Simple Chicken Sandwich

Simple Chicken Sandwich

This is a easy breakfast according to me as if the preps are done before hand then it is just assembling and serving serving.This is surely a very filling breakfast as chicken,vegetables,cheese and bread or bun is used.Lets get started.

Ingredients

1. Shredded Boiled Chicken-200 gm
2. Shredded Boiled Eggs-2
3. Tomato small-1cut into circles
4. Onion small-1 cut into ringlets
5. Cucumber small-1 cut into circles
6. Cheese-Few slices
7. Lettuce-Few leaves
8. Pepper powder- 1 tp
9. Egg Mayonese-3 tbsp
10. Bread Slices-Few
11. Salt to taste

Method

• In a bowl add shredded chicken,boiled eggs,pepper powder,pinch of salt,mayonese and mix it well.Check the seasoning according to your taste.
• Now in a pan grill the breads on both sides with butter and keep it aside.
• Now take one bread slice,on top of it add lettuce leaf,add the chicken mayo mixture ,add tomato slices,onion slices and cucumber slices.Cover with cheese slice and cover with another bread on top.Sandwich is ready.You can also add cheese sauce if you want instead of cheese slice.
• Healthy and delicious breakfast is ready.This also a very good tiffin for kids or kids party snack.

Note :This mixture can be made before hand and stored in the fridge for 2 days.Before eating toast the bread,assemble the sandwich and serve.

Recipe by Chef Dimple

Chicken and Veg Momos with Homemade Chutney

Chicken and veg Momos with homemade chutney

Momo reminds me of North Bengal,Sikkim,Gangtok,Darjeeling,Kurseong and ofcouse how can I forget Lachung in Sikkim
where I ate the most delicious vegetable momos fresh,healthy and super yummy.Tried out those momos in my kitchen and it turned out so good.My family members enjoys and had so many momos without any guilt as they  were not a deep fried food.Don't worry about the shape,practice will make you perfect.These are chicken momos but you can make with veg momos too the same way.Any kind of steamer will work if you have a momo steamer.

  Ingredients needed to make the filling.
Chicken keema or finely chopped keema-200 gm
Onion chopped finely-1
Garlic chopped finely-10 cloves
Cabbage chopped finely-1/4(small cabbage)
spring onions chopped finely- 2 tbsp
vinegar-1 tbsp
soya sauce dark-1 tbsp
Ginger chopped- optional
salt to taste
little chicken fat or oil

Method to prepare the filling
1 Wash the keema well and drain off the water properly.Then mix all the ingredients including 1/2 to oil or fat and keep it aside.

2 Make a dough with 2 cups of flour,salt and water.The dough should be tight.Cover and keep it aside for 15 min before rolling.

3 Make very small balls,roll it thin and in the middle put small spoonfull of the keema mixture,shape it like a momo and keep it aside.Any shape you can make.You can make small momos or medium size momos.

4.Put water in the base of the momo maker.Bring it to boil,reduce the heat and place the steamer on top,grease it with white oil and add the momos inside the steamer.Cover with the lid and let it steam for 15 to 20 min.
Momo is ready to be served.

 Meanwhile make the chutney
1 First boil 4 tomatoes and 6 red whole red chillies together in water.Once the tomatoes turn soft and water has reduced or dried,cool it down and make a thick paste.
2 Take a pan and add little white oil and add chopped garlic 1tp,Chopped ginger 1tp,1 chopped onion.Saute it nicely and then add the chilli and tomato paste.Add salt to taste and 1/2 tp vinegar and saute till it leaves oil.Chutney is ready.
It is perfect match with the hot steamed momos.You can preserve the chutney for 7 days in the fridge.

For veg Momo Filling
Shred cabbage.Add chopped onions,ginger,garlic,salt,soya sauce,vinegar,little oil,mix it well and keep it aside.
Follow the same process.

Note-For pure veg people you can omit garlic and onion and add little more ginger to enhance the taste.

Chicken Yakhni Pulao

Chicken Yakhni Pulao

In Pakistan and India, yakhni is simply stock or broth. It is often the base for many foods including pilaf (pulao) and other chorbas or soups.

Yakhni Pulao is a most simple dish to make in bulk for family gathering or any kind of parties and goes very well with any kind of raita.I usually make this for shortcut cooking method but everyone enjoys a lot.Today I made with chicken with bones.You can make this with boneless thigh pieces too.

Use long grained basmati rice.Soak it in water so that it doesnot break.Soak for 20 min.This dish is mild so kids enjoy a lot.It is also not a very elaborate dish like Biryani.

Ingredients

Chicken with Bones-1 kilo

• Rice-3 mugs(Soaked for 1/2 hr)
• Onions sliced-4
• Ginger-1 tbsp Paste
• Curd-1/2 bowl
• Chicken with Bones-1 kilo
• Rice-3 mugs(Soaked for 1/2 hr)
• Onions sliced-4
• Ginger-1 tbsp Paste
• Curd-1/2 bowl
• Bayleaves
• Yakhni masala powder-Bayleaf,cloves,fennel seeds,shazeera,cinnamon sticks,cardamom,star anise,big cardamom(equal amount) or 2tbsp powder
• Kashmiri red chilli powder
• Salt to taste
• Sugar as per need
• White oil and ghee-3 tbsp white oil

Method

1. Take 3 tbsp white oil,heat the oil and add sliced onions and fry till golden.Take out little of brown onion and reserve for garnish.
2. Add ginger paste and saute it for half min.Reduce the flame and saute.
3. Now add the spice mix and add very little water so that it doesnot burn.Saute for a min.
4. Then add the beaten curd and very little water to avoid curdling.Continue to saute in low flame.
5. Now add Kashmiri red chilli powder and saute for 3 min in low flame.
6. Then add the chicken pieces and increase the flame to medium.Add sugar to balance the taste.Saute till the chicken is almost 50% cooked.
7. Add salt to taste.Now add 1 tp of ghee for extra flavour.You can add more or less.
8. Now add warm water and bring it to boil.
9. Once the gravy is boiling add the drained soaked rice and mix.
10. Now add more water or 6 cups of water in total.Now cover and cook till the rice gets cooked and fluffy and water has dried off.
11. At last garnish with barista or fried onions.

Recipe By Chef Dimple

Chicken Bharta with a twist

Chicken Bharta with a twist

Chicken bharta is a very common recipe in any house.Bharta means shredded.It is a very popular dish of Punjab and people all over India love this dish.
Best thing with bharta is that we can use the left over chicken also for this recipe or any kind of tandoori chicken which is left in the fridge.
Today I have used bonelss thigh chicken pieces here.I will also use this Chicken Bharta in Pizza topping or in sandwich filling.My kids love it.
I have mentioned my recipe as a twist to the regular chicken bharta recipe because here instead of cream I have used milk powder with kaju paste.This will give a sweet taste to the recipe as well the texture will be very silky and smooth.so let us check the recipe.

Ingredients

1. Boiled chicken shredded boneless-300gm
2. Chopped onions-3 medium size
3. Tomato chopped-1 and 1medium size
4. Ginger and garlic paste-2 tpsp
5. Whole garam masala-2 bayleaves,2 cinnamon sticks,1big cardamom,green cardamom,few cloves
6. Mustard oil-2 tbsp
7. Butter-1tbsp
8. Turmeric powder-1 tp
9. Coriander powder-1 tp
10. Cumin powder-1/2 tp
11. Garam masala powder-1/4 tp
12. Kashmiri red chilli powder-1 tp
13. Green chilli paste-4 chillies
14. salt to taste
15. Milk powder-1 tp
16. Cashew nuts-10
17. kasuri meethi-1 tp crushed

Method

• 1 Boil the chicken pieces in water for 5 to 7 min in high flame.Cool it and then shred it with your hand.
• 
  
• 2 In a pan add 2 tbsp mustard oil and heat the oil nicely.Now add whole garam masala and temper for few seconds.
• 
  
• 3 Now add chopped onions and 1 tp salt and fry the onions till light golden brown.
• 
  
• 5 After this add chopped onions and continue to fry for another 2 min till the tomatoes turn soft.
• 6 Now add ginger and garlic paste and continue to saute till the raw smell of ginger and garlic are no more.
• 
  
• 7 Now add the dry spices.Add turmeric powder,cumin powder,coriander powder,garam masala powder and saute till it leaves oil from the sides.Now add kashmiri red chilli powder and saute.
• 8 Once the spices are sauted well add the boiled shredded chicken and mix it well and continue to saute till it is dry and you can see oil from the sides.
• 
  
• 9 Now make a paste with cashewnut,green chillies and milk powder.
• 
  
• 10 Now add little water to the paste and pour it in the pan.Let the chicken simmer for atleast 4 min.It will not take much time as the chicken is boiled.When the chicken is dry add kasuri methi,butter and mix and cover and cook for another min .Then switchoff the flame and give it a standing time.
• Garnish this with boiled eggs.

Note Serve this Roti ,naan ,paratha
https://youtu.be/dpuncN8iGPs

Recipe by Chef Dimple

Chicken curry with coriander

This is a very simple chicken curry with fresh chopped coriander leaves as garnish.Here I prefer chicken with bones.This chicken curry requires no marination.This can be eaten with rice,roti and can be eaten regularly as it is the most simple curry recipe.Here I have used mustard oil but you can cook with white oil or any other oil of your preference.You can make it dry or semi thick gravy.If you want to use potatoes you can use.

Ingredients needed

1 kg of chicken with bones

6 medium size onion paste

Ginger and garlic in equal quantity 3tbsp

Tomato puree 3tbsp

Mustard oil 3 tbsp

Coriander powder 3 tp

Turmeric powder 2tp

Salt to taste

Garam masala powder 1 and half tp

Red chilli powder 2tp

Kashmiri red chilli powder 1 tp

Chopped coriander to garnish

First add 3 tbsp mustard oil and heat it .

Now temper with 10 to 12 peppercorns,5 small cardamoms,2 cinnamon sticks,2 bayleaves.

Now add onion paste made of 6 medium onions and saute it till it leaves oil.

Now add 3 tbsp ginger and garlic paste and saute for few mins till the raw smell of ginger and garlic are gone and it leaves oil from the sides.

Add 3 tbsp of tomato puree and continue to stir further for 3 min.

Now add 2tp red chilli powder,turmeric powder 2tp,coriander powder3 tp,garam masala powder 1 1/2 tp,salt to taste.Saute for few min till it leaves oil.

Now add 1 tp kashmiri red chilli powder for colour.Continue to stir.

Add 1/2 cup beaten curd and add to the sauted spices.Saute it with little water.

Add the washed chicken pieces and coat it well with the spices and saute for few min till it leaves oil from the sides.Check the seasoning.

Now add 1 glass of water and cooked in medium heat till the chicken is cooked well.When oil floats on the top,chicken is done.

Garnish with fresh chopped coriander leaves.

Preparation time 20 min

Cooking time 20 min

Serves 6 people.

Recipe by Dimple Chakraborty

Chicken Lollipop

https://youtu.be/qqvQ3e8Bp54

Chicken Lollipops are favourite evening snack.It is liked by children as well as adults.I make this very often during weekends.Easy to make and enjoyed by all.I donot like the lollipops which are sold on the restuarants as the coating is very thick.For the parties you can marinate the chicken pieces a day before and next day you can fry and serve.Let us see the ingredients.

For marination

Chicken Lollipop pieces-15

Pepper powder-1/2 tp

Red Chilli powder/paste-1 tp

Salt-1/2 tp

Dark soya-1tp

vinegar-1 tbsp

Oil for deep frying -white oil

First marinate the chicken pieces with salt,vinegar,dark soya sauce,red chilli powder.Mix it well and keep in the fridge for half an hour min.

For the batter

Flour-2tbsp

Cornflour-3 and 1/2tbsp

salt to taste

Pepper powder-1tp

Ginger and garlic paste-1 tp

water

Make a semithick batter with flour,cornflour,salt,ginger and garlic paste,pepper powder and water.Mix it well so that there is no lump.Add the Marinate chicken pieces.Ready to deep fry.

To Make a sauce

Garlic cloves-7

Spring onion

green onion 1 chopped

Hot and sweet tomato sauce

white oil-1tbsp for the sauce

Method

1-Put enough oil to deep fry the marianted chicken lollipop pieces.Once it turns golden take it out and drain it in a kitchen towel and keep.

2- Now in a nonstick pan or wok add 1 tbsp from the same oil and add chopped garlic,green onion and spring onion and saute this in high flame.Then add tomato sauce,pepper powder and mix it.

3-Add the chicken pieces and toss it in high flame for couple of min.

serve it hot

Serves-6 people

cooking time-15 min

prep time-15 min

Recipe by Chef Dimple

Doi chicken/Dahi Chicken(Chicken marinated in curd and spices)

Simple chicken preparation is Doi Chicken.When I am in hurry I cook this chicken.The whole recipe requires no water.It is cooked in curd so oil needed is less and is lighter in taster and brighter in texture.You can marinate the chicken before hand.It saves lot of time.

Ingredients

1. 1 kg chicken with bones-leg pieces
2. Onions slices- 6 to 7 medium size onions
3. Ginger-1 inch
4. Garlic-8 cloves
5. Green chillies-4
6. Whole garam masala
7. Powdered garam masala-1 tp
8. Bayleaf-1
9. Cumin powder-2 tp
10. Coriander powder-1 tp
11. Turmeric powder-2 tp
12. Red chilli powder-2 tp or to taste
13. Salt
14. Mustard oil
15. Fresh chopped coriander for garnish

 Method

Marinate the chicken with 1/2 cup curd,cumin powder,coriander powder,garam masala powder,turmeric powder,red chilli powder and 1tbsp of oil and keep for min 30 min.

1)First add 3 tbsp of mustard oil in a kadai and heat it well.Add bayleaf and whole garam masala(4 cloves,6 cardamom,2 cinnamon sticks)and temper.
2)Now add 3/4 sliced onions and fry till brown.
3)Make a paste of left over sliced onions,green chillies,salt,ginger and garlic and pour on the fried onions in the kadai and stir till it leaves oil.
4)Now add the marinated chicken ,salt and continue to stir and saute till the chicken pieces changes its colour in medium flame.
5)Now simmer the flame and cover and cook for further 10 min till the chicken is tender and cooked.
At last garnish with fresh coriander leaves.
Serves 6 people
Cooking time 30 min
Preparation time 50 min with marination

Winter Chicken Stew

Ingredients

• Chicken with bones/boneless-500
• Chopped Onions-2
• Chopped garlic-2 spoons
• Chopped ginger-1 spoon
• Cumin powder-1 spoon
• Turmeric powder-1 teaspoon
• Winter vegetables-carrots,Red Thai chillies,Shalgam,Potatoes,Bell peppers(cut in dice form)
• salt to taste
• White oil-to cook-3 spoons
• Whole garam masala-Cardamom,Cardamom,Pepper
• Bayleaves-2
• Bell pepper
• Butter-1 teaspoon
• Chopped Coriander for ganish.

Method

1-First put oil in the pan and heat it.Add bayleaves,whole spices and temper it.
2-Now add chopped garlic and chopped ginger.Saute it for few seconds.
3-Now add chopped onions and fry till light golden and the add the small chicken pieces and diced vegetables.Stir it well and add salt.Once it turns its colour and turmeric powder,cumin powder and keep stirring.
4-Once the chicken is fried and leaves oil add the chillies,bell peppers and stir in high flame
5-Now add water enough to cook the chicken and the vegetables.Add 1 teaspoon butter
6-Garnish with chopped coriander.
Serve hot with noddles,steamed rice.

Recipe by Chef Dimple Chakraborty

Malai Kabab in a microwave oven grill mode

Malai Kabas

Ingredients

1. Boneless chicken(thigh pieces)-500gm ..cut into small pieces
2. Bell peppers-Both green and yellow(cut into dice)
3. Ginger paste-half teaspoon
4. Garlic paste-Half teaspoon
5. white oil for marination-1 spoon
6. salt to taste
7. Curd-1 cup
8. Cheese grated-1/4 cup
9. Black pepper powder-to taste
10. Green chilli paste-1 spoon
11. Coriander leaves paste-half bunch
12. Chat masala-to sprinkle
13. toothpick few
14. Garam masala powder
15. Cream-3 spoons
16. Lemon juice-2 spoons

Method
1-Cut the chicken pieces into small pieces and dry them.
2-Make a paste of coriander leaves and green chillies.
3-Now take the chicken pieces in a bowl.Add curd,pepper powder,ginger paste,garlic paste,white oil,cream,Coriander paste,green chilli paste,garam masala powder,cream,lemon juice and cheese.Mix it very well with the help of your hand.Keep in the fridge for atleast an hour.Take out and now add salt.
4-Preheat the oven for 5 min.
5-Take a tooth pick.First take a diced green bell pepper,then chicken and again yellow bell pepper.Repeat the process with all the chicken.
6-Grease the plate with butter and place those chicken pieces and put inside the microwave oven.Go to grill mode and grill them for 12 to 15 min.Turn them once.Brush in between.
7-Take out from grill,give it a standing time and sprinkle chat masala and serve hot.
Can be grilled in OTG too.

Recipe By Dimple Chakraborty

Pan Fried Honey Coated Chicken-Chicken Dish

Ingredients

• Chicken boneless thigh fillet-500gm
• Honey-4 spoons
• Pepper powder-according to preference
• Chilli flakes-1 teaspoon
• Salt to taste
• Pinch of Sugar
• White oil
• Butter for frying
• Lemon juice-2 spoons
• Ginger paste-1/4 teaspoon
• Garlic teaspoon-1/4 teaspoon

Method

1)Marinate the chicken fillet with pepper powder,chilli flakes,white oil,sugar,honey ,ginger and garlic paste and keep for 15 to 20 min.Just before cooking add salt.
2)Now add butter in a grill pan and heat it well and add the marinated chicken fillets and fry on each sides till it is brown and g lazy.From time to time can add the left over marinated juice to cook and fry the chicken.
3) Slice the Chicken and I served with honey and it tasted awesome.

Recipe by Chef Dimple Chakraborty

Chicken Dum

Chicken Dum

This chicken is cooked in dum.Dum means cooked inside closed lid pan or handi . Less oil is used and saves cooking time too.Use chicken leg or thigh as it tastes better.This is the most easiest way to cook chicken and hassle free cooking.If you mariante the chicken for longer the chicken cooks faster and is more delicious.In that case while marinating don't add salt,just before cooking add salt.

Ingredients

1. Chicken 500gm
2. Onion chopped-3
3. Ginger and garlic paste-1 spoon each
4. Red chilli powder-1 spoon
5. Green chilli paste-1 spoon
6. Turmeric powder-half spoon
7. Salt to taste
8. Sugar(Optional)
9. White oil or mustard oil for marination
10. Curd-half cup
11. Whole garam masala-few 
12. Few crushed garlic
13. Chopped coriander for garnish

Method

• Take a bowl and put the chicken pieces.
• 
  
• Now add all the ingredients.Add chopped onions,ginger garlic paste,green chilli paste,red chilli powder,turmeric powder,curd,oil,crushed garlic.Mix it very well and put in the fridge for an hour.
• 
  
• Now heat a pan and add 2 spoons of oil and add whole garam masala for tempering.Then add the marinated chicken and mix it well with the oil and cover and cook for some time.
• 
  
• Now add salt and cover and cook till the pieces are cooked and tender.The flame showed be medium.
• 
  
• Once the chicken is cooked ,you can increase the flame till the gravy is thick.garnish with coriander leaves.
• 
  
• This goes very well with Dry Fruit Pulao or Peas Pulao.
• 
  

Note-you can cook this in micro oven too.

Recipe by Chef Dimple

Palak Chicken

Palak Chicken 

Ingredients

1. Chicken with bones-1 kilo
2. Palak Chopped-1 bunch
3. Onion Sliced-5
4. Tomato chopped-1
5. Ginger paste -1 tp
6. Garlic Paste-1 tp
7. Green Chilli paste-2 tp
8. Turmeric powder-1 tbsp
9. Pepper powder-2 tp
10. Coriander powder-2 tbsp
11. Salt to taste
12. White oil to cook-3 tbsp
13. Water to cook

Method

• Marinate the chicken with salt to taste,1 tbsp pepper powder,dash of oil for 30 min.Then eithen pan grill it or grill in OTG or Microwave oven for 7 to 10 min.Take out the grilled chicken and cut into small pieces.
• 
  
• Now in a pan add white oil and heat.Then add sliced onions and fry the onions till it is brown.
• 
  
• Then add Ginger,garlic paste and continue to saute till the raw smell is not there of garlic.This will take sometime.
• 
  
• Now add Chopped tomatoes and continue to saute for another 2 to 3 min.
• 
  
• Now add turmeric powder,Green chilli paste,1 tbsp pepper powder,coriander powder and saute it by adding little water till it leaves oil.
• 
  
• Now add chopped Spinach and sliced grilled chicken ,mix it well and add 1 cup of water and cook till the gravy is semi thick and spinach is cooked.
• 
  
• Serve hot with steamed rice,roti,parathas.

Recipe by Chef Dimple

Chicken Curry with a Twist

Chicken Curry with a twist

Ingredients

1. 1kg Chicken- cut in to small pieces
2. 300 gm Onions-sliced
3. Ginger paste-2 tp
4. Garlic paste-2 tp
5. Coriander powder-2 tbsp
6. Garam Masala powder-1 tbsp
7. Turmeric powder-2 tbsp
8. Bayleaves-2
9. Whole red chillies-2
10. Mustard oil-3 tbsp
11. Chilli powder-1 1/2 tbsp
12. Salt to taste
13. Mutton stock 

Method

• Put oil in the pan and put bayleaves and red chillies whole.
• Once it turns colour add sliced onions,fry till golden brown and then add ginger,garlic paste.saute it for some time.
• Now add coriander powder,turmeric powder,red chilli powder,garam masala powder,salt and saute.  Add little mutton stock from time to time.
• Fry the masalas for some and once it starts to leave oil add chicken and fry with the mixture for 5 to 7 min.Now add the mutton stock and cook till the gravy is semi thick and done.

Serve this with Pulao,rice,Jeera rice,Rotis.It tastes good with everything.

Recipe By Chef Dimpol Chakraborty

Creamy Chicken Leg Curry

Creamy Chicken Leg Curry

Super simple chicken recipe with Chicken legs.Kids enjoy this dish a lot as it is mild and less spicy.

Ingredients

1. Chicken Leg Pieces-8
2. Onions Sliced-3
3. Ginger paste-1 tp
4. Garlic paste-1 tp
5. Green Chilli paste-2 tp
6. Cashew paste-2 tbsp
7. Almond paste -1 tbsp
8. Curd -1/2 cup
9. Pepper powder- 1 tp
10. Salt to taste
11. Cardamom-4 crushed to powder 
12. Ghee-1 tp
13. Whilte oil-3 tbsp

Method

• Heat oil in a pan and fry sliced onions till they are golden.
• Then add ginger garlic and chilli paste together .
• Saute for some time .Now add almond and kaju paste. Saute for 2 min.
• Now add chicken pieces and half cup whisked curd cook on medium flame for 10 min.
• Then add pepper powder and salt.Cover and cook till the chicken is fully done.
• Before taking it out put 5 crushed cardamoms and 1 spoon ghee.At last garnish with little cream on top.

Serve Hot with Steamed rice,paratha,puri,kulcha,naan,pulao.Goes really well with everything.

Recipe By Dimple

Chicken and veg Momos with homemade chutney

MOMO

Momo reminds me of North Bengal,Sikkim,Gangtok,Darjeeling,Kurseong and ofcouse how can I forget Lachung in Sikkim where I ate the most delicious vegetable momos fresh,healthy and super yummy.Tried out those momos in my kitchen and it turned out so good.My family members enjoys and had so many momos without any guilt as they  were not a deep fried food.Don't worry about the shape,practice will make you perfect.These are chicken momos but you can make with veg momos too the same way.Any kind of steamer will work if you have a momo steamer.

Ingredients

  Ingredients needed to make the filling.

1. Chicken keema or finely chopped keema-200 gm
2. Onion chopped finely-1
3. Garlic chopped finely-10 cloves
4. Cabbage chopped finely-1/4(small cabbage)
5. Spring onions chopped finely- 2 tbsp
6. Vinegar-1 tbsp
7. Soya sauce dark-1 tbsp
8. Ginger chopped- optional
9. Salt to taste
10. Little chicken fat or oil

Method to prepare the filling

•  Wash the keema well and drain off the water properly.Then mix all the ingredients including 1/2 to oil or fat and keep it aside.
•  Make a dough with 2 cups of flour,salt and water.The dough should be tight.Cover and keep it aside for 15 min before rolling.
•  Make very small balls,roll it thin and in the middle put small spoonfull of the keema mixture,shape it like a momo and keep it aside.Any shape you can make.You can make small momos or medium size momos.
• Put water in the base of the momo maker.Bring it to boil,reduce the heat and place the steamer on top,grease it with white oil and add the momos inside the steamer.Cover with the lid and let it steam for 15 to 20 min.

Momo is ready to be served.
 Meanwhile make the chutney

•  First boil 4 tomatoes and 6 red whole red chillies together in water.Once the tomatoes turn soft and water has reduced or dried,cool it down and make a thick paste.
• Take a pan and add little white oil and add chopped garlic 1tp,Chopped ginger 1tp,1 chopped onion.Saute it nicely and then add the chilli and tomato paste.Add salt to taste and 1/2 tp vinegar and saute till it leaves oil.Chutney is ready.
• It is perfect match with the hot steamed momos.You can preserve the chutney for 7 days in the fridge.

For veg Momo Filling
Shred cabbage.Add chopped onions,ginger,garlic,salt,soya sauce,vinegar,little oil,mix it well and keep it aside.
Follow the same process.

Note-For pure veg people you can omit garlic and onion and add little more ginger to enhance the taste.
Recipe by Chef Dimple