Wednesday, December 16, 2015

Jhol Momo

Introduction

Momo aka meat/veg dumplings - who doesn't love it? I guess everyone does. Everyone has their own way of making this delicious dish. After few trial and errors, me and my sister-in-law came up with this recipe and would love to share it with you so you can enjoy the same way we did. During my recent trip to Nepal, I got a chance to taste this delicious dish in one of the restaurants, and instantly I fell in love with it. Below is the recipe which shows the recipe for this dish and hope you will enjoy it!

Makes about 4-5 servings

Jhol Momo

Ingredients Needed

Stuffing:
  • Ground Turkey - 1.3 lbs
  • Medium Yellow Onion - 1
  • Chopped Cilantro - 1/2 cup
  • Chopped Ginger - 1 tbsp
  • Ghee / Liquified butter - 1 tbsp
  • Salt and Cumin powder to taste
Dough:

  • Maida / All Purpose Flour - 2 cups
  • Pinch of salt
  • Vegetable Oil - 2 tsp
  • Water as needed
Sauce:
  • Tomatoes - 1 (cut into halves)
  • Soybean seeds - 1/3 cup (can use yellow or black ones)
  • Brown Sesame seeds - 1 tbsp
  • Chopped Cilantro - 1/2 cup
  • Ginger Garlic Paste - 1 tsp
  • Dried Red Chili - 1
  • Vegetable Oil - 1 tsp
  • Salt and lemon to taste
  • Jal Jeera - 1 tsp
  • Water as needed

Steps to follow

Stuffing:

In a bowl, add the ground Turkey.
Ground Turkey
Chop the onions and cilantro so the food processor can chop it well.
Onion and Cilantro
Chopped Onions
Chopped Cilantro
Add the chopped onions, cilantro and ginger (chopped or not) in the food processor.
Add the chopped onions, cilantro and ginger in the food processor
Add the mixture from the food processor on top of the ground turkey.
Add the onion paste on top of ground turkey
Add salt and cumin powder to taste.
Add salt and cumin powder to taste
Add Ghee to the mixture.
Add Ghee to the mixture
Mix well. Meat stuffing is now ready. Keep aside.
Meat stuffing is ready to be used

Dough:

In a stand mixer, add Maida/All Purpose Flour, salt, vegetable oil and water to make a dough. Make sure the dough is not sticky to your hands. It should be firm as shown below. Set aside.
Dough
Sauce:

To prepare the sauce, if you do not have ground soybean, you would want to heat a non-stick skillet on a medium heat. Add soybean seeds. Stir until it turns golden brown. You may want to cook for 2 minutes. When cooked, remove from the heat and set aside.
Heat Soybean Seeds
Cooked Soybean Seeds
In the same skillet, heat the Brown Sesame seeds too. Remove from heat when it stops popping. You would want to perform this step if you do not have ground Sesame.
Heat Brown Sesame Seeds onto the skillet
Remove from heat when the popping stops
Mixture of cooked Soybean and Brown Sesame seeds
In the same skillet on a medium heat, add Garlic Ginger paste, tomatoes halves and red chili along with Vegetable oil.
Cook tomatoes for Momo sauce
Cover with a lid. Heat until tomatoes are cooked. Remove from the heat.
Cover with a lid

Using a grinder, grind Soybean and Brown Sesame seeds. Add cooked tomatoes and red chili into the mixture. Add salt and lemon to taste along with cilantro. Add Jal Jeera to the mixture as well. Then, add water as needed. For this particular momo, we needed a liquid-like consistency so we added quite a lot of water to the mixture. Also, make sure you have salt and lemon as per your taste while you add water. The sauce is now ready. Set aside.
Momo Sauce

Momos:

For this particular momos, we have used flour to wrap the stuffing. It tastes better than the frozen wrappers that you get in the supermarkets. If you are willing to get that authentic taste, I recommend you use the flour.

Use a rolling pin to flatten the dough.
Flatten the dough
I used a Pasta Roller attachment to roll the dough. You do not want to make it too thin or too thick. I used number "3" in the attachment which was perfect for these Momos. If you are manually rolling it, you may want to check the picture for how much thin you would need the dough to be in the following picture as shown below.
Roll the dough
Lay the rolled out dough onto the wooden block or any clean surface. I used a 1-cup steel cup to cut into round shapes as shown below.
Cut the rolled out dough in round shapes
Flour wrappers
Take each dough wrapper - add a teaspoon full of minced turkey mixture.
Add a teaspoon full of minced Turkey mixture
Close the stuffing with the wrapper. You may find other helpful websites where it teaches you how to make momos.
Close the wrapper
Uncooked Momo is ready to steam.
Uncooked Momo
TIP: In order to save time, it is best to boil water in a steamer on a medium heat while you are making those uncooked momos.

Place the uncooked Momos in a steamer.
Uncooked Momos in a steamer
When the water boils, add the uncooked Momos on top of it and cook for 15 minutes.
Cooked Momos
Momo is now ready to be served with the yummy sauce.
Turkey Momos
Momo with sauce on it
Enjoy this quick and easy recipe with your family and friends. I am sure you will love it!

Special Thanks to my sister-in-law and my husband!

Tuesday, December 1, 2015

Bhantaa (Eggplant) ko Chokha

Introduction

Many people may not like eggplants due to its texture and taste, but if you try this recipe, may be you will be fond of eggplants every once in a while in your meal. As a kid, I never liked eggplant unless there were potatoes in the curry. But, now, time has changed and I like the curry with or without potatoes. But, I absolutely love chokha. The recipe is listed below and I hope you will love it!

Makes about 2 - 3 servings depending on the size of eggplant. Here, I have used small ones.
Bhantaa (Eggplant) Chokha


Ingredients Needed

  • Eggplant (small size) - 2
  • Chopped Red Onions - 1/2 cup
  • Chopped Ginger - 1 tbsp
  • Green Chilies - 1 (chopped)
  • Lemon to taste
  • Unheated Cooked Mustard Oil - 1 tsp
  • Salt, Chili Powder, and Cumin Powder to taste
Optional: Garnish with cilantro

Steps to follow

Boil eggplants until they are cooked. Make sure they are not overcooked.

Remove skin and cut into small cubes.

Mix chopped onions, green chilies, ginger into a mixing bowl.
Chopped onions, ginger and chilies

Add spices to taste.
Add spices

Squeeze in the lemon juice to the mixture.

Pour in the unheated cooked mustard oil and mix well.
Add unheated cooked mustard oil to the mixture

Chokha is ready to be served with a bread or roti or rice, whichever you prefer. Enjoy!
Yummy Chokha

Sunday, November 1, 2015

Bhantaa (Eggplant) ko Chokhaa (COMING SOON!)

COMING SOON!


Stay tuned and will be posting the recipe for "Bhantaa ko Chokhaa" soon, which is made up of eggplants with some spices on it. "Bhantaa" is also known as "Baiá¹…gana" in Hindi. While I was a kid, I was never fond of eggplants - especially eggplant curry. The texture and all did not invite me at all. As I grew up, I started to like Rotis (flat bread made up of whole wheat flour) and of course this recipe goes well with it, along with Spinach stir-fry, which is one of the best thing I would like to have almost everyday. While that is on the way, for now, you can check out other recipes found in this blog. Enjoy!

Bhantaa ko Chokhaa



Tuesday, September 22, 2015

Lapsi Achar (Nepali Hog Plum Pickle)

Introduction

Who doesn't like Lapsi? Especially for us, we have titauras (sweet and spicy snacks) made up of lapsi, pickles and I hope there are many more recipes out there which we may not have heard of. I am a huge fan of lapsi, and while I am in Nepal, I decided to share this recipe with you, which you will find below. While I was a kid, my mom always made this whenever Lapsi was in season. If you ask me how does it taste - it tastes wonderful! Quick Note: You can make this pickle from fresh ones or from dried lapsi titauras too. Hope you will like it!

Makes about 8 - 10 servings
Lapsi Achar

Ingredients Needed

  • Lapsi Titaura (Dried) - 1 cup
  • Vegetable Oil - 2 tbsp
  • Salt, Chili Powder, and Turmeric Powder to taste
  • Sugar - 4 teaspoon
  • Fenugreek Seeds - 1/2 tsp
  • Cumin Seeds - 1/2 tsp
  • Fennel Seeds - 1/2 tsp
  • Raisins - 1 tbsp
Optional: You can add Raisins and coconut depending what you like

Steps to follow


Soak dried lapsi titaura in water for an hour.
Soak Lapsi in water for an hour

Drain excess water and mash the soaked lapsi. Keep aside.
Mashed Lapsi
In a non-stick skillet, heat oil on a medium heat.
Heat Oil in a non-stick skillet

Heat Fenugreek Seeds, Cumin Seeds, and Fennel Seeds until it turns dark in color.
Heat the seeds until it turns dark in color

Pour the mashed lapsi into the heated oil.
Pour mashed lapsi into the heated oil

Add Salt, Chili Powder and Turmeric Powder to taste.
Add spices and mix well

After a minute or two, add Sugar and mix well. You may want to add raisins too.
Add sugar and then raisins to the mixture

Cook for 3-4 minutes and turn off the heat.
Lapsi is ready to be served with your favorite dish.

You may store the leftover in a refrigerator for future use. Enjoy!
Lapsi Achar

Wednesday, August 26, 2015

Karela (Bitterground) Achar

Introduction

Many people may not like Karela or Bitterground so as to speak due to its bitterness nature on our taste buds. But, when you stir fry or mix it with potatoes, the bitterness goes away with its spices and taste much better than you think. This recipe is similar to that of Aloo Achar - the only difference is the addition of onions and bitterground itself. You can choose to make it spicy or you can go mild depending what you like. Also, it is also one of the easiest dish to make and you can enjoy with beaten rice or rice or roti or anything you would like to have. Here it is so you can enjoy!

Makes about 6 servings
Karela (Bitterground) Achar

Ingredients Needed

  • Karela (Bitterground) - 5
  • Red Potatoes - 4
  • Chopped Red Onions - 1 cup
  • Lemon - 1 and 1/2
  • Brown Sesame Seed powder - 1/2 cup
  • Mustard Oil - 2 tbsp
  • Fenugreek Seeds - 1/2 tsp
  • Coriander powder to taste
  • Salt and Chili powder to taste
  • Turmeric Powder to taste
  • Schwan Pepper to taste
  • Cilantro to garnish
  • Add water as needed
Optional: Green chilies if you like it hot

Steps to follow

Boil potatoes and Bitterground until it is cooked. Then, cut them into bite-size halves as you would for Aloo Achar. Then mix the chopped red onions onto it.
Mix of potatoes, cooked bitterground and chopped red onions

Add Brown Sesame Seed Powder to the mixture.
Add Brown sesame seed powder to the mixture
Add spices to taste. Add turmeric powder on the top so you can pour the heated oil on top of it so you get the taste and color for the dish.
Add the spices to the mixture
Heat the oil on a medium heat and add fenugreek seeds until it turns dark in color.
Fenugreek seeds on heated oil
 When the seeds turn black in color, remove from the heat.
Remove darkened seeds from the heat
Pour on top of the mixture.
Pour Heated oil on the mixture
Mix well. Add water as needed.
Bitterground Achar
Karela (Bitterground) Achar is ready to be served.