Stuffed Curry Momo (Fusion style)

 

          Momos are a common street food in the Northern regions of India, Nepal, Tibet and Bhutan. They are made both in a veg. and non-veg. version, with either mixed veggies or chicken. However, I tried this innovative fusion momo with some leftover dry veg. curry as a stuffing. They were then coated with some food colour infused raw rice and steam cooked to perfection. 

          You can enjoy them as a tea time snack or as an appetizer with some sauce / any dip of your choice. So if you are looking for some visually appealing party recipe, then go for these Curry Stuffed Momos. It can be a great crowd puller at any in-house party. 

• 1 cup plain flour (maida)
• a pinch of salt
• 1 tsp. oil
• water as required
• 1 cup of any leftover dry veg. curry
• 1/2 cup raw rice
• pinch of food colour (opt)

          Knead a tight dough with plain flour, salt, oil and required quantity of water. Cover with a damp cloth and leave aside for 15-20 minutes. 

          Soak the rice in sufficient water along with a pinch of green food colour for 30 minutes. Then drain and keep aside.

          Divide the dough into equal portions. Roll out each portion like a small poori. Make sure the sides are thin and the center slightly thick.

          Place a tbsp. of the stuffing in the center and start pleating the edges. Then gather all the pleats and press in the center, thus sealing it securely. 

          Coat with the drained rice and arrange them on a bamboo steamer basket or on a greased perforated plate. 

          Steam for 15-20 minutes or till the rice is properly cooked. Relish with any chutney or sauce for breakfast, snack or as a light meal.

Kalakand stuffed Momo drizzled with Rabdi

          Momos are my all time favourite. So combined two popular recipes to come up with this yummy and innovative fusion style dessert today. I stuffed the momos with some leftover homemade Apple kalakand and served them, drizzled with rabdi and chopped nuts. Voila!! There was something amazing in front of me. So do give it a try and enjoy with your loved ones. Remember to serve at room temperature. 

• 1/2 cup plain flour
• pinch of salt
• 1 tbsp. ghee
• 1 tbsp. powdered sugar
• water as required to knead
• 1 cup kalakand, crumbled
• 1 tsp. chopped pistachios 
• 1 tsp. chopped almonds
• 1/2 tsp. dry rose petals
• 1 cup evaporated milk
• sugar to taste
• 1 tsp. kewra water
• pinch of saffron 

          Knead a dough with flour, salt, ghee, sugar and required quantity of water. Cover with a damp cloth and keep aside.

          Instant rabdi - Mix together evaporated milk, sugar, saffron and kewra water. Keep aside.

          Divide the dough into 5-6 equal portions. Roll out each portion into a small poori. Place some of the crumbled kalakand in the centre and give any shape of your choice.

           Make similar momos with the remaining dough and kalakand (reserve some kalakand for garnishing). Steam for 8-10 minutes. 

          While serving, place the momos in a serving plate and drizzle the rabdi over it. Garnish with the remaining kalakand, chopped pistachios, almond and rose petals. Serve at room temperature and enjoy this fusion delicacy with your loved ones. 

Paneer Momo with Red Chili - Garlic Sauce

          Momos are a common street food in the North Eastern part of India. They are made both in veg. and non-veg version. The stuffing for the veg. version is usually that of finely sliced veggies. But today I would like to share a paneer stuffed momo that can be served with a fiery red chili garlic sauce. 

          They can be steamed as well as fried. But this is the steamed version. They are perfect as an appetizer or as a tea-time snack. In fact, they can be relished anytime of the day. So check the step by step pictorial recipe to prepare it.

       
               I was thinking of preparing these delicious momos since a long time. In fact I had the opportunity of relishing it during my earlier visit to Dharmashala (McLeodganj) and my recent visit to Gangtok. 

             These small bites are extremely yummy, flavourful (both veg. and non-veg.) and are absolutely light on the stomach. It specially serves as a light dinner accompanied with some fiery red chili garlic dipping sauce.

Momo dough-

• 1 cup maida (plain flour)
• pinch of salt
• 1 tsp. oil
• water as required to knead

           In a bowl, combine the flour, salt and oil. add water little at a time and knead into a dough. Cover with a damp cloth and leave aside for 15-20 minutes.

Paneer Stuffing-

• 100 gms. paneer, mashed
• 1/4 tsp. red chili flakes
• salt to taste
• pinch of turmeric powder (opt)
• 2 tbsp. fried onions
• 1 tbsp. coriander leaves, chopped

                      In a bowl, combine all the ingredients for the stuffing and keep aside.

Red Chili Garlic Sauce-

• 8-10 whole red chilies
• 2 tbsp. sugar
• 2 1/2 tbsp. vinegar
• 6-7 garlic cloves
• salt to taste

            Soak the chilies overnight or minimum for 2-3 hours in 1 cup water. Grind with all the other ingredients into a smooth paste. Add required quantity of water for it. Transfer to a serving bowl and relish with steamed momos. (If you want it less spicy, then discard the seeds from the chilies before grinding).

        

                  Combine flour, salt & oil. Add water & knead into a dough. Cover with a 
                  damp cloth and leave aside for 15-20 minutes.

                    

                               Divide into equal portions. 

                                Roll out each portion like a small poori.

                                Make few pleats on one side as shown in the picture above.

                                Fill little of the stuffing in the pocket.

                          Gently close it by sealing the edges as shown in the picture above.

                               The perfect momo to be steamed.

                                Prepare momos with the rest of the dough.

                               Arrange them on a greased plate & steam for 10 minutes.

After the momos are steamed.

Enjoy them with some red chili garlic sauce.