Tag Archives: savories

Money Bags

A lovely looking appetizer which will remind you of real Money bags!!! It is very gingery and the nutty flavour is very unique. Follow the tips for making your own homemade sheets or buy readymade ones and learn how to cook them perfect crispy and crunchy.

15 Money Bags
For Sheets:
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon oil

A packet of readymade sheets(spring rolls sheets)

For the strips:
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon oil

For Filling:
5 Medium size boiled potatoes
1 1/2 tablespoon soy sauce
2 tablespoon sugar
1 tablespoon salt
1/4 cup finely chopped ginger
1/2 cup finely chopped cilantro
1/2 cup finely chopped carrots
1/2 cup roasted and grounded peanuts

1/4 cup each all-purpose flour and corn starch
Oil for frying

Please check (Measurements)

Process: Mix the ingredients of Homemade sheets with warm water, knead into a soft dough and roll it on a plastic mat very thin. Put in the freezer for nearly 30 minutes.
Mash the potatoes and mix all the ingredients well. Keep aside.

Knead the ingredients for strips with little water and make long strips from it. These strips will be used for tying around the readymade wrapping sheets.

Put 1/4 cup of cold water to the all-purpose, cornstarch mixture . Stir well and make a smooth paste

Heat oil in a big wok and start preparing the bags. Remove the sheets out and allow them to thaw for 5 minutes. Put a spoonful of filling in it, brush the paste in a circle around the filling and close the sheet by bringing them together.

Dip the base in the batter and fry it on Medium to low heat for nearly 5 minutes.

For ready-made sheets, follow the same procedure and while closing the ends, take one strip and tie it around the closing point. Fry in a similar manner these ones too. Once done place them on an absorbent paper or cloth to remove excessive oil.

The crispy and flavourful money bags are ready to serve.

Pasta Bites

Tangy and creamy bites of Pasta filled with vegetables and Italian herbs, made in a unique way to catch the attention of guests. Welcome this party treat to surprise others!!!!

24 slices
1 kg pasta
1 cup finely chopped cabbage
1 cup Julienne sliced celery
2 Julienne sliced  bell peppers 
4 cups of finely chopped spinach
1/2 tablespoon of dried crushed oregano
2 teaspoons of rosemary
1 tablespoon of paprika powder
2 cups of all-purpose flour or tapioca starch
1 tablespoon corn starch
1 kg of unsweetened coconut or almond milk
2 cups of thick tomato paste
1 tablespoon of salt
2 tablespoons oil or Crisco
1 tablespoon of sugar
1/2 tablespoon of red chilli flakes
Oil for greasing the tray
Please check (Measurements)

Process: Put the pasta on boil and start preparation of the cream.
Cook the milk on low temperature with lid covered, till it comes to a boil. Dissolve the flour,starch in nearly 1 cup of cold water, add to the milk and continuously keep on stirring it for 3-4 minutes. Once the mixture thickens (consistency should be more towards the thicker side), keep it aside for cooling.
Preheat the oven on 350F.
Heat the oil in a big pot, add all the vegetables, continuously stir it on medium heat till they turn translucent. Add the boiled pasta, Tomato paste, herbs and spices to the pasta, mix well. Cover with a lid and cook for 2-3 minutes on medium heat.
Add the entire cream and mix it.
Grease the tray with little oil and spread this pasta. Bake for nearly 35-40 minutes till the bottom and sides turn crispier and look brown.

Once its cool down on room temperature then you can slice them equally and serve it.

Steamed Momos

My version of momos with a combination of Asian and north Indian flavour.The dough is steamed with cooked vegetable fillings. Whenever I make this recipe it always gets a good response, may it be at a temple community or some small party events, people eat and come again asking for more !

15 momos
2 cups all-purpose flour
1/2 cup shredded cabbage
1/2 cup shredded carrots
1 cup finely chopped cauliflower
1/2 cup finely chopped spinach
1 cup crumbled soft tofu
1/2 cup finely chopped cilantro
2 teaspoons dark thick soy sauce
2 teaspoons chilli sauce
1 tablespoon tomato ketchup
1 tablespoon curry powder
2 teaspoons salt
2 teaspoons sugar
2 tablespoon of sesame oil (optional just for the kick flavour of sesame)
or 1 tablespoon use regular oil
Please check (Measurements)

Momos filling



Momos inside









Process: Heat oil in a non-stick pan. Add all  the vegetables and stir fry just for 2-3 minutes on high heat . Reduce the heat to medium and add the tofu, spinach, and cilantro. Add all the spices and sauces. Cover the lid and cook on medium heat for 3-4 minutes.

Add all the spices and sauces. Cover the lid and cook on medium heat for 3-4 minutes.

Keep it aside to cool down.

Make a soft dough by gradually adding warm water to the flour with a teaspoon of salt and little oil. Once the dough is ready and the mixture has cool down make equal portions of balls from the dough.

Roll into a circular shape with a help of a rolling pin to nearly the size of your palm. Take a tablespoon of filling and put it in the center of the dough. Press the filling and close the corners of the dough by pinching them evenly in a circular motion.

For steaming the momos, I use electrical cooker and sometimes idli maker. Any steamer works great. All you need to do is grease the surface on which you are placing the momos and cover with a lid allowing them to steam for 10 minutes. The change in the color and texture will make you know that the momos are cooked.
For the above quantity of momos I used 2 cups of water.

Serve with hot tomato ginger chutney or hummus

Pickle spice Potato patties

Special pickle spiced Aloo Tikki or potato patties whatever you call it are one of the most liked snacks. Simply eat them with rice and dal or use in fast food radga chaat recipe of Mumbai.
A tempting tongue tickling pickle spiced patties to satisfy your urge of flavourful snack!!

10 patties
2 medium potatoes(boiled)
1 teaspoon fennel seeds
1 teaspoon of coriander powder
1 teaspoon turmeric powder
2 teaspoon of dry mango powder
2 green chilies finely chopped
1/2 teaspoon red chilli powder
4-5 seeds of fenugreek or 1/4 teaspoon crushed and dry fenugreek leaves
1 teaspoon of mustard seeds
1 teaspoon of cumin seeds
2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon garam masala (optional)
1/4 cup chopped cilantro
Oil for greasing pan or oven
Please check (Measurements)

Process: Roast the fennel, cumin, fenugreek and mustard seeds for 2 minutes on medium heat. Slightly crush them in a grinding mortar with the help of a pestle. Put them in a bowl with the other spices, cilantro and potatoes. Mash and mix everything well.
You can also add 1/2 tablespoon of oil but this is optional.
Start making circular shaped balls and Flatten them into round patties.
If you are using non-stick pan then grease it entirely surface with oil. Heat the pan for at least 3 minutes first before placing the patties. Place 5 patties at a time and reduce the heat between medium to low.
It will take 3-4 minutes for one side to turn brown, after that flip it to the other side and cook it the same way.

Oven: Preheat the oven on 400F. Grease the tray evenly with oil and put all the patties on the tray placing them 2 inch apart.
Reduce the heat to 375F and cook for 5-7 minutes, check if it has turned golden brown and then flip to the other side to repeat the same process.

Potato patties ready to serve.

Note: for cooking on pan , you can also keep the potatoes  on low heat by covering the pan with a lid. It’s just another way of having a crispy texture.