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Chicken Shashlik Recipe

Chicken Shashlik Ingredients:

Chicken Shashlik Recipe Picture

  • Boneless chicken breast 1.5-2 lbs.
  • Red onions 2
  • Bell pepper 2 large
  • Tomatoes 4 large
  • Red chili powder 1 tbsp.
  • Salt 1 tbsp.
  • Crushed garlic 2 tbsp
  • Crushed ginger 1 tbsp
  • Corriander powder 1 tbsp
  • Cumin powder 1 tbsp
  • Lemon Juice 2 tbsp.
  • Soy sauce 1/2 cup.
  • Yogurt 1/2 cup

How to make Chicken Shashlik

Prepare marinade:

  • In a large bowl, combine yogurt, soy sauce, lemon juice, red chili powder, salt, crushed garlic, crushed ginger, corriander, and cumin – and mix well
  • Cut bonless chicken breast into squares (roughly 2 inches x 2 inches)
  • Add chicken to the marinade and set aside for 1 to 2 hours
  • Cut onions into four pieces each
  • Cut tomatoes into four pieces each
  • Cut bell pepper into square slices (remove the seeds)
  • Preheat oven to 450 degrees
  • Remove chicken cubes from marinade and put in a baking pan
  • Cover with foil and bake for 30 minutes
  • Check to see if chicken juice is running clear – if not, bake for additional 15 minutes
  • Remove foil, add tomatoes, onions, and bell pepper and broil on low heat for 15 minutes (or longer if desired) to brown the chicken and dry excess water
  • Serve with steamed or brown rice, naan, or garlic bread.

Vegetarian Samosa Recipe

Vegetarian Samosa Ingredients:

vegetarian samosa recipe image
vegetarian samosa recipe image

For the Samosa stuffing:

  • 2 cups boiled and cubed potatoes
  • 1/4 cup cooked green peas
  • 1/2 tsp Garam Masala
  • 1/2 tsp salt
  • 1/4 tsp Red chili powder
  • 1/4 tsp Ginger paste
  • 1/4 tsp fennel seeds or powder

For the Samosa covering:

  • 1 cup plain flour
  • 1/2 tsp salt
  • 1 tbsp oil
  • Water to form dough
  • Oil for deep frying

How to make Vegetable Samosa

  • Mix flour, salt and 1tbsp oil.
  • Add water little by little, form tight dough and keep aside.
  • Mix all the stuffing ingredients together in a bowl.
  • Take a lime sized ball of dough and roll out in a circle of about 6? diameter on a rolling board using a rolling pin.
  • Cut the round into half, each half makes one Samosa.
  • Add a big tablespoonful of the stuffing on one piece, fold into a triangle, holding the stuffing in carefully.
  • Press the edges together to seal.
  • Form all the Samosas in the same way
  • Heat oil for frying and keep it on medium heat
  • Add the Samosas into the hot oil and fry on both sides till they are golden brown
  • Remove and drain well.

Baked Samosa Recipe

Baked Samosa Recipe Image
Baked Samosa Recipe Image


  • Samosas
  • 1 Large potato
  • 1 Small onion
  • 1/2 tsp Ginger
  • 1 clove Garlic, chopped
  • 1/4 tsp Coriander seeds
  • 1 tsp Curry powder
  • 1/4 tsp Ground cumin
  • 1/4 tsp Ground allspice
  • 1/2 tsp Cinnamon
  • Salt and pepper
  • 1/4 cup Chicken stock
  • 1 pkg 2 9-rounds store bought, raw pie dough
  • 1 Egg, beaten with splash of water

Dipping Sauce

  • 2 cloves Garlic
  • 1 piece half Inch ginger
  • 1 bunch Fresh mint, leaves removed from stems
  • 1 tsp Sugar
  • Salt
  • Juice of two limes
  • 1 tbsp Water

How to make Baked Samosa:

  • Preheat oven to 400 degrees.
  • Cook the potatoes in a large saucepan of boiling, salted water until tender. Drain and reserve in same pot you cooked them in.
  • In lg skillet over med high heat, add evoo.
  • Add onion and cook until soft, 3-4 minutes, then add ginger, garlic, coriander seeds, curry powder, cumin, cloves, cinnamon, salt and pepper, cook about 2-3 minutes.
  • Remove from heat and let cool.
  • On a lightly floured surface, unroll both doughs.
  • Cut each dough round into 8 equal wedges.
  • Spoon 1 tsp of the potato filling onto the middle of each wedge.
  • Brush edges with egg wash and fold up, bringing three points to each other, then pinching at the seams to form a small pyramid.
  • Brush outside of each samosa with the egg wash and trans to baking sheet. Bake 15-20 minutes, until golden brown.

For dipping sauce:

  • Place garlic and ginger in processor and pulse until finely chopped.
  • Add mint, cilantro, sugar, salt, lime juice, and puree until ground.
  • Add water and evoo pulse to combine.

Chicken Samosa Recipe

Chicken Samosa Ingredients:

Chicken Samosa Recipe Image
Chicken Samosa Recipe Image

For Dough:

  • 2 cups of All-Purpose Flour (Maida)
  • ½ tsp. Salt
  • 2 tbsp. Clarified Butter (Ghee) or Cooking Oil
  • ¼ tsp. Cooking Oil
  • 4 tbsp. Water

For Filling:

  • 2 cups of Boneless Chicken (cubed)
  • 1 large Onion (chopped)
  • 2 medium Potatoes
  • 1 tsp. Ginger Paste (Pisi Adrak)
  • 1 tsp. Garlic Paste (Pisa Lehsan)
  • 3 tsp. Garam Masala Powder
  • 1 tsp. Cumin Seeds (Saabut Sufaid Zeera)
  • 1 tsp. Red Chilli Powder (Pisi Lal Mirch)
  • 1 tsp. Turmeric Powder (Pisi Haldi)
  • 3 tsp. Salt
  • 8 tbsp. Olive Oil

How to make Chicken Samosa:

  • Sift the all-purpose flour and salt together in a bowl or dish.
  • Add the 4 tbsp. of oil to flour and salt and mix it in well with your hands until the mixture resembles coarse breadbrumbs.
  • Add in the water and mix well with hands into a dough to form a stiff ball.
  • Take the dough ball out of the dish and put it onto a clean counter surface. Knead the dough well with hands until it turns into a smooth dough. Form it into a round ball.
  • Rub the ball with another ¼ teaspoon of oil and cover it with plastic wrap or a plastic bag.
  • Set it aside for atleast 30 minutes to let it rise.
  • Mix the ginger paste, garlic paste, cumin seeds, pisa garam masala , red chilli powder, turmeric powder, and salt with 4 tablespoons of the olive oil. Mix it into a paste.
  • Mix the spices with the cubed chicken and marinate it in the refrigerator for 2 hours.
  • Seperately in a frying pan saute the chopped onion with 4 tablespoons of the olive oil until it is golden brown.
  • Add in the marinated chicken and mix.
  • Cover and let it cook on medium heat for about 20 minutes by stirring occasionally in between.
  • Add in the diced potatoes and mix.
  • Cover and let it cook for another 15 minutes or until the potatoes are done. Take off heat and let it cool.
  • Knead the pastry dough again with hands and divide it into eight balls.
  • Keep all balls covered while you work on one at a time.
  • Roll each ball out into a 7 inch (18 cm) round.
  • Cut it in half with a knife.
  • Pick up one half and form a cone out of it, making a ¼ inch wide (5 mm), overlapping seam.
  • Glue the seam together with a little water.
  • Fill the cone with about 2 ½ tablespoons of the potato mixture.
  • Close the top of the cone by sticking the open edges together with a little water.
  • Again, your seam should be about ¼ inch (5 mm) wide.
  • Press the top seam down with the prongs of a fork or flute it with your fingers.
  • Repeat this process for each remaining balls.
  • Heat about 1 ½ to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame.
  • When the oil is hot, put in as many samosas as the pan will hold in a single layer.
  • Fry slowly, turning the samosas frequently until they are golden brown and crisp.
  • Put each fried samosa on a paper towel to absorb any access oil.

Dal Kachori Recipe

Dal Kachori Recipe Image
Dal Kachori Recipe Image

Dal Kachori Ingredients:

  • 3/4th cup skinless dried black beans (urad)
  • 4 cups Flour (atta)
  • 1 green chili chopped
  • 1/2tsp Salt
  • Oil for deep frying
  • 1tbsp anise seeds (Saunf)
  • 1tsp coriander seeds
  • 1tsp white cumin seeds
  • 1/2tsp red chili powder
  • 1/4th tsp asafoetida powder

How to make dal Kachori:

  • Soak the beans in water overnight then rinse and drain.
  • Sift the flour and gradually add enough water to make soft dough.
  • Cover the dough with damp cloth and leave for 30 minutes.
  • Grind the drained beans with the chili powder, salt and spices to make stuffing.
  • Mix well and divide it into 16 equal portions.
  • Divide the dough into 16, using wet hands, and smear each portion with a little oil.
  • Flatten and roll out into 2inch round.
  • Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands.
  • Flatten and roll into a 3-4 inch round.
  • Heat plenty of oil in a deep frying pan or a kadhai.
  • Now lift the rolled kachori and carefully slip it into the hot oil.
  • Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
  • This should take only a few seconds.
  • Flip the kachori over and cook the other side until golden brown.
  • Serve the dal kachori hot with chutney.

Chana Dal Samosa Recipe

Chana Dal Samosa Recipe Image

Chana Dal Samosa Ingredients:

  • 1cup chana dal
  • red chilly-1tsp
  • black pepper powder- ½
  • aniseed- ½ tsp
  • cumin seed- ½ tsp
  • clove powder- 1tsp
  • cinnamon stick – 1
  • garam masala-1tsp
  • 1tsp amchoor,
  • 1tbs chat masala,
  • salt to taste
  • oil for frying.

For The Dough:

  • 1 cup fine flour
  • 2tbsp oil,
  • salt
  • water.

How to make Chana dal Samosa:

  • Soak the dal till 6 hour.
  • Now grind it with asafetida.
  • Take a bowl add fine flour, oil, salt water and make a stiff dough and set a side.
  • Heat the oil into a kadahi now add aniseed, cumin seed, , red chilly and cook for a minutes.
  • Now add chana dal now fry for fifteen minutes.
  • Add garam masala, chat masala, amchoor, clove, cinnamon stick salt and and set aside.
  • Cut the dough into small pieces and make a round cake now fold it from middle and make a semi circle.
  • Fold it into conical shape and stuff dal mixture.
  • Heat the oil into kadahi now deep fry all samosa till it turn golden brown.

Cheese Onion Samosa Recipe

Cheese Onion Samosa Recipe Image

Cheese Onion Samosa Ingredients:

For the dough:

  • 1 cup refined flour
  • Salt to taste
  • Water as required

For the filling:

  • 1 small bundle green onions, finely chopped
  • 1/2 cup cheese grated
  • 2 green chillies, finely chopped
  • 1 teaspoon oil
  • Salt to taste
  • Oil for frying

How to make Cheese Onion Samosa:

For the dough:

  • Mix all the ingredients for dough and make a soft dough.
  • Cover and keep aside.

For the filling:

  • Heat oil in a pan.
  • Add chopped onions and fry till brown colour.
  • Add chopped chillies to it.
  • Fry for 3 – 4 minutes.
  • Let it cool for some time.
  • Add grated cheese and salt to the mixture.
  • Mix well and keep aside.

For the Samosa:

  • Divide the dough into five portions.
  • Roll out thin rotis of diameter 6 – inches approximately.
  • Warm the rotis for a few seconds on a tawa without oil.
  • Divide each roti into two parts.
  • Fill in the mixture and make triangles. Seal the triangles properly.
  • Heat in a kadai / frying pan.
  • Deep fry on a medium heat till golden color or bake at 210 degree C for 8 – 10 minutes.
  • Serve hot with green chutney or tomato sauce.

Chana Dal Pakora Recipe

Chana Dal Pakora Recipe Image
Chana Dal Pakora Recipe Image


  • 3/4 Cup Chana Dal
  • 1/4 Tsp Sombu/Fennel Seeds
  • 2 Green Chillies chopped
  • 1/2 Cup chopped Mint Leaves
  • 1/4 Cup chopped Coriander Leaves
  • 1/4 Cup chopped Curry Leaves
  • 1 Onion sliced
  • Salt to taste
  • Oil to deep fry

How to make Chana Dal Pakora:

  • Soak chana dal for 6 hours and drain water completely.
  • Grind chana dal along with fennel seeds coarsely.
  • Transfer this into a bowl and add sliced onion, chopped green chillies, coriander leaves, mint leaves, curry leaves and salt.
  • Mix everything.
  • Heat oil in a pan.
  • Deep fry the mix in small clusters till golden brown.

Spinach Pakora Recipe

Spinach Pakora Recipe Image
Spinach Pakora Recipe Image


  • Spinach (finely chopped): 2 cups
  • Green chilli (finely chopped): 1
  • Chickpea Flour (chane ka atta): 1 tbsp
  • Wheat flour: 2 tsp
  • Curd (optional): 2 tsp
  • Red chilli powder: A pinch
  • Asafoetida: A pinch
  • Sugar: A pinch
  • Salt: To taste

How to make Spinach Pakora:

  • Mix all the ingredients in a bowl.
  • If the mixture is too dry to shape into balls, add curd and beat well till it is wet enough for molding.
  • Now shape the mixture into small balls and steam them for 5-7 minutes in a pressure cooker on medium fire.
  • Serve hot with chutney.

Gola Ganda (Snow Cones) Recipe

Gola Ganda Recipe Image
Gola Ganda Recipe Image


  • 2 cups sugar
  • 3/4 cup water
  • 1 package unsweetened Kool-Aid, any flavor
  • Crushed ice

How to make Gola Ganda(Snow Cones):

  • Place the sugar and water in a medium pan and bring to a full boil.
  • Remove from heat and stir in the Kool-Aid.
  • Cool to room temperature, then place in the refrigerator until chilled.
  • Pour over crushed iced.
  • Gola Ganda or Snow cones is ready to serve.
  • Enjoy!