Gwarmari
Gwarmari is one of the favorite breakfast but now a days it is hard to get a nice good Gwarmari. nice. The other one is near Vedasingh in Kathmandu…
Kachila
It use gound meat with some added salt and chili powder according to the taste. For flavour oil, jeera powder, garlic paste, ginger paste are added and then mashed for few minutes.
Heated mustard oil with some methi is then poured over into the kachila.
Heated mustard oil with some methi is then poured over into the kachila.
WO
Made for panfried grind lentils ans spices, it is used in most of the festival in Newari culture. The taste and flvour could be manupulated with use of egg and meat items.
CHATAMARI
chatamari: somewhat similar to south indian dish dosa, this is thicker and seasoned quite differently. Made of rice flour with various toppings (as in pizza). So people also make this infamous as newari-pizza, which is quite a misnomer.
How to cook it?
Ingredients:
- Rice flour
- Water
Method :
- Mix rice flour with water and make semi solid. - Take one big spoon and pour it in hot pan ( you can put egg, any toppings as in pizza on top of it)
- Cover it and leave it for 2 minutes. If you are adding egg or toppings then you need more time and you need to turn other side.
- Chatamari is ready to serve.
How to cook it?
Ingredients:
- Rice flour
- Water
Method :
- Mix rice flour with water and make semi solid. - Take one big spoon and pour it in hot pan ( you can put egg, any toppings as in pizza on top of it)
- Cover it and leave it for 2 minutes. If you are adding egg or toppings then you need more time and you need to turn other side.
- Chatamari is ready to serve.
Choyela
Mana Choyela
Choyela
Two types of choyela
1. Mana choyela
2. Haku choyela
Ingredients
meat, salt, red chili powder, garlic paste, ginger paste, jeera powder, methi, some mustard oil, and green dhania.
How to make
1. Boil the meat for half an hour.
2. Cut it into small pieces and put some salt and chili powder according to your taste. You can put some jeera powder, garlic paste, ginger paste, and mash it for few minutes.
3. Heat the mustard oil and put some methi over the oil. When the methi changes its color from brown to black, you can put the oil including methi into the choyela.
4. Put some dhania for decoration and taste in the choyela, and then your choyela is ready to eat.
Two types of choyela
1. Mana choyela
2. Haku choyela
Ingredients
meat, salt, red chili powder, garlic paste, ginger paste, jeera powder, methi, some mustard oil, and green dhania.
How to make
1. Boil the meat for half an hour.
2. Cut it into small pieces and put some salt and chili powder according to your taste. You can put some jeera powder, garlic paste, ginger paste, and mash it for few minutes.
3. Heat the mustard oil and put some methi over the oil. When the methi changes its color from brown to black, you can put the oil including methi into the choyela.
4. Put some dhania for decoration and taste in the choyela, and then your choyela is ready to eat.
YOMARI
Yomari
Yomari is derived from two words Yo and mari, where “yo” means “which you like” and “mari” means “bread”. So literally it means bread which you like. Yomari is a rice dumpling with confection of rice-flour dough shaped like fig and filled with “brown cane sugar” or chaku in Newari and “sesame seeds” _____, which is then steamed in a vessel called Potasi. The dough is often stuffed with other fillings like lentil paste, “milk solids” or khuwa Nepali language, or spices as well.
This delicacy is the chief and important item on the menu during the post-harvest celebration of Yomari Punhi, which falls every year in the full moon day of December. There is a reason behind the dish being prepared during winter season as it contents ghee and chaku, the items which is believed to provide heat to our body. Yomari is the chief item on the children’s second-year birthday. Traditionally, on this day, a yomari garland is made for the birthday child and they wear it to show.
Yomari is derived from two words Yo and mari, where “yo” means “which you like” and “mari” means “bread”. So literally it means bread which you like. Yomari is a rice dumpling with confection of rice-flour dough shaped like fig and filled with “brown cane sugar” or chaku in Newari and “sesame seeds” _____, which is then steamed in a vessel called Potasi. The dough is often stuffed with other fillings like lentil paste, “milk solids” or khuwa Nepali language, or spices as well.
This delicacy is the chief and important item on the menu during the post-harvest celebration of Yomari Punhi, which falls every year in the full moon day of December. There is a reason behind the dish being prepared during winter season as it contents ghee and chaku, the items which is believed to provide heat to our body. Yomari is the chief item on the children’s second-year birthday. Traditionally, on this day, a yomari garland is made for the birthday child and they wear it to show.