VEGETABLE SAMOSA!


INGREDIENTS:

All purpose flour 1cup
Water to knead the dough
oil 2tbsp
little salt

INGREDIENTS FOR STUFFING:

Potatoes boiled and mashed 3-4
Boiled green peas 1/2 cup
Finely chopped green chillies 2
Finely chopped coriander 1tbsp
Garam masala 1/2 tsp
Red Chillie powder to taste
Salt to taste

Preparation :

For samosa cover:

1.Mix the flour and salt .

2.Add little water at a time and knead the dough till it is soft.

3.Cover the dough with a muslin cloth and keep it aside for about 15min.


For stuffing:

1.In a mixing bowl add the mashed potatoes,green peas,green chillies.

2.Also add all the spices and little salt to this and mix well.

3.Add chopped coriander and keep aside.


Process:

1.Make small rolls of dough and roll out into a 4-5" diameter circle.

2.Cut into two parts of semi cirlce each.

3.Now take one half part and fold it into a cone .
(To stick the edges of samosa use mixture of 1tsp of flour and water
and make it like paste)

4.Now place a spoon of stuffing into the cone and close the third side.
Prepare all of these samosa's and keep it a side for dep fry.

5.Place a deep frying pan or kadai and heat oil in it and deep fry all
the samosa's.


Now garma garam samosa's are ready to serve. You can serve with tamarind chutney or green chutney or sauce. Enjoy your samosa!

When i first tried samosa, i saw the video from vahrehvah.com website.

I am also giving you the link,to make it easy for u to watch and prepare.

CARROT RICE RECIPE!



INGREDIENTS:

 Basmati Rice Cooked 2 Cup
Grated Carrot 1 Cup
Thinly Sliced Onions 1med size
Thinly Sliced Green Chilli 2
Mustard Seeds 1tsp
Cumin Seeds 1tsp
Bay Leaf 1-2
Curry Leaves 6-8
Red Chillie Powder 1tsp
Garam Masala Powder 1/2tsp
Chopped Coriander leaves 2tbsp
Ginger Garlic Paste 1tsp
Salt to Taste
Vegetable Oil 2tbsp

Preparation:

1.Heat oil in a deep frying pan or kadai.

2.Add mustard seeds,when they start crackling now add cumin seeds and then bay leaf.

3.Now add sliced onions and green chillies and curry leaves and fry till the onions turn lite brown.

4.Now add ginger garlic paste and fry for 1-2 min.

5.Add grated carrot and saute for a while till the raw flavour disappears and then add salt,red chillie powder,garam masala powder and turmeric powder.

6.Add cooked rice to this mixture and mix well.cover the pan and cook for 2-3 min.

And now the delicious Carrot Rice is ready .Add chopped coriander leaves and serve hot with some raita.
Enjoy your dish! :)

CHIKKUDUKAYA FRY !


INGREDIENTS:

1/2 kg Chikkudu kaayalu

1 Onion (optional)

3 medium potatoes

1/2 tsp red chill powder

1tsp roasted groundnuts

Salt to taste

Oil as required

For popu/tadka: mustard seeds, cumin seeds, curry leaves

PREPARATION :

Wash the Chikkudu kaayalu, destring each of them by pulling out the tips and then breaking them into half to check for any remaining strings and remove.

Break each bean into roughly 4 pieces.

Take a pan (non-stick if you have one), heat for 2 minutes.

Add mustard seeds, cumin seeds and curry leaves one-by-one for the popu.

If you are using the onion, add now, fry until it turns brownish and crispy.

Add the roasted groundnuts now.

Add the cubed potatoes and saute until tender.

Stir in the chikkudu kaaya now, saute for 2 minutes, close with a lid and let it cook for another 4-5 minutes.
Chikkudu kaaya vepudu is now ready to eat and can be served with rice.

MASALA KULCHA !

INGREDIENTS FOR DOUGH:

* 200 grams of All-Purpose Flour (Maida)
* 5 grams of Sugar
* 1 Egg
* 5 grams of Salt
* 40 ml. of Whole Milk
* 25 ml. of Water


INGREDIENTS FOR STUFFING:

* 20 grams of Onions (chopped)
* 2 Potatoes (boiled & mashed)
* 5 grams of Green Chillies (or to taste) (chopped)
* A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania)
* 10 grams of Ginger (Adrak) (chopped)
* 30 grams of Cottage Cheese ( Paneer Cheese ) (grated)
* 5 grams of Cumin Powder (Pisa Zeera)
* Salt (to taste)

DIRECTIONS:

1) Combine all of the ingredients for the dough and knead it with your hands to get a tight dough. Set the dough aside for about two hours.

2) Combine all of the ingredients for the stuffing together. Mix well.

3) Make 2 roundels of the kulcha dough at a time. Press each roundel flat a little with your palm. Lay down one dough round and on top of it spread some of the stuffing mixture with your hands or a spoon. Then cover the other dough round on top of the first dough round with the stuffing mixture in the middle. Seal the two doughs tightly by pressing the edges of the dough well. Then roll it out to the size of a tandoori roti. Repeat this process with the rest of the dough and stuffing mixture.

4) Take a frying pan or griddle, put it on high heat on the stove. Once the griddle gets hot, turn the heat to medium. Put a little oil in the pan and fry the prepared kulcha well on both sides until it is brown and well done. Repeat this process with the rest of the kulchas. For better taste, top each kulcha with some butter while it is hot and serve.

Vegetable Kofta Curry !


Ingredients :

potatoes - 2
carrots - 2
Beet root - 1
Finely cut beans - 3/4 cup
Peas - 1/2 cup
Knol- Khol - 1
Bengal gram flour - 2 tbsp
Salt - as required
Green chilles - 4
Mint leaves - a small bunch
Onions - 3
Tomatoes - 4
Oil - enough to deep fry
Butter - 2 tbsp

Grind Together :
Green chilles - 2
Ginger - small piece
Cumin seeds - 1/2 tsp
Salt - as required
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Garam masala Powder - 1/2 tsp

Preparation:

1. Boil potatoes, peel and mash it. Add finely cut steam cooked vegetables.
2. Mix it together with salt, chilli paste, bengal gram flour, little garam masala
powder and chopped mint leaves.
3. Make into balls and deep fry until golden . Keep it aside.

For gravy :

1. cut onions and tomatoes finely .
2. Heat butter in a frying pan, fry onions until crisp. Add ground masala and fry
till oil separtes from it.
3. Pour enough water and allow the gravy to boil till it becomes thick.
4. Gently slip koftas and chooped mint leaves, boil for a minute, remove and serve.
Subscribe to: Posts (Atom)