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.

Smashed Garlic Plantains - Mofongo

 I tried this at a Hispanic cafe in Brooklyn once and I loved it. So when I went home, I thought I'd give cooking it a try and I loved it again. So here's the recipe :)

Country: Puerto Rico

Ingredients:

4  green plantains, peeled and cut into 1/2-inch chunks

4 cups chicken broth or soup

oil (for frying)

1/2 cup cubed chicken

1  tablespoon chopped garlic

Fresh ground black pepper

Chopped fresh cilantro leaves (to garnish)

Salt to taste

Cooking Method:

1. Mix handful of salt into a bowl of cold water and soak plantain chunks. 
2. Place chicken broth/soup in saucepan over low heat to warm. 
3. Heat about 1/2 inch of oil in a deep skillet.
4. Cook chicken until crisp then remove from oil. 
5. Remove plantains from water, drain and dry them on towels, then deep fry the pieces (careful, they may spatter) until golden brown. Remove from oil. 
6. Flatten the plantains using the bottom of a flat-bottomed glass bottle or bowl. Fry the plantains again for 30 seconds on each side until slightly crispy.
7. While the plantains are still hot use a wooden mortar and pestle to mash them with the garlic and the chicken. Add salt and pepper to taste.
8. You can also use a food processor – add the plantains to food processor with chicken, garlic and some salt and pepper. Process to consistency of mashed potatoes. Do not over process. Multiple batches may be required.
9. Place the mixture in bowls and press into shape.
10. Invert the bowls to remove the mashed plantains.
11. Serve with the warmed chicken broth/soup.

How to Eat: Break mofongo into bite sized pieces. Douse each piece in the soup and enjoy!

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.

Bodi Sandeko

Ingredients:

2 cups dried bodi (black eyed beans)
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon Jeera (cumin) powder
1/5 teaspoon Jeera (cumin) seeds
2 green chillies (optional)
1small bunch fresh green garlic leaves
2 tablespoons oil
Salt to taste

Cooking method:

1. Soak the bodi in water overnight.
2. Boil the soaked bodi till it is cooked thoroughly. ( I recommend pressure cooking it for 5 minutes)
3. Cut the green chililies and fresh garlic leaves into small pieces.
4. Heat oil in a pan and splutter the Jeera seeds.
5. Add the green chillies, green garlic, jeera powder, ginger paste & garlic paste to the oil and fry for one minute.
6. Pour the hot oil mixture over the boiled bodi.
7. Add the salt to the bodi and mix well.

Photos:

Bodi with spices added

Spices for bodi

Koreko Moolako Achar

Ingredients:

1/2 kg radish
1 teaspoon besar (turmeric) powder
6 tablespoons roasted til (sesame seed) powder
6 tablespoons lemon juice
1/5 teaspoon methi (fenugreek) seeds
2 fresh green chillies (optional)
1 teaspoon red chilli powder (optional)
1 small bunch fresh coriander
2 tablespoons oil
Salt to taste

Cooking method:

1. Peel and grate the radish then mix 2/3 teaspoon of besar (turmeric powder) & some salt to it and leave aside for 15 minutes.
2. Squeeze the water from the grated radishes.
3 - Cut the fresh coriander and green chillies into small pieces.
4. Add the til (sesame seed powder), lemon juice, salt & green coriander to the grated radish and mix well.
5. Heat oil in a pan and splutter the methi seeds.
6. Add green chillies, red chilli powder & 1/3 teaspoon besar (turmeric powder) to the oil and fry for 1 minute.
7. Pour the ingredients in the hot oil over the radish mixture and mix thoroughly.

Pakaeko Golbhedako Achar

Ingredients:

1/2  kg tomatoes
1 teaspoon chopped ginger
3 teaspoons chopped garlic
2 fresh green chillies (optional)
1/5 teaspoon methi (fenugreek ) seeds
1/5 teaspoon besar (turmeric powder)
1/2 teaspoon jeera (cumin) powder
1/2 teaspoon red chilli powder (optional)
1 small bunch fresh coriander
2 tablespoons oil
1/2 cup water
Salt to taste

Cooking method:
1. Cut the tomatoes into small pieces.
2. Cut the green chillies and coriander into small pieces.
3. Heat oil in a pan and splutter the methi seeds.
4. Add the ginger pieces to the oil and fry for 1 minute.
5. Add the garlic and green chillies and fry for 1 minute.
6. Now add the besar, jeera powder, tomatoes and salt and fry till the tomatoes are dry.
7. Pour water in the above mixture and cook for 5 minutes.
8. Mix green coriander in the achar and serve.

Photos: 

Aaloo Sandeko

Prepared Aaloo Sandeko

Ingredients:

1/2 kg potatoes
2 medium sized tomatoes
2 medium sized onions
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon jeera (cumin) powder
1/5 teaspoon methi (fenugreek ) seeds or jeera seeds
2 fresh green chillies (optional)
1 small bunch fresh coriander (or  mint leaves)
2 tablespoons oil
Salt to taste


Cooking method:

1. Boil the potatoes , peel it and cut into medium sized pieces.
2. Cut the tomatoes , onions, chillies and coriander into very small pieces.
3. Heat the oil in a pan and splutter the methi or jeera seeds.
4. Add the chillies and tomatoes to the pan and fry for 5 minutes.
5. Add the ginger paste, garlic paste, jeera powder,onions,fresh coriander,potatoes and salt to the pan and fry for 1 minute.

Newari Wo Recipe

 

Ingredients :

2 cup     Split Black Dal or Split Mung Beans
1/4 tsp   Fresh Ginger Paste
1/2 tsp   Cumin (Jeera) Powder
Salt to taste

Cooking method :

• Soak dal in water overnight.
• Throw out the soaked water while trying to remove as much of the dal cover as possible.
• Grind dal in food processor by adding the required amount of water to make a fine paste.
• Mix in the cumin powder, ginger paste and salt into the dal mixture.
• Heat a pan over medium flame and add a few drops of oil.
• Cook the wo like you would cook pancakes.