Highlights From my side 👍

He used stems of coriander

Use grated paneer to avoid excess use of binding

RECIPE

Step-by-step recipe that  highlights a vegetarian alternative to traditional meat kebabs, using everyday ingredients to create a dish that's soft inside yet crispy outside. Key elements include:

Ingredients:

Base: Hung curd (strained overnight to achieve thickness and a slight sour tang, essential for the kebab's texture).

Flavorings: Finely chopped onions, ginger, green chili, coriander stems, brown fried onions, and roasted cumin powder.

Binders: Grated paneer (cottage cheese) for structure, grated cheese for added creaminess, and roasted gram flour (besan) to hold the mixture together without making it dry.

Coating: Bread crumbs for the outer crunch.

The recipe avoids excessive flour or cornflour to prevent dryness, relying instead on the natural binding from paneer and cheese.

Preparation Steps:

Mixing: Combine the hung curd with chopped vegetables, seasonings, paneer, cheese, and gram flour. The mixture should be firm enough to hold shape but not overworked to avoid releasing moisture.

Shaping: Form small portions into round or patty shapes using minimal hand contact to keep them intact.

Coating and Frying: Roll in bread crumbs, then deep-fry in hot oil on high heat. This ensures the exterior crisps quickly without overcooking the soft, creamy center.

Serving: Plate with a simple coriander garnish; no elaborate sauces are needed, as the kebabs are flavorful on their own.

Photo by Canva

Glass momos, also known as crystal momos or transparent momos, are a beautiful variation of traditional steamed dumplings. Unlike regular momos made with wheat flour (which turn semi-transparent when steamed), these use starch-based dough for a fully clear, glassy, chewy wrapper that reveals the colorful filling inside. They're gluten-free and have a texture similar to har gow (shrimp crystal dumplings).

This is a simple vegetable-filled version.

Ingredients (Makes about 15-20 momos)

For the Dough (Wrapper):

• ½ cup potato starch (or tapioca starch/sabudana powder)

• ½ cup corn starch (cornflour)

• ¾ to 1 cup boiling hot water (adjust as needed)

• Pinch of salt

• 1 tsp oil (optional, for smoothness)

For the Vegetable Filling:

• 1 cup finely chopped cabbage

• ½ cup finely chopped carrots

• ½ cup finely chopped bell peppers (any color for vibrancy)

• ¼ cup finely chopped spring onions

• 2-3 garlic cloves, minced

• 1-inch ginger, minced

• 1-2 green chilies, finely chopped (optional)

• 1 tbsp soy sauce

• ½ tsp black pepper

• Salt to taste

• 1 tbsp oil

Step-by-Step Instructions

1. Prepare the Filling:

• Heat oil in a pan. Add ginger, garlic, and green chilies; sauté for 30 seconds.

• Add chopped vegetables (cabbage, carrots, bell peppers). Stir-fry on high heat for 3-4 minutes until soft but crunchy.

• Add soy sauce, pepper, salt, and spring onions. Mix well and cook for 1 more minute.

• Let the filling cool completely.

2. Make the Dough:

• In a bowl, mix potato starch, corn starch, and salt.

• Gradually add boiling hot water while stirring with a spoon (it will be very hot!).

• Once cool enough, knead into a smooth, soft dough (like play-dough). Add oil if it feels sticky.

• Cover with a damp cloth and rest for 10 minutes.

3. Shape the Momos:

• Pinch a small ball of dough (walnut-sized). Roll it thinly into a 3-4 inch circle (edges thinner than center).

• Place 1-2 tsp filling in the center.

• Pleat and pinch the edges to seal (like a potli or half-moon). Practice makes perfect – the dough is delicate but stretchy.

4. Steam the Momos:

• Grease a steamer tray with oil.

• Arrange momos with space between them.

• Steam over boiling water for 8-10 minutes until the wrappers turn fully transparent and shiny.

• Don't overcook, or they become too chewy.

5. Serve:

• Enjoy hot with spicy red chili-garlic chutney, schezwan sauce, or soy-vinegar dip.

These momos are best eaten fresh for that perfect glassy look and chewy bite!