Archive for January 26, 2013

Taama-Aaloo-Bodi (Bamboo shoots, potatoes and black-eyed peas)

Taama Aloo Bodo is a popular curry in Nepal. You can buy canned bamboo-shoots in any Asian market, and potatoes and black-eyed peas are available everywhere! This recipe serves 6-7 people.

1/2 cup dried black-eyed peas (soaked at least for 8 hours and boiled for an hour)
2 tablespoons vegetable oil
1 medium onion, finely chopped (1 cup)
1/2 teaspoon ground turmeric
2 medium boiled red potatoes, peeled and sliced 1/2 inch thick
2 fresh hot green chilies, halved lengthwise
1 tablespoon fresh ginger paste
1 teaspoon cayenne pepper
3 medium tomatoes, baked and chopped
2 cups canned bamboo shoots, well rinsed, drained, and cut into bite-size pieces
1/2 cup finely chopped cilantro (to garnish)
Salt to taste


First, precook all the ingredients separately.

1. Fry bamboo shoots for 10 mins. DSC_2245-0012. Boil potatoes and cut into bite size pieces. DSC_2299-0013. Boil beans for an hour with little bit of salt. DSC_2192-0014. Bake tomatoes until the covers are blistered. DSC_2126-0015. In a deep pan, heat oil at medium heat. Once the oil is hot, add chopped onion and fry for 1 min. DSC_2300-0016. Add boiled beans to the onions and cook for 5 minutes, then add all spices and salt. DSC_2309-001
6. Add precooked potatoes and tomatoes. DSC_2346-0018. Mix well. DSC_2358-0019. Add 1 cup of water. If you like more sauce, add 2 cups of water and adjust for salt. DSC_2364-00110. Add bamboo shoots. DSC_2370-00111. Mix well.DSC_2380-00112. Stir frequently and cook for 5 minutes.
DSC_2389-00113. Garnish with fresh chopped cilantro and enjoy with rice. DSC_2408-001


Simple tomato sauce for momo

This is a simple tomato sauce for momo. Also check out this recipe for a different style of sauce.

4 Roma tomatoes
1 cup chopped fresh cilantro
2 green chillies
1/4 cup sesame powder (roasted and ground)
1 teaspoon cayenne pepper
1 teaspoon garlic minced
Salt to taste

1. Bake tomatoes in a oven at 300 F until soft. DSC_2126-001
2. Prepare other ingredients. Cut green chilies, chop cilantro. DSC_2157-001
3. In a food processor, add cilantro, green chili, minced garlic, cayenne pepper and salt. DSC_2145-001
3. Add ground sesame.DSC_2146-0014. Add tomatoes and blend until liquefied.DSC_2148-0015. Taste sauce and adjust for salt and spice. Enjoy with momos! DSC_2175-001


30 oz ricotta cheese
6 cups half and half
1/2 cup sugar (according to taste)
1/3 cup of almond & pistachio slices (to garnish)
1 teaspoon cardamom powder
1 tablespoon melted butter (to oil a pan)

1. Pre-heat oven to 350F.
2. In a bowl, mix together the ricotta cheese and the sugar.
3. Grease a square or rectangular shaped baking dish and spread the mixture evenly to a depth of about 1/2 inch. Cover with aluminum foil.
DSC_2129-0014. Bake for 40-45 minutes until the color changes from white to light-brown. To check that the cheese is fully cooked, insert a knife or toothpick in the middle of the pan and check whether it comes out clean.
5. Allow cooked cheese to cool, then cut into squares as shown below.
6. Gently add Half and Half directly to the pan without disturbing the ricotta cheese. DSC_2392-001
7. Continue adding half and half until the cheese is completely covered. DSC_2394-001
8. Add cardamom powder, sliced almonds and pistachio slices to garnish. Store in refrigerator for at least an hour before serving. DSC_2398-001


« Older Entries Recent Entries »