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Newar Cuisines - Recipes

Chatanmari	Wo	Yomari	Haku Chhoyala
Mana Chhoyala	Tahkha	Nyakhuna	Simpu
Bhuti	Lainsoo	Dayakala	Wauncha
Chhon Kwa

1. 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.

2. 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.

 

3. 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!

 

4. 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.

 

5. 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.

 

6. 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.

7. 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 .

 

8. 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.

9. 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.

10. 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.

11. 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.

12. 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.

13. 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.