Veg Momos & Spicy Red Chutney

Veg Momos & Spicy Red Chutney

Momo is a type of East and South Asian steamed filled dumpling, popular across the Indian subcontinent and the Himalayan regions of East-South Asia border. Momos are extremely popular and can be found in every kind of shop from restaurants to street vendors. 

Momos are a favourite among every age group and can be served with spicy red chutney as a tea time snack. 

Veg momos: 

What you need:

• 300 gm maida
• 1/2 tsp baking powder
• 1 tsp salt 

For filling:

• 1 & 1/2 cup cabbage (shredded)
• 1/2 cup carrot (shredded)
•  1 onion (small)
• 1 tsp oil
• 1/2 tsp pepper powder 
• 1/2 tsp soya sauce 
• 1/2 tsp tomato sauce 
• 1 tsp garlic (chopped)
• 1 green chilli (finely chopped)
• Salt to taste

Method:

1. Knead the dough by adding sufficient water. Cover and keep aside.
2. Heat 1 teaspoon oil in a pan. Add the chopped garlic. Sauté for 1 to 2 minutes. Add onions, stir and sauté for 30 seconds. Add all the other vegetables. Increase the flame and stir fry on medium flame. Add soya sauce, tomato sauce, pepper powder and salt. Stir fry it for two minutes and mix well. Check the taste and switch off the flame.
3. Make small balls from the dough that you have already prepared. Roll each dough ball into a thin circle of 2-3 inch diameter and Place 1 to 2 teaspoon of vegetable stuffing in the centre. Lift one side of the edge and start pleating. Join all the pleats in the centre. Prepare all momos this way and keep them in a steamer and steam for 10 to 12 minutes.

Red chutney:

What you need:

• 2 ripened tomatoes 
•  2 dried red chillies 
• 3 garlic cloves
•  1” ginger 
•  1 tsp sugar
• 1 tsp vinegar
• 1 tsp soy sauce
• 1/2 tsp soy sauce

 Method:

Take 2 cups of water add the whole tomato and red chilies boil for 3 to 4 minutes. Cool and remove the skin of the tomato. Transfer the peeled tomatoes and red chillies to a blender. Add the other ingredients & blend to form a smooth paste. Do not add water. Serve this sauce with the hot momos. 

Chicken Cutlets

Chicken Cutlets 

These delicious chicken cutlets are easy to make and can be served as a snack or an appetiser. They can be served with green chutney or ketchup. 

What you need:

• 350 g chicken 
• 3 medium potatoes 
• 1 large onion (finely chopped)
• 2 green chillies (finely chopped)
• 2” ginger (chopped)
• 8” garlic seed (peeled & finely chopped)
• 1/2 tsp pepper powder 
• 1/2 tsp green chilli sauce 
• 4 tbsp oil for shallow frying 
• Seasoning 
• 1 tsp lime juice
• Salt to taste 

Method:

1. Boil the potatoes in a cooker. Peel and mash them. Boil the chicken along with half teaspoon salt with very little water for 10 minutes. Remove it and let it cool. Discard the bones and chop the meat into fine pieces. Keep it aside. 
2. In a saucepan heat 2 tsp oil. Add the chopped onion, ginger, garlic and green chilies. Fry till they you a nice flavour. Add the green chilli sauce and pepper powder. Mix well. Add chicken, lime juice and mashed potatoes. Check the salt. Remove from heat. Mix well. 
3. Once it is cold make flat balls as shown in the picture. Shallow fry it in a pan or you can also use a microwave to fry them.
4. Serve hot with ketchup.

Ash gourd Curd Curry

Ash gourd Curd Curry

Ash gourd comprises of 96% water and is very low in calories and fat. It is rich in fibre and it helps in improving digestion. This ash gourd curd curry is easy to make and tastes delicious. Serve it hot with rice.   

What you need:

• 2 cups ash gourd (chopped into cubes)
• 1/2 cup chana dal
• 1/2 cup beaten curd 
• 2 green chillies 
• 1/2 cup coconut 
• 1/2 tsp rice
• 1/4 tsp fenugreek seeds 
• Salt to taste

For tempering:

• 1 tsp oil
• 1/2 tsp mustard leaves 
• 6-7 curry leaves 
• 1 pinch asafoetida 

Method:

1. Cook the ash gourd pieces in 2 cups of water. Cook the chana dal in a cooker till soft.
2. Roast the fenugreek seeds and grind with green chilies, coconut and rice.
3. Mix vegetable, dal and masala. Boil well. Check the salt. Switch off fire. Add the beaten curd.
4. Prepare the tempering and pour it on the curry. 
5. Serve hot with rice. 

Green Gram Rasam

Green Gram Rasam

Sprouted green grams are rich in potassium, magnesium and fibre and are packed with healthy nutrients. They also contain healthy antioxidants. This green gram rasam is comforting and can be served with rice or rotis. 

What you need:

• 1/2 cup sprouted green gram
• 1 tomato (medium in size)
• 2 tsp rasam powder 
• 1/2 cup coconut 
• Salt to taste 

For tempering:

• 2 tsp oil
• 1 tsp mustard 
• Few curry leaves 
• Pinch of asafoetida 

Method:

1. Grind the coconut and rasam powder to form a fine paste.
2. Chop the tomato and cook in the cooker along with green gram for 2 whistles. Once it cools, mash it and keep it aside. 
3. Heat oil in a pan. Add mustard, curry leaves and asafoetida. Add in the masala paste and mashed vegetable. Add little water if necessary. Check the salt and boil well.
4. Serve hot with rice. 

Chinese Pork Roast

 Chinese Pork Roast 

This simple recipe gives you the most delicious, juicy and lip - smacking pork roast. This dish goes perfectly with noodles or bread! 

What you need:

• 1 kg pork
• 3 carrots (large)
• 2 capsicums 
• 2 onions (large, sliced)
• 4-5 tsp pepper powder 
• 5 green chillies (slit)
• 2 tsp soya sauce 
• 3 tbsp tomato chilli sauce 
• 2 tbsp vinegar 
• 2 tsp oil
• Salt to taste
• Few spring onions for garnishing 

Method:

1. Wash the pork. Cut into 2”x 4” sized pieces. Marinate with 2 tsp of pepper, salt and vinegar. Keep aside for an hour. 
2. Cook the pork with sufficient water in a sauce pan or in a cooker for one whistle. Remove and let it cool. Slice the pork into thin strips. Keep aside. 
3. Wash and peel the carrots. Cut them into halves and further slice them. Cut and slice the capsicums. 
4. Heat 1 tsp oil in a pan and fry the onions and green chillies until the onions turn translucent.
5. Use the same oil and fry carrots and capsicums by adding salt and soya sauce for about 4-5 minutes. Add the remaining oil and fry the pork slices. Add salt and the remaining soya sauce and pepper powder. Fry till pork turns golden brown in colour. 
6. Add the previously fried vegetables, onions and green chillies to the pork. Mix well. Check the salt. 
7. Add in the tomato sauce. Let it cook for 2-3 minutes. 
8. Garnish with spring onions. Serve with noodles or bread. 

Drumstick Leaves Rasam

Drumstick Leaves Rasam

This drumstick leaves rasam is easy, quick and lip-smacking.  Drumstick leaves are rich in vitamin A and vitamin B1. They help in protecting and nourishing skin and hair. They make bones healthier and reduce blood pressure. 

What you need:

• 1 cup drumstick (moringa) leaves 
• 1/2 cup tuvar dal
• 1/4 tsp turmeric powder 
• 1/2 tsp mustard 
• 1/2 tsp jeera
• 2 green chillies 
• 1 onion (big, finely chopped)
• 1/2 tsp pepper powder 
• 1 tbsp oil
• Few curry leaves 
• 1 pinch asafoetida 
• 1 tsp lime juice
• Salt to taste

Method:

1. Wash and cook the dal in a cooker for 3 whistles. Wash and chop the drumstick leaves and keep them aside.
2. Heat oil in a pan. Add mustard and jeera. When it splutters, add curry leaves and asafoetida. Add onion, chopped green chillies and the drumstick leaves. Fry for 2-3 minutes. 
3. Add the cooked dal, turmeric powder, pepper powder, salt and lime juice. Mix it well and boil till it thickens. 
4. Serve hot with chapati or rice. 

https://happytummy5005.blogspot.com/2020/06/egg-curry-dhaba-style.html

Methi Pulao

Methi Pulao

This methi pulao recipe is easy, quick and filled with the goodness of methi leaves. Methi leaves are a strong antioxidant and is good for the digestive system. It’s good for the heart and prevents anaemia.  Methi pulao tastes best when served with raita. 

What you need:

• 4 cups cleaned methi leaves
• 1 cup peas
• 2 cups rice
• 1 onion (sliced)
• 1 tbsp oil
• 2 tsp lime juice
• 4 cups water
• Salt to taste 

For masala:

• 1/2 cup coconut 
• 4 green chillies 
• 1/2 cup coriander leaves 
• 1” ginger
• 4 cloves garlic 
• 1 onion (small)
• 2 tsp kuskus
• 10-15 mint leaves 
• 1” cinnamon 
• 4 cloves

Method:

1. Heat 1 tbsp oil in a pan and fry the sliced onions until they turn golden brown. Add the chopped methi leaves and green peas. Fry for two more minutes. 
2. Add in the masala. Fry till it’s dry. 
3. Add the soaked rice and water. Also add salt and lime juice. Close and cook on medium flame till done. 
4. Garnish with fried onions. Serve with raita. 

Beetroot Salad

Beetroot Salad 

Beetroot improves digestive health and are low in calories, yet high in vitamins and minerals. This healthy beetroot salad is simple, easy and quick to pull off. 

What you need:

• 2 medium sized fresh beetroots
• 2 tsp olive oil
• 1/2 tsp pepper powder 
• 1/2 tsp seasoning of your choice 

Method:

1. Wash and boil the beetroots in a cooker with sufficient water for 10 minutes. Remove and cool the beetroots. Remove the skin and chop it into chunks.
2. For preparation of the dressing, take olive oil in a small bowl. Add pepper powder and seasoning of your choice. Pour it over the beetroot chunks and mix well so that all the pieces get coated.
3. Serve it either chilled or at room temperature.

Lemon-Thyme Chicken Roast

Lemon-Thyme Chicken Roast

There’s nothing that beats an easy to make lemon-thyme chicken roast. The aroma of thyme is very subtle, however it’s flavour is very earthly and a little bit sweet, with a slightly minty taste. This chicken roast is perfect for weekend dinners. 

What you need:

• 300 gms chicken 
• 1 &1/2 tsp thyme
• 1&1/2 tsp lemon juice 
• 1 &1/2 tsp garlic paste 
• 1 &1/2 tsp grounded black pepper 
• Oil as required 
• Salt to taste

Method:

1. Take a mixing bowl. Add oil, pepper, garlic, thyme, salt, lemon and chicken. Mix well.
2. Set it aside for 30 minutes to marinate. 
3. Arrange marinated chicken in a lightly greased plate and place it in the microwave oven. Bake for 20 minutes. Flip it once in between. 

You might also like

•  Mangalorean Chicken/Mutton
• Cheese Pasta
• Sausage potato pepper

Cheese Pasta

Cheese Pasta

Pasta is a favourite dish among kids as well as grown ups.  This simple and easy cheese pasta is super delicious and doesn’t take a lot of time to prepare. 

What you need:

• 2 cups macaroni/pasta
• 2 & 1/2 tsp butter
• 2 tbsp flour
• 2 cups milk
• Salt
• Black pepper powder 
• 1/2 cup mozzarella cheese (grated)
• 1 tsp garlic (chopped)
• Seasoning
• 1 tsp spring onions (chopped)

Method:

1. Cook the pasta according to the directions on the packet and drain. 

For the preparation of white sauce: Melt butter in a pan and stir in the flour. Add in the milk and continue to stir. Make sure the flour mixes in smoothly. Bring the milk to a boil and simmer for a few seconds more. 

    

    2. Melt butter in a pan, add the chopped garlic. Sauté. Add the white sauce and the pasta. Stir in the mozzarella cheese. Add the seasoning and mix well. Add salt to taste. 

   3. Serve it hot. Enjoy! 

Mangalorean Chicken/Mutton Curry

Mangalorean Chicken/Mutton Curry

This mangalorean style chicken/mutton curry is made with freshly roasted spices and other basic ingredients. This curry is perfect for a Sunday lunch and goes well with chapati, shevio, panpole or roti. 

What you need:

• 1 kg chicken/mutton
• 2 onions (large)
• 1/2 tsp jeera
• 1 tbsp coriander seeds 
• 2 tsp kuskus 
• 5 red chillies (long)
• 2 chillies (short)
• 1/2 tsp turmeric powder 
• 5 cloves
• 1 tsp tamarind paste
• 2” cinnamon 
• 2 cups coconut 
• 2 seeds garlic (chopped)
• 1 tbsp ghee
• Salt to taste

Recipe:

1. Cook the chicken/mutton with salt. Keep aside. 
2. Heat 1/2 tsp ghee. Roast coriander, jeera, kuskus, red chillies, cinnamon. After roasting them remove it. Next in the same pan, heat 1 tsp ghee. Fry the onions, garlic and coconut till it becomes light brown. 
3. Grind all the ingredients along with tamarind paste and turmeric powder.
4. In a pan, heat the remaining ghee, fry the ground masala. Add the cooked meat. Add more water to get a thick consistency of curry. 
5. Check the salt. Bring it to a boil. 
6. Serve hot with shevio, panpole, chapati or roti.