Archive for April 10, 2012

Tomato sauce for momo.

Ingredients:

  • 6 large tomatoes diced
  • 1/2 cup onions diced
  • 1 cup chopped cilantro
  • 1 table spoon curry powder
  • 1 table spoon cumin powder
  • 1 table spoon garlic
  • 1/2 cup all purpose flour
  • 1 cup hot water
  • 4 table spoon vegetable oil
  • 1 teaspoon red chili sauce

Salt to taste

  • In a large pan heat oil. After the oil is heated, add 1/2 cup diced onion.
  • Add 1 tablespoon of garlic.
  • Add 1 tablespoon of curry powder.
  • Add 1 table spoon of cumin powder
  • Add 1 tablespoon of red chilli sauce.
  • Add a little salt.
  • Let them cook on medium heat for 5-6 minutes.
  • Add diced tomatoes.
  • Add 1/2 cup of cilantro.
  • Cook in medium heat for 10-15 minutes until tomatoes are somewhat cooked.
  • Make a mixture of flour and water (half cup flour and 1 cup hot water) and slowly add it to the sauce.
  • Mix the tomato sauce and let it cook for another 8 to 10 minutes.
  • Turn off the stove. Let the sauce cool for 5 to 10 minutes. Put 1/2 cup chopped cilantro in a blender.
  • Pour the sauce in the blender and start blending until it looks creamy (be careful that the sauce doesn’t spray out of the blender when you turn it on).
  • Enjoy the tomato sauce with momo.

 

 

How to make momo?

Ingredients:

1 packet wonton wrap (contains about 60 wraps)
1/2 cup chopped onions
1 cup chopped cabbage
1 lb ground turkey ( or ground meat of your choice)
1 table spoon curry powder
1 table spoon cumin powder
1 table spoon garlic
2 table spoon vegetable oil
1 teaspoon red chilli sauce
Salt to taste

  • In a large bowl combine ground turkey, chopped cabbage, onion, garlic, spices, oil and start mixing.

  • Mix the ingredients until they are completely incorporated.

  • Using wonton wraps, start wrapping momo like demonstrated in this video.

  • Cook momo in a food steamer for about 15 minutes.

  • Enjoy your momo with nice tomato achar!

 

Spring Break 2012

Since Moscow has been really cold this winter, we went on a road trip to the west coast this spring break. The weather was just wonderful, not too cold, except for in San Fransisco where it rained everyday :(.

1. We started our travel from Moscow, Id to Seattle, Wa. Here we visited Pike’s market and enjoyed the great ambiance. We also tried different types of tea at Vital Tea Leaf.

2. Next, we went to Portland, Corvallis and New Port, Oregon. In NewPort, we ate clam chowder, sea food soup, oyster shooters and deep fried sea food at a sea food joint. The sea food was very fresh and mouth watering (not expensive at all).

3. In San Fransisco, we visited China town. We also managed to eat Nepali dal, bath, curry at the UN civic center, which is provided by the organization called Curry without worry every Tuesday at 5pm.  Please visit http://currywithoutworry.org  for more detail. Above is our photo with Shrawan dai, who is the founder of curry without worry.

4. Last but not least, we went to Las Vegas. Here I shopped till I dropped, so we missed out on dinner. Luckily, Denny’s opens all night long, so we ate at Denny’s around 1am 🙂

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