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!

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The red colour of the cake is achieved through the use of red food colouring. Originally, the colour was derived from a chemical reaction between natural cocoa powder and acidic ingredients like buttermilk and vinegar. However, modern red velvet cake recipes often rely on red food colouring for the vibrant colour.

Cream cheese frosting is the traditional choice for red velvet cake. The tanginess of the cream cheese complements the sweetness of the cake and adds a creamy, rich element to the dessert. The frosting is usually spread between the cake layers and generously applied on the top and sides of the cake. It is often paired with a tangy cream cheese frosting. Here’s a classic recipe for Red Velvet Cake:

Ingredients for the cake:

• 2 1/2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup buttermilk
• 1 tablespoon red food coloring
• 2 teaspoons vanilla extract
• 1 teaspoon white vinegar

Ingredients for the cream cheese frosting:

• 16 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. In a small bowl, combine the buttermilk, red food coloring, vanilla extract, and white vinegar. Stir to mix well.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients, mixing just until incorporated after each addition. Be careful not to overmix.
6. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
7. Bake in the preheated oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
9. While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
10. Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining cream cheese frosting. Smooth the frosting with a spatula.
11. Optional: Decorate the cake with red velvet cake crumbs, grated chocolate, or additional frosting as desired.
12. Slice and serve the delicious homemade Red Velvet Cake.

Enjoy your homemade Red Velvet Cake with its signature moist and velvety texture, complemented by the tangy cream cheese frosting!

The post Red Velvet Cake 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:

• 8 ounces (225 grams) spaghetti
• 4 ounces (115 grams) pancetta or bacon, diced
• 3 cloves garlic, minced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• Freshly ground black pepper, to taste
• Salt, to taste
• Chopped fresh parsley (optional, for garnish)

Instructions:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
2. In a large skillet or frying pan, cook the pancetta or bacon over medium heat until crispy. Add the minced garlic and cook for an additional minute, stirring constantly. Remove the skillet from heat.
3. In a mixing bowl, whisk together the eggs, Pecorino Romano cheese, Parmesan cheese, and a generous amount of freshly ground black pepper. Set aside.
4. Return the drained spaghetti to the pot or a large mixing bowl. Immediately pour the egg and cheese mixture over the hot pasta, tossing quickly to coat the strands evenly. The heat from the pasta will cook the eggs and create a creamy sauce. If the mixture seems too thick, add a small amount of the reserved pasta cooking water and toss again.
5. Add the cooked pancetta or bacon and garlic to the pasta, and toss to combine.
6. Taste and season with salt, if needed. Remember that the pancetta or bacon and cheeses are already salty, so go easy on the salt.
7. Serve the spaghetti carbonara immediately, garnished with freshly chopped parsley, if desired. Enjoy while it’s still warm!

Note: Traditional carbonara does not include cream, but if you prefer a slightly creamier sauce, you can add a couple of tablespoons of heavy cream to the egg and cheese mixture in step 3.

Enjoy your homemade spaghetti carbonara!

The post Spaghetti carbonara recipe appeared first on Recipe Ideas 101.

Ingredients:

For the puris:

• 1 cup semolina (sooji/rava)
• 1/4 cup all-purpose flour (maida)
• 1/4 teaspoon salt
• Water, as needed for kneading
• Oil for deep frying

For the pani (spicy water):

• 1 cup fresh mint leaves
• 1 cup fresh coriander leaves
• 2 green chilies, chopped
• 1-inch piece of ginger, grated
• 1 tablespoon tamarind paste
• 1 tablespoon chaat masala
• 1 teaspoon roasted cumin powder
• 1 teaspoon black salt (kala namak)
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon lemon juice
• 4 cups water

For the filling:

• 1 cup boiled and mashed potatoes
• 1/2 cup boiled chickpeas
• 1 small onion, finely chopped
• 1/4 cup chopped fresh coriander leaves
• 1 teaspoon chaat masala
• Salt to taste

For serving:

• Sweet chutney (tamarind-date chutney)
• Green chutney (coriander-mint chutney)
• Sev (crispy fried noodles)
• Chopped fresh coriander leaves

Instructions:

1. Prepare the puris:

• In a mixing bowl, combine semolina, all-purpose flour, and salt.
• Gradually add water and knead to form a stiff dough.
• Cover the dough with a damp cloth and let it rest for about 20 minutes.
• After resting, knead the dough again for a few minutes.
• Divide the dough into small balls and roll them into thin circles (about 2-3 inches in diameter).
• Heat oil in a deep frying pan or pot over medium heat.
• Carefully slide in a few puris at a time and fry them until they turn golden brown and puffed up.
• Remove the puris from the oil and let them cool on a paper towel-lined plate.

1. Prepare the pani:

• In a blender or food processor, combine mint leaves, coriander leaves, green chilies, grated ginger, tamarind paste, chaat masala, roasted cumin powder, black salt, salt, and lemon juice.
• Add water gradually and blend until you get a smooth and flavorful mixture.
• Strain the mixture through a fine sieve to remove any coarse particles.
• Add more water if needed to adjust the consistency. The pani should be tangy and spicy.

1. Prepare the filling:

• In a bowl, mix boiled and mashed potatoes, boiled chickpeas, finely chopped onion, chopped coriander leaves, chaat masala, and salt. Mix well to combine all the ingredients.

1. Assemble the pani puris:

• Make a small hole in the top of each puri by gently tapping it with your finger or using a puri pressing tool.
• Fill each puri with a teaspoonful of the potato-chickpea filling.
• Arrange the filled puris on a serving plate.

1. Serve:

• Serve the pani puris with the prepared pani (spicy water) in a separate bowl.
• Also, serve sweet chutney and green chutney in separate bowls.
• To eat, take one filled

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