Visit: Melbourne restaurants; Mandala restaurant and bar, South Yarra

It's the classic image of monsoon—a plate of steaming, tender momos against a backdrop of the rain dripping off the eaves of your neighbourhood momo pasal. On a damp rainy day, Nepal's favourite snack takes the prize as the best warming device, no contest.

Still, although Kathmandu residents can probably claim the most momos eaten per capita or the most momo joints per square kilometre, the humble dumpling travelled a long way before arriving in the Valley.

Xi'an, the ancient Chinese city that served as the seat of 12 imperial Chinese capitals, is regarded as the home and birthplace of the great dumpling tradition. Dumplings were included in arrays of delicacies called dim sums, literally translating as 'to touch your heart'. Approximately 600 years ago, during the Ming dynasty, ear-shaped dumplings resembling the silver and gold ingots used as money began to appear. Called jiaozi, these became part of the traditional Chinese New Year celebrations.

Dumplings began their southward march across the Himalaya when traditional Chinese dishes were passed on to Tibet. There, they changed shape and were usually paired with a hot soup to ward off the cold. These hardy treats crossed the mountain passes into Nepal, and then down into Sikkim and beyond. The jiaozi also travelled north to Japan, where they are called gyoza. Momos today are generally bite sized, although varieties range from kothey, which are the same shape as the ancient Chinese jiaozi, to open, palm-sized momos with a variety of fillings. Everyone has their own favourite little momo spot, and debates can rage for hours on which size, shape, dough and filling is the best. The best, or worst, thing about momos in Kathmandu is that everyone has a different place where they claim the most delectable and juicy momos are served.

Steamed & Pan Fried, you can now try the delicious Momo's at Mandala with homestyle tomato and chili achar. Enjoy dining in the zen courtyard or in the restaurant surrounded by beautiful mandala art.

]]> http://blog.mandalarestaurant.com.au/southyarra-melbourne-restaurants/momo-mania/feed/ 3 http://blog.mandalarestaurant.com.au/southyarra-melbourne-restaurants/mandala-traditional-goat-curry/ http://blog.mandalarestaurant.com.au/southyarra-melbourne-restaurants/mandala-traditional-goat-curry/#comments Tue, 18 Aug 2009 15:52:39 +0000 admin http://blog.mandalarestaurant.com.au/?p=139

Visit: Melbourne restaurant: mandala restaurant and bar

Try the Traditional Goat Meat Curry, cooked with cumin and coriander spices at Mandala.

Also mentioned as one of the hearty meals under $20 this winter on THE AGE.

Did you know:

• Goat is the most consumed red meat in the world.
• Goat meat is lower in fat and cholestrol than chicken.
• Goat meat is lower in calories than beef lamb and pork.
• Goat meat is the only meat that transcends all religious boundaries.
• Goat meat is an important part of many ethnic traditions and festivals such as Ramadan, Greek Easter, Hindu Festival of Dashera and holidays such as Christmas.

Enjoy dining in the zen courtyard or in the restaurant surrounded by beautiful mandala art.

Visit: Mandala restaurant & bar, South Yarra

Visit: Melbourne restaurant: mandala restaurant and ber

Grilled lamb cutlets with warm soba noodle: Serves 2

Marinade:

Lamb Cutlets X 8 cutlets

Cumin powder x 2 tea spoon

Coriander powder x 1 tea spoon

Garlic x 8 cloves (crushed)

Ginger x 1 thumb (crushed)

Turmeric powder x 2 tea spoon

Paprika powder x 2 tea spoon

Salt x 1 tea spoon

Light Soy Sauce x 1 table spoon

Lime x 1 (zest and squeeze)

Olive Oil  x 2 table spoon

Marinade and leave for a couple of hours, ideally overnight.

Soba Noodles

Organic Soba Noodle (Buck Wheat Noodles) x half packet

Carrot x 1 (julienne cut)

Cabbage x quarter (julienne cut)

Red Chilli x 2 long chilies (deseeded and julienne cut)

Garlic x 3 cloves (crushed)

Ginger x ½ thumb (crushed)

Soy  x 2 table spoon

Sesame Oil x 4 table spoon

To serve:

Spring Onion x 2 sticks

Coriander x 2 sticks

Lime Wedges x 2

Cooking Time: 15 – 20 mins

Boil water in a sauce pan. Place soba noodles in the boiling water with 2 cups of cold water. Once the water reboils, your noodles is ready. Place the cooked noodles in a colander and drizzle a little oil and leave aside.

Place a griddle pan on top of a high flame, once its hot place the lamb cutlets and let it cook for about 5-7 minute, keep basting the meat with remaining marinade. Turn over the cutlets and do the same for another five minutes. The lamb cutlets should be ready to serve.

While cutlets are cooking you can get started on the soba noodles.

Heat a non stick wok. Once it's hot 4 tablespoon of oil and give it a swirl. Once the oil is heated add the ginger, garlic. We don't want the garlic to burn so we need to soon after add the chili, carrot and cabbage into the wok and toss it a few times.

Then add the soba noodle to the wok. Cook for a minute or two tossing the wok a few times during this time.

Then add the soy and taste for seasoning. Give it another couple of minutes while you keep tossing the wok to prevent noodles from sticking to the bottom of the wok. The noodles should be hot and ready to serve now.

Place a griddle pan on top of a high flame, once its hot place the lamb cutlets and let it cook for about 5-7 minute, keep basting the meat with remaining marinade. Turn over the cutlets and do the same for another five minutes. The lamb should be ready now.

Place the soba noodles neatly in two plates and the stack four lamb cutlets on side of each plate. Sprinkle with finely cut spring onions, coriander.

Serve with a lime wedge ready to be devoured.

Enjoy dining in the zen courtyard or in the restaurant surrounded by beautiful mandala art.

Visit: Mandala restaurant & bar, South Yarra

Visit: Mandala restaurant & bar, South Yarra

Eight cups of water a day need no longer be pie in the sky. Try these crafty ideas for drinking more, every day.

When your body's water content drops by as little as 1 to 2 percent, you'll feel tired, fatigued and possibly even hungry. Essentially, your body just won't be functioning at its best.

In his book, The H-Factor Diet, nutritionist and personal trainer Andrew Cate offers these snappy ideas for working more water into your day:

1. Drink one or two glasses of water before breakfast, lunch and dinner. The extra fullness may also help reduce your portion sizes.

2. Don't wait to feel thirsty. Try to make drinking water a habit by adding it to other habits, such as after going to the toilet or after brushing your teeth.

3. Drink a little extra water if it's hot, if you are active or if you work in an air-conditioned office.

4. Have a water bottle on hand at your desk, in your fridge and in your car.

5. Drink water to quench your thirst, and only drink other kilojoule-laden beverages in small amounts for taste.

6. Cool fluids are absorbed quicker by the body, so keep this in mind on hot days. There is also some evidence to suggest that iced water takes a few more kilojoules to absorb, and it may cause your stomach to shrink slightly, making you feel fuller faster.

7. If you take large amounts of caffeine from tea or coffee (more than four cups a day), drink a little extra water to overcome the diuretic effect.

8. Drink an extra glass of water for every standard alcoholic beverage you consume.

9. Be more aware of your water intake as you get older. Between 60 and 70, people start to lose their appetite and as a result, get less water from foods in their diets.

10. If you take medications that have a diuretic effect, or if you use fibre tablets, include an extra glass of water in your day.

You could also invest in a kooky water jug that makes you smile and place it on your desk. If it looks good, you may be more temped to pay attention to it throughout the day.

Early birds
Drink the majority of your water earlier in the day. While it's important to stay well hydrated, you don't want to interfere with your sleep — even the slightest disturbance in sleep can disrupt your circadian rhythms and the secretion of sleep hormones.

To find out more about Andrew Cate, or to check out more on The H-Factor Diet (RRP $19.95, ABC Books), visit www.andrewcate.com.

Visit: Mandala restaurant & bar, South Yarra

Pumpkin is sweet and a perfect match for fiery chilies and warm spices. You can serve this item as a vegetable accompaniment to meat and fish dishes or just by itself with fragrant steamed rice or roti. Here we have matched it with crunchy deep fried silken tofu.

Ingredients (serves 4)

• 2 tablespoons vegetable oil

• ½ tsp mustard seeds

• 6 -8 curry leaves

• 1 red chili, sliced in the middle

• 1 medium onion, chopped

• 2 garlic cloves, crushed

• 600g butternut pumpkin, peeled, cubed

• 2 tomatoes peeled and diced

• 1tsp turmeric

• 1tsp smoked paprika

• Salt to taste

• 1cup water

• 4x 300gm Silken Tofu

• Corn flour for dusting

• Vegetable Oil for deep frying

In a small, nonstick frying pan, heat the oil until hot, and add the mustard seeds, curry leaves, and red chili. Cook over high heat for 1 to 2 minutes.

Add the chopped onions, garlic and sautee for 2-3 minutes until soft and lightly browned. Add the cubed pumpkins, cook 3 minutes stirring.

Add the diced tomatoes, turmeric, paprika, salt and let it cook covered on low heat for 5-6 minutes.

Add 1cup water, cover and cook on low heat for further 8-10 minutes or until pumpkin is just tender.

While the pumpkin is cooking, cut each silken tofu into 4 big cubes, dust with corn flour and deep fry till golden and crunchy outside.

Serve 4 tofu pieces with each serve of curried pumpkin.

Enjoy dining in the zen courtyard or in the restaurant surrounded by beautiful mandala art.

Visit: Mandala restaurant & bar, South Yarra

]]> http://blog.mandalarestaurant.com.au/southyarra-melbourne-restaurants/recipe-pumpkin-pagoda/feed/ 0 http://blog.mandalarestaurant.com.au/southyarra-melbourne-restaurants/austrlian-pork-is-safe/ http://blog.mandalarestaurant.com.au/southyarra-melbourne-restaurants/austrlian-pork-is-safe/#comments Thu, 28 May 2009 01:53:52 +0000 admin http://blog.mandalarestaurant.com.au/?p=36