VEGETABLE MOMOS / VEG MOMOS / VEG DIMSUMS / VEG DUMPLINGS

Momos are kids all-time favoritre. My kids love it too. But due to maida(all-purpose flour) I don't make it very regular but whenever I make it, I ensure to make filing as healthy as possible. So to make it extra healthy I added soya with vegetables. Soya is not only healthy but it also gives chicken like texture which children love. Hope you're kids will love it too.


INGREDIENTS
1/2 cup soya chunks (Nutrela) (optional)
1/4 cup finely chopped cabbage
1/4 cup finely chopped carrot
1/4 cup finely chopped cabbage
1-2 finely chopped spring onion
1 small sized finely chopped onion
2-3 finely chopped garlic
1/2 inch finely chopped ginger
salt and pepper to taste
oil for greasing

For Dough:
2 cups all-purpose flour
1/2 tsp salt
1/2 cup milk
water for kneading soft but firm dough

METHOD:
In a deep bowl, add flour, salt and milk. Mix well. Add water little by little to knead soft and firm dough.Cover with wet cloth and keep aside.

By that time let's prepare filling:

Mix together finely chopped onion, cabbage, carrot, ginger and garlic. Keep aside.

Take soya chunks in deep pan, add plenty of water and bring it to boil. Once done, squeeze out the excess water.

Transfer it in a blender jar, and pulse twice or thrice to get coarse texture as shown in pic below, here make sure not to make a fine paste.

Take pan, add soya chunks, saute for 1-2 minute on high to medium flame till raw smell fades, add mixed chopped vegetable and saute for another 2 minutes till it becomes soft, don't over cook. Add salt and pepper, you can green chilies too if not preparing for children.

Let this mixture come down to room temperature.


Take dough and knead for the final time to give it a soft texture. Divide the dough in 4 equal parts. Take one part at a time and roll it as thin as shown in pic below.With the help of glass, or bowl or cookie cutter cut it into round shape as shown in pic below.

Take one roll at time, put 1 tsp filling in the center, don't over fill or it will crack while steaming.

Start folding and forming the pleats one by one. Join the pleats in the center, sealing the edges. Fold all the momos in same way. Cover momos with wet muslin cloth till you are ready to steam them.

To steam the moms take a deep pan, add 2-3 glasses of water, on top of it keep sifter with holes so that steam that pass through. Put momos and steam for 5-8 minutes.

Serve with tomato sauce, chili sauce or schezwan sauce.

You can even pack in kids school lunch box.

NOTES:
1. Don't over do the steaming process as this will make the dough dry.

2. To check, if it is cooked, touch the momo, it should not be sticky and it should look transparent.


Pictorial:








1. Add flour, salt and milk. Mix well. Add water little by little.

2. Knead soft and firm dough. Cover with wet cloth and keep aside.









3. Mix all the chopped vegetables, ginger-garlic and keep aside.









4. In a deep bowl, add 1 glass of water, bring to boil, add soya chunks. Let it become soft.

5. Squeeze out the water.

6. Transfer in blender jar and pulse to make coarse paste.

7. Transfer in pan, saute on high to medium flame till raw smell fades. If required add a tsp of oil.

8. Add chopped vegetables.

9. Saute again for 2-3 minutes. Don't over cook it.

10. Keep nearly 2 glasses of water for boil.

11. Keep strainer with holes in it.

12. Likes this. Reduce the flame to low.











13. Divide dough in 4 equal parts and roll one part of the dough.

14. Roll it thin like this.











15. With the help of glass or bowl or cookie cutter give it a round shape.

16. Take one part, keep 1 tsp of filling.

17. Start folding and forming the pleat one by one.

18. Towards the end.

19. Seal like this.

20. It's done!

21. Once water comes to boil, grease the strainer with some oil, keep the momos, cover and steam for 5-8 minutes. When touch it should not be sticky.

22. Serve with tomato sauce or schezwan sauce.

23. Pack in kids school lunch box or serve in kids birthday party.

ITALIAN STYLE STUFFED BREAD / STUFFED VEGETABLE LOAF / WHITE SAUCE LOAF / WHITE SAUCE BREAD

Serves: 2-3 loafs
INGREDIENTS 
2 bread loafs
1 medium sized chopped onion
1 small sized finely chopped carrot (optional)
1 small finely chopped red bell pepper
1 small finely chopped capsicum
1/4 cup boiled corn
1-2 medium sized boiled and mashed potatoes
1/2 cup crumbled paneer (cottage cheese)


1-2 tbsp pizza sauce or tomato sauce
1/2 tsp sugar
1/2 tsp oregano or mixed herb
1 cup grated cheese (I used processed)
1/4 cup butter 
Salt and pepper to taste


For White Sauce: 
1 tbsp all-purpose flour or whole wheat flour
2 tbsp butter
1 cup milk
salt and pepper

METHOD
In a pan, add little oil and saute onion till it sweats (no need to turn it brown). Add finely chopped carrot, little water, around 1/4 cup, cover and cook till carrot becomes soft and tender, don't over cook it.

Once carrot is done add boiled and mashed potato, crumbled paneer. Add salt, pepper and oregano. Mix well.

Add boiled corn, finely chopped bell peppers, sugar and pizza sauce. Give a good and nice stir. Turn off the flame and keep aside.

If you are planning to pack in kids school tiffin box, prepare the above filling a night prior to ease your work next morning like I did.


For White Sauce: 
In same pan or another pan, melt butter, add flour and saute till fragrant. Add milk whisking continuously to avoid any lumps. Cook till it thickens slightly. Turn off the flame.

Take a loaf, slit from center. With the help of scooper or spoon take out the crumbs keeping sides intact as shown in pics below.

You can store the crumbs in freezer and use for binding or you can feed birds.??

Spread white sauce as base, put vegetable filling over it, spread more white sauce over it. Sprinkle grated cheese all over and top with butter cubes for browning.

Bake or toast loaf in pre-heated oven at 200 degree Celsius for 10-15 minutes or till base is crispy and brown.

Let it come down to room temperature. Slice and serve or pack in kids school lunch box.


Pictorial:








1. Add some oil in pan, saute onion till it sweats.

2. Add finely chopped carrot..









3. Add water.

4. Cover and cook till soft and tender.

5. Add boiled and roughly mashed potatoes.

6. Add crumbled paneer

7. Salt, pepper and oregano.

8. Add finely chopped bell peppers and boiled corn.

9. 1/2 tsp sugar.

10. Pizza sauce.

11. Mix well. Turn off the flame and keep aside.









12. I gave this to kids in their school tiffin box, so I stored it in fridge overnight.


For White Sauce:










1. Melt butter, add flour and saute till fragrant, don't turn it brown.

2. Add milk.

3. Add salt and pepper.

4. Whisk continuously. 

5. Cook till it thickens little bit. Don't make it too thick as after becoming cold it will become more thick.

6. Take loaf, slit from center with the help of knife.

7. Scoop out the crumbs making sure the edges are intact.

8. Like this, don't over do, else the base might break.

9. Spread white sauce.











10. Add vegetable filling.

11. Put some more white sauce.











12. Add grated cheese all over. Bake at 200 degree Celsius for 15 minutes.

13. After 15 minutes.

16. Slice and serve in breakfast.

17. Or pack in kids school lunch box.

POTATO PEAS STUFFED BREAD ROLL / BREAD ROLL

Serves: 9-10 rolls
INGREDIENTS
1 medium sized chopped onion
1/2 cup peas
3-4 medium sized boiled potatoes
9-10 bread slices (white/ brown/ multi-grain)
1 tsp mustard seeds (rai)
Few Curry leaves
1 tsp coriander powder (dhaniya powder)
1/2 tsp garam masala
1/2 mango powder or chaat masala ( amchur powder)
Salt and red chilli to taste
1 cup water
Oil for deep frying

METHOD
In a pan, put some oil, add mustard seeds and let it splutter, add curry leaves and chopped onion. Cook onion till golden in color.

Add peas. Cover and cook for 5 minutes or till it's done. If required add little water.


Once peas are done, add salt, coriander powder, garam masala, mango powder  and chilli. Mix well. Add roughly mashed boiled potatoes.

Mix well. Cook for 2-3 minutes.

Turn off the gas and keep aside.

Take bread slices trim the edges. Using rolling pin flat the slice from all over.

Take water in deep bowl or pan,  sprinkle water over the bread making sure the complete bread is moist and little wet. Now squeeze out the excess water by pressing it between your palm.

Now keep potato stuffing on it and roll the bread as shown in pics below.

Stuff and roll all the breads and keep aside for at least 15 minutes to let bread dry. More the dried bread more it will be crispy.

Heat oil to medium. Don't deep fry on low or high flame. Flame should be medium.

THE ONLY SECRET TO GET SUPER CRISPY BREAD ROLLS IS TO DRY IT FOR MINIMUM 15-20 MINUTES BEFORE FRYING. BASICALLY THE BREAD SHOULD NOT BE MOIST.

Deep fry till golden brown and serve hot or pack in kids school lunch box.

YOU CAN EVEN USE GRATED CHEESE IN FILLING TO MAKE IT MORE TASTIER.


Pictorial:
 








1. Heat oil add mustard seeds, let it splutter, add curry leaves and chopped onion.

2. Once onion is golden brown add peas. Cover and cook till potatoes are done.

3. Once peas are cooked add salt and other spices.

4. Mix and add roughly mashed potatoes. Cook for more 2-3 minutes. Turn off the flame and keep aside.

5. Trim edges of the bread.

6. Roll the bread using rolling pin.

7. Sprinkle enough water on bread. Squeeze to take out excess water.

8. Keep stuffing in the center of the bread.

9. Flip it.

10. Fold the other side.

11. Closed from all the sides.

12. Like this.

13. Press gently between your palms and give it oval shape.











14. All done. Keep aside to let it dry, it prefer to keep it aside for 20 minutes.

15. Deep fry only on medium flame, till golden brown.

16. Serve with tomato sauce or pack in kids school lunch box.