I wonder why has oil in everyday cooking been reduced to just being a medium of cooking vs. it being that essential ingredient that adds its own subtle taste and flavour!? I know there is EVOO, and much has been spoken about it. But what about mustard oil or til ka tel (sesame) or unrefined groundnut oil or coconut oil. These aren’t just ‘better for you oils’, they make food taste better. Like the mustard oil in today’s breakfast of Nepali Aloo Ko Achaar with parathas. It gives this potato salad a beautifully rounded taste as it mellows the heat of all the spices that go into it. BTW, this Aloo Ko Achaar takes 15 minutes to assemble (if you don’t count the boiling of the potatoes) and just 15 seconds to polish off. Don’t take my word for it. Try it.
Is there anything more satisfying than having something deep fried, crisp and sweet in the mornings?! Probably not. But there is one thing that is a balm to me, and thats the Nepalese doughnut called Sel Roti. Its super light, super crisp, and mildly sweet and more than that, its so much fun to make and shape. The more talented Nepalese makers of Sel Roti might call my skill in forming the doughnut like rings, amateurish. But I tend to channel my inner Jackson Pollock as I drop the banana, rice, cardamom and butter dough into bubbling hot oil. It’s purrrfect. If you feel your inner Jackson Pollock is calling out to you at breakfast for something deep fried, crisp and sweet, give this one a go. They say Sel Rotis lasts forever, but these won’t and you’d kick yourself for not doubling the quantities I’m going to be telling you.