SAMOSA RECIPE

 

For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
 

For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:

• Mix all the ingredients (salt, oil, ajwain) except water.
• Add a little water at a time.
• Pat and knead well for several times into a soft pliable dough.
• Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

• In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
• Add green peas, cashews and raisins and mix well.
• Add coriander and keep aside.

To Proceed :

• Make small rolls of dough and roll it into a 4"-5" diameter circle.
• Cut it into two parts like semi-circle.
• Now take one semi circle and fold it like a cone. Use water while doing so.
• Place a spoon of filling in the cone and seal the third side using a drop of water.
• Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
• Serve samosa hot with hari chutney, tamarind chutney.

Gulab Jamun - A perfect Dessert

 

This is a traditional Indian dessert. Spongy balls soaked in scented syrup. 

 Prep Time: 30 Minutes Cook Time: 20 Minutes Ready In: 50 Minutes Servings: 20

 

Ingredients:

1 cup dry milk powder 3 tablespoons all-purpose flour 2 tablespoons ghee (clarified butter), melted 1/2 teaspoon baking powder 1/2 cup warm milk 1 tablespoon chopped almonds (optional) 1 tablespoon chopped pistachio nuts (optional)

1 tablespoon golden raisins (optional) 1 pinch ground cardamom 1 quart vegetable oil for deep frying   1 1/4 cups white sugar 7 fluid ounces water 1 teaspoon rose water 1 pinch ground cardamom

 

Directions:

1.	In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
2.	In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
3.	Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
4.	Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.

 

Chana Masala - Recipe for Home

Chana Masala
 
Ingredients
3 medium onions, sliced in rings

2 tsp of cooking oil or spray
3-4  cloves garlic, minced
3 cups vegetable broth
2 tbsp. tomato paste
1 cup diced tomatoes
1/4 cup garam masala (you can make your own if you cannot find any in your local stores)

3 cans chickpeas, drained
juice from 1/2 lemon
pinches of salt, black pepper, cumin, and ginger
cilantro for garnish
Directions

Add a little oil to a large, non-stick skillet over medium-high heat.  Once hot, add the onions.  Reduce the heat slowly, stirring the onions occasionally.  If they begin to dry out or burn, add water.  (This “sweating” process reduces the need for more oil).

After 10 minutes, add the garlic and spices.  Cook for another 4-6 minutes, allowing aromatics to “bloom.”

Add broth, diced tomatoes and tomato paste.  Bring to a boil.  Check mixture for flavor–add more spices and salt if necessary.

Pour the mixture into the slow cooker and stir in the chickpeas. *

Cook on low for 6 hours.

* Cooking this covered over low heat for 60-90 minutes on the stove-top could work as well.