"Vegetable Momos" with "Tomato Garlic Chutney"

Momos

Ingredients:

All-purpose flour – 150 gms

Baking powder – 1 pinch

Cabbage (grated) – 200gms

Soya chunks (Nutella) – 150 gms

Vegetable oil – 2 tbsp

Black pepper – 1tsp

Garam masala – 1tsp

Ginger paste – ½ tsp

Salt to taste

Method:

Step 1: Add salt and baking powder to all-purpose flour, sieve them into a bowl and knead them into a stiff dough. Cover with a moist cloth and rest for 15 minutes.

Step 2: Soak the soya chunks in water for half an hour. Squeeze the water from the chunks.

Steps 3: Heat vegetable oil in a wok or “kadahi” and add grated cabbage and sauté to let the water evaporate.

Step 4: Add the soya chunks into this and sauté for 2-3 minutes. Now add black pepper, salt and garam masala to this.

Step 5: Once it is well mixed and roasted let it cool down.

Step 6: Knead the dough again for 2 minutes and make lemon size balls. Roll them into small circles.

Step 7: Fill the mixture prepared in step 5 in these rolled dough and make “momo” like pockets by folding them by applying a touch of water at the edges.

Step 8: keep water to boil in a saucepan, once boiled keep a strainer greased with some oil on the saucepan.

Step 9: Put the momo pockets on the strainer at some distance from one another and cover the strainer to stem the momos for 10-15 minutes.

Step 10: Remove the momos from the strainer and serve them hot.

Chili Garlic Chutney

Ingredients:

Onion roughly chopped (large) – 1

Garlic cloves - 5/7

Tomatoes (large) -2

Sugar – ½ tbsp

Vinegar – 1tsp

Chili powder – 1tsp

Dry red Kashmiri Chili (whole) - 2

Salt to taste

Method:

Step 1: Take 2 cups of water in a saucepan and heat on medium flame.

Step 2: Slit the tomatoes from the bottom making a cross and put the tomatoes and whole dry red chili’s in the saucepan with water.

Step 3: Let it boil for 7 to 8 minutes or until the tomatoes and chili are soft, remove them from water and let them cool.

Step 4: Now skin the tomatoes (peel off the skin) and cut them in half.

Step 5: Grind skinned tomatoes. Chili, garlic cloves, onion, sugar, salt, vinegar into a smooth paste without adding any water, taste and add seasoning as required.

Step 6: Serve the chutney with spring rolls, momos, samosa etc.

Hot tip: Also known as “Hot & Spicy” chutney OR “Tomato Chili Garlic” Chutney. This chutney can last for 5 to 7 days when kept in refrigerator.