Choyela

Two types of choyela

1. Mana choyela

2. Haku choyela

1 Mana Choyela

Ingredients

meat, salt, red chili powder, garlic paste, ginger paste, jeera powder, methi, some mustard oil, and green dhania.

How to make

1. Boil the meat for half an hour.

2. Cut it into small pieces and put some salt and chili powder according to your taste. You can put some jeera powder, garlic paste, ginger paste, and mash it for few minutes.

3. Heat the mustard oil and put some methi over the oil. When the methi changes its color from brown to black, you can put the oil including methi into the choyela.

4. Put some dhania for decoration and taste in the choyela, and then your choyela is ready to eat.

For Haku choyela, instead of boiling meat, cut meat and use grill. And rest of the process is same.

Kachila meaning Raw Meat

Use gound meat

Put some salt and chili powder according to your taste. Put oil, jeera powder, garlic paste, ginger paste, and mash it for few minutes.

Heat the mustard oil and put some methi over the oil. When the methi changes its color from brown to black, you can put the oil including methi into the kachila.

Put some dhania for decoration and taste in the kachila, and then your kachila is ready to eat.

Thank You Serial.

Does anybody also know how to make Sekuwa, Chatamari, Womari, and others?

Wo  

Ingredients:
- Lentil
- Spices ( ginger paste, garlic paste, cumin powder, hin (asafoetida), salt to test )
- Mustard oil
- Egg
- ground- meat

Method: 
1 First soak lentil in water for whole night. Then mince it and mix mentioned spices.
2 Hit oil in a pan.
3 Take a big spoon of minced lentil and put it in hot pan , and press on it as round shape. If you   desire put egg or meat(mix ground meat with species before you put ) on it and cover it with lentil again.
4 Pour some oil on it again, and turn it

5 When it becomes brown it will be ready to serve.

CHATAMARI
Ingredients:
- Rice flour
- Water
Method :
- Mix rice flour with water and make semi solid.

- Take one big spoon and pour it in hot pan ( you can put egg, any toppings as in pizza on top of it) 

- Cover it and leave it for 2 minutes. If you are adding egg or toppings then you need more time and you need to turn other side.
- Chatamari is ready to serve.

I think this is it - anyone

फोरसाझा -  प्रोउटिक्स गर्नु पर्‍यो - अहिले गरेन भने पछी दु:ख पाईन्छ कि भनेर - नत्र किन लाग्नु यता तिर है

अनी सितल - सेकुवा बनाउने भन्दा खाने तरिका आउछ - सिकाइदिउँ

सेकुवा खाने तरिका

तिनपाने ग्लास मा भर्ने अनी सेकुवा राखेको प्लेट लिएर बस्ने
तिनपाने घुटुक्क पार्ने अनी चोर औंला र बुढी औंला ले सेकुवा समातेर उठाउने अनी
मुख आँ पारेर खोलेर सेकुवा मुखमा हाल्ने -
राम्ररी चपाउने अनी निल्ने
निले पछी जिब्रो पड्काउने।।।।।

Enjoy.........................

Sekuwa

Ingredients

Meat - chiken or lamb or whatever you eat

Marinade

curry powder

red chilies, minced

finely minced cilantro

lemongrass or lime zest

timur (szechwan pepper)

yogart

garlic paste

ginger paste

salt as per taste

Direction

1. Process all marinating ingredients using blender

2. Marinate meat cubes in marinade for at least 4 hours in the refrigerator (overnight is better)

3. Hit oil and fry marinated meat otherwise you can also use grill.

I think this is it -