Monday, 22 December 2014

Steamed chicken Momo

Not very long ago this steamed chicken Momo has turned out to be my saviour when my Kid was not eating her tiffin in school. Her alibi was “I told you I do not like bread and I do not like noodles. Don’t give paratha Mom, it sucks.” Every day the Domestic help was complaining “Didi did not eat her tiffin today”. Kid’s Grandparents were casting doubt on my motherly skill “You are not paying enough attention. Can’t you see ? She is becoming thinner every day.” So the sole target, this paranoid mom part did a desperate net surfing and started a session of trial and error. Finally one fine day, an empty tiffin box came home. Yippee!!

Yes, yes I know nothing is permanent and specially a kid’s palate. But there is nothing wrong in enjoying the sweet present.  
Steamed chicken Momo
Minced Chicken 250 gm.
2 big Onions: finely chopped
1 whole Garlic (12-20 garlic cloves) : finely chopped
Coriander leaves: finely chopped (optional)
White oil (refined vegetable oils like Rice bran oil or Soybean oil or Sunflower oil) 
1 medium bowl of white flour (Maida)

Mix a pinch of salt with the flour. Knead the flour into a soft dough with warm water. Keep aside.
Put Minced Chicken, finely chopped Onions, Garlic and Coriander leaves and little salt per taste in a Pressure cooker. Add just enough water to cook the meat. Drain excess water if any. Now make small round balls from the dough and roll thinly on a plate like a roti. Dip the balls slightly in the oil before rolling to avoid sticking. Cut circular pieces from it using a small bowl with sharp edge. Then put a teaspoon of filling in the centre. Finally bring the edges together and pinch. Make pleats and twist them with fingers to ensure a tight seal.   Then you steam the Momos in a steamer for about 10 minutes. With the above measurement I make about 30 to 35 Momos. Serve with sauce of your choice.

Alternatively one can also deep fry the Momos before serving them.

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