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Rainy time snacks

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Aug 22, 2007.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi to all,
    Here we are going to see many varities of samosas, cutlets, bondas and bajjis.

    Enjoy cooking.... while raining.... (here it is raining in Bangalore):yes:

    and the weather is superb.
     
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  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Samosa with samosa patties


    Ingredients

    2-3 cups of cubed boiled potatoes
    1/2 cup of finely chopped onions
    few cauliflower florets (optional)
    1/2 cup of green peas
    1/4 cup of chopped green coriander
    2 teaspoon coriander powder
    1 teaspoon cumin powder
    two-three flour( tortillas) samosa patties
    Red chili powder and salt according to taste.
    oil for frying

    Method

    Take some oil in a pan. Fry the onions to golden brown.

    Put cumin and coriander powder and fry for another minute.

    Add the boiled potatoes and green peas.

    Add salt and chilli powder according to taste.

    Stir for 10-15 minutes.

    Stir in the chopped green coriander leaves and stir for another minute or so.

    Your filling is ready.

    Now cut the flour tortillas lengthwise, put the filling, roll it in the shape of a triangl and

    seal the edges with a flour and water paste.

    Your Samosa is ready.

    Heat some oil in a deep pan.

    Fry your Samosas to light golden brown and serve hot with

    Mint Chutney or any other Chutney.
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Samosa

    Ingredients

    4 large boiled potatoes
    1 medium onion, finely chopped
    2 cup frozen/ fresh peas
    1 large carrot, cut into small pieces
    2 tablespoons oil
    1 tablespoon lemon juice
    1/4 teaspoon cumin seeds
    4-5 green chillies, finely chopped
    1 teaspoon ginger paste / grated ginger
    salt and garam masala as per taste
    1/2 teaspoon sugar
    6 samosa patties
    1/2 cup all-purpose white flour
    water

    Method

    Boil peas and carrots in water until cooked, and then drain water.

    Cut boiled potatoes into little cubes.

    In pot, heat oil. When oil is hot, add the cumin seeds.

    Wait till they splutter and then, add the chopped onions.

    Fry onions till golden brown.

    Add ginger paste / grated ginger and fry for a bit longer.

    Add the chillies, potatoes, peas, carrots, lemon juice, salt, sugar, and garam masala.

    Mix well, lightly mashing together ingredients.

    After thoroughly mixed, remove from heat.

    Your filling is ready.

    Now take the samosa patties, put the filling, roll it in the shape of a triangle and seal the

    edges with a flour and water paste.

    Your Samosa is ready.
    Heat some oil in a deep pan.

    Fry your Samosas to light golden brown and serve hot with

    Mint Chutney or any other Chutney.
     
    Last edited: Aug 22, 2007
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Methi Samosa


    Ingredients

    maida 2 cups
    methi chopped 1 cup
    warm oil to knead
    warm water to make the dough soft
    salt to taste
    oil to deep fry
    oil 3 tbsp
    ginger & garlic paste 1 tbsp
    cooked peas 1 cup
    cooked potatoes 2 medium
    coriander powder 1 tbsp
    jeera powder 1 tsp
    mustard 1 tsp
    turmeric 1/2 tsp
    fennel seeds powder 1 tbsp
    garam masala powder 11/2 tsp
    salt to taste




    Method

    Samosa filling:

    First take oil in a kadai or a big pan and put mustard seed after it splutter add peas and

    fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then

    add all the dry masala powder and the the potatoes and fry very nicely till it becomes dry.

    At last add coriander leaves for the flavour.

    Samosa Crust

    Take maida mix salt, Methi and warm oil together and make a dough, then use warm

    water to make the dough soft.

    Take a big ball of the dough a roll it very thickly.

    Then cut it into half make a cone and put the above filling into it and close it with the

    help of water.

    Repeat the same thing with the other half also.

    Then heat oil in a kadai to fry the samosa, remember that you should fry the samosa in a

    low flame.

    Then enjoy it with any garlic chutney.

    Note: To make crispy ‘samosa crust’, check the flour by making it like a

    ball, before adding water. That is after you add the oil in the flour, try to

    make it like a ball and if you can, try to crush it. If it is so, now you can add

    water and mix the dough. Samosas will come very very crispy in this

    condition.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Punjabi Samosa




    Ingredients

    Samosa Crust

    maida 2 cups
    warm oil 1/2 cup
    warm water if required to knead


    Samosa Filling

    oil 3 tbsp
    ginger & garlic paste 1 tbsp
    peas 1 cup
    ajwain 1/2 tsp
    potatoes 2 medium
    coriander powder
    1 tbsp salt to taste
    jeera powder
    mustard 1 tsp
    turmeric 1/2 tsp
    fennel seeds 1 tbsp
    salt to taste

    oil to deep fry



    Method

    Samosa filling:

    First take oil in a kadai or a big pan and put mustard seed after it splutter add peas and

    fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then

    add all the above listed powder and the the potatoes and fry very nicely till it becomes

    dry.

    At last add coriander leaves for the flavour.

    Samosa Crust:

    Take maida mix salt, ajwain and warm oil to their and make a dough, then just wet your

    hand with warm water to make the dough soft.

    Take a big ball of the dough and roll it very thickly.

    Then cut it into half and put the above filling into it and close it with the help of water.

    Repeat the same thing with the other half also.

    Like prepare samosas and keep aside.

    Then heat oil in a kadai to fry the samosa remember that you should fry the samosa

    in a low flame.

    Then enjoy it with any Garlic or simple Green Chutney.

     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Bread Samosa Rolls / Sandwich



    Ingredients

    4 tbsp plain flour (maida)
    12 pieces of bread
    2-3 medium size potatoes
    2-3 green chilies (chopped)
    1/2 tsp red chilly powder
    1/4 tsp turmeric powder
    3-4 flakes of garlic
    6 tsp green chutney
    4 tsp tomato ketchup
    salt to taste
    oil to fry

    Method

    Boil and mash potatoes.

    Add to mash potatoes chilly powder, turmeric powder, green chilies, garlic (crushed) and

    salt.


    Mix well the mixture. Keep a side.

    First take breads and place a small bowl on the bread and press it and the round piece of

    bread comes out.

    Repeat for all breads.


    Take a lemon size of dough and roll into 1/4" thick

    Then take a piece of round bread and place on it the mixture and then place the bread on

    the rolled dough such that the mixture part comes on the rolled dough.

    On the upper part of bread apply green chutney and then place another round piece of

    bread on it and apply ketchup on it and then close the whole thing with the rolled dough

    and keep a side.

    Repeat for remaining breads and rolls. Take oil in the pan.

    Fry the pieces one by one till golden brown.

    After frying cut it from the middle in to 2 parts.

    You will see layer of mixture, chutney and ketchup. It looks like a sandwich.

    Serve with any chutney/spicy curd.

     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Samosas - Calcutta Style

    Samosas <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:eek:ffice:smarttags" /><st1:City><st1:place>Calcutta</st1:place></st1:City> Style


    Ingredients

    For cover:

    2 cups plain flour
    3 tbsp. melted ghee
    salt to taste






    For filling:

    1/2 tsp. amchoor (dried mango) powder
    1/2 tsp. garam masala
    1/4 tsp. turmeric
    1/2 tbsp. raisins
    1 cup cauliflower
    1 tbsp. cashew pieces
    2 cups potatoes boiled
    3-4 pinches asafetida
    6-7 green chilies
    1 tbsp. oil
    1 tsp. ginger grated
    oil for deep frying
    1 tsp. panchpuran
    coriander finely chopped
    salt to taste


    Method


    Sift flour and salt together. Add ghee and mix well.

    Add water to knead a soft dough.

    Cover with moist cloth and keep aside for 30 minutes.

    Put some ghee on hands and knea the dough again and cover again, keep aside.

    For filling:

    Grate cauliflower, mash potatoes and finely chop green chillies.

    Heat oil, add cashews and fry till light golden.

    Add panchpuran and allow to splutter, add cauliflower.

    Add all other ingredients and mix well. Take off fire. Keep aside.

    To make samosa:

    Make small balls, the size of small lemons, from dough.

    Knead one into thin chappati about 5" diameter.

    Cut into half, take one, fold into cone, seal edge with some water.

    Fill with one tbsp. filling, seal open edges to form triangular pyramid.

    Seal edges and corners well with moist fingers.

    Make four or five, deep fry in hot oil till golden and crisp.

    Repeat for all filling and dough.

    Serve hot with green and tamarind chutneys.

    Note: Panchapuran ia a powder, and you can make the powder by using the following. Nigella, fennel seed, cumin seed, mustard seed and fenugreek seed.
     
    Last edited: Aug 22, 2007
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Sabzi (Vegtable) Kachodi

    Ingredients

    For The Dough

    2 cups of plain flour
    half cup urad dal
    salt according to the taste
    1 teaspoon kaala jeera


    For The Sabzi:

    5-6 boiled potatoes
    2 tablespoon cooking oil
    half teaspoon saunf
    half teaspoon kaala jeera
    half teaspoon cumin seeds:
    2 lavang
    half teaspoon haldi
    1 teaspoon red chilli powder
    2 tablespoon dhania powder
    1 teaspoon amchoor
    1 teaspoon garam masala
    salt to taste

    Oil / ghee to fry



    Method

    Preparation of dough:


    Soak urad dal for 3-4 hrs and then drain the water and grind it into very fine paste.

    Mix this paste into the flour and add salt and kaala jeera into it.

    Add water if necessary and make a semi hard dough.

    Keep it for 2-3 hrs.

    Preparation of sabzi.

    Heat oil in the pan.

    When heated add jeera, kaala jeera, saunf and lavang and cook for half a

    min .

    Add haldi and red chilly powder and add water.

    Add boiled potatoes, dhania powder and salt and cook for some time.

    Add amchoor and garam masala when the sabzi is cooked.

    Make small balls out of this and keep aside.



    Make the dough also into small balls but bigger than the sabzi.

    Roll one ball like thick puri, and place one mixture in the center.

    Pull up all the sides to seal the mixture and press in centre.

    Make 5 to 6 such kachoris, heat ghee/oil and fry on low flame till light brown, turning

    once.

    Repeat for remaining kachoris.

    Serve with any tamarind based chutney.
     
    Last edited: Aug 22, 2007
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Dal Kachodi

    Ingredients

    moong dal-200 gms
    maida- 250 gms
    garam masala-1 tea spoon
    haldi (turmeric)-1/2 tea spoon
    red chilly powder-1 tea spoon
    dhania powder-2 tea spoon
    salt to taste
    oil


    Method

    Soak moong dal for 2 hrs and then grind it into semi solid paste.

    Put around 5 to 6 teaspoon of oil in pan and start frying the paste in it over slow flame

    keep doing it till it becomes golden brown mixture.

    Add all the above masala and salt to taste.

    To the maida add around 5 teaspoon of oil (to soften the maida) and salt and mix it well

    and then make it into soft dough using lukewarm water.

    Roll this maida dough into small circles and fill the mixture in it, seal it and roll it again

    Lightly/ or just pull up all the sides to seal the mixture and press in centre.

    Fry it in oil till it is light brown in low flame.

    And serve it hot with sweet Tamarind Chutney or Tomato Sauce.
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Sweet Kachodi



    Ingredients


    For filling:

    200 gms khoya
    50 gms milk powder
    1/2 tsp.cardamom-cinnamon powder




    For Syrup:

    250 gms. Sugar
    1 big pinch saffron
    1 cup water
    ghee for deep frying


    For cover:

    250 gms. plain flour
    1 tbsp. cornflour
    30 gms. ghee


    Method

    Mix ingredients for filling.

    The mixture should be soft and crumbly.

    Mix ingredients for cover.

    Using water knead to a pliable dough.

    Cover with a wet cloth. Keep aside.

    Boil sugar and water adding a tbsp. of milk to clear the syrup.

    Boil till the syrup is slightly sticky between the fingers. Strain.

    Crush and add the saffron. Keep aside.

    Make 15 to 16 balls of the mixture. Divide dough also into 15 to 16 parts.

    Roll one part into a puri, place one mixture ball in the centre.

    Pull up all the sides to seal the mixture and press in centre.

    Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once.

    Repeat for remaining kachoris. When slightly cool, make a hole in the centre of each
    (approx. 2cm. diameter).

    Pour about half tbsp. of syrup and roll kachori around to let the syrup spread.

    Allow to stand for half hour before serving.

    Note:

    1. The unsweetened kachoris may be stored without refrigeration for one week and
    sweetened as required .

    2. For filling you can use dry fruits too.


     

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