Archive | July 2014

Onion Patti Samosa

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I am a big fan of patti samosa,I love the crispy covering and soft poha and onion mixture inside,now Shonty is also become a samosa monger…..he likes it with some cheese added to the stuffing.

Ingredients:

12 readymade Samosa Pattis

Oil to fry

 

1 cup Onions finely chopped

3/4 cup Jada Poha.

2 small potatoes boiled,deskinned and mashed.

1/2 tsp Chat masala.

1/2 tsp Dhana Jeera powder

1/2 tsp Chilli Powder

2 tbsp chopped Coriander Leaves

2 tbsp grated Cheese (Optional)

2 tbsp Maida

Salt to taste.

Method:

Take a bowl mix  onions,poha,mashed potatoes,chilli powder,dhana jeera powder,chopped coriander leaves ,chat masala and mix well.Add grated cheese (optional) Keep aside.

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In a small bowl add 1tsp of maida mix with some water and make a paste keep aside.

I use switz samosa pattis which are easily available in market,they are frozen,so 1 hour prior remove them from fridger to get them to room temperature.

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Now fold one side of this strip to form a cone.

Fill in the stuffing .

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Keep on folding in a triangle.

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Now apply maida paste on last portion left then close the edge.

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To form a samosa.

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Follow the diagrams shown on the cover.

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Make all the samosas in the same way.

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In a pan add oil to deep fry,now fry samosas on medium heat till golden brown from both the sides.

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Drain on absorbent paper.

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Serve hot with sauce or chutney of your choice.

Happy Cooking !!!

Sameera.

 

 

 

Kadhi (Coconut curry) pakora

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Curry pakoda is a delicay made using dahi,as I am a non dahi eater,i have invented this recipe for satisfying my taste buds,here dahi is replaced by coconut milk with dash of tamarind to give sourness of dahi.

Ingredients:

For Pakora:

1/4 cup besan (Bengal gram flour)

1/2 tsp chilli powder

1/2 tsp Dhana Jeera powder

a pinch of soda bi-carbonate

2 tbsp Coriander leaves finely chopped

salt to taste

oil for deep-frying

For the kadhi :

2 cup thick Coconut milk

2 tbsp besan (Bengal gram flour)

1 tsp Rai

1 tsp Jeera

1/2 tsp Methi seeds

a pinch of asafoetida (hing)

5 curry leaves (kadi patta)

1 tsp Ginger Garlic paste.

1 tsp Dhana Jeera powder

1/4 tsp turmeric powder (haldi)

1/2 tsp Red Chilli powder

2 tsp diluted tamarind pulp

1 tbsp Ghee

salt to taste

Method:

For the Pakoras:

Mix the chopped coriander leaves, besan, chilli powder,dhana jeera powder, soda bi-carb and salt with enough water in a bowl to make a soft dough.

Divide into 8 equal portions and shape into even-sized rounds.

Heat the oil in a kadai and deep-fry the pakodas over a medium flame till they are golden brown.

Remove and drain on absorbent paper. Keep aside.

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For the kadhi :
In a bowl mix together coconut milk and besan till smooth and free of lumps,in this add dhana jeera powder,ginger garlic paste,turmeric powder,chilli powder and salt.Mix well and keep aside.

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In another pan heat ghee add  mustard seeds . When they crackle, add  jeera, asafoetida, methi seeds and  curry leaves.

Add the coconut milk and besan mixture and bring to a boil whilst stirring continuously.

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Let it simmer for a minute,now add tamarind pulp and mix well.

How to proceed
Just before serving, add the pakoras to the hot kadhi and simmer for 4 to 5 minutes.

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Serve hot with rice.

Happy Cooking !!!

Sameera

Buttery Schezwan Cheese Dosa

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This is just a diiferent version of regular sada dosa,my son is a cheese crazy and doesnt like normal dosa,so just created this spicy cheesey version for him….

Ingredients:

1 cup Urad dal(skinless split black gram)

3 cup Rice.

2 tsp methi seeds.

1 tsp Sugar.

Salt to taste.

Oil.

6 tbsp Chings Schezwan chutney

3 tbsp Butter

6 tbsp grated Chese.

Method:

Start a night before.Add methi to urad dal.Soak urad dal and rice in water seperately for 10 to 12 hours.

Grind urad dal and rice to fine paste.Mix together.Add salt and sugar..

Keep for fermentation.(Batter will rise in size,once fermented)

Use a non stick tava.

In a a bowl keep cold water ready,and a cotton cloth handy.

Heat the tava on slow heat,sprinkle cold water and wipe clean with cloth.

Now add spoon ful of batter on center of the tava spreading on the tava in a circular motion.(from center of the griddle ).

smear little oil at the sides.

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Cook on slow flame,till it turns brown and crispy.

Spread half a tablespoon of butter,spread around 2 tbsp of schezwan chutney and sprinkle 2 tbsp of grated cheese.

Turn and fold in three folds.

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Repeat the process to make another dosa

Serve hot with coconut chutney and sambar.

Happy Cooking !!!

Sameera

Cucumber Chiller

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Last month I had visited Cochin,I have a very close friend Sanjay Kurup there,climate in cochin was horribly hot and dry.My friend’s wife Suvarna treated me to a chilling and refreshing drink…simple,tasty and refreshing….  Thanks Suvarna for this recipe.

Ingredients:

2 Cucumber.

1 inch Ginger.

4 tbsp Sugar.

1 tbsp Lemon juice.

6 leaves  fresh mint.(Optional)

6 pieces crushed Ice.

pinch of  Salt.

2 lemon wedges for garnishing.

Method:

Mix all the ingredients in a mixie,blend till turns into puree.

Add 1 and half glass of chilled water,blend again till ice is completely dissolved.

Pour in a tall glass,garnish with lemon wedges and serve immediately.

Happy Cooking !!!

Sameera