Vegetable Paneer Momo / Dumpling

   Ingredients - Serves around 4 people  
 

   For outer layer

   Maida 1 small cup

   Salt pinch

   Oil 3-4 tsp

   For filling

   Grated cabbage 4 tsp

   Grated carrot. 4 tsp

   Chopped beans 3tsp

   Grated Paneer ( optional ) 4tsp

   Salt to taste

   Soya sauce 1/4 to 1/2 tsp

   Chopped garlic 1 tsp

   Sugar 1/4 tsp

   Green chillies chopped 1/2 tsp

   Oil 1 tsp

   Chopped coriander 1 tsp

   Ginger 1/4 tsp

   Pepper 1/4 tsp

Procedure

• Mix Maida, salt and oil with water and knead to a dough ( more softer than chapati dough). Cover with damp cloth and keep aside for 15 to 20 minutes
• Heat oil in kadai, add green chillies, garlic, ginger and then all vegetables. Saute for 2-3 minutes until all the water evaporates. Then, add Paneer, coriander , salt, soya sauce pepper and sugar. Mix it well and saute for a minute and keep it aside.
• Make the dough into small lemon size balls and roll it into small circles of poori size. (While doing so, keep rest of the dough covered with damp cloth since Maida dries up quickly)
• Add one table spoon of vegetable filling to each disc and fold the dough disc with the vegetable filling to a half moon. Seal the edges by hand. (Like Kadabu)
• Heat water in Idli stand or Idli cooker. Smear oil to the plates and place the Momos on the Idli stand. (Kon't keep one above the other) and cook it for 8-10 minutes in steam.
• Serve hot with garlic red chili sauce or tomato sauce.

Kodbale

   Ingredients - Serves around 4 people    

   Chiroti rava 50 grams (1 small cup)
   Maida 50 grams
   Rice flour 50 grams
   Grated coconut 11/2 cup
   Byadgi chillies 4-5(normal red chillies 2)
   Salt to taste
   Jeera 1/4 tsp
   Sesame ( white till) 1/4 tsp
   Hing pinch (asafetida)
   Oil to fry   

Procedure

• Fry rava and maida separately for a little while. Keep it aside
• Take coconut, chillies and salt in a mixee, add little water and make smooth paste
• Take a bowl, mix paste, rava, maida, rice flour, jeera, sesame, hing, and little hot oil(2-3tsp). Mix well if necessary with little water and kneed well. ( the consistency has to be little harder than chapathi dough) . Make them into small size lemon.
• Roll the above lemon sized dough on a cutting board by smearing little oil on your palm, then shape them into round ring as bangles.
• Heat oil, fry rings to golden brown color, drain on paper towel, cool and store it in a airtight container.
• Serve as snacks with coffee or tea