yeee baau bhaat khana aau
ये.. बाउ भात खान आऊ......
Yes, I make momo at home too. But I usually work hard to make my own wrap from maida. If youmake momo at your home from ground turkey just add some little more oil in the meat because usually Ground turkey is little dry and you want some juicy mom. Well, til, golbheda, khursani ko achar pani banayer khada jhanai ramro huncha ni.
Mukhai ma pani Aayo.
I made some Dal-bhat, tarkari achar for lunch but tarkari can never be so good like it is in home. If you guys do not like to make achar just buy it from dhoti ko pasal bata mango achar. It goes good with dal-bhat tarkari.
Dalli... elaborate on the momo achar a bit. How do you grind til??? it does not blend either. I only have a blender and it does not blend dry foods. Is there a way out???
Mukkhai ma pani ayo.. hatteri!!!
Marion म: म: Center
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ह्ययत्तरि यो नेपालि खाना देखाएर किन यातना दिएको , अब यो अमेरिकाको कुनामा काहा को धोतिभाइको पसल , यो एक्लो ज्यानलाइ एउटा चिकन धेरै हुन्छ अब काहा बाट तेति धेरै तरकारि बनाउने ।
Manab:
here it is Til ( Sesame) and some jeera ( cumin seed) roast in a pan, and grind it in the blender, If it is not too much believe me it will grind really well, add pakeko( roasted) golbheda, hariyo Khursani, noon, lasun, Adua and gind all together. Your Achar for mom will be ready. Well, you do not have to add all the things, you can avoid some things.
Enjoy your momo achar.
Nepalean dude what part of states are you in????? it's not like a decade ago even in big cities there weren't very many indian stores... now they are almost everywhere in cities all over any state you go, or try going to chinese grocery stores in your town, they sell indian masala and stuff plus, chinks are asian's too, you could find stuff you might like.
चोर ब्रो तेस्तो ठाउमा जान डेद दुइ घन्टको एकल यात्रामा निस्कनु पर्छ ( जादा आउदा ४ घन्टा , त्यो पनि एक्लै , समस्या त्यो हो )।
चोर ब्रो तेस्तो ठाउमा जान डेद दुइ घन्टको एकल यात्रामा निस्कनु पर्छ ( जादा आउदा ४ घन्टा , त्यो पनि एक्लै , समस्या त्यो हो )।
oh, yeah!1 Do not forget hariyo dhaniya (cilantro). in your momo achar
I love cilantro. I put cilantro in my every curry. But dissapointing thing is I put in the freeze and forget for some days. When I remember to put, its already too bad to use. But this week end I will definately cook all such stuffs.
Please STOP posting those pics. I swear to god it is a TORTURE. Mukh matra rasaune.
Ghichna paune hoina. Bekar ma tention. :(
Nepolion,
If you want to save your cilantro for long time here is trick: Cut them really samll and put them in the ice cube and freeze them about 10-12 hours and than take them off the ice cube and put them in the ziplock bag and freeze them again and you can use one-two cube at a time and it will stay good for about 6-7 months. and you do nto have to worry about going it bad.
Dalli Resham kya talent! Thanks for the hi-tech saving dhaniyo.
Indi,
There is one Nepali restaurant in LA called Kathmandu Kitchen. Its fuc*ing awesome. That restaurant for sure reminds you home. Especially Thamel.
Peace
Well Highfly, LA is as far off as thamel is for me. Ahile ko bela ke.
But talking about Thamel -- myannnnn - what can one say about that - It's Fcuking AWESOME. Malai ta basnai maan parcha :)
Om Shanti!
IndisGuisE:)
Is there any nepali restaurant in TX ( Dallas). I know they have some indian but I want nepali. IF so please let me know
Just wanted to comment on the momo achar thingie. My room mate normally cooks the tomato ko achar and then grinds it with the til or sesame seeds. And it is DELICIOUSSS. I was wondering how it would be if you just roasted the tomato and then grind everything together!
Dalli resham, have you ever tried cooking the whole tomato ko achar first and then grinding it with the fried /heated sesame? Just wondering which one is better!
Rythm,
Eaither way it will taste good. I have never tried the cooked achar grinding, but it sounds good. Whatever works for you is the best because achar is achar and it taste good most of the time.
I usually cook achar for dal-bhat course but not for momo.
Two cooking Veterans talking .
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