Vegetable Momos

Time for Blog Hop Wednesday. For this month I'm paired with Rajni @My Kitchen Trials. She has a wonderful space.I would like to try some more recipes from her blog but for today I selected Vegetable Momos from her space. We enjoyed a lot.... :)...!!!

Ingredients
For Covering


All Purpose Flour    2 Cups
Oil                           1-2 tsp
Salt                          1/2 tsp


For filling


Cabbage                      1 medium
Carrot                         1-2
Ginger garlic paste    1 tsp
Green Chilly              1-2 (chopped)
Oil                             1-2 tsp
Salt                            as per taste
Black pepper powder 1/4 tsp


For Chutney


Whole Red Chilly       4-5  (Soaked in water)
Orange red Color       a pinch
Garlic Cloves              5 to 6
Sugar                          1 to 2 tsp
Vinegar                       1 to 2 Tbsp
Oil                              1 tsp
Coriander seeds          1 tsp
Salt                              as per taste
ginger                          a piece




Method


* Combine APF, salt, oil and water to knead a soft and firm dough. Rest for ten minutes.
* Wash and grate the cabbage and carrot. Add 1/4 spoon of salt and mix. Rest for ten minutes and squeeze out the water.
* Meanwhile heat one tsp oil in a pan. Add ginger garlic paste and saute it for two minutes.
* Add green chillies, cabbage and carrot. Stir. Add salt and black pepper powder. Cooks for 3 to 4 mins.
* Switch off the fire. Stuffing is ready.
* Prepare small marble size balls from the dough  Roll it out into small pooris. Place small amount of stuffing and shape into momos.(as shown in the picture)
* Heat sufficient water and steam the momos on a greased container from both the sides till done.




For Chutney
* Grind soaked red chillies, garlic cloves, ginger, coriander seeds  in a blender by adding some water.

* Heat one tsp oil in a pan. Add chutney and saute it for a minute or two.
* Add vinegar, a pinch of orange red color, soya sauce and sugar. Cook for another two minutes.
* Switch off the fire. Serve hot steamed momos with this hot chutney.   

Chana Jor Garam

Chana Jor Garam is a popular street food in India. I learnt this recipe from previous neighbourhood aunt. Since then I have been treating my family with this yummy chaat. Hope you all will like it.!!!

Ingredients

Boiled Chickpeas(black)	1 Bowl
Finely Chopped Onions	1/4 Bowl
Finely Chopped Tomatoes	1/2 Bowl
Chopped Coriander Leaves	1 Spoon
Black Salt	1/4 Spoon
Lemon Juice	2 Spoon
Green Chillies	1-2
Red Chilli Powder	1/2 Spoon
Chaat Masala	1/2 Spoon
Salt	1/4 Spoon
Oil	for deep frying

Method 

1.    With a pestle or small grinding stone, flatten each chana and let them dry for 3 to 4 hours.
2.    Now heat sufficient oil in a kadhahi, put a handful of the flatten chana in a strainer and fry till they turn almost crispy.
3.    Transfer fried chana on an absorbent paper to remove excess oil.

To Make Chaat:- 

1.    In a mixing bowl add crispy chana, chopped onions, tomatoes, green chillies, coriander leaves, red chilli powder and salt.
2.    Sprinkle chat masala and black salt. Mix very well.
3.    Fill the cone with chaat and Enjoy!!!

Sending this to Ayeesha's Any One Can Cook : Series 28 and to Priya and Aipi’s "Bookmarked recipes Vol.52"

KATHI KEBAB KI THALI

Kathi Kebab Ki Thali is very popular street corner food in Delhi, especially among the youth. When Delhi was buzzed by Dusshera and Diwali Melas, you can find a huge rush on the stalls which were selling Kathi Kebab Ki Thali. I learnt this dish from a close friend of mine recently. I prepared this thali today afternoon for my family. Everyone liked it and enjoyed a lot.

Ingredients

For the Kebabs(sticks)

Soya Chunks	15-20
Capsicum(Big)	1
Onions	1
Tomatoes	1
Besan	1/2 Cup
Red Chilli Powder	1/2 tsp
Degi Mirch	1/4 tsp
Garam Masala	1 tsp
Chaat Masala	1 tsp
Oil	to deep fry
Salt	to taste

Method for Kebabs

1.   Soak soya chunks in hot water for 10-15 min..

2.   Wash and squeeze out the water. Keep aside.

3.   Wash and diced tomato and capsicum.

4.   Peal and diced the onion petals.

5.   Make a thick consistency batter of besan by adding salt, red chilli powder, degi mirch and carom seeds.

6.   Now take a toothpick. Prick soya chunk, a piece of diced capsicum, a piece of diced onion, diced tomato and soya chunk.

7.   Make other kebabs in the similar way.

8.   Dip these kebabs into the besan batter. Coat well.

9.   Heat the oil in a deep fry pan and fry these  pakoras till golden brown.

<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>

Ingredients

For the Gravy

Soya Chunks	1 Cup
Soya Granules	1 Cup
Onions	2 Finely Chopped
Ginger Garlic Paste	2 tsp
Tomato Puree	2 Tbsp
Degi Mirch	1/2 tsp
Red Chilly Powder	1/2 tsp
Garam Masala	1 tsp
Chaat Masala	1 tsp
Dhaniya Powder	1 tsp
Kitchen King Masala	1 tsp
Paneer/Cottage Cheese Cubes	150 gm
Amul Butter	50 gm
Fresh Coriander Leaves	2 tsp
Oil	2 Tbsp
Salt	to taste

Method for the Gravy

1.   Soak soya chunks and soya granules for 15-20 min.. Boil them for 7-8 min.. Then squeeze out the water and keep aside.

2.   Heat oil in a vessel.

3.    Add ginger garlic paste and saute it for 2-3 min..

4.  Add chopped onions and saute them until they turn pink in color. 

5.    Add degimirch powder and immediately add tomato puree and salt.

6.     Cook for another 2 min..

7.   Add soya granules and 2 cups of water. Let it boil for 15 min..

8.    Simmer the fire and add kitchen king masala, dhaniya powder, garam masala and black pepper powder. Mix it well.

9.   Add soya chunks, paneer cubes and kebabs(Marinated Sticks) to the gravy.

10.   Add butter. Sprinkle chaat masala and few drops of lemon juice.

11.   Transfer it into a serving dish and garnish with coriander leaves.

12.   Serve with roomali roti.

<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>


Ingredients

For the Chutney

Coriander Leaves	1 Cup
Green Chillies	2-3
Ginger	1 small piece
Curd	1 small bowl
Black Salt	1/4 Cup
Red Chilli Powder	1/4 tsp
Lemon Juice	2 tsp
Salt	1/4 tsp

Method for the Chutney

1.   Make a paste of coriander leaves, green chillies, ginger by grinding them in a grinder.

2.    Add curd and mix very well.

3.    Seasoned it with black salt, salt, red chilly powder and lemon juice.

4.  Mix very well. CHUTNEY IS READY!!

<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>


Ingredients

For the Roomali Roti

Wheat Flour	1 Cup
Maida	1 Cup
Oil	2 tsp

Method for Roomali Roti

1.    Combine wheat flour, maida and oil.

2.    Add some water to make a soft dough.

3.    Keep it aside for half-an -hour.

4.    Make small balls out of the dough and roll like a thin chapati using little dry flour.

5.   Heat a heavy bottom pan(inversely).

6.   place the roti carefully over it and cook till done. Then fold it.

KATHI KEBAB THALI IS READY

Sending this over to Preeti's Kitchen Life event byPari@Foodelicious