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.
As much as I hate cold snowy winter, the thought of one comfort food makes me happy. Yes I am talking about MOMO (dumplings). I don’t know much of a history behind this deliciousness but I can say this is one of the most popular dish in Nepal. This dish is served with the side of tomato achar. Be it in the street of marketplaces or in the restaurants , you will always find this dish in the menu. I can never say no to MOMO. It is my winter comfort food. I have been making MOMO for many years and through many trial and error I have come up with this recipe and I think I have done a good job as my friends have always complimented me on this dish 😀 .
Any kind of ground meat can be used ( chicken, beef, pork, goat). I have used ground pork in this recipe.
Finely chop the green and red onions and pour it in a medium size bowl with the minced pork in it.
Now add all the above mentioned ingredients in the same bowl and mix it very well.
Once the filling is ready its time to wrap this deliciousness.
I made my own dough from scratch but to make our life easier , wrapper are sold in any Asian grocery stores.
MOMO can be made in different shapes ,the most common are round and half moon shapes.
Place 2 teaspoon of filling in the center of the wrapper .
Pinch the dough together in a full circle until the filling is enclosed inside the wrapper.
Make sure to grease your steamer pan with some oil or pam spray so the momo doesn't stick to the surface.
Place the momo in the steamer pan.
Now the cooking part, there are many ways you can cook momo pan fry it, cook it in a soup ,deep fry it however steaming is the most common way momo is served .
Half fill the steamer pot with water and let it boil in high heat.
Once the water comes to a boil, place the steamer pan on top of the pot and let it cook for 8-10 min.
Another way to tell if your momo is cooked to see if it looks transparent and is not sticky.
Make sure not to over cook, succulent juicy momo are the best and one of the secret behind making juicy momo is to cook it for the right amount of time. Over cooking is going to make your momo very dry.
Once its ready serve hot with a side of tomato sauce (achar).
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.