I love the momos. Funny, i thought they are Chinese, only to realise recently that they are from Nepal. This is my first attempt at making them at home. I can't say it was perfect, the wrapping and the right thickness for the dough layer was a challenge. So hope to make it better next time.
I love making momos...
Cut the cabbage and smash it and mixed salt, ginger, chilli to it.
Mixed water, salt with the flour and make small balls.
Pour the smashed cabbage into it.
Make design with your fingertips and close the open edge.
After oiling the container (where you want to put the momos) stream the momos until it’s done.
Serve with tomato and chilli sauce.
More delicious recipes and a friendly bunch of Home Cooks awaits you. Take a look
More Recipes similar to Pure-veg momo
As a Malayalee, my love for seafood is so immense. Getting fresh at Bangalore is a bit difficult. But once we get it, its like heaven for my family. So this time my husband got me fresh squid. Here it is,a "Country Style Koonthal Roast..." from my kitchen.
Chicken 65 - Southern Style Fried Chicken. This dish is simple and tasty - the type we will often enjoy on a weeknight, quick to prepare but full of flavor. The pressure cooker takes care of most of the cooking, where it is cooked with a variety of spices and aromatics and then roasted to bring out maximum aroma and flavor. A medley of roasted chicken and spices aromatized with the ever flavorful coconut oil, to me it comes close to heaven! Of course this dish is very popular and there are so many different versions of it. This recipe however is slightly different from the ones I have tasted earlier and has a lovely rustic flavor attached. Chicken cooked in it's own juices and roasted to perfection, it truly is Delicious! The light crispy crust and succulent chicken offer a feast for the eyes and the flavors of the spices, aromatics and coconut oil highlights the tastebuds so exquisitely. Enjoy and bon appetite!
Samosas we North Keralites (or commonly known as Malabar) make are different from made in other parts of the country. Ours are usually tiny and slim compared to Punjabi samosas. And we use beef or chicken filling mostly instead of veggies. Recipe for a samosa is pretty simple. It's the process that takes time. Back home all of us get together to make them which made the process faster. Normally I split this process into two days - make filling on day one and complete the rest on day two. This recipe will make about 30-40 samosas (depending on the size)
On a rainy day, and if its evening tea time , the first thing that comes to my mind is to have some hot hot Chilly Bhajji's......., whenever i go to market and see some fresh ones, i just grab a Kg. I make a lot of it.My family loves it have it.. When it Kerala, we don't get to find these bhajjis, unless we have some exhibition's or some fare....... So here's a simple South Indian Version of this Bhajji recipe.....
This is such an easy dish to make..I am in love with these cute lil pies :) ..Found the recipe here http://.... More than Anything I just loved the filling...Before adding the white sauce I took some of the filling and mixed it with mayonnaise..and sandwiched it between two bread slices and a yummy chicken sandwich is ready...After adding the white sauce, again I took out some filling and mixed it with cooked pasta..yumm yummm...and from what was left behind after all these, I made these pies....