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

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…

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city.

I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports.

Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop of b…

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…