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April 27, 2010

Easy Mango Thokku Recipe - Raw Mango Pickle Recipes

Mango thokku recipe

Mango thokku is a very simple yet finger licking n delicious side dish for curd rice.I learnt this recipe from my MIL.Before marriage,I had tasted Andhra mango thokku recipe from my friends.But after marriage,when I saw my MIL making homemade mangai thokku very easily and quickly with less oil,I was amazed. But its of Tamil nadu style. Its a great side dish for curd rice and even chapathi too,This is one of the must try Mango recipes in this season.Roasted and powdered methi seeds and Asafetida/Hing ( I used SSP Asafetida) are the star ingredients for any pickle recipe.So don’t skip it.Try this authentic Tamil nadu style mango thokku recipe and relish it with curd rice. I have also uploaded a full video recipe below.Please check it.Lets see how to make this delicious Raw Mango thokku recipe.

Mango thokku recipe - video 

Mango thokku

Mango thokku recipe-Mangai Thokku

Mango thokku recipe-Mangai Thokku Easy mango thokku recipe - Best side dish for curd rice
Cuisine: Indian
Category: Pickle
Serves: 1 cup
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes

1 cup - 200ml
  • Raw mango – 1/2 kg ( I used 1 big sized mango of 1/2 kg) OR Grated raw mango - 2.5 cups
  • Red chilli powder - 2.5 - 3 tsp
  • Methi seeds – 1 tsp ( dry roast & grind to a powder)
  • Turmeric powder – 1/2 tsp
  • SSP Hing / Asafetida – 1/2 tsp
  • Jaggery – Big gooseberry size (adjust based on tanginess of mango)
  • Salt – As needed
To temper
  • Sesame / Gingely oil – 4 tbsp
  • Mustard seeds – 1 tsp
  • Wash the raw mango.No need to peel the skin.Grate the mango using a grater. Set aside.

  • Dry roast the methi seeds in a kadai till it turns golden brown and powder it nicely.
  • In a wide mouthed kadai,add 3 tbsp of sesame oil.Put the grated mango & required salt to it. Saute well till it becomes soft.Cover and cook the mangoes for sometime in very low flame.

  • After the mango is cooked well,add the turmeric powder, red chilly powder, hing/Asafetida and jaggery.Mix well and saute for sometime till raw smell goes off.As u mix,thokku will start to leave the sides of kadai.
  • Lastly add the roasted methi seeds powder,mix it and switch off the flame.
  • Temper with mustard seeds using a tbsp of sesame oil. Once the thokku cools down , store it in an air tight container.Refrigerate and preserve for months.
Enjoy with curd rice !

Enjoy this finger licking mango thokku with curd rice.Tastes yummy !

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April 8, 2010


Maggi Noodles patties

Maggi noodles is loved by all the kids even if they are fussy eaters. Sure there is some magic in it Smile.Though we all know it is not a much healthier option, we make it at least once or twice in a month. Let’s make the same slightly healthy as well as interesting. With this thought, I tried this Maggi noodles patties snack for my kid.
I saw this recipe in a blog long back, but  I don’t remember the name of  it. Please let me know if its your blog. I am very much thankful to you for this excellent snack. I tried it on a weekend evening. It was tasting great and we all relished this with tomato sauce .Very easy to prepare ,tastes delicious and drool worthy. I am sure kids would love this. Even we parents can’t stop with one. Bachelor’s can also try this. U may like it.

Noodles -patties

Maggi noodles patties

Noodles Patties
Maggi noodles patties - Kids favourite snacks recipe with a healthy twist.
Cuisine: Indian
Category: Kids snacks
Serves: 5-6 nos
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes

To cook in water
  • Maggi noodles - 1 small packet (tastemaker not needed)
  • Cooked Carrot,Green peas,beans - 2 tbsp each
To mix in the noodles
  • Big onion - 1 no(finely chopped)
  • Green chilli - 1 no(-do-)
  • Maida – 2 tsp
  • Garam masala powder- 1/2 tsp(add more as per ur taste)
  • Chat masala – 1/4 tsp
  • Coriander leaves – 2 tbsp(chopped finely)
  • Salt- as needed
  • Amchur powder – 1 pinch(optional)
  • Red chilli powder- 1/4 tsp(optional)
  • Cooking oil – 1 tbsp

  • Cook the noodles in required water along with vegetables without tastemaker OR Grate the carrots and saute in a tbsp of oil along with green peas till it gets cooked.I dint use beans here.
  • Take the boiled noodles,vegetables in a wide mouthed bowl and mix all the ingredients given above to make a dough.If necessary, maida can be added for binding. ( I used 2 tsp)
Noodle patties step by step picture
  • Make small even sized balls and pat it to make a small circle.
  • Heat a dosa pan and place the patties over it.Sprinkle oil around it and cover cook for sometime. Cook  till it becomes slightly crispy &  golden brown.
  • Flip it over and repeat the same. Enjoy with tomato sauce.
    Noodles patties step by step picture1
  • For variations,u can also try adding tastemaker, gg paste and more vegetables like beans, grated cauliflower etc whichever your kids like.
  • U can also use plain noodles instead of maggi as tastemaker is not necessary.No problem even if the noodles are over cooked.
  • I din’t use red chilli powder as my daughter doesn’t like spicy foods.So use it as per ur need.

Noodles patties

Noodles patties piece

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March 31, 2010


Yesterday I tried this dal sukka from Mallika badrinath’s Kurma varieties book.It was very nice..We all liked it..My hubby had this with chapathi , My doter savored this with dosa and me with curd rice..This dal tasted best for everything.If u’ve got bored by making the same Veg / Aloo kurmas , I would say this dal sukka is a nice replacement.Healthy and Easy too..Try this and let me know ..

 1 cup - 250ml
  • Moong dal – 1/4 cup
  • Big onion – 2nos (chopped finely)
  • Ginger ,Garlic – A few pieces or u can use G &G paste of 1 tsp
  • Green chilly – 1 no (long one) (adjust)
  • Jeera /cumin seeds – 1/4 tsp
  • Red chilly powder –1/2 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Salt & water – As needed
  • Oil – 1 tbsp
  • Coriander leaves – to garnish
  • Lemon Juice – A few drops
Method :
  • Grind ginger , garlic and green chilly to a paste and set aside.
  • Take a broad kadai ( i did it in the cooker base directly).Add a tbsp of oil and add  the paste to it.saute for sometime and then add the onion julienne's.
  • Saute till it turns transparent.
  • Then add all the powders and mix well.Do not add water ..All the masala get cooked in the oil itself.A nice aroma wafts around.
  • Now add the moong dal and fry for a minute.
  • Add the water , required salt and close the cooker .
  • Cook till the moong dal gets cooked.I kept for one whistle.
  • Now open the cooker and mash the dal a little with ladle.
  • Roast the jeera in little oil and add it to the cooked dal.
  • Add few drops of lime juice and mix well.
  • Garnish with coriander leaves.
Serve with chapathi , curd rice. dosa/idly and ENJOY !!
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March 27, 2010

Indian Samosa Recipe - Bakery Style Samosa Recipe

I am a big fan of bakery style Indian samosa recipe. Whenever I visit chat shops /Bakeries or Cinema theaters, I have this samosa without fail. I really wanted to try triangular shaped cripsy samosas for a long time. After seeing this post ,I got the confidence to prepare samosa recipe at home.Thanks a lot sailu for giving clear step by step pics. I tried my own by making slight changes in the actual recipe.It came out very well. I just relished it with tomato sauce. So I am posting this delectable samosa recipe for you all and for my future reference .
Bakery style Indian samosa recipe

1 cup  200ml

For samosa dough :
  • Maida – 1 cup
  • Rava / Semolina – 1 tsp
  • Ice cold water – As required
  • Salt – As needed.
  • Baking soda – a pinch (optional)
  • Jeera – 1/2 tsp
For samosa stuffing :
  • Potato – 4 nos (Boiled and mashed)
  • Green peas – 1/2 cup (cooked)
  • Big onion – 2 nos (finely chopped)
  • Ginger & garlic paste -  1 tsp
  • Red chilly powder – 1 tsp
  • Coriander powder – 1.5 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/2 tsp
  • Coriander leaves – a few (chopped )
  • Lemon juice – a few drops
  • Salt – As required.
  • Oil – 2 tbsp
Method :
  • Knead the dough with the above said ingredients and keep it closed with a wet cloth for 20 mins.
  • Prepare the stuffing by keeping  a kadai with oil.
  • Add the onions, G& G paste and saute well till raw smell disappears.
  • Then add the spices given in the same order and mix well.
  • Finally add the crumbled potato pieces and green peas.
  • Add the required salt and mix well to become a whole mass.
  • Add water if necessary.Switch off the flame and add the lemon juice & coriander leaves.Remove the stuffing and set aside.
  • Take the dough and make small balls of equal size.
  • Shape it as given here and fill the stuffing.
  • Make the samosas and deep fry both sides till golden brown.
Enjoy with tomato ketchup / sauce.

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March 19, 2010


(pics updated)
Hello everybody ,
How r u all ? Sorry for absconding these days .I had an unexpected trip to my native and i was there for the past one week.Some of my readers have asked me why i am not regular in my posts .Actually  i felt happy that there are some friends who visit my blog regularly and care for me..plz be around and encourage me.Hope I’ll try to be in par & will come out with nice recipes..
Now coming to this post , every friday i do vilakku pooja at home and i usually make AVAL or  RICE payasam .Today for a change, i tried javvarisi payasam with jaggery.I learnt this from my MIL.. It came out very well and tasted yum.. But i forgot to add cashews &  cloves..   ;)

  • SAGO / JAVVARISI ( I used white big ones ie..maavu javvarisi ) – 1/4 cup
  • Powdered jaggery – 1/3 cup 
  • Cardamom – 2 nos (powdered)
  • Cashew – 2 nos (fried in ghee)
  • Cloves – 1 - 2 no ( fried in ghee)
  • Ghee – 2 tsp
  • Coconut milk – 1/4 cup
  • Milk & water – As needed
  • Take a kadai and add a tsp of ghee..Fry the cashews and cloves.set aside.
  • In the remaining ghee , fry the sabudana for 5-7 minutes in low flame till it puffs up slightly ..(  the size of the sabudana gets bigger and becomes crispy) .Do it in medium flame.Please make sure u don’t burn it..
  • Now cook the roasted sabudana with water till it turns transparent..Make sure the sabudana is not over cooked and turns mushy instead it should be visible & separate. When the sago cooks, the middle portion looks white. Take one and press it with finger. No need to wait for sabudana to become transparent. When its soft, switch off the flame. It will cook completely in the heat of water and becomes transparent.  
  • Then in a wide mouthed bowl take the powdered jaggery and add water to cover it.Melt the jaggery to make a syrup and allow it to boil till the raw smell disappears.
  • Add this syrup to the cooked sabudana and mix well.Let it boil for sometime..If you feel this mixture is very thick , add some water and boil it.Don’t add milk at this point becoz it will curdle.Always Milk should be added after removing from the flame.Then add the roasted cashews, cloves and cardamom powder.
  • Remove from fire and add the coconut milk.Add some boiled milk to make it watery / thin.
Enjoy !!

  • If u think, u have added more jaggery and if it is very sweetish , add milk to reduce the sweetness.. Coconut milk gives  a nice  flavor & texture to this payasam , so dont forget to add it at the end.
  • Please add milk or coconut milk only after switching off the flame otherwise payasam gives  a curdled look.

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March 8, 2010

Sweet Puttu Recipe / Arisi Vella Puttu Recipe – Maha Shivaratri Prasadam Recipes


Sweet puttu also known as rice puttu / arisi vella puttu in Tamil is a popular South Indian Maha shivaratri prasadam recipe. We prepare this sweet puttu recipe mainly on ‘Maha shivaratri’. So we call this as Shivaratri puttu . Some people prepare this arisi vella puttu/Arisi puttu during Navaratri days too. This is made out of rice flour and jaggery. My mil makes home made rice flour to make this puttu. U can try with good quality store bought puttu flour/puttu maavu too. Here I have cooked the rice mixture twice to make soft puttu. Try this method & let me know how it turned out for you :)


Sweet puttu recipe

 Sweet puttu recipe for Maha Shivratri
Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 120 Minutes
Cook time: 20 Minutes
Total time: 140 Minutes

1 cup - 250ml
To soak in water
  • Raw rice - 1 cup
  • Chana dal/Kadalai paruppu - 1/4 cup
For jaggery syrup
  • Grated jaggery - 1.25 cups
  • Cardamom powder - 1/2 tsp
  • Grated coconut - 1/4 cup
  • Water - as needed
  • Salt - A pinch

  • Soak the raw rice/Maavu arisi in water for 2 hrs . Soak the chana dal in water for 2 hours.Drain the water and spread the rice on a news paper / cloth for 10 mins so that the excess water gets absorbed.
  • Grind the rice in a mixie or processer to make powder..(rice should be little moist ) .Sieve and again grind it to make a fine powder. Steam the rice flour for 15 minutes.
  • **If u use store bought rice flour ,use puttu maavu for best results. If  you use that, you can start from the next step.. But you should add little water mixed with salt to make the flour a bit wet.
  • Grease the idli plate with oil and spread the finely ground rice flour. Steam it for 10 to 15 mins..
  • In the mean time take the soaked channa dal and pressure cook till it blossoms. Do not over cook the chana dal.Usually what we do is , we keep the chana dal in a bowl with water inside the idli pot and allow it to cook along with the rice flour..By the time the rice flour gets ready , the chana dal will also get cooked and blossomed.
  • After 15 minutes, remove the flour and break the lumps by spreading in a plate. Sprinkle salted water.The quantity of water should be such that u should be able to make a ball with the flour.(Maavu pidikira padham varanum).Sieve it using puttu sieve (jalladai) or grind it once in mixie jar to remove the lumps.This is called Puttu maavu. Again spread the flour in  idli plate and steam it for 10 minutes.Grind it once in mixie to break the lumps.Mix the cooked chana dal. ( I have steamed the rice flour twice to make super soft puttu. If  you don't want to follow this step, just steam it once and proceed)
  • Take the jaggery in a wide mouthed bowl and add little water just to cover it. Melt the jaggery and strain the impurities if any.Allow the jaggery to boil till it becomes frothy and thick. Add cardamom powder,mix well.
  • Now mix the jaggery syrup to rice flour mixture .Mix well and  enjoy by adding a tsp of ghee !!


  • Please keep in mind,u should steam the flour twice to get soft puttu. For storing puttu maavu,  steam the ground rice flour for 15 minutes, remove and grind it. Seive it and dry in sun and store in a box.Whenever you need puttu, you can steam it and proceed as given above.
  • The color of puttu depends on the color of jaggery. U can see the difference in color in my old & new pictures. Add more jaggery if you have sweet tooth.
  • Make sure you break all the lumps after u steam the rice flour.For safer side,Grind the flour and sieve once. Then add chana dal and proceed.
  • The consistency of jaggery syrup should be thick else puttu will become a sticky paste.
  • Some people roast the rice flour before steaming. But we don’t do it. We steam the flour directly.
  • Add a tsp of ghee before serving, It adds a nice flavor !
Take care , catch u all in my next post !

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March 1, 2010

Kashmiri Pulav - Kashmiri Pulao Recipe With Fruits And Nuts

I tried this Kashmiri pulao recipe with fruits and nuts from Mrs.Mallika badrinath’s “Rice delights” cook book. I wanted to try this pulao after tasting in a restaurant . I wont say this one tasted exactly as I had in restaurant. But it was good and tasted unique with a mild sweet taste. We all liked it.
kashmiri pulao
A note to weight watchers :  Though this pulao is healthy with all fruits,veggies and nuts , its highly calorific!!! U can try this by avoiding paneer , butter & fresh cream. Replace fresh cream with condensed milk. This would be suitable for kids and slim people like me ;)).

Ingredients : ( 1 cup = 250ml)
  • Basmati rice – 1 cup
  • Water – 2 cups
  • Cooked Carrot – 2 nos (diced)
  • Cooked Peas – 1/4 cup
  • Pine apple  , Apple – 1 cup (diced )
  • Capsicum –1 no (diced )
  • Paneer cubes – a few
  • Saffron threads – a few (soak in 1 tbsp of warm milk )
  • Big onions – 2 nos (sliced )
  • Fresh cream – 2 tbsp
  • Butter – 1.5 tbsp
  • Sugar – 2 tsp ( if u want u can reduce the sugar by half)
  • Salt – as required
  • Rose water – 2 tsp
  • Cumin seeds – 1/4 tsp
  • Cloves & cardamom powder – 1/4 tsp (to get 1/4 tsp grind 3 cardamom seeds & 4 cloves together to make a powder )
  • Bay leaf – 1 no
  • Cashews, Almond and pista – 1 handful.
  • Dry grapes – 1 fistful
Method :
  • Cook the diced carrot and peas in a cooker and set aside.Take care they dont get over cooked.
  • Wash and soak  the rice in 2 cups of water for 30 mins.(if u want u can fry the rice in ghee before soaking ). Pressure cook the rice by adding a tsp of ghee and salt. Rice should be separate and grainy.
  • In a wide mouthed kadai , fry the onions till brown & crisp.Keep it aside.
  • Also deep fry the paneer cubes and keep it in hot water .
  • In a broad kadai take a tbsp of oil and add the bay leaf and cumin seeds.
  • Then add capsicum pieces and saute till it becomes soft.
  • Add the cooked peas , carrot , boiled rice , fresh cream , dry fruits , nuts ,sugar , saffron milk and required salt .
  • Toss it well..Before  switching off the flame add the rose water , fruit pieces , paneer cubes , cardamom & clove powder and butter.
  • Mix well and switch off the flame.
Serve hot with raita or any kurma of your choice.

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February 19, 2010

Vegetable Cutlet Recipe - How To Make Veg Cutlet - Indian Snacks Recipes

Vegetable cutlet recipe

Vegetable cutlet, Veg Cutlet recipe with step by step photos - Today I made an easy to make and yummy mixed vegetable cutlet recipe for our tea time snack. I love veg cutlets in bakery and chat shops. I took this recipe from Mrs.Mallika Badrinath’s cookbook and modified slightly as per the ones I tasted. Cutlet can be made with many variations as per your wish. If you like to make Kerala style Vegetable Cutlet recipe, add some cooked beetroot, use coconut oil for sautéing the vegetables and eggs for dipping the cutlet. Basically cutlet looks and tastes the best only when it is deep fried. But being a calorie conscious girl, I always shallow fry them using little oil in a dosa pan and had 3-4 of them heartily. Ok, lets see how to make this yummy vegetable cutlet recipe for tea time snack.

Do check out my Paneer Cutlet using Mother's Recipe Instant Poha Mix if u are interested !

how to make veg cutlet

Vegetable cutlet recipe

Vegetable cutlet recipe Vegetable cutlet recipe for tea time snack
Cuisine: Indian
Category: Snack
Serves: 8-10 nos
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

To pressure cook
  • Potato - 2 nos ( Medium sized)
  • Carrot - 1 no (medium)
  • Green peas - 1/4 cup
  • Water - as needed
To saute
  • Cooking oil - 1 tbsp
  • Cumin seeds/Jeera - 1/2 tsp
  • Big onion - 1 no ( finely chopped)
  • G&G paste - 1 tsp
  • Red chilli powder - 3/4 - 1 tsp
  • Turmeric powder - 1/8 tsp
  • Garam masala powder - 1 tsp
  • All purpose flour/Maida - 2-3 tbsp
  • Salt - as needed
  • Coriander leaves - to garnish
  • Lemon juice - few drops
To coat the cutlet
  • Corn flour - 2 tbsp
  • Water - 3-4 tbsp
  • Bread crumbs - 1/2 cup
  • Cooking oil - as needed to fry the cutlets

  • Wash and pressure cook the potato,carrot and green peas together in the required water.After the steam is released,peel the skin of potato and mash it well.Grate the whole cooked carrot and mash the peas.Mix all the vegetables and set aside.Grind the bread to a fine powder and keep the bread crumbs ready in a plate.
How to make veg cutlet step by step

  • Chop the onions and coriander leaves finely.Heat oil and splutter cumin seeds.Add big onions and saute till it turns transparent.Now add the g&g paste and saute till its raw smell vanish.Now add the salt,turmeric powder,red chilli powder and garam masala powder.Mix well for a minute.
  • Lastly add the mashed vegetables and mix well.Add maida and make a dough like whole mass.There should not be any moisture in the cutlet dough.Switch off the flame and sprinkle some lemon juice.Garnish with coriander leaves.Cutlet dough is ready.( Add little more maida or bread crumbs if u feel the dough is watery and too sticky)
How to make veg cutlet step by step
  • Take a ball sized dough and pat it thick to make the cutlet shape.Arrange all the cutlets in a plate.Mix the corn flour,water and make a smooth paste.Make sure the paste is not too thin or thick.Keep the bread crumbs ready in a plate.
How to make veg cutlet step by step
  • Now take a cutlet and dip in the corn flour batter.Dip in the bread crumbs.Repeat this again if u want super crispy exterior for the cutlet.Arrange them in a plate.Heat a dosa pan or a tawa.Drizzle few tsp of oil and drop 2-3 cutlets.Cook in medium flame by flipping them once or twice in the middle carefully using a dosa flipper.Cook till both the sides turn golden brown. Cook all the corners by holding in a tong.Remove in a plate and enjoy with tomato ketchup ! It tastes crispy outside and soft inside.
How to make veg cutlet step by step

  • You can make these cutlets using potato alone.
  • For variations and to make this cutlet more healthy add grated beetroot too.
  • Adjust the quantity of spice powders as per your taste buds.
  • If you are making cutlets for kids,deep fry them to enjoy the best taste.
  • You can also replace garam masala powder with chat masala powder.
Here is the old picture of cutlets :)
Vegetable cutlet recipe

Easy,yummy cutlets are ready to enjoy with tea/coffee !
How to make veg cutlet

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February 4, 2010


Veg momos
(Pics updated)

I had this Veg momos with garlic chutney in my friend’s house. She prepared both steamed & deep fried Momos. Both were tasting excellent. We liked it very much.Generally Momos are prepared only with Maida/All purpose flour.I have posted two versions , one with maida & another one with maida & wheat flour in 2 :1 ratio.But the color of wheat ones don't look good ;). After tasting these momos , my MIL started making it with  wheat flour.She said it tastes good when eaten hot..More than the color , its healthy , she said :) I prepared a dip /chutney as an accompaniment. It was  a nice combination.As i prepared idli along with momos , we had this chutney for both idly & momos. I’ve given the recipe for momo sauce/dip at the end of this post. As I prepared the dough & filling in very less quantity , i made less number of deep fried momos..

I wanted to update the pictures of momo as it the most popular post in my blog :) ..Before updating the old pictures , I wanted to see the shape of momos served here in restaurants. Last week my hubby took me to a chinese restaurant and there I tasted momos in different shapes.They looked very cute and small in size.. I wanted to try those shapes and I finally got the idea after watching an you tube video of veenas kitchen where she had posted the recipe from the chef’s hands. He had very well explained the different shapes..Thanks a lot to veena’s kitchen and the chef . I have tried to give the step by step pictures for different shapes. Hope I can make it perfect in future ..Last but not the least , momos has to be served really hot to enjoy its original flavour & taste.

Check out my another version of momos chutney HERE


 1 cup = 200ml
  • Maida – 1 cup
  • Cooking oil - 1 tsp ( to make dough) +1 tsp ( to add in water while steaming)
  • Salt & water – as required.
For stuffing :
  • Carrot – 2 nos (Finely chopped )
  • Cabbage – 1 cup ( finely shredded / chopped )
  • Big onion – 2 nos (-d0-)
  • Garlic – 5-8 flakes (-do-)
  • White Pepper powder - 1 tsp (adjust)
  • Soya sauce – 1/2 tsp
  • Ajinomoto – 2 pinches (optional)
  • Salt – As required
  • Oil – 2 tbsp
  • Mix Maida with salt,water and a tsp of oil to make a soft pliable dough.Keep it covered for 30 minutes.
momo tile2
  • Chop all the vegetables very finely..Take a wide mouthed kadai with 2tbsp of oil and add the onions & garlic pieces.Saute for sometime.Then add vegetables.
  • Saute well in high flame, keep tossing for 3 minutes.Add salt , soya sauce ,White pepper powder and Ajinomoto (optional ).Toss it well and switch off the flame.
Momo tile
  • Now take the dough and make very small sized balls ( 20 gms weight) of even size.
  • Roll it to make a thin small poori of 4-5 inches. Then take a tsp of stuffing and keep it in the center of the poori.
momo tile3
  • I made three different shapes of momos .. Here they are
Momo tile6
momo tile7
momo tile8  -
Please refer here for the last shape..
  • Arrange the momos in a greased plate. When the water in the idli pot starts to roll boil, keep the plate inside. Steam in an idli pot for 7-8 mins. Add a tsp of oil in idli pot water while steaming !!
  • You can also deep fry the momo in oil till it tunrs golden !
Serve hot with tomato sauce or Garlic chutney Smile

momo fried

  • Garlic flakes – 10 nos
  • Red chilly – 4  nos ( adjust)
  • Tomato - 1 no
  • Vinegar – 1 tsp (adjust based on the no of red chillies used)
  • Salt & water – as required.
  • Grind all the ingredients given above with little water.(Since the quantity is very less, i used little water to grind)
momo sauce

Transfer to a serving bowl and Enjoy with Momos / Idly / Dosa.

Here is a picture of momo with wheat & maida combination …Here i used 3/4 cup of maida & 1/4 cup of wheat flour..

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