Sanyakhuna (Newari: सन्याखुना) is a special type of jelly like food prepared and consumed primarily by the Newars
of Nepal. Buffalo stew is made with bones for extra flavor taken our
afterwards and more over gelatinous skin with meat attached is
preferred. A good ratio of water (soup) is preferred. Spices are added.
Some of the soup is taken out and juice of a local citric fruit (jhamsi
in newari) which taste like lemon but with a flavor of mandarin is added
for more flavor.Finally smoked dry fresh water fish is fried and added.
It is cooled down to make a meat aspic jelly which is called
sanyakhuna. Sanya meaning died fish and khuna meaning broth.
Ingredients
- Buff soup
- Ginger paste
- Garlic paste
- Red chili powder
- Jjhamsi
- Salt to taste
- Hin (Asafoetida)
- Cumin seeds/ powder
- Turmeric powder
- Bay leaves Chha (leek)
- Coriander leaves
- Mustard oil
- Sanya (dried and flat fish )
- Ginger paste
- Garlic paste
- Red chili powder
- Jjhamsi
- Salt to taste
- Hin (Asafoetida)
- Cumin seeds/ powder
- Turmeric powder
- Bay leaves Chha (leek)
- Coriander leaves
- Mustard oil
- Sanya (dried and flat fish )
How To Make
- Boil buff for 5 or 6 hours, or boil it in presser cooker until it becomes sticky.
- Add garlic, ginger, salt, turmeric, hin (Asafoetida), cumin powder, bay leaves , coriander and chili. ( Keep out the meat from soup.)
- Heat the oil in other ( bowl ) and fry the sanya, chha (leek)and cumin seeds. Few min. later add buff soup , and boil it for few min.
- Then pour the buff soup in bowl and place it in cold area for whole night or refrigerate it.
- Now it is ready .
- Add garlic, ginger, salt, turmeric, hin (Asafoetida), cumin powder, bay leaves , coriander and chili. ( Keep out the meat from soup.)
- Heat the oil in other ( bowl ) and fry the sanya, chha (leek)and cumin seeds. Few min. later add buff soup , and boil it for few min.
- Then pour the buff soup in bowl and place it in cold area for whole night or refrigerate it.
- Now it is ready .
