Momos

Steamed crescent shaped stuffed dumplings, are almost synonymous with the cuisine of the north east.
Ingredients
Dough
150 grams of fine plain flour Water

Filling (Vegetarian)
100 grams of frozen chopped spinach, cooked and drained well Salt and pepper (to taste)100 grams of grated cheddar cheeseGrated nutmeg (to taste)

Filling (Non vegetarian)
100 grams of chopped meat (lamb, beef, or pork).
2 to 3 finely chopped big onions
20 grams of vegetable oil
Freshly chopped coriander
Chopped ginger and garlic
Soya sauce and vegetable oil to bind the ingredients
Salt and pepper

Preparation:
1. Mix the flour with lukewarm (not hot) water to make a dough. Knead well and set aside.
2. Mix all 'filling' ingredients together in a mixing bowl.
3. Roll the dough evenly until it is about 2mm thick.
4. Cut the dough into circles of about 3 inches (7.5 cm) in diameter.
5. Sprinkle work surface with a little fine flour to prevent the dough from sticking to the rolling pin.
6. Holding one circle of dough in your palm, put a heated teaspoon-full of 'filling' mixture into the circle and fold over into a crescent or semi-circle. Seal the dough tightly by pinching the edges.
7. Arrange the stuffed sealed momos in a steamer (oiled if the steamer is metal). Steam for 15 minutes for Vegetarian Momos and 20 for Non Vegetarian Momos.
8. Keep an eye on the water level. Make sure the water is boiling hard throughout the steaming time, but do not let the water touch the momos.
9. Serve hot.
10. Experiment with different fillings of your choice: cold mashed potato, grated carrot and other root vegetables, left over rice etc.

Comments

Post a Comment

Popular posts from this blog

Dum Aloo (Bengali Style)

Image
1. Take baby potatoes. If you do not get baby potatoes, use medium / small potatoes. In case you are using the later, slit them partially, else for baby potatoes take the whole ones (with skin), and pressure cook them in salt water. It should not be boiled to perfection and keep it a little hard. Peel off the skin and take them in a bowl. Add a little turmeric powder and salt and mix. 2. Take onions and thinly slice them and keep aside. 3. Take one large tomato and chop them and keep aside. 4. Take a inch of ginger and 5-6 cloves of garlic and crush them with a pestle. 5. Chop fresh coriander leaves and keep aside for garnishing. 6. Take a fistful of green peas and blanch them (boil water and salt and once boiling, remove from fire and add the peas) 7. In a bowl, take the following spices - red chilli powder, garam masala powder (little cinnamon, cardamom, clove, nutmeg, mace: roasted and ground), turmeric powder, a little sugar, salt. Take 2 tbsp curd (plain yogurt) and mix all the in...
Read more

Golbari'r Kosha Mangsho

Image
For quite sometime we have been coming across various patrons and "well wishers" of a Calcutta mutton joint named Golbari. And the dish in specific mention was Golbari'r Kosha Mangsho. Golbari is actually the round building located at the 5 road crossing at Shyambazar in Kolkata. I am told that the original owners have now transferred the ownership and the place is now known as New Punjab Hotel. Kosha Mangsho loosely translated means a dry mutton dish with excess efforts on maturing part on the pan while cooking. At home we have been contemplating having this dish for quite sometime now. With the potential risks of LDL, Uric Acid, expanding girth, etc it's a challenge to have red meat at home, as a common fare. Hence the entry of red meat needs adequate pampering 😋. This time we thought we will try the preparation of the famed Golbari'r Kosha Mangsho. Mr Google helped us extensively and we landed up on the page of Anwesha,  http://peanutsontheroad.com . And thank...
Read more

Food Stories from Burma

Image
During my childhood, I was often told anecdotes about how some of our relatives had migrated from Burma (Rangoon in particular), to Calcutta under difficult circumstances. Closest in that circle was one of my maternal Aunts' husband (mesho) who had migrated with his entire family to Calcutta and started afresh in a small apartment near Calcutta's Gariahat. An excellent gourmet and extremely knowledgeable about food pairing, he was also an extremely interesting story teller. He was the first person who made me aware of Burma. During my school days, came across stories (from teachers) based on characters shuttling between between Rangoon and Calcutta. One of the most significant was that of " Pather Daabi " by Sarat Chandra Chattopadhyay. And while learning, I came to learn the word " ambidextrous " which was an unique ability of the protagonist, Sabyasachi.  Few months back when an opportunity came up to visit this wonderful country, Burma, (now Myanmar...
Read more