1. Mix flour and salt in a medium bowl, make a well in the centre, add water little at a time and mix well. When it all comes together, knead well into a soft, smooth dough. Then add the oil and knead again for a minute. Cover the bowl with a plate and let it rest for about 15 minutes or more.
2. To make a filling, heat oil in a kadai/skillet. When hot add the chopped onions and white part of the spring onions. Reserve the green part of the spring onions for the garnish. When the onions turn translucent, add the minced garlic and ginger and sauté for a minute. Then add carrots, shredded cabbage and mix well. Add soy sauce, salt and black pepper powder and mix well. Cook covered for 5 minutes till the vegetables are tender but still have some bite.
3. Open, mix well, taste and adjust seasoning. Let cook for another 1-2 minutes uncovered. Switch off. Add the green part of the spring onions and mix well.
4. To make the momos, pinch a small ball of dough and roll out with a rolling pin into a small disc about the size of a poori. Make these discs as thin as possible. To make perfect uniformly sized rounds, use a metal lid with sharp edges to cut off discs from your rolled out dough. Keeping the disc on the rolling board, place a tablespoon of filling in the centre of the disc and bring together the edges of the disc towards the centre and pleat like you would a saree. Pinch closed the pleated ends together at the centre for a purse shape. In the pictures the momos are made by making them into a crescent shape and then sealing the 2 ends of crescent to get a rose bud shape. Repeat with the remaining dough and filling.
5. Place in a single layer in a bamboo basket or idli steamer and steam for 8-10 minutes. Serve hot with Red chilli dip or tomato ketchup.
1. To quicken the rolling out process, roll out a big ball of dough into any hideous shape (it doesn’t matter) and then using the metal lid cut out several discs at one shot.
2. Roll out the dough real thin so that the momos are not too doughy. You’ll need to generously flour your work surface to roll out paper thin discs.
3. You could try other shapes too as shown in the video link below.
4. The bamboo basket usually fits well inside a kadai or idli steamer. Pour about a cup of water into the kadai or steamer and place the bamboo basket on top. The basket should fit snugly into the kadai or steamer but not touch the water. The bamboo basket has a slotted base through which the steam enters. Alternately you can use an idli or idiappam steamer as well.
5. To avoid the momos sticking to the surface, line the surface with parchment paper, or lightly oiled banana leaf or cabbage leaves.
6. Crumbled paneer and crumbled soya chunks can also be included in the stuffing.
Gluten free version:
Rice paper sheets can be used for the cover.
Click on this well made video to see a live demonstration
“Howdy Y’all?”, miss hearing this quintessential Texan welcome greeting, with a long drawl or a twang and of course Texas, where as the saying goes, everything is Big!
When we were posted in Texas, a couple of years back, we had to face evacuation due to Hurricane Katrina, closely followed by Hurricane Rita – Alphabetical order of women names – why women?! cause they rock your world and could leave you with out your car and house!
‘Hunkering down’ (a phrase new to me, until then) was an option we took for Hurricane Rita, were we stayed put and had a camping adventure in our own house without electricity for a few days.
Notable, was the way evacuation was handled. I was awe struck by a calm | composed | polite | respectful | organised | orderly evacuation, in times of adversity. Hats off Houston, Texas!
Quesadilla, one of the Tex-Mex dishes, is a jackpot or should I say piñata,I hit upon, when in Texas, as T loves it and this healthy recipe is a keeper!
Prep time : 20 mins; Cooking time : 20 mins ; Serves : 4 – 6
Ingredients for the tortilla (organic and unrefined) :
3 cups of Wheat flour
1 cup Corn flour
2 cups of water approx.
salt to taste
Ingredients for the filling (organic and unrefined) :
1 capsicum | green bell pepper
1/4 lettuce or cabbage
1 – 2 Jalapenos or green chilies
3 sprigs of Cilantro | coriander leaves
1/2 a lemon
1/2 tsp Cayenne | Paprika | Red chilly powder or flakes
Rock salt to taste
200 gm s or as required Cheddar Cheese or any melting cheese
1. Prepare the dough by kneading the wheat flour, corn flour and salt together to get a soft dough. Cover with a damp cloth, till ready to roll out the tortillas. Set aside.
2. Prepare the filling by finely chopping the onions, tomatoes, capsicum, cabbage or lettuce and green chilies. Squeeze in the lemon juice, add paprika powder and salt just before you prepare the quesadillas, as the vegetables will ooze out water, once salt is added. Set aside.
3. Grate the cheese and set aside.
4. Make round balls with the soft dough and roll out the tortilla on a tortilla maker manually or make them with an electric tortilla press. Cook the 2 tortillas well on both sides on a pan or an electric press.
5. Spread out on one tortilla, about a tbsp of the filling and sprinkle, grated cheese the amount you desire, all around on the vegetables. Cover by placing the other tortilla on top. If one is cooking, on a electric tortilla maker, then close the top plate over the bottom one but if one is cooking on the pan, place a heavy weight, like a heavy plate on top of the tortilla such that the 2 tortillas are sandwiched, well together and cook for 1 – 2 mins. Flip carefully, so as not to let the filling spill out and on this side again, close the 2 plates of the electric tortilla maker or if on a pan then place a heavy weight on the tortilla and cook for another 1 – 2 mins. Make sure to turn the tortillas around while cooking, so that they cook and brown evenly.
6. Cut them into even wedges or quarters and serve hot with salsa, sour cream and guacamole.
Vegan and Gluten Free Version :
Replace wheat flour by Pearl millet flour | Sorghum flour | Bajra atta | Kambu maavu or Amaranth flour | Rajgheera atta and dairy cheese by vegan cheese or tofu in the above recipe. Use only electric tortilla press to make gluten free tortillas. Serve hot with guacamole, salsa and tofu sour cream.
Prep time : 5 mins ; Cooking time : 10 mins ; Serves : 4
1 bunch of Pudina or Mint leaves
3 whole red chilies (small round variety)
1/4 tsp whole pepper (optional)
1/4 tsp mustard seeds
1 tbsp udad dal | Black gram lentil
1 tsp thuvar dal | Red gram lentil
a marble size piece of tamarind
salt to taste
11/2 tsp sesame oil / cooking oil of choice
For tempering (optional) :
1/4 tsp mustard seeds
1/4 tsp udad dal | Black gram lentil
1/4 tsp asafoetida
a red chilly (small round variety)
few curry leaves
a tsp of sesame oil / cooking oil of choice
Pinch out the mint leaves, discarding the stems. Wash, drain and scald them on a pan, with half a tsp of oil.
Fry in a tsp of oil mustard seeds, red chilies, pepper, black gram lentil, red gram lentil and tamarind, till the lentils are golden brown.
Grind them coarsely in a mixer jar with salt and scalded mint leaves. If required sprinkle little water to ease the grinding process.
Fry ingredients given under tempering, in a tsp of oil and temper the ground thuvaiyal. This step is optional.
Serve mint thuvaiyal as an accompaniment, along with steamed ghee rice. It can also be used as pesto or spread, on different types of bread.
The list of thuvaiyal / thogayal, among many more,which one can prepare in a similar fashion are with coriander leaves, curry leaves, finely chopped coconut, Kamala orange peels, onions, garlic, brinjal, ridge gourd (peerkangai), chayote (chow-chow), ginger, sesame seeds, coriander seeds and red gram lentils .
Cut the lime into 2 halves and squeeze out the juice into a vessel. Strain the juice to discard the seeds.
Lime juice + water+ salt+ sugar. Mix well till completely dissolved. Chill and toss in a couple of ice cubes, just before serving. Cheers!
A pinch of black salt powder, roasted cumin powder, chaat masala powder, pepper powder, dry ginger powder, cardamom powder, few crushed mint leaves can be added to make Nimbu pani aka Shikanji or shikanjvi.
Use clear soda instead of water, to prepare fresh lime soda or add a pinch of Eno to make the juice frothy.
Sugar may be replaced with Jaggery syrup or honey.
Taste the juice before serving. Quantity of sugar and salt may vary, according to taste and sourness of the lime.
‘Thavala adai’ – traditional dish held in high regard
Fusion of spices, rice ‘n’ lentil
Yet to encounter it on a Menu card
Why? makes me wonder still
Crispy, chewy, nutty – all in one bite
Do try it
My wondering will seem right
Prep time : 15 mins; Cooking time : 15 mins; Serves : 4
2 cups of Raw Rice or Millet
1 1/2 tbsp of Channa dal/ Bengal gram lentil
1 tbsp of Udad dal / Black gram lentil
1 tbsp of Thuvar dal / Red gram lentil
3- 5 Green chilies
3 – 5 Red chilies
1 inch ginger
1 tsp Black Pepper
1 tsp Cumin
Salt as per taste
1/4 cup grated Coconut
Mustard – 1/2 teaspoon
1 tsp Udad dal
1/4 tsp Asafoetida powder
a few curry leaves
3 – 5 tbsps of cooking oil
Soak, wash and dry the rice or millet and dals well.
Grind the cleaned rice and dal along with green chilies, red chilies, ginger, pepper and cumin in a mixer grinder.
Heat a wide mouthed frying pan. Pour 5-6 tsps of oil, thrown in the mustard seeds, 1 tsp udad dal, curry leaves and asafoetida powder. Fry till mustard seeds splutter and urad dal turns light brown. Add 3 cups of water, salt and bring to rolling boil. Reduce flame and then add the ground rice or millet rava mix. Stir continuously, till it gets a thick consistency like ‘uppuma‘. Mix in the grated coconut. Switch off heat and close with a lid for ten minutes.
Heat a tawa or a flat iron girdle/pan. Smear 2 – 3 tsps of oil and grease it well.
Take a part of the cooked flour and roll it into a lemon size ball. Flatten it like a patty burger, about 1/2 inch thick ‘adai’ and place it on the greased pan. 4- 6 ‘adais’ can be arranged at a time, on the pan, according to its size. Pour 2 tsps of oil, around the ‘adais’, sprinkle a little bit of water and cover with a lid. Cook over slow fire. When cooked, the bottom of the ‘adais’ should be crisp and golden brown. Flip the ‘adais’, pour 2 tsps oil around it and cook till the other side too, are crisp and golden brown.
🎼 Standing in the Hall of Fame And the world’s gonna know your name ‘Cause you burn with the brightest flame And you’ll be on the walls of the hall of fame – The Script – “Hall of Fame” (feat. Will.I.am)
Prep time : 15 min; Cooking time : 30 mins; Serves : 4
3 cups Basmati | any long grain rice
1/4 cup thinly sliced Spring onion bulbs | Scallions
1/4 cup thinly sliced Celery (optional)
1/4 cup thinly sliced Capsicum | Bell Pepper
1/4 cup thinly sliced Green Beans
1/4 cup thinly sliced Carrots
1/4 cup thinly sliced or shredded Cabbage
1/4 cup sliced Mushroom | Tofu | Baby corn (optional)
1 1/2 tbsp Soy Sauce
1 tsp Green chilly sauce (optional)
1 tsp Red chilly sauce (optional)
1 1/2 tsp Tomato ketchup sauce (optional)
1 tsp Vinegar (optional)
1/2 tsp brown sugar
Salt to taste
2 – 3 tbsp Sesame Oil
To be ground into a paste :
1 bulb of Garlic, peeled
1 inch Ginger, peeled
1 – 2 green chilies
1 – 2 whole red chilies
1 – 3 whole peppercorns (optional)
Ingredients for garnish :
1/4 cup thinly sliced spring onion greens
Rinse well and soak the rice for about 15 mins in 4 1/2 cups of water. Cook in a pressure cooker up to 1 whistle or cook in a vessel filled with water and then drain out once cooked. Make sure the grains are separate and not mushy. Set aside.
Thinly slice all the vegetables and mushroom, tofu (if added) . Set aside.
Grind the ingredients under ‘To be ground into a paste’ in a mixer. Set aside.
Heat the sesame oil in a large wok, preferably on a medium or high flame, with all ingredients close at hand. Fry the ground paste. Add the vegetables and salt. Saute them for a few minutes, when the vegetables are slightly cooked and crunchy, add the salt, sugar, soy sauce, vinegar and other sauces (if used). Cook for a few more minutes. Check the seasoning.
Next add the cooked rice and toss things around like a pro, taking care not to break the rice grains and making sure all the grains are evenly coated with the gravy. Switch off heat.
Garnish with spring onion greens and serve hot, as is or along with a Manchurian gravy or your choice of sides.