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Vege Momos

Momos are the staple food of northeast India, Tibet area.. it’s known as dim-sum in China. Momos mean steamed stuffed bread or dumplings.

Traditionally steamed in bamboo baskets.. stuffings vary from veggies, chicken, pork, beef n noodles too.. here is a version of Veggie Momo

 

Ingredients for Dough

Maida: 1&1/2 cup

Salt: 1/2 tsp

Water to make a firm yet soft dough like our naan dough

Oil to smear on the dough

 

Ingredients for Stuffing

Onion: 1 large fine chopped

Ginger garlic paste: 1tsp

Carrot shred fine: 1

Fresh Peas shelled fistful

Cabbage shred: 1 cup

Capsicum fine chopped: 1

Soy sauce: 2 tsp

Chilly sauce: 1&1/2 tsp

Ajinomoto: 1 pinch( optional)

Freshly crushed black pepper: 1 tsp

Salt as per taste

 

Method Of Preparation:

Make a soft dough with maida, salt, cold water. Knead till non sticky. Smear oil and keep covered for 30 mins.

In the meantime,  heat 1 tbsp oil in a wok.

Sautee chopped onions till it becomes translucent add ginger garlic paste.  Sautee for 2 min.

Add carrot and peas.  Cook for about 3 min. Add cabbage and capsicum. Toss for 2 more mins and add salt soy sauce, chilly sauce, crushed black pepper. Toss well and cool completely.

Keep an idli cooker with a little water on flame. As it heats up, make small roundels of dough, roll out like Puri,

Place the cooled stuffing (1tsp) in centre. Fold the edges all around like a saree pleat as shown in pic. And seal them at the top like a modak. Smear them with a little oil.

Use Cabbage leaves to line the idli  plates. This is to prevent water sogging in Momos. Place them with enough space to expand slightly while steaming. Cook for 5-6 min only, else they become hard. Serve with the Momo dip

 

Momo Dip:

Boil 1 tomato gnashed on surface with 2 red chillies and 6 almond (almond thickens the sauce). Let it cool.

Grind pepper and salt coarsely. Add boiled almonds, red chillies, 1/2 tsp red chilli powder and grind. Now add 1 tsp ginger garlic paste, boiled and cooled tomato, 1tsp vinegar and blend into a thick puree. It’s an excellent lip smacking, spicy, sour dip for momos.






 

Author: Kiran Shanbhag

Dr. Kiran Shanbhag is a Homeopathic physician. She has been practicing from the last 18 years. She is passionate about her work as a Homeopathic doctor and is also passionate about cooking, equity markets and quest into spirituality. All the four have now become an integral part of her life!

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