HOW TO MAKE IT PLZ SAY ME

Question

I NEED UR HELP AFTER 10 DAY I HAVE GIVEN AN SMALL PARTY TO MY FRND I PROMISS MY FRNDS THAT I MAKE MOMOS IN PARTY BUT I DONT TO HOW TO MAKE MOMOS CAN U SAY ME

Answer 1

How to Make Momos

Ingredients:-

To make the dough:

1lb all purpose flour

water

To make the filling:

The filling can be meat based or vegetarian.

Meat:

1lb ground (minced) meat (Water buffalo is traditional, but beef, pork, lamb or a mixture work well)

1 cup onion, finely chopped

1 cup cabbage, finely chopped

1/2 cup cilantro, chopped

1 tablespoon garlic, minced

1 tablespoon fresh ginger, minced

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon freshly ground black pepper

1/2 teaspoon timur (Szechwan pepper)

1/2 teaspoon turmeric

1/2 teaspoon cinnamon

3 fresh red chilies, minced (optional)

salt to taste (~1 teaspoon)

Vegetarian

1lb cabbage, finely chopped

1lb tofu, cubed

1/4 lb mushrooms (shitake or portobello work well)

1 cup onion, finely chopped

1/2 cup cilantro, chopped

1 tablespoon garlic, minced

1 tablespoon fresh ginger, minced

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon vegetable bouillon

1/2 teaspoon freshly ground black pepper

1/4 teaspoon timur (Szechwan pepper)

1/4 teaspoon turmeric

1/4 teaspoon cinnamon

3 fresh red chilies, minced (optional)

salt to taste

To make the sauce

3 large tomatoes

1 bell pepper (capsicum)

3 green chilies

1 cup cilantro, chopped

1 tablespoon garlic, minced

1 tablespoon ginger, minced

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon ground black pepper

Salt to taste

Steps

Make the sauce.



Roast the tomatoes, bell pepper and chilies, by either putting them over an open flame or by cutting them in half and putting them under a broiler until the skin blackens and splits .

Place all the sauce ingredients in a blender until they are smooth. Add some water if necessary.

Refrigerate the sauce until momo are ready to be served.

Make the filling.

Mix all the ingredients thoroughly in a bowl, preferably by hand.

Refrigerate until ready to use.

Make the dough.

Pour all the flour onto a large, clean surface.

Make a well in the pile of flour and mix in about 1/2 cup of water.

Mix the flour and water very well by hand and keep adding water until you make a ball of dough that sticks to itself, but does not cling to your hand.

Knead the dough very well until it is flexible and smooth.

Do not let the dough dry out, or it will be hard to work with.

Make the wrappers.

There are several ways to make the wrappers, which should be 2in (5cm) round pieces of dough that are about 1/8in (3mm) thick.

Roll the dough out on a well floured surface until it is 1/8in (3mm) thick. Use a 2in (5cm) cookie cutter or glass to cut out the rounds of dough.

Pinch a small piece of dough and roll it into a smooth ball in your hands. You can now flatten it into a circle using a rolling pin or a chapati/tortilla press.

Assembling momo.

For round momo:

Put one round of dough in your left hand, and add a tablespoonful of filling in the center of the dough.

With your right hand pinch a little bit of the edge of the dough together - just enough to make a small fold between your thumb and forefinger.

Continue pinching around the circle little by little, keeping your thumb in place. Use your forefinger to grab the next little piece of dough, folding and pinching it into the original fold/pinch being held by your thumb. Basically, you will be pinching the whole edge of the circle into one spot.

Continue folding and pinching all around the edge of the circle until you come back around to where you started and then close the hole with a final pinch. Make sure you seal the hole on top of the momo.

For half-moon momo:

Put one round of dough in your left hand, and add a tablespoonful of filling in the center of the dough.

Fold your circle of dough in half, covering over the filling.

Pinch the two edges of the half circle so that there is no open edge in your half circle, and the filling is completely enclosed in the dough. This is the basic half-moon shape. You can experiment with different folds and pinches to seal the momo to make it more decorative.

Cooking momo.

For steamed momo:

Boil water in a large steamer pot.

Lightly oil the steamer basket with vegetable oil to keep the momos from sticking.

Place momo in the steamer basket so that they do not touch each other or the sides of the basket.

Steam the momo for 10 minutes.

For pan-fried momo:

Heat a frying pan to medium high heat.

Light coat the bottom of the pan with vegetable oil.

Carefully place momo in the pan so that they do not touch each other or the sides of the pan.

Fry until golden brown.

Pour about 1 tablespoon of water into the hot pan and quickly cover, to finish the momo by steaming.

Serve.

Serve the momo immediately after cooking them - they are best when piping hot.

The sauce can either be poured over the momo, or served on the side for dunking.

Tips:-

Make sure you have a non-stick surface and a damp cloth or lid handy to keep the assembled momo from drying out while you are assembling more. You can lay the momo's in the lightly-greased steamer and keep the lid on them, or you can lay them on wax paper and cover them with the damp cloth.

Momo are usually bite-sized foods. They can be quite juicy, so be careful when you bite into them.

Answer 2

LOL.... Kayleigh, your funny!!!!  

asker:

what is a momo??

do you mean a momosa?

btw, can you please edit your question with semi proper use of english and spelling,

I am sure i speak for all answerers in saying, i have no idea what your asking????

Answer 3

What are momos??

Answer 4

WTF is a momo?

Answer 5

i was able to go and get this from wiki. you should make this attempt

Answer 6

MOMOS (FOOD OF MOUNTAINOUS PEOPLE)

INGREDIENTS

1. One dead yak

2. Onions

3. Garlic

4. Coriander

5. Spring onions

6. White flour

7. Salt 8. Ginger

9. Sweat

10. Toil

11. Tears

12. Momo steamer

13. Fire

14. H2o

HOW TO

1. Make sure yak is dead

2. If not… kill.

3. Extract 1kg, leg meat

4. Mince

5. Make sure yak is dead

6. Mix 1/2 kg minced onions

7. Dry tears and grind garlic 25gms. Ginger 25 gms.

8. Fresh coriander 25gms.

9. Salt by taste

10. Mix all of the above by hand (thoroughly)

11. Knead flour to hard consistency

12. Roll flour into balls and roll into little tortilla flats the size of your hand.

13. Wipe sweat.

14. Fill each flat with large spoon of mixture

15. Close the dough

16. Go outside and make sure yak is dead

17. Put raw momos into steamer

18. Pour water into bottom pan and put steamer on fire.

19. Wait ½ hour

20. Open lid tentatively (momos have been known to come out of steamer so fast that surgery is required to extract from depths of skull.

21. Eat

Answer 7

plz plz do NOT type with ur capslock on .... (i.e in CAPITALS).... its hurtful to the eye and is equal to shouting .... other thing, plz plz do s'thing to improve ur english or switch to hindi or wotever language u r comfortable in.........

Answer 8

Sure I'll tell you

VEG MOMO RECIPE:

1 cup flour

1/4 tsp salt

2 tsp. vegetable oil

100 mL cold water

• Sift the flour and salt.

• Add oil and mix properly with your fingers.

• Add water gradually and keep mixing with your fingers till you get a firm dough.

• Cover with a damp muslin cloth and keep aside for half an hour.

For the filling:

2 tsp. vegetable oil

1/4 tsp. cumin seeds

1 garlic clove, chopped finely

1 tsp. grated ginger or ginger juice

1 green chili, chopped finely

1 onion, chopped finely

1/2 cup finely chopped cabbage

1 carrot, chopped finely into tiny cubes

1 potato, chopped finely into tiny cubes

3 fluid oz/90ml water

salt to taste

1/4 tsp. garam masala

• Heat the oil and add the cumin seeds.

• Add the garlic, ginger, green chili and onions and stir for a minute.

• Add the cabbage, carrots and potatoes and stir again.

• Add some water and cook covered for about 7-8 minutes until the vegetables become soft and the water is dried up.

• Add the salt and garam masala and stir well.

• Remove from heat and keep aside.

For the salad:

½ cup fine strips of cabbage

½ cup fine strips of carrots

¼ tsp. lemon juice

Salt to taste

• Mix together all of the ingredients.

Making Momos:

• Divide the dough into three portions.

• Take one portion and make a ball of it and flatten it on your rolling board.

• Roll evenly with a rolling pin trying to get a square of about 9-inches. (If the dough sticks to the rolling board then cover both the sides with some dry flour and roll again.)

• Cut this square into 9 small squares of about 3-inches.

• Put approximately 1½ tsp. filling in each square.

• Lift one corner of the square and join it to the opposite corner to form a triangle.

• Use water to glue the sides together.

• Join the three corners of the triangle and gently twist to the tip.

• If the side are not stuck together, reseal them with water.

• Momos can be made into different shapes like little moneybags or envelopes.

• Similarly prepare all the momos.

• Steam the momos for about 15 minutes until they are swollen.

• Place the salad in the center of the serving dish and arrange the hot momos on the sides.

• Serve with tomato chutney as a dip.

If you do not have a steamer, here is an easy way to steam the momos:

Take a big pan with a tight lid. Arrange the momos in a steel plate. Put about 2 cups water in the pan. Place a steel bowl in the pan and put the plate of momos on it. Cover the lid and steam for about 12 minutes on medium flame.

HOPE YOU LIKE IT.......