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Vegetarian MOMO

November 6, 2017

Sorry for the longest MIA, hopefully I will be around more this time. Thanks to my friend Dixya for encouraging me to do this. She is doing a “MOMO WEEK” on her blog where food enthusiast and blogger will be sharing their best momo recipes, go check her blog out for some wonderful recipes is the Vegetarian MOMO recipe for all of you to try. I was never into vegetarian MOMO until this recipe happened. Its quite refreshing to try this veggie recipe once in a while :D. I do have the non–vegetarian recipe as well if you guys would like to try it. Here is the link to my non vegetarian momo Enjoy and hope to come back soon.


Paneer, Onion, cabbage , ginger/garlic paste , red radish ,green onion

MOMO filling


Kneaded Dough

Different shapes of MOMO


Vegetarian MOMO
Cuisine: Nepali
Prep time: 
Cook time: 
Total time: 
Serves: 40-45
  • MOMO Mixture
  • 1 cup shredded cabbage
  • 1 cup chopped onion
  • 1 cup finely chopped red radish
  • 1 cup chopped green onion
  • 1 cup Paneer
  • ½ teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 tablespoon soy sauce
  • 1 teaspoon ghee or butter
  • 2 teaspoon cumin/coriander powder or momo masala
  • ½ teaspoon black pepper
  • Salt to taste
  1. Satay the garlic/ginger paste , once its light golden brown add all the veggies except paneer.
  2. Add all the spices, butter, soy sauce and mix it well.
  3. Cook it for not more then 3 minutes.
  4. Turn off the gas and add the panner to the veggies and give it a good mix.
  5. I make the dough from the scratch, its more work but trust me it makes the difference.
  6. Today I used both homemade wrapper and store bought wrapper.
  7. I use 2 cup of all purpose flour, pinch of salt and ¾ cup of warm water.
  8. Knead the dough until its smooth, let it rest for 30 min before using it.
  9. Once the dough and mixture is ready, use the roll pin to make the wrapper.
  10. Add 2 teaspoon of mix in the wrapper.
  11. Pinch the dough together in a full circle until the filling is enclosed inside the wrapper.
  12. Steam the momo for not more then 8 to 10 min in the steamer and serve with tomato sauce.


Dried Mula ko Achar (Dried Radish Pickle)

May 19, 2016

Fermented radish pickle is hands down one of my favorite side dishes. It pairs so well with any nepalese main courses. I have tried fermenting many other vegetables but radishes ferments beautifully. There are many ways you can make this side dish but I love to make it in a dried form. When I say dried l leave the radish out in the sun for couple of days until all the moisture is sucked out of it (shown in the picture below) and its ready togo.Nothing beats the satisfaction of little chewy and crunchy radish pickle. Summer is the best time to make it unless you have a dehydrator machine in your kitchen 😀 ( I plan to own it in future ). I totally get it if some of you don’t like radish but try fermenting other veggies like cauliflower, tomatoes or cabbages 😀 . Please don’t be scared to experiment 😀 , never know you might come up with your holy grail recipes or dishes.

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Photo May 19, 2 38 48 PM

Dried Mula ko Achar (Dried Raddish Pickle)
  • 3 Medium size radish
  • 5 clove of thinly sliced garlic
  • 3 thinly sliced green chilies
  • 2 Chili powder (adjust according to your taste)
  • 3 teaspoon mustard powder
  • 1 Teaspoon amchur powder
  • ½ cup vegetable oil
  • 1 tablespoon salt (adjust according to your taste)
  1. Dice the radish into small vertical shape as shown in the picture.
  2. Add 1 tea spoon salt and mix it well, and let it sit for 10 minutes. This helps to release the water out of the radish.
  3. Drain all the excess water and spread it on a flat tray.
  4. Leave it out in the sun or a warm place for couple of days until all the water is sucked out.
  5. Once the radish is ready add all the mentioned ingredients and mix it well.
  6. Take 2 mason jar and add the radish mixture to it. The more you can pack the better, it will ferment well.
  7. Leave the bottle out in the sun to ferment for 1 week ( Do not open the bottle, you don't want to disrupt the fermentation process).
  8. After 1 week try and see if the sourness is according yo your preference if not you can let it sit out for couple of more days.
  9. Once you know its ready put it in the refrigerator and enjoy with your meals.



Butter Chicken

March 1, 2016

Can I start with I have been slacking a lot lately? Past week I pretty much sat on my couch and watched movie after movie until I almost got migraine. I have a very weird schedule at work, it’s 7 on and 7 off. Yes that’s right I work 7 straight days 10 hours a day and I am off for 7 straight days. I get super exhausted by 7th day of my work almost in a zombie state you can say. Takes me almost two days to catch up on my sleep and regain all my energy back. Past week I needed more then 2 days I guess 😀 😀 . I woke up this morning and told myself, I gotta make something before I go back to work tomorrow, so I don’t feel super guilty of not doing anything productive. Last night my bhauju (sister-in- law) mentioned she was looking for butter chicken recipe in my blog obviously she couldn’t find it there 😀 . So decided to whip up this dish today, this is a very rich dish as we use cream and butter. Serve this dish with jeera rice or naan on side. This is not a regular weekday dish that gets cooked in my kitchen 😀 , but when I want to make something special I always love to make butter chicken coz its amazingly flavorful and delicious. And Mr. Boyfriend loves it 😀 . For me,the secret of making  a great appetizing food is constantly tasting your food while cooking until you achieve the flavor you want. And everyone’s cooking style is different form one another thus tastes different, and I think thats the beauty of cooking 😀 . I hope you guys have a great week.

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Butter Chicken
  • 1.5 pound boneless chicken
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon chili paste (adjust according to the taste)
  • 1 tablespoon tomato paste
  • 1 medium size diced tomato
  • 1 tablespoon fenugreek leaf
  • ⅓ cup heavy whipping cream
  • ⅓ cup whole cashew
  • ½ table spoon tomato ketchup
  • 1 small size chopped onion
  • Salt to taste
  • 1 cinnamon stick
  • 1 bay leaves
  • 4 tbsp unsalted butter
  • 1.5 tablespoon cumin coriander powder or meat masala
  • ½ cup water
  • ¼ cup oil
  1. In the medium size mixing bowl add the cube size chicken.
  2. Add ½ teaspoon salt and red pepper, 1 teaspoon oil.
  3. Also add half the portion of ginger and garlic paste to the mixing bowl .
  4. Mix it and set it aside to marinate for approximately 20 minutes. (Meanwhile I do all my dicing and prep for the sauce).
  5. In medium size deep pan add ¼ cup vegetable oil, once its hot add the marinated chicken and fry it (can be baked if preferred).
  6. Once it turns slightly brown take it out and set it aside. (it doesn't have to be cooked all the way, we just want to make sure all the water from the chicken is evaporated).
  7. Now for the sauce, we are going to use the same pan and leftover oil (flavorful).
  8. Add bay leaves and cinnamon stick to the pan and saute it for minute or so, add the onions and cook until it is golden in color.
  9. Now add all the remaining ingredients to the pan (garlic/ginger paste, chili paste, tomato paste, diced tomatoes, fenugreek leaves, cashews, ketchup, cumin coriander powder, salt to taste).
  10. Tomato ketchup adds a little zing to this dish.
  11. I prefer using tomato paste over puree because paste is more concentrated and helps me achieve beautiful color without adding food color.
  12. Cook it for 2 minutes and add the heavy whipping cream to it.
  13. Let the sauce shimmer for another 2 minute or so and set it aside to cool down.
  14. Make sure to get the bay leaves and cinnamon stick out of the sauce before blending it.
  15. Make a very smooth puree of the mixture.
  16. Heat 4 tbsp of butter to the same pan, add the fried chicken and also add the butter chicken sauce we just prepared.
  17. Cook the mixture for 5 minutes in a low heat. This is the time when you add some water or heavy whipping cream to adjust the consistency or creaminess of the dish .
  18. Serve it with the side of Jeera rice or naan.


Nepali, Newari

Mushroom Choila

January 13, 2016

In general I love mushroom but if I have to pick one kind of mushroom to eat rest of my life that would be oyster mushroom 😀 . I just love how meaty it is and also like it’s earthy flavor. I use mushroom in pretty much everything my noodles, eggs, rice, curries, you name it 😀 . I will be honest, I am a dedicated non vegetarian and I am not proud of it I need to get more vegetable in my system. I am not an expert in vegetarian dishes, so I somewhat panic when I have to cook for my vegetarian friends :D. This year I plan on tackling more vegetarian dishes (One of many New Year’s resolution). Ok enough of rambling let’s talk about choila, I have made pork or chicken choila many times however I decided to give oyster mushroom a try and it turned out amazingly delicious. I think the chewy consistency of oyster mushroom really works well for this dish. I used all the ingredients essential for chicken choila and substituted oyster mushroom for chicken.  I hope you will enjoy this recipe. Here is a link to my chicken choila recipe ⇒

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Oyster Mushroom

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Tomato, Garlic, Ginger, Cilantro Leaves

Photo Jan 12, 6 12 43 PM

Turmeric Powder, Timur (Sichuan Powder), Coriander/Cumin powder, Red Chili Paste, Mustard Oil, Fenugreek seed

Photo Jan 12, 6 11 22 PM

All the ingredients in the bowl ready to be mixed!!

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Sautéed Fenugreek seed in the mixture!!

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Mushroom Choila ready 😀

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Serve with Beaten rice and side of achar.

Mushroom Choila
Recipe type: Nepali
  • 1.5 pound Oyster Mushroom
  • 1 teaspoon Salt
  • ½ teaspoon turmeric powder
  • ¼ teaspoon timur (Sichuan pepper)
  • 2 teaspoon cumin/coriander powder or meat masala
  • ½ teaspoon red chili paste
  • 2 teaspoon mustard oil
  • 1 teaspoon garlic paste
  • 2 teaspoon ginger paste
  • 1 diced medium size tomatoes
  • Cilantro to garnish
  • To saute
  • ¼ teaspoon fenugreek seed
  • 2 tablespoon mustard oil
  1. Chop the oyster mushroom ( chop it vertically so you get long strands of mushroom) .
  2. In a flat pan saute the mushroom in ¼ teaspoon of oil. Once all the water is drained from the mushroom and slightly brown in color, set it aside to cool down.
  3. Dice 1 medium size tomatoes and cook it until it reaches puree consistency.
  4. Add all the above mentioned ingredients to the bowl of cooked mushroom..
  5. Heat 2 tablespoon mustard oil in a pan and saute fenugreek seed until turned black in color and pour it over the bowl of mushroom.
  6. Mix all the ingredients together.
  7. Adjust salt and spiciness according to the preferences.
  8. Serve with beaten rice and side of achar.



Chicken Sekuwa

December 12, 2015

Sekuwa is a marinated skewered meat which is grilled over wood fire or regular broiler. This is a very popular appetizer in Nepal, paired with other side dishes, chilled beer and of course good company is a bliss 😀 . What makes sekuwa so unique from regular grilled meat?? The blend of different spices makes sekuwa very special.  When the meat of your choice is infused in varieties of spices for hours the flavor is unbelievably scrumptious, I call it marinating magic 😀 . I think cooking some dishes requires patience, and you will have delicious results. Trust me patience works 😀 . I decided to use chicken for this recipe but any kind of meat (Pork, Goat, or Lamb) can be used. I hope you will enjoy this recipe. 


All the ingredients


Fenugreek (methi) leaves


Lime Juice


Marinating Mixture


Marinating sauce ready to do its magic 😀


Chicken cube in the metal skewers ready to be grilled


Grilled Chicken Sekuwa


Chicken Sekuwa goodness


Ready to be served!! Enjoy

4.0 from 1 reviews
Chicken Sekuwa
Cuisine: Nepali
Prep time: 
Cook time: 
Total time: 
  • 1 lb Chicken Breast
  • ⅓ cup plain yogurt
  • 1.5 teaspoon salt
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 teaspoon fenugreek leaves
  • 2 teaspoon cumin/coriander powder or meat masala
  • 1 teaspoon chili paste
  • ½ teaspoon turmeric powder
  • 2 teaspoon lime juice
  • 2 teaspoon mustard or vegetable oil
  • ½ teaspoon black pepper
  • ½ teaspoon Timur (sichuan pepper)
  • 3 metal skewers or wooden skewers
  1. Cut the chicken into medium cube size pieces .
  2. For the marinating sauce, blend all the above mentioned ingredients (yogurt, salt, cumin/coriander powder, ginger/garlic paste, turmeric powder , chili paste, fenugreek leaves and Timur ) except for lime juice, black pepper and mustard oil.
  3. Pour the marinating sauce over the meat and mix it well. Marinate it for at least 4 hours ( I let it sit for overnight if i have time and patience 😀 )
  4. Add the black pepper, lime juice and mustard oil when the meat is ready to be grilled.
  5. If you are using a wooden skewers , soak it in water for 20 min before using it. This will prevent the skewers from burning while put on grill. I prefer using metal skewers because its easy to use and don't have to worry about it getting burned.
  6. Oil your metal skewer and pierce the chicken cubes into the skewers ( shown in above picture), do not tightly pack the chicken cubes. It needs to be cooked evenly.
  7. Grill the skewers over medium heat for 5-8 min basting with oil while turning sides.
  8. When ready garnish with some cilantro, lemon and onions.




Recipe hack!! How to Make Jilebi in shortcut!!

November 26, 2015

In the midst of this busy life, it’s always not possible to cook from scratch. I am not a sweet tooth person, I usually gravitate towards savory food. But one desert that always gets me is Jilebi. Jilebi is a flour batter that is deep fried in a circular shape and soaked in a sugar syrup. It is yummiest when served warm. Usually, this requires at least 24 hours of preparation to make from scratch. The batter needs to be fermented in order to prepare a good Jilebi. When I come home form 10 hours work shift and too tired to prepare Jilebi from scratch or don’t have patience for my batter to be ready, that’s when I found the solution to satisfy my craving without compromising the taste. I got this Jilabi mix from the Nepalese grocery store and to make my life easier it comes with this cute Jilebi maker 😀 . My batter problem is solved but what about my sugar syrup?? Making sugar syrup is very time consuming as well, but I have a quick fix for this issue as well 😀 While I am at the store I grab a can of Gulab Jamun (this is another desert that is soaked in sugar syrup). Now I have both batter and sugar syrup ready-made. I have realized frying Jilebi batter in ghee takes your Jilebi to another level of deliciousness. Try it for yourself and you will know what I am talking about (I am drooling right now thinking about Jilebi 😀 ). I hope you will enjoy this recipe hack 😀 .

Photo Nov 22

Jilebi mix from the store.

Photo Nov 22-2

Gulab Jamun for the sugar syrup.

Photo Nov 22-3

Pour sugar syrup (chasni) in a medium size bowl.

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Photo Nov 22-5

Jilebi Batter

Photo Nov 22-7

Heat ghee in medium size nonstick pan.

Photo Nov 22-8

Transfer the batter in the Jilebi maker.

Photo Nov 22-9

Once the ghee is hot, fry the batter in the circular motion.

Photo Nov 22-10

Once Jilebi turns golden in color , its ready to be soaked in the sugar syrup.

Photo Nov 22-11

Let the Jilebi soak in the syrup for minute or two.

Photo Nov 11

Serve it warm 😀



Prep time: 
Cook time: 
Total time: 
  • 1 Jilebi mix
  • 1 Gulab Jamun can for the sugar syrup
  • ½ cup ghee
  1. Prepare the Jilebi batter as instructed in the box.
  2. Pour just the sugar syrup from Gulab Jamun can in a medium size bowl.
  3. Heat ½ cup of gee in a medium heat.
  4. To ensure if ghee is hot, pour a drop of batter in the pan and if the batter floats then its is ready.
  5. Fry the batter in a circular motion. ( Make sure to overlap the end of the batter in order to maintain the circular shape).
  6. Once it turns into golden color, soak it in sugar syrup for minute or two (Microwave the sugar syrup for couple of minutes to warm it up ).
  7. Serve it warm.


Tomato Achar!!

November 10, 2015

Achar is a Nepali tomato based dipping sauce. It is used as a dip for varieties of snacks. This achar perfectly compliments the MOMO

MOMO ko Achar!!
Cuisine: Nepali
Prep time: 
Cook time: 
Total time: 
  • 8-10 medium sized ripe tomatoes
  • 5 cloves of garlic
  • 2 tablespoon toasted sesame seed
  • 1 teaspoon cumin seed
  • 1.5 teaspoon salt
  • 3 Green chilies
  • ¼ teaspoon Sichuan pepper
  • ¼ cup cilantro
  • 2 tablespoon vegetable oil
  • 1 teaspoon turmeric powder
  1. Toast the sesame seed and set it aside.
  2. Dice the tomatoes into small pieces.
  3. Heat 2 tablespoon of oil in the pan and add the cumin seed.
  4. Once the cumin seed starts turning dark brown in color , add the diced tomatoes, green chilies, cloves of garlic, turmeric powder, sichuan pepper(timur) and salt to taste.
  5. Cook it for about 10-15 minutes, once the tomato reached the puree consistency turn off the stove and let it cool down.
  6. Meanwhile, blend the toasted sesame seed.
  7. Once the tomato mixture is cool enough blend it with cilantro and blended sesame seed into a smooth puree.
  8. Adjust the salt and spiciness according to your taste.



Sesame Seed

Cumin seed

Green Chilies, Garlic

Vegetable oil

Sichuan Pepper(Timur), Toasted Sesame seed, Oil, garlic, Green Chilies, Salt , Cumin Seed

Satay the cumin seed until it turns dark brown in color

Add in the tomatoes to the pan and all the other ingredients. After the tomatoes reaches puree consistency , turn off the stove and leave it to cool down.

Toast the sesame seed for couple of minutes.

Blend it into a smooth puree.

span style=”font-family: Impact, Chicago; font-size: 12pt;”>Achar is ready. Serve it with any kind of snacks.


I call this my favorite winter food!! (Nepali MOMO Recipe )

November 10, 2015

As much as I hate cold snowy winter, the thought of one comfort food makes me happy. Yes I am talking about MOMO (dumplings). I don’t know much of a  history behind this deliciousness but I can say this is one of the  most popular dish in Nepal. This dish is served with the side of tomato achar. Be it in the street of marketplaces or in the restaurants , you will always find this dish in the menu. I can never say no to MOMO. It is my winter comfort food. I have been making MOMO for many years and through many trial and error I have come up with this recipe and I think I have done a good job as my friends have always complimented me on this dish 😀 .

Finely chopped green onions and cilantro

Chopped red onions

Fenugreek leaves, butter, ginger garlic paste, mustard oil , cumin /coriander powder , momo masala

Sichuan Pepper (Timur)

Soy sauce

All the ingredients with minced pork in a bowl

Filling is ready to be wrapped 😀 


Momo wrapping in the process.


Round shaped and half moon shaped momo

Cooked momo in the steamer

Ready to be served 😀

Serve it steamed or pan fried (Kothey) 😀


Cuisine: Nepali
Prep time: 
Cook time: 
Total time: 
  • 1.5 pound ground pork
  • 1 medium size red onion
  • 1 bunch of green onion
  • ½ cup cilantro
  • 1.5 table spoon Butter
  • 1.5 table spoon mustard oil
  • 1 teaspoon fenugreek leaves
  • 1 tablespoon cumin/coriander powder
  • 2 tablespoon momo masala or meat masala
  • 1 tablespoon ginger paste
  • 1 teaspoon garlic paste
  • ½ teaspoon sichuan pepper (Timur)
  • 1 teaspoon salt
  • 2.5 tablespoon soy sauce
  1. Any kind of ground meat can be used ( chicken, beef, pork, goat). I have used ground pork in this recipe.
  2. Finely chop the green and red onions and pour it in a medium size bowl with the minced pork in it.
  3. Now add all the above mentioned ingredients in the same bowl and mix it very well.
  4. Once the filling is ready its time to wrap this deliciousness.
  5. I made my own dough from scratch but to make our life easier , wrapper are sold in any Asian grocery stores.
  6. MOMO can be made in different shapes ,the most common are round and half moon shapes.
  7. Place 2 teaspoon of filling in the center of the wrapper .
  8. Pinch the dough together in a full circle until the filling is enclosed inside the wrapper.
  9. Make sure to grease your steamer pan with some oil or pam spray so the momo doesn't stick to the surface.
  10. Place the momo in the steamer pan.
  11. Now the cooking part, there are many ways you can cook momo pan fry it, cook it in a soup ,deep fry it however steaming is the most common way momo is served .
  12. Half fill the steamer pot with water and let it boil in high heat.
  13. Once the water comes to a boil, place the steamer pan on top of the pot and let it cook for 8-10 min.
  14. Another way to tell if your momo is cooked to see if it looks transparent and is not sticky.
  15. Make sure not to over cook, succulent juicy momo are the best and one of the secret behind making juicy momo is to cook it for the right amount of time. Over cooking is going to make your momo very dry.
  16. Once its ready serve hot with a side of tomato sauce (achar).