Passport to Italy

Passport & Plate - Chatamari

Nepal | Thursday, February 13, 2014 | flickr photos

Ingredients
1.)1 cup rice flour
2.)1 cup black grain
3.)1 cup water(more as required)
4.)1/2 lb minced meat(chicken or lamb)
5.)1/2 cup chopped onion
6.)2 diced hotgreen pepper
7.)1 teaspoon garlic minced
8.)1 teaspoon ginger minced
9.)salt and pepper to taste
10.)2 diced tomatoes
11.) 2 table spoon mustard oil
12.) 1 egg
13.)vegetable curry
14.)pickle or curry(chicken)
15.)chopped coriander
cooking:1.) 1 flat non stick pan and lid 2.)earthen pots or bowls

 

How to prepare this recipe
Preparation:
1.)for a rice crepes,soak rice flour with water in an earthen pots or any type of bowl till you achieve the consistency similar to crepe mixture.
2.)soak a cup of black grain in water overnight and rinse it until the black coating is easily removed.
3.)in a blender,blend the mixture of black grain (soaked earlier) with 1/2 teaspoon of garlic and ginger and pinch of salt to form a smooth batter like paste.
4.)let the batter rest at least for an hour.
5.)Mix the minced meat with 1/2 teaspoon of salt,pepper,garlic and ginger paste and chopped onion.Let it rest for an hour too.
Cooking:
6.)to prepare rice crepes,in a non stick pan,heat a tablespoon of mustard oil over medium-low heat.
7.)pour in some batter of rice flour and water on a pan and spread out into a paper thin crepe.
8.)cook until the bottom has crisped up.
9.)pour a second layer of the black grain batter and spread thoroughly over the rice crepe.
10.)make batter of anykind of cooked vegetable curry and pour it over the layer of black grain batter.
11.)spread the minced meat that was prepared earlier with other spices over the vegetable curry layer and sprinkle chopped green pepper.
brown the meat and then break an egg over the meat top.
12.)cover the pan with earthen lid or anytype of lid.
13.)let the whole ingredient cook for 3-4 minutes under low heat.
14.)check it out frequently by opening the lid.
15.)turn over the whole stuffs carefully with a spatula.
16.)turn the ingredient again and you'll see the gloss over the egg.
17.)yes,it is cooked now.
18.)ready to serve on a plate.
19.)sprinkle some chopped coriander leaves all over and garnish with diced tomatoes.
20.)now,serve it with a pickle or any curry like chicken curry.

 

The story behind this recipe
Chatamari:
An excellent savory appetizer made of rice pancake and stuffed with or without vegetarian mixture .it is traditional specialty of Newars of Kathmandu Valley in Nepal and is eaten during festivals and other special occasions.
It is now widely eaten as a snack and in my home it is eaten as evening snack.I t can be taken in anytime of the year and any season because it have a nutritional value as it contain all type of vitamins and proteins ,carb,etc.It is specially good to eat during cold because it consist of black grain which id good in protein and iron and give heat to your body.
Well in Nepal ,Newars are very foody people and I'm a Newari girl too.Newars are very fond of food and their taste buds are very active.As there is a saying in Nepal "Newar bigriyo bhoj ley" that mean Newars are ruined by the partying all the time.
Well at evening whenever i feel like having some junk food or some thing my mom mostly cook this food to me and at first i feel like i want a continental food,but when I start having it ...Goss!!!no one can stop me.Hope you'll enjoy this food as well .