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Veg. Momo - Fusion Chilli Momo video recipe by Bhavna

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Description: More recipes at http://www.bhavnaskitchen.comLike me on FACEBOOK http://www.facebook.com/superveggiedelightTwit with me on TWITTER http://www.twitter.com/bhavnaskitchenhttp://www.indianrecipevideo.comhttp://www.veggierecipevideos.comIngredientsFOR THE DOUGH All purpose flour 1 Cup (16 tbs) Salt 1 Pinch Oil 2 Teaspoon, divided (1 teaspoon used while kneading the dough, 1 teaspoon used to smooth out the surface of the dough after kneading) Water 1⁄2 Cup (8 tbs) (As required) Flour 1⁄4 Cup (4 tbs) (For dusting)FOR THE FILLING Paneer/Tofu 1 Cup (16 tbs), shredded or crumbled Red onion 1 Medium, chopped finely Red bell pepper 1 Medium, chopped finely Green bell pepper 1 Medium, chopped finely Coriander leaves 1⁄4 Cup (4 tbs), chopped finely Refried beans 1⁄2 Cup (8 tbs) (Use as required. 1/2 to 1 cup may be used) (Optional) Ginger paste 1 Tablespoon Garlic paste 1 Tablespoon Soy sauce 2 Teaspoon Chili sauce 1 Teaspoon Salt To Taste Oil 2 Tablespoon (As required)FOR STEAMING Water 3 Cup (48 tbs) (For boiling in the steamer) Oil 1 Tablespoon (For greasing)FOR THE SAUCE Schezwan sauce 4 Tablespoon Olive oil 1 TablespoonFOR THE GARNISH Cilantro 1 Tablespoon, chopped Green onions 1 Tablespoon, choppedThings You Will Need1. A steamer 2. Roller pin and boardDirectionsGETTING READY To prepare the dough: 1. In a large mixing bowl with plain flour, add salt to taste, oil and mix to combine. 2. Add water in small quantities at a time and knead a soft dough. 3. Once the dough is ready, cover it with a plastic wrap and allow it to rest for about 30 minutes. To prepare the filling: 4. In a large plate take the crumbled paneer, add the chopped red bell pepper, coriander leaves, green bell pepper and red onions. 5. Add 1 tablespoon each of garlic paste and ginger paste, soy sauce, chili sauce and salt to taste. Mix well so that all the ingredients are well combined. 6. Add the re-fried beans and combine well. 7. Take a steamer and fill it with a couple of cups of water and keep it to boil at high heat. MAKING To prepare the momo dumplings: 8. After letting the dough rest for 30 minutes, spread a little bit of oil on the surface of the dough to make it smooth. Keep the dough covered at all times to prevent them from drying. 9. Take small portions of the dough and make tiny balls. Take one ball at a time and roll into 5-inch diameter rounds, thicker in the center and thinner around the edge. 10. Place about 1 1/2 tablespoon of the filling in the center and gather the edges together on top. Pinch off any excess dough. 11. Keep the prepared momo dumplings covered with a kitchen cloth. 12. In the steamer arrange the momo dumplings in a single layer and steam for about 10 minutes. To prepare the sauce: 13. Take a skillet heated up with a little olive oil and place a few momos on it. Flip sides till both the sides are golden brown in color. 14. Add 2 to 3 tablespoons of schezwan sauce and stir the momos around to coat them well with the sauce. SERVING 15. Serve warm garnished with chopped cilantro and green onions. NOTE For the filling, assorted vegetables such as potato, spinach, cauliflower, carrot, green peas, daikon, capsicum, mushroom, napa cabbage, squash and water-chestnuts can be used as well. The momos can be prepared in any different shapes of your choice. The momos can be served steamed by itself or stir fried coated with Schezwan sauce.

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Veg. Momo - Fusion Chilli

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