Momo's

To make the wrappers :
3 cups of all purpose flour
3/4 + 3 tbsp water

Mix the flour water and knead it to a smooth dough. Cover the dough with a cling film and let it rest for 30 minutes.


For the filling :

120 gms of beef mince (you can substitute chicken/prawns/fish/veges of your choice)
2 tbsp minced garlic
1 1/2 tbsp minced ginger
1/2 tsp black pepper powder
4-5 lettuce leaves finely chopped
2 tbsp finely chopped spring onions
3 tsp sesame oil
2 tsp oyster sauce
1/4 tsp salt

Mix all the above ingredients in a bowl with your hands and keep it aside.




Take the dough , divide it into 16-18 equal parts to form balls. Now roll each balls to a small circular disc with the help of a rolling pin.

Take 2 tsp of the stuffing , place it in the center of the circular discs and shape them into round or crescent shaped momos.



Now to the main part shaping of the Momos, its a bit difficult in the beginning but once you get the knack it is so easy to make and looks beautiful. I'm sure you won't believe me if I say all these momos were shaped by Sabrina (my daughter).


For the Crescent shape Momos (as shown in the pic): hold the rolled out circular dough in your left hand and put 2 tsp of the filling in the center. Fold it into a semicircle pressing the edges.You will now have the basic crescent shape. Now pinch and fold along the curved edge of the semicircle. Start at one tip of the semicircle, fold over a very small piece of dough, pinching it down. Continue folding and pinching till the end.

In a steamer, add 4-5 cups of water. Let the water boil.

In the mean time arrange the momos on a lightly greased steamer plate leaving space in between as they will swell on steaming. Place them in a steamer and close the lid. Let them steam on high flame for 10 minutes.

Serve these succulent, juicy, yummy momos plain or enjoy it with your choice of sauce or chutney.

Enjoi ;)

Fish with Capsicum & Mushroom (Chinese style)

For Frying the Fish
Slice 5-6 chunky fish fillet in long slices or as desired, Wash drain dry and marinate with 1 ½ tbs soya sauce, 1/ tsp pepper. Marinate for an hour or can be marinated overnight. Then add 1 beaten egg and 1 tbsp of corn flour. Mix well; shallow fry each slice till nice and crispy.

For the sauce

3 tbs garlic chopped
1 tbs ginger chopped
2 tbs Soya sauce
2 green chilies chopped
1/2 (half) onion finely chopped
1/2 (half) veg. Maggie cube
1/4 cup water
1/4 cup water + 1 tbsp corn flour (mix it in a cup and keep it aside)
¼ tsp Black pepper powder
Small bunch spring onions (white part chopped finely and greens chopped long)
1/2 (half) can of sliced mushrooms
1 capsicum thinly sliced

In a pan add oil and heat. Add chopped onion fry till it browns lightly. Add the ginger, garlic & chilies brown it then add soya sauce & half veg. Maggie cube. Stir for another minute. Add 1/4 cup water and let it boil. Now add the pepper powder. Put in the sliced capsicum, mushroom & green spring onions stir fry for another minute. Add the corn flour mixture and let the sauce thicken on high flame. Add the fried fish and toss it well so that sauce coats the veggies & fish. Put off the flame. Enjoy it with fried rice or noodles or any of your favorite pasta.

You can try this recipe with beef, chicken, tofu or prawns.

Crispy Chicken in Schezuan Sauce

For Frying chicken
Slice chicken in long slices or as desired, Wash drain dry and marinate with 1 ½ tbs soya sauce, 1/ tsp pepper, a pinch of sugar and 1 to drops each of yellow and red liquid food colour. Marinate for an hour or can be marinated overnight. Then add half beaten egg and 1 tbs of rice flour and 1 tbs of normal white flour. Mix well, shallow fry each slice till nice and crispy.

For the sauce
2 to 3 tbs garlic chopped
1 tbs ginger chopped
2 tbs Soya sauce
1 big tbs kashmiri chilli paste
3 green chillies chopped
4 to 5 tbs ketchup
1 tbs vinegar
1 tsp brown sugar
¼ tsp Black pepper powder
Small bunch spring onions (white part chopped finely and greens chopped long)

In a pan add oil and heat. Brown the garlic then add ginger, green chillies and then add soya sauce. Add chilli paste, fry well then add ketchup, vinegar, the chopped white part of the spring onions, brown sugar and pepper. Add red and yellow liquid food colour 2 drops each. If the mixture starts burning or drying out add little water and keep cooking. Taste to check if sauce is of the desired taste. Add ketchup or vinegar or soya sauce of required as per taste.

Add chicken to the sauce and then add the left over greens of the spring onions. Toss well to coat chicken. Serve hot with fried rice or noodles.

Butterfly Pork Chops With Orange & Soya Sauce

4 Butterfly Pork chops
1 tbsp orange rind
½ cup freshly squeezed orange juice
8 flakes of garlic minced
1” pc of ginger minced
1 green chilly minced
3 tbsp soya sauce
1 tsp vinegar
2 tsp sugar
2 tbsp hot sauce
2 tbsp oil

Preparation Method

Wash and pat dry the pork chops, Keep it aside.
Take a bowl mix all the above ingredients to make a marinade. Put in the pork chops into the marinade and marinate i for 5-6 hours or keep it overnight in the fridge.
Remove it form the fridge and leave it out for 1 hour till you want to fry it.
Take a frying pan, add 2 tbsp of oil, once it is hot fry the marinated chops on slow fire turning till each side is browned and cooked.
Once the chops are cooked remove it on a plate and keep it aside.
Put all the remaining marinade and juices into the pan until the sauce thickens.
Pour the sauce over the pork chops.
Enjoy the pork chops with Salad.