Newar Food/ Newar Cuisine

Dear friends, Here are some of the best cocktail from our friend Mr Joshi from Düsseldorf. Yesterday I had visited Photokina Exhbhition Mr Joshi present some of his cocktail to us. It was super. He was working for one japanese company at the exhbition and gives pleasure to the customer visiting his stand with fresh juicy cocktail. He present five differnt Cocktail with alochol and three with non alcohol. I have try all three non alochol Cocktail shake from him. Mr joshi can mix more than 200 different cocktail.

Cocktail Mix Shake by Mr Joshi in Photokina08, Cologne

Swimming Pool Cocktail (alochol)
Photokina Punch (Non alochol)

Swimming Pool Cocktail for 2

Ingredients

• 2 scoop crushed ice
• 0.5 oz sweet cream
• 1.5 oz cream of coconut
• 4 oz pineapple juice
• 1.5 oz vodka
• 3 oz light rum
• 0.5 oz Blue Curacao liqueur

Mix ingredients well, pour into an exotic glass and float the blue curacao on top. Swimming Pool is ready. Enjoy your Drink!!



Photokina Punch (Non alochol)

Baileys Colada ( alochol)

Baileys Colada Cocktail for 2

Ingredients

• 120 ml Irish cream liqueur (such as Baileys)
• 120 ml coconut-flavored rum (such as Malibu)
• 120 ml pineapple juice
• 120 ml cream of coconut
• 6 ice cubes

Directions

1. Mix the Irish cream liqueur, rum, pineapple juice, and cream of coconut together in a large pitcher. Pour 1/2 cup into a blender container. Add the ice cubes and blend to desired consistency. Pour the ice mixture into two glasses, dividing equally, and fill with the remaining rum mixture.



Fruit Punch (Non alochol)

Fruit Fresh (Non alochol)

Mr joshi at work, Photokina Exhibition, Cologne, Germany

Mr joshi is the cocktail master from Germany. He had learned his Mix from the Hilton Hotel. I will try to publish the mixing method for the cocktail shown above soon.
wish you all Newafood Reader, A Happy Dashain!!
For Cocktail Party in Germany and Nepal, please contact us for detail…..
Mr Joshi will make the best Cocktail to make your Event more beautiful…..

•     1 tblspn ghee (soft clarified butter)
•     1/2 banana, peeled and mashed
•      pinch baking powder
•      2 cups rice flour
•      3 tspns sugar
•      1 cup milk
•      2 cups vegetable oil for deep frying

Chatamari is a popular Newari dish, but is made all over Nepal and called by different names by other Nepalese. Chatamari has important connection to the Newari culture. It is specially prepared by Newars in all major gathering of a guthi (a closely knit group of blood relatives). Santu Prajapati and her family members let us grab a peek on the process of making the dish and some of its variants.

Method to prepare minced meat chatamari
Heat oil in a non-stick sauté pan.
Fry garlic and ginger until light brown.
Add in minced meat, salt and pepper.
Sauté the mixture and add finely chopped chilies and sliced tomatoes.
Stir in for a few of minutes in low heat until all ingredients are cooked.
Transfer the mixture to a plate and let it cool.
On a large plate, put a chatamari.
Spread out across one and half tablespoons of the mixture from the middle.
Serve with pickle and vegetables.

Image and Receipe from the ECS Magazine in the Kitchen

http://www.ecs.com.np/in_the_kitchen.htm