Its autumn here and chilly during mornings and evenings; so it is the perfect time to make our favourite dish, momo. I have shared how to make momo here before. Today I am sharing how to make Jhol (soup) achar for the momo for cold weather.
Ingredients
- 10 medium ripe tomatoes sliced
- 1 large red onion sliced
- 2 red dry chilli
- 60gm brown sesame seed
- 3 cloves of fresh garlic sliced
- 1 small bunch of fresh coriander chopped
- 1 chicken stock cube
- Salt to taste
- 2 teaspoon chilli powder
- 1 teaspoon turmeric powder
- 3 table spoon oil
- 4 cup of Water
- Lemon juice (optional)
Procedure
- Roast the sesame seed in a pan and grind to make a powder and put aside.
- In a pan, heat the oil and fry the dry chilli, sliced garlic cloves and turmeric powder.
- Add the sliced onion and sauté until light brown.
- Add sliced tomatoes and fry it until the tomatoes are cooked and turns into thick paste.
- Now add chicken stock cube, fresh coriander, sesame powder, salt, chilli powder and fry for a few minutes.
- Add this paste into a blender, add a cup of water and blend until the paste is smooth.
- In a big bowl, pour the mixture from the blender and remaining 3 cups of water and mix until the soup is consistent.
- If you like the soup a bit sour, add juice of one lemon.
- Serve the soup with the hot momo. Enjoy!!!
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Posted in Foodie, Nepali food, Recipe
Tagged Chili pepper, dumplings, golbheda achar, How to make momo, momo, Nepal, nepali australian, nepali food, Nepaliaustralian, Sauce, Soy sauce, Wonton Pastry, yummy nepali food
If you have ever met someone from Nepal, you must already know by now that Nepali people are crazy about momo. There are many varieties of momo and a simple recipe for one of them is posted here.
Today I am posting the recipe for C momo, C stands for chill so it is a hot and spicy momo recipe.
Ingredients
- 20 pieces of steamed Momo (for recipe check here)
- 2 tomatoes cut into quarters
- 1 tablespoon of crushed garlic and ginger paste
- 3 green chilies halved
- 1 small red onion cut into quarters and with layers separated
- 1 red capsicum cut into inch square shape
- 3 tablespoons Oil
- 5 tablespoons of ketchup
- 2 tablespoons of chilli sauce/ hot and sweet sauce (more if you like hot)
- 1 tablespoon Chili paste/ half tablespoon chilli powder
- Salt to taste
- 5 tablespoons soy sauce
- Coriander to garnish
Steps
- Preheat the oven to 200 0C and bake the tomatoes for 10 minutes or until tomatoes are cooked and skin starts peeling off.
- In a pan, heat a spoon of oil and brown the momo. (optional)
- Take the momo out from the pan and put aside.
- In the same pan, add remaining oil and fry crushed garlic and ginger paste.
- Now add the baked tomatoes and cooked it until it is a smooth paste. If the sauce starts drying, add a small quantity of water.
- Now add green chill, onion, capsicum, and sauté for a couple of minutes.
- Add ketchup, chill/hot and sour sauce, soya sauce and cook on low heat for few minutes. If the sauce starts to dry, add small quantity of water. Make sure the sauce is not very runny.
- Taste the sauce and add salt as requires. Soya sauce makes it pretty salty so watch the amount of salt you add.
- Add momo to the sauce and stir and close the lid of the pan for 2 minutes allowing momo to heat.
- Transfer the momo to a plate and garnish with fresh coriander
- Tasty hot and spicy C momo is ready. Enjoy!
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Posted in Foodie, Nepal, Nepali food, Recipe
Tagged Chili pepper, dumplings, golbheda achar, How to make momo, momo, Nepal, nepali australian, nepali food, Nepaliaustralian, Sauce, Soy sauce, Wonton Pastry, yummy nepali food
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