Sikkim is one of the North Eastern states of India which is a landlocked state. It shares its boundaries with Tibet, Bhutan, Nepal and West Bengal. As Nepal and tibet are near Sikkim, the food of Sikkim is greatly influenced by these two cuisine. Momos, Thupka, Sel Roti, Bamboo shoots are quite famous here. Once for the Blogging Marathon, I made Sel Roti. So for this BM, I wanted to make a savoury dish and selected Momos. This was the last dish I cooked for this marathon. I have been postponing its preparation for the past two weeks and finally made it yesterday. While I was reading a Sikkim travel guide, I saw these cute rose shaped bread called as Ting Momo. This is usually served along with a stew or soup.
This is a Tibetian dish and there they serve it with a hot sauce. These tingmos are braided steamed buns. Usually when the stew is made, a steamer is placed on top of the stew pot. The shaped buns are placed in the steamer and the steam from the stew or soup cooks these buns making it flavourful. I used my steamer and water to cook these buns. They were soft, sweet and so delicious. The hot sauce is a chutney and is made with out cooking. Red chillies are the base for this sauce and this is extremely hot. But it paired well with the tingmos. Linking this to Yeastspotting.
Sepen/ Tibetian Hot Sauce
Recipe Source: The New York Times
Ingredients:
Red Chilly-1 cup
Pepper-1 tsp
Salt-to taste
Coriander Leaves-1/2 cup
Garlic-4 cloves
Ginger-a small piece
Procedure:
1. Soak the red chillies in 1/2 cup of water over night.
2. In a mixer jar take the red chillies along with all the other ingredients.
3. Add 3-4 tbs of the chilly soaked water.
4. Grind to a coarse paste. Add water if needed.
5. You can either serve it as thick as chutney or you can thin it down with water.
Tasted very very hot and fiery!!!!
Tingmo/ Ting Momo
Recipe Source: More Than Just Curry
Makes 6 Tingmos
Ingredients:
Instant Yeast-1 tbs
Sugar-2 tsp
Warm Water-1/2 cup
Flour/ Maida-1 1/2 cups
Salt-to taste
Sugar-2 tbs
Oil-1 tbs
Baking Powder-1/2 tbs
Procedure:
1. In a bowl mix together warm water, sugar and yeast.
2. Cover and set it aside for 15 minutes.
3. When it starts bubbling, add the flour, salt, sugar, baking powder and oil.
4. Knead to form a soft dough. If it is too dry add 2-3 tbs of warm water and knead.
5. Knead for 5 minutes and cover with a cling wrap.
6. Set it aside for 2-3 hours.
7. Punch down dough and divide into 6 equal portions.
8. Shape each portion into a tingmo as shown in the snaps.
9. Steam cook for 15-20 minutes.
10. Serve hot with soup or sepen..
Mix yeast, water and sugar.
Set aside until it starts bubbling.
Add flour, salt, sugar, baking powder and oil.
Knead to form a soft dough.
Set it aside for 2-3 hours.
Divide into 6 equal portions.
Roll a portion into a long rope.
Stretch the rope to form a rectangle.
Fold it into half.
Now fold the folded rectangle into half so that you end with 4 layers.
Twist the folded dough to form a knot.
Place them in a steamer.
Steam cook for 15-20 minutes.
Serve with sepen..
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39
oh these are looking like white roses!!! beautifully done Gayathri!! and those stepwise clicks are so helpful..
Just like chinese bao buns!!! Love the beautiful braids!!!!I m loving that fiery hot side!!! 🙂
Wow super rose shape bread
Very different and lovely shapes, loving to dip those ting momo in that fiery chutney, mouthwatering here.
Very differently shaped momos. The chutney looks super hot! The colors of the two dishes compliment each other very well.
Such a nice info on how to get the shape …Love to grab these now
these momos are very new to me.. looks easy and interesting.. will make a try soon..
These momos are new to me n sure am going to try soon. Very interesting post
these momos look so good..so new and they have a beautiful shape…look really good!
So awesome gayathri, so wonderful that you got to try a new one and it turned out good as well!
Different shaped momos. I am sure they taste just as good with the fiery looking dipping sauce!
Very very interesting recipe and I like the shape and the name of the dish 🙂
Very interesting and inviting momos,sounds new to me,loved the shape of the momos…awesome efforts..
These looks like the Chinese steamed buns probably from the Chinese influence. And it has turned out so good! Looks very pretty…
Tingmos are so cute. You shaped them perfectly. Even the spicy dip is mouthwatering.
Wow these are awesome. The momos look like roses.
love the shape of these breads
these look exotic and tasty at the same time..
Hi Gayatri, I tried the Tingmo recipe from your cook spot and they came out great!
The pictures for step by step making of the Tingmo helped a lot! Coz I wondered how the lovely flower like shapes were made!thanks a lot, now I shall try the sepen and thukpa also to go with the Tingmo!