Nepal/ Momo’s

serves 6-8

  • 1 kg flour
  • 1/2 kg of cabbage finely chopped
  • 5 Red onion, finely chopped
  • 2 budles green onion, finely chopped
  • 3 teaspoon garlic, minced
  • 3 teaspoon fresh ginger, minced
  • 1 teaspoon turmeric
  • 2 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon red chilies powder
  • 2 teaspoon

MoMo Masala

  • 3 teaspoon sunflower oil
  • 3-4 tablespoon ghee
  • Salt to taste
    Dough Wheat Flour
  • Adequate water

Tomato Sauce

  • 1⁄2 kg Tomatoes (roasted or grilled)
  • 1/2 teaspoon of cumin powder
  • 1/2 teaspoon of corriander powder Green Coriander
  • 1/2 teaspoon fenugreek
  • 2 teaspoon garlic
  • 1 teaspoon chopped ginger
  • Salt according to taste
  • 1 teaspoon chilli powder or 5 piece green chillies!

Peanut Sauce

  • Peanuts Fried
  • 1⁄2 kg Tomatoes (roasted or grilled)
  • 2 teaspoon garlic & ginger each
  • Pinch of tumeric powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon corander powder
  • Salt according to taste
  • 1 teaspoon chilli powder

Dough for wrappers: Add about 3 glasses of water, mix the flour . In a large bowl combine flour and water. Mix well, knead until the dough becomes homogeneous in texture, about 10-15 min. Cover and let stand for at least 20 min. Knead well again before making wrappers.

Mix all the filling ingredients in a mixer, combine it in a large bowl with meat. Mix well with hand, adjust for seasoning with salt.

Give the dough a final knead. Take a ball, roll between your palms to  spherical shape. Dust working board with dry flour.  On the board gently flatten the ball with your palm to about 2-in circle.  Make a  few semi-flattened circles, cover with a bowl. Use a rolling pin to roll out each  flattened circle into a wrapper.    try and keep the edges thinner to hold thei shape.Hold the edges of the semi-flattened  dough with one hand and with the other hand begin rolling the edges of the dough  out, swirling a bit at a time. Continue until the wrapper attains 3 inch diameter  circular shape.  Repeat with the remaining semi-flattened dough circles.  Cover with bowl to prevent from drying.

Fill by holding the wrapper on one palm, put one tablespoon of filling  mixture and with the other hand bring all edges together to the center, making the pleats. Pinch and twist  the pleats to ensure the absolute closure of the stuffed dumpling.

Heat up a steamer, oil the steamer rack well Arrange uncooked momos in the steamer.  Close the lid, and allow steaming until the dumplings are cooked  through, about 10-15 mins.  Serve with sauces.

Philippines/ Mango chai pudding

IMG_5566Makes 10

  • 1 cup of coconut cream 
  • 2 tbs chia seeds 
  • 2tbs honey
  • 2 mangos 

Mix the Chai seeds with the coconut creams and honey. Leave to soak over night. (If you want the consistency to be more like Panna cotta leave for a day longer to solidify). 

Chop mango into cubes. Put half in a blender to make a purée. Pour purée into a large shot glass (or however big the dessert will be) top with the chia pudding then add some whole fruit the top. DONE!

India/ Kerela/Palliya

This is an old Kerelan jungle dish, which is now popular as part of a fish thali as a veg side.

To serve 6:

  • 2/3 of half the flesh of a coconut
  • 3 green chillies, chopped long ways
  • 1 red onion finely diced
  • 1 1/2 tbsp heaped of coconut oil
  • 1/2 tsp mustard seeds
  • 1-2 stems of cury leaves
  • 1/3 tsp turmeric
  • 1/2 tsp salt
  • 1/2 green papaya (told this is good for low blood pressure!)


Finley dice or grate the papaya, onion and coconut. Heat pan on a high heat. Add oil, when hot add mustard seeds, allow to pop, when broken and 1-2 stems of curry leaves. Quickly cover with a lid to avoid spitting. Remove lid and add chilli and onion. Stir. Add turmeric and salt. Add the coconut and papaya. Close lid and lower the heat for 5 -10mins, stir then leave for a further 5 mins.

India/ Pakora’s

For 8 people (which in India portions are big!)

  • 1/3 cup soya bean oil
  • 1 tsp aniseed
  • 1 red onion finely chopped
  • 3 potatoes
  • 1/2 red chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/2 tsp salt
  • 1 green chilli pepper


  • 400g plain flour
  • 1 tsp Caraway seeds
  • 1 tsp salt
  • 1 cup of water
  • 1 litre of extra oil for frying (close your eyes!)

Boil potatoes with skins until soft, drain under cold water and out aside. Heat 1/3 cup of oil on a medium heat in a wok type pan. Add aniseed and chopped onions, fry gently. Put the potatoes into a bowl and crush, add in chili powder, ground tumeric. Once onions are brown, add green chili and the potato mix. Cook for 1 min stirring constantly then remove from heat.

Make the pastry by placing plain flour in a bowl with caraway seeds and salt. Make a well, gradually add the water, mixing and kneading until soft dough of a pizza. Take gold ball size balls, flatten and dip in the flour to stop it from sticking. Roll out with a rolling pin, then cut in half into ovals. So know line up the flat side of the semi circle along the base of you hand, place two fingers onto the middle of the section of dough, then forming three sections, fold each edge over your fingers to the edge making a pocket, then pinch along the edges. You can now stuff these, leaving around 1.5cm at the top and with wet fingers pinch and seal. Heat oil over medium flame and fry, turning half way through until golden brown. remove and drain on kitchen roll.

India/ Dhal

My all time fav, so was excited to learn Babu Bana’s recipe from his mum.

For 8 people-

  • 500g yellow lentils
  • 2/3 cup soya bean oil
  • 12 black peppercorns 
  • 4 cloves
  • 2 bay leaves
  • 2 pieces of cinnamon (5cm long)
  • 2 red onions, finely chopped
  • 1tsp minced ginger
  • 1tsp minced garlic 
  • 1 hot green chilli chopped
  • 1 Finley chopped tomatoe
  • Red chilli power to taste ( 1/2tsp mild)
  • 2tsp ground coriander
  • 1/2 tsp ground turmeric 

Add tiny bit of oil in bottom of a saucepan, add lentils and water (1 cups of lentils to 3 parts water, so 1.5litrs), bring to boil then lower heat and cover with a lid for 15mins until soft.

In a separate pan heat oil in a wok on a medium flame. Add peppercorns, cloves, bay leaves and cinnamon. Stir. Put a ladel in the pan and add the raw spices; chilli powder, ground coriander, turmeric,malt and few tbsp of water. Cook for 2-3mins until oil rises to the surface. Add lentils, simmer for 10mins. Add water according to taste, for a soupy Dahl add around 2 cups. 


Inida/ Pumpkin and Carrot Halva

Totally vegan, totally delicious.. i’m going Ella on you! This was made for us in the Sadhana Forest project, by one of the volunteers. Cooking for the mass’s I couldn’t really equate the proportions, but think rice pudding…so add spices as you would with this.

  •  Pumpkin
  • Carrot
  • Apple
  • Coconut (hard part grated and some milk)
  • Grounded Cardamon
  • Grounded Cinnanmon
  • Jaggery (if not I recon brown sugar would work)
  • Raisins
  • Ground or flaked almonds

Dice pumpkin and carrot pieces, boil until soft.  Drain, leaving a small amount of water and add grated coconut. Peel apple, cut into chunks and cook in a pan with a little butter until soft.Add Apple with mixture and blend until smooth, add a small amount of coconut milk to get mixture to a porridge like consistency. Melt sugar or Jaggery in another pot, add it in. (Jaggery should be sived to avoid bits). Add rounded cinnamon and cardamon powder. Blend once more. Then add raisins and almonds. Serve hot.

India/ Chapatti’s

 Carbs, Carbs, Carbs served as a mandatory over here!  

For 8:

  • 1kg wholemeal flour
  • 1 tsp salt
  • 2 cups of water 

Mix flour and salt, making a well gradually add the water. Mix and knead into a dough. Taking gold ball size bits, dip interesting flour and roll out thin circles.

On a medium flame, heat a flat pan and cook on each side for 20sec (keep onside less done) take off heat and put undercooked side on raw flame and watch it rise. If you don’t have a raw flame, put another cooked chapatti or a Tea-towel on top, gently press down and it will expand underneath your hand.


India/ Gulab Jamun

Sugary, sweet, fragrant sponge. Reminds me of the sponge be that you boil in a tin as a kid.

To make about 18 balls:

  • 1 cup khoya (you can make this by boiling 1ltr of full fat milk in a non stick heavy pan, bring to boil on a medium flame, stir occasionally to stop it sticking, after 20-25mins it should reduce by half and start to turn light yellow, getting much thicker, after an hour it should be almost solid)
  • 3/4 cup of grated paneer
  • 3tbsp of multi purpose flour
  • 4 cardamoms (crush to a powder)
  • 1 tbsp of milk
  • 1/4 tsp of baking powder
  • Oil or ghee (fat of milk oil)
  • 250g of sugar
  • Cup of water

So first you make the Jumun (sponge balls). Mix the khoya, paneer, flour, milk, baking powder and crushed Cardamon, add milk as required to knead into a dough. Mash before if required to make sure there are no lumps. Some places also add dried fruits like pistachio if you want to the middle (a small amount). Roll into a golf ball size ball, Leave to sit for half an hour. Deep fry on a medium heat until they are golden brown.

Whilst cooking make sugar syrup. Dissolve sugar in water, heat until it becomes sticky (you can add a tbsp of rose water if you want) and leave to cool so it becomes thicker. Remove Jumun and put on kitchen towel to remove excess fat. Then put into a cup to serve with sugar syrup.