Chicken Fried Rice is a versatile, high-heat stir-fry dish featuring cold cooked rice, seasoned chicken, scrambled eggs, and assorted vegetables.

Stir-Frying Chinese Cabbage (locally known as Banda Gobi or Chinese Cabbage) is a quick, highly nutritious, and budget-friendly meal. By adapting classic Chinese cooking methods using readily available Nepali pantry ingredients, you can make a fresh, aromatic, and savory side dish perfectly paired with Nepali dal bhat or steamed rice.

Egg Fried Rice is a versatile, quick, and popular Asian dish that serves as a perfect, budget-friendly meal or side, typically ready in 5-15 minutes.

Jaringo ko Saag Salad (Pokeweed Green Leaves) is a popular leafy green in Nepal, often prepared as a nutritious, slightly spicy salad-style. It is known for its thick, succulent stems and leaves.

Makai ko Dhindo is a traditional Nepalese dish made by boiling corn flour (Makai ko Pitho) in water, forming a thick, porridge-like consistency, often served with gundruk soup, meat, dal or curry vegetables.. It is a powerhouse of fiber and sustained energy, often considered a healthier alternative to white rice in various parts of Nepal.

Raayo ko Saag is the Nepali term for Mustard Leaves (the large green leaves of the mustard plant). It is a very popular leafy vegetable during the cool season in Nepal and other parts of South Asia. It is prepared by stir-frying fresh mustard leaves in mustard oil with aromatic spices.

Nettle and Tofu Curry is a nutritious, vegan, and eco-friendly dish that treats stinging nettles as a spinach substitute (often called sisnu in Nepal). The nettles provide a deep green, earthy flavor, while extra-firm tofu adds protein and texture.

Nettle and Paneer Curry, often called Nettle Saag Paneer, is a foraged twist on the classic Indian dish, using stinging nettles as a nutritious substitute for spinach. The young nettles have a richer, slightly earthier flavor that pairs perfectly with soft paneer cheese.

Nettle Soup is a nutritious, earthy, and savory springtime dish made from the young, tender leaves of the stinging nettle plant (Urtica dioica). Known for its bright green color and spinach-like taste with hints of cucumber, it has been eaten for centuries across Europe and Asia. The cooking process breaks down the stinging formic acid, making it completely safe to eat.

Lemon Pickles, also known as Nimbu Ko Achar, is a popular, flavorful condiment in many cuisines, particularly Indian. This version only used lemon and salt. An ideal pickle to accompany a rice-based dish.

Lemon Pickles, also known as Nimbu Ko Achar, is a popular, flavorful condiment in many cuisines, particularly Indian, known for its tangy, spicy, or sweet and sour taste.

Vegetables Fried Rice is a quick and versatile Asian dish made by stir-frying cooked, chilled rice with various vegetables, aromatics, and savory sauces.