Momos (Dumpling)

MOMOS - as the name sounds different, this recipe tastes great. Very easy and different snack recipe. I have tried both Chinese and Indian version.

You Need:

For filling (Chinese version)

Boenless Chicken - 1/4 kg
Onions - 1 nos (Finely chopped)
Green chillis - 3 to 4 nos (Finely chopped)
Ginger - 1 no small piece (Finely chopped)
Soya sauce - 1 tsp
Salt - To taste

For Filling: ( Indian version)

Veggies ( Potato, Carrot, cabbage) - 1 cup ( Finely chopped)

Onion - 2 no ( Finely chopped)

Ginger - Garlic paste - 1 tsp

Chilli powder - 1 1/2 tsp

Garam masala - 1/2 tsp

Salt - To taste

Soy sauce - 1 1/2 tsp

For Dough:

Maida flour - 1 cup
Oil - 1 tsp
Salt - A pinch
Water - 1/4 to 1/2 cup

Prepare the filling first.

Chinese version:

Cut the chicken into small pieces. Take a non stick pan, add 2 tbsp of oil. Once heated, add green chillis  ginger, chicken and salt. Stir well and add soy sauce as well. Cook covered in medium flame by adding little water  till chicken becomes tender and cooked well. The water should be evaporated and it should be dry.

Let it cool down. Shred the chicken pieces by hand. Alternatively you can coarsely grind the mixture.

Indian Version:

Chop all the veggies and keep ready. Take a non stick pan, add 3 tsp of oil. Once heated, add chopped onion, ginger - garlic paste and stir for one min.

Add all the veggies and stri fry for few min. Then add all the spice powders and mix well. Adjust spice powder depending upon your liking. Add salt and soy sauce. Add little water for veggies to cook. Cook covered till all the water is evaporated and mixture is dry.

Remove from flame and allow it to cool.

MOMO's:

Mix flour, salt, oil and water. Make a soft dough by kneading vigorously for about 15 to 20 min. Do not let the dough to dry out. It will become hard.
Divide the dough into small balls. Roll it to 4" dia and keep the filling in between. It should neither be thick (may not cook properly) nor be thin (it will be transparent).

Now cluster the edges towards center so that the filling is completely covered and gently twist like a money bag. You can steam it for 10 min or deep fry.

Be creative and prepare your own filling.

Serve these steamed or fried version as evening snacks to your kids. They taste absolutely great.

Chicken Tikka

Chicken Tikka (Version I)

This is very ancient recipe, I say. Very simple yet irresistible! So here comes the recipe.

You Need:

Boneless Chicken pieces - 1/4 kg

Chilly powder  - 1 tsp
coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1/2 tsp
Jeera powder 1/2 tsp

Ginger Garlic paste - 2 tsp
Curd -  1 cup
Red food color - 1/4 tsp ( Optional)
Salt To taste
Oil - As needed

Take a bowl and make a thick paste of above ingredients except chicken and oil. Add the chicken pieces and mix well. Keep it for marination for 3 to 4 hrs in refrigerator. 

Meanwhile take a wooden skewers and place it in water for one hour. Arrange the chicken pieces in the skewers and place on a tray. Pre heat the convection oven to 325 degree Fahrenheit and cook for 10 to 15 minutes each side. For each 5 min, apply oil over the pieces using brush or cotton. During last few min, check for every one min to avoid burning. 

Remove from the oven and squeeze lemon and serve hot. 

Note:

Dont use the wooden skewers without soaking them in water. This is done to avoid burning. You can use the same masala and use soya or paneer and prepare paneer tikkas. 

Just to tempt you...one last one

Haleem

Haleem is basically a Arabic dish. You get haleem in Hyderabad which i have tried and it is different from what given below. I learnt this recipe from my Pakistani friend. 

You Need:

Boneless Chicken 3/4 kg
Shan Haleem Masala (It contains, 2 packets inside the box; one is the spice mix, and the other is the lentil/grain/pulses mix)
Onions - 2 nos
Green Chillis - 2 nos
Ghee/Oil - For cooking

Take a non stick pan, add ghee/oil. Add the chicken pieces and the spice powder ( 1/2 packet). Add 1/2 cup water and cook till the chicken is cooked and all the masala is well coated. You can also use pressure cook for 4-5 whistles. Use boneless and skinless chicken breasts for authentic results. Shred the chicken with your hands or using mixer. Make sure you don't grind the chicken.

Take a another non stick pan, add the shredded chicken , half packet of pulse powder, lots of water and cook for about 1 to 2 hrs or till you get the consistency as shown in the pic. The pulses should have cooked fully and blended well with the chicken.

Mean while fry the onions in oil. Chop and add the green chilli's and the fried onions to the haleem before you serve.

This tastes best with roti and even delicious when had as it is. You can also try with meat. 

With little patience, you cook yummy food and delight your loved ones.