MO:MO party🇳🇵यती रसीलो घ्यु मोःमो साथमा टिम्मुर को पिरो अमिलो अचार थपी थपी खादै😋Mukbang
Recipes in this Video
Originating from Tibet, momos are a beloved dumpling that has spread throughout the Himalayan region, including Bhutan. Traditionally enjoyed during festivals and family gatherings, they symbolize warmth and togetherness. Today, momos have gained popularity worldwide, with various fillings and cooking methods, showcasing their adaptability across cultures.
Ingredients
- ●all-purpose flour
- ●water
- ●ground meat
- ●onion
- ●garlic
- ●ginger
- ●cabbage
- ●carrot
- ●green onion
- ●soy sauce
- ●salt
- ●pepper
- ●sesame oil
- ●cilantro
- ●chili paste
- ●vinegar
Instructions
- 1Combine all-purpose flour and water in a bowl to form a dough; knead until smooth.
- 2Cover the dough with a damp cloth and let it rest for 30 minutes.
- 3Finely chop onion, garlic, ginger, cabbage, and carrot.
- 4In a large bowl, mix ground meat, chopped vegetables, soy sauce, salt, pepper, sesame oil, and chili paste.
- 5Divide the rested dough into small balls and roll each into a thin circle.
- 6Place a spoonful of filling in the center of each dough circle.
- 7Fold the dough over the filling and pinch the edges to seal tightly.
- 8Prepare a steamer by lining it with parchment paper or cabbage leaves.
- 9Arrange the momos in the steamer, ensuring they do not touch each other.
- 10Steam the momos over boiling water for 15-20 minutes until cooked through.
- 11Serve hot with vinegar and chili paste on the side.
- 12Garnish with chopped cilantro before serving.
Thukpa, a beloved noodle soup originating from Tibet, is a staple in the Himalayan region, especially in Nepal. Traditionally, it was a hearty meal for travelers and locals alike, showcasing the use of simple, fresh ingredients. Over time, it has evolved into various versions, with different meats and vegetables, making it a popular comfort food enjoyed by many around the world, reflecting the adaptability of Tibetan cuisine.
Ingredients
- ●noodles
- ●broth
- ●vegetables
- ●meat
- ●ginger
- ●garlic
- ●soy sauce
- ●green onions
- ●coriander
- ●chili paste
- ●sesame oil
- ●pepper
- ●carrots
- ●cabbage
- ●mushrooms
Instructions
- 1Boil water in a large pot over high heat.
- 2Add noodles and cook until tender, about 5-7 minutes.
- 3Drain noodles and set aside.
- 4In the same pot, heat oil over medium heat until shimmering.
- 5Add ginger and garlic, sauté until fragrant, about 1-2 minutes.
- 6Add vegetables and cook until softened, about 3-4 minutes.
- 7Pour in broth and bring to a simmer.
- 8Stir in meat and cook until fully cooked, about 5-7 minutes.
- 9Add soy sauce and chili paste, stirring to combine.
- 10Return noodles to the pot and heat through, about 2 minutes.
- 11Serve hot, garnished with green onions and coriander.
Ingredient Alternatives
meat
Healthier: tofu
Cheaper: chicken
Tofu is a plant-based protein, while chicken is often less expensive.
noodles
Healthier: whole grain noodles
Cheaper: rice noodles
Whole grain noodles add fiber, while rice noodles are often cheaper.
soy sauce
Healthier: tamari
Cheaper: salt
Tamari is gluten-free, while salt is a basic alternative.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil offers health benefits, while canola is budget-friendly.
Techniques
Equipment
Also Known As
Originating from Tibet, Jhol MoMo has become a beloved dish in Nepal, where it is often enjoyed during festivals and gatherings. These dumplings symbolize hospitality and are frequently served with a spicy broth, enhancing their flavor and warmth. Today, Jhol MoMo has gained popularity beyond Nepal, with variations appearing in restaurants worldwide, showcasing the global love for these delightful dumplings.
Ingredients
- ●momo dough
- ●ground meat (chicken, pork, or buffalo)
- ●onion
- ●garlic
- ●ginger
- ●coriander
- ●green chili
- ●soy sauce
- ●salt
- ●pepper
- ●water
- ●tomato
- ●cumin
- ●turmeric
- ●vegetable oil
- ●broth
Instructions
- 1Prepare the momo dough by mixing flour and water until smooth, then let it rest for 30 minutes.
- 2Combine ground meat, finely chopped onion, garlic, ginger, coriander, green chili, soy sauce, salt, and pepper in a bowl.
- 3Roll out the dough into small circles, about 3 inches in diameter.
- 4Place a spoonful of the meat mixture in the center of each dough circle.
- 5Fold the dough over the filling and pinch the edges to seal tightly.
- 6Steam the momos in a steamer basket lined with parchment paper for 15-20 minutes until cooked through.
- 7In a pot, heat vegetable oil and sauté chopped tomatoes, cumin, and turmeric until fragrant.
- 8Add water and bring to a simmer, creating a broth for the jhol.
- 9Serve the steamed momos in bowls and ladle the broth over them.
Ingredient Alternatives
ground meat
Healthier: tofu
Cheaper: ground chicken
Tofu provides a plant-based option, while ground chicken is often more affordable.
soy sauce
Healthier: tamari
Cheaper: salt
Tamari is gluten-free, and salt is a basic alternative.
vegetable oil
Healthier: olive oil
Cheaper: canola oil
Olive oil offers health benefits, while canola is often less expensive.
broth
Healthier: vegetable broth
Cheaper: water with seasoning
Vegetable broth is lower in calories, while seasoned water is a budget-friendly substitute.
Techniques
Equipment
Also Known As
Kheer, a traditional Indian rice pudding, has roots in ancient Indian cuisine, often enjoyed during festivals and celebrations. This rich dessert symbolizes prosperity and is made with simple ingredients like rice, milk, and sugar, transformed through slow cooking. Today, variations abound across India, incorporating different grains and flavors, making it a beloved treat worldwide.
Ingredients
- ●rice
- ●milk
- ●sugar
- ●cardamom
- ●saffron
- ●cashews
- ●almonds
- ●raisins
- ●ghee
- ●water
- ●vanilla extract
- ●salt
Instructions
- 1Rinse rice under cold water until the water runs clear.
- 2Soak the rice in water for 30 minutes, then drain.
- 3Heat ghee in a heavy-bottomed pot over medium heat.
- 4Add cashews and almonds, sauté until golden brown, then remove and set aside.
- 5In the same pot, add the soaked rice and toast for 2-3 minutes.
- 6Pour in milk and water, stirring to combine.
- 7Bring the mixture to a boil, then reduce heat to low.
- 8Simmer uncovered, stirring frequently, until the rice is cooked and the mixture thickens, about 30-40 minutes.
- 9Add sugar, cardamom, and a pinch of salt, stirring until sugar dissolves.
- 10Dissolve saffron in a tablespoon of warm milk and add to the pot.
- 11Stir in vanilla extract and mix well.
- 12Remove from heat and let it cool slightly.
- 13Serve warm or chilled, garnished with sautéed nuts and raisins.
Ingredients
- ●500g buffalo meat (or chicken)
- ●1/2 cup mustard oil
- ●2-3 green chilies, finely chopped
- ●1 tsp ginger paste
- ●1 tsp garlic paste
- ●1/2 tsp turmeric powder
- ●1 tsp cumin powder
- ●1 tsp coriander powder
- ●1/2 tsp salt (to taste)
- ●1/2 cup fresh coriander leaves, chopped
- ●1/2 cup onion, finely sliced
- ●1 lemon, juiced
Instructions
- 1Boil the buffalo meat (or chicken) in water until tender, about 30-40 minutes. Drain and let it cool.
- 2Once cooled, shred the meat into small pieces.
- 3In a mixing bowl, combine the shredded meat with mustard oil, green chilies, ginger paste, garlic paste, turmeric powder, cumin powder, coriander powder, and salt. Mix well.
- 4Add the chopped coriander leaves and sliced onions to the mixture and combine thoroughly.
- 5Drizzle lemon juice over the mixture and stir to incorporate all flavors.
- 6Let the choila marinate for at least 30 minutes to enhance the flavors.
- 7Serve the choila at room temperature or slightly chilled, garnished with additional coriander leaves if desired.
Equipment
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