Tag Archives: newari food

Newari Gwaramari

In Kathmandu most of us have happy memories of eating Gwaramari and tea for breakfast during cold winter months.

In Newari “Gwara” means round and “mari” means bread so Gwaramari literally means round bread but to people who have eaten it, it is not just ordinary bread but a very yummy one with a distinct flavour.

I was craving for some Gwaramari for a while so I decided to try making it with a friend. It took us a few attempts to get it right but I am very happy with the end result. It tasted really good.

Ingredients

  • 250 g plain flour
  • 2 teaspoon baking powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Salt to taste
  • 300 ml water
  • 500ml vegetable oil (for deep-frying)

Method

  • In a large bowl, combine flour, baking powder, cumin, coriander and salt.

Nepali Gwaramari (2)

  • Add water slowly stirring continuously to make a thick paste.
  • If you have time, cover with plastic wrap and place in the fridge overnight otherwise for at least 2 hours.

Nepali Gwaramari (3)

  • In a deep pan, heat the vegetable oil. The oil is hot enough, if you drop small amount of batter and it quickly rises and becomes brown.
  • Once the oil is hot enough, take a table spoon of mixture and place it gently on the hot oil. The dough will puff up and rise to the top of the pan. You can add multiple balls at the same time.

Nepali Gwaramari (4)

  • Fry them until golden brown.
  • Take it out and use paper towel to soak the extra oil.

Nepali Gwaramari (1)

  • It is best served hot with some Masala tea.

Take care everyone,

from nepaliaustralian

XOXO

Sweet mango pickle (Gulyo Aap ko Achar)

I wish I had known how to make this a lone long time ago. I learnt it only when my MIL was here and I am loving it. It is the best alternative for laspsi ko achar as lapsi is not available here in Australia.

Ingredients

  • 2 kg raw Mangoes
  • 1/2 cup Regular Brown Sugar
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Fennel seeds
  • 3 teaspoon Oil
  • A pinch of Asafoetida (Hing)
  • A pinch of Black rock salt (Birae Nun)
  • Salt to taste

Method

  • Peel the mangoes and cut them into cubes

Sweet mango pickle (1)

  • Heat oil in a pressure cooker (use heavy bottom pan if you don’t have pressure cooker) and add fennel seeds.

Sweet mango pickle (2)

  • Add mango cubes and fry for about 5 mins.

Sweet mango pickle (3)

  • Now add the sugar, chilli powder, coriander powder, turmeric powder, asafoetida, black rock salt and salt and mix with the mango cubes.

Sweet mango pickle (4)

  • Add a cup of water and close the lid and cook till 3-5 whistle of the pressure cooker of if using a pan then cook until tender.
  • The achar is done when the mangoes become tender.
  • The achar should be thick, not runny. If it is too thin, let it boil for a while until you get the desired consistency.

Sweet mango pickle (5)

  • This is great to keep for few days in fridge.

Take care,

from nepaliaustralian

XOXO

Pau Kwa (Nepali hog plum – Choerospondias axillaris)

While I was in Nepal, my mum made pau (Pau Kwa – a hot and sour drink) for me. I forgot to take photos of every step but here is easy recipe that she followed.

lapsi

Unfortunately, I can’t make it here as I can’t find lapsi here but if you want to try it, please follow these steps.

Ingredients:

  • ½ kg lapsi
  • 1 tea spoon fenugreek seed
  • 2 teaspoons black salt (Birae Nun)
  • 2 teaspoons chili powder
  • 3 teaspoons vegetable oil
  • Chopped coriander to garnish
  • Salt to taste
  • Water

 Procedure

  • In a pressure cooker, add lapsi and water enough to cover all the lapsi and cook until 5 – 8 whistles.
  • Take out lapsi from the pressure cooker and check if the lapsi cooked well and its skin comes off easily.

bolied lapsi

  • Take out the skin and seed and mash the remaining lapsi pulp (pau) with 2 cups of water . Use hand or whisker to mix the pau so you get the right thickness. Add water until you get the thickness you like. I normally like mine thin, like the consistency of orange juice.
  • Add black salt, salt, and chilli powder and mix well.
  • In a pan, heat the oil.
  • Now add the fenugreek seed and fry it until it turns dark brown.
  • Add this to the pau.
  • Garnish with chopped coriander and pau kwa is ready.

paau

Chatamari

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

Yomari Recipe

It was my nephew 4th birthday yesterday , so my cousin sister (D) decided to make Yomari to celebrate his birthday in Newari tradition. In Newari tradition, we make Yomari every even birthday (2,4,6,8,12) until a child turns 12. Yomari defined by Wikipedia is “a delicacy of  Newars. It consists of an external covering of rice-flour and an inner content of sweet substances such as  Chaku (Molasses)”

I have helped my mum make Yomari before but never knew the step. Finally I know how to make it and I am sharing here if anyone else want to experiment. So this how we did it.

yomari

Ingredients

  • Rice flour
  • Hot water
  • Sesame seed
  • Chaku(Molasses)

Steps

  • Mix rice flour with hot water and make dough. Make sure you don’t make the dough too soft. Cover the dough with a warm and damp cloth and rest it for 10-15 minutes.
  • Use fry pan to heat chaku (molasses) to get a liquid chocolate like mixture.
  • Mix Chaku and fried sesame seed.
  • In a small bowl pour some water and oil. Now take small amount of dough in a hand and make a round shape.
  • Now press the dough to make a cone-shaped crust as shown in picture.Yomari
  • One side of Yomari should have long tip and other side is hollow.
  • Fill it with mixture of molasses mixed with Sesame seed.
  • Using both hand slowly close the hole and make shape as shown in the picture.

  • Steam it for 15 min.
  • Now it is ready to serve. Enjoy!

 We made 4 with only rice stuffing inside to make Yomari mala (garland) for birthday boy  and rest was made with chaku  (Molasses) . It was yummy.

You may also like :

*Aloo chop *Chatamari *Gundruk Aloo Bhatmas Curry