This dish which is a favorite of all who have had any experience
with Newari food. Newari food does not go beyond the Kathmandu
Valley and hence the community, which this food is most popular
with, is small. Cheola is a “buffalo” meat dish and
the absence of this meat leads to improvisation with beef. It
is popular as an appetizer with ‘raksi’ — and
chura — puffed rice.
- Beef ( 2 pounds)
- Mustard oil ( 5 table spoons)
- Cumin seeds ( 1 table spoon)
- Turmeric powder (1 table spoon)
- Red chilli dried ( according to preference)
- Fenugreek seed ( 1 table spoon)
- Garlic (10 cloves)
- Ginger paste (3 table spoons)
There are various ways in which this dish is prepared. Ideally
the meat is barbecued which gives it a smoky taste. However in
the absence of a barbecue dish, the meat is boiled over a low
heat till the meat is done. The meat is then cut into cubes of
one inch. These cubes are then left to cool.
In mean time, grind the cumin seeds, the dried red chillies,
ginger and garlic into a smooth paste. Add salt according to your
preference. Marinade the pieces of the meat cubes in this paste.
Over a low heat, heat the mustard oil; add the fenugreek seeds
till they start to puff. Remove from heat. Add the turmeric powder
to this. Pour this mixture over the marinated meat. Your appetizer
is ready to serve.