Spicy Yogurt Kabab

Spicy Yogurt Kabab

Ingredients:

• Yogurt - 1kg
• Corn flour - 3 tbsp
• Ginger-garlic paste - 1 tsp
• Onions - 1/2 cup
• Green chillies - 5 or 6
• Garam masala powder - 1/2 tsp
• Cashew nuts - 4 tbsp
• coriander leaves - 1/2 bunch
• Salt - to taste
• Oil - to deep fry

Method:
1. Remove all the water from the curd by placing it in a cloth.
2. Take the curd in a bowl, add all the ingredients from corn flour to salt. Mix well.
3. Make kababs with the mixture and roll them in corn flour.
4. Heat oil in a kadai, deep fry the kababs until they are golden brown.
5. Enjoy the Spicy Yogurt Kababs with tomato ketchup.

Veg Momo

Veg Momo

Ingredients:
For dough:

• Maida - 2 cups
• Salt - 1/2 tsp
• Baking powder - 1/2 tsp

For filling:

• Carrots ( grated) - 1 cup
• Cabbage (grated) - 1 cup
• Oil - 1 tbsp
• Onion (finely chopped) - 1/2 cup
• Garlic ( chopped ) - 1 tsp
• Soya sauce - 1 tsp
• Vinegar - 1/4 tsp

Method:

1. Mix the maida, salt and baking powder and knead to a stiff dough with water.
2. Heat oil and add the onion and garlic.
3. Saute over high heat and add the carrot and cabbage. Turn around over high heat till glossy.
4. Take it off the heat and mix in the Soya sauce, salt, vinegar and black pepper.
5. Roll the dough thin (translucent) and cut into 4"-5" rounds.
6. Take a round, wet edges and place some filling in the center. Bring edges together to cover the filling.
7. Twist to seal and fill the rest in the same way.
8. Steam for about 10 minutes and serve with Soya sauce and chilli sauce.

Cabbage 65

Cabbage 65

Ingredients:

• Cabbage - 1 small size
• Egg -1
• Corriander- for garnishing
• Salt - to taste
• Turmeric powder -1 tsp
• Red chilli powder - 1 tsp
• Corn flour - 4 tsp
• Gram masala powder - 1tsp
• Food colour - 1 pinch
• Oil to deep fry

Method:

1. Cut the cabbage into small pieces.
2. Mix the pieces with all the ingredients from egg to food colour. Mix well.
3. Sprinkle some water to bind the mixture together.
4. Deep fry in oil that is heated to 375°.
5. Drain pakoda on paper towels and garnish with finely chopped coriander leaves.
6. Serve Cabbage 65 with tomato ketchup.