Hi there,
Welcome to my channel. Here is where I share my passion for cooking with rest of the world. In March of 2020 in the middle of COVID pandemic, I started this channel as a way to put my ideal time to use. Since the whole world was staying indoors due to pandemic, so was I and my husband. He likes the camera and I like to cook for him. This is how it all started.
I share videos to show how I cook. You can watch and learn to cook with me. I use simple everyday tools and ingredients so that the viewer can replicate how I cook.
Eat Healthy and Drink Responsibly !!
Пікірлер
ramro tarika
❤❤
आधा इङ्गलिस आधा नेपाली आधा आधा बुझियो !
Indredients follow garnus, simple recipe cha. So sorry tapai le bujhnu bhayena. 🙏
छिराउन सिपालु हुनुहुदो रहेछ
Easy recipe Thank you
Yes absolutely. Let me know of you would like to watch any specific recipes.
Newari Dish Always Amazes Me, so many dishes. So Many Dish In nepal not commercialised. And we even don’t know how many food we have.
Thank you. Let me know of you would like to see any other Newari recipes. Name it, I’ll try to make it.
Thank you for this video!!
You’re most welcome. Let me know if you would like me to make it. You name it, I’ll try to make it. 😀
Can I use my Rose's off my rose brusch
Absolutely, but please make sure you they're free of any harmful chemicals and fertilizers. Good luck.
kati yrs samma tikxa miss ?? dhusi lagera hairan vo 😔
At least 1 year ta majja le tikcha, maile afai banako fridge ma rakheko chu 1 year bhayo, swaad bigreko chaina dhusi pani lageko chaina. Tapai ko ma moisture pasyo hola, bhujeko sppon use nagarnus, dry spoon matrai use garnus.
you should've uploaded complete video. even the dried and preservation part.
@gyankosafar, it turned out soo good. Once they're dried completely, colors become dull but taste is amazing. My apologies for not posting the finished product.
Thanks for the great recipe
@braverevolutionary9654, thank you. You can also replace beer with buttermilk. It works like meat tenderizer. Good luck.
Yummy
Yummy 😋
Looks delicious 🤤 want to fix this this weekend ❤
Awesome 😍
Perfect soup for my hubby. Thank you for sharing ❤
I love Your cooking.. I follow Your recipe. and it turns out very Yummy..🎉🎉
How many selroti did you get from this ingredient?
About 8 Selroti.
Thank you
मैले जानेकाे भन्दा बहिनीकाे तरिका सरल लाग्याे । धन्यबाद ।
Thank you Shreeramadhikari Ji 🙏
निक्काइ राम्रो लाग्यो
Thank you
❤❤😂😂
Yo achar ready vayo vanerw kasari thaha paune didi❤
Garmi thau cha bhane 1 week ma ready huncha ali chiso thau cha bhane 2-3 weeks lagna sakcha. Birko kholda amilo smell ayo bhane ready bhayo bhanne tha huncha.
What is that red sauce with Mexican chilli?
That the sauce made with different spices.
Hing vnya k ho??
Nepali ma Hing, English ma Asafoetida.
Mya Wo
Yes
How do you make Aila in that color? Did you add Cinnamon?
Yes, you can add 1 stick of cinnamon, and couple of cloves for about a week and it will give you this color. Also watch my Ayela video if you want to learn how to make Ayela from scratch.
kzread.info/dash/bejne/gIR7usFpnbW8k7Q.html
The golden color is really beautiful
यो म काहाँ पनि छ.
Pakayera khanus ani kasto bho bhannus hai 😃
@@LunaCooks बाह्रै महिना खान्छु राम्रो हुन्छ.जाडो मा सेप भये को ठाउँ पात अलि मसीनो हुन्छ.यस्को आफु लै यस्को जिम्मु पनि बनाउँछु.
@@anoopamsingh3135 wow kasto ramailo. Khushi lagyo. Mero aru recipe pani hernus hai.
@@LunaCooks HUS!पहिला सब्सक्राइब गर्छु.एउटा चाइनीज साग भन्छन्.त्यो पकाउँदा पालुङो जस्तो नै हुन्छ.धेरै लामो समय लगभग जेठ देखि मंसिर सम्म साग खान दिन्छ.यो खुर्सानी को पात जस्तै तर लामो ठूलो हुन्छ.यस्को वास्तविक नाम थाहा भयेन.हजुर को फेसबुक छ भनि तेता फोटो हाल्दिन्छु.
Kasari ropni
This recipe is straight 🔥 The ones hating ar honestly straight haters and sound dumb AF. Probably don't know how to follow simple instructions and fckd it up..
I have been looking for this recipe for long time. Finally I got it
Finally I found this recipe
its looking real dry!
Please share newari style pancha kwa ( aloo tama)….
Sure, soon 😀
It looks so dry result
dry timbur without chilli kasari bottle ma raknu,dry ya wet
Without chilli bhanda baru peero nabhako chilli use garnus that would be nice.
@@LunaCooks Thanks
It looks good. Was that baby goat or fully grown?
Not baby goat but young goat.
Nice
I like your wok and recipes too
Thank you so much. Wok was perfect to cook yogurt chicken, non-stick and wide with lid. :) Let me know how you liked the recipe.
Love it 😍
Wow what a classic dish. I used to have this a lot in my childhood. Just hosted a party and had a quite few leftovers. Wondering if i could find a recipe for kwaghasa. Thank you a lot. It turned out super yummy
@abi I’m glad your kwaghasa turned out good. Its amazing how leftovers can turn into something so awesome. 😃
Oh I love momos! This shrimp ones look very tasty, thank you for sharing.❤ How do you make your dough?
For dough use flour and water, knead it until soft, apply little oil on the dough and let it rest for 20-30 minutes before using it.
@@LunaCooks thank you!
Mero thorai tel vayera hoki lastai ram ram vayo
👌👌
Nice 👌
idea dinu bhako ma thank u so much.
Of course any time. Tapai lai ar kunai recipe hern amana chabhane please let me know. Ma banau na try garchu.
Di toriko ani aru oil used garna sakinaa
Yes of course sakinvha. Tori ko tel the best huncha.
Very nice Di!
Wow… nice receipe!
i dream about this achar woah
We the Newars make our woh on Pan with little oil for Sagah/Sagun without hole in middle. We do NOT fry our woh Bara as selroti in oil. A whole dried fish is also a MUST but fried on oil pool but on pan with little oil. SAD to see wrongly explaining. We NEVER use any fish without its head for SAGAH/Sagun.
We the Newar do make bara shaped like a donut with a hole in the middle and deep fried in oil. That bara represents you in this universe. It’s a celebration of you. So for Sagah/Sagun you are supposed use bara with a hole in the middle. The flattened bara cooked in a pan like a pancake is only meant for Samey Baji. Flatten bara is also cooked in different shapes for different gods and goddesses for different occasions like “Wo”, “Phool-wo”, “Pa-wo”, “khey-bah-Lu-Wo”, etc. and the fried donut shaped bara is called “Bal-wo”. You are correct about the fish, we do not get fried whole fish so often here in US. I didn’t have a choice but to use what I had at the time. You’re supposed to use curled dried fish , fishes head curled from left towards right. You can pan fry or deep fry, does not matter. This is not a misrepresentation of Sagun. I appreciate your enthusiasm and interest in food and Newari culture. Thank you for supporting my channel. Keep watching for more videos.
@@LunaCooks You should mention there like we use a whole dried fish NORMALLY but we do have here in the US. So, we did like this way. You have to clarify clearly. Otherwise, it would lead to WRONG INFORMATION. BARA and WOH are two different things. We the Newars eat WOH but Khas Arya and other communities and even in India eat BARA. It is happening that Nepalese People wanna see Newar CIVILIZATION: language, culture and tradition destroyed into pieces but they want to annex a piec of it and make their. They renamed almost all the GODs and GODESSES for instance Karnamay into Machhindranath, Name of places for instance Saibu into Bhaisepati, Food and Drinks for instance Woh into BARA etc there are thousands. Khasanization means INDIANIZATION is going on in Nepal. The rulers do NOT feel belongingness into Nepal Mandal but they want to destroy everything because Newar Civilization is OLDER than any VEDAS, PURAN and other Vaidic books which were Written arround/after 11 century. The proof is Ashok's daughter was in Nepal arround 300 BC. Say Newar culture instead. Word "Newar" is already both noun and adjective like American, English and French. You can NOT call AMERICANI Culture to American Culture, ENGLISHI food to English food or FRENCHI tradition to French tradition. It's same way: you made mistake. I do NOT live in ENGLISHI speaking country. You should know better than me. JUST MIND IT. Thanks in ADVANCE.
@NiranjanMalakar while I understand your concern about culture etc this is not a culture promoting video. It’s a food related video. Thanks
@@LunaCooks Yeah but one should NOT give WRONG INFO to the public. We the Newars Never eat WOH with hole in middle in Sagah ceremony, nor in Samaybaji before main course/Bhoy or nor in any eve of Jatras. It is same way as Bahun writer claims Biska Jatra is celebrated to welcome Indian Bikram Era New Year just because of it falls in eve of Bikram Era New Year. We the Newars have celebrated Biska Jatra long before Indian Bikram Era came to Nepal. Other Bahun PHD holder trying to prove Bikram Era is Nepalese. Strange. A lot of BAD things going on in Nepal. Sad to see what is going on in Nepal.
@@NiranjanMalakar it’s fascinating to how you continue to try to prove your point even when you’re not correct. We the Newar eat Sagun with bara with hole in the middle. It’s especially eaten during Biha, bartabandh etc. 🙏🥚🍩🍤
Bravo on this video! You got a new sub from me! I recently made a Key Lime Pie on my page too and *your dish looks amazing!* Hope to stay connected my fellow chef! 😁
Thank you fellow Chef.