Newari Chhwyela

Chicken Chhwyela

Mutton Chhwyela

Ingredients:

1/2 kg boneless meat (preferably red meat)
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon Jeera (cumin) powder
1/3 teaspoon Besar (turmeric powder)
1/2 teaspoon red chilli powder (optional)
1/3 teaspoon methi (fenugreek) seeds
2 fresh green chillies (optional)
1 small bunch fresh green garlic leaves or coriander
3 tablespoons oil (preferably mustard oil)
Salt to taste

Cooking Method:

1. Cut the meat into 6 long strips and boil the meat till tender, drain the water and grill the meat  on all sides in any type of fire. (If you have an oven or barbecue set, instead of boiling and grilling the meat, you can roast or barbecue the meat till it is cooked)
2. Cut the cooked strips of meat into 1/2 inch cubes.
3. Cut the green chillies and green garlic leaves or coriander into small pieces.
4. Heat the oil in a pan and splutter the methi seeds.
5. Add the green chillies to the hot oil and fry for 1 minute.
6. Add the ginger paste, garlic paste, jeera powder, chilli powder, besar & green garlic leaves or coriander in the pan and fry for 1 minute.
7. Pour the mixture in the pan to the meat , add salt and mix thoroughly.

Amilo Guliyo Kaancho Aanpko Achar

Ingredients:

1/2 kg unripe mangoes
1 cup sugar
1 inch piece ginger
6 cloves of garlic
1/2 teaspoon saunf seeds (fennel seeds)
2 dried red chillies (optional)
1/3 teaspoon besar (turmeric powder)
1 teaspoon Jeera (cumin) powder
2 tablespoons oil
1 cup water
Salt to taste

Cooking method:

1. Peel the mangoes and cut the pulp into 1/2 inch cubes.
2. Peel the ginger & garlic and cut into thin strips shaped like matchsticks.
3. Heat the oil in a pan and fry the dried red chillies till it is dark brown.
4. Add the ginger to the hot oil and fry till light brown.
5. Add the garlic & saunf to the oil and fry for 1 minute.
6. Add the besar, Jeera powder & mango pieces to the oil and fry for 5 minutes.
7. Put water, salt & sugar to the mango mixture in the pan, bring to a boil and cook for 5 minutes.

Bhuteko Bhatmas Lasun Aduwa Mix

Ingredients:

1 cup dried soyabeans
2 inch piece ginger
6 cloves garlic pods
2 green chillies (optional)
1/2 teaspoon Jeera (cumin) powder
1/2 teaspoon red chilli powder (optional)
2 tablespoons oil (if possible mustard oil)
Salt to taste

Cooking method:

1. Roast the soyabeans and remove the covers. (You can also use readymade dry roasted soyabeans sold in stores）
2. Peel the ginger & garlic and cut into matchstick shaped strips. Cut the green chillies into small pieces.
3. Heat the oil in a pan and fry the ginger pieces till crisp, drain the oil and add it to the soyabeans.
4. Fry the garlic pieces till crisp, drain the oil and add it to the soyabeans.
5. Fry the green chillies.
6. Add the fried green chillies, salt, Jeera powder & red chilli powder to the soyabeans mixture and mix thoroughly.

PS: You can use peanuts instead of soyabeans.

Aaloo Tama Bodi

Ingredients:

1 cup dried bodi (black eyed beans)
1/2 kg potatoes
1/2 cup tama (sour bamboo shoots)
2 medium sized tomatoes
2 - 3 green chillies or dried whole red chillies (optional)
1 small bunch fresh green garlic leaves or fresh coriander
1 teaspoon ginger paste
1 teaspoon garlic paste
1/5 teaspoon Jeera (cumin) seeds
1/5 teaspoon besar (turmeric powder)
2 teaspoons jeera (cumin) powder
1 teaspoon red chilli powder (optional)
3 tablespoons oil
2 cups water
Salt to taste

Cooking method:

1. Soak the bodi in water overnight.
2. Boil the soaked bodi till it is cooked. ( I recommend pressure cooking it for 5 minutes)
3. Boil the potatoes, peel and cut into medium sized pieces.
4. Cut the tama into 1 inch sized pieces.
5. Cut the tomatoes and fresh green garlic leaves or coriander into small pieces.
6. Heat the oil in a pan and splutter the Jeera seeds.
7. Add the whole chillies to the pan and fry for 1 minute.
8. Add the ginger paste, garlic paste, besar, jeera powder, chilli powder & tama and fry for 2 minutes.
9. Add the boiled potatoes, bodi & salt and fry for 5 minutes.
10. Add the tomatoes & water, cover and cook for 5 minutes.
11. Finally put the green garlic or coriander and cook for 1 minute.

Tareko Hariyo Lasun

Ingredients:

1 big bunch of fresh green garlic
1/5 teaspoon methi (fenugreek) seeds
1/2 teaspoon Jeera (cumin) powder
1/5 teaspoon besar (turmeric powder)
1 dried red chilli (optional)
2 tablespoons oil
Salt to taste

Cooking Method:

1. Clean and cut the fresh green garlic into 1 inch pieces.
2. Heat oil in a pan and splutter the methi seeds.
3. Add the red chilli to the oil and fry for 1 minute.
4. Add the turmeric powder, Jeera powder, green garlic & salt to the pan and fry for 5 minutes.

Kankra ra Aalooko Achar

Ingredients:

2 small sized cucumbers (approx. 1/2 kg)
1/2  kg potatoes
6 tablespoons roasted til ( sesame seed) powder
6 tablespoons lemon juice
1/5 teaspoon methi (fenugreek) seeds
1/2 teaspoon besar ( turmeric powder)
2 green chillies (optional)
2 teaspoons red chilli powder (optional)
1 small bunch fresh coriander
1/2 cup water
3 tablespoons oil
Salt to taste

Cooking method:

1. Boil the potatoes, peel and cut into medium sized pieces.
2. Cut the cucumbers into 1 inch cubes.
3. Cut the green chillies and fresh coriander into small pieces.
4. Mix together the potatoes, cucumber, til powder, lemon juice, salt, water and fresh coriander.
5. Heat the oil in a pan and splutter the methi seeds.
6. Add the green chillies to the oil and fry for 1 minute.
7. Remove the pan from the heat and add the besar and red chilli powder to the oil.
8. Pour the oil mixture into the achar ingredients and mix thoroughly.