Cheese ball
Ingredient Quantity
Boiled mash potato 150gm
Fine chop onion 20gm
Chop garlic 1 tea spoon
Fine chop green chilly 1 nos
Chop green coriander 5 gm
Salt T/T
Cumin powder ½ tsp
Pepper Powder T/T
Grated cheese 50 gm
Soya bean oil for frying
Flour 2 tbsp
Corn Flour 2 tbsp
Bread Crumb for crumbing
Method
a. Mix all the ingredients except oil, corn flour, flour, bread crumb.
b. Make a uniform balls by applying oil in a palm without a crack in it
c. Prepare a batter using the ing with salt in it
d. Dust the balls in bread crumb and then give a dip to coat the balls and again dust it in bread crumb
e. Now heat oil in high flame drop the cheese balls slowly and reduce the heat and fry until brown without stirring it frequently
Now drain it and serve with desired sauce
Chicken sekuwa
Ingredients Quantity
For
marination
Bone less Medium dice chicken 300gm
Curd 4
tbsp
Ginger, garlic paste ½ tsp
Salt T/T
Cumin powder 1tsp
Corriander powder ½ tsp
Red chilly powder ½ tsp
Garam masala powder ½ tsp
Mustard oil 2 tbsp
For sekuwa
Slice onion 30
gm
Slice capsicum 20
gm
Chop green chilly 1 nos
curry leaf 10pcs
Hard Slice tomato 20
gm
Lemon juice 2
tsp
Chop coriander 1tsp
Cooking oil 4 tbsp
Method
a. Marinade chicken mixing all the marinade ingredients and rest it for about 2-3 hours
b. Heat a wok with 2 tbsp oil then add in curry leaf splutter and add chicken
c. Cook chicken until well done covering in slow flame stirring as required to avoid sticking
d. After chicken is well done make some space for frying
e. Then add in remaining oil then fry chilies until fragrance then stir fry onion then capsicum
f. Cook onion and capsicum until translucent
g. Then add tomatoes cook until it gets slightly soft
h. Switch off the gas then add lemon juice and coriander leaves and give it a slow mix
i. Now it’s ready to serve
Onion
Rings (10 pcs each for 2 portion)
Ingredients Quantity
Big onion 20nos
Water 1 cup
 |
| Onion Rings |
Refined flour 1 cup
Corn Flour 2 tbsp
Baking Powder a pinch
Salt T/T
Black Pepper ½ tsp
Cooking oil for deep frying
Bread crumb for crumbing
a. Cut onions into ½ inch thick slice and separate rings
b. Prepare a semi thick batter adding salt, pepper, baking powder, water and keep aside
c. Now dip onion rings into batter to give a nice coating
d. Now dust the batter dipped onion rings into bread crumb
e. Deep fry in medium heat until crisp on both sides
f. Now remove from oil, keep it in absorbent paper and serve hot and crisp with any sauce you prefer
Soaked bitten rice (Chiura) 400 gm
Oil 30 ml
Peanuts 80 gm
 |
| Poha |
Medium cubes potato 80 gm
Slice onion 50 gm
Chop ginger 1 tsp
Chop green chilly 2 nos
Chop coriander 10 gm
Mustard seed ½ tsp
Salt T/T
Cumin powder 1 tsp
Coriander powder ½ tsp
Red chili powder ½ tsp
Garam masala ½ tsp
Mint powder (optional) ½ tsp
Lemon juice 2 tsp
a. Deep fry potatoes and keep aside
b. Fry peanuts and keep aside
c. Now heat oil in a wok add in mustard seed and curry leaf until spluttering of mustard seed
d. Then add onion, fry until turns soft
e. Then add ginger and green chili, fry until fragrance
f. Add in soaked bitten rice and mix well
g. Add in turmeric powder then all other spices and fry in slow flame just until fragrance
h. Check seasoning, add potatoes, peanuts toss well
i. Turn off the flame add in coriander leaves then lemon juice give it a good stir
j. Now its ready to serve warm by topping it with peanuts
Ingredients Quantity
Boiled slice pork 200 gm
 |
| Pork dameko |
Mustard oil 1 tbsp
Cumin seed 1 tsp
Black salt ½ tsp
Coriander seed ½ tsp
Dry red chilly 3 nos
Szechuan pepper corn 10 gm
a. Boil the pork and make a ½ inch thick slice and keep aside
b. Heat frying pan or griddle with a bit of mustard oil then add in pork
c. Grill the pork slices just until outer layer crisps
d. Move from the heat and keep it in absorbent paper.
e. Serve it hot with choop
f. For choop:( toss all ing except salt, cool it and grind all ingredients including black salt together until powder texture
Szechuan Pork
Ingredients Quantity
Boiled slice pork 200gm
 |
| Sezchuan Pork |
Dice onion 60 gm
Dice capsicum 40 gm
Long spring onion 10 gm
Dry red chilly 3 nos
Szechuan pepper corn 1 tsp
Oil 1 tbsp
Salt T/T
Oyster sauce (optional) 1 tsp
Soya sauce 1 ½ tsp
Method
a. Heat a pan with oil
b. add in Szechuan pepper corn and dry red chilly, fry until strong fragrance, remove it from oil and grind it well
c. In same oil fry pork slices until slight crisp then add in onion then capsicum
d. Stir fry for a minute
e. Add in soya sauce & oyster sauce stir fry 30 sec
f. Add in grind paste made earlier, salt and check for seasoning
g. Turn off flame and add spring onion
h. Serve hot
Spring roll
Ingredients Quantity
Spring roll wrapper 2 pcs
 |
| Spring rolls |
Veg chowmein 4 tbsp
Beaten egg 1 nos
Soybean oil for deep frying
Method
a. Place a wrapper in flat surface
b. Fill just enough filling in wrapper
c. Spread batter in edges of wrapper
d. Cover the wrapper as shown in video without cracks in it
e. Deep fry in medium hot oil by facing the sealed edges in the bottom of pan until crisp on both sides
f. Drain oil and keep it in an absorbent paper, cut in required size and serve it hot with required sauce
Mango chutney
Ingredients Quantity
For masala
Coriander seed 2 tbsp
Cumin seed 1 ½
tbsp
Sweet cumin 2 tbsp
Black cumin 1 tbsp
Sezchuan
pepper corn 1 tbsp
Hing 1
½ tbsp
Black salt T/T
Turmeric
powder 1
tbsp
Red chilly
powder ½
tbsp
Fenugreek seed 1 tbsp
For chutney
Slice mangoes 2.5 kg
Raisin 40
gm
Bay leaf 6
nos
Mustard oil 20 ml
Jaggery (Gunn) 500 gm
Masala mix
Method
a.
Heat a pan and toss fenugreek seed , coriander seed,
cumin seed, black cumin, sweet cumin just until fragrance and keep aside
b.
Now grind masala mix with some granules remain in
it and keep aside
c.
Now heat a wok with oil until bit smoky, now add in
fenugreek seed fry until it cooks
d.
Then add bay leaf and jaggery and cook until it melts
slightly
e.
Now add in masala mix and other remaining masalas and
give it a good stir
f.
Cover wok and cook chutney in slow flame simmering for
about 25 to 30 mins stirring occasionally
g. Mango chutney is ready and can be served chilled or warm or can be stored in a bottle for about 2 month
C- MOMO {1
portion}
Ingredient Quantity
Fried MOMO 8pcs
Dice capsicum 40 gm
Dice onion 40 gm
Dice tomato 20 gm
Chop spring onion 5 gm
Chop green chilly 1 nos
Ginger garlic paste ½ tsp
Soya sauce 1 tsp
Tomato Ketchup 3 tbsp
Salt T/T
B. Pepper ½ tsp
Method
a. Heat a wok with oil then fry onion, green chilly then capsicum just for a minute
b. Then add G+G paste and fry for 30 sec with a good mix
c. Add tomato, cook for 20 sec only {make sure the vegetables are not well cooked}
d. Then add in tomato ketchup and soya sauce, cook for a while
e. Add in salt, pepper give it a good mix and add in spring onion
f. Stir fry for 10 sec
g. Now it’s ready to serve
Gundruk sadheko/ Gundruk ko achar (2 portion)
Ingredients Quantity
Gundruk 80 gm
Slice onion 30 gm
Slice tomato 20 gm
Chop green chilly 1 nos
Chop coriander 10 gm
G+G paste ½ tsp
Salt T/T
Cumin powder ½ tsp
Coriander powder ½ tsp
Mustard oil 2 tbsp
Method
- Wash gundruk slowly without squeezing as it may lose its natural sourness
- Then add in all ingredients at once
- Give it a good mix
- Now it can be serve as relish with bhat (rice) or chiura (bitten rice)
Recipe for
Chana chatpate
Ingredients Quantity
Puffed rice (Murai or bhuja) 150gm
 |
| Chana chatpate |
Dalmoth 20gm
Roughly chop onion 10gm
Roughly chop Tomato 10gm
Roughly chop Corriander leaves 1 tsp
Roughly chop carrot 10gm
Roughly chop cucumber 10 gm
Roughly chop green chilly 1 nos
Medium cubes boiled potato 30 gm
Lemon juice 2 tbsp
Boiled chana 2o gm
Salt T/T
Cumin powder ½ tsp
Red chilly powder ½ tsp
Black salt T/T
Chat masala ½ tsp
Mustard oil 1 tsp
Method
a. Mix all the ingredients in a
deep container except puffed rice and dalmoth so that spices gets incorporated
b. Then add in remaining
ingredients
c. Now its ready to be served as it does not require prior cooking before service
Chicken MOMO (for 9
portion)
Ingredient Quantity
Mince chicken 900 gm
 |
| MOMO |
Chop onion 600 gm
Chop cabbage 150 gm
Chop tomato 150 gm
Chop coriander 50 gm
G+G paste 1 ½ tbsp
Turmeric powder 1 tbsp
Cumin Powder 2 tsp
Coriander Powder 1 ½ tsp
Red chilly powder 1 tsp
Garam masala powder 1 tsp
Salt T/T
For dough
Refined flour 1 kg
Water as required
For wrapper
-Mix water and refined flour (maida) and knead into semi hard dough cover it for 15 mins to give rest
For filling
-add in all ingredients in a mixing bowl mixing all spices too and keep aside
For MOMO
-roll dough into 2 inch diameter
-stuff the filling as shown in video for wrapping MOMO
-Grease steaming container, place folded MOMO’s
-place steamer over boiling water compartment, cover lid, steam it for ten minutes
Now its ready to serve hot with chutney or jhol
MOMO ko jhol (for 300 ml)
Ingredients Quantity
White sesame seeds 80 gm
Green chilly 1 no
 |
| MOMO Achar (Jhol) |
Medium size tomato 2 nos
Roughly Chop coriander 20 gm
Cooking oil 2 tbsp
Chicken cube + hot water 250 ml
Lapsi ko paste 20 gm
or
Lemon juice 20 ml
Salt T/T
Cumin powder ½ tsp
Red chilly powder ½ tsp
Crushed ginger 3 gm
Crushed garlic 1 no
Method
a. Toss sesame seed and keep aside
b. Heat a pan with oil then add whole green chilly and tomato cook until slightly soft
c. Boil chicken cube and water keep aside to stock,
d. Grind sesame into grinder then add ½ stock, chilly, tomato and all other spices and form into a fine paste
e. Pour mixture into a bowl add remaining stock as per your requirement to make it thing as required
f. Enjoy jhol with MOMO
CHOYELA (2 portions)Choyela its a traditional item that goes best as snack in any fest of newars. Traditionally choyela is roasted in hay in open fire then its marinated and served. But it is also cooked by boiling then mixing with spices and then tempering with mustard oil, fenugreek seed and turmeric powder.
Ingredients | Quantity |
Buff tender Meat | 300gm |
Ginger+ Garlic Paste | 2 tea spoon(tsp) |
Cumin Powder | 1tsp |
Salt | To taste |
Red Chilly paste | 1\2tsp |
Mustard Oil | For tossing |
Green garlic | For garnishing |
 |
| boiled choyela |
Swoo (Fokso)
Swoo is a traditional starter in Newari Cuisine known as Fokso in a nepali term meaning mutton lungs Mutton lungs is filled with batter then boiled and deep fried .Recipe for Swoo (12 portion)
for batter
Flour 1/2 kg
egg 3 pcs
salt T/T
Ginger+Garlic Paste 1tbspturmeric powder 2 tsp
Cumin powder 2 tsp
whole Mutton lungs 1 nos
red chilly powder 1 tsp
for swoo
Boiled swoo
Mustard oil
salt
red chilly powder
cumin powder
Method
*clean the lungs by blowing with your mouth *slowly and release air by tilting opposite
*prepare a batter in a mixing bowl by mixing above ingredient without forming any lumps
*fill the lungs with batter through lungs
tie the intestine properly so that the batter does note comes out
*boil it properly in a salty water keep it aside for cooling
cut into 1/2 inch thick slice
*heat oil in a pan Shallow fry it until crisp and then season with spices
*now its ready to serve with Tomato Chutney or bitten rice.
SAPU MHICHA
Recipe for Sapu Mhicha (for 1 portion)
Method*boil it properly
Onion
Rings (10 pcs each for 2 portion)
Ingredients Quantity
Big onion 2 nos
 |
| Onion Rings |
Water 1 cup
Refined flour 1 cup
Corn Flour 2 tbsp
Baking Powder a pinch
Salt T/T
Black Pepper ½ tsp
Cooking oil for deep frying
Bread crumb for crumbing
Method
a. Cut onions into ½ inch thick slice and separate rings
b. Prepare a semi thick batter adding salt, pepper, baking powder, water and keep aside
c. Now dip onion rings into batter to give a nice coating
d. Now dust the batter dipped onion rings into bread crumb
e. Deep fry in medium heat until crisp on both sides
f. Now remove from oil, keep it in absorbent paper and serve hot and crisp with any sauce you prefer
Recipe for Fish Amritsari
Ingredients Quantity
Dice
basa fish fillet 200 gm
Salt T/T
Turmeric powder 1 tsp
Lemon
juice 10 ml
Cumin
powder ½
tsp
Coriander
powder ½ tsp
Kashmiri
mirch 1 tsp
Red
chilly powder ½ tsp
Ajwain
seed ½ tsp
G+G
paste ½ tsp
Besan 2 tbsp
Rice
flour ½ tbsp
Beaten
egg ½ nos
Cooking
oil to deep
fry
Method
1.
Add in salt, turmeric powder and lemon juice in dice
fish fillet mix it slowly and let it rest
2.
Marinade the fish adding remaining spices except oil
and let it rest for about 2 hours
3.
Heat oil in a wok to deep fry
4.
Drop fish into hot oil so that it does not stick to
each other and deep fry until golden brown
5.
Now strain and keep it in a tissue paper to absorb
excess oil
6.
Sprinkle some chat masala over it
7.
Now serve it with or without chutney as per your
choice with lemon wedges
For
fish & chips
Ingredients Quantity
For
marinating fish
Basa fish fillet 250gm
S+P T/T
rosemary 3gm
mustard paste 2tsp
For crumbing
bread crumb for
dusting
refined flour for
dusting
beaten egg 1 nos
oil for deep
frying
For chips
Finger cut potato 200 gm
Salt T/T
Oil for
deep frying
Recipe for Aloo chop
Ingredients Quantity
Boiled mash potato 200
gm
Finely chop onion 50
gm
Finely chop green chilly 2
nos
Finely chop coriander 2
tbsp
Salt T/T
Chat masala 1
½ tsp
Coriander powder 1
tsp
Cumin powder 1
tsp
Red chilly powder ½
tsp
Cooking oil for
deep frying
For batter
Besan 1
½ cup
Rice flour 2
tbsp
Salt a
pinch
Water as
required
Method
1. Prepare
a batter whisking properly without
forming any lumps in it and keep aside
2. Mix
all the ingredients for aloo chop except cooking oil
3.
Spread oil and water mixture in a palm and
make a 1 inch thick cookies shape (I have made oval shape here)
4. Now dip the chop in a batter and immediately
deep fry it
5. After
both sides are golden brown in color strain it and keep it in absorbent paper
6. Now it’s ready to be served hot with desired sauce or chutney
Ingredients for lapsi ko achar
Ingredients
Quantity
Cumin
seed
1 ½ tbsp
Black cumin
seed 2 tbsp
Sweet
cumin
2 tbsp
Hing
1 ½ tbsp
Black
salt
T/T
Turmeric
powder 1
tbsp
Red chili
powder ½
tbsp
Fenugreek
seed 1
tbsp
Boiled
hog pulp 2.5
kg
Raisin
40 gm
Bay
leaf
6 nos
Mustard
oil
20 ml
Jaggery
(Gunn)
500 gm
Cooking
oil 20 ml
Method
a. Heat a pan and toss fenugreek seed , coriander seed, cumin seed,
black cumin, sweet cumin just until fragrance and keep aside
b. Now grind masala mix with some granules remain in it and
keep aside
c. Now heat a wok with oil until bit smoky, now add
in fenugreek seed fry until it cooks
d. Then add bay leaf and jaggery and cook until it
melts slightly
e. Now add in masala mix and other remaining
masalas and give it a good stir
f. Cover wok and cook chutney in slow flame
simmering for about 25 to 30 mins stirring occasionally
g. Pickle is ready and can be served chilled or
warm or can be stored in a bottle for about 2 month
kakro ko achar (आलु र काँक्रो को अचार्) Ingredients Quantity Small dice boiled potato 150 gm Small slices of cucumber 250 gm Short julienne carrot 100 gm Soaked small chick peas 50 gm Chop coriander 20 gm Chop green chilly 3 nos Roasted sesame powder 100 gm Hog pulp paste 80 gm Salt T/T Red chilly powder 2 tsp fenugreek seed 1 ½ tsp Mustard oil 20 ml
Me
1) Mix all the ingredients except oil, fenugreek seed, green chilly, chop coriander and turmeric powder
2) now heat a pan with mustard oil until it smokes then add in fenugreek seed just until crackle now add in green chilly , switch off the flame add in turmeric stir and mix into pickle with green corrainder
4) now this achar or pickle can be served with bitten rice or rice
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