Tag Archives: Appetisers

Momos Dumplings


Momos – Dumplings

Momo is a type of steamed dumpling with some form of filling. Traditionally, momo is prepared with ground/minced meat filling, but in the modern era, this has changed and the fillings have become more elaborate. These days, momo is prepared with virtually any combination of ground meat, vegetables, tofu, paneer cheese, and vegetable and meat combinations. Momo are traditionally steamed but can also be deep fried or pan fried. Momo is usually served with chili garlic sauce and pickled daikon ((i.e. pickled raddish) in Tibet whereas in Nepal popular dipping sauces include tomato based chutneys or sesame based sauces – source – wikipedia

A simple white-flour-and-water dough is generally preferred to make the outer momo covering. I have used store bought pastry wrappers. You get packs of 24 wrappers.  This recipe makes 35 momos.

Chicken Momos
Ingredients

  • 1 lb. Chicken mince, drained well
  • 1 Carrot, chopped fine (or celery)
  • 2 spring onions with greens, chopped fine (shallots or normal onions can be subs)
  • 1” pc. Ginger, chopped fine or 1 tsp. ginger paste
  • ½ bunch fresh coriander leaves, chopped fine
  • 1 ½ tsp. salt or to taste
  • ½ tsp. cumin powder
  • 2 tsp. soy sauce
  • 2 tsp. olive oil

Method

  1. Mix all the above ingredients and add a little water if you feel the mixture is too dry. 
  2. Take a pastry sheet and moisten the edges.
  3. Place a tsp. of chicken mixture and crimp the edges of the pasty to form a crescent shape or a round shape. 
  4. Set aside
  5. Can be frozen at this stage

To cook:

  1. Steaming:

Grease a steamer plate or container (or use bamboo baskets) and steam the momos for 15 to 18 minutes.

I thought the below method are quicker and easier, so used these two methods.

  • Frying+ Steaming:

Place a batch of momos on a frying pan with a little oil.  When all sides are brown, add some water to the pan and cover with a lid and let seam cook till the water dries up.

  • Boiling :

Place a vessel, quarter filled with water.  When it starts boiling, put the momos and bring to a boil.  Then add cold water (room temp) and let it boil.  Once again add cold water and let it boil.  Repeat this 3 times.  Then remove with a slotted spoon.

Serve hot with dipping sauce or chutney.

To make dipping sauce:

Add ¼ cup soya sauce to a bowl and add ½ the quantity of lemon or chilli sauce in vinegar.  Mix and use to dip the momos or drizzle over the momos in individual bowls and serve.

Summer Coolers


Drinks & Juices to keep the body cool in summers – Summer Coolants

  1. Sol Kadi with Coconut Milk – Kokum Curry with coconut milk (Click on link for recipe)

Enjoy warm or at room temperature.

2. Sol Kadi without Coconut Milk

Kokum Curry with Rice (Raw Banana bhaji & Roasted dry bombil salad)

Recipe:

Soak 10 Kokum (Mangosteen) petals in 1/2 cup water for at least 1/2 hour.

For Tempering: Heat 1 tbsp. oil, when hot add 1/2 tsp. cumin seeds, 1/2 tsp. mustard seeds, few curry leaves, 2 green chillies, 1/2 inch ginger chopped (optional), 5 flakes garlic crushed. Saute for a minute.

Then add the Kokum with the water and add 3 to 4 cups more water. Add 1 tsp. salt, stir and bring to a boil. Lower heat and simmer 10 minutes. Use as a curry over steamed rice or as a drink. Acts as a good digestive, coolant, palate cleanser, etc.

3. Chaas, TAAK or Butter Milk

Recipe

Take one cup yogurt, add 4 cups water, 1″ pc. ginger, 2 green chillies or to taste, few mint leaves (optional).

Blend in the mixer. Strain with a tea strainer, garnish with pinch of roasted cumin powder and mint leaves.

Enjoy Chilled!

4. Sweet or Khara Lassi

Recipe

For one tall glass of lassi, take 2 cups yogurt, add 1/2 cup (or more if desired) water, salt or sugar as required and

whisk or churn till smooth. Do not blend as then it would loose its thickness and become watery. Top with a dollop

of thick fresh cream and enjoy chilled!

5. Nimbu Pani (Lemon Juice)

Recipe

For one glass nimbu pani, take one glass water and squeeze half a lemon juice, add sugar or salt as desired. I like

mine with a pinch of black salt and pepper powder. Stir till salt or sugar dissolves and enjoy chilled or at room

temperature.

6. Watermelon juice (Tarbooj ka Ras)

Recipe

Blend 2 cups watermelon cubes with a pinch of salt and pepper if desired. Strain and pour into a glass and enjoy chilled.

7. TENDER Coconut Water (NaRial Pani)

Our very own Narial Pani and this needs no recipe, enjoy fresh direct from a tender coconut!!

Photo by Any Lane on Pexels.com

Rissois de Camarao


Rissois de Camarao

Portuguese Shrimp Turnovers

Rissois is one snack we must have when we go to Goa. It is served at every occasion and is a mandatory snack at almost all parties and functions. Crispy on the outside and soft and creamy on the inside, it is an instant favorite. The traditional filling is shrimp but feel free to make with chicken, minced beef, fish or a vegetarian filling using the filling recipe as a base.

Ingredients

  • Filling:
  • ½ cup cooked shrimps, chopped
  • 2 tbsp. butter
  • 1 medium onion, chopped fine
  • 2 green chillies (deseeded), chopped fine
  • 1 tbsp. chopped coriander leaves, chopped (Optional)
  • ½ tsp. white pepper powder (if not use regular)
  • ¼ tsp. nutmeg powder
  • 1 tsp. salt
  • 1 cup milk
  • 2 level tbs. cornstarch
  • 2 tbsp. water
  • 1 tbsp. grated cheese (optional)

Method

  1. Clean, devein and cook shrimps in boiling water for 3 minutes.  D
  2. Drain, cool and chop into pieces. 
  3. Heat the butter in a saucepan, add onion and fry till translucent, add green chillies and saute for a minute, add the milk, pepper, nutmeg and salt and heat through. 
  4. Prepare a slurry with the water and cornstarch and as the milk begins to boil, add the slurry all at once and mix thoroughly. 
  5. Cook on low flame till thick and glossy. 
  6. Add the cooked shrimp & heat through for a minute. 
  7. Switch off the flame. 
  8. Add the grated cheese and mix well.
  9. Leave aside to cool.

Pastry dough:

  • 1 cup water or milk
  • 1 ½ cups flour
  • 4 tbsp. butter
  • 1 tsp. salt

Method

  1. Take water in a pan, add the butter and heat till the butter melts and almost begins boiling. 
  2. Add the  flour, stirring to mix well till combined and begins to leave the sides of the pan. 
  3. Remove from heat.
  4. Grease a work surface and tip the dough and cool slightly while kneading to smooth and pliable. 
  5. Divide into portions and roll as thin as possible. 
  6. Using a cutter (or any cup or cover), cut rounds
  7. Place a tsp of filling in the centre, moisten the edges and fold into crescent shape pressing the edges firmly. 
  8. Dip in beaten egg, roll in bread crumbs
  9. And deep fry to golden brown and crisp. 
  10. Remove to absorbent paper and serve hot.

P.S.: This quantity makes around 35 Rissois.  You may freeze the extra Rissois, for future use.

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