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Palpali Chukauni with Batuk

February 1, 2016

As a kid I always remember getting excited for our trip to Palpa except for those uneven and curvy road which gave me motion sickness (yucky). There used to be a great deal of food vendors displaying their best tasting and looking food to draw customer like us. Nothing beats freshly made assortment of dishes by locals with the best panoramic views. I vividly remember eating aloo chop, sel roti, chukauni, chana, batuk and the list goes on. Out of all I mostly enjoyed eating chukauni and batuk. Batuk is deep fried patties made with varieties of lentils. I honestly don’t have the original recipe for Batuk, I asked my mom (my super chef) and she told me it’s made with 5-7 different types of lentils. And I thought of giving this dish a try 😀 how hard can it be right? I found four different kinds of lentil in my pantry and it turned out pretty good. It wasn’t as good as those batuk I had on my way to Palpa but good enough to remind me of those beautiful trip we would make every once in a while. I did make chukauni to go with batuk which is a very simple potato and yogurt salad. Enjoy :D.

Photo Feb 01, 11 29 57 AM

Four different types of lentil.

Photo Jan 28, 4 54 29 PM

Lentil batter

Photo Jan 28, 5 10 27 PM

Deep fry lentil patties until golden brown and crispy

Photo Jan 28, 5 23 26 PM

Batuk is ready 😀

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Salt, Oil, mustard powder, dried red chili, chili powder, fenugreek seed, turmeric powder, boiled cubed potatoes, onion, plain yogurt

Photo Jan 28, 5 50 06 PM

Sautéed fenugreek seed and dried red chili on potato mixture .

Photo Jan 28, 6 00 53 PM (1)

Chukauni with Batuk

Palpali Chukauni with Batuk
Cuisine: Newari
  • 1 cup mixed lentil (equal portion of black, red, green (mung), yellow lentil)
  • 1 teaspoon ginger paste
  • ½ teaspoon salt
  • ½ teaspoon corn starch
  • 1 teaspoon cumin/coriander powder
  • ¼ cup water
  • Oil to deep fry the patties
  • 1 cup plain yogurt
  • ¼ red onions (optional)
  • 2 medium size potato
  • ½ teaspoon chili powder
  • ¼ teaspoon m,mustard powder
  • 1.5 teaspoon salt
  • ½ teaspoon turmeric powder
  • ¼ teaspoon fenugreek seed
  • 2 dried red chili
  • ½ cup water
  • 2 tablespoon oil
  1. For Batuk :
  2. Soak the lentils overnight. I used four different types of lentil (Black, yellow, red and green (mung Dal)).
  3. Blend the lentils with all the ingredients (doesn't have to be very fine consistency), add some water to make it easy to blend.
  4. Heat oil in medium size pan.
  5. In order to make the shape of the batuk , I used a small Ziploc bag. Make a ¼ inch hole at the end of the bag and release the batter in a small circular motion.
  6. Deep fry it until golden brown.
  7. For Chukauni:
  8. Boil two medium size potatoes.
  9. Cut into cube size.
  10. In a medium size mixing bowl, add the potatoes, red onion (optional), 1 cup yogurt, salt , mustard powder, chili powder.
  11. Heat 2 tablespoon of oil and saute fanugreek seed and dried red chili until it turns black in color and add turmeric powder to the oil before pouring it over the chukauni mixture.
  12. Plain yogurt isn't sour here , you can always add few drops of lime juice but I like mine just the way it is 😀
  13. Add ¼ cup of water and mix it together. ( Adjust water accordingly, we don't want it to be super thick in consistency).
  14. Adjust salt and chili to your taste.
  15. Now the Batuk can either be dipped in chukauni for an hour or so before serving or just serve it as a side.
  16. If there is limited time you can always skip making batuk, chukauni by itself is very delicious as well.
Nepali, Newari

Mushroom Choila

January 13, 2016

In general I love mushroom but if I have to pick one kind of mushroom to eat rest of my life that would be oyster mushroom 😀 . I just love how meaty it is and also like it’s earthy flavor. I use mushroom in pretty much everything my noodles, eggs, rice, curries, you name it 😀 . I will be honest, I am a dedicated non vegetarian and I am not proud of it I need to get more vegetable in my system. I am not an expert in vegetarian dishes, so I somewhat panic when I have to cook for my vegetarian friends :D. This year I plan on tackling more vegetarian dishes (One of many New Year’s resolution). Ok enough of rambling let’s talk about choila, I have made pork or chicken choila many times however I decided to give oyster mushroom a try and it turned out amazingly delicious. I think the chewy consistency of oyster mushroom really works well for this dish. I used all the ingredients essential for chicken choila and substituted oyster mushroom for chicken.  I hope you will enjoy this recipe. Here is a link to my chicken choila recipe ⇒

Photo Jan 12, 5 36 46 PM

Oyster Mushroom

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Tomato, Garlic, Ginger, Cilantro Leaves

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Turmeric Powder, Timur (Sichuan Powder), Coriander/Cumin powder, Red Chili Paste, Mustard Oil, Fenugreek seed

Photo Jan 12, 6 11 22 PM

All the ingredients in the bowl ready to be mixed!!

Photo Jan 12, 6 20 39 PM (1)

Sautéed Fenugreek seed in the mixture!!

Photo Jan 12, 6 24 34 PM

Mushroom Choila ready 😀

Photo Jan 12, 6 11 58 PM

Serve with Beaten rice and side of achar.

Mushroom Choila
Recipe type: Nepali
  • 1.5 pound Oyster Mushroom
  • 1 teaspoon Salt
  • ½ teaspoon turmeric powder
  • ¼ teaspoon timur (Sichuan pepper)
  • 2 teaspoon cumin/coriander powder or meat masala
  • ½ teaspoon red chili paste
  • 2 teaspoon mustard oil
  • 1 teaspoon garlic paste
  • 2 teaspoon ginger paste
  • 1 diced medium size tomatoes
  • Cilantro to garnish
  • To saute
  • ¼ teaspoon fenugreek seed
  • 2 tablespoon mustard oil
  1. Chop the oyster mushroom ( chop it vertically so you get long strands of mushroom) .
  2. In a flat pan saute the mushroom in ¼ teaspoon of oil. Once all the water is drained from the mushroom and slightly brown in color, set it aside to cool down.
  3. Dice 1 medium size tomatoes and cook it until it reaches puree consistency.
  4. Add all the above mentioned ingredients to the bowl of cooked mushroom..
  5. Heat 2 tablespoon mustard oil in a pan and saute fenugreek seed until turned black in color and pour it over the bowl of mushroom.
  6. Mix all the ingredients together.
  7. Adjust salt and spiciness according to the preferences.
  8. Serve with beaten rice and side of achar.



Vyattal with Macha (Tomato Achar with Dried Anchovies)

December 6, 2015

Vyttal is a newari side dish. I haven’t heard much about it or tasted it anywhere else but my home. My friends often laughed when I mentioned the name of this dish (they find this name super funny). It is basically like a tomato achar but this is not pureed. Tomatoes are cooked with varieties of spices and ginger/garlic until it reaches the puree consistency. I liked this dish but was not in love with it until I decided to add dried anchovies to it and it worked perfectly and I love it now. It is  amazing how you play with different ingredients and  it changes the flavor profile and you end up loving it.  Therefore, I call anchovies star of this dish 😀 . It is best when served with chiura (beaten rice)along with other side dishes. This is a  very simple recipe. I hope you will try it and love it like I do. Thanks again for stopping by 😀

Photo Dec 05, 4 33 54 PM

Tomatoes, Green chillies, anchovies, garlic, ginger


Photo Dec 05, 4 37 12 PM

Dried Anchovies



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Cumin seed, Salt, Turmeric, Timur, Cumin/coriander powder, Red chili, Mustard Oil

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Minced ginger and garlic

Photo Dec 05, 5 03 45 PM

Sautéing cumin seed

Photo Dec 05, 5 07 38 PM

All the ingredients in the pan

Photo Dec 05, 5 20 47 PM

Cooked tomatoes

Photo Dec 05, 5 23 02 PM

Fried anchovies

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Pour the anchovies in the cooked tomato mixture

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Vyattal is ready to be served 😀

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Nomi Nomi 😀

Vyattal with Macha (Tomato achar with Anchovies)
Cuisine: Newari
Prep time: 
Cook time: 
Total time: 
  • 6 medium size tomatoes
  • 1 tablespoon mustard oil/vegetable oil to cook tomatoes
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 4 thinly sliced ginger (shown in picture above)
  • 1 teaspoon salt
  • ½ teaspoon turmeric
  • ½ teaspoon cumin and coriander powder
  • ½ teaspoon timur (sichuan pepper)
  • ½ teaspoon red chili powder
  • 3 tablespoon water
  • ½ cup dried anchovies
  • 3 tablespoon oil to fry the anchovies
  • Cilantro to garnish
  1. Dice the tomatoes into cube size pieces.
  2. Add 1 tablespoon of oil in a medium size pan, once its hot sauté cumin seed until it turns black in color.
  3. Add in the diced tomatoes to the pan with other ingredients salt, chili, ginger/garlic paste, turmeric, timur.
  4. Once the tomatoes starts getting soggy add 3 table spoon of water to it to maintain the puree consistency.
  5. Let the tomatoes shimmer in medium heat for about 15 minutes,
  6. Meanwhile, take another pan and add 3 table spoon of mustard oil/vegetable oil.
  7. Once its hot , add the anchovies and fry until its golden.
  8. Once the fish is ready, pour the fish with the remaining oil to the pan with the tomatoes.
  9. Stir for couple of more minutes.
  10. Garnish with cilantro.
  11. Serve this dish with chiura (beaten rice ).




Bara Recipe!!

November 20, 2015

Here is another recipe for a Newari dish, Bara. Bara is basically a lentil patties/pancake. Growing up as a kid, I don’t remember my mom cooking this dish. So I had never tried one when I was back home, however when I came here my friends requested me to make some Bara as I am a Newar too. Turns out, it’s a pretty simple recipe (thanks Google 😀 ) . Since then, Bara has been one of my favorite snacks to make for a traditional get-together. Bara can be a vegetarian or non-vegetarian dish. Today, I am making non-vegetarian version of Bara with chicken. This dish tastes best when served hot with a side of achar. Hope you guys enjoy this recipe. 😀 

Photo Nov 19, 2 53 48 PM

Soak black lentil and split mung beans(mung dal) overnight!!

Photo Nov 19, 3 03 57 PM

Rub the lentils together in your hand in order to peel off the  skin.

Ingredients: 1. Salt 2.Cumin/Coriander powder 3.Chili paste 4.Ginger/Garlic 5. Oil 6. Chicken

Photo Nov 19, 3 23 04 PM

Mix all the ingredients together!!

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Blend the mixture to puree consistency .

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Pour 1/2 cup of oil in a medium size pan and let it heat.

Photo Nov 19, 3 52 29 PM

Use 1/4 cup to make a medium size patties. Fry it util its golden brown.

Photo Nov 19, 4 34 01 PM

Bara is ready.:D Serve with the side of achar .

5.0 from 1 reviews
Bara Recipe!!
Cuisine: Newari
Prep time: 
Cook time: 
Total time: 
Serves: 25-30
  • 1 cup black lentil (Kalo Dal)
  • 1 cup mung dal
  • ½ diced chicken or minced chicken
  • 2 teaspoon salt
  • 1 tablespoon cumin/coriander powder
  • 1 teaspoon chili paste
  • 2 teaspoon garlic paste
  • 1 table spoon ginger paste
  • ½ cup vegetable oil
  1. Soak 1 cup of black lentil and 1 cup of green lentil (mung dal) overnight.
  2. Rub the lentil in your palms, this will help to peel the skin off.
  3. Separate the skin from the lentil. ( Toss the skin)
  4. Add the mentioned ingredients to the lentil (salt, cumin/coriander powder, chili paste, ginger/garlic paste) except for vegetable oil.
  5. Blend it until you get the mixture to puree consistency (Make sure your batter is not runny, you should be able make a medium size round patties) .
  6. In a medium size frying pan pour ½ cup of vegetable oil and let it heat.
  7. Once the pan is hot, use ¼ measuring cup to pour your batter for a medium size patties. Applying little amount of oil to the cup will help your batter not to stick in the surface of cup ( less messy).
  8. It important to use a non stick pan, here i used my cast iron and seems to have worked just fine.
  9. Fry it until its golden brown.
  10. Place the Bara on the paper towel to soak any excess oil.
  11. Bara taste great when it is served hot with a side of achar.



Choila Recipe!!

October 25, 2015

Starting with my roots!! 

I am sharing a very authentic Newari dish recipe for my first post. Choila is basically a grilled meat mixed with different spices. Here I used a bone in chicken but you can use any kind of meat you prefer. I always like using bone in meat as it has tons of flavor then boneless ones. When I said authentic by no means this is the original recipe, this is my variation of what I have learned throughout my cooking days.

Tomato, Cilantro, Green Onions

1. Cumin/Coriander powder 2. Mustard Oil 3. Ginger/Garlic paste 4. Red Chilli Paste

Photo Nov 04, 7 21 15 PM (1)

Sichuan pepper

Photo Sep 27, 3 44 55 PM

Chicken Thigh

Once all your ingredients are ready it’s time to cook this awesome dish.

I start by putting chicken on the grill. Sprinkle some salt for flavor . I like to throw in some tomatoes as well . If you don’t have a grill you can always pan fry it. After grilling for good 25 min , the meat should be cooked.

Cut the grilled chicken into cube size pieces and add all your ingredients mentioned above leaving Fenugreek seed to satay later.

Add 2 tablespoon oil in the pan, once its hot add some fenugreek seed to it. Once it starts turning black then u know it’s ready to to poured over our mixture of meat. Make sure to mix it well for the last time before garnishing with cilantro leaves.

Delicious choila is ready !!

Cuisine: Nepali(Newari)
Prep time: 
Cook time: 
Total time: 
  • 2 lb chicken thigh
  • 2 medium size tomatoes
  • 2 teaspoon garlic paste
  • 1.5 tablespoon garlic paste
  • 1 teaspoon red chili paste
  • ½ teaspoon turmeric
  • ½ teaspoon fenugreek seed
  • ½ teaspoon sichuan pepper (timur)
  • 1 tablespoon cumin/coriander powder or meat masala
  • ½ cup green onions
  • 1 teaspoon salt
  • 4 tablespoon mustard oil
  • Fresh cilantro for garnishing
Photo Sep 27, 5 20 59 PM

Serve with chiuwra (beaten rice) and side of achar.