Momo Soup(Veg)

Name: Momo Soup(Veg)
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 medium ripe Tomatoes; 1 Onion finely chopped; 3-4 cloves; 1 small piece of Cinnamon; 2-3 Bay leaves; 1 teaspoon garlic and ginger paste; 1 teaspoon Chilli powder or as per your taste; 1/4 th teaspoon Turmeric powder; 2 tablespoon Cooking oil; 1 teaspoon hot Chilli sauce; 1 teaspoon Sugar; to taste Salt; 1 small piece Cabbage; 1 small Carrot; 1 small piece of Beetroot; 1 small Onion; 3-4 whole Black pepper; To taste Salt; 1 cup All purpose flour; 1/4 th teaspoon Baking powder; 1 pinch Salt; 1 cup shredded Cabbage; 1/2 cup Carrot thinly chopped; 1 small Onion chopped; 3-4 cloves Garlic thinly chopped; 1 tablespoon cooking Oil; 1 teaspoon Soya sauce; 1/2 teaspoon Vinegar; 1 teaspoon Chilli flakes; 1 teaspoon Cornflour

Sabrina Yasmin @barak_kitchen

Riyadh

#cozysoup4
#onerecipeonetree
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.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

20 mins

4 servings

4medium ripe Tomatoes
1Onion finely chopped
3-4cloves
1small piece of Cinnamon
2-3Bay leaves
1 teaspoongarlic and ginger paste
1 teaspoonChilli powder or as per your taste
1/4th teaspoon Turmeric powder
2 tablespoonCooking oil
1 teaspoonhot Chilli sauce
1 teaspoonSugar
to tasteSalt
For Vegetable stock
1small piece Cabbage
1small Carrot
1small piece of Beetroot
1small Onion
3-4whole Black pepper
To tasteSalt
For vegetable Momo
1 cupAll purpose flour
1/4th teaspoon Baking powder
1 pinchSalt
1 cupshredded Cabbage
1/2 cupCarrot thinly chopped
1small Onion chopped
3-4 clovesGarlic thinly chopped
1 tablespooncooking Oil
1 teaspoonSoya sauce
1/2 teaspoonVinegar
1 teaspoonChilli flakes
1 teaspoonCornflour
to tasteSalt
As neededFresh Coriander leaves to garnish

Saved

Steps

20 mins

1

Prick 4 tomatoes and then roast them in stove top.
2

Remove them when they are charred from all sides.
3

Discard the skin and keep aside.
4

Heat cooking oil in a heavy bottomed pan and add in chopped onion.
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.
6

Cook for anther minute and then add in turmeric powder and red chilli powder.
7

Stir and mix well by adding water. Cook for 2 minutes.
8

Roughly Chop the roasted tomatoes and add to the pan.
9

Stir well, cover the pan and simmer for about 10 minutes.
10

For the vegetable stock, roughly chop cabbage, carrot, beetroot and onion. Also chopped garlic cloves.
11

Place the vegetables in hot water along with whole black pepper and salt.
12

Cook in medium heat for about 30 minutes. Your vegetable stock is ready. You can make them before starting to make soup.
13

Strain and add in this stock to the tomato soup.
14

Simmer and cook the soup with the stock for about 10 minutes.
15

After 10 minutes add in hot chilli sauce and sugar and mix.
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Give it a good stir and remove from heat. Discard bay leaves, cinnamon stick and cloves.
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When the mixture cools down a bit, transfer to the blender and blend to make a smooth soup.
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Transfer to the pan again and keep aside.
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For the vegetable momo, first take flour along with baking powder and a pinch of salt.
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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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For the stuffing, shred cabbage, a small carrot, a small onion.Also chop cloves.
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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.
24

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.
27

Take out the momo dough, knead again for a minute and then roll into a thin big circle.
28

Take a cookie cutter or any other thing with which cut the sheet into small puri like shape.
29

Take one puri, place prepared stuffing at the centre.
30

Rub water in the edge of the circle and fold it to a dumpling shape.
31

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.
35

Heat the prepared soup again and transfer to individual soup bowls.
36

Slide on some hot steaming momos, garnish with some chopped coriander leaves and serve immediately.
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