How have you been? There’s always space for some snacks isn’t it?
Here’s one delightful one for you ~ Veggie Rolls or Veg Buns or Veggie Curry Rolls or Veg Bun Chop. Anything you call it, this guy is pretty delish. Soft Bun, flavorful filling, cheesy yet sweet & spicy topping, good to go anytime! Inspired from the in-house bakeries of super markets, these ones are just not stoppable. Let’s not delay the recipe further, here we have it.
I categorize recipes(to be published on channel) into mainly three dimensions – star, good to go and filler. I’ve been posting filler recipes of so late~ 8 months eh? I’ll take time to catch up again with star recipes, be patient guys, whilst I do that, request you to follow CookingShooking on Facebook, Twitter, Google+ to catch more recipes and let me know what you’re looking for..
It’s been long will be cliched. Let me get it to you – I’ve been occupied half the time I was away, and the rest I busy taking rest, working on a few recipes and so on.. This recipe was shot months back, but we gotta start with some content right? Here’s a pizza recipe for you today from the archive, new content coming soon(for real 😛 )
Pizza or Peetza, however you pronounce, we all love to indulge on some. I’ll pass on my basic pizza recipe(all time fav) some other day.. Today, let’s go over my schezwan-curry pizza bites. This damn pizza is ah-mazing! Time for the video recipe?
These little bites are perfect to appease your cravings. Try it out & shoot a comment how you liked it. Just like every other YTuber, a Q&A session coming soon – Ask away your #foodques. That’s all for today, keep rockin!
How’ve you been? I have been down, but all is good now.. It’s been long, let’s start off with our Snack ON series 🙂
simple & delish – try out this easy to make starter : Upma Pakoras or in other words Semolina Fritters. Crunchy from out, fluffy inside goes well with tomato ketchup, chutneys.. Perfect evening snack to munch on with a cup of tea! Without further ado, here comes the recipe:
Momos, or dumplings are one of its kind.. But this time, it’s double the delish ~ Chili Momos is here for you 🙂
I have been to Kathmandu couple of times, and have stayed for a good time as well.. And, all after that I have a very big soft corner for the city, or I must say the Country Nepal.. This delicacy is very popular around Kathmandu & Nepal.. It’s just divine, but it’s damn spicy 😀
My version is slightly drier as a gravy sorta(that’s how I prefer), you can make it with gravy if you want so.. Also not as spicy as we get there.. So let’s get cooking, shall we?
Chili Momos | Local Nepali Style with Veg Momo Recipe
For Momos : Cabbage - 1 [grated]
Onion - 2 [chopped]
Ginger - 3" Piece [grated]
Salt - to taste
Pepper - ½ tsp
Oil - 2 tsp + to grease
Dough - as required [see notes]
For the chili momo prep - Oil - to fry + 3 tbsp
Green Chili - 6
Garlic - 10 cloves [pressed]
Momo Red Chutney - 4 tbsp [Recipe video in end]
Vinegar - ¼ tsp [I used chili vinegar]
Red Chili paste - 1 tsp
Soy Sauce - 2-3 drops [totally optional]
Ketchup - 6 tsp
Onion - 1 [shelled]
Salt - to taste
MSG - a pinch
Sugar - ¼ tsp [to balance, optional]
Fried Momos - 18-20
Scallions & Coriander - As desired
We'll start by making the filling for momos, for the same - add cabbage, onions, ginger, salt & pepper in a bowl & mix really well. After 2-3 minutes, the mixture will feel much more moist & it;ll start oozing moisture.
Take some mixture in your hands, squeeze hard and put the mixture into another bowl. Like so, take out excess moisture from the mixture. See notes for uses of the liquid you are left with.
To the cabbage mixture, add the oil and mix well. Filling is ready. Grease steamer plates with oil.
Roll out the momo dough(see notes) into 3-4" circles then place about ½ to 1 tsp of filling. Make plates till half(or until semicircle) as shown in video, then press the empty side of dough to the plates. Place into steamer racks. Make more momos like so, then steam for 10 mins in med flame. Let momos stand for 5 mins, then take them out of the steamer and let them cool completely,
For the chili momo prep ; Heat up oil in a pan to fry the momos. Once hot, fry in high flame until golden. Keep aside.
In a bowl mix - red momo chutney, vinegar, chili paste, soy sauce, ketchup.
Heat up a wok, add 2-3 tbsp of oil. Once hot add the slit green chili, garlic. Stir once, then add the onion shells & toss for a minute. Add a pinch of salt & msg and toss.
Pour down the sauce and ¼ tsp of sugar and cook for a minute. Add the fried momos, stir until momos are coated. Sprinkle a bit of scallions & coriander if you wish, then serve hot!
1. You can watch my momo recipe video for the dough recipe. Also the red chili chutney video, both are embedded below. 2. Locals mostly make it with raw veggies, that's why I showed this method this time. 3. The liquid from the veggies is very nutritious & delectable.. You can drink it as it is, I do it all the time I drank all of it, I like it a lot! You can also make thupka, or soup with it.. Or use it as a stock if you wish! 4. My mom has been making momos since like many years, like when I was 3-4 years I have been seeing her making.. In my family everyone loves momos, and so she used to make for us almost every week.. Now-a-days once in a month.. She used to say me, make loyi out of the dough(divide the dough into smaller portions).. I used to enjoy that 😀 Experienced hands!
Fried momos with juicy filling with a spicy & garlicy sauce.. Double the delish for sure.. Make sure you try it, and do share how you liked the dish 🙂
It was a few months back, when I received an email from a Local News Channel willing to invite me to their cooking show.. Theme was fusion, and I came up with three recipes for them.. One of them was this Cheesy Chili Idli..
As Mothers Day is so close, I thought to cook with my mom this time.. You know it well, as my dear mumma loves Idlis, I had to come with something on the lines.. So, we together cooked the dish..
I must say, my mom is slightly camera shy, just like I was.. But as we shoot more with her, it’ll overcome 🙂 And yes, If you’re a Indian & looking for some delectable recipes in our National Language, wait is all over.. Coming up soon some delectable recipes 🙂
Back to the recipe, this is really great.. It’s kind of a dish, I can have anytime.. It’s spicy, chatpata & balanced as well.. At once, you get a taste of South India from the onion chutney & then there is the fusion thing. Let’s watch the recipe first 🙂
Start by greasing mini/button idli plates. Fill the trays ¼th of the way with the idli batter. Chop the cheese slices into small pieces and put them over the batter. Cover with more batter.
Tap a couple of times and steam the idlis in a idli steamer or a pressure cooker(without whistle) for 7-8 minutes. (2-3 mins in high, rest in medium flame)
After the idlis have been steamed, take them out and let them cool for 5 mins before scooping out from the plates.
In a pan, add 2 tbsp of oil and while you wait for it to get hot; crush ginger, garlic, chili in a mortar & pestle.
To the hot oil, add the mustard seeds. As they splutter add asafoetida, curry leaves, chana dal, urad dal. After the tempering is done, add the chopped onions & crushed ginger garlic chili mix. Stir & cook for a moment.
Add salt to taste, and cook till the onions start going golden. Then add in the bell peppers & the tomatoes. Stir and cook for 2-3 minutes.
As the peppers are cooked, add the chili flakes, tomato sauce, chili sauce, and some sugar to balance it. Stir well.
Then add in the onion chutney and some water if needed. Stir, and then add the idlis. Toss it, and Serve Hot!
You can enjoy the cheesy idlis as it is as well 😀
Soft Idlis, with cheese inside is scrummy on its own, with the sauces & veggies it just goes to the next level! Do try it, and let us know how you like it 🙂
In a mixing bowl, add 1 cup flour, ½ tsp sesame seeds, 1½ tbsp oil/ghee, salt as per taste. Get your hands in and incorporate the oil well with the flour.
Add little water at a time, and make a firm yet pliable dough. Do not knead, just form into dough using sufficient water. Cover and keep aside for 15-20 minutes.
For Stuffing: Mix - Cheese, Peas, Corn, Raisins, Toasted Nuts, ½ tsp sugar, a pinch salt. Keep aside.
Divide the dough into 8 equal portions. Heat up oil for deep frying.
Take a portion of the dough and start rolling, Roll it to about 3.5" - 4" diameter. Apply water in the rim and put in a good tablespoon and half of stuffing or more. Gather the edges from one side, and shape it to a half moon(something like a hand pie or calzone in looks). Crimp the edges by folding or using fork. Make all in similar way.
Fry these in medium flame, until golden brown. Get them down to a kitchen tissue to absorb excess oil and serve hot! Enjoy!!
Recipe for Green Chutney: Take a bunch of coriander leaves, ½" ginger, 1 green chili, 1 tomato, salt to taste, ½ tsp cumin seeds and blend to a paste. Enjoy!
Make them now, because you literally can’t stop, they are sooo delicious specially with the green chutney..
Bread Pulao, or Bread Upma is one dish that we’ve been eating as a lunch since years.. You must be remembering, there was either one or two days in a week(or alternate), when you got something special in the lunch box as a kid.. My mom still does that for me..
And what used to be in those special days? Something experimental, or our subtle and amusing Bread Pulao, Poha and so on.. Fond memories isn’t it?
Let’s make some Bread Pulao this time around for the Kids Lunch Box Series 🙂
Start by heating up a pan with a tablespoon of oil. Add the mustard seeds, after they splutter add the chopped green chili and onions.
Cook the onions, once they start getting golden add the chopped tomatoes, salt to taste and cook until it is mushy.
Add some chopped coriander leaves, red chili powder and ketchup mix and cook for a minute. Add a tsp of sugar and stir.. Then add the cubed bread slices. Mix it all well together, add some more coriander and serve or pack in lunch box! Enjoy!
Curry Leaves can be added in the tempering.
Just remember, loading the bread pulao with bhujia…. Total bliss! I want to enjoy again, so let me go.. That’s all for today!
Veg Grill Sandwich Recipe - Quick & Easy Indian Snack Street Style
Bread Slices - 6
Cheese Cubes - 2
Boiled Potato : 1 [Slices]
Tomato : 1 [Slices]
Capsicum : ¼ [Julienne]
Cucumber : ½ [Slices]
Butter : As req.
Green Chutney : As req.
Tomato Ketchup / Tamarind Chutney : As req.
Salt : To Taste
Chat Masala : To Taste
Start by preheating the Sandwich Griller.
Spread Butter in the Bread, One bread with butter on both sides(goes in center), and two breads with butter in one side(remains up & down).
Smear Green Chutney in one of the bread(butter side down, then sliced boiled potato, and juliennes of bell pepper. Sprinkle salt and generous amount of chat masala. Then grate some cheese.
Then spread tomato ketchup in one side and gr chutney in the other side over the buttered bread. Keep the bread over the cheese, then place sliced tomato and cucumber.
Sprinkle Salt and Generous amount of chat masala, Grate cheese on top. Spread tomato ketchup in another bread and place it over the cheese(butter side up).
Make one more similarly, and keep the sandwiches to grill in the griller until golden, take out using a tong optionally smear a touch of butter and sprinkle some chat masala. Cut into two and ENJOY! 🙂
Instead of Tomato Ketchup, tamarind chutney can be used OR a mix of coriander chutney, tamarind chutney and tomato ketchup! 🙂 Instead of cheese cubes, cheese slices can be used and its more awesome. I was out of cheese slices that day, so used cubes! 🙂 Green Chutney : Take One bunch of coriander and ½ bunch of mint, 1 Tsp Lemon Juice, ¼ tsp salt, ½ tsp black salt, ½ tsp cumin seeds, ¼ tsp sugar, 1 or 2 green chili. Using minimal amount of water, make a thick paste. Transfer to a bowl, and add almost the same amount of smooth yogurt and whisk. Use as desired.
These are a delight, gets ready fast, is super delicious and makes you want more and more! 🙂 So, do try this and let me know how do you like them.. That’s all for today..
We all think what to make, what to snack, what to pack for lunch, that is something healthy but easy to make.. One common thing we usually make is wraps, most of us use leftover sabzis and some ketchup and roll it up or some sort..
So, I thought to make a Vegetable Wrap this time for Kids Lunch Box Series, and believe me, it is amazing! The vegetables give a crunch, marinated paneer has something on its own, along with the chatakedaar chutney(coriander chutney made with yogurt and used black salt), and ofcourse our humble leftover rotis!
It is something to try out, and this recipe is just a kind of start for you, make this with any variations you like and am sure you’d like them! 🙂
Paneer Strips : 6-7 (1 cm thickness, 3 cm wide, 6-7 cm long)
Cabbage : ¼ Cup
Onions : ¼ Cup
Beans : 2
Green Chutney : 3½ tbsp
Yogurt : 1 Tsp
Chat Masala : 1½ Tsp
Red Chili : 1 Tsp
Salt : as per taste
Oil : as required
lettuce : as required
Leftover Rotis : 3
Ketchup : as desired
Start by marinating paneer, to do so take a plate, add the yogurt, 1 tsp chat masala, 1 tsp kashmiri red chili powder, about ½ tbsp of green chutney and salt to taste. Mix well and then add the paneer strips and coat well.
Cook the paneer strips in a hot pan with some oil until golden, flip and cook on both sides. Keep aside.
In the same pan, add about ½ tsp of oil and then add the carrots, beans, onions, capsicums. Saute for two minutes. Add the chat masala, switch off the flame and add the salt. Stir well for a minute, add the cabbage and stir well. Transfer to a plate and let it cool. The veggies should be cooked, but need to have a slight crunch.
To make the wrap, take a roti, smear about a tablespoon of chutney. Then some lettuce, vegetable mix, paneer, sprinkle of salt, some ketchup, and roll it up! Either wrap half of it with aluminum foil and pack, or pack however you wish or just half it and serve! Enjoy the delicious wrap 🙂
If you wish to cook the wrap after rolling, you can definitely do so.. This recipe is just a kind of start for you, you can change anything in this recipe to suit your tastebuds 🙂
So, what are you waiting for? This is something that I can enjoy anytime, as it comes down to be comfort food to me, and satisfies me, my hunger pangs, and also says that I’ve eaten something healthy.. It would be the same to you as well, try once and keep cooking up! That’s all for today! 🙂