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
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
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
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.
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