Christmas

Newari culture and tradition

48 Pins

Bini Shakya

a blue bowl filled with dumplings and sauce

Baked Butternut Squash

Soup Dumplings

Dumpling Recipe

Homemade Soup

Soup Dumplings | Jhol Mo:Mo — Food, Pleasure & Health

Nepali momo's in sauce. Yum.

a white plate topped with lots of food on top of a stone counter next to a knife

Nepal

Newari Food Roti Chatamari/ nepali

a tortilla with an egg and salsa on it sits on a white plate

Egg chatamari, Newari food

a white plate topped with rice, meat and veggies on top of it

Newari food samaybaji

many bowls and plates are stacked on top of each other

Fresh yougurt

Fresh yogurt | Kathmandu, Nepal

a large metal bowl filled with lots of hot dogs

Laakhamari (Newari Ceremonial Sweet Bread) - लाखामरी

Taste of Nepal: Laakhamari (Newari Ceremonial Sweet Bread) - लाखाम...

two pieces of food that have been cut in half and are sitting on a piece of wax paper

The Traditional Sweets of Nepal - (Part 4 of 4)

Chimti - (चिम्टी) - flower shaped flaky bread especially made during Dashai, Tihar-Bhai-Tika, and other religious festivals.

two metal vases with flowers in them on the ground

How To Memorize Things

Photography

Silu Instrumental, by Ananda K. Maharjan

Silu instrumental by me #newars #newari #music #bandcamp

a table topped with bowls and plates filled with food

Nepali food - www.doubler.eu .

a metal plate topped with lots of different types of food on top of rice and beans

NameBright - Coming Soon

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a platter filled with lots of different types of food on top of a table

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a paper plate filled with different types of food on top of a cement floored area

Newari Gem - Spiced ginger, buffalo Meat and beans

some kind of food that is sitting on a table and ready to be eaten for consumption

Nepalese Lal Mohan (Gulab Jamun) It is made mainly from milk solids, traditionally from freshly curdled milk. These milks solids, known as khoya in India, are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep fried at a low temperature of about 148°C. The balls are then soaked in a light sugar syrup flavored with green cardamom and rosewater, kewra or saffron.