HOW TO MAKE VEGETABLE MOMOS

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About Vegetable Momos Recipe  : These popular street dumplings stand as the most favourite food for kids today. Momos, originating from Tibet is a hugely popular street food in the country, largely in North-India. A versatile food that it is, we have a wide variety available from chicken, mutton to what we have here, vegetable momos. Since the kids love the dish so much, it is always great to make it at home. You just need to master the technique and you can twist them to suit your palate. Ingredients of Vegetable Momos Recipe | Easy Tibetan Momos Recipe : These dumplings are packed with healthy veggies like carrots and cabbage sauteed with onion, garlic, soya sauce, vinegar and black pepper. The perfect homemade vegetarian snack to serve for evening snacks. Recipe By: Nakul Recipe Servings:  10 Prep Time:  10 mins Cook Time:  40 mins Total Cook Time:  50 mins Difficulty Level:  Medium Ingredients Of Vegetable Momos For Dough: 2 cups maida 1/2 tsp salt 1/
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SPECIAL NORTH INDIAN EGG CURRY

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Hello friends as we all know that we love eggs in all manner. As many people eat eggs as per basis for gym diet and some for taste. so i am here for show the tasties recipes of Egg.


Serves: 2 as a main dish, 4 as a side dish
Ingredients
  • 4 or 5 large or extra-large eggs, boiled for 8 to 10 minutes (less for slightly underdone eggs)
  • 1 tablespoon vegetable oil
  • 1 rounded teaspoon cumin seed
  • 1 medium yellow onion, finely chopped (1 cup)
  • 3-inch cinnamon stick, broken in half
  • 2 rounded teaspoons ground coriander or coriander seed, toasted and pounded
  • 1/2 plus 1/8 teaspoon dried red pepper flakes
  • 1/2 plus 1/8 teaspoon ground turmeric
  • 2 large cloves garlic, thinly sliced
  • About 1/2 teaspoon salt
  • 2 large ripe tomatoes, grated  (about 1 1/2 cups)
  • 3/4 cup water
  • 1 tablespoon coarsely chopped cilantro leaves

METHOD 

1. Peel the eggs and let them soak in water to cover while you prepare the sauce. This soaking seems to prevent the whites from getting too rubbery. Set aside.
2. In a medium skillet or wide, shallow pan, heat the oil over medium-high heat. Add the cumin seed and cook, stirring, for about 15 seconds, until slightly darkened and fragrant. Add the onion and cinnamon. Cook, stirring frequently, for 5 to 6 minutes, until the onion has taken on a bit of brown.
3. Add the coriander, red pepper flakes, turmeric, garlic, and salt. Continue cooking for about 2 minutes, until the garlic has lightly fried and aromatic. Lower the heat as needed to coax the cooking. Add the tomato and cooking for about 5 minutes, stirring, until it no longer smells raw and slightly thickened. Add the water, bring to a boil. Lower the heat to low, cover with a slight vent, and gently simmer for 5 minutes to develop the flavor.
4. Meanwhile, drain the eggs, pat them dry, then halved each lengthwise. When the sauce has finished simmering, uncover and slide the eggs in, cut side up. Increase the heat to medium-low and simmer the eggs, spooning a little sauce on the top, until the eggs are hot. Adjust the heat as necessary. The sauce should cook down and thicken a bit during this final stage.
5. Transfer the eggs and sauce to individual serving dishes or a communal dish. Garnish with the cilantro and serve immediately.

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