Ingredients:

4 medium size Tomatoes

1/4 tsp Timmur ko Dhulo (shezwan pepper powder)

4 flakes Garlic

2 Pcs Red chillies,

Salt to taste

Method :

Traditionally barbequed on coal fire, till slightly burnt on the skin and cooked inside and grinded on a stone platform with a stone grinder using hands.Which is called Silauta in Nepalese. If you don’t have coal fire system roast it on the pan.

Poleko golbheda achar(Barbequed Tomato Pickle)

1) Heat the pan in medium flame add tomatoes and all the ingredients except salt and shezwan pepper powder.

2) Roast all ingredients along with  tomatoes till they  look cooked and burnt on the skin and water dries up.

3)Let it cool for 10 minutes and grind them in the mixer along with  salt and Timmur (Shezwan pepper).

4)Serve with rice, roti ,pulao or momos.

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

Ingredients:

1 Kg plain flour

1 Kg chicken mince meat (kukhura ko kima masu)

1/2 Kg onion finely minced

3 Large tomatoes minced

3 Tbsp green coriander

30 Gm garlic paste

30 Gm ginger paste

1 Tsp dry coriander powder

1 Tsp dry cumin powder

½ Tsp turmeric powder

1 Tsp red chilli powder

Salt to taste.

Method:

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.

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 Pieces 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+garlic 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.