| shirish |
Posted
on 08-May-03 12:14 PM
OK JDV,
To me, being a Newar, BARA means deep fried, donut like structure of ground pulse esp. kaalo maas ko daal, which contains no meat.
I think, LA_WO:
LA (meat in Newari)-WO( bara in your lingo) is the thing that you were interested in.
Here is how I would make LA-WO
Soak split kaalo daal with no Khosta overnight.
Keep some ADUWA and some cloves of Garlic and Grind it in high speed in a blender with some water. add some salt to taste. add some jira ko dhulo if you like. Check the consistency. you cant have it too liquidy as it will flow every where. It should be rather viscous and thick in consistency.
Prepare/season ground meat as you would for momos with asuwa lasun jira whatever you have/want. You can break an egg and mix for it acts as an binding agent and holds the meat togather. Heat some butter and mix with the meat. Ghee would taste better.
In a skillet, heat some oil of your choice. Tori ko tel (mustard oil) would taste more authentic. If you dont heat oil properly, the ingredient will stick on the skillet. I dont like non-sticks because it does not dessipitate heat like skillet.
Dip your hand in some water and get some pindheko mixture. Mem saab ko haat katro cha kunni? Keep it on the skillet. dip you hand again in some water and pat the though into a round circle. you can use either dorsal or ventral side of you finger togather.
Repeat the same process for meat over the round dough yu just made.
( Dipping your hand in water kind of creates a separating media and manupulation become easier.) So you have two layers now.
Once the bottom layer coagulates but yet not browned add a third layer of mixuter of daal again on the top, to make it look like a sandwitch. Cover meat protion totally.
With a spatula, turn upside down slowly. you may splash the top layer so be careful. Don't press. Add some more oil. This oil will help you to cook uniformly.
Don't cover to expedite cooking. It will just spoil the crunchiness of WO.
More turns will help you thourough cooking. Some of the typical Newars like it when it just coagulates... thickens, I mean. Cook till you think its safe to eat. Little browning will accentuate the taste of it.
Voila...serve it with chilled beer or wine of your choice.
If you want Bara the method of preparing the dough is the same. Buit you will have to deep fry and let it rise.
Shirish aka light aka....
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