Ingredients
1/4 cup ghee
1/2 tbsp minced ginger
1/2 tbsp minced garlic
1/4 cup onion, diced
1/2 tsp garam masala
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
1 tbsp soy sauce
2 cup mashed potatoes
1/2 cup fresh spinach, parboiled & - choppe, d
1/4 cup cilantro, chopped
1/4 cup green onions, sliced
1 momo wrappers, see recipe
1 momo sauce, see recipe
Directions
Melt ghee in a small skillet. Add ginger, garlic & onion. Stir fry
for 1 minute. Add garam masala, chili powder, salt, pepper & soy
sauce. Stir fry for 30 seconds. Remove from heat & add mashed
potatoes. Add spinach when cool, green onion & cilantro. Mix well.
Put 1 tb of filling into each wrapper, seal the edges closed with a
little water. Steam over steaming rack & serve hot with sauce.
Adapted from Betty Jung, "The Kopan Cookbook"
Servings: 18 servings
Potato Momos Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Experts have tracked the existance of recipes back into history, certainly as far as ancient Egypt, and maybe even further. Having said that, sadly, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe in existence, according to experts are a few clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. During Roman times 25BC a roman called Apicius created a collection of documents detailing recipes cooked by his fellow Romans. In his works, Apicius tells us how the roman meals were divided into starters, entrees and desserts, a very modern way of dining. This early Roman chef tells us how the cooks of his times used a good variety of spices and herbs, including a few that are still present in modern kitchens like bay, mint and parsley. In the fifteenth century, people returning from the crusades brought us many spices and herbs from middle-east cuisine, including spices such as basil and rosemary. The introduction of these new herbs and spices was responsible for a surge in books on cookery, the majority of which are kept safe in private collections. During the succeeding few centuries, the rich and powerful families of the West competed to offer the most exotic meals, and because of this chefs and their collection of recipes could command a high salary. Even so, it was during the 1800s that cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, testing, and recording recipes to allow everyone to enjoy them. By the arrival of the 1900s, cookery books are in great demand, mostly due to higher levels of literacy, leisure time and having more money to spend. |
We hope you enjoy this Potato Momos recipe.
