My exams are around the corner and going out and eating out has drastically reduced for me. I decided to indulge in a home cooked meal of Thukpa and Momos recently and thought it would be fun to write about the recipe of how we make the meal at home. Thukpa and Momos are definitely two dishes that I just can’t get enough of and can have them anytime of the year. For me, they clearly under the category of comfort food and making them at home is ideal as they are cooked exactly to my taste and preferences.
The recipes that I have listed below are how Thukpa and Momos are made at my home. There are tons and tons of variations of these recipes and there’s no one fixed formula. These are the flavors that my family and I enjoy the most (after having tried and tested a few different recipes) and hence we stick to these ingredients and cooking style.
The recipes listed below are for approximately 27-30 Momos and Thukpa for 4 people. The Momos had a Chicken filling and the Thukpa too used a Chicken Stock. If you are vegetarian, a mixed vegetable stuffing can be for the Momos and Vegetable Stock for the Thukpa. Traditionally however, Beef stock is popularly used in the Tibetan style of Cooking Thukpa. The Momos on the other hand can also be made out of a Meat (lamb/pork/beef) mince.
Momos – མོག་མོག
I hope you try out any of these recipes! If you have any doubts on how to go about with them or are confused with any of the steps, feel free to contact me! I’m no expert at all and the recipe is my mom’s. However, I can definitely help Also, as I said before, this is the way we enjoy our Thukpa and Momo dinner but there are tons of variations and there’s always scope to experiment. We normally make our Momos out of Maida but this time, we decided to make them in a 50-50 ratio of Wheat and Maida so that they are much healthier! The good part was that there was no difference in terms of the taste and we found them as yummy.