| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Appetizers, Vegetarian, Indian |
18 |
Servings |
INGREDIENTS
| 2 |
tb |
Ghee |
| 1/2 |
tb |
Minced ginger |
| 1/2 |
tb |
Minced garlic |
| 1/2 |
c |
Diced onion |
| 1 |
ts |
Garam masala |
| 1/2 |
ts |
Chili |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Soy sauce |
| 2 |
c |
Mixed vegetables, parboiled finely chopped |
| 1 |
c |
Tofu, squeezed & crumbled |
|
|
Momo wrappers see recipe |
|
|
Momo sauce – see recipe |
INSTRUCTIONS
Melt ghee in a wok or skillet. Add ginger, garlic & onion & stir fry for 1
minute. Add garam masala, chili powder, pepper, salt & soy sauce. Stir-fry
for 30 seconds. Add vegetables & mix well. Remove from heat & place in a
bowl. Add tofu & toss well. Allow to cool & drain off excess liquid. Put
1 tb of filling into each momo wrapper & seal closed with a little water.
Steam over a steaming rack for 15 to 20 minutes. Serve hot with momo sauce.
Adapted from Betty Jung, "The Kopan Cookbook"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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