Tibetan Mutton Mince Momos

Tibetan Mutton Mince Momos

From   Firangi Tadka

Prep: 45 minutes

Cook: 35 minutes

Method: Moderate

Course: Starter

Type: Tibetan

Key Ingredients:

Momos are now garnering a lot of appreciated the world over

Ingredients

  • Mutton mince (keema), cooked with salt in a pressure cooker for 5-6 whistles 500 gms
  • Oil 2 tsps
  • Garlic cloves, finely chopped 2
  • Ginger, finely chopped 1 tbsp
  • Medium onion, finely chopped 1
  • Salt to taste
  • 2 ½ tsp
  • Black pepper to taste
  • Soy sauce 2 tbsps + 2 tsps
  • Fresh coriander leaves, finely chopped 2 tbsps
  • Refined flour (maida) 3 cups + to dust
  • Fresh red chillies, sliced 2

Methods

  • To make the stuffing, heat oil in a non-stick pan, add garlic, ginger and onion and saute for about 5 minutes. Add mutton mince and a pinch of salt (as the mince has already been cooked with salt) and mix well. Cook for 5-10 minutes or till the mixture turns brown.
  • Add chilli powder, black pepper, 2 tsps soy sauce and coriander leaves. Mix well and cook for 2 minutes. Transfer onto a plate to cool.
  • Mix red chillies in 2 tbsps soy sauce in a small bowl to make the dip.
  • For the dough, take refined flour in a bowl, add around ¾ cup water, a little at a time, and knead into a dough.
  • Dust the worktop with some flour, keep the dough on it and knead for 5-10 minutes or till it becomes smooth. Divide into small equal portions and roll out into thin puris.
  • Place 1 tbsp mutton stuffing in the centre of each puri, rub the edges with water and then fold one end over the other and press to seal. Further pinch the edges to make a design and make them look like karanjis.
  • Heat sufficient water in an idli steamer. Place the momos on a greased perforated plate, keep it in the steamer, cover the steamer and steam for 10 minutes or till momos become almost transparent.
  • Transfer onto a serving platter and serve the momos hot with red chilli dip.
Butter Tea

Prep: 5 minutes

Cook: 10 minutes

Method: Easy

Course: Starter

Type: Tibetan

Key Ingredients:

  • Butter
  • Tea leaves

This tea is served in the Himalayan regions and is supposed to have medicinal properties

Ingredients

  • Butter 2 tbsps
  • Tea leaves 3 tsps
  • Hot milk 1¾ cups
  • Salt to taste

Methods

  • Boil 4 cups of water in a non-stick pan. Add tea leaves, mix and boil for 2-3 minutes.
  • Strain into a bowl. Add milk, butter and salt and whisk everything together.
  • Once it is frothy, pour into individual cups and serve hot.
Tibetan Thukpa

Prep: 20 minutes

Cook: 35 minutes

Method: Easy

Course: Starter

Type: Tibetan

Key Ingredients:

  • Spinach
  • Potato
  • Noodles
  • Vegetable stock

A traditional Tibetan vegetable soup that is best enjoyed during cold wintry days

Ingredients

  • Small bundle of spinach, finely shredded 1
  • Medium potato, cut into small pieces 1
  • Oil 2 tsps
  • Garlic cloves, finely chopped 4
  • Ginger, finely chopped 1 tbsp
  • Spring onions, finely chopped 3 to 4
  • Butter 2 tbsps
  • Medium tomato, seeded and chopped 1
  • Kopan masala 1 tbsp
  • Turmeric powder ¼ tsp
  • Red chilli powder ½ tsps
  • Curry powder / Sambhar powder ½ tsp
  • Salt to taste
  • Vegetable stock 4 cups
  • Soy sauce 2 tbsps
  • Noodles, cooked 1 cup
  • Black pepper powder to taste
  • Kopan masala
  • Coriander seeds 4 tbsps
  • Cumin seeds 4 tbsps
  • Green cardamoms, peeled 20
  • Cloves 20
  • Cinnamon (dalchini) 2 one-inch sticks
  • Black peppercorns 1 tsp
  • Nutmeg (jaiphal) powder ¼ tsp

Methods

  • To make kopan masala, dry roast all the spices except nutmeg powder in a non-stick pan on low heat till lightly browned and fragrant. Cool, put into a mixer jar, add nutmeg powder and grind into a powder.
  • Heat oil in a non-stick pan, add garlic, ginger, spring onions and potato and saute for 2 minutes.
  • Add butter, tomato, kopan masala, turmeric powder, red chilli powder, sambhar powder and salt. Mix well and cook for 2-3 minutes.
  • Add vegetable stock, mix, cover and cook till the potato is soft.
  • Add soy sauce and noodles and mix gently. Add spinach and freshly ground peppercorns, mix, cover and cook for 10 minutes more.
  • Transfer into soup bowls and serve piping hot.