When you visit Bhaktapur, you must try yoghurt , which is known here as Juju dhau. It’s made of cow/buffalo milk. White creamy texture which is sweet as an creamy ice cream . Yammy stuff and it is used for every special occasions here in Bhaktapur in Newar community.
I went to a near by small factory which produces fresh yoghurt daily basis. It is called Famous Dahi Bhandar at Bolachhen tole. Mr. Mrigendra Pradhananga ( 45) and his family is continuing this business for about 80 years from generation to generation. They are known as Satta dhau here in locals. He told he buys milk from the village market , per liter Rs 70 these days. He makes about 50 pots bigger and smaller in daily basis. He makes three four times more in occasions and festivals. He has pots in four sizes. Small he charges Rs 150, medium Rs 450, bigger Rs 650 large and extra large in 16 inches and 22 inches costs from Rs 1500 to 3000. To order special ones like without sugar inform him one day before and others two days before is fine for him, he told.
He starts his work making yoghurt about 6:30 am everyday. He boils milk and cooks it, hours. He boils and once it is boiled he keeps boiling it for about one or one and half hours. He stirs milk in between several times. He checks every time . When the thikness is ok for yoghurt he starts putting sugar in it as to taste it sweet. Then he prepares the clay pots. He has managed about 2 feet high rice peel of layer . It maintains temperature to keep warm up. He told temperature should be about 50 degrees in winter and about 40 in summer.
Now it’s time to put one day old curd to make new curd. In small pot one big spoon and for medium three big spoon full is good.
After keeping cover on the pot he covers with cotton quilts so temperature about 50 degrees will be ok.
After covering on quilts he told it needs to keep for 3 hours and yoghurt will be ready to serve. As it cools down it gets stick in to that pot. To check good quality yoghurt you can turn over the pot it won’t fall off. So you can eat Yoghurt with muesli , fruits, beaten rice or plain. Enjoy!!
After a longer gap , i’m going to add more postures to continue our yoga talks the remaining postures. Sorry for the delay and a gap.
- 26. Suptabajrasan : After doing the Gomukhasan we are in sitting position BajrasanBefore Suptabajrasana we need to do short meditation about few minutes. Sit on bajrasana position and make a mudra with crossed hands on your lap. Close your eyes and take long breathe in as much more you can then take long breathe out slowly making your face smiling. Repeat this for few more times and feel you are very relaxed.
Then try to do Suptabajrasana. You need to sit on the ground making your legs folded. Take a long breathe in and at the same rythem move your one hand behind do it same for the other hand breathing in. Now with the help of your palm and your elbows u need to get your body down and rays your both hands upward close your eyes and relax in normal breathing.
After this you need to get up slowly with the help of your elbow and palm. Then you must do Balasan pose to get relaxed to your head part.
27. Balasan ( child pose):
After Suptabajrasan we must do balasana in same sitting position bajrasana. Rays your both hands up breathing in and then lean down in front breathing out keeping your hands in front on the ground. Then try to stay in same position as longer as you can. The heart patients are not allowed to do this pose for longer . This needs to hold the breath so. Normal persons can do it as longer as they can. Then relax for some time.
This Suptabajrasana is useful to make balance of your body, more flexible, and helpful for knee , back and legs problems.
Hope you are doing well back home. We are very happy to post your request ‘Simi daal” for this month. Hope you will make at home and get me back with your comment. I remember you wanted this recipe to use it as a soup at home in winter to make you warm before your dinner or supper. Yes, this is really a good idea. Or you can cook rice and veg to use this daal.
Actually cooking daal of all kind is almost the same. You can make daal of different kind of lentil grains. Like green daal ( mung), black daal ( Maas ), Yellow daal ( rahar or chana or Musuri). You can make daal with different beans as well. It is good changing the kind as we use two times a day as a main course, daal bhat in Nepal.
1. Simi ( red beans) either kept in water overnight ( it’s easier to cook if it is kept in water overnight ) about a bowl for two
2. Some turmeric powder about one small spoon.
3. Some salt as your taste
4, Some oil ( mustard oil is better) about two one big spoon
5, Some cumin about one small spoon
6. Some water about 4 bowls
7. some chopped garlic about one spoon
In the picture we kept two bowls of beans, one is kept in water over night and one is dried. If you have pressure cooker you can cook it dried . If not you are cooking in other pot you need to use the one with kept in water overnight. Put simi in cooker and put water and salt, turmeric powder and cook it in medium or low flame , when it is cooked well. Make a small pan hot and put mustard oil, then make it hot. After that you need to put cumin to fry until it is black brown and put the chopped garlic to fry till it is brown. Now put that to the daal and stir it . Your daal is ready, serve it hot with rice of roti.This is normal daal bhat we eat twice a day here in Nepal. I ate it after posting to you !! super delicious ….yummy yummy yummy!!
1. Lungs( best is goat lungs)
2, white wheat flour
3. some eggs
4. salt to taste
5. some oil
6. some turmeric powder
7. some cumin powder
8. some red chilly powder
This delicious food is good to eat as main course. A plate is full for me to kill my hunger. May be same for you, too. It is made on a rice flour bread called chatamari in Newari language. Looks like pizza so better to say Newari pizza to youngsters.
1. Rice flour about one and half cup
2. Buff keema or chicken keema or only veg keema if you are vegetarian.
3. some round sliced tomatoes, onions, green chilly, Capsicum chilly plus some chopped onion and green coriander leaves.
4 salt as your taste
5. some oil about two table spoon
6. some garlic/ ginger paste about a table spoon
7. some cumin powder about one tea spoon
8. some turmeric powder about half tea spoon
9. some soya sauce about one tea spoon
First make rice flour adding water and little salt as your taste, like liquid rice flour, not very thin but thick typed.Then mix all the masalas and buff keema and chicken keema with chopped onion and green coriander leaves, veg only for the vegetarian.Now put a pan on a stove with low flame. Put some oil and make a bread with that liquid rice flour and cook it for a while until it looks half cooked.Until the bread is cooking, make another pan hot and fry the mixed meat with some oil in a pan. Fry it well until it looks brown.Now put that fried mixed meat on a bread.Then put all sliced onion, capsicum, chilly and tomatos.Cook this for some time in low flame with a pan cap covering.Add stir egg one or two as you like on this mixed bread and cook it again in low flame.
Let’s talk about meat item today. This is called buff keema curry. I have been eating this item since my childhood. I just love to have it with rice in the morning meal . Here in Newar family this is common food. Especially children like it. We can cook this with other meat as well like chicken, mutton, turkey etc. But buff meat ( water buffalo) is the best.You can have this curry with beaten rice or with roti as well. Ingredients :
1 Minced buff, the portion is as much u want.
2. some chopped garlic.
First fry chopped ginger in some oil. Add chopped garlic and fry with ginger, then add chopped onion till it comes brown. Then mix all those fried ginger, garlic and onion in minced meat. Add garlic and ginger paste, salt, turmeric powder, cumin and red chilly powder. Add some mustard oil and mix it properly. Keep it about 15 mins. Now we need to hot karahi ( deep pan). Put mustard oil and make it hot then put little turmeric powder, then fry the mixture. We need to fry it till all water part goes. More fry till it looks brown. Then add chopped tomatos and fry again. Boil some water in different pot at the same time, as much the sauce you need. The mixture should be deep down in added water. So you can have sauce. Cook it for some time after adding water for sauce. Not much about 5/6 mins. Till gets all boil well. Then top it with chopped coriander leaves and some ghee ( butter) it is ready to eat. You can serve it with rice, roti, beaten rice.Hmmmm, i’m going to enjoy this KEEMA CURRY with rice. You too, enjoy!!!!Thank you very much . Hope you will try and let me know how it taste for you??? ;)
Friends double click on pictures to view closer view! Thanks!
Let’s talk about more yoga practice. Here is the next Yoga posture after Janu Sirsasana.
24. Ardhachandrasan ( half moon faced) : This is another style of Ardhachandrasan in sitting position. This is good exercise to make your body loose and makes you easy moving towards back from both sides. Sit in position like in picture above. One leg (left) down and one(right) on it. The front right leg should be bended and straight to your other knee. Catch your front right shin by your opposite left hand and put your other right hand to your back. Take a long breath in and breathing out turn behind slowly. Try to look at your right elbow behind and again breathing out look in front and relax.
25. Gomukhasan( Cow faced pose):
This posture is good for your chest and arms. For ladies this helps to make her breast in proper position. And it makes arm tightens and keeps in it’s shape. First sit on Bajrasan pose. And put your right leg on your left leg bending and sit on left heel putting your anus on it. Your knees look like the face of a cow. Then put your right hand to your back from upside your arm and catch your palm from other hand like in picture above.
Take a long breath in then breathing out lean down front ward and touch your knee from your forehead. Sit in this position as long as you can. In this pose heart patients are not allowed to do for longer time. Then again breathing in come back to the position and relax.