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...
Subscribe to Foodbetterbegood!

Enter your email to stay tuned!