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..

Read more...

Methi Matar Malai/ Fenugreek Leaves with Green Peas

Methi Matar Malai--  Is one of those rich creamy dishes.. Rich in color, texture and nutrients this dish goes with anything.
Normally, i use methi for aloo methi , methi paratas , methi dal n for some fritters. So thought of making this delicious Methi Matar Malai. Here, i used frozen methi, as i wont get fresh methi. Green peas is such an wonderful vegetable, that goes with anything n gives nice taste n texture to the dish. 
For Malai, i used great value non fat evaporated milk instead of using fresh cream. By using this you can save so much on calories n moreover it doesn't make any difference..

Ingredients:
Methi: 2 cups-frozen, tightly tucked-fresh
Green Peas: 11/2 cup
Evaporated Milk:1 cup
Whipping cream: 2 tbsp
Onion: 1 medium, finely chopped
Tomato: 1 medium, finely chopped
Oil: 1tbsp
Cumin Seeds: 1tsp
Turmeric: 1tsp
Ginger Garlic paste: 2tsp
Red chili powder: 1tsp
Salt: to taste
Jaggery: 1tsp
Dry fenugreek leaves: 1tsp
Coriander Powder: 1tsp
Garam Masala: 1tsp

Preparation:
1. Run frozen methi leaves under water for 2 mins.
2. Sprinkle salt over methi leaves. Mix n keep it aside for 20 mins.
3. In a pan, heat oil and add cumin seeds, Fry for 30 secs on medium heat.
4. Add Onions and crushed dry fenugreek leaves. Cook for 5-6minutes or until onions are tender.
5. Add Ginger garlic paste, turmeric n mix. Fry for 2mins.
6. Add Tomatoes, mix and cook for 5 minutes on medium heat ,covered.
7. Add Green Peas, Coriander Powder, Garam Masala, Red Chili Powder and Salt. 
8.Mix well, cover and cook for 5 minutes. Be sure to stir in between to prevent sticking.
9. Add jaggery to methi leaves n mix well, when u add green peas.
10. Squeeze out salt water from Fenugreek Leaves and add it to the peas.
11. Cover and cook until Peas and Fenugreek Leaves are cooked for 6 minutes.
12. Stir in Evaporated Milk, fresh cream and mix well. Bring to a boil.

Enjoy this yummy Methi Matar Malai with rice or chapathi

Read more...

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.

Read more...