samosa with aloo curry

Aloo Pudina Koora

Ingredients:

• Potatoes – 4 (300gms0
• Green Chilies – 3
• Dried Mint Leaves – 1 1/2Tbsps (1gm)
• Cumin Seeds – 1/2tsp
• Coriander Powder – 1tsp
• Red Chili Powder – 1/4tsp
• Turmeric Powder – 1/4tsp
• Salt – To Taste (3/4tsp)
• Dried Mango Powder (Amchur) – 1/2tsp
• Oil – 3Tbsps

Preparations:

Take potatoes into a bowl & add water. Wash the potatoes thoroughly. Into a pressure pan add 125ml water and place a colander into it. Add washed potatoes to the colander and cover the pressure pan. Cook the potatoes in pressure pan on steam. After first whistle cook potatoes on low flame for 7 minutes. Remove the cooked potatoes and cool them for a while. Peel the boiled potatoes and cut them into small pieces.

Wash the green chilies and chop them finely.

Heat a pan and add the dried mint leaves. Fry stirring for few seconds till the mint leaves become crisp. Take these dried mint leaves into a plate and crush them with fingers.

Method:

Heat a pan and add oil to it. When oil is hot add the cumin seeds followed by chopped green chilies. Fry the ingredients stirring till green chilies are crisp. Then add turmeric powder, coriander powder, red chili powder and dried mango powder. Mix well and add boiled potato pieces. Mix well to coat the spices and then add salt and crushed mint leaves. Mix all well and fry the curry for two minutes. Once done, transfer the curry to a bowl and allow it to cool.

Meanwhile let us prepare dough for covering of Samosas.

Covering Of Samosas:

Ingredients:

• Maida – 80gms (1/2Cup)
• Nigella Seeds (Kalonji) – 1/8tsp
• Salt – 1/8tsp
• Oil – 10ml or 10gms
• Water 25ml (Approximately)

Preparations:

Take maida into a mixing bowl and add salt and nigella seeds (kalonji). Mix well and add oil to the flour. Incorporate the oil well into the flour and make a dough adding water little by little. Make a stiff dough and smoothen it by kneading well. Cover the dough and allow it to rest for 20 minutes.

Making Samosas:

After 20 minutes, observe tiny spots of salt on the dough. Knead the dough well and divide it into three equal portions. Smoothen out each ball by rolling between palms. Take a ball and start rolling. Lift the dough disc in between so that it doesn’t stick to the rolling board. Roll to the size of a palm and then stretch it by rolling into an oval shape. While rolling, maintain the thickness by lifting the disc at intervals. Now fold the puri to half and cut it at the mark to get two equal sized semi circular puris. Take these discs into a plate and cover with another plate to retain moisture. Make another foor semi circular disc with the remaining two dough balls. Stack all the semi circular puris in the plate and cover till use to retain moisture.

Now start making samosas. Turn the stack of semi circular puris upside down to get the first rolled puri on to the top. Keep the puris, curry and a bowl of water ready to make samosas.

Heat a pan and add sufficient oil to deep fry the samosas. Heat oil on low flame and start folding samosas.

Take a semi circular puri and wet the edges with wet finger. Bring together the flat side edges together and overlap them to get a cone shaped disc as shown in the movie. Press lightly to seal the edges. Hold the prepared cone between fingers. Add a tiny portion of the curry to the prepared cone and press it with finger to reach the tip of the cone. Then add sufficient quantity of filling. Press the filling with finger and add sufficient quantity. Wet the edged if required. Observe the portion where the edges were sealed to make a cone---opposite to this portion make a pleat by folding the puri as shown. Now fix the entire back portion with front portion and seal the edges by pressing. Seal properly by pressing so that the filling should not come out while frying the samosas. As the edges are wet it would stick easily. This fold allows the samosa to stand when made to. Without making the pleat, stick the edges of the cone together and observe that the samosa would not stand. Hence to make standing samosas make a pleat otherwise one would get sleeping samosas!!!

Prepare as many samosas as the oil in the pan can take---remaining fry in another batch---but do not overload the pan. Here I made three samosas for the first batch. Cover the remaining puris to retain the moisture.

Spread a paper napkin in a plate and keep it ready---after frying the samosas place them on paper napkin to soak excess oil.

The oil is just hot—neither too hot nor cold. Drop the prepared samosas carefully and fry them on LOW FLAME ONLY. When fried on low flame the samosas get crispier from inside. After few seconds, turn the samosas carefully with a ladle and fry the other side. Fry turning the samosas on low flame till they are slightly crispier and starts changing color. Then increase the flame to medium and fry turning in between. Fry the samosas till they get nice golden brown color. With the help of a slotted ladle carefully remove the samosas from oil and place them on paper napkin to soak excess oil. Now switch off the stove and start making the remaining three samosas. During the process of folding the samosas, the oil gets cooled to sufficient temperature to fry the next batch. After folding the remaining three samosas, switch on the flame and carefully drop the samosas in oil and fry as mentioned above.

The fried samosas taste good as they are as they have a flavorful filling in them. They can even be served with Chat Chutney, SweetSour Chutney or even ketchup. Serve the crispy and tasty to your family members and get all praises.

dokla

Ingredients:

350gms Gram flour (Besan)
1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

Preparation:

• In a bowl add gram flour (besan), Curd and water.
• Mix well and make a smooth batter. The batter should be of thick consistency.
• Add salt and set aside for 4 hours covered with a lid.
• Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
• Keep the steamer or cooker ready on gas.
• Grease a baking dish (it should fit in the steamer or cooker).
• Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
• Add this to the batter and mix well.
• Pour the batter into the greased pan and steam for 10-12 minutes or till done.
• Cool for sometime and cut into big cubes.
• Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
• Garnish the besan dhokla with coriander and slited green chilies.
• Serve with hari chutney.

punugulu with dosa batter

ingredients

• Dosa Batter - 2 cups
• Rice flour - 1 - 2 tbsps
• Semolina - 2 tbsps (semolina/cream of wheat)
• Onions - 1/2, finely chopped
• Green chili paste - 1 tsp or 2 finely chopped green chilies
• Cumin seeds - 1/2 tsp
• Curry leaves - 1 sprig, finely chopped
• Coriander leaves - 2 tbsps, finely chopped
• Salt to taste
• Oil for deep frying

Method

1. Combine all the above ingredients except oil. Mix well. Leave aside for half an hour.
2. Heat oil for deep frying. Once the oil gets hot, reduce flame to medium. Place a tablespoon for batter into the hot oil. (You can use your hand instead of a spoon to drop small balls of the batter into the hot oil) Place 7-8 punugulu in the first batch. Do not crowd the vessel.
3. Turn the punugulu as they change color and cook till golden brown.
4. Remove onto absorbent paper. Serve with chutney of your choice.

karam bundi,hot snack

Ingredients:
Gram flour (senagapindi or besan) -1cup
Masala red chilli powder -1/4tsp
Salt -1/4 tspor enough
Ground nuts (verusenagalu) -1/4 cup
Curry leaves (karivepaaku) -5or 6
Water -enough
Oil -1/2 lit

How To Make:

1.First take one vessel make thin paste(like bajjila pindi) with gram flour ,pinch of salt &water.

2.Heat oil in one pan make bundi with the help of bundi garita.

3.Fry ground nuts in hot oil till golden brown colour appears.Then in same pan saute curry leaves for a while.

4.Now combine these fried ground nuts ,curry leaves& salt , Masala red chilli powder to karam bundi.

5.Karam bundi ready to taste as snack item.

egg pakodi

EGG PAKORA RECIPE

Ingredients:

4 Eggs (hard boiled)
3 tbsp Gram flour (Besan)
Salt To Taste
Red Chili powder to taste
Little Black pepper powder
Oil to fry

Preparation:

• Peel and cut boiled egg into two halves.
• Sprinkle little salt and pepper on eggs.
• In a bowl take gram flour salt, chili powder and make a thick batter using water.
• Heat oil in a kadhai.
• Dip each egg piece in the batter and deep fry till golden brown on medium flame.
• Serve egg pakora hot .

aloo tikki

Aloo tikki

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INGREDIENTS-
3 Potatoes (Boiled & mashed)
1/4 Cup Cilantro (Chopped)
1/4 Cup Mint leaves (Chopped)
3 Hot peppers (Chopped)
1/4 Tsp Turmeric
1 Tsp Amchoor powder
1 Tsp Cumin powder
1 Tsp Coriander powder
1 Tsp Garam masala
1 Tsp Red chilli powder
1 Tbsp Lemon juice
2 Tbsp Bread crumbs
Salt to taste
Corn starch as needed

For frying-
Oil as needed

PREPARATION-
1. Mash potatoes in a bowl. Add all the dry ingredients and mix well. Do a taste check before making the patties. Take lemon size balls and press in between hands forming a patty.
2. Roll these patties in corn starch and set aside. Finish off the entire potato mixture.
3. Heat oil in a shallow pan. Add 2 tbsp oil.  Place the patties in the pan and fry on low flame till golden on both sides.

You can also make these tikki's and store in refrigerator. Defrost and fry them as needed.
Serve them with yogurt, tamarind chutney, mint chutney, onion and sev on the top. Or use them for aloo tikki chana chat.

masala senagalu (masala chik peas)

Fried Chickpeas ~ A Tasty Snack on a Cold, Rainy Day It has been so dreary cold here lately. Soup like dal-rice combo has been my main meal most of the days. Worn-out of my routine tomato dal, I thought of dazzling it a bit. That started a craving for crispy, crunchy chickpeas. A cup of rehydrated chickpeas, 20 minutes in front of hot oil. Now, I remember why I don’t make these often.:) Next time I will simply buy or bake.
For those of you who would like to try the recipe, here we go:

Soak dried chickpeas in water to plump.
Drain and then pat them dry using a kitchen towel.
Deep-fry in batches, in hot peanut oil to crisp.
Prepare spice mixture: Heat a teaspoon of ghee. Add and toast curry leaves, chilli powder, amchur and salt to taste. Toss and coat the chickpeas in spice mixture.

The fried chickpeas are great to jazz up the dal and sambar rice. Also to munch on, and to add to salads.
.one add and saut? onions, green chillies and garbanzo beans. Add in brussels sprouts. Stir in garam.

cabbage pakodi

Ingredients:

1 1/2 cups besan/gram dal flour/chick pea flour
1/2 cup rice flour

2-3 green chillis, finely chopped
1/4 tsp red chilli pwd
1/2 tsp ginger garlic paste
1 large onion, sliced
2 cups finely sliced cabbage
1 tbsp hot oil
few sprigs curry leaves
salt to taste
oil for deep frying

method

1 Combine both the flours with salt, ginger garlic paste, red chilli pwd, green chillis, curry leaves, sliced onions and cabbage. Add oil and mix well with fingers.
2 Add few tablespoons of water and mix well that it forms a slightly hard batter. Don’t add too much water. The batter should just coat the cabbage strips and onion slices.
3 Heat enough oil in a deep frying vessel. Once the oil turns hot, reduce flame to medium. Use your fingers to drop the batter in the oil to form small fritters. Deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides.
4 Once they turn golden brown, remove them on to absorbent paper. Store in air tight containers and serve as evening snacks over a hot cup of masala chai (spiced tea).