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.
Four different types of lentil.
Deep fry lentil patties until golden brown and crispy
Batuk is ready 😀
Salt, Oil, mustard powder, dried red chili, chili powder, fenugreek seed, turmeric powder, boiled cubed potatoes, onion, plain yogurt
Sautéed fenugreek seed and dried red chili on potato mixture .
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 ⇒ http://ismellfood.com/?p=4.
Tomato, Garlic, Ginger, Cilantro Leaves
Turmeric Powder, Timur (Sichuan Powder), Coriander/Cumin powder, Red Chili Paste, Mustard Oil, Fenugreek seed
All the ingredients in the bowl ready to be mixed!!
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 😀
Tomatoes, Green chillies, anchovies, garlic, ginger
Cumin seed, Salt, Turmeric, Timur, Cumin/coriander powder, Red chili, Mustard Oil
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. 😀
Soak black lentil and split mung beans(mung dal) overnight!!
Rub the lentils together in your hand in order to peel off the skin.
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.
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.