Month: March 2022

INGREDIENTS:

• Chicken Mince ½ kg
• Onion (chopped) 1
• Chili Powder 1 tsp
• Cheddar Cheese (grated) 1 cup
• Salt ½ tsp
• Turmeric ½ tsp
• Cumin 1 tsp
• Green Chilies (chopped) 2
• Coriander (chopped) 3 tbsp
• Egg 1
• Flour 2 tbsp
• Cooking Oil for frying
• Samosa Wrap 1 packet

 

METHODS:

1. In a bowl add chicken mince, onion, chili powder, cheese.
2. Add salt, turmeric, cumin and coriander. Mix all well.
3. In another bowl mix egg and flour together.
4. Wrap 1 tbsp of mince mixture in each samosa wrap and shape it into a triangular samosa .
5. Seal the edges with the egg mixture .
6. Heat oil in a pan and fry samosa for about 8 minutes from each side. Serve hot.

Ingredients:

• 2 tsp olive oil , plus 100ml for brushing
• 400g lean lamb mince
• 4 tbsp tikka paste
• 1 large onion , grated, excess juice squeezed out
• 1 large carrot , peeled and grated
• 4 tsp dried mint
• 2 tbsp mango chutney , plus extra to serve
• 200g frozen pea
• 270g pack filo pastry sheets (6 sheets)
• leaf salad and raita , to serve

Method:

1. STEP 1 In a large, wide pan, heat 1 tsp oil. Season the lamb well and fry until browned all over. Add the tikka paste to the pan for another 2 mins until fragrant. Add the onion and carrot with the remaining 1 tsp oil, and fry for 5 mins until the veg has softened. Tip into a large bowl and mix with the mint, chutney and frozen peas. Leave to cool.
2. STEP 2 Spread out a sheet of filo, with a short end towards you. Brush with oil all over. Fold each long edge into the centre by 5cm, so you have a long, narrow piece of filo. Add about 130g of mixture to the top left of the strip and fold the top right corner of filo over to make a triangle. Continue folding down the length of the pastry to make a samosa shape. Brush with more oil. Transfer to a baking tray lined with baking parchment, wrap in cling film and freeze. Use within 3 months.
3. STEP 3 To cook from frozen, heat oven to 200C/180C fan/gas 6. Cook the samosas on their baking tray in the middle of the oven for 35-40 mins, turning over halfway through cooking, until golden and piping hot in the middle. Drain on kitchen paper to absorb excess oil and serve with salad, the extra chutney and raita.

Ingredients:

• Peanuts                                ½ cup
• Green coriander               ½ bunch
• Green chili                          7-8
• White cumin                      1 tsp
• Asafoetida                          2 pinch
• Whole red chili                  4-5
• Tamarind pulp                   2-3 tbsp
• Oil                                          1 tbsp
• Salt                                         to taste
• Brown sugar                       1 tbsp
• Black gram                          ½ tsp
• Mustard seeds                  ½ tsp
• Water                                   as required

Ingredients For Oil Tempering:

• Oil                                           I tbsp
• White Lentils                 ½ tsp
• Mustard seeds                  ½ tsp
• Oil                                           as required

Method:

1. Heat oil and fry peanuts in it.
2. Then add green chili and white cumin; fry it.
3. Add green coriander, salt, jiggery, whole red chili and tamarind pulp mix; then grind it.
4. For oil tempering, add 1 tbsp of oil and heat it.
5. Fry mustard seeds, then add black gram fry and serve on top of chutney.

Ingredients:

• Samosa sheets as required
• Boiled noodles 1 cup
• Boiled chicken ¾ cup
• Green onion ½ cup
• Capsicum ½ cup
• Carrots 1
• Oil 2 tbsp
• Salt as required
• Soy sauce 1 tbsp
• Vinegar 2 tbsp
• Hot sauce 1 tbsp
• Red chili flakes ¾ tsp
• Flour liquid(for binding) as required
• Flour 1 tsp
• Oil for frying

Method:

Heat oil in a wok add carrots, capsicum, chicken, soya sauce, vinegar, salt, hot sauce and red chili flakes. Cook well for a while. Then add flour, green onion and boiled noodles. Mix well and allow it to cool. Now in a samosa sheet, place the filling and seal with flour liquid. Then you can refrigerate or fry them until golden brown. Serve hot with chili garlic sauce.

Ingredients:

• Oil 1 tsp
• Cumin seeds roasted 1/2 tsp
• Crushed coriander seeds 1 tsp
• Green chili chopped 1-2
• Turmeric powder 1/2 tsp
• Garlic 1/2 tsp
• Salt to taste
• Potatoes boiled and mashed 3
• Peas 1/4 cup
• Ginger minced 1 tsp
• Chaat masala 1/2 tsp
• Crushed red chilies 1 tbsp
• cilantro mint chutney 2 tbsp
• lemon juice 1/2 tsp

Ingredients For Wraps:

• Chopped tomato as required
• Chopped onion as required
• Cilantro mint chutney as required
• Tortilla wraps as required
• Lettuce leaves as required

Method:

Heat oil add 2btsp of water with spice cook well. Add mashed potatoes cook. Add peas, cilantro mint chutney, lemon juice cooks for 1 to 2 minutes. Add tomato, onion, cilantro mint chutney, potatoes and lettuce leaves, serve.

Ingredients:

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 potato (about 150g) finely diced
• 1 carrot (about 100g) finely diced
• 100g frozen peas
• 2 tsp curry powder or your own spices according to taste
• 100ml vegetable stock

For the pastry

• 225g plain flour
• 2 tsp sea salt
• 2 tbsp vegetable oil
• 2l vegetable oil to deep fry

Method:

1. STEP 1To make the filling, heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry for 10 mins until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 mins until cooked. Leave to cool.
2. STEP 2To make the pastry, mix flour and salt into a bowl. Make a well in the centre, add the oil and 100ml water to make a firm dough. Knead the dough on a floured surface for 5-10 mins until smooth and roll into a ball. Cover in cling film and set aside at room temperature for 30 mins.
3. STEP 3Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15cm. Divide this circle into two equal pieces with a knife.
4. STEP 4Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge. Fill with 1 tbsp mixture and press the two dampened edges together to seal the top of the cone. Repeat with the remaining pastry.
5. STEP 5Heat the oil in a large deep saucepan to 180C. The oil should come 1/3rd of the way up the pan. Deep fry the samosas in batches for 8-10 mins until crisp and brown. Take out and drain on kitchen paper.

Ingredients:

• Chicken Mince 200 gm
• Chopped Onions 1
• Tikka Masala 1 tbsp
• Water ½ cup
• Boiled and Mashed Potato 1
• Coriander Leaves ½ cup
• Green Chilies ½ cup
• Oil 1 tbsp
• Coal 1 piece

For Samosa’s Crust:

• Flour 2 cups
• Oil 4 tbsp
• Salt 1 ½ tsp
• Carom seeds ¾ tsp
• Oil for frying

METHOD:

•  For samosa’s crust, add flour, salt, oil and carom seeds in the water, Mix well. In a bowl add chicken mince and     mix in tikka masala and oil with it. Let it marinate for a while.
•  In a wok, add marinated chicken mince, salt and water, and leave it to cook.
•  Once it is tender and cooked, remove it from the stove and shift it to a bowl.
•  In the bowl, keep the heated coal for a smoky effect.
•  Now add chopped onions, coriander, green chilies, boiled potato and mix everything.
•  Make small balls out of the samosa’s dough for crust.
•  Roll it out evenly and place the filling on one side and wrap it from the other.
•  Fry these in oil and serve hot.

Ingredients:

• Samosa pattis as required
• Chicken boneless 250 gm
• Boiled macaroni 200 gm
• Oil 2 tbsp
• Crushed coriander 1 tbsp
• Cumin 1 tbsp
• Salt to taste
• All spice ¼ tsp
• Red chili (crushed) 2 tbsp
• Tomato 2 tbsp
• Capsicum 2 tbsp
• Green chilies 3 tbsp
• Cabbage 1 cup

Method:

In the chicken add oil and salt. Then cook it well. Now add all the vegetables, cook well. Then add boiled macaroni and prepare the filling. Now fill the samosa pattis with the filling mixture and fry in a hot oil. Serve.