Samosa recipe | how to make samosa | samosa dough, chicken samosa

Samosa is a savory dish. A very popular street food in India. Deep fried snack filled with veggies or meat. This is a kheema samosa recipe. Filling can be done with potatoes, peas, lentils or even noodles or meats. I had some leftover kheema which i prepared yesterday that i am using as a stuffing, check out my other post for kheema recipe . This savory goes well with spicy or sweet chutney.

Ingredients:
For outer cover / samosa pastry

1 cup maida / all purpose flour
1/2 teaspoon ajwain / carom seeds
1-2 tablespoon ghee / oil
salt to taste
water
oil for deep frying


Method:

• In a mixing bowl, add flour, carom seeds and salt. Mix well and then add ghee / oil.
• Mix well without adding any water. When you try to compress mixture it should hold on to your palm.
• This is when the mixture is perfectly ready for crisp samosa.
• Now add water little at a time and start kneading into a dough.
• Knead into a firm dough and keep it aside for 30 minutes.
• Meanwhile you can prepare for stuffing, here i am using the leftover kheema masala for stuffing.
• After 30 minutes, knead the dough lightly once again.
• Divide the dough into equal pieces.
• Take each piece at a time and roll into your palms for smooth ball.
• Grease your rolling pin with some oil/ghee and then start rolling it in keeping the thickness nor thin or thick.
• Then cut sheet from center with the help of knife or pizza cutter.
• Now take one semi circle sheet, apply some water on the straight edge with help of brush or your fingertips.
• Join the two ends bringing the watered edge on top of the plain sheet forming into cone shape.
• Press the edge so that they get sealed well.
• Now hold your cone, stuff with the prepared stuffing.
• Seal the outer boundary with little water. Make sure all the edges are sealed properly there are no cracks.
• Prepare all the samosa this way.
• Now heat oil in a pan on high. Once the oil is hot test by adding small piece of dough into the oil,if it comes up quickly that means it's ready.
• Gently slide in the prepared samosa and quickly reduce the flame to low.
• Turnover in between until it's golden brown from all sides.
• Drain it in paper towel.
• Now for second batch again increase the flame to high and repeat the same procedure.
• Lastly you can take some whole green chillies slit in between and fry them into the oil separately be careful it may splutter drain out and sprinkle some salt on top of it. (optional) 
• This is served with chutneys.

Pictorial:

    In a mixing bowl, add flour, carom seeds and salt. Mix well and then add ghee / oil.

 Mix well without adding any water. When you try to compress mixture it should hold onto your palm.

 Now add water little at a time and start kneading into a firm dough and keep aside for 30 minutes.

Divide the dough into equal pieces.Take each piece at a time and roll into your palms for smooth ball.

Grease your rolling pin with some oil/ghee and then start rolling it in keeping the thickness nor thin or thick. Will take some time and strength as the dough is little tight.

                               Then cut sheet from center with the help of knife or pizza cutter.

Now take the one semi circle sheet, apply some water on the straight edge with help of brush or your fingertips.

Join the two ends bringing the watered edge on top of the plain sheet forming into a cone shape.
Press the edge so that they get sealed well.

                                     Now hold your cone, stuff with the prepared stuffing.

Seal the outer boundary with little water. Make sure all the edges are sealed properly there are no cracks.

                                          Pinch the edge so that samosa's are made stand.

                                     Prepare all the samosa this way and keep it aside.

Now heat oil in a pan on high.Gently slide in the prepared samosa and quickly reduce the flame to low. Turnover in between until it's golden brown from all sides.

    Drain it in paper towel. For second batch increase the flame and repeat the same action.

     Serve with sweet and spicy chutney.This even goes well with bread or bun.

Notes:

1. The amount of water added depends on the quality of the flour.
2. Dough should be firm and tight.
3. First heat the oil on high slide in the samosa and quickly reduce the flame to low.
4. For testing the oil, put small piece of dough into the oil if it comes up quickly that means oil is hot.

Kheema masala | Kheema aloo matar | chicken keema

Kheema or Keema means minced meat. It's a versatile dish, can be made from any meat. Kheema can be made into curry, kebab or used as a wrap filling. Here i have used chicken Kheema. It's a spiced ground meat combined with peas and potatoes. This dish taste even better the next day and makes a great toasted sandwich or a wrap filling. This goes well with Chapati or pav (Indian bun) or even rice.

Ingredients:

1 lb minced meat
1 large onion
1 large tomato
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon coriander powder
1 tablespoon garam masala
1 cinnamon
2-3 cardamom pods
2-3 cloves
1 star anise
2 slit green chillies
1/2 cup peas (fresh or frozen)
1 large potato (cut into cubes)
few cilantro / coriander leaves
salt
water
oil

Method:

• This can be made in pan or pressure cooker. I have used pressure cooker.
• Wash minced meat and keep it aside.
• In a pressure cooker add oil, once it is hot add whole spices and stir for second
• Then add the finely chopped large onions and saute tills it becomes translucent.
• Add in the dry spices like red chilli powder, turmeric powder, coriander powder and garam masala.
• Mix everything well on low flame for few minutes.
• Then goes in the finely chopped tomatoes. Mix till the tomatoes are all melted.
• Then add the washed minced meat of your choice with slit green chillies and some salt.
• Mix everything well and let it cook on medium flame for 2-3 minutes.
• After few minutes add in the peas and potatoes and some of the finely chopped cilantro.
• Mix all together add some water and let it pressure cook for 3 whistles.
• Once the pressure settles down, check for the thickness of the curry. If you want it to be semi gravy add some water to it and let it cook for few minutes and if you want it dry simmer the curry.
• You can adjust the consistency of the gravy as per your wish. 

Pictorial:

In a pressure cooker / pan add some oil, once it's hot add whole spices and stir for second.

             Then goes in finely chopped onions. Saute till it becomes translucent.

Once onion is nicely cooked add the dry spices red chilli powder, turmeric powder, coriander powder and garam masala.

After cooking all the dry spices for few minutes till it turns golden brown add the finely chopped tomatoes.

Once tomatoes gets mashed add slit green chillies and washed minced meat to it with some salt. Cook it for 3-4 minutes with open lid.

Then to it add peas ( fresh or frozen) and cube potatoes. Mix all together and add some water and let it pressure cook for 3 whistle.

Once the pressure settles down on its own, open the lid and check for the thickness of the curry, if you want semi gravy add the water and cook for minute without lid and if dry simmer the curry.

               Lastly, add finely chopped coriander leaves mix and serve with rice or bread.

Notes:

1. Can use any meat of your choice.
2. This dish can be made in any pan or pressure cooker.

Sprouted Moth beans | Matki pulao

Sprouted Matki Pulao is a nutritious meal. Simple and very easy to prepare.These days it's very difficult to make kids eat healthy. This is one of those dish were you can play with colors, you can add colorful veggies of your choice like carrots, different colors of bell peppers, peas etc.or even mixed pulses to give it a vibrant color and to get them attracted.This goes well with raita or with any side curry. But, here i have shown simple pulao without any veggies.

Ingredients:

Basmati rice 1/2 cup
finely chopped onions 1/2 cup
finely chopped tomatoes 1/2 cup
ginger and garlic paste 1/4 teaspoon
1 bay leaf
cumin seeds 1/4 teaspoon
turmeric powder 1/4 teaspoon
coriander powder 1/4 teaspoon
red chilli powder 1/4 teaspoon
salt as per taste
sprouted moth beans / matki 1/2 cup
water 1and1/4 cup
oil or ghee

Method:

To Sprout:

Wash and soak Matki in water overnight then next day refresh it under running water. Drain the water and spread the soaked beans in container and cover with wet towel until it sprouts. Make sure the towel is damp.Once it's sprouted, clean it under running water. It's ready to use with rice or in curry and you can even stash them in freezer.

To make Pulao:

• Take a pressure cooker add some oil / ghee to it.Once it's hot add cumin seeds and bay leaf. Stir for second. You can also prepare this in kadai or pan.
• Then add in the finely chopped onions, tomatoes and ginger garlic paste. Saute them for minutes. If you are using veggies this point add in the chopped veggies.
• Then add all dry powder like turmeric, coriander powder, red chilli powder and salt. Mix everything together on low flame.
• Now add the sprouted moth beans to the mixture and saute for few seconds and then add in the rice and mix again for seconds.
• Then add water, check for salt and close the lid and let it pressure cook for 2 whistle.
• Once the pressure settles down on its own. Open the lid add in few finely chopped cilantro.
• Serve hot with raita or pickle.

Pictorial:

In the pressure cooker add some ghee, once it's hot add bay leaf and cumin seeds. Then add finely chopped onions, tomatoes and ginger garlic paste.

    Then add the dry powder like coriander, turmeric, red chilli powder and salt. Mix well.

                        Then add the sprouted matki, you can also use mixed sprouted pulses.

                             Then add the washed raw rice and mix everything together.

        Finally add water and let it pressure cook for 2 whistles. It can also be made in pan.

Once the pressure settles down on its own, open the lid and add finely chopped coriander leaves.Serve hot with raita or pickle.

Rava Kesari | Kesari bath

'Kesari bath' term Kesari means Saffron.Normally this dish is made with using some food color like yellow or orange.But this is made without any unhealthy food color, a pinch of saffron has been used. Usually it's made on festive occasions. For me, I love making sweets as me and my son's we both like it. He likes to call this a cake :)

Ingredients:

1/2 cup Rava / Semolina
1/2 cup sugar
1 1/2 teaspoon ghee / clarified butter
1 cup water
dry fruits of your choice
cardamom powder (optional)

Method:

• Take a non-stick pan add 1/2 teaspoon ghee / clarified butter, roast some dry fruits of your choice here i have used cashew nuts and almond.
• Transfer it into a small plate.
• Then into the same pan add rava / semolina dry roast it till the aroma starts coming or once it starts changing color.
• Transfer the mixture to plate and set aside.
• Then in a separate bowl take some warm milk or water, add saffron and keep aside.
• Add water to the same pan and bring it to boil. 
• Add roasted rava little by little to the boiling water and keep stirring constantly. Take care no lumps are formed.
• Now add saffron mixture to the cooked rava. Make sure rava gets cooked well.
• Add sugar, mix everything together.
• Sugar starts melting.
• Once it's done add ghee and roasted nuts and cardamom powder ( if using)
• Mix well and serve warm.

Pictorial:

                                    Take a non-stick pan. Roast dry nuts and keep aside.

In a same pan add rava / semolina. Dry roast until aroma starts coming or it starts changing color.

                 Make sure not to roast too dark. Transfer the mixture to plate and set aside.

                                          Add water to the same pan and bring to boil.

                                         Now add Rava little by little to the boiling water.

                              Keep stirring constantly. Take care no lumps are formed.

                                 Once rava gets cooked well. Add saffron mixture to it.

                              Now add sugar, mix everything. You will see sugar starts melting.

                                                  After adding sugar it will look like this.

                      Once it's done add remaining ghee / clarified butter and roasted nuts.

                                         Mix well and place it on a plate or bowl and serve warm.

Notes:

1. You can add milk instead of water 
2. You can also use food color instead of saffron for vibrant or rich color.

Idli recipe | Rice Idli | How to make Idli batter for Soft Idli and step by step photos

Idli one of the healthiest breakfast of South India. Idli is a steamed cake by fermented black lentils (dehusked) and Rice. Nowadays Idli can be made in many varieties like Rava Idli, Ragi Idli, Oats Idli etc. They are served with chutney and or with sambar. It's very healthy as they are steam cooked (soft and spongy) For making soft Idli i have used 3:1 proportion of rice:dal

Ingredients:

3 cups Rice (Raw rice)
1 cup Urad dal (de-husked)
1/4 cup poha / boiled rice
salt
Oil for greasing

Method:

• Wash and soak Rice and Dal separately in different container with enough water overnight or 7-8 hours
• Next day or after 7-8 hours drain out the water from rice and dal and wash it again.
• Blend soaked dal first by adding water as needed until thick and foamy
• Then blend rice by adding cooked rice / wet poha until smooth or coarse paste.
• Add water as needed. Batter should not be too thick or too runny. It should be thick pouring consistency.
• Transfer the batter to a vessel of your choice. The time it takes to ferment depends on the climate. Usually, if the weather is hot it will take around 7-11 hours and if it's cold it may take more time.
• Fermented batter has a bubbly texture.
• Add salt and gently mix the batter very lightly. Batter gets shrink when we do so.
• Meanwhile bring water to a boil in a steamer or Idli vessel on medium flame.
• Grease the Idli plates or mold and then pour the batter into it.
• When the water gets boiled, place the Idli stand in the steamer. Steam it for 10- 15 minutes Check if the Idli is cooked by inserting / poking sharp knife or fork in bewteen the Idli. If it comes out clean switch off the flame.
• Remove the plates from the steamer and allow them to cool for 2-3 minutes.
• Loosen the Idli from all sides with the help of spoon and place them into the serving dish.

Pictorial:

                                                                                                                                      

       Wash and soak Rice and dal separately in a different container with enough water.

Next day or after 8-9 hours drain out the water from rice and urad dal and wash it again

                                   Blend soaked dal first by adding water until it's thick and foamy.

           Then blend rice by adding boiled rice / wet poha until smooth or coarse paste.

  Mix well. Batter should not be too thick or too runny. It should be thick pouring consistency.

The time it takes to ferment depends on the climate. Usually, if the weather is hot it will take around 7-11 hours and if it's cold it may take more time .Mine was cold so i kept it in an oven with light on.

                                                 Batter fermented has a bubbly texture.

                                            Add salt and gently mix the batter, very lightly.

                                                         Batter gets shrink when we do so.

In an Idli steamer bring water to a boil on medium flame. Grease the Idli mold, then pour the batter into it.

When the water gets boiled place the Idli stand in the steamer for 10-15 minutes.Check if it's done by inserting sharp knife or fork.

Remove the plates from the steamer and allow them to cool. Loosen the Idli from all sides with the help of spoon and place them into the serving dish.

                                  Serve hot with sambar and or chutney of your choice.

Notes:

1. Cold climates do not favor fermentation process. So keep your batter in warm place
2. If you live in cold countries use a preheated oven or oven light for fermenting the batter.
3. Instead of Raw rice u can also use parboiled rice.
4. Use either boiled rice or wet poha