Tried paneer cheese momo 1st time.

And the schezwan chutney too..

So you guys can appreciate my talent now..

Sharing the recipe for my darlingzz @Tanvangi17 & @Shwetketu__ and for the rest of you.

1. Prepare the dough with maida & salt. Put a few drops of oil after the dough is kneeded with water.

Keep aside for 30 mins.

Now time for the filling.
Fine chop onion, spring onion, coriander, green chilli, garlic and ginger.

From the pic below you can guess the quantity of each.

Now heat up a vessel, put oil (i used canola & extra virgin olive oil for it)
Now add garlic, ginger, onion in that order. Cook a little and then add spring onion & coriander.

☆ u can add other ingredients if u want (i m thinking of trying karela ya beetroot someday too )

Saute the above ingredients and then add grated paneer and mozzarella cheese and cook it slightly (i over cooked here)
Dont over cook paneer n cheese or else it becomes hard.
Keep it aside for cooling.

Now roll the dough like roti. Don't worry if it is not round(nobody cares )
Now take a glass n cut perfect circles out of it.

Now add the stuffings and fold the edges. Twist the edges so your stuffings are secure inside. Now the size is too small(and cute). But don't worry ur momos will grow up once steamed.

Now take a small vessel which has dhakkan. Put a little oil n grease it. I used the same olive oil. Now put ur momos inside close the lid.

Now take a pressure cooker, put a cup of water. And put the vessel in it. Close the cooker and put it on gas in low flame. Wait for 2-3 whistle. Then turn the gas off and wait for the steam to come out on it's own.

Once your cooker stop making the annoying sound. Take it out. Be careful @Shwetketu__ while taking out the vessel from inside (don't burn ur hands. And then serve them hot with my awesome schezwan chutney.

Now coming to the preparation of chutney @twittydoodle . Take an adequate number of lal sukhi mirch. Take the less teekha n more red ones. Now add boiling water to it n keep aside for 20 mins.

Meanwhile Peel of a good quantity of garlic. This is the most time consuming part i know. Then grind in mixer without adding water. Don't make it too smooth. Keep it coarsely chopped

Take the mirchi out of the boiling water n put in mixer. Obviously more than 20 mins are over while peeling all the garlics. Lol. Now grind the mirchi coarsely. Don't make a smooth paste of it n Don't add water.

Now put oil on a pan. I used mustard oil here. Oil should be more. U must have seen how oil swim in aachar. They help as preservatives. U can keep this chutney for 3-4 minth n keep making more momos. Ha ha.

Now saute the garlic. Before it becomes golden put a little stem if coriander finely chopped if u want. Then add the mirchi on it and cook well.

Add salt as per taste. Add 3-4 tspoon of sugar. Then add lemon preservative/vinegar if u have or enough lemon juice. Then add 1tspoon soya sauce (i also added a little tomato ketchup)

Now put water in the mixture n let it boil. Then take a little cornflower n mix with water n put in it. While putting make sure there is no lumps & also when u put in the pan keep sautéing so they don't form lumps.

Here's your schezwan chutney ready to serve with the momos. Store the rest in a container n enjoy for next 4 months. Also share pic of your plate of momos once you make it. I will be waiting..