Vegetable Momo – Meghalaya

We first had momos on our honeymoon in Darjeeling. Those were the best momos to date. They were piping hot served alongside a spicy red chutney in a small shack overlooking the snow-clad mountains. They were perfect for the cold weather. Since then we’ve had momos at small kiosks outside department stores, in supposedly good Chinese restaurants and at 5-star places and none of them matched those momos we first had. I made chicken momos last year for a party we had at home and they were great. They came very close to the Darjeeling momos if I do say so myself. Everybody loved them. I used the same recipe to make these vegetable momos and these were really nice too, but they don’t evoke the same kind of emotion from my predominantly non-veg family. Meghalaya one of the north-eastern states of India is bounded by Assam in the north and Bangladesh in the south. We’ve been to Shillong the capital of Meghalaya. Shillong is among the few urban areas in Meghalaya. Nearly one-third of the state is covered by forests. The much-repeated Cherrapunjee of our geography lessons is in Meghalaya. Cherrapunjee receives the highest rainfall of all places on earth. So cool. Rice and pork are the most commonly eaten food in Meghalaya. Different varieties of mushrooms that flourish during the monsoon are also used in the cooking. Fermented soyabean paste, fermented fish and different types of herbs are used to add flavour to the dishes. Dishes are sometimes cooked in bamboo cylinders or bamboo leaves which infuse the food with the flavours of bamboo. Momos are popular in all the north-eastern states. I made these vegetable momos and a hot red chilli chutney to go with it. I thoroughly enjoyed the combination. Prep time: 30 mins Cooking time: 10-12 mins Makes: 15-20 momos Ingredients Carrot – ½ cup chopped into small thin matchsticks Cabbage – 3/4 cup shredded fine Paneer – 100 gm crumbled Ginger – 2 tbsp minced Garlic – 2 tbsp minced Onion – 1 medium finely chopped Soy sauce – 1-1/2 tsp Green chilli sauce – 2 tsp Salt to taste Black Pepper powder – 2 tsp (adjust) Spring onions – 2-3 finely chopped (green & white separated) Oil – 2 tbsp Ingredients – For the cover Maida – 1 cup Salt to taste Water as necessary Oil – 1 tbsp Method 1.      Mix Maida...

Chicken Momo – Steamed Chicken Dumplings

I’ve made momos every-day the past couple of days, they’ve been such a huge hit. I made a small batch of chicken momos as appetizers for the Sarakku party (Booze party) last weekend as I wasn’t sure all of them would like it. But surprise, the chicken momos were gone in a flash and they wanted more. I made a vegetarian version of the momos which went a little slow as most of them were non-vegetarians but the vegetarian momos were good too. These chicken momos are quite easy to make in that there are no complicated techniques and you can’t really go wrong with it unlike a genoise cake that I screwed up pretty spectacularly last weekend. You see, the last few days I’ve been cooking up a storm, mostly good with a few disasters thrown in. I quite enjoyed pleating up the momos into little round bags, but it takes some time. I couldn’t click the momos the day of the party; it was crazy. I made them again the next day by popular demand and managed to photograph them. The chicken filling is super easy to make and is delightfully fresh and flavourful. The freshly minced ginger and garlic add loads of flavour and punch to the chicken. Use fresh ginger (not the hard, dried ones) for maximum flavour. Finish with chopped spring onions to give that Chinese-food touch. I made the filling the previous night and put it in the fridge. It keeps well for 3-4 days. If you have the filling ready, it is that much more quicker to make momos. I am sending these chicken momos to Srivalli’s Blogging Marathon for the theme – “Dallying with Dumplings”. Now you know why I made momos for the party last weekend. Menus will now be centred around the blogging challenges that I take up and my family will have to endure. This time they’re not complaining though. Prep time: 20-30 minsCooking time: 10 minsMakes: 20 Momos Ingredients – For the filling Minced Chicken – 250 gmCabbage – 4 tbsp shredded fine Ginger – 2 tbsp mincedGarlic – 2 tbsp mincedOnion – 1 medium finely choppedSoy sauce – 1-1/2 tspGreen chilli sauce – 2 tspSalt to tasteBlack Pepper powder – 2 tsp (adjust)Spring onions – 2-3 finely chopped (green & white separated)Oil – 2 tbsp Ingredients – For the cover Maida – 1 cupSalt to tasteWater as...
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