October in Nepal, working, traveling through the mountains and seeing my old friends.
While in Kathmandu I had a surprise that I loved. Niraj My friend took me to visit his family's cook. Not if you remember, but years ago I spoke of the Newaris cuisine, the ethnic majority in the Kathmandu Valley (click here ).
Niraj Newar belongs to a family of noble ancestry and money. Those who have a big house, fenced, two stories, with servants and a cook, and it is possible to escape the noise and the burden of the capital. At home still see old photos of former kings, and there are educated people who speak better English the Nepalese. Nice people.
Narayan, the cook of the family, is a quiet and serious man who cooks like an angel. That delight.
Choyla prepared in an instant, a hot appetizer of roasted buffalo meat, and then Chatanmari, pizza of the Newar.
Newar cuisine is difficult to find, even in the capital. So I'm sure that 99% of tourists who visit Nepal to try these dishes. That makes me angry. It is true that it is not easy, but a little more than curiosity would be nice. At the end people come back thinking that Nepalese cuisine is the jack, queen and king of "dal baat" everyday. And what about the choyla, the acchars, the gundruk, the language of goat, chatanmari the size aloo ... ummmh!
choyla That evening wear and racsi (rice liquor) to people in the group. I ate so much spicy was ardiéndome belly two days ...
Ingredients (I have no exact quantities)
Riceflour
Water
Pinch salt
To cover
Minced
garlic-ginger paste
Sal
Chopped cilantro
1 egg
Preparation
First make the dough by mixing flour with water and salt. As you see in the photo should stay fairly liquid mass. Let him rest a few minutes.
Meanwhile mix the meat with garlic, ginger, salt and cumin and cilantro. Book.
Place a tawa (flat pan without borders) to be heated with a pinch of oil. When hot pour a bucket of dough. You can make the size you prefer to, but it is better to be small because then you will have to cover it.
Put the meat mixture with your hand over the dough, crack the egg and salt. Add more drops of oil on the edges to prevent sticking and browning well. Cover with a lid that does not crush the egg (eg a tagine lid is perfect) and leave it until the egg is set and cooked meat.
Serve quickly, and you will see that "pizza" crunchy and good!
October in Nepal, working, traveling through the mountains and seeing my old friends.
While in Kathmandu I had a surprise that I loved. Niraj My friend took me to visit his family's cook. Not if you remember, but years ago I spoke of the Newaris cuisine, the ethnic majority in the Kathmandu Valley (click here ).
Niraj Newar belongs to a family of noble ancestry and money. Those who have a big house, fenced, two stories, with servants and a cook, and it is possible to escape the noise and the burden of the capital. At home still see old photos of former kings, and there are educated people who speak better English the Nepalese. Nice people.
Narayan, the cook of the family, is a quiet and serious man who cooks like an angel. That delight.
Choyla prepared in an instant, a hot appetizer of roasted buffalo meat, and then Chatanmari, pizza of the Newar.
Newar cuisine is difficult to find, even in the capital. So I'm sure that 99% of tourists who visit Nepal to try these dishes. That makes me angry. It is true that it is not easy, but a little more than curiosity would be nice. At the end people come back thinking that Nepalese cuisine is the jack, queen and king of "dal baat" everyday. And what about the choyla, the acchars, the gundruk, the language of goat, chatanmari the size aloo ... ummmh!
choyla That evening wear and racsi (rice liquor) to people in the group. I ate so much spicy was ardiéndome belly two days ...
Ingredients (I have no exact quantities)
Riceflour
Water
Pinch salt
To cover
Minced
garlic-ginger paste
Sal
Chopped cilantro
1 egg
Preparation
First make the dough by mixing flour with water and salt. As you see in the photo should stay fairly liquid mass. Let him rest a few minutes.
Meanwhile mix the meat with garlic, ginger, salt and cumin and cilantro. Book.
Place a tawa (flat pan without borders) to be heated with a pinch of oil. When hot pour a bucket of dough. You can make the size you prefer to, but it is better to be small because then you will have to cover it.
Put the meat mixture with your hand over the dough, crack the egg and salt. Add more drops of oil on the edges to prevent sticking and browning well. Cover with a lid that does not crush the egg (eg a tagine lid is perfect) and leave it until the egg is set and cooked meat.
Serve quickly, and you will see that "pizza" crunchy and good!
