The Momo Notebook
A plain index for the practical side of The Dumpling Project: Kathmandu-style meat momo, momo masala, house momo achar, street-style momo jhol, achar masala, and golbheda achar.
Momo
A detailed house meat momo recipe for Kathmandu-style Nepali momo, with momo masala, mustard oil, fresh coriander, achar, jhol, steaming notes, and kothey-style leftovers.
Spice blend
A coriander-heavy momo masala recipe built for Nepali momo filling, with cumin, pepper, fenugreek, cardamom, clove, cinnamon, timur, chilli, and turmeric.
Achar
A tomato-heavy Nepali momo achar recipe with mustard oil, sesame, peanuts, fresh coriander, achar masala, chilli, and enough body to cling to momo.
Spice blend
A raw-ground achar masala for tomato, sesame, peanut, mustard-oil momo achar, with cumin, timur, chilli, turmeric, and warm spices.
Jhol
A street-style Nepali momo jhol recipe with roasted soybeans, peanuts, sesame, mustard oil, green chilli, fresh coriander, lime, lapsi, and timur.
Achar
A roasted Nepali golbheda achar recipe with tomato, mustard oil, hemp seed powder, timur, lime, green chilli, and fresh coriander for dal-bhat, snacks, and leftover momo.
