Stuffed Thaipo

A Thaipo appears to be a much larger version of the momo, usually stuffed with spiced meats and a boiled egg, sometimes halved. I’ve seen it made with both regular dough as well as leavened dough. The ones with leavened dough are similar to Chinese stuffed baos.

They can be made in bun shapes too, if you don’t want to fold.

If you want to see the hot, freshly made Thaipo getting sliced in two, click here to see the video on Instagram.

I tend to use the same proportions and method for any recipe requiring leavened dough, unless I’m in a hurry.


  • For the wrapper
    • All purpose flour / Maida, 3 cups
    • Instant yeast, 2 tbsp
    • Salt, 1 tsp
    • Water, 1.5 cups
  • For the stuffing
    • Eggs, 6 – 7, boiled and shelled
    • Pork, 400gm, finely diced
    • Mushrooms, 1 pack / 250gm, finely chopped
    • Garlic, 20 cloves (small), finely chopped
    • Spring onion, whites, 10 medium
    • Green chilies, 10, finely chopped
    • Red chili powder, 1.5 tbsp
    • Degi mirch powder, 1.5 tbsp (for colour)
    • White vinegar
    • Salt to taste
    • Fish sauce, 1 tbsp
    • Light soy sauce, 1 tbsp
    • Oil for pan frying


  1. Combine the dry ingredients together, then add the water; mix with a spatula. No need to knead. Leave overnight or 8 – 10 hours, covered. Knock it back and knead a little to get it into shape for rolling just before use. Use wet fingers.
  2. Marinate the pork in the fish and soy sauce for an hour or so.
  3. Heat oil in a pan, add garlic. When it begins browning, add the onions, chili powders and green chilies. When the onions begin releasing back the oil, add the pork. Stirring every so often, cook the pork on high heat for about 10 minutes. Add the mushrooms, cook until the mixture is dry. Adjust seasoning. Let cool.
  4. Using a little extra flour, separate the dough into 6 – 7 pieces. Roll them out into circles of 6″ diameters.
  5. Put about 2 tbsp of filling plus an egg into each one; fold like a momo / dumpling as per your skill level and let them stand for a while, covered, to rise for a bit, say 15 minutes. Steam for 20 minutes.
  6. Serve with chili-garlic chutney or mutton/vegetable broth.


  • I used pork shoulder; about 15-20% fat.
  • You can stuff with anything you want, including vegetarian fillings. Just make sure the filling is dry, or your Thaipos could end up with soggy bottoms.
  • Look up dumpling folding videos if you want to fold them properly; otherwise just make them into a little ‘bag’, pinching off excess dough at the top. They’ll taste just as good. As you can see, I’m a beginner at folding too.
  • Great for chilly winter morning breakfasts with hot mutton broth. That’s how I first ate them many years ago in a tiny Tibetan shop, early one winter morning in McLeodganj.
  • You can use the same dough to make tingmos.
Tingmos made with the same dough.
My poor dumpling folding skills.

Chicken Meatballs in Tomato Sauce

We do like meatballs in tomato sauce at home, and make these every so often, though it’s usually with a red meat. This time I only had chicken available, and tried adding pork fat to make the meatballs juicier. I don’t think it really made much difference and will probably not add it next time.

We ate handmade noodles with this. I just make a dough of APF/maida, water and egg, using an egg for every 100gm dough, estimating about 150gm per person. The dough is rolled out to about 1/2 – 1mm thickness, allowed to dry for a few minutes, then sliced into flat fettuccine-like noodles, tossed in a little flour, and cooked for a minute or so in simmering, salted hot water.


  • for the Meatballs
    • Chicken, minced, 500gm
    • Basil leaves, 20gm / handful
    • Mint leaves, 20gm / handful
    • Whole wheat flour, 15gm / 1 tbsp
    • Aubergine, diced, 75gm / half medium
    • Bell pepper, 50gm
    • Green chillies, 4, finely chopped
    • Pork fat, 30gm, grated from frozen
    • 2 eggs, beaten
    • Salt to taste
  • for the Tomato Sauce
    • Tomatoes, 1 kg, fresh, pureed
    • Basil leaves, 20gm / handful
    • Black pepper, freshly cracked, 1 tbsp
    • Garlic, 6 large cloves, finely chopped
    • Onions, 1 large, finely chopped
    • Olive oil, 2 tbsp


  1. Mix all the ingredients for the meatballs. Shape into balls with wet hands, or with a spoon and deep fry on medium heat until golden brown on the outside. Drain and reserve. They may no be fully cooked, so check before eating one if you’re tempted.
  2. Heat some olive oil and first fry the garlic, then the onions, then the ground pepper and basil leaves, giving each one about a minute in the hot oil.
  3. Add the tomato puree, simmer for 20 minutes, covered. If its thicker than you like, add a little stock or water.
  4. Add the meatballs, simmer for 10 minutes, covered.
  5. Simmer for another 10 minutes, uncovered.
  6. Adjust seasoning. Serve on noodles.


  • These go well with a dry red wine.
  • Add chopped green chilies to the onions if you want an extra chili hit.

Pot Roasted Pork with Chili Lemon Relish

Every few weeks I’ll go pick up a few kilos of pork and binge eat it for the next few days. This morning I picked up a shoulder and a few ribs. The shoulder was pot roasted with simple flavours and eaten with a super-hot relish. The piquant relish cut through the fat and brightened up the meat considerably.


  • Pork shoulder or other large cut
  • Soy sauce, dark
  • Chutney
    • Green chili peppers
    • Lemon
    • Salt


  1. Heat a large pot and keeping it on high heat, sear the meat for 2 – 3 minutes on each side.
  2. Pour on the dark soy coating the meat (don’t overdo – coat, don’t drown it)
  3. Adding a little water from time to time, cook the pork on a very low flame for a few hours until cooked. Turn the meat over periodically to get coated with the sludge forming at the bottom of the pot.
  4. Coarsely blend the green chilies; mix with lemon juice and salt. I went the old fashioned way with a mortar and pestle, which is why there’s so little of the precious chutney in the picture.
  5. Serve.

Malai Masala Sauce

This is a really simple sauce that’s based on the classic sauce Soubise, which is really an onion sauce. I’m aware of two classic recipes. Both start with sweating onions in butter. One variant then blends this onions-butter mixture in Bechamel sauce, and the other, in cream. I prefer the cream variant.

The picture was Indu’s lunch from a few days ago. I used the Malai Masala sauce with some leftover cooked chicken breast.

This malai masala sauce ended up being used in a few dishes before it was over, demonstrating its versatility. This is a high fat, high calorie recipe.


  • Cream, 200 ml tetrapak
  • Onions, 2 medium, finely chopped
  • Garlic, 5 – 7 cloves, finely chopped
  • Meat Masala, 1 tbsp (I used Kitchen Fables)
  • Butter, 2 tbsp
  • Oil, 2 tbsp
  • Salt to taste


  1. Heat oil to medium, add meat masala, reduce heat to a simmer, gently fry, set aside.
  2. Heat butter to medium, add onions and garlic, mix well, reduce heat to a simmer, sweat for about 10 minutes, add meat masala mixture from step 1, gently cook for another 10 minutes, set aside and let cool.
  3. Blend mixture from step 3 with cream.
  4. This will likely set into a thick-ish paste.
  5. Dilute with hot water in a pan and add cooked meats or quick cooking vegetables of your choice to use.


  • If you don’t want to store it, add water to the cream while/before blending and use it all up. I liked having it in the fridge and being able to quickly mix it with water, salt and cooked chicken or mushrooms etc.

Pumpkin, Spinach & Buttermilk Soup

There’s a contest on at CAL, that laid certain ingredient restrictions for qualifying entries. I chose to work with Pumpkin, Spinach and Cinnamon from the list.

It’s fun to try and make something when we don’t have a world of choices. I also believe we’re at our creative best when our options are restricted.

This soup won’t taste very good with rice or rotis IMO, even though it seems more like a curry. Might go well with Kerala parottas or Bengali lucchis – maida flatbreads of different sorts essentially.

It is low carb, somewhat nutritious, though it can support more vegetables to improve nutrition and quite low fat.


  • Main
    • Pumpkin, about 300gms, blended, with a little water
    • Spinach, handful, chopped
    • Buttermilk, Mother Dairy, masala version, 2 packets (400ml)
  • Flavours
    • Onions, 2 medium, finely sliced
    • Ginger, 3 tablespoons, grated
    • Mustard seeds, 3 teaspoons
    • Urad dal, 3 teaspoons
    • Cinnamon, 1/4th teaspoon
    • Green chilies, 6 pieces, slit
    • Black peppercorns, 1 tsp, pounded fine
    • Hing powder 1/2 tsp (not pure resin)
    • Red chilies, dried
  • 3 tsp cornstarch mixed with cold water
  • Finish
    • Garam Masala
    • Salt to taste
    • Coriander, fresh, for garnish


  1. Heat oil, splutter mustard, brown the urad dal, fry the ginger, hing, dried red chilies, fresh green chilies and curry leaves.
  2. Add the onions, fry till beginning to brown at the edges.
  3. Add the pumpkin, mix well, add the buttermilk. Thicken with cornstarch and mix well. Simmer 2 – 3 minutes.
  4. Bring to a boil. Add the spinach leaves, cinnamon, salt and garam masala per taste. Simmer 5 minutes. Mix well.
  5. Serve garnished with coriander leaves.


  • Thickening is to avoid the buttermilk splitting/curdling. If you’re alright with that, skip the cornstarch.
  • Cream can taste nice in this. If you do add cream, be careful of it splitting, both due to temperature, and acidity.
  • This soup supports more vegetables. Add as per cooking time required. For example, add carrots toward the middle and small broccoli florets towards the end.
  • Reduce chilies per taste. Keep in mind, chilies will reduce carb cravings.


Grilled Baingan

We love baingan at home in all its shapes and forms. One time I remember really, really wanting that last piece of begun bhaja and ending up promising to take my daughter to the movies in return for her claim. That one piece cost me 750 rupees.

This was part of a platter we ate a couple of days ago.


  • Baingan/Aubergine, small-medium sized long variety, sliced in half, lengthwise
  • Chili powder + salt dry mixture (1:2)
  • Lemon juice
  • Oil
  • Lemon zest (optional)
  • Feta cheese (optional)


  1. Rub the aubergines with the chili salt mixture. Score them with a knife as in the picture. This looks pretty and helps cook it faster too.
  2. Heat your grill pan to almost smoking hot, brush it with a little oil. Place all the aubergines, scored side down on to the pan
  3. Reduce the heat and wait until the purple color has faded across at least half the height of the aubergine. Add a little more oil if it’s all gone. Don’t try to remove or shift the pieces. Press each one down gently.
  4. When each piece is faded all the way to the top, wait another couple of minutes and remove them from the pan.
  5. Serve hot after squeezing on some lemon juice.


  • You can use slices of round aubergine too. Remember to score.
  • Sprinkle on some lemon zest and crumbled feta cheese if you want.
  • With thicker slices of baingan, you can also sprinkle a little water from time to time and cover the pan to allow for the effects of the hot steam.

Mushroom & Paneer, Stir Fried

Our weekdays are mostly without flours and explicit carbs like rice and rotis and because of this, our cooking has gone up quite a bit, because we have to fill our plates and tummies with vegetables and meats.

So, we’re doing all types of curries, salads, roasts, grills and what have you, in an attempt to keep our spirits alive, palates satisfied and tummies filled.

We ate this stir fry for dinner a couple of days ago, with a salad of ice berg lettuce, feta cheese, onions, cucumber and tomatoes, plus a side of a couple of boiled eggs each. Nice dinner that was.


  • Vegetables
    • Paneer, 100gm, medium dices
    • Mushrooms, 1 packet, white/button, sliced
    • Baby corn, handful, sliced lengthwise
    • Carrots, 1 medium, small dices
    • Capsicum/Bell peppers, 1 medium, chopped
  • Flavours
    • Light soy sauce
    • Dark soy sauce
    • Fish sauce
    • Salt, pinch
    • Garlic, plenty, finely chopped
    • White vinegar, dash
    • Sugar, dash
  • Oil


  1. Heat oil. Fry the garlic for a bit.
  2. The vegetables next. I used this sequence – carrots, baby corn, paneer and finally the mushrooms. The capsicum were added last and barely cooked. This allows for some crunch. If you don’t like them crunchy, add them right after the carrots.
  3. Light soy sauce for flavour and dark soy sauce for colour. A dash of fish sauce. Check the seasoning before adding any more salt. All three sauces contain plenty. A dash of vinegar and a pinch of sugar to balance things out.
  4. Toss vigorously on very high heat.
  5. Serve


  • If you want more chili, add a few dried red chilies with the garlic and/or some finely sliced green chilies.
  • It’ll go well on noodles, especially those thin rice noodles, or with rice.
  • Substituting paneer with tofu is fine.
  • Add boneless, shredded chicken if you want, at the very beginning, right after the garlic and before adding the vegetables, ensuring the chicken is mostly cooked before adding the vegetables.
  • Add more vegetables if you want, keeping the time they’ll take to cook, in mind

Crusty Bread Experiment

I’ve become quite interested in doughs, breads, flours and starters of late.

This bread was an experiment rhat turned out to be the crustiest bread I’ve ever baked. I used:

  • 3 cups organic all purpose flour
  • 1 teaspoons salt
  • 2 teaspoons instant yeast
  • 1.5 cups water

And then:

  1. Mixed the dry ingredients
  2. Added water and slapped it together into a wet, shaggy mass with a spatula.
  3. Covered it with cling film and left it out, overnight for 12 hours, during which time it turned into a very wet, leavened mass.
  4. The next morning, floured a surface.
  5. Divided the dough into two and worked them for a bit, folding and refolding.
  6. Shaped it into a rough rectangle and circle; the shape of my cast iron containers.
  7. Floured the cast iron containers.
  8. Placed the dough into the containers.
  9. Let them rise for another hour.
  10. Baked them for about 45 minutes at 250.
This is what the dough looked like after 3 hours at room temperature.
Right after baking
Uneven leavening is what I wanted. The round loaf rose better, probably due to a better pan to dough ratio.

Ash Gourd with Ginger and Coconut

I craved this flavour as a fast breaking meal and ate it with boiled millets and prawn pickle. Here’s what I remember of the recipe. Would have been great with kadi patta, but we didn’t have any.


  • Ash Gourd, 700gm, peeled and chopped
  • Ginger, 75gm
  • Green chillies, 6, ground with the ginger
  • Urad dal, 50gm
  • Green cardamom, 3 pieces, peeled
  • Black pepper, 1 tbsp, grind with cardamom
  • Star anise, 3 whole flowers
  • Cinnamon, 5gm piece
  • Cloves, 6 pieces
  • Dried red chilies, 5 pieces
  • 1 whole coconut kernel, grated
  • Coconut oil
  • Salt to taste
  • Onions, 3 med-large, sliced


  1. Heat a generous amount of coconut oil
  2. Gently brown the urad dal to golden.
  3. Add all dry spices; fry
  4. Add ginger-chili mixture; fry
  5. Add onions; fry
  6. Add add grated coconut; stir well for a few minutes
  7. Add chopped gourd and 500ml water. Stir well.
  8. Pressure cook until done. 10 minutes in a Futura for me.