MO:MO ko Achar (MO:MO's pickle)

INGREDIENTS:

• 1 tbsp. mixed cumin and coriander seeds
• 1 tsp. fenugreek seeds
• 1 chicken cube (any brand)
• 1 tsp. turmeric powder
• 1 tbsp. salt 
• 15 dried chillies (optional)
• 3 tbsp. vegetable oil
• 2 tbsp. apple cider vinegar
• 8 large tomatoes
• 3 tsp. dried coriander leaves
• 6 large garlic cloves
• thumb of ginger

STEPS:

1. Heat a non stick pan and add the vegetable oil.
2. Add fenugreek seeds and cumin and coriander seeds and fry it until the fenugreek seeds are black in color and coriander and cumin seeds, light brown in color.
3. Cut the tomatoes into small pieces and add it to the pan.
4. Add salt, turmeric powder, garlic and ginger (cut it into small pieces), dried chillies, apple cider vinegar and chicken cube and cook .
5. Cook it until the tomatoes melt down completely.(takes about 8-10 minutes)
6. And add your dried coriander leaves and mix everything well.
7. After the tomatoes melt down transfer it to a blender and blend everything together and your pickle (momo ko achar) is ready.
8. Serve it with momo, syabhaley or rice.
   

Beef Curry

INGREDIENTS: (3 servings)

• 1/2 kg beef
• 1  medium tomato (chopped into small pieces)
• 1/2 medium red onion (sliced)
• 3 tbsp. vegetable oil
• 4 dried chilly (optional)
• 5  peeled cloves of garlic
• 1 tsp. ginger
• 4 cardamom (with cover)
• 4 cloves
• 1 tbsp. meat masala power (nepali meat masala powder)
• small cinnamon sticks
• 1 tbsp. mixed cumin and coriander seeds
• 1 tsp. fenugreek seeds
• 1 tsp turmeric powder
• 1 tsp ground black pepper
• 1 and 1/2 tbsp. salt (according to your taste)

STEPS:

1. Blend garlic, ginger, cinnamon stick, cardamom,clove, dried chilly, mixed cumin and coriander seeds in a blender with 30ml water and make a paste. 
2. Heat a not stick pan and add vegetable oil.  
3. Add you beef (season the beef with 2 tsp salt and a pinch of black pepper before you cook and leave it for 15 minutes) and fry until its cooked and brown in color.  
4. Remove the cooked beef from the pan and leave it aside.(do not turn off the heat)
   
5. Add the fenugreek seeds and onions to the pan with the remaining oil and fry,until the fenugreek seeds are black in color and the onions light brown in color.  
6. Add the blended paste you made earlier into the pan and add tomato, meat masala powder, remaining black pepper, remaining salt and turmeric powder and mix it well.
7. Cook the paste for 4-5 minutes.      
8. After the paste is cooked, add the beef back into the pan and mix it well.  
9. Let it cook for few minutes and add 1 cup of water.
10. Cover the pan with a lid and let it cook until the water turn into think gravy.(Stir occasionally, it might take about 8-10 minutes.)   
11.  Serve it hot with rice/roti.  
    
                              

Pork and Rape leaves (Sungur ko masu ra tori ko sag)

INGREDIENTS:( 3 servings)

• 250gm of pork fillet
• 300gm of Rape leaves
• 2 tbsp. Vegetable oil
• 1 tsp. Fenugreek seeds
• 1 tsp. Black pepper
• 1 tbsp. ginger and garlic paste
• 1 and 1/2 tbsp. freshly crushed coriander and cumin seeds
• 1 tbsp. ground chili
• 1 tbsp. meat masala powder (optional)
• 1 and 1/2 tbsp. salt
• 1/2 small red onion (sliced)
• 1  medium tomato (chopped into small pieces)
• 2 tsp. turmeric powder
• 2 stalks of spring onion ( optional)

 

STEPS:    

1. Heat the vegetable oil in a non stick pan and add the fenugreek seeds.                                        
2. Let the fenugreek seeds turn into dark brown color and add the onions and fry until the onion is light brown in color.                                                                                                   
3. Add the pork and turmeric powder and 2 tsp. salt and fry until the meat is golden brown.
4. Add the Rape leaves and cover the meat and cover it with a lid and leave it for few minutes until the leaves reduces its volume.( Do not stir.)  
   
          
5. After few minutes stir and add black pepper, remaining salt, chili powder,meat masala powder, crushed coriander and cumin seeds, ginger and garlic paste and tomato and mix it well.
6. Stir it gradually and let it cook for 5 minutes.
7. Add spring onion and stir .
8. Add a cup of water and cover it with a lid and let is come to a boil and turn down the heat.
9. Let it simmer for 10 mins and turn off the heat and serve.
10. You can serve it with white rice/brown rice or roti. 
11. You can refrigerate the food up to 3 days.