Chicken Momo | Street-Food Recipe

Momos, originating from Tibet is a hugely popular street food in India.

INGREDIENTS

For the momo wrap

• 1 cup all purpose flour / maida

• 1/2 tsp baking powder

• salt and water warm to make a stiff dough

For the chicken filling

• 1 cup chicken minced

• 2 onions finely chopped

• 1/2 tsp pepper powder

• 1/2 tbsp garlic paste

• 1 tsp vinegar

• salt to taste

INSTRUCTIONS

• In a bowl mix all the ingredients of the chicken for the filling. Keep aside to rest till you make your dough.

• Knead the maida, baking powder and salt together into a stiff dough. Cover and keep aside for 30 minutes.

• Now make small balls of the dough and roll into very thin 4-5 inch rounds.

• Take each round piece and place some filling in the center, bring the edges together and begin to seal in a twist and fold manner. With each sealing put the two ends together and fold them moving to the end of the round this way.

• Steam in a steamer for about 10 minutes and serve hot with sauce and soup.

Nutrition Facts

Servings Per Recipe: 6pc

Amount Per Serving

• Calories 374.0

• Total Fat 2.3 g

• Cholesterol 44.0 mg

• Sodium 223.6 mg

• Potassium 432.8 mg

• Total Carbohydrate 60.2 g

• Dietary Fiber 3.4 g

• Sugars 0.7 g

• Protein 26.2 g

Dimer Torka | Egg Tadka

Dimer Torka. A melodious symphony of green moong and black urad dals. Food heaven !!!

INGREDIENTS

• 3/4 cup whole green moong

• 3/4 cup whole black urad dal with skin

• 4 big onions grated

• 2 tomatoes finely chopped

• 1 tsp garlic finely chopped

• 1 tbsp ginger freshly grated

• 3-4 green chilies finely chopped

• 4 eggs whipped

• 2 tbsp kasoori methi

• 1 tsp turmeric powder

• 2 tsp red chilli powder

• 2 tsp cumin powder

• 2 tsp cumin seeds

• 2-3 bay leaves

• 2 tsp lemon juice

• 1/3 cup cooking oil

• salt to taste

INSTRUCTION

1. Soak both the green and black moong overnight.

2. Drain from water, add to a pressure cooker. Add 4 cups of water, just a little salt and pressure cook, one whistle I would reckon. Allow the steam to release on its own.

3. Heat 1 tbsp of oil in a pan. Season the whipped eggs with salt, pour onto the pan and scramble the eggs. Keep aside.

4. In a deep bottomed pan, heat the remaining oil. Throw in the cumin seeds and bay leaves , allow the spices to splutter.

5. Add the grated onions, sprinkle a little salt and cook patiently over a medium flame till the onions are cooked and the raw smell of onions is no longer there.

6. Add the garlic, ginger and tomatoes, continue to cook till the tomatoes are cooked.

7. Take the turmeric powder, red chili powder and cumin powder in a small bowl. Add a little water to form a smooth paste. Add the paste and to pan, sauté till oil starts to release from the masala.

8. Carefully add the boiled lentils to the pan, give it a good stir.

9. Pour 2 cups of warm water, lightly mash the lentils with the back of your ladle, bring to a gentle simmer and cook for 12-15 minutes till the torka is of a medium to thick consistency.

10. Add the scrambled eggs, give it a good mix.

11. Dry roast the kasoori methi lightly on a hot tawa. While hot but comfortable enough to handle, crush the kasoori methi with your palms, sprinkle over the torka.

12. Adjust seasonings. Finish with a generous dash of lemon juice.

Serve hot with Rotis / Phulkas

Nutritional Information:

Amount Per Serving - 1 katori (100gm)

Calories: 127.6

Total Fat: 7.8 g

Cholesterol: 0.0 mg

Sodium: 1,411.0 mg

Potassium: 307.4 mg

Total Carbohydrate:12.0 g

Dietary Fiber: 4.3 g

Sugars: 0.9 g

Protein: 4.9 g

Mushroom Soup

This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization , the key to unlocking the mushroom's magic. This is just pure essence of mushroom.

Ingredients

• 1 tablespoon olive oil

• 1/4 pound fresh mushrooms, sliced

• 1 red onion, chopped

• 1 1/4 pounds fresh mushrooms, chopped

• 3 large potatoes

• 4 cups low-sodium vegetable stock

• 2 tablespoons red wine

• 1 1/2 teaspoons sea salt

• 1 cup whole milk

• 1 teaspoon freshly ground black pepper

Directions

• Select Saute on pressure cooker; add olive oil. Sauté sliced mushrooms until golden on both sides, 3 to 5 minutes; transfer to a plate.

• Add onion; saute until onion has softened, 3 to 5 minutes.

• Add enough chopped mushrooms to cover the base of the inner steel pot; cook, stirring occasionally, until browned, about 5 minutes.

• Pour wine over mushrooms to de glaze the pan, lifting the browned bits of food from the base of the cooker with the flat edge of a wooden spoon; cook until the wine evaporates completely, about 5 minutes.

• Add remaining chopped mushrooms, vegetable stock, potatoes, wine and salt; mix well.

• Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook and cook for 5 minutes on High Pressure. Mix in the milk and black pepper into soup.

• Blend soup using an immersion blender until smooth. Stir most of the sautéed mushrooms into soup.

Ladle soup into bowls and garnish with remaining sauteed mushrooms.

Nutrition Facts

Per Serving: 1 soup bowl (113g)

Calories : 241

Fat :4g

Carbohydrates : 44.6g

Protein : 8g protein

Cholesterol : 4mg cholesterol

Sodium :670mg.