Kopan Masala
Tibetan, Condiment
1 serving

1/3 c Coriander seeds
1/4 c Cumin seeds
10 Black cardamom pods,peeled
15 Green cardamom pods,peeled
25 Cloves
2 Cinnamon sticks,broken up
1 ts Black peppercorns
1/4 ts Freshly ground nutmeg

Combine coriander, cumin, black and green cardamom,
cloves, cinnamon, peppercorns and nutmeg and grind
finely, but not to powder, with mortar and pestle,
rolling pin, coffee grinder or food processor. Store
in airtight jar. Makes about 1/2 cup.

MoMos and Khotes
12 servings

DOUGH
2 c All-purpose flour
3/4 c Hot water

MOMO FILLING
8 oz Lean ground lamb or beef
1/2 Onion, finely chopped
1 c Chopped raw kale
1/2 c Cilantro, chopped
3 Cloves garlic, chopped
1 tb Chopped fresh ginger
1 1/2 ts Curry powder
1 tb Sherry, vermouth or brandy
2 ts Flour
2 ts Soy sauce
1/2 ts Cayenne pepper or
1/2 ts Hot chili paste

KHOTE FILLING
2 tb Butter
1 Chopped onion
3 Cloves garlic, chopped
3 Jalapeno Peppers, Sliced
1 ts Cumin
1 1/2 ts Curry powder
1/2 ts Dry ground ginger
1/2 ts Tumeric
1 1/2 c Raw broccoli, chopped
1/2 Red bell pepper, chopped
1 1/2 c Mashed Baking Potatoes
1/4 c Chopped cilantro
2 tb Yogurt
Juice of 1/2 lime
Salt and Cayenne to taste
1 Bunch Kale to line steamer

Dough: 1. Pour hot water over flour; mix with fork.
When cool enough to handle, finish mixing with your
hands until dough holds together. Wrap in plastic and
refrigerate until chilled through.

2. Work one piece of dough at a time; pinch off a
walnut-sized chunk, shape into a ball, knead several
times, then roll flat on a floured board. 3. Place
dough circle in the palm of your hand; in the middle
of the dough, place about 1 tbsp filling. Bring up
edges and seal at top with little gathers. Leave a
tiny hole at top for steam to escape during cooking.
4. Line steamer or bottom of skillet with kale leaves.
Top with a layer of dumplings and steam over boiling
water 15 to 20 minutes. If using a skillet use just
enough water to cushion the Mo-Mos; replenish water as
needed. Serve immediately, pairing Mo-Mos with soy
sauce, ginger, and vinegar. May also be served with
Achar.

MoMo Filling: Combine all ingredients.

Khote Filling: 1. Melt butter in skillet. Add onion
and garlic and cook over low heat until onion is limp.
Add chiles and spices and cook a minute or two longer.

2. Add broccoli and red bell pepper. Cook until they
are crisp-tender; then add mashed potatoes, cilantro,
yogurt, lime, and salt and cayenne to taste.

Dipping Sauce for MoMos Yield: 3 Tbsp

1 Tbsp soy sauce 1 Tbsp vinegar 1 Tbsp chile oil 1
piece of fresh ginger (about 1/2 inch long), shredded

Combine all ingredients.

Yield: 1 cup

1/2 onion, chopped 2 cloves garlic, chopped 1 Tbsp
vegetable oil 1 tsp Curry Powder 2 to 3 jalapenos,
thinly sliced 2 to 3 tomatoes, chopped Salt Lime Juice

Saute onion and garlic in oil until onion is soft.
Add Curry Powder, tomatoes and chiles and simmer over
low heat until tomatoes are cooked through and mixture
has a saucelike consistency. Season with salt and
lime to taste

Potato Soup
8 servings

1/4 c Butter
1 tb Minced ginger root
1 tb Minced garlic
1 c Diced red onion
1/2 ts Turmeric
1/2 ts Chili powder
1/2 ts Kopan Masala
3 c Mashed potato
4 c Water
1 c Diced tofu
1 c Spinach leaves,chopped
1 1/2 ts White vinegar
1 tb Soy sauce
2 ts Salt
1/2 ts Black pepper
2 tb Chopped green onion
2 tb Chopped cilantro

Melt butter in large saucepan over medium heat. Add
ginger, garlic and onion and stir-fry over medium to
medium-high heat for 1/2 to 1 minute. Add turmeric,
chili powder and masala. Stir-fry 1/2 minute longer.
Add potato and mix. Cook and stir 3 minutes. Add water
1 cup at a time, stirring constantly with wire whisk
to prevent lumps from forming.

Stir until mixture is smooth. Add tofu and spinach.
Mix well and bring to boil. Add vinegar, soy sauce,
salt and pepper. Simmer 5 minutes. If soup is too
thick, add water. Add green onions and cilantro and
mix well. makes about 8 cups.

Copyright © 2000 Leann