NEPALI TAREKO MAKAI (NEPALESE FRIED CORN)

1 pinch Asafoetida

5-6 pieces Black pepper corns

8 Corn Kernels

½ tsp Cumin seeds

½ tsp Garam masala powder

1 tsp Ginger +garlic paste

2-4 pcs Green Chillies cut into half

1 tsp Green coriander leaves chopped

1-5 pieces Lemon wedges,

11/12 tbs refined oil or pure Ghee

½ tsp Turmeric powder

2 tbsp water

Salt to taste.

Method:

1)      heat the oil in a karahi or non stick pan add asafoetida, cumin seeds, black peppercorns, let it crackle for 50 seconds.

2)      Add ginger+garlic paste keep stirring time to time till the ginger+garlics are cooked.

3)      Add the corn, green chillies, turmeric powder and salt.

4)      Add garam masala.

5)      Add 2 tbsp of water cover the pan  and cook on the low flame for about 3 minutes or till the corns are tender and water is socked.

6)      Serve hot garnished with lemon wedges and  green coriander leaves.

Mutton Momos (Khashi ko Momocha)

Note: This recipe is prepared in a special Momo Steaming dish.

Ingredients:

Plain flour-1kg

Mutton Minced meat (Kima masu) -1kg

Onion finely minced-1 kg

Tomatoes minced-3 large

Green Coriander leaves minced-a small bunch

Garlic paste-30 gm

Ginger paste-30 gm

Dry coriander powder-1 tsp

Dry cumin powder-1tsp

Turmeric powder ½ tsp

Red chilli powder-1 tsp

Salt to taste.

Method:

MOMOCHA (MOMO)

Momo piece preparation

1) Mix all the above ingredients except the flour and keep aside.

2) Knead the dough of flour keep aside for 20 minutes.

3) Take the kneaded dough, spread and flatten it to ½ mm thickness by rolling it out, then cut it into circles about 3 inches in diameter.

4) After this take a teaspoon of the prepared mixture and put on the cut circular pieces.

5)  Putting the circular piece on palm top, enclose the mixture from all sides by wrapping like shown in the picture.

Steaming

1) The Momo dish has three sections, put water in the lowest section and bring to boil.

2) Slightly oil the upper two sections of the dish

3) Put the prepared Momos, leave a little gap in between the momo pieces so that they do not      stick to each other.

4) Close the lid and steam for about 20 minutes, then take out and serve hot with tomato pickle.