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Saturday, June 9, 2012

My Second award and a thank you with Punjabi Samosa

Thanks Shobha for the award.Thanks for the encouragement.. So sweet of you.!!






Here is the thank you recipe.. And its Punjabi Samosa...





Ingredients:

Samosa Crust:

Maida / All purpose flour - 2 cups

Warm oil - 1/2 cup
Carom seeds / Omam / Ajwain - 1/2 tsp

Salt

Method :

Samosa crust


  • Combine all the ingredients in a bowl, using warn water knead a semi-stiff dough.
  • Cover in muslin cloth and keep aside for 20 minutes.
  • Divide into equal size ball and keep aside.
Ingredients:
Samosa stuffing:

Samosa Filling:



  • Oil -3 tbsp
  • Mustard seeds - 1 tsp
  • green Peas - 1 cup
  • Ginger garlic paste - 1 tbsp
  • Turmeric powder - 1/2 tsp
  • Coriander powder - 1 tbsp
  • Cumin seeds - 1 tsp
  • Garam masala - 1 tsp
  • Mashed potatoes - 2
  • Salt
Method:
Samosa filling:
  • Heat the oil in a pan add the mustard seed when it splutter add the peas and fry for 2 minutes on medium flame.
  • Add the ginger-garlic paste, turmeric and saute for 2 seconds on high flame.
  • Add all the powder masala, fennel seeds, salt and potatoes and fry very nicely till it becomes dry.
  • Add the coriander, mix well. Keep aside.
Remaining Procedure:
  • Roll out the dough in small thin round chapati, cut it into half, make a cone of the half chapati and add the filling into it and close it with the help of water.





  • Repeat the same procedure with the remaining dough and the filling to get more samosas.
  • Heat the oil in a kadhai and deep-fry the samosa, remember that u should fry the samosa on a slow flame till golden brown colour from all the sides.

  • Serve hot with green chutney.




Green Chutney:

Ingredients:

  • Cilantro - 1 small bunch
  • Mint leaves - 1/4 cup
  • Garlic - 1 clove
  • Ginger - 1/4 inch
  • Green chillies - 2 small , seeded
  • Yoghurt - 2 - 3 tbsp
  • Lemon juice - 2 tsp or to taste
  • Salt - To taste
Method:
  • Wash the cilantro and mint leaves. Drain well.
  • Blend everything together in a mixer until you get a smooth paste. Adjust the salt and lemon juice.
  • Serve immediately.

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