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.
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.
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.
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.
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.
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.
Samosas - Calcutta Style Samosas <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-comffice:smarttags" /><st1:City><st1lace>Calcutta</st1lace></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.
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.
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.
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.
