Vegetable Momos
The orgin of momo in Nepal is uncertain.Newar merchants brought the recipe and the name momo from Lhasa, Tibet where they were a traditional delicacy for centuries. They modified the seasonings of the dish with available ingredients, using water buffalo and kept the same name.
Basically, there are three types of momo, steamed, fried and pan-fried. Momo is usually served with a dipping sauce (locally called chutney/achhar), normally made with tomato as the base ingredient.
The orgin of momo in Nepal is uncertain.Newar merchants brought the recipe and the name momo from Lhasa, Tibet where they were a traditional delicacy for centuries. They modified the seasonings of the dish with available ingredients, using water buffalo and kept the same name.
Basically, there are three types of momo, steamed, fried and pan-fried. Momo is usually served with a dipping sauce (locally called chutney/achhar), normally made with tomato as the base ingredient.
U can stuff momos with anything as u like,here I hav stuffed it with
and vegetables. I cooked momos by spreading lettuce on the
steamer.Lettuce is good source of vitamin A and Potassium.
Why we use lettuce to cook momos?
Lettuce is most often used for salads. Lettuce is a good source of vitamin A and potassium, which are eaten either raw or cooked. As well as a minor source for several other vitamins and nutrients. Despite its beneficial properties,contaminated lettuce is often a source of bacterial, viral and parasitic outbreaks in humans, including E. coli and Salmonella. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human consumption.
Ingredients:
For Dough:
2 cups maida
1/2 tsp salt
1/2 tsp baking powder
For Filling:
1 cup carrots - grated
1 cup cabbage - grated
1 bell pepper- grated
1/2 tsp salt
1/2 tsp coriander powder
1/2 garam powder
1/2 tsp pepper
1/2 cup onion - finely chopped
1 tsp garlic - chopped
1 tsp Soya sauce (optional)
1/4 tsp vinegar
Water to knead the dough
To steam:
Lettuce to cook momo (optional).
Method:
1.Mix the maida, salt and baking powder and knead to a stiff dough with water.
2. Mix all ingredients in a bowl.
3.Take mold as shown in picture.
4.Fill it with the vegetables.Prepare the momos .
5.Otherwise Roll the dough thin (translucent) and cut into 4"-5" rounds.
6.Bring edges together to cover the filling. Twist to seal and fill the rest in the same way.
(For this method refer my egg momos Recepie).
Steam for about 10 minutes and serve with soya sauce and chilli sauce.
Why we use lettuce to cook momos?
Lettuce is most often used for salads. Lettuce is a good source of vitamin A and potassium, which are eaten either raw or cooked. As well as a minor source for several other vitamins and nutrients. Despite its beneficial properties,contaminated lettuce is often a source of bacterial, viral and parasitic outbreaks in humans, including E. coli and Salmonella. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human consumption.
Ingredients:
For Dough:
2 cups maida
1/2 tsp salt
1/2 tsp baking powder
For Filling:
1 cup carrots - grated
1 cup cabbage - grated
1 bell pepper- grated
1/2 tsp salt
1/2 tsp coriander powder
1/2 garam powder
1/2 tsp pepper
1/2 cup onion - finely chopped
1 tsp garlic - chopped
1 tsp Soya sauce (optional)
1/4 tsp vinegar
Water to knead the dough
To steam:
Lettuce to cook momo (optional).
Method:
1.Mix the maida, salt and baking powder and knead to a stiff dough with water.
2. Mix all ingredients in a bowl.
3.Take mold as shown in picture.
4.Fill it with the vegetables.Prepare the momos .
5.Otherwise Roll the dough thin (translucent) and cut into 4"-5" rounds.
6.Bring edges together to cover the filling. Twist to seal and fill the rest in the same way.
(For this method refer my egg momos Recepie).
Steam for about 10 minutes and serve with soya sauce and chilli sauce.
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