Newar Cuisines: Recipes

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. WOIngredients:-
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. YOMARII
ngredients
:- 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

Haku ChhoyalaIngredients
:- Buff meat
- Ginger paste
- Red chili Salt to taste
- Mustard oil
- Cumin powderMethod
:- 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

Mana ChhoyalaIngredients
:- 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 powderMethod
: - 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 spinachMethod
:- 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 / NYAKHUNAI
ngredients
: - Buff soup
- Ginger paste
- Garlic paste
- Red chili powder
- Jjhams
- 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 powderMethod
: - 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.