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steamed indian momos
17:41 Jun 22 2012
Times Read: 783

Steamed Momos from the east

Indian state of Sikkim are

delicious and easy on the

conscience too! You can fill them

with any minced meat of your

choice. Momos are usually

served with a fiery Sikkimese

tomato chutney a kind of hot tomato sauce and a clear soup

called Thukpa.

Ingredients:

2 cups flour

Salt to taste

Water

1/2 kg pork mince

1 large onion chopped very

fine

8-10 cloves of garlic chopped

very fine

3 tbsps soy sauce

1 tbsp chilli sauce

1 tsp freshly ground pepper

Salt to taste

3 tbsps vegetable/canola/

sunflower cooking oil

Preparation:

Mix the flour and salt to taste

and add a little water at a time

to make a stiff dough.

Heat the oil in a pan and fry

the onions till translucent. Add

the garlic and fry till it begins

to turn golden.

Add the meat and brown.

Add the soy and chilli sauces

and mix well.

Add the freshly ground

pepper, salt to taste and cook

till the pork is done.

Divide the dough into equal-

sized balls and roll into very

thin circles of roughly 4"

diameter.

Dab a tiny bit of water on the

edges of the circle. Put a

tablespoon-full of pork in the

centre of each circle. Fold the

edges over the pork and pinch

and twist to seal or fold the

Momo in half (into a semi-

circular shape) and pinch the

edges shut. Get as creative as

you like with shapes, as long

as you make sure to seal the

edges well.

Place the Momos in a

steaming dish and cook for

10-15 minutes.

cabbage salad
18:42 Jun 20 2012
Times Read: 786

How to make Cabbage Salad

Ingredients for cabbage salad

to serve 3

Grated Cabbage - 2 cups

Roasted and powdered

peanuts - 2 table spoons.

Salt - 1/4th teaspoon

fresh grated coconut(optional)

- 2 tablespoons

sugar - 1/4 th teaspoon

lime juice - 1 teaspoon.

Coriander leaves - 1 tbsp

chopped

Ingredients for Seasoning:

Oil - 1 teaspoon

Mustard seeds - 1/4 teaspoon

Cumin seeds - 1/4 teaspoon

Green or Red chili - 1 or 2

according to taste, slit in two.

Curry leaves - 4-5

Make Seasoning:

1. Heat oil. Add mustard and

cumin seeds.

2. When they stop crackling,

add chilli pieces.

3. Add asafoetida, curry

leaves. Take off fire. Let

cool.

Final mixing for salad:

1. In a salad bowl, add grated

cabbage, salt, sugar,

peanut powder, coconut,

coriander leaves, lime juice.

Mix well.

2. Add the cooled seasoning.

Mix well again.

3. Serve immediately or Cool

in fridge for 30 minutes

and serve.

sweet dish made from carrot
17:05 Jun 12 2012
Times Read: 791

.

Gajar Halwa

Ingredients

carrots 6 (grated finely)

milk 3 cups

sugar 1 cup

mawa 1/2 cup (powdered milk)

khoya 3 tsp (ricotta cheese)

almonds 1/8 cup (chopped)

cardamoms 5 (skinned and

crushed fine)

pistachios 2-3 (powdered)

ghee 1/4 cup (clarified butter)

raisins 1 tsp

Method:

Cook the carrots in the milk in

an open pan on a low flame

with constant stirring.

When the carrots are done,

take them out and drain any

excess milk.

Add the milk powder(mava),

the ricotta cheese and the

sugar to the carrots.

Heat the ghee in a frying pan,

add the carrot mixture and

keep on high flame until the

carrot paste loses the milky

texture and becomes golden

brown and the sugar is totally

dissolved.

Add the raisins, cardamoms,

powdered pistas and the

almonds.

Heat through and serve either

hot or cold with cream on the

side.

potato with poppy seed
16:33 Jun 12 2012
Times Read: 793

6 big potatoes peeled and cubed

2 tablespoon(s) poppy seeds

(khus khus) roasted

3 whole dry red chilli(es)

3 green chilli(es)

½ teaspoon(s) turmeric powder

3 tablespoon(s) oil

½ cup(s) water

salt to taste

chopped fresh coriander to

garnish

1. Grind the roasted poppy

seeds along with the green

chilli(es) and a few

tablespoons of water to a

very fine paste. Keep

aside. Heat half of the oil

in a pan for 2 minute(s) till

very hot. Shallow fry the

cubed potatoes in batches

on medium heat till they

are lightly browned. Drain

on a paper towel and

keep aside.

2. Now, heat the remaining

oil in the same pan. Add

the whole dry red chilli(es)

and turmeric powder. Fry

briefly. To this, add the

poppy seed paste and fry

again on medium / low

heat for 5 minutes till the

oil has left the sides of the

pan.

3. Add now the fried potato

cubes and mix well. Add

water and salt. Stir, cover

and keep on low heat for

15 minutes till the

potatoes are soft.

Garnish with chopped

fresh coriander

spicy grilled fish
19:25 Jun 08 2012
Times Read: 805








Ingredients

400 GMS Whole Fish

1/4 cup Yogurt

6-8 Red Chilies

1 Garlic clove

1 tsp. chopped Ginger

1 Onion

1/4 tsp. Turmeric powder

4 tsp. Vegetable Oil

Salt according to taste

Serve with

Serve with onion rings and

lemon slices.

Method

1.Wash and clean the fish.

Make diagonal slits on both

sides of the fish with a knife.

2.Grind the red chilies,

garlic, ginger, onion and

turmeric powder to a thick

and coarse paste.

3.Add salt to the marinade.

Add Yogurt and mix well.

4.Apply marinade evenly on

the fish and marinate for an

hour.

5.Grill on a tandoor and

keep on brushing till done.

Serve Hot.

Baked potato and corn snacks
13:45 Jun 07 2012
Times Read: 814




Preparation Time: 10 mins

Cooking Time: 5 mins

Makes 4 servings



Ingredients

4 large potatoes

For The Corn Filling

1 1/2 cups boiled tender sweet corn kernels

(makai ke dane)

1/2 cup finely chopped onions

1 slit green chilli , finely chopped

1/4 cup low fat milk mixed with 2 tsp

cornflour

2 tsp low fat butter

salt and freshly ground black pepper

powder to taste

For The Topping

2 tbsp grated mozzrella cheese

Method

1. Wrap the potatoes in an

aluminum foil and bake in a

hot oven at 200°c (400°f) till

tender (about 30 minutes).

2. Cool slightly, remove the

foil and split each baked

potato horizontally into

two.

3. Scoop the potato halves a

little so that a slight

depression is formed for

the filling. Keep aside.

For the corn filling

1. Heat the butter and fry the

onions for ½ minute.

2. Add the green chilli and fry

again for a few seconds.

3. Add the corn, milk and

corn flour mixture, salt and

pepper and cook for 2

minutes, till the sauce

thickens. Keep aside.

How to proceed

1. Fill each potato half with

the corn filling top with the

grated cheese and bake in

a hot oven at 200°c (400°f)

for 10 minutes. Serve hot