Ms. Mukthavani (BCTCA 6TH SEM) outshines in the culinary delights. She believes staunchly that ‘Eating is a necessity but cooking is an art. She is an artist indeed. Indian institute of Hotel Management and Culinary arts has heartily nominated as the ‘Chef of the Day’.
- 50 ml Oil
- 25 gms Ginger
- 25 gms Garlic
- 200 gms Chicken mince
- 100 gms Onions, chopped
- 80 gms Spring onions, chopped
- 100 gms Cabbage, chopped
- 50 gms Green capsicum
- 100 gms Carrots
- 12 ml Light soya sauce
- 5 gms Black pepper
- 10 ml White vinegar
- 5 gms Salt
For the dough
- 300 gms Refined flour
- 5 gms Salt
- 25 ml Oil
- As required Water
- In a pan heat oil, add chopped garlic, ginger, onions and sauté for few minutes.
- Add the chicken mince and salt, and cook till chicken is ¾th cooked.
- Add spring onion, cabbage, carrots, capsicum, salt and pepper, soya sauce and white vinegar and chilli paste for spiciness.
- Cook the mixture on medium flame for 2-3 minutes.
- Turn of the gas and allow it the mixture to cool, so that the mixture doesn’t leave water.
- Mix refined flour, salt, water and oil together in a bowl.
- Knead the mixture to a firm dough. Cover the dough with a moist napkin or kitchen towel.
- Leave the dough to rest for 30 minutes.
- Make a 7-8 inch log from the dough and cut the log into equal slices.
- Flatten each dough ball and give it a nice circular shape- make sure it is thin enough on all the edges.
- Apply water with your fingertips around the circumference of the dough and then add the stuffing in the center.
- Start folding the dough into a dimsum shape or any preferred shape of your choice.
- Steam the momos in a steamer for 12 mins or till it is done. The momos can also be deep fried.
- Serve the momos with a spicy red chilli sauce.