Veg Momo's Recipe

Ingredients

For the momo wrapper, 1/3 cup plain flour (maida), salt to taste

To be mixed into a filling

1/3 cup blanched and finely chopped broccoli(or cauliflower), 1/4 cup chopped bean sprouts, 1/2 tsp Green chilli sauce

1 tsp Ginger Garlic paste, 2 teaspoons plain flour (maida), 1/2 tsp sugar, salt to taste

Other ingredients

1 tbsp plain flour (maida) mixed with 1 tablespoon water



Method:

For the momo wrapper

Sieve the flour and salt together. Add warm water gradually and knead well to make a soft dough. Knead for a while till the dough is quite smooth and keep aside for 30 minutes, covered with a damp muslin cloth. Divide the dough into 8 equal portions. Roll out each portion into a 75 mm. (3") diameter circle to make a momo wrapper. Keep aside, covered with a damp muslin cloth.

How to proceed

Place a momo wrapper on a flat dry surface and put 2 teaspoons of the stuffing in the centre. Apply the flour paste along the edges and fold over to make a semi-circle. Pinch at the outer rim. Repeat with the remaining momo wrappers and stuffing to make 7 more momos. Arrange the momos in a steamer plate and steam for 10 minutes. Serve hot with Red Chilli Sauce and Tomato Ketchup.

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Thai Fried Rice Recipe

Ingredients

2 1/2 cups Steamed Rice,
3 small onions, chopped,
2 tsp Ginger Garlic paste,
1 red chilli, finely chopped,
1/2 capsicum, thinly sliced,
1/4 cup boiled green peas,
1 tomato, cut into 8 pieces,
2 to 3 small brinjals, cubed,
1 cup bean sprouts,
6 baby corns, sliced diagonally.
2 tbsp Tomato ketchup,
2 tbsp Soya sauce,
1 tbsp oil,
salt to taste.

Method:

Heat the oil in a wok over high heat. Add the Ginger garlic paste, onions and chili. Stir it until the Onions have softened.

Add brinjals in it and stir again. Then add the green peas, capsicum, tomato, baby corn and bean sprouts. Stir it properly for 3 minutes. Add the rice, and lift and stir it with two spoons for almost 4-5 minutes, until no more steam is released.

Stir it in the Soya sauce and Tomato ketchup.

Garnish with lemon wedges and chopped corriander.

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Sping Roll Wrappers

Ingredients:

1 cup all-purpose flour
1/4 teaspoon salt
3/4 cup water

Method:

In a large bowl, stir the salt into the flour.
Mix the water into the flour to form a batter.
Cover and let rest for 1 hour.
Use a non-stick pan and grease it with very little oil and heat on medium low heat.
Turn the heat down to low and add a tablespoon of the batter to the middle of the pan.
Quickly spread the batter out evenly to form a circle 5 - 6 inches in diameter.
Continue smoothing out the batter as the skin cooks.
Cook the skin briefly, until it is cooked on the bottom and the edges curl slightly.
Take care not to overcook. Remove carefully and refrigerate or freeze until ready to use as called for in the recipe.

Keep the filling chilled and don't make up the spring rolls until you are ready to deep-fry.
Have a cornstarch and water paste on hand to seal the spring roll wrappers after they are filled.

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Paneer Chilli Pizza

Ingredients:

200gm Paneer, cubed,
1 capsicum, diced, 1 onion, diced,
1 cup corn flour,
1 carrot, sliced,
1 spring onion, chopped,
350 ml water,
Oil to stir-fry,
2 pizza bases - 6”,
½ cup grated mozzarella cheese,
1 pkt of Chings’s Secret Sauce Mix - Paneer

METHOD:

Heat 2 tbsp of oil in a wok (kadai/frying pan) on a high flame.

Add the vegetables and stir- fry for 1 minute. Add water and the Ching’s Secret Sauce.

Mix - Paneer Chilli, stir and bring to boil.

Simmer for two minutes.

Add paneer, mix and simmer for 1 more minute or till the sauce is thick enough to stay on top of the pizza base.

Spread the prepared paneer chilli on the pizza base evenly and sprinkle chopped spring onions and grated mozzarella cheese.

Heat in the microwave oven till the cheese melts. Serve hot with Green Chilli Sauce for extra spice.

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