Category Archives: Newari Food

Asthami : Dashain

Posted on October 22, 2012 | 2 comments

Hindus all over Nepal is celebrating Maha Ashtami today, the eighth day of Dashain, by worshipping Goddess Durga.

From ritualistic aspects,  Maha Ashtami holds very important value. On this day, the fiercest embodiment of the Goddess is worshipped. Goddess Durga is believed to bestow peace, longevity and perpetual happiness on her devotees.

People also read the Durga Saptashati scriptures today. The Durga Saptashati is divine recitals consisting of 700 slokas , or verses, divided into three parts – the first relating to Maha Kali, the second to Maha Lakshmi, and the third to Maha Saraswati.

Undertaking Durgasaptashati Patha  is supposed to destroy fear and the devotee is blessed with a benevolent mind. Chanting sacred hymns of Durgasatshati is also believed to eliminate poverty and free the devotee of all the sorrows.

The Goddess Durga is described as Sarvaswarupa (the one which incorporates every kind of form), Sarveshwari (the one who observes the function of all) and is possessed of all the divine powers and attributes. Goddess Durga can destroy all the illnesses and physical maladies of her devotee. 

Goddess Durga has 108 divine names and merely remembering or chanting the holy names can remove all the sufferings and bless the devotee with wealth and prosperity. 

The divine principle of Goddess Durga is supposed to manifest in nine rupas (forms) during the auspicious period of Dashain (the auspicious period of nine divine nights) and these divine forms are deified as Navdurga (nine divine manifestations of Durga) which are ascribed these divine names:

1. Shailputri, 2. Brahmacharini, 3. Chandraghanta, 4. Kushmanda, 5. Skandamata, 6. Katyayani, 7. Kalaratri, 8. Mahagauri, 9. Siddhidatri. 


Devotees throng the various shrines of the goddess in Kathmandu Valley from early morning today to offer prayers and to sacrifice animals like goats and ducks at different temples of Bhagwati including Bhadrakali, Kalikasthan, Guheswori, Mahankaal, Taleju Bhagwati, Daskshinkali, Sankata Shova Bhagwati and Naxal Bhagwati. Blood, symbolic for its fertility, is offered to the Goddesses.

Today, sacrifices and special offerings are made at Dashainghars and Kots as well. The old palace in Basantapur Hanuman Dhoka, is active throughout the night with worships and sacrifices in almost every courtyard. In Dasain Ghar at midnight , a total of 54 buffaloes and 54 goats are sacrificed in observance of the rites. After the offering of the blood, the meat is taken home and cooked as “prasad”, or food blessed by divinity. This food is offered, in tiny leaf plates, to the household Gods, and then distributed amongst the family. Eating this food is thought to be auspicious. Appropriately enough, the night of this day is called Kal Ratri (Black Night). 

While the puja is being carried out great feasts are held in the homes of common people.

People who do not sacrifice animals offer sacrifices of various vegetables and fruits in place of animals.

Some Hindus will also be fasting this day.

In Newari culture, we eat Kuchi Bhwey to mark this day. We were invited for the feast at my cousin house.

It consists of 9 Newari dishes which are

Kuchi bhwey

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Posted in Nepal, Nepali Festivals, Nepali food, Newari Food

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Fulpati: Dashain

Posted on October 21, 2012 | Leave a comment

After Ghatasthapana, the next major excitement arrives with Fulpati, also known as Saptami, which is the seventh day of the festival. Today is Fulpati. Phool(Ful) means flower and pati means leaves and plants in Nepali. FulPati literally means flowers, leaves and plants.

On this day, in the past when the Nepal was ruled by a king, the jamara to be used by the royal family was brought from Gorkha Palace, their ancestral house. The Fulpati (jamara and the other items that are necessary for tika) is brought after a three day walk from Gorkha district which is about a hundred and sixty nine kilometres away from the valley of Kathmandu. A parade is held at Tundikhel ground in Kathmandu.

 

However, since 2008 when the monarchy was abolished, the two-century old tradition was changed so that the holy offering of Fulpati goes to the residence of the Prime Minister. The Prime Minister has taken over the king’s social and religious roles after the fall of the royal government. The Fulpati is brought from Gorkha to Dhading district from where six Brahmins carried it to Jamal. From Jamal, the Fulpati filled with holy water, banana stalks, jamara and sugarcane tied with red cloth to be offered to Goddess Durga, is carried by Bhramans on a decorated palanquin under a gold tipped and embroidered umbrella to the Dashain Ghar in Hanuman Dhoka. The Gurujyuko Platoon, the Nepal army, Nepal police, and high-ranking officials of Armed Police and civil service, band music, and panchebaja bands also join the Fulpati parade. While the sacred items are being placed in Hanuman Dhoka palace, there is a majestic display of the Nepalese Army along with a celebratory firing of weapons that continues for ten to fifteen minutes honouring Fulpati. Army parade in Tundikhel is watched by the President, Prime Minister and other high level dignitaries in conventional formal dress.

All government as well as private offices close down from today encouraging people to go back to their respective ancestral homes and receive blessings from Durga Bhawani as well as their elders.

According to historian Prakash Darnal, the Fulpati celebration was started during the rule of Late King Prithivi Narayan Shah, after he united the small kingdoms into one Nepal.

Though Dashain begins with Ghatasthapana, the festival gets special flavour from the day of Fulpati.

As there is not much happening in Sydney for Fulpathi, we just gather in my house and had Samay Baji. This is a newari style Bhoj that we have in Nepal during Dashain. I will write details about the Samay Baji in my next post. This it what it looks like.

The festival will continue with Maha Asthami on Monday, Nawami on Tuesday and Dashami on Wednesday.

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Aloo Tama bodi (Potato with Bamboo Shoot and black eye beans)

Posted on October 12, 2012 | 18 comments

This is one of the popular dishes in Nepali/ Newari cuisine. In Newari style Bhoj (feast) you will always find this dish.

Aloo Tama is a classic Nepali soup prepared with black eyed beans, potatoes, bamboo shoots and spices. Tama is a non-fermented bamboo shoot product. Aloo tama is well-loved comfort food cooked almost in every household throughout Nepal. The enduring popularity of this dish is that, it is extremely tasty and very appetizing mainly for its slightly sour and pungent taste. There are different way to cook this and today I am sharing my style using pressure cooker.

Ingredients

  • 1 cup bamboo shoots (preferably sour one)
  • 4 medium potatoes, peeled, and cut into ½ inch cubes
  • 1 cup black-eyed peas (soaked overnight)
  • 1 teaspoon dry cumin seeds (jira)
  • 1 medium onion, finely chopped
  • 3 red dry chilies
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • ½ teaspoon turmeric
  • 2 medium chopped tomatoes
  • 2 tablespoons oil
  • Salt to taste
  • Lemon juice to taste

Steps

  • First of all let the black eyed beans shock in water for overnight. If you forget to soak it overnight, you can soak in hot water for few hours and it will be fine.

  • Heat oil in a pan. I used pressure cooker.
  • Add turmeric, dry cumin seeds and red chilli and fry until it is dark.

  • Then add garlic and ginger.

  • Add chopped onion and cook few minutes on low heat.

  • Add potatoes to the onion and sauté for at least 5 minutes in medium heat.

  • Add little water so that it doesn’t stick on the pan.
  • Add soaked beans, tomatoes and fry for few minutes.

  • Add 2 cup of water, salt, chilli powder and cover the pressure cooker and press for 6-10 whistle or until potatoes is cooked.
  • Take off the pressure cooker and let it cool down.

  • Now add bamboo shoots and 1 cup water ,cover it and let it simmer for another 10 minute or until desired consistency is reached.

  •  Taste and add lemon juice as required to make it bit sour.
  • Sever with roti or rice.

You may also like :

*Aloo dum *Aloo ko achar *Aloo chop

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Aloo ko achar (Nepali style potato salad)

Posted on September 12, 2012 | 17 comments

Aloo ko achar is a very popular Nepali potato salad which is used in most bhoj in Nepal. There are many different ways that it can be prepared. I am sharing my recipe here.

Ingredients

  • 3 medium potatoes (200gm)
  • 1 cucumber
  • 1 carrot
  • 1 Spanish onion
  • 2 Teaspoon of mustard oil
  • 1 Teaspoon turmeric powder
  • 1 Teaspoon crushed chilli flakes
  • 1/2 Teaspoon fenugreek seeds (methi)
  • 1/2 cup white sesame seeds (teel)
  • 1/2 cup lemon juice
  • 3 green chillies
  • A few leaves of fresh Coriander
  • Salt to taste
Fenugreek seeds (Methi)

 Steps

  • Boil potatoes, peel and chop into quarters. I use pressure cooker as it is quick and easy.

  • Cut cucumber and carrot in half moon shapes as shown in photos.

  • Finely chop Spanish onion, green chillies and coriander leaves.

  • Roast sesame seeds (Teel) on a pan until it turns light brown and starts crackling. Make sure to stir regularly so it doesn’t burn.

  • Place it in the blender with half a cup of water to make a fine paste. Alternatively grind it into a fine powder in the grinder and mix with half cup of water.

  • Put the potatoes, cumber, carrot, onion, coriander and green chilli into a big bow. Add the sesame paste, lemon juice and salt.

  • Heat a frying pan over medium heat and add mustard oil. When the oil gets heated and you start to see smoke add the fenugreek seeds. Wait till it goes dark brown and add chilli flakes, turmeric powder and take off from the heat straight away.

  • Pour this into the bowl with the potatoes.

  • Mix it well and it is ready to be served.

It tastes best if you leave the Aloo ko achar in the fridge for half an hour before serving.

You may also like :

*Aloo dum *Aloo Tama bodi *Aloo chop

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Chatamari

Posted on May 11, 2012 | 7 comments

Chatamari is a special Newari dish which is like a crepe made of rice flour and optionally topped with mince meat with seasoning or vegetables.

Use non stick pan so that Chatamari doesn’t stick to the pan.

Ingredients 

For Rice Base

  • 2 cups rice flour
  • 3 eggs (beaten)
  • 1 cup water (depends on consistency)
  • 1 cup ghee or butter
  • 1 teaspoon salt
  • ½ cup of peas
  • A bunch of coriander leaves chopped

For Toppings

  • 250 grams minced chicken
  • ½ cup finely chopped onions
  • ½ cup diced tomatoes
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons curry powder
  • Salt to taste
  • 1 tablespoon cooking oil

Steps

  • Mix minced meat, salt, pepper, onion, tomato, oil, peas, curry powder, coriander leaves, garlic and ginger in a big bowl and put aside. This will be the topping for the Chatamari.
  • Mix rice flour, eggs, water and salt to make batter.
  • You may need to add more water if necessary to achieve the consistency similar to the batter for crepes.
  • Heat a non stick pan.
  • Pour in some batter and spread out into a thin crust. Cover the pan and cook just on one side for a few minutes. Don’t flip onto the other side.
  • Put the toppings on top of the Chatamari and cook for a few minutes by covering the lid.
  • If you like your meat well done, take the Chatamari and put it in the oven on low heat for 2 minutes. But this tends to dry the Chatamari. Alternately you can pre-cook the minced meat mix and then add it to the Chatamari in this step.
  • For vegetarian options, topping can be made with potatoes, onions and tomatoes or if you eat eggs just use scrambled eggs for toppings.
  • Serve hot with spicy achar or your favourite sauce.

You may also like :

* *Goat curry *Momo

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