Sunday, May 31, 2009

Quick Mango Relish in Microwave ~ For Mango Mela & MEC Essential Extras!

I have this wonderful table calendar on my office desk which showcases yummy dishes. My colleagues thought I would love to have this on my desk. Well they weren't wrong. But each time I look at them, I feel excited and wonder when it will be my turn to have my pictures clicked liked that. The calendar started with south Indian Tiffin dishes to elaborate thali. Each one is really mouth watering ones. And each month I look forward to the next one and think it will be quite a while to see it, but lol, its already here. May was Meddu Vada and it looks like that dreamy one!

Coming to today's post, as usual, I was procrastinating till the end to think up of a quick dish for my Microwave Easy Cooking event, hosted by Rachel this month. She choose Essential extras. When I think of them, yeah I know its quite tough to complete a meal without these. They not only perk up a meal, one can't be without these lovely extras.


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Though no concrete idea came up as an entry, I was planning on Saturday to be day I would make it. But work these couple of weeks, has been too hectic and we were working the Sundays too. I had to complete the quick breakfast, something for the lunch and left for the office. So breakfast was the only option left open and when I glanced around my kitchen, my eyes fell on the lovely green mangoes lying around. I immediately thought a quick relish with it would make a great combo for the Jower appey that were getting ready on the pan!
Having my target in mind, getting to the final dish took about 5 minutes overall! It was that quick. The recipe is so simple that it doesn't require much in terms of writing down a recipe. And the taste was too good. This not only was a great combo for the appey, am sure it will make a great side for the dal rice combo.

When I think more and more of cooking in microwave, I am amazed at how quickly we can make so many different dishes. Of course I make very less quantity which might last for couple of servings. Even then its a life saver alright.

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Serves - 4 spoons

Ingredients Needed:

Raw Mango - 2 medium slices.
Red chili powder - 1/2 tsp
Salt to taste
Turmeric powder a pinch
Roasted Cumin powder - 3/4 tsp
Oil - 1 tsp
Water - 2 tsp

Method to prepare:

Wash and grate the mango slices. Take a microwave bowl, add 1/2 tsp of oil, add the grated mango, chili powder, salt, cumin powder and turmeric. Micro it for 1 minute.

Stir with a spoon, add the remaining oil. Mix well and micro it again for 2 minutes. Add 2 tsp of water and micro for 1 minute.

You delicious Mango Relish is readdy!

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I served it with Appeys made with Jower flour, a breakfast dish for Diabetics and the other accompanying side dish was also a quick Tomato Relish. Both these are going to be featured in the Spice your Life blog. Be sure to check it out!

Sending the Quick Mango Relish to Rachel, who is hosting the MEC Essential Extras!

And yes to my Mango Mela too!

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Thursday, May 28, 2009

Gobi Masala ~ Cauliflower in a rich gravy!

We finally went for a cinema after many months. I was never a movie buff, but do enjoy the occasional movie. It makes a change from our routine life if not anything else! For that matter I am particular that I only watch comedy or at the most thrillers of a different kind. Life with kids is never short of thrilling experience, but then you do enjoy the chance of being the observer rather than being the subject right!

There was, of course a time when I used to watch the romantic movies, the types where the lady and the lover ran around the trees, trying to see who runs faster. The current day movies have become more explicit, not exactly what I can palate. One or two decade ago, there were vamps who clothed in scanty costumes and the heroines were always prim and proper. These days I can hardly make the difference! Not that we ever go for a movie as a family, as last couple of attempts made with Konda was disaster, we decided to go on our own. Naturally going with the twins is of no option at all! Chinnu hardly likes TV, most times he goes and switches it off when the rest are watching.

My second SIL who came down for a vacation with her kids, suggested a telugu movie Kick for us to watch and she also offered to babysit the kids. So it was chance we couldn't pass. The movie was downright hilarious and I was thinking its been ages since I had a hearty laugh. Though we are not short of laughter at home, comedy was missing though mostly its comedy of errors!

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Amma knowing our plans, offered to make this yummy Gobi Masala and we came home for a great looking rich gravy. Of course hubby dear not used to any other sort of gobi dish was apprehensive until he had his first bite of the roti with the masala! Rest can be understood with the empty bowl!

Gobi Masala ~ Cauliflower in a rich gravy

Serves: 6- 8 ppl

Gobi - 800 gms (big one)
Ginger Garlic Green chillies - 1 tbsp
Chili powder - 1 tsp
Coriander - 1 tsp
Cumin powder - 1/2 tsp
Curds/ Yogurt - 1/2 cup
Tomatoes - 2 medium
Onions - 3 medium
Poppy Seeds + Cashews nut paste - 2 tbsp
Oil - 3/4 cup
Salt to taste
Coriander leaves for garnish

Method to prepare:

Wash and clean the cauliflower into florets. This can be done by soaking it in salted warm water with closed lid.

Heat a non stick thick bottom pan with oil. Add the finely chopped onions, fry well. Then add the ginger garlic green chili paste, sauté till its brown.

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Add the chopped tomatoes along with all the spice powders and salt. Simmer and cook till the oil starts coming on sides. Add the curds little by little so that it blends well and also comes out as a thick creamy gravy.

Once all the curds is done, add the drained cauliflower and add to the pan. Mix well with the spices and cover with lid and let it simmer for 5 - 7 mins, till you feel the florets are blended with the masala.

Add 1/2 cup water and either put it for whistle, remove from stove and remove the whistle immediately or the cauliflower becomes too mashy.

In another pan cook the Poppy seeds and Cashew nut paste with 1/2 cup water and bring to boil. When it starts boiling, add the gobi to it and simmer for few minutes. Finally add in the chopped coriander leaves.

Goes great with Rotis.

Note: This dish is best done in a really thick bottom pan, so that it doesn't get burnt.

So coming back to the movies, which was the recent one you all watched? Of course most names I will have to google and check out.

I am already looking forward for the weekend, though I might end up working through them!

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Monday, May 25, 2009

Announcing Mango Mela!

I know I know, I am still getting entries for the Mithai Mela from bloggers who decided its better late than never! I can never say no to entries, after all there is something called life right, and life out of blogging does exist. So what you forgot to send in at the right time?

Before that, I wanted to share my excitement in getting featured in The Hindu. My recipe, another version of Andhra Chicken Roast, got published this weekend and I was all too trilled getting so many calls from friends who read about it. Some from friends who didn't know about my blogs existence, so it sure was an interesting thing to discuss with them.

Coming back to the Mela, I know its hideous to think of another event, while Mithai Mela is still not done. I am hoping to post the round up by the first week of June.

I want us to bask in the glory of season and that being the Mangoes it naturally calls in for a mela. I have not really thought if I would want to accept entries of non food types, but if you feel you can't cook anything with Mango but good at Art, well I am fine with that too.

I want us to really enjoy Mangoes in all forms!


Here’s how it works:

1. From now till July 10th 2009, cook any dish with Mango as the main ingredient and post on your blog with a link back to this announcement and use the logo.

2. Please make sure you rename the picture with your Name and the dish name. I would like it in this format please if its not a tough thing eg: "Blogger Name's Dish Name"

3. Entries sent to Mango Mela can be entered to other events.

4. If you are not able to make anything in time, you may send your entries from Archives, provided they are reposted as New!

5. Once done, you can send in your entries to cooking4allseasons@gmail.com with the following details

Sub: Mango Mela
Blogger name
Post URL
Recipe name
Picture

7. Non bloggers can send their entry with the recipe details and pic, if any to my email acct.

Expecting lot of mango mania!

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Friday, May 22, 2009

Lunch Box Series : LBS#47 Avial ~ Melody of assorted Vegetables in a gravy!

For everybody there must always be something that reminds them of their childhood likes and wants right. In my case, I end up thinking about them in every turn and twist. I sometimes wonder if it only me or with everybody? I hardly find such thoughts hovering over hubby dear's mind. I guess its more to do the gentle genes that we women posses or so I want to think!

Coming back to my original thought process, I was pondering over the fact that I ended up reminiscing lot more over my teenage days upon seeing a dish. That actually sounds weird to me at times. But then guess I got to live that. So when Amma made this Avial sometime back, it got me remembering those lovely Saturday lunches spent drooling over a feast. She used to ensure Saturdays were vegetarian specials and used to rotate my favorite dishes. I always cherish over how our parents made us feel so special to them, infact they still do. And I try very hard trying to make my children feel so too.

Well when Amma made this Avial, she also happened to tell Athamma that I used to love this. So you can imagine what happened next. Athamma kept some for me for the dinner and even at the late hour I got back, I saw a bowl sadly waiting for me, which I couldn't taste. So she was telling me that I should attempt at it another day. One thing led to another and you find me discussing it here today! With great hopes I planned for a lunch to be paired with Pappu Chaaru, as this was the combo I used to love. It got to be either Sambar or a thinner version. I remember the most South Indian wedding feast is incomplete without this avial.

So I was only too happy recording the way Amma makes at home!

Before that, I just wanted to mention that I finally came about to have an About me page! its nearly 2 years overdue!.:)

And yes I also ended up on a random musing too. I would love to hear your thoughts on my Spice your life post too!

Today's Lunch Box had

Pappu Charu
Avial
Rasam with rice
Curd with Rice

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Avial

Preparation Time : 10 mins
Cooking Time : 10 - 15 mins
Cuisine: Kerala
Serves : 3-4 medium servings

Ingredients Needed:

Vegetables to be cut in the same size.
Yam, Arbi (Colacasia), Ash Gourd/White pumpkin (Budida gummadikaya), Carrot, French Beans, Cluster Beans, Black eyed Peas (Karamani), Potato, Raw plantain - 50 gms
Drumstick - 1

Thick Curds/ Yogurt - 1/2 cup
Cooking Oil - 2 tsp
Curry leaves few

Grind the following to a smooth paste:

Coconut - 1/2
Cumin seeds- 1 tsp
Green chilli - 4 nos

Method to prepare:

Prep the vegetables and cut them into equal size. If you are using pressure cooker, add salt and water enough to cover the vegetables and put it on high flame, you should switch the flame when the first whistle is about to go. This way the vegetables are half done. Drumstick can be added in the end, so that the shape is retained.

Remove the cooker lid and bring to boil, when it starts boiling, add the coconut paste. Mix well and bring to boil again.

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At this stage, add the thick curds and stir well.

In another pan, heat the oil and temper with curry leaves. Pour this hot oil into the boiling pan. It should be done within 2 minutes.

Note: When using coconut oil, it can be added without heating.

Authentic recipe calls for coconut oil, but for those who don't like it can use regular cooking oil

Update on the Mithai Mela:

Thank you everybody for the overwhelming response! I am still trying to wade the sweet assault, will try to do the round up by June 1st, please bear with me.

Have a great weekend!

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Monday, May 18, 2009

Prawn Drumstick Curry!

Getting back to regular work is quite tough, even after just two days break. It was nothing but lounging on beach and running around the kids for us. Yeah, even after deciding never to venture out for a trip with the kids, we did it again. Went for a weekend trip to Pondy and really had a fun time, which of course included yelling at the boys for not eating anything the whole two days, getting wild because the kids wouldn't just get off the beach. The boys lived only on chocolates, biscuits and fruit juices. Really is that all enough to sustain the energy levels they show! I was very upset and worried. They eat food only on our return home.

On returning home, Peddu kept on crying that he wants to go back to the beach. Well we promised another trip if they ate something! For which both the boys nodded their heads seriously! As if we would risk going again. I have updated my personal blog with some pictures. Just sharing the lunch pictures that I took. We had ordered Pulkas, Veg Biryani with Paneer Makhani. While we ate these for lunch, Peddu ate the Onion raitha while Chinnu ate the roasted peanuts.



I am going to share a curry made with Prawns and Drumstick that Amma made for us the day before we left for the trip. This is something she tried for the first time as we normally never cook with tamarind and normally never mix a vegetable with a non veg.


Prawn Drumstick Curry

Prawns - 500 gms
Drumstick - 1 long
Onions - 2 medium
Ginger Garlic paste - 1/2 tsp
Tomatoes - 1 medium
Tamarind - 1 medium lemon size.
Chili powder - 1 & 1/2 tsp
Coriander powder - 1 tsp
Mustard Seeds - 1/2 tsp
Curry leaves few
Salt to taste
Oil - 1 - 2 tsp

Method to Prepare:

Clean the prawns and let it drain. Soak the tamarind and extract the pulp.

Get all the prep work done and then heat a pan with oil.

Once the oil is hot, temper with curry leaves and mustard seeds. The add chopped onions. fry till it starts sweating. Then add ginger garlic paste. Fry till it becomes brown.

Add chopped tomatoes, fry well till it starts getting soft. Add the salt, turmeric chili and coriander powder. Simmer for 5 mints



Then add the drumstick and cover with lid. After 5 minutes, remove and add the prawns. Fry for 2 mints. Add the tamarind water. Cook for 2 minutes. Then add 1 cup of water and bring to boil.

When the water starts boiling, simmer and cover with lid, cook for 10 mins.

Since processed prawns are used, it doesn't require much cooking time.

Serve with Rice, Poori or Roti.

Note: Make sure its not too tangy but right enough by mixing tomatoes and tamarind pulp.

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Wednesday, May 13, 2009

Lunch Box Series : LBS#46 Urulai Puli Curry, Lemon Rice

We came back from a trip and I found myself behind my schedules! And on top we had to go exercise our franchise. Not one single worth person to choose but still didn't want it to go waste or be used by someone else.

We had an Artist Weekend at office where all employees were asked to exhibit their artistic talents. And what each of them came out was really amazing. Never knew I was working amidst such a talent lot! Have uploaded few of the most voted works by everybody. I knew I was going to recreate my own painting which I am doing after a decade. All these are framed and adorning our walls!



While I was doing this, I was also thinking of starting something on the lines of the pictures of what I have put up in my Spice Your Life blog about kids! These are some Random pictures but worth so much when you go through them later. More on that will be featured in that blog.

Coming to the post for the day, this is a very simple traditional Tamilian combo for lunch that we make so often. But for a change I made the potatoes in tamarind juice. This is different from this Potato with tamarind. And this Lemon Rice is the way Amma makes. The other lemon rice is how my Athamma makes. I always feel Lemon rice is so simple that it doesn't require a recipe. I was proved wrong when couple of friends expressed that they don't know how to make it!

Today's Lunch Box had

Lemon Rice
Urulai Puli Curry
Rasam with Rice
Curd Rice

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Uruli Puli Curry

Ingredients Needed:

Potatoes - 250 gms
Onion - 1 big
Tamarind - small lemon size
Salt to taste
Chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Oil - 2 tsp

Seasonings
Curry leaves
Mustard + Urad dal - 1/2
Green Chillies

Method to prepare:

Wash and soak the tamarind in water. Once it is soft extract the pulp. The extract should be thick.

Peel the potatoes and chop into chunks. Make a marinade of tamarind, chili powder, coriander powder, salt and turmeric. Keep it aside for 10 minutes. Then pressure cook till the potatoes are soft.


Heat a pan with oil. Add the seasoning. Once they splutter, then add the onion juliennes along with the green chilies and sauté well till the onions are brown. Then stir in the cooked potatoes along with the masala. Mix well. Cook on high for 2 mins. Simmer for 5 - 10 mins till the curry is thick.

This can be made dry also by roasting it well, but little gravy makes a great combo with Lemon Rice.


potato

Lemon Rice!

Ingredients needed:

Cooked Rice - 1 cup
Lemon - 1 medium
Green Chillies - 4
Turmeric a pinch
Oil- 1 tbsp
Salt to taste

For Seasoning

Bengal Gram - 1 tbsp
Mustard Seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Ground Nuts - Hand full
Cashew Nuts - 5 - 10
Green Chillies - 1 slit
Curry Leaves a few

Method to prepare:

Soak rice for 10 mins and pressure cook the rice with 2 cups of water. Once the rice is done, transfer to a bowl and let it cool. Sprinkle about 1/2 tsp of oil over the rice to make the grains separate.

Extract the juice from the lemon.

Heat oil in pan, add all seasoning items, fry till they are light brown in colour. Add the Lemon juice and Turmeric. Add salt and cook till the raw smell leaves.

When done, add the masala over the rice and mix well. Adjust the sourness according to your taste.

Serve with Urulai Puli and enjoy!

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Friday, May 8, 2009

Tomato Achaar ~ Tomato Dip!

I guess its been our fondest dream to have a decent family dinner with the kids along. We have never seen it happen, as most times either of us or both, will be chasing the kids around the restaurant or whatever place we happen to be. It was the same with Konda when she was this age, now its with the boys. Only we have grown older! Dad always used to challenge Konda to sit still for a minute, but after seeing the boys, he has reduced the span for a second or even less. They hardly understand what he says. They have that innocent look which says they hardly can do such devious things!

Hubby dear finally decided that we would risk the chance and take them to a restaurant, hoping they would sit quite in a new environment. Remember the last time we said we took them and to our surprise, the kids were so well behaved. Well it lasted just that day, the next couple of times we took them out, it was a complete disaster. Every other minute there was a catastrophe dooming over us. We hardly remembered what we eat, what was concluded was that, to never venture out again. But then you tend to go soft right. Especially when they look so innocent and downright harmless, it just melts hubby dear's heart. And this happens with hubby dear very often. Every other chance, he again hopes that the kids will atleast be manageable, if not actually be sitting in one place.

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This time it was even worse, even before we started, they were so excited that we were going out and they were yelling out loud. If you are familiar with 2+ year old boys, you will know what I am saying! Anyone seeing this would think we never take them out! From the moment we got seated, one fellow ran over the sofa, while other ran over the floor. I finally decided, in between my morsels, its not worth admiring the yummy dal or the Paneer pasanda on the menu. What would happen if Chinnu gets down the entire laid out table with those delicate glass cookeries! I was imagining the worse, but with these darling devils, anything is possible. When they saw me coming, one ran in one direction, while one took the other way.

Since the other family members were still eating their dinner, I was left with myself to decide which way to run. Finally I caught one fellow and ran with him to catch the other devil on the prowl! On top of this, Peddu caught the fancy of an adorable one year old girl. She was so cute, with pinkish chubby cheeks, Peddu won't get away from her. He went on pinching her cheeks and saying so cute, so cute Amma. I told him sternly that he can stop lineaddichifying (as in tamil), I have better things to attend to. Like checking out what Chinnu was up too. Remember I was imagining he will pull the table down!

Pull he did, but luckily there was only one glass over the table and in seconds, we heard the glass breaking to million pieces and looks of shocked expression all around us. I grabbed both of them close, lest they step on a piece. After that it was a hurried show back home. Thus ended another of our adventure!

Coming to this Tomato Achaar that I prepared as the dip for the Momos, its a lovely combo of garlic and tomatoes. When I was going through the many recipes that I was referring, finally conjured this concoction combing ideas from all of them. Not sure if authentically this is how its made, but its one awesome dip for any snack. Off late, dips seems to have caught my fancy!

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Tomato Dip ~ Achaar

Ripe Tomatoes - 2 big
Garlic flakes - 10 medium
Red chili long - 5 -7
Salt to taste

For Seasoning

Cumin Seeds
Oil - 1 -2 tsp

Method to prepare:

Boil the red chilies in 1 cup of water in sim. Remove after 5 -6 mins

Chop the tomatoes into chucks. Keep aside a quarter of the chopped tomatoes

Peel and dice the garlic.

When the red chillies are cooled, run it first in a mixer till you get a coarse or even a semi powder. Then take half of the garlic along with 3/4 tomatoes, grind it to a smooth paste.

Heat a pan with oil, temper with cumin seeds, then add the remaining chopped garlic. Fry well.

Then finally add the chunks, and simmer till the tomatoes are soft, then add the ground tomatoes. Cook well after seasoning with salt.

Cook till you get a good thick sauce. This can be served with Momos, and guess about chips or rotis etc!

This can be easily made in advance and stored in fridge!

Since this dip took me not more than 10 mins to get done, sending this to Mahimaa's 15 minute cooking event!

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Monday, May 4, 2009

Momos, Fried Momos and a Birthday Bash!

Today is very special to us as its Konda's Birthday! The birthday baby was all excited and couldn't sleep much and got up early too. She turns 8 today, and dislikes being called a baby and carries herself very mature. I was really sad when I realized she didn't ask for a treat to her school friends as she does every year. It is so hard to accept our kids being all grown up! I remember a time when I used to bake for such occasions and hope sometime in future I get back to it!

Though her cousins had planned to be staying here till her birthday they left rather early due to other reasons. So plans were very much restricted with the family. The boys were all so sweet in wishing their sister birthday greetings. And infact wanted a similar dress as hers! The boys are somehow fond of Konda's dresses. I guess they are so bored with their routine dress patterns. Amma always made my birthdays very special and used to make Gulab Jamun, which was my favorite growing up. Guess its been ages since I had one. It was pretty late when we went to bed, discussing with Konda on her plans. I was insisting her tell me what she wants as in some sweet. She never being a person to eat anything in excess, was perplexed to choose something. She finally narrowed it to Payasam, with a judgmental point to be made as how her Ammamma makes. Well that's a tough yardstick for me to be measured. Still I tried and I carried some for my colleagues who licked the last bit off the bowl. I was satisfied that it must've been good.


We had a great time but most times yes, of course it was tough managing all the kids around. I made PBM and Parotta as its Konda's favorite and the party went way down late.

Coming to the Momos, these I prepared yesterday. Ever since I knew about the Momos, they have been on my list to make. Finally hubby dear forced me to get down to business, by forwarding few links for me to refer. I finally came up with my own version of the stuffing after reading on them. Not sure if this is the traditional stuffing, but I ensured I followed what was common among all links. Though I simply loved the pictures, I was told that the wrappers were hard!

I made with Mutton Keema with home made wrappers made with All purpose flour. When I got down making the moulds, I remembered Gudumulu, but that's with Rice flour and this is wheat. Dad said he had only eaten Veg Momos and the outer wrappers were extremely soft and thin. Hubby dear said the same. So I fried some to get the fried Momos, which I guess were little better.

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So I need advice from the Momos experts on getting the correct wrapper, I am sure going to make it again!

I made Momos with Mutton Keema stuffing, and Tomato Achaar as the dip!

Momos with Mutton Keema!

For the wrapper:

All purpose flour - 1 & 3/4 cup (makes about 9 medium sized momos)
Salt to taste
Water to kneading

For the stuffing:

Mutton Keema - 250 gms
Onions - 1 medium
Green Chillies - 4 long
Tomatoes - 1 medium
Ginger - 4 -5 flakes
Garlic - 3"
Fresh Coriander leaves chopped handful
Cumin Seeds - 1/2 tsp
Cumin powder - 1/2 tsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric a pinch
Coarse pepper powder - 1/2 tsp
Oil - 1 -2 tsp
Salt to taste

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Method to prepare:

For the Momos:

Take the flour and mix with salt and enough water to get a pliable dough. Let it rest for an hour, with covered muslin cloth.

Before making the dumplings, knead again. divide into equal balls.

For the stuffing.

Wash and let the keema drain.

Heat a pan with oil. Add cumin seeds, then sauté in finely chopped ginger and garlic. I used grated ginger and garlic. Sauté well.

Then add finely chopped onions, along with green chilies, coriander leaves.Fry well till the onions start sweating. Add the chopped tomatoes along with all the spice powders except pepper. Simmer for 5 mins, till the tomatoes turn soft.

Add the drained keema, combine everything well. Simmer for 10 mins, for the meat to get cooked. When the meat is done, sprinkle the pepper and mix again.

Allow it to cool down before you start making the Momos.


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For the Momos:

Dust the rolling board, take one ball, roll out a circle of 5" diameter or you can flatten in your palm as how you will make your stuffed parathas. Only difference being you don't flatten them. Observe the pattern in most Momos, you can stick to opposite layer as in pleats once you have the stuffing within.

Place the stuffing in the center and cover together. Place the Momos in a vessel and steam for 10 - 15 minutes or till done. I used my Idli vessel, guess it will work out well.
Fried Momos:

Once the Momos are steamed, you can deep fry them in oil and you have another tasty dish on hand.

These are normally served with Tomato Achaar or dip.

Will post the Achaar later. I hope to get enlighten on the making soft Momos, so let me know!

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