Whole Grain Momos(Vegetarian)




29th #Foodiemonday # Bloghop post is dedicated to #NorthEastCuisine. Presenting a yummy delicacy from Sikkim ,one of the Seven Sister states from the North East which is landlocked Indian state located in the Himalayan mountains. Sikkim is the least populous state in India and the second-smallest state . Sikkim is a popular tourist destination, owing to its culture, scenery and biodiversity. Sikkim derives its name from a combination of two Limbu words: su, which means “new”, and khyim, which means “palace” or “house” This region is still unexplored.

Noodle based dishes such as thukpa, chowmein, thanthuk, fakthu, gyathuk and wonton are common in Sikkim. Momos – steamed dumplings filled with vegetables, buffalo meat or pork and served with soup – are a popular snack. They do have vegetarian version too.

Today I will share with you a Vegetarian Version of Momos. I have made it from whole grain flour(unbleached). It might be as appealing as their AFP counterparts,but is definitely healthy and tasty. Appearances are deceptive (Wink).

Recipe for Steamed Whole Grain Momos (vegetarian):


1 Cup= 250 ML

For the Dough:

1 Cup Whole Grain Flour

2 Tbsp Olive Oil

Salt to taste

½ Tsp Red Chilli Powder

For Stuffing:

½ Carrot finely chopped

10 Brussel Sprouts finely chopped

½ Green Bell Pepper finely chopped

Salt to taste

1 Tsp Pepper Corns Coarsely crushed

4 Garlic Pods finely chopped


Mix all the ingredients for the dough. Add water in parts and knead to a firm dough. Cover the dough and keep aside for 25 minutes.

 For Stuffing:

Heat oil in a wok. Add chopped garlic and saute for a few seconds.Add all the finely chopped vegetables and stir fry on high heat.Once they are roasted add salt and coarsely ground pepper.Stir fry on high heat till the vegetables are cooked approx. 6 to 8 Mins.Stuffing is now ready.

Make small balls of the dough  and keep them covered with a clean damp kitchen towel. Take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle of about 2-3 inch .Place 1 tsp of vegetable stuffing in the centre and pinch the sides and join the edges.

Steam them in an electric cooker, pressure cooker or Idli cooker  for about 10 to 12 mins. They will turn sticky one done. Do not over steam as they tend to become dry after sometime.Serve Momos with any spicy sauce of your choice.

I have steamed them in an electric cooker.





Dry Fruit Halwa




Today is one of those special days when God has showered his choicest blessings on me. Hard work Pays Off. This is absolutely true. I have been promoted at work and my parents are visiting me. Could I ask for more? Nah..

I am so happy and to celebrate this occasion I made dry fruit halwa . My boys just loved it.It is very tempting  .I am sharing the recipe of one of the easiest sweet you can make. it is very rich as it is loaded with dry fruits.

Recipe for Dry Fruit Halwa:

1Cup=250 ml


50 Gms Pistachios powdered

50 Gms Cashews powdered

2 Tbsp Ghee/ Clarified butter

2 Cups Milk Powder

1 Cup Milk

Saffron to Garnish

275 gms Milkmaid

2 Tsp Roasted Gram Powder / Putani powder


Heat a heavy bottom pan. Add Ghee. Once it melts add milk powder and roast for 8 mins on low flame. Once done add milk and mix well. Keep mixing it on low flame for about 8 to 10 mins. Add all the powdered dry fruits,roasted gram powder , milkmaid and mix well for about 8 mins. Once done transfer it to a greased plate sprinkle some saffron and allow it to cool. Once cooled at room temperature serve.






Burmese Tofu(Dairy free,Soy Free and Gluten free)





Burmese tofu is a food of Shan origin.This is an alternative to Tofu and is of course budget friendly. It is Soy free, dairy free and gluten free. It is healthy as it can be prepared at home in just 25 mins.It is versatile too—add it to Salads, soups ,stir fry, burjee, gravies. I will experiment with more varieties in my kitchen and share it with you. It is boon for those allergic to dairy products.

I am sharing with you a quicker version of making Burmese Tofu. You just need four ingredients which is always available in your pantry.


Recipe for Burmese Tofu:


1 Cup Besan / Chickpea  flour
1 Tsp  salt
1/4 Tsp Haldi / Turmeric

3 cups water, (divided into 2 parts)



Combine Besan , 1.5 cups of water, salt, and turmeric  in a large bowl. Whisk together until smooth, and lump free.

Grease a baking dish  with sunflower oil or canola oil.

Bring 1.5 cups of water to a boil in a heavy bottomed pan. Turn heat to medium-high. Stir the  besan mixture  to ensure that the mixture hasn’t separated. While stirring the water with a  spoon, slowly and carefully pour Besan mixture into the simmering water.

Lower the heat to medium-low, stir continuously, until the mixture has thickened and you can see a nice glossy texture( about eight minutes). Pour immediately into the greased  dish.

Let it cool at room temperature and then set in the fridge for at least one hour. The longer it sits, the more water will drain out of the tofu and the firmer it will get.

I am addicted to this tofu now and this will be a regular feature at my place now.






Pyaaz Ki Kachori



Pyaz ki kachori originated in Jodhpur and was soon popular throughout Rajasthan. This is a very popular morning breakfast in many households in Rajasthan. Steaming hot spicy Pyaz ki Kachori, in circular shape are available in maximum namkeen shops of the state. They are a perfect snack on a rainy day. These days you can find this favored Rajasthani snack dish in almost all the parts of North India. Now this Kachori has also become local snack dish of several regions of Indian Subcontinent.

They are a perfect snack on a rainy day .Well addition of kasuri Methi has enhanced the taste.

As a part of our #Interblogchallenge I had to try a recipe from my Co-Blogger Waagmi’s blog She is a wonderful person and has got a lovely collection of recipes on her blog. She is doting mom of a beautiful little princess, a Chemical  engineer and a home maker who also whips out amazing dishes. So many choices to choose from but I settled for Pyaaz ki Kachori. I have tweaked a little and here is my version.

Recipe for Pyaaz Ki Kachori:


3 Onions finely Chopped

1.5 Cup Maida

½  Cup Wheat Flour

1 Tsp Cumin Seeds

1 Tbsp Kasuri Methi

1 Tsp Garam Masala

2 Tbsp Sizzling hot  Oil

1/4 Tsp Hing/Asafoetida

1 Tsp Garlic paste

1 Tsp Ginger Paste

1 Tsp Coriander Powder

½ Tsp Kalonji / Nigella Seeds

Oil for Frying

1 Tsp red Chilli Powder

1/2 Tsp Amchur / Dried Mango Powder

1/2 Tsp  Saunf / Fennel seeds Coarsely crushed

1 Tsp Black peppercorn crushed coarsely

A pinch of Baking Soda

Salt to taste

Few sprigs of fresh Coriander finely chopped



For Stuffing:

Heat a pan with 2 tbsp of Oil, add Asafoetida and saute it for few seconds. Add Cumin seeds and saute till brown. Add Ginge paste, Garlic paste, red chilli powder and onions and saute till the onion turn slightly brown. Add Amchur powder,  coarsely crushed Fennel seeds,Kalonji ,coriuander powder Black Peppercorns crushed, and garam masala and mix well. Lastly add Kasuri Methi, chopped fresh coriander and mix again to blend well.

Allow the mixture to cool and add salt just before stuffing.

For the Dough:

Sieve Maida , wheat flour  and Baking Soda in to a Bowl. Make  a well in the centre  and add sizzling hot oil and  salt. Mix well with a spoon. Be careful as the oil is very hot. Now add sufficient water and knead a dough.Cover the dough with a clean Kitchen towel for about 20 mins.
Grease your palms and make small  balls of the dough. Flatten the balls slightly and shape into small katoris /cups with your fingers.Place some of the onion mixture in the centre and gather all the edges and seal.
Deep fry in hot oil until all the sides turn golden brown. Place them on paper Napkins to absorb excess oil . Serve Hot with fried green chillies and  Green  chutney / Tamarind chutney / Chilli Sauce.








Multigrain Potato Croquette stuffed with Cheese / Mutigrain Aloo tikki with stuffed cheese



Aloo tikki is an North Indian snack made of boiled potatoes, onions and various spices. “Aloo” means potato, and the word “tikki” means a small cutlet or croquette. It is served hot along with tamarind and coriander-mint sauce, and sometimes yogurt. I have added Multi grain flour to give it a healthier twist. Cheese filling in the center enhances the taste too.

Great idea for evening snack for kids and adults alike. It is easy and not time consuming. You can prepare this when you have sudden guests visiting you. They will be impressed for sure.

Recipe for Multigrain Potato Croquette stuffed with Cheese:



5 Potatoes Boiled

1 Medium sized onion finely chopped

½ Cup Green peas

½ Tsp Red Chilli Powder

½ Tsp Chaat Masala

1 Tsp Garam Masala

1 Cup Bread Crumbs

1 Cup Multigrain flour coarsely ground ( equal quantities of Roasted green gram , roasted quinoa,roasted chia seeds  and roasted flaxseeds coarsely ground)

Cheese for Stuffing (as per your choice and liking)

1 Tbsp Finely chopped coriander

Salt to Taste

1 Cup Tamrind Chutney

1 Cup Chilli Sauce

1 Cup Thick Yogurt

Oil to shallow fry



Mash the boiled potatoes in a bowl. Ensure there are no lumps. Add onions and green peas and  mix well. Add chili powder, garam masala,chaat masala ,finely chopped coriander ,salt and bread crumbs and mix well.Grease your palms ,take some potato mix and pat it flat, stuff cheese and shape them into round balls. Roll these balls in the multigrain flour .

Heat  the Appe Pan . Drizzle a few drops of oil and cook them in the appe pan.

Place the tikkis/ croquette on a plate. Top it with Chilli sauce, tamrind chutney / sauce and yogurt. Garnish with fresh coriander and serve.




Multigrain Veggie and Cheese Uttapam





Uttapam or ooththappam or Uthappa is a dosa-like dish made by cooking ingredients in a batter. Uttapam is a thick pancake, with toppings  cooked right into the batter. Uttapam is traditionally made with toppings such as tomatoes, onion, chillies, capsicum and cabbage mix, coconut or mixed vegetables. It is often eaten with sambar or chutney.It is popular in South India and you will find it as a part of the breakfast menu.

I have tried to make it a little more healthier by adding the multigrain flour . It enhances the taste and is also nutritious at the same time. I have added cheese for the kids. You can skip if you don’t like cheese.

Recipe for Multigrain  Veggie and Cheese Uttapam:


For Batter:

3 cups rice

1 cup urad dal

Salt to taste


For filling :

1 big onion chopped

1 tomato chopped

1     green bell pepper chopped

1 Tbsp Roasted Green Gram powder

1 Tbsp Roasted quinoa Powder

1 Tbsp Roasted Flaxseed powder

1 Tbsp Bajra Powder

Salt to taste


Gun Powder / Chutney Powder/ Idli podi


For Batter:

Soak the rice and dal individually for 4 to 5 hrs in the water.Grind them individually to make a smooth paste. Add water if required while grinding. Ensure the batter should be a little thick in consistency. Add salt to the batter and mix well. Let it ferment for a few hours. I usually gring dosa / idli batter foe a week and make Uttapam once or twice a week.


For Uttapam:

Add green gram powder, flaxseed powder,quinoa powder,bajra powder and veggies to the batter. Add salt if needed.

Heat the skillet on medium high flame and drizzle little bit of oil. Spread a spoonful batter in circular shape and drizzle oil on the edges. Sprinkle the veggies and drizzle oil on top .Add cheese on top of the veggies. Cover it with a lid and leave to cook for 1-2 minutes. I don’t flip the Uttapam. Once done Sprinkle gun powder/ chutney powder /Idli podi and serve. You can eat it without any chutney or sambar.

In case you skip cheese then serve it with chutney and sambar.


Note :You can use Idli Batter with toppings of your choice to make Uttapam.






Mushroom & Capsicum Masala (Punjabi Style)



Think of Punjab and you can imagine its earthy heritage of lush green fields and robust lifestyle. What makes Punjab distinct from the other states is its culinary treasure. Punjabi food is a lot like its people – rich, robust and full of life.  Punjabi cuisine is very popular all cuisines across North India. They have a good variety of both Vegetarian and Non-vegetarian food. I love the Dhaba food that you find usually along the highways. They use a lot of butter and Ghee/ clarified butter in their cooking which makes the food more rich and tasty.


100 Gms button mushrooms sliced

2 medium potatoes chopped in small cubes

2 Medium Capsicums diced

4 Medium sized tomatoes

2 Medium sized onions( halved or quartered)Cashews

A bunch of fresh coriander leaves choppedCups water for blanching

2 Tbsp oil

1Tsp Cumin seeds/Jeera

1 Medium sized Tej Patta /Bay Leaf

2 Cloves

2 Green Cardamoms

1 Inch Cinnamon/Dalchini

1 Tsp ginger-garlic paste

1.25 cups water

¼ Tsp Turmeric powder/Haldi

1Tsp Red chili powder

1 Tsp Coriander powder/dhania powder

1 Tsp Cumin Powder/ Jeera Powder

1 Tsp kasuri methi/dry fenugreek leaves, crushed

Salt to taste



Blanch Onions, Tomatoes and cashews in hot water for about 25 to 30 minutes. Slice the mushrooms and keep it aside. Rinse, peel and chop the potatoes in small cubes and keep them aside.

After 25 to 30 minutes, drain and chop the tomatoes roughly. Add the tomatoes along with their juices, blanched onions, cashews in a blender j also add chopped coriander leaves. Grind to a smooth fine paste without adding water.

 Heat oil in a pan. Add  cumin seeds/jeera, tej patta, cloves, green cardamoms, cinnamon .Saute till the spices crackle and become fragrant. Add 1 tsp ginger-garlic paste. Saute the ginger-garlic paste till the raw aroma of ginger and garlic goes away.

Add the  chopped Potatoes.Roast them on medium flame.Then add Mushrooms and capsicum .While sauteing the mushrooms would begin to loose water.continue to saute on a medium flame till all the water dries up.

Add turmeric powder, red chili powder, Jeera powder and  coriander powder.Mix well. Add the onion tomato paste and mix again. Saute  till you see some oil releasing from the sides.Add salt to taste.


Add 1.25 cups water. Cover and simmer the gravy on a low to medium  flame till the potatoes are cooked . Do check at intervals and if the gravy   becomes too thick, then add some water.

Lastly add 1 tsp of kasuri methi leaves (dry fenugreek leaves) and mix well.


Garnish with chopped coriander leaves. Serve  hot with chapatis/tandoori rotis/naan/phulkas.





Couscous & Bengal Gram Pudding shots /Couscous & Kadle Bele Payasa




Today is 14th Febrauary . Everyone celebrates this day as Valentine day but many people do not know today is a auspicious occasion of Ratha Saptami . Ratha Saptami is a Hindu festival that falls on the seventh day (Saptami) in the bright half (Shukla Paksha) of the Hindu month.It marks the seventh day following the Sun’s northerly movement (Uttarayana) of vernal equinox starting from Capricorn (Makara). It is symbolically represented in the form of the Sun God Surya turning his Ratha (Chariot) drawn by seven horses (representing seven colours) towards the northern hemisphere, in a north-easterly direction. It also marks the birth of Surya and hence celebrated as Surya Jayanti (the Sun-god’s birthday).

Ratha Saptami is symbol of the change of season to spring and the start of the harvesting season. For most Indian farmers, it is an auspicious beginning of the New Year. The festival is observed by all Hindus in their houses and in innumerable temples dedicated to Surya, across India.

On the Occasion of Ratha Saptami and Valentine’s Day I am sharing a yummy recipe with you.

Recipe for Couscous & Bengal Gram Pudding shots /Couscous & Kadle Bele Payasa


1Cup= 160 ML

1 Cup  Channa dal / Bengal Gram boiled

½ Cup Couscous

700 ML Full cream milk

1 Cup Jaggery

A few strands of Saffron

10 Cashews

15 Raisins

2 Tsp Ghee



Take a thick bottom pan. Add Ghee. Roast Cashews and Raisins and place it on a paper towel once done.Add couscous in the remaining ghee and roast for 5 to 7 mins on low flame.Add milk and let it simmer on low flame .Keep stirring in between. Once the milk begins to boil add jaggery and boiled channa dal. Let is simmer till the jaggery melts completely.Add the saffron strands too.It will take about 15 to 20 mins for the jaggery to fully melt.One done switch off the flame.

Pour them in small cups/ glasses ,garnish with roasted cashews ,Raisins and saffron strands and serve.









Stuffed Masala Mini Buns



This post is a Valentine day special Post!!

Valentine’s Day is a celebration observed on February 14 each year. It is celebrated in many countries around the world, although it is not a public holiday in most of them. Typical Valentine’s Day activities include:

  • Picnics in the park.
  • Buying gifts of chocolates, flowers, jewelry, or other items for their loved ones.
  • A romantic meal at a restaurant.
  • A boat cruise with a special meal.
  • Sharing Valentine’s Day messages via social media and radio announcements.

I always feel that we don’t need a designated day in a year to express our love and affection to our Valentine. What do you think?

I made these Stuffed Mini Buns for my Valentine as he likes baked stuff which is home made. These stuffed masala mini buns are good for tea time or even as snacks for the kids. My kids too loved the buns.

Recipe for Stuffed Masala Mini Buns:

Ingredients for the dough:
1.5 Cups wheat flour
1/2 Cup maida
1 Tsp Ajwain / Carom Seeds
1.5 Tsp mixed herbs
1/2 Tsp salt
5 Tbsp olive oil
1.5 Tbsp sugar
2 Tsp instant yeast
1/4 Cup luke warm milk
1/2 Cup luke warm water
Melted butter for brushing

For filling:
1/2 Cup grated paneer
1/2 Capsicum diced
1/2 Cup corn
1/4 Tsp chilli powder
1/4 Tsp garam masala
1/4 Tsp jeera
Salt to taste


For Stuffing:
Heat a tsp of oil in a wok. Add jeera, chilli powder and garam masala. Add all the veggies , grated Paneer and salt to taste. Saute till the masala blends well with the veggies. Switch off the stove.

For the Dough:

In a bowl add the sieved flour with mixed herbs ,hand crushed ajwain and keep it aside.

Dissolve sugar in luke warm milk and yeast and set aside till frothy.
To the flour add salt,4 tbsp olive oil and yeast mixture. Add water if necessary. I have added 2 tsp of water. Knead the dough for 8 mins till you get a soft elastic dough.
Apply oil on the sides of a bowl and once kneaded transfer the dough to the bowl. Brush some oil on the top of the dough ball.Cover the bowl with a clean damp cloth and keep it in a warm place to rise for 1 to 1.5 hours or till it doubles the size.

Once the dough rises punch it down and knead again for 4 mins. Divide the dough into 12 equal balls. Repeat the same procedure for the balance dough and set it aside for 15 mins to rise. Place the stuffed dough balls on the greased tray.
Pre heat the oven at 200C for 10 mins. Place the tray in the oven for 25 mins. Take it out and brush it with milk. Bake it for another 25 mins. Once you see the nice brown crust on the top it is done.Brush it with butter once done.
The buns are ready to be served.


Enjoy with your Valentine!!!!






Stuffed Chilli in wheat flour sauce / Bharwan mirch ki kadhi



As I was late from work, I decided to make Kadhi . This is one recipe that  can be made in a jiffy. To my surprise ,I had no Besan in stock. Then I decided to make Wheat flour kadhi and dunk some stuffed chillies . A mind blowing combo that will leave you craving for more. This can be prepared in less than 25 mins. I am in love with this recipe now.

Kadhi is a comfort food for me and I can have it anytime ,anyday.There are many varieties that I have tried and this recipe is a keeper for sure.I am sure there are many kadhi lovers here. A hassle free recipe that can be made with ingredients always available in your pantry.


Recipe for Stuffed Chilli in wheat flour sauce / Bharwan mirch ki kadhi


For Chili Stuff:

10 Chilllies Deseeded

2 Onions finely chopped

2 Tsp Dhania /Coriander Powder

1 Tsp Jeera /Cumin Powder

Salt to taste

¼ Tsp Amchur Powder/ Dry Mango powder

2 Tsp Oil



Wash the chillies ,slit and deseed. Add dhania powder,jeera powder,amchur powder and salt to the finely chopped onions.Mix well. Stuff this masala into the slit chillies. Take a pan,add oil, after 2 seconds place the stuffed chillies in the pan and roast on a medium flame untill all the sides are done.

Once done remove them from the pan and place them on a paper towel.


For Kadhi:


1 Cup Wheat Flour

2 .5 cups of yogurt

1 Glass water

1 Tsp Jeera / Cumin

1/4 TspTurmeric / haldi

1 Tsp Ginger Garlic Paste

1/2 Tsp Chilli powder

10 Pepper Corns Coarsely Crushed

Salt to taste.

Method: Mix wheat flour , curd ,water and ensure there are no lumps. Heat 2 tsp oil in a wok.Add jeera,haldi, ginger garlic paste and chilli powder.Add the wheat flour mixture. Keep stirring .Add water and salt to taste.The gravy becomes thick later on. Let it boil for 5 mins.Switch off the flame. Add stuffed Chilli and serve hot with Phulka / Rice or Roti.



PS:Wheat flour kadhi thickens quickly. Just make this before serving .