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RECIPE |
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Momo |
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Momo |
Tomato achar |
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(steamed dumpling)
Serves 30 momos
Wheat flour 4 cups
Meat 750 g, minces
Onion 2 chopped
Salt 1 Teaspoon
Ginger 1 thumb-sized, finely chopped |
(pickle)
Tomato 2 large, boiled and crushed
Green chilies 4
Salt 1 Teaspoon
Boil tomato, crush and grind with green chilies in
stone mortar. Add salt and mix well to give a thick
past of tomato achar |
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Preparation : Mix well
wheat flour with 2 cups of water and knead into a
stiff paste, roll out on a floured board till it is
very thin. The rolled dough should be about 2 feet
square. Cut in circle with the rim of tea cup. Place
a circle of dough on your left hand, slightly
stretch the edges and place about a teaspoon of
filling in the centre. Then with your right thumb
and forefinger pleat the dough together over the
centre of the meat, forming a pin-wheel design. Your
left thumb is used to tuck the minced meat down as
you go, and the dumpling turns on your palm as you
pleat around it. A special steamer locally called
moktu is required. Filled up dumplings are placed on
oiled racks, slightly separated in the moktu. Bottom
of the moktu is filled with water and steam the
dumplings for 20-25 min. Momo is ready to serve hot.
Momo is eaten with meat/vegetable soup, and tomato
achar. |
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Thukpa/Gya-thuk |
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(Noodle soup)
Serves 4 to 6
Egg noodles 300 g
Meat (beef/pork/mutton/chicken) 250 g, minced
Onion 2 finely chopped
Onion leaves 1 Tablespoon, chopped
Garlic 3 flakes, chopped
Green chili 4 sliced |
For soup: About
3 litres of clear bone soup - beef/ pork/ mutton /
chicken stock. Add 1 Teaspoon of salt.
Preparation : Fry chopped onions with garlic
and green chilies, then add minced meat, fry for 10
min. Add salt to taste. Then keep aside after
cooking.
Boil 4 litre of water vigorously, and drop noodles,
boil for 2 min, stirring occasionally. Drain the
noodles through a large sieve and run cold water
over them to stop them from sticking. Squeeze the
water from the noodles and transfer to a serving
bowl. Pour hot soup into bowl with noodles. Put
fried meat-onion mixture and finely chopped green
onion leaves on top of it. Thukpa/Gya-thuk is ready
to serve hot |
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Kinema curry
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(fermented soybean)
Serves 6
Kinema 250 g
Onion 1 chopped
Tomato 1 sliced
Green chilies 3 pieces
Turmeric powder 1/4 Tablespoon
Salt 1 Teaspoon |
Preparation :
Heat oil and add chopped onions and fry till it
becomes tender, add tomatoes and turmeric powder and
fry for 2 min and then Kinema is fried, add salt,
sliced green chilies and fry for 3-5 min. A little
water is poured to make a thick curry, and cook for
5-7 min. Kinema curry is ready for serve with cooked
rice. Sun-dried kinema is sometimes mixed with leafy
vegetable to make mixed curry as side-dish. |
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Gundruk and Sinki
soup |
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(fermented vegetable)
Serves 6 to 8
Gundruk/Sinki 50 g
Onion 1 chopped
Tomato 1 chopped
Dry red chili 2 pods
Turmeric powder 1/2 Tablespoon
Salt 1 Teaspoon |
Preparation :
Soak Gundruk/Sinki in water for 10 min. Heat oil and
fry chopped onions, tomatoes, chilies. Drain up
soaked Gundruk/Sinki and fry, add turmeric powder
and salt, and put 2 cups of water. Boil for 10 min,
and serve hot with cooked ric |
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(pickle)
Serves 6
Gundruk 50 g
Onion 1 chopped
Green chilies 3 chopped
Oil 1 Tablespoon
Salt 1 Teaspoon
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Preparation :
Mix all ingredients, and serve as achar (pickle)
along with cooked rice. |
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Chhurpi soup |
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(traditional cottage cheese)
Serves 6
Chhurpi 250 g
Onion 1 chopped
Tomato 1 sliced
Green chilies 3 sliced
Ginger 1 Tablespoon (grated)
Paanch phoran 1/2 Tablespoon
Turmeric powder 1/4 Tablespoon |
Preparation :
Heat oil, fry Paanch phoran, add chopped onion till
it becomes golden brown. Add finely sliced and
grated ginger, tomatoes and seasoned with Chhurpi
and add salt. Stir and fry till oil separates.
Garnish with fresh coriander leaves. Serve hot with
cooked rice. |
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Chhurpi ko achar |
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(pickle)
Serves 6
Chhurpi 250 g
Onion 1 chopped
Radish/Cucumber 1 sliced
Green chilies 6 chopped
Mustard oil 1 Teaspoon
Salt 1 Teaspoon |
Preparation :
Mix all ingredients, and serve as achar. |
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Mesu pickle |
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(fermented bamboo shoot)
Serves 4 to 6
Mesu 250 g
Chili powder 3 Teaspoon
Mustard oil 1 Tablespoon
Garlic 4 piece, crushed
Salt 1 Teaspoon |
Preparation :
Mix all ingredients with mesu. Keep in a closed jar.
Mesu is ready to serve with cooked rice.
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Tama curry |
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(Non-fermented bamboo shoot)
Serves 4
Tama 250 g
Methi (Asafetida) 1/2 Teaspoon
Turmeric powder 1/2 Tablespoon
Salt 1/2 Teaspoon
Dale khorsani (Fresh round chili) 1 sliced |
Preparation :
Heat oil and fry dry asafetida seeds. Put finely
sliced Tama, turmeric powder, sliced round chili and
salt. Stir and cook for 3 minutes. Tama, curry is
ready to serve with cooked rice. |
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Masauyra curry |
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(fermented black gram)
Serves 4
Masauyra 50 g
Onion 1 chopped
Cumin seeds 1 Teaspoon
Turmeric powder 1 Teaspoon
Salt 1 Teaspoon |
Preparation :
Heat oil, add cumin seeds, sautéed chopped onions,
Masauyra turmeric powder and salt, and fry for 2
min. Pour 1 cup of hot water and cook for 10 min.
Masauyra curry is ready to serve with cooked rice. |
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Khalo dal |
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(Non-fermented black gram)
Serves 4 to 6
Black gram 250 g
Onion 1/2 chopped
Ginger paste 1 Tablespoon
Turmeric powder 1 Teaspoon
Mustard oil 1 Teaspoon
Ghee (butter) 1 Tablespoon
Garlic cloves 4 flakes, sliced
Salt 2 Teaspoon |
Preparation :
Boil thoroughly cleaned and washed black gram with
turmeric powder, ginger paste and 1 teaspoon of
mustard oil till it is fully cooked (grams can be
crushed easily). Heat ghee, sautéed onion and
garlic, combine with cooked dal, add salt and mix
well. Khalo dal is ready to serve with Sidra ko
achar and cooked rice. |
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Sidra ko achar |
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(dry fish pickle)
Serves 6
Sidra 50 g
Dry chili 4 pods
Tomato 1, large
Salt 1 Teaspoon |
Preparation :
Clean and wash Sidra, roast on a charcoal fire or on
a hot iron plate locally called ‘tawa’. Roast tomato
in the same way, peel and grind all ingredients in
stone grinder. Sidra ko achar is served with cooked
rice and Khalo dal. |
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Selroti |
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(fermented rice
product)
Serves 8 to 10
Rice 1000 g
Wheat flour 250 g
Milk 500 ml
Sugar 200 g
Ghee 100 g |
Preparation :
Wash and soak rice overnight; pound into fine
powder. The rice flour supplemented with butter,
sugar and some spices are made into batter by adding
milk and 2 cups of water, and allowed to ferment for
between 4 h during summer and 24 h during winter at
room temperature. The leavened batter is squeezed by
hand and deposited as continuos ring onto hot edible
oil till they become gold brown. Selroti is served
as staple confectionery bread with Shimi ko achar
and mutton curry. |
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Shimi ko achar |
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(String bean pickle)
Serves 6 to 8
String bean (Shimi) 1/2 Kg
Sesame seeds (Til) 100 g
Green chili 6, sliced
Salt 1 Teaspoon
Lemon juice 1 Tablespoon |
Preparation :
Wash and cut string beans into thin slanting slices.
Boil for 5 min and strain. Roast Til for 3 min and
grind to make a thick paste. Heat oil and fry sliced
green chilies. Pour these over the beans. Add Til
paste, salt and lemon to taste and mix well. Shimi
ko achar is ready to serve with Selroti. |
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Pakku |
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(Mutton curry)
Serves 6
Mutton 1 kg
Marinating paste:
Cumin seeds 2 Teaspoon
Dry coriander 2 Teaspoon Ginger paste 1 Tablespoon
Cloves 6
Garlic 8 flakes
Onion 1 chopped
Small cardamom 6
Cinnamon 1/2 inch
Nutmeg powder 1/2 Tablespoon
Hing (small) 1
Turmeric powder 1 Teaspoon
Salt 2 Teaspoon |
Preparation :
Marinate mutton pieces with the paste, add salt and
turmeric powder and keep for 20 min. Fry in edible
oil and cook for an hour in low heat. Serve hot with
cooked rice or Selroti |
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Kodo ko roti |
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(non-fermented finger millet
pancake)
Serves 6 to 8
Finger millet flour 3 cups
Sugar 1 Tablespoon
Ghee 2 Tablespoon |
Preparation :
Mix finger millet flour-sugar with 1 cup of lukewarm
water and knead to make a thick paste. Heat ghee in
a frying pan and spread tablespoon heaped of paste
into a greased frying pan. Thoroughly cook over
medium heat, and remove. Repeat with remaining
mixture. Kodo ko roti is served with pickles.
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Phapar ko roti |
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(Buckwheat chapati)
Serves 6 to 8
Buckwheat flour 3 cups
Green onion leaves, chopped 2 Tablespoon
Green chili 3
Salt 1 Teaspoon
Banana leaves (for wrapping) depending on quantity
of roti baked |
Preparation :
Mix all ingredients with 1 cup of water and knead to
make a thick paste. Spread a heap of paste over a
big banana leaf, covered by another banana leaf, and
bake in a pan for 1 min. Transfer the partially
baked dough with banana leaf inside the earthen oven
in a vertical position for 3 min. Remove the banana
leaf while eating. Phapar ko roti is served with
Philinge ko achar or Silam ko achar. |
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Silam ko achar |
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(pickle)
Serves 6
Silam 100 g
Dried chili 5 pods
Lemon juice 2 Teaspoon
Salt 2 Teaspoon
Ginger 1/2 inch |
Preparation :
Roast Silam with chili in a pan for 10 min. Grind
roasted Silam-chili with ginger and salt in a
mortar. Mix lemon juice to taste
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Phulaurah |
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(Buckwheat fritter)
Serves 10
Buckwheat powder 250 g
Baking powder 1/2 Tablespoon
Turmeric powder 1/2 Tablespoon
Salt 1 Teaspoon
Fresh onion leaves 6, finely chopped |
Preparation :
Mix all ingredients with 1 cup of water to make a
thick batter. Heat oil and deep fry a tablespoon of
the batter at a time until it becomes golden brown.
Serves hot with Silam ko achar.
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Chambray |
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(fry-cooked rice)
Serves 6
Rice 250 g
Cinnamon 1/2 inch
Turmeric powder 1/2 Tablespoon
Salt 1 Teaspoon
Bay leaves (tej-patta) 4
Ghee 2 Tablespoon
Black cumin seed 1 |
Preparation :
Soak rice with bay-leaves and cinnamon for 20 min.
Heat ghee in a wok, add all the ingredients, and put
soaked rice, fry for 5 min till ghee separates. Pour
water slowly and leave it till rice is cooked.
Chambray is eaten with Til ko alu. |
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Til ko alu |
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(Potato curry with sesame seeds)
Serves 6
Potato 250 g
Onion 1 sliced
Green chili 4 sliced
Sesame seeds (Til) 10 g
Salt 1 Teaspoon |
Preparation :
Cut boiled and peeled potato into small pieces. Fry
Til for 10 min and grind to make paste. Heat oil and
fry onion, add potato and Til paste, salt and
turmeric powder, mix and simmer for 5 min. Serves
with Chambray.
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Sishnu soup |
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(Nettle leaves soup)
Serves 6
Nettle leaves 20-25 leaves
Rice 50 g
Garlic 4 flakes, sliced
Turmeric powder 1/2 Tablespoon
Salt 1 Teaspoon
Ghee 1 Tablespoon |
Preparation : Boil
nettle leaves with rice, turmeric powder and salt
till it is fully cooked. Heat oil and sautéed garlic
flakes, add to cooked thick nettle soup. Sishnu soup
is ready to serve with cooked rice.
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