Ms. Mukthavani (BCTCA 6TH SEM) outshines in the culinary delights. She believes staunchly that ‘Eating is a necessity but cooking is an art. She is an artist indeed. Indian institute of Hotel Management and Culinary arts has heartily nominated as the ‘Chef of the Day’.
Ingredients
For Filling
- 50 ml Oil
- 25 gms Ginger
- 25 gms Garlic
- 200 gms Chicken mince
- 100 gms Onions, chopped
- 80 gms Spring onions, chopped
- 100 gms Cabbage, chopped
- 50 gms Green capsicum
- 100 gms Carrots
- 12 ml Light soya sauce
- 5 gms Black pepper
- 10 ml White vinegar
- 5 gms Salt
For the dough
- 300 gms Refined flour
- 5 gms Salt
- 25 ml Oil
- As required Water
Method
- In a pan heat oil, add chopped garlic, ginger, onions and sauté for few minutes.
- Add the chicken mince and salt, and cook till chicken is ¾th cooked.
- Add spring onion, cabbage, carrots, capsicum, salt and pepper, soya sauce and white vinegar and chilli paste for spiciness.
- Cook the mixture on medium flame for 2-3 minutes.
- Turn of the gas and allow it the mixture to cool, so that the mixture doesn’t leave water.
- Mix refined flour, salt, water and oil together in a bowl.
- Knead the mixture to a firm dough. Cover the dough with a moist napkin or kitchen towel.
- Leave the dough to rest for 30 minutes.
- Make a 7-8 inch log from the dough and cut the log into equal slices.
- Flatten each dough ball and give it a nice circular shape- make sure it is thin enough on all the edges.
- Apply water with your fingertips around the circumference of the dough and then add the stuffing in the center.
- Start folding the dough into a dimsum shape or any preferred shape of your choice.
- Steam the momos in a steamer for 12 mins or till it is done. The momos can also be deep fried.
- Serve the momos with a spicy red chilli sauce.