Tag Archive for: Nepal

Nepalese Chicken Momos

 

Nepalese Chicken Momos

Cathy Duncan - World Missionary Wife
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Course Main Course
Cuisine Nepalese
Servings 15 pieces

Ingredients
  

For Filling

  • 200 grams ground chicken
  • 1 small onion chopped
  • 1 tbsp sunflower oil
  • 2 sprigs spring onion chopped
  • 1 1/2 tsp salt
  • 1 tsp momo marsala
  • 1/2 tsp tumeric powder
  • 1 tsp chili powder
  • 1/2 tsp ginger
  • 1/2 tsp garlic
  • 1 tsp soy sauce

For Dough

  • 1 cup plain flour
  • water as needed

Instructions
 

For Filling

  • Mix the ground chicken in a bowl with spices and mix well to combine.

For Dough

  • Mix flour and water to form a firm and soft dough. Set aside to rest.

For Assembly

  • Take the rested dough and roll into small balls and flatten it with a rolling pin to create a small a thin, flat and round shape. Take a small portion of meat mixture and put it in the center of the dough. Wrap it over making sure you conceal the dough so no meat mixture shows. Repeat.
  • Boil water in a momo steamer, once the water boils, grease the steamer and place momo's at the top shelf making sure they do not touch. Steam for 15 minutes. Serve hot.

Notes

This is a favorite dish of many people in Asia. We especially enjoyed them in Nepal. I actually went to a class and learned how to make them with my granddaughters.

 

Nepalese Marsala Tea

 

Nepalese Marsala Tea

Cathy Duncan - Missionary Wife
Print Recipe
Course Drinks
Cuisine Nepalese
Servings 6

Ingredients
  

  • 3 cups water
  • 3 cups milk
  • 2 tbsp black tea
  • 6 tbsp sugar
  • 3 whole cloves
  • 2-3 cardamom pods cracked open (or 1/2 tsp ground cardamom)
  • 1 cinnamon stick
  • 1 tsp ginger

Instructions
 

  • Boil water and milk together.
  • Add the black tea, sugar, cloves, cardamom, and cinnamon stick and simmer for 10 mintues to blend flavors.
  • Strain and serve hot.

 

Nepali Flat Bread (Roti)

 

Nepali flat bread (Roti)

Cathy Duncan - Friendly Counselor Wife
Roti is a popular dish in Nepal. It is eaten as a side to dal to help soak up all the delicious sauce.
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Course Side Dish
Cuisine Nepali
Servings 8 people

Ingredients
  

  • 2 cups self rising flour
  • 1/2 cup whole wheat flour
  • 2 Tbs. plus 1 tsp. vegetable oil divided, plus extra for the pan.
  • 2/3 to 1 cup warm water
  • 1 Tbs. melted unsalted butter optional

Instructions
 

  • Gather all ingredients.
  • Place flour in a bowl. Mix in 2 TBS. of the oil.
  • Add the warm water slowly, stirring as you go, until the dough starts to come together. Keep stirring, adding more water in small amounts, until the dough forms a ball.
  • Turn the dough out onto the counter and knead for a few minutes, adding a little flour if it is too sticky. The dough should be soft but not sticky enough to adhere to your hands or the counter.
  • Let the dough rest for 10 minutes, covered with a damp cloth.
  • Roll out the dough into a large circle, about 1/4 inch thick. Spread the remaining 1 tsp. oil over the surface of the dough. Roll the dough up into a long roll.
  • Slice the log into 8-10 pieces. Roll each piece flat into a 6 inch circle. Let the circles rest, covered with a damp cloth for 5 minutes.
  • Heat a flat heave griddle or skillet over med-low heat.
  • Roll the first circle of the dough out as thin as possible(to about 8-9 inch circle.)
  • Add about 1 tsp. of oil to the skillet and add a circle of dough. Cook 1-2 minutes, until the bread puffs up and turns light brown on the underside. Slide the roti to the side of the pan and quickly flip to brown the other side, cooking about 1-2 minutes more.
  • Remove from pan and place roti in a colander to cool. Cover roti with a damp cloth while you cook the rest; this will help keep them from becoming hard. Add more oil to the skillet if needed.
  • Brush the finished roti with melted butter before serving, if desired.
  • Serve and enjoy.
Keyword cathy duncan, flat bread, Nepal, nepali, roti