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Nepali Chow

On November 11 and 12 we welcomed Meena Sharma for her first ever Chow Club. And we absolutely loved her Nepali dinner!

आलु मटर र काँक्राको अचार Aloo Kakra Matar Ko Achar with Papad Boiled Aloo (potato), fresh Kakra (cucumber) and Matar (peas), mixed in roasted ground flaxseeds, onions, salt pepper and paprika. Served with Papad. Known in India as papadam, these crispy crackers are made from black gram bean flour (the seeds of the Vigna mungo plant). Vegan and Gluten-Free

मो मो Momos with Momo ko Achar Taken from Chinese cuisine, these dumplings are one of Nepal's most popular dishes and a common street food. Fillings vary by region. In Kathmandu it’s often buffalo, while in the north you’re more likely to find yak or beef. Meena fills her dumplings with chicken, ginger, garlic, cabbage, cilantro, green onion, red onion, and momo masala. (a spice blend of cumin, coriander, chili, black pepper, turmeric, onion, garlic, cardamon, cinnamon, salt, ginger, nutmeg, cloves, fenugreek, and mustard)

And you never have momos without Momo ko Achar, a flavorful sauce with a kick! Made from roasted fresh tomato, ginger, garlic, cilantro, red chili, paprika, turmeric, olive oil, cilantro, lemon, and Szechuan pepper. Vegan: Vegetable Momos Gluten-free: Momo filling in a lettuce cup

आलू बोडी तामा Aloo Tama Bodi Chinese cuisine meets Indian in this classic Nepali soup, made of fermented bamboo shoots (tama), potatoes (aloo), black-eyed peas (bodi), and a ton of onions, tomatoes, and spices. Despite the influences from India and China, Aloo Tama Bodi unique to and very common in Nepali cuisine, combining fermented bamboo with curry spices. This zesty soup is Nepali comfort food at its finest, perfect for cold nights as fall turns into winter. Vegan and Gluten-Free

कुखुराको तरकारी Kukhurāko tarkarī This chicken curry is the national dish of Nepal. Everyone knows how to cook it, but each family has their own recipe. Meena learned to cook Chicken Tarkari by watching her mom in the kitchen on Saturdays, the only day they ate meat. This rich curry is chock full of ginger, garlic, onions, and spices. Gluten-free. Vegan Option: Potato, Tofu, Green Pea Curry

बन्दा फ्राई Banda Fry Stir-fried cabbage is a common dish that’s eaten every day at any time – breakfast, lunch, or dinner. Cabbage fried with ginger, garlic, onion, cumin, and turmeric Vegan and Gluten-free.

रुख टमाटरको अचार Rukh Tyammatar Ko Achar Neither Yohana or Amanda had ever heard of, much less tried a rukh tyammatar or tree tomato. But we’re both big fans after trying Meena’s tree tomato chutney! She always makes it fresh the day off from roasted tree tomatoes, red onion, cilantro, chili, and paprika. This bright, tangy condiment will add flavor to any dish.

भात Rice Meena mixes jasmine and basmati rice together with a little bit of homemade ghee, so the rice doesn’t stick. Gluten-free. Vegan Option: vegan rice मोइ Moi With all the spicy chutneys, Nepali dishes turn up the heat. But don’t fear, this buttermilk drink will cool your palate. Meena makes this drink from homemade yogurt from boiled milk and adding a starter. She adds water to the yogurt. It’s reminiscent of a thinner yogurt drink. In the past, moi (or mohi) was an everyday drink in Nepali households where they’d use special tools called a theki and madani to separate the fat and the buttered milk. Gluten-free. Vegan option: Almond Milk

रसमलाई Rasmalai This dessert is a labor of love! Meena boils whole milk and adds lemon juice to make it curdle. Then she washes with cold water and hangs to drive. She forms balls out of the cheese, cuts them in half and boils them with sugar. She leaves the fluffy cheese balls in a sauce of heavy cream, half and half, saffron, cardamon, black pepper, and leaves them overnight. The result is unforgettable. Gluten-free. Vegan: fresh fruit with red pepper flakes and salt

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