Veg Momos with Chilli Sauce

I love Momos! Simply love 'em.

Momos remind me of Noida days when Monu and I would go to sec.-37 market and hog on Momos.

I tried them at home for hygiene purpose and also, cannot eat outside because it is too hot for Aanya.

Here is my secret-

Ingredients:

For dough:

Maida-250 gms

Salt

Oil-1tbspn

Filling-

Grated cabbage

finely chopped green chillies(De-seeded), capsicum, mushroom(optional)

Salt

Pepper

Grated garlic- about 8 big cloves

ginger-1/2 inch-grated

For Sauce-

Dry whole red chillies(8) soaked in water for about 3 hrs.

Salt

Garlic-5 cloves

Method:

Knead maida with salt, oil and water and make a tight dough. Cover with a damp cloth and keep aside.

Now, in a non-stick wok, add little oil. When hot, add garlic, ginger paste and roast for a few seconds. add veggies, salt and pepper and keep cooking for a few minutes. The cabbage will squeeze a bit and the extra water should be gone.

Now, with the dough. make small balls and roll into small poori. Fill 1 spoon of the filling and make a soft potli(like a money bag) and nip off the extra maida from top.

in a big bhagona or pan, add about 1/2 ltr water and bring to boil. Keep a sieve or channi over it and spread momos over it. Momos should not be touching each other. they should be at least 1/2 inch apart.

steam for 8-10 mnts. and serve hot.

For the sauce- take off the cap of the chillies and put in a blender alongwith salt and garlic. Make a smooth paste and serve with momos.

Chat-pat, Swadisht Momos tayyar hain.

Paneer in White Gravy

I was looking for this recipe for some time but could not find the exact, right tasting kind of recipe.

So, decided to try it out myself as the stake was not very high- gunniea pig was Nishet only. ;)

Ingredients-

Paneer(Cottage Cheese)- 250 gms.

Onion-1 large or 2 small

Ginger-1 inch

Green chillies-2

Cashews-about 1/2 cup

Bay Leaf-2

Cinnamon powder-1/4 tspn

Cardomom Powder-1/4 tspn

Salt

Black pepper
Garam Masala-1/4 tspn

Sugar 

Milk-3/4 cup

Oil

Method-

Put onion, ginger and green chillies in a blender and make a very smooth paste. Keep aside. Now put Cashews to the blender and add about 1 tbspn. milk. If we pour the entire milk with cashews, the cashews will never become a paste and cashew pieces will remain. We don't need that. Make a very smooth paste

In a non stick wok or kadhai(take non-stick only because of cashews) heat about 1 tbspn oil and let onion, ginger, chilli paste cook a bit. Do not let it become brownish. We have to catch it at pinkish color and add Bay leaf, Cardomom and cinnamon powder and cook for a few seconds. Now add cashew paste and 1 cup water. After water add remaining milk, salt and 2 pinches of pepper, Garam Masala and 1tspn of sugar.

Now let it cook for about 15 mnts. BUT, you cannot move away. You have to keep stirring this curry else it will get burnt because of cashews in it. So keep scraping from the bottom and the sides with a spatula. 

Add Paneer cubes when ready to serve and cook again for about 5 mnts.

You can garnish it with tomato flower or fresh green chilli strands.