May 27, 2013

Me and Momos


Just had a long vacation. During the holidays I was totally cut off as I was not carrying my laptop and net.  Now, all will agree with me that being trapped in a no internet world is a strange feeling.
I felt like I had lost touch with so many of my friends and a part of my life had come to a halt. I was trying to use my Phone to access my site, but that was just taking so long and very frustrating. I just wanted to back to my regular work. That made me realize how much I become dependent on this little space of mine, my dear friends and my work.  Yesterday, when I came back, got the internet …I was so happy.. As I am back in my world.. Duh..!!

Now that I am back from Darjeeling, I have a healthy and yummy recipe for you. Momos are very popular snack now days. They are originally the most sought after street food from Tibet or Nepal. It has its roots in China. It later became popular in other areas like Bhutan, Sikkim and other Himalayan states. Each region has its own variations of it. Some add vegetable to the filling, while some use chicken mince. Some states do not add soy sauce and some add oyster sauce. Variations are in plenty.

The momos are similar to the dim-sums, won-tons or the Chinese dumplings.  These momos are either steamed (the healthy version) or deep fried in oil. The deep fried ones are called kothey momos. Momos are usually served with a dipping sauce normally consisting of tomatoes as the base ingredient. The sauce is a very important part of eating momos as they build up the taste and gives it an added body. Always eat the momos hot, they do not taste that great cold.  The perfect way to eat momos is to dunk it in spicy sauce and put it in your mouth whole. I have adapted this recipe as the basis on my momos. Try it and let me know..!



INGREDIENTS:


For Outer Coating:
200 grams all purpose flour( maida)
salt
oil

For The Stuffing:


Chicken minces 
1-2 table spoons of ginger-garlic paste
2 onions finely chopped
2 tea spoon soya sauce
2 table spoons of chopped coriander leaves
salt
oil

For Tomato Chilli Garlic Sauce:

2 tomatoes dry roasted
4-5 red chillis dry roasted
1/2 tea spoon brown sugar
1 tea spoon soya sauce
4-5 chopped garlic cloves
salt



METHOD:


Take maida in a bowl and add salt and little oil and make it into a soft dough using water. Keep it aside. Take the mince and apply ginger-garlic paste to them and cook them till they are almost done.

Heat a pan and add little oil. Then add the chopped onion and saute till it turns light brown. Then add the minced cooked chicken and mix. Add soya sauce and salt,  stir for 1-2 mins.  Add coriander leaves and remove from flame and cool.

Roll out  small thin rotis from the dough, they should be of small size diamter of each should be approx  4-5 inches.Put  2 teaspoon of stuffing on the center of each rolled roti and close it giving proper folds. You can even give them the shape of semi circle. Try to give any shape you desire but seal it properly so that the stuffing does not come out.

Heat a steamer with water. Make a bed of cabbage leaves on the steamer plate and on them keep the prepared dumplings.Because of cabbage leaves the momos won’t stick to the plate. Steam these dumplings for 15 mins. Momos are ready.

Now for the sauce grind roasted tomatoes and red chillis till they form a fine paste using little water.Heat little oil in a wok.Saute chopped garlic for 2 mins then add the tomato and chilli paste to it and little water.Let the mixture boil.Then add brown sugar, salt and soya sauce and cook for 2 mins.Sauce is ready.


NOTE: Those who are vegetarians can use vegetable stuffing and enjoy them
Serve hot chicken momos with tomato chilli garlic sauce.


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