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Ingredient
Momo Soup(Veg)
Introduce
Chef :
Sabrina YasminMomo Soup(Veg)
#cozysoup4
#onerecipeonetree
Momo is a type of South Asian dumpling, popular across the Indian subcontinent and the Himalayan regions. It's a superb idea to have spicy and steaming hot momos in the winter afternoon. Soup momo is a dish with steamed momo immersed in a meat or vegetable broth. I am sharing a very delicious, healthy and beautiful momo soup that is completely vegetarian.
Ingredient
Food ration :
4 servingsCooking time :
20 mins
3-4
cloves
2-3
Bay leaves
1 teaspoon
garlic and ginger paste
1 teaspoon
Chilli powder or as per your taste
2 tablespoon
Cooking oil
1 teaspoon
hot Chilli sauce
1 teaspoon
Sugar
to taste
Salt
1 cup
All purpose flour
1 cup
shredded Cabbage
1/2 cup
Carrot thinly chopped
3-4 cloves
Garlic thinly chopped
1 tablespoon
cooking Oil
1 teaspoon
Soya sauce
1/2 teaspoon
Vinegar
1 teaspoon
Chilli flakes
1 teaspoon
Cornflour
As needed
Fresh Coriander leaves to garnish
Cooking instructions
* Step 1
Prick 4 tomatoes and then roast them in stove top.
* Step 2
Remove them when they are charred from all sides.
* Step 3
Discard the skin and keep aside.
* Step 4
Heat cooking oil in a heavy bottomed pan and add in chopped onion.
* Step 5
Saute for a minute or until onions become pink in colour and then add in ginger-garlic paste, bay leaves, cinnamon, cloves and salt.
* Step 6
Cook for anther minute and then add in turmeric powder and red chilli powder.
* Step 7
Stir and mix well by adding water. Cook for 2 minutes.
* Step 8
Roughly Chop the roasted tomatoes and add to the pan.
* Step 9
Stir well, cover the pan and simmer for about 10 minutes.
* Step 10
For the vegetable stock, roughly chop cabbage, carrot, beetroot and onion. Also chopped garlic cloves.
* Step 11
Place the vegetables in hot water along with whole black pepper and salt.
* Step 12
Cook in medium heat for about 30 minutes. Your vegetable stock is ready. You can make them before starting to make soup.
* Step 13
Strain and add in this stock to the tomato soup.
* Step 14
Simmer and cook the soup with the stock for about 10 minutes.
* Step 15
After 10 minutes add in hot chilli sauce and sugar and mix.
* Step 16
Give it a good stir and remove from heat. Discard bay leaves, cinnamon stick and cloves.
* Step 17
When the mixture cools down a bit, transfer to the blender and blend to make a smooth soup.
* Step 18
Transfer to the pan again and keep aside.
* Step 19
For the vegetable momo, first take flour along with baking powder and a pinch of salt.
* Step 20
Mix well and then make a dough with the help of water. Cover and keep aside for at least 20 minutes.
* Step 21
For the stuffing, shred cabbage, a small carrot, a small onion.Also chop cloves.
* Step 22
Heat oil in a pan and saute chopped garlic for few seconds.
* Step 23
Next add in all the chopped vegetables and saute for about 2 minutes.
* Step 24
Add in chilli flakes, salt, soya sauce and vinegar.
* Step 25
Give it a good mix and lastly add in cornflour.
* Step 26
Give it a last mix and remove from heat. The vegetables should be crunchy in texture. So don't cook for a long time.
* Step 27
Take out the momo dough, knead again for a minute and then roll into a thin big circle.
* Step 28
Take a cookie cutter or any other thing with which cut the sheet into small puri like shape.
* Step 29
Take one puri, place prepared stuffing at the centre.
* Step 30
Rub water in the edge of the circle and fold it to a dumpling shape.
* Step 31
Similarly make all the dumplings or momos.
* Step 32
Place them to a steamer (put some gap between the momos).
* Step 33
Steam them for about 8 to 10 minutes. I steamed all the momos in 2 batches.
* Step 34
After 8 to 10 minutes remove from steamer. I made about 18 medium sized momos.
* Step 35
Heat the prepared soup again and transfer to individual soup bowls.
* Step 36
Slide on some hot steaming momos, garnish with some chopped coriander leaves and serve immediately.
* Step 37
Note: if there is a photo you can click to enlarge it
Tag
medium ripe tomatoes
onion, finely chopped
cloves
Small piece of cinnamon
Bay leaves
garlic and ginger paste
Chilli powder or as per your taste
th teaspoon Turmeric powder
cooking oil
Hot Chilli Sauce
Sugar
Salt
small piece Cabbage
small carrot
small piece of Beetroot
small onion
whole black pepper
all purpose flour
th teaspoon baking powder
shredded cabbage
carrot thinly chopped
small onion chopped
garlic (thinly chopped)
soya sauce
vinegar
chilli flakes
cornflour
fresh coriander leaves to garnish
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