Spaghetti Squash | Burrito Bowl

Lunch recipe No shame to admit that this was the first time ever that I had spaghetti squash. I did not have the slightest hint why this squash was called spaghetti when the shape suggested otherwise. Only after baking and scraping it, I became fully aware of its meaty stuff inside that came out exactly as spaghetti. The taste was unadulteratedly better and also healthier … Continue reading Spaghetti Squash | Burrito Bowl

Chhwô Pāŭ Kwā:

Chhwon Paun Kwa:

Chhwô Pāŭ Kwā: (Nepali: आलु-तामा; आलु डम [/tʃwɒ́ŋ pαυŋ kwα:/]; Nepal Bhasa: छ्वोँ पाउँ क्वा:) is a delicious soup made of beans, potatoes and other veggies served as one of the entrées in Newāh meals. It takes a lot of work to make this soup just right- a little bit tarty, spicy and thick. Making of this Kwa: has been modified over times. At present, it is widely known as Ālu-Tāmā or  Ālu-Dum among Nepalese people of all background and served everyday in local inns and pubs.

Nevertheless,  Ālu-Tāmā or  Ālu-Dumis coined words from people of Nepali language speaking background which basically means “potatoes-bamboo shoot”. I think this term does not grasp the core meaning of Chhwô Pāŭ Kwā: as its meaning has something other than simply potato and bamboo shoot. Chhwô Pāŭ Kwā: is a bamboo shoot-sour dish designated as a relish. Continue reading “Chhwô Pāŭ Kwā:”

Hāku Chhoyalā



In the previous post, I have discussed the terminology of Chhoyalã. So, in this post, I am not going to take a long time to explain it again. Chhoyalã itself is a dish, and adding Hãku, as an adjective ‘Black’ to Chhoyalã is simply modifying the noun. When something is burned, it turns black, so it gets its name adding “Hãku” or “black” to Chhoyalã when it turns black after burning or grilling in the process of making it. If you want to know the procedures of preparing Chhoyalã, there you go… Continue reading “Hāku Chhoyalā”

Manā Chhoyalā

Manā Chhoyalā: (Nepali: मना छोयला [/m3nɑ ʧɔjɛlɑ/]) It is a very popular appetizer or snack in Newāh food. It is also served as side dish alongside Baji (Beaten-rice), Samay Baji (set of 5 fundamental dishes) in special occasions and hard liquors. Manā Chhoyalā has its name from the way it is prepared. Manā means ‘boiled’ and Chhoyalā is a kind of dish. Basically, it is a boiled meat kneaded with spices.

The word “Chhoyalā,” however, seems to have its  origin from “Chhuyu La,” which in its literal sense can be translated as “meat cooked in fire.” Grill meat or barbecue is generally alike Chhoyalā . Straw from rice or wheat is used to make fire for cooking. In this sense, Manā Chhoyalā does not fall into this category since it is cooked by boiling. However, it has been known as Chhoyalā for a long time. In order to find how to make Manā Chhoyalā… click here