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Momos/dimsum/wanton is a very healthy snack. It is made in Nepal, Bhutan and china etc. It has become street food in India. It is eaten steamed or fried with very spicy chutney. Here below is its full recipe:

Ingredients
2 cups of all purpose flour/maida
1/2 tsp of salt
2/3 cup of water
4 cups of finely chopped cabbage
1.5 cups of grated pumpkin or carrot
1 cup finely chopped green onion leaves
1 finely chopped onion
1 tsp of grated ginger
1/2 cup of finely chopped cilantro
1/2 cup of grated cottage cheese or tofu (optional)
1 tsp of sugar salt to taste
1 tsp of light soy sauce
1 tsp of dark soy sauce
1 tsp of black pepper powder
2 tbsp of oil
Method
1. Take maida/All Perpose Flour and salt in a big bowl. Make a soft dough with 2/3 cup of water. This much water is sufficient for 2 cups of maida. Smooth it with little bit or generously greasy hands. Now keep it rest for 10 minutes covering with wet cloth. On wet cloth
2. Finely chop the cabbage in vegetable chopper. Grate the pumpkin or carrot. Finely chop the spring onion leaves with knife. Spring onion white bulb and onion can be chopped in chopper too.
3. Take the chopped cabbage, ginger and pumpkin/carrot in a cloth and squeeze out all the water from it.

4. Take 2 tbsp of oil in a frying pan. Add onion and cook it for few minutes till translucent. After that add cabbage and pumpkin or carrot. Next add salt, sugar, black pepper powder and both the soy sauces and stir well. Flame should be high. Dry the water while stirring. Remove from heat. Now add green onion leaves and cilantro and mix. Stuffing is ready.

5. Divide the dough into 25 pieces. If making bite size, then divide it into 45 to 50 pieces. Now make the balls out of it by rounding between both the palms.
6. Now roll one ball and stuff the 1.5 spoons of vegetables while making its pleats. Make it any shape. Roll and stuff all the dough balls like wise.
7. Next boil the water in rice cooker or any other pot. Put the momos/ dimsum on a greased steam basket with little distance. Keep it on the boiling water in rice cooker and close the lid.
8. Steam it for 6-7 minutes till transparent. After steaming let it cool completely so that we can fry it.
9. Heat oil in a frying pan/karahi. Fry all the steam momos in medium hot oil.
10. Fried momos/dimsum are ready to serve. These are served very hot.
Tips
1. Vegetables can be used of one's choice. Generally cabbage and carrot are used. But here I have used pumpkin.
2. It can be steamed in any pot e.g pressure cooker, rice cooker steamer etc. Here I have steamed in steam basket on rice cooker. It can be kept on momos plate on a rack. Momos plate is a plate with holes.
3. If making it in advance, Keep it in a tray and cover it with slightly wet cloth then wrap the tray with cling film. Then cover with any other big tray. Keep it in the refrigerator. Fry in medium hot oil till crisp.
Enjoy Healthy cooking!!!
See more recipes:
Bread Tikki chaat
Kale crunchy Chips
Betel Leaf Pakora
Mathi or Mathiyan
Spicy Samak Rice Idlis
Jobstears Sour Idlis (Glutten free)
Fried Jobstears
Ripe Banana Peels Pakore
Ajvain Leaves(ornamental) Pakore
Oats Pakore
Corn Stuffed MIrch Pakora
Leftover Rice Tikki
Besan Chakris/chaklis
Pakwan
Mathi
Besan Papdi
Moong Dal Kachori
Maida Dhokla
Rice Flour tikki
Besan n Aate Ke Paare
Ginger and Mint Leaves Mathiyan
Turn Cornmeal
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Snake gourd is also known as Chinese cucumber, chichinda, serpent gourd and padwal etc. Earlier I have written the recipe of its raita.Today I have made its stuffed sabzi. Here below is its full details:

Ingredients
250 grams of snake gourd
1 big grated onion
2 tbsp of grated ginger
salt to taste
1 tsp of turmeric powder
1 tbsp of coriander powder
1 tbsp of fennel seeds powder
1 tsp of mango powder/imli paste
1 tsp of red chili powder
1/2 tsp of garam masala
2 tbsp of oil
Method
1. Wash, and peel the snake gourds. Here I have taken very raw.
2. Cut it lengthwise in the middle of it in the way that its lower part should remain as intact so that it can be stuffed. Now cut it into three pieces or as long as you require.

3. Peel the onion and ginger and grate it coarsely. Mix all the dry spices. Now the filling mixture is ready.
4. Now stuff the onion masala in the snake gourd with the help of knife and handle of spoon.
5. Put the oil in frying pan. Keep it on the low heat. Now place all the stuffed pieces in the oil. Close the lid and place one bowl of water on the lid. Keeping the water bowl like this, prevents the sabzi from burning.
6. After few minutes turn the snake gourds to the other side.
7. Close the lid and keep the water bowl again on it.
8. Cook it till it is soft.
9. Now take out all the cooked snake gourds in a plate and in the remaining oil put all the remaining onion masala and fry it on very low flame when it is done, again put all the sabzi in the masala.
11. Now mix it with very light hand so that all the masala stick to the vegetable.
12. Again cook it for 2 minutes without lid.
13. Delicious stuffed snake gourds are ready to enjoy.
Enjoy Healthy Cooking!!!
See these recipes too:
Palak Paneer
Tori Peels Paneer Saag
Bottle Gourd Zest Kofta Curry
Bhiss(lotus stem) & Aaloo Sabji
Leafy Potatoes (wild sweet leaves)
Tiny Pumpkin with Spring Onion leaves
Guava Sabji
Kachalu Dahi (curd) Wale
Baigan (brinjal) Bhurta
Stuffed capsicum with Potato
Potatoes with Spinach Chutney
Stuffed Green chili Peppers (peanuts)
Mint Paneer Pasanda
Bhindi Sabzi in Microwave
Stuffed Karela with cabbage
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Raita is an Indian side dish of yogurt and it is made with various vegetables and leaves. Here below I am writing the recipe of kathal/jackfruit raita.:

Ingredients

1/2 cup of jack-fruit pulp

2 cups of curd

1 tbsp of chopped mint leaves

1 tsp of chopped mint leaves
1/2 tsp of sugar

¼ tsp of finely chopped green chili

½ tsp of garam masala

½ tsp of roasted cumin powder
1/4 tsp of black pepper powder

½ tsp of cumin seeds

Pinch of heeng

Salt to taste

½ tsp of oil

Method

1. 1. Smear oil on hands and knife.This step is very necessary to tackle the problem of latex or sticky and milky substance.

2. Take the raw jack fruit which is available in the market for making sabzi etc. Peel it and cut into pieces. While cutting, peel its seeds too with knife. If it is tender then no need to peel it.
3. Now take this kathal into pressure cooker with 1/4 cup of water and little salt. I boiled it in hawkins pressure cooker. When it comes on full pressure and first whistle comes, keep the flame on sim for1 minute. Now remove from heat. We need completely cool boiled kathal. When it gets cooled, mash it with the back of big spoon.
4. After that beat the curd in a big bowl. Add kathal pulp, chopped mint leaves, sugar, mint leaves, green chili, and salt. Mix properly.
If oil free is making then add cumin seeds poder and garam masala and mix. Oil free kathal raita is ready. Next steps written below is with little bit oil. That is completely optional

5. Heat the oil in a ladle. Add hing and cumin seeds . Let it crackle till it stops itself. Add this to the raita.

6. Now add garam masala and cumin powder.
7. Kathal raita is ready to serve.
Enjoy Healthy Cooking!!!

See more recipes:
Baigan (brinjal) Bhurta
How to Roast Brinjals in Microwave
How to Make Cumin Powder
Pakodi/Fulki
Tamarind Paste
Boiling Bamboo Shoots
How to Roast Brinjals in OTG
How to Roast Green Banana
How to Microwave Raw Banana
Tahini
How to Roast Jobstears
Healthy Bhutta or Corn
Roasted Pumpkin Seeds
How to roast Brinjals (Baingans)
Roasted n Salted Soyabeans
Roux Water or Lewi
Leftover Rice Tikki
Boiled rice Parantha
Baked Brown Rice Pulav
Khoya/Mawa
Moong Beans Sprouts
Tamarind Fruit raita
Loki raita
Brinjal Raita
Pineapple Raita
Bread Boondi Raita
Jhatpat Dahi Bada chaat
Petha Mithai

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FUN COOKING

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