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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. 😀 

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

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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

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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.

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

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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

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Sichuan pepper

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