Hey khurmane, how do you do? I think you must be a Gurkha Us army from Afganistan or Iraq that now residing in Us.....cant see your better picture.Have you be updated?

Nevertheless i also never try to cook momos, but here in this link this sister, a metal rock music lover has wrote off this momos & tomatos chutney receipes...for stuffing chicken you have to dish the chicken meats or replace mushrooms if you are vegetarian ,  happy cooking then...

 

http://foodisyummy42.blogspot.com/2006/08/momos-nepalese-dumplings.html

 

Tomato Chutney

• 1 tsp oil
• 2 cloves minced garlic
• 2 tbs minced ginger
• 1 chopped onion
• 2-4 minced peppers
• 1/2 tsp tumeric
• 1/2 tsp cumin
• 1/4 tsp curry powder
• 2 chopped tomatoes
• 1/2 bunch of cilantro, stems removed
• pinch of salt

Heat oil in saucepan and fry onions, garlic, ginger for 5 minutes. Add chilis, spices and saute for a few more minutes. Add tomatoes, cover and reduce to simmer for 10 minutes. Place everything in a blender, along with cilantro, and blend until smooth.

Momos

• 1 pack of round spring roll wrappers
• 2 tsp. vegetable oil
  
• ¼ tsp. cumin seeds
  
• 1 garlic clove, chopped finely
  
• 1 tsp. grated ginger
  
• 1 green chili, chopped finely
  
• 1 onion, chopped finely
  
• ½ cup finely chopped cabbage (I used cole slaw mix for the cabbage and carrot)
  
• 1 carrot, chopped finely into tiny cubes
  
• 1 potato, chopped finely into tiny cubes
  
• 3 fluid oz water
  
• salt to taste
  
• ¼ tsp. garam masala (my friend gave me Momo Masala but any masala will do)

For the filling:
Heat the oil and add the cumin seeds. Add the garlic, ginger, green chili and onions and stir for a minute. Add the cabbage, carrots and potatoes and stir again. Add some water and cook covered for about 7-8 minutes until the vegetables become soft and the water is dried up. Add the salt and garam masala and stir well. Remove from heat and keep aside.

Making the momos:
Before beginning, start up your steamer (making sure to oil it very well so the dumplings don't stick). Put on the table in front of you the spring roll wrappers, your bowl of filling, a small bowl of warm water, and an empty plate.

Grab a spring roll wrapper in one hand, dip your free hand in the water and wet the edge of the wrapper slightly. Next, put approximately 1½ tsp. filling in the wrapper. To seal, lift the bottom arch to the bottom arch of the wrapper and seal firmly by pleating the ends with your fingers. The shape should look like a half moon and have no openings. If the sides are having trouble sticking together, reseal them with water. If you want to get really fancy, take the two ends of the half moon and make them meet, pressing them together to seal.

Similarly prepare all the momos until you run out of wrappers or filling.

Steam the momos for about 15 minutes until they are swollen. Enjoy hot and serve with lots of tomato chutney on top.

 

 

 

Now you know how to make chicken momo, you don’t have to make tomato pickel but to make chillie momo. Remember chillie momo just means hot and spicy momo.

 

• Fry required amount of momos in light cooking oil just for sometimes.
• Then, sprinkle some vinager, red wine and toamto chilly sauce make it gravy(I prefer Maggie hot and sour)
• Sprinkle some large chopped tomato, vedae khursani (Square but I don’t like this to add) and onion and green chilly chopped lengthwise.
• Add salt to your taste.
• Stair them slowely making sure kima doesn’t come out of momo.
• If looks gravy, reddish, and is hot and sour too then its ready to serve
• I’ll post the picture sometimes later when I cook, as I usually cook stem momo at least once or sometimes twice a week.

curiousity kills the cat!!

 

I m just "shoot" you like that coz i search your name there isnt updates pic on it, and the profile vitae is fills with undescribed codes in which only you will know....btw wellcomes to sansar too...wish to sample your momos once in usa soon...

Khurmane,

I have no doubt that the receipe I have given is of chicken chillie momo. I am a great fan of it, esp from DIVA in new road. If you love hot and spicy food, I am sure you will love chicken chillie momo. Its esp good to eat on cold, days !

Oh yea, but I it has benn more than 5 years I am having chicken chillie momo, how come you came to know just now ??

Anyways, try it, I guess you wont regreat ! If you know how to cook chicken momo well, and tasty, I am sure you'll do a good job in cooking chillie momo too !

Thanks and good luck !

Samoada

sampada, what you think if i added plum sauce instead of red wine? is that necessery? is the taste diffrent if i  mix the stem momo with some ginger and garlic, will that be ok?  i am  just wonder  sampada chef.....

I don't think it harms doing any experiment ! It's thats the way I follow, the recipe I shared above... The idea you suggested may even lead to better taste ............!

Good luck !

Sampada

Momos suck...I prefer pizza and lasagna...Momo is the food of the uneducated and uncivilized people...

Bikasjyu, so u are only the educated and civilize. 

chilli momo ta poila gaaki srimati sanga tyo newroadko momo king ma kati khaiyo khaiyo ni!

 

bikase dont talk about your fathers that way

mr suburb i feel u. in nepal commmon term is C MOMO. shit man i forgot the famous place in newroad just on the side of photoconcern 70rs plate if anyone can remember. sayad aile piyerako beer ko ill ifect hola maymoori nai khhhattaaam bhayeee sakyo

Bikash,

You said " Momo is the food of the uneducated and uncivilized people",

Hey, I guess it's not the food, it's a cheap mentality like yours, who can't help yourself  from telling anything bad.. that makes  people uneducated and uncivilized.

So, stop talking about yourself.

Sampada

Bikash,

You said " Momo is the food of the uneducated and uncivilized people",

Hey, I guess it's not the food, it's a cheap mentality like yours, who can't help yourself  from telling anything bad.. that makes  people uneducated and uncivilized.

So, stop talking about yourself.

Sampada

Hey Sampada and Natyavaruval,

Thanks again for the reply and clearing the confusion with the recipe. I will try to make it exactly as Sampada mentioned and if doesn't turn out good, I will try to customize with my own ingredients. But I guess this recipe must turn out good as this will be new taste for me. I will let u guys know how it comes out.

To Bikasyu, I would say few words: HALF EMPTY VESSEL ALWAYS MAKES UNNECESSARY BIG NOISE.

Thanks guys for help one  more time.

 

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