Veg Momos (Steamed Dumplings) with Red Sauce

Steamed dumplings served with hot chili sauce

Steamed dumplings served with hot chili sauce

Our first encounter with the steamed dumplings or “Momos” as they call it here in India was when we went to Delhi for the first time in 1999. We loved them instantly! Momos in North India are mostly stuffed with chicken filling and served with hot sauce that burns your lips but not your tummy! They were introduced to the Indian street food by the Tibetans. A lot of these vendors in most parts of North India are still Tibetans. Its mostly cold in the North and nothing beats the fun of having something really hot for cold winter nights!

We tried steamed dumplings here in Pune in a very pricy restaurant however it was no match to whatever we had tried on the streets of Delhi. Then one day we accidentally stumbled upon our very own “Momowala” in Pune! He serves momos directly out of the steamer, they are piping hot served with super spicy, chilly and tomato sauce… it can make you sweat even if its cold out there.

Making momos is really simple and easy, just follow the recipe and enjoy the steaming hot momos with spicy sauce!

Portions: 12 pieces

Ingredients for the wrapper:
All purpose flour

Ingredients for the filling:
1 cup cabbage
1 cup cauliflower
1 cup carrot
1 cup capsicum
10 garlic cloves
2 onions
1 table spoon green chilly sauce

Ingredients for the sauce:
1 tomato
4 garlic cloves
1 medium sized onion
3-4 green chilies
2 tea spoons red chilly powder

Mix flour, salt and oil and add water to make a smooth dough. Keep aside covered.

1. Grate all the vegetables except onion, chop them finely. Heat oil in a wok. Once the oil is heated, add onion and garlic together. When the onion turns pink, add rest of the vegetables.
2. After two minutes, add the green chilly sauce, salt and a pinch of sugar. Let it simmer for another 5-7 minutes.
3. Make sure that the vegetables are not over cooked to avoid sogginess or wet filling.

Finely chopped vegetables sauted with chili sauce

Finely chopped vegetables sauted with chili sauce

Assembling Momos:
1. Roll out the dough in a circle. Place the filling the in the center.

Vegetable filling and the  wrapper

Vegetable filling and the wrapper

2. Fold it to make a perfect momo. There are a lot of options for the shape of the momo.┬áChoose one that you like. ­čÖé

Neatly wrapped dumpling

Neatly wrapped dumpling

3. While the momos are being wrapped, heat some water in the steamer. Once the water is boiling, place the momos in it. And cook it for 10 mins.

Dumpling placed inside the steamer

Dumpling placed inside the steamer

1. Blanch the tomatoes and skin them once they are done. Grind the tomatoes in a mixer to a smooth paste without adding water.
2. Heat oil in a wok and add the chopped onions. Finely chop the garlic and add them to the wok. Add finely chopped green chilly. Once done, add the paste in the wok.
3. Add the chilly powder and  salt to the paste. If you have a sweet tooth, you can add the a little sugar. Or ketchup to get the perfect tang.
4. Let it simmer for a while.

Once the sauce is ready, serve the hot tomato garlic sauce with the pipping hot momos.

Steamed Dumplings served  with hot chili sauce

Steamed Dumplings served with hot chili sauce


Spicy Savory Schezwan Sauce

Home cooked chinese food is like the ultimate weekend menu at our place. We all love the comfort of eating nice piping hot, saucy Chinese food on a lazy weekend. But off late we discovered that the ready made Schezwan sauce was too pungent for our taste. Eventually the Chinese food lost all its charm and we stopped cooking our favourite noodles. We tried ordering Chinese food but it was just too oily. Hence we had a very long break from our beloved Chinese food.But then last weekend we finally decided to get over this obstacle. We decided to make our own Schezwan sauce. Fresh, home made sauce, without any preservatives and so without the repelling pungent taste. We thought it would be quiet difficult, but it was rather very easy.The best part was we could control every flavour in that sauce and make it to our taste. And then those home cooked noodles tasted better than ever. It was the perfect way to end our weekend. Nice, hot, spicy Schezwan noodles with home made Schezwan sauce.


1 cup whole red chillies (kashmiri)
1 tbsp chopped ginger
1 tbsp chopped garlic
1 tbsp chopped green chillies
1 chopped onion
2 star anise ( crushed)
1 tsp red chilli pwd
1 cup tomato ketchup
1 tbsp soy sauce
1 tbsp chilli sauce
1 tbsp vinegar
1 tsp salt
1 tbsp sugar
ajinomoto a pinch
1/2 cup oil



1. Boil the red chillies in water for one minute, grind it to a rough paste.
2. In a pan, put oil, add ginger, garlic, green chillies, onions, star anise and saute until onions are just
3. Add the chilli paste which you have grinded, saute for one minute.
4. Add the rest of the ingredients and bring to boil.


5. Simmer for 5 minutes and the sauce is ready.

It can be stored like a pickle for a month