Recipe contributed by: Dhara Balwa
Well, I have been away from blogging for so long it feels like I am starting all over again. While I have been busy with other things, there are still recipes written and pictures taken. Just not typed up here. The New Year is notorious of bringing this feeling of a new start and across the globe so many people decide to live differently and make resolutions. I am one of them. I have made two resolutions. First, to post at least two recipes a month. And in order to fulfill that resolution for this month, here is the first one.
Did you know I never had Momos before until these friends of ours prepared it for dinner at their place? First Momo with the special chutney and the flavors so harmonious, my mouth and tummy did a happy dance. Though I haven't had it anywhere else, I can say they are as best as the Momos can get. While I was so appreciative and happy of this tasty meal, my husband was elated. He is the reason I decided to give it a try making them. It was not rocket science to figure out that they are not so easy to make and very time consuming, especially to make the best kinds. So, having looked around at few recipes and videos, I plunged into the kitchen. The result, Ehhh! The filling was nice, the dough covering it was okay. But as the bench mark was high, it was a disappointment. Given the time the prep took, I decided not to try it again.
We were invited for Christmas dinner at the same friend's home and because we loved Momos, they were kind enough to prepare it again. Since I had tried already and wanted to ask what I was not doing right, I discussed it and got inspired to try it again. Mind you, it was not less laborious, but the end results were more than satisfactory. So, was it worth it? Yes! Will I be making it regularly? No! Only when I really feel like making a treat/butter up my husband. :) It would also help if you are at least a team of two. It is faster to prepare then.
Lastly, I would like to convey a very special Thanks to Renu, whose recipe I have adapted. She shared the recipe of Chutney and also put in so much effort to make these Momos. She should definitely be in Momos Business.
Makes: 40 Momos
Difficulty level: Medium
Prep time: 50-60 min Cook time: 10-15 min
Ingredients:
For the dough:
1.5 Cups All Purpose Flour
1 Tsp. Oil
Water as needed
Salt as per liking
For filling:
3 Cups Finely Shredded Cabbage
1 Cup Finely Shredded Carrots
1/2 Cup Finely Cut Green Bell Pepper
1 Tbsp. Fresh Crushed Ginger
1/2 Tbsp. Fresh Crushed Garlic Paste
Green Chilies, as per your taste and optional. I didn't add them.
1 Tbsp. Oil
Salt as per taste
Black Pepper Powder as per taste
For Chutney:
1 Medium-sized Tomato
1 large clove Garlic
5-6 Whole Red Chilies
1/2 Tsp. Red Chili Powder
1 Tbsp. Oil
Few springs Cilantro
Salt as per taste
Water to cook
Oil as per your liking to toss Momos in it a the end
Method:
1) Prepare a soft dough mixing flour with oil and water. The dough should be smooth and not tacky to touch. It would take around 5-10 min of working with the dough to make it smooth. Cover and keep aside for 30-60 minutes.
2) In a wok, heat up the oil and add the crushed ginger and garlic and sauté it for few seconds on medium heat till fragrant. Quickly add the vegetables - cabbage, carrots and bell pepper. Stir it few times before adding salt and cook till the vegetables have softened a little and water is evaporated. Turn off the heat and add the black pepper powder as per your liking and give it a stir. Let the mixture cool down completely before stuffing it in the rolled out circle dough.
3) While the vegetables are cooling down, prepare for the chutney. In a small pot, add in the tomato and the whole red chilies. Add in enough water to fully cover the tomato. Bring the water to boil and cook until the skin of tomato is soft and can be pealed. Drain the water. The chilies should have softened too. Let it cool.
4) Now you can make Momos two ways. Either you go on preparing them at one go; that is rolling the dough and filling and packing it all at the same time OR rolling out the dough circles together and filling later. Either way the dough needs to be covered with damp cloth to avoid drying them up.
5) Work on the dough one more time for a minute and divide it in 35-40 portions. Yup, it is not going to be a lot of dough. The small dough circles have to be really thin and that's what makes it tasty and not doughy.
6) Make a small ball from one of the portions of the dough and with a rolling pin, roll a circle of approx. 3 inches. Dust in between if need be to prevent sticking to the surface. Either make similar circles all together covering them with slightly damp cloth or move to next step.
7) Take approx. a teaspoon of filling and out it in center of the rolled dough circle. We will be making half moon shaped Momos. So just lift one half side of the circular dough and match it with the other half. Squeeze the edges gently so that it fuses together and is packed. You can leave it to that. It will taste the same. But if you want to create design on the edge - experiment. Just make sure the edge is not too thick as when it steams it will be really thick and won't taste so good. Do the same with the rest of the dough.
8) In a double broiler, boil the water. Take a steamer basket or a container with holes in it. Coat it generously with oil to avoid sticking and arrange as many Momos as you can in a single layer. Cover and steam for 5-8 minutes. You will know they are done when the dough becomes transparent and there is a glaze on top. Take them out and once all are done, toss them in little oil.
9) Finally, prepare the chutney by combing rest of the ingredients with the boiled, cooled and peeled tomato, red chilies and give a quick pulse in the mixer. Renu also adds a dash of soy sauce and vinegar. You can try that out too.
Serve Momos with chutney. Yuuuummmm!
Well, I have been away from blogging for so long it feels like I am starting all over again. While I have been busy with other things, there are still recipes written and pictures taken. Just not typed up here. The New Year is notorious of bringing this feeling of a new start and across the globe so many people decide to live differently and make resolutions. I am one of them. I have made two resolutions. First, to post at least two recipes a month. And in order to fulfill that resolution for this month, here is the first one.
Did you know I never had Momos before until these friends of ours prepared it for dinner at their place? First Momo with the special chutney and the flavors so harmonious, my mouth and tummy did a happy dance. Though I haven't had it anywhere else, I can say they are as best as the Momos can get. While I was so appreciative and happy of this tasty meal, my husband was elated. He is the reason I decided to give it a try making them. It was not rocket science to figure out that they are not so easy to make and very time consuming, especially to make the best kinds. So, having looked around at few recipes and videos, I plunged into the kitchen. The result, Ehhh! The filling was nice, the dough covering it was okay. But as the bench mark was high, it was a disappointment. Given the time the prep took, I decided not to try it again.
We were invited for Christmas dinner at the same friend's home and because we loved Momos, they were kind enough to prepare it again. Since I had tried already and wanted to ask what I was not doing right, I discussed it and got inspired to try it again. Mind you, it was not less laborious, but the end results were more than satisfactory. So, was it worth it? Yes! Will I be making it regularly? No! Only when I really feel like making a treat/butter up my husband. :) It would also help if you are at least a team of two. It is faster to prepare then.
Lastly, I would like to convey a very special Thanks to Renu, whose recipe I have adapted. She shared the recipe of Chutney and also put in so much effort to make these Momos. She should definitely be in Momos Business.
Makes: 40 Momos
Difficulty level: Medium
Prep time: 50-60 min Cook time: 10-15 min
Ingredients:
For the dough:
1.5 Cups All Purpose Flour
1 Tsp. Oil
Water as needed
Salt as per liking
For filling:
3 Cups Finely Shredded Cabbage
1 Cup Finely Shredded Carrots
1/2 Cup Finely Cut Green Bell Pepper
1 Tbsp. Fresh Crushed Ginger
1/2 Tbsp. Fresh Crushed Garlic Paste
Green Chilies, as per your taste and optional. I didn't add them.
1 Tbsp. Oil
Salt as per taste
Black Pepper Powder as per taste
For Chutney:
1 Medium-sized Tomato
1 large clove Garlic
5-6 Whole Red Chilies
1/2 Tsp. Red Chili Powder
1 Tbsp. Oil
Few springs Cilantro
Salt as per taste
Water to cook
Oil as per your liking to toss Momos in it a the end
Method:
1) Prepare a soft dough mixing flour with oil and water. The dough should be smooth and not tacky to touch. It would take around 5-10 min of working with the dough to make it smooth. Cover and keep aside for 30-60 minutes.
2) In a wok, heat up the oil and add the crushed ginger and garlic and sauté it for few seconds on medium heat till fragrant. Quickly add the vegetables - cabbage, carrots and bell pepper. Stir it few times before adding salt and cook till the vegetables have softened a little and water is evaporated. Turn off the heat and add the black pepper powder as per your liking and give it a stir. Let the mixture cool down completely before stuffing it in the rolled out circle dough.
3) While the vegetables are cooling down, prepare for the chutney. In a small pot, add in the tomato and the whole red chilies. Add in enough water to fully cover the tomato. Bring the water to boil and cook until the skin of tomato is soft and can be pealed. Drain the water. The chilies should have softened too. Let it cool.
4) Now you can make Momos two ways. Either you go on preparing them at one go; that is rolling the dough and filling and packing it all at the same time OR rolling out the dough circles together and filling later. Either way the dough needs to be covered with damp cloth to avoid drying them up.
5) Work on the dough one more time for a minute and divide it in 35-40 portions. Yup, it is not going to be a lot of dough. The small dough circles have to be really thin and that's what makes it tasty and not doughy.
6) Make a small ball from one of the portions of the dough and with a rolling pin, roll a circle of approx. 3 inches. Dust in between if need be to prevent sticking to the surface. Either make similar circles all together covering them with slightly damp cloth or move to next step.
7) Take approx. a teaspoon of filling and out it in center of the rolled dough circle. We will be making half moon shaped Momos. So just lift one half side of the circular dough and match it with the other half. Squeeze the edges gently so that it fuses together and is packed. You can leave it to that. It will taste the same. But if you want to create design on the edge - experiment. Just make sure the edge is not too thick as when it steams it will be really thick and won't taste so good. Do the same with the rest of the dough.
8) In a double broiler, boil the water. Take a steamer basket or a container with holes in it. Coat it generously with oil to avoid sticking and arrange as many Momos as you can in a single layer. Cover and steam for 5-8 minutes. You will know they are done when the dough becomes transparent and there is a glaze on top. Take them out and once all are done, toss them in little oil.
9) Finally, prepare the chutney by combing rest of the ingredients with the boiled, cooled and peeled tomato, red chilies and give a quick pulse in the mixer. Renu also adds a dash of soy sauce and vinegar. You can try that out too.
Serve Momos with chutney. Yuuuummmm!
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