Samosa

Samosa is the most popular India's snack or appetizer all over the world. samosa doesn't need any introduction, as it is a fav for many people...Samosas are available everywhere and  varies wherever  it is found. You can make Samosas in so many different ways. Samosa's can be made either by deep frying or by baking . For samosa's,  u can make the crust all by yourself or u can but them from store.  If u wish to deep fry samosa's, then use Filo pastry or if u want to bake them, use Puff pastry. Baking samosa's is easer n healthier..

Ingredients: 

For Crust:

All Purpose Flour: 2 cups

Sooji/ Semolina : 2 tbsp

Ajwain Seeds: 1 tsp

Salt: 1 tsp

Water: 1 cup luke warm 

Oil: 1 tbsp

For Filling:

Potato: 4 large, boiled n chopped into small cubes

Green Peas: 1 cup, frozen

Cashews: 1tbsp, broken

Green Chili: 2, chopped finely

Cumin Seeds: 1 tsp

Coriander Powder: 1 tsp

Garam Masala: 1 tsp

Amchur Powder: 1 tsp

Oil: 1 tbsp

Salt: 1 tsp

Lemon Juice: 2 tsp

Preparation:

For crust:

1) Mix all the ingredients for crust by adding water little by little.

2) Knead the dough for about 2-3 mins to make it smooth.

3) Cover it with damp cloth n keep it aside for 15-20 mins.

For Filling:

4) In a pan heat oil, add cumin seeds.

5) Add green peas n green chili's. Fry for 1 min.

6) In a bowl mix all the spices n powders with little water. Add this to green peas..

7) Add potatoes n mix well. Fry for 5 mins. 

8) Adjust spices n amchur powder according to your taste. Let it cool.

Lets step to the main part: Making Samosa:

9) Take a 1/2 cup of water n keep aside.

10) Knead the dough for 2 mins. Take some all purpose flour into a plate n keep it aside

11) Now take  a portion of dough and dust it with flour. Roll it into a circle, jus like chapathi.

12) Cut into 4 equal portions.

13) Now apply water all along the edges of a single portion. 

14) Now make a triangle by holding the edges of long side together by overlapping the edges.

15) Now stuff it with filling.

16) Cover the top of samosa with third edge i.e top. Make sure it is completely sealed without any gaps.

17) Repeat the process for remaining dough..

18) Heat oil for deep frying.

19) Now drop 2-3  samosa's at a time. Fry until golden brown in  color on both sides at  medium heat.

Enjoy this authentic Indian snack -Samosa with green chutney or ketchup..

Tips:

1-To make bigger samosa's, jus cut the circle into two portions.

2-Dont fry on high heat.

3-Always cover dough n samosa's with damp cloth before frying.

4- To store samosa's for longer time, fry samosa's until u saw light brown spots coming up. Remove imm n place them on paper towels. 

Once cooled, wrap them in plastic wrap individually. These helps samosa's stay fresh n doesn't stick together. If u put them in a ziploc bag without wrapping, when you thaw samosa's, dough will be little watery n saggy. So wrap n store them in ziploc bags n freeze. Can be stored upto 1 month.

Thaw them for 4 hours before u fry..

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Okra Potato Stir Fry with Peanut Powder

When i was a kid, i used to hate okra,  unless n until it is deep fried. I love tindora n i always used to ask my mom to cook tindora.. She always warns me about tindora n explains the benefits of okra. She used to tell me that eating Tindora makes us weak in Mathematics or makes our brain dumb where as Okra helps our brain to be sharp, thus helping us, to do maths gr88. Still, i dnt know whether its true or not. But i am good in maths...Heheee
Well, coming to today's dish Okra Potato Stir fry, this dish is so simple to make n tastes very good. Okra- Potato fried to perfect crunchiness n then making it more crunchier by adding dry roasted peanuts powder, thus giving it a delicious flavor... The crunchiness n taste of the curry depends on how u cook the okra..As okra is a sticky veggie, you have to take care to remove that stickiness, if u want your fry to be crunchy... Here i used frozen okra. I baked them first and then cooked along with potato.
Here's the recipe for Okra Potato Stir Fry

Ingredients:
Okra: 500g
Potato: 3 medium, cubed
Peanut Powder: 2 tbsp( Dry roasted peanuts powder)
Coriander Powder: 1tsp
Red chili Powder: 1tsp
Garam masala: 1tsp
Salt: To taste
Oil: 2tbsp
Garlic cloves: 4 crushed
Cumin Seeds: 1tsp
Channa dal: 1tsp
Red Chili: 3-4 flakes


Preparation:
1) Cut okra into small bite sized cubes. Cut Potato into small cubes.
2) In a pan heat oil, n add red chili. Fry for 30 secs. Add cumin n channa dal. Fry for 30 secs.
3) Add potato cubes n stir. Cook for 3 mins on medium heat, uncovered.
4) Add okra n stir. Cook for 10 mins or until okra  edges are brown in color. For this fry okra has to be crunchy. Fry doesn't taste good if okra is sticky..
5) Sprinkle all powders except dry roasted peanuts powder. Fry for 1 min
6) Add peanut powder n cloves. cook for 2 mins n switch off.

Enjoy this crunchy n tasty Okra Potato stir fry with rice..


Tip:  If using frozen okra, then preheat the oven at 350degrees F. Line a baking sheet with foil n spread the frozen okra pieces. Bake it for 25-30 mins. Check for every 10 mins. So that u can know the consistency u prefer. I baked it for 30 mins , until okra edges are light brown in color..

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Aloo Matar/ Potato with Green Peas

Aloo Matar is another simple to make dish yet delicious. Potato is a simple veggie which can be cooked in many ways and that has a divine taste which goes very well with any other vegetable or itself. It's so easy to make  how easy means-- it was my first dish i made all by my own when i was in 7th grade, when my mom  was ill.
It was a huge hit though..

All  i want to tell is Aloo Matar is  a simple divine dish which makes everyone carves for it.. So here is the recipe..
Ingredients:
Potato: 3, boiled n cubed
Green peas:1 cup
Onion: 1 big, sliced
Oil: 2tbsp
Cumin seeds: 1tsp
Mustard seeds: 1tsp
Channa dal: 1tsp
Red chili: 2
Ginger garlic paste: 2tsp
Turmeric: 1tsp
Red chili powder 1tsp
Salt: To atste
Coriander powder: 1tsp
Garam masala: 1tsp
Cilantro: To garnish

Preparation:
1) Boil potatoes in a microwave safe bowl with enough water  to cover potatoes for 10 mins.Turn potatoes upside down n cook for 3-4 mins. Potatoes have to be fork tender.
2) Let them cool Peel n cut them into cubes.
3) Mean while, in a pan heat oil n add red chili, channa dal n fry for 30 secs.
4)  Add cumin n mustard seeds, fry for 30 secs.
5) Add sliced onion n fry for 5 mins or until onion edges are brown.
6) Now add turmeric, ginger garlic paste n fry for  2mins
7) Add potato cubes n stir well. Fry for 2 mins uncovered.
8) Add green peas n stir well. Cover n cook for 6-7 mins or util peas are tender on medium heat.
9) Stir in salt, Coriander powder, chili powder and garam masala. Cook for 2mins, uncovered.
10) Switch off. Garnish with cilantro n cover.

Enjoy this yummy Aloo Matar with rice or chapathi.

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Potato in Poppy Almond Gravy

Got bored with regular potato dishes..Then u should try this yummy Potato in Poppy Almond Sauce sauce dish. Rich in color n taste this potato dish accompanies with any thing....

One day i was preparing ingredients for marinating the chicken. I was bit bored with our regular fry n gravy chicken dishes, n suddenly butter chicken came into my mind. As i wont marinate chicken for Butter Chicken, the marination was useless. I jus kept in freeze thinking to use it some time later. The other day, i boiled some potatoes to make potato masala curry. But this marination came into my mind n i thought ..why shouldn't  i try a new dish. So imm, i marinated boiled potatoes in yogurt masala gravy.But this doesn't satisfied me. So, i soaked some poppy n almonds in very little amount of milk n made into a coarse paste n i had done everything..
To my surprise, this colorful potato-poppy-almond curry is so tasteful, that no one can resist to it... Really, it's so delicious... We had it for 2 days n he jus loved it...

Here is the recipe for this yummy, delicious, colorful, tasteful --Potato in Poppy Almond Sauce dish...
Ingredients:
Potato: 3 large, boiled n cubed
Green Peas: 1 cup
Tomato: 2 medium, diced
Onion: 1 big, pureed
Oil: 1tbsp
Red chili Powder: 1-2 tsp
Salt: to taste
Coriander Powder: 1tsp
Ginger Garlic  paste: 2tsp
Evaporated milk: 1/2 cup/ Whipping cream: 2tbsp
Marination:
Yogurt: 1 cup, well beaten
Turmeric: 1tsp
Ginger garlic paste: 1tsp
Red chili powder: 1tsp
Salt: 1tsp
Coriander powder: 1tsp
Garam masala: 1tsp
Oil: 1tsp
Sauce:
Poppy seeds: 1tbsp
Almonds: 1tbsp
Milk: 1tbsp or to cover almonds
Preparation:
1) Boil potatoes in a microwave safe bowl for 10 mins. Wait for 2 mins n boil for another 3-4mins. To check whether potatoes are boiled to perfection or not, perk with a fork ,if fork goes easily then u r done or else boil for 1 more min. Be careful with last 3-4 mins. becoz it entirely depends on potatoes u use.
2) Soak poppy n almonds in milk Let them soak for 15- 20 mins. Soak them when u start boiling potatoes. it saves u time..
3) In a large  bowl mix all the marination ingredients without any lumps. Add boiled n cubed potatoes n coat the cubes with gravy. Let it sit for 20 mins,
4) Mean while, grind poppy n almonds by adding milk into a coarse paste.
5) In a pan , heat oil n add onion puree. Cover n cook it for 7-8 mins on medium heat. Keep an eye on it or u may burn it..
6) Add ginger garlic paste n turmeric n fry for 1 min.
7) Add diced  tomatoes n cook for 2-3  mins.
8) Stir in poppy almond sauce. Cover n cook for 7-8 mins on medium heat. Stir in between.
9) Simmer the heat n add marinated potato gravy. Stir  well , so that yogurt wont leave water. Cook for 2 mins uncovered, stirring constantly. Add little water if desired.
10) Now add green peas. Cover n cook for 10 mins on medium heat.
11) Add evaporated milk or cream n cook for 2-3 mins on medium heat, uncovered.
If u want u can add cilantro..

Enjoy this rich, colorful n delicious Potato in Poppy Almond gravy dish with rice, chapathi, biryani.. whatever..u name it...it goes well...

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Aloo Methi/ Potato with fenugreek leaves

Yesterday, i made potato fry along with rasam n spinach dal for lunch n dinner. We had gone out for dinner, leaving me with leftovers. So for today's lunch i thought of making broccoli fry. But when i search my fridge, i came across this frozen methi n imm i got an idea of making aloo methi....  As methi has bitter taste by nature, it made me little bit worry abt the curry. If it is fresh methi we can cook it as usual. But, i got this frozen methi n when i tasted it,it was so bitter. So, i tried the process we use for cooking bitter gourd..

So here is the recipe for delicious aloo methi ,
Source: Own
Preparation time: 20 mins
Cooking time: 30 mins
Ingredients: 
Methi: 2 - 3cubes( frozen, small)  or  fresh: 2 cups
Potato : 4-6 medium sized ( boiled n diced into cubes)
Onion: 1 large, Finely sliced or chopped
Oil: 2tbsp
Red chili: 2
Channa dal; 1tsp
Cumin seeds: 1 tsp
Mustard seeds: 1 tsp
Cashews: 2-3 tsp(optional)
Ginger garlic paste: 11/2 tsp
Green chili paste or chili's: 1tsp or 2 chili's
Jaggery powder:  2 tsp
Red chili powder: 11/2 tsp or to taste
Coriander powder: 1 tsp
Salt: to taste

Preparation:
1) In a microwave safe bowl, boil potato's for 10 mins. After 5 mins, boil again for 5 mins or until potatoes are soft ( check by putting  fork gently  into potato). Or u can boil on stove top.
2)Again in a microwave safe bowl, take  methi n add 1/2 cup water. Boil it for 5 mins. After giving standing time of 5 mins, cook it again for 5 mins by adding jaggery. (Taste it n if it is  still bitter add some more jaggery n cook for another 2 mins or so)
3) In a pan, heat oil and add red chili, channa dal. Fry for 30 secs n add mustard seeds. Let them splutter n add cumin seeds. Fry for 30 secs.
4) Add, onions, pinch of salt n cashews. cook until onions are translucent or pink in color.

5) Add, ginger garlic paste, green chili's or paste n cook until G.G paste leaves its raw smell.
6) Add, cooked methi n cook it for 5-7 mins by covering it on medium heat
7) Now add, potato cubes n mix well. Cover it n cook on medium heat for another 10 mins.

8) Now mix it with  red chili powder, salt, coriander powder. Cover n  cook for another 5 mins on medium-low heat. Switch off.

Enjoy Your aloo methi with rice, chapathi...

                           Rice with aloo methi n rasam

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Simple Yet Tasty Hash Browns Fry/ Potato Chips Fry

Whenever, i am not in a mood to cook or for a second curry, this hash browns fry makes my life easyyyyyyyy.
Actually, my mom used to make potato chips fry by cutting potato into small tiny cubes and tempering them with all the tempering kings and queens, and giving them a fry taste by sprinkling salt n chili powder. Its a gr8 combination with soups though..
At first, i used to make potato fry in the same way. But once, i was shopping in wal mart and found these hash browns. Immediately, my potato fry came into my mind and i imm grabbed a bag. From then onwards i use hash browns for potato chips fry.

Note: Before u start cooking, take the required amount of hash browns u needed and keep them outside for at least 15 mins or microwave them for 1min. So that the ice in hash browns will melt down and fry will be crispy or it will be kinda mushy. Keeping outside or microwaving hash browns makes them separate n cooking is made simple.
Source: own
Preparation time: 2mins
Cooking time: 10 mins
Ingredients:
Hash browns: 3 cups, or potato cut into small cubes
Oil: 1tbsp
Red chili: 2-3
Mustard seeds: 1tsp
Cumin seeds: 1tsp
Channa dal: 1tsp
Cashews: 1tbsp
Curry leaves: 2 springs
Salt : to taste
Turmeric: 1tsp
Red chili powder: 1tsp or to taste
Coriander powder: 1/2tsp

Preparation:
1) In a skillet, heat oil n add red chili n channa dal. Fry for 30secs.
2) Now add mustard seeds and let them splutter. Add cumin seeds n curry leaves n fry for 30 secs.
3) Now add cashews n fry until they leave their raw smell or for 45 secs.
4) Add turmeric powder n fry 15 secs.
5) Add hash browns n fry for 8 mins or until they leave their raw smell, uncovered on medium heat.
6) Sprinkle salt chili powder, coriander powder n mix well.
7) Cook for another 2-3 more mins n switch off.
 If u want u can garnish with cilantro.

           Hash browns fry with zucchini chutney n spinach dal 
 Enjoy tasty hash browns fry with rice.

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Aloo Gobi/ Potato n Cauliflower

Aloo gobi, a favorite dish for many Indians. Potato goes very well with anything. Mixed with Cauliflower n a blend of spices, curry gives a juicy taste.. The main ingredient  that gives aloo gobi, an entirely diff taste is  amchur/mango powder and on the other side turmeric makes this dish so colorful . Rich in taste, color n nutrients, this dish is a mouth watering one for many taste buds....
Source: own
Preparation time 10 mins
Cooking time : 20 mins
Ingredients:
Cauliflower: 1 full flower,  Cut into medium sized florets
Potato: 2,chopped into cubes
Onion: 1 medium sized, finely chopped
Tomato: 1small, finely chopped
Green peas: 1cup
Ginger garlic paste: 1tsp
Green chili: 2, finely chopped
Cumin/jeera seeds: 1tsp
Paprika: 1 tsp
Red chili powder: 1 tsp
Turmeric: 2tsp
Amchur/mango powder: 2tsp(adjust this to your taste)
Coriander powder: 1tsp
Bay leaves: 2
Salt: to taste
Garam Masala: 1tsp
Water: as needed
Oil: 2tbsp
Cilantro: to garnish

Preparation:
1) Take chopped florets into a microwave safe bowl with water covered. Cook for 7mis. ( U can cook on stove top too. In a bottom vessel, boil water n add florets. cook for 5-7 mins on medium to high heat.)
2) In a skillet, heat oil and add bay leaves n cumin seeds. Fry for 30sec
3) Add onions n pinch of salt n cook until onions are translucent.
4) Stir in with turmeric, ginger garlic paste, chili's and fry for 1 min.
5) Add potato cubes and stir it n fry for 1 min
6) Now, add cauliflower florets. Mix well and cover it n cook for 3mins.
7) Add Red chili powder, paprika, amchur powder( adjust this to your taste), coriander powder. Mix it well n cook for another 10 mins, covered on medium heat.
8) Add green peas, garam masala and salt. Cook for 3 mins, covered.
9) Taste it and adjust spices according to your taste n garnish with cilantro.
10) Switch off the stove. Cover it n leave it for 10 mins. So that curry will absorb all flavors.

Enjoy it with rice, chapathi, naan...

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