Ingredients:
300-500g mushrooms, cleaned and chopped
150-200ml gingelly oil (sesame oil)
1 tsp mustard seeds
50g ginger, finely chopped
50g garlic, finely chopped
50g green chilies, slit or chopped
A few sprigs of curry leaves
1 tsp turmeric powder
2-3 tbsp red chili powder (Kashmiri chili powder for color, or a mix for spice)
1/2 tsp fenugreek powder (uluva)
1/4 tsp asafoetida (hing)
75-100ml vinegar (preferably coconut vinegar)
Salt to taste

Instructions:
Prepare the Mushrooms: Clean the mushrooms thoroughly and chop them into desired sizes. Pat them dry completely with a paper towel. This is a crucial step to prevent the pickle from spoiling.
Fry the Mushrooms: Heat the gingelly oil in a heavy-bottomed pan or a wok. Add the chopped mushrooms and fry them until they turn golden brown and have reduced in size. This step helps to remove moisture and gives the pickle a good texture. Remove the fried mushrooms with a slotted spoon and set them aside.
Sauté the Aromatics: In the same oil, add the mustard seeds and let them splutter. Then, add the chopped ginger, garlic, and green chilies. Sauté on a medium-low flame until the raw smell disappears and the mixture turns golden brown. Add the curry leaves and fry for a few seconds.
Add the Spices: Reduce the heat to low. Add the turmeric powder, red chili powder, and fenugreek powder. Stir continuously to prevent the spices from burning.
Combine and Cook: Add the fried mushrooms back into the pan. Mix everything well so that the mushrooms are evenly coated with the spice mixture.
Add Vinegar and Salt: Pour in the vinegar and add salt to taste. Stir well and cook on a low flame for 2-3 minutes, allowing the flavors to meld together.
Cool and Store: Turn off the heat and let the pickle cool down completely. Once cooled, transfer it to a clean, dry, and sterilized glass jar.
Preservation: For longer shelf life, ensure there is a good layer of oil on top of the pickle. If needed, you can heat some extra gingelly oil, let it cool, and pour it on top. Store the jar in a cool, dry place or in the refrigerator.

Tips for a Perfect Pickle:
Hygiene is key: Ensure all your utensils, hands, and the storage jar are completely clean and dry to prevent mold from forming.
Quality Oil: Gingelly oil (sesame oil) is traditionally used in Kerala pickles and provides a unique flavor and acts as a natural preservative.
Patience: The flavors of the pickle will develop and improve over a day or two.
Vinegar: While regular vinegar can be used, coconut vinegar is preferred for its authentic flavor.
Fenugreek Powder: A small amount of fenugreek powder is essential for the characteristic tangy-bitter taste of Kerala pickles. Be careful not to add too much, as it can make the pickle bitter.

Part 1:
The Samosa Wrapper (Patti)
The most authentic Kerala samosas use a thin, pre-cooked wrapper, not a raw dough. This is what gives them their signature crispiness.

Ingredients:
1 cup all-purpose flour (maida)
1/2 tsp salt
Water as needed

Instructions:
Prepare the Dough: In a bowl, mix the flour and salt. Gradually add water, kneading it into a smooth, soft dough. It should be pliable but not sticky.
Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll.
Roll the Sheets: Divide the dough into small, equal-sized balls. Take one ball and roll it into a very thin, circular disc, similar to a chapati.
Create the Sheets: Lightly brush one side of the rolled-out disc with oil and sprinkle some flour over it. Place another rolled-out disc on top. Repeat this process, stacking a few discs together.
Cook the Sheets: Gently flatten the stacked discs a bit more with a rolling pin. Place the stack on a hot tawa (griddle) and cook for a few seconds on each side. The heat will help the layers separate. As they cook, gently peel the individual sheets apart. You will get multiple thin, semi-cooked samosa sheets. Trim the edges to get rectangular or square shapes. Alternatively, you can use store-bought samosa sheets (pattis) for convenience.


Part 2:
The Mushroom Filling (Masala)
The filling is the heart of the samosa. This Kerala-style filling is dry, spicy, and full of aromatic flavors.

Ingredients: 250g mushrooms, finely chopped
1 medium onion, finely sliced or chopped
1-2 green chilies, finely chopped (adjust to your spice preference)
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp red chili powder
1/2 tsp coriander powder
1/4 tsp garam masala
A few sprigs of curry leaves
1 tbsp coconut oil
Salt to taste

Instructions:
Sauté Aromatics: Heat coconut oil in a pan. Add the sliced onion and sauté until it turns translucent and light brown. Add the ginger-garlic paste, green chilies, and curry leaves. Sauté until the raw smell of ginger and garlic disappears.
Add Mushrooms: Add the finely chopped mushrooms to the pan. Cook on a medium-high flame until the mushrooms release their water and the moisture evaporates completely. This is a crucial step to ensure a dry filling.
Spice it Up: Reduce the flame to low. Add the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well, stirring continuously for a minute to toast the spices and combine them with the mushrooms.
Seasoning: Add salt to taste and give it a final mix. Turn off the heat and let the filling cool down completely.


Part 3:
Assembling and Frying

Make the Paste: In a small bowl, mix a tablespoon of all-purpose flour with a little water to make a thick, smooth paste. This will be your "glue" to seal the samosas.
Form the Samosas: Take one samosa sheet. Fold it into a cone shape, using the flour paste to seal the edges.
Fill and Seal: Fill the cone with a spoonful of the cooled mushroom filling. Press the filling down gently. Apply the flour paste to the open end and fold it over to create a sealed triangular or conical shape.
Fry: Heat oil for deep frying in a wok or deep pan. The oil should be on medium heat—not too hot, as this will burn the outside before the inside is cooked, and not too cold, which will make the samosas soggy.
Fry until Golden: Gently place a few samosas at a time into the hot oil. Fry, turning occasionally, until they are golden brown and crisp.
Serve: Remove the samosas from the oil and drain on a paper towel to remove excess oil. Serve hot with a side of mint chutney, tamarind chutney, or tomato ketchup.

Part 1:
The Momo Dough
The key to a good momo is a thin, soft, and supple wrapper.

Ingredients:
2 cups all-purpose flour (maida)
1/2 tsp salt
Water as needed (about 1/2 to 3/4 cup)
1 tbsp oil (optional)

Instructions: Mix the Dry Ingredients: In a large bowl, combine the all-purpose flour and salt.
Knead the Dough: Gradually add water to the flour, mixing it with your hand or a spoon. Once the mixture starts to come together, use your hands to knead it.
Achieve the Right Consistency: The dough should be smooth, soft, and elastic, but not sticky. Knead for about 5-7 minutes. If you are using oil, add it towards the end of the kneading process.
Rest the Dough: Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This resting time is crucial as it allows the gluten to relax, making the dough easier to roll and shape.


Part 2:
The Mushroom Filling
The filling is where all the flavor comes from. A classic momo filling is finely chopped and seasoned to perfection.

Ingredients:
250-300g mushrooms, finely chopped
1 medium onion, finely chopped
2-3 cloves of garlic, minced
1-inch piece of ginger, grated or minced
1-2 green chilies, finely chopped (adjust to your spice preference)
2 tbsp oil (sesame oil is a great choice for flavor)
1 tbsp soy sauce
1/2 tsp black pepper powder
1/2 tsp garam masala (optional, but adds a warm spice note)
A handful of fresh spring onion greens or cilantro, finely chopped
Salt to taste

Instructions:
Sauté Aromatics: Heat oil in a pan over medium heat. Add the minced garlic and grated ginger and sauté for a minute until fragrant.
Add Onions and Chilies: Add the finely chopped onions and green chilies. Sauté until the onions turn translucent and soft.
Cook the Mushrooms: Add the finely chopped mushrooms to the pan. Cook on a medium-high flame. The mushrooms will release a lot of water. Continue to cook, stirring occasionally, until all the water has evaporated and the mushrooms are a little browned. This is a very important step to prevent the momos from becoming soggy.
Season the Filling: Reduce the heat to low. Add the soy sauce, black pepper powder, and garam masala (if using). Mix everything well.
Finish the Filling: Stir in the chopped spring onion greens or cilantro. Add salt to taste. Turn off the heat and let the filling cool down completely before you start stuffing the momos.

Part 3:
Assembling and Steaming the Momos
This is the most artistic part of the process.

Instructions:
Prepare the Dough Balls: Divide the rested dough into small, equal-sized balls (about the size of a small lemon).
Roll the Wrappers: Take one dough ball and roll it out into a thin circle, about 3-4 inches in diameter. The edges should be thinner than the center.
Fill the Momos: Place about a teaspoon of the cooled mushroom filling in the center of the rolled-out circle.
Shape the Momos: There are several ways to fold a momo. The most common is the pleated style: Hold the wrapper in one hand. Using the thumb and index finger of your other hand, start making small, even pleats along one edge of the circle. As you make the pleats, gently push the filling inwards with your thumb. Bring all the pleats together at the top and pinch to seal the momo. You can also fold it into a half-moon shape or a simple dumpling shape.
Prepare for Steaming: Grease a steamer basket or a steaming plate with a little oil to prevent the momos from sticking.
Steam the Momos: Arrange the momos in the steamer, making sure they don't touch each other. Place the steamer over a pot of boiling water.
Cook: Steam the momos for 10-15 minutes. They are done when the wrappers look translucent and shiny.
Serve: Serve the mushroom momos hot with a side of spicy momo chutney or a simple soy sauce-based dipping sauce.


Dipping Sauce (Momo Chutney)

Ingredients:
2-3 dried red chilies, soaked in warm water
2-3 medium tomatoes
2-3 cloves of garlic
1-inch piece of ginger
1 tsp soy sauce
1/2 tsp sugar
Salt to taste

Instructions:
Boil the tomatoes until the skin starts to peel. Let them cool, then remove the skin.
In a blender, combine the soaked red chilies, boiled tomatoes, garlic, ginger, soy sauce, and sugar.
Blend until you get a smooth or slightly coarse paste (your preference).
Add salt to taste. You can also add a pinch of black pepper or a dash of vinegar for extra tang.
Serve with the hot momos.