Bara is commonly served with a variety of toppings and accompaniments, including chopped onions, green chilies, cilantro, yogurt, and achaar (pickle). It is often enjoyed as a standalone snack or can be served as part of a larger Newari meal, accompanied by other traditional dishes like samay baji, chhoila, and chatamari.

Newari Bara is known for its rich flavor, unique texture, and aromatic spices. It is a beloved dish among the Newar community and has gained popularity beyond Nepal’s borders as well.

Here’s a recipe for Newari Bara, a traditional dish from the Newari community of Nepal:

Ingredients:

• 2 cups black lentils (urad dal)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• Oil for frying
• Chopped onions, green chilies, and cilantro for garnish

Instructions:

1. Wash the black lentils (urad dal) thoroughly and soak them in water for about 4-5 hours or overnight. This will help in softening the lentils and reducing the cooking time.
2. After soaking, drain the water from the lentils and grind them into a smooth paste using a blender or food processor. Add a little water if needed, but make sure not to make the batter too runny.
3. Transfer the lentil batter to a mixing bowl and add ginger-garlic paste, cumin powder, turmeric powder, red chili powder, and salt. Mix everything well to combine the spices evenly with the lentil batter.
4. Heat oil in a frying pan or skillet over medium heat. Make sure there is enough oil to deep fry the baras.
5. Take a ladleful of the lentil batter and pour it onto the hot oil, spreading it gently with the back of the ladle to form a round shape. You can make it as big or small as you like, but traditionally, baras are about 4-5 inches in diameter.
6. Fry the bara on medium heat until it turns golden brown and crispy on both sides. Make sure to flip it carefully to avoid any splattering of oil.
7. Once fried, remove the bara from the oil and place it on a paper towel to drain excess oil.
8. Repeat the process with the remaining lentil batter, frying each bara until you’ve used up all the batter.
9. Serve the baras hot, garnished with chopped onions, green chilies, and cilantro. You can also enjoy them with a side of yogurt or achaar (pickle) if you prefer.

Newari baras are usually served as a snack or appetizer, and they are deliciously crispy on the outside and soft on the inside. Enjoy!

The post Newari Bara Recipe appeared first on Recipe Ideas 101.

Ingredients:

• 1 cup milk powder
• 1/4 cup all-purpose flour (maida)
• 1/4 teaspoon baking powder
• 2 tablespoons ghee (clarified butter)
• 2-3 tablespoons milk (approximately)
• Oil or ghee for deep frying
• For the Sugar Syrup:
• 1.5 cups sugar
• 1 cup water
• 4-5 green cardamom pods, crushed
• A few strands of saffron (optional)
• 1 teaspoon rose water (optional)

Instructions:

1. In a mixing bowl, combine the milk powder, all-purpose flour, and baking powder. Mix them well.
2. Add the ghee to the dry ingredients and mix it in using your fingertips until the mixture resembles bread crumbs.
3. Slowly add milk, a tablespoon at a time, and knead gently to form a smooth and soft dough. You may not need the entire 2-3 tablespoons of milk, so add it gradually until the dough comes together. The dough should be slightly sticky but manageable.
4. Divide the dough into small portions and roll them between your palms to make smooth, crack-free balls. Make sure there are no cracks in the balls, as they can break during frying.
5. Heat oil or ghee in a deep pan or skillet over medium heat. The oil should be hot but not smoking.
6. Carefully drop the prepared gulab jamun balls into the hot oil or ghee, a few at a time, and fry them on medium-low heat. Stir gently to ensure even browning.
7. Fry the gulab jamuns until they turn golden brown, which usually takes about 6-8 minutes. Remember to fry them on medium-low heat to ensure they cook evenly from the inside.
8. Once the gulab jamuns are cooked, remove them from the oil using a slotted spoon and drain them on a paper towel to remove excess oil.
9. In the meantime, prepare the sugar syrup. In a separate saucepan, combine sugar and water and bring it to a boil. Add crushed cardamom pods and saffron strands for flavor and aroma. Let it simmer for about 5-6 minutes until the syrup slightly thickens. Stir occasionally.
10. Remove the sugar syrup from heat and add rose water, if desired, for a fragrant touch.
11. Add the fried gulab jamuns to the warm sugar syrup and let them soak for at least 30 minutes. You can leave them longer for a more syrupy texture.
12. Once soaked, Gulab Jamuns are ready to serve. They can be enjoyed warm or at room temperature.

Gulab Jamuns taste best when served hot with a scoop of vanilla ice cream or enjoyed on their own. Enjoy your delicious homemade Gulab Jamuns!

The post Gulab Jamun Recipe appeared first on Recipe Ideas 101.

Ingredients for the shortcakes:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 2/3 cup milk
• 1 teaspoon vanilla extract

Ingredients for the strawberry filling:

• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (adjust to taste)
• Whipped cream for serving

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate small bowl, mix the milk and vanilla extract together. Pour the milk mixture into the dry ingredients. Stir until the dough comes together. Be careful not to overmix; the dough should be just combined.
5. Turn the dough out onto a floured surface. Gently knead it a few times until it holds together. Pat the dough into a rectangle or circle about 1/2-inch thick.
6. Using a biscuit cutter or a glass, cut out individual shortcakes and place them on a baking sheet lined with parchment paper. Gather any remaining dough scraps and repeat until all the dough is used.
7. Bake the shortcakes in the preheated oven for about 12-15 minutes or until they are golden brown. Remove from the oven and let them cool on a wire rack.
8. While the shortcakes are cooling, prepare the strawberry filling. In a bowl, combine the sliced strawberries and sugar. Stir gently until the sugar is dissolved and the strawberries release some of their juices. Let the mixture sit for about 15-20 minutes to allow the flavors to meld.
9. To assemble, slice each shortcake in half horizontally. Spoon a generous amount of the strawberry filling onto the bottom half of the shortcake. Top with a dollop of whipped cream. Place the other half of the shortcake on top. Repeat with the remaining shortcakes.
10. Serve the strawberry shortcakes immediately, garnished with additional whipped cream and fresh strawberries, if desired.

Enjoy the delicious homemade strawberry shortcakes!

The post Strawberry Shortcake Recipe appeared first on Recipe Ideas 101.

Ingredients:

For the dough:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• Water, as needed

For the filling:

• 1 lb (450g) ground chicken
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (optional, adjust to taste)
• Salt to taste
• Fresh cilantro leaves, chopped (optional)

For serving (optional):

• Tomato chutney or dipping sauce
• Sliced fresh chili peppers

Instructions:

1. Prepare the dough:

• In a mixing bowl, combine all-purpose flour and salt. Gradually add water and knead to form a smooth and elastic dough.
• Cover the dough with a damp cloth and let it rest for about 30 minutes.

1. Prepare the filling:

• In a mixing bowl, combine ground chicken, finely chopped onion, minced garlic, grated ginger, soy sauce, sesame oil, ground cumin, ground coriander, turmeric powder, chili powder (if using), salt, and fresh cilantro leaves (if desired). Mix well until all the ingredients are evenly combined.

1. Shape the momos:

• Take a small portion of the dough and roll it into a thin circle (about 3-4 inches in diameter) on a lightly floured surface.
• Place a spoonful of the chicken filling in the center of the circle.
• Fold the circle in half, sealing the edges by pressing them together. Then, pleat the sealed edge to create a crescent or half-moon shape. Repeat with the remaining dough and filling.

1. Steam the momos:

• Line a steamer basket or tray with parchment paper or lightly greased cabbage leaves to prevent sticking.
• Arrange the shaped momos in the steamer, making sure to leave some space between them.
• Steam the momos over high heat for about 12-15 minutes, or until the chicken is cooked and the momos are tender and translucent.

1. Serve:

• Once cooked, remove the momos from the steamer and let them cool for a few minutes.
• Serve the chicken momos hot with tomato chutney or your favorite dipping sauce. Optionally, garnish with sliced fresh chili peppers for an extra kick.

Enjoy your homemade chicken momos as a delicious appetizer or snack!

The post Chicken momo Recipe appeared first on Recipe Ideas 101.