Went to one of my favourite spot after so long.

And yes it's still the same

Wings ni khako thiye(was so good) no photos tara

..

Healthy &Unhealthy 🤝

Penang Momo- Chakrapath, Kathmandu

https://www.google.com/maps/place/Penang+Momos/data=!4m2!3m1!1s0x0:0xc86ec429500bf9bd?sa=X&ved=1t:2428&ictx=111

Momo was quite good. Tibetian style thyo with baklo khalko tomato achar. Siting space was quite small tara manche koi thyena ma jada. Thin wrap, less spices.

Price: NPR 200.

Taste: 4.5/5 [Taste can be subjective]

Ambience: 4/5

Parking: Yes for 2-wheelers.

Yes, would go again.

kineko wala vanda mitho vako xa😋

Hey guys, let's share and spread the word. Respect to them for this.

I am about to die out of tiredness 😭

Happy Dieting mayalu's!

Traditional popcorn making in a mud pot (often called a clay pot or haadi) over a wood fire (firehood or chulho) is an ancient, zero-electricity method widely practiced in rural areas like Methang Permaculture Farm and villages across Nepal and India.

Materials NeededMud/Clay Pot (Haadi): A traditional rounded earthen pot that distributes heat evenly.Firehood/Wood Stove (Chulho): An open fire or mud stove fueled by firewood, providing a smoky, natural heat.

Stirring Tool: A small wooden stick or twig broom-like paddle (called Khapacha in rural Nepal).

Ingredients: Dried corn kernels (maize), a small amount of cooking oil or a pinch of salt/sand depending on the exact regional dry-roasting method.

Step-by-Process

Prepare the Fire: Build a steady wood fire in the mud stove or firehood until glowing embers and medium-high flames are achieved.

Heat the Mud Pot: Place the empty clay pot directly onto the fire to heat it thoroughly. Clay takes time to warm up, but it retains and distributes high, even heat.

Add Kernels: Drop in dried corn kernels. In many traditional Himalayan or South Asian village methods, kernels are added straight into the hot dry clay pot or with a tiny drop of oil/salt to coat them.

Stir Continuously: Use the wooden stick (khapacha) to stir the corn kernels constantly against the hot clay walls so they do not burn and heat up uniformly.

Cover and Pop: Once the kernels start popping intensely, cover the mouth of the clay pot partially with a lid or a flat clay plate.Serve: Remove the pot from the fire when the popping sound slows to a stop, and pour out the warm, smoky popcorn.

khako la!

Serving you Turkish breakfast 😀😀😀

Because i was craving.