With Steamed Chicken Momos With Chilli-Garlic Sauce
250 gm Chicken Mince; 1 medium bowl Maida (refined flour); 2 Onions finely chopped; 1 Garlic Pod finely chopped; Coriander leaves finely chopped (optional); Salt and Pepper to taste; 2 tbsp. Oil.
Add a pinch of salt in the Maida (flour) and knead into a soft dough with warm water. Keep aside. For the filling, mix together and pressure cook the minced chicken, Onion, Garlic, Coriander leaves, Pepper and Salt. Add just enough water to cook the meat (for two whistles) and drain excess water. Make round balls of the dough, brush with oil and thinly roll on a plate like a chapati. Cut circular pieces using a small bowl with sharp edge. Put a teaspoon of filling in the centre of each circular cut piece. Bring the edges together and pinch them. Make pleats and twist them with fingers to ensure a tight seal. Place in steamer and cook for about 10 minutes. Serve with sauce of your choice.
To steam momos in a pressure cooker, bring 2 cups water to a boil in the pressure cooker and place momos in a dish inside the cooker ensuring the water does not touch the momos. Cover the lid of the cooker without the whistle and steam the momos for 8-10 minuts.
Tangy Chilli Garlic Sauce:
2 Tomatoes Blend together; 6 Dried Red Chillies soaked in Vinegar for 3-4 hours; 6-8 Garlic Pods; 1 one-inch piece of Ginger; 1 tbsp. Soya Sauce; 1 tsp. Sugar; ½ tsp. Cumin and Salt to taste. If the paste is too thick, add a tbsp. of Water and Grind again. The tangy sauce goes perfect with the steamed momos.
45 ml Brandy; 1 tbsp. Honey, a quarter of a Lemon; 1 cup (250 ml) hot water; 1 Tea bag; optional Condiments: 1 Clove; 1 stick Cinnamon; 2 Pepper Corn balls.
Heat one cup water. Put in the tea bag allowing to steep for 3-5 minuts. (along with the optional condiments, if desired). Take an Irish coffee glass or a mug and coat the bottom with honey. Add Brandy and squeeze in the juice from the lemon quarter. Pour in the warm tea concoction and stir.