Haku Choila: meat is roasted. [Haku means black]
Mana Choila: meat is boiled.
Variation in meat selection can be made.
Ingredients Required:
1. Buffalo meat, 500 grams
2. Two tablespoon mustard oil
3. Two large red tomatoes
4. One tablespoon garlic paste
5. One tablespoon ginger paste
6. Two red chillies
7. One teaspoon cumin powder
8. One teaspoon Szechwan pepper powder/ Timur
9. Half teaspoon Turmeric
10. Half teaspoon Methi seeds (Fenugreek seeds)
Haku Choila:
Procedure
1. On a frying pan/tawa put the pieces of meat cut in long stripes of 2'' inch breadth. Let it cook , flip sides over and over. After the color of meat has changed, cover with the lid and let it cool.
2. Make paste of tomatoes and chillies using mortar and pestle.
3. Cut the meat in a bite size cubes and put in a large bowl.
4. Mix the paste with meat, add salt and with a spatula, mix them well.
5. Heat the mustard oil in another pan. Add Methi seeds/Fenugreek seeds. Do not turn off the heat until the seeds become dark. Remove the pan from heat, add turmeric.
6. Pour the oil into the large bowl over the meat before turmeric burns off.
7. Serve with Alcohol or beaten rice.
Mana Choila
Procedure
1. Put the meat into a pressure cooker, add very less amount of water and put on the heat. After 5-6 whistles, turn off the heat.
2. Other steps are to be followed from No.2 as above.
Typical Newari non-vegetatian appetizer, Buff Choila can be cooked in two ways, namely Haku Choila and Mana Choila. Often eaten with Alcohol or with beaten rice, or both.
Haku Choila: meat is roasted. [Haku means black]
Mana Choila: meat is boiled.
Variation in meat selection can be made.
Ingredients Required:
1. Buffalo meat, 500 grams
2. Two tablespoon mustard oil
3. Two large red tomatoes
4. One tablespoon garlic paste
5. One tablespoon ginger paste
6. Two red chillies
7. One teaspoon cumin powder
8. One teaspoon Szechwan pepper powder/ Timur
9. Half teaspoon Turmeric
10. Half teaspoon Methi seeds (Fenugreek seeds)
Haku Choila:
Procedure
1. On a frying pan/tawa put the pieces of meat cut in long stripes of 2'' inch breadth. Let it cook , flip sides over and over. After the color of meat has changed, cover with the lid and let it cool.
2. Make paste of tomatoes and chillies using mortar and pestle.
3. Cut the meat in a bite size cubes and put in a large bowl.
4. Mix the paste with meat, add salt and with a spatula, mix them well.
5. Heat the mustard oil in another pan. Add Methi seeds/Fenugreek seeds. Do not turn off the heat until the seeds become dark. Remove the pan from heat, add turmeric.
6. Pour the oil into the large bowl over the meat before turmeric burns off.
7. Serve with Alcohol or beaten rice.
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