How to make Yomari / Yamari Dumplings

Click Here for more recipe

'यमरी चामु उखे दुने हामु। बिउसा ल्यासे मबिउ सा बुडी बुडी"   

Yomari is eaten in the month of Poush especially in Purnima (Full-moon day). It is assumed to be hot food items which kills cold. It is believed that longer the tail of yamari shorter the winter of Poush (December/January). Yoamri is famous in Newari Community in Nepal. 

How to make Yomari Dumplings

Utensils

Steamer

Big bowl
Soft piece of cloth
Pan
Spatula

Ingredients to make 15 yomari

Rice flour- 500 grams

Chakku (Molasses)-100 grams
Sesame seed Powder – 50 gram
Coconut powder/ grated coconut-20 grams
Cardamom powder- 5 grams
Vegetable oil- 10 gram

Method

Heat a cup of water and chaku in pan at a medium heat

When chaku melts, add sesame powder, coconut powder and cardamom powder and stir it gently.

Add about a spoon full of rice flour and stir it gently

When the paste is good (not too thick or too thin) pour it into a bowl

Make the dough for yomari using rice flour and Luke warm water

Make a soft dough (dough should be soft because if the dough is hard the yomari will break)

When the dough is ready cover it with soft piece of cloth and leave it for about half an hour.

After half an hour                                                                   

Grease your palm with cooking oil so that the dough will not stick to your hand

Take a small piece of dough and make it first into round then into long yomari shape

Make as thin as you can because more thin your wrap is more tasty yomari becomes

Add two teaspoon of chhaku into the wrap and slowly close the yomori top.

You should keep on roiling the yomari while closing the top.

Heat the water in the steamer.

When water boils, put yomari in steamer and let it steam for about 10 minutes.

Yomari is ready to Serve.

Bara Non vegetarian – Masu Bara – Meat Bara

Click Here for more recipe

Bara Non vegetarian – Masu Bara – Meat Bara

Utensils

Big bowl , Spoon

Frying pan, Plate
Spatula, Small bowl  

Ingredients

Ground meat – 300 grams (chicken, mutton or buffalo)

Black Lentil- half kg
Salt- a pinch
Oil -1 cup
Turmeric-half table spoon
Ginger paste- a little

Method

Soak the black lentil in cold water for a night

Wash off the skin and grind the lentil into fine paste (use as less water as possible)

Add turmeric, ginger, Garlic, 2 eggs/ 3 table spoon ground meat and salt and stir it properly

Heat Nepali flat pan (tawa), put half table spoon of oil

Take some cold water in a bowl

When the oil is hot put some water in your left pam, take a small ball shape in your right hand and spread it a bread on the pan using your all your fingers

Turning both sides, if needed add some oil around the bara

Cover it and let it cook for sometime

When the bara is cooked it turns into golden brown.

Bara is ready to serve.

How to make Chicken Chhoila/haku chhoila (Chhoyela – Newari Hot & Spicy Chicken Chili)

Chhoila (Chhoyela ) is a newari (Nepali) non vegetarian food item very popular in Kathmandu and around. Generally it is made of buff (buffalo’s meat), and eaten as snacks/side dish to beverages.

Utensils

Boiling Pan

Small cooking pan

Bowl

Spoons

Plates

While making haku (black) chhoila, roast the meat in grill with charcoal instead of boiling meat. Other process are same....

Ingredients

Chicken – 550-650 grams (cut in small pieces)

Onion – 2 (chopped)

Green onion - 1 cup (chopped)

Tomato – 4 (sliced)

Green chill – on your need (cut in half or quarters)

Garlic and ginger crumbled (shredded)

Turmeric powder- half table spoon

Red chili powder- 1 tablespoon

Fenugreek seeds (Methi)

Cooking oil

Salt

Coriander leaves

Lemon juice

Cilantro for garnishing

Method

Cut chicken into small pieces in cubes and boil it for 12 minutes

Take boiled chicken out and let it stay for a while to cool

Put the boiled chicken in a big bowl and add salt, red chili powder and sliced tomatoes

Chop onions into small pieces

Add chopped onions into the mixture and add shredded garlic and ginger

Heat oil in a pan and add the fenugreek (methi) seeds and heat it until the seeds become black

Add turmeric powder and stir it nicely and wisely.

Pour the chicken into a bowl and add the coriander into it

Add some lemon juice and gently stir it

Now Chhoila is ready to serve!