EU Food & Farming 46d ago

Momos are loved for their savoury, spicy kick🥟🌶️. In the latest episode of Nostalgic Favourites with EU Tadka, Chef Neha Deepak Shah is turning these Street-style Momos European with authentic EU flavours. The filling of Baby Carrots from the Netherlands, Shiitake Mushrooms from France, and Paneer makes every bite delicious. The gravy made with Wild Heirloom Tomatoes from the Netherlands, ginger, Kashmiri chilies and aromatic whole spices offers a classic Momo punch.​ RECIPE For the dough: - 60 grams all-purpose flour ​ - 1/4th cup water ​ - 1/4th tsp salt ​ For the filling: - 1 cup cabbage, finely chopped ​ - ¼th cup baby carrots from the Netherlands, finely chopped or grated​ - ¼th cup spring onions ​ - ¼th cup crumbled paneer ​ - ¼th cup shiitake mushrooms from France, finely chopped​ - 2 cloves of garlic, grated ​ - Green chilli and ginger ​ - Salt, pepper & chilli flakes ​ For the makhani sauce: - 4–5 wild heirloom tomatoes from the Netherlands, cut into wedges ​ - ½ inch slice of ginger ​ - Handful of coriander stem ​ - 1 green chilli ​ - 2–3 Kashmiri red chilies (without seed)  ​ - Khada masala potli  (2 cardamoms, 1 cinnamon stick, 4–5 black peppercorns, 1 mace (javitri), 1 bay leaf, 1 black cardamom) ​ To cook the sauce: - 2 tbsp unsalted butter from France ​ - 1 tbsp heavy cream​ - Chilli oil, spring onions for garnish ​ METHOD:​ - Heat water in a pan; once it starts bubbling, add salt and flour. ​ - Mix well, then transfer to a surface and knead until smooth and soft. ​ - Let the dough cool down uncovered for 10–12 minutes to avoid stickiness. ​ - In the meanwhile, sauté chopped veggies. Add garlic, pepper, green chilli, and red chilli flakes. Mix well.​ - Spoon the mixture into small rounds of dough.​ - Fold the dough and make delicate pleats. ​ - Steam the Momos until glossy and tender.​ - For the makhani sauce, slow cook wild heirloom tomatoes from the Netherlands, ginger, Kashmiri red chilies, salt, and whole spices with water on low heat for 10-15 minutes. Keep the pan covered.​ - Cool and blend into a smooth puree.​ - Heat the pan, melt the butter and transfer the puree into the pan and cook for a few minutes.​ - Add heavy cream and mix well. ​ - To serve, pour makhani sauce on a plate, place steamed Momos, and garnish with chilli oil and spring onions.​ Serve immediately. Enjoy! ​ An irresistible dish with bold flavours, warmth and a whole lot of nostalgia. More episodes packed with European flavours are coming soon, stay tuned ✨​ #MoreThanFoodIndia #EuropeanIngredients #EuropeanUnion #EnjoyItsFromEurope