| Sajha.com Archives | |
| Username | Post |
| joie de vivre | Posted
on 07-May-03 08:51 AM
Anyone have recipes for bara (with meat filling) and choila? Appreciated it if you can share them. I'm got this crazy craving for them!! |
| gorato | Posted
on 07-May-03 09:29 AM
Joie lai sanchai ta cha? Craving re? tyo meat filling ta chatamari hau.... Uta bheta ma batai dinchu......hai ta! |
| joie de vivre | Posted
on 07-May-03 09:50 AM
gorato, bara with meat filling ni huncha. I'm salivating just at the thought of it. |
| playa_from_himalaya | Posted
on 07-May-03 11:06 AM
Hummmmmmmmm.. mukh ma pani ayo.......afu chahien panda express khai rakhe ko chhu...kura chahi Bara..choyala???NOT fair |
| shirish | Posted
on 07-May-03 11:10 AM
what kind of choila joie? beef, pork, or lamb? |
| isolated freak | Posted
on 07-May-03 12:02 PM
choila khayera asti boston ma tyatro manche birami bhako hoina? |
| prempujari | Posted
on 07-May-03 03:38 PM
Joie hazur memsaap!! "Syaano Mukh Thulo Bachan", Tara, Choila banauna ni ke ko recipe chaahiyo ni?? Improvise garne ni, memory lai!! 1. Mashu lai barbecue garne, ani 1X1 inches ko size ma kaatera, euta safa bhaada (deep bowl) ma raakhne. 2. Aduwa lashun ko paste banaune (Dhunga ko silauta ma pisyaa jasto khatara aru hunna -- Don't use the ready made paste). 3. Bowl ma bhayeko mashu ma adua-lashun ko paste, Noon, khurshani haalne (jeera nahaalne, jera halyo bhane Indian taste huncha... but if you prefer jeera, you can put jeera alikati). 4. Tori ko tel(most important) haalne, pisheko timbur alikati halne, ani haat ma panja nalagaai kana mushne!!! (Panja ruins the typical nepali taste.) 6. Ajha khatara banaunu parema, Singo Golveda (cherry golveda) lai pani ekchin bbq garne (about 30 secs -1 min) ani tyo golveda haalera chwela saadhne!! bani haalyo ni chwela!!! (bara banauna ni sikaam???) BY THE WAY, I AM NOT KIDDIN' hai!! If you want typical nepali taste, don't put jira, garam masala etc!!! Try it.. khatara bhayena bhane, ke la. Ki mai aau timro sahar ma timilai chwela banayera khuwaula ehh!!! Mero mutu ko chwela khanchau??? OR ASK POONTE DAI, ehh!! |
| prempujari | Posted
on 07-May-03 03:39 PM
Oh yeah, SUKEKO khurshani aafaile silauta ma pishera haalya jasto taste power khurshani ko hunna hai!!! ehh |
| dangggg | Posted
on 07-May-03 03:53 PM
Dyammmmm pujapremi, daami sanga recipe lekhdeu ni timle. Bhok lagira belama ryaal nai chuhiyo. aba tyo recipe herdai choila banauchu. gotta run to the kitchen. dangggg |
| sema | Posted
on 07-May-03 04:34 PM
Go to http://www.food-nepal.com They have some good recipes, I do not know if they have those two but Sema |
| joie de vivre | Posted
on 08-May-03 06:52 AM
PremPujari-ji, dherai dherai dhanyabad. dhunga ko silauta kaha bata lyaune ni? I've been looking for the round ones at every oriental store I frequent, to no avail. meat bbq garna bhanda aghi ke ma marinade garney? I'll have to try this this weekend. Sirish - pork's probably the easiest and fastest, hoina? Sema - thanks much. Looked it up on the website.. no choila or bara :( PP-ji, Poonte lai sodhna daar lagcha. Food poisoning bhayo bhaney?? |
| PREMpujari | Posted
on 08-May-03 07:13 AM
>>dherai dherai dhanyabad Joie, anytime!! >>ke ma marinade garney? As far as I know, you don't marinade chwela. Chwela mushyo pachi, leave it for an hour or so, Like my grandmother says, "Mashu bhitra rash pasna de"!! Pork is the best!! (bara ko recipe lekhum? It will cost $9.99 since I have to call my grand mother in Alaska!!) Ki grannie ko number dim? Phone gardai recipe maagne ni!! :D |
| najar | Posted
on 08-May-03 07:25 AM
Joie, hos gara hai in preparing and consuming chhoila .....asti boston maa chhoila khaaera thhuprai maanchhe haru birami pare re bhanne sunya thhe ;) and btw, if it turns out good, bring some to sajha chat on mon, will ya? :) PP jyu--kyaa ho? didn't know you had a mastery in culinary skills, now i know who to ask. |
| bindesh | Posted
on 08-May-03 09:39 AM
Prempujari jee, It might seem self promotion but I have a website on Nepali food . I like your recipe for Choyala. If you want to you can submit your Nepali recipe at http://www.food-nepal.com/feat/submit.htm. I would really appreciate your help on this matter and it would be a really good for Nepali food lover who visit the website. Bindesh Shrestha http://www.food-nepal.com |
| le chef du nuit | Posted
on 08-May-03 10:15 AM
yo nuite lai saarai bhok lagyo 3 ghanta ma eeuta final cha, aba ghar gaera anda-ramen khanu parla hamilai kasle banaidiyos mitho mitho parikaar |
| joie de vivre | Posted
on 08-May-03 10:18 AM
nuite, maile timilai mero ghar ma aau, basa, home cooked meals khau bhanera bolakai ho. na aaye ma ke garnu. hoina? |
| le chef du nuit | Posted
on 08-May-03 10:20 AM
couch ma sutnai sakdina kya aba atithi lai samman garera hajur aafai couch ma sarera malai palang dine bhaye.... |
| shirish | Posted
on 08-May-03 10:34 AM
hey JDV, I have an addition on the recepie of Prempujari. When you barbeque the meat, depending upon the thick ness of the meat, make it medium-rare. the loin portion is the great. Cut into 1 inch cube when its hot like PP said. Mix it with aduwa and lasun. The trick now: To make the choila tender, Pack the mixture (meat and aduwa lasun) tightly in a container while it is still hot. Keep it in the room temp for an hour or so then refrigerate. The compaction will make the meat tender as the enzymes in the Aduwa start breaking the muscle fibres. As you are about to serve, cook some oil, preferably "tori ko tel" and throw in some methi, singo chillis, and besar and astafotida (hing, if you have). once the methi is darkened , jywaan parnoos, choila mathi. Be careful hai.. and this is the most deleterious process for your home/apartment as droplets of oil and arome of spices fill up the whole invironment. Are you planning to eat choila with chiura? Enjoy Shirish aka light |
| joie de vivre | Posted
on 08-May-03 10:45 AM
nuite, "my couch is your couch" ta manner of speech matra ho ni. atithi bhai bhaye pani samman garera bed nai dinchu. |
| joie de vivre | Posted
on 08-May-03 10:47 AM
shirish, dherai dhanyabad hai for your suggestions. I'm going to try it out this weekend, I'll let you know how it turns out. I was thinking ... beer and choila (don't like chuira). what do you think? |
| shirish | Posted
on 08-May-03 10:52 AM
alternatively, if you dont want to spend time with barbeque Boil the meat. OR Brown meat on both sides on a skillet and keep in the preheated oven for about 1/2 hour. Meat gets harder probably due to mortis and extraction of fluids if you boil too much or over cook. I personally prefer the center cut loins, which is supposed to be the most soft as the muscles are not at use too much. after boiling or broiling IF YUO WANT THE FLAVOR OF "PARAL" here is a technique put some tea (chiya patti), rice, sugar on an aluminium foil inside a momo pakaune bhanda and burn it. it will bring the smell like "PARAL" and gives a very peculiar flavor of authentic CHOYLA cooked over the hay, like the one cooked by "YAPUS". BTW jyapus are the best choila makers. And follow he rest of procedures. Shirish aka light aka...... |
| le chef du nuit | Posted
on 08-May-03 11:55 AM
usobhae pakkai auunchu kunai din mitho mitho parikaar khane khubai rahar cha |
| Poonte | Posted
on 09-May-03 06:28 AM
Ahem! La, Joie le maile bhanya pttyaundaina hai...tai pani...meri recipe for chhoila...for free! tara food poisonng bhayo bhane sue garna paundaina! eheheh 1. Porks ko pieces lai either BBQ, or deep fry...usine ni hunchha, tara doesn't taste as good. 2. Molo the meat with aduwa ko paste only and leave it for a while (lahsun ko kaam pachi aunchha) 3. sukeko raato khursane lai polne...jeera (seeds) bhutne (you can do both of these together on a dry pan...but I personally prefer polo-ing the khursani directly over the aago. 4. alikata tori ko geda, timmur ra maathi poleko khursani/jira lai blender ma ghwainya garne 5. poleko goldeva mathi ko dhulo ma misaune, ani feri ghwainya garne...add dhulo khursani and noon to the paste. (1 pound meat lai 4-5 wata plum tomatoes chahiyela) 6. mix the paste with the the meat and kyach kyach kyach garera haat le beskana michne. 7. leave the kyach-kyached meat alone for about 2 hrs in the refrigetator...masala pasna dina parchha masu bhitra. 8. tanna methi, chireko hariyo khursani ra tanna sliced lahsun...tori ko tel ma furyaune...ani tyo mathi ko kyach-kyached and refrigerated masu ma jhwain garne... Ready to eat!!!!!!!!!!!!! *** the key to any good food is that you have to cook it with PASSION! |
| Poonte | Posted
on 09-May-03 06:42 AM
BAARA... 1. seto maas ko daal lai overnight completely under water hune gari bhujyaune...make sure you add plenty of water, because the maas fulera aunchha, ani paani napugna sakchha (you can either bhijawo ta regular maas and separate the black cover that floats on the water from the seto maas that seats at the bottom yourself, or you can get ready-made seto maas from an Indian store...if you dont get it there, let me know and I will mail it to you from NY...NOT for free...eheheh) 2. completely soaked seto maas lai blender ma ghwainya gardai pisne...silauta chha bhane better...blender ma garda aekdam jhyau hunchha...it's the most annoying/time-consuming part of the process...add some water from time to time while you piso the maas, but not too much--dherai pani bhayo bhane fyatta hunchha pakaune bela ma... **make sure the maas is thoroughly grinded 3. add maseeeeeeeeeeeno diced lahsun, karkalo, and marich--somewhat grinded, but not dhulo (optional), some jeera ko dhulo, khursani ko dhulo and noon to the maas **if you cant find karkalo where you are, and still wish to make the tastiest baara yourself, you better start thinking about moving to NY now. 4. leave the mix for at least an hour to let the spices blend together 5. Preferably karai, natra deep bhando ma deep fry the little portions of the mix until it's golden brown...shapes/sizes are personal preference READY TO EAT!!! Taat-taato is better than cooled ones :))))))))))) |
| Poonte | Posted
on 09-May-03 06:44 AM
PS: that was $20.99, please! Or, no more harrassment in the chat room will do too...eheeh :PPPPPPPPPP |
| gorato | Posted
on 09-May-03 07:37 AM
Karkalo ko bara ki Maasu ko????? Confoosed! ma chahi maasu chahi kati bela ra kaha rakhne raicha bhanera dharya ko saath padheko....khoi maasu ko ta ulekh nai chaina ta? |
| bhenda2 | Posted
on 09-May-03 08:08 AM
What is BBQ?? Do you mean to say Grill the meat...I thought when you BBQ, you put BBQ sauce on it..just wondering... |
| bhenda2 | Posted
on 09-May-03 08:12 AM
tehi ta alu maicha ko pasal ma ta masu pani rakhya hunthyo bara mathi.... |