Momo or dumpling is a native dish of Tibet and it is also popular in the Himalayan states of India especially Sikkim.Momos can be made up of vegetables or meat or cheese.This one is a simple chicken momo recipe.
Ingredients - chicken (400gm) ginger (1 medium piece) garlic (8-10) onion (2) tomatoes (1 medium) black pepper powder red chilly powder soya sauce all purpose flour(maida) green chillies(5-6) salt oil
Method - Take water in a pan.Add some oil,chopped onion and garlic to it. Put in the chicken pieces and heat it. Get it to a boil.As the chicken boils white froth will come on the top,discard this froth by removing it with a spoon. Once the chicken is boiled turn off the flame. Remove the chicken pieces out and keep aside. Strain the water with the help of a strainer.This is the chicken stock.Chicken stock can be used in soups or stews. Take the boiled chicken pieces.Separate out the meat from the bones. Now chop this chicken into small pieces which is now known as minced chicken. Heat oil in a pan. Add very finely chopped onion and ginger to it. Add black pepper powder and a bit red chilly powder. Put in the minced chicken and let it cook. Since the chicken is already boiled not much cooking is required. You might need to sprinkle some water if the chicken goes dry just to make sure it does not get burnt. Add salt to taste and some soya sauce.Be careful with the salt quantity as soya sauce is salty too. Once done take off from the heat and let it cool. To make the momos - Take maida and knead it with water to make dough. Make small balls out of the dough. Take one ball and roll it with the help of a rolling pin.Check pictures below. Put the chicken stuffing inside this and seal all the ends to give the shape of a momo. Similarly make momos out of the rest of the dough. To steam the momos- Take a pressure cooker.Put some water in it. Place a stand inside the cooker.You can use any kind of stand,I have used the stand which we use to keep hot pots/pans. Arrange the momos on a plate and keep this plate over the stand inside the cooker. Close the lid and pressure cook it for around 15-20 minutes. Chicken momos are ready to serve with hot garlic sauce :-)
For the garlic sauce- Grind together tomatoes,lots of green chillies,garlic and salt to taste.
Papletache human - paplet stands for pomfret in konkani and human(pronounced as hoo-mann) stands for curry.Rice and fish being the staple food of Goa..fish curry-rice is the most favourite (naturally) :-) The basic coconut-gravy is almost the same for any kind of fish with slight variations.So if you have never tasted this spicy and tangy goan fish curry plz go for it :)
Ingredients - pomfret onion(1 medium) dry red chilly(4-5) freshly grated coconut(1/2 cup) turmeric powder coriander seeds peppercorns tamarind/tomato fenugreek seeds(methi) salt red chilly powder oil
Method - The pomfret is cut into small pieces and used in this curry. Wash the pomfret pieces and marinate with salt,turmeric powder and red chilly powder for atleast an hour. Grind the following ingredients to a fine paste - coconut,red chillies,turmeric powder(1/2 tspn),tamarind(small ball),coriander seeds(1/2 tspn),peppercorns(1/2 tspn). Incase tamarind is not available tomato can be used as a substitute. Heat oil in a non-stick pan. Add the methi seeds(1/2 tspn) and finely chopped onion to it. Once the onions sautes add the above paste. Put in the marinated fish and salt as per taste. Cook for about 5-6 minutes as pomfret cooks fast. Serve hot fish curry with steamed rice :-)
Bengali sweets are famous all over..speciality being maximum sweets are made up of cottage cheese or chena/paneer.Sandesh is one of the most famous sweets.Jaggery can be used in place of sugar and if the special palm sugar or dates jaggery is used..it just tastes divine :-) and is known as nolen gurer sandesh ..shall post it sometime :P
Ingredients - Milk (500ml) powdered sugar around 1 cup Lemon juice (2 tspns) Cardamom powder ghee for greasing the plate/mould
Method - Heat the milk.As it comes to a boil add the lemon juice and make the chena or paneer. Knead the paneer well. Heat a non-stick pan. Mix in the sugar into the chena,knead again and put the chena-sugar mixture on the pan. Stir it constantly for about 2-3 minutes.Add the cardamom powder and turn off the flame. Do not keep the mixture on the pan for too long because the chena will get hard. In case that happens add a little milk to it to get the desired consistency. Grease a plate with ghee.Pour this mixture on the plate and let it cool. You can also place the mixture into moulds of various shapes. Once it cools Sandesh is ready :-)
As we all know beetroot is a rich source of many nutrients and hence very healthy.It is cooked as a vegetable or used in salads..Through this recipe I have found a sweet way of including this healthy root in our diet :-)
Method - Wash and peel the beetroot. Grate it finely. Heat a pan and add ghee to it. Add the grated beet to the ghee and stir for 2 min on a low flame. Now start adding milk in batches little by little. Add jaggery as per taste. Sugar or jaggery can be used.I have used jaggery and nominal amount of sugar(2 tspns). As the beet absorbs the milk,pour in more milk.Continue this process for the rest of the milk. Mix some milk powder in hot water and add this to the kheer.This is optional but I like it as it gives a yummy taste :P Finally add cardamom powder(1 tspn) and garnish with nuts and raisins. Kheer can be served either hot or chilled :-)
Sungat meaning prawn in konkani and sukke meaning dry.This is a dry prawn recipe which does not contain gravy.It's a very simple and fast dish which can be prepared within 15 min.I prepare this kind of prawn whenever I am running out of time and it is always delicious with the spice and tangy flavour..and prawn being our anytime favourite :-)
Method - Wash and clean the prawns.If the prawns are not small,chop them to small pieces. Marinate the prawns with salt and turmeric powder for atleast 3-4 hours. Chop the onions finely. Heat oil in a non-stick pan. Add the chopped onions to it. Let the onions saute,then add the thinly sliced potato. Add the tamarind pulp.If you dont have tamarind chopped tomato can be used as a substitute. Add the marinated prawns,salt,red chilly powder and turmeric powder. Add little water and let it cook. Cook till the potatoes are soft. Add freshly grated coconut(2 tspns) and mix well. Finally garnish with fresh coriander leaves. Prawn sukka is ready to serve with steamed rice :-)
This is a very easy recipe to enjoy home-made chicken/egg rolls.Needless to say rolls are one of the most favourite snacks :) Generally the rolls we have outside are very tasty but they are also very oily...but in this case you can have these, without worrying about the amount of oil :P
Ingredients - all purpose flour(maida) eggs onion green chillies cucumber sauce - tomato,chilly chicken sukka salt oil
Method - Beat the eggs in a bowl. Chop the onions and green chillies finely. Add the onions,chillies and salt to the eggs. Keep it aside. Visit Chicken Sukka recipe to get the details. Slice some onions and cucumbers thinly and keep it ready. Add salt to the all purpose flour/maida. Sprinkle some oil and knead the dough by adding water little by little. Make balls out of this dough.The size should be like those we do for parathas. Take one ball and make a roti with the help of a rolling pin. It should be thin and big enough. Heat a non-stick pan. Place the roti on the pan.Cook it on both sides with oil. Now place a laddle of egg-onion mix in the centre of the roti.Spread it all over the roti as much as you can.It may come out of the roti but that is fine. Do not turn it and let it be till the egg cooks. In the meanwhile place a double sheet of paper on a plate. Remove the roll from the pan and place it on the paper. Add the chicken sukka on one side of the roll. Add the salad - chopped onions,cucumbers and green chillies(if you like it hot). Sprinkle tomato and chilly sauce as per taste. Roll it covering the rest of the paper. Delicious egg-chicken roll is ready to serve :-)
Note - Variations can be done to the above recipe for only egg or only chicken rolls.
Kotmir saar - kotmir meaning coriander in konkani and saar is a watery dish - similar to rasam/dal which is had with rice.This is one of the saars we make in konkani.The other variations are tomato saar,kokum saar etc..shall post these next time.If you are bored of making/eating typical dal-rice this is a nice change to that :-)
Ingredients - fresh coriander leaves green chillies freshly grated coconut turmeric powder mustard seeds jaggery salt oil
Method - Grind together the coconut,green chillies(2),turmeric powder and coriander leaves. Heat oil in a pan. Add mustard seeds.Once they splutter add green chillies(2). Now put in the above ground mixture.Add salt and jaggery(a pinch). Serve coriander saar with steam rice :-)
This is a dry chicken recipe - sukka meaning dry,hence the name.The amount of chilly can be as per taste - this version is spicy and hot as we prefer it :) Chicken sukka can be served as a starter too..
Ingredients - 500gm boneless chicken ginger-garlic paste salt turmeric powder red chilly powder coriander/dhaniya powder cumin/jeera powder garam masala onion (1 big) tomato (1 big) green chillies (5-6) oil fresh coriander leaves
Method - Wash the chicken well and marinate it with salt,turmeric powder,red chilly powder and ginger-garlic paste for atleast 5-6 hours. Chop the onion,green chillies and tomato finely. Heat oil in a non-stick pan. Add the onions and green chillies. Once onion sautes add the chopped tomatoes. Add salt and cover and cook for a minute. Put in the marinated chicken now. Add coriander cumin powder and garam masala. Cover and cook till the chicken is soft. Boneless chicken cooks faster and there is no need to add any water. Garnish with fresh coriander leaves. Dry chicken sukka is ready to serve :-)
Note - The chicken pieces shoud be small.If they are big,chop them.
This is one of the sweets which is prepared during Diwali..known as pityache ladoo in konkani.It is simple delicious and can be had at anytime of the day :-) some people prefer these over besan ladoo (I shall be posting shortly) but I like both equally..
Method - Heat 2 tbspn ghee in a non-stick pan.Preferably home-made ghee(tup) should be used as I did.It enhances the taste :) Take 4 cups of flour and add in the pan. Slowly roast the flour on a very low flame till the raw smell of flour goes.This may take around 15 minutes. Once done transfer the flour into a plate. Add in the powdered sugar(around 2 cups),cardamom powder. More sugar can be added if you have a sweet tooth. The flour will be hot.Let it cool a bit. Take flour in batches and start adding ghee little by little and make circular shaped ladoos.The amount of ghee to be added should be just enough to allow you to prepare the ladoos.The ladoos must be prepared when the flour is warm because if it cools it will be difficult to bind the flour and prepare them. This makes approx 12-13 ladoos. Being my first attempt I didnt get the perfect circular shaped ladoos :-)
Wishing all a very Happy New Year !! Chaat is one of our favourite foods :) We wanted to have chaat one day and due to some reasons could not go out.So thought of preparing it at home and it was mouth-watering... Henceforth I shall be preparing many more chaat recipes at home :-)
Ingredients - chana onion (1big,1 small) ginger (1 medium piece) garlic (5-6 cloves) tomato (1 medium) green chillies (3-4) garam masala fresh coriander leaves potato (2 medium) turmeric powder coriander powder cumin/jeera powder curd sev/crushed potato chips red chilly powder salt oil
Method - Soak the chana overnite or for atleast 5-6 hours. Pressure cook the chana till soft. Heat oil in a non-stick pan. Chop the onion,green chillies and tomato finely. Make a paste of ginger and garlic. Add the onions to the oil. Once they saute add ginger-garlic paste and green chillies. After a minute add the chopped tomato. Put in salt,turmeric,coriander,jeera powder. After a minute add the chana and put in the garam masala powder. Cover and cook for 5 min. Add little water and cook till the chana is soft. Garnish with coriander leaves.
For the aloo tikki -Boil 2 potatoes in microwave/pressure cooker. Mix in salt,red chilly powder and garam masala(a pinch) into the mashed potatoes. Make tikkis and shallow fry them.
Finally to make the chat - Take curd in a bowl and mix it well with salt and red chilly powder as per taste. Take a plate.Put in the chana,place curd over it,sprinkle some chopped onions and green chillies,place the aloo tikki,again put some curd,put in the sev/chips. Thats it ! chatpata Chana chaat is ready :-)
