The bounty of ‘basant ritu’
Living in the land of four seasons, I miss ‘basant ritu’, one of the six seasons in Nepal and a time of new growth and renewal, transitioning from the cold winter to warmer temperatures and longer days. During basant ritu, Nepal’s natural beauty is on full display, with lush greenery and colorful blossoms from the lowland of Tarai to the highland mountains. The English word ‘spring’ simply does not capture all the essence of basant ritu.
The lush greenery and colorful blossoms provide us with many vegetables, and one of them is ‘koiralo ko phool’ (Mountain Ebony—Bauhinia variegata). While having the tangy and spicy ‘achaar’ (pickle), I used to feel that nature has blessed us with this bountiful and tasty flower. After exploring the culinary world as a chef, I realized that we have actually underutilized koiralo.
According to researchers, the origin of koiralo had first been reported in the East Indies area. It grows at 1300 m altitude but is also found in deciduous forests and occurs up to 900 m altitude in dry mixed forests. Koiralo trees are mostly found in tropical and subtropical countries. It’s native to many countries including Nepal, India, China, Pakistan, Burma, North Thailand, North Vietnam, Cambodia, and Laos. It’s quite common in the Indian states of Tamil Nadu to as high as Jammu and Kashmir.
It’s called ‘raktakanchan’ or ‘phalgu; in the Sanskrit language. In many languages, the name of koiralo is derived from Sanskrit’s raktakanchan, including ‘devakanchanamu’ (Telugu), ‘kanchanal’ (Punjabi), ‘kachan’ (Odia), and ‘kachnar’ (Hindi). In Pahadi Hindi, it’s ‘koliar’ or ‘koiral’. In English, it has different names, including Mountain Ebony, Orchid tree, Camel’s foot, Napoleon’s hat, Paper mulberry, and Poor man’s orchid.
We, Nepalis, mostly use buds and flowers, whereas in India leaves and seeds are used. The leaves of the koiralo plant are used in the preparation of curry, in the form of vegetables, consumed as a side dish along with rice, and used as flavorings in meat and fish. Apart from making pickles, the flower is used in the preparation of curry, raita, flour; cooked as a vegetable; flavoring of meat and fish; and filler in pakoras.
The seeds are rich in several amino acids and are used as pulses in several regions of northeastern and central India. The buds are used for making pickles, curry, flour; flavoring agents in many products; used for making vegetables; and young buds of the flower are used for making various tasty broths. It’s said that the roots, stems, leaves, blossoms, and seeds of the kanchanara are all filled with beneficial nutrients and medicinal substances that offer incredible benefits for general health.
In Nepal, two koiralo items are popular. One is a flavorful vegetable—boiled koiralo ko phool possesses a unique taste and texture, often described as slightly bitter with a subtle sweetness. It can be stir-fried, sautéed, or incorporated into curries for a delightful twist.
A tangy pickle is another popular way to enjoy koiralo ko phool in Nepal. Pickling preserves the flowers and adds a burst of flavor to meals. Here, I will run you through how to make it. The recipe is from my late mom. You can tweak the recipe to your liking to create your own version of the pickle.
Ingredients
400 gm koiralo ko phool
4 medium-sized potatoes
1 medium-sized onion, finely chopped
2 spring garlic chopped
Fresh coriander leaves, chopped
2 gm turmeric powder
2 gm ground cumin
2 gm red chili powder
17 gm white sesame seeds, roasted and ground
1 gm Sichuan pepper Timur, ground
3 gm fenugreek seeds for tempering
2-3 dried red chilies, broken into pieces
2-3 green chilies, chopped
30 ml raw mustard oil
30 ml vegetable oil
1 lime or lemon, juiced
10 gm salt
Instructions
First, boil the koiralo ko phool. In a pot of boiling water, blanch until slightly softened but retaining some texture. Drain and transfer to a large bowl.
Next, boil the potatoes: In a separate pot, boil the potatoes until tender. Peel and cube them, adding them to the bowl with the koiralo ko phool.
Pour all the powdered spices on top of the potato and koiralo mix.
Put vegetable oil in a pan over medium heat. Once hot, add the fenugreek seeds and let them sputter for a few seconds. Add dry chili, fry until black, and pour on top of the spice mix. Cover for a minute.
Add chopped onion, green chilies, and dried red chilies to the mixture with the rest of the raw mustard oil.
Mix with the rest of the raw mustard oil.
The author is a UK based R&D chef
Three killed as bike and jeep collide in Jhapa
Three persons died when a jeep and a motorbike collided with each other at Jhiljhile in Shivasatachhi-8 of Jhapa district on Wednesday.
The incident occurred when the motorbike (Me 3 Pa 5001) heading towards Surunga from Damak along the East-West Highway collided head-on with the jeep (Pra 1-01-001 Cha 9329) at around 5 am today.
Among the three persons riding on the bike, two died on the spot and one breathed his last on the way to the B & C Hospital, DSP Krishna Kumar Chand of the District Police Office, Jhapa said.
The identities of the deceased are yet to be established.
Meanwhile, police have impounded both the vehicles and arrested the jeep driver Rishi Raj Giri (45) of Mechinagar Municipality-6 for the investigation.
Kathmandu decorated to welcome Qatari Emir Al Thani (With photos)
The federal capital, Kathmandu, is preparing to warmly welcome Sheikh Tamim bin Hamad Al Thani, the Emir of Qatar, who is scheduled to arrive late this afternoon on a state visit.
The Qatari Emir is arriving on a two-day state visit at the cordial invitation of President Ram Chandra Paudel.
The city has been adorned with welcome gates and banners along major roads and intersections in honor of the high-profile dignitary from Qatar.
The Kathmandu Metropolitan City Office has undertaken the cleaning and decoration of roads stretching from Tribhuvan International Airport (TIA) to various key areas including Tinkune, New Baneshwor, Babarmahal, Tripureshwor, Kalimati, Jamal and Lainchaur.
According to Nabin Manandhar, the spokesperson for the Kathmandu Metropolis, the adorned roads proudly display the national flags of both Nepal and Qatar.
The banners featuring the names of President Ram Chandra Paudel and the Emir of Qatar, along with a portrait of Kumari, the Living Goddess, adorned with the Namaste gesture, indicate the cultural richness and diversity of the Kathmandu Valley. Such banners read "Hearty welcome to the Emir from Qatar".
Security arrangements along the designated route for the VVIP from Qatar have been intensified, with each welcome gate being guarded by security personnel.
Furthermore, key areas such as Sheetal Niwas (the Office of the President), Soaltee Hotel where the Emir will be staying, and Dwarika Hotel where various visit-related events are scheduled to take place have been beautifully decorated for the occasion. The Non-Resident Nepali Association and the Qatar Embassy in Nepal have also prepared welcome gates to extend greetings to the Emir.
In light of the Emir's visit, the government has declared a public holiday for today, suggesting the diplomatic significance of the visit.
Security beefed up
Meanwhile, the Nepali Army has said it has mobilized a security mechanism in the venues where various visit-related events ranging from welcome and other ceremonies to farewell are scheduled to take place. The security arrangements are in place on a need basis.
In coordination with the NA Chief of General Staff, a Lieutenant General, various security squads comprising security personnel from the Nepal Police, Armed Police Force, and the National Investigation Department have been mobilized.
According to TIA General Manager, Jagannath Nirauala, all flights at TIA will remain halted for 15 minutes each during the arrival and departure of the Qatari Emir, bearing in mind the security sensitivity of the visit.
The visit is expected to help elevate the bilateral relations between Nepal and Qatar to a new height. The Qatari Emir's visit marks the first highest-level visit from the entire Middle East to Nepal. Qatar serves as one of the major labor destinations for Nepal.
Nutrition hacks
Experts laud the benefits of a ‘balanced diet’—one which contains all the essential nutrients in just the right amount. A balanced diet supplies the nutrients your body needs to work effectively. Without balanced nutrition, you could be more prone to disease, infection, and fatigue among other health issues.
You need carbohydrates, protein, fat, vitamins, and minerals, and fiber and putting it all together in the required quantities can be a daunting task. That is often why so many of us just give up altogether. But eating clean and getting the nutrients you need doesn’t have to be so complicated. There are some basic things that you can follow to make sure you are getting most of the nutrients you need on a daily basis.
Have a handful of nuts and seeds
Nuts like almonds, cashews, walnuts, and others are packed with protein, fats, minerals, antioxidants, and fiber. Nuts and seeds regulate body weight as their fats are not fully absorbed. They will thus keep you fuller for longer and help you regulate food intake. Nuts and seeds also contain unsaturated fats and other nutrients that provide protective effects against heart disease and diabetes. Studies have even found that people who eat nuts frequently are at a lower risk of gaining weight than those who seldom eat nuts. Nuts also help in regulating cholesterol. Scientists have also found a direct relation between eating nuts at least a few times per week and the reduction of LDL cholesterol and triglyceride levels in the body.
Stick to the one fruit a day rule
Have one whole fruit a day. Eat the entire fruit and don’t juice it as that removes the fiber content. According to Ayurveda, the best time to have a fruit is before two in the afternoon.
Fruits are nutritious, they make a tasty snack or dessert, and they can satisfy a sweet tooth. Choose local fruits that are in season as they are fresher and provide more nutrients than imported fruits. Fruits are high in sugar, but it’s natural sugar. They will boost the body’s supply of essential vitamins, minerals, and antioxidants. However, if you have diabetes, consult a dietician on which fruits you can eat and how and when to eat them.
Cut down on saturated fat and sugar
Try to eat less saturated fat and choose foods that contain unsaturated fats instead, such as vegetable oils and spreads, oily fish, and avocados. When having meat, choose lean cuts and cut off fat that is visible. Cut down on sugar consumption as well. The problem with too much sugar is that your diet will be high in calories and this can lead to putting on weight. Excess weight increases the chances of developing type 2 diabetes and heart and circulatory diseases. Read the label of the products you buy and try to avoid those that have added sugar in them. If there’s more than 22.5g of total sugars per 100g, then that item is high in sugar, while five gram of total sugars or less per 100g means the food is low in sugar. To be on the safer side, experts tend to suggest giving up biscuits, jams, chocolates, and fizzy drinks.
Stock up your fridge and pantry
Having a well-stocked fridge and pantry can make your eating habits better. Keep jars of nuts where you can see them. Put fruits in a bowl on the dining table. If you have chips and chocolates at home, stow them away from sight. Make healthy snacks like makhana, popcorn, and sprouts at home to munch on when you are feeling hungry and there’s still a couple of hours to go for dinner. Cut and chop vegetables like carrots, cucumbers, and beetroot and keep them in the fridge. You can have them with freshly made hummus or just plain salt and pepper. It will up your fiber intake as well as keep you satiated for a long time. The idea here is to have ready-to-eat healthy things on hand so that you don’t reach for the unhealthy stuff.
