Nilam's Cook House

VEGETABLE MOMOS (Veg dumplings)

About MOMOS(dumplings)
A very popular street food MOMOS also known as Dim-Sum or dumplings in Mainland China Restaurant. An any  time favorite health steamed snack item.

Serves - 12
Total time - 45 mins

Ingredients

For Dough:
2 cups maida
1/2 tsp salt
2 tsp oil

For Filling:
1 cup carrots - grated
1 cup cabbage - grated
1 Tsp oil
1/2 cup onion - finely chopped
1 tsp ginger garlic paste
1 tsp Soya sauce
1 tsp Salt
1/4 tsp vinegar
1/4 tsp black pepper

Method
Mix the maida (all purpose flour), salt and oil and knead to a stiff dough with water.
Add the  cabbage , carrot,onion and ginger garlic paste.
Mix it well then add in the Soya sauce, salt, vinegar and black pepper.
Make small balls and roll the dough thin with a rolling pin..
Take a round, wet edges and place some filling in the center.
Bring edges together to cover the filling. Twist to seal  an give any desired shape as u can see in the picture above and fill the rest in the same way.
Steam for about 15 minutes and serve with tomato  sauce, chilli sauce, schezwan sauce, mayonnaise and veg stew.

EGG LESS MANGO CHOCOLATE CAKE WITH ALMOND AND PISTACHIO CRUNCH

TOTAL TIME
45 mins

Easy to make moist mango cake ready with ingredients available at home . Sit back and enjoy this delicious treat with family and  friends...

INGREDIENTS
1¾ cups all purpose flour / maida
1 ¼ cups aamras/ mango puree *
2 teaspoon lemon juice
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1/2 cup condensed milk
½ cup sugar – u can use upto ¾ cup sugar if mangoes aren’t sweet
½ cup plus 1 tbsp oil /melted butter
2-3 tbsp milk (add if needed )
U need batter consistency thick as of a pound cake and not like sponge cake – so use milk or water if your batter is too thick – 1 tbsp at a time
For chocolate  filling
¼ cup chocochips
2 tablespoon milk
3 tablespoon prepared cake batter
¼ cup sliced almonds or nuts of your choice for topping

INSTRUCTIONS
Pre heat oven to 180°C or 350°F for 15 mins in case u don't have oven u can use pressure cooker , put salt at leat 2 to 3 cups  n preheat . Remember to remove the whistle of the cooker while baking..
Prepare the loaf tin by greasing it with oil and dusting with flour.
Line up with parchment paper.

Sieve dry ingredients in a bowl .
Maida ,bp,bs and keep it aside. Take another bowl put butter at room temp. and whisk properly now add powdered sugar and whisk then slowly add condensed milk and mango puree and whisk properly..keep on whisking until it becomes fluffy.. then add all the dry ingredients and make a smooth batter..
Whip it until smooth and no lumps ,approx. 5 mints ,don’t overmix
Take 3-4 tbsp of milk add if required in your batter..
Pour half of  the prepared mango cake batter in the tin  then add Chico chips ( I have also used dairy milk chocolate) then add all the batter from top.
Gently tap the pan on the kitchen counter , top with nuts .
Now place it in cooker n cover the lid without whistle . Mine was done at 45 mins.
Insert toothpick at ,35 minute mark and check or bake more until the toothpick comes out clean. Take the pan out of the oven .
Let it cool down in the pan for 10 mins then invert on cooling rack.
Let it cool completely before slicing .
Enjoy warm or chilled.

NOTES
Mangoes should be sweet , if sour increase baking soda by ½ teaspoon more.
Use fresh or store bought mango puree.
I have used oil for more moistness
You can run a fork to give marble effect all over the cake .

Chocolate topping is optional .

Eggless mango chocolate cake with almond crunch
Hope you like this recipe. Try once, I would love to hear from you. If you have tried any of my recipes do drop in a feedback in the comment section ..

Happy cooking!

Do share it with the world!

INGREDIENTS:

2/3 cup Wheat Flour
1/4 cup Maida
1/2 cup Sugar – Powdered
1/2 cup Ghee
1 tsp Vanilla essence
1 tsp Cocoa Powder
1/6 tsp Baking Powder
Pistachio Slivers to Garnish( optional)

METHOD:

Sieve Wheat flour,  Maida , Baking Powder nicely. Now mix Sugar powder with flour mixture. Now slowly add Ghee. Don't add all at a time. Add till half quantity of ghee. Now divide in two parts. Add cocoa powder in one part and vanilla essence in another. Knead a smooth dough with Ghee. So now you have two types of dough.

Equally divide this dough and make small slightly flattened balls. you can give any shape as per like and convenience. Don't make cookie balls too big. Small looks cute .Now its ready to bake.

To bake this cookies in oven, bake at 190°C for 15 to 17 mins. I made in cooker. i showed in earlier post how to bake in cooker just like u bake cake . For cooker it took 20 mins for first batch. Second batch always bake faster. So keep checking after 10 mins.

Don't bake too much with dark colour , just light brown shade is enough. Cookies / Nan khatai will be soft while hot.. it will be firm and crunchy once cool down.

Enjoy your cookies with a hot cup of Tea or Coffee.

Easy bread pizza's recipe....

Ingredient:
2 sandwich slices of white bread / whole wheat bread
3-4 tsp butter
4 tbsp pizza sauce ( if u don't have piazza sauce mix tomato sauce , swezhwan chutney and chilli flakes and make pizza sauce)
4 tsp onion, finely chopped
5 tsp capsicum
6 pickled jalapeños, based on spice level
¼ cup black olives, chopped
½ cup mozzarella cheese or any processed cheese grated
½ tsp oregano / Italian seasonings
1 tsp chili flakes

Instructions:

Firstly, take bread slice and spread butter generously.

Further, toast the butter side till it turn golden and crisp.

Remove the bread slice from the tawa and spread pizza sauce over toasted bread slice.

Additionally top with chopped onions, capsicum, jalapeños and olives.

Also top with generous amount of grated cheese and sprinkle oregano and chili flakes.

Cover with a lid and allow to cook on low flame till the cheese melts completely. Alteratively you can bake in oven in 500 degrees Fahrenheit or 250 degree Celsius for about 5-8 minutes.

Once the cheese melts immediately cut into slices.

Finally, serve bread pizzas hot with chilli flakes and oregano on top.

Ingredients:

5-6 big ripe bananas (fully prepared)
2 cups condensed milk
3 cups sugar
2 cardamoms crushed
3 tbsp butter
2 tbsp khoya
2 tbsp fresh cream
2 cups grated coconut
Few almonds thinly chopped
Few walnuts chopped
A pinch of salt

How to make Kele Ki Barfi:

Remove the outer skin of ripe bananas and mash them with the pav bhaji masher. Bring the milk to few boils and add mashed banana, salt, sugar, khoya, cream and butter. Mix very well and stir continue until mixture becomes thick and little brown in color. Add grated coconut, cardamoms and chopped nuts. Stir for few more minutes on moderate heat. On the other side, take a big plate with side walls and grease with little amount of butter. Turn the gas off and transfer the barfi mixture on to a greasy plate. Spread the mixture and make a thickness of about 3/4 inch. Leave for few minutes until it sets. Cut into desired shapes and pieces and serve.

Chef Tips:

You can store this delicious banana barfi for few days in air tight container. I have mixed the chopped nuts during its cooking, but you can mix them at the end just before serving.