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CHATANMARI

Ingredients:
  • Rice flour
  • Water as required
  • Minced Egg
  • Lentil

  • Method:
  • Mix rice flour with water and make semi solid.
  • Take one big spoon and pour it in hot pan (put egg or minced lentil over it as your desire)
  • Cover it and leave it for 2 minutes. If you are preparing egg or lentil chatanmari then you need more time and you need to turn other side.
  • Chatamari is ready to serve.

  • WO

    Ingredients:
  • Lentil
  • Spices ( ginger paste, garlic paste, cumin powder, hin (asafoetida), salt to test )
  • Mustard oil
  • Egg
  • Minced- meat

  • Method:
  • First soak lentil in water for whole night. Then mince it and mix mentioned spices.
  • Hit oil in a pan.
  • Take a big spoon of minced lentil and put it in hot pan , and press on it as round shape. If you desire put egg or meat on it and cover it with lentil again.
  • Pour some oil on it again, and turn it When it becomes brown it will be ready to serve.

  • Yomari
    Yomari

    YOMARI

    Ingredients:
  • Rice flour
  • Hot water
  • Sweets
  • Sesame seed
  • Molasses
  • Khuwa (Nepalese Dairy product, which looks like Ricotta Cheeze)

  • Method:
  • Mix rice flour with hot water and make dough. Cover the dough with a warm and wet cheeze cloth and rest it for 10-15 minutes.
  • Apply some oil on your both hands and shape the dough like as shown in picture but make sure that it is hollow.
  • Fill it with mixture of sweets, molasses mixed with Sesame seed, khuwa, ground meet or whatever you like, then close the hole.
  • Steam it for 20 min.
  • Now it is ready to serve. Enjoy!

  • Haku Chhoyala
    Haku Chhoyala

    HAKU CHHOYALA

    Ingredients:
  • Buff meat
  • Ginger paste
  • Red chili Salt to taste
  • Mustard oil
  • Cumin powder

  • Method:
  • Roast the meat with smoke fire.
  • Cut it into pieces.
  • Mix it with mentioned spices and raw oil (usually it prepared spicy and hot.)
  • Now it is ready to serve.

  • Mana Chhoyala
    Mana Chhoyala

    MANA CHHOYALA

    Ingredients:
  • Buff meat (flesh)
  • Ginger paste
  • Garlic paste
  • Salt to taste
  • Mustard oil
  • Chili powder
  • Fenugreek seeds
  • Chopped onion
  • Chopped green chilies
  • Chopped coriander leave
  • Turmeric powder, Cumin powder, Pepper powder

  • Method:
  • Boil meat for 20 min. in presser cooker.
  • Slice it in to small pieces.
  • Add chopped onion, green chili and coriander, if you desire.
  • Then mix it with garlic, ginger, cumin, pepper and salt.
  • Heat the oil in pan and put some fenugreek seeds, when it turns in black, put required turmeric powder then pour it in chhoyala, mix it well.
  • Chhoyala is ready to serve.

  • TAKHA

    Ingredient:
  • Buff meat
  • Water Garlic paste Salt to taste
  • Mustard oil
  • Cumin seeds / powder
  • Turmeric powder
  • Bay leaves
  • Chha (leek)
  • Coriander Jimbu
  • Chopped onion
  • Chopped spinach

  • Method:
  • Boil meat in water until it becomes sticky. Or boil it in presser cooker.
  • Add salt, giger, garli, cumin, hin (asafoetida), turmeric, coriander, onion, bay leaves and spinach, during boiling.
  • Heat the oil in pan and put cumin seeds, chha (leek) and jimbu and pour it in meat stir it well.
  • Boil it again for a while.
  • Then place it in cold area for a whole night or refrigerate it
  • It is ready to serve.

  • SANYA KHUNA / NYAKHUNA

    Ingredients:
  • Buff soup
  • Ginger paste
  • Garlic paste
  • Red chili powder
  • Jjhamsi
  • Salt to taste
  • Hin (Asafoetida)
  • Cumin seeds/ powder
  • Turmeric powder
  • Bay leaves Chha (leek)
  • Coriander leaves
  • Mustard oil
  • Sanya (dried and flat fish )

  • Method:
  • Boil buff for 5 or 6 hours, or boil it in presser cooker until it becomes sticky.
  • Add garlic, ginger, salt, turmeric, hin (Asafoetida), cumin powder, bay leaves , coriander and chili. ( Keep out the meat from soup.)
  • Heat the oil in other ( bowl ) and fry the sanya, chha (leek)and cumin seeds. Few min. later add buff soup , and boil it for few min.
  • Then pour the buff soup in bowl and place it in cold area for whole night or refrigerate it.
  • Now it is ready .

  • SIMPU

    Ingredient:
  • Simpu
  • Garlic paste
  • Jimbu
  • Ghee Salt to taste
  • Coconut
  • Cumin powder

  • Method:
  • Soak the simpu for a whole night.
  • Boil for 20 min. in presser cooker.
  • Before boil add garlic paste, salt and cumin powder as required.
  • After 20 min pour it in bowl and add ( chopped )coconut.
  • Then heat the ghee in pan and put jimbu, when it will be dark, then pour it in simpu.
  • Now the Simpu is ready to serve.

  • BHUTI

    Ingredients:
  • Bhuti (long bean)
  • Cumin powder
  • Salt to taste
  • Mustard oil
  • Turmeric

  • Method:
  • Soak the bhuti for a whole night.
  • Boil the bhuti for 20 min. in presser cooker including salt and turmeric.
  • Actually it is a dry dish so if water remain after boil, then throw it and put cumin powder and oil.
  • The Bhuti is ready to serve.

  • LAINSOO

    Ingredients:
  • Lainsoo ( dried radish )
  • Garlic paste
  • Salt to taste
  • Turmeric powder Cumin powder
  • Mustard oil
  • Bay leaves
  • Garam masala ( cloves, dalchini )
  • Chha (leek) Jimbu Buff soup

  • Method:
  • Soak the lainsoo for a whole night.
  • Boil it until it becomes soft.
  • Squeeze the lainsoo and chopped it in big pieces.
  • Heat the oil in karai, put fine chopped chha (leek), bay leaves, jimbu, turmeric powder and a table spoon of garlic paste.
  • When it will be brown, add lainsu.
  • Put garam masala, cumin powder, remaining garlic, salt and buff soup.
  • Boil it for 15 min.
  • The lainsoo is ready to serve.

  • DAYAKULA / KAWAFA

    Ingredients:
  • Buff meat
  • Garlic paste
  • Sliced onion
  • Salt to taste
  • Garam masala
  • Sliced and chopped coconut
  • Turmeric powder
  • Cumin powder
  • Fine chopped chha (leek)
  • Mustard oil
  • Bay leaves
  • Chili powder

  • Method:
  • Cut the meat
  • Heat the oil.
  • Fry onion, garlic, ginger, turmeric, chha (leek), bay leaves for few min.
  • Add meat and fry for a while.
  • Add remaining spices and coconut and boil until it will be soft.
  • Dayakula is ready to serve.

  • WAUNCHA / TUKAN (MUSTARD)

    Ingredients:
  • Mustard leaves
  • Garlic paste
  • Salt to taste
  • Raw mustard
  • Oil
  • Chili powder
  • Cumin powder

  • Method:
  • Steam Mustard for 5 min.
  • Squeeze it and cut.
  • Add mention spices and oil.
  • Mix it well.
  • Ready to serve.

  • CHHON KWA / PANCHA KWA / CHHYALLA

    Ingredients:
  • Potatoes
  • Chhon (bamboo shoot)
  • Bhuti (Long bean)
  • Dried mushroom
  • Radish
  • Garlic paste
  • Cumin powder/ seeds
  • Turmeric powder
  • Fine chopped onion
  • Bay leaves
  • Chili powder
  • Grinded cloves
  • Mustard oil
  • Jimbu

  • Method:
  • Soak dried mushroom in water for 4/5 hours or a whole night.
  • Boil potatoes, bhuti and radish.
  • Peel and mash potatoes softly.
  • Squeeze radish and cut it in to small pieces.
  • Heat the oil in ( bowl ) put bay leaves, cumin seeds, jimbu, turmeric and half table spoon of garlic and ginger and fry it for a while.
  • Add potatoes, bhuti, radish, onion and mushroom and fry it for a while.
  • Add remaining spices , cloves, chili and chhon.
  • Boil for few min.
  • Chhon kwa is ready to serve.

  • Original source: www.jwajapala.com