Momo is one of the most loved snacks, well for many of us. It is basically a South Asian dumpling that has its ancestral native in Sikkim, Bhutan, Nepal and Tibet. The close relatives of momos are buuz from Mongolia, jiaozi and baozi from China, mandu in Korea and gyoza in Japan. When looking back in history, momos are believed to actually originate from Tibet and gradually spreads across its neighbors.
Momos are one of my favorite evening snack items but I can eat momos any time of the day. I generally buy momos from the street vendors near my house and believe me they make such yummy momos. I have tried both veg and non-veg momos from those vendors. Now that I ate momos buying from outside, once the collective thought of me and my wife Manasi conversed – why can’t we try preparing one at home? As we thought of the idea we made ourselves ready for preparing momos at home the next day. Here is what I’m sharing with you all the recipe of it.
Minced chicken – 200 gms
Maida (refined flour) – 200 gms
Ghee – 2 tsp
Black pepper (crushed) – 2 tsp
1 medium sized onion (chopped)
Garlic (chopped) – 8-9 pods
Half capsicum (chopped) (Optional)
Spring onion (chopped)
Fresh coriander leaves (chopped)
Lemon juice – 1 tsp
Salt – To taste
Make dough with maida and water and cut them out in to small dough balls
Mix minced chicken, chopped onion, garlic, capsicum, spring onion and coriander leaves
Add 2 tps ghee and crushed black pepper and mix
Flatten the maida dough in small puris
Place one or one and half tsp of chicken mixture in the middle of the dough and close the dough by joining two ends to make the dumplings
You can give any shape as per your liking and convenience
Keep water in a steamer to pre-heat the same
Grease the steamer plate with oil and place the dumplings
Place the steamer plates with the dumplings into the pre-heated steamer
Steam the dumplings for 25 minutes in the steamer or till it becomes soft
Serve the hot momos with the dip made of tomato, red chili and garlic
The Momos with Dip
This was the first time that we prepared momos at home and it came out really well. I and Manasi liked the taste and enjoyed the home-made momos in the evening snacks. As we were successful in preparing the chicken momos we are planning for preparing its veg counterpart as well. Will post the same once we prepare it
This is truly a very tasty chicken recipe. It is prepared using lots of black pepper (crushed and not powder). And that gives the recipe a great flavor and a punch to the taste.
As I had mentioned in my earlier post that my love for chicken is inevitable and that drove me to try another chicken recipe this weekend. This time I had tried something in completely Desi style. I’ve used the egg white and yolk ⇩ separately to garnish the dish and it gave pretty colourful contrast to the presentation⇧.
Chicken (with bone/boneless) – 300 gm
Egg – 1 (for garnishing)
Onion – 1 medium sized chopped
Capsicum – Half of a large capsicum (this is an optional choice)
Green chili – 4 chopped
Ginger paste – 1 tsp
Curd – ½ cup
Crushed black pepper – 4 tsp
Butter – 20 gm
Salt – To taste
Oil – 2 tbsp
Marinate chicken with beaten curd, 2 tsp crushed black pepper and salt and rest it for about an hour.
Heat oil and butter in a frying pan and sauté chopped onion.
Add diced capsicum to the sautéed onion. If you are not using capsicum please ignore this step.
Once onion gets soften add ginger paste and stir it well.
Add marinated chicken and mix it well with the sautéed mix.
Wait till the time the gravy leaves oil.
Add little water and cook it covered till the chicken gets tender.
Switch off the gas and sprinkle the remaining crushed black pepper and butter. Mix it well.
Fry egg white and yolk separately. Cut both in julienne and use it for garnishing.
Try this recipe at home and am sure you like the taste. I would love to prepare the dish again and next time I will try it with phulka or naan or paratha. Don’t forget to post your comments out here and please share if you have tried it in any different way.
My love for chicken is unavoidable whatever preparation it may be. I and my wife Manasi have tried many chicken recipes – some from cooking shows, some from blog posts and even some from cooking books as well. But our love for eating chicken has never diminished. We love to try different chicken dishes in restaurants and some we have liked and some had not been able to tickle our taste buds as we had expected. But never mind, we have not stopped trying new stuffs whatsoever.
Like how we try new chicken dishes in restaurants, we have not stopped experimenting with various recipes of chicken. When it comes to experimenting, we try give a twist to some existing chicken recipes and sometimes we come up with something creative from our creative mind. Yes of course some goes well and some do not come out well as we would have expected. But that had never hold us back in trying something new as far as experimenting is concerned.
With the zeal of experimenting new stuffs I and Manasi thought of giving a bit of twist to the well-known recipe of chilli chicken and see how would it come. Let me share the recipe with all you people.
Chicken breast – 300 Gms (cut in small pieces)
Corn flour – 4 tbsp
Egg white – 2 eggs
Black pepper powder – 4 tsp
Green Capsicum – 1 small (diced)
Onion – 1 small (diced)
Ginger – 1 tsp (chopped)
Garlic – 1 tsp (chopped)
Green chilli – 7-8
Tomato sauce – 4 tsp
Chilli sauce – 2 tsp
Soya sauce – 4 tsp
Oyster sauce – 3 tsp
Marinade chicken breast pieces with corn flour, egg white, 2 tsp of black pepper powder and extract of mashed ginger-garlic in mortar & pestle
Leave the marinade to settle for some time (about 15-20 mins)
In the meantime cut capsicum, onion and green chilli along with chopped ginger-garlic
Take refiled oil in a frying pan and shallow fry the marinated chicken till its golden brown in color
Saute the diced capsicum and onion in oil for some time and ensure that capsicum and onion do not get soften too much
Add the fried chicken in frying pan and stir it along with the sauteed capsicum-onion duo
Add chopped ginger-garlic and slit green chilli and stir-fry the mixture well until the ginger-garlic leaves its aroma
Now it’s time to add the sauces – tomato, chilli, soya and Oyster
Mix it well and keep the lid of the frying pan closed for some time
You can add some water if you like or stir fry it in the sauce mixture
Sprinkle 2 tsp black pepper and chilli flakes and mix it thoroughly
Simmer the content for few minutes and your dish is ready to be served
The change that I tried in the recipe was not using vinegar to marinate the chicken pieces, which did not offer the typical chilli chicken taste. I had used black pepper powder for the marinade. The other change I tried out here is the Oyster sauce while cooking and less of soya, tomato and chilli sauce. The experiment was successful and it tasted a bit different than the regular chilli chicken. I liked the taste of the recipe and would like to try it again some time!!
This is one of my favourite main course dish. The dish is really tasty dish and I prepare this at home almost regularly. Bengalis call this dish as “chigri macher malaikari” – one of the most loved recipe among them.
Prawns– 250 gms
Onion – 2 medium sized and pasted
Ginger paste – 1 teaspoon
Resins – 2-3 teaspoons
Beaten curd – 3-4 teaspoons
Sugar and salt – to taste
Ghee – 1 teaspoon
Oil – 1 teaspoon
Coconut milk – 1/2 cup
Marinate the prawns with turmeric powder and fry it slightly. Take ghee and oil together in a frying pan and add all the above ingredients, except the coconut milk and salt, and saute it well. Now add the fried prawns and mix well. Add salt to it and stir well. Once the gravy becomes a bit thicker, add the coconut milk and bring it to boil. Sprinkle a little bit of garam masala and the tasty prawn is ready to go to your plates.
This is a real tasty fish curry….It is prepared with the mustard-poppy seed paste….This dish is very easy to cook and less time consuming.
Ingredients Pomplet fish – 2 pcs Mustard-poppy seed paste – 6 tbsp Green chilies – 2 (slit from middle) Black jeera (Kala jeera) – 1/2 tsp Turmeric powder – 1/2 tsp Salt – To taste Oil
Method Marinate fish with salt and turmeric powder and fry in oil till it becomes a little crispy. Now take 2 tbsp oil in the frying and add black jeera. Now add the mustard-poppy seed paste and the green chilies. Cook by continuously stirring for sometime. Now add turmeric powder and salt. Add measured amount of water and mix well. Add the fried fishes and cook till the gravy becomes a bit thick. If wish, garnish with chopped coriander leaves.
This is a new dish that I tried today. It was awesome…..So tasty and lip smacking it was….just the reason being, it’s prepared with with Tamarind pulp. Try it, I’m sure you will like it.
Bangra fish (or any other small fish) – 2 pcs (cut in half)
Tomato – 1
Tamarind pulp – 1 small bowl
Mustard-Poppy seed paste – 2-3 tsp
Mustard seeds – 1 tsp
Green chili – 2 (slit from middle)
Turmeric powder – 1/2 tsp
Salt, Sugar – To taste
Marinate fish with salt and turmeric powder and fry in oil till it becomes a little crispy. Now take 2 tbsp oil in the frying and add mustard seeds. Now add the tamarind pulp, green chilies, mustard-poppy seed paste and the chopped tomatoes. Cook by continuously stirring for sometime. Now add turmeric powder, salt and sugar. Add measured amount of water, so that the sourness should not get reduced. Add the fried fishes and boil for 2-3 mins.
This chicken curry is not the usual one that generally everyone prepares, but its a little bit different. It has coconut in it, which adds the real taste in it. Its a microwave oven recipe.
1 cup grated coconut
2 tbsp kaju
4 green chillies – finely chopped
1 tbsp oil
2 red chillies
2 tsp ginger-garlic paste
1 tsp chilli powder
1 tsp turmeric powder
1 tbsp thick tamarind pulp
1 cup coconut milk
1 cup hot water
Salt to taste
Chopped coriander leaves for garnishing
Method Dry roast the coconut and grind it into a fine paste along with kaju and green chillies. Take oil in a microwave safe bowl and add the red chillies, breaking those in half, and heat it covered at MicroHi (MHi) for 1 min. Add the ginger-garlic paste, chicken pieces and mix well. Cover the bowl and cook at MHi for 10 mins with stirring once in between. Now add coconut paste, chili powder, turmeric powder and salt. Add the hot water and covered at 80% power for 10 mins. If you need more curry, add water. At the end add the tamarind pulp and coconut milk. Cook covered at 70% power for 5 mins. Garnish with chopped coriander leaves and serve.