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.
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)
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.
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.
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.
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.
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:
The visit to Georgia in July 2016 introduced me to this dish- Khinkhali, a dish that I find to be a similar version of Momos that I am so very fond of eating and making in my kitchen.
The first lunch after landing in Tbilisi, Georgia in a restaurant in the busy Tbilisi Center, the menu card displayed this bigger version of dumplings that looked similar to momos. The guide told us it is called Khinkali and also informed us the way how we were supposed to eat it. It is a boiled dumpling with filling inside, a fried version could also be seen in the menu card. The inside filling could be of either Beef, lamb, chicken, potatoes or cheese etc. The menu card in the restaurant displayed the various Khinkali that were sold.
While visiting the Svetitskhoveli Cathedral, a UNESCO World Heritage Site in Mtskheta, we stopped for lunch in the neighboring restaurant and I was able to see and click these amazing pictures of the Khinkali in making.
The Khinkali are shaped and kept on a board and are ready to be put into boiling water.
The hot Khinkali is then served to us and we hold at the folded top part and eat the rest of the khinkali and leave behind the top thick part on the plate. The filling is as per our choice and order.
I find it interesting to note that the mountainous regions are colder and one needs food that is easy to make, simple, and hot. The Nepal travel saw steaming hot momos being listed on the menu cards, the Georgian travel to the Mtshekta region saw the Khinkali in the process of making. This Georgian dish is famous throughout the country, and I would like to add here that it is similar to the steamed Momos, only the size is bigger and also the coating seems to be thicker. The potato and cheese filled Khinkali was too bland for my taste with only salt added , hence I could not relish them both.
Travelling to places makes us aware of not only the region, landscape and people but also the food habits and one finds a lot of similarities in food across far-flung regions with similar dishes but having the regional names. I find similarity of the Khinkali to the dumplings that one gets to see in a Chinese, or Tibetan or a Nepal menu. Do take every opportunity to travel, so that the foodies like me get to learn new recipes after each tour 🙂
I have tried making my version of the Khinkali yesterday and that will be my next post, so do return to check that out too 🙂 .
Any new dish or menu that I really like always invariably results in getting prepared in my kitchen. Do any of you readers share this habit of mine? Today’s recipe is one such new dish that I happened to taste this year.
I have already mentioned how Momos (click on it to see the momos post) happen to be a favorite dish in my household. And have also shared the fond memories of eating steaming hot momos in candle light, because their was a power outage, at the humble homely restaurant in Nagarkot during our Nepal tour in 2011, in that previous post. Do click on the link to read about that.
Now coming back to this post, I came across this word Tandoori momos in February of this year, and was quite intrigued and wondered what and how they must be. And just the following weekend I saw the name mentioned in a takeaway menu card of a local restaurant and immediately ordered them. They were the most amazing spicy momos I ever tasted. Momos, until then, that I always made at home were with no chili or spicy and just used herbs to season the meat or vegetables used. But the tandoori momos are The dish to eat if you like tandoori style cooking, I have simply fallen in love with this dish. I highly recommend it if you have not yet tasted them.
The tandoori food like- tandoori chicken or fish etc sold in restaurants or eateries use the orange food color, but I do not use any color in my recipes and hence the color is not the typical orangy reddish that is so typical of tandoori chicken, but then homemade is always the best, with the freshest ingredients and always freshly made.
Today I share with you my recipe of the month –Tandoori Momos, I have made it per my taste preference. This might differ from any original tandoori recipe, but I am sharing here ashstyle cooking!! So here you go-Chicken Momo recipe, Tandoori style.
TANDOORI MOMOS (CHICKEN)
Boneless Chicken: 350 gm
GingerGarlic paste: 1 Tbsp
Green Chili paste: 1 Tsp or Red Chili Flakes: 1Tbsp
Chopped Green Coriander & Mint: 1 Tbsp
Salt: To taste
Refined Flour: 350 gm
Garam Masala: 1 Tbsp
Tandoori Masala: 1 Tbsp
Chaat Masala: 1 Tbsp
Cooking Oil: 2 Tbsp
Grind the chicken flesh with the ginger & garlic and green chili pastes. Or one can directly add the whole chili, ginger and garlic (2 small cloves of garlic, 1-2 green chili and small piece of ginger can be used) to the chicken and grind together. Add the salt and chopped coriander and mint leaves and mix well. Our momo filling is ready for use.
Make a medium soft dough of the refined flour. We are not adding any salt to the flour, as we will be using the spices to coat. Make even-sized small balls of the dough and roll out a small circular puri.
Fill the chicken stuffing and close the ends as shown in the picture. Make all the momos and keep ready. Do not forget to apply oil to the steaming bowl/plate in which the momos are to be steamed. This prevents the steamed momos from sticking to the bowl or one another after they are steamed.
Steam the momos for 10 minutes in a steamer. If you are using a pressure cooker for steaming purpose, then do not keep the whistle.
Take a small bowl and mix the garam masala, tandoori masala and chaat masala with oil. Apply this spice paste on each steamed momos and place them on a lined baking tray.
Preheat the oven to 200 deg C, with the oven & grill setting, and then bake/grill the momos for 25-30 mins or until they are baked. Over grilling might burn the outside coating, and hence do check them and use own discretion for oven time and remove once they look baked and grilled.
Do not keep the baking tray very close to near the grill as the intense heat from the grill might burn the top cover and the momo might be still half baked. Keep the tray in the middle shelf of the oven.
Vegetables and momos ready for baking/Grilling
I also made tandoori vegetables to go with this dish, our dinner menu that night in the last month, March month.
The spicy outer coat and the mildly seasoned chicken filling compliment each other and we get a taste that is the best and makes us reach out for more momos. We had a great dinner time in my household when I made these, though a couple of them did get a bit over grilled, resulting in a hard outer coat, but nevertheless it was a good meal time, all were finished, even the slightly burnt ones too 😁.
Hope you all must have enjoyed the pictures and maybe you might like to give them a try. Do let me know what you think of the recipe in the form of your comments. Have happy mealtimes, and a great Sunday ahead.
Here is the recipe of the dip that I mentioned in my previous post of Kheema Momos. (Click momos for recipe)
As the filling inside the momos is kept simple or mild in taste, the dip that accompanies should be spicy enough. This is how we like in our home and is also served in most of the restaurants. Here is my recipe of the fiery tomato dip that I first tasted in Nagarkot in Nepal that was served with momos, the taste that still lingers.
INGREDIENTS: (Makes 1 bowl of Dip)
Tomato: 1 (Big sized)
Ginger: 1″ (or Medium) piece (the sharp ginger taste should come)
Red Chilli Flakes: 1Tbls
Mustard seeds: 1Tsp
Green Coriander: Few Springs (cleaned and washed)
Red Chilli Powder: 1 Tbsp (or more if preferred a more fiery taste)
Turmeric: 1/2 Tsp
Salt: To Taste.
Wash all the vegetables and cut into small cubes or pieces. (This will go in blender so do not worry about the shape to cut).
Heat a pan and add the oil. We need less amount of oil for this dip. Add the mustard seeds, as they splutter then add the ginger, chilli flakes and tomatoes. Cook till the tomato is soft, then add the red chilli powder, turmeric powder and salt. Then add the cut green coriander. Remove the pan from fire and empty contents into a bowl and cool. Put the cooled chutney into the blender and blend on medium speed so that we get a smooth dip. If you want a thin dip then add little water, but it is not required as the tomato has juice. Empty the tomato dip into the serving bowl and serve it with piping hot steamed momos.
The red chilli powder can be adjusted according to personal preference or eating habit. If you do not want very a hot dip then reduce the quantity of the chilli added to the dip. The tanginess of the tomato, sharpness of the ginger and the fiery hot chilli makes a fantastic combination and definitely makes one go for the dip with each bite of the momos.
Momos, 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 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.
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
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.
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.
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.
Grease the steam basket of the cooker with oil and arrange the momos inside the basket and steam in the cooker for 10 min.
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.
Enjoy the steaming hot momos as a starter in the meal or as light dinner dish. Happy cooking along with me this 2015!