Nepal (Asia) 7 May May 2022

Nepal is located in the continent of Asia. It has China to the north and northeast, Bhutan to the east, Bangladesh to the southeast, India to the south and Pakistan to the west.

The capital is Kathmandu.

The official language Nepali.

The climate is ranges from subtropical monsoon conditions to a warm temperate climate. It is influenced by the elevation and location.

The staple foods are rice, wheat, corn, lentils, fresh vegetables, and meats as well as much more (,supplemented%20by%20some%20meat%20preparation).


For dough:

  • 1-1/2 C maida (plain flour)
  • ½ tsp salt
  • Water for kneading
  • Oil for greasing

For stuffing:

  • 3 tsp oil
  • 3 clove garlic, finely chopped
  • 1-inch ginger, finely chopped
  • 2 chilies, finely chopped
  • 4 TBSP spring onion
  • 1 C carrot, grated
  • 2 C cabbage, shredded
  • ½ tsp pepper, crushed
  • ½ tsp salt
  1. Prepare stuffing by heating 3 tsp oil and saute 3 clove garlic, 1-inch ginger and 2 chilies.
  2. Add 2 TBSP spring onion and saute on high flame.
  3. Add carrot and cabbage. Stir fry on high flame.
  4. Add the pepper and the salt.
  5. Then add the spring onion and then the stuffing mixture is ready.
  6. Pinch a small ball-sized momos dough and flatten.
  7. Now dust with some maida (flour) and start to roll using a rolling pin.
  8. Roll to almost medium thin circle, about 4-5 inch in diameter. Make sure you roll from sides and keep the centre slightly thick.
  9. Place a heaped TBSP of prepared stuffing in the centre.
  10. Start pleating the edges slowly and gather everything.
  11. Press in middle and seal the momos forming a bundle.
  12. Heat a steamer and arrange the momos in the tray without touching each other.
  13. Steam momos for 10-12 minutes or until shiny sheen appears over it.
  14. Veg momos recipe is ready to enjoy with momos chutney.


  • 2 medium to large tomatoes
  • 3 to 4 red chilies, halved and seeds removed
  • 1 tsp garlic, chopped or 4 to 5 medium garlic, chopped
  • 1 sichuan pepper (timur)
  • ¼ tsp black pepper
  • ¼ to ½ tsp sugar, or add as required
  • Salt as required
  • 3 C water for cooking tomatoes
  1. Heat 3 C water in a pan and let it come to a boil. When the water comes to a boil, then add tomatoes, red chilies. If you want, you can deseed the red chilies before adding them in the hot water.
  2. Boil the tomato mixture on a medium flame.
  3. Cook them for 8 to 9 minutes.
  4. Then strain the water and allow the tomato mixture to cool.
  5. When the tomato mixture becomes warm or cools down, then slice off the top eye part of the tomato.
  6. Roughly chop them and then add in a bender jar along with its juices. Or you can just crush them with your hands while adding in the blender jar. Also add the red chilies along with the garlic, black pepper and Sichuan pepper.
  7. Add sugar and salt as per taste.
  8. Without adding water, grind or blend to a smooth paster.
  9. Remove the momos chutney in a bowl and serve with veg momos or any momo recipe. You can refrigerate the chutney and it stays good for about a week in the fridge.
  10. Apart from veg momos, this spicy chutney also goes well with any pakoras or fritters or tikkis/patties.
Here is how my Veg Momos and Momos Chutney turned out. Really great flavors inside and out!!!


  • 1 C all-purpose flour (organic maida)
  • 2 TBSP corn flour (or besan if fermenting batter)
  • 1/8 tsp turmeric (or use natural food color)
  • ½ C curd (plain yogurt) (or water if fermenting better)
  • ½ C water (more if needed)
  • ½ tsp baking soda (or 1 pinch for fermented batter)
  • 1 tsp lemon juice
  • Oil or ghee as needed
  • 1 sauce bottle or zip lock bag or cloth bag

Sugar syrup:

  • 1 C sugar (use organic)
  • ½ to ¾ C water (I used ½ + 2 TBSP)
  • 1 pinch saffron or kesar (optional)
  • 1/ tsp cardamom powder or elaichi powder
  • 1 tsp lemon juice
  1. Add sugar and water to a pot.
  2. Boil on a medium heat until it reaches a 1 string consistency.
  3. Take a small portion of the syrup in a spoon. Cool it slightly.
  4. Take it in between your thumb and fore finger.
  5. Gently move the fingers away from each other, you must see a single string.
  6. Pour lemon juice, cardamom powder and saffron. Remove from heat. Stir and set aside.

Method A for instant jalebi:

  1. Add maida, corn flour and turmeric to a mixing bowl. Mix everything well until uniform.
  2. Next add the curd.
  3. Pour water and make a thick lump free batter.
  4. The batter has to be thick but of flowing consistency. If needed add more water.
  5. Beat the batter well with a whisk in one direction in a circular motion for 4 minutes. The batter will turn smooth.

Method B for fermentation:

  1. Mix together maida, besan and turmeric in a bowl.
  2. Pour water and make a thick batter of pouring consistency.
  3. Cover and ferment for 12 to 24 hours until the batter gets a very mild sour flavor.
  4. The batter will not rise but will have tiny bubbles on top.
  1. Heat ghee or oil on a medium heat to fry jalebis.
  2. Is using oil, then add 1 to 2 TBSP ghee to the oil. This enhances the flavor.
  3. Pour 1 tsp lemon juice to the batter and mix. Skip the lemon juice if you fermented the batter.
  4. Add baking soda and mix gently just until combined.

Check the batter consistency:

  • The prepared batter must be smooth free flowing and thick. Spoon just 2 to 3 TBSP of batter to the sauce bottle to check if the consistency is right.
  • Next check if the oil is hot enough by dropping a small portion of the batter. It has to come up immediately without browning.
  • Now squeeze the bottle gently and move in a circular motion to get spiral. If you are getting very thick jalebi, then the batter is thick. Next if you are getting very thin flat jalebis the batter is thin.
  • To fix tick batter, add a TBSP or more water. Next to fix thin batter, add a TBSP of maida.
  • Mix the batter well. Spoon it to the bottle.
  1. Ensure oil is hot and the flame set to medium high heat.
  2. Squeeze in the batter gently in circular motions starting from the center moving outside.
  3. You can also do it the other way. You will get properly shaped ones after making a few.
  4. While the jalebi is getting fried, check the syrup. It must be slightly hot to warm when the jalebi is dipped into it. If not heat up a bit.
  5. The last minute, turn the flame to low and fry the jalebi. This helps to make them extra crisp.
  6. When the jalebi is done it runs crisp. Remove it with a skewer and add to the warm sugar syrup directly.
  7. Allow to rest for 2 minutes. Remove to a plate. Continue to make more jalebis.
  8. Serve jalebi hot.
Here are my Jalebi’s. They are thick by Nepal standard, but really good. I used Ghee, and used method A for the batter. Really good!!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: