Ingredients

4 cups plain flour
1 tbsp oil
water, as required
1 pinch salt
900gram/2lbs minced meat (50% lamb or chicken & 50% pork)
1 cup red onion, finely chopped
1/2 cup green onion, finely chopped
1 cup tomato, finely chopped
3 tbsp cilantro, chopped
1 tbsp garlic, minced
1 tbsp ginger, minced
1/4 tsp nutmeg, grated
1/2 tsp turmeric
1 tbsp curry powder, or momo masala powder
3 fresh red chilies, minced, to taste
3 tbsp cooking oil
salt and pepper

Directions

• Chop all the filling ingredients and mix together.
• Mix the wrapper ingredients to make a dough.
• Roll the dough and make circles 6-10 cm across.
• Place a mixture in the middle of each circle and wet the edges.
• Stick the sides together strongly to stop leakage. (Pleat if capable).
• Boil a pan of water with a steaming pot on top (Oil the steaming pot to stop sticking).
• Place a few momo into the steamer and steam for 5-7 minutes.
  
  
  

Veggie Spring Roll  (India)

Ingredients

4-5 spring roll sheets
3 tbsp shredded cabbage
2 tbsp sliced carrot
1-2 tbsp chopped capsicum
pepper powder, to taste
salt, to taste
1 tbsp oil (For deep fry)
1 tbsp soya sauce (Optional)

Directions

• For the filling, heat 2 tbsps oil in a non-stick wok.
• Add cabbage, carrot, capsicum, salt, pepper and soy sauce and toss.
• Cook till the vegetables soften.
• Take the wok off the heat and set aside to cool.
• Heat oil in a wok. Make a paste of corn flour with 2 tbsps water.
• Spread the spring roll wrappers.
• Divide the stuffing portions and place a portion on one side of each wrapper.
• Fold in the edges and roll tightly.
• Apply corn flour paste to open end and seal.
• Gently slide into the hot oil and deep fry till golden and crisp.

Kanom Chan Bai Doy (Two-tone layered jellied sweet)   (Thailand) 

Ingredients

180ml water
350g sugar
1 drop jasmine extract
60g rice flour
160g tapioca flour
700ml coconut milk
2 tbsp vegetable oil

Directions

• Boil the sugar and water (180ml).
• Add the jasmine extract to the syrup.
• Mix the rice and tapioca flour together.
• Add the syrup and coconut milk to the flour mixture until it is mixed well.
• Add the 2 tablespoons pandan juice and mix well.
• Oil a pan, brush vegetable oil. Place the pan into a steamer and heat for 3 minutes.
•  Remove the pan and pour (125ml) of the white batter into the pan to form one layer.
  (Place into the steamer and steam for 5 minutes.)
• Remove the pan and pour (125ml) of the green batter.
  (Placeinto the steamer and steam for 5 minutes.)
• Continue steaming until the batter is all used up. The final steaming should take 10 minutes.

Falooda (Ice Cream Sundae Float)      (Pakistan)

Ingredients

1½ tsp basil seeds
2 cups milk
faloodasev (Vermicelli), handful
2 tbsp rose syrup
2 scoops ice-cream
pistachios,chopped for garnishing
rosepetals, for garnishing (optional)
 

Directions

• Soak basil seed for 2 hours and drain water. They will swell.
• Boil Falooda Sev (Vermicelli), drain and cool.
• Separate into 3 individual glasses.
• Add Falooda Sev (Vermicelli).
• Add Ice-cream.
• Add basil seeds.
• Add rose syrup and milk.
• Garnish with pistachios and rose petals and serve.