Momo Soup(Veg)
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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.
Ingredients
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4 medium ripe Tomatoes
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1 Onion finely chopped
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3-4 cloves
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1 small piece of Cinnamon
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2-3 Bay leaves
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1 teaspoon garlic and ginger paste
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1 teaspoon Chilli powder or as per your taste
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1/4 th teaspoon Turmeric powder
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2 tablespoon Cooking oil
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1 teaspoon hot Chilli sauce
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1 teaspoon Sugar
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to taste Salt
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1 small piece Cabbage
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1 small Carrot
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1 small piece of Beetroot
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1 small Onion
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3-4 whole Black pepper
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To taste Salt
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For vegetable Momo
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1 cup All purpose flour
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1/4 th teaspoon Baking powder
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1 pinch Salt
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1 cup shredded Cabbage
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1/2 cup Carrot thinly chopped
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1 small Onion chopped
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3-4 cloves Garlic thinly chopped
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1 tablespoon cooking Oil
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1 teaspoon Soya sauce
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1/2 teaspoon Vinegar
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1 teaspoon Chilli flakes
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1 teaspoon Cornflour
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to taste Salt
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As needed Fresh Coriander leaves to garnish
Cooking Instructions
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1
Prick 4 tomatoes and then roast them in stove top.
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2
Remove them when they are charred from all sides.
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3
Discard the skin and keep aside.
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4
Heat cooking oil in a heavy bottomed pan and add in chopped onion.
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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.
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6
Cook for anther minute and then add in turmeric powder and red chilli powder.
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7
Stir and mix well by adding water. Cook for 2 minutes.
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8
Roughly Chop the roasted tomatoes and add to the pan.
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9
Stir well, cover the pan and simmer for about 10 minutes.
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10
For the vegetable stock, roughly chop cabbage, carrot, beetroot and onion. Also chopped garlic cloves.
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11
Place the vegetables in hot water along with whole black pepper and salt.
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12
Cook in medium heat for about 30 minutes. Your vegetable stock is ready. You can make them before starting to make soup.
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13
Strain and add in this stock to the tomato soup.
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14
Simmer and cook the soup with the stock for about 10 minutes.
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15
After 10 minutes add in hot chilli sauce and sugar and mix.
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16
Give it a good stir and remove from heat. Discard bay leaves, cinnamon stick and cloves.
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17
When the mixture cools down a bit, transfer to the blender and blend to make a smooth soup.
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18
Transfer to the pan again and keep aside.
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19
For the vegetable momo, first take flour along with baking powder and a pinch of salt.
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20
Mix well and then make a dough with the help of water. Cover and keep aside for at least 20 minutes.
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21
For the stuffing, shred cabbage, a small carrot, a small onion.Also chop cloves.
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22
Heat oil in a pan and saute chopped garlic for few seconds.
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Next add in all the chopped vegetables and saute for about 2 minutes.
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Add in chilli flakes, salt, soya sauce and vinegar.
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Give it a good mix and lastly add in cornflour.
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Give it a last mix and remove from heat. The vegetables should be crunchy in texture. So don't cook for a long time.
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27
Take out the momo dough, knead again for a minute and then roll into a thin big circle.
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28
Take a cookie cutter or any other thing with which cut the sheet into small puri like shape.
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Take one puri, place prepared stuffing at the centre.
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30
Rub water in the edge of the circle and fold it to a dumpling shape.
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Similarly make all the dumplings or momos.
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Place them to a steamer (put some gap between the momos).
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Steam them for about 8 to 10 minutes. I steamed all the momos in 2 batches.
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After 8 to 10 minutes remove from steamer. I made about 18 medium sized momos.
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35
Heat the prepared soup again and transfer to individual soup bowls.
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36
Slide on some hot steaming momos, garnish with some chopped coriander leaves and serve immediately.
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37
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