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!