Browsing Tag

Nepali

Nepali

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  http://www.foodpleasureandhealth.com/Here 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  http://ismellfood.com/?p=51. Enjoy and hope to come back soon.

 

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

MOMO filling

Spices

Kneaded Dough

Different shapes of MOMO

 

Vegetarian MOMO
Cuisine: Nepali
Prep time: 
Cook time: 
Total time: 
Serves: 40-45
 
Ingredients
  • 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
Instructions
  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.

Newari

Bara Recipe!!

November 20, 2015

Here is another recipe for a Newari dish, Bara. Bara is basically a lentil patties/pancake. Growing up as a kid, I don’t remember my mom cooking this dish. So I had never tried one when I was back home, however when I came here my friends requested me to make some Bara as I am a Newar too. Turns out, it’s a pretty simple recipe (thanks Google 😀 ) . Since then, Bara has been one of my favorite snacks to make for a traditional get-together. Bara can be a vegetarian or non-vegetarian dish. Today, I am making non-vegetarian version of Bara with chicken. This dish tastes best when served hot with a side of achar. Hope you guys enjoy this recipe. 😀 

Photo Nov 19, 2 53 48 PM

Soak black lentil and split mung beans(mung dal) overnight!!

Photo Nov 19, 3 03 57 PM

Rub the lentils together in your hand in order to peel off the  skin.

Ingredients: 1. Salt 2.Cumin/Coriander powder 3.Chili paste 4.Ginger/Garlic 5. Oil 6. Chicken

Photo Nov 19, 3 23 04 PM

Mix all the ingredients together!!

Photo Nov 19, 3 38 49 PM

Blend the mixture to puree consistency .

Photo Nov 19, 3 50 22 PM

Pour 1/2 cup of oil in a medium size pan and let it heat.

Photo Nov 19, 3 52 29 PM

Use 1/4 cup to make a medium size patties. Fry it util its golden brown.

Photo Nov 19, 4 34 01 PM

Bara is ready.:D Serve with the side of achar .

5.0 from 1 reviews
Bara Recipe!!
Cuisine: Newari
Prep time: 
Cook time: 
Total time: 
Serves: 25-30
 
Ingredients
  • 1 cup black lentil (Kalo Dal)
  • 1 cup mung dal
  • ½ diced chicken or minced chicken
  • 2 teaspoon salt
  • 1 tablespoon cumin/coriander powder
  • 1 teaspoon chili paste
  • 2 teaspoon garlic paste
  • 1 table spoon ginger paste
  • ½ cup vegetable oil
Instructions
  1. Soak 1 cup of black lentil and 1 cup of green lentil (mung dal) overnight.
  2. Rub the lentil in your palms, this will help to peel the skin off.
  3. Separate the skin from the lentil. ( Toss the skin)
  4. Add the mentioned ingredients to the lentil (salt, cumin/coriander powder, chili paste, ginger/garlic paste) except for vegetable oil.
  5. Blend it until you get the mixture to puree consistency (Make sure your batter is not runny, you should be able make a medium size round patties) .
  6. In a medium size frying pan pour ½ cup of vegetable oil and let it heat.
  7. Once the pan is hot, use ¼ measuring cup to pour your batter for a medium size patties. Applying little amount of oil to the cup will help your batter not to stick in the surface of cup ( less messy).
  8. It important to use a non stick pan, here i used my cast iron and seems to have worked just fine.
  9. Fry it until its golden brown.
  10. Place the Bara on the paper towel to soak any excess oil.
  11. Bara taste great when it is served hot with a side of achar.

 

Nepali

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: 
 
Ingredients
  • 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
Instructions
  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.

Nepali

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 😀 

Wrapper

Momo wrapping in the process.

MOMO

Round shaped and half moon shaped momo

Cooked momo in the steamer

Ready to be served 😀

Serve it steamed or pan fried (Kothey) 😀

 

MOMO
Cuisine: Nepali
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 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
Instructions
  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).

 

Newari

Choila Recipe!!

October 25, 2015

Starting with my roots!! 

I am sharing a very authentic Newari dish recipe for my first post. Choila is basically a grilled meat mixed with different spices. Here I used a bone in chicken but you can use any kind of meat you prefer. I always like using bone in meat as it has tons of flavor then boneless ones. When I said authentic by no means this is the original recipe, this is my variation of what I have learned throughout my cooking days.

Tomato, Cilantro, Green Onions

1. Cumin/Coriander powder 2. Mustard Oil 3. Ginger/Garlic paste 4. Red Chilli Paste

Photo Nov 04, 7 21 15 PM (1)

Sichuan pepper

Photo Sep 27, 3 44 55 PM

Chicken Thigh

Once all your ingredients are ready it’s time to cook this awesome dish.

I start by putting chicken on the grill. Sprinkle some salt for flavor . I like to throw in some tomatoes as well . If you don’t have a grill you can always pan fry it. After grilling for good 25 min , the meat should be cooked.

Cut the grilled chicken into cube size pieces and add all your ingredients mentioned above leaving Fenugreek seed to satay later.

Add 2 tablespoon oil in the pan, once its hot add some fenugreek seed to it. Once it starts turning black then u know it’s ready to to poured over our mixture of meat. Make sure to mix it well for the last time before garnishing with cilantro leaves.

Delicious choila is ready !!

Choila
Cuisine: Nepali(Newari)
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 lb chicken thigh
  • 2 medium size tomatoes
  • 2 teaspoon garlic paste
  • 1.5 tablespoon garlic paste
  • 1 teaspoon red chili paste
  • ½ teaspoon turmeric
  • ½ teaspoon fenugreek seed
  • ½ teaspoon sichuan pepper (timur)
  • 1 tablespoon cumin/coriander powder or meat masala
  • ½ cup green onions
  • 1 teaspoon salt
  • 4 tablespoon mustard oil
  • Fresh cilantro for garnishing
Photo Sep 27, 5 20 59 PM

Serve with chiuwra (beaten rice) and side of achar.