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.
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.
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.
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.
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!!