Taste of Mithila by Chef Mahesh Shah

16/07/2025

21/05/2025

My Spinach Ricotta Ravioli is a quintessential Italian dish that will delight your entire family. These delicate Italian ravioli are filled with rich, creamy ricotta, spinach, savory Parmigiano Reggiano cheese and a hint of nutmeg. To complete, my homemade ravioli are tossed in a simple butter sauce and extra cheese to serve. It’s a culinary masterpiece.

25/04/2025

Contact for this job Ajay shah 9804866401

26/03/2025

23/03/2025

15/01/2025

योमरी नेवार समुदायमा बनाइने खाना हो। यो योमरी पुन्ही (डिसेम्बर-जनवरीको पूर्णिमा) को समयमा बनाइन्छ, र यो वास्तवमा एक प्रकारको चामलको डम्पल हो जसमा भित्र भरिन्छ र त्यसपछि भाप वा भुटेको हुन्छ। यो नेवारी परिकार प्रायजसो खाजाको रुपमा खाइन्छ र यो खाना सयौं वर्ष पुरानो रहेको बताइन्छ ।यो परम्परागत रूपमा तयार गरिन्छ, र योमरी पुन्हीमा बच्चाहरूले मीठो योमरीको धेरै आनन्द लिन्छन्, तर यो अन्य विशेष अवसरहरू जस्तै जन्मदिन र बच्चा स्नानमा पनि तयार गर्न सकिन्छ। यो चाकु (कालो ट्रेकल, गुड़) मा भरिएको चामलको पीठोले बनाइन्छ, र स्वादको लागि मात्र राम्रो छैन, तर यसको ठूलो ऊर्जा मूल्य पनि छ।
1. Add rice flour to a bowl.

2. Add chaku (black treacle, molasses) to a bowl.

3. Add enough water to make a thick dough and stir well to combine all ingredients together.

4. Divide the dough into portions and make Yomari balls. The ball should be big enough so that it can be stuffed with chaku (black treacle, molasses).

5. It has to be served hot while its outer covering is crispy and is filled with chaku (black treacle, molasses).

You can either steam Yomari or fry Yomari.

Steamed Yomari
1. Grease the steamer plate with oil and place the balls on it.

2. Steam Yomari for 10-12 minutes until it is cooked and its outer covering is crispy.

3. It can be served hot with honey or syrup; however, is prepared in the Newar community, and is served with Chaku (black treacle, molasses).

FRYING:

1. Firstly, heat oil in a pan and fry Yomari balls until it is golden brown in color.

2. It can be served hot with honey or syrup; however, it is prepared in the Newar community and is served with Chaku (black treacle, molasses).
Taste mithila by chef Mahesh shah
Recipe by sweet mummy poonam amatya.