Steamed food

by Sanjeev Kapoor

Why opt for cooking methods that use plenty of oil and are unhealthy, when steamed food can taste so good!  Try these three delicious recipes that are not just healthy and loaded with taste but get made in a jiffy too! Steamed Momos, Steamed Broccoli with Three Seeds and Steamed Tofu with Chicken Mince So, get started right away!


Shopping list

1 bunch of spring onions
1 packet of mushrooms
50 grams of French beans
250 grams of carrot
250 grams of bean sprouts
1 small bottle of light soy sauce
1 small packet of cornstarch
1 small bottle of sesame oil
350 grams of broccoli
1 small packet of pumpkin seeds with skin
1 small packet of sunflower seeds
1 piece of pakchoy
1 bottle of oyster sauce
1 bottle of chili sauce
1 small packet of tofu
100 grams of chicken mince
1 small bottle of soya sauce
2 banana leaves

For faster preparation

For momos prepare the dough. Then prepare the momos stuffing and shape the momos. For steamed broccoli process the broccoli. Dry roast the seeds. For tofu with chicken mince process the vegetables. Prepare the chicken mince mixture.

How to go about it

First start with steaming the broccoli, prepare the sauce and then plate it. Then keep the momos for steaming. Finally arrange the tofu and mince in the bowl and steam it.

Recommended recipes-

Steamed Momos,  Steamed Broccoli with Three Seeds,  Steamed Tofu with Chicken Mince

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.