Newar Food/ Newar Cuisine

A big hello to everyone out there! I have moved from Germany to Nepal  on Dec. Well I am enjoying my social life, freinds and family in Kathmandu. I am living with my family and that’s why I am cooking not so often like I do in Germany as well as busy with my office. I have took some pictures during last three months in Kathmandu to list it on newafood but due to the heavy power cut in Nepal. It is very diffcult to do that, Thanks to our new poltican, who makes this things happen..

Here is the lovely Veg MoMo from my family.. Cooked on Dec 2008. I hope to post more receipe and pictures on coming days.. If you any receipe, please mail me. Thank you..

In a culinary context, zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the female zucchini flower.

The taste of Zucchini is wonderful. It can be used in many different kinds of dishes like fish, meat, noodles, Pasta. you can bake, cook or fry Zucchini.

Here I have prepare  zuchhcini with Cauliflower and  Mushroom. The taste was very pleasant.

Saag is a nepali word for the Spinach. Saag is a very popular vegetable in India and Pakistan. It is commly eaten with bread or naan in India and Pakistan. The Nepali Saag is very different in cooking and it will be cooked without curry. The Saag will taste more like saag due to the less spices used by cooking. Saag is eaten commonly with rice in Nepal. Saag is very popular in the hilly region as it can be easily grown in the hilly region I love to eat Saag ko Tarkari at my aunty house(TAMA) in Bhaktapur, which she used to grow in her own garden in earlier days. I still remember those days as I used to stay in Bhaktapur during my Winter school breaks and having Saag Ko Tarkari.

Ingredient

• 600gm Spinach
• 1 tea spoon Cucumin seed
• Cooking oil
• 2 finely chopped ginger
• 1 tea spoon turmeric
• Chilly ( according to taste)
• Salt ( according to taste)

Process:

• Cut the Spinach.
• Take a fry pan heat it with cooking oil.
• Add the Cucumin Seed, fry it and add giner, stir it for 1 minutes.
• Add the spinach onto the Pan,give salt and chilly poweder according to your taste.
• Cover the pan for 10 minutes.
• Now the Spinach is ready to serve.

Thanks to Mimi and sharu Di.

Ingredients

500 gm potatoes, peeled and cut into cube sizes

2 Tablespoon Vegetable oil

1 large onion chopped

1 Red Onion, finely Chopped

2 Fresh tomato, finely chopped

1/7 Turmeric ( haldi)

1/2 Teaspoon mined Garli

1/2 Teaspoon mined ginger

1/3 Teaspoon cucumin (jeera)

1 Teaspoon Curry

1 Tablespoon chilli powder

Salt according to your taste

100 ml Water

Preparation

Hit the Oil in non stick pan or pot. Add the chopped Onion, then add turmeric & fry it untill it turns into vegatables oil.

Add the chopped potatoes, fry it for 5 minutes, stir occassionally. Add Curry, ginger, garlic & cucumin.

Add the Chopped fresh tomato stir in and cook it for 10 minutes. Add the Garlic & Ginger, stir in and cook for 5 mintues.

Add the chilli powder and 100 ml water. cooked the potato untill the water turns into paste form, stir it constatntly.

If you have corainder, you can also add it on it and the Alucha de Art is ready to serve.

Bon Apétit !

P.S: The estimate cooking time is about 30 minutes.