Festive Special Make A Momo Platter For Diwali This Year

MUTTON MOMO

This is one of their most popular dishes. Eaten as an entree or as a main, it is a dumpling filled with mutton served with Yeti special peanut sauce, white sesame sauce, and Schezwan sauce.

INGREDIENTS

For 1 portion ( 6pcs )
1 .Mutton keema (200 gm)
2 . Butter (10gm)
3 . Chopped onion (30gm)
4 . Ginger & Garlic (10gm)
5 . Mutton fat (10gm)
6 . Salt ( as per taste )
7. Oil (50ml)

METHOD
Take mutton keema along with mutton fat, and mix chopped onion, butter, ginger garlic ,hot oil and salt. Rest the mix for 10 minutes. Meanwhile, for the dough take refined flour and water for a fine mix. Place the mutton mix inside the dough and fold neatly. Steam in a momo steamer for about 8 to 10 minutes. Serve with sauce.

VEG JHOL MOMO

Their famous jhol momo has a soya base which is made of soyabean paste, tomatoes, onion, chilli, ginger, garlic, turmeric powder. 

INGREDIENTS

Minced vegetables of your choice - like carrot, cabbage, capsicum ,etc
1/2 cup all purpose flour
1 tbsp. garlic
1 tbsp. ginger
1 tbsp. salt
1tbsp oil
1/2 cup of tomato puree
1 tbsp.turmeric powder
lemon juice 1 tbsp
sesame oil 5 to 6 drops
ghee 1 tbsp

METHOD
Season minced vegetable season with ginger , garlic , salt, oil, lemon juice. Prepare a dough from all purpose flour, salt and oil for the momos.&nbspRoll out this dough , add in the filling and steam the momos.&nbspFor the jhol, cook tomato puree, add red chilli, salt, pepper, turmeric and ginger. Pour this jhol in a bowl add the momos.

Bockchoy And Mushroom Goyja (Pan seared dumpling) By Chef Manoj Pandey, Partner Chef At Piano Man

Ingredients

Potato starch 150 gm
Refined flour 50 gm
Cornstarch 50 gm
Oil 2 tbsp
Mushroom 100 gm
Bockchoy 70 gm
Soy sauce - 1 tbsp
Chili paste - 15 gm
Garlic chopped- 15 gm
Sesame oil &ndash 5 ml
Salt and pepper to taste

Method  

Mix all the flour together and cook on slow flame while whisking occasionally and adding hot water into it. It will form smooth dough. Make small balls of 50 gm each and roll the dough on dim sum board with the help of both side thick edges Chinese knife. It required skills to learn the rolling the sheet of dimsum, one has to work hard towards it.&nbspWash, clean and cut the mushroom and bockchoy into slice and stir fry into wok. Add seasoning, soy sauce, chilli paste and finish with sesame oil. Keep it aside to get cool.&nbspStart stuffing the vegetable mix into the dim sum sheet and shape as desired.&nbspSteam on boiling water for 5-7 minutes. Later sear on vegetable oil on pan and serve with Chinese condiments.