Veg Momos

momosIngredients:
(makes 10-12)
3/4 all purpose flour/ maida
Water as needed
3/4 tsp salt
2 tsp oil

For stuffing:
1 cup finely chopped cabbage
1/4 cup finely chopped carrot
1/4 cup finely chopped capsicum
1 tblsp finely chopped garlic
4-5 spring onion sprigs
1/4 tsp sugar
1/2 tsp pepper (black)
1 tsp soya sauce
1/2 tsp salt
1 tblsp oil

Method:
Mix flour, salt and oil in a bowl and add water to make a smooth pliable dough. Just like our poori dough. Keep aside covered.
Heat a pan with oil, add garlic, and finely chopped white part of the spring onion. Give a stir in high flame. Add the chopped veggies, sugar and fry in high flame for a minute.
Add salt, pepper, soy sauce and mix well. Lastly add finely chopped green part of the spring onion and mix for a minute in medium flame. Switch off and keep aside.
I rolled the dough into a big disc and used a big lid to cut into smaller discs. After that I again roll to make it more thin. Keep some stuffing we prepared in the middle.
Fold it to make momo shapes. Steam it in a steamer spaced properly, for 5 minutes.
Serve hot with hot chilli sauce or you can try this tomato garlic dip.

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Sabudana Kheer

Ingredients:Sabudana-Kheer
Sabudana or Sago 1/2 Cup
Full-Fat Milk – 4 Cups
Water 1.5 Cups
Sugar – 1 Cup
Green Cardamom (Elaichi) 4
Dry fruits chopped

Method:
Peel the cardamom and crush the seeds into a coarse powder.
In a heavy bottomed vessel, boil the water.
Add the Sabudana to the boiling water.
Over medium heat, cook the Sabudana while stirring continuously till the Sabudana turns transparent.
Add the milk and cardamom powder to the cooked Sabudana.
Over medium heat, cook till the milk thickens with the starch of the Sabudana.
Add Sugar. Stir till the sugar melts.
Add chopped Dry fruits. boil for 2-3 mins. Turn off heat.
Kheer can be served chilled or warm.

It is a vrat recipe as well. In the navratri, sabudana kheer is a special dish for fasting people.

Sabudana Khichdi

Ingredients :sabudana-khichdi
Sago (sabudana) 1 1/2 cups
Peanuts 1/4 cup
Green chillies 4-5
Potato 1 medium
Ghee 3 tablespoons
Cumin seeds 1 teaspoon
Salt to taste
Fresh coriander leaves a few sprigs

Method:
Soak Sabudana in one-cup water for three to four hours.
Roast peanuts on a hot griddle, peel off the skin and then grind coarsely. Wash green chillies then chop finely. Cut potato cubes and chop coriander leaves. Heat ghee in a pan, add curry leaves, cumin seeds and chopped green chillies. When cumin seeds crackle add the potato cubes. Cook till the potatoes are done. Add sabudana and ground peanuts, for four to five minutes, stirring well. Sprinkle a little water, add salt mix well. Remove from heat. Sprinkle chopped coriander leaves. Serve hot.

Kuttu Atta Potato Pakora

Ingredients:kuttu-ata-pakode
2 cup Kuttu Atta
4 Potatoes
1/2 cup Coriander Leaves (finely chopped)
2-3 Green Chilies (chopped)
1/2 tsp Red Chili Powder
1/2 tsp Black Pepper Powder
1/2 tsp Coriander Powder
Salt to taste
Oil for frying

Method:
Mix together the kuttu atta, red chili powder, green chilies, black pepper, coriander powder, coriander leaves and salt.
Mix water and make it into a smooth batter. Keep it aside for 10-15 minutes.
Finely slice the potatoes into diagonal slices.
Heat oil in the pan for deep-frying.
Put the potato slices in the batter and put the batter coated potatoes into the hot oil one by one.
Deep Fry until golden brown and crisp.
Serve hot with green chutney.

Kadu ha Halwa

Ingredients:pumpkinhalwa1

  • 500 gm Pumpkin
  • 4 tbsp Ghee
  • 2 Elaichi
  • 1/2 cup Sugar
  • 10-12 Almonds (blanched)

Method:

Wash, peel and chop the pumpkin.
Heat ghee in the pan and add pumpkin to it. Cook for 2-5 minutes.
Mash the pumpkin well.
Add sugar and cardamom powder. Continue cooking till it thickens.
Transfer to a serving dish or bowls and garnish with chopped almonds.

Phool Makhane Ki Kheer

Ingredients:

makhanekikheer1 litre Full-Cream Milk
2 tbsp Ghee
50 gm Makhaane
½ cup Sugar
4 Choti Elaichi
10-12 Almonds (chopped)

Method:

Heat ghee in a pan and makhaane over a low flame. When, let them cool and then crush them coarsely.
Put makhaanas and milk in a deep pan, and bring the mixture to a boil. Simmer it over low flame, stirring occasionally till makhaanas get cooked and the milk thickens.
When cooked, add sugar and elaichi to the kheer. Stir to dissolve sugar and then simmer for 10-15 minutes.
Makhaane Ki Kheer is ready garnish it with almonds before serving.
Serve hot or chilled.

Sabudana Tikki

Snack on these during Navratras

Ingredients:Sabudana-tikki

1 cup sabudana
400g potatoes
2tbsp chopped coriander
2tsp chopped green chilies
Rock salt (sendha namak) to taste
oil or desi ghee to shallow fry

Method

Soak the sabudana in water for 30 mins.
Drain and set aside.
Boil the potatoes till done.
Peel and mash fine.
Add the soaked sabudana, green chillies, coriander and salt to the potatoes and mix well.
Divide the mixture into equal parts.
Roll our each part into a log or a patty and shallow fry in medium hot oil till golden.
Serve with chutney