Jhol Momo, with a delicate dumplings soaked in a delicious, spicy broth, is an ideal rest food – especially when you are craving some things that nourish the soul more than the body. But who said that you had to choose? While the traditional bag can be heavy with momo cream and flour, the healthy version will not only satisfy your taste buds, but will also make you feel lighter. This recipe is a pleasure full of rich tastes but low calories. Inspired by the Saista Shaikh of @Planes_To_Plates, this dish is perfect for the times when you need a little warm and rest.
Material (Service 2)
To wrap cabbage, You will need 7 to 8 cabbage leaves. To fill150 grams of minced chicken, 1 tbsp of minced garlic, 1 teaspoon of minced ginger, 2 tablespoons light soy sauce, and collect salt for taste. For Jhol GravyDiced), a handful of coriander stem, 1 teaspoon of Kashmiri chili powder (for color), 2 tablespoons roasted peanuts, 1 tbsp roasted white sesame seeds, salt for taste, and 1 tbsp of lemon juice.
Instruction
To prepare the cabbage, carefully pluck 7-8 cabbage leaves, so that they do not tear them. In a vessel of boiling water, add a pinch of salt and blanch the cabbage leaves for about 5-6 minutes. Once soft, remove the leaves and separate them completely for the drain.
To fill, add 150 grams of mince made chicken, 1 tbsp of minced garlic, 1 teaspoon of minced ginger, 2 tablespoons of light soy sauce, and salt to taste to a bowl. Mix everything well. There is no need to cook the chicken in advance – the steaming process will cook it completely inside the cabbage cover.
To make jhol gravy, heat a little oil in a pan and until aromatic Sauté of Tsp Jeera and Of Tsp Black Papercorn. Add 6 to 7 garlic cloves, ½ inch ginger, and 1 small diasted onion, to cooking for one minute. Then, add 4 to 5 soaked red chili, 1 medium -covered tomato, a handful of coriander stem, 1 teaspoon of Kashmiri chili powder, and salt. Stir and cook until the tomato softens and breaks into a thick mixture.
Next, mix 2 tablespoons of roasted peanuts and 1 tablespoon roasted white sesame in a food processor or blender. Add the ripened onion-tomato mixture to the blender. Put the mixture back into the pan, add 1 more cup of water, and check the stability – it should be thick and hearty. Bring the gravy into a boil, then remove from the heat. Add 1 tablespoon lemon juice and shake well.
To assemble the momo, take a cabbage leaf and place about 1 tbsp of chicken in the center. Roll the leaf around the filling gently, making sure the opening is below. Lubricate your steamer and arrange the rolls of cabbage inside, making sure that the open ends are facing downwards. Steam the momo for 8 to 10 minutes until they are cooked.
Once steam is steam, carefully cut the momo into half and keep them in a bowl. Put the hot jumble gravy on top, allowing the broth in the rolls of the cabbage. Garnish with a drop of chili oil for freshly chopped coriander or spring onion and in addition to summer and spices.
Enjoy these soul-satisfactory bags Momo which corrects not only your body but also your soul. Perfect for the chilli evening, this recipe is a wonderful reminder that food can nourish with the most comfortable ways.
