Chicken Momos | Steamed Chicken Dumplings with Chutney

Chicken momos with chutney

Chicken momos are actually steamed chicken dumplings. Here, minced chicken are flavored with vegetables, soy sauce and other ingredients to make a filling. This filling is then stuffed inside a thin flour dough and is then cooked by steaming. The fillings are very easy to prepare. This snack is a popular street food found in the North eastern part of India, Nepal and Tibet. Momos can be served with mint chutney or chilli garlic chutney.

Chicken momos are a great snack during all the seasons of the year. These are perfect starters for any parties. The juicy chicken fillings along with veggies and herbs used inside these dumplings makes us to munch it at any time of the day. There are many versions of recipes for momos. Momos can be both steamed or fried. Today, I am sharing the recipe of steamed momos.

Now, you can also make street style dumplings or momos with this super easy recipe at your comfort. You can make the dough, pleat it and fill the momos with vegetarian or chicken stuffings. Finally you will get a healthy and delicious snack at your home.

The dough is made using all purpose flour, salt and oil. You can substitute all purpose flour with wheat flour for a healthier version of recipe. But the actual taste of momos comes up with the use of all purpose flour only. If you are filling the momos with vegetables alone, it is better to saute them in oil before stuffing. Else, water comes out from the vegetables during steaming and finally we will be getting soggy momos.

Momos chutney are also very simple to prepare. You can make it easily with minimum ingredients at your home. The only thing you need to do is to soak the kashmiri red chilli in hot water. Then blend it along with tomatoes and other ingredients to a fine paste.

Enjoy preparing this easy recipe of hot momos and fiery red chutney once in a while at your home.

Ingredients for Momos

1. For dough :

  • All purpose flour – 2 cups
  • Oil – 1 teaspoon
  • Salt – 1/2 teaspoon
  • Water – as needed to make a dough

2. For fillings :

  • Boneless chicken – 500g
  • Finely chopped onions – 1
  • Finely chopped cabbage – 1/2 cup
  • Finely chopped carrot – 1/2 cup
  • Green chilli chopped- 1
  • Turmeric powder – 1/4 teaspoon
  • Ginger garlic paste – 1 teaspoon
  • Soy sauce – 1 teaspoon
  • Pepper powder – 1/2 teaspoon
  • Coriander leaves chopped – 2 teaspoon
  • Salt – as needed

Ingredients for Momos Chutney :

  • Kashmiri red chilli, soaked in hot water – 5
  • Dry red chilli – 3
  • Chopped tomatoes – 2
  • Garlic pods – 5
  • Vinegar – 1 teaspoon
  • Sugar – 1/2 teaspoon
  • Salt – as needed

Method of preparation :

Preparation of momos :

1. For dough :

  • Mix all purpose flour, oil and salt.
  • Add water gradually and knead the dough for 5 minutes till it becomes soft.

2. For fillings :

  • Pressure cook the chicken pieces by adding salt and turmeric powder.
  • Crush the cooked chicken using a mixer grinder.
  • Take a large bowl and mix cabbage, carrot, onion, crushed chicken, green chilli, ginger garlic paste, pepper powder, soy sauce, coriander leaves and salt.
  • Mix well everything and keep the chicken filling aside.
Chicken fillings

3. To make chicken momos :

  • Roll the dough into small balls.
  • Now roll these balls to flat and thin circular shapes, similar to poori.
  • Place the chicken fillings in the centre and start folding from one side.
  • Seal the top portion by gently pressing it.
  • Boil water in a steamer and then steam cook these momos for 25 to 30 minutes.
Momos are kept in steamer
  • Our chicken momos are ready to serve.

Preparation of Chutney :

  • In a blender, grind the soaked kashmiri chilli, dry red chilli, tomatoes, salt, sugar, vinegar and garlic to a fine paste.
  • Transfer the chutney to a bowl and serve it with the prepared hot momos.

Homemade Red Chilli Sauce

Homemade Red Chilli Sauce
Homemade Red chilli sauce

Sharing with you all a homemade version of red chilli sauce, which is fresh in taste, has got too much of flavour and is preservative free. The taste of sauce is much different from the store bought ones and I must say that this homemade version is absolutely perfect. Who all loves to eat preservative added food nowadays? Nobody right? This is a very easy recipe of red chilli sauce with minimum ingredients and you can store in a clean glass container in refrigerator for 2 to 3 months.

Whenever we are having spring rolls, meat rolls, any Chinese foods, grilled chicken, pakoras, etc., we always check for some accompaniments along with it. This sweet and sour red chilli sauce is a great accompaniment or dip for many dishes. Coming to the flavour part of the sauce, it is sweet, tangy and hot and I bet you will drizzle it over each and everything.

The spice level of the sauce depends on the type of chilli we are using in this recipe. If the chilli is too spicy, our sauce will also be spicy and vice versa. Vinegar and salt present in the sauce acts as preservatives. It is better to keep this sauce in room temperature for 2 days, so that the flavours may get balanced well. After that you could store the sauce in refrigerator and can easily serve it as a dip for your starters.

This sweet and spicy thick sauce is prepared with basic ingredients available at your home. The preparation time is only 5 minutes and the cooking time is only 10 minimum. So, in 15 minutes, it is possible for anyone to prepare a healthier and preservative free sauce at your home. And you can readily enjoy it as soon as it cools down.

Garlic provides a feel good taste for this sauce. You can see small garlic pieces from the picture I had shared. Yes, you will sometimes get a garlic kick as well. Sugar in the sauce makes it to last longer. Before transferring to a glass jar, make sure the jar is steriled properly. Thus we can store the sauce in a clean and efficient manner. Once prepared, I am pretty sure that it will become a favorite staple in your kitchen. Please check out the recipe given below.

Ingredients

  • Water – 1/2 cup
  • Vinegar – 6 tablespoon
  • Kashmiri red chilli – 2
  • Dry red chilli – 2
  • Garlic – 4 pods
  • Sugar – 1/2 cup
  • Cornflour – 1 tablespoon
  • Water – 2 tablespoon
  • Salt – 1/4 teaspoon

Method of preparation

  • Crush kashmiri chilli, dry red chilli and garlic using a blender.
  • Add 1/4 cup of water to the blender and then blend it again for a second.
  • Transfer the ingredients from blender to a kadai and switch on the flame.
  • Add 1/2 cup sugar to the same kadai and allow it to boil.
  • Stir the mixture continuously, to avoid the burning of sugar.
  • Once the sugar is completely melted, add vinegar and salt to it.
  • Dilute cornflour in 2 tablespoon of water to make a slurry and then add it to the prepared sauce.
  • Stir slowly and continuously till the sauce becomes thicker. Switch off the flame.
  • Once cooled, transfer the sauce to a glass container and refrigerate it.

Chicken Roast

Chicken Roast
Chicken Roast
Chicken Roast

Chicken roast is a simple and delicious version of chicken recipe where chicken pieces are first marinated, and then mixed and fried with onions and tomatoes. I prefer chicken with bones for this recipe, as the chicken is too juicy at the end of our cooking.

The onions taken in this recipe should be finely chopped. They are then sauteed in oil till they becomes golden brown in colour. Make sure they don’t burn. The flame should be kept in medium and you have to stir continuously. Stirring and mixing plays a major role in the taste of this chicken recipe.

Chicken pieces are washed and cleaned well initially. They are then marinated using kashmiri chilli powder, turmeric powder, salt and curd. Leave it undisturbed for 30 minutes. The addition of curd makes the chicken more tender and softer, even after it is dry roasted.

When the chicken pieces are kept for marination, you can prepare the masala for this chicken roast. Kashmiri chilli powder provides a bright colour for our chicken roast. Onions sauteed in oil turns to a light brown colour and here begins the actual preparation of our chicken roast.

No water is added to cook chicken in this recipe. Chicken pieces are completely cooked on its own juice and then they are sauteed well till they gains its actual texture and becomes dry roast. Hence the meat gets completely coated with the prepared masala which is absolutely mouthwatering.

Since this recipe is made with minimal ingredients and is easy to make, we can call it as a bachelor’s recipe of chicken. The beginners in cooking can easily try out this recipe. So, checkout this easy recipe of chicken below and prepare at your home also. Serve with rice, chapatis, naan, roti, ghee rice.

Ingredients :

  • Cleaned chicken pieces – 500 g
  • Kashmiri chilli powder – 1 tablespoon
  • Turmeric powder – 1/4 teaspoon
  • Curd – 3 tablespoon
  • Salt – 3/4 teaspoon
  • Oil – 3 tablespoon
  • Mustard seeds – 1/2 teaspoon
  • Fennel seeds – 1/2 teaspoon
  • Onions finely chopped – 4
  • Green chilli – 2
  • Crushed ginger and garlic – 2 teaspoon
  • Coriander powder – 1 tablespoon
  • Pepper powder – 1/2 teaspoon
  • Chopped tomato – 1
  • Coriander leaves – to garnish

Method of preparation :

  • Take a mixing bowl and add the cleaned chicken pieces. Make sure there is no water in the mixing bowl.
  • Add kashmiri chilli powder, turmeric powder, curd and salt to the chicken pieces.
  • Mix well using a spoon or hand and marinate the chicken pieces.
  • Allow the marinated chicken pieces to rest for 30 minutes.
  • By that time, we will prepare the masala mix for the chicken.
  • Heat oil in a kadai and splutter mustard seeds and fennel seeds.
  • Add chopped onions to the kadai.
  • Saute till the onion changes its colour to golden brown.
  • Add green chillies, crushed ginger and garlic and saute again for 2 minutes.
  • Then add coriander powder and pepper powder to it.
  • When the raw smell of the powders are gone completely, add chopped tomatoes to it.
  • Cook the tomatoes till they can be mashed.
  • Now add the marinated chicken pieces to the masala prepared and mix well for 3 minutes.
  • Cook the chicken in low flame for 20 minutes, make sure you saute them in between.
  • After 20 minutes, open the lid and dry roast the chicken.
  • Garnish this hot and tasty chicken roast with coriander leaves.
  • Serve the chicken with ghee rice, butter naan, etc.

Amazing tips and tricks to make your daily food delicious !

Amazing kitchen tips and tricks

Hi, let me share some useful tips to keep in your mind which helps you to become a star in your kitchen and among your family. Given below are the points to be noted. I will be sharing more tips on upcoming blogs. Kindly stay updated with my blog.

  • During cooking of dal, add one teaspoon of ghee or oil so that dal gets cooked easily.
  • While boiling egg, add a pinch of salt to water. This prevents the egg shells from cracking.
Egg Curry
  • Adding 1 tablespoon of rava or semolina to the wheat flour, makes poori tastier.
Poori
  • If you cover your milk vessel and keep it for refrigeration overnight, you will get thick cream.
  • Wrap celery in aluminium foil and keep it in fridge. This helps to keep celery fresh for a longer time.
  • Add a drop of pineapple essence to sponge cakes to remove the egg smell.
Sponge cake
  • Soak almonds in warm water to make the peeling easier and faster.
  • Adding peeled potatoes to the curry removes the excess salt from the curry.
  • Do not over-cook or over-fry the prawns. This makes prawns harder.
Prawns fry
  • Soaking cashewnuts and almonds in water before cooking helps to grind them easily.

Spiced Buttermilk

Spiced Buttermilk
Spiced Buttermilk

Spiced Buttermilk is also known as pachamoru or sambaram. This is a refreshing drink used to beat the heat of the sun during summer. This drink also helps in digestion. Spiced buttermilk is one of the main curry in Kerala Onam Sadhya. We start the rice with Sambar and end up with having some buttermilk along with hot rice. Thus, our stomach gets relaxed after a big onam sadhya with lots of dishes.

Spiced buttermilk are also sold as street food in local shops to help us from the hot sun. Ginger is one of the main ingredient in buttermilk which provides a flavor and taste to it.

Health Benefits of buttermilk :

  • Reduces Blood pressure
  • Helps in digestion
  • Prevents Constipation
  • Gives a cooling effect to our body
  • Relief from acidic problems
  • Lower the cholesterol levels
  • Gives relief to post menopausal women in case of hot flashes

100 ml of buttermilk can give you 40 calories of energy. Buttermilk is a good source of protein, calcium, sodium, potassium and vitamins. Topping the buttermilk with ice cubes are a best alternative for the chemical drinks available in markets. You can make your tummy happy by drinking these type of natural drinks, which can be easily prepared at your home.

Buttermilk also helps in detoxification. It helps in secreting certain hormones which improves the liver function of your body. Drinking buttermilk makes us a feel of full stomach, thereby reduces the over intake of food. So in that manner, we can say that buttermilk also helps to reduce our weight.

Start using this versatile and healthy drink today itself. Be health conscious and stay hydrated always !

Ingredients (Serves 2)

  • Beaten curd – 1 cup
  • Green chilli – 1
  • Shallots – 2
  • Ginger – 1 small piece
  • Curry leaves – 1 sprig
  • Water – 1/4 cup
  • Salt – to taste

Method of preparation :

  • Crush green chilli, shallots and ginger
  • Add the crushed ingredients to the beaten curd
  • Now add curry leaves, water and required salt to it
  • Mix well everything and serve.

Caramel Bread Pudding with Apple

Caramel Apple Bread Pudding
Caramel Bread Pudding with Apple

This is a simple pudding recipe of bread with apple and an egg custard sauce. This is similar to the bread pudding. But we are adding apple to give an additional flavor to pudding. Apples can be added directly to the bread mixture or can be caramelized before adding. I had added the apples in small cubes directly without caramelizing.

Apple bread pudding is an amazing comfort dessert which you can have at any time of the day. You can enjoy this pudding both as a warm and cold dessert. This is an easy recipe where the total preparation time is under 60 minutes. Here bread crumbs are soaked in a custard sauce along with small pieces of apple. Adding apple to the pudding makes it extra delicious.

A day older breads are usually taken to prepare the bread puddings. They will be more firm. Previously I had shared the recipe of pineapple bread pudding in my blog. There is a slight variation in these 2 recipes. The taste of apple gets immersed in the custard sauce. Milk and eggs makes this pudding more soft and flavorful.

I usually use milk bread or sweet bread to prepare bread pudding. I would never prefer wheat bread for this recipe since there is a great difference in taste. This recipe can serve 4 to 5 people. The total preparation time is 15 minutes and the cooking time is 25 minutes.

It is an easy dessert for parties and other functions where large quantities are needed. In our family, everyone loves to have sweets after lunch. So, bread pudding play a big role in my home. You can either steam or bake this pudding. Enjoy this super tasty and homey dessert !

Ingredients :

1. For bread pudding

  • Bread slices – 6
  • Apple finely chopped – 1
  • Milk – 2 cups
  • Egg – 2
  • Sugar – 3/4 cup
  • Vanilla essence – 1 1/2 teaspoon

2. For preparing caramel

  • Sugar – 2.5 tbsp
  • Water – 1 tbsp

Method of Preparation :

  • Blend the bread slices into fine crumbs and keep aside.
  • Take a pan and add milk and sugar to it.
  • Now add beaten eggs and vanilla essence into the milk mixture.
  • Heat the milk mixture on low flame. Do not boil
  • When the milk becomes hot, switch off the flame and add the bread crumbs and apple pieces to it
  • Take another pan and add 2.5 tablespoon of sugar and 1 tablespoon of water
  • Make sure the pudding mixture also gets fit in the pan, by leaving some space on the top
  • Place this pan on a flame to melt the sugar
  • Stir continuously so that the sugar doesn’t burn
  • Keep on stirring till small bubble appears and the colour of caramel changes to golden
  • Using tongs, tilt and move the pan so that the caramel gets evenly spread across the pan
  • Now add the bread, apple and milk mixture to this caramelized pan
  • Cover the pan with an aluminum foil by putting some holes on the foil using tooth pick
  • Place the pan in a steamer and then cook the pudding for 25 minutes or till the pudding gets detached from the pan.
  • Remove from heat, and when the pudding cools down, refrigerate it for 2 hours
  • After 2 hours, you can unmould by turning the pudding upside down
  • Cut it into slices and serve.