Samosa

Samosa

Makes: 6

You will need

For the dough:

1 1/2 cup ( 150 g ) refined flour ( maida )
1/2 teaspoon salt ( or to taste )
2 teaspoons butter
1/2 teaspoon corn flour
2 pinches ajwain ( optional )
1/2 cup + 1 teaspoon water
225 ml oil for deep frying

Method

Sift flour and salt into a bowl. Rub in butter till it resembles bread crumbs ( approximate time 10 minutes and make it slowly ). Add corn flour and ajawain ( optional ) and stir well.

Add 1/2 cup + 1 teaspoon water gradually, and knead to make a stiff dough. Knead for at 10 - 12 minutes till smooth and pliable. keep aside in an air tight container for half an hour.

Divide dough into 3 equal parts. Make a ball and roll it like a puri. Cut it into two. Fold each part in a triangle shape. Fill the mixture, stick the sides with the help of little water.

Heat oil in a kadai / deep frying pan till smoking. Reduce heat to medium ( moderate ) and fry samosas in batches ( 3 at a time ) turning frequently, till golden and crisp. Do not fry samosas on very high heat. Out covering will get brown color immediately and it won’t cook / fry properly. So always fry on medium heat. It may take 8 - 10 minutes for each side.

Drain and place on kitchen paper to absorb excess oil. Serve hot with any chutneys of your choice.

For Filling:

2 teaspoon cooking oil
1 teaspoon jeera ( cumin seeds )
1/2 teaspoon coriander seeds
3 potatoes, medium size ( boiled and slightly mashed )
1 tablespoon cup peas ( shelled and boiled )
2 green chillies ( chopped )
1 tablespoon cashew nut, split
1/2 teaspoon amchur powder ( dry mango powder )
1/2 teaspoon salt ( or to taste )
1/2 teaspoon red chilly powder
1 teaspoon garam masala powder
2 teaspoon chopped coriander leaves

Method

Heat 2 teaspoon cooking oil in a pan. Add cumin seeds ( jeera ) and fry for 1 minute. Fry green chillies, coriander seeds and cashew nuts till fragrant on a low heat.

Add boiled and mashed potatoes, peas, salt, red chilli powder, amchur powder, chopped coriander leaves and garam masala powder. Mix all the ingredients well. Do not add water. Cover with a lid and cook on a low heat for 10 minutes. Stir occasionally. Divide this mixture into 6 equal portions and fill in each samosa covering. Dab a little water along the edges, stick it carefully and deep fry in hot oil.

Homemade Tandoori roti without Tandoor

Homemade Tandoori Roti without Tandoor

Makes 6 - 7 rotis

You will need

350 g whole wheat flour ( gehun ka atta )
150 ml water ( to making dough )
1/2 teaspoon salt
1 teaspoon oil
Ghee for topping ( optional )

Method

For dough:

Combine the flour and salt and knead into soft and pliable dough with 150 ml warm water.

Add oil and knead again till the dough is smooth and soft.

Cover and keep aside in an airtight container for 1 hour .

Divide the dough into 6 equal parts.

Final Procedure:

Take sufficient atta dough and roll into a thick 4 - 5 inches in diameter circle ( slightly thicker than normal chapatis ).

Heat a non stick roti tawa.

Place this raw roti over tawa.

Apply little water over the exposed surface of the roti and cook on a medium heat till small bubbles appear on the surface of the roti.



Now you can lift and notice that the underside of the roti is starting to cook.

Then using a tong lift the roti off the tawa and cook it directly on the flame. Turning alternate side ( likely to get puffed ).

Once done, taking it off the heat before it gets burnt. Apply ghee ( optional ) and serve with any gravy dishes of your choice.

Caramel Custard

Caramel Custard

Makes: 6 caramel moulds

You will need

2 cups ( 200 ml ) milk, boiled and cooled
3 eggs
1 1/2 cup ( 150 g ) sugar
1 teaspoon vanilla essence
4 tablespoon sugar ( for caramel )
2 teaspoon water ( for caramel )
1 teaspoon butter
6 caramel moulds or normal flat bowl

Method

Grease caramel moulds or flat bowl with little butter and keep aside.

Cream egg and sugar till light and creamy. Add milk little by little mix well.

Cook over a double boiler ( double boiler -a pair of saucepans, one of which fits above and partly inside the other: food is cooked in the upper one by water boiling in the lower and it helps even cooking ) till it starts thickening ( till it coats the back of the spoon slightly ). Keep the heat low as otherwise custard is likely to curdle ( approximate cooking time 10 - 12 minutes on low heat ). Remove and keep aside. Add vanilla essence and mix well.

To caramelize sugar:

In a pan, add 4 tablespoon sugar and 2 teaspoon water. Keep over a low heat and cook till it becomes slightly thickens and brown color ( approximate time 10 - 12 minutes on low heat ). Pour this caramelized sugar syrup into each custard moulds or flat bowl ( spread evenly ).

Final procedure:

Pour milk mixture into each custard moulds or flat bowl and cover this with aluminum foil or grease proof paper.

Steam in pressure cooker ( without weight ) or steamer for 30 - 35 minutes on a medium heat. Unmould and serve warm or cool ( Place a plate on top of the custard bowl and carefully flip it upside down ).

Dhaba style chicken curry

Dhaba style chicken curry

Ingredients

Chicken - 500 gm
Brown onion paste - 20 gm
Oil - 2 tablespoon
Tomato puree - 50 ml
Cloves- 3 gm
Small elaichi ( cardamom ) - 3 gm
Bay leaf - 1 gm
Cinnamon - 3 gm
Ginger - garlic paste - 1 tablespoon ( fresh and homemade )
Dhaniya coriander powder - 5 gm
Degi mirch ( Kashmiri red chilli powder ) - 1 1/2 teaspoon
Turmeric powder - 1/4 teaspoon

Salt - 3/4 teaspoon
Water - 100 ml

Method

Clean chicken and cut it into pieces. Heat 1 tablespoon oil in a wok and fry 3 sliced onion till golden brown. Grind and keep aside.

Heat 1 tablespoon oil in a pan, add bay leaf, clove, small elaichi and cinnamon. Fry lightly. Now add brown onion paste, ginger- garlic paste and tomato puree. Mix all the ingredients well for 3 - 4 minutes.

Add chicken pieces and stir well for 5 minutes. Now add turmeric powder, coriander powder and degi mirch ( Kashmiri chilli powder ). Saute on a low heat for 2 minutes.

Add water and salt to taste. Cover with a lid and cook on a low heat for 35 - 40 minutes or until done and gravy thickens.

Sprinkle chopped coriander leaves and serve hot with Tandoori roti or chapati.