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Yes absolutely. Let me know of you would like to watch any specific recipes.

Thank you. Let me know of you would like to see any other Newari recipes. Name it, I’ll try to make it.

You’re most welcome. Let me know if you would like me to make it. You name it, I’ll try to make it. 😀

Absolutely, but please make sure you they're free of any harmful chemicals and fertilizers. Good luck.

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.

@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.

@braverevolutionary9654, thank you. You can also replace beer with buttermilk. It works like meat tenderizer. Good luck.

Awesome 😍

About 8 Selroti.

Thank you Shreeramadhikari Ji 🙏

Thank you

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.

That the sauce made with different spices.

Nepali ma Hing, English ma Asafoetida.

Yes

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.

czcams.com/video/NPGX_0mRVcQ/video.html

The golden color is really beautiful

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

Sure, soon 😀

Without chilli bhanda baru peero nabhako chilli use garnus that would be nice.

@@LunaCooks Thanks

Not baby goat but young goat.

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.

@abi I’m glad your kwaghasa turned out good. Its amazing how leftovers can turn into something so awesome. 😃

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!

Of course any time. Tapai lai ar kunai recipe hern amana chabhane please let me know. Ma banau na try garchu.

Yes of course sakinvha. Tori ko tel the best huncha.

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. 🙏🥚🍩🍤

Thank you fellow Chef.

I'm glad you found this recipe helpful. Keep watching for more authentic recipes.