Veg Momos

                                       

Vegetable Momos are steamed dumplings made with all purpose flour or maida. It can be filled with either veggies or meat. These popular street dumplings are so versatile. Momos are very healthy and delicious when served with hot chilli sauce. Pardon me for the shape and size, as it's my first attempt ;-)  

These dumplings were so good that we skipped dinner. I made these dumplings a month back and for some reason I have not been able to post this recipe but better late than never. This will be perfect for your kids, as it's not every day that you see kids relishing with lots of vegetables. These dumpling can be tried with wheat flour or deep fried as well. 

Ingredients 

For the dough 

• All purpose flour - 1/2 cup ( you get 10-15 dumplings)
• Water - as needed
• Salt - as needed
• Oil - 2tbsp 

For the stuffing 

• Finely chopped cabbage - 1cup
• Finely chopped carrot - 1/2 cup 
• Finely chopped garlic - 1tbsp
• Spring Onion - 4-5 (finely chopped)
• Sugar - 1/4 tsp 
• Pepper powder - 1tsp
• Soya sauce - 1tsp
• Salt - as needed
• Oil - 1tbsp

Method 

• Mix flour with salt, oil & water into a smooth pliable dough (just like poori dough). Cover the dough and keep aside. 
• Heat a pan with a tbsp of oil. Add garlic, chopped white part of spring onion and stir fry in high flame. 
• Then add chopped veggies, sugar and fry in high flame for a minute. 
• Once the veggies are cooked then add salt, pepper powder, soya sauce and mix well. Finally add finely chopped green part of the spring onion and mix well. Switch off and keep aside.

                      

• Roll the dough into a big disc and use a lid to cut them into a smaller disc. After that I rolled the smaller discs into a thin circles then added stuffing in the middle. 

                             

• Fold it into momos shape. Now steam it in a steamer spaced properly for 5 minutes. 
• Veg momos is now ready to be served with hot chilli sauce or tomato ketchup. 

Tips 

• Adding oil will soften the dough.
• You can also add veggies like beans, sweet corn.    

                         

Linking parties
thursday-favorite-things-blog-hop-166|hearth-soul-blog-hop|pin-me-linky-party|weekend-potluck-145|mix-it-up-monday_23|clever-chicks-blog-hop-114

Vegetable Hakka Noodles

Nowadays vegetable hakka noodles have become usual Indo-Chinese dish at my place. This is one of our all time favorite recipe. Whenever I feel bored to cook, this is the recipe I prefer to make because it's easy, less time consuming and healthy too ;). Its smoky flavor, crispiness and color of veggies that blend with noodles is what I love the most in this dish. Wok also plays a significant role in making hakka noodles. Your kids will love to take this in their lunchbox often. I make this recipe along with any type of Manchurian like vegetable, cauliflower, paneer and tofu. You can use any plain noodles for this recipe. Now here you go with the recipe....
                         

Veggie-Tofu Fry

If you don't like tofu because of its mushy texture and subtle flavor, you are not alone- But let me share the magic recipe and few nutritional facts which would convert any tofu-hater to tofu-lover.

Facts : Tofu is rich in protein & calcium and has a low calorie count also less fat.

My tofu love affair began recently when my friend and an awesome cook (Martha Stewart level) shared a picture of  scrumptious fried tofu. Here is my copycat version .

Spicy Vegetable Sweet Corn Soup

I enjoy a cup of sweet corn soup at the Indo-Chinese restaurant, so I have posted my version with a little bit of spices. I do this soup often for my hubby as he likes to try different kinds of soups. This recipe is not complicated and it’s very easy to make. I think everyone will like a warm cup of soup in this cold weather . Kids usually don’t like vegetables but they would love this healthy soup. Now let’s go to the preparation.

                                             Serves: 4
                                      Prep Time: 4 mins 
                                Cooking Time: 25 mins 

Ingredients

Sweet corn	3 cups
Onion (fine chopped)	1 medium
Tomato (fine chopped)	1 small
Cabbage (fine chopped)	1 cup
Carrot (cut into small cubes)	1 cup
Frozen peas	½ cup
Zucchini (cut into small cubes)	1 cup
Corn flour	1 tsp
Lemon	1/2
Green chilies (fine chopped)	2 nos
Cilantro (fine chopped)	2 tbsp
Pepper powder	½ tsp
Salt	As needed

To Temper

Oil	2 tsp
Bay Leaf	1 no
Cloves	2 nos
Cinnamon	1 inch
Fennel Seeds	½ tsp
Whole Pepper	1 tsp

Preparation

•  Soak the frozen sweet corn in hot water for a 5-10 mins , then divide the sweet corn into two halves. 
• Grind the first half of the sweet corn (approximately 2 cups) with little water to extract juice out of it and use the rest of the sweet corn (approximately 1 cup) to the soup. 
• Mix corn flour with little water and keep it aside to mix it with the soup at last to give a thick texture.

Method

• In a pan heat oil, now add bay leaf, cloves, cinnamon, fennel seeds and whole pepper, and then when it starts to split add onion, fry until it turns  transparent or pink color.
• Now add the chopped tomatoes, add little salt so that it gets mashed. After tomatoes are cooked, add all the vegetables and a pinch of salt.
• Once the vegetables are cooked, add green chilies, extracted sweet corn juice and cook in the medium heat for 5-6 mins.

• Add little salt, pepper powder and corn flour mixture to the cooked vegetables and allow it to boil for 5 mins.
• When the soup starts to boil , add lemon juice and put off the heat.
• Now hot and healthy sweet corn vegetable soup is ready to serve. While serving add croutons to the soup as it gives a nice flavor and taste.

Tips

• Green chili gives a different flavor to the soup, if you don’t want it can be omitted. 
• I added vegetables like cabbage, carrot, frozen peas, zucchini but you can also add beans, cauliflower, broccoli. 
• You can have this soup as appetizer for lunch and dinner along with toasted bread.
• Zucchini is a low calorie vegetable which is a good source of vitamin A, folate and potassium. The other name for zucchini is summer squash. You can also add yellow zucchini to this soup.