Here is a concise summary of the cooking blog post on making momos with red chutney:
**Recipe: Street-Style Momos with Red Chutney**
**Ingredients:**
* For Momos: Cabbage, Carrot, Onion, Capsicum, Coriander leaves, Green Onions, Garlic, Ginger, Cheese, Black Pepper
* For Red Chutney: Tomatoes, Ginger, Garlic, Kashmiri Red Chillies, Spicy Red Chillies, Salt
**Cooking Steps:**
1. **Prepare Filling**: Mix sautéed cabbage, carrot, onion, and other ingredients.
2. **Make Dough**: Knead flour with minimal ingredients; rest for 15-20 minutes.
3. **Prepare Red Chutney**: Boil tomatoes, ginger, garlic, and chillies; blend with added salt and pizza sauce (optional).
4. **Assemble Momos**: Roll out dough, add filling, and fold into desired shape.
5. **Steam Momos**: 13-14 minutes over medium flame.
6. **Serve**: With Red Chutney, garnished with butter (optional).
**Tips & Variations**:
* Remove excess water from filling for better momos.
* Adjust salt to taste.
* Optional: Add color or other ingredients to chutney; modify momo shape.
Here are the extracted key facts in short sentences, numbered for reference:
**Ingredients**
1. Half a head of medium-sized cabbage was used for the momos filling.
2. One grated carrot was added to the momos filling.
3. One medium-sized onion, finely chopped, was used in the momos filling.
4. Tomatoes, ginger, and garlic were used to make the red chutney.
5. 8 Kashmiri red chillies and 4-5 spicy red chillies were added for color and heat.
6. Corn flour was used to thicken the chutney.
7. Half a capsicum, coriander leaves, green onions, and optional cheese, garlic, beans, and corn were used in the momos filling.
8. Ginger and black pepper were also added to the momos filling.
**Preparation and Cooking**
9. The cabbage and carrot mixture was salted and left to soften.
10. The mixture was then drained of excess water using a cloth.
11. One cup of flour was used to make the momos dough, without added salt or oil.
12. The dough was kneaded for 1-2 minutes to achieve the right texture.
13. The dough was rested for 15-20 minutes to allow the flour to swell.
14. The chutney was boiled until the tomatoes were soft.
15. Corn flour mixed with water was added to thicken the chutney.
16. The momos filling was mixed with the drained cabbage mixture and other ingredients.
17. The dough was rolled out thinly, and momos were shaped and filled.
18. Momos were steamed over medium flame for 13-14 minutes.
19. A liner was used in the steamer, and momos were brushed with oil before steaming.
**Miscellaneous**
20. The recipe yielded 56 momos at one time.
21. The red chutney can be stored in the fridge until serving.
22. Optional: a little butter can be applied on top of the momos after steaming.