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Recipes and More.ppt
 

Recipes and More.ppt

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    Recipes and More.ppt Recipes and More.ppt Presentation Transcript

    • Exploring Nepali Cousine A cooking class to benefit village development in Nepal Wedge, Community Co-Op Wednesday, Jan. 24, 2007
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    • Overview Over Nepali Cousine
      • Everyday Nepali food is very healthy, nourishing , practical and tasty
      • Everyday food consists of:
        • "Dal Bhat" which consists rice (Bhat), lentil soup (dal) and
        • vegetables in curry (Tarkari) and/or meat (Masu) and
        • a small amount of pickle /sauce (Achar)
      • In most of the country, dal bhat is eaten twice a day
      • Momos are Nepali/Tibetan specialty
    • Today’s Menu
      • Momos – Nepali vegetable dumplings (meat is an alternative)
      • Achaar – Pickle or sauce to go with dumplings
      • Vegetable soup
      • Chiya (spiced tea)
    • Momos: Ingredients
      • For the dough:
        • All purpose flour - 3 cups
        • Vegetable oil - 1 tbsp
        • Water - 1 cup
        • Salt (optional) pinch
      • For the filling
        • Spinach - 1½ cup
        • Soft cabbage - 1½ cup
        • Green onion- ½ cup
        • Cilantro- ½ cup
        • Yellow onion -1½ cup
        • Fresh garlic – minced, 1 tsp
        • Fresh ginger – minced, 1 tsp
        • Turmeric powder - ½ tsp
        • Ground black pepper - ½ tsp
        • Coriander powder - ½ tsp
        • Cumin powder - ½ tsp
        • Vegetable oil - 1½ tbsp
        • Soy sauce - 1 tsp
        • Salt – to taste
        • Water – as needed
    • Momos: Directions
      • In a large mixing bowl combine flour, oil, salt and water. Mix well and knead until the dough becomes homogeneous in texture. Cover and let stand for about 15 minutes.
      • In a large bowl combine all filling ingredients. Mix well; adjust for flavor with salt and pepper. Cover and refrigerate for at least 30-minute to allow all ingredients to impart their unique flavors and improve the consistency of the filling.
      • Give the dough a final knead. Prepare 1-in. dough balls. Take a ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm to about 2-in circle. Make a few semi-flattened circles. Use a rolling pin to roll out each flattened circle into a wrapper. It is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming. Continue until the wrapper attains 3-in diameter circular shape. Repeat with the remaining semi-flattened dough circles. Cover to prevent them from drying.
      • For packing hold wrapper on one palm, add one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This holds the key to good tasting, juicy dumplings.
      • Boil water in the steamer pan, and oil the steamer rack well to prevent dumplings from sticking. Arrange uncooked MOMOs in the steamer so that they do not touch each other. Close the lid and allow to steam until the dumplings are cooked through, about 10-12 min. Serve immediately and enjoy!
    • Achar: Ingredients
      • Large ripe tomato - 1 lb
      • Jalapeno – finely chopped, ½ cup
      • Fresh garlic – minced, 1 tbsp
      • Fresh ginger – minced, 1 tbsp
      • Cilantro – chopped, ¼ cup
      • Green onion – chopped, ¼ cup
      • Salt - 1 tsp
      • Ajwan seed - ¼ tsp
      • Fenugreek seed - ¼ tsp
      • Timur (Szechuan pepper) - ½ tsp
      • Vegetable oil - 2 tbsp
      • Turmeric powder - ½ tsp
    • Achaar: Directions
      • Roast tomatoes in oven (450 deg F) for about 30 minutes, or until charred.  (You can also roast tomatoes on BBQ grill or boil them.)
      • Remove charred skin and reserve flesh in a blender bowl. 
      • Add cilantro, green onion, ginger, garlic, jalapeno and 1 tsp of salt.
      • In a frying pan, heat the oil and when hot add ajwan, fenugreek, turmeric and timur. When the seeds pop and generate smoke, add the sauce pan contents into the mixing bowl.
      • Purée the contents by adding a little water until the sauce is thick but has an easy flowing consistency.
      • If needed, adjust for salt.
    • Soup: Ingredients
      • Green onion – chopped, 2 tbsp
      • Cilantro chopped - 1 tbsp
      • Yellow onion – chopped, 2 tbsp
      • Soy sauce - 1 tsp
      • Fresh ginger – minced, 1 tsp
      • Cumin powder - ½ tsp
      • Vegetable oil - ½ tsp
      • Ajwan seeds - ½ tsp
      • Water - 8 cups
      • Salt to taste
      • Optional additional vegetables:
        • Cauliflower, asparagus, mushrooms, or
        • Any other vegetables of choice
    • Soup: Directions
      • In a sauce pan, heat the oil and when hot add ajwan and turmeric. When the ajwan seeds pop and generate smoke, add the chopped yellow and green onions and ginger. Sautee for a few minutes until onions turn soft
      • Add water and boil. Add cumin powder and soy sauce to the boiling water. Add salt to taste. Take off heat and top with chopped cilantro. Serve in soup bowls.
    • Chiya: Ingredients
      • Black chai tea - 4 tbsp
      • Water - 4 cup
      • Whole milk - 4 cup
      • Fresh ginger - minced, 1 tbsp
      • Clove powder - ½ tsp
      • Cardamom powder - ½ tsp
      • Sugar - ½ cup
      • Bay leaves - 2
      • Cinnamon sticks - 2
    • Chiya: Directions
      • In a deep sauce pan, place water to boil. Add cinnamon stick, ginger and bay leaves.
      • Add tea to the boiling water and let boil for 3-4 minutes. Add clove and cardamom powder. Add milk and boil being careful not to let it overflow. Add sugar to taste if needed. Turn down heat and let simmer for additional 5 minutes
      • Serve tea in tea cups or coffee mugs.
    • Other Food Resources
      • Shopping for ingredients
        • Wedge Co-Op
        • United Noodle Company
        • Aladin Foods
        • Central Avenue, Northeast Mpls.
      • More Recipes
        • Future classes
        • Everest Restaurant
        • http://www.food-nepal.com
    • Contacts
      • Padam Sharma Everest on Grand 1278 GRAND AVENUE, SAINT PAUL (651) 696-1666
      • Stefan Gildemeister (612) 822-3117 [email_address]