| Username |
Post |
| _BP |
Posted
on 22-Jan-02 05:04 AM
Dear friends,
I have an elaborate set-up that can generate momos by the dozens. However, I need a good Nepali-original momo sauce recipe, hot and spicy. Can any of you give me a foolproof quick-and-easy recipe?
Thanks.
BTW: Personal anecdotal experience...do not indulge heavily in the pickles preserved in oil. Some of the oil can be so thick and unabsorbable that you may get the runs. :( Come to think of it, long-chain fatty-acids ( thick oils) are often used as laxatives.
|
| NK |
Posted
on 22-Jan-02 09:39 PM
Sauce at my home:
cherry tomatoes
red dry chilli pepper (the kind you find either in any indian store or vietnamese store)
2 cloves of garlic peeled of course
sezchuan pepper (timmur in nepali)
salt
seasme seeds toasted
green cilantro (dhaniya)
roast the tomatoes in an oven
roast the chilli pepper (be careful it could combust if you are distracted for a few seconds)
put these two and garlic and s.pepper, salt seasme seeds in a food processor, add cilantro and zzzzip, zzzzip do it just a couple of times (you don't want it to be mushed all the way).
drizzle with a few drops/several drops of mustard oil.
dip your delicious momos in this heavnly achar and you don't have to look for that elusive sorga anymore!
|
| joie de vivre |
Posted
on 23-Jan-02 10:24 AM
I prefer a plain garlic tomato sauce, no spices for me. I simply roast (or blanch in hot water for a minute or two and then immerse in ice water) tomatoes, peel; grind tomatoes with garlic, chilies (the more the merrier!) and salt. I prefer fresh jyanmara or dale khorsani but use harbenero when I’m running low on my supply of Nepali jyanmara. I also use a marble mortar and pestle instead of using a food processor – tastes much better. This of course, is more of a dipping sauce and cannot be substituted for the thick sesame sauce most of you like.
For those of you who use dried chilies, beware, that’s a surefire way to get ulcers if you don’t have them already!
|
| sally |
Posted
on 23-Jan-02 04:54 PM
Seriously, is timur really Szechuan Pepper? I thought it wasn't available here!Seeing that made me think to ask about lapsi. Is that available here by another name?
|
| moona |
Posted
on 23-Jan-02 05:48 PM
try roasted garlic instead of plain garlic. Roast with the bokra on and just mince in the blender with the rest of the ingredients.
If you dont have a blender try canned tomato paste. Heat some oil preferably olive and just dump the tomato paste till it changes its color and mix the rest of the ingredients you like.
Try plain mustard sauce like the one in Japanese restaurant, you may like it.
Timoor is also available in chinese stores as "Wild Pepper".
|
| moona |
Posted
on 23-Jan-02 05:49 PM
soory..take the bokra out of Garlic before roasting.
|
| sunakhari |
Posted
on 24-Jan-02 09:59 AM
hmmm nahhh plain garlic would be it with jyanmara! damn and its only 9:45 ....bhok lagyo.
JDV, I also put a lot of dhaniya in the masu. Do you?
|
| joie de vivre |
Posted
on 24-Jan-02 10:38 AM
dhaniya in the masu?? no way!! I prefer the dhaniya in the dipping sauce and chopped green onions in the masu, and clear soup with chopped onions and/or dhaniya to round the meal up. ssluurpp!!
|
| sunakhari |
Posted
on 24-Jan-02 10:47 AM
okay another question:
After you are done eating momos "normally" ie dipping them in the sauce and eating, do you put some in your soup in the end and add lots of achar and then slurp that away as well?
MAN, PENANG TIME!!!
|
| bug |
Posted
on 26-Jan-02 09:32 PM
Cherry tomatoes - blanced
2 cloves of garlic
a pint of timoor powder
peanuts
red chilli
dhaniya
few drops of olive oil
salt to taste
|
| NK |
Posted
on 26-Jan-02 09:41 PM
Never saw Lapsi anywhere except Nepal. It is a very weird fruit/seed (?). ooooo too sour.
|
| RastaFoodMon |
Posted
on 19-Mar-02 02:40 PM
There's a nice way of getting this Achar thing. Red chili, garlic , shallots and coriander seed simmer in water for 5 to 7 min, strain the water and preserve. Grind everything with ginger. Fire roasted tomatoes, Cilantro, cumin seed, Timmur and a teaspoon of sour cream. Season to taste with salt and half of Lime juice. The preserved water can be used with regular water or chicken stock for the momo boiling liquid.
Grab couple of nice spicy English Ales or Bitter and wala you got momo party.
so sunakhari, when r u cooking some momo?
|
| Suna |
Posted
on 19-Mar-02 02:59 PM
LOL!
When I'm finished regrouping :) and well there is a vacancy for a pyaz katney manchey :).
What say you?
But there might be one next weekend for some Sajhaites. Interested??
|
| cyberpal |
Posted
on 19-Mar-02 03:12 PM
Does anyone know the receipe for the achar they serve with momocha in those fast food shops in KTM. Its little brownish in color and doesn't have tomato.
I'm tired of tomato achar with momo.
|
| nepli |
Posted
on 19-Mar-02 03:43 PM
try this one
place some penuts(not roasted),sesame seeds,one green chilli,roasted garlic,salt to taste, and little bit of water in a mixture...
|
| RastafoodMon |
Posted
on 19-Mar-02 11:17 PM
there is a vacancy for a pyaz katney manchey
Be there anytime...so consider me on call for that.
some Sajhaites. Interested?
Women, girlz??????
Then suriee.
|
| RG |
Posted
on 20-Mar-02 04:58 AM
u r so damn rite NK ....i havent seen lapsi the place i live in eitherr..........its only nepal which has it hey..........man i miss the lapsi ko achar.........nywys the best momo sauce would be tomatoes and onion together and cook it..it tastes yammmi......and ofcourse make it hot hot hot!!!!!!!!
Rg
|
