Introduction:
Vegetable Beetroot Momos are a delightful twist on the traditional momos, incorporating the vibrant and nutritious beetroot into the filling. These dumplings are not only visually appealing with their pink hue but also packed with flavor and goodness. In this recipe, we will guide you through the steps to create homemade Vegetable Beetroot Momos that are sure to impress your taste buds and add a touch of color to your meal. Get ready to indulge in these delightful and healthy dumplings that are perfect as an appetizer, snack, or even a main course.
VEGETABLE BEETROOT MOMOS
Title: Vegetable Beetroot Momos Recipe: Vibrant and Delicious Dumplings
Ingredients:
For the Dough:1 ½ cups all-purpose flour
½ teaspoon salt
Water (as needed)
For the Filling:
½ teaspoon salt
Water (as needed)
For the Filling:
1 medium-sized beetroot, grated
1 cup mixed vegetables (such as carrots, cabbage, bell peppers), finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, grated
1 green chili, finely chopped (optional)
1 tablespoon oil
1 teaspoon cumin seeds
½ teaspoon turmeric powder
1 teaspoon coriander powder
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons fresh coriander leaves, chopped
2.Heat oil in a pan over medium heat. Add the cumin seeds and let them splutter. Then, add the minced garlic, grated ginger, and green chili (if using). Sauté for a minute until fragrant.
3.Add the finely chopped onion to the pan and cook until translucent.
4.Add the grated beetroot and mixed vegetables to the pan. Stir well and cook for a few minutes until the vegetables are slightly tender.
5.Add the turmeric powder, coriander powder, salt, and black pepper to the pan. Mix everything together and cook for another 2-3 minutes.
6.Turn off the heat and let the vegetable filling cool down. Once cooled, add the freshly chopped coriander leaves and mix well.
7.Divide the dough into small portions and roll each portion into a thin circle.
8.Place a spoonful of the vegetable filling in the center of each circle. Fold the edges of the circle towards the center, pleating and sealing them together to form a momo shape.
9.Repeat the process with the remaining dough and filling.
10.Steam the momos in a steamer for about 10-12 minutes or until they are cooked through and the outer covering is translucent.
11.Serve the Vegetable Beetroot Momos hot with your favorite dipping sauce or chutney.
Vegetable Beetroot Momos are a delicious and colorful treat that brings a unique twist to the traditional momos. With their vibrant appearance and flavorful filling, these dumplings are not only a feast for the eyes but also a healthy and satisfying snack. Enjoy the burst of flavors and the nutritional benefits of the beetroot while relishing these delightful Vegetable Beetroot Momos.
1 cup mixed vegetables (such as carrots, cabbage, bell peppers), finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, grated
1 green chili, finely chopped (optional)
1 tablespoon oil
1 teaspoon cumin seeds
½ teaspoon turmeric powder
1 teaspoon coriander powder
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons fresh coriander leaves, chopped
Instructions:
1.In a large mixing bowl, combine the all-purpose flour and salt. Gradually add water while kneading to form a smooth dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.2.Heat oil in a pan over medium heat. Add the cumin seeds and let them splutter. Then, add the minced garlic, grated ginger, and green chili (if using). Sauté for a minute until fragrant.
3.Add the finely chopped onion to the pan and cook until translucent.
4.Add the grated beetroot and mixed vegetables to the pan. Stir well and cook for a few minutes until the vegetables are slightly tender.
5.Add the turmeric powder, coriander powder, salt, and black pepper to the pan. Mix everything together and cook for another 2-3 minutes.
6.Turn off the heat and let the vegetable filling cool down. Once cooled, add the freshly chopped coriander leaves and mix well.
7.Divide the dough into small portions and roll each portion into a thin circle.
8.Place a spoonful of the vegetable filling in the center of each circle. Fold the edges of the circle towards the center, pleating and sealing them together to form a momo shape.
9.Repeat the process with the remaining dough and filling.
10.Steam the momos in a steamer for about 10-12 minutes or until they are cooked through and the outer covering is translucent.
11.Serve the Vegetable Beetroot Momos hot with your favorite dipping sauce or chutney.
Vegetable Beetroot Momos are a delicious and colorful treat that brings a unique twist to the traditional momos. With their vibrant appearance and flavorful filling, these dumplings are not only a feast for the eyes but also a healthy and satisfying snack. Enjoy the burst of flavors and the nutritional benefits of the beetroot while relishing these delightful Vegetable Beetroot Momos.
Title: Tangy Beetroot Chutney for Vegetable Momos: A Perfect Accompaniment
Introduction:
The Vegetable Beetroot Momos Chutney is a flavorful and tangy accompaniment that pairs perfectly with vegetable momos. Made with fresh beetroot, tangy tamarind, aromatic spices, and a hint of sweetness, this chutney adds a delightful burst of flavors to your momos. In this recipe, we will guide you through the steps to create a homemade Beetroot Chutney that complements the vegetable momos beautifully. Get ready to elevate your momo experience with this tangy and vibrant chutney.
Ingredients:
1 medium-sized beetroot, peeled and grated
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2-3 dried red chilies
1 small onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, grated
1 tablespoon tamarind pulp
2 tablespoons jaggery or brown sugar
Salt, to taste
Water, as needed
2.Add the finely chopped onion to the pan and cook until translucent.
3.Add the minced garlic and grated ginger to the pan. Sauté for a minute until fragrant.
4.Add the grated beetroot to the pan and stir well. Cook for about 5-7 minutes until the beetroot is slightly tender.
5.In a separate bowl, dissolve the tamarind pulp in a little water and strain to remove any seeds or fibers.
6.Add the tamarind pulp, jaggery or brown sugar, and salt to the pan. Mix everything together and cook for another 2-3 minutes.
7.Remove the pan from heat and let the mixture cool down slightly.
8.Transfer the cooled mixture to a blender or food processor. Add a little water and blend until you achieve a smooth consistency. Adjust the water quantity based on your desired thickness.
9.Pour the beetroot chutney into a serving bowl.
10.Serve the tangy Beetroot Chutney alongside hot vegetable momos for a delightful combination of flavors.
The Vegetable Beetroot Momos Chutney is a tangy and flavorful accompaniment that perfectly complements the vegetable momos. The vibrant color of the beetroot, combined with the tanginess of tamarind and the aromatic spices, adds a delightful twist to your momo experience. Whether you drizzle it over your momos or use it as a dipping sauce, this Beetroot Chutney will elevate the flavors and bring a tangy kick to each bite. Enjoy the delectable combination of vegetable momos and tangy Beetroot Chutney for a truly satisfying meal.
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2-3 dried red chilies
1 small onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, grated
1 tablespoon tamarind pulp
2 tablespoons jaggery or brown sugar
Salt, to taste
Water, as needed
Instructions:
1.Heat oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the cumin seeds and dried red chilies. Sauté for a few seconds until aromatic.2.Add the finely chopped onion to the pan and cook until translucent.
3.Add the minced garlic and grated ginger to the pan. Sauté for a minute until fragrant.
4.Add the grated beetroot to the pan and stir well. Cook for about 5-7 minutes until the beetroot is slightly tender.
5.In a separate bowl, dissolve the tamarind pulp in a little water and strain to remove any seeds or fibers.
6.Add the tamarind pulp, jaggery or brown sugar, and salt to the pan. Mix everything together and cook for another 2-3 minutes.
7.Remove the pan from heat and let the mixture cool down slightly.
8.Transfer the cooled mixture to a blender or food processor. Add a little water and blend until you achieve a smooth consistency. Adjust the water quantity based on your desired thickness.
9.Pour the beetroot chutney into a serving bowl.
10.Serve the tangy Beetroot Chutney alongside hot vegetable momos for a delightful combination of flavors.
The Vegetable Beetroot Momos Chutney is a tangy and flavorful accompaniment that perfectly complements the vegetable momos. The vibrant color of the beetroot, combined with the tanginess of tamarind and the aromatic spices, adds a delightful twist to your momo experience. Whether you drizzle it over your momos or use it as a dipping sauce, this Beetroot Chutney will elevate the flavors and bring a tangy kick to each bite. Enjoy the delectable combination of vegetable momos and tangy Beetroot Chutney for a truly satisfying meal.
