Ingredients:
Dough for wrappers:
5 cups all-purpose flour
1 tablespoon oil
1 cup water or as required
Pinch of salt
Filling:
2 lbs. lean ground lamb
1 cup onion, finely chopped
1/2 cup green onion, finely chopped
1/2 cup fresh cilantro, finely chopped
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1/2 teaspoon timur (Szechwan pepper)
1/2 nutmeg, grated
1/2 teaspoon turmeric
1/8 teaspoon asafetid
1 tablespoon cumin powder
1 teaspoon hot chili powder (optional)
3 fresh red chilies, minced
3 tablespoons cooking oil
Salt and Pepper
Cooking Instructions:
For stuffing mixture, combine all filling ingredients in a large mixing bowl. Mix well, adjust for seasoning with salt and pepper. Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors. This also improves the consistency of the filling.
In a large bowl combine flour, oil, salt and water. Mix well; knead until the dough becomes homogeneous in texture, about 10 minutes. Cover and let stand for at least 15 min. Knead well again before making wrappers. Prepare 1-in. diameter dough balls. It is recommended to work with a dozen or so balls at a time to prevent from drying. Take a dough ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm. Then roll out into 3-in diameter wrapper. Repeat with the remaining dough balls. Cover with bowl to prevent from drying.
For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, while making pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
Heat up a steamer, oil the steamer rack well. This is critical because it will prevent dumplings from sticking. Arrange uncooked MOMOs in the steamer with some space left between the dumplings. Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min. Take the dumplings off the steamer, and immediately serve. Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. You may also slightly sauté £ooked dumplings in butter before serving. To serve, arrange the cooked MOMOs on a plate dressed with MOMO of your choice.
Showing posts with label Nepal. Show all posts
Showing posts with label Nepal. Show all posts
Classic MOMO Achar (Sesame-Tomato Achar for MOMO)
Ingredients:
2 large ripe tomatoes
1 cup sesame seeds
1 cup cilantro, chopped
5 fresh hot red chilies, minced
1 tablespoons garlic, minced
1 tablespoon ginger, minced
1 teaspoon cumin seeds
1 tablespoon mustard seeds
1 teaspoon timur
1/4 teaspoon asafetida
2 tablespoons lime juice
1 tablespoon lime jest
Salt to taste
Cooking Instructions:
Roast tomatoes in oven for about 30 minutes, or until charred. Remove charred skin and reserve flesh in a bowl. In a pan, add sesame seeds, cumin and mustard seeds; stir continuously until seeds pop and are toasted. Make sure that seeds are not burnt. Grind the toasted seeds into a powder. In a blender, combine roasted tomatoes, ground mixture of sesame seeds, chopped cilantro, chilies, garlic, ginger, timur, asafetida, lime jest and juice, and salt; process to form smooth mixture. Add some water if the achar mixture is too thick. Transfer into a bowl. Serve with steamed MOMOs.
2 large ripe tomatoes
1 cup sesame seeds
1 cup cilantro, chopped
5 fresh hot red chilies, minced
1 tablespoons garlic, minced
1 tablespoon ginger, minced
1 teaspoon cumin seeds
1 tablespoon mustard seeds
1 teaspoon timur
1/4 teaspoon asafetida
2 tablespoons lime juice
1 tablespoon lime jest
Salt to taste
Cooking Instructions:
Roast tomatoes in oven for about 30 minutes, or until charred. Remove charred skin and reserve flesh in a bowl. In a pan, add sesame seeds, cumin and mustard seeds; stir continuously until seeds pop and are toasted. Make sure that seeds are not burnt. Grind the toasted seeds into a powder. In a blender, combine roasted tomatoes, ground mixture of sesame seeds, chopped cilantro, chilies, garlic, ginger, timur, asafetida, lime jest and juice, and salt; process to form smooth mixture. Add some water if the achar mixture is too thick. Transfer into a bowl. Serve with steamed MOMOs.
Bandel Bhutuwa (Pork Stir-Fried in Himalayan Spices)
Ingredients:
3 lbs. piece of pork with fatty skin attached (wild boar meat can also be used)
1 teaspoon cumin seeds
10 garlic gloves, halved
1 in. ginger, julienned
5 fresh red chilies, chopped
1 teaspoon turmeric
1/4 teaspoon asafetida
5 dried red chilies
4 tablespoons oil for stir-frying
Salt and Pepper
Cooking Instructions:
Wash piece of pork thoroughly. In a boiling salted water, cook the meat for at 15-20 minutes. Remove from the boiling water to drain; allow cooling. Cut into 1/2-in. cubes with the skin attached.
In a non-stick pan heat four tablespoons of oil. Add cumin seeds and dried red chilies and fry till dark. Add garlic, ginger, chilies, turmeric and asafetida; fry for another 30 sec. Transfer meat cubes to frying pan, add salt and pepper; stir. Cook until meat pieces have turned brown and skin has become crispy. Adjust seasoning with salt and pepper. Drain excess oil, if necessary. Serve with achar.
3 lbs. piece of pork with fatty skin attached (wild boar meat can also be used)
1 teaspoon cumin seeds
10 garlic gloves, halved
1 in. ginger, julienned
5 fresh red chilies, chopped
1 teaspoon turmeric
1/4 teaspoon asafetida
5 dried red chilies
4 tablespoons oil for stir-frying
Salt and Pepper
Cooking Instructions:
Wash piece of pork thoroughly. In a boiling salted water, cook the meat for at 15-20 minutes. Remove from the boiling water to drain; allow cooling. Cut into 1/2-in. cubes with the skin attached.
In a non-stick pan heat four tablespoons of oil. Add cumin seeds and dried red chilies and fry till dark. Add garlic, ginger, chilies, turmeric and asafetida; fry for another 30 sec. Transfer meat cubes to frying pan, add salt and pepper; stir. Cook until meat pieces have turned brown and skin has become crispy. Adjust seasoning with salt and pepper. Drain excess oil, if necessary. Serve with achar.
Chicken Phuraula (Chicken Tenders Deep Fried in Spiced Lentil Batter)
Ingredients:
Batter:
2 cups flour of black lentils
2 beaten eggs
2 cups milk
1 teaspoon turmeric
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon chili paste
1/4 teaspoon asafetida
Salt and Pepper
Chicken:
2 lbs chicken breast, cut into 1-inch strips
Oil for deep frying
Marinade:
1 tablespoon cumin powder
1 tablespoon mustard oil (vegetable oil can also be used)
3 fresh red chilies
1/2 tablespoon turmeric
1/2 teaspoon grated nutmeg
1/2 teaspoon timur (Szechwan pepper)
1/2 cup yogurt
1 tablespoon garlic paste
1 tablespoon ginger paste
Salt and Pepper
Cooking Instructions:
In a blender, combine all marinating ingredients to yield a smooth paste. In a large bowl, combine all batter ingredients to form smooth batter. Cover and refrigerate until used. Marinade chicken strips in marinade for overnight in the refrigerator. Pat dry the marinated chicken pieces before dipping into the spiced lentil batter. Dip in the batter and deep fry until the chicken tenders are golden brown. Serve hot with tomato achar.
Batter:
2 cups flour of black lentils
2 beaten eggs
2 cups milk
1 teaspoon turmeric
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon chili paste
1/4 teaspoon asafetida
Salt and Pepper
Chicken:
2 lbs chicken breast, cut into 1-inch strips
Oil for deep frying
Marinade:
1 tablespoon cumin powder
1 tablespoon mustard oil (vegetable oil can also be used)
3 fresh red chilies
1/2 tablespoon turmeric
1/2 teaspoon grated nutmeg
1/2 teaspoon timur (Szechwan pepper)
1/2 cup yogurt
1 tablespoon garlic paste
1 tablespoon ginger paste
Salt and Pepper
Cooking Instructions:
In a blender, combine all marinating ingredients to yield a smooth paste. In a large bowl, combine all batter ingredients to form smooth batter. Cover and refrigerate until used. Marinade chicken strips in marinade for overnight in the refrigerator. Pat dry the marinated chicken pieces before dipping into the spiced lentil batter. Dip in the batter and deep fry until the chicken tenders are golden brown. Serve hot with tomato achar.
Lamb Tareko (Crispy Lamb Slices, Nepali Style)
Ingredients:
2 lbs. boneless lamb, cut into thin 2-inch long slices
Oil for deep frying
2 tablespoons chopped cilantro for garnish
Marinade:
1 tablespoon cumin powder
2 tablespoon mustard oil (vegetable oil can also be used)
5 fresh red chilies
1/2 tablespoon turmeric
1/2 teaspoon grated nutmeg
1/2 teaspoon timur (Szechwan pepper)
1 tablespoon lemon juice
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon honey
2 tablespoon molasses
2 tablespoons corn starch
Salt
Cooking Instructions:
In a blender, combine all marinating ingredients to yield a smooth paste. In a large bowl, pour marinade over lamb pieces; mix well, cover, and let marinate for at least four hours.
Heat oil in a deep fryer. Dip marinated lamb pieces in oil and fry until crispy. Garnish with chopped cilantro. Serve hot with mango chutney.
2 lbs. boneless lamb, cut into thin 2-inch long slices
Oil for deep frying
2 tablespoons chopped cilantro for garnish
Marinade:
1 tablespoon cumin powder
2 tablespoon mustard oil (vegetable oil can also be used)
5 fresh red chilies
1/2 tablespoon turmeric
1/2 teaspoon grated nutmeg
1/2 teaspoon timur (Szechwan pepper)
1 tablespoon lemon juice
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon honey
2 tablespoon molasses
2 tablespoons corn starch
Salt
Cooking Instructions:
In a blender, combine all marinating ingredients to yield a smooth paste. In a large bowl, pour marinade over lamb pieces; mix well, cover, and let marinate for at least four hours.
Heat oil in a deep fryer. Dip marinated lamb pieces in oil and fry until crispy. Garnish with chopped cilantro. Serve hot with mango chutney.
Potato Chop (Potato Balls Stuffed with Meat)
Ingredients:
Casing:
5 cups potatoes, boiled and mashed
1/2 cup lentil paste
1/4 teaspoon asafetida
1 teaspoon ground black pepper
Salt and Pepper
Egg Wash:
5 large eggs, beaten
2 cups bread crumbs
Oil for deep frying
Filling:
1 lb ground lamb
1 cup onion, grated
1 teaspoon garlic paste
1 teaspoon ginger paste
1 tablespoon hot chili paste
2 tablespoons soy sauce
1/2 cup scallion, minced
1/2 teaspoon ground pepper
2 tablespoons clarified butter
Salt
Cooking Instructions:
In a non-stick saute pan, heat butter. Fry grated onion, garlic, ginger and chili until light brown. Add ground meat, soy sauce and black pepper. Stir constantly to brown. Add scallion just before taking off the heat. Reserve in a large plate to cool. In a food processor, combine all ingredients for the casing to a thick, smooth mass. With a wet hand take and flatten two tablespoons of the potato mixture on your palm, forming a little cup. Put in a tablespoon of filling mixture into the potato cup. Enclose the cup by bringing all edges to the center. Repeat with the remaining amount of potato and filling mixtures. Season egg wash mixture and bread crumbs with salt and pepper.
Dip a few stuffed potato chops into the egg wash mixture. Take out and transfer them to the bed of bread crumbs; dredge in to coat completely. Deep fry stuffed potato chops a few at a time. Serve with tomato achar.
Casing:
5 cups potatoes, boiled and mashed
1/2 cup lentil paste
1/4 teaspoon asafetida
1 teaspoon ground black pepper
Salt and Pepper
Egg Wash:
5 large eggs, beaten
2 cups bread crumbs
Oil for deep frying
Filling:
1 lb ground lamb
1 cup onion, grated
1 teaspoon garlic paste
1 teaspoon ginger paste
1 tablespoon hot chili paste
2 tablespoons soy sauce
1/2 cup scallion, minced
1/2 teaspoon ground pepper
2 tablespoons clarified butter
Salt
Cooking Instructions:
In a non-stick saute pan, heat butter. Fry grated onion, garlic, ginger and chili until light brown. Add ground meat, soy sauce and black pepper. Stir constantly to brown. Add scallion just before taking off the heat. Reserve in a large plate to cool. In a food processor, combine all ingredients for the casing to a thick, smooth mass. With a wet hand take and flatten two tablespoons of the potato mixture on your palm, forming a little cup. Put in a tablespoon of filling mixture into the potato cup. Enclose the cup by bringing all edges to the center. Repeat with the remaining amount of potato and filling mixtures. Season egg wash mixture and bread crumbs with salt and pepper.
Dip a few stuffed potato chops into the egg wash mixture. Take out and transfer them to the bed of bread crumbs; dredge in to coat completely. Deep fry stuffed potato chops a few at a time. Serve with tomato achar.
Chicken Sukuti - (Crispy Smoked Chicken Marinated in Nepali Spices)
Ingredients:
3-4 lb. whole chicken
1 tablespoon cumin powder
2 tablespoons ginger paste
1 tablespoon chili paste
1 teaspoon ground timur (Szechwan pepper)
1/8 teaspoon asafetida
1/2 teaspoon grated nutmeg
1 teaspoon turmeric
2 tablespoons molasses
2 tablespoons honey
Salt and Pepper
10 cups water for boiling
Cooking Instructions:
In a large pot, boil water combined with cumin powder, ginger, timur, asafetida, nutmeg, half teaspoon of turmeric, salt and pepper. Dip chicken into the boiling water and cook for about fifteen minutes, turning frequently. Remove the chicken from water to drain. In a small bowl, combine a half teaspoon of turmeric, chili paste, molasses, honey and salt; mix well. Pat dry the chicken and rub inside and out with the spice mixture. Tie the marinated chicken around wings and hang for at least four hours to allow a complete marinating and dryness. Place the air-dried marinated chicken in the charcoal grill further away from direct fire. Allow smoking for about two hours, or until the inside meat temperature reaches 160oF and the skin has turned crispy. To serve, cut roasted chicken into bite-size pieces. Serve with rice pilaf, accompanied with mango chutney.
3-4 lb. whole chicken
1 tablespoon cumin powder
2 tablespoons ginger paste
1 tablespoon chili paste
1 teaspoon ground timur (Szechwan pepper)
1/8 teaspoon asafetida
1/2 teaspoon grated nutmeg
1 teaspoon turmeric
2 tablespoons molasses
2 tablespoons honey
Salt and Pepper
10 cups water for boiling
Cooking Instructions:
In a large pot, boil water combined with cumin powder, ginger, timur, asafetida, nutmeg, half teaspoon of turmeric, salt and pepper. Dip chicken into the boiling water and cook for about fifteen minutes, turning frequently. Remove the chicken from water to drain. In a small bowl, combine a half teaspoon of turmeric, chili paste, molasses, honey and salt; mix well. Pat dry the chicken and rub inside and out with the spice mixture. Tie the marinated chicken around wings and hang for at least four hours to allow a complete marinating and dryness. Place the air-dried marinated chicken in the charcoal grill further away from direct fire. Allow smoking for about two hours, or until the inside meat temperature reaches 160oF and the skin has turned crispy. To serve, cut roasted chicken into bite-size pieces. Serve with rice pilaf, accompanied with mango chutney.
Pala Wala (Palak Sadheko)
Ingredients
500 gms Spinach ( Pala) washed and cut into shreds
1 tsp salt - or acc to taste
3 tbs roasted soybean ( roughly grinded ) powder
1 tsp cumin powder
1/4 tsp chilli powder
1/2 tsp ginger paste
1/2 tsp garlic paste
1 tsp Oil
Instructions Boil Spinach until it is tender. Remove and sieve in a strainer. Squeeze the spinach and keep in a bowl. Add salt, soybean, cumin, chilli powder, garlic and ginger paste and oil. Mix well or marinate. Serve cold
500 gms Spinach ( Pala) washed and cut into shreds
1 tsp salt - or acc to taste
3 tbs roasted soybean ( roughly grinded ) powder
1 tsp cumin powder
1/4 tsp chilli powder
1/2 tsp ginger paste
1/2 tsp garlic paste
1 tsp Oil
Instructions Boil Spinach until it is tender. Remove and sieve in a strainer. Squeeze the spinach and keep in a bowl. Add salt, soybean, cumin, chilli powder, garlic and ginger paste and oil. Mix well or marinate. Serve cold
Mustard Greens
1 lb. Mustard greens, washed, peeled, cut into small pieces
3 dried red chilies
1/2 teaspoon jwanu seeds (lovage seeds)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon whole timur (shin pepper)
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon freshly ground pepper
3 tablespoons mustard oil
2 tablespoons fresh dill weed, finely chopped
Salt to taste
In a non-stick pan heat 3 tablespoons of mustard oil. Splitter jwanu seeds, whole timur mustard seeds, and cumin seeds until they turn dark. Fry dried red chilies for 15 sec. till it turns dark. Add garlic, ginger, ground pepper, and turmeric; fry for 1 min in low heat. Add mustard greens to the spice-mixture, and stir-fry for about 2 min. Saltit. Increase the heat to high; cook the mustard greens until wilted andthe excess liquid has evaporated off. Do not overcook the greens. Adjust seasoning with salt and pepper. Garnish with chopped dill weed.Serve with rice.
3 dried red chilies
1/2 teaspoon jwanu seeds (lovage seeds)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon whole timur (shin pepper)
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon freshly ground pepper
3 tablespoons mustard oil
2 tablespoons fresh dill weed, finely chopped
Salt to taste
In a non-stick pan heat 3 tablespoons of mustard oil. Splitter jwanu seeds, whole timur mustard seeds, and cumin seeds until they turn dark. Fry dried red chilies for 15 sec. till it turns dark. Add garlic, ginger, ground pepper, and turmeric; fry for 1 min in low heat. Add mustard greens to the spice-mixture, and stir-fry for about 2 min. Saltit. Increase the heat to high; cook the mustard greens until wilted andthe excess liquid has evaporated off. Do not overcook the greens. Adjust seasoning with salt and pepper. Garnish with chopped dill weed.Serve with rice.
Anarasa
Buttered Rice Cookies Nepalese Style
Ingredients:
3 cups Basmati rice, soaked for a few hours
1 cup soft butter
3 cups sugar
1 teaspoon rose water
1 tablespoon ground cardamom
1/4 cup almond nuts
1/4 cup cashew nuts
1/2 cup whole milk or as needed
1 teaspoon salt
1 teaspoon baking powder
2 cups melted butter for frying
1 cup almond slices
Cooking Instructions:
In a blender, grind soaked rice, soft butter, almond, cashew nuts, sugar, rose water, milk, baking powder and salt into a relatively dry dough. Reserve in a large bowl, cover and let rest for overnight in refrigerator. This resting process is critical to this preparation, and would allow sugar to melt down and as a result the dough will have attained a softer, more pliable texture.
Make two-inch balls from the cookie dough. Place a plastic wrap on a board; coat surface lightly with melted butter; sprinkle almond slices. Flatten a dough ball into a one-quarter of inch thick patty of approximately 4-5 inches in diameter. With a fork, pierce holes on the patty. Repeat with other dough balls. Heat butter in a shallow cast-iron frying pan; gently drop a rice patty in the oil with the almond-coated side facing upwards. Allow frying until the oil side of Anarasa is golden brown, gradually scooping up hot butter and applying to the top surface; do not turn over on the other side. Remove from oil once the cookie is cooked to golden brown and crispy. Place on a sheet of paper towel to absorb excess oil. Continue frying until all the other patties are finished. To serve, place two Anarasa cookies on a plate; dust them with powdered sugar.
3 cups Basmati rice, soaked for a few hours
1 cup soft butter
3 cups sugar
1 teaspoon rose water
1 tablespoon ground cardamom
1/4 cup almond nuts
1/4 cup cashew nuts
1/2 cup whole milk or as needed
1 teaspoon salt
1 teaspoon baking powder
2 cups melted butter for frying
1 cup almond slices
Cooking Instructions:
In a blender, grind soaked rice, soft butter, almond, cashew nuts, sugar, rose water, milk, baking powder and salt into a relatively dry dough. Reserve in a large bowl, cover and let rest for overnight in refrigerator. This resting process is critical to this preparation, and would allow sugar to melt down and as a result the dough will have attained a softer, more pliable texture.
Make two-inch balls from the cookie dough. Place a plastic wrap on a board; coat surface lightly with melted butter; sprinkle almond slices. Flatten a dough ball into a one-quarter of inch thick patty of approximately 4-5 inches in diameter. With a fork, pierce holes on the patty. Repeat with other dough balls. Heat butter in a shallow cast-iron frying pan; gently drop a rice patty in the oil with the almond-coated side facing upwards. Allow frying until the oil side of Anarasa is golden brown, gradually scooping up hot butter and applying to the top surface; do not turn over on the other side. Remove from oil once the cookie is cooked to golden brown and crispy. Place on a sheet of paper towel to absorb excess oil. Continue frying until all the other patties are finished. To serve, place two Anarasa cookies on a plate; dust them with powdered sugar.
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