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Vegetable Momos Recipe

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Momos are cooked in steam. They seem to make very little oil. So they are eating light and nutritious. Momojh a Tibetan, delicious dishes li...

Momos are cooked in steam. They seem to make very little oil. So they are eating light and nutritious. Momojh a Tibetan, delicious dishes like most people in India.

Materials needed:
Momojh for:
Flour - 100 g (1 cup)
Momojh for the stuffing:
Capsicum - 1
Locked cabbage - a cup (were grated)
Carrot - ½ cup of grated occurred
Tofu or cheese - ½ cup has crumble
Sesame oil - 2 tbsp
Pepper - less than a quarter teaspoon
Red pepper - 1/4 tsp half (if you wish)
Green pepper - 1 finely chopped
Ginger - 1 inch piece grated
1 tbsp vinegar
Soy sauce - 1 tbsp
Green Dniya - 2 tbsp (finely chopped)
Salt - to taste (1/4 tsp little)

recipe:
Sieve the flour into a bowl and knead it, adding water to soften it. Now the dough and leave it covered for 1 hour so that the dough is set flowers.

Until the dough is set to swell prepare stuffing. (You also may combine stuffing garlic and onions. The onions and garlic, add the first and put the stuffing in the rest of the vegetables often.)
Heat oil and ginger and green chilies in Kdahi little fry slightly. Tofu cut all the vegetables and cheese or whatever have you cast. Salt, red pepper, black pepper, vinegar, soy sauce and add coriander. Stir-fry for 2 minutes it.

Now the dough has flowers. You Create It Loiyan smaller (about 20-22). With a dough, the dry flour wrapping her slender vine like 3 inches in diameter, the whole stay. Bailey had now completely turn around the stuffing to fill it by putting off. Gujiya like it if you want you can turn it off by adding. Just like that the whole Momojh prepare filling.

We cook them in a pan of Momojh Momojh can cook. The vessel over 3-4 dishes that engage one another. The pot size is slightly below the largest one, in which water is poured. Forged in pots above the rest of the remains.

Momojh Momojh to cook in the pot in the bottom one-third of the pot boil water and put it on gas. Then the other three or four forged utensils Momojh put in place over a pan of water. Cook for 10 minutes. First, the bottom became Momojh. Turn the top and the bottom of the pan, turn down the pot. Now cook for 8 minutes, turn the pot to the top and the bottom of the third pot, turn and cook for 5-6 minutes. (Cooking time is so short because he is going to light up in pottery light steam Hlka ripen.) Are all ready Momojh.

If you do not pot maker Momojh water and boil the rice in a pot such filtering sieve to come comfortably. Keep Momojh sieve, sieve in the water at any place on the stand to keep. But be careful that the water does not get into the sieve. Momojh and cook for 10 minutes. Put in a sieve and cook more Momojh rotate.

Willing Momojh scandalous. Remove them to a plate and red pepper or green coriander sauce Ctni eat.

Momojh sauce:
Momojh hot sauce is eaten with a certain type. Which is pretty easy to make.
Materials needed:
Tomatoes - 2
Whole red pepper - 5-6
Cumin seeds - ½ tsp
Fenugreek seeds - ½ teaspoon
Turmeric - 2 Pinch
Asafoetida - Pinch 1-2
Salt - to taste
Oil - 1 tbsp

recipe:
Wash and chop the tomatoes.

Put oil in Kdahi the asafoetida, cumin and fenugreek seeds to make choppy. And turmeric, tomatoes and whole red chilies and cook for 3-4 minutes until the tomatoes are tender. Then turn off the gas and make it cool. After cooling the salt grind it in a mixer.

Momojh sauce is ready. Enjoy Momojh with the hot sauce.
If you like you can create with garlic sauce. The place of asafoetida 5-6 buds with garlic, cumin, fenugreek After roasting, add and then made according to the method described above it.

pay attention:
Momojh of cabbage and carrot stuffing are the main vegetable. A vegetable of your choice, you can put less or more.

You can also create Momojh cheese grated cheese and put the food very tasty start.

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