TRADITIONAL DISHES
Momo:
Ingredients:
-Flour.
-Barley.
-Water.
-Often yeast.
-Meat of pork or lamb spiced with coriander.
Preparation:
For four persons to use approximately 3 cups of flour and 3/4 of water in a glass. To mix well the flour with the water to hand and to add water up to having a mass without grumes. To knead well until it is flexible. To leave the mass in a bowl covered while prepares the rest of ingredients for. Not to stop to dry the mass was or it will be difficult to work with it.
450 grams of beef punctured in very small bits. It is possible to use the meat of chicken. For both types the ingredients are placed in a pot or big bowl, one adds a spoonful of broth and is cooked before introducing her in the mass.
Jalebi:
Ingredients:
-Abundant oil of kitchen to fry.
-1/2 cup of whey of milk. 1/4 teaspoonful of saffron.
-Water.
-1 teaspoonful of ghee warms-.
-Frying pan to fry.
-1 1/2 cups of sugar.
-2 cups of flour.
-Small bowl Spoon to mix
Preparation:
Syrup:
Add the sugar in a frying pan of flat base and put it to slow fire. He adds the water slowly while you mix, up to obtaining a thin syrup, then add the saffron. Mix it well.
Mass:
Mixes 1 cup of refined flour and whey of milk in a medium bowl to mix. It returns until it remains soft. Water adds only if it is necessary. Cover it and leave it to rest the whole night to temperature set. Next add the remaining flour on the following morning, together with the ghee, put this mixture in a carrier bag and perforate a small hole at the far end, this must be done to be able to squeeze the mass as a pasta of teeth is squeezed of a pipe it warms the oil in a wok. It spills the mixture in the frying pan in concentric circles, to create forms of snail. Fry it until it is creaking and golden. Withdraw it from the frying pan and throw it in the syrup. Insure yourself that it is re-dressed in both sides like that during approximately 1 minute. Finally repeat the steps with the remaining jalebis.
Idli:
Ingredients:
-1 cup urad dal.
-3 cups par-boiled rice (ukda chawal)
-1/2 tsp fenugreek (methi) seeds
-Salt to taste
-Coconut oil or any other refined oil for greasing
-Fried coconut chutney for serving
-Sambhar for serving
Preparation:
Soak the urad dal and fenugreek seeds together in enough water for 3 hours and drain.
Soak the rice in enough water for 3 hours and drain.
Blend the urad dal and fenugreek seeds together in a mixer till smooth and frothy remove and keep aside.
Blend the rice in a mixer till smooth. Remove and keep aside.
Combine the urad dal paste and rice paste together in a bowl and cover and keep aside to ferment overnight.
Once the batter is fermented add salt to the batter and mix well.
Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.
Repeat with the remaining batter to make more idlis. Serve hot with fried coconut chutney and sambhar.
