Momos made by the hands from Tibet

Ashvita has been one of my favorite restaurants  Been there a couple of times and liked their garden restaurant  This time around I was there for a different reason. Ashvita was conducting Momo making classes. I had missed it the first time and did not want to miss it this time. It was a nice experience to learn how to make Momo from the hands of an expert. Chef Anoop, was our instructor for the day. He has an amazing talent of folding Momos. Please have a look at the two videos in this blog and you will get to know his talent.

Chef Anoop

Momo covering in the making. Maida dough with a little salt

Pinch small balls and make them into small puris

There were five different fillings with which Momos were to be made

Mushroom and Spinach

Vegetable Momos

Tomato Cheese Momos ( the yummiest )

Chicken Momos

Two different sauces with which we can have Momos with

Mint sauce and Grilled tomato sauce

Chef shows us how to make the Momos

Videos on how Momos weer folded

This was my try in folding a Momo

Participants trying to make Momos 

Various shapes that can be done

Traditional Dimsum

Momos ready to be steamed

Steamed and ready to eat Momos

My plate and what more I got to ate the one that I made

Another way of making Momos, Pan fried ones with a little butter and finely minced garlic.

To make Deep Fried Momos, dip the steamed Momos in a batter of Maida and Corn along with a pinch of Salt

Deep Fry them in hot oil

Crispy Momos ready to eat.

These crispy Momos can be tossed in tomato sauce with a little red chili flakes, spring onions and finely minced garlic to get an oriental flavor.

I enjoyed learning to make different shapes of Momos.

Briyani Cook Out

Briyani, biriani, beryani or beriani is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".

The cooking method of Biryani originated in Iran (Persia) and it was brought to the Indian subcontinent by Iranian travelers and merchants. In India, the recipe of biryani developed to its current form. Local variants of this dish are popular not only in the Subcontinent but also in Southeast Asia, Arabia, and within various Asian expatriate communities in the West.

Have you ever wondered how to cook this wonderful rice, and more than how about learning it from a person who has more than 15years of experience in cooking such Briyani with an amazing taste. Mrs Rajab is a traditional cook who hails from Tirunelveli and specializes in Briyani making. And what is more it is gonna be a hands on experience, right from cutting vegetables and meat till the finished product.

Do join for the Briyani cook out happening on 23rd June, 11 am at Lakshmi Farms ( It is 3rd Farm House on the RIGHT HAND SIDE after the ECR Toll Gate from Thiruvanmyur towards Mahaballipuram)

So you wanna know what is on the menu for 

Veg Platter:

• Veg Briyani
• Gobi 65
• Onion Raitha
• Brinjal Thokku
• Bread Halwa
• Flavored Sweet Rice

Veg Platter

Non Veg Platter:

• Chicken Briyani
• Mutton Briyani
• Chicken 65
• Onion Raitha
• Brinjal Thokku
• Bread Halwa
• Flavored Sweet Rice

Non Veg Platter

So what are you waiting for .. go ahead and register yourself.. Lets cook, eat and enjoy the Briyani

Image courtesy: Google