Category Archives: Steamed Dishes

Chicken Momos

ashu’s Steamed Chicken Momos

Chicken Momo is a dumpling which is one of my favorite and hence a frequently made food in my kitchen. I make it using refined flour and boiled chicken that is seasoned with simple seasonings. I have already shared a couple other recipes of momos, but the chicken momos was not yet posted.

CHICKEN MOMOS

INGREDIENTS:

Refined Flour: 250 gm

Boiled Chicken: 250 gm

Green Coriander: 2 Tbsp

Salt: To taste

Pepper: For Seasoning as per taste

Water: 1 glass (as needed)

METHOD:

Boil/Steam the chicken (I used 1 chicken breast) in a pressure cooker or rice cooker for a single vessel or 15 min.

Take a bowl and make a medium soft dough of the refined flour to which a pinch of salt is added, and keep the bowl covered.

Shred the boiled chicken, add salt and pepper as per taste and the chopped green coriander. This will be our Momos filling.

ashuskitchen -Chicken filling for the Chicken Momos

Divide the dough into small balls and roll out thin circular puris. Spoon the chicken filling  on the puri, and then  bring together and close all the ends giving a twist before sealing at the top. I prefer to remove the excess dough at the top end.

We can give any shape to the dumplings, but I prefer the one seen in the pictures. The more one practices shaping and making the momos, the better the shape 🙂 . I like to make smaller shaped momos, easier to eat in a single or two bites. Also note, the thinner the outer coat, it tastes better, my personal preference here.

ashuskitchen-Chicken Momos

ashuskitchen-Chicken Momos kept ready for steaming

Brush the steamer basket with oil before putting the momos for steaming, this prevents them from sticking to one another or to the basket, and we can easily remove them without the filling falling over from torn momos.

Steam the momos for 10 minutes, until the flour cover becomes shiny.

ashu’s-Steamed Chicken Momos

Serve them hot with a dip of choice, I have served with the parsley pesto that was handy in my fridge. Click for the Parsley Pesto recipe here.  It tastes best with the spicy red chutney made of tomato and ginger. You can click here for this recipe.

ashu’s- Chicken Momos

As always I am happy to share with you all another of my favorite and nutritious recipe. Hope you would like to give it a try in your kitchen too. Do click the links below for my other momos recipes:

Kheema (Mutton Mince) Momos

Tandoori Momos

Happy cooking delicious food 🙂

Enjoy!

ashu

 

 

 

 

 

 

 

 

 

 

 

 

 

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Tilwale Methi Muthia

ashu's- Tilwale Methi Muthia
ashu’s- Tilwale Methi Muthia

This recipe is my adapted version of the Gujarati dish Muthia. During my stay in the state, I learned couple of Gujarati recipes from my neighbors and friends. The recipes are all cooked according to my preference and hence I have altered the few ingredients that are essential part of Gujarati recipe i.e. Sugar or Gur. I tend to avoid adding sugar to my cooking and hence I do not add it in the tempering too.

I make methi muthia for adding to the Undhiyo dish. This Friday, I made this favorite breakfast version of the Muthia using 4 to 5 different flours and fresh green methi leaves. As it is a steamed dish and oil is used only for tempering, so it is a healthy recipe too. The mixed flours have a little coarser corn and wheat flour, it adds fiber to the recipe. The methi and Sesame too adds the fiber.  The carom or ajwain seeds aid in digestion.

Friday being a weekend here in the middle east, the breakfast has to be something special, I added my little touch in the display, the family loved it and we enjoyed a hearty meal. The muthias were served with a freshly ground, tangy, green coriander and mint chutney/dip. I added curd and onion dip too, in case one wished to have the curd taste, I need curds with most of my meals :).

Sharing here my healthy steamed muthia recipe. These are the ingredients that I use for this version in my kitchen, might differ from the traditional recipe and cooking, but I prefer this version for the steamed one.

                                     TILWALE METHI MUTHIA:

INGREDIENTS:

Flours: 1/2 katoris each of Rice flour, Makai (corn)atta, Rava (wheat semolina), Bhajni atta (optional) and 1 to 1 1/2 katori of Wheat flour.

(Note: one could use whichever flours they have from above, and it does not matter if one of the flours is not added. You can mix semolina and wheat flour too to make this. Some also use gramflour and semolina only.)

Green Fenugreek/Methi leaves: 1 bunch

Sesame seeds: 50 gms

Curd/yogurt: 2 Tbsp

Red chili flakes/red chili powder: 1 Tbsp

Turmeric powder: 1 Tsp

Ajwain (Carom seeds): 1 Tsp

Salt: To taste

Cooking Oil: 2 Tbsp

Long red Chili: 1 nu

Water: 1 glass (as required)

Chaat masala: 1 Tsp (optional)

METHOD:

Take the flours in a bowl or a big deep plate, add the ajwain, red chili powder, turmeric, salt and mix. Make a well in the center and add the finely chopped methi leaves and curd. Mix well and using water make a medium-to-soft dough.

Mixed flours
Mixed flours
Flour and methi for making muthia
Flour and methi for making muthia
Methi Muthia dough
Methi Muthia dough

Divide the dough into medium balls and make long rolls out of the balls.

The rolled out dough
The rolled out dough

Grease a steaming basket, place the rolls in it, brush the rolls with oil so that they do not stick to each other after being steamed.

Oiled rolls ready for steaming in the rice cooker.
Oiled rolls ready for steaming in the rice cooker.

I steamed these methi rolls for 15 minutes in an electric rice cooker, I find it very easy to use the electric rice cooker. Once done, remove them from the cooker and allow to cool.

Steamed methi muthia rolls
Steamed methi muthia rolls

Once cooled, our rolls are ready to be cut into even-sized roundels. I prefer cutting them into bite-size portions, easy to eat with a toothpick, also can be served as an appetizer /finger food at parties.

For the Tadka (or tempering):

Heat a Wok or Karahi on the gas stove, add the oil and heat.

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Add the sesame seeds and the long red chili slices. Once the sesame starts to crackle then add the cut roundels and stir well so that the Sesame gets evenly coated.

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Sesame coated methi muthia
Sesame coated methi muthia

One can add little salt, chili flakes, and chat masala at this stage too, if preferred. Mix well and remove on a serving dish or plate.

ashu's- Tilwale Methi Muthia
ashu’s- Tilwale Methi Muthia

I served the muthias with a tangy DhaniyaPudina Chutney and Onioncurd raita.

Tilwale Methi Muthia served DhaniyaiPudina Chutney & Onioncurd raita
Tilwale Methi Muthia served DhaniyaiPudina Chutney & Onioncurd raita

Give these yummy bites a try and enjoy with friends and family. Wishing you all a good day ahead.

Enjoy!

ashu.

 

 

 

 

 

 

 

 

Kheema (Mutton mince) Momos

IMG_4871Momos, a nutritious, healthy and extremely simple recipe. These are steamed dumplings made of refined flour with stuffing of choice. The stuffing could be vegetarian or with meat, depending on ones preference and taste. They go well with a flaming hot, bit spicy and tangy tomato dip, the stuffing inside is kept mild just with seasoning of salt, pepper (or red chilli powder) and herbs. The oil or fat content is nil or almost negligible, depending on the filling used for stuffing the momos. Today I made the kheema stuffing a bit spicy using red chilli powder.

My first experience of eating these yummy bites goes way long back that I cannot seem to remember. During Delhi stay one could see them being sold at many road side corners of Delhi markets. They are served piping hot, direct from the steamer on to the plate and hence during the cold winters were the preferred choice of kids during the Bazaar visits.

However the memorable experience that I would like to share here is from our visit to Nepal. Every time I make or eat momos I am transported back to Nagarkot, a hilly place in Nepal. After a tiring journey from Kathmandu we had reached the beautiful location of Nagarkot, and after settling in the resort  ventured out to explore the place. Walking down hill along the narrow lanes amidst loud talking and accompanying laughter, suddenly the lights went off and it was darkness. Load-shedding of electricity is common in Nepal, we learnt from our tour. We stopped to eat some refreshments at a roadside homely restaurant that we found was open and settled ourselves on the chairs and sat in the light candle.  These types of homely restaurants are common sight in hilly areas with the household members helping around, this was one of that type of place.

The homely Restaurant where we ate momos in Nagarkot, Nepal.
The homely Restaurant where we ate momos in Nagarkot, Nepal.

The whole bunch of us tourists ordered Momos,  the wait for the order to be ready was almost for an hour, but worth waiting. The lady of the house started the preparation from scratch and our tummies kept growling. In candle light when our food order was served with a flaming hot spicy dip, it was the  most satisfying experience. The taste of the momos eaten that night still lingers. They were simple yet so delicious, and all were finished in seconds after being served on the table. Returning back home from the trip, I tried making the dip in my kitchen and since then have always made this tangy dip to go along with the momos.

Last night I made these Kheema Momos for dinner with the thoughts of my late dad in mind, in his memory, he loved mutton mince and would have loved eating this dish from my kitchen. Today I share this here as the first recipe of this New Year 2015 in remembrance of my beloved dad.

Wishing you all a very Happy and Healthy New Year.

KHEEMA MOMOS:

INGREDIENTS: For outer cover

Refined flour: 150 g (1 &1/2 bowl)

Water: 3/4 bowl (for making dough)

Salt: a pinch

STUFFING: Mutton Mince: 250 g (Boiled)

Oil: 1 Tbsp

Ginger Garlic paste: 1/2 Tsp

Garam Masala: 2 Tsp

Red Chilli Powder: 2 Tsp (as per preference)

Chaat Masala: 1Tsp

Coriander Powder: 1 Tsp

Salt: To taste

Coriander leaves: Few

Green Chillies:  ( 1-2 Optional)

Turmeric Powder: 1/2 Tsp

METHOD:

Take the refined flour in a bowl and add a pinch of salt to it. Adding the required amount of water make a medium soft dough. Cover and keep it aside.IMG_4864

Heat a kadai/thick bottomed pan and add the oil. Saute the finely chopped green chillies, chopped green coriander leaves, and then add the dry powders. To this add the boiled kheema, do not add the water or stock of the boiled mince meat. Keep stirring and make it a completely dry filling.IMG_4865

Make small round balls of the dough and roll the dough balls into thin round puris. Take spoonful of the kheema filling and put in the centre of the puri and seal the edges by bringing them together at the centre.

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Grease the steam basket of the cooker with oil and arrange the momos inside the basket and steam in the cooker for 10 min.

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Arrange the steaming hot momos on a plate and serve with the spicy hot dip. Recipe of the dip is posted as a separate post.

IMG_4870Enjoy the steaming hot momos as a starter in the meal or as light dinner dish. Happy cooking along with me this 2015!

Enjoy!

ashu.