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Saturday, May 28, 2011

Veg. Momos with spicy tomato chutney

Introduction:
Momos are basically a tibetan dish but it's quite popular in nothern region of india. I'm a big fan of it and i don't forget to grab a plate of Veg. momos from a street vendor whenever i'm in jaipur or delhi. It's so yummy and moreover zero oil recipe. You can eat a lot of it if you like to eat less oily dishes.

Ingredients:
for filling:
Onions(grated):1 cup
Cababge(grated): 2 cup
carrots(grated): 2 cup
Capsicum(grated): 1 cup
Salt: to taste
Black pepper: 1 tsp
Oil: 2 tsp
For Momos:
Refined flour: 2 cup
Salt: 1 tsp
Baking powder: 1/2 tsp
Water: to kneed the dough
For Chutney:
Tomatoes: 2 medium sized
Whole red chilli: 4
Fenugreek seeds: 1 tsp
Cumin seeds: 1 tsp
asefoetida: a pinch
salt: to taste
Mustard Oil: 2 tsp

Preparation time: 20 mins
Cooking time: 15 mins

Method:
Heat oil in a pan. Add onions and saute. Add all the vegetables for filling and the spices and cook till the vegetables are cooked.
Sieve the refined flour and miz the salt and baking powder in it. Add sufficient water to make soft dough out of it.Keep it aside for 10 mins.
Now take a small portion of dough and make a small ball out of it. Roll it into a small puri shape. Fill some vegetable filling into it and cover it like we do for stuffed paranthas. you can change the shpae according to you. Make all the momos in the same way. Heat water in a stimmer or cooker. you can use the way you use to make idlis. Place a stand in the boiling water and place a dish over it. Put all the momos in it and cover the lid and cook for 15 mins on medium flame.
Open the lid and check through a knife whether momos are cooked or not. if they don't stick to knife, it's cooked.
serve hot momos with spicy tomato chutney.
For cutney: Heat oil. Add cumin seeds, fenugreek seeds and asefoetida. Add whole red chillies and fry for a minute. Add chopped tomatoes and salt and cook for 3-4 mins till the tomatoes are soft. Put off the flame and let it cool. mix it in a blender and chuney is ready to serve. You can keep this chutney in fridge for 6-7 days and it goes well with paranthas and idlis too.

TIPS:
1.you can also make momos from wheat flour.
2. Make sure to roll into thin puris.
3. You can add or substract vegetables as per your choice.
4.You can add boiled noodles with a tsp of soya sauce in the filling along with other vegetables. This will make delicious veg spring momos.
5. You can make all the momos and wrap in aluminum foil and keep in freezer. whenever you wanna eat just steam them and enjoy.
6.You can also fry the momos instead of steaming. It also taste delicious.
7. Those ,who like to eat non veg, can use egg and chicken for filling.

4 comments:

  1. Awsum recipe !! I made them once with the help of my nepali frnd as its famous in Nepal. Also, I guess, in market the momos masala is available too which can be used for enhancing the momos' flavor.

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  2. hey bhai...wow..i never knw u also cook.thanks for the tip. I'll try to look for momos masala..

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  3. This comment has been removed by the author.

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  4. Awesome ..wonderful...yummy recipie..
    I just added some chilli vineger and soy sauce in the filing and the whole taste changed ...

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