CHICKEN MOMOS [ TIBETAN RECIPE ]
I have given the chicken momos recipe here .. its really a healthy food ...its a steamed food with less oil.. simple and easy to make but very tasty to eat.... Vegetarian can avoid shredded chicken and add vegetable like mushrooms, carrots,cabbage, capsicum etc.and of course no potatoes...
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| Chicken Momos |
INGREDIENTS:
All purpose flour - 300 gms
Shredded chicken - 150 gms
Ginger & Garlic paste - 1 tbsp
Onion - 3
Tomatoes - 2
Cabbage - 50 gms
Green Chillies - 2
Coriander leaves - 2 tbsp
Soya Sauce - 1 tsp
Vinegar - 1/2 tbsp
Salt - to taste
Oil - 1 tsp
Water - 1 cup
METHOD
Cook chicken with salt and shred chicken.
Chop onions, tomatoes, cabbage, and green chillies.
Take a frying pan when hot
Add 1 tsp of oil and saute chopped onion when transparent
Add ginger & garlic paste, saute well till the raw smell fades..
Then add chopped tomatoes when done.
Add shredded Chicken saute well .
Add cabbage and green chillies and saute well.
Add soya sauce and vinegar to it.
Add coriander leaves and keep aside.
Let it cool..
Make a dough with all purpose flour salt and water and make equal sized balls which should form equal round shapes.
Stuff with fillings prepared and close with your fingers.
The top part should be crowned.
Now place them inside steamer and steam for 10 minutes.
Remove them and serve with chilli sauce and tomato ketchep.
CHILLI BREAD
Chili bread and tasty Breakfast recipe and good for rainy evening also... just few minutes to cook but can get appreciation from children to adult... I cook this as lunch box recipe too.....
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| Chilli Bread |
INGREDIENTS:
Any bread - 5 slices
Onions - 1 big
Tomatoes - 1 big
Green chilli - 1
Chilli Powder - 1 tsp
Salt - to taste
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Oil - 1 tsp
Coriander leaves - 2 tbsp
METHOD:
Toast the bread slices and cut them into small cubes.
Take a frying pan add oil to it.When hot..
Add the mustard seeds and cumin seeds when splutter.
Add the onions saute till transparent.
Add tomatoes saute well.
Add the chilli powder, salt and the green chilies.
When the tomatoes are well mashed.
Add in the bread cubes and mix well.
See that all the bread cubes are coated with the masala.
Remove and garnish with the coriander leaves and tomatoes cut lengthwise.
If interested can add vegetable like carrot capsicum and peas cook them separately and add it before adding the bread slices....
COCONUT RICE
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| COCONUT RICE |
INGREDIENTS:
Cooked Rice - 1 Cup
Fresh Grated Coconut - 1/4 Cup
Cashew - 12
Red Chillies - 3
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Chana Dal - 1 tsp
Curry Leaves - 2 sprigs
Oil - 2 tbsp
Salt - to Taste
METHOD:
Take a cup of cooked rice.
Spread on a plate and set aside to cool.
Take a frying pan, heat the oil.
Add mustard seeds when splutters.
Add urad dal and chana dal.
saute till golden brown.
Add the cashew nuts.
Saute till the cashew turns golden brown.
Add split red chillies and curry leaves.
Turn the heat to low.
Add freshly grated coconut and saute well.Add salt and mix well.
Cook in medium heat, saute well till coconut turns light brown.
Add rice and mix well.
Serve warm with papad.
LADY'S FINGER PORIYAL
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| LADY'S FINGER PORIYAL |
INGREDIENTS:
Lady's finger chopped - 1 cup
Grated coconut - 1/4 cup
Onion - 1/2 cup
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Green Chilly - 2
Curry Leaves - 1 sprig
Oil - 3 tbsp
Salt - to taste
METHOD:
Chop Lady's finger to thin slices.
Chop onion, green chilli and grate coconut and set aside
Take a frying pan,heat the oil.
Add mustard and cumin seeds.when splutter add curry leaves
Add chopped Lady's Finger saute well till lady's finger separates.
Then add salt ,onion and mix well.
Cook covered for about 10 minutes in a low flame saute it.
Add grated coconut saute well.
Serve with rice.
BAGHARA BAINGAN
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| Baghara Baingan |
INGREDIENTS:
Brinjal - 250 gms
Onion - 1
Tomatoes - 2
Ginger - 1 inch
Garlic - 5 cloves
Green chilli - 3
Chilli Powder - 1 tbsp
Coriander Powder - 2 tbsp
Mustard seeds - 1 tsp
Dry chillies - 2
Hing - 1 pinch
Curry leaves - 1 tbsp
Tamarind juice thick - 2 tbsp
Salt - to taste
Coriander leaves - 1 tbsp
Oil - 5 tbsp
DRY ROAST AND GRIND
Peanuts - 2 tbsp
Sesame seeds - 2 tbsp
Poppy seeds - 1 tbsp
Fenugreek seeds - 1/2 tsp
Grated coconut - 2 tbsp
Cumin seeds - 1 tsp
METHOD:
Wash and dry the brinjal, cross cut only at the base of the brinjal.
Grind ginger, garlic and green chilli make a paste and keep aside.
Dry roast and grind also the ingredients given under roast and grind and keep aside
Take a frying pan add 3 tbsp of oil and fry the brinjal with little salt for 2 to 3 minutes and keep aside.
Take a cooking pan, add rest of the oil when hot..
Add mustard seeds, and dry red chilli when splutter add pinch of hing powder and curry leaves,
Add onion saute till golden brown.
Add ginger garlic and green chilli paste and saute well till the raw smell fades.
Add all the chilli powder and saute well till oil oozes out.
Add chopped tomato and saute well till it turns mushy.
At this stage add thick tamarind juice.
Now add fried brinjal and salt saute till it mixes well
Cook till the brinjals are cooked well.
Add coriander leaves and mix it well.
Your tasty Baghara Baingan is ready to taste.
Goes well with Rice and Roti..
GINGER CHICKEN
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| Ginger Chicken |
INGREDIENTS:
Chicken - 1 kg
Onions - 2
Tomato - 1
Green chillies - 2
Ginger & garlic paste - 6 tbsp
Grated ginger - 2 tbsp
Cumin seeds - 1 tsp
Coriander powder - 2 tbsp
Chilli Powder - 1 tsp
Turmeric powder - 1 tsp
Pepper Powder - 1 tsp
Salt - to taste
Lime juice - 2 tsp
Coriander leaves - 2 tbsp
Garam masala - 2 tsp
Oil - 3 tbsp
METHOD:
Marinate the chicken with pepper powder salt lemon juice and garam masala
Take a frying pan add oil to it. when hot.
Add a tsp of cumin seeds when splutter ..
Onion and saute till golden brown.
Add 3 tsp of ginger & garlic paste and then green chillies.
Add all the masalas and then chopped tomato.
Add the marinated chicken and saute well
Add a glass of water.
Add 2 tbsp of grated ginger.
Cover and cook for 10 minutes. Make sure the masala does not stick to the bottom.
Cook open till the water evaporates..
Garnish with Coriander leaves ..
KANDATHIPPILI RASAM
This Rasam is familiar in Nellai District .... this rasam has medicinal value... it is good for cold and cough but as kandathippili is added it gives a Ayurvedic medicinal aroma which makes it totally different from other rasams...
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Kandathippili Rasam
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INGREDIENTS:
Tomato - 1
Kandathippili - 5 sticks
Toor Dal - 1 tsp
Black Peppercorns - 1 tsp
Dry chillies - 2
Coriander Seeds - 1 tsp
Cumin Seeds - 1 tsp
Asafoetida - 1/4 tsp
Garlic - 1 clove
Mustard Seeds - 1/2 tsp
Curry Leaves - 2 tbsp
Oil or ghee - 1 tsp
Salt - to taste
METHOD:
Take a saucepan heat 1 tsp of oil.
Add the kandathippili, peppercorns, toor dal, coriander seeds, cumin seeds, garlic,asafoetida and 1 tbsp of curry leaves and fry for 3 mins.
Cool it and grind together and keep aside.
Add the tamarind extract to a saucepan. add add chopped tomato and salt.when it is half cooked..
Add the ground powder.see that no lump is formed.
When it starts to boil and remove.
For tempering heat 1 tsp of oil and add mustard when it splutters add 1 tbsp of curry leaves and add to the rasam.
Garnish it with coriander leaves ..Serve hot.
