Many of you wouldn’t know what our last name, Maharjan, means. Maharjans fall under the Newa: caste system which defines a group of people who were/are farmers. Of course, Maharjans are not just limited to farming anymore. So, sometimes I wonder if our inclination to growing some of our food has to do with our roots. I know, farming is not something many people aspire to … Continue reading Do You Grow Your Own Food?
This is, by no means, a recipe. I had spaghetti for lunch but didn’t like it as the sauce was too sweet for me. I wanted to modify it by adding little bit of “this” and “that”. This is what it turned out when I was done with it. 1) Made spaghetti with Ragu sauce but didn’t like the taste, 2) Sauteed in wok oil … Continue reading Spaghetti Turned to Spiceghetti
Photo: Sanjay Dangol, Khokana Continue reading More Pictures from Khokana Mahotsav 2011
By Amrit Dangol and Nirmala Dangol| Photo: Amrit Dangol and Sajana Dangol Today is the last day of Khokanā Mahotsav. People seemed even more interested today, as the flavor of pure Newāri was going to end today. The day started with a cold morning, but got warmer as the da progressed. The warmth of the sun encouraged the enthusiastic visitors to tour the Khokanā Mahotsav. … Continue reading Khokanā Mahotsav Concluded
We’ve received some pictures of the first day of the Khokanā Mahotsav 2011 that began today. Women are making Chatāmari in the food-stand in Nayajho, 7th Street. Photo: Kabita Maharjan ————————————————————————————— ©swaniga.com| Photo: Man Hari Maharjan —————————————————————————————- Continue reading Updates: Khokanā Mahotsav
Ghyah-Chāku Salhu (Nepali: माघ संक्रान्ति [/ģĥjɔ-ʧɑkʊ. sɜlhʊ/] Nepal Bhasa: घ्यो-चाकु सल्हु) is celebrated on the first of Māgha (mid-January). In Nepal Bhāsā, Salhu typifies the first day of month, and what make the beginning of this month so special than other months every year are the festivity part as well as the marking of warmer weather – the gradual increase in the length of day and shortness in night. The day also marks the shift of the sun into Makara rāshi (Capricorn) on its astronomic path. So, it is also known as Makara Sankrānti.
The sun is believed to move apparently in the northernmost extremes leaving the southernmost extremes on this day. This is referred as Uttarāyanā, the excursion of the sun to the northward region from Dakshināyanā, southward region. Uttarāyanā is also called as Devayanā, and the Dakshināyanā’ is called Pitrāyanā. This is why, Makara Sankrānti is considered as the beginning of the day of enlightenment, prosperity, and restoration of health. Continue reading “Ghyah-Chāku Salhu (Māgha Sankrānti)”
“Some of the best food I’ve had in Nepal is from Newari kitchens.” Mark Liechty, associate professor of anthropology and history at the University of Illinois at Chicago.  http://articles.chicagotribune.com/2010-12-22/features/ct-food-1215-nepal-20101222_1_katmandu-valley-nepalese-cumin Continue reading Best Food: Newari Kitchens
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:”
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: (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