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
Historians have traced the existance of recipes far back into antiquity, at least as far back as ancient Egypt, and possibly even further. In practice though, in the main part, these ancient records were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a roman called Apicius wrote some documents detailing recipes cooked by wealthy Romans. He describes how the meals of wealthy Romans were split into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Romans were skilled in the use of a good variety of herbs and spices, including some familiar names such as basil, fennel and parsley. In the fifteenth century, people returning from the crusades brought back many spices and herbs from the East, including spices such as basil and rosemary. The introduction of these new tastes led to an explosion in cookery books, the majority of which are kept safe in private cookery archives. Over the following few hundred years, the powerful and wealthy houses competed to serve up the most exotic meals, and as a result chefs and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 19th century the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cook books are in great demand, mostly due to increased literacy, more spare time and being a little richer. |
We hope you enjoy this Potato Momos recipe.
