Onion Samosa / Irani Samosa

Presenting the most simplest way of making tasty and crispy samosas, earlier making samosas at home was a big task ..had to make preparations for it hours before cooking but not anymore as the samosa pattis are also available in supermarkets, it makes the job even more easier... so guys do try these samosas i bet u will love it :)

These samosas are very famous in hyderabad as irani samosas :)

Ingredients:

Samosa patti / leaves - ready made  

Onion - 1 big - finely chopped

Poha / flattened rice 

Chat masala - 1 tsp

Red chili powder - 1 tsp

Coriander finely chopped

Maida - 2 tbsp

Salt

Oil for frying 

Method:

1. The quantity of poha should be equall to the quantity of chopped onions 1:1 ratio.
2. In a bowl add chopped onions, poha , chat masala, red chili pwdr, salt, coriander and mix well.
3. Let the mixture rest for about 10 - 15 mins.
4. Make a thick paste using maida and water , as this helps to seal the samosa.
5. Take one samosa patti , make a cone ( as per the packet instructions ) add a generous tbsp of the mixture in the cone and seal it using the maida paste.
6. Heat oil in a frying pan and deep fry the samosas on medium heat until golden in color.

Chicken Kurma

Got this recipe online and made this chicken kurma.. came out very nice, something different .. must try!!! 

Ingredients:

• Chicken - 1 kg
• Coconut pieces - 2 cups
• Onions finely chopped - 2 medium size
• Cashew nuts - half cup
• Ginger garlic paste - 2 tbsp
• Whole garam masala - one or two each
• Curd - 1 cup
• Green chilies chopped - 4 - 5
• Cumin / Zeera - 1 tsp
• Pepper pwdr - 1 tsp
• Curry leaves
• Mustard / rye - half tsp
• Cumin pwdr - 1 tsp
• Coriander pwdr - 1 tsp
• Coriander chopped
• Turmeric - half tsp
• Salt
• Oil

Method:

1. In a blender add coconut and cashew nuts, make a fine paste and keep aside.
2. In a deep non stick pan heat oil, add whole garam masala and mustard, once they splutter add cumin seeds, chopped onions and salt, let the onions cook until slightly golden. 
3. Now add turmeric pwdr and ginger garlic paste mix well, at this point add curry leaves and green chilies, let this cook for 2 - 3 mins, then add the blended coconut and cashew nut paste, keep stirring constantly as the cashew nut tends to get burnt very easily, cook this on slow flame for 5 mins.
4. Add beaten curd, coriander pwdr, cumin pwdr, chicken, pepper pwdr and mix this, cook this on slow flame stirring in between.
5. After 10 mins add water according to the gravy consistency you prefer, i added one small glass of water and cook.
6. Once the chicken is almost cooked, add chopped coriander and let it simmer for one or two mins and its ready.

Channa dal vada

Ingredients:

• Channa dal (split gram dal) - 1 cup

• Soui ki bhaaji - 1 medium bunch - finely chopped (It is also known as Dill in english and Suwa in hindi)
• Onion - 1 - 2 - finely chopped
• Garlic pods - 5 -6
• Ginger garlic paste - 1 tsp
• Garam masala pwdr - half tsp
• Green chilies - 2 - 3
• Coriander leaves a hand full - chopped
• Baking soda - half tsp
• Salt
• Oil for frying

Method:

1. Soak channa dal in water for 4 - 5 hrs, drain the water and grind this coarsely (do not add water) keep aside.
2. In a blender add garlic pods, green chilies, garam masala pwdr and blend it (do not add water).
3. Take a wide bowl add channa dal paste, the above blended masala, onion, soui ki bhaaji, coriander, salt , baking soda and ginger garlic paste, mix well.
4. Take a flat pan for frying, heat oil. Take small quantity of the above mix and flatten it with your hands and gently slip it into the oil and shallow fry until golden brown on both the sides on medium heat.

Tomato Rice

Quick, simple yet tasty!!!

Ingredients:

• Oil / Ghee or both - 2 tbsp
• Tomatoes chopped - 3 - 4
• Onion chopped - 1 small
• Cooked rice - 3 cups
• Dry red chilies - 3- 4
• Mustard seeds (rye) - half tsp
• Cumin seeds (zeera) - half tsp
• Chana dal (split bengal gram) - 1 tbsp
• Urad dal (split black lentils) - 1 tbsp
• Cashew nuts chopped - 2 - 3 tbsp
• Red chili pwdr - 1 tsp
• Garam masala pwdr - half tsp
• Ginger garlic paste - half tsp
• Green chilies - chopped
• Coriander chopped
• Curry leaves

Method:

1. Heat oil / Ghee in a pan, add dry red chilies and mustard seeds once they splutter add cumin seeds and chana dal let the dal cook for a minute, now add urad dal fry this for 30 secs , add cashew nuts as these nuts turn slightly brown add ginger garlic paste fry this for a minute, add green chilies, curry leaves, chopped onions, salt and saute this for 2 -3 mins.
2. Add tomatoes and cook them on medium heat until they are slightly mashed then add garam masala pwdr, cook this for 2 - 3 minutes, add cooked rice and gently mix it and garnish it with coriander.

Methi Chicken

Ingredients:

• Chicken - 1 kg
• Fresh methi / Fenugreek leaves - 1 medium bunch (chopped)
• Onions - 6 - 7 (Sliced)
• Tomatoes - 3 -4 (Chopped)
• Ginger garlic paste - 2 tbsp
• Red chili pwdr - 2 tsp
• Turmeric pwdr - half tsp
• Cumin pwdr - 1 tsp
• Coriander / Dhanya pwdr - 1 tsp
• Garma masala pwdr - half tsp
• Oil - 4 - 5 tbsp
• Salt

Method:

1. Heat oil in a non stick wok, add onions and fry them for 10 - 15 mins, add ginger garlic paste and fry for 2 mins.
2. Now add tomatoes, red chili pwdr, turmeric pwdr, cumin pwdr, coriander pwdr, garam masala pwdr and salt, mix well. 
3. Add chicken, gently mix and cover the wok, cook this on low flame for 10 minutes stirring in between.
4. Once the chicken is tender and half a glass of water and freshly chopped methi / fenugreek leaves, mix and cook this on lower flame for 5 - 10 mins.

Serve with roti, naan, rice.... etc  

Gobi Manchurian

Restaurant style gobi manchurian by my MoM in LaW.... :)

For marination:

Ingredients:

• Gobi / Cauliflower - 1 Medium size
• Maida - 2 - 3tbsp
• Cornflour -  2 tbsp
• Besan / Gram flour -  2tsp
• Red food color - a generous pinch
• Water -  very little 
• Red chili pwdr
• Salt
• Oil for frying

Method

1. Cut the cauliflower in big florets.
2. Make a smooth batter from the above ingredients. The batter should be of dripping consistency. Mix well and make sure the florets are nicely coated. Let it marinate for 10 - 15 mins.
3. Heat oil in a frying pan and dip the florets in batter and deep fry till golden brown. Take it out in a paper napkin and keep aside. 

For manchurian sauce

Ingredients:

• Garlic pods - 7 - 8 chopped
• Capsicum - half cup - chopped
• Spring onions - half cup - chopped
• Onion - 1 small - chopped
• Ginger & garlic paste - half tsp
• Ajinomoto - half tsp
• Soya sauce - 1 tsp
• Tomato ketchup 2 - 3 tbsp
• Oil - 2 - 3 tbsp

Method

1. Heat 2 - 3 tbsp of oil in a wide wok on high flame, add chopped garlic once it splutters add capsicum, spring onions, onion, ginger garlic paste, ajinomoto and stir fry fry until the onion are translucent. Now add soya sauce and tomato sauce and turn off the flame.
2. Add the fried florets to the sauce and toss it on high flame for 5 mins and serve hot.

Palak Pakoda

Ingredients:

• Palak / Spinach - 10 - 12 leaves (Chopped)
• Onions - 2 medium (Sliced)
• Besan / Gram flour - 1 cup
• Red chili pwdr - 1tsp
• Cumin pwdr  - half tsp
• Chat masala - 1 tsp
• Baking soda - half tsp
• Salt
• Oil for frying

Method:

1. In a bowl add all the above ingredients (except oil ) mix well and leave it aside for 10 - 15 minutes.
2. Now we see that the onions have left moisture which is enough for binding the ingredients. if the dough gets difficult to bind sprinkle some water and knead it gently. 
3. Heat oil in a (few inches deep) pan, and fry the pakodas on medium heat.

Palak pakodas are ready to eat!!

Dates Shake

Ingredients:

• Dates (de-seeded) - half cup 
• Milk - half liter
• Sugar - 2- 3 tbsp
• Crushed ice - as required

Method:

1. Blend dates with one cup of milk in a blender.
2. Now add the remaining milk along with other ingredients and blend it, Date shake is ready :)