FAQs about Nepali Festive Recipes

1. What are the most popular Nepali festive foods?
Some of the most popular Nepali festive foods include sel roti, momo, daal bhat tarkari, aloo tama, and various types of pickles.

2. What is the significance of sel roti during festivals?
Sel roti is a traditional sweet bread that symbolizes good fortune and is often used as an offering to deities during festivals like Dashain and Tihar.

3. Can I make momos without meat?
Yes, you can make vegetarian momos using fillings like cabbage, carrots, mushrooms, and tofu.

4. What is the best way to serve gundruk ko achar?
Gundruk ko achar is best served as a side dish with rice, daal bhat, or even with sel roti.

5. Is Yomari only made during festivals?
While Yomari is traditionally made during the Yomari Punhi festival, it can also be enjoyed as a special treat throughout the year.

6. What is the key ingredient in sikarni?
The key ingredient in sikarni is yogurt, which is sweetened and flavored with cardamom, saffron, and nuts.

7. Can I use brown rice for making pulao?
Yes, you can substitute basmati rice with brown rice, though the cooking time may vary.

8. What are the best toppings for chatamari?
Popular toppings for chatamari include minced meat, eggs, and vegetables like onions, tomatoes, and green chilies.

9. How long can I store pickles like tomato achar?
Tomato achar can be stored in the refrigerator for up to a week in an airtight container.

10. What is the best way to serve daal bhat tarkari during festivals?
Daal bhat tarkari is traditionally served on a large plate with multiple side dishes like pickles, yogurt, and meat curries to enhance the festive experience.