Roasted Baby Potatoes with Rosemary / Rosemary Roasted Potatoes / Roasted Baby Potatoes

Rosemary Roasted Baby Potatoes

Ingredients
Baby potatoes - 20
( wash pat them dry and cut into half)
Pepper powder - 1/2 tsp
Paprika powder - 1 tsp
Onion powder - 1 tsp
Turmeric powder - 1/4 tsp
Garlic salt - 1/2 tsp
Crushed dried rosemary - 1 & 1/2 tsp
Olive oil - 2 tsp
Method
Take a baking tray add all the above mentioned ingredients,gently massage to make sure the potatoes are well coated with the ingredients.
Bake this at 425 deg.F for 5 minutes or till crisp and light brown on all sides.
Each oven is different so please keep an eye to avoid burning the potatoes.
Garnish with crushed rosemary or fresh parsley and serve hot.

Thanks for visiting !

Chapati Noodles / Roti Noodles / Chapathi Noodles /Chinese Style Chapati Noodles

Chapati Noodles

Ingredients
Chapathi - 2
( cut into thin strips
Shredded vegetables - 1 cup
( I used cabbage,bell peppers and carrot)
Chopped spring onion - a handful
Chopped Ginger/Garlic - 1/2 tsp
Sesame oil - 1/2 tbsp
Vinegar - 1 tsp
Red chilly sauce - 1 tsp
Soy sauce - 1/2 tbsp
Salt and pepper to taste
Tomato ketchup - 1 tbsp

Roti Noodles

Method
Heat oil in a pan add ginger/garlic and saute.
Now add vegetables one by one and saute in high flame.
Add soy sauce,chilly sauce,salt,ketchup and vinegar,saute till everything is combined.
Add the shredded capathi and toss well.
Lastly add pepper powder and spring onions,mix and switch off the stove.
Serve hot!

Thanks for visiting !

Caramel Bread Popcorn / Bread Popcorn - A Korean Snack

Caramel Bread Popcorn

Ingredients
Sugar - 5 tsp
Water - 4 tsp
Milk - 4 tsp
Butter - 1 tbsp
Cinnamon powder - a pinch ( optional)
White bread slices - 2
(cut it into small cubes,do not remove the crust)
Method
Take a pan and add the bread cubes and in low flame toast till crisp and light brown on all sides,keep it aside.
Take a pan add the sugar and water to not stir let the sugar melt and starts to bubble and slightly changes its color.
Add butter and stir,gently pour the milk and cinnamon powder if using and keep stirring till the mixture caramelizes and sauce is thick.Turn off the heat and immediately add the toasted bread cubes and gently mix still all the cubes are well coated.
Cool and enjoy this crunchy bread popcorn.

Thanks for visiting !

Bhindi Kurkuri / Crispy Bhindi / Crispy Okra / Kurkuri Bhindi

Bhindi Kurkuri

Ingredients

Tender Okra/ Ladies Finger / Bhindi -1 pound
(cut into thin strips)
Salt to taste
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder -1/8 tsp
Garam masala - 1/4 tsp
Amchur powder - a generous pinch
Besan -1tbsp
Rice flour - 1 tsp
Oil - to deep fry as needed
Water very little to sprinkle
Method
Mix all the dry ingredients together in a wide bowl.
Add the bhindi and toss well,sprinkle very little water and mix till all the bhindis are well coated.
Heat oil in a pan and deep fry in batches till crisp on all sides.
Remove on a kitchen tissue to remove excess oil.
Serve this as an appetizer or as a side dish for roti and rice.

Thanks for visiting !

Keerai Vadai / Palak Vada /Spinach Vada /Keerai Vada

Keerai Vadai

Ingredients
Channa dal - 1 cup
Thur dal - 2 tbsp
Rice - 1 tbsp
Salt to taste
Fennel seeds - 3/4 tsp
Ginger a small piece
Green chillies - 4
Chopped Amaranth leaves - 2 cups
Hing - 1/4 tsp
Hot oil - 1 tbsp
Oil to deep fry as needed

Spinach Vada

Method
Soak the dal and rice together in water for 2 hours.
Drain out the water from the soaked dal,grind it to a coarse thick batter along with fennel seeds,ginger and green chillies.Do not add water while grinding.Put this batter into a bowl,
Add the chopped greens,salt and hot oil mix well.
Wet your palm with water,take small balls flatten it to thin disc.gently slide into the medium hot oil,
Deep fry till crisp & brown on all sides.
Remove it on a kitchen tissue to remove excess oil.
Serve it with any chutney you like.
Note:
a) Use any kind spinach / Greens for this recipe.
b) Make sure the water is well drained out from the dal before grinding.Otherwise the vadai will absorb too much oil while frying.
c) Do not add any water while grinding.Batter should be a thick coarse batter.
d) Hot oil gives crispness to your vadai.

Keerai Vadai Version - 2
----------------------------------

Ingredients soaked for 1 hour
Channa dal-1/2 cup
Urad dhal-1/2 cup
Red chillies-2
(Drain the water from the soaked dal,grind it to a coarse thick batter)
Other ingredients
Split urad dal-a fistful
(i used with skin,soak it for 1 hour, drain water & add it to the ground batter)
Jeera/Cumin-1/2 tsp
Salt to taste
Chopped spinach-1 cup
Chopped green chillies-2
Curry leaves-6
Oil-to deep fry
Method
Drain the water from the soaked dal,grind it to a coarse thick batter.Add very little water if needed while grinding.Put this batter in a bowl,add all above ingredients to the batter.
Mix it well,wet your palm with water,take small balls flatten it to thin disc,put a hole in the middle.
Gently slide into medium hot oil,deep fry till crisp & brown on all sides.
Remove it on a kitchen tissue to remove excess oil.
Serve it with any chutney you like.

Note:
a) Pick any variety keerai/greens to make this recipe.
b) If your batter goes watery add 1 or 2 tsp.of  rice flour mix & make vada.Rice flour absorbs extra water from the batter.
c) Fry the vadas in medium high heat,otherwise your vada will start drinking oil.
d) Fennel seeds/Somph can be added instead of cumin seeds.

Courtesy Shanthi.

Thanks for visiting!

Rajma Pakoda / Rajma Pakora / Kidney Beans Pakora - Tea time Snack

Rajma Pakoda

Ingredients
Soaked Rajma/Kidney Beans - 1 & 1/2 cups
(I soaked the rajma over night in water and drain out water while grinding)
Salt to taste
Fennel seeds/Somph - 1/2 tsp
Green chillies - 2
Chopped curry leaves few
Chopped onion - a handful
Ginger and garlic paste - 1/2 tsp
Besan - 1 tsp
Rice flour - 1 tsp
Hot oil - 1/2 tbsp
Oil to deep fry as needed

Kidney Beans Pakoda

Method
Take a mixi jar add fennel seeds and green chillies crush them.
Now add the rajma and pulse,do not add any water for grinding.
Take a while bowl add the pulsed rajma,salt,ginger/garlic paste,onion,curry leaves,rice flour,besan and hot oil.
Mix everything well,heat oil in a pan take the rajma mixture and crumble it into the hot oil.Do not follow any shape in making this pakoda,
In medium high flame deep fry till crisp and brown on both sides.
Remove it on a kitchen tissue to remove excess oil and enjoy with hot tea.

Note:
a) Too ant fry in high flame these pakodas will turn brown quickly.So adjust the temperature while frying.
b) Do not add any water while grinding,the mixture should be soggy.
c) You can add cashew nuts,mint or coriander leaves for extra taste


Thanks for visiting!

Chettinad Pudalangai Kola Urundai / Podalangai Kola Urundai / Snake Gourd Kola Urundai

Pudalangai Kola Urundai

Ingredients
Pudalangai / Snake Gourd -1 small
(wash and cut the pudalangai remove seeds and chop,add 1/8 tsp salt mix and leave it for 10 minutes.Squeeze out the excess water and keep it aside)
Cloves - 1
Cinnamon - a small piece
Fennel seeds - 3/4 tsp
Red chilies - 1
Green chilies - 2
Ginger - 1 small piece
Garlic paste - 3
Cashew nuts - 5
Coconut - 2 tbsp
Powdered pottu kadalai mavu /Roasted gram dal - 6 tsps powdered
( add more if needed for binding)
Onions - 1 tbsp or Small onions - 3
Chopped coriander leaves - 2 tsp
Salt to taste
Oil-to deep fry

Snake Gourd Kola Urundai

Method
Dry grind cloves,cinnamon,fennel seeds,red chillies,green chillies,ginger,garlic,onion and cashew nuts to a coarse paste.
Add the pudalangai make sure you have squeezed out excess water and grind to a smooth mixture.
Do not add water while grinding,your mixture should be dry.
Transfer to a bowl add the salt,coriander leaves and powdered gram dal,mix well,roll out into small balls.Deep fry the balls in hot oil till golden brown on all sides in a medium flame.
Enjoy them hot!

Note:
a) While grinding do not add any water otherwise your kola urundai will absorb too much oil & break while frying.
b) Make sure you have squeezed out extra water from the vegetable.
c) If you think your kola urundai is breaking or absorbing oil,add some more of pottu kadalai mavu.
d) Do not deep fry in high flame,the balls will turn brown outside and inside will be raw.


Thanks for visiting !

Bread Roll Ups / Sweet Bread Rolls / Stuffed Bread Rolls

Bread Roll Ups

Ingredients
---------------
Wheat bread or White bread - 10 slices
(remove the crust)
Oil and Ghee together as needed for frying
Maida - 2 tsp diluted in some water to get a semi thin paste
Filling ingredients
------------------------
Freshly grated coconut - 1/4 cup
Jaggery powdered - 1/8 cup
( make sure jaggery is clean without any impurities)
Cardamom powder - 1/8 tsp
Crushed almonds - 1 tbsp
Raisins - 1 tbsp
( mix all the ingredients together in a bowl,keep it aside)
Use your imagination for creating the filling

Method
------------
Trim the bread all sides, using a rolling pin gently press to flatten.
Place a teaspoon of the filling at one corner.
Tightly roll the bread till the end like a log.
Seal the edges and sides with maida paste.Make sure both ends are well sealed otherwise the filling will come out while frying.
Heat oil and ghee together gently drop the rolls and shallow fry till golden brown on all side in medium low heat.
Serve these hot.



Thanks for visiting !

Poha Sticks / Crispy Poha Sticks / Poha Fingers / Poha Rolls / Aloo Poha Stick - Easy Evening Snack Recipes

Poha Sticks

Ingredients
Boiled potatoes - 1 large
Powdered thin poha / Flattened rice - 1/2 cup
(add according to the need,consumption of poha depends upon the quality of the potato)
Salt to taste
Red chilly flakes - 1 tsp heaped
Jeera powder - 1/2 tsp
Chaat masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Sesame seeds - 1 tsp
Chopped spring onions - 1 tsp
( you can replace with coriander leaves)
Oil to deep fry as needed

Poha Fingers

Method
Take a bowl mash the potatoes till smooth.Make sure there are no lumps.
Now add all the mentioned above ingredients, mix and form a dough.
Do not add any water or oil to mix.
Take small portion of the mixture and roll it out to the thickness you want,cut it into finger size.
Heat oil in a pan and deep fry these in medium flame till crisp and light brown on all sides.
Remove and serve these poha sticks hot with ketchup.
This is a perfect evening tea time snack.


Thanks for visiting !

Vegetable Tikka / Grilled Vegetables

Vegetable Tikka

Ingredients for marination
Vegetables of your choice - 4 cups
( I used cubed colored bell peppers,squash,beetroot,mushroom,onion,sweet peppers ,cauliflower)
Salt to taste
Pepper powder - 1 tsp
Cardamom powder - generous pinch
Garam masala powder - 1 tsp
Crushed kastoori methi - 1 tsp
Chopped mint leaves - 1 tbsp
Ginger and garlic paste - 1 tsp
Grated jalapeno chilly - 1
Thick hung curd - 1/ 2 cup
Corn flour - 1 tsp
Cheddar cheese - 3 tsp
Lemon juice - 2 tsp
Oil - 3 tsp

Grilled Vegetable Tikka

Method
Take a wide bowl mix all above ingredients together, cover and rest them for 10 minutes.
Spread the marinated vegetables evenly in a baking tray.
Broil in low temperature till vegetables are grilled well.In between mix and broil the other side too.each oven is different so keep an eye on the cooking time.
Once well cooked and top is light dark colour remove from oven.
Sprinkle chaat masala on top (optional) and enjoy:
Serve hot with mint curd chutney

Note:
Alter the spice and masala level according to your taste.

Thanks for visiting

Egg Bejo / Burmese Egg Bejo / Atho Egg Masala /Egg Bejo Burmese Style Street Food

Egg Bejo

Ingredients
Hard boiled eggs - 3
(using a sharp knife make a deep slit on top,Do not cut it completely till the end)
Salt - 1/ 4 tsp
( diluted with 1 tsp water)
Red chilies - 3
Lemon juice - 1 tsp
( diluted with 2 tsp water)
Diluted tamarind juice - 2 tsp
Sliced garlic - 6
Sliced onion - 1/4 cup
Chopped coriander leaves - 1 tbsp
Oil to deep fry as needed

Method
Heat oil in a pan add the sliced onions and deep fry till crisp and brown,cool and crush them.
In the same oil deep fry the garlic till crisp and brown,remove to a bowl and crush them.
Deep fry the red chilies till light brown.Cool and crush it using a mortal and pestle.
Save the oil we will be using 1 or 2 tsp while filling the eggs.

How to fill the eggs?
Carefully open the slit eggs and fill it up with some crushed fried onion,crushed fried garlic,crushed fried red chillies,few drop of lemon juice,tamarind juice,salt water,drizzle the saved fried oil and lastly top it with chopped coriander leaves.
Serve immediately!


Thanks for visiting !

Egg Fingers Recipe / How to Make Egg Fingers / Crunchy Egg Fingers

Egg Fingers

Ingredients

Eggs - 3
Milk - 2 tsp
Salt to taste
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Italian seasonings - 1/2 tsp
Bread crumbs - as needed
All purpose flour / Maida - 2 tbsp
( add some water and dilute to a semi thick smooth paste)
Oil to shallow fry as needed

Method
Take a bowl add the eggs,milk,salt,Italian seasonings,red chilly powder and turmeric powder.
Whisk the ingredients well,pour this mixture into a greased aluminium container and steam for 3 minutes or till they are hard.
Once cooked cool the egg ,using a knife loosen up the edges and unmold. Use a sharp knife to cut into fingers /semi thick strips.
Dip each egg fingers into the diluted maida paste and roll it into the bread crumbs.Make sure all sides are well coated.
Heat oil in a pan and shallow fry the egg finger in batches till all sides are golden brown colour in medium high flame.
Take it on a kitchen tissue to remove excess oil .
Enjoy these egg fingers with ketchup or chilly garlic sauce.


Thanks for visiting !

Kothimbir Vadi / Maharashtrian Kothimbir Vadi / Crispy Kothimbir Vadi

Kothimbir Vadi

Ingredients

Besan / Chickpea flour - 1 cup

Rice flour - 1 tsp

Chopped fresh coriander leaves - 1 cup

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Chopped or crushed green chillies - 3

Ginger and Garlic paste - 1/2 tsp

White sesame seeds - 1 & 1/2 tsp

Hing - 1/4 tsp

Jeera powder - 1/4 tsp

Baking soda - 1 pinch ( optional)

Roasted and powdered peanuts - 3 tbsp

Oil to shallow fry as needed + Oil - 2 tsp for tempering

Water as needed 

Method

Take a bowl add the besan,rice flour,salt,cooking soda,chilly powder,jeera powder,peanuts powder and coriander leaves,pour water and making a semi thick pouring consistency.

Heat 2 tsp oil in a non stick pan add the sesame seeds and hing once sesame seeds crackle add the ginger/garlic paste and saute for a minute.reduce flame and pour the besan mixture,keep mixing till the mixture has thickened.switch off the stove 

Grease a plate or tray with oil and pour this cooked mixture and spread it evenly using a spoon.

Steam this for 5 minutes or till cooked,cool completely and cut into small squares.

Heat oil in a pan and shallow fry these cubes in batches till crisp and golden brown on all sides.

Serve hot with any chutney you like

Note:

a) Another easy method is mix all above ingredients in a bowl pour water little by little and form a thick soft dough.Divide the portion into 2 and roll out into a log,steam the logs.Cool and cut into circles and shallow fry.

b) You can add garam masala for extra flavour.

c) If you don't want to fry then apply some oil to the cubes and bake. Personally i like only oil fried.

Thanks for visiting !

Mushroom Chukka / Mushroom Sukka / Kalan Chukka / Chukka Mushroom

Mushroom Chukka

Tempering
Oil - 8 tsp
Somph / fennel seeds - 1 tsp
Cinnamon stick - 1 small piece
Red chillies - 4 broken
Other ingredients
White button mushrooms - 20 medium size
( cut into 4 pieces )
Chopped onion - 1/2
Curry leaves few
Chopped coloured capsicum - 1 cup
Ginger and garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Kashmiri red chilly pwder - 1 tsp
Salt to taste
Pepper powder - 1 & 1/2 tsp
Corn flour - 1 tsp
Cashew nuts - 8 broken into half
Coriander and curry leaves for garnish

Method
Heat oil in a wide pan temper it with somph,red chillies,cinnamon and red chillies.
Now add onions and curry leaves saute till light brown,then add the capsicum and cashew nuts saute well.Add ginger and garlic paste and saute till raw smell has disappeared.
Add the dry spices and mix,add the mushrooms and saute in high flame till its dry.Once mushrooms are added cooking should be in high flame.
Mushrooms will leave water collect the water and  keep it later you can mix it with rice and enjoy.
Add cornflour and pepper powder and mix till everything is combined.
Switch off the stove garnish with coriander and curry leaves.
Enjoy with rice,roti or as a starter.

Note:
a) Always use a wide pan to fry mushrooms as they will leave a lot of water.
b) Once mushrooms are added cooking should be only in high flame.
c) Corn flour is added to seal the mushrooms so they stop leaving water.
d) Mushrooms leave water collect it in a bowl and later you can mix it with rice and enjoy the gravy.


Thanks for visiting !

Paneer Stuffed Capsicum / Stuffed Capsicum / Stuffed bell Peppers

Paneer Stuffed Capsicum

For the filling
Finely chopped paneer - 1/2 cup
Frozen peas - 1/4 cup
Chopped tomato - 1 large
Chopped onion - 1/4 cup
Ginger and Garlic paste - 1/4 tsp
Chopped coriander leaves - a handful
Lemon juice - 1 tsp
Red chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1 tsp
Jeera powder - 1/4 tsp
Salt to taste
Oil - 2 tsp
Other ingredients
Green capsicum - 3
( cut into half and remove the seeds)
Oil - 1 tsp
Shredded mozzarella cheese as needed
Italian seasoning - to sprinkle on top
Method
Heat oil in a pan fry onion till light brown add the ginger and garlic paste saute till raw smell has disappeared.add tomatoes and fry till its soft.
Add the peas and all dry masala powders and cook till raw smell has gone.
Lastly add the paneer mix well.Switch off the stove add lemon juice and coriander leaves.
Your filling is ready to stuff inside the capsicum.
Brush the capsicum all sides with some oil and place it in a baking tray,bake it for 10 minutes at 400 deg.F till the capsicum changes colour.
Remove from the oven and fill the capsicum with the filling mixture.Put back in the oven and bake for another 10 minutes at 400 deg.F. Remove from oven sprinkle cheese and Italian seasoning on top and broil for 5 minutes till the cheese melts and its slightly brown.
Enjoy them hot!

Note:
a) Each oven is different so adjust the cooking time and temperature accordingly.
b) You can also make the filling with chicken or potato use your imagination.

Thanks for visiting !

Corn Cheese Balls / Crispy Corn Cheese Balls / An Easy Appetizer

Corn Cheese Balls

Yields: 20 balls
Ingredients
Boiled potato - 1 large
( remove skin mash or grate the potatoes,make sure there are no lumps)
Shredded cheese - little less than 1/2 cup
( I used mexican style 4 cheese shredded)
Sweet corn - 1/2 cup
( I used canned)
Salt & pepper powder to taste
Chilly flakes - 1 tsp
Chopped fresh parsley or Coriander leaves - 3 tsp
Mixed herb Italian seasoning - 1/2 tsp
Corn flour - 2 tsp
Other ingredients
Maida/All purpose flour - 1 tbsp
( dilute it with some water to a semi thick paste)
Bread crumbs as needed
Oil to deep fry

Method
Empty the canned corn into a strainer to remove water.Put the sweet corn in a mixi jar and pulse it once.Make sure there is no water while pulsing.
Take a bowl add the mashed potato,cheese,parsley,seasonings,corn and corn flour.
Gently mix till everything is well combined.Mixture must be a thick dough.
Grease your palm with oil and take small portion of the dough and roll it into a smooth ball.
Dip each ball into the maida paste and coat all sides of the ball.
Now roll it into the bread crumbs making sure its evenly coated.
Repeat the same with all the cheese balls.If you want a thick crust then give a double coating.
Heat oil in a pan gently slide the balls into the hot oil,deep fry these balls in medium high flame till all the sides are light brown and crisp.If you don't want to deep fry then fry these with little oil using a Appe pan/paniyaram pan.
Remove it on a kitchen paper,best served with ketchup,

Note:
a) Sometime the balls will burst while frying if whole corn is used.So i always pulse once and then make, just a precaution.Never happened to me but i have heard.
b) Double coating will give a nice crust to the cheese balls.
c) Do not add too much corn flour to the mixture for binding.Bread crumbs can be used for binding instead of corn flour.
d) Before frying keep it in fridge for 10 minutes ( optional).


Thanks for visiting !

Broccoli Pakora Recipe / Broccoli Pakoda / Broccoli Fritters / Batter Fried Broccoli

Broccoli Pakora

Ingredients
Broccoli florets - 20
Besan / gram flour - 5 tsp heaped
Rice flour - 3 tsp
Corn flour - 1 tsp
Baking soda/Cooking soda - 1/4 tsp
Salt to taste
Chilly powder - 3/4 tsp
Jeera powder - 1/4 tsp
Ajwain - 1/2 tsp
Crushed kastoori methi - 1 tsp
Ginger and Garlic paste - 1 tsp
Oil to deep fry
Water as needed

Method
Take a wide bowl add all the above ingredients and mix.
Sprinkle water little by little till all florets are well coated with the batter.
Heat oil in a pan gently drop each florets and in medium high flame deep fry till all sides are light brown colour and crisp.
Remove it on a kitchen tissue and serve it hot with any dip you like.


Thanks for watching!

Kunukku Recipe / Kunuku Recipe / Adai Maavu Kunukku / Adai kunukku / Lentil Fritters Recipe

Kunukku

Ingredients

Idly rice-1 cup
Raw rice-1 cup
Thur Dal-1 cup
Channa Dal- 1/2 cup + 2 tbsp
Urad Dal - 1/4 cup
Red chillies-8 to 10
Hing - 1/2 tsp
Chopped curry leaves - few
Desiccated coconut or fresh coconut - 2 tbsp
Chopped onion - a handful
Salt to taste
Oil-to deep fry

Method
Wash and soak everything for 4 hrs in water.Today i soaked it overnight.
Drain out the water and add the soaked rice/dal into a grinder or mixi jar.
Sprinkle water in intervals and grind it to a coarse thick  batter.
Mix desiccated coconut,curry leaves,salt,hing and chopped onion ,mix it well.
Heat oil in a pan drop small balls with a spoon or hand.
Deep fry it till all sides are golden brown & crisp.Remove it on a kitchen paper.
Serve it hot with any chutney.

Courtesy: shanthisthaligai


Thanks for visiting !

Paneer Samosa / Paneer Mutter Samosa / Paneer Peas Samosa / Paneer Strip Samosa

Paneer Peas Samosa

Yields: 8 samosas

Ingredients for the filling

Frozen peas - 1 cup

Paneer - 200gms

Chopped coriander leaves - 1 tbsp

Green chillies - 2

Ginger and garlic paste - 1 tsp

Salt to taste

Red chilly powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Jeera powder - 1/2 tsp

Garam masala - 1/2 tsp

Ghee - 2 tsp

Method

Take a mixi jar add the peas,green chillies and grind it to a coarse mixture.Keep it aside

In the same jar add the paneer and crumble it or grate the paneer

Heat ghee in a pan add ginger and garlic paste fry till raw smell has disappeared.

Add the crushed peas mixture and fry for few minutes.

Now add all the dry masala powder and fry for 2 to 3 minutes.

Lastly add the paneer and mix till everything is well combined.

Switch off the stove add the coriander leaves and mix.

Divide the portion into equal parts.

Ingredients for the dough

Maida / All purpose flour - 1 & 1/2 cups
Oil - 5 tsp
Salt -to taste
Ajwain-1/2 tsp
Water-as needed

Method
Take maida,ajwain,salt and oil in a wide bowl,rub it up to resemble bread crumbs.
Pour water little by little & make a semi stiff dough.
Cover it with a plate or cloth & rest it for 10 minutes.

Other Ingredients

Oil to deep fry

Maida/All purpose flour - 1 tsp

( Dilute it in water and make a semi thin paste,we will be using this paste to seal the samosa)

Method

Divide the dough into medium size balls,roll it out into a thin long oval shape.Cut it into half,
Take a knife and make slits/strips to one portion just in the middle leaving 1/2 cm on both edges ( see picture).Apply some maida paste on the 3 edges of the sheet ( corners) and place the other half sheet on top,gently press.
Now try to form a cone as you make regular samosa (see picture).
Take a spoon full of the paneer peas mixture fill it inside the cone.Seal the top with maida paste.
Make all the samosas the same way,keep it covered with a cloth.

Heat oil in a pan deep fry these samosas in medium heat till light golden brown on all sides,remove it on a kitchen paper/tissue.
Serve these hot samosas with mint & tamarind chutney or ketchup.

Note:
a) As these samosa sheets are heavy fry them in medium low flame so the inside sheet is well cooked.Do not be in a hurry.
b) Seal the samosa well so the filling dose not come out while frying.
c) Always keep the dough covered to avoid drying.
d) Create your own filling to make it more colourful and interesting.



Thanks for visiting !

Chinese Bhel Recipe / Crispy Noodle Salad / Schezwan Fried Noodle Bhel - Indo Chinese Street Foof Recipe

Chinese Bhel

Ingredients
Schezwan sauce - 2 tsp
Vinegar - 1/2 tsp
Chilly paste - 1/4 tsp
Soy sauce - 1/2 tsp
Vegetables cut into thin strips - 1 cup
( I used capsicum,carrot,cabbage)
Chopped spring onions - 1 tsp
Fried Hakka noodles - 1 & 1/2 cups crushed

Method
Pour water in a wide pan add 1 tsp oil and some salt.when boiling add the Hakka noodles and cook according to the instruction on the pack.Strain the noodles,wash it in cold water and spread it on a plate to cool.
Sprinkle 1 tsp of corn flour(optional) and mix well so all the noodles are well dusted.
Heat oil in a pan and add some noodles and deep fry in batches till crisp and golden brown on both sides.remove it on a kitchen tissue.Your fried noodles are ready.

Take a bowl add all the above ingredients and gently mix till everything is well combined.
Sprinkle some spring onions and serve immediately.

Note:
There is no actual measurement for the ingredients,add everything according to your taste.




Schezwan sauce video


Thanks for visiting !