Vegetable Momos with Noodles
Momo Wrappers
Chicken Momos
Gatte ki Sabji
Bengali Chana Dal
Machchi Ki Sarsori
(Fish in Mustard Oil)
Aloo Poshto
(Potato-Poppy Seed Curry)
Mattar Luchi
Aloo Chop
(Jalakhia Snacks from Orissa)
Dal Baati
(Puffed Dough Dumplings with Lentil Curry)
Kaer Sangri
(Double Roti Kutch Style)
Chana Dal Dhokla
(Steamed Gram Cakes)
Matki Chi Usal
Goan Egg Curry
Kashmiri Roghan Josh
Khumbi Biryani
Kashmiri Dum Aloo
(Black Eyed Beans with Gravy)
(Cottage Cheese Cooked in Yellow Gravy)
Pindi Chane
Amritsari Kulcha
Parat Parantha
Potato Roast
Tomato Saar
Mirchi Ka Salan
(Tangy Chilli Gravy)
Madrasi Meat Curry
Pepper Chicken Chettinad
Parippu Kheerai Macial
(Lentil and Spinach)
Hyderabadi Biryani
(A Nawabi cuisine)
The catch of the day from the coast. Steaming hot momos from the hills. The unparalleled gourmet feasts of Bengal. The adventurous flavours of the North East - Eastern Indian cuisine is as rich as it is varied. 
Serves: 8-10
Gagan Vanaspati for frying
1/2 tbsp minced ginger
1/2 tbsp minced garlic
1/2 cup diced onion
1 tsp garam masala
1/2 tsp chilli powder
1/4 tsp pepper
1/4 tsp Gagan Salt
1 tbsp soya sauce
2 cup mixed vegetables, parboiled – finely chopped
1 cup tofu, squeezed & crumbled
Momo wrappers (see recipe)
1. Melt Gagan Vanaspati in a bowl-shaped pan
2. Add ginger, garlic, onion & stir fry for 1 min. Add garam masala, chilli
powder, pepper, salt & soya sauce. Stir-fry for 30 secs. Add vegetables and mix well
3. Take it off the heat & place in a bowl. Add tofu & toss well. Allow to cool & drain-off excess liquid
4. Put 1 tbsp of filling into each momo wrapper & seal close with a little water
5. Heat Gagan Vanaspati in a pan and fry the momos until they turn brown
6. Serve hot with noodles
Vegetable Momos with noodles
Momo Wrappers
2.1/2 cup flour
1/4 tsp baking powder
1 pinch Gagan Salt
3/4 cup water
1. Pour flour in a mound on a counter. Make a hole in the center. Sprinkle salt and baking powder. Add water & mix water and flour with hand
2. Add rest of the water and continue to work until the dough is smooth. Knead well for 5 mins. Cover and set aside for 30 mins
3. Knead dough on well floured surface. Roll into a long sausage shape about 1" in diameter.
4.Cut into pieces, each1" wide. Dust with flour & flatten each piece into a round shape
5. Roll each round with your hands until you have a perfect circle of 3" to 3.1/2" & the thickness of a coin. Fill it with a filling of your choice
2 cups boiled flat noodles (marketed hakka noodles)
3 dried red chillies
1 small bunch spring onion
1 small capsicum, thinly sliced
2 tsp garlic, finely chopped
1/2 tsp vinegar
Gagan Salt to taste
1.1/2 tbsp Ginni Refined Ricebran Oil
1. Chop the spring onions into 1/4" pieces slanting. Pound red chillies and garlic coarsely
2. Heat 1 tbsp oil in a bowl, add chilli and garlic and fry for 1 min. 3. Add capsicum and fry till it is tender
4. Add spring onion and fry again for 2-3 mins. Also add noodles and salt. Mix well
5. Now add vinegar to taste
6. Heat well in an oven or microwave before serving
7. Serve with momos
Chicken Momos
Serves: 8-10
For Dough
2 cups refined flour
1 tsp Gagan Salt
1/2 tsp baking powder
For Filling:
1 cup chicken, minced
1 tbsp Ginni Refined Sunflower Oil
1 cup pnion, finely chopped
1 tsp garlic, chopped
1 tsp soya sauce
1 tsp Gagan Salt
1 tsp vinegar
1 tsp black pepper
1. Mix refined flour, salt and baking powder and knead to a stiff dough, with water
2. Heat oil and add onion and garlic. Sauté till it is a little soft and add minced chicken
3. Turn around on high heat till the chicken is almost cooked
4. Take it off the heat and mix it in soya sauce, salt, vinegar and black pepper
5. Roll the dough thin and cut into 8-10 rounds
6. Take a round, wet the edges and place some filling in the center, bring edges together to cover the filling, twist to seal and fill the rest in the same way
7. Heat oil in a pan and fry the momos until they turn brown. Serve with soya sauce and chilli sauce
Gatte ki Sabji
Serves: 4
100 gm besan (gram flour)
3 tomatoes, medium size (finely chopped)
2 onions, medium size (finely chopped)
4 green chillies (finely chopped)
1 tbsp ginger and garlic paste
½ tbsp turmeric powder
½ tbsp mustard paste
½¼ tbsp red chilli powder
½¼ tbsp coriander powder
1 pinch asafoetida
1 tbsp cumin seed
½ tbsp carom (ajwain) seed
½ tbsp garam masala
Ginni Refined Cottonseed Oil for frying
Gagan Salt to taste
1. Mix the besan well, 2 green chillies, carom, 1/8 tbsp red chilli powder and 1 tbsp oil
2. Add water to besan to make dough
3. Make a 1 cm diameter round and inches long
4. Put it into boiling water and boil for mins
5. Take out the water and cut the besan round into small pieces and keep it aside. (Besan rounds are also called 'gatte')
6. Heat oil, add asafoetida, cumin seeds, green chillies, stir-fry till it turns brown
7. Add ginger-garlic paste and mustard paste & heat for 1 min
8. Add chopped onions and heat for 3 mins. Add chopped tomatoes and heat for mins
9. Add turmeric powder, red chilli powder, coriander powder, salt, garam masala and 1.5 cup of water and boil for 5 mins. Now the gravy is ready
10. Put round besan pieces (gatte) gravy and boil for 3 mins. Heat until gravy is thick
Bengali Chana Dal
Serves: 4-5
2 cups bengal gram - chana dal
1 tsp turmeric powder
3.1/2 cups water
1 tsp cumin seed
4 nos. red chillies, whole
3 Bay leaves
1" piece cinnamon
4 cardamoms
1" piece ginger, chopped
6 slit green chillies
2 tbsp jaggery, powdered
2.1/2 tsp Gagan Salt
1 tbsp Merrigold Table Margarine
5 tsp Kachi Ghani Mustard Oil
1. Heat oil in a pressure cooker. Add red chillies, bay leaves, cloves, cinnamon, cardamoms and cumin seeds and stir for 1/2 min
2. Add all the other ingredients, stir and fry for 2 mins
3. Add water. Close the lid and wait for one whistle
4. Lower the heat for 2 mins. When the cooker is cool, open and add 1 tbsp Merrigold Table Magragine and serve hot
Machchi Ki Sarsori
(Fish in mustard oil)
Serves : 4
1/2 kg fish, sliced.
3 potatoes, sliced.
2 onions, sliced.
2 green chillies.
1 tsp turmeric powder
1/2 cup coriander leaves, chopped.
100 gms Kachi Ghani Mustard Oil, heated and cooled.
Gagan Salt to taste
1. Mix onions, potatoes, chillies, turmeric and salt with fish
2. Put all these in a pan with the mustard oil and just enough water
3. Cook on a low heat, stir carefully without breaking the potatoes and the fish slices
4. Cook gently till the fish is cooked and browned. Remove from the heat
5. Garnish with chopped coriander leaves and serve hot
Aloo Poshto
(Potato-poppy Seed Curry)
Serves: 3-4
3 medium sized potatoes, peeled, sliced into small square pieces
3 tbsp poppy seeds
Cumin seeds
Green chillies
Turmeric powder
Ginni Refined Cottonseed Oil for frying
Gagan Salt to taste
1. Make a smooth paste of poppy seeds with water (use mixer or grinder)
2. Deep fry the pieces of potato till they turn golden yellow
3. Put 2 tbsp of oil in a frying pan, put the cumin seeds and let them splutter. Add green chillies and poppy seed paste. Fry and then add turmeric powder and again fry for 5 mins
4. Add potato, little water and salt. Cook for 5-7 mins. Serve hot
Mattar Luchi
Serves: 3-4
For filling: grind together
1 cup shelled peas, boiled
1/8 tsp asafetida, powdered
1.1/2 tsp cumin seeds, roasted
1/2 tsp chilli powder
2 cups refined flour
1.1/2 tsp Gagan Salt
Water to knead (approx. 1/2 cup)
Ginni Refined Cottonseed Oil for deep frying
1. Add salt to flour and rub 1 tbsp of oil into it. Knead with water, to form a soft and pliable dough
2. Shape the filling into small rounds of about 2 cm diameter
3. Break up the dough into walnut sized pieces and shape into smooth balls, and then flatten between your palms
4. Take one flat round, pinch edges all around and wet them. Place a round of filling in the center, and bring the edges together and pinch to seal. Flatten, by pressing gently
5. Roll to about 1/8" thick, without tearing the dough
6. Grease the surface or rolling pin, if need be
7. Heat oil for frying, till the little piece of dough thrown in, comes up immediately.Fry the luchis in it, on high heat, till it turns golden on both sides
Aloo Chop
(Jalakhia Snacks from Orissa)
400g potatoes
3-4 onions, chopped finely
3 cups bengal gram flour (besan)
3-4 green chillies
1 piece of ginger (small)
2 tbsp cloves garlic
Grated coconut
Sugar to taste
Juice of 1 lime
A few sprigs of coriander leaves, chopped
Gagan Salt to taste
Ginni Refined Cottonseed Oil for deep frying
1 tsp mustard seeds
1 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp cumin seeds
A pinch of baking soda
1. Pressure cook the potatoes till soft. Peel and mash. Set aside
3. Blend together green chilies, garlic & ginger to make a fine paste
4. Mix together potato, onions, ginger/ garlic/ chilli paste, coriander leaves, sugar, lime juice and salt to taste
5. Heat oil, add mustard seeds and curry leaves
6. When the mustard crackles, remove it from heat and add to the potato mixture. Mix well
8. Make a smooth batter with the Bengal gramflour, salt to taste, cumin seeds, red chilli powder and turmeric powder
9. Add 1 tsp of hot oil while making the batter. Let the batter remain thick
10. Divide the potato mixture into equal sized portions in the size of a lemon
11. Dip each ball in the batter and deep fry till it turns golden brown. Serve hot with chutney/ ketchup
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