Kozhukkatta

Ingredients:
Raw rice - 1 cup
Shallots - 2/3
Grated coconut - 2/3 tablespoons
Cumin seeds - a little
Sugar - a little
Mustard seeds - a little
Urad dal - a little
red chillies - 1/2, broken in half
Green chillies (finely chopped) - 2 teaspoons
Ginger (finely chopped) - 1 teaspoon
Coconut oil

Method:
Soak the raw rice for 4-5 hours. Grind it into a batter along with salt, shallots, grated coconut, cumin seeds and sugar. Add water and make it into a very loose consistency.
Heat a frying pan with oil in it. Add mustard seeds. When they crackle, add urad dal, curry leaves and red chillies. Then add green chillies and ginger. Stir well.
Add the loose batter to the pan. Stir well on low fire until the mixture turns into a dough-like consistency. Take off the fire and let it cool. Roll into small balls and steam.

Postscript:
1. You can also make kozhukatta by just mixing raw rice flour, salt and water, rolling the dough into balls, and steaming them. However, the method above makes them softer. And, of course, the other ingredients make them tastier.
2. The measures given here are just to give you the proportions. It will only suffice for two or three kozhukkattas. :D

Momos (Dumplings)

Ingredients:
For filling
Vegetables (My brother used cabbages, carrots, onions, ginger, green chillies)
Chicken (optional)
Cheese
Paneer
For dough
Butter
Salt
Maida
For chutney/sauce
Chilli powder
Red chilli flakes
Vinegar

Method:
Cut all vegetables, cheese and paneer into tiny pieces. Braise the chicken without oil and shred it.
Mix all these together using your hands (If you don't like raw vegetables, you can saute them).
Make dough using maida, salt and butter. Ensure that it is a bit looser than the dough for pooris.
Take small rounds of dough and roll them into flat, circular pieces. Place a little of the filling mixture and close it using the dough piece. This can be done either as a round pocket or as a half moon shape or crescent. We did a round pocket version.

Cook the momos in a steamer (we inaugurated the steamer given to us by my friend).

Serve with red chilli chutney/sauce (made by mixing vinegar, red chilli powder and chilli flakes).

You can also deep fry the momos.