Sunday, 17 May 2015


Tofu And Mushroom Momo

100 gm shredded tofu
100gm chopped mushroom (dried and soaked in vinegar for 15 minutes)
50 gm onions
1 gm ginger
1 gm garlic
1 gm coriander
Pinch of MSG
1 tablespoon salt

Mix all the ingredients with salt and MSG.
Use the mixture and filling of momo.
After shaping the momos,steam for 10-12 minutes.

100 gm refined flour
Pinch of salt

Mix the flour, water,and salt.
Knead the flour into smooth dough.
Let it stand for 30 minutes.

Corn Momo

150 gm parboiled corn
50 gm carrot
1/2 tablespoon ginger (finely chopped)
1/2 tablespoon garlic (finely chopped)
1 tablespoon salt
A pinch of MSG

Mix all the ingredients in the bowl and set aside.
Use the mixture as the filling of momo.
After shaping the momo.
Steam for 10-12 minutes.

You can add spinach, paneer,beans.

When rolling out the dough,make the edges thinner than the centre, it will make the momos sealing easier.

Cover the momos with the damp cloth. This prevents them from drying out.

Put a cabbage leaf in the centre. Momos won't stick in the centre.

You can use wheat flour and roasted barley flour also.

Don't steam the leftover momos, fry them instead.

For frying
Add two tablespoon of oil. Fry the steamed momos and gently toss till golden brown.

Ginger sauce

15 gm shredded ginger
4 tablespoon vinegar
6 tablespoon sugar syrup

Mix all the ingredients well and refrigerate for 30 minutes before serving.

Garlic sauce

1 tablespoon refined oil
2 gm chopped garlic
3 gm chopped onions
1 tablespoon red chilli paste
1 tablespoon soy sauce
1 tablespoon vinegar
1 tablespoon tomato ketchup
Corn flour paste( 1 tablespoon cornflour and water)
Pinch of MSG
1 tablespoon salt

Saute the garlic,ginger and onions
Add chilli paste,soy sauce, vinegar, tomato ketchup and stir fry for a minute.
Add the salt and MSG
Add cornflour paste to thicken the sauce.