Tuesday, November 29, 2011

Momos with Red Hot Chutney

For the Dough;
Maida - 1 cup
Oil - 1 tbspn
Salt - ¼ tsp

For the filling;
Onion - 1, chopped finely
Mushrooms - 6, chopped finely(optional)
Ginger, garlic paste - 1 tsp
Green chilies - 2, chopped finely
Carrot - 1 large, chopped finely
Cabbage - 2 ½ cups, finely chopped
Salt - 1 tsp
Pepper powder - ½ tsp

Sift maida with salt. Add oil and knead with enough water to make a stiff dough of rolling consistency, as that for puris.
Heat oil in a kadai for the filling. Add chopped onion. Fry till it turns soft. Add mushrooms and cook further for 2 minutes. Add carrot, green chilies and ginger - garlic paste. Mix well and add the cabbage. Stir fry on high flame for 3 minutes. Add salt, pepper to taste. Remove from fire.
Make marble sized balls and roll thinly, to make about 5” rounds. Put 1 heaped tbpn of the filling. Pick up the sides into loose folds like frills and keep collecting each fold in the center, to give a flattened ball like shape. Make all momos.
Place the momos in a greased idli stand and steam it in a pressure cooker with 1 cup water without the whistle for 3-4 minutes.
OR It can be baked in the oven at 200C for 5 minutes till light golden on the edges.
Serve hot with red chutney.

Recipe Courtesy: Nita Mehta

Red Chutney

Ingredients: (yields about 3/4 of a cup)
Large red bell pepper/capsicum - 1 whole + ½
Medium sized tomatoes - 2 to 3
Garlic - 2 cloves
Freshly grated coconut (optional) - 2tbspns
Olive oil - 2 tbspns
Any fresh herb (Cilantro or Curry Leaves) - a few
Sugar - ½ tsp
Salt - according to taste
Crushed red pepper (to taste, or optional)

Cut the tomatoes and pepper in half.  Drizzle a tablespoon olive oil on them and toss them to coat well. Add salt and crushed red pepper and toss again. Arrange cut side down on a baking tray. Preheat oven to 450 F and bake for 30 minutes or until the skin of the pepper is blistered and dark. You can broil it for the last 5 minutes.
OR Stove Top:
You can toss the veggies with olive oil and salt and heat a skillet; roast it in the pan at very high heat until skin is charred and vegetables are softened.
Remove all the blackened skin from the tomato and the pepper.
Take the pulp of the pepper and tomatoes and combine with all the other ingredients and a tablespoon of olive oil in a food processor and process until smooth.

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