Punjabi Samosa

Punjabi Samosa

Ingredients:

500gm potatoes - boiled, peeled and chopped

For the dough:

Plain flour(maida) 500gm

1/2 cup ghee or oil

5gm ajwain

Salt

Water

Oil for deep frying the samosas

For the tempering:

1/2 cup ghee

1 tsp cumin seeds

1/4 tsp red chilli powder

2-3 green chilies

2 tsp ginger

1 lime

1 tbsp coriander leaves

Salt

1/3 cup green peas

2 tsp chaat masala powder

1 tsp fennel seeds

1/2 garam masala

Method:

1. Chop the green chillies, ginger and the coriander leaves.
2. Mix all the ingredients for the dough except water and rub thoroughly.
3. Sprinkle water and make a hard dough. Set aside for about 10 minutes.
4. Divide the dough into round portions as per the size of the samosas required.
5. Heat the ghee and add cumin, when crackling add ginger and saute.
6. Add the rest of the ingredients excluding the final four and sauté for five minutes.
7. Mix in the rest of the ingredients, including the potatoes and mix well.
8. Roll each portion of dough into a thin oval shape cut into 2 semi-circles.
9. Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket.
10. Stuff the potato mixture and then seal the upper edges.
11. Repeat with the rest.
12. Deep fry in oil till golden brown and serve.

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Spicy Kaju Paneer

Spicy Kaju Paneer

Ingredients:

Oil                                        2 tbsp

Garam Spices                       2 tsp

Turmeric Powder                  1 tsp

Salt                                       According to Taste

Ginger                                   1 small piece

Garlic                                    2 cloves

Tomatoes                              2

Onions                                   3

Cashew(Kaju)                       1/2 cup

Green Chilly                           2

Red Chilly Powder                 1/2 tsp

Paneer                                   250 gm

Method:

1. Cut the Paneer into small cubes and keep aside.

2. Make ginger-garlic paste, kaju paste, onion paste and tomato puree too & keep aside.

2. Take a pan and heat the oil in it.

3. Add ginger garlic paste and stir once.

4. Add onion paste and cook till onions get brown.

5. Add tomato puree and stir the gravy well till it leaves the oil.

5. Add garam spices, turmeric powder, salt, chopped green chilly and red chilly powder and stir them well.

6. Add kaju paste and stir it for 2 minutes.

7. Put 1/2 cup of water in it and then add paneer cubes in gravy.

8. Keep it for 3 minutes to make the gravy thick and serve it hot.

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Fried Momos

Fried Momos

 Ingredients:

Cabbage                                       250gm

Onion                                           2

Paneer                                          250gm

Red Chilli Powder                       1 tsp

Green Chilli                                 7

Garlic                                           7 flakes

Ginger                                          1/2 inch pieces  

Garam Masala Powder                1/4 tsp

Salt                                              to taste

Refined Flour                              2 cups

Baking Soda                                1/4 tsp

Zeera                                           1/4 tsp

Method: 

1. Take Refined flour, add baking powder, salt and water to make smooth dough.  
2. Keep aside for 30 minutes and cover with muslin cloth.
3. Roll out medium size chapattis from dough. 
4. Heat oil in a pan, add chopped onion, ginger, garlic, zeera, green chillies, stir for a minute. 
5. Now add grated cabbage, red chilli powder, garam masala powder, salt and cook for 10 minutes on medium heat.
6. Now add crushed paneer and mix well.
7. Filling is ready.
8. Place a momo wrapper on a flat dry surface and put 3 tsp of the stuffing in the center.
9. Apply the flour paste along the edges and fold over to make a semi circle.
10. Repeat with the remaining momo wrappers and stuffing to make more momos.
11. Heat oil in a pan, fry momos till light brown.
12. Serve hot with red chilli chutney or souce.

     

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Besan Rava Coconut Laddoo

BESAN RAVA COCONUT LADDU

Ingredients:

1-1/2 cups Besan

5 tbsp Sooji/Rava 

2 cups Dry Coconut 

1/2 cup Ghee

3/4th cup Sugar

1 tsp Cardamom powder

6-7 almonds

Method:

1. Grate dry coconut, chop almonds and keep them aside.
2. Heat a pan, roast the chopped almonds and set them aside.
3. In the same pan, roast the besan, sooji and coconut one-by-one over medium flame.
4. Pour them onto a plate and add sugar & cardamom powder in it.
5. Mix them well and grind the mixture in grinder.
6. Add melted ghee in th mixture and mix with your hands.
7. Let it to be cool down for about 5-10 minutes.
8. Make laddus of the desired size and set the each piece of chopped almond on the top of laddus.
9. Transfer to an airtight container and let them cool completely.

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