Momos with Tomato Sauce

Ingredients

For Dough

2 cup all purpose flour/maida

Salt to taste

For Filling

1 cup finely chopped mushrooms

1 cup finely (chopped as fine as you can) chopped cabbage

½  cup finely chopped carrots

½ cup finely chopped onion

2 tablespoon finely chopped coriander leaves

1” finely chopped ginger

1 tablespoon paste of garlic

2 finely chopped green chilies

½ teaspoon turmeric powder

1 teaspoon coriander powder

½ teaspoon black pepper powder

½ teaspoon red chili powder

1 tablespoon soya souse

Salt to tast

1 tablespoon oil

Method

Filling: 

Sift flour.  Add salt.

Add water to make the dough soft and knead well.

Keep aside in an airtight container

Heat oil in a Kadhai (Wok)

Add ginger and garlic to it. Stir it.

Add onion. Cook it till the onions becomes a little transparent.

Add green chilli and keep stirring.

Add turmeric powder and stir it.

Now add chopped carrots and cook for some time till the carrots become a little cooked.

Now add cabbage, mushrooms and all the other remaining ingredients and mix them well.  Remove from stove after a minute or two and keep aside.

Momos:

Divide dough into small balls.

Roll out each ball into a small pancake.

Place some of the the filling in the center of each pancake.

Now lift up the edges of the pancake towards the center and press the edges upwards a bit (like a modak).
Press the edges together on top of the Momo to give it a tapering point (as seen in the picture).

Boil 2 cup water in an idli cooker / momo steamer.

Grease idli cooker plates with little oil.

Arrange momos in the cooker.

Steam for 10-12 minutes.

Take them out in a serving dish.

Serve while hot with tomato sauce

Tomato Sauce

Ingredients

4 medium tomatoes
1 green capsicum

3 green chilies

2 tablespoon finely chopped coriander leaves

1” finely chopped ginger

1 tablespoon paste of garlic

½ teaspoon black pepper powder

½ teaspoon red chili powder

1 tablespoon musturd sauce

Salt to taste

1 tablespoon oil

Method

Roast tomatoes, capsicum, green chilies over direct flame

Put them in cold water and remove their burnt skin.

Remove seeds from capsicum and green chilies.

Chop tomatoes, capsicum, green chilies and coriander leaves. Put them all in a mixer and blend them  to a paste.

Heat oil in a kadhai/wok.

Add ginger and garlic to it. Stir it.

Add  the tomato, capsicum chili paste and other remaining ingredients and cook for 3-5 minutes till the paste starts boiling.

Remove from stove.

Serve with hot momos.