Monday, 8 October 2018

Momos To Enjoy:))

     It's quiet sometime I came out with a recipe at CG. Also it's going to be winter soon and preparing Momos are best during winter to enjoy with family and friends. They are South Asian dumplings popular in many countries more so in Himalayan region. They are delicious and taken at any time of the day with the dip of Tomato + chili sauce or chantey. 

    It has both non-veg and veg filling variations and I prepared with veg filling the other day. It's easy to prepare and serve for any occasion. The recipe is given below to try. 










All purpose flour - 1 cup
Salt- desired amount

For the Filling:
Onion - 1 or 2 (Finely cut)
Cut Ginger - 1 tsp
Cut Garlic - 1 tsp 
Capsicum- 1 (Finely cut)
Carrot- 1(Finely grated)
Cabbage - Few leaves (Finely grated)
Pepper powder - 1 tsp 
Vinegar -1 tsp
Soy sauce - 1tsp. 
Cut coriander leaves -  Few 

In a bowl add the all purpose flour and salt and knead for  5 minutes. Cover and keep the dough aside for 30 minutes.

For the filling... in a pan add the oil, finely cut onion, ginger & garlic.Saute the onion till it becomes transparent. Then add finely cut capsicum, grated carrot and the cabbage. Stir for few minutes. 
Add salt, pepper powder, vinegar and soy sauce and cut coriander leaves. When cooked remove from fire and let it cool. 

For the dumplings....Roll the dough into small circles and keep the veg filling in the middle and do the pleads inwards and make into a dumpling. In a steamer steam it to 10 - 15 minutes. Your Momos are ready now.

For the Chantey:
Tomatoes - 3 
Dry red chili - 8 
Oil - 1 table Spoon
Garlic - 2 cloves
Ginger - 1 piece
Sugar - 1/2 tsp
Coriander leaves - Few
Salt - to taste

Blanch the tomatoes and the red chilies by boiling them in hot water. Remove them from water and keep aside. Then remove the skin of the tomatoes and cut to small pieces. In a sauce pan add oil and the cut tomatoes, ginger, garlic, blanched red chilies, sugar and salt. Stir them on fire for 2-4 minutes till it becomes soft. Cool it before grinding to paste by adding coriander leaves to it. 

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