Spicy Green Peas

Spicy Green Peas -

Spicy Peas, touch of spices added to sweetness from peas and sourness from lemon makes this a great snack or a side dish. This is an easy recipe to make. Bright green color gives a nice touch to any meal.

Ingredients:

3 cups green peas frozen (baby peas are preferred)
1-1/2 tablespoon oil
3/4 teaspoon cumin seeds (jeera)
2 teaspoons ginger chopped
1-1/2 teaspoons green chili chopped
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons cilantro chopped (hara dhania)
2 teaspoons lemon juice

Method:

Thaw the peas and pat dry.
Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add cumin seeds as they crack add green chili and ginger, stir for few second add green peas and salt.
Cook for about 4-5 minutes string occasionally, till peas are tender. Add black pepper and cilantro mix it well.
Turn off the heat and squeeze the lemon juice over and stir.
Spicy green peas are ready to serve!

Serving suggestions:

Serve Spicy green peas hot or at room temperature.
Serve this as a side dish with any dal or gravy base dish.
This really goes well as a snack by itself or with any kind of plain crackers, Mathri, Saltine crackers or Papdi.
Spicy Peas can be rolled in any flat bread for travelling or picnic. Spicy peas keep well at room temperature for 1-2 days.
Enjoy!

Spicy Cashews

Spicy Cashews -

Spicy cashews are great as a holiday party snack or simply to munch on anytime. Spicy cashews can be quite addicting – they are that good. This simple and delicious recipe will make a great holiday gift too!

Ingredients:

2 cups raw cashew nuts
2 tablespoons oil
1 teaspoon salt
1/4 teaspoon black salt
1/8 teaspoon black pepper
1/4 teaspoon red pepper
1 teaspoon roasted ground cumin seeds powder
1/2 teaspoon mango powder

Method:

In a large skillet, roast the cashew nuts in oil over low to medium heat, stirring continuously, until golden brown (seven to eight minutes).
Transfer the cashews to a bowl and let them cool until they are warm (not room temperature, or the spices will not coat cashews).
Mix all the spices in a small bowl. Sprinkle over the warm cashews and toss to coat them evenly.
Store  the cashews in an airtight container once they cool to room temperature.
Enjoy!
Note: These cashews can be stored up to a month.

Spicy Indian Chips

Spicy Indian Chips -

If you like chips, and you like spicy food, these chips are for you. This is a quick and easy recipe. Here flour tortillas has been used and has been flavored with Indian spice mix. They are hard to resist you will say just one more.

Ingredients:

4 flour tortillas uncooked. Here 8” diameter tortillas has been used
Oil to fry

Spice Mix:

1 teaspoon dry mint leaves available at Indian grocery store
1 teaspoon roasted cumin seed powder
1/4 teaspoon garam masala available Indian grocery store
1/2 teaspoon black salt available in Indian grocery store
1/2 teaspoon salt
1/2 teaspoon red chili powder
1/2 teaspoon mango powder (amchoor) available Indian grocery store
Generous pinch of citric acid (nimbu ka sat)

Method:

Spice mix, in a bowl mix all the spices really well. Set aside.
Prick the tortillas from both sides, this will limit chips from puffing and make them crisp.
Cut each tortilla in 8 triangles, like slicing pizza.
Heat the oil in a frying pan over medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put a small piece of tortilla in the oil. The tortilla should sizzle and come up slowly.
Fry them in small batches until both sides are a light golden-brown, this should take about 3 minutes.
Take them out in a plate and sprinkle the spice mix on both sides right away, before they are dry. This will keep the spices on the chips. Repeat the process until all the chips are done.
After the chips cool to room temperature they can be stored in airtight container for 1 month.
Enjoy!

Suggestions:

For Fried Tortillas If you don’t find uncooked tortillas use thin tortillas.
Fried tortillas store well in air tight container for a month.
Fried tortillas can be served in many different ways; a quick and easy way is to make Papdi Chaat. Serve them with Chole Chaat or Matra Chaat and I am sure you can find many other ways to serve them.
For Spice mix Make spice mix in a big batch and use it like Chaat Masala over the sliced fruits, salad, with yogurt. I am sure you can find many other ways to use this spice mix.

Bengali Chicken Keema Chop (Chicken keema Pakoda)

Bengali Chicken Keema Chop (Chicken keema Pakoda) -

Chicken Keema Chop or Chicken Keema Pakoda or Chiken keema cutlet is a mouth watering snacks item which you just can't resist yourself from having.

Method:

Start off with 1 lb of Chicken Keema
Heat 2tbsp oil in a fry pan.
Add 1 medium sized onion finely chopped and fry till it is soft and pink with browned edges.

To above, add -
1 tsp ginger paste, 1 tsp garlic paste,
1/2 tsp Cumin powder, 1/2 tsp Coriander powder, 1/2 tsp Red chili powder(more to taste)
and saute for a minute

Add the chicken keema. Add salt to taste. Mix well and cook the keema with the spices until keema is no longer pink and is cooked. Sprinkle 1/4tsp of Garam masala. At this point taste and adjust for seasoning.
Once the keema is done, cool. Then add it to a blender and give a whirr to make a crumbly kind of mix. Do NOT blend to a fine paste.
Meanwhile boil 2 large potatoes.Once cooled, peel and mash with salt to taste.

Next with your hands mix all of the the following -
mashed potatoes, the prepared keema, a clove of garlic minced, 2-3 green chili finely chopped, little beet noon or rock salt, a pinch of sugar
Scoop out small portions of the above mix and fashion them into thick disc shapes or oblong shapes.

Here comes Deep Frying:

Now prepare for frying and set up the following
Egg Wash i.e., two eggs beaten with a tbsp of water --> A flat platter with Seasoned Bread Crumbs --> Hot Oil for deep frying
Note: I season the bread crumbs with garlic-pepper powder
Dip the chop/croquette in egg wash --> roll in bread crumbs --> fry till golden brown on both sides.
Note: I have noticed that after the chop/croquettes have been rolled in brad crumbs if you let them rest in the refrigerator for half hour, the coating is better.
Sprinkle the croquettes/chop with some chat masala or beet noon and serve with chopped onion, mustard and Ketchup

Mirchi Bajji

Mirchi Bajji -

Mirchi Vada, or Mirchi Bhaji, is a popular Rajasthani snack. This dish of green chilies filled with spicy potatoes, dipped in batter and fried, makes a mouthwatering snack for people who love hot, spicy food.

Ingredients:

8 green chillies (big ones which are less or almost not hot at all)

For Filling:

1 cup potatoes boiled peeled and mashed
1/2 teaspoon salt
1/4 teaspoon cumin seeds (jeera)
1 teaspoon coriander powder (dhania)
1/4 teaspoon mango powder (amchoor)
1 tablespoon chopped cilantro (hara dhania)
1/4 teaspoon chilli powder (lal mirch), (optional)

For Batter:

1/2 cup Besan (gram flour), (available in Indian grocery stores)
1/4 teaspoon salt
1/4 teaspoon cumin seeds (jeera)
1/8 tablespoon baking powder
1 tablespoon cilantro chopped (hara dhania)
Approx. ¼ cup water
Also need oil to deep fry

Method:

Vertically slit the chili and remove the seeds,.but not the stems. Set aside.
Mix all the filling ingredients together and set aside.
To make the vada batter, mix all the dry ingredients together: Besan, cumin seeds, baking powder and salt. Add the water slowly to make thick smooth batter, the consistency of pancake batter.
 Add cilantro and mix it well.
Stuff the chilies with potato mix.
Heat one inch of oil in a frying pan over medium heat. To test, put one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color right away.
Dip the filled chilies in the batter one at a time, making sure each is covered with batter all around. Drop slowly into the frying pan.
Fry the mirchi vada until all sides are golden brown, four to five minutes, turning occasionally. Take them out and place them on a paper towel.
Vadas are best served hot. Serve them  Tamarind Chutney.

Suggestion:

You can prepare the Mirchi Vadas in advance, and heat them in a 300°F oven before serving.
The left over makes great sandwiches.

Fish Fingers

Fish Fingers -

A delicious non vegetarian starter for the fish lovers.

Ingredients:

Butter fish: 250 gm, or any fish which has thick flesh.
Ginger garlic paste: 1/2 tsp.
Red chilly powder: 1/2 tsp.
Salt: 1/2 tsp, approximately, because soya sauce contains salt be careful while adding salt.
Soya sauce: 1/2 tsp.
Red chilly sauce: 1/2 tsp
Pepper powder: 1/2 tsp.
Oil to fry.

For the Crumb Coating:
Bread: 5 to 6 slices.
Egg: 1/2, lightly beaten.

Method:

Slice the fish into small strips and rub them with ginger garlic, salt, soya sauce, red chilly sauce, pepper powder, and red chilly powder. Keep them for at least 1 hour. Preferably in the fridge.
Crumble the bread with your hands and put them into your small chutney grinder.
Give it a pulse or till you get coarse bread crumbs.
Pour the lightly beaten egg (half egg should be enough) into the marinated fish and mix well.
Put the bread crumbs into a plate and take each fish and coat nicely with the bread crumbs.
Deep fry them in hot oil.
That's it fish fingers are ready!!
Serve hot with tomato sauce.

Fish Kabiraji Cutlet

Fish Kabiraji Cutlet -

Fish cutlets in kabiraji style meaning fried fish in egg net. This recipe is the result of British influence on the Bengali cuisine and the word kabiraji has probably the origin in ‘coverage’ as the cutlets are covered in a lacy egg net.

Ingredients:

Bekti (bhetki) fillet: 10
Mustard powder (yellow): 1/2 tsp
Black pepper powder: 1/2 tsp
Red chili powder: 1 tsp
Coriander and mint leaves (chopped): 1 tsp
Eggs : 10
Cornflour: 2 tbsp
Breadcrumbs (optional): 2 tsp
Juice of one lemon
Salt to taste

Method:

Wash the bekti fillet under running water, pat them dry and soak in salt and lemon juice for 20 minute.
Next mix the mustard powder, red chili powder, black pepper powder, coriander and mint leaves together and apply on the each of the fillet evenly and refrigerate it for another 20 minute.
Meanwhile beat the eggs and mix the cornflour, breadcrumbs with little salt and reserve it.
Heat some oil in a pan and add one or two tablespoon of egg mixture.
As soon as it becomes fluffy add the marinated fish fillet and quickly cover it with the egg mixture. Fry on low to Medium heat till done.
Serve hot with kasundi (Bengali mustard sauce) and regular salad.

Prawn Cutlet

Prawn Cutlet -

Cutlet is a Bengali snacks which is kind of everyday necessity with evening tea. Of course Bengali community being seafood lover Fish and prawn cutlet scores high on their preference.

Ingredients: 

Prawn 250 grms ( washed and peeled.
Ginger paste 1 tablespoon
Onion 1 ( finely chopped)
White vinegar ½ tablespoon
Tomato Ketchup ½ tablespoon
Green chillies 2 pieces ( chopped)
Eggs 2 piece
Gram Flour 3 tablespoon
Corn flour 1 tablespoon
Salt 1 tablespoon

Method:

Scale the Prawns . Mix ginger paste, chopped onion, chopped green chillies, tomato ketchup and salt and marinate the prawns for 10 mintues
In another bowl mix eggs, cornflour, grams flour and salt and make a smooth paste. Coat the marinated prawns with this mixture and deep fry it. Prawn cutlet is ready. Serve it with Onion - cucumber salad and ‘ Kasundi’ ( Mustered Chutney).

Fish Rolls

Fish Rolls -

Boiled fish fillets mixed with besan and masalas, shaped into rolls and deep fried.

Ingredients:

Fish fillets,boiled and mashed 400 grams
Gram flour (besan) 1 1/2 cups + 2 tablespoons
Ginger-garlic paste 1 tablespoon
Turmeric powder 1/4 teaspoon
Salt to taste
Onion ,finely chopped 1 medium
Chaat masala 1/2 teaspoon
Fresh mint leaves,finely chopped 25-30
Bread crumbs 2-3 tablespoons
Oil to deep fry

Method:

Heat sufficient oil in a non stick kadai. Mix together 1½ cups besan, ginger-garlic paste, ½ tsp red chilli powder, turmeric powder, salt and approximately ½ cup water to make a thick batter. Place fish fillets in a bowl. Add onion, remaining red chilli powder, chaat masala, salt, mint leaves and mix.
Spread the remaining besan and breadcrumbs in separate plates.Make small elongated rolls of the fish mixture. Dust each roll with dry besan. Dip in the besan batter and coat them with breadcrumbs.Deep fry in the hot oil till golden and crisp. Drain on absorbent paper. Serve hot.

Chicken Popcorn

Chicken Popcorn -

Marinated chicken strips rolled in powdered cornflakes and deep fried.

Ingredients:

Boneless chicken breasts 2
Ginger-garlic paste 1 tablespoon
Red chilli powder 1 teaspoon
Crushed black peppercorns 1/4 teaspoon
Chaat masala 1 teaspoon + for sprinkling
Juice of ½ lemon
Egg 1
Refined flour (maida) 6 tablespoons
Cornflour/ corn starch 2 cups
Bread crumbs 1/2 cup
Oil to deep fry

Method:

Slice the chicken into thin diagonal pieces and further cut it into small pieces and place in a bowl. Add ginger-garlic paste, red chilli powder, crushed black peppercorns, chaat masala, lemon juice, egg, 3 tbsps maida and mix well.
Set aside to marinate for 10-15  minutes. Put cornflakes, remaining maida and breadcrumbs in a mixer jar and grind into a powder.
Heat sufficient oil in a kadai. Coat the chicken pieces with the cornflakes mixture and slide them in the hot oil. Deep fry till golden and crisp. Drain on absorbent paper. Sprinkle some chaat masala and serve hot.

Crispy Chicken

Crispy Chicken -

Marinated chicken cubes air fried till crisp.

Ingredients:

Boneless chicken 400 grams
Corn flakes 1 cup
Refined flour (maida) 1 tablespoon
Cornflour/ corn starch 1 tablespoon
Salt to taste
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Red chilli paste 1 tablespoon
Vinegar 1 teaspoon
Egg 1
Oil 1 tablespoon

Method:

Crush cornflakes in a blender. To make marinade, mix refined flour, cornstarch, salt, ginger paste, garlic paste, red chilli paste, vinegar and egg well.
Cut chicken into 2 inch cubes and add and mix well. Add oil, mix and refrigerate for 1 hour. Spread crushed cornflakes on a plate.
Coat marinated chicken pieces in it and place in air fryer container. Fit container in the stand and air fry at 180°C for 10 minutes. Serve hot.

Crab Cakes

Crab Cakes -

Crabmeat mixed with brown breadcrumbs, mayonnaise , onion, pickled gherkins and seasoning and fired in an air fryer.

Ingredients:

Crab meat,tinned 6 tablespoons
Brown bread slices 4
Onion ,chopped 2 tablespoons
Pickled gherkin,chopped 1 1/2 tablespoons
Mayonnaise 2 tablespoons
Salt to taste
Black pepper powder to taste
Parsley,finely chopped 1 tablespoon
Refined flour (maida) 1 1/2 tablespoons
Egg 1
Oil for brushing

Method:

Halve brown bread slices and place in a blender jar. Crush to make breadcrumbs.Put onion, gherkin, crab meat, mayonnaise, salt, pepper powder, parsley, ¼ of the bread crumbs, refined flour and egg in a bowl and mix well
Spread remaining breadcrumbs on a plate. Divide crab mixture into large portions and shape them into cakes. Coat well with breadcrumbs and refrigerate for 10-15 minutes.
Brush the tray in the air fryer with little oil and place crab cakes on it. Drizzle some oil on top and fit tray into the air fryer.
Fry crab cakes at 200°C for 2 minutes. Reduce temperature to 180°C and fry for 10 minutes. Serve hot with tomato ketchup.

Chicken Malai Kabab

Chicken Malai Kabab -

Boneless chicken pieces marinated with cheese and other spices, strung onto skewers and cooked.

Ingredients:

Boneless chicken ,cut into small pieces 4
Cream 1 cup
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Nutmeg powder a pinch
Green cardamom powder 1 teaspoon
Black pepper powder 1/4 teaspoon
Juice of 1 lemon
Salt to taste
Processed cheese,grated 1 cup
Cornflour/ corn starch 1 tablespoon
Oil to cook
Silver warq for garnish

Method:

Preheat the oven at 180° C. Place chicken pieces in a bowl, add ginger paste, garlic paste, nutmeg powder, green cardamom powder, black pepper powder, lemon juice and salt and mix well. Keep aside for 20 minutes.
Mash the cheese in a parat, add cornflour and mix well. Add the chicken and mix well.Add cream and mix lightly. Transfer into a bowl and keep aside to marinate for 1 hour.
String the chicken pieces onto skewers and place them on a baking tray, drizzle the remaining marinade on them and place the tray in the preheated oven.
Drizzle a little oil over the chicken and cook turning sides for about 20 minutes or till evenly golden. Transfer the chicken onto the serving plate, decorate with silver warq and serve.

Masala Fried Fish

Masala Fried Fish -

Fish pieces marinated with a spicy masala and air fried till golden and crisp.

Ingredients:

Boneless fish,cut into 2 inch pieces 400 grams
Salt to taste
Turmeric powder a pinch
Lemon juice 1 teaspoon
Cumin seeds 1 teaspoon
Coriander seeds 2 teaspoons
Cloves 3-4
Dried red chillies 3-4
Ginger 1 1/2 inch pieces
Garlic cloves 5-6
Tamarind pulp 1/2 teaspoon
Semolina (rawa/suji) 1/2 cup
Oil a little

Method:

Sprinkle salt, turmeric powder and lemon juice on the fish pieces. Dry roast cumin seeds, coriander seeds, cloves till fragrant.
Put red chillies, ginger, garlic and roasted spices into a mixer jar and grind with a little water, salt, tamarind pulp till smooth. Apply this masala on the fish pieces all around and marinate for 10-15 minutes.
Roll them in semolina till well coated on all sides and drizzle a little oil on them. Brush the basket of the air fryer with a little oil and place the fish pieces on it.
Process the fryer at the highest temperature for 10-12 minutes. Serve hot.

Tip:

You can deep fry or shallow fry the fish as an alternative.

Kali Mirch Ka Gosht

Kali Mirch Ka Gosht -

Mutton on the bone cooked with whole garam masala and flavored with Punjabi garam masala powder and plenty of crushed peppercorns.

Ingredients:

Black peppercorns,crushed 1 tablespoon
Mutton,cut into 1½ inch pieces 750 grams
Oil 3-4 tablespoons
Black cardamoms 4
Cloves 6-8
Cinnamon 1 inch stick
Onions,sliced 2 medium
Turmeric powder 1/2 teaspoon
Ginger-garlic paste 2 tablespoons
Salt to taste
Punjabi garam masala powder 1 teaspoon
Juice of 1 lemon

Method:

Heat oil in a non stick pan. Add black cardamoms, cloves, cinnamon, onions and sauté till the onions turn a light brown. Add mutton and sauté till it turns slightly brown.
Add turmeric powder, ginger-garlic paste and sauté. Add salt and mix well.  Cover and cook for 25-30 minutes, adding water at regular interval and stirring in between.
Add Punjabi garam masala, crushed black peppercorns and lemon juice and mix well. Transfer onto a serving bowl and serve hot.

Pepper Chicken

Pepper Chicken -

Ingredients:

Crushed black peppercorns 1 tablespoon + 2 teaspoon
Boneless chicken breasts,cut into dices 2
Salt to taste
Coriander powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Red chilli powder 2 teaspoons
Egg 1
Curry leaves 16-18
Juice of 1 lemon
Ginger-garlic paste 1 tablespoon
Rice flour 3 tablespoons
Oil for deep-frying
Coconut oil 1 tablespoon
dried coconut slices 12 - 15
Mustard seeds 1 teaspoon

Method:

Combine chicken pieces, salt, coriander powder, turmeric powder, 1 tsp red chilli powder, 1 tbsp crushed peppercorns and egg in a bowl and mix well.
Finely chop 5-6 curry leaves and add along with lemon juice and mix well.
Add ginger-garlic paste and rice flour and mix well.
Heat sufficient oil in a kadai. Deep-fry chicken pieces till golden and crisp. Drain on absorbent paper.
Heat coconut oil in anon-stick pan. Add dried coconut slices and sauté till well browned and crisp. Add mustard seeds and let them splutter.
Add remaining curry leaves, 2 tsps crushed peppercorns, little water and mix well.
Add salt, remaining red chilli powder and cook for a minute.
Add fried chicken and toss to mix. Let it get heated through.
Serve hot.

Rajasthani Chicken Tikka

Rajasthani Chicken Tikka -

Masaledar murgh tikka Rajasthani style.

Ingredients:

Boneless chicken,cut into 1 inch cubes 400 grams
Kashmiri red chilli powder 1 teaspoon
Lemon juice 1 tablespoon
Salt to taste
Oil 3 tablespoons
Melted butter 2 tablespoons
Chaat masala 1/2 teaspoon
Onions,cut into rings 2 medium
Lemon,cut into wedges 1 medium

Marinade:
Yogurt 1/2 cup
Red chilli powder 1 teaspoon
Clove powder 1/4 teaspoon
Salt to taste
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Lemon juice 2 tablespoons
Garam masala powder 1 teaspoon

Method:

Place chicken cubes in a deep bowl. Add chilli powder, lemon juice and salt and mix well till the chicken cubes are evenly coated. Cover with a cling film and allow to marinate for half an hour, preferably in the refrigerator.
To make the marinade, place the yogurt in a muslin cloth. Gather in the edges and tie it up into a bundle and hang till all the water drains out.
Transfer the drained yogurt into a bowl. Add red chilli powder, clove powder, salt, ginger paste, garlic paste, lemon juice and garam masala powder. Whisk well to a smooth mixture.
Apply this yogurt mixture over the chicken cubes till they are well coated. Cover with cling film and refrigerate to marinate for three to four hours. Thread the chicken cubes onto skewers.
Heat oil in a non-stick grill pan. Place the skewers on the pan and cook, rotating the skewers for even cooking, for ten to twelve minutes. Baste with melted butter and cook for two minutes more.
Sprinkle chaat masala and serve with onion rings and lemon wedges.

Chicken 65

Chicken 65 -

This is one of the most popular Indian chicken starter recipe and being able to re-create restaurant style chicken 65 at home, successfully, gives one a high.

Ingredients:

Boneless chicken - 250 gms/1/4 kg (cut into small bite sized pieces)
Oil for deep frying
Yogurt - a little less than 1/2 cup (perugu/curd)
Salt to taste
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1/4 tsp
For Marinade:
Turmeric powder - large pinch
Red Chili powder - 1 tsp
Black pepper powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Lemon juice - 1/2 tbsp
Salt to taste
To coat chicken that has been marinated:
Egg - 1
Cornflour - 1 1/2 tbsp
Rice flour - 1/2 tbsp
For Tempering/poppu/tadka:
Cooking oil - 1/2 tbsp
Curry leaves - 1 sprg
Garlic - 2 cloves, minced (optional)
Ginger - 1/2", minced
Green chilies - 4-5, slit length wise

Method:

Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour.
In a bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside.
After marinating the chicken, add egg, cornflour, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required.
Heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown.
Remove onto absorbent paper. Keep aside. Repeat with rest of the chicken pieces.
Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saute for a few seconds. Add curry leaves and green chilies. Saute for a few secs. Add the deep fried chicken and toss well and cook for 2 mts.
Add the yogurt mixture and cook on low to medium flame, mixing the contents well. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.
Remove onto a serving plate. Garnish with coriander leaves.

Tips:

Garlic is optional ingredient.
Yogurt/Curd is essential ingredient. It gives the chicken texture and flavor.

Veg Samosa

Veg Samosa -

Samosas are probably the most popular Indian appetizer and are often served as hors d’oeuvres. This recipe is for traditional north Indian Samosa.

Ingredients:

Dough:
1/2 cup all purpose flour
1/2 tablespoon sooji (semolina flour)
1/4 teaspoon salt
11/2 tablespoons oil
1/4 cup minus 2 tablespoon lukewarm water

Filling:
3 large boiled potatoes, peeled and chopped into very small cubes
1/2 teaspoon cumin seeds
2 chopped green chilies
1 teaspoon coriander powder
1/4 teaspoon garam masala
1 teaspoon amchur (mango powder)
1 teaspoon salt
2 tablespoons oil
1/2 cup green peas (frozen)

Method:

Dough:
Mix the flour, sooji, salt, oil and salt together to make a soft dough (add more water as needed).
knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.

Filling:
Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
Add cumin seeds as cumin seeds crack, add green chilies, coriander powder and stir for few seconds.
Next add green peas and turn heat to medium and stir until tender.
Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste.
Let the filling cool to room temperature.

Making Samosa:
Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
Knead the dough for a minute.
Divide the dough into 4 equal parts and make into balls.
Roll each ball into 6-inch diameter circles and cut each circle in half.
Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
Continue filling the rest of the samosas.
Heat about 1-1/2 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
Place the samosas in the frying pan a few at a time.
After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.

Tips:

Boil the potatoes just until tender. Be careful not to poke the potatoes multiple times while they are cooking, as they will absorb the water. Drain immediately and keep aside until cool enough to touch.
The dough has to be kneaded well; otherwise, the samosas will not come out as crisp.
If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.

Suggestions:

Samosa can be prepared ahead of time and can be freeze for a month.
Before freezing fry them enough until samosa changes the color to very light gold brown.
After samosas are on room temperature bag them in zip lock bags and freeze them.
To use frozen samosas take out as many you need and fry them on medium heat.

Samosas

Samosas -

These stuffed savoury pastries are a traditional Indian favourite. Lamb and spices are cooked together to create a mouthwatering filling for the easy to make pastry. The recipe may seem complex, but it's actually fairly simple. Enjoy!

Ingredients:

250g plain flour
1/2 teaspoon salt
30g butter
4 tablespoons water
1L oil for deep frying
30g butter
1 small onion, chopped
2 cloves garlic, chopped
2 green chillies, chopped
1 tablespoon fresh root ginger, chopped
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
350g minced lamb
1 teaspoon salt
2 teaspoons garam masala
1 1/2 tablespoons fresh lemon juice

Method:

In a medium bowl, mix flour, salt and butter until the mixture resembles fine breadcrumbs. Pour in water, using more (up to approximately 60ml) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
Heat oil in a large, deep frying pan to 190 degrees C.
Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chillies and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chilli powder, lamb and salt. Cook until the lamb is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
Divide dough into 15 equal portions. Roll portions into balls, then flatten into 10cm circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb mixture. Dampen top and bottom edges of cones, and pinch to seal.
Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on kitchen roll. Serve warm.