Dumplings are called Momos in Nepal. This recipe is a simple and very authentic Nepali style. A must-try recipe!
Prep Time
1hour
Cook Time
20minutes
Servings
people
Ingredients
1kgGround pork
200gmCabbagefinely chopped
2bunchesScallions [green onions]finely chopped, white part only
1thumbsizeGingerminced
2 1/2 tablespoonSalt
1/2teaspoonTurmeric powder – ½optional
Dough
6cupsFlourwhite, all purpose, or whole wheat
3 1/2cupsWarm water
Sauce
500gmTomatoesripe
1tablespoonHog plum powderlapsiko dhulo
1medium sizedRed onionsliced
1bunchCilantro, coriander leavesroughly chopped
1tablespoonFennel seedstoasted and ground
2teaspoonsBlack pepper powder
1tablespoonChili powder
3tablespoonSesame oil
1tablespoonVegetable oil
1 1/2teaspoonSalt
1 1/2tablespoonWater
Prep Time
1hour
Cook Time
20minutes
Servings
people
Ingredients
1kgGround pork
200gmCabbagefinely chopped
2bunchesScallions [green onions]finely chopped, white part only
1thumbsizeGingerminced
2 1/2 tablespoonSalt
1/2teaspoonTurmeric powder – ½optional
Dough
6cupsFlourwhite, all purpose, or whole wheat
3 1/2cupsWarm water
Sauce
500gmTomatoesripe
1tablespoonHog plum powderlapsiko dhulo
1medium sizedRed onionsliced
1bunchCilantro, coriander leavesroughly chopped
1tablespoonFennel seedstoasted and ground
2teaspoonsBlack pepper powder
1tablespoonChili powder
3tablespoonSesame oil
1tablespoonVegetable oil
1 1/2teaspoonSalt
1 1/2tablespoonWater
Instructions
Prepare filling ingredients, dumpling dough, and tomato sauce by following the recipe shown below.
Divide the dumpling dough into roughly 12 individual balls.
Roll them out into 1-inch thick logs, cut each log into 6-8 pieces. Press each piece into thick coins by the palm of your hand.
Roll each coin into round shapes of 3-inch diameter and ¼ cm thick.
Meanwhile, fill the dumpling pot with 2-3 inches of water. Start boiling them.
Fill each rolled dough with ½ tablespoon of filling. Moisten the edges with water, shape them how you desire, seal the edges, and place them on a greased steamer basket or floured surface until ready to cook.
Steam dumplings for 20 minutes in high heat.
Serve momos with hog plum and tomato sauce.
Dough
Put the flour in a bowl and make a well in the center.
Pour the water in the center and mix with a wooden spatula or by hand.
Knead the dough for around 3 minutes, add more water by the teaspoon if necessary.
Bring all the lumps into a softball, wrap with a kitchen towel and leave to rest for at least 10 minutes.
Sauce
In a pot, heat up vegetable oil, fry the onions until translucent.
Add tomatoes, cook for a minute.
Add the rest of the ingredients except sesame oil and cilantro.
Simmer the sauce while covered for 20 minutes, stir in every couple of minutes.
Blend all ingredients together until puree.
Recipe Notes
Nepalese people are eating momos for centuries, probably the best food like daal, bhat ….etc. The recipe shown above is somewhat a local-style momo at the Nepalese streets and restaurants. Even though, every Nepali claims they make the best momos.
There are various shapes and sizes of momos, anyone can create their own desired shapes. The only thing matter is to properly seal them to prevent them from bursting while cooking.
Uncooked momos can be kept frozen for several weeks. In order to freeze them, put them on a sheet pan or a flat plate and freeze them. After frozen, store them in zip lock bags. Preparing momos is a time-consuming work. That is why freezing uncooked momos and sauce are recommended. Leftover marinated fillings should be consumed within 24 hours. They go bad quickly.
Momos can be steamed, Pan-seared also known Kothay style, or prepared as dumpling soups.
A famous Nepali tomato chutney recipe. This recipe is simple and very authentic. It goes well serving with other main dishes, preferably a party dish. A must try!
Prep Time
10minutes
Cook Time
45minutes
Servings
cups
Ingredients
4cupsRipe tomatoesroughly chopped
1/4cupGreen peas
4Green chili - 4chopped fine
1/2medium sizedOnionsliced
4clovesgarlicsliced
1 tablespoonVegetable oil
2teaspoonSalt
1/4cupWater
Prep Time
10minutes
Cook Time
45minutes
Servings
cups
Ingredients
4cupsRipe tomatoesroughly chopped
1/4cupGreen peas
4Green chili - 4chopped fine
1/2medium sizedOnionsliced
4clovesgarlicsliced
1 tablespoonVegetable oil
2teaspoonSalt
1/4cupWater
Instructions
Saute onion until translucent, add garlic and cook for a minute
Add rest of ingredients except water and peas
Saute 2 minutes on high heat
Add water
Bring it up to boil, then turn down the heat to a minimum. Cover, and cook with occasional stirring. Mash the tomatoes with a spoon while stirring. This process may take up to 30 minutes.
When completely soft, add green peas and cook for only 5 minutes.
Serve warm.
Store in the fridge up to 1 week.
Recipe Notes
This tomato chutney is very famous in Nepal. The process of prepping and cooking this delicious chutney in such a simple but precise way carries an authentic example of Nepalese cuisine.
Serves best in parties.
To make the best out of it, always find ripest tomatoes from the market. Because they cook fast and taste better.
It could be stored in the fridge up to 1 week.
Green peas just cut back the sourness of tomatoes and add up the sweetness. That is why green peas are added only at the end. Also, it looks fresh even after cooked for only a few minutes. But definitely will look faded and unappealing when cooked for long.
If we are cooking long ahead of time, do not add green peas, keep them separate. Then before serving, warm it up with green peas.
A famous spicy and sweet chicken dish in Nepalese authentic style. This recipe includes step by step guide with video and important notes for perfection.
Prep Time
15minutes
Cook Time
20 minutes
Servings
people
Ingredients
500gramsBoneless chicken
1big sizedCapsicum (green peppers)cut into medium-sized squares
1big sizedRed onionseparated layers and cut into halves
2medium sizedTomatoescut into large cubes
1tablespoonGinger garlic paste
2teaspoonsRed chili powder
2tablespoonsTomato ketchup
2teaspoonsSoy sauce
2teaspoonsSalt
1teaspoonPepperblack or white pepper powder
2tablespoonsCorn starch
2 1/2 tablespoonsVegetable oil
1small bunchGreen onion (scallion)sliced into diagonal shaped
Prep Time
15minutes
Cook Time
20 minutes
Servings
people
Ingredients
500gramsBoneless chicken
1big sizedCapsicum (green peppers)cut into medium-sized squares
1big sizedRed onionseparated layers and cut into halves
2medium sizedTomatoescut into large cubes
1tablespoonGinger garlic paste
2teaspoonsRed chili powder
2tablespoonsTomato ketchup
2teaspoonsSoy sauce
2teaspoonsSalt
1teaspoonPepperblack or white pepper powder
2tablespoonsCorn starch
2 1/2 tablespoonsVegetable oil
1small bunchGreen onion (scallion)sliced into diagonal shaped
Instructions
Heat up 2 tablespoons of oil.
Mix chicken with corn starch.
Fry the chicken in oil until somewhat crispy. Remove from the oil.
In the same pan, add remaining oil, make it hot.
Add ginger and garlic paste. Saute until brown.
Add chicken, capsicum and red onion. Saute in high heat for 1 minute.
Add soy sauce, chili powder, salt, and pepper. Cook until sauce fully coated for just about 2 minutes.
Add tomatoes and cook for another 15-20 seconds while stirring. Turn off the heat.
Serve immediately, optionally garnish with green onions.
Recipe Notes
Nepali chicken chili is served in almost all the Nepali restaurants in Nepal, and internationally. It is a very popular dish. The hot chili, capsicum being bitter and spicy, tomatoes, onion and ketchup sweetness, all bringing out a unique taste of Nepali authentic recipe, which is absolutely acquired. Every version of this recipe could be different but followed by one basic recipe, which is listed above. We can add our own variations like by substituting or adding red or yellow pepper (capsicum), white onions, cherry tomatoes, green chili, more chili, etc. To make the best chicken chili, buy the chicken thigh and breast together with freshest vegetables from the market. Fresh vegetables always give the crunchiness to this dish, which is also authentic. Do not cook tomatoes for a long time. If we are cooking chicken chili ahead of time, just add the tomatoes at the end and turn off the heat, do not cover. Before serving, just fold the tomatoes to the dish. The idea is leaving the tomatoes crispy while the sauce still coated. Tomatoes taste extra delicious when cooked with Nepalese chicken chili. Many countries also call corn starch as cornflour. Basically they are the same. In this recipe, corn starch is used to achieve crispy texture and also to prevent the chicken from sticking into the pan.
https://cuisinenepal.com/wp-content/uploads/2019/07/chicken-chili-pan-shot.jpg600900superadminhttp://cuisinenepal.com/wp-content/uploads/2016/07/logo.pngsuperadmin2019-07-26 15:23:152019-07-26 15:29:03chicken chili
Looking for a quick potato snack? This is a very popular Nepali potato dish simplified to make it easy, yet authentic. Anybody could make this, a must try recipe!
Prep Time
2minutes
Cook Time
10minutes
Servings
peopl
Ingredients
1lbRed skin potatoes
1tspTurmeric
1/2tspCumin powder
1/2tspBlack pepper
1/2tspChili powder
1tbspVegetable oil
1tspCilantro leavesfinely chopped
2tspSaltor to taste
chili sauce
3/4cupdry red chili
3cupsWater
1tspOlive oil
Prep Time
2minutes
Cook Time
10minutes
Servings
peopl
Ingredients
1lbRed skin potatoes
1tspTurmeric
1/2tspCumin powder
1/2tspBlack pepper
1/2tspChili powder
1tbspVegetable oil
1tspCilantro leavesfinely chopped
2tspSaltor to taste
chili sauce
3/4cupdry red chili
3cupsWater
1tspOlive oil
Instructions
Wash and cut the potatoes into small equal sizes. Do not peel.
Heat up the oil in a pan, add potatoes followed by the rest of the ingredients.
Saute in high heat for a minute, then cover with a lid.
In medium heat, cook the potatoes while covered. Uncover the lid and keep stirring many times as this will prevent it from burning.
Check the potatoes if cooked by pressing it by a fork. Taste the seasoning, add salt if necessary.
Before serving, sprinkle cilantro over the potatoes.
Serve warm
chili sauce
Boil chili in water until very tender. This may take around 6 to 8 minutes. Discard the water.
Grind the cooked chili in a mortar and pestle. In a substitute, we can also use a chopper. Grind it with a little bit of water as it helps to grind faster.
Grind the chili until chunky only, not puree, or paste.
Add the oil.
Recipe Notes
Bhuteko alu is one of the common types of potato dishes in Nepal. It is mostly accompanied with everyday staple meal [daal bhat], or as an common snack during the day or a treat in parties.
To make the best alu, always find the freshest potatoes with the skin and spices. Cut them into smaller pieces and evenly.
Start this recipe from the chili sauce. While the chili boiling, we can cook the potatoes on the other side.
Nonstick pan isn’t necessary, it just makes the job easy without having to observe too much for burning. But the most important part is to keep stirring often as it helps to evenly cook and to make it crispy.
https://cuisinenepal.com/wp-content/uploads/2019/07/bhuteko-aluloresolution.jpg6671000superadminhttp://cuisinenepal.com/wp-content/uploads/2016/07/logo.pngsuperadmin2019-07-08 05:30:282019-07-08 05:34:36Bhuteko alu, Nepali home fries
Nepali style fresh radish pickles! An easy recipe and a step by step guide with pictures.
Prep Time
10minutes
Cook Time
5minutes
Servings
Ingredients
4cupsGrated radish
1/2thumbsizeGinger
4clovesgarlic
2tspMustard seeds
4clovesgarlic
2tspSesame seeds
1tspFenugreek Seeds
2tspTurmeric powder
3wholeGreen chili
Lemon juicefrom half lemon
1tbspVegetable oil
Prep Time
10minutes
Cook Time
5minutes
Servings
Ingredients
4cupsGrated radish
1/2thumbsizeGinger
4clovesgarlic
2tspMustard seeds
4clovesgarlic
2tspSesame seeds
1tspFenugreek Seeds
2tspTurmeric powder
3wholeGreen chili
Lemon juicefrom half lemon
1tbspVegetable oil
Instructions
Marinate radish with 1 tbsp of salt for 10 minutes.
Meanwhile toast mustard and sesame seeds together only until they start popping. Turn off the heat and keep stirring until golden brown. Start this whole process by cold pan with the seeds in it.
Grind the seeds until medium ground in the mortar with pestle.
Add roughly chopped ginger and garlic and keep grinding until paste.
When the radishes are marinated for 10 minutes, squeeze and discard the juice.
Pour turmeric, remaining salt and lemon juice over the radishes.
Fry fenugreek seeds and chili until golden brown and pour it over the turmeric. This process is called tempering.
Mix well and serve immediately.
This pickle can be stored in the refrigerator for at least 2 days.
Recipe Notes
This form of pickle is from among many other styles like sun-dried radish pickle, radish pickle with field peas [sano kerau] etc. This could be served as appetizers, snacks or with basic meal like daal bhat [Nepalese staple meal].Working with mortar and pestle needs little practice but not impossible. This is a must tool in every Nepalese kitchen. Food becomes much tastier and consistency is different on Mortar in comparison to blenders and grinders. Green chili can be substituted with dry or powder chili. Lemon juice can be substituted with Lapsi [Nepalese hog plum] in fresh or powdered form. Mustard seeds can be substituted with mustard oil. Just use mustard oil for frying instead of vegetable oil.
Alu kauli tarkari (Nepali style potatoes and cauliflower)
A common dish of Nepal, cooked in a simpler way. A must try recipe.
Prep Time
10minutes
Cook Time
20minutes
Servings
Ingredients
2lbsCauliflowercut into big florets with stems
1lbPotatoeslarge, peeled and cut into long big wedges
1/2cupGreen peas
1medium sizedOnionsliced
1large sizedTomatoesroughly chopped
1/2cupCilantrocoriander leaves
2tbspGinger and garlic paste
2tspCumin powder
1tspTurmeric powder
1tspChili powder
1tspSalt
2tbspVegetable oil
Prep Time
10minutes
Cook Time
20minutes
Servings
Ingredients
2lbsCauliflowercut into big florets with stems
1lbPotatoeslarge, peeled and cut into long big wedges
1/2cupGreen peas
1medium sizedOnionsliced
1large sizedTomatoesroughly chopped
1/2cupCilantrocoriander leaves
2tbspGinger and garlic paste
2tspCumin powder
1tspTurmeric powder
1tspChili powder
1tspSalt
2tbspVegetable oil
Instructions
Heat up a cooking pot, add oil.
Add onions and cook until tender.
Add ginger and garlic paste, cook for 1 minute while stirring.
Add tomatoes, cumin, and turmeric powder. Cook for another 2 minutes while stirring.
Add cauliflower and potatoes, followed by salt and chili. Stir and cook for 2 minutes in high flame. Then cover the pot with a lid.
In a low possible heat settings, cook the vegetables until soft while stirring occasionally. It may take 12-15 minutes to get cooked. Poke the vegetables with a spoon to check the doneness.
Add the green peas and cook for 1 minute.
Serve warm garnished with fresh cilantro.
Ginger garlic paste
Fresh ginger and garlic are peeled, and grinded in a mortar with pestle until paste.
Alternately, a blender can be used. Just blend until puree with a tiny amount of water. Water helps to blend faster.
Recipe Notes
Alu kauli tarkari is one of the common vegetable dish of Nepal. Basically, potatoes and cauliflowers are cooked together with common spices like ginger, garlic, onion, turmeric, cumin etc. It tastes even better with fresh green peas. To cook this dish, find the freshest vegetable and spices from the market. Sometimes we leave our old dry spices more many months while they get flavorless over the time period. So it is always good to have fresh ground spices. We can even grind our whole spices in mortar and pestle or a spice grinder prior to cooking. Never put water if it is gets dry and or about to burn. Just turn down the heat as lowest as possible. Cover the lid and wait patiently until cooked. Frequent stirring is necessary, but we are only folding, not stirring like a whipping action. This will break the break vegetables into pieces and loose the texture. Small sized cilantro leaves or micro cilantro helps to enhance the look and taste. Micro cilantro is very high in nutrition.
An authentic nepali recipe of Mas ko dal, urad lentils. Includes small variation by adding edo or taro root. This is a famous lentil soup of Nepal. It is rich and highly nutritious.
Prep Time
5minutes
Cook Time
20minutes
Servings
Ingredients
1cupMas ko Dalurad lentils
5cupsWater
1thumbsizedGinger
1cupBaby taro or edomedium diced
1tbspGhee
1pinchJimboo
Utensils
A pressure cookeror a thick pot
Phalamko diyooil lamp made of iron or any uncoated small piece of iron)
A small pan for tempering
Prep Time
5minutes
Cook Time
20minutes
Servings
Ingredients
1cupMas ko Dalurad lentils
5cupsWater
1thumbsizedGinger
1cupBaby taro or edomedium diced
1tbspGhee
1pinchJimboo
Utensils
A pressure cookeror a thick pot
Phalamko diyooil lamp made of iron or any uncoated small piece of iron)
A small pan for tempering
Instructions
Smash ginger by using palm of our hand into the flat side of the knife. No need to smash very hard. Just to crack the ginger will do the job.
Rinse the lentils. Do not soak or rinse too much. Put it together with ginger, edo, water, salt and phalamko diyo into a pressure cooker. Bring it upto boil and gently skim off the foam and discard them.
Cover the pressure cooker lid and cook in a medium heat until lentils and edo soften, around 10-15 minutes. Stir occasionally so that they don’t stick in the pan.
Serve the lentil soup hot.
Frying ghee
Heat up a small pan. Add the ghee.
When the ghee is very hot. Fry the jimboo until it turn black. Immediately pour into the lentils. Stir and boil for another minute.
Recipe Notes
Mas ko dal is also called kalo dal. Kalo means black color and dar means lentils. Edo is called pindalu in Nepali language. Above recipe can be prepared with or without edo. Adding some hing (Aesophetida) also gives richness to this recipe. This recipe is very simple but needs proper observation because lentils can burn anytime if not stirred occasionally. They also cook evenly when cooked in slow flame. Jimboo is basically a type of dried herb from a onion family, which has a similar taste like onions. It is used mostly for the cooking and medicinal purposes. Dry red chili can also be tempered instead of jimboo. Tear few of them before frying into ghee.
A simple recipe to cook red lentil soup in Nepalese style.
Prep Time
5minutes
Cook Time
20minutes
Servings
Ingredients
cup1Musoor daal [red lentils]
cups5Water
tsp2Salt
tsp1Turmeric powder
tsp1Garlic and ginger paste
tsp1Chopped garlic
tsp1Cooking oil or ghee
Prep Time
5minutes
Cook Time
20minutes
Servings
Ingredients
cup1Musoor daal [red lentils]
cups5Water
tsp2Salt
tsp1Turmeric powder
tsp1Garlic and ginger paste
tsp1Chopped garlic
tsp1Cooking oil or ghee
Instructions
Rinse the lentils with clean water. Mix with 5 cups of water, turmeric, salt, and garlic ginger paste.
In a pot, bring the lentils to a boiling point and simmer until the lentils are soft and tender. Keep stirring to avoid burning at the bottom while they are simmering.
In a separate small pan, heat up the oil or ghee and fry the chopped garlic until golden brown. Pour it to the cooked lentils immediately. This process is generally called tempering. Stir the lentils gently after tempering.
Serve the lentils hot.
Recipe Notes
Above recipe is a simple recipe to cook Musoor daal. Instead of tempering garlic, we can always play around with other herbs and spices like dry cumin seeds, chopped onion, chopped scallion, green onion, dried chili, cilantro [coriander] etc. Ghee adds richer taste with lentils as compared to oil. Do not burn the lentils as they taste bitter.
An easy way to cook pulau in a rice cooker. Just follow this recipe to make it in big batches.
Prep Time
30minutes
Cook Time
20minutes
Servings
people
Ingredients
cup1rice
cups2Water
tsp1Cardamon
tsp1Clove
cup1/3Dried coconut,cashew nut and raisin
tbsp2Ghee
cup1/3Diced carrots and peas
tsp2Salt
tsp1Sugar - 1 tsp
Prep Time
30minutes
Cook Time
20minutes
Servings
people
Ingredients
cup1rice
cups2Water
tsp1Cardamon
tsp1Clove
cup1/3Dried coconut,cashew nut and raisin
tbsp2Ghee
cup1/3Diced carrots and peas
tsp2Salt
tsp1Sugar - 1 tsp
Instructions
Rinse the rice and soak into 2 cups of water for 20-30 minutes. After soaked, strain the rice but keep the water for cooking. Do not throw them away.
Smash the cardamon until it cracks.
Gently fry the carrots and peas into 1 cup of ghee for about a minute.
Pour the reserved water into rice cooker. Add rice, vegetables, cloves, cardamon, salt and sugar. Then turn on the electric cooker.
While the rice is cooking, fry the mixed nuts with the rest of the ghee until golden brown.
After the rice is cooked, pour the fried nuts and fold it gently.
Serve it anytime.
Recipe Notes
Pulau is a well known dish in Nepal, especially served as a substitute for rice in parties. Best quality rice always makes the best pulau. It has rice taste and quite heavy.Rice cooker is not necessary. It can be cooked in any pot. The purpose of using the water from strained rice is to keep the starch and also to accurately measure the recipe. If we decide not to use that water, simply add 1 1/2 cup of cold water into strained rice. Do not over fry the the nuts. They turn bitter when over fried. Ghee can be substituted with clarified butter.
https://cuisinenepal.com/wp-content/uploads/2018/09/rice-pulau-picture-for-web.jpg6001018superadminhttp://cuisinenepal.com/wp-content/uploads/2016/07/logo.pngsuperadmin2018-09-10 03:24:182018-11-28 14:49:18Rice pulau, pulau
Young pumpkin and soybean curry, Hariyo farsi ra bhatmas
A traditional Nepalese dish prepared with fresh green pumpkins and edamame have an acquired taste. Its authentic, yet simple. A must try recipe!
Prep Time
10minutes
Cook Time
25minutes
Servings
Ingredients
500 gramsYoung pumpkin or zucchinithinly sliced
150gramsRaw soybeansshells removed and washed
150gramsTomatoesfinely chopped
100gramsOnionsliced
20gramsgarlicfinely chopped or crushedmortar and pestle
20gramsGingerfinely chopped or crushedmortar and pestle
2 tbspOlive oil or cooking oil
1tspPaprika powder
1/2tspCoriander Seeds
1/2tspFenugreek Seeds
1/2tspCumin powder
2tspSalt
1/2tspBlack pepper
1tbspCilantrofor garnish
Prep Time
10minutes
Cook Time
25minutes
Servings
Ingredients
500 gramsYoung pumpkin or zucchinithinly sliced
150gramsRaw soybeansshells removed and washed
150gramsTomatoesfinely chopped
100gramsOnionsliced
20gramsgarlicfinely chopped or crushedmortar and pestle
20gramsGingerfinely chopped or crushedmortar and pestle
2 tbspOlive oil or cooking oil
1tspPaprika powder
1/2tspCoriander Seeds
1/2tspFenugreek Seeds
1/2tspCumin powder
2tspSalt
1/2tspBlack pepper
1tbspCilantrofor garnish
Instructions
- Heat up oil in a pressure cooker, fry coriander seeds and fenugreek seeds until golden brown.
- Add onions, cook until translucent.
- Add ginger and garlic, cook until golden brown.
- Add tomatoes, cook for 2 minutes.
- Add pumpkin, soybeans and the rest of the seasonings except cilantro. Cook for 2 minutes.
- Cover the pressure cooker with lid and cook for around 15 minutes on a medium heat.
- Garnish with fresh cilantro leaves while serving.
Recipe Notes
Pressure cooker isn’t very necessary. Other options can be in any type of cookware like a pot, wok or a deep pan etc. Paprika powder can be substituted with a very mild chili powder. Although, it makes the dish a bit spicy. This dish may substitute meat as it contains higher nutrition. Also goes very well with bread, rice or roti.
http://cuisinenepal.com/wp-content/uploads/2016/07/logo.png00superadminhttp://cuisinenepal.com/wp-content/uploads/2016/07/logo.pngsuperadmin2018-02-28 16:14:372018-11-29 14:37:40Young pumpkin and soybean curry, Farsi ra bhatmas