Momos is a type of dumpling native to Tibet. During our visit to Coorg (Karnataka), we went to see Tibetan settlement at Kushal Nagar. There in one of the restaurants my son wanted to taste momos (Tibetan delicacy), which he knew after browsing in the net. He liked the juicy momos with their tangy garlic sauce. He wanted me to make some one day. That day finally arrived. here is the recipe
Veg Momos
Cuisine: Tibetan
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Ingredients:
Refined flour or Maida: 1/2 cup
Finely chopped vegetables (Carrot, Capsicum & Cabbage): 1/4 cup
Paneer or Cottage Cheese: 1/4 tablespoon (Optional)
Pepper powder: 1/2 tea spoon
Green chilli finely chopped: 1 number (Optional)
Salt to taste
Water as needed
Refined Oil: 1/2 tea spoon or more
For Garlic Sauce:
Finely chopped garlic: 1/4 tablespoon
Tomato Ketchup: 1/4 tablespoon
Hot Red Chilli Sauce: 1/4 tablespoon
Refined Oil: 2 tea spoons
Water: 1/2 cup
Method:
1. Seive maida and take it in a bowl, add salt and water little by little to make it into soft dough. Smear oil and keep it aside.
2. Chopp all the vegetables and grate the panner, mix it well and add salt, pepper powder and mix it well.
3. Now take a marble or gooseberry size ball of the dough and roll into puris, it should be thick in the center, so that it would not break.
4. Place the vegetables stuffing and lift one side of the edge and start pleating, start folding and forming the pleats, one by one towards the end join the pleats in center.
5. Prepare all the momos in the same way.
6. Apply oil to the idli plates and place momos without touching each other, so that, it will not stick.
7. Place the idli plates in the idli steamer and steam it for 5 to 6 minutes.
8. Momos will look glossy. Now it is ready to serve hot with garlic sauce.
For Garlic Sauce:
1. Place a pan on the stove and add 2 tea spoon of oil and heat it.
2. Add the chopped garlic and fry it for 2 minutes or till it becomes golden brown.
3. Add the sauces , little water or 1/2 cup of water and allow it to boil for 3 to 5 minutes, till becomes thick.
4. Put off the flame and cool it. Transfer it to a airtight container.
Note:
1. Place momos in the idli plate leaving considerable space, otherwise it may stick to one another.
2. Steam momos only for thee time specified, otherwise it will become rubbery and dry.
Veg Momos
Cuisine: Tibetan
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Ingredients:
Refined flour or Maida: 1/2 cup
Finely chopped vegetables (Carrot, Capsicum & Cabbage): 1/4 cup
Paneer or Cottage Cheese: 1/4 tablespoon (Optional)
Pepper powder: 1/2 tea spoon
Green chilli finely chopped: 1 number (Optional)
Salt to taste
Water as needed
Refined Oil: 1/2 tea spoon or more
For Garlic Sauce:
Finely chopped garlic: 1/4 tablespoon
Tomato Ketchup: 1/4 tablespoon
Hot Red Chilli Sauce: 1/4 tablespoon
Refined Oil: 2 tea spoons
Water: 1/2 cup
Method:
1. Seive maida and take it in a bowl, add salt and water little by little to make it into soft dough. Smear oil and keep it aside.
2. Chopp all the vegetables and grate the panner, mix it well and add salt, pepper powder and mix it well.
3. Now take a marble or gooseberry size ball of the dough and roll into puris, it should be thick in the center, so that it would not break.
4. Place the vegetables stuffing and lift one side of the edge and start pleating, start folding and forming the pleats, one by one towards the end join the pleats in center.
5. Prepare all the momos in the same way.
6. Apply oil to the idli plates and place momos without touching each other, so that, it will not stick.
7. Place the idli plates in the idli steamer and steam it for 5 to 6 minutes.
8. Momos will look glossy. Now it is ready to serve hot with garlic sauce.
For Garlic Sauce:
1. Place a pan on the stove and add 2 tea spoon of oil and heat it.
2. Add the chopped garlic and fry it for 2 minutes or till it becomes golden brown.
3. Add the sauces , little water or 1/2 cup of water and allow it to boil for 3 to 5 minutes, till becomes thick.
4. Put off the flame and cool it. Transfer it to a airtight container.
Note:
1. Place momos in the idli plate leaving considerable space, otherwise it may stick to one another.
2. Steam momos only for thee time specified, otherwise it will become rubbery and dry.
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