Health |
Veg |
Non Veg |
Gallery |
Experts |
WEIGHT LOSS 
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
Sikkimese steamed Momos
By : Mearl FernandesCategory : Steamed recipes, Vegetables
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Mix the flour and salt to taste and add a little water at a time to make a stiff yet sticky dough (not tOO wet), like a pizza dough.
- Keep aside covered with a moist napkin. Do NOT let it dry.
- Heat oil in a pan and fry the onions to pink (not brown).
- Add the garlic & fry well.
- Then, add the mix vegetables mixture & fry well.
- Add the soy and chilli sauces, freshly ground pepper and salt to taste and cook till the veg is done.
- Make small balls of the dough & roll out each to 4-inch diameter rounds.
- Dab some water on the edges & place a tablespoon of the mix in the centre of each circle.
- Fold the edges over the meat & pinch and twist to seal or fold the Momo in half (into a semi-circular/moon shape) and pinch the edges shut.
- Place these arrangements onto a moist cloth/ parchment paper or well greased surface.
- Before placing them in the steamer ensure the steamer layers/trays are well greased.
- Place the Momos into the steaming dish and cook for 10-15 minutes. Serve with tomato chutney or a sweet-n-spicy tomato-chili sauce.
Ingredients:
2 cups - flour
water
1/2 tsp - baking soda
salt to taste
1/2 kg - finely chopped veg mixture: carrots, cabbage & (any or all 3 colour) capsicums
1 - large onion chopped very fine
8 to 10 cloves - garlic chopped very fine
3 tbsp - soy sauce
1 tbsp - chilli sauce
1 tsp - freshly ground pepper
salt to taste
3 tbsp - vegetable/canola/sunflower cooking oil
2 cups - flour
water
1/2 tsp - baking soda
salt to taste
1/2 kg - finely chopped veg mixture: carrots, cabbage & (any or all 3 colour) capsicums
1 - large onion chopped very fine
8 to 10 cloves - garlic chopped very fine
3 tbsp - soy sauce
1 tbsp - chilli sauce
1 tsp - freshly ground pepper
salt to taste
3 tbsp - vegetable/canola/sunflower cooking oil
RECIPES BY MEARL FERNANDES
