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Veg momo recipe 1. Dough: A simple mixture of all-purpose flour, water, and salt is used to make the dough for momos. 2. Vegetables: A variety of vegetables are used as filling for veg momos, including cabbage, carrots, mushrooms, bell peppers, onions, and garlic. These vegetables are usually finely chopped or grated. 3. Seasonings: To enhance the flavor, various seasonings are added to the vegetable filling. This may include soy sauce, ginger, green chilies, cilantro, and spices like cumin and black pepper. 4. Oil: A small amount of oil is used for sautéing the vegetables and to prevent the momos from sticking to the steamer. These ingredients are combined to create a delicious and savory filling, which is then wrapped in the dough and steamed until cooked. Veg momos are often served with a spicy tomato-based dipping sauce or a tangy soy-based sauce.

Recipe for veg cake 1. Gluten-Free Flour Blend: Replace regular all-purpose flour with a gluten-free flour blend. Look for a blend that is specifically labeled as gluten-free and suitable for baking. You can usually find pre-packaged blends in stores or make your own by combining different gluten-free flours like rice flour, almond flour, and tapioca flour. 2. Xanthan Gum or Psyllium Husk: Gluten helps provide structure and elasticity to baked goods. Since gluten-free flours lack this property, adding a small amount of xanthan gum or psyllium husk can help bind the ingredients together and improve the texture of the cake. 3. Nut or Seed Flours: Instead of using traditional flours, you can experiment with nut or seed flours like almond flour, coconut flour, or buckwheat flour. These flours provide a unique flavor and texture to the cake. 4. Alternative Binders: In place of eggs, which are commonly used as binders in cakes, you can use ingredients like applesauce, mashed bananas, flaxseed meal mixed with water (known as a flax egg), or vegan egg replacers available in stores. These options help bind the ingredients together and add moisture to the cake. 5. Dairy-Free Milk Alternatives: If a recipe calls for milk, simply substitute it with a dairy-free milk alternative such as almond milk, coconut milk, or oat milk. Ensure that the milk substitute is labeled as gluten-free if you have specific dietary restrictions. 6. Gluten-Free Baking Powder: Double-check that your baking powder is gluten-free, as some brands may contain traces of gluten. Look for baking powder that is explicitly labeled gluten-free. Remember to follow the specific instructions and measurements provided in gluten-free recipes to ensure the best results. Additionally, it's always a good idea to test the recipe and make adjustments as needed based on your personal preference and dietary needs.

Recipe for poha chivda Ingredients: - 2 cups poha (flattened rice) - 1/4 cup peanuts - 1/4 cup roasted chana dal (split Bengal gram) - 2 tablespoons cashew nuts - 2 tablespoons raisins - 1 teaspoon mustard seeds - 1/2 teaspoon turmeric powder - 1/2 teaspoon red chili powder (adjust to taste) - Salt to taste - Oil for frying - Curry leaves (optional) Instructions: 1. Dry roast the poha in a pan on low heat until it becomes crispy. Keep it aside. 2. In the same pan, heat oil and fry the peanuts until they turn golden brown. Remove and set them aside. 3. Add cashew nuts and fry until they turn golden brown. Remove and set them aside. 4. In the same pan, add mustard seeds. Once they start spluttering, add curry leaves (if using) and roasted chana dal. Fry for a minute. 5. Add turmeric powder, red chili powder, and salt. Mix well. 6. Add the roasted poha, fried peanuts, cashew nuts, and raisins. Mix everything together until well combined. 7. Cook on low heat for a few minutes, stirring continuously, until the flavors blend and the mixture becomes crispy. 8. Remove from heat and let it cool completely before storing in an airtight container. Feel free to adjust the ingredients and spices according to your taste preferences. Enjoy your homemade poha chivda!

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