Tag archive for "Tomato Pickle"

Poleko Golbheda ko Achaar

Poleko Golbheda ko Achaar( Barbequed Tomato Pickle)

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 golbhedako achar(Barbequed Tomato Pickle)

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.

Chamal ko Gilo Roti

Chamal ko Gilo Roti

Ingredients:

2 cups Rice flour

1 onion finely chopped

2 green chillies finely chopped

3 tbsp green coriander chopped

1 tbsp Cumin seeds

½ tsp turmeric powder

Water 2 cups or as per your need how thin or thick you want the batter to be.

Oil or pure ghee  for frying

Salt to taste

 

Method:

1) Mix all the ingredients in a large bowl with water, as per your need (how thin or thick you want the batter to be) should not be watery.

2) Heat a flat fry pan or tawa, add 1 Tbsp refined oil or ghee.

3) Add about one serving spoon mixture to the fry pan and spread it a little with back of the serving spoon.

4) Let it cook in medium heat till it is golden brown on one side.

5) Once it is golden brown turn it with a flat spatula, let it cook till it is brown on the other side.

6) Serve with cooked tomato pickle, or any vegetables and salads.

Kukhura ko momocha

Kukhura ko momocha( Nepalese Chicken Momocha)

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.

Khashi ko Momocha

Khashi ko Momocha (Nepalese Mutton Momocha)

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

Ingredients:

1 Kg plain flour

1 Kg mutton minced meat (Kima masu)

1/2 Kg onion finely minced

3 Large tomato 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:

Khasi ko Momo

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.


Top Nepali Cookery Books





© 2013 Authentic Nepali Food-The Himalayan dishes of Nepali cuisine.