Here is the recipe for one of the dishes featured in the episode.Cheese Fried Momos :Ingredients :For the dough :2 cups all-purpose flour (maida)½ tsp salt½ cup warm water (adjust as needed)1 tbsp Dhara oil (for dough + extra for frying)For the filling :1 tbsp Dhara oil½ cup finely chopped onions2 garlic cloves (minced)1 tsp grated ginger½ cup shredded cabbage½ cup grated carrots1 green chili (finely chopped)1 cup crumbled paneer (or firm tofu)2-3 processed cheese slices (or mozzarella), diced1 tsp soy sauce (or to taste)½ tsp red chili powder½ tsp black pepper¼ tsp turmeric (optional, for color)Salt to taste1 tbsp spring onions (chopped, for garnish)For frying :2-3 tbsp Dhara oil.Recipe -1. Prepare the dough :Mix flour, salt, and 1 tbsp Dhara oil. Gradually add warm water to form a smooth, firm dough. Knead for 5-7 mins.Cover with a damp cloth and rest for 30 mins.2. Make the filling :Heat Dhara oil in a pan. Sauté onions, garlic, and ginger until fragrant.Add cabbage, carrots, and green chili. Stir-fry for 3-4 mins until slightly softened.Mix in paneer, cheese, soy sauce, chili powder, turmeric, pepper, and salt. Cook for 2 mins.Remove from heat, stir in spring onions, and cool completely.3. Assemble the momos :Divide dough into small balls (walnut-sized). Roll each into a thin circle (4-5 inch diameter).Place 1-2 tbsp filling in the center. Fold into a crescent shape, pinching edges tightly to seal. For a "purse" shape, gather edges and twist.Tip : Dust hands with flour to prevent sticking.4. Steam the momos :Line a steamer with parchment or greased foil. Place momos without overcrowding.Steam on medium-high heat for 10-12 mins until translucent and cooked through.5. Pan-fry for crispiness :Heat Dhara oil in a non-stick pan. Add steamed momos and fry on medium-low heat until golden and crispy (3-4 mins per side).Follow us on Youtube: https://www.youtube.com/indiatimesFollow us on Instagram: https://www.instagram.com/indiatimes/Like us on Facebook: https://www.facebook.com/indiatimes