Tandoori Paneer Tikka....

Hey....

So sorry for not posting all these days , but it was a tuff time for me. Thankfully it got over and hope to keep posting regularly from now onwards.

Without wasting any more time.. lets start with the recipe of Tandoori Paneer Tikka. For paneer tikka , it is not important for you to have barbeque grill /tandoor/oven , you can simply make it even on a griddle/tawa and heated properly.

Ingredients :


For Marinade

1).Curd : 3/4 Cup or 150 gms
2).Besan : 2-3 Tablespoons
3).Mustard Oil : 2 Tablespoons
4).Ginger/Garlic/Green Chilly : 1/2 Cup
5).Roasted Cumin Seeds  : 1/2 Teaspoon
6).Black Peppercorns : 1 Teaspoon
7).Saunf : 1 Teaspoon
8).Ajwain : 1/2 Teaspoon
9).Lemon Juice : 1 Teaspoon
10).Red Chilly Powder : 2 Teaspoons
11).Turmeric Powder : 1/2 Teaspoon
12).Salt to Taste

Grind all the ingredients in a fine paste in the mixer. 

To Marinade

1).Paneer : 250 gms (Cut in cubes)
2).Onion : 1 Big ( Cut in big square shaped pieces )
3).Tomato : 1 Big ( Seeds removed , Outer shell cut in square shaped pieces)
4).Capsicum : 1 Big ( Seeds removed , Outer shell cut in square shaped pieces)
5).Butter : 1 Tablespoon
6).Chaat Masala : 1 Teaspoon ( Sprinkling after grilling)

Procedure

1). Take a big bowl and put all the chopped veggies and paneer cubes in it.

2). Add the marinade to the veggies and paneer cubes.

3). Toss properly and make sure all the pieces are properly covered in the marinade.

4). Keep it in refrigirator for about 30-40 minutes.

5). Now , its time to arrange the veggies and paner cubes on the skewers for grilling in oven or on a hot tawa.

6). Put one piece of onion , tomato , capsicum and paneer and repeat the sequence till the time the skewers is full.

7). Preheat oven at 110 degree for 15 minutes. Now , put the skewers in the oven for grilling for about 10-12 minutes or until the edges of the paneer are golden brown or even a bit dark and crispier as per your taste.

You can even heat a non- stick tava and cook the satays on a medium flame using butter till the paneer is light brown in colour from all sides. 

8). Serve immediately sprinkled with chaat masala with minty dahi dip.

Minty Daahi Dip :

Ingredients :

1). Pudhina : 1/2 Cup
2). Green Chillies : 5-6
3). Curd : 2-3 Tablespoons
4). Red Chilly Powder : 1 Teaspoon
5). Salt to Taste.

Grind all the ingredient in a fine smooth paste. Garnish with mint leaves and serve chilled with hot steaming Paneer Tikkazz...

Enjoyy and have fun ..... Hope to catch up with you all soon...

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Dabeli

Heya Friendz....

Today I have a wonderful Chaat/Street Food for you all... Try it once if you have not tasted yet and those of you who have already had fun in having it.. Enjoy it more....

Without wasting any more time... Lets move on with the procedure.... So, now firstly the most important Dabeli Masala Ingredients ( It is also readily available in market). If you don't get it , Prepare it. Its easy and fresh. And Homemade is the best.

Ingredients

For the Dabeli Masala:

1). Dry Red chilly :  5-6

2). Coriander seeds or Coriander powder : 2-3 Teaspoons

3). Cinnamon Stick : 1 inch 

4). Cloves : 3-4

5). Cumin/Jeera : 2 Teaspoon

6). Cardamom : 1-2

7). Badi Elaichi : 2

8). Tez Patta : 1

9). Chakra Phool : 2

10). Saunth Powder : 1 Teaspoon

Roast all the ingredients except the red chillies. Grind them in mixer and keep it aside. Your Masala is Ready.

For The Red Garlic Chutney

1). Red chilies : 8-10 (Soaked in warm water for 30-40 minutes)

2). Garlic : 4-5 Cloves

3). Lemon Juice : 2 Teaspoons

4). Salt to Taste

In a wet grinder or blender, grind the soaked red chilies, garlic, lemon juice and salt to a smooth paste.

Add some water if required.

For The Potato Filling ( Tikhi + Khatti + Methi )

1). Potatoes : 4 medium sized  (boiled, peeled and mashed)

2). Ginger : 1 Tablespoon Grated

3). Onion : 1 Small (finely chopped)

4). Tomato : 1 Small (finely chopped)
5). Green Chillies : 4-5 (finely chopped)

6). Dabeli Masala : 2 Tablespoons

7). Cumin/Jeera : ½ tsp

8). Tamarind dates chutney : 2 tbsp 

9). Pomegranate seeds/Anaar : ¼ cup 

10). Coriander leaves : ¼ cup chopped 

11). Sweet Corn :  ½ cup

12). Oil : 2 tbsp

13). Salt to Taste

Procedure to Make the Potato Stuffing
1). Take a wok and heat some oil in it. Add cumin seeds , when seeds splutter , add grated ginger. Saute till raw fragrance goes of. Now add onion and green chillies.

2). Add salt and saute for few more minutes. Now add corn seeds and add tomatoes.

3). Time to dabeli masala and imly chutney.

4). Now add the boiled potato mash and saute and mix very nicely. Your masala filling is ready. Remove off heat , let it cool and add anaar k daane. ( I was not having them so could not add it).

For Serving

1). Buns or Pav : 4-5 with a slit in between not a full cut and lightly roasted in some butter or oil

2). Masala Peanuts : ½ cup 

3). Coriander leaves : ½ cup chopped

4). Nylon sev : ½ cup 

5). Pomegranate /Anaar : ½ cup 

6). Garlic chutney as required

7). Sweet Tamarind dates chutney as required

8). Dabeli Masala Powder

9). Coconut : ¼ cup grated 

10). Sweet Corn :  ½ cup

Procedure

1). Keep all the ingredients as mentioned under serving in one place. Apply the sweet chutney on one slice of the bun and the red garlic chutney on the other side.

2). Put some potato filling in between add some chopped onion , tomato , corn and anaar dane if you have , along with some chopped coriander and grated coconut.

3). Top all this up with some roasted peanuts and nylon sev. Sprinkle some dabeli masala too...

Repeat the procedure with other pav/buns and the dabeli... Serve hot and enjoy :)

Tips and Variations

1. In place of the red garlic chutney you can use spicy dhaniya pudhina chutney.
2. Dabeli masala powder is available in many stores but homemade is always best and handy.
3. You can also add less spiced or plain peanuts instead of masala peanuts.
4. You can add a cheese slice to make it Cheese Dabeli or some grated paneer to make it Paneer Dabeli.
5. If you don't have corn , you can add green peas too.

You can prepare this tasty dabeli.. and enjoy... Check for recent updates on the facebook page : https://www.facebook.com/nehazfoodzone?focus_composer=true&ref=hl

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Lauki Kofte in Tangy Tomato Gravy...

Hi Friendz...

Today we will make a simple vegetarian main course dish with a tangy twist.. Prepare and enjoy them this way.. You would definitely like it... You can enjoy the soft and spicy lauki kofte in a tangy tomato gravy...

Ingredients :
For Kofte
1). Lauki : 1/2 kg Grated
2). Besan : 3 Tablespoons
3). Green Chillies : 2-3 Finely Chopped
4). Ginger : 1 Inch Grated
5). Red Chilly Powder : 1 Teaspoon
6). Turmeric Powder : 1/4 Teaspoon
7). Cumin Seeds : 2 Teaspoons
8). Salt to Taste.
9). Oil to Deep Fry Balls

For Gravy 
1). Onion : 1 Medium (Paste)
2). Tomatoes : 3 Small (Paste)
3). Ginger/Garlic/Chilly Paste : 2 Tablespoons
4). Fresh Cream : 1 Tablespoon
5). Red Chilly Powder : 2 Teaspoons
6). Dhaniya Powder : 1 Teaspoon
7). Turmeric Powder : 1/2 Teaspoon
8). Kitchen King Masala : 1 Teaspoon
9). Garam Masala : 1 Teaspoon
10).Tez Patta : 1/2 Leaf
11). Star Anise/Chakra Phool : 1/2
12). Butter or Oil As per wish for making the gravy.

For Garnishing
1). Fresh Cream : 1 Tablespoon (Smoothly beaten up)
2). Coriander : 1 Tablespoon (Finely Chopped)
3). Green Chillies : 2 -3 (Long Chops)

Procedure :
1). Take the grated lauki in hand and make a ball out of it. Press the ball above a bowl and squeeze out the water. Collect the water and keep it aside.

2). Now add all the ingredients in it. Mix it without adding any extra water. The paste should be thick and in a running consistency. 
     If by chance any water is required , add lauki water to make a thick but lump less , smooth mixture.

3). Heat Oil in a kadhai and deep fry small balls out of the mixture until golden brown.

4). Once all the balls are fried , as required we can start with the gravy. You can use the same kadhai but please reduce the quantity oil (very carefully) or change it to butter if you want.

5). At first add tez patta , chakra phool and half of the garam masala in oil. After you get the wonderful fragrance , add ginger/garlic/chilly paste. 

6). The raw fragrance will go off in about a minute or so.. that is the time to add onion paste. Add salt so that it turns colour quickly. Saute till pinkish golden.

7). Add tomato puree and saute. Add the dry spices one after the other and saute the gravy for few minutes. Put some water , saute more.

8). It is time to add fresh cream to the gravy. Keep sauteing until you see oil droplets on the surface.

9). Now , add water to the gravy and bring it to boil. When you get the boiling gravy , put the balls in the boiling gravy. 

10). Let it boil only for 2 minutes and remove from heat.

11). In a Serving Bowl , pour the gravy with balls carefully and garnish with fresh cream and chopped coriander.

Serve these hot and spicy lauki kofte curry with hot phulkas or nice n soft n hot plain rice.

Keep checking the blog. Upcoming recipes for this month are chatakedar chaat recipes + healthy breakfast recipe.  Your feedbacks and on-demand recipes are awaited. You can be in touch and check with the latest blog related updates on my facebook page :

https://www.facebook.com/nehazfoodzone?focus_composer=true&ref=hl

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Idly Sambhar and Chutney.....

Heya ...

Whats up guyz ??? You guyz don't share the feedback with me :( :( :( I know there are few issues , you face in posting the comments. I am trying hard to resolve the same , but it may take couple of days. Till that time , those of you who have facebook account , can share your feedback and queries on it , url : https://www.facebook.com/nehazfoodzone?ref=hl

Do tell me did you like the new look of Nehaz FoodZone :) ???

Lets start with today's recipe Soft n Fresh Idlies , Spicy Tangy Sambhar with Homemade sambhar masala and Coconut Chutney....

First we will start up the Idli Batter preparation.  If one needs to make Idly in the breakfast , you need to soak the rice and urad daal on the previous day in afternoon at around 1-2pm. Then Grind in fine paste at about 7-8 pm . Keep it in a warm place for about 5-6 hours ( or say overnite) to let it ferment properly. 

We will first start wid the idly batter step by step procedure. Then sambhar masala , sambhar followed by cocunut chutney....

Lets start wid the idly batter....

Ingredients and Procedure :
For Idly Batter
3:1 Ratio ( so u can increase or decrease according to the ratio)
Here I have taken the cup in picture for measurements.

1). Rice : 3 Cups
2). Urad Daal : 1 Cup
3). Methi dana : 1 Teaspoon

Soak Rice and Urad daal in separate bowls. Add the methi dana in the daal bowl and keep both properly soaked for 5-6 hours.

Once it is soaked for 5-6 hours , Grind both in fine paste without adding much water to the mixture while grinding.

                   After about 10-15 minutes , mix about the pastes. 

Mix these paste very nicely so that it comes out to be one.

Now , keep this pan with the paste in a humid place or in sunlight for few hours to ferment it. (You can keep it in humid place overnight during winters/rainy season). You can clearly see the difference in the picture , the batter comes up after fermentation.

Once you get properly fermented batter , you can steam fresh hot idlies :) It takes approx 10-12 minutes for steaming idlies.

Now , Sambhar Masala 

Ingredients and Procedure :
For Sambhar Masala 
1). Moong Daal (Split yellow) : 2 Tablespoon
2). Chana Daal : 2 Tablespoon
3). Dhaniya Sabut : 5-6 Tablespoons
4). Methi Dana : 2 Teaspoons
5). Red Chilly Sabut : 5-6
6). Black Pepper : 10-12
7). Cloves : 8-10
8). Coconut (Dried) : 4 Tablepsoons Grated
9). Curry Leaves

Fry all the ingredients in some oil. Let them cool for few minutes and then grind in a fine powder. Store in air tight container and use as and when required.

Ingredients and Procedure :
For Sambhar
1). Arhaar Daal : 100-150 gms ( as per requirement)
2). Ghiya : 10-15 Small Cubes
3). Brinjal : 10-12 Cubes
4). Drumsticks : 5-6 ( Finger Length Pieces)
5). Onion : 1 Big (Chopped Lenghtwise)
6). Tomato : 1 Big ( Finely Chopped)
7). Curry Leaves : 10-15 Leaves
8). Red Chilly Dry : 1-2 
9). Green Chilly : 2-3 (Chopped Lengthwise)
10). Tamarind Paste : 2 Tablespoons
11). Lemon Juice : 2 Teaspoons
12). Rai/Black Sarso seeds : 1-2 Teaspoons
13). Red Chilly Powder : 1 Teaspoon
14). Dhaniya Powder : 1 Teaspoon
15). Turmeric Powder : 1/2 Teaspoon
16). Sambhar Masala : 2-3 Teaspoons (Which We Prepared)
17). Salt to Taste
18). Oil : 2-3 Tablespoon

These are the ingredients. First boil the Arhaar Daal with a pinch of salt , hing and 1/2 Teaspoon of Turmeric Powder.

Take oil in a pan , let it heat on medium heat and then add rai/black sarso seeds. When the seeds splutter , add curry leaves and dried red chillies in it.

Now , Add long chops of Onion , fry till slight pink and then add ghiya , brinjal , drumsticks on after the other say wid a gap of 2-2 minutes each. Saute , the veggies till soft and then add salt and turmeric powder. 

Its time to add tomatoes to the mix. Now , add sambhar masala and saute for few minutes. Add some water if the masala is drying up. Add all the dry spices (Except the tamarind paste and lemon juice).

Add some water and cover the lid. Keep it on medium flame till the veggies are cooked up properly. Its time to add the boiled arhaar daal into the masala.

So , add daal and let it to boil for 3-4 minutes and then add the lemon juice and tamarind paste to it a let it boil.

When you could see oil on the upper surface of sambhar , remove it off heat.

Ingredients and Procedure:
Coconut Chutney
1). Coconut : About half the ball of coconut.
2). Bhunji Chana Daal : 2 Tablespoons
3). Curd : 2 Tablespoons
4). Green Chillies : 4-5
5). Salt to Taste

Grind all the ingredients in a fine paste. The Chutney is ready.

For Tempering of Chutney
1). Rai Seeds : 1 Teaspoon
2). Dry Red Chillies : 2
3). Curry Leaves : 8-10 Leaves
4). Oil : 2 Teaspoons

Heat oil , Add Rai seeds when these splutter and dry chillies , curry leaves. When the Tadka is ready , carefully put it on the chutney and mix properly.

So , Finally , all the three important dishes are ready. All are important as they go hand in hand :) :) :)

Manage your time and prepare all the three fresh and serve hot. I am sure you would really enjoy them :)

Idly taste best and soft when the batter is fresh. My batter gave me 20 medium sized idlies. You can soak more daal for making a variety like Chinese Chilly Idly , Idly Fry , Veg Uttapam etc etc ....

As of now , Enjoy the Platter below :) :) :)

Keep checking the blog dear all.... :) :) :)

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Ukadiche Modak

Hey Friendz.. 

Sorry for yesterday.. I was unwell , so could not post the 2nd recipe yesterday as I promised with you all. Let it be now.. Today also i am not keeping well , so will quickly finish of with the recipe , so that you can prepare for ganpati bappa for today's nevedhya...

This is a very simple , light to digest and oil free version of modak. Typical maharashtrian style.

Ingredients :

For Cover
1). Rice Flour : 1 Cup/ 150 gms Approx 
2). Pinch of Salt
3). Ghee : 2 Tablespoons
4). Water : Exactly double the quantity of rice flour , say 2 cups here (use same cup for all measurements)

For Filling
1). Jaggery/Gur : 1/4 Cup Grated
2). Poppy Seeds/Khaskhas : 1 Tablespoon
3). Elaichi Powder : 1/2 Teaspoon
4). Mixed Dry Fruits : 1 Tablespoon
5). Coconut : 1/2 Cup Grated 
6). Ghee : 1/2 Tablespoon

Procedure :

For Making the Cover 

1). Sieve the rice flour properly 2-3 times. It should be perfectly smooth.

2). Boil the water , add the pinch of salt and then slowly add the rice flour and mix well. 

3). Add ghee and cover the lid for about 5-7 minutes. Remove the lid and check once. 

4). The mix should not be sticky. Try to touch it and check , your fingers should come out clean.

5). Remove the mix of the gas. Keep aside and let it cool a bit.

For Preparing the Filling 

1). In a pan , add ghee and poppy seeds. Now , add jaggery and grated coconut to the mix. 

2). At the end , add mixed dry fruits and elaichi powder.

3). The Mix is ready.

Formation of Modaks and Steaming

1). Apply some ghee on both your palms and divide the rice flour dough into equal sized balls.

2). Take one ball in hand , make a small circle by patting the ball in the middle. And make a small round circle.

3). Place some filling in the middle of the circle , pinch and plate the edges the circle. Then join all the edges together.

4). Repeat this procedure , for all the other modaks.

5). Put water in a steamer or in a pan , place the modaks on idly maker but it in hot water and let the modaks steam for about 10-12 minutes.

6). After 10 minutes , remove the steamer off heat and bring out all the modaks carefully. They are ready for Nevedhya.

TIPS :

1). You can use the mould (easily available in markets) to shape the modaks , all exactly identical.

2). While putting modaks to steam , be careful and arrange in with proper spacing.

3). Do not over steam the modaks.

4). This is just one type of filling , you can make required changes according to your wish and make wonderful innovations. Enjoy :) :) :)

Friendz , I have not posted step by step picks as was in a hurry and also not keeping well. But will soon , post the pictures.

Keep Checking the Blog , and I will keep posting :)

See you all soon.

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Vegetable Cutlet :)

Amigos...

I know you must be waiting for some savory dish.. So, I planned to post 2 recipes in a row today.. One sweet (Ganesh Chaturthi Special) and the other a snack dish.. You can make it in breakfast or even as a tea time snack. It taste awesome when served hot with tomato ketchup... Crispy outer cover and soft , mouth melting inner portion.

Its combination goes best with toasted bread pieces. but it is absolutely your choice. If you want , stuff a cutlet in between 2 pieces of bread , and enjoy with tomato ketchup and a sip of hot ginger tea , on a rainy morning in your breakfast...  Surely you would love it. My Papa always love them and so do I. Hence , Mumma always used to prepare it for us on rainy mornings and evenings. :) :) :)

Lets start with the recipe... This one is by my mumma :)

Ingredients :

1). Potato : 2-3 Medium Sized (Boiled and then Grated)

2). Carrots : 1 Medium Sized ( Grated)

3). Cauliflower : 3-4 Tablespoons (Grated)

4). Peas : 3-4 Tablespoons ( Coarsely Grinded in Mixer)

5). Ginger , Garlic , Green Chilly Paste : 2 Teaspoons

6). Bread Crumbs : 3 Tablespoons full for mixing in the mixture 

                         : 4-5 Tablespoons for coating the cutlets before frying

7). Suji/Rawa : 3-4 Tablespoons for coating the cutlets before frying

8). Cumin Seeds : 2 Teaspoons

9). Red Chilly Powder : 2 Teaspoons

10). Chaat Masala : 1 Teaspoons

11). Salt to Taste

12). Oil For Deep Frying Cutlets.

Procedure :

1). In a big bowl , Mix grated potatoes , carrots , cauliflower , coarsely grinded peas , ginger/garlic/chilly paste , bread crumbs and the dry spices.

2). Form diamond shaped tikkis out of the mix. This is the time when you can put oil in a pan/wok and keep it to heat on medium flame.

3). Now , mix suji/rawa and bread crumbs(second part) together properly with a pinch or 2 of salt.

4). Warp and coat these cutlets from all sides in the mixture of bread crumbs and suji.

5). Deep fry these cutlets until crispy golden brown and bring them out once done on the absorbent paper.

6). Serve hot with Tomato Ketchup.

I am sorry for not posting the step by step images. As was unable to click them. But will surely insert pictures soon.

Will catch up with you all by evening for Ukadiche Modak :)

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Ghiye Ka Lauj

Hello Friendz....

As we all know that the Ganpati Festivals goes on for 11 days. So , just to help you all for everyday new ideas for nevdhya.. Today I have Ghiya Lauj for you all.. Ghiya lauj is nothing but a very tasty , soft and ghiya/lauki ki barfi...

You don't need many ingredients for it , but it is really very tasty...

Ingredients :

1). Ghiya/Lauki : 1/2 Kg Grated    

        

2). Sugar : 400 gms

3). Khoya/Mawa : 300 gms

4). Elaichi : 4-5 Powdered

Procedure :

1). Take a kadhai and add the grated ghiya and sugar in it.

2). Let the mixture boil , till the sugar dissolves completely. The Ghiya will also leave lots of water , so there is no need to add extra water.

3). The mixture will boil and after few minutes of constant boil , it will start to thicken a bit. Let it boil till it has sugar syrup has turned approx to ded se 2 tar ki chanshni. Add the khoya in it. ( I always prefer and use homemade khoya for this.)

4). Mix khoya well with the sugar syrup and ghiya properly. Add Elaichi powder and let this mixture also thicken up.

5). See , now there is a tip and a trick. Put a drop of this mix on a plate. Once the drop cools , turn the plate upside down. It the drop remains at the same place and even does not falls down , that means your barfi mixture is ready , else needs some more heating. 

6). Keep a liberally ghee greased tray ready with you so that the moment your mixture is ready , you can put it on the tray boiling hot. ( Please everyone , be careful while doing this step , take the help of someone to avoid any mishap as the mix is very hot and you can hurt yourself , if done anything carelessly)

7). Put the hot mix on the tray , and try to shape it with the help of a ghee greased spatula.

8). Once it cools down , and set properly , you and cut down in small pieces and store in air tight container in the freezer/freeze to make it last long. It can stay in freezer , and used upto 15-20 days. But do not use it later than a period of 3 weeks.

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Veg Paneer Momos with the Spicy Tomato Dip

Helloo....

I am back again... As I said in my last post. We will make Veg Paneer Momos. It is not tough to make these at all.. but it is a bit time consuming when you have to chop veggies manually... I mean not by a food processor. 

What you need mainly is few veggies , paneer and maida. First we will finish up with Momos and then will jot down the recipe of the typical momos wala dip for you all. But you can surely make it side by side.

Ingredients :

For Cover

 

1). Maida : 150 gms

2). Oil : 2-3 Teaspoons

3). Salt as per Taste

 Knead in a semi tight dough about 20-30 mins before using it. It will be better that you start you preps with kneading the dough so that it gets ample time to set.

For Filling

1). Carrot : 1 Medium Grated

2). Beans : 4-5 Finely Chopped

3). Spring Onions : 3-4 Finely Chopped

4). Capsicum : 1 Small Finely Chopped

5). Green Chillies : 4-5 Finely Chopped

6). Paneer : 50-80 gms Grated

7). Ginger : 2 Inch Grated

8). Garlic : 2 Cloves Grated

9). Tomato Sauce : 2 Tablespoons

10). Soya Sauce : 1 Tablespoon

11). Red Chilly Powder : 1 Teaspoon

12). Black Pepper Powder : 1 Teaspoon

13). Oil : 1 Tablespoon

14). Salt to Taste

Procedure :

1). In a pan , heat oil and add grated ginger and garlic. Saute for 1 min and add spring onions followed by salt and beans.

2). Saute this mix for next one minute and then add capsicum and green chillies. It is time to add black pepper and red chilly powders.

3). Now add grated carrot and paneer and saute for next one min. Cover with lid for few seconds over medium heat.

4). Add both the sauce , mix well and remove off heat.

Your Filling and Cover is ready. Now just the formation and steaming of Momos is left + The Dip.

Ingredients :

(For the Typical Spicy Tomato Dip)

1). Tomato : 2 Medium Sized

2). Green Chillies : 5-6 

3). Dry Red Chillies : 4-5

4). Garlic : 3-4 Cloves

5). Ginger : 2 Inch

6). Vinegar : 1 Teaspoon

7). Red Chilly Powder : 1 Teaspoon.

8). Salt To Taste

Procedure :

1). Take all the ingredients (except last 6,7,8 in the above list) in a vessel and keep it to boil for about 15-20 minutes.

Tip : To manage the time , Kneading the dough and keeping these ingredients to boil should be done at the very start so that both can get proper time , and we can get the perfect result.

2). Once you see that the skin of tomato is peeling of and chillies have swollen , you can remove the vessel of heat.

3). Let it cool for few minutes and then strain off the remaining water out of it.

4). Now , grind them in a grinder in a fine paste. Add salt , red chilly powder and vinegar . 

5). Mix well . Dip is also Ready. Garnish with coriander if you wish to.

Formation and Steaming of Momos :

So now , Basically everything is ready except the formation and steaming part. Lets start with it. You have something like below picture with you.

1). Roll out a big circular chapati out of the dough , cut small same sized circles with some sharp steel bowl or cup :P

2). Pick one circle in hand , place some filling in it ( depends on the size of circle). Pinch the corners.

3). Now , do few more pinches (You can shape them as per your wish. This is just one type of shape).

4). Join all the edges and seal them properly.

Once all the momos are shaped in properly , you can steam them just like Idly /Dhokla in the container for 10-12 minutes.

Serve these momos hot with the spicy tomato dip. Enjoy friendz.....

So Amigos.. I kept my promise of 2 recieps in the same day. catch you guyz tomorrow with Ghiya Lauj... 

Keep checking the blog for more such yummilicious recipes. You can also check for recent updates on the facebook page https://www.facebook.com/nehazfoodzone?ref=hl

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