Vegetable Momos

Momos are dish from Nepal and Tibet. It is done with All Purpose Flour (APF). These dumplings can be made with either vegetable stuffing or any non-vegetarian stuffing. Being steamed, it is considered to be a healthy snack. Let's check how to do vegetable momos.

Ingredients:

For dough:

All purpose flour (APF) - 1 cup
Salt - as needed for dough
Water - 1/2 cup
Oil - 1/2 sp

For stuffing:

Carrot - 2
Beans - 5
Peas - 15 nos
Corn - 15 nos
Capsicum - 1/2
Garlic - 5 pods
Ginger - 1/2 inch piece
Turmeric powder - 1/4 sp
Salt - as needed
Chilli powder - 1/4 sp
Cumin powder - 1/4 sp
Pepper powder - 1/4 sp
Coriander leaves
Oil

Method:

Mix APF and salt with needed water to a soft dough. Add 1/2 spoon of oil to dough and mix well. Let it set aside for 30 minutes.

Finely chop all vegetables and keep ready. Heat oil in a pan. Add ginger and garlic to it and saute till raw smell goes. Then add all vegetables one by one. Saute well. Add salt, turmeric powder, chilli powder and cumin powder. Mix well. Sprinkle water and close lid. Let it cook for 5 minutes. Add pepper powder and coriander leaves once cooked. Saute for 2 more minutes. Turn off flame.

Take the dough and make small balls. Make a round using a rolling pin to size of poori. (3 to 4 inches diameter). Fill in the stuffing. Seal it carefully by bringing all sides together. Repeat the same for all balls.

In a steamer, add water and bring it to boil. Grease steamer plates/idly plates with oil and place these momos on it. Once water starts boiling, keep the plates inside steamer and close lid. Let it steam in medium flame for 10 minutes. Turn off the flame and leave for 2 more minutes.

Serve these vegetable momos with hot and sweet chilli sauce.

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Paruppu Thogayal

 Paruppu thogayal is a spicy chutney like recipe. This can be taken with rice or dosa/idly.

Ingredients:

Toor dhal - 1/2 cup
Peppercorn - 10 nos.
Red chilli - 2
Grated coconut - 2 sp
Hing - a pinch
Salt - as needed
Garlic - 1 pod (optional)

Method:

Heat a drop of oil in pan and roast toor dhal, peppercorn and red chilli for few minutes. Transfer to a bowl and soak in water for 20 minutes.

Drain the water and add it to a mixer along with coconut, hing, salt and garlic. Grind it to a smooth paste by adding enough water. Serve it with rasam/kara kuzhambu/plain rice.

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Potato Pepper Fry

This is a simple variation of normal potato fry where we use pepper instead of chilli powder.

Ingredients:

Potato - 3
Turmeric powder - 1/4 sp
Salt - as needed
Pepper powder - 1 sp

To make pepper powder:

Peppercorn - 1 sp
Cumin seeds - 1 1/2 sp
Red chilli - 1

Method:

Dry roast the ingredients given under pepper powder and grind it.

Wash and cut potatoes into 2 halves each. Boil or pressure cook it until its soft. Peel the skin and cut into small cubes.

Heat oil in a pan and add these potatoes to it. Saute it for 5 minutes. Then add pepper powder, turmeric powder and salt. Mix well and sprinkle few drops of water on it. Fry till it becomes roast. Add few drops of oil when needed. Potato pepper fry is ready. Serve it with rasam/sambar/curd rice.

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Vermicelli (Semiya) Payasam

Vermicelli (Semiya) Payasam is a traditional South Indian sweet. It is very easy and simple to make. For this, you can either cook vermicelli in water and then add milk as mentioned in this recipe, or, you can cook it in milk itself by adding 3 to 4 cups of milk for 1 cup of vermicelli. 

Ingredients:

Vermicelli - 1 cup
Milk - 2 cups
Sugar - 1/2 cup
Water - 2 cups
Ghee - 2 sp
Cashew - 10

Method:

Heat 1 spoon of ghee in pan. Fry vermicelli to golden brown or till aroma comes in the pan. Now add 2 cups of water to it. Cook till vermicelli gets soft. Add 1/2 cup of sugar (3/4 cup if more sweet taste needed) to it and mix well. After few minutes, add 2 cups of milk. Let it boil for 7 minutes in medium flame. Turn off the flame when its done boiling.

Heat a pan, add remaining ghee and fry cashews to golden brown color. Add this to the payasam. Vermicelli payasam is ready to serve!

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Onion Tomato Chutney

This is a very easy to make chutney for idly/dosa/ven pongal.

Ingredients:

Onion - 2
Tomato - 1
Red chilli - 4
Coconut - 1/2 cup
Tamarind - a small pinch
Urad dhal - 2 sp
Salt - as needed

Seasoning:

Oil
Mustard
Urad dhal
Curry leaves

Method:

Chop onion and tomato into medium pieces. Heat oil in a pan and add chopped onions. Saute till it becomes pink. Now add chopped tomatoes and red chilli to it. Saute for few more minutes. Add pinch of tamarind and switch off the flame.

In a mixer, add coconut, red chilli and salt. Grind well to a powder. Now add onions and tomatoes to it. Grind it nicely adding enough water. Transfer it to a bowl.

Heat oil in a pan and add mustard. When it splutters, add urad dhal and curry leaves to it. When dhal turns colour, pour it to the chutney. Serve this with crispy dosa/idly/ven pongal.

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