Recently I got a forwarded mail highlighting the idiosyncrasies of Darjeeling..among them was "Its only in Darjeeling that the best thing on the menu in every restaurant will be momo and thukpa". How very true:)
Momos have made their humble but steady journey which had maybe begun from Tibet or China and have made acquaintance with Chinese food lovers in most Indian cities. But wait a minute unlike the panch rupaiya pela (Rs 5/plate) momos in Darjeeling these cost up to 10 rupees per piece that too in a wayside stall [I nearly passed out on hearing this:)].
2 comments:
u know what, all the pics are really appealing in this blog of yours
ate some appams made from this recipe and it was great.i had hurriedly taken it down and i have never tried to make it.
2 cups rice
1 1/2 cups cooked rice
1 cup grated coconut
(grind together)
1 tsp. dry yeast
3 tsps. sugar
(warm and bubble)
allow to ferment for 3 hrs.
now i cannot really make out much about the warm- and- bubble part.if you know how to make appams i guess you will know what to do. it was some years back i took down the rest of the details verbally which i do not remember now. hope this will help you make better appams.more on my blog.
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