Samosa Recipe | How to Make Samosa at Home | Indian Street Food Recipes

Samosa #Recipe

Samosa is a pyramid-shaped pastry stuffed with a savoury potatoes peas filling. It is calorie rich, deep fried, famous Indian appetizer/roadside snack. In this post, I am going to share a samosa recipe.

I know books are not featuring in my posts for a long time now. Of late I have been blogging about food only. I can't help it when the season is so festive. With Christmas over, we are on the cusp of the new year.

Yeah! I can't really believe that 2011 is going to be over in just a few days and I am sure most of us are making some new year resolutions or other. I know many would say, new year resolutions are crap, no one sticks to them. But, at the back of our mind, we do set some goals for ourselves. Wondering where this conversation is heading towards when you actually have a luring 'Samosa' picture at the beginning of the post!

I am ACTUALLY thinking of abstaining from deep fried food at least for the first month of 2012, so thought it was a good idea to indulge in these yummy samosas, one last time this year.

And why was I tempted to make them after all?

For Blog Hop Wednesdays, a bi-monthly event by Radhika, I am assigned Sukanya's Saffron Steaks, a beautiful blog about food and travel. As I was browsing through her space, I found she blogs from Kolkata. She has posted a number of recipes and when I saw this, I knew I had to make it soon. I have just tweaked the filling from being cauliflower based to potato based.

Check out what blog hoppers are up with

Samosa Recipe | How to Make Samosa at Home

This recipe makes 8 samosas.

Ingredients:

Dough:

1 1/2 cup AP flour.
1/2 tsp salt.
3-4 tbsp oil.
1/2 tsp carom/ ajwain seeds.

Filling:

3-4 large boiled potatoes peeled and mashed finely.
½ tsp cumin seeds
2 chopped green chillies
½ tsp garam masala
½ teaspoon mango powder.
½ tsp turmeric powder.
1 teaspoon salt
2 tablespoons oil
½ cup green peas.
1 small carrot grated.
2 tsp grated ginger.
2-3 tbsp peanuts
A handful of fresh coriander leaves chopped.

Process:

1. For the dough mix the AP flour, ajwain seeds, salt and oil together to make a dough. Use water little by little and knead the dough for about 1 to 2 minutes to make it smooth. Set the dough aside let it sit dough sit for at least 15 minutes before using it for the samosa.

2. For making the potato filling, heat the oil in a frying pan over medium-high heat. Add cumin seeds, as it cracks, add green chillies, grated ginger and sauté for few seconds. Next, add the peanuts and cook for a few minutes.

3.Add the mashed potatoes, grated carrot, peas and all the spices and cook for about 4-5 minutes. Add the chopped coriander leaves and mix well. Take the pan off the gas. Let the potato masala cool down.

4. Now to make the samosa knead the dough for a minute and divide it into 4 equal balls. Roll each of it into 6-7inch diameter round discs and cut each of them into half.

5. Now fold the half roti into a cone shape. Pinch the side of this cone so that it is completely sealed. Use some water at the edges to help in sealing. Fill the cone with 3-4 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.

6. Heat oil in a deep pan on high heat. Once heated turn it to medium and after a minute add the samosas. Fry the samosas on medium-high until they turn a light golden-brown colour on all sides. Turn them when one side is done so that it is fried evenly on all sides.

7. Put samosas 2-3 at a time so that the pan is not crowded or it depends on the size of the pan. Once fried put the samosa on a paper towel so that excess oil is soaked out.

Serve Hot with Tamarind Chutney, Green Chutney or Tomato Ketchup. Enjoy it with a cup of Tea or Coffee!

Notes:

1. Fry them over medium heat only. If the oil is too hot bubbles will form on the shell of the samosa and the samosa shell will not be crisp enough.

2. The oil added to the dough is important. Do not skip it, otherwise, the samosa shell will not be crisp.

3. Add the filling to the dough pastry only after it has cooled down to room temperature.

Thank you for stopping by! Cheers!

Heartiest Christmas Wishes with Chocolate and Dates Cake (Eggless)

At the very outset my heartiest wishes to all who celebrates Christmas. Wish you a very merry and fun filled Christmas!

Whether you celebrate this festival or not, you can't miss the festivity in the air and of course good food is all a part of the festive spirit. As everybody, I can't miss the opportunity to indulge in something delicious and of course baking comes to my mind.

I made this cake for a small get together at a friend's place. I was received well by my friends and in fact my DH also gave a thumbs up to it even though he is not a very big dates fan. The taste of dates is very subtle and in this particular cake it helps to accentuate the chocolate flavour. This recipe actually comes from one of my friends. I have only experimented a little by adding cocoa to it. 

 

Without much ado let's hop to the recipe:

Ingredients:

1 cup minus 2 tbsp AP Flour

2 tbsp cocoa powder

1/2 cup castor sugar

1/2 cup pitted dates(About 15-18 soaked in water for 2-3 hours or overnight).

1 tsp baking powder.

3/4 tsp baking soda.

1/4 cup melted butter.

1/4 cup water used for soaking dates.

1/2 cup milk.

Process:

1. Grease a 6'' square cake tin and preheat the oven at 180C.

2. Churn the dates along the water and milk to make a smooth paste.

3. Shift flour, baking powder, soda 2-3 times together so that it is well blended.

4. Cream in the sugar and butter till well incorporated and fluffy.

5. Slowly add the dry ingredients to the wet ingredients whisking all the time.

6. Whisk till the batter is smooth, around 2-3 minutes.

7. Pour into the pre greased tin and bake at 180 C for 20 mins and then lower the temperature to 160 C and bake for another 15-20 minutes or until a skewer inserted in the middle comes out clean.

8. Let it rest in the tin for 5-10 mins before turning it on a wire rack to cool.

9. Cool completely and slice. Serve.

Thank you for stopping by! Merry Christmas! Cheers!

Saffron Almond Milk

I have never really loved drinking milk. I used have have it daily as a child but as soon as I left home for studies, I forgo the habit. I love milk based sweets, smoothies, shakes etc but plain milk has never been my choice. Of late, I started having a lot of problem with my skin. It would crack so often. Medicines, ointments didn't help much. It was then my mom said have milk and almonds everyday, it will be good for the skin and it will help build immunity against cold and blustery weather. And she would specifically stress on having 'milk' being very important for women.

I googled about it and found that many people had the same opinion. It is sometime now, I am doing that and believe me I am noticing the changes already.

In this cold weather, I need a hot comforting drink and this saffron and almond milk is perfect option. I know I should have given heed to my mother's advise early. But as the saying goes, 'Better late than never'. I will definitely stick to this habit from now on.

Here is how I make it.

Ingredients:

5 Almonds soaked for 1-2 hours or overnight and peeled.
1 cup milk
1 cardamom pod powdered.
Sugar to taste.
A few strands of Saffron

Process:

1. Blend the almonds with a little milk into a smooth paste.
2. Boil a cup of milk with cardamom and saffron added to it.
3. when it comes to boil add the almond paste and simmer for a minute. Add sugar to taste.
4. Cool the milk to your desired temperature and serve.

You can strain it first if you like. I do not strain it as I love the almonds bits and the cardamom residue actually settles at the bottom on their own.

 Enjoy this healthy drink with biscuits or indulge in some homemade cookies. Thank you for stopping by. Cheers!

#23 Teaser Tuesdays~ The Death of Vishnu by Manil Suri

 "Mr. Jalal stared at the words. The brown print stood like dried blood against the yellow of the paper. He ran his fingers across the letters, half expecting the clotted ink to come off against his fingertips, red and rejuvenated."


Page: 85


Teaser Tuesdays is a weekly bookish meme, hosted by MizB of Should Be Reading. Anyone can play along! Just do the following:

• Grab your current read
• Open to a random page
• Share two (2) “teaser” sentences from somewhere on that page

BE CAREFUL NOT TO INCLUDE SPOILERS! Share the title & author, too, so that others can add the book to their TBR Lists!

Do check out Lucky Library Picks on this blog.

Paneer Methi Malai ~ Restaurant Style!!

While updating the list of recipes here, I found that I have posted only 2 recipes of Indian curries. Now, that is really a shame as curries are an integral part of the Indian food. In fact, I have met so many people here who perceive Indian food to consist solely of hot and spicy curries. I know that would not be a very appropriate way to describe our Indian food, but none the less it is true that Indian food is famous world wide more for it curries. Don't you agree?

On scanning my drafts, I found that a few curry recipes were lying dormant. So, here I am with one of our favorite curry of all time- Paneer Methi Malai. As I have already professed earlier here in different posts, we are a paneer loving family and every other weekend DH would pester me to prepare a weekend special paneer curry. Even when we go for dinner at restaurants, a paneer curry is a must and I think this must be the case with most Indian vegetarian families.

Lets hop to the recipe now:

Ingredients: (Click here for the printable version of the recipe)

2-3 tbsp oil
¼ cup chopped onion.
2 medium tomatoes, chopped

2 tbsp tomato paste
1 garlic clove, grated
2 tbsp kasoori methi
200 gm paneer (Store bought) cubed and put them in hot water till needed.

2 cloves

Small piece cinnamon stick

2 bay leaves

1/2 tsp cumin seeds
1 tsp garam masala
1/2 tsp turmeric powder
2 green cardamom pounded
pinch of asafoetida
Handful chopped fresh cilantro leaves

2-3 tbsp fresh cream.

Salt to taste.

Water as needed.

Serves 4

Process:

1. Heat oil in a pan. Add asafoetida, cloves, bay leaves, cinnamon stick, cardamom and cumin seeds and let it cook for a few seconds. Add garlic and onions. Saute them on medium heat until onions are slightly brown, stirring every couple of minutes.

2. Blanch tomatoes by adding them to very hot water and peel off the skin. Chop them into pieces. Add the chopped tomatoes, tomato paste and add all the spices except kasoori methi and garam masala and continue cooking on medium heat onions and tomatoes mixture start leaving the sides of the pan leaving oil on the sides.

3. Now take the gravy off heat and churn it in a blender into a smooth paste. Take out all the whole spices before grinding. Put it back to the pan. Add water to get the desired consistency and cook for another couple of minutes.

4. Now add the paneer cubes and stir. Add the kasoori methi, garam masala and stir. Cook for a few minutes and then add cream and stir.

5. Add handful of coriander and use some of it to garnish.

 

Goes well with Naan, Roti or Parathas. Enjoy!

Thank you for stopping by. Cheers!