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 ;)

Tasty Rissoles with Mushroom Sauce

For Rissole's

400 gms minced beef
1 small onion finely chopped
1 small carrot grated
1 red or green bell pepper finely chopped
1/2 bunch coriander leaves finely chopped
2 cloves of garlic finely chopped
1/4 tsp black pepper powder
1/4 cup plain flour
1/2 tsp salt
15 gm butter
2 tsp oil

For Mushroom Sauce

2 Tbsp flour
1 cup water
1 veg. stock cube crumbled (you can also use chicken/beef)
3 green shallots finely chopped
60 gms mushrooms sliced
1 sprig of spring onion sliced


In a bowl combine all the above ingredients for rissole's except the butter & Oil. Mix it well with a wooden spoon.

Divide mixture into equal 6 parts, roll it onto balls, flatten slightly into rissole shapes.

Heat butter & oil in a medium frying pan over medium heat. Add the rissole's and cook it for about 10 minutes on each side until it browns lightly. Turn the rissole's and cook the other side for another 10 minutes. Flip them again and cook for another 2 minutes on either side till you get dark brown color on both sides.

Mushroom Sauce

Use the same pan with the oil drippings. Add water in the same pan, add the veg. cube & let it boil. Lower the heat. Now add the flour spoon by spoon constantly over high heat until sauce boils and thickens. The sauce should be smooth without any lumps.

Add the spring onion and mushroom to the sauce, simmer for a minute. Place rissole's on serving plate, pour the sauce rissole's and serve with steamed veggies of your choice or any salad.

Rajasthani Laal Maans ( Lamb in red sauce)

1 Kg Lamb cut into bite size pieces
20 red Kashmiri chillies (grind into a paste with little water)
1/4 cup garlic chopped
3 Big Onions sliced
5 big black elaichi
5 green elaichi
8 tbsp oil
1/4 cup green coriander chopped finely
1 cup curd
1 tsp jeera roasted on tawa till you get good aroma
4 tsp coriander powder
1/2 tsp haldi
2 tsp salt
3 green chillies

Beat curd in a bowl, add roasted jeera, dhania powder, haldi and salt. Add the red chilli paste. Mix and keep aside.

Heat oil in a pan, add garlic and brown on medium heat.

Add sliced onions , black & green cardamom, brown it well.

Add the meat, fry for another 4-5 minutes till all the water is evaporated.

Now add the curds mixture and fry it well till oil separates.

Add 4 cups of water, adjust salt. Add the green chillies. Let it cook on slow fire for 45 minutes till the meat is tender. Garnish with coriander leaves.

Laal Maans is ready to serve. It taste good with Naan, roti or rice.

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.