Since I’ve already admitted I can’t cook to save my life, it would be meaningless to tell you that I do know a thing or two about cooking. If making momo achar counts. Of course it’s true, I need four eggs to make two, since two will burn beyond recognition and most likely begin to exude toxic fumes before I’m done. But, since all this also means I’m usually relegated the task of washing dishes, cleaning the counter as well as the dining table and sweeping the floors I like to do what I can do avoid the final rites of what we call “a meal”.
I once watched my mom make achar and make it look as though it were done so effortlessly. The next time we threw the frozen Cupid momos from Saleways (NOT Salesway) on the counter to thaw I left my position at the sink and declared I’d make the achar thank you very much.
Surprising myself more than my family, it turned out more than decent. So, I thought I’d and show you give you a blog on making momo achar for dummies:
The list of what you’ll need:
About 4 – 10 dried red chilli (depending on how spicy you like your achar)
About 4 – 6 tomatoes, better if they are the smaller cherry tomatoes size
A tablespoon of vegetable oil
A teaspoon of salt
A teaspoon of lemon juice
Dalles if you like spicy stuff
Here is a very simple list of what to do:
Heat the handful of dried red chilli on a small pan, with a tablespoon of vegetable oil. Once they are just about to burn (or, in my case, as soon as the first ones start burning) empty the pan onto the silouto. (Or, in the case of non-silouto owners, I suppose a mixer).
As you heat the tomatoes in that same oil from the chills, grind the dried chillis as fine as you possibly can. Initially the seeds were hard to get so I just left it at that, but since I was told the better you pish-ing the seeds the tastier the achar I took it upon myself to master the art of silouto-ing.
When the tomatoes are sizzling and heated to its core will be about when you are done with the chilli in the silouto.Do the same with the tomatoes. And, sorry, yes, same deal with the tomato seeds.
Once you’ve got a lovely paste, put the salt in. If you like it spicier you should use dalles as well.
The whole kick to this momo achar is probably the secret ingredient that won’t be so secret now that I’ve told you about the spoonful of lemon juice. Or, what I think is lemon juice. I use the lemony substance held in the last of the recycled bottles of Coca Cola that my mom purchased from her trek to Ghandruk last year. I’m guessing freshly-squeeze lemon juice would work as a substitute.
As a final touch, pour the oil from the pan on top because it gives it a nice shiny finish! And, voila, YOU the most disastrous person in the kitchen have created something not just edible, but enjoyable too.
Since Valley Foodie can’t cook and hates to clean up after creating havoc in the kitchen while frying eggs in place of a “real meal” the only option she has is to explore and to eat. You may think such an individual could not provide solid food reviews, but really, it’s the opposite (because she watches Master Chef). Anyway, who says the way to a man’s stomach alone is through food?
http://www.parakhi.com/blogs/2011/09/06/making-momo-achar/