Newari Food

Haaku chhoyala from Aneeta.

Ingredients:

1.5 pounds of Pork rib meat.

2 tablesoons of fresh garlic + ginger.

3 stalks of green onions.

1/2 cup of fresh cilantro.

2 tablespoon of fresh onions.

1 teaspoon of cumin.

3 fresh green hot chilli peppers.

2 tablespoon of oil.

1/2 teaspoon of turmeric.

salt n pepper as desired.

Method: grill pork on a charcoal grill.cut it up into pieces, and ,mix it with cut up vegetables, and masala.heat oil in a pan and turmeic and drizzle it over the mix.and thats all.

What is Chhoyla?

Chhoyla- Spicy meat, either roasted or boiled known as haku chhoyla or mana chhoyla. It is generally served with flattened rice and homemade wine. (jwalapa)

Ingredients

700 gm Pork

2 Table Vergetable Oil

1/5 Teaspoon Turmeric powder (Haldi)

10 seeds = Fenugreek (Methi seeds)

2 bunch Green onions

1/2 Teaspoon mined Garli

1/2 Teaspoon mined Ginger

1/3 Teaspoon Cucumin

1 Teaspoon hot chilly powder

Salt according to your taste

Prepartion

To make the haku chowla (black spicy meat), the meat should be roasted. For Mana Chowla it should be boiled properly. On the picture you will see the boiled one. After the meat is cooked in water or roasted, cut it into small pieces. Take a bowl to mix the meat with spices. First add the oil then tumberic powder, garli, ginger, cucumin and Chilly powder. Mixed the meat properly with the spices.

Please used hand to mixed the spcies rather than the spoon.This is the way how the people in nepal mixed up the chhoyla to give the natural taste.

Heat the extra oil on the pan to fry the fenugreek, Add the seed on the hot oil, when the seeds turns into black, put the seeds directly into meat. Please be careful pouring the hot oil with fenugreek into the meat. Add the green onions and mixed it again. Add Salt according to your taste.

The Chhoyla is ready to serve..

Guten Appetit !!