Sunday, November 23, 2014

Onion Samosas

I couldnt wait to post this which i made two weeks ago.Since the winter arrives,the evening cravings for snacks are more demanding.Hubby was asking me to make this for long time.I am keen in finishing the groceries i bought from india.Later,I noted down to buy pastry sheets ,so it becomes instant fix for evening snacks.I usually like the soft samosas than this.But this is more crispy cruncher and easy to make.How about having some hot ginger chai along with samosa in a rainy day.

Sauted Onion-1 cup
Pastry sheet-4-5
Maida-1 tsp
Oil to deep fry

1.Make the filling for onions sauting with some salt,chilli powder and curry powder

2.Mix the maida with water to make into paste

3.Thaw the pastry sheets for one hour.Gently remove each sheet and cut them into triangles
Cut the sheet diagnally in center,so that becomes two triangle sheets

4.Keep the filling in center and apply the maida paste on edges

5.Bring two sides of sheets enclosed and gently tighten the edges,tuck in the corners inside and then apply the paste on remaining single side and finally enclose the samosa.

Deep fry them and serve hot.

Tuesday, November 11, 2014

Lasooni Capsicum -Punjabi style -Sidedish for Roti/Chappathi

To Grind
Garlic-6 cloves
Onion-1/2 cup,chopped
Red chillies-2-3 nos
Curd-1/4 cup
For Gravy
Oil-2 tsps
Red chilli powder-1/2 tsp
Coriander powder-1 tsp
Turmeric powder-1/2tsp
Garam masala powder-1/2 tsp
Salt -1 tsp


1.Grind all the ingredients from garlic to curd in blender to make fine paste

2.Heat a pan,add the oil.Saute the onions for couple of minutes until it turns slightly brown and pink color.Then,add the ground paste.

3.Add all the spice powders and salt.Cook it for 3-4 minutes.Add the chopped capsicum and a cup of water.Close with the lid and boil it for 5-7 minutes.

Serve it hot with roti or chappathi.The recipe comes for very little portion ,may be you should double the recipe ,if you are making it for more than two people.Adjust the red chilly powder as it could be too spicy too.

Monday, November 03, 2014

Pulungal Arisi Murukku

Parboiled Rice/Pulugal Arisi-1 cup
Roasted channa dal-3 tsps
Black Sesame seeds-1/2tsp
Hing-1/4 tsp
Salt to taste
Oil to deep fry

1.Soak the rice in water for 3-4 hours.
2.Drain the water and grind the rice into thick dough with 1-2 tsps of water
3.Grind the channa dal into fine powder
4.Mix the dal flour,salt,hing and sesame seeds to the rice dough
5.Heat the pan with oil to medium heat
5.Use murukku press and make fine shape of murukku directly in oil 
6.Cook both sides until the oil sizzling stops.
7.You can also make the same murukku with idly batter 
when the batter is thick enough to make

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