Ditch non-veg food, opt for vegetarian dishes

Ingredients: For momo sheet – 50 grams refined flour, 5 ml oil, salt to taste, 25 ml water

For filling: 10 grams chopped onions 5 grams chopped garlic, 20 grams chopped broccoli, 5 grams chopped ginger, 5 grams chopped green chilli, salt to taste, a pinch of roasted cumin powder, 5 grams butter

For marination: 20 grams hung curd, 3 grams deggi chilli, 2 grams black salt, 2 grams black salt, a pinch of cumin powder, a pinch of garam masala, 10 ml oil

Method: For sheet – Mix all ingredients together and make a medium tight dough; Let it rest for 10-15 minutes; Then take the dough and cut it into small equal pieces; Roll it with a rolling pin.

For filling: Heat the pan, add butter; Sauté onion, garlic, green chilli, ginger; Add chopped broccoli and sauté; Add remaining spices and sauté for a while; Keep it to drop to room temperature.

For marination: Heat oil in a pan, add deggi chilli; Immediately add hung curd and mix; Add the rest of the spices.

For momos: Take a rolled flat round sheet, put broccoli mixture in the centre and fold as a momo; Repeat for all the sheets; Apply marination on all the momos; Steam them for 4-5 minutes to cook it half done; Cool them; Put them on skewers and roast in a tandoor; Once nicely cooked, take them off, squeeze lemon juice and sprinkle chat masala on them; Serve hot.

Ingredients: For koftas: two raw bananas; 3 tablespoon grated paneer (optional); 2 tablespoon finally chopped coriander leaves; Salt to taste; Oil for deep frying koftas

Method: Cut the end of the raw bananas, cut each raw banana into two pieces, do not peel, boil in 4 cups of water along with half tablespoon turmeric powder on low to medium flame, it will take approx 20-30 mts based on the size of the raw bananas, insert a knife into the raw banana and if it goes through smoothly, then they're cooked, turn off heat and drain the water, cool and peel the raw bananas and grate; In a bowl, add the grated raw banana, grated paneer, green chili paste, coriander leaves and little mash potatoes and salt; mix well so that you can make small lime-sized balls (koftas); keep them aside.

Heat oil for deep frying; once the oil is hot, reduce flame to medium and place the balls gently into the hot oil; deep fry to a golden brown shade and remove into a bowl lined with absorbent paper; keep aside and make the gravy. Heat oil in a cooking vessel. Add the cinnamon stick and cardamom and allow to splutter. Add green chili paste and sauté, add turmeric powder, cumin powder and salt and mix, add tomato puree and cook for 8 minutes. add cashewnut paste and cook for 3 minutes; add one-and-a-half cups of water and bring to a boil, reduce flame and simmer for 7-8 mts or till it reaches the desired curry consistency, turn off heat. IANS