Samosa

Alright people,


Time for another favorite snack...check out the recipe!!


Ingredients:


For the dough:

• 1 cup all purpose flour
• 1 tsp carom seeds(ajwain)
• 1/2 tsp baking powder
• salt to taste
• 2 tbsp oil
• water

For the filling:

• 4 medium sized potatoes(boiled,peeled & mashed)
• 1/2 medium sized onion - finely chopped
• 1 cup green peas
• 1 tsp red chilli powder
• 1 tsp garlic powder
• 1 tbsp coriander+cumin powder
• 1/2 tsp garam masala
• 1/2 wedge lemon/lime
• 1-2 chopped green chilli
• 1/2 tsp cumin seeds
• 1/2 cup chopped coriander leaves/cilantro
• salt to taste
• oil for deep frying

Directions:

• In a bowl,add the flour,ajwain,baking powder,salt,oil and mix well to form a crumbly mixture.To this,add water & knead into a soft dough. Once done,coat the dough with oil,cover it with a bowl & let it rest for 15-20 minutes.
• Add garlic powder,coriander+cumin powder,red chilli powder,garam masala & salt to the mashed potatoes & keep aside.
• In a pan,heat 1 tbsp of oil & add the cumin seeds.Once they start spluttering,add the chopped onions & fry them till they turn translucent. To this,add the chopped green chilli & saute for 1-2 minutes.
• Once done,add the green peas to this mixture along with some salt & fry them till the peas are soft.
• To this,add the potato mixture & fry till the mixture is cooked thoroughly & gets a nice golden color. Top it off with a garnish of lemon juice & chopped cilantro.
• Cool down this mixture before you start filling the samosas.
• Divide the dough into lemon sized balls & roll them into thin chapatis.
• Cut the chapati in the center,so that you get 2 halves(semi circles). Now,take one end of the half & fold it in the center.Overlap the other edge too on top of it& seal the edges with a little water. You should now have a cone,in which you can stuff the filling.
• Take about 1 tbsp of filling & put it in the cone ( don't over stuff the cone,because you will not be able to seal the samosas properly..) Once you have filled in the samosas,seal the edges with a little water & keep aside.
• Repeat the process. Once you are done filling all the samosas,put them in a plate & cover them with a damp paper towel,so that they don't dry out.
• Heat oil in a vessel (make sure that it is on medium heat) & fry the samosas till they turn golden brown.
• Drain excess oil(if any) on a paper towel & serve hot with green chutney/cranberry chutney.

Methi Muthiya

Hello everyone...


 I've come across this Gujarati recipe that looked delicious...so I've tried it out & realized that it not only looks delicious but it tastes amazing too!! Check out the recipe:


Ingredients:

• 1 cup bengal gram/besan (chickpea flour)
• 1 cup fenugreek leaves chopped finely (methi) ( frozen works too, make sure you thaw it well before adding it and you need not add water additionally this way).
• 1 tsp grated ginger
• 1/2 tsp chilli powder (or as per taste)
• 1 tsp coriander-cumin powder (Jeera-dhaniya powder)
• 1/4 tsp turmeric
• 1 tbsp curd (optional) or 1 tbsp aam choor powder
• 1 tsp sugar
• 1 tbsp vegetable oil ( to add in the dough)
• Salt to taste
• oil for frying

Directions:

• Mix all the ingredients together to form a stiff dough(just make sure that the dough is not too stiff either,the consistency should be the same as chapathi dough). If the dough becomes too thin,add some besan to it & if the dough becomes too stiff,add some water accordingly.
• Roll the dough into dumplings (any shape that you desire).
• Deep fry them in oil until they turn golden brown.
• Drain the excess oil on a paper towel & serve hot with coriander chutney/ketchup.