Tag: South Asian
Nepali Chicken Momo
Nepali Chicken Momo
Momos are steamed dumplings found in various forms all over South Asia in Nepal, Tibet, Bhutan, and the Himalayan region of India. The dumpling are typically made out of a basic flour dough, filled with ground meat (lamb, chicken, beef, and even yak), herbs, and spices. They get steamed in a bamboo steamer and served with harissa and a tomato pickle relish. They require a little work, but are still fairly simple to make. I recommend making a large batch, freeze down in a single layer on a baking sheet, then store in a gallon sized freezer bag. That way, you can have momos anytime you want.
Equipment
- rolling pin
- bamboo steamer
Ingredients
Filling
- 1 lb ground chicken thigh
- 1 cup white onion finely chopped
- 1/2 cup green onions finely chopped
- 1/2 cup cilantro finely chopped
- 2 garlic cloves minced
- 1 tsp ginger minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp ground turmeric
- 1 dried red chili grohnd
Wrapper Dough
- 3 cups flour
- 1 cup water
- 1 tbsp vegetable oil
- 1/2 tsp salt
Instructions
- Mix all of the filling ingredients together. Set in the refrigerator for 30 minutes before filling the momos.
- Mix all of the dough ingredients together. Knead for 5 minutes. Cover with a wet paper towel and let sit for 30 minutes.
Assembly
- Portion out 1” dough balls on a well floured surface.
- Using a rolling pin, flatten out the dough balls into a 4” disc. Place a tbsp of the filling in the center.
- Crimp over the edges to seal.
- You should yield at least 30 momos.
Cooking
- Bring 2” of water to a boil in a pot. Rub oil on the grates of the bamboo steamer. This will keep the momos from sticking. Place the momos in the steamer, making sure that they don’t touch one another.
- Steam for 15-20 minutes.
Baked Fish in Yogurt Sauce
Baked Fish in Yogurt Sauce
This baked fish recipe is real simple to prepare with tons of flavor; and is fairly healthy. Fish fillets are layed upon a bed of sautéed onions and baked with a yogurt sauce. After the fish is finished baking, the yogurt sauce is poured back into a sauté pan and simmered with ghee until it thickens. The sauce is then poured back over the fish. You can use any type of white fish fillets such as tilapia, cod, swai, catfish, etc.
Servings: 4
Ingredients
- 3 tbsp vegetable oil
- 2 tbsp ghee
- 1 medium white onion sliced
- 2 lbs white fish fillets tilapia, swai, cod, etc.
- 2 cups Greek yogurt
- 2 tbsp lemon juice
- 2 tsp salt
- 1 tsp sugar
- coarse ground black pepper to taste
- 2 tsp ground cumin
- 2 tbsp ground coriander
- 1/4 tsp garam masala
- 1/2 tsp Kashmiri chili powder
- 1 tsp garlic minced
- 1 tsp ginger minced
- whole green chilies
Instructions
- Heat up cooking oil in a sauté pan over medium high heat. Sauté the onions for 6-7 minutes.
- Place the onions in the bottom of a baking dish.
- Lay the fish fillets over the bed of onions. Season the fish with salt and pepper.
- Mix together the yogurt, lemon juice, garlic, ginger, coriander, cumin, chili powder, and sugar.
- Pour the yogurt sauce over the fish. Place a few green chilies around the fish. Wrap the baking dish in foil.
- Bake the fish in a preheated 325 degrees oven for 40 minutes.
- Melt the ghee in the same pan you cooked the onions in over medium heat. Pour in the yogurt sauce from the baking dish. Simmer for 5 minutes, letting the sauce thicken. Season with salt and pepper.
Kashmiri Dum Aloo
Kashmiri Dum Aloo
Kashmiri dum aloo is a Northern Indian dish consisting of fried potatoes in a creamy, nutty, curry gravy. You can eat these potatoes as a side dish or a main course; best served with a side of naan or parathas. If you want a less starchy dish, you can substitute the potatoes with cauliflower (gobi aloo).
Equipment
- immersion blender
Ingredients
- 2 lbs potatoes peeled and cubed
- 2 oz cashews
- 6 tbsp vegetable oil
- 1 medium white onion finely chopped
- 4 garlic cloves minced
- 1” ginger peeled and minced
- 1/2 cup Greek yogurt
- 1 1/2 tsp Kashmiri chili powder
- 1 tsp fennel seeds ground
- 1 tsp dried fenugreek leaves
- 1/2 tsp cumin seeds ground
- 2 tbsp tomato paste
- 1/2 cup water
- 1/2 tsp ground cardamom
- salt to taste
Garnish
- cilantro finely chopped
Instructions
- Soak the cashews in warm water for 20 minutes.
- Drain the water, saving a couple of tbsps. Using an immersion blender, turn the cashews into a paste. Set aside.
- Mix together the yogurt, chili powder, fennel powder, and ground cumin. Set aside.
- Boil the potatoes in salted water for 8 minutes until they are al dente. Drain.
- Heat up 3 tbsp of vegetable oil in a large sauté pan over medium high heat. Sauté the potatoes for 4-5 minutes until crispy. Remove from the pan and set aside.
- Heat up 3 tbsp of cooking oil in the same pan. Sauté the onions for 5 minutes.
- Add in the ginger and garlic. Sauté for 2 minutes.
- Turn the heat to medium low. Stir in the spiced yogurt. Cook for 1 minute.
- Stir in the cashew paste. Cook for 2 minutes.
- Stir in the tomato paste. Cook for 2 minutes.
- Add in the potatoes, salt, fenugreek leaves, and water. Bring to a boil. Cover and simmer for 10 minutes until the potatoes are cooked through.
- Turn off the heat. Sprinkle with ground cardamom.
