Skip to main content

Tingmos for 'We Knead to Bake'



A few years back, a group of bakers started 'We Knead to Bake' - a monthly bread baking group. At that time, I was busy moving between countries and student life and work so I had to pass on the bread baking challenges. But I've been following the group's beautiful breads and finally, this month on, I've decided to join in as well.

As luck will have it, the first bread I got to make wasn't baked but steamed. The group chose to make tingmos, a Tibetian/North East Indian steamed bread that's used to mop up everything from hot sauces to noodle soups to curries. The dough came together beautifully and even when risen, was one of the nicest doughs I have worked with.

With a coriander, ginger-garlic and spring onion filling, the buns are good enough to eat on their own. But I chose to make a meal out of it, pairing the buns with a sweet and sour vegetable curry full of flavour from the Tibetian kopan masala. The full recipe follows, but once you've read it, you should also head over to Aparna's to see what versions everyone else came up with.

Ingredients
For Kopan Masala
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp black peppercorns
One black cardamom
3 cloves
½ inch piece of cinnamon

For Sweet and Sour Vegetables
1 bunch (5-6) spring onions
200 grams button mushrooms
200 grams babycorn
1 tbsp minced ginger
1 tsp minced garlic
1 tsp red chilli powder
3 tomatoes, peeled and pureed
1/3 cup tomato ketchup
1 tbsp cider vinegar or white vinegar
1 tbsp sesame oil
Salt to taste

For Tingmos
¾ cup plain flour
½ tsp baking powder
½ tsp active dry yeast
¼ tsp salt
¼ cup water
1½ tsp ginger garlic paste
1 tbsp fresh coriander, finely chopped
2 tbsp finely chopped spring onion greens
1 tbsp vegetable oil

To make kopan masala: Heat a small pan and dry roast all the ingredients for 4-5 minutes until fragrant. Grind to a coarse powder.

For sweet and sour vegetables: Slice the spring onions thinly keeping the white (onion) and greens separate. Wash the mushrooms and slice. Also cut the babycorns lengthwise into pieces about as long as the mushroom slices.

Heat oil in a pan. Add the ginger and then the minced garlic. After 1-2 minutes, add the sliced (white part) spring onion. Sprinkle some salt and saute until the onions start to brown. Then add babycorn and after a couple of minutes, mushrooms. Stir fry on a medium heat until the vegetables are partly cooked. Then add the spring onion greens, chilli powder and half the kopan masala. Stir well, then add the fresh tomato puree, vinegar and the ketchup. Bring to a boil and let cook until the raw tomato smells goes away, about 5 minutes. Taste, and add more salt or kopan masala if need be.

For Tingmos: Heat the water so its warmer than lukewarm but not boiling. Add the yeast and let rest for 5 minutes. Now add the flour, baking soda and salt and knead to a smooth dough. Coat with oil and set aside in a covered bowl for 45 minutes to an hour, until the dough doubles in size.

Roll out the risen dough into a square, rolling it as thin as possible. Spread the ginger-garlic paste all over the dough. Mix coriander with spring onion greens and sprinkle all over the rolled out dough. Roll up the dough as you would a swiss roll, and cut into 6-7 slices.

Lightly oil a steamer and place the rolls upright (so cut sides face up and down), leaving enough space between rolls for them to expand. Cover and let sit for about 15 minutes while you set the water in the steamer to boil. Steam the tingmos for 15 minutes until they are puffy, firm and cooked. Serve warm with the vegetable curry.

Comments

Tingmos looks enticing.

Popular posts from this blog

Tales of A Female Nomad

This month, our book club goes on a nomadic tour. We traveled with Rita Golden Gelman, a writer who sold everything she owned after the shock of a divorce and became a nomad. Not a tourist, because Rita stays away from everything that a tourist does and instead, tries to live the lives of people she visits.

From Mexico to Israel to Galapago Islands, Rita goes the way least traveled, always preferring to stay as a boarder with natives. And sometimes, going to places not even locals will go, places so secluded yet beautiful that Rita's description takes your breath away, urges you to become a nomad yourself.

Yet even nomads sometimes find their roots. Rita found hers in Bali where she spent eight years. Starting as a boarder with a prince, she eventually became a part of the family. I instantly knew I wanted to cook something Indonesian. I picked Nasi Goreng, the Indonesian fried rice.



There are as many recipes for Nasi Goreng as there are cooks. Some use tomatoes, others tamarind.…

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old.

That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit.

Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fruit. It…

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind.

Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food.

Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up.



The rules are simple really:

Make any vegetarian or vegan British dish (eggs are allowed in A…