Salad leaves 1 cup
Baby tomatoes 1 cup
Two avocado cut into pieces
Cucumber 1/2 a cup
Lemon juice 2 tbsp
Salt to taste
Mix everything well in a bowl. And it is ready to serve.
This is a lovely dish, and is relished by many people. It is simple and yet royal. I made it from my stomach feeling today – experimenting a bit with the spices and it came out just lovely. My husband who is very keen on traditional tastes approved it, so I can now share the recipe.
Potatoes – large cubes – around 4-5 cups
1 large onion – chopped into big pieces
1 large tomato – chopped into big pieces
2 cardamon green
1 stick of javitri
1 bay leaf
1 dried red whole chilli
1 teaspoon of ginger garlic paste
1/2 teaspoon of red chill powder
1/2 teaspoon of deggi mirch
1/3 teaspoon of garam masala
2 tablespoon of cashew nuts soaked in three tablespoons of hot water
salt to taste
2 teaspoons of crushed kasoori methi (dried fenugreek leaves)
1 teaspoon of finely chopped coriander (dhaniya)
Prick the potato cubes with a fork. Heat water in a pan and bring it to a boil. Boil the potatoes in it for approximately 2-3 minutes. Remove the par-boiled potatoes onto a kitchen towel and let it dry. Do not throw the water.
In the same boiling water, add onions, cloves, cardamoms, javitri blade and red chilli (with seeds removed). Boil this for approximately 2-3 minutes. Now filter the onion and spices and throw the water out.
Take the blanched mixture of onions and spices in a blender. Add in the tomatoes. Crush the onion, spices and tomato to a smooth paste.
Now take oil in a skillet and deep fry the potatoes until they are light golden brown. Remove the potatoes on a kitchen towel to remove excess oil.
Remove the excess oil in a dish until you have approximately 3 tablespoons of oil in the skillet. Add bay leaves. Saute for 10 sec. Now add ginger garlic paste. Saute for 30 sec. Now add the blended mix of onion, spices and tomatoes. Fry until this mixture oozes oil on the side. This mixture splutters a lot so i normally cover it and stir from time to time.
On the side, blend the cashews into a fine paste.
When the onion tomato mix starts leaving oil, add cashew paste and stir for a minute. Now add around 1.5 cups of water. You can add more water if needed.
Now add salt, red chilli powder, degi mirch, garam masala, methi and dhaniya. Stir and add the potatoes. Cover and simmer on very low flame for at least 30 min. Always crush the methi in between your palm before adding.
Serve hot with rice or bread of your liking.
Vegetarian dumplings is what we commonly know these as today. However these are locally referred to as momos by people in Tibet where this recipe originally comes from. Flow of good food across borders is very common, and so this great recipe has found its way into India. In the north eastern states, this is a staple diet and many times also made in non vegetarian tastes. We will today focus on the vegetarian ones.
These beauties are also very famous as street food in northern and west such as the national capital region, Himachal Pradesh etc. I have always loved the steamed momos, though another version is the fried momos. Today I am sharing the steamed momos. This recipe will make around 40 momos.
For the filling:
For the dough:
I made the filling first. For the filling, take the oil in a skillet. When hot, add the chopped garlic and chopped ginger. Saute for 30-40 sec, and add all the remaining chopped vegetables. Stir fry for 3-4 minutes. Add salt and black pepper. Fry again for 1 minute. now add in the soy sauce. Keep stirring and fry again for a minute. Sometimes this mix can ooze out a little water. Fry to let this water evaporate but at the same time keeping care that the vegetables stay a bit crunchy and do not get mushy. Remove from flame and let this mixture cool.
On the other side, add the flour, salt and water
slowly and knead into a firm dough. Cover the dough and let it stand for 20 min.
When the dough is ready, divide it into approximately 40 portions. Roll each little portion into a thin circular shape, add 2 teaspoons of fried vegetable mixture and close the momos into crescent shaped moons as shown here.
Boil a glass of water in a steamed pan. I have a large steamer so please adjust the water as per your steamer. When the steam is formed, add the momos to the steam pan, and steam momos until they become slightly translucent. It usually takes around 5-6 minutes for each batch of momos. When ready, serve hot with the dumpling chutney or dumpling dip of your choice.
Paneer makhni literally would translate to Buttered cheese, and that is precisely what this dish is. One of the most famous dishes on any menu that you will find across all sorts of Indian restaurants around the world.
The catch many times is the taste. Most restaurants run by non-Indian or non-native Indian people are not able to do justice to this dish. Many others would fill it with a lot of cream to cover the taste even though that is not the traditional way of doing it. Traditionally butter is added or was added to this recipe however I tried taking that out to make a healthier version of this age old dish. So let us look right in on what is needed.
I usually prepare this and keep it covered for an hour or two before serving. This allows the aromas to blend it completely and also the paneer soaks in the spices.
Serve hot with naan bread.