Momos @ Druk, Phuntcholing

My very first encounter with momos were when I went to Phuncholing, Bhutan one lazy Sunday. My dad was posted in Hashimara, Assam (which borders Phuncholing) and our only escape to civilization was Phuncholing. One could taste awesome Bhutanese-Tibetan cuisine, go shopping for fancy fashion and cheap electronics. We air force base kids looked forward for this trip at the end of school week.

One day, with the help of my dad's colleague's friend, we went to the restaurant run by Druk company of Bhutan ( famous for making condiments). We ordered momos for starters and when they arrived they looked totally unappetizing for me. My mom being herself just put one into my mouth and said, "atleast taste it"! It took me a while to notice what was going on with a steaming hot dumpling stuffed in my mouth. At the end of it, I just loved it!!! I loved the stuffed vegetables, the soft flour shell and of course, the hot garlic-chili sauce. Momos being a soulful homely Tibetan food was like gourmet food for me. I was just used my grandma's south Indian, mom's north Indian and restaurant's Indian street food. Nevertheless, I must have gone to Phuncholing at least a dozen times more just to have Druk's Momos.

 Thanks to all our friends who came along with us and make the trip so awesome- Narendrans, Vijayans (who can forget bittoo asking for oonu+upperi after a lot of Druk's food) and Thakkurs (thanks to munna uncle for driving us in his Maruti Gypsy)!!!

I finally decided to re-live those days by making momos for my family. I am sure all these people above reminisce the times we had when they hear momos. I made momos last Sunday afternoon and surprised Amo and Avi. For those who have never tried making these before, don't worry, it is not that complicated as it looks to be. Just takes time as you need to rest the dough for at least 20 mins. Totally worth the wait time to make it. Absolutely healthy and yummmmm.

This entry goes to the pressure-cooking event over at Desi Soccer Mom. I steamed Momos in my Indian pressure cooker and it didn't blow up in my face!!!

One doesn't need bamboo momo steamers to make momos. All you need are idli plates and steam them for 12-13 mins in your normal pressure cookers. (Don't forget to take the whistle/seeti out while steaming). 

Tips to have a safe cooker experience:- (For ma)
1. Do not get distracted when the cooker is on the stove. No phone calls or TV.- Mom this for you.
2. Change the gasket  every 6-12 months  and safety valve in 12-24 months.
3. Clean after use and store in a dry place.
4. Do not open until the pressure has subsided- why do you have to hurry up ma??...just wait for 10 mins.

My prestige cooker and the idli plate freshly used and cleaned.

 

So here are the recipes
- Momos
- Garlic-chili sauce