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.

Easy and Fluffy Pancakes

Basic Pancakes
Pancakes
Easy and Fluffy Pancakes

Do you want to know how to stack pancakes that are soft, light and fluffy. If you are in search of such a recipe, here is the ultimate destination for you. This easy and tasty pancakes are prepared with the basic ingredients available in your home. Pancakes are soft and fluffy flattened cakes which are prepared on a pan or tawa.

The main ingredient in this recipe is all purpose flour. You shall not replace it with wheat flour or any other flour. We will get the actual texture of pancakes only with all purpose flour. I had mentioned the dry and wet ingredients separately in the recipe. Firstly, you have to prepare the dry ingredients and keep it aside. Then beat the wet ingredients using a whisk. Later you have to combine the wet and dry ingredients together. And our pancake batter is ready !

The consistency of the batter is similar to the idli batter consistency. After preparing the batter, you have to heat a tawa and then add one ladleful of batter in middle. Flip the pancake, when hole appears on the top of pancake. Cook the other side for few seconds and then transfer it to a serving plate.

Do not replace butter with any kind of oil. Because the presence of butter provides additional flavour to the pancake. Make sure that, all the ingredients used are in room temperature. Do not over mix the batter as you may not get the actual texture of pancakes.

Pancakes can be prepared at any time of the day. They can be prepared as breakfast, brunch, or evening snack. When you are running out of time, you can easily go with this recipe. Kids would definitely prefer this delicious recipe and you can even fill their tiffin boxes also.

This recipe of pancake can serve 3 people. You need to spread butter on the top of pancake once they are cooked completely. If you are using salted butter, then you have to reduce the quantity of salt mentioned in the recipe. Enjoy this fluffy pancake by drizzling the top portion with honey, or maple syrup.

Ingredients :

1. Dry ingredients :

  • All purpose flour – 1.5 cups
  • Baking powder – 1 tablespoon
  • Sugar – 3 tablespoon
  • Salt – 1/2 teaspoon

2. Wet ingredients :

  • Milk – 1 1/4 cup
  • Egg – 1
  • Melted butter – 1 tablespoon
  • Vanilla essence – 1 teaspoon

Method of Preparation :

  • Take a mixing bowl and add all purpose flour, salt and baking powder
  • Gently mix these dry ingredients and keep aside
  • Beat egg and sugar in a mixing bowl using a whisk
  • Beat till it becomes fluffy and then add milk to it
  • Beat well and then add melted butter and vanilla essence
  • Mix all the wet ingredients and then add the dry ingredient mix to it which is kept aside
  • Once the dry and wet ingredients are combined together, our pancake batter is ready
  • Heat a tawa and add one ladleful of batter in the middle without spreading
  • Cook on medium flame till small bubbles appears on top
  • Then flip and cook the pancake for a few more seconds
  • Remove the pancake from tawa to a serving plate and top it with some butter
  • Similarly, prepare pancakes with the remaining batter and stack them over the other one with butter on top
  • Serve the pancakes hot by drizzling it with honey or maple syrup.
Pancakes topped with strawberry Preserve and honey

Rice Flour Vattayappam

Rice Flour Vattayappam
Rice Flour Vattayappam

Vattayappam, as the name suggests, is simply a steamed rice cake which is commonly found in the houses of Kerala. These are actually spongy cakes made using rice or rice flour. There are several recipes for the preparation of vattayappam. I am sharing with you an easy recipe using rice flour.

Vattayappam is actually an evening snack which tastes sweet. Sugar is added for providing sweet in this recipe. You can also enjoy this vattayappam along with chicken curry, beef curry, etc. as per your wish. If you are having vattayappam with side dish, it is better to reduce the sugar quantity in the recipe.

This vattayappam is prepared using rice flour, boiled rice, and soaked rice flakes. All the ingredients are added to a blender and grinded to the consistency of dosa batter. Fermentation takes place with the action of yeast. We should keep it to rest for 5 to 6 hours. After the batter is fermented, you need to steam this rice cake using a steamer. Once prepared, you can see too many air holes in the vattayappam.

The batter of vattayappam is similar to the paalappam batter. Normally, the vattayappams are prepared with the left-over batter of paalappam. Here we are not using raw rice. Instead we are using rice flour. Rice flour should be very fine powder.The addition of cardamom provides a good flavour to our vattayappam. Coconut provides good taste and texture to this steamed cake.

You can also add your favorite dry fruits on the top of this vattayappam. If you are adding, then you need to add it only after 5 minutes of steaming. Else, there is a chance that the dry fruits gets settled at the bottom of the tin. Also, batter should be filled in such a way that it gets filled only in the half of the tin. You must leave sufficient space for the batter to get expanded.

Recipe of the simple and fluffy vattayappam is given below. Prepare and cut it into desired shapes.

Ingredients :

  • Rice flour – 1 cup
  • Grated coconut – 3/4 cup
  • Boiled rice – 1/2 cup
  • Soaked rice flakes – 1/2 cup
  • Yeast – 1/2 teaspoon
  • Sugar – 1/2 cup
  • Salt – 1 pinch
  • Cardamom powder – 1/2 teaspoon
  • Ghee – 1/2 teaspoon
  • Water – 1 1/2 cup

Method of Preparation :

  • Take a blender and add 1 cup of rice flour to it
  • Then add soaked rice flakes, grated coconut and boiled rice to it
  • Add sugar, salt, cardamom powder and instant yeast to the blender
  • Add water in different batches to grind all these ingredients
  • Make sure all the ingredients are properly grinded and the batter reaches to the consistency of dosa batter
  • Transfer the batter to a large mixing bowl and stir once using a spatula
  • Close the lid of the bowl and keep it undisturbed for 5 to 6 hours for fermentation
  • Take a round shaped aluminium tin suitable to keep for steaming and brush it with ghee, so that our vattayappam gets removed easily
  • After the batter gets fermented, stir it and transfer to the tin
  • Boil water in a steamer and keep the tin inside steamer
  • Steam for 15 to 20 minutes and then insert a toothpick to check whether our vattayappam has been completely cooked
  • Transfer the vattayappam to a plate, cut it into pieces and serve to your family and friends.

Vegetable Cutlet

Vegetable Cutlet

Vegetable cutlets are one of the popular snack recipe in Indian cuisine and there are various ways to prepare this cutlet. Here the tender vegetable patties are coated with bread crumbs and are then deep fried in hot oil so that both sides of the cutlet becomes golden brown in colour.

The vegetable cutlets, which are also known as veg cutlets are a super tasty snack for the kids who resist vegetables during the meal time. The colour and the crispier texture of the cutlets attracts the kids and they choose to have the cutlets themselves. If you prefer a healthier version of this snack, you can either pan fry or bake it in the oven. If you are baking, then you need to brush little oil over the top of these cutlets.

Vegetable cutlets consists of a mix of boiled vegetables. You can customize the patties with the vegetables of your choice. You can also roll the cutlets into desired shapes.

Cutlets are a great appetizer or starters for the parties. This vegan crispier outside, softer inside and fried snack is a perfect snack which goes well with a cup of hot tea in the evening.

Vegetable cutlet

Ingredients :

  • Chopped onions – 3
  • Grated carrot – 2
  • Boiled potatoes – 2
  • Grated beetroot – 2
  • Chopped cabbage – 1 cup
  • Green chillies – 2
  • Ginger chopped – 2 inch piece
  • Garlic chopped – 8 pods
  • Turmeric powder – 1/4 teaspoon
  • Garam masala – 1/4 teaspoon
  • Pepper powder – 1 teaspoon
  • Curry leaves, split into 3 pieces – 1 sprig
  • All purpose flour – 3 tablespoon
  • Bread crumbs, from 8 slices of bread
  • Oil – to fry
  • Salt – to taste

Batter preparation :

Mix 3 tablespoon of all purpose flour with 1/4 cup of water along with 1/4 teaspoon of salt. Stir well to form a batter without lumps. Keep the batter aside.

Method of preparation :

  • Heat oil in a kadai and and add chopped onions to it
  • Add salt and saute till the colour of onion changes
  • Now add chopped ginger, garlic and green chillies
  • When the raw smell is gone, add turmeric powder, garam masala and pepper powder to it
  • Then add carrot, beetroot and cabbage to it
  • Close the lid and cook these vegetables
  • Mash the boiled potatoes and mix them with this prepared vegetable masala
  • Add bread crumbs of 2 bread slices also to the mixture
  • Add curry leaves, adjust the salt and mix well
  • Now prepare medium sized balls of this mix, and using our hand shape them into patties
  • Dip the patties in the prepared all purpose flour batter and then roll over the breadcrumbs, which is kept aside
  • Refrigerate the cutlet for 1 hour before frying
  • Heat oil in kadai and shallow fry both sides of the cutlet till it reaches golden brown in colour
  • Have this tasty cutlet hot with ketchup, salads, etc.

PS :

  • The temperature of oil to fry should be between low to medium, or else they may absorb oil or becomes darker
  • You can also add this cutlet to the vegetable burgers
  • For extra taste, you may add some cheese to the prepared vegetable mixture.

Butter sweet corn

Butter Sweet Corn
Butter sweet corn

This simple spicy sweet corn dish belongs to the street food category in India. This recipe is easy to customize based on your taste. Here the corn is boiled in pressure cooker and is mixed with spices uniformly over it. The addition of butter over the boiled corns provides an intense aroma and I bet you will finish off your plate within seconds. Have a look at this recipe and prepare it for your loved ones. You may avoid chilli powder if you are serving for your little ones at home.

Ingredients :

  • Corn – 1
  • Butter – 2 tablespoon
  • Red chilli powder- 1/2 teaspoon
  • Salt – 1/4 teaspoon
  • Lime juice – 1/2 teaspoon

Method of preparation :

  • Pressure cook the corn by adding 2 cups of water for 2 to 3 whistles
  • Allow the pressure to release naturally
  • Take a plate and mix butter, red chilli powder, salt and lime juice
  • Using a spatula or brush, spread thus masala paste evenly on the corn
  • Now cut the corn into 5 to 6 pieces in round shape
  • Eat it hot and enjoy.

Paneer 65

Paneer Fry
Paneer 65

Paneer 65 is a delicious starter recipe using paneer, which also belongs to the street food category. Here, the paneer cubes are marinated and fried. There are many variations for this recipe. You can either dry fry the paneer or you can mix the fried paneer with a prepared sauce.

Normally, paneer is prepared in gravy forms. But this dry recipe of paneer will be definitely loved by all, especially children. If you are in a hurry burry, and you have got paneer at your home, then this recipe is specially for you.

The total preparation time is under 45 minutes. The only time taken here is the marination time. After marination, you can either fry it in oil, or can bake it in your oven. Eventhough we are frying the paneer, the inside texture of paneer will be soft and fluffy.

Paneer 65’s are suitable for all occasions. It can be a party starter or can be a side dish for various rices. You can even prepare if for your child when they are way back to home from school.

Ingredients:

  • Paneer cubes – 200 g
  • All purpose flour- 2 tablespoon
  • Cornflour- 1 tablespoon
  • Rice powder- 1 tablespoon
  • Ginger garlic paste – 1/2 teaspoon
  • Curd – 2 tablespoon
  • Water – 3 tablespoon
  • Kashmiri chilli powder- 1 teaspoon
  • Pepper powder- 1/2 teaspoon + 1/4 teaspoon
  • Soya sauce – 1 teaspoon
  • Chilli sauce – 1/2 teaspoon
  • Salt- 1/2 teaspoon
  • Oil – 3 tablespoon

Method of preparation:

  • Take a bowl and add all purpose flour, cornflour and rice powder
  • Now add ginger garlic paste, kashmiri chilli powder, pepper powder,chilli sauce and soya sauce
  • Add curd,salt and water also
  • Mix everything to form a lump free batter
  • Further add the paneer cubes, so that the paneer gets coated with the prepared batter
  • Allow it to rest for 30 minutes
  • Heat 2 to 3 tablespoon of oil in a kadai and fry the paneer cubes in low to medium flame
  • Flip the paneer cubes when the base becomes golden brown in colour
  • When the other side also becomes golden and crispy, drain them to a kitchen tissue
  • Transfer the paneer 65 to a serving plate
  • Sprinkle 1/4 teaspoon of pepper powder over it, if you love to have a spicy bite.