MOMOS - Or dim-sums or dumplings........Originated in Tibet and became popular in the entire world. It is hard to resist the steaming hot momos along with the fresh chili - garlic sauce. One of the most amazing Momos I have had are at Yangchin La's "Rice Bowl - Amitash" in Mussoorie.
.jpg)
Ingredients :
Filling
Cabbage - 1/2 Kg (very finely chopped)
Carrots - 150 Gms (very finely chopped)
Onions - 2 medium sized (very finely chopped)
Soy granules - 1 cup
Cottage cheese - 1/2 cup (mashed)
Ginger - 3 Tsp (grated)
Green chilies - 1/2 Tsp (finely chopped)
Chives / Garlic leaves (optional) - 2 Tbsp (finely chopped)
Butter - 50 Gms
Salt - according to taste
Covering
All purpose flour - 1/2 Kg
Salt - 1/2 Tsp
Water - For kneading
Method :
Sift the flour and salt together . Add water gradually to it and knead out into a smooth and stiff dough.
Keep aside covered with a damp cloth for an hour.
Sift the flour and salt together . Add water gradually to it and knead out into a smooth and stiff dough.
Keep aside covered with a damp cloth for an hour.
Squeeze out the excess water out of the cabbage and carrots.
Boil the soy granules. Squeeze off the water.
Now mix all the ingredients of the filling together until well mixed.
Either make 4-5 big balls of the dough and roll out into big circular sheets and cut into small rounds with the help of a round cutter (metal glass or metal bowl can be used)
Or
Make small balls out he dough and roll out small round sheets of 3 inch diameter.
Place 1 Tbsp of the filling in center of the small flat roundel made with the dough.
Envelope the filling by folding it (shape into a semicircular pillow).
Start with one end and make pleats. Ensure the pleats are pressed properly that they do not open.
Slightly shape the pleated momo into semicircular shape by turning it towards inside to give shape.
Repeat the above process with each flat round sheet.
Grease the steaming dishes. Heat the water of the steamer. Put a Tbsp of oil in the water.
Place the uncooked momos in the steaming dish . Maintain a little distance between them to avoid sticking,
Steam for 12-14 minutes. When done the texture turns silky to look at.
Serve super hot with Fresh Garlic-Chili sauce.
Either make 4-5 big balls of the dough and roll out into big circular sheets and cut into small rounds with the help of a round cutter (metal glass or metal bowl can be used)
Or
Make small balls out he dough and roll out small round sheets of 3 inch diameter.
Place 1 Tbsp of the filling in center of the small flat roundel made with the dough.
Envelope the filling by folding it (shape into a semicircular pillow).
Start with one end and make pleats. Ensure the pleats are pressed properly that they do not open.
Slightly shape the pleated momo into semicircular shape by turning it towards inside to give shape.
Repeat the above process with each flat round sheet.
Grease the steaming dishes. Heat the water of the steamer. Put a Tbsp of oil in the water.
Place the uncooked momos in the steaming dish . Maintain a little distance between them to avoid sticking,
Steam for 12-14 minutes. When done the texture turns silky to look at.
Serve super hot with Fresh Garlic-Chili sauce.
CHILI - GARLIC SAUCE
Ingredients :
Red chili powder - 2 Tbsp ( prefer the mild variety with great color)
Garlic - 4 cloves (big)
Salt - according to taste
Oil - 5 Tbsp
Mono-sodium glutamate - 1 pinch
Water - 1/2 cup
Method :
Put the chili powder, salt, mono-sodium glutamate, garlic cloves and water in blender and blend well into a paste.
Heat the oil in a pan and pour it over the chili paste.
Again blend it.
No comments:
Post a Comment