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Momos are incomplete without soup. This lovely vegan broth is served with momos and topped with chutneys and enjoyed hot.
Momo Soup Recipe Posted on Vidyascooking Channel
Ingredients Momo Soup: 2 Cup Hot Water 1 Inch Ginger (Peeled, Washed and Sliced) 3 Sprigs Coriander (Stems, Roots and Leaves for garnish Washed and separated) 2 Cloves 2 Inch Cinnamon 2 Tbsp Coriander Seeds 1/2 Tbsp Pink Salt 4 to 5 Pepper Corns 1 Black Cardamom 4 Green Chilies 1/4 Tsp Ajinomoto 1/4 Tsp Salt as per taste...
Garnish: Use finely chopped coriander leaves for garnish, vinegar or lime juice, and finely chopped spring onion...
Method: Add all the above mentioned ingredients to hot water, make sure to slit the chilly and add to the hot water, cover and allow to steep for 1 hour. Place the steeped water to boil on medium flame. Boil this broth for 5 minutes, remove from flame strain and serve hot in a soup bowl. Garnish with spring onion, coriander and lime juice and enjoy this soup with momos 😉 Before eating this soup add momos to the soup along with red chutney and green chutney and enjoy 😉
Street style momos, wraps, sandwiches or burgers have a generous layer of this mayo. Street food vendors cater to vegetarian crowd so mostly egg based condiments are avoided. This potato mayo is fluffy and excellent replacement for egg based mayo.
Potato Mayonnaise Recipe Video on Vidyascooking Channel
Potato Mayo Ingredients: 250 Grams Potatoes Boiled and Peeled (Do not add salt while boiling) 1 Whole Garlic Bulb = 15 Pearls Peeled / Rinsed in Water 200 ML Fresh Cream 4 Tbsp Milk Powder 2 Tbsp Vinegar 10 Tbsp Oil (Sunflower Oil Refined) 2 Tbsp Sugar 1 Tsp Salt
Method: Using a mixer jar with whisk blade attached, roughly crumble and add potatoes, peeled garlic, salt and sugar...pulse twice and grind on one speed for a minute. To the ground potato add oil and vinegar grind on one speed for 30 seconds.
Add milk powder and grind for 30 seconds. Add cream and grind for 30 seconds. Scrap all sides of the jar making sure the potato has ground and all ingredients are well combined. Grind one last time for 30 seconds and transfer to a container which can be stored in the fridge. We can store this mayonnaise upto 3 weeks and more...serve this condiment with momos, apply on burgers, or prepare coleslaw and enjoy.
Momos, Soups and Chutney Video Recipes Posted on Vidyascooking Channel
Street Style Spring Onion Chutney is normally served with momos or used as spread for sandwiches and burgers we can preserve this chutney in the fridge upto a weeks time in a tight container.
Spring Onion Chutney Recipe Video Posted on Vidyascooking Channel
Ingredients for Spring Onion Chutney: 1 Cup Spring Onion Leaves (Washed and Chopped) 1/2 Cup Onion or Spring Onion Bulbs (Peeled, Washed and Chopped) 1/2 Inch Ginger (Peeled, Washed and Chopped) 6 Green Chilies (Add or Reduce Depending On Heat Level) 1/4 Cup Sunflower Oil 1/4 Tsp Himalayan Pink Salt 1/2 Tsp Salt
Method: In a mixer jar add coriander, ginger, sping onion leaves, spring onion bulbs, chilies and salt, grind to form a smooth paste. If needed we can add 4 to 5 tbsp warm water and grind to form a smooth paste. Add oil and grind, check for salt and add salt pulse once and dish out in a container. We can serve this chutney right away or store it in fridge and use as needed. This chutney pairs well with momos, dosas, sandwiches and burgers.
Momos, Soup and Chutney Recipe Videos Posted on Vidyascooking Channel
Potato Mayonnaise Recipe Video
Tomato, Onion, Garlic and Chilly Chutney Video Recipe
Momo Chilly is a street food style starter which is normally served with chowmien noodles or egg fried rice. In this recipe...the momo / dumpling is filled with paneer, we can substitute and use minced meats, fish or leafy veggies as per choice and season.
Recipe Video How to Prepare Momo Chilly On Vidyascooking
How to Prepare Basic Momos on Vidyascooking Channel
Ingredients: (For Filling) 1 1/2 Cups Finely Chopped Vegetable Mix (carrot, cabbage, onion, spring onion, chillies and coriander) 1 1/2 Cups Fresh Paneer 2 Tbsp Sesame Oil or Groundnut Oil 1 1/2 Tbsp Soya Sauce 1 Tsp Curry Powder 1 Tsp Pepper Powder 1 Tsp Ajinomoto 4 Cloves Garlic 1/2 Inch Ginger Salt as per taste (For Dough / Dumpling Wrapper) 250 Grams Maida (All Purpose Flour) 2 Cups Warm Water 1 Tsp Baking Powder 1 Tsp Salt 2 to 3 Tbsp Oil (For Momo Chilly) 12 Pieces Steam Cooked and Frozen Momos 1 Large Onion Chopped into Cubes 1 Large Bell Pepper Chopped into Cubes 5 Green Chilies Slit 2 Sprigs Curry Leaves 1 Tbsp Ginger and Garlic Paste 1/4 Tsp Curry Powder 1/4 Tsp Chilly Powder 1/4 Tsp Ajinomoto 3 Dried Red Chilies 1 Tbsp Soya Sauce 1 Tbsp Chilly Garlic Sauce 1 Tbsp Green Chilly Sauce 2 Tbsp Ketchup 1 Tbsp Ghee 2 Tbsp Groundnut Oil Salt as per taste...
Prepare the Dough and Wrappers First:
In a mixing bowl combine all-purpose-flour, baking powder and salt, gradually add warm water in small batches and form a smooth dough.
Knead the dough for 10 minutes. Add 3 tbsp oil and knead for further 10 more minutes.
Cover and allow the dough to rest for 10 minutes.
After 10 minutes once the dough has rested form large lime size roundel, exactly how we prepare roti, dip the roundel in flour and roll to form a roti.
Using a cookie cutter or a lid cutout rounds and reserve on a plate, repeat this process and form as many cutouts as possible reserve on a plate and cover with damp cloth, making sure the cutouts don't form a crust.
Prepare Filling: Using a mixer with chopper blade, we need to pulse and chop all the veggies as fine as possible. First batch add ginger, garlic, chilies, spring onion bulbs, onions, coriander, and spring onion leaves pulse twice and place on one speed for 2 minutes occasionally stirring and making sure all veggies are finely chopped. Repeat the process and finely chop entire batch of veggies. Transfer the veggies to a mixing bowl, heat three tbsp of groundnut oil until smoky. Combine the curry powder, pepper powder, salt, ajinomoto and hot oil to the veggies and mix till well combined. For Paneer Momos: For 1 part paneer combine 1/2 the amount of veggie mix and 1/4 amount of cheese, check for salt and add if needed.
Place half tbsp mixture in the middle of the cutout sheet. Fold in half and seal all the edges.
To form button shape, join ends of the folded momo and prepare perfect looking button momo.
To pleat momo: place 1/2 tbsp filling in the middle of rolled out momo sheet, fold in half. Start forming pleats from one half and seal the edges pleat the other half and seal the edges.
Prepare a steam basket or idly cooker. Place enough water and the steamer and place it on medium high flame allow the steam to build.
Brush the surface of the steam basket with oil and start placing the momos, cover and cook for 10 minutes on medium flame.
Once the momos have cooked, we can serve these hot, to store these momos allow to reach room temperature place in glass or plastic container and freeze these momos until use.
To prepare Momo Chilly: Heat Ghee and Oil in a wok. Once the oil reaches smoking point, place on low flame. Break and add dried red chilies, ginger and garlic paste fry for few seconds. Add curry leaves, cubed onions, cubed capsicum and chillies fry for two minute. Add curry powder, chilly powder, ajinomoto, soya sauce, chilly garlic sauce, green chilly sauce, tomato ketchup, and tiny amount of salt fry all the ingredients for few more minutes. Add 1/4 cup water bring to rapid boil, add frozen momos and stir well, cover and cook on medium high flame. Once the moisture has evaporated place on high flame and fry for 2 minutes, garnish with lime juice and coriander...serve hot and Enjoy :)
Chicken Momos Recipe Video on Vidyascooking Channel
Many dry snacks originated at local railway stations across India and some are world famous like mutton samosas and maddur vada. When travelling in India, one of the most common snack sold is this khara kadle or masala puri, some vendors in a fun way would also sell this snack as time-pass. This masala kadle can also be mixed with cucumber, tomato, onion and chat masala to make bhel puri. Khara Kadle or masala kadle can be stored upto 3 weeks in a airtight container and served as a tea time snack. This recipe is vegan and gluten free.
Method: Heat a wok with peanut oil on medium flame allow to smoke. Place the flame on low. Add peanuts and roasted Bengal gram stir and fry on low flame. Once the peanuts have roasted after 2 minutes, add asafoetida, crush garlic cloves, red chilies and curry leaves fry till the garlic is crispy. Add red chilly powder, turmeric powder and salt fry for 30 seconds. Add puffed rice in batches and mix in the masala. Combine all 2 liters of puffed rice and fry for a minute. Remove from flame and transfer to a large plate or bowl, we can serve this hot or in room temperature...Enjoy this snack with chai 😉
Recipes Using Puffed Rice on Vidyascooking Channel
Momo is a typical Tibetan / Nepali dish, everyday by evening one can find street food vendors from Darjeeling, Tibet, Assam and Nepal setup shops and sell these by dozen for 60/- to 100/-. During this pandemic and lock down situation all our street food faves have to be prepared at home. I've managed to prepare these momos exactly like the ones these vendors sell.
Vegetable Momos Recipe Video on Vidyascooking Channel
Ingredients: Filling: 250 Grams or Approx 2 Cups Cabbage Roughly Chopped 150 Grams Carrots or 1 Cup Peeled and Roughly Chopped 150 Gram Each Coriander and Spring Onion or 1 Cup Cleaned and Roughly Chopped 10 Cloves Garlic Peeled 1 Inch Ginger Peeled 1/2 Cup Onion Peeled and Roughly Chopped 200 Grams Shredded Cheese Mozzarella and Cheddar Combination 200 Grams Paneer / Cottage Cheese Crumbled 1 Tbsp Soya Sauce 3 Tbsp Groundnut Oil 2 Tbsp Curry Powder 1 Tbsp Pepper Powder 1 Tsp Ajinomoto / Chinese Salt Salt as per taste...
Dough: 250 Grams Maida (All Purpose Flour) 2 Cups Warm Water 1 Tsp Baking Powder 1 Tsp Salt 2 to 3 Tbsp Oil
Prepare the Dough and Wrappers First:
In a mixing bowl combine all-purpose-flour, baking powder and salt, gradually add warm water in small batches and form a smooth dough.
Knead the dough for 10 minutes. Add 3 tbsp oil and knead for further 10 more minutes.
Cover and allow the dough to rest for 10 minutes.
After 10 minutes once the dough has rested form large lime size roundel, exactly how we prepare roti, dip the roundel in flour and roll to form a roti.
Using a cookie cutter or a lid cutout rounds and reserve on a plate, repeat this process and form as many cutouts as possible reserve on a plate and cover with damp cloth, making sure the cutouts don't form a crust.
Prepare Filling: Using a mixer with chopper blade, we need to pulse and chop all the veggies as fine as possible. First batch add ginger, garlic, chilies, spring onion bulbs, onions, coriander, and spring onion leaves pulse twice and place on one speed for 2 minutes occasionally stirring and making sure all veggies are finely chopped. Repeat the process and finely chop entire batch of veggies.
Transfer the veggies to a mixing bowl, heat three tbsp of groundnut oil until smoky. Combine the curry powder, pepper powder, salt, ajinomoto and hot oil to the veggies and mix till well combined. Once the veggies are combined we have to be fast in making he momos. For Cheese Momos: Add equal portions of cheese and veggie mix combine to make cheese momos. For Paneer Momos: For 1 part paneer combine 1/2 the amount of veggie mix and 1/4 amount of cheese, check for salt and add if needed.
Form momos and Start Steaming: Place half tbsp mixture in the middle of the cutout sheet. Fold in half and seal all the edges. To form button shape, join ends of the folded momo and prepare perfect looking button momo. To pleat momo: place 1/2 tbsp filling in the middle of rolled out momo sheet, fold in half. Start forming pleats from one half and seal the edges pleat the other half and seal the edges. Prepare a steam basket or idly cooker. Place enough water and the steamer and place it on medium high flame allow the steam to build. Brush the surface of the steam basket with oil and start placing the momos, cover and cook for 10 minutes on medium flame. Once the momos have cooked start serving these dumplings as hot as possible with chilly garlic sauce and mayo...Enjoy😊
Momo, Soups and Chutneys Recipe on Vidyascooking Youtube Channel
Lime sevai is a classic southindian breakfast. Normally this dish is prepared with freshly made / home made hoppers. Since we want a quick breakfast, we use the readily available roasted rice vermicelli. This dish is vegan and gluten free, very easy to digest. We can serve this warm or cold, excellent to pack for school lunches and picnics. Even leftovers which is stored in the fridge can be resteamed and served, which actually tastes even better the next day.
Recipe Video on Vidyascooking Channel 😊
Ingredients: 450 Gram Roasted Rice Vermicelli (Anil Semiya) 6 Green Chilies Finely Chopped 5 Sprigs Curry Leaves 2 Tbsp Lime Juice 1/2 Tbsp Turmeric Powder 1/4 Tsp Asafoetida 1 Tsp Mustard Seeds 1/2 Tsp Split Black Gram Dhal 2 Dried Red Chilies 3 Tbsp Peanuts Salt as per taste...
Method: Prep with finely chopping green chilies and reserve. Squeeze limes and extract two tablespoon lime juice. Soak vermicelli in water for 10 to 15 minutes. Heat a steamer with water. Drain the vermicelli and place in the steamer cover and cook until tender. Heat 3 tbsp oil in a wok. Once the oil smokes place on medium flame, add mustard seeds, split black gram dhal and peanuts fry until the mustard sputters. Once the mustard stops sputtering, place on low flame and add dried red chilies and asafoetida fry for few seconds. Add curry leaves , chilies, lime juice and salt stir and fry for few seconds. Add the steam cook vermicelli and mix well. Check and add salt if needed and serve warm. We can garnish with extra lime juice and Enjoy 😉
Healthy tea time snack momos made easy at home. These momos store upto 2 weeks frozen, we can reheat and serve with chai. Momos is a nepali style dumpling which gained popularity in the city, one can find many tibetan and nepali community women set up shops by evening and sell steaming hot momos by dozen for 150/- rupees. Due to lockdown all our streetfood has to be recreated at home, I'm sharing my recipe for momo which turned out exactly like the ones I buy regularly 😊
Chicken Momos Recipe Video on Vidyascooking 😊
Ingredients: Filling: 150 Grams Chicken (Boneless Cubes) 1 Cup Cabbage 1/4 Cup Carrot 1/2 Cup Spring Onion 4 Green Chilies 1 Inch Ginger 5 Cloves Garlic 1/2 Cup Onion 1 Tbsp Soya Sauce 1 Tsp Garam Masala 1 Tsp Curry Powder or Momo Masala Powder 1 Tsp MSG (Ajinomoto) 3 Tbsp Sesame Oil or Groundnut Oil Salt as per taste
Method: Wash the chicken pieces and drain excess water using a colander. Wash and roughly chop all the veggies. Peel and wash garlic and ginger. Peel and wash spring onions. Separate the onion bulbs roughly chop and reserve. In a small coffee blender jar add carrot, ginger, garlic, chilies and coriander, pulse twice and place on one speed and grind to form a powder format. Transfer the ground mixture to a mixing bowl. In the same mixer jar add onion, chilies, spring onion leaves plus the onion bulbs and coriander, pulse twice and grind on one speed. Transfer the spring onion masala to the bowl. Using the same mixer jar add cabbage leaves in two batches and pulse to form powder format and transfer to a mixing bowl. In the same mixer jar add chicken, pulse twice and grind on one speed to form smooth mince and reserve on a plate. Combine the mince with veggies. Add the soya sauce and masalas combine well and heat 3 tbsp sesame oil till smoking and add to the meat mix all ingredient and reserve. We have not add salt at this point only when making momos we will add salt to the filling.
In a mixing bowl combine the flour, baking powder and salt first.
Add warm water and knead to form a soft dough. Add 2 tbsp oil and knead well for few more minutes, cover and allow to rest for 10 minutes.
Once the dough has rested for 10 minutes, knead for few more minutes. Form roundles and dip the roundles in flour. Place on a flat surface and roll to form even rotis. Place a steamer on medium flame with enough water or we can steam cook these in a idli stand. I'm using a Tupperware steamit basket to cook my momos. Using a lid or a cookie cutter cut out the dough into even circles. Place 1/2 Tbsp filling in the middle of cut out circle and fold to form a dumpling, pinch and seal the edges, repeat and prepare a dozen of these bite size dumplings and reserve. Once the steamer is ready, brush the surface or base of the steam-cooker with a light coating of oil and start placing the momos. make sure to keep the momos apart and not to pile all at once. Steam cook these dumplings for 5 minutes on high flame. Serve these dumpling hot with mayo, chilly garlic sauce and chilly sauce...Enjoy with Chai 😊
Traditional Dumpling Recipes on Vidyascooking Channel
