Robin’s Indian Style Masala Panner Stuffed Samosa

Robin’s Indian Style Masala Panner Stuffed Samosa

TRH Robin's Indian Style Masala Panner Stuffed Samosa2 TRH Robin's Indian Style Masala Panner Stuffed Samosa1
350 g – white flour
200 g – mashed Cottage cheese/paneer chunks
1/2 tsp – Ginger paste
3/4 tsp – cumin powder
1/2 tsp – coriander powder
1/2 tsp – Turmeric powder
1 – medium-sized Tomato
1 – medium-sized Onions
100 g – Green peas (par boiled)
Red Chilli powder /grated
Green chillies
Salt to taste
Oil for frying

How to make Paneer Samosa:
For the paneer filling:
Mash paneer chunks in a bowl of hot water.
When it becomes an even mixture, keep it aside.
Heat 4 tsp of oil in a pan.tepcounter(li) Fry chopped vegetables (onions, tomatoes, green peas).Stepcounter(li) Add the ginger paste to it.Stepcounter(li) Put the mashed paneer chunks into it.Stepcounter(li) Add spices (cumin, coriander, turmeric and salt) to it.Stepcounter(li) Add chilli powder /grated green chillies depending on how spicy you want it to be.
Keep the mixture aside.

Preparing the outer layer:
Make a smooth dough with white flour, salt, oil and a little water.
Roll into small rotis.
Put a spoon of the paneer stuffing at the centre.
Fold the rolled up dough halfway, again fold it.
It will take the shape of a pyramid.
Press the sides evenly so that the stuffing doesn’t come out.
Leave it in open air for some time to get firm.
Deep-fry the samosa in oil till they become golden brown.
Remove from oil and serve.

Prepared, tried and tested by: Robin Singh

Bobby’s Indian Pancakes

Bobby’s Indian Pancakes

TRH Indian Pancakes
Ingredients:
¼ cup gram flour.
½ cup all purpose flour.
½ cup tasty wheat/semolina.
½ cup rice flour.
1 onion finely chopped.
2 tbsp. chopped coriander.
½ cup plain yogurt.
Salt to taste.
1 tbsp. brown sugar.
1 cup of tap water.

Method:
Place all the ingredients in a large bowl, except the water.
Mix everything together and add a little bit of water at a time to make a batter, it musn’t be to runny or to stiff.
Heat a pan with a little oil.
Pour some batter and spread it evenly in the pan.
Cook for 2 to 3 minutes until golden brown.
Flip and do the same.

Prepared, tried and tested by: Bobby Swanson‎

Indian Buttermilk

Indian Buttermilk

TRH Indian Buttermilk

Ingredients:
– 2 x tsp small jeera seeds.
– Little butter.
– 4 x tsp sifted chana flour.
– ¾ x tsp ginger and garlic.
– 1 x green chilli sliced.
– ½ x tsp turmeric powder.
– Salt to taste.
– 2 x cups buttermilk.

Method:
– Melt the butter.
– Add all the ingredients.
– Mix well together until the chana flour has blended into the amasi.
– Leave to simmer stirring occasionally until nice and thick

We eat it with curries or when you eat rice dishes.

Prepared, tried and tested by: Bobby Swanson‎

Kadelee / Indian Chick peas

Kadelee / Indian Chick peas

TRH T&T Kadelee Indian Chick peas Tried Tested

Trying my hand at making some Indian treats.
I made Kadalee and sweet rice. I have only included the Kadelee recipe.
The sweet rice needs some fine tuning before I can post it

Kadelee recipe also known as Indian Chick peas
Soak kadelee over night.
Boil the following day till soft.
Once soft, drain and set aside.
In a pan, heat some oil, sauté a chopped onion till transparent.
Add some mustard seeds and some dried chillies.
Add the Kadelee and let it all simmer for about 5 to 10 mintues.

Prepared, Tried and Tested by: Bobby Swanson

Spicy Indian-Style Butter Chicken with Neethlingshof Gewürztraminer

Spicy Indian-Style Butter Chicken1 Spicy Indian-Style Butter Chicken2  Tried Tested
Ingredients:
2 x 410g Indian Diced Tomatoes (with curry leaves and spices)
45ml Oil
1.2kg chicken breast fillets diced
60g Butter
10ml Ground cumin
10ml Curry Powder
10ml Paprika
5ml Ground Cinnamon
‎10ml‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬ Garam Masala
20ml finely chopped peeled root ginger
5ml fresh chopped chillies
10ml Salt
15ml Sugar
25ml lemon juice
90ml Thick Plain Yoghurt
Fresh Coriander

Method:
Heat the oil in a deep wide saucepan
Add the chicken and toss until just seared and light brown on the outside- remove and set aside
Reduce heat to very low, add butter and when melted add the spices and ginger
Sizzle briefly till aromatic, then return the chicken mix in the tomatoes, chilli, salt and sugar
The sauce may appear thick, but do not add any liquid, it will thin out cover and simmer very gently, stirring now and then for 45 minutes
add lemon juice
swirl in yoghurt
heat through without boiling
Ladle chicken onto saffron basmati rice, garnish with coriander and enjoy!!

Source: Allan Roy Ware and Margot-Liza Ware
TRIED AND TESTED