How to make Buff Choila ( Spicy grilled Buff meat)

Choila is very popular non- veg item in Nepal mostly in Newar Community. This dish is mostly served with Rice flacks, black eyed beans, spicy potato and pickle.  Here is the recipe and let get started.

Ingredients

• 500gm of Buff Meat
• 4-5 red dry  chilies
• 1 teaspoon of Ginger past
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1teaspoon cumin and coriander  powder
• 5 tablespoons Black Mustard  oil
• 1 teaspoon fenugreek seeds (Methi )
• Salt to taste

Methods;

First of all  take buff meat and wash is properly. Place that meat on grill pan and with a medium heat cook the meat. Flip the meat so that it will cook on both side make sure, that it doesn’t get burnt.Cover with a lid for 5 Minute and flip the meat and vice versa. It will take 10-15 minutes to cook the meat.

To know wheather it is cooked or not , you have to press or pinch the meat and when you pinch it will be so tender and jucy. Off the flame and cover the meat for a while.

Take 5 dry red chillies and roast in a nonstick pan and  don't burn it. Take cooked buff meat and cut  into small pieces diagonally into 1 inch size pieces. Put all the meat in a big bowl.

Then grind roasted red dry chillies not powder but flakes. Then add ginger paste along with chili powder, cumin and  coriander powder, chili flakes,  and salt into a bowl with the buff. Mix it well. Now, add turmeric powder.

 Heat up the pan, add oil and fenugreek seeds and fry it till it turns dark brown. Make sure it doesn’t burn and turn black otherwise it will have a bitter taste. Pour the oil over the meat and mix well.
Garnish with fresh coriander or green garlic leaves and buff choila is ready to be served!

How to make Chatamari ( Rice Flour Pan Cake)

"Chatamari" or thin pancakes  is another typical Newari dish. This dish is easy to make. Basically, chatamari is made plain and simple from Rice Flour batter, but now a days people like to eat with various toppings like cheese, egg, mince meat, sausages, vegetables, lentils, beans and other . I will teach you to make chatamari both with toppings and without toppings. So, lets get started !!!!!!!!

Utensils

 

Flat non sticky pan( tawa) with lid

Wet cloth

Spatula

A large Bowl

Soup spatula

 

Without Topping ( Plain Chatamari )

 

Ingredients

 

Rice Flour-1 cup

Salt- a pinch ( optional)

Warm water 

1/2tbsp oil

Methods:

Pre cooking

 

Take a cup of rice flour in a large bowl. Then add a warm water slowly to knead for making a nice dough.. Little by little pour some warm water and knead until it forms in a dough. knead for a 5 min.After that, pour another amount of warm water but this time to make a batter of the dough. Use your hand for that.

Make a thin batter or past , thinner then cake paste and add oil. Mix it well.Now, the batter is ready.

 

Cooking part

Take non sticky flat pan or tawa and heat it in medium  flame. Use soup spatula for pouring batter in to pan. Pour the batter in to the  pan in round direction making as thin as sheet. Then cover with a lid.Chatamari is cooked from only one side. Wait for a second until slash sound comes from the vapor inside the lid. Take out chatamari and  serve hot.

You can serve Chatamari with chutney or sauce.

With Toppings

For topping you can take any of the topping as you like but for now I will be taking following ingredients
:

Minced Buff meat/ chicken meat- 150 gram ( kima)
Chopped onion 1/4 cup

Chopped coriender 1/4 cup

Steamed Beans ( black eyed peas)1/4 cups

Green diced chilly ( hariyo khursani) 1tbsp

Garlic-1 teaspoon

Ginger-½ teaspoon

Salt to taste

Egg 1

chilly powder 1/2 tsp

corender and cumin  powder 1tsp

Meat Masala 1tsp

 ginger garlic paste 1/2 tsp

Method

 Take Minced meat in a bowl add salt as per taste, coriander and cumin power, chilly powder and ginger garlic paste and meat masal. Mix it well with hand not spatula. Keep aside for few minut. Within that time take steame bean in a bowl , add some salt as per taste and mix it well.

Make batter as mentioned above in making plain chatamari. Take non sticky flat pan or tawa and heat it in medium  flame. Use soup spatula for pouring batter in to pan. Pour the batter in to the  pan in round direction making as thin as sheet. Put a layer of minched meat, another layer of beans and then sprinkle onion, garlic, ginger, diced chilly and put egg on the top. Sprinkle some salt over the egg .Then cover with a lid.Low the flame and cook for 3-4 minuts.Wait  until slash sound comes from the vapor inside the lid. Take out chatamari cut as pizza and  serve hot.

For extra taste you can add some cheese at last or steam sausages.

This dish also named as Nepali pizza. So, enjoy !!!!

How to make bara or ' Woh' ( lentil patties)

Lentil Patties are made from green and black lentil which is also called 'mungi dal' for the green one and 'maas ko dal' for the black one. In hindi these lentils are called Urad dal. This is typical Newari dish and most of the people in Newari culture make this dish in each and every occasions. This is most popular dish among Nepali as well as foreigner.

Bara and Woh are cooked differently but of same category. Bara is deep fried whereas woh is panfried with less oil or grilled. These patties can be served with other dishes or chutney (pickle). You can have it as you like.

Preparation time: 30 min

Ingredients:

• 3 cups Split black Urad Dal or Green Urad dal
• 1 tbsp ginger and garlic past
• 1 tsp jeera ( cumin) and dhaniya (corender)powder
• 1 Pinch Asafedita (Hing)
• 1/2 cup Green Coriander/ Cilantro, finely chopped
• 1 tbsp Salt ( or as per taste)
• 1 cup Oil  

Toppings: Egg
Note: Lentill or dal should be soaked in water overnight.

Methods:
Take soaked lentils in a large bowl. Rub the lentils between your palms so that the outer cover will loose its surface. Drain and wash couple of times until most of the outer cover is removed. (In case of Green Lentil do not wash as much as black lentil. You should  keep little  of the outer cover not of green lentil). It does not matter , if you have a few covers left behind.

Add the washed lentils in a mixer grinder and using very little water, make it into a smooth paste. Place the batter in a bowl and whisk it for couple of minutes to make it light and fluffy.
Add all the other ingredients to the batter (except the oil), mix well  and let it rest in room temperature for 15 mins.

Heat a non-stick pan ( tawa ) and add 1 tbsp of oil. Pour 1/2 cup batter into the pan ( tawa )  and using a spoon , gently spread the batter in circle( by using hand it will be easier). You can make 2-3 Woh depending upon the size of your pan. Leave ample space between the Woh so that you can flip them over easily. Then add egg on the top of Woh.

Cook for couple of minutes till the edges become crisp and the underside become a golden brown. Flip Woh and drizzle  a tsp of oil around the edges and top.Cook till it becomes brown on both sides. The Woh should be cooked over medium flame to ensure that it is cooked well , both inside and outside.
  Lastly, transfer Woh to a serving plate and serve hot.