Recipes for quick
- 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 (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.
- 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.
For the samosa patty :
- 1 cup maida
- 1½ tbsp oil
- ½ tsp salt
Other ingredients :
- 2 tbsp oil
- 1 tbsp maida
For the filling :
- 4½ cups onions, thinly sliced
- ¼ tsp haldi powder
- 3 tbsp dhania-jeera powder
- 1 tsp chilli powder
- 1 tsp garam masala
- 1 tbsp lemon juice
- 1½ tbsp sugar
- 1 tsp jeera
- ½ tsp hing
- 4 tbsp besan
- 3 tbsp oil
- Salt to taste
How to make Crispy Samosa :
For the samosa patty :
- Mix the flour, oil and salt in a large bowl.
- Take approximately ¼ water and knead into a firm dough.
- Divide the dough into 12 equal parts and roll each part into 50 mm x 100 mm (2″ x 4″) rectangle.
- Apply a little oil on one part and sprinkle some flour on top.
- Put another rolled part of top and roll both dough rectangles together, sprinkling a little flour to make rolling easier.
- Repeat to make the remaining 5 chapatis. Each should be about 100 mm x 150 mm (4″x 6″)
- Cook all the chapattis lightly on a tava on both the sides.
- Keep aside.
- When cool, slice each rectangle into 2 lengthwise.
- Each strip will peel to make 3 thin strips yielding 24 strips in all.
For the filling :
- Put a little salt on a sliced onion and deep fry them in hot oil till they turn golden brown and crispy.
- Drain on absorbent paper and crumble into small pieces.
- Put the haldi powder, dhania-jeera powder, garam masala, chilli powder, lemon juice, sugar and salt and mix properly.
- Heat the 3 tbsp of oil in a pan and put the jeera. When they crackle put the hing.
- Put the gram flour and roast over a medium flame and stir it continuously.
- When the gram flour turns light brown put the fried onion mixture and mix well.
- Take out from the fire and keep it to cool.
- Divide the filling into 24 equal parts.
How to proceed :
- Fold each samosa patty into a cone and stuff with the filling.
- Close the edges using a paste made of plain flour and water.
- Repeat the same procedure for the remaining patties and filling.
- Deep fry in oil on a low heat till it turns golden brown in colour.
- Serve hot.
For the Stuffing:
- 2 tsp. grated fresh ginger
- 3 small Cloves
- 1 lb. ground lamb or beef
- 2 thinly sliced large onions
- 1 tbsp. Garam Masala
- 1 tbsp. curry powder
- 1 tsp. salt
For the covering:
- 2 cups of unbleached flour
- 3/4 tsp. salt
- 1.5 tbsp. oil
- 1/2 to 3/4 cup of water
How To make Meat Samosa:
The Samosa Filling:
- Combine all ingredients in a large skillet or pan and simmer for 30 minutes, stirring frequently
- Add a bit of oil if meat is too lean to grease the pan
- When meat is well browned, drain off any excess fat, set aside until ready to fill pastry
The Samosa pastry:
- 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.
- 2 large potatoes, peeled
- 1 cup frozen peas, thawed
- 2 tablespoons vegetable oil
- 1/2 teaspoon cumin seeds
- 1 bay leaf, crushed
- 2 large onions, finely chopped
- 1 pound ground beef
- 4 cloves garlic, crushed
- 1 tablespoon minced fresh ginger root
- 1/2 teaspoon ground black pepper
- 1- 1/2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped green chile peppers
- 1 quart oil for deep frying
- 1 (16 ounce) package dough
How to make Beef Samosa:
- Bring a medium saucepan of lightly salted water to a boil.
- Stir in potatoes and peas.
- Cook until potatoes are tender but still firm, about 15 minutes.
- Drain, mash together and set aside.
- In a large saucepan over medium high heat, heat the oil.
- Brown cumin seeds and bay leaf.
- Mix in onions and ground beef.
- Cook until beef is evenly brown and onions are soft, about 5 minutes.
- Mix in garlic, fresh ginger root.
- Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom.
- Stir in the mashed potato mixture.
- Remove from heat and chill in the refrigerator for 1 hour, or until cool.
- Heat oil in a large, heavy saucepan over high heat.
- Mix cilantro and green Chile peppers into the potato and beef mixture.
- Place approximately 1 tablespoon of the mixture onto each phyllo sheet.
- Fold sheets into triangles, pressing edges together with moistened fingers.
- In small batches, fry until golden brown, about 3 minutes.
- Drain on paper towels and serve warm.
- 1/4 kg potatoes and green peas combined
- 2 onions
- 2 twigs mint leaves
- 2 green chillies
- 2 twigs of cilantro (Coriander)
- 1 cup Maida (Wheat flour)
- a little olive oil
How to make Pakistani Samosa:
- Steam the potatoes and peas separately.
- Cut the onions into small slices.
- Add some olive oil in a fry pan.
- Add onions and cut green hot chillies and sauté the onions until it turns transparent.
- Add potatoes and peas and sauté them while stirring, until they are completely cooked.
- Add mint leaves and coriander leaves (cilantro).
- Mix maida (Wheat flour) with water to make a stiff dough, knead it well.
- Roll into even sized balls and make into round shape using a roller.
- Cut into 2 semi-circles.
- Place the curry and fold on three sides to make into a cone shape.
- Deep fry the samosa until it becomes crisp.
for Dal Samosa:
- 2 cups – all purpose flour (maida)
- 1 cup – vegetable oil
- 1 cup – moong daal
For Masala :
- 1 tbsp – red chilli powder
- 1 tbsp – garam masala
- 1 tbsp – coriander powder
- 1 tbsp – amchur
- Vegetable oil for frying
- Salt – to taste
How to make Dal Samosa:
For Filling Mixture :
- Grind the moong daal .
- Take masala moong daal or take plain moong daal and add red chilli, coriander powder, garam masala and amchur powder in it.
Rest of the process:
- Sieve all purpose flour, add salt.
- Add vegetable oil (so that you can make bowls) and mix it very well.
- Then add small quantity of water and make a smooth dough.
- Make small round rolls with dough.
- Roll it like chappati .
- Cut it into 2 equal halves along the diameter.
- Put small water along the diameter.
- Join and press together to make a cone.
- Place a tbsp of filling mixture in the cone and seal third side.
- Make five to six.
- Put in hot oil, deep fry on low to medium till light brown.
- Drain on rack or kitchen paper.
- Serve Dal samosa with green chutney or ketchup.
For making dough:
- 200 gm refined flour / maida(all purpose flour)
- 100 gm wheat flour
- 2 teaspoon cornflour ( if you add cornflour , the covering of the samosa will remain crisp for 2-3 hours )
- 1/2 teaspoon ajwain ( helps digestion)
- 2 tablespoon cooking oil
- 1 teaspoon salt
- 1/2 cup water or sufficient water to make stiff hard dough dough.
- 500 g potatoes ( boiled and slightly mashed )
- 1 cup peas ( shelled and boiled )
- 2 chopped green chillies
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds(jeera)
- 1/2 teaspoon mustard seeds(rai)
- 2-3 curry leaves
- 1/2 amchur powder ( dry mango powder )
- Salt to taste
- 1/4 teaspoon turmeric(haldi)
- 1/2 teaspoon red chilly powder
- 1 teaspoon garam masala
- 1 tablespoon cooking oil
- 1/2 cup cilantro(coriander)
- Oil for frying
How to make Punjabi Samosa:
- Mix maida, cornflour, wheat flour, oil, ajwain and salt.
- Make stiff hard dough with water and keep aside for 1/2 hour.
- The dough will automatically become little soft because of maida.
Method for the masala/stuffing:
- Heat 1 tablespoon cooking oil in a pan.
Add mustard seeds.
- When mustard seeds crackle, add cumin seeds, coriander seeds, curry leaves and chopped green chillies.
- Add potatoes,peas,salt,turmeric powder,red chilli powder,amchur powder and garam masala.
- Mix well.
- Cook for 10 minutes.
- Add cilantro and mix it properly.
- No need to add water.
- Make balls from the dough and roll it like a puri.
- Cut it into two from the center with the help of a knife.
- We will get two semi circle shaped puris.
Fold each part in triangle shape.
- This is done by bringing together the edges of the puri and making a cone.
- Fill the potato mixture, stick sides with the help of water and close the cone.
- Heat oil.
- Deep fry on low flame till the samosa are golden brown in color.
- Serve hot with Tamarind chutney or tomato sauce.
- 100g/3½oz potatoes, cut into cubes
For the pastry:
- 110g/4oz plain flour, plus extra for dusting
- pinch salt
- 1 tbsp cold butter, cut into cubes
- 1 tbsp full-fat milk, warmed
For the filling:
- 2 tsp vegetable oil, plus extra for deep frying
- 1 onion, very finely chopped
- 1 chilli, finely chopped
- 200g/7oz cooked baby prawns
- 1 tbsp ready-made curry powder
- 1 lime, juice only
- 1 tbsp chopped fresh coriander
- 1 tbsp fresh peas
- salt and freshly ground black pepper
How to make Prawn Samosa:
- Boil the potato cubes in a pan of salted water for 10-15 minutes, or until tender, then drain well and set aside.
- For the pastry, sift the flour and salt into a mixing bowl.
- Add the butter cubes and, using a knife, ‘cut’ the butter into the flour until the mixture resembles breadcrumbs.
- Gradually add the milk a little at a time, stirring the mixture until it comes together as a dough
- Cover the bowl with cling film and chill in the fridge for 20 minutes.
- Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the onion and chilli and fry for 3-4 minutes, or until softened.
- Add the cooked baby prawns, curry powder and cooked potato cubes, stir well to combine and continue to fry for a further 3-4 minutes.
- Add the lime juice, coriander and peas, then season, to taste, with salt and freshly ground black pepper.
- Continue to cook for a further 1-2 minutes, then set aside to cool.
- When the pastry has chilled, turn it out onto a lightly floured work surface.
- Roll the pastry out until it is about 30cm/12in in diameter.
- Using an upturned bowl or cookie cutter as a template, cut four 15cm/6in discs from the pastry.
- Cut each pastry disc in half.
- Place a teaspoon of the filling mixture onto one side of each piece of pastry, leaving 0.5cm/¼ in free at the edges.
- Brush the edges of each pastry semi-circle lightly with water.
- Fold the other half of the piece of pastry over the filled half to form a triangle.
- Press the edges of the pastry together to seal using your fingers.
- Half-fill a large pan with vegetable oil and heat to 180C (use a cooking thermometer to check the temperature).
- When the oil is hot, carefully lower the prawn samosas into the pan, in batches, and fry for 4-5 minutes, or until crisp and golden-brown.
- Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
- Keep warm.
- Repeat the process with the remaining prawn samosas.