Sepen Sauce

Sepen Sauce also named as Tibetan hot sauce.

Yield : 4 Serving

Ingredients:

     

      Onion                            1 Small (cut in big cubes)

      Ginger Garlic Paste       1 1/2 Teaspoon

      Tomato                          1 big (cut in big cubes )

      Cilantro                        1 big bunch ( washed and finely chopped)
      Spring onion                2-3 twig  (finely chopped)

      Cumin Powder            1 Teaspoon
      Red chili                     1/4 Cup
      Oil                               2 Tablespoon

      Salt                               as per taste

Direction:

  Heat oil in the non stick pan. Once oil start smoke add red chili and sauté .Now add onion and ginger-garlic paste stir until onion turn golden in color. Add tomato,spring onion and cilantro. Cook for another minutes or two. Add salt and cumin powder.

Let it cool and grind it into thick paste. Ready to serve Sepen Sauce with Momo's.

Vegetable Momos

Yield : 2 Serving

Ingredients:

   
 Dough Ingredients:

   
     All purpose Flour   1 Cup
     Baking powder       1/8 teaspoon
     Salt                          as per taste
     Water                      As needed

Masala Stuffing Ingredients:

      Onion                            1-2 Small (thin sliced and chopped)

      Ginger Garlic Paste       1 Teaspoon

      Carrot                            1 big (finely chop or grate )

      Green Chili                   1 small (finely chop or grate)
      Cabbage                       1 Cup ( finely chop or grate)
      Capsicum                     1/8  Cup (grate)
      Black Pepper Powder  1/4 teaspoon

      Cumin Powder            1 Teaspoon
      Soya sauce                  1/2  Teaspoon
      Oil                               2 Tablespoon

      Salt                               as per taste

Direction:

 In a nonstick pan add oil, heat on high flame. Once oil starts smoke add green chili, ginger-garlic paste and onion. Stir fry until onion turns light golden but don't let masala burn.

Now add veggies carrot, cabbage and capsicum. Add cumin powder,black pepper powder, salt and soya sauce. Cook until it turns soft and water evaporates.

Remove it from heat and let it cool to room temperature.

Dough Preparation:  Add all purpose flour,baking powder and salt. Mix all ingredients while adding water slowly to make soft dough and cover it with damp cloth. Don't let the dough dry in air.

Momo's Preparation:

Now divide dough into 10 equal portion and make smooth balls, cover under the damp cloth. Roll over each ball to make 4 inch diameter of circular shape. Add the masala stuff in the center and water the circle outer side ,cover by folding each side like drape fold.

Make all balls which can accommodate in your steamer and don't let them dry our in air so cover them under the damp cloth.

Heat steamer on medium flame. Place all the momo's in the steamer and let it cook for 10-15 minutes.

Serve steamed momos with Sepen Sauce.

Bharwa Baingan /Stuffed Eggplant /Stuffed Brinjal

Brinjal / Baingan / Eggplant are soft and easy to cook. Here is the recipe with stuffed veggies and complimentary spices mix that enhance the flavor of the dish.

Yield: 4 Serving

Ingredients:

       Brinjal/Eggplant            4 medium size
       Green Chili                   1-2 (Finely chopped)
       Onion                            1 Medium ( Finely chopped)
       Tomato                         2 Medium (Finely chopped)
       Ginger garlic paste       1 Teaspoon
       Cumin Seeds                1/4 Teaspoon
       Fennel seeds                1/4 Teaspoon (powdered or crushed)
       Coriander Powder       1/4 Teaspoon
       Turmeric Powder        1/2 Teaspoon
       Dry Mango Powder    1/2 Teaspoon
       Garam Masala             1/2 Teaspoon (OPTIONAL)
       Oil                               2 Teaspoon + 3 Cup(For deep frying)
       Cilantro                       a bunch (washed and finely chopped)
       Salt                              As per taste
 

Direction:

Wash Brinjal/Eggplant with stems and pat them dry. Keep the stem so that it's easy to turn them over while cooking and stems will not let them divide into pieces.

Stuffing Preparation:

Heat oil in the wok. Once oil starts smoke add cumin seeds, green chili. Add onion and continue stir until turns golden in color. Now add ginger garlic paste and sauté. Add tomato and stir until mixture leaves oil separate. Add turmeric powder, coriander powder ,fennel seeds, dry mango powder. Mix the ingredients properly so that masala cook well. Now sprinkle garam masala and garnish cilantro.

Let the masala cool so that you can fill it with your hands. Make a single slit in the eggplant and make space inside eggplant with the knife. Fill the masala in the eggplant and keep aside.


You can now either cook over the burner or bake it in the oven.

1. Cook over Burner/Stove : Grease your nonstick pan or wok with oil and keep on low-medium flame. Place stuffed eggplants and cover the lid. Check in short interval and turn over eggplants so that eggplants get cook all over the sides.

2. Bake in Oven/ Broil : Broil is fastest way to cook whereas bake option is slow. I prefered bake option in this recipe. Grease you palm with oil and roll over the eggplant in your hand so skin of eggplant coat with the oil. In the foil place your stuffed eggplant and keep on 350 F for approximate 45 minutes. Check in 25 minutes and turn over if require.

Serve hot stuffed eggplants with Chapati.