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.
