Nepali Recipes @ Sanjaal

(Nepali Vegetable Stuffed Dumplings)

INGREDIENTS
Dough for wrappers:

• 5 cups all-purpose flour
• 1 tablespoon oil
• Water as required
• Pinch of salt

Filling:

• 3 cups assorted vegetables (potato, spinach, cauliflower, carrot, green peas, daikon, red pepper, mushroom, napa cabbage), finely chopped
• 1/2 cup paneer cheese, roughly crushed
• 1/2 cup onion, finely chopped
• ½ cup ripe tomotoes, finely chopped
• 1/4 cup green onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 teaspoon garlic, minced
• 1 teaspoon fresh ginger, minced
• 1/4 teaspoon timur
• 1 tablespoon curry powder, vegetable masala or MOMO masala
• 3 fresh red chilies, minced, or as desired
• 2 tablespoons cooking oil
• 1/4 teaspoon fenugreek seeds
• 1 tablespoon water-flour mixture (thickening agent)
• Salt to taste

DIRECTIONS

• For stuffing mixture, in non-stick pan heat clarified butter; splitter fenugreek until it turns dark.
• Add chopped onions and sauté until just slightly light brown.
• Add turmeric, garlic, ginger, and chilies. Fry for 30 sec.
• Put vegetables and stir-fry until slightly soft.
• Do not over stir-fry the vegetables. Salt and pepper the vegetable mixture.
• Add cheese, green onions and cilantro, mix well.
• To solidify the vegetable mixture, add one tablespoon of flour-water mixture.
• Mix the mass over until thickened.
• Transfer the vegetable filling into a bowl.
• Cover and refrigerate for at least 1 hour to allow cooling.
• 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 cooked dumplings in butter before serving.
• To serve, arrange the cooked MOMOs on a plate dressed with MOMO achar of your choice.

Source: http://nepalicooking.tripod.com/momo.htm
Author: Tulsi Regmi

Originally posted 2009-12-28 17:59:04.

(Sweet Tamarind Achar for MOMOs)
INGREDIENTS:

• 3 cups black plum, cut into small chunks
• 3 tablespoons tamarind paste
• 1 cup brown sugar
• 5 fresh red chilies, minced
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon cumin seeds
• 1 teaspoon timur (Szechwan pepper)
• 1/4 teaspoon asafetida
• 1 tablespoon cooking oil
• Salt to taste

DIRECTIONS

• In a sauce pan, heat oil; splitter cumin seeds until dark brown.
• Add chilies, garlic, ginger, timur, asafetida, and salt.
• Fry for a minute or so.
• Add plum chunks, tamarind paste and brown sugar.
• Mix all ingredients well and allow simmering in low heat for about 30 minutes, or until plum chunks are tender.
• Remove from heat and let rest to cool.
• Puree the tamarind mixture into a smooth paste-like mixture.
• Serve with steamed momos.

Source: http://nepalicooking.tripod.com/momo.htm
Author: Tulsi Regmi

Originally posted 2010-01-29 14:35:15.

(Tender Chicken Stir-Fried with Eggplant, Nepali Style)

INGREDIENTS:

• 2 lbs. chicken breasts, cut into 1-in pieces (can be substituted with lamb)
• 3 cups eggplant, cut into 1-in long, 1/4-in strips
• 1 cup tomatoes, sliced
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, finely grated
• 5 dried whole red chilies
• 1 teaspoon whole cumin seeds
• 1 teaspoon cumin powder
• 1 teaspoon curry powder
• 1/2 teaspoon chili powder
• 1 teaspoon turmeric
• 2 tablespoons cooking oil for browning
• 2 tablespoons cooking oil for stir frying
• 1 cup broth or water
• 1 tablespoon cilantro, finely chopped, for garnish
• Salt and Pepper

DIRECTIONS

• In a large bowl, combine chicken pieces with 1/2 teaspoon of turmeric, salt and pepper.
• Mix well, cover, and let marinate for 30 minutes.
• In a non-stick pan, heat four tablespoons of cooking oil.
• Brown chicken on all sides, and set aside.
• Drain excess oil.
• Heat two tablespoons of oil and add cumin seeds and dried whole chilies; fry until dark.
• Put turmeric, garlic, ginger, cumin powder, chili powder and curry powder; stir for a minute or so.
• Add eggplant pieces,  salt and pepper; stir-fry until slightly wilted.
• Add tomatoes and chicken pieces.
• Add broth if required.
• Stir-fry the chicken mixture for 10 min or until chicken is cooked tender.
• Cook in low heat till the excess liquid is evaporated off.
• Adjust seasoning with salt and pepper.
• Garnish with chopped cilantro.
• Serve with rice, or roti (flat bread).

Source: http://nepalicooking.tripod.com/poultry.htm
Author: Tulsi Regmi

Originally posted 2009-12-12 12:04:51.