Monday, September 22, 2014

Steamed vegetarian Momos

Hi Readers,

I tried steamed Momos for the first time. It turned out delicious.Whenever I go out to dine in any Chinese restaurant, this is one my favorite dish to have for sure. I tried this out of curiosity and  believe me its super easy and takes very less time to prepare.This makes a interesting yet healthy snack option with evening tea.    

Refined flour (maida) 1 cup
Oil 2 tablespoons
Spring onions finely chopped2
Ginger finely chopped 1 inch piece
Green chilli finely chopped1
Fresh button mushrooms finely chopped4-5(optional)
French beans finely chopped10
Carrot finely chopped1 medium
Spring onion greens chopped1 stalk
Bean sprouts 1/4 cup
Salt to taste
Black peppercorns crushed8-10
Light soy sauce 1/2 tablespoon
Cornflour/ corn starch 1 tablespoon
Sesame oil (til oil) 1 teaspoon


Mix refined flour with 5 tbsps of water and knead into a soft dough. Cover with a damp cloth and set aside for15 minutes.Heat oil in a non stick wok. Add spring onions, ginger and green chilli and sauté.  And mushrooms, beans, carrot, spring onion greens, bean sprouts, salt, pepper powder, soy sauce and mix well.Mix cornflour in ¼ cup water and add. Cook till thick, take the wok off the heat and cool.Divide the dough into small balls. Roll in dry flour and roll into small puris keeping the edges thin and the centre thick. Place a portion of stuffing in the centre, fold one end over the other and give it a half moon shape. For another gather the edges and seal together. Make another momo in triangle shape.Heat water in a deep non stick pan. Line a bamboo basket with cabbage leaves. apply a little sesame oil on the momos and place them over the cabbage leaves.Cover and place the basket over the hot water, cover the pan and steam for 8-10 minutes or till done.Uncover the pan, take the basket out and open it. Serve the momos hot.

Wednesday, September 3, 2014

Dhingri Dolma


When I first read this name Dhingri at a restaurant, I was confused as to whether this means Mushroom or Kunduri(Ivy Gourd). I did confirm before ordering this dish that its actually Mushroom. Then while searching this unusual name, I got an interesting Awadhi recipe, that used both Paneer and Mushroom. Awadhi cuisine developed during the reign of Mughul ruler's in Lucknow.

Now, this dish Dhingri Dolma, is basically Mushroom prepared in Paneer based gravy. Now, lets get to the recipe.

200 gms of button mushrooms
175 gms paneer (cottage cheese)
½ tsp shahjeera (black cumin seeds/caraway seeds)
1 onion
1 tomato
½ inch ginger (adrak)
1 or 2 tsp ginger garlic paste (adrak lahsun ka paste)
½ tsp white pepper powder ( as an alternative you can use black pepper powder as I have done)
¼ tsp red chili powder (lal mirch powder)
¼ tsp garam masala powder
¼ cup coriander leaves/cilantro leaves
2 tbsp ghee or oil

Wash the mushrooms and slice them.
Dice the onions, dice the tomatoes. You can even see garlic in the pic. Thats for making the ginger garlic paste.
Grate the paneer coarsely.
Crush both ginger and garlic freshly in a mortar pestle to make the paste.
Chop the coriander and julienne the ginger.
Heat ghee or oil in a kadhai. Add the black cumin and fry till till it crackles.
Add onions.
Saute the onions until light brown.
Add the ginger garlic paste and saute till the raw smell of the paste disappears.
Add mushrooms and stir. Saute for 2 minutes.
Add the red chili powder, pepper powder and salt. Saute for 2-3 minutes more till the mushrooms are cooked.
Now add the paneer. Mix the paneer with the rest of the mixture and cook for 4-5 minutes, stirring in between.
Add the tomatoes and saute for 4-5 minutes more. You just want to cook the tomatoes and not make it mushy.
Towards the end sprinkle garam masala and stir.
Add some chopped coriander leaves and julienned ginger keep the remaining to be used for garnish later.Adjust the seasoning. Remove in a bowl or a dish and garnish with the remaining ginger and coriander.
Serve Dhingri Dolma hot or warm with phulkas. This Dhingri Dolma recipe even goes well with breads.

Sunday, August 10, 2014

Cholar Dal

Hi Friends,

Last week I tried one Bengali Dal recipe. This one is very similar to the Dal Prasad or Abhada that is offered to Lord Jagannath at Puri Jagannath Temple. Slightly sweet and the aroma and flavorful dish is apt for religious ceremonies. Here goes the recipe,

Split Bengal gram (chana dal) 1 cup
Ghee 3 tablespoons
Coconut 1/4 inch pieces
Turmeric powder 1/2 teaspoon
Salt to taste
Sugar 1 teaspoon
Cloves 3
Cinnamon 1 inch stick
Black cardamom 1
Cumin seeds 1/2 teaspoon
Bay leaves 2
Whole dry red chillies 2
Ginger paste 1 teaspoon
Raisins 1 teaspoon
Roasted Cumin and red chilli powder 1/2 teaspoon

Method :-

Wash and soak the dal for an hour. Drain and pressure-cook with three cups of water till just done. Heat two tablespoons of ghee in a pan and fry coconut pieces till golden. Drain and set aside. Add turmeric powder, salt and sugar to the dal and simmer on low heat till most of its water gets absorbed and it becomes thick.Heat the remaining ghee in another pan. Add cloves, cinnamon, black cardamom, cumin seeds, bay leaves, whole dry red chillies  and sauté for two minutes. Add roasted cumin and red chilli powder . Then pour this seasoning into the simmering dal. Add ginger paste, fried coconut pieces and raisins and simmer for five more minutes. Serve hot with luchi's or puri's.

Mushroom Vindaloo

Hi All,

 I had tried this recipe some time back, but didnt get time to update at that time. Vindaloo masala is a typical Goan Masala. It has a very nice aroma. When i made it, my whole house was filled with this aroma. The aroma will instantly make your mouth watering. Try this once.Its easy, just needs to remember the spices for vindaloo masala paste.

250 gms mushrooms (khumbh)
1 potato diced
2 sliced onions
a few curry leaves (kadi patta)
4 to 5 garlic (lehsun) cloves
8 to 10 whole dry kashmiri red chillies
10 peppercorns (kalimirch)
1 tsp cumin seeds (jeera)
2 cardamoms
1/4 cup vinegar
1/2 tsp turmeric powder (haldi)
salt to taste
3 tbsp oil
1 tsp chopped coriander (dhania)


Vindaloo masala :- Grind the peppercorns, dry red chillies, cardamoms, garlic and cummin seeds with the vinegar into a fine paste. Keep aside.

Heat oil in a pan and saute the onions and curry leaves till light brown. Stir fry potato and mushroom one at a time till golden brown. Keep aside. Now add the ground paste and turmeric powder and saute till it leaves the sides of the pan. Add the mushroom, salt and 1 cup water and cook, covered till the moisture is reduced and done. Serve, garnished with coriander.

Hummus recipe

Hi All,

I tried Hummus dip recipe this week. I used lot of cilantro to make the paste, so the paste turned green in colour. Its easy and you can try without adding cilantro.

Ingredient :-
 1 cup chickpea boiled
2 to 3 cloves of garlic
salt to taste
paprika 1/2 tbsp
roasted cumin powder 1/2 tbsp
extra virgin olive oil 2 tbsp
lemon juice 1/2 tbsp
cilantro (optional)
Tahini paste (optional)

Tahini paste :-  
Roast 1/2 cup sesame seeds, when it starts to turn brown remove from flame and make a paste with extra virgin olive oil.

Method :- 
In a food processor, take the boiled chickpeas, add garlic, salt, cumin powder, paprika, olive oil and I have added cilantro(optional). Grind the mixture with little water, olive oil . Now add lemon juice and more olive oil and serve as a dip.


Tuesday, March 4, 2014

Makkai Di Roti

Makkai Di Roti is a authentic Punjabi dish. It is quiet famous as a combination of Makkai di Roti and Sarso da saag. Well, getting Sarso Saag(mustard green leafs) in Hyderabad is bit difficult. But, yes getting Makkai ka aatta is bit easy. The first time, I had the wonderful combination of Punjabi cuisine is a popular Punjabi Restaurant in Bangalore. This weekend I tried making Makkai di Roti. Having different varieties of roti's & paratha's is something that my husband appreciates and I love experimenting for him. I had served this with corn and panneer gravy. Do give it a try.

•Cornmeal (makki ka atta) 1 1/2 cups
•Whole wheat flour (atta) optional 1/4 cup
•Salt to taste
•Unsalted butter as required

Add salt and whole-wheat flour to the cornmeal and mix well. Add warm water and knead to make a medium soft dough. Divide into eight equal portions and shape into balls. Pat each ball between dampened palms to make a roti of medium thickness. Alternatively, roll out each ball between the folds of a greased plastic sheet. Heat a tawa and place a roti on it. Cook on moderate heat till one side is half-done. Turn over and spread some white butter over the surface. Turn over and spread some more butter on the other side. Cook till both sides are golden brown. Serve hot with a dollop of white butter.

Wednesday, February 5, 2014

How to make chaat Masala at home?

How to make chaat masala at home?

Dry roast 4 tablespoons coriander seeds, 2 teaspoons cumin seeds and 1 teaspoon carom seeds (ajwain) separately. Cool and powder them with 2-3 dry red chillies, 3 tablespoons black salt and ½ teaspoon citric acid. Mix in 1 teaspoon dry mango powder (amchur), 1 tablespoon salt and 1 teaspoon white/black pepper powder. Store in an air-tight container.

Easy one right... try once.