MoMo Cha
What is MoMo Cha?
Top Momo cha receipe from Germany
The best flour for Momo available in German Market is TYpe 405.You will find this flour in minimal, plus supermarket.
Preparing Masala to mixed up with the meat.
We used Pork and Lamm meat to make Momo in Germany. This is the best meat for the Momo. Unfortunately Buffalo meat is not available in Europe.
Momo ko achar.. Momo sausage
Traditional newari way to make momo with Steel glass all the way from Kathmandu.
AHA ! KASTO MITHO CHA…………………..
It is advised to make Momo with freinds & family. It is the family food which should be enjoy by making and eating.
I would like to thank Mr Bikash Joshi, Mrs Mimi Joshi, Mr Sanjya Shakya to make this event happen…
The second Image is from the http://www.newari-kitchen.tokai.walkerplus.com/
MoMo Cha Receipe for 6-8 Person
one kilo flour= one Kilo lean ground lamb or Chicken
MoMo Ko Achar:
5 Tomatoes (Fried it)
3 teaspoon sesame seed
2 teaspoon garlic
1/2 teaspoon timur (Szechwan pepper)
2-3 teaspoon Fresh lemon
Salt according to taste
3 teaspoon Chilli powder
Mix the Achar ingredients in a mixer. Achar is ready to serve.
Dough for wrappers:
I canot say how much water do we need to make the dough. It’s always differnt. Don’t add too much water !!!Add at first 3 glass of water, mix the flour properly to give the shape show as the picture above.
Filling:
1 Kg lean ground lamb or chicken
5 Red onion, finely chopped
3 teaspoon garlic, minced
3 teaspoon fresh ginger, minced
6 tomato( fried it at first)
1 teaspoon timur (Szechwan pepper)
1 teaspoon turmeric
2 teaspoon cumin powder
1 teaspoon coriander powder
4 fresh red chilies, minced
4 teaspoon MoMo Masala
2 teaspoon Sukmel & Lwang Masala
Salt to taste
Preparation:
Dough:
In a large bowl combine flour water. Mix well, knead until the dough becomes homogeneous in texture, about 10-15 min. Cover and let stand for at least 20 min. Knead well again before making wrappers.
Filling:
Mix all the filling ingredients in a mixer, combine it in a large bowl with meat . Mix well with hand , adjust for seasoning with salt.
Assembly:
As image shows above !
Wow,
whan i see this momo cha wanna eat it now lets make a next momo party as soon as posibel hehehhehe
Yes, Oberkassel Düsseldorf Joshi’s Kitchen is the best Kitchen in Germany to have the best MoMo in whole Europe. You guys are wonderful. It’s wonderful at your place cooking and eating. Thanks.. See you soon
Oh…that’s not fair…..YOU HAVE TO include the ingredients and recepie of the momo masala too….not the the pictures of preperation. And please be kind enough to add the momocha achaar recepiee too….coz that looks simply delecious
I can’t wait to see the recipe for this delicious , mouth -watering momocha and achar.I can’t believe he put the snapshot of himself eating momocha.Pet Dukhlaa Hai!!
Anita, Ma to Photo ma chaina, Pet Dukhdaina, Recipe is posted. Krishna Arpan!!!
This looks so good! Thanks for visiting my blog. Now I’m going to regularly check yours! I’ll show it to my Nepalese friend that taught me how to make MoMos, too!
Hi… Momos are one of my favourite dishes of any kind ever!
You’ve described how to make it rly well n the pictures also help a lot.
But I had something to ask you.
I tried making momos today, by an almost identical process. My momos looked the same as yours uptil the filling part. But when I steamed them, rather than becoming soft and moist, they became VERY dry and crispy.
Can you tell me how to avoid that???
Should I do something to the dough beforehand? Or something different while steaming?
It would really help if you could answer my query ‘cos i absolutely LOVE momos n have just started trying to cook up all my favourite recipes in my free time.
ooooooooo i really miss nepali momo hope i ll go nepal and eat it soon i loveeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee itttttttttttttttttttttttttttttttt
Geil
Ihr habt ganz toll momo gemacht !!
wenn geht würde ich euch persölich besuchen um MOMO mit euch zu essen !!
lool
Laxman
Düsseldorf