RECIPES

MO:MOs 

Momos are a traditional delicacy in Tibet, Bhutan, Sikkim, Nepal, and Ladakh. They are one of the most popular fast foods in these regions. In Kathmandu, it will be very difficult to estimate how many thousands of momos are consumed everyday, as a snack or a light meal.

Momos can be made with a vegetable or meat filling, and nowadays the more adventurous have also started making them with fillings including chocolate, ice-cream, apples etc.
 

Download the chicken mo:mo recipe here (.pdf 220KB)

Download the veg mo:mo recipe here (.pdf 221KB)

Download the spinach & cheese mo:mo recipe here (.pdf 212KB)

Dal Bhaat

Dal Bhat is the most common and classic Nepali recipe. It is the staple daily diet of the majority of the population. It generally consists of dal (lentils), bhaat (rice), a vegetable curry/saag, and a chutney. It is eaten (traditionally) by mixing the dal with the rice to form a soupy mixture, making a ball of the mixture with your hands, and adding curry and pickle.
 

 Download the dhal bhaat recipe here (.pdf 220KB)

Download the dhal bhaat recipe here (.pdf 220KB)

 

Aloo Paratha

Aloo Paratha is originally/actually made in a 'tandoor' or clay oven just like most other Indian breads. But, it can also be made at home, either pan-fried or baked in an oven. The home-made version of aloo paratha may not be as soft as the 'tandoor' version but it definitely wont drip of butter/ ghee either and yet is equally tasty and satisfying to the tummy. Aloo parathas taste best when served immediately from the 'tava’ ( pan).

Download the aalu paratha recipe here (.pdf 220KB)