HAAKU CHHOYALA

Haaku chhoyala from Aneeta.

Ingredients:

1.5 pounds of Pork rib meat.

2 tablesoons of fresh garlic + ginger.

3 stalks of green onions.

1/2 cup of fresh cilantro.

2 tablespoon of fresh onions.

1 teaspoon of cumin.

3 fresh green hot chilli peppers.

2 tablespoon of oil.
1/2 teaspoon of turmeric.

salt n pepper as desired.

Method: grill pork on a charcoal grill.cut it up into pieces, and ,mix it with cut up
vegetables, and masala.heat oil in a pan and turmeic and drizzle it over the mix.and
thats all.

Posted by bhani at 10:58 | Permanent Link | Comments (1) |

Friday, May 19, 2006

Mana Chhoyla- Pork chilli

What is Chhoyla?
Chhoyla- Spicy meat, either roasted or boiled known as haku chhoyla or mana chhoyla. It is
generally served with flattened rice and homemade wine. (jwalapa)
Ingredients

700 gm Pork

2 Table Vergetable Oil

1/5 Teaspoon Turmeric powder (Haldi)

10 seeds = Fenugreek (Methi seeds)

2 bunch Green onions

1/2 Teaspoon mined Garli

1/2 Teaspoon mined Ginger

1/3 Teaspoon Cucumin

1 Teaspoon hot chilly powder

Salt according to your taste

Prepartion

To make the haku chowla (black spicy meat), the meat should be roasted. For
Mana Chowla it should be boiled properly. On the picture you will see the boiled
one. After the meat is cooked in water or roasted, cut it into small pieces. Take a
bowl to mix the meat with spices. First add the oil then tumberic powder, garli,
ginger, cucumin and Chilly powder. Mixed the meat properly with the spices.

Please used hand to mixed the spcies rather than the spoon.This is the way how
the people in nepal mixed up the chhoyla to give the natural taste.

Heat the extra oil on the pan to fry the fenugreek, Add the seed on the hot oil,
when the seeds turns into black, put the seeds directly into meat. Please be
careful pouring the hot oil with fenugreek into the meat. Add the green onions
and mixed it again. Add Salt according to your taste.

The Chhoyla is ready to serve..

Chicken Sekuwa

Ingredients

• 2 lbs. Chicken breasts, skinned, boned, and cut into 1-in. cubes. (Can be substituted with
large shrimps
• Melted butter for bastin
• Bamboo skewers (pre-soaked for at least 30 min. in cold water
• Marinade:
o 2 cup Nepali yogurt
o 1 tablespoons lemon juice
o 2 tablespoons musturd oil
o 1 cup onions, roughly choppe
o 1 tablespoon cumin seed
o 1 teaspoon coriander seed
o 1/2 teaspoon turmeric
o 3 fresh red chilie
o 1 teaspoon pepper cor
o 1 teaspoon timur
o 2 cloves garlic
o 1 in. ginger
o 1 tablespoon fresh dill weed, chopped
o 1 cup celery, chopped
o 1 tablespoon soy sauce
o Salt to taste
o 1/4 cup green onions, cut in 1-in. length

Instructions
 In a blender combine all the marinating ingredients to form marinade. In a large bowl mix
chicken with the marinade. Marinate fo at least 6 hours.

Fire up a charcoal grill. Clean the grill surface thoroughly Thread the marinated chicken
cubes into skewers. Do not overcrowd th pieces. Grill the skewered chicken cubes,
frequently turning an basting with melted butter until cooked through. Take off the grill an
brush the cooked sekuwas with butter before serving. Arrange th sekuwas on the bed of
rice pilaf and stir-fried vegetables. Sprinkl chopped green onions over the sekuwas. Chili-
cilantro chutney makes a ideal condiment for the sekuwas

Submitted by: Tulsi Regmi

Grilled Chicken Chili

Ingredients

• 1 .5 lbs. chicken breasts, skinned, boned

• 3 dry whole red peppers
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, finely grated
• 2 red chilies, minced
• 1 cup onions, finely chopped
• 1 cup tomatoes, chopped
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric
• 1/2 cup green onion, cut in 1-in length
• Salt to taste
• 2 tablespoons musturd oil
• 1 cup chicken broth
• Marinade:
o 1 cup Nepali yogurt
o 1/2 cup onions, roughly chopped
o 1 teaspoon cumin seeds
o 1 teaspoon timur
o 1 teaspoon pepper corn
o 2 fresh red peppers
o 1 tablespoon clarified butter
o Salt

Instructions

In a blender combine all the marinating ingredients to form smooth paste. Pour the
marinating paste over the chicken in a large bowl. Mix well, cover, and let marinate for at
least four hours. Grill the marinated chicken on a charcoal grill, occasionally turning until
cooked through, about 7 min.
 Cut grilled chicken into 1-in strips. In a sauce pan heat 2 tablespoons of musturd oil. Fry
dry whole red peppers till dark. Add turmeric and stir for 15 sec. Add onions, sautee in
medium heat till brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper,
and salt to the onion mixture. Fry for 30 sec, and add tomatoes and chicken broth.

Lower the heat and let the tomato-onion mixture simmer for 10 min till it thickens.
Transfer grilled chicken strips to the sauce, stir well. Cook for another 10 min to
evaporate excess liquid so that the chicken pieces are coated with the sauce. Adjust
seasoning with salt and pepper. Garnish with green onions. Serve with rice, or roti.

Submitted by: Tulsi Regmi