C momo…..very hot & spicy!!!

C  momo or Si Momo is regular momo dipped in a hot and spicy sauce. C momo is good for people willing to try hot chili pepper. Special type of vegetable sauce with lot of hot chili peppers is prepared.  When momo and soup are cooked well, both are put together in a bowl and served hot.  To understand simply, c momo is momo mixed with a special type of sauce. The momos are eaten with the sauce without the momo ko achar. In most of the local restaurants c-momo stands out as their special dish.  This type of momo looks very spicy,  hot and red. This is very hot and spicy momo, which is very hard to eat for those who are not used to eating hot and spicy food. You must try it, if you like eating hot spicy chili…..don’t try it, if you are not used to eating chili peppers, Caution! you may burn your mouth C Momo sauce Utensils Pan (optional) Bowls -2    Ingredients Tomatoes - 2 big Sesame seed (teel) - 3 table spoon Bell Pepper (any color) - 1 Green Chilies - 10 Garlic - 2 pieces (chopped) Coriander – 3 leaves  Flour- 1 tablespoon Vegetables (any type)- Some Salt for taste Method  Heat sesame seeds in micro wave/frying pan for about 1 minute Wash and cut two tomatoes in a four halves Cut the green chilies in halves  Add red chilies, garlic and salt Heat the pan and add one tablespoon oil Add chopped garlic and fry it until golden brown Add cut vegetables (You can either fry or not fry the vegetable) Add red chilies, coriander powder, cumin powder and salt Add 2 cup of water and let the sauce get boiled  Your C-Momo sauce is ready mix it with momo in a bowl and serves it hot.

Thukpa

Thukpa is boiled noodles, filtered and mixed with vegetables and meat items. Thukpa is also called Thukpa, It is very popular in Kathmandu and Mountain region of Nepal.It is eaten mostly during winter.  Thukpa is noodles dipped in very hot soup, so it is good in cold places. It keeps you warm.  It has its own chili dipped vinegar source. People prefer hot and spicy tomato Achar with this item too. Thokpa is eaten generally for Khaja at noon or meals in night Utensils Big pan 2 Spatula 1 Bowl for serving Ingredients Rice noodles (Spaghetti) -1 lb Chicken Broth- 6 cups Grilled chicken breast, cut into very thin 1/8 inch slices -1/2 lb Carrot- cut in cube 1/2 cup Red bell pepper cut in cubes -1/2 cup Cooking oil -1 tablespoon Salt and pepper, as needed Chopped cilantro (to garnish) -1 tablespoon Ingredients for Soup Paste Garlic minced 1 teaspoon Ginger, minced 1 teaspoon Red Chili Pepper-2 fresh Tomatoes -1/2 cup Fresh cilantro minced -1 tablespoon Cumin seed-1 teaspoon toasted Turmeric -1/2 teaspoon Peppercorn Szechwan (timur)-1/2 teaspoon Asafoetida (Hing) powder- 1/16 teaspoon Lime Juice- 1 table spoon freshly squeezed Method Boil half liter water in a big pan.  When the water starts having bubbles add the Spaghetti. In the same time take a blender and mix all soup paste ingredients into a thick paste; reserve in a small     bowl. When the spaghetti is soft take it off the heat and soak the excess water. Wash the spaghetti in running cold water. In a sauce pan heat cooking oil; add soup paste, fry for about 30 seconds Add chicken broth and mix well. Bring to a boil; set heat to low and cook for a few minutes; adjust seasoning with salt and pepper. Add all vegetables into the soup mixture; cook for a few minutes or until tender. Add the Spaghetti in the mixture You may add more broth if a soupier consistency is desired. Adjust seasoning with salt and pepper. To serve, pour soup broth into a serving bowl and add grilled chicken slices and cooked rice noodles. Serve immediately. Add hot chili sauce or tomato achar to the soup if you desire spicy soup broth.

Momo

Momo is very popular food in Nepal. It is steamed meat or vegetables wrapped in flour dough. It is very popular in Nepal and generally eaten as snacks and tiffin. 

Momo can be both vegetarian and non-vegetarian.  Especially around Kathmandu, buff Momo is popular. Nepali call buff momo for buffalo meat momo. 

However, chicken and motton (goat) momos are equally popular in the country. Momo is eaten with Momo Achar.  When one ask for momo it is served with achar. Sesame and Tomato achar is main achar of momo.  Momo is also called Kothey and momo cha.

Cook Time: 1 hour for preparation and 15-20 minutes for steaming

 

Serving 4-6 people

 

Ingredient and measures

1. Dough for wrappers
2. All-purpose flour
3. Edible oil – 1.5 tablespoon
4. Water
5. Salt
6. You may need to add flavor on it
7. Cumin Powder
8. Coriander Powder
9. Timmur (Szechwan pepper)
10. Turmeric powder
11. Ground black pepper
12. Fresh red chilies, minced
13. Momo Masala, if available

 

Filling

 

1. Ground Turkey/lamb or chicken – 2lbs (1 kg Approx)
2. One middle sized onion, very nicely chopped
3. Two leaves of green onion, nicely chopped
4. Cilantro, chopped
5. Garlic, minced/chopped – 1.5 teaspoon
6. Ginger, minced/chopped – 1.5 teaspoon
7. 2 tablespoon clarified butter
8. Salt to taste

 

Preparation

Dough

 

Combine flour, oil, salt and water in a bowl. Mix and knead till the dough becomes homogeneous in texture, it may take about 10-12 minutes. It is better to cover dough and wait for 30 min before you make wrappers. Don’t forget to knead well before start making wrappers.

 

Filling

 

In a large bowl combine all filling ingredients. Stir well, adjust for seasoning with salt and pepper. Cover and allow at least half an hour to mix and impart their unique flavors completely.

 

Making/Wrapping

 

Give the dough a final knead. Prepare 1-in. dough balls. Take a ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm to about 2-in circle. Make a few semi-flattened circles, cover with a bowl. Use a rolling pin to roll out each flattened circle into a wrapper.

 

To make momo-cha better, it is important that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming. Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time. Continue until the wrapper attains 3-in diameter circular shape. Repeat with the remaining semi-flattened dough circles.