Vegetable Samosa

Today I am sharing a famous Indian snack, Samosas can be probably be found anywhere in the world! It can be spicy and is often eaten with chutney, such as mint, coriander or tamarind.

Ingredients:

For Outer Cover:

• 1 cup all purpose flour (Maida)
• Water to Knead dough
• 2tbsp oil
• Little salt
• 1/4th tsp. Ajwain (optional)

For filling:

• 2 potatoes large boiled, peeled, mashed
• 1 onion finely 14
• 1/2 cup Green Peas (boiled)
• 2 green chillies crushed
• 1/2 tsp. ginger crushed
• 1/2 tsp. garlic crushed
• 1 tbsp. coriander finely chopped
• 1/2 lemon juice extracted
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala
• 1/2 tsp. coriander seeds crushed
• 1 tsp. red chilli powder
• Salt to taste
• Oil to deep fry

Method:

For dough:

1. Make well in the flour.
2. Add oil, salt and little water. Mix well till crumbly.
3. Add more water little by little, kneading into soft pliable dough.
4. Cover with moist cloth; keep aside for 15-20 minutes.
5. Beat dough on worksurface and knead again. Re-cover.

For filling:

1. Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
2. Stir fry for a minute, add onion, saute till light brown.
3. Add coriander, lemon, turmeric, salt, red chilli, garam masala.
4. Stir fry for 2 minutes, add potatoes, green peas. Stir further 2 minutes.
5. Cool. Keep aside.

To proceed:

1. Make a thin 5" diam. round with some dough.
2. Cut into two halves. Run a moist finger along diameter.
3. Join and press together to make a cone.
4. Place a tbsp. of filling in the cone and seal third side as above.
5. Make five to six. Put in hot oil, deep fry on low to medium till light brown.
6. Do not fry on high, or the samosas will turn out oily and soggy.
7. Drain on rack or kitchen paper.
8. Serve hot with green and tamarind chutneys or tomato sauce.

Source : onlinerecipeideas.com

Chili Paneer or Cheese Chili

Today’s recipe is Chili Paneer or Cheese Chili, it is kind of Chinese fast food very popular in India. It is one of my favorite dish. It is best served with fried rice or noodles. 

Ingredients-

Paneer ( Indian Cottage Cheese) – 250 Gms.

Red or Green bell pepper - 1 cup

Onion Chopped - 1/2 cup

Ginger garlic paste - 1/2 tbsp

Corn flour - 1,1/2 tbsp

Chili garlic sauce - 1 tsp
Coriander powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Garlic chopped -1 tsp
Green chilies-  4
Lime juice - 1 tsp
Maida flour - 1 tbsp
Oil for frying
Soya sauce - 1 tsp

Ajinomoto - pinch
Salt to taste

Water as needed

Method-

Cut Paneer (Cheese) into small cubes and set aside.

Mix Maida, Cornflour, salt and  with water to make a thick paste. Paste should be such that it should coat the paneer well.
Heat oil in a Wok and add paneer (cheese) cubes coated with above paste for deep frying until golden brown.

Transfer fried paneer in a plate and keep aside.

Heat the oil in a frying pan and add cumin seeds then sauté ginger- garlic paste for a minute.

Add onion, Bell pepper (Chopped), green chilies, chopped garlic and sauté on high flame for 2 minutes.

Add all the sauces and Salt and coriander powder. Mix well

Now pour some water and stir.

When the mixture thickens well add the paneer cubes and mix well

Add ajinomoto, lime juice and cook for another 3 minutes on low flame and then remove from flame.

Serve hot with fried rice or noodles

Mirchi Vada (chilli cutlet) of course Rajasthani Style

Mirchi Vada is spicy Indian snacks famous in Rajasthan, it is served with chutney. I had my best Mirchi Vada during my last visit to Pandupore near Alwar (Rajasthan). 

Ingredients-

For Batter-

Besan ( Gram Flour) – 1 Cup

Salt – ½ Teaspoon ( or as per taste)

Red Chilli Powder – ½ Teaspoon

Ajwain ( Carom Seeds) – ½ Teaspoon

Hing (Asafetida ) - Pinch

For Stuffing-

Green big sized and long variety of chili peppers – 6-8 Nos

Potatoes – 2 Large

Mustard Seeds – 1 Teaspoon

Onion (Finally chopped) – 1 medium size

Chat Masala – 1 Teaspoon

Desi Ghee ( Butter) - 1 Teaspoon

Turmeric Powder – ½ Teaspoon

Red Chilli Powder - ½ Teaspoon

Green Coriander (Chopped) – 1 Tablespoon

Salt – As per taste

Oil for Frying

Method-

• Boil and skin potato and mash it with other ingredients for stuffing.

• Combine all ingredients together for batter and make batter just like for pakoras but little bit thick consistency.

• Heat the pan and add clarifying butter. Add mustard seed when they start splutter. Add potato mixture in it and cook for 2-3 minutes. Keep aside to cool.

• Put the gram flour in a large mixing bowl with the ingredients required for the batter. Add warm water, a little at a time; use a whisk to blend all together. The resulting batter should be like thick pancake batter. Keep aside.

• Wash and clean the chili pepper. Slit green chili and remove the seeds

• Now fill the slit in the chili with the potato mix

• Heat the oil in kadai ( Wok) , when oil is hot dip the stuffed chili pepper very carefully in batter and deep fry one by one on low flame till to golden and cook well.

Serve this Mirchi Vada with Tomato sauce and enjoy!!!

Afgani Chicken

Today I am posting a very simple but truly awesome recipe, i.e Afgani Chicken. It is a modified version of how chicken is prepaired in Afganistan.

                     
                 


Ingredients
• 1 Small whole Chicken
• 1 tbsp Magaz (Melon Seed) paste
• 1 1/2 tbsp Cashewnut paste
• 1 tbsp Khuskhus (Posto / Poppy seeds) paste
• 1/2 cup Cream
• 2 tbsp Butter
• 2 tsp White pepper(grinded)
• Salt To Taste

Method
• Clean the chicken and keep aside.
• Make a paste of all the ingredients (except butter )and marinate the whole chicken well with this. Keep marinated in refrigerator for over night or minimum 4 Hours.
• Grill in a tandoor (charcoal grill) till golden. After grilling put all pieces on a foil and brush it with butter, wrap the foil and keep in tandoor for 5 mins.
• Serve the afgani Chicken hot with onion rings and green chatni.