Category Archives: Fusion Recipe

Deep fried recipe, Featured, Fusion Recipe, Miscellaneous, Recipe for Kids, Samosa recipe, Snacks

Chinese Samosa Recipe Step by Step – Noodles Samosa Recipe

November 26, 2016 Nisha Madhulika Leave a comment

Chinese Samosa Recipe Video – Noodles Samosa Recipe

Chinese samosa is a very innovative dish made from a combination of Indian and Chinese cuisine. Chinese samosas can be served as a snack or as an appetizer at a party or a get together. Made of refined flour, veggies, noodles and soy sauce these samosas taste delicious.

Here we prepare Chinese samosas which is favorite among all age groups. It can be served with tomato sauce or spicy green coriander chutney. So, try making Chinese samosas with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

To boil the noodles, take enough water in a vessel to submerge the noodles and place it on flame to simmer. When the water starts boiling, add 1 tsp of oil along with noodles in it and cook until the noodles become slightly tender. Then strain the noodles through a sieve and wash them under running water then transfer them in a bowl.

Making:

Take refined flour in a big mixing bowl followed by crushed carom seeds, salt and ghee and mix everything nicely. Now add water in small portions and knead hard dough. More than ¼ cup of water is required for kneading this much quantity of flour. Cover and keep the dough aside for 20 minutes to set.

In the mean time, prepare the stuffing. For this, place a pan on flame and pour 2 tbsp of oil in it. When the oil gets heated, add ginger and green chilly and saute them for a while. Then add green peas and carrot in the masala and stir fry them for 2 minutes.

Now add mushrooms in the pan and saute for a minute. Afterward, add salt, red chilly powder, black pepper powder, soy sauce, lemon juice and green coriander to the veggies. Mix all the ingredients really well.

Add noodles to the pan as well and cook until everything is mixed well. Stuffing for making samosa is now ready, turn off the flame and transfer it in a bowl.

20 minutes are later, dough will be ready. Slightly knead the dough then divide it into four equal parts and roll each lump in smooth peda. Take a peda and roll out a thin oval shaped chapatti.

Cut the poori into two equal half, take one part and apply some water on the edge then fold and stick it making a cone.

Put some stuffing in the cone keeping some space vacant. Now apply some water on the edges and give a plate at the backside of the cone then stick them together to close the stuffing. Place the samosa on plate and likewise prepare the rest of the samosas.

Place a wok on flame and pour enough oil in it to deep fry the samosas. When the oil becomes medium hot, gently slide the samosas in it.

Once the samosas starts floating on the surface of the oil, flip the sides of the samosas and fry them on medium-low flame until they become golden brown from all the sides. When they are fried aptly, transfer them on a plate covered with kitchen paper towel and fry the rest of the samosas as well. It took 8 to 10 minutes to fry a batch of samosas. Noodles samosas are now ready to serve.

Serving:

Serve these finger-licking and lip-smacking noodles samosas steaming hot along with tomato sauce or spicy green coriander chutney.

Suggestion

You can take cabbage, capsicum, beans or any other veggies according to choice of availability for making the stuffing.

Save Print

Chinese Samosa Recipe - Noodles Samosa Recipe

Author: NIshaMadhulika

Recipe type: Snacks

Cuisine: Indian

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 5

Ingredients

Refined flour – 1 cup
Carom seeds – less than ¼ tsp
Salt - ¼ tsp or to taste
Ghee – 2 tbsp
Noodles – 1 cup
Mushrooms – 2 (finely chopped)
Carrot - ¼ cup (finely chopped)
Green peas - ¼ cup
Green coriander – 2 tbsp
Salt - ¼ tsp or to taste
Black pepper powder - ¼ tsp
Red chilly powder – less than ¼ tsp
lemon juice – 1 tsp
Soy sauce – ½ tsp
Green chilly – 1 (finely chopped)
Ginger - ½ inch baton grated or ½ tsp paste
Oil – to make stuffing and fry samosas

Instructions

To boil the noodles, take enough water in a vessel to submerge the noodles and place it on flame to simmer. When the water starts boiling, add 1 tsp of oil along with noodles in it and cook until the noodles become slightly tender. Then strain the noodles through a sieve and wash them under running water then transfer them in a bowl.
Take refined flour in a big mixing bowl followed by crushed carom seeds, salt and ghee and mix everything nicely. Now add water in small portions and knead hard dough. More than ¼ cup of water is required for kneading this much quantity of flour. Cover and keep the dough aside for 20 minutes to set. In the mean time, prepare the stuffing. For this, place a pan on flame and pour 2 tbsp of oil in it. When the oil gets heated, add ginger and green chilly and saute them for a while. Then add green peas and carrot in the masala and stir fry them for 2 minutes.
Now add mushrooms in the pan and saute for a minute. Afterward, add salt, red chilly powder, black pepper powder, soy sauce, lemon juice and green coriander to the veggies. Mix all the ingredients really well. Add noodles to the pan as well and cook until everything is mixed well. Stuffing for making samosa is now ready, turn off the flame and transfer it in a bowl. 20 minutes are later, dough will be ready. Slightly knead the dough then divide it into four equal parts and roll each lump in smooth peda. Take a peda and roll out a thin oval shaped chapatti.
Cut the poori into two equal half, take one part and apply some water on the edge then fold and stick it making a cone.
Put some stuffing in the cone keeping some space vacant. Now apply some water on the edges and give a plate at the backside of the cone then stick them together to close the stuffing. Place the samosa on plate and likewise prepare the rest of the samosas.
Place a wok on flame and pour enough oil in it to deep fry the samosas. When the oil becomes medium hot, gently slide the samosas in it.
Once the samosas starts floating on the surface of the oil, flip the sides of the samosas and fry them on medium-low flame until they become golden brown from all the sides. When they are fried aptly, transfer them on a plate covered with kitchen paper towel and fry the rest of the samosas as well. It took 8 to 10 minutes to fry a batch of samosas. Noodles samosas are now ready to serve.
Serve these finger-licking and lip-smacking noodles samosas steaming hot along with tomato sauce or spicy green coriander chutney.

Deep fried recipe, Featured, Fusion Recipe, Pakora recipe, Recipe for Kids, Snacks

Noodles Pakora recipes – How to make crispy Noodles Pakora

November 19, 2016 Nisha Madhulika Leave a comment

Noodles Pakora recipes – How to make crispy Noodles Pakora

Noodles pakora, these crispy pakoras are prepared by fusing two different cuisines i.e. Chinese and Indian. Pakoras are one of the most relished snacks in India and they are prepared with several ingredients and veggies. You can have these pakoras as it is without any accompaniment or have them with any chutney.

Surprise your guests with this fusion recipe of noodles pakora. You can use pre-boiled noodles for making these pakodas. This crispy snack will surely become your kid’s favourite. So, try out making noodles pakoras with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

To boil the noodles, take enough water in a vessel to submerge the noodles completely and keep it on flame to simmer. When the water starts boling, add 1 tsp of oil and noodles in the vessel and cook until it becomes soft. Later, strain the noodles through a sieve and wash it under running water then transfer it to a bowl.

Making:

Take chickpea flour in a big mixing bowl and add water in small portions to make lump-free batter. After this, add corn flour and some more water to it and whisk it continuously until the batter becomes smooth. More than ½ cup of water is used to make batter of this consistency.

Now add red chilly powder, salt, mushrooms, ginger, green chilies and green coriander in the batter and mix all the ingredients properly. Then add noodles and cabbage in the batter and mix thoroughly. Batter for making pakodas is now ready.

Place a wok on flame and pour enough oil in it to deep fry the pakodas. When the oil gets heated, drop some batter using a spoon or hand in the wok.

As the pakodas starts floating on the surface of the oil, flip their sides and fry them on high or medium flame until they become golden brown from both the sides. Once they are fried aptly, transfer them on a plate covered with kitchen paper towel and fry the rest of the pakodas as well. Noodles pakodas are now ready to serve.

Serving:

Serve these crispy and lip-smacking noodles pakodas steaming hot along with tomato sauce and spicy green coriander chutney. You can also sprinkle some chaat masala on the pakodas.

Suggestions

Instead of corn flour you can add 1 to 2 pinches of baking soda into the batter to make crispy pakodas but baking soda absorbs too much of oil.
You can add any veggie such as beans, capsicum or anything else in the batter.

Save Print

Noodles Pakora recipes - How to make crispy Noodles Pakora

Author: Nisha Madhulika

Recipe type: Snacks

Cuisine: Indian

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4

Ingredients

Chickpea flour – 1 cups
Noodles – 1 cup
Cabbage - ½ cup (thinly chopped)
Mushrooms – 2 (finely chopped)
Green coriander – 2 to 3 tbsp (finely chopped)
Ginger baton – 1 inch (juliennes)
Green chilies – 1 to 2 (finely chopped)
Salt - ½ tsp or to taste
Red chilly powder - ¼ tsp
Corn flour – 2 tbsp
Oil – to fry pakodas

Instructions

Take chickpea flour in a big mixing bowl and add water in small portions to make lump-free batter. After this, add corn flour and some more water to it and whisk it continuously until the batter becomes smooth. More than ½ cup of water is used to make batter of this consistency.
Now add red chilly powder, salt, mushrooms, ginger, green chilies and green coriander in the batter and mix all the ingredients properly. Then add noodles and cabbage in the batter and mix thoroughly. Place a wok on flame and pour enough oil in it to deep fry the pakodas. When the oil gets heated, drop some batter using a spoon or hand in the wok.
As the pakodas starts floating on the surface of the oil, flip their sides and fry them on high or medium flame until they become golden brown from both the sides. Later, transfer them on a plate covered with kitchen paper towel and fry the rest of the pakodas as well. Noodles pakodas are now ready.
Serve these crispy and lip-smacking noodles pakodas steaming hot along with tomato sauce and spicy green coriander chutney. You can also sprinkle some chaat masala on the pakodas.

Dosa recipe, Featured, Fusion Recipe, Indian Regional recipe, Recipe for Kids, Snacks, South Indian recipe

Noodles Masala Dosa Recipe – Chinese Dosa Recipe

November 16, 2016 Nisha Madhulika Leave a comment

Noodles Masala Dosa Recipe – Chinese Dosa Recipe

Noodles masala dosa prepared by stuffing the regular dosa with spicy noodles filling. Kids relish having noodles the most so this will definitely gonna be their favourite dish. You can have this dish with your family as an evening snack with any chutney.

This dosa is a fusion food prepared by combining noodles and dosa together. Chinese dosa can be prepared for any kitty party or as a pot luck dish. This will make everyone go wow! So, try out making noodles dosa with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Take rice and urad dal in 3:1 ratio i.e. take 3 cups of rice and a cup of urad dal. Wash both of them separately with water and then soak them in water. Also, soak 1 tsp of fenugreek seeds along with dal. Grind the rice in mixer grinder in coarse paste and transfer it to a big bowl then grind the dal and fenugreek seeds into fine paste and transfer it to the same bowl along with salt to taste. Mix all the ingredients really well, cover the batter and keep it aside to ferment. It takes 20-24 hours to ferment the batter during winters and 10-12 hours during summers.

To boil the noodles, take 2-3 times more water than the quantity of noodles in a vessel along with a tsp of oil and place it on flame. When the water starts boiling, drop the noodles into it and cook until the noodles become slightly tender. Then strain the noodles through a sieve and transfer it to a bowl.

Making:

Place a pan on flame and pour 3 tsp of oil into it. When the oil gets heated, add ginger and green chilies into it. After sauteing them, add green peas and saute it for 1-2 minutes then add capsicum and cabbage into it. Saute them for 1-2 minutes so that they become crunchy. Don’t overcook the veggies.

After that, add paneer chunks, noodles, salt, black pepper powder, soya sauce, lemon juice and green coriander into the veggies. Mix all the ingredients really well. Stuffing is now ready, turn off the flame and transfer it to a bowl.

Now add some more water into the batter to make pouring consistency batter. It should be of same consistency as required for making pakodas.

Heat a tawa and drizzle some oil on it and spread the oil evenly with a napkin paper. There should not be too much of oil on it and the tawa should be slightly hot. Pour 1-1.5 tbsp of batter on it and immediately spread it in a thin layer with the back of a spoon by moving it in circular motion. Drizzle some oil on the edges and upon the dosa, roast the dosa on medium flame until it gets golden brown from beneath.

Once the dosa gets roasted from beneath, spread the noodles stuffing over it then fold the dosa and transfer it on a plate. Similarly, prepare the rest of the dosa and clean the tawa with a wet cloth before making each dosa. Noodles masala dosa are now ready to serve.

Serving:

Serve these crispy and mouth-watering noodles masala dosa piping hot along with green coriander chutney, peanut chutney or sambhar.

Suggestion

You can take beans, carrot, cauliflower or any other veggie of your choice.

Save Print

Noodles Masala Dosa Recipe - Chinese Dosa Recipe

Author: Nisha Madhulika

Recipe type: Snacks

Cuisine: Indian

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 4

Ingredients

Dosa batter
Noodles – 1 cup
Cabbage – 1 cup (finely chopped)
Green coriander – 2 tbsp (finely chopped)
Oil – 2-3 tbsp
Paneer - ½ cup (diced)
Capsicum - ¼ cup (½ piece finely chopped)
Green peas - ¼ cup
Green chilies – 2 (finely chopped)
Ginger - ½ inch (grated)
Lemon juice/vinegar – 1 tsp
Soya sauce – 1 tsp
Black pepper powder - ¼ tsp
Salt - ¾ tsp or to taste

Instructions

Prepare dosa batter and boil the noodles beforehand.
Place a pan on flame and pour 3 tsp of oil into it. When the oil gets heated, add ginger and green chilies into it. After sauteing them, add green peas and saute it for 1-2 minutes then add capsicum and cabbage into it. Saute them for 1-2 minutes so that they become crunchy. Don't overcook the veggies.
After that, add paneer chunks, noodles, salt, black pepper powder, soya sauce, lemon juice and green coriander into the veggies. Mix all the ingredients really well. Stuffing is now ready, turn off the flame and transfer it to a bowl.
Now add some more water into the batter to make pouring consistency batter. It should be of same consistency as required for making pakodas. Heat a tawa and drizzle some oil on it and spread the oil evenly with a napkin paper. There should not be too much of oil on it and the tawa should be slightly hot. Pour 1-1.5 tbsp of batter on it and immediately spread it in a thin layer with the back of a spoon by moving it in circular motion. Drizzle some oil on the edges and upon the dosa, roast the dosa on medium flame until it gets golden brown from beneath.
Once the dosa gets roasted from beneath, spread the noodles stuffing over it then fold the dosa and transfer it on a plate. Similarly, prepare the rest of the dosa and clean the tawa with a wet cloth before making each dosa. Noodles masala dosa are now ready to serve.
Serve these crispy and mouth-watering noodles masala dosa piping hot along with green coriander chutney, peanut chutney or sambhar.

Baking recipe, Featured, Fusion Recipe, pizza recipe, Recipe for Kids, Snacks, Tiffin Box Recipe

Bread Pizza Katori Recipe – Veg Bread Pizza Snack – Quick Bread Pizza Tokri

November 7, 2016 Nisha Madhulika 2 Comments

Bread Pizza Katori Recipe – Veg Bread Pizza Snack – Quick Bread Pizza Tokri

Bread katori pizza is a delicious twist to the regular and simple bread pizza. There is no need of preparing any pizza base as required for making the regular pizza, here we have used bread as the pizza base. So isn’t it a simple and easy to prepare snack? Veg bread pizza is something that is relished by person of every age group.

These cheesy pizza can be served as a starter or finger food at any house party or gathering. This will be a hit for sure! What can be more convenient than to make pizza with bread in small bowl? So, definitely try out making bread katori pizza with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

For making the bread pizzas start by cutting roundels from the bread slices. You can use a lid or a bowl for making the roundels. Keep the leftover in a separate bowl.

Roll out each bread roundels using a rolling pin to make it a little thin.

Making:

To prepare the stuffing, take sweet corn kernels in a plate followed by baby corns and capsicum.

Now add little salt, oregano powder, black pepper powder, mozzarella cheese and mix everything really well. Stuffing is ready.

Place the bread roundels in the equal sized bowls. Spread some pizza sauce over the bread roundel.

Now stuff up the bowls with 2 to 3 tsp stuffing or as much as possible.

After filling the bowls with stuffing, spread 2 tsp mozzarella cheese over it.

Now sprinkle some oregano and chilly flakes over it as per your taste on the katori pizza. If making for kids then skip the use of red chilly flakes.

Take a baking tray and place all the bowls over it. Preheat the oven at 180 degree centigrade for 5 minutes. Later, place the baking tray inside the oven on the middle rack and bake the katori pizza on same temperature for 10 minutes. Check later.

10 minutes later, bread katori pizza will become little brown and the cheese will melt as well. Take off the bowls from the tray and keep them over the kitchen top and let them cool down.

Run the knife all around the pizza to separate it out and transfer them from the bowls on a serving plate. Bread katori pizza is ready.

Serving:

Serve these lip smacking and super delicious bread katori pizza with tomato sauce or mustard sauce.

Suggestions

You can use the leftover for making the crumbs, bread poha or bread halwa.
You can also use mushrooms, olives or any other veggies as per your preference and taste.
But every oven has a different baking time so bake the pizza for 10 minutes first, check and then continue baking until the cheese melts and bread turns little brown.
For 6 bread katori pizza

Save Print

Bread Pizza Katori Recipe - Veg Bread Pizza Snack - Quick Bread Pizza Tokri

Author: Nisha Madhulika

Recipe type: Snacks

Cuisine: Indian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

Ingredients

Bread – 6 slices
Mozzarella cheese – 50 to 60 grams (grated)
Capsicum – ½ cup (finely chopped)
Sweet corns – 2 tbsp
Baby corns – 3 to 4 (finely chopped)
Black pepper – 8 to 10 (coarsely ground)
Chili flakes – ¼ tsp
Oregano – ½ tsp
Salt – ¼ tsp or to taste
Pizza sauce – 2 tbsp

Instructions

For making the bread pizzas start by cutting roundels from the bread slices. You can use a lid or a bowl for making the roundels. Keep the leftover in a separate bowl. Roll out each bread roundels using a rolling pin to make it a little thin.
To prepare the stuffing, take sweet corn kernels in a plate followed by baby corns and capsicum. Now add little salt, oregano powder, black pepper powder, mozzarella cheese and mix everything really well. Stuffing is ready.
Place the bread roundels in the equal sized bowls. Spread some pizza sauce over the bread roundel. Now stuff up the bowls with 2 to 3 tsp stuffing or as much as possible. After filling the bowls with stuffing, spread 2 tsp mozzarella cheese over it.
Now sprinkle some oregano and chilly flakes over it as per your taste on the katori pizza. If making for kids then skip the use of red chilly flakes. Take a baking tray and place all the bowls over it. Preheat the oven at 180 degree centigrade for 5 minutes. Later, place the baking tray inside the oven on the middle rack and bake the katori pizza on same temperature for 10 minutes. Check later.
minutes later, bread katori pizza will become little brown and the cheese will melt as well. Take off the bowls from the tray and keep them over the kitchen top and let them cool down. Run the knife all around the pizza to separate it out and transfer them from the bowls on a serving plate. Bread katori pizza is ready.
Serve these lip smacking and super delicious bread katori pizza with tomato sauce or mustard sauce.

Deep fried recipe, Featured, Fusion Recipe, Indian Chinese recipe, Indian Regional recipe, Miscellaneous, Recipe for Kids, Snacks

Vegetable Manchurian Recipe | Veg Manchurian (dry and gravy)

September 7, 2016 Nisha Madhulika Leave a comment

Vegetable Manchurian Recipe – Veg Manchurian (dry and gravy)

Vegetable manchurian is one of the most popular and relished Indo-Chinese recipe, especially among kids. This Indo Chinese recipe calls for grated or finely minced veggies for making the manchurian balls then saute them in a plain sauce prepared with few veggies, stock and some spices. Making this ever popular chinese dish is really easy.

Just dig into these deep fried delights with vegetable noodles, fried rice or plain rice. In fact you prepare this manchurian without gravy as well and have them a evening snack with a steaming cup of tea or coffee. Making vegetable manchurian is so easy that you will surely include it in your meals, especially on weekends. So try making this healthy and easy to make recipe of chilly appam for today’s breakfast and relish eating. Enjoy!

Directions

Making:

Heat 1 cup of water in a vessel and add grated vegetables into it. Now cook the veggies for 3-4 minutes until they get little crunchy and tender.

After 3 minutes, when the veggies turn crunchy, turn off the flame. Strain the veggies through a sieve to drain out the excess water. Don’t discard the leftover stock, use it for making gravy. Transfer the veggies into a bowl.

Add corn flour, refined flour, salt, ginger paste, green chilly, black pepper powder, ajinomoto and soya sauce and mix everything really well. Mixture for making manchurian balls is now done and ready.

Heat a wok with enough oil for frying manchurian balls.Now take little amount of mixture (lemon size) and give it a round shape.

Drop a manchurian ball into the hot oil. If it splatters then add more cornflour to the mixture and knead again. Now place as many manchurian balls as possible into the oil for deep frying.

When the balls are fried from beneath flip the sides and keep frying them until they turn golden brown in color.

Drain out the manchurian balls on kitchen paper towel to remove excess oil. Likewise, fry all the manchurian balls and keep them aside.

To prepare the sauce, heat 1 tbsp of oil in a pan or a wok. Add ginger, green chilly and 3-4 tbsp grated cabbage into the oil. Roast the veggie until it turns crunchy and then add tomato sauce, chilly sauce, soya sauce, vegetable stock, cornflour slurry (add little amount of vegetable stock in corn flour and prepare a lump-free slurry), salt, ajinomoto and black pepper powder. Cook the sauce for 2 minutes.

Sauce is now ready, add vinegar to it and mix well. Drop the manchurian balls into it followed by chopped green coriander. Mix everything really well and cook it for a while.

Veg manchurian is now ready, turn off the flame and transfer it to a serving bowl or plate.

Serving:

Garnish this delectable and mouth-watering veg manchurian with some green coriander sprigs and serve it steaming hot with noodles or fried rice. In fact you can have these manchurian balls as it is as a snack.

Suggestions

We have made this veg manchurian without onion and garlic but in Chinese dishes maximum flavour comes from garlic and onion. So, if you want to add garlic and onion to the machurians then finely chop an onion and 5-6 garlic cloves. Add them into hot oil and cook until they turn translucent and then follow the same recipe as instructed.

If you are preparing this for pregnant lady then skip the use of ajinomoto.

Save Print

Vegetable Manchurian Recipe | Veg Manchurian (dry and gravy)

Author: NishaMadhulika

Recipe type: Snacks

Cuisine: Indian

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 5

Ingredients

Cabbage – 200 grams (2 cup) (grated)
Carrots – 2 medium sized (1 cup) (grated)
Capsicum – 1 (grated)
Corn flour – 4 tbsp
Refined flour – 2 tbsp
Green coriander – 2-3 tbsp (finely chopped)
Tomato sauce – 2 tbsp
Soya sauce – 1-1.5 tbsp
Vinegar – 1 tbsp
Chilly sauce – 1 tsp
Black pepper powder – ¼ tsp
Ajinomoto – ¼ tsp
Salt – 1 tsp
Ginger paste – 1 tsp
Green chilly – 2 (finely chopped)
Oil – for frying

Instructions

Heat 1 cup of water in a vessel and add grated vegetables into it. Now cook the veggies for 3-4 minutes until they get little crunchy and tender.
After 3 minutes, veggies will turn crunchy, turn off the flame. Strain the veggies through a sieve to drain out the excess water. Don’t discard the leftover stock, use it for making gravy. Transfer the veggies into a bowl.
Add corn flour, refined flour, salt, ginger paste, green chilly, black pepper powder, ajinomoto and soya sauce. Mix everything really well. Mixture for making manchurian balls is now done and ready.
Heat a wok with enough oil for frying manchurian balls. Take little amount of mixture (lemon size) and give it a round shape.
Drop a manchurian ball into the hot oil. If it splatters then add more cornflour to the mixture and knead again. Now place as many manchurian balls as possible into the oil for deep frying.
When the balls are fried from beneath flip the sides and keep frying them until they turn golden brown in color. Drain out the manchurian balls on kitchen paper towel to remove excess oil. Likewise, fry all the manchurian balls and keep them aside.
To prepare the sauce, heat 1 tbsp of oil in a pan or a wok. Add ginger, green chilly, 3-4 tbsp grated cabbage into the oil. Roast the veggie until it turns crunchy and then add tomato sauce, chilly sauce, soya sauce, vegetable stock, cornflour slurry (add little amount of vegetable stock in corn flour and prepare a lump-free slurry), salt, ajinomoto and black pepper powder. Cook the sauce for 2 minutes. Sauce is now ready, add vinegar to it and mix well. Drop the manchurian balls into it followed by chopped green coriander. Mix everything really well and cook it for a while.
Veg manchurian is now ready, turn off the flame and transfer it to a serving bowl or plate. Garnish this delectable and mouth-watering veg manchurian with some green coriander sprigs and serve it steaming hot with noodles or fried rice and enjoy!

Featured, Fusion Recipe, Idli recipe, Indian Regional recipe, Miscellaneous, Recipe for Kids, Snacks, South Indian recipe, Stuffed Idli recipe, Traditional Indian recipe, zero-oil recipe

Stuffed Idli Recipe – Aloo Stuffed Idli – Potato Masala Stuffed Idli

September 1, 2016 Nisha Madhulika 1 Comment

Stuffed Idli Recipe – Aloo Stuffed Idli – Potato Masala Stuffed Idli

Aloo masala stuffed idli is a delicious and perfect snack recipe filled with spicy potato stuffing that everyone will surely like eating! We all often relish eating the rawa idlis with sambar or chutney. But if you are bore of having the same idli recipe again and again and this recipe of masala potato stuffed idli is surely perfect for you. We have stuffed the idlis with a spicy-zingy mashed potatoes filling, which takes the taste of idlis to another level.

These delectable idlis are super easy to make and healthier. Stuffed potato idli have a unique taste and are incomparable to any other savory snack. The masala aloo stuffing is perked up with common flavoring ingredients like garam masala, coriander, mango powder and so on, giving it a peppy flavor which is just perfect for this idlis. Serve these a snack or breakfast with side assortment of chutney or dip and make everyone drool for more and more. Here, this simple and easy recipe of aloo masala idli will help you make perfect idlis at your home. Enjoy!

Directions

Getting ready:

Peel the boiled potatoes and crumble them finely in a bowl.

Making:

Heat 2 tsp oil in a pan or wok for preparing the stuffing. When the oil is sufficiently hot, add mustard seeds to it and let the seed crackle. Keep the flame low to prevent spices from browning.

When the seeds crackle, add 8 to 10 curry leaves to the pan as well, followed by ½ inch piece (finely chopped), 1 green chilly (finely chopped), 1 tsp coriander powder, less than ¼ tsp turmeric powder and sauté the masala for a while.

Now add green peas to the masala and sauté for a while in the masala. Let the peas get tender. Later add crumbled potatoes in the pan. Press the potatoes with a spatula making it finer.
Add the remaining spices as well to the wok. Start with adding, 1/3 tsp dry mango powder, followed by ¼ tsp garam masala, ¼ tsp red chilly powder, ½ tsp salt or to taste and mix everything really well. Add some green coriander as well to the stuffing. Stuffing is now done and ready, transfer it to another bowl and let it cool down.

Now for steaming the idlis, add 2 cups of water in a vessel which can hold the idli stand properly. Let the water simmer. You can also use a pressure cooker to steam the idlis.

Grease each mold with some oil. Now add ½ tsp salt or to taste in the batter and mix well. Make sure you don’t whisk the batter too much after adding salt to it as the batter will make it loose air bubbles from it and the idlis will not come out spongy.

Meanwhile prepare small flatten balls from the stuffing and place them on a plate. Now pour some amount of batter on each mold and place one stuffing ball over it and push downwards. Pour some more batter over the stuffing to cover it well. Use a spoon to cover the stuffing. Similarly fill all the molds with the batter.
After this arrange the molds on the stand and screw them up.

When the water starts simmering and you see formation of steam in the vessel, place the idli stand inside it and let the idlis simmer for 10 to 12 minutes. Cover the vessel and keep the flame medium-high.

12 minutes have passed, check the idlis. The idlis appear puffy and are cooked through. Take out the idli stand from the vessel but let them cool down a little. Use a towel to hold the molds if the mold is still hot.

Now run a knife all around the idlis to separate it from mold and place them on a plate.

Serving:

Lip smacking, mouth drooling aloo masala stuffed idlis are ready to be served. Serve these devouring potato stuffed masala idlis with green coriander chutney, coconut chutney, peanut chutney or any other chutney as per your desire.

Prepare these idlis for breakfast or pack them in tiffin or serve them in evening snacks and relish eating.

5.0 from 1 reviews

Save Print

Stuffed Idli Recipe - Aloo Stuffed Idli

Author: NishaMadhulika

Recipe type: Snacks

Cuisine: Indian

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 4

Ingredients

Idli batter – 1 bowl
Boiled potatoes – 2 (100 grams)
Green peas – ¼ cup
Green coriander – 2 tbsp (finely chopped)
Oil – 2 tbsp
Green chilly – 1 (finely chopped)
Ginger – ½ inch piece (finely chopped)
Curry leaves – 8 to 10
Turmeric powder – less than ¼ tsp
Coriander powder – 1 tsp
Salt – 1 tsp or to taste
Red mustard seeds – ½ tsp
Red chilly powder – ¼ tsp
Garam masala – ¼ tsp
Mango powder – ⅓ tsp

Instructions

Peel the boiled potatoes and crumble them finely in a bowl. Heat 2 tsp oil in a pan or wok for preparing the stuffing. When the oil is sufficiently hot, add mustard seeds to it and let the seed crackle. Keep the flame low to prevent spices from browning.
When the seeds crackle, add 8 to 10 curry leaves to the pan as well, followed by ½ inch piece (finely chopped), 1 green chilly (finely chopped), 1 tsp coriander powder, less than ¼ tsp turmeric powder and sauté the masala for a while.
Now add green peas to the masala and sauté for a while in the masala. Let the peas get tender. Later add crumbled potatoes in the pan. Press the potatoes with a spatula making it finer. Add the remaining spices as well to the wok. Start with adding, ⅓ tsp dry mango powder, followed by ¼ tsp garam masala, ¼ tsp red chilly powder, ½ tsp salt or to taste and mix everything really well. Add some green coriander as well to the stuffing. Stuffing is now done and ready, transfer it to another bowl and let it cool down.
Now for steaming the idlis, add 2 cups of water in a vessel which can hold the idli stand properly. Let the water simmer. Grease each mold with some oil. Now add ½ tsp salt or to taste in the batter and mix well. Make sure you don’t whisk the batter too much after adding salt to it as the batter will make it loose air bubbles from it and the idlis will not come out spongy.
Meanwhile prepare small flatten balls from the stuffing and place them on a plate.
Now pour some amount of batter on each mold and place one stuffing ball over it and push downwards. Pour some more batter over the stuffing to cover it well. Use a spoon to cover the stuffing. Similarly fill all the molds with the batter. After this arrange the molds on the stand and screw them up.
When the water starts simmering and you see formation of steam in the vessel, place the idli stand inside it and let the idlis simmer for 10 to 12 minutes. Cover the vessel and keep the flame medium-high.
minutes have passed, check the idlis. The idlis appear puffy and are cooked through. Take out the idli stand from the vessel but let them cool down a little. Use a towel to hold the molds if the mold is still hot. Now run a knife all around the idlis to separate it from mold and place them on a plate.
Lip smacking, mouth drooling aloo masala stuffed idlis are ready to be served. Serve these devouring potato stuffed masala idlis with green coriander chutney, coconut chutney, peanut chutney or any other chutney as per your desire. Prepare these idlis for breakfast or pack them in tiffin or serve them in evening snacks and relish eating.

Deep fried recipe, Featured, Fusion Recipe, Miscellaneous, Momos Recipe, Recipe for Kids, Snacks

Fried momos recipe – Veg fried momos recipe – Fried Dimsum Recipe

August 29, 2016 Nisha Madhulika Leave a comment

Fried momos recipe – Veg fried momos recipe – Fried Dimsum Recipe

Fried momos are another all time favorite street snack recipe apart from steamed momos and tandoori momos. So yummy to eat and very easy to make! Steamed vegetable momos are a popular and most favorite recipe from Tibetan and Nepali cuisine but now are a popular street food in India as well. These homemade dumplings are cooked with no oil in steam and thus make a healthy food. But today we have an super amazing recipe of fried momos for you all. Apart from steamed momos fried and tandoori momos are two other variations that everyone relishes eating.

Though preparing momos takes a good amount of time. But if you have a helping hand then the time will reduce. These popular street dumplings are so versatile. All you need is to master the technique of twisting and folding them. Fried vegetable momos recipe are an authentic, simple and quick and delicious recipe from Northern East India. . So, try out this classic fried momos recipe with this easy to follow step-by-step instructions and pictures. Everyone will surely love eating this fried dim sum for sure. Enjoy!

Directions

Getting ready:

Rinse the cabbage thoroughly with water and remove the leaves on top. Now grate it little finely. Also, peel the rinsed carrot and grate it as well.

Making:

Take refined flour in a big mixing bowl and add ¼ tsp salt to it. Now add water in small portions and knead soft dough. You can grease your hands with some oil to knead the dough as it turns little sticky. Dough is done and ready. Almost half a cup of water is used for kneading this much quantity of water. Cover and keep the dough aside for 15 to 20 minutes to set.

For preparing the tempering for the stuffing, heat a pan with 2 to 3 tsp oil. W hen the oil is sufficiently hot; add grated ginger to it, followed by 1 finely chopped green chilly and sauté for a while.

Now mix this tempering to the grated cabbage and carrot now. To the stuffing, now add the following ingredients – more than ½ tsp salt, 2 tbsp finely chopped green coriander and mix everything really well. Stuffing is now done and ready.

After 20 minutes are done, grease your hands with some oil and knead the dough again. Divide the kneaded dough into small portions. For this divide the dough into two parts, roll it out like a long log and further divide into small lumps.

Then lift one dough lump, covering the rest to prevent them from drying. Roll giving it a round shape and then flatten it a little. Dust the dough ball with dry flour. Roll out the dough ball into 2.5 to 3 inch diameter thin poori. If it sticks to the rolling plate, dust it again with the dry flour. Make sure that while rolling you roll out the poori from the edges. It should not too thin at the center.

Lift one poori on your hand and top it with 1 to 1.5 tsp stuffing.

To fold the rolled poori, stick the edges together at one corner. Make another fold and stick to the first fold. Give another fold and stick to previous fold. Move a little further and give third fold. Keep moving ahead and stick the folds to the previous ones. Make the fourth fold and stick to the previous fold then give another fold. Again give a fold and then two make two more folds like this. Turn all the folds and stick them together. With this you will get round shaped momos. Similarly prepare the remaining momos as well.

Now let us steam the momos. For this, we can use momos maker for steaming the momos or you can use any other cooking vessel. Add 2 cups of eater in a vessel and place it on flame for simmering.

Grease a sieve for steaming the momos and place the momos at some distance on it.

When the water starts simmering, place the sieve over the vessel and cover it well. Le the momos cook for 5 minutes as we don’t need to cook them through.

After cooking the momos for 5 minutes, take off the sieve from the vessel and let them cool down a little. Transfer the momos to a bowl. Once the momos cool down completely we will fry them. The momos cool down too quickly but we fry the momos only when needed to be served. You can keep the momos ready in the morning and serve them any time of the day after deep frying.

Heat enough oil in a wok or pan for deep frying the momos. Check if the oil is rightly heated. For this, bring your hand over the wok and you will feel the heat. We need medium hot oil for frying the momos.Drop the momos in oil for frying. Drop as many momos as possible at once in the wok and fry until they get golden brown in color from all sides.

When the momos turn golden brown, take the momos on the slotted ladle and hold at the edge of the wok so that extra oil drains back to the wok. Place the momos on a kitchen paper towel to remove the excess. Likewise fry rest of the momos as well. It takes 5 to 6 minutes for frying momos at once.Serving:

With this much dough 23 to 24 momos can be prepared. Steaming hot and super scrumptious fried momos are ready. These momos are crispy on outside and soft inside. You can serve these fried momos as snacks in the evening or serve them as starter in any party with red chilly chutney, less spicy tomato chutney and white sauce an relish eating.

Suggestions:

We have used cabbage and carrot for making the stuffing. You can also use any other vegetable as well like peas, capsicum as per the availability.
Fry the momos just prior serving them. You can prepared the steamed momos in the morning and then serve them during anytime of the day.

Save Print

Fried momos recipe - Veg fried momos recipe

Author: NishaMadhulika

Recipe type: Snacks

Cuisine: Indian

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 5

Ingredients

Refined flour – 1 cup (125 grams)
Cabbage – 1 (300 to 350 grams)
Carrot – 1 (50 to 60 grams)
Coriander leaves – 2 tbsp (finely chopped)
Oil – 2 tbsp
Green chilly – 1 (finely chopped)
Grated ginger – ½ inch piece
Salt – ¼ tsp + ¾ tsp (or to taste)
Oil – for frying

Instructions

Rinse the cabbage thoroughly with water and remove the leaves on top. Now grate it little finely. Also, peel the rinsed carrot and grate it as well.
Take wheat flour in a big mixing bowl and add ¼ tsp salt to it. Now add water in small portions and knead soft dough. You can grease your hands with some oil to knead the dough as it turns little sticky. Dough is done and ready. Almost half a cup of water is used for kneading this much quantity of water. Cover and keep the dough aside for 15 to 20 minutes to set.
For preparing the tempering for the stuffing, heat a pan with 2 to 3 tsp oil. W hen the oil is sufficiently hot; add grated ginger to it, followed by 1 finely chopped green chilly and sauté for a while. Now mix this tempering to the grated cabbage and carrot now. To the stuffing, now add the following ingredients - more than ½ tsp salt, 2 tbsp finely chopped green coriander and mix everything really well. Stuffing is now done and ready.
After 20 minutes are done, grease your hands with some oil and knead the dough again. Divide the kneaded dough into small portions. For this divide the dough into two parts, roll it out like a long log and further divide into small lumps.
Then lift one dough lump, covering the rest to prevent them from drying. Roll giving it a round shape and then flatten it a little. Dust the dough ball with dry flour. Roll out the dough ball into 2.5 to 3 inch diameter thin poori. If it sticks to the rolling plate, dust it again with the dry flour. Make sure that while rolling you roll out the poori from the edges. It should not too thin at the center. Lift one poori on your hand and top it with 1 to 1.5 tsp stuffing.
To fold the rolled poori, stick the edges together at one corner. Make another fold and stick to the first fold. Give another fold and stick to previous fold. Move a little further and give third fold. Keep moving ahead and stick the folds to the previous ones. Make the fourth fold and stick to the previous fold then give another fold. Again give a fold and then two make two more folds like this. Turn all the folds and stick them together. With this you will get round shaped momos. Similarly prepare the remaining momos as well.
Now let us steam the momos. For this, we can use momos maker for steaming the momos or you can use any other cooking vessel. Add 2 cups of eater in a vessel and place it on flame for simmering. Grease a sieve for steaming the momos and lace the momos at some distance on it.
When the water starts simmering, place the sieve over the vessel and cover it well. Le the momos cook for 5 minutes as we don’t need to cook them through. After cooking the momos for 5 minutes, take off the sieve from the vessel and let them cool down a little. Transfer the momos to a bowl. Once the momos cool down completely we will fry them. The momos cool down too quickly but we fry the momos only when needed to be served. You can keep the momos ready in the morning and serve them any time of the day after deep frying.
Heat enough oil in a wok or pan for deep frying the momos. Check if the oil is rightly heated. For this, bring your hand over the wok and you will feel the heat. We need medium hot oil for frying the momos.
Drop the momos in oil for frying. Drop as many momos as possible at once in the wok and fry until they get golden brown in color from all sides. Take the momos on the slotted ladle and hold at the edge of the wok so that extra oil drains back to the wok. Place the momos on a kitchen paper towel to remove the excess. Likewise fry rest of the momos as well. It takes 5 to 6 minutes for frying momos at once. With this much dough 23 to 24 momos can be prepared. Steaming hot and super scrumptious fried momos are ready. These momos are crispy on outside and soft inside. You can serve these fried momos as snacks in the evening or serve them as starter in any party with red chilly chutney, less spicy tomato chutney and white sauce an relish eating.

Featured, Fusion Recipe, Indian Chinese recipe, Indian Regional recipe, Miscellaneous, Pulao recipe, Recipe for Kids, Rice and Pulao, Tiffin Box Recipe

Macaroni Pulao recipe – Pasta Pulao Recipes

August 6, 2016 Nisha Madhulika

Macaroni Pulao recipe – Pasta Pulao Recipes

Macaroni rice pulao is super yummy and tempting dish that kids will surely devour eating. The combination of fresh veggies and freshly ground spices adds nice flavour to the rice recipe. Making this super scrumptious macaroni rice pulao is really quick and easy, if you have leftover rice. This version of macaroni pulao is not so spicy and tangy but you can adjust the spice in the pulao as per your taste buds.

You must have tried making various kinds of pulao this time make this delectable pulao with macaroni or pasta. No sabzi or curry is required to be served along with this pulao as it tastes delicious as it is. We have added stir fried veggies like green peas, capsicum along with few aromatic desi masalas. You can make this pulao for a lunchbox or for your meal on a busy day without much effort and preparations. So, try out this easy to follow recipe of tawa pulao with step-by-step pictures and enjoy!

Directions

Getting ready:

Rinse basmati rice thoroughly with water and soak the rice for ½ an hour. Drain out the excess water from it. Then transfer the soaked rice in a microwave safe bowl followed by 2 cups of water and 1 tsp of oil, place it inside the microwave and cook the rice for 11 minutes. After 11 minutes, rice will be ready.

Pour 3-4 cups of water in a vessel along with 1 tsp oil and ½ tsp salt and place it on flame. When the water starts boiling, add a cup of macaroni into it and cook it on medium flame until it turns soft. After 10 minutes, macaroni will be ready. Don’t over boil the macaroni.

Cut each cashew into 2 pieces. Place them in a bowl.

Making:

Place a pan on flame and pour the oil into it. When the oil gets heated, add cumin seeds into it. Keep the flame on low to avoid burning of the spices. Now add ginger, seeds of black cardamom, cloves, cinnamon and black peppercorns into the pan. Saute the spices and add green peas into it. Cover the pan and cook the green peas for 1-1.5 minutes. Keep stirring in-between.

Then add capsicum into it and saute for 1-1.5 minutes until it turns crunchy. Increase the flame to 1-2 grade.

When the capsicum turns crunchy, add tomatoes into it. Mix it really well, cover and cook it for 2 minutes.

Now add pizza sauce, red chilly powder into the veggies and mix them thoroughly. Adjust the quantity of red chilly powder as per taste. Add salt and cashews as well. Stir to mix it well.

Once everything is mixed well, add boiled macaroni into the veggies. Mix everything really well. Then separate the rice granules and add it to the macaroni. Mix everything really well, use two spoons to mix it easily and quickly.

Everything is mixed well, macaroni pulao is now ready. Turn off the flame and transfer it to a serving plate.

Serving:

Garnish this lip-smacking and finger-licking macaroni pulao with some chopped green coriander and serve it steaming hot. Enjoy!

Suggestions

You can take or remove any veggie or dry fruits of your choice.
For 3-4 members

Save Print

Macaroni Pulao recipe - Pasta Pulao Recipes

Author: NishaMadhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 4

Ingredients

Basmati rice – 1 cup
Macaroni – 1 cup (boiled)
Tomatoes – 2 (finely chopped)
Capsicum – 1 (finely chopped)
Green peas - ½ cup
Cashews – 20-25
Green coriander – 2-3 tbsp (finely chopped)
Oil/ghee – 3-4 tbsp
Ginger baton – 1 inch (thinly sliced)
Whole spices – brown cardamom – 1, cloves – 4, black peppercorns – 10-11, cinnamon stick - ½ inch
Cumin seeds - ½ tsp
Salt – 1.5 tsp or to taste
Red chilly powder – less than ¼ tsp
Pizza sauce – 2 tbsp

Instructions

Rinse basmati rice thoroughly with water and soak the rice for ½ an hour. Drain out the excess water from it. Then transfer the soaked rice in a microwave safe bowl followed by 2 cups of water and 1 tsp of oil, place it inside the microwave and cook the rice for 11 minutes. After 11 minutes, rice will be ready.
Pour 3-4 cups of water in a vessel along with 1 tsp oil and ½ tsp salt and place it on flame. When the water starts boiling, add a cup of macaroni into it and cook it on medium flame until it turns soft. After 10 minutes, macaroni will be ready. Don't over boil the macaroni. Cut each cashew into 2 pieces. Place them in a bowl.
Place a pan on flame and pour the oil into it. When the oil gets heated, add cumin seeds into it. Keep the flame on low to avoid burning of the spices. Now add ginger, seeds of black cardamom, cloves, cinnamon and black peppercorns into the pan. Saute the spices and add green peas into it. Cover the pan and cook the green peas for 1-1.5 minutes. Keep stirring in-between.
Then add capsicum into it and saute for 1-1.5 minutes until it turns crunchy. Increase the flame to 1-2 grade. When the capsicum turns crunchy, add tomatoes into it. Mix it really well, cover and cook it for 2 minutes.
Now add pizza sauce, red chilly powder into the veggies and mix them thoroughly. Adjust the quantity of red chilly powder as per taste. Add salt and cashews as well. Stir to mix it well.
Once everything is mixed well, add boiled macaroni into the veggies. Mix everything really well. Then separate the rice granules and add it to the macaroni. Mix everything really well, use two spoons to mix it easily and quickly. Everything is mixed well, macaroni pulao is now ready. Turn off the flame and transfer it to a serving plate.
Garnish this lip-smacking and finger-licking macaroni pulao with some chopped green coriander and serve it steaming hot. Enjoy!

Featured, Fusion Recipe, Indian Chinese recipe, Indian Regional recipe, Miscellaneous, Recipe for Kids, Snacks, zero-oil recipe

Veg Momos recipe – Steamed Momos – Vegetable Dimsum

July 21, 2016 Nisha Madhulika Leave a comment

Veg Momos recipe – Steamed Momos – Vegetable Dimsum

Steamed vegetable momos are a popular and most favorite recipe from Tibetan and Nepali cuisine but now are a popular street food in India as well. These homemade dumplings are cooked with no oil in steam and thus make a healthy food. Though preparing momos takes a good amount of time. But if you have a helping hand then the tome will reduce.

These popular street dumplings are so versatile. All you need is to master the technique of twisting and folding them. Steamed vegetable momo recipes are an authentic, simple and quick and delicious recipe from Northern East India. So, try out this classic momos recipe with this easy to follow step-by-step instructions and pictures. Everyone will surely love eating this steamed dim sum for sure. Enjoy!

Directions

Getting ready:

Thoroughly rinse the cabbage and remove the leaves on top. Then grate the cabbage to make the stuffing in a mixing bowl.

Rinse the carrot and peel it. Now grate the carrot as well in the same mixing bowl.

Making:

Take 1 cup refined flour in a mixing bowl and to it add ¼ tsp salt. Add water in small portions and knead soft dough. Grease your hands with some oil and knead the dough again until smooth.

Cover and keep the dough aside for 15 to 20 minutes to set and then start making the momos.

Now mix a tempering to the grated cabbage. For this heat a pan and add 2 to 3 tsp oil to it. W hen the oil is hot add the following ingredients to the pan – grated ginger, 1 finely chopped green chilly and sauté for a while.

After roasting for a while turn off the flame and mix this tempering to the grated cabbage now.

Now to the stuffing add more than ½ tsp salt, 2 tbsp finely chopped green coriander and mix everything really well. Stuffing is now done and ready.

After 20 minutes are done, grease your hands with some oil and knead the dough again. Then divide the dough into small portions.

For this, roll out the dough lump like a long log and further divide into small lumps. Cover all the lumps to prevent them from drying.

Take one dough lump at a time and roll giving it a round shape like this and then dust with dry flour. Roll out the dough ball into 2.5 to 3 inch diameter thin poori. If it sticks to the rolling plate, dust it again with the dry flour. Make sure that while rolling the poori is not too thin at the center. Run you rolling pin on the edges or sides of the poori.

Lift poori on to your hand and top it with 1 to 1.5 tsp stuffing. Now fold the poori. Momos can be shaped in numerous styles. For making round shape momos, first fold it at one edge and stick together.

Then make another fold and stick to the first fold. Give another fold and stick to previous fold. Stick all the folds together at the center.

Lastly, turn the folds around and stick them together pressing them downwards. With this you will get round shaped momos. Keep it on the plate.

For another type of shape place the stuffing over the rolled poori and give it a fold at one edge, sticking it together. Give another fold at some distance and stick to the first fold at little distance.

Make third fold again at some distance and stick it together. Make the fourth fold at some distance like this and then give another fold and one more fold. Make 4 to 5 folds to get this shape of the momos. Momos is ready, place it on the plate and likewise prepare all the momos like this. Cover these momos with a cloth to prevent them from drying.

Take a momos maker or any vessel and add 2 cups of water to it. Place the vessel on flame for simmering.

Grease the sieve with some oil and place the momos at some distance on to it.

When the water starts simmering, place the sieve over the vessel and cover it well. Now let the momos steam for 10 minutes. Keep the flame medium-high.

10 minutes are done and the momos are cooked as well. There is change in the color of momos and appear shiny on the surface. Turn off the flame and take off the sieve from the vessel.

Now transfer the momos to the plate. With this much dough 20 to 25 momos can be prepared.

Serving:

Steaming hot and super scrumptious momos are ready and making them is really easy. You can serve these lip smacking momos with spicy red chilly chutney, less spicy tomato chutney and white sauce.

Suggestion:

If you want to have these momos later then cook them for 7 to 8 minutes and keep aside covered with a cloth. Whenever you wish to serve the momos, steam them again for 2 to 3 minutes more. Serve them piping hot.
Don’t roll out the poori for stuffing too thinly at the center.

Save Print

Veg Momos recipe - Steamed Momos - Vegetable Dimsum

Author: NishaMadhulika

Recipe type: Snacks

Cuisine: Indian

Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins

Serves: 4

Ingredients

Refined flour – 1 cup (125 grams)
Oil – 2 tbsp
Cabbage – 1 (300 to 350 grams)
Carrot – 1 (50 to 60 grams)
Coriander leaves – 2 tbsp (finely chopped)
Green chilly – 1 (finely chopped)
Grated ginger – ½ inch piece
Salt – ¼ tsp + more than ½ tsp (to taste)

Instructions

Thoroughly rinse the cabbage and remove the leaves on top. Then grate the cabbage to make the stuffing in a mixing bowl.
Rinse the carrot and peel it. Now grate the carrot as well in the same mixing bowl.
Take 1 cup refined flour in a mixing bowl and to it add ¼ tsp salt. Add water in small portions and knead soft dough. Grease your hands with some oil and knead the dough again until smooth.
Cover and keep the dough aside for 15 to 20 minutes to set and then start making the momos.
Now mix a tempering to the grated cabbage. For this heat a pan and add 2 to 3 tsp oil to it. W hen the oil is hot add the following ingredients to the pan - grated ginger, 1 finely chopped green chilly and sauté for a while.
After roasting for a while turn off the flame and mix this tempering to the grated cabbage now.
Now to the stuffing add more than ½ tsp salt, 2 tbsp finely chopped green coriander and mix everything really well. Stuffing is now done and ready.
After 20 minutes are done, grease your hands with some oil and knead the dough again. Then divide the dough into small portions.
For this, roll out the dough lump like a long log and further divide into small lumps. Cover all the lumps to prevent them from drying.
Take one dough lump at a time and roll giving it a round shape like this and then dust with dry flour. Roll out the dough ball into 2.5 to 3 inch diameter thin poori. If it sticks to the rolling plate, dust it again with the dry flour. Make sure that while rolling the poori is not too thin at the center. Run you rolling pin on the edges or sides of the poori.
Lift poori on to your hand and top it with 1 to 1.5 tsp stuffing. Now fold the poori. Momos can be shaped in numerous styles. For making round shape momos, first fold it at one edge and stick together.
Then make another fold and stick to the first fold. Give another fold and stick to previous fold. Stick all the folds together at the center.
Lastly, turn the folds around and stick them together pressing them downwards. With this you will get round shaped momos. Keep it on the plate.
For another type of shape place the stuffing over the rolled poori and give it a fold at one edge, sticking it together. Give another fold at some distance and stick to the first fold at little distance.
Make third fold again at some distance and stick it together. Make the fourth fold at some distance like this and then give another fold and one more fold. Make 4 to 5 folds to get this shape of the momos. Momos is ready, place it on the plate and likewise prepare all the momos like this. Cover these momos with a cloth to prevent them from drying.
Take a momos maker or any vessel and add 2 cups of water to it. Place the vessel on flame for simmering.
Grease the sieve with some oil and place the momos at some distance on to it.
When the water starts simmering, place the sieve over the vessel and cover it well. Now let the momos steam for 10 minutes. Keep the flame medium-high.
minutes are done and the momos are cooked as well. There is change in the color of momos and appear shiny on the surface. Turn off the flame and take off the sieve from the vessel.
Now transfer the momos to the plate. With this much dough 20 to 25 momos can be prepared.
Steaming hot and super scrumptious momos are ready and making them is really easy. You can serve these lip smacking momos with spicy red chilly chutney, less spicy tomato chutney and white sauce.

Featured, Fusion Recipe, Indian Festival Recipe, Indian Regional recipe, kheer recipe, Miscellaneous, North Indian recipe, Sweets

Rabri Kheer recipes – How to make rabri kheer – Shahi Rabri Kheer Recipe

June 28, 2016 Nisha Madhulika 3 Comments

Rabri Kheer recipes – How to make rabri kheer – Shahi Rabri Kheer Recipe

Rabri kheer is a great and amazing combination of coarsely ground rice and home cooked rabri. Rabri kheer taste different yet is delectable. You can make this super tasty rabri kheer on any special occasion or party. So delicious and heartwarming that everyone at home will love eating it! This recipe is a unique and lovely twist to the standard kheer recipe. One more quick sweet dessert recipe of kheer for you all!

Serve it chilled or warm, you will love it any ways for sure. Always great to have in all seasons and celebrations. So, try out our version of rabri kheer and impress your dear ones. This step-by-step instruction with pictures will help you make perfect rabri kheer at your home. Enjoy!

Directions

Getting ready:

Rinse the rice thoroughly and soak them for half an hour. Drain the extra water and then grind to make a coarse paste.

Take milk in a vessel and place it on flame for heating on medium flame. The milk should not spill out and the kheer should not stick to the base.

Finely chop the cashews and almonds for kheer. The quantity of dry fruits can be adjusted as per your taste and preference.

Making:

When you see gentle boil in the milk, add ground rice paste and mix really well. Keep stirring the milk every 1 to 2 minutes to prevent it from browning at base. Now that the rice are cooked and mixed well in milk, add chopped cashews, almonds and raisins to it.

The kheer has turned thick in consistency, turn off the flame. Drop the kheer from the ladle and see milk and rice are mixed well. Now add sugar to the kheer, followed by cardamom powder to it.

Cover and let it simmer for 2 to 3 minutes until the sugar dissolves completely.

After this, stir the kheer well and let it cool down a little. Then to it add the rabri and mix well.

Kheer is now ready, transfer it to another bowl and garnish with some chopped almonds and cashews.

Serving:

You can serve this lip smacking rabri kheer cold or warm and relish eating. This tempting rabri kheer keeps good for up to 3 days.

Suggestions:

After adding rice to the milk, keep stirring it at regular intervals to prevent it from browning at base.
You can add any other dry fruits as desired or adjust the quantity as per your taste.
For 4 to 5 members
Time – 45 minutes

Save Print

Rabri Kheer recipes - Shahi Rabri Kheer Recipe

Author: Nisha Madhulika

Recipe type: Dessert

Cuisine: Indian

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4

Ingredients

Rabri – 250 grams
Rice – ¼ cup (50 grams)
Sugar – ¼ cup (50 grams)
Cardamom powder – ½ tsp
Raisins – 1 tbsp
Almonds – 10 to 12
Cashews – 10 to 12
Milk – 1 liter

Instructions

Rinse the rice thoroughly and soak them for half an hour.
Drain the extra water and then grind to make a coarse paste.
Take milk in a vessel and place it on flame for heating.
Finely chop the cashews and almonds.
When you see gentle boil in the milk, add ground rice paste and mix really well. Keep stirring the milk every 1 to 2 minutes to prevent it from browning at base and keep the flame medium.
Now that the rice are cooked and mixed well in milk, add chopped cashews, almonds and raisins to it.
The kheer has turned thick in consistency, turn off the flame. Now add sugar to the kheer, followed by cardamom powder to it.
Cover and let it simmer for 2 to 3 minutes until the sugar dissolves completely.
After this, stir the kheer well and let it cool down a little. Then to it add the rabri and mix well.
Kheer is now ready, transfer it to another bowl and garnish with some chopped almonds and cashews.
You can serve this lip smacking rabri kheer cold or warm and relish eating. This tempting rabri kheer keeps good for up to 3 days.

Indian Good Food

Category Archives: Fusion Recipe

Chinese Samosa Recipe Step by Step – Noodles Samosa Recipe

Noodles Pakora recipes – How to make crispy Noodles Pakora

Noodles Masala Dosa Recipe – Chinese Dosa Recipe

Bread Pizza Katori Recipe – Veg Bread Pizza Snack – Quick Bread Pizza Tokri

Vegetable Manchurian Recipe | Veg Manchurian (dry and gravy)

Stuffed Idli Recipe – Aloo Stuffed Idli – Potato Masala Stuffed Idli

Fried momos recipe – Veg fried momos recipe – Fried Dimsum Recipe

Macaroni Pulao recipe – Pasta Pulao Recipes

Veg Momos recipe – Steamed Momos – Vegetable Dimsum

Rabri Kheer recipes – How to make rabri kheer – Shahi Rabri Kheer Recipe

indiangoodfood.com