Sunday, May 18, 2008

Punjabi Samosa

Ingredients :

Samosa Crust :

Maida 2 cups.
Warm Oil 1/2 cup.
Ajwain 1/2 tsp.
Warm Water if required to knead.
Salt to taste.
Oil to deep fry.

Samosa Filling :

Oil 3 tbsp.
Ginger & Garlic paste 1 tbsp.
Peas 1 cup.
Potatoes 2 medium.
Coriander powder 1 tbsp.
Jeera powder 1 tsp.
Mustard 1 tsp.
Turmeric 1/2 tsp.
Fennel seeds 1 tbsp.
Salt to taste.

Method Of Preparation :

Samosa filling:

First take oil in a kadai or a big pan and put mustad seed after it splutter add peas and fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then add all the above listed powder and the the potatoes and fry very nicely till it becomes dry.
At last add coriander leaves for the flavour.

Samosa Crust :

Take maida mix salt, ajwain and warm oil together and make a dough, then just wet your hand with warm water to make the dough soft.

Making Punjabi samosa :

Take a big ball of the dough and roll it very thickly.
Then cut it into half and put the above filling into it and close it with the help of water.
Repeat the same thing with the other half also.
Then heat oil in a kadai to fry the samosa remember that you should fry the samosa in a low flame.
Then enjoy it with any Garlic or simple Green Chutney.

Sunday, May 11, 2008

Mutter Paneer Recipe

Ingredients :

14 ounces paneer cut into chunks (homemade — use included recipe or Nanak brand). 
15 cashew nuts soaked in water for one hour.
1/4 cup vegetable oil. 
1 medium onion chopped fine. 
1 tablespoon garlic/ginger paste or 3 garlic cloves, mashed. 
1 piece fresh ginger, size of a walnut, minced. 
1 large tomato, chopped. 
1/2 teaspoon ground coriander. 
1/4 teaspoon cumin. 
1/4 teaspoon red chili powder. 
1/4 teaspoon turmeric. 
1/2 teaspoon garam masala. 
1/4 cup water. 
3 cups fresh shelled green peas or 1 package frozen peas. 
Salt and freshly ground pepper to taste. 

Method Of Preparation :

In a food processor or blender, grind the tomatoes, cashew nuts and dry spices together. 
In a wok or heavy skillet, fry the paneer chunks in hot oil until all sides are golden. 
Remove with slotted spoon and set aside to drain on a paper towel. In remaining oil, saut?hopped onion until it begins to turn brown. Do not scorch. 
Add the garlic/ginger paste and fry for 2 minutes. Then add the tomato-cashew nut-masala mixture and let it fry on medium heat until the oil separates. 

Tuesday, May 6, 2008

Gujarati Delicious Lapasi Recipe.

Ingredients :

1 cup Broken wheat.
2 1/2 cups Hot water.
2 tablespoon Almonds.
3/4 cup Sugar.
15 nos. Raisins.
1 teaspoon Cardamom powder.
3/4 cup Ghee.

Method Of Preparation :

Soak the raisins in 1/2 cup water and keep aside.
Heat ghee in a heavy bottomed pan, add the broken wheat.
Saute on a high flame till it turns pinkish brown.
Add hot water, partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender enough.
Once all the water has evaporated, add the sugar, ghee and 1/2 cup water.
Stir. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes.
The lapsi is ready when the ghee starts oozing out from the sides of the pan.
Serve hot garnished with blanched almonds and pistachios.

Thursday, May 1, 2008

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