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Cooking

COOKING INSTRUCTIONS

MOMOS COOKING INSTRUCTIONS

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STEAM
  • Fill the steamer vessel with water and heat the water till boiling temperature.

  • Slightly grease the perforated steamer vessels with oil or use silicone mesh to ensure Momos don’t stick to the vessel while steaming

  • Place the frozen momos is the steamer, make sure they are not touching eachother.

  • Cover the steamer with the top lid and steam momos for 5 to 6 mins or untill they are fully cooked

  • Use enough oil to fully submerge the momos.

  • . Pre-heat oil to medium heat around 170°C

  • Once the oil is hot, carefully add the frozen momos to the pan, making sure not to overcorwd the pan

  • Deep fry them until turn into golden brown colour for 4 minutes.

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DEEP FRY
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TANDOOR
  • Steam the momos for 3 minutes.

  • Combine the steamed momos with your preferred marinade such as Hariyali/ tikka.

  • Cover the bowl and refrigerate for 20 mins.

  • Thread the momos into skewers and place them on grill. Cook them on each side, until they are cooked inside.

  • First Steam or Deep Fry Momos till it turns golden brown.

  • Heat a tablespoon of oil in a pan pver medium heat, add the deep fried momos and sauté until slightly crispy. - Pour the prepared gravy in the sautéd momos, stir them nicely and simmer the momos in the gravy for about 5 mins to cook

Pan Tossing
PAN TOSSING

BAOS COOKING INSTRUCTIONS

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STEAM
  • Fill the steamer vessel with water and heat the water for 3 mins until you see
    water vapour rising

  • Slightly grease the perforated steamer vessel with oil/ Butter/ Ghee or use
    silicon mesh to prevent the Baos from sticking to vessel.

  • Place the frozen Baos in the steamer vessels, making sure they are not
    touching each other.

  • Cover the steamer with top lid and steam the Baos for 10 minutes at 100
    degree Celsius untill fully cooked

  • Heat Oil in a deep-frying pan until it reaches 180° C.

  • Thawing baos: steam the baos for 3 minutes to soften the dough.

  • Fry the baos: Once the oil is hot, carefully lower the partially thawed baos
    into the hot oil, one at a time, depending on the size of your frying vessel. Be
    cautious not to overcrowd the fryer.

  • Fry the Baos for 3 mins 40 sec, until they turn to golden brown and are
    cooked through.

       Note : Always ensure that the baos are thoroughly heated to core before serving.

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DEEP FRY

BAO SHELLS COOKING INSTRUCTIONS

  • Fill the steamer vessel with water and heat the waterfor 3 mins until you see
    water vapour rising.

  • Slightly grease the perforated steamer vessel with oil/ Butter/ Ghee or use
    silicon mesh to prevent the Bao shells from sticking to vessel.

  • Place the frozen Bao shells in the steamer vessels, making sure they are not
    touching each other.

  • Cover the steamer with top lid and steam the Bao shells for 8 minutes, until
    they are fully cooked.

       Note : Always ensure that the baos are thoroughly heated to core before serving.

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STEAM
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