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Tuesday, April 26, 2011


Most Popular North Indian Snack!!
Samosa's are stuff pastry traditionally stuffed with Potato-Peas filling.This is myyyyy Favorite...infact my weekness,when ever i goto any indian restaurant i have to have Samosa.These are super delicious!

For Crust
All purpose flour 1 cup
Carom seeds (ajwain)1/2 teaspoon
Salt to taste ~3/4 tsp
Oil 3 tbs(take it on lesser side only this proportion is important)

For stuffing
Potato, 2 medium size
Green peas 1/2 cup
oil 1 tbs
Cumin seeds 1 tsp
Coriander Seeds 1 tsp
Fenel seeds 1 tsp
Green chillies, chopped3-4
Red chilli powder1 tsp
Dry mango powder (amchur)1 tsp
Garam masala 1 tsp
Salt to taste
Fresh coriander leaves, chopped 2 tbs
Sweet date and tamarind chutney as required
Mix refined flour, carom seeds, salt and three tablespoons of oil in a bowl.TIP:(Usually people complain that while making samosa they dont get the perfect crust,its because of oil proportion in flour.1 cup to 3 tbs oil combination is very important as amount of oil in flour decide the crust structure it can be hard if oil is less and it can be really flaky if oil is too much.I took 2 -3 trial to get the crust perfect :P so in case you are not happy with your Samosa crust try to revisit your oil proportion in the flour).Add water little by little and knead into a stiff dough. Keep, covered for ten to fifteen minutes. Heat oil in a pan, add cumin seeds and when they start to change colour, add coriander and fennel seeds and rest of the dry ingreditents and then potatoes and peas.Stir well. Sprinkle water and cook covered for eight to ten minutes or till potatoes are done.Add coriander leaves and mix well. When done, set the mixture aside to cool. Divide the dough into eight equal portions and roll them into balls. Apply a little flour and roll them into four-inch diameter. Cut into half, apply water on the edges. Shape each half into a cone and stuff it with the potato and peas filling. Seal the edges well. Heat sufficient oil in a kadai (wok) and deep-fry the samosas in medium hot oil till crisp and golden brown. Drain and place on an absorbent paper. Serve your choice of chutney coriander or tamraid or both :)

Monday, April 25, 2011

Apple-Carrot Poppers!!

Apple-Carrot Poppers!!


1 (8-ounce) package Onion and Chive cream cheese, at room temperature
1 Green Apple, cored and minced
1 carrot cubed very very finely
Garlic Salt and black pepper
20 jalapenos
Carrot slice(Peel the carrot with the help of potato peeler in length wise to get the long slices like ribbons)


Preheat the oven to 375 degrees F. Line a baking sheet with foil or parchment.In a large bowl, stir and break down the cream cheese until smooth. Add the apples and carrot, salt and pepper(according to your taste)

Slice each jalapeno in half lengthwise, and then scoop out the seeds.

Using a spoon fill each jalapeno half with the cream cheese mixture; fill until just over the rim of the jalapeno. Wrap each pepper with a carrot slice. Line up the poppers on the prepared baking sheet and pop into the oven 15 minutes. Take out and give them a rest for 5 min and Serve them with your choice of sauce and drink.

Monday, April 11, 2011

Rajasthani Puri!!

Rajasthani Puri..really a differnt taste of puri.In every party we want to make different item,though i manage to put variation in currys but what about bread,i always end up making naans..simple puri..paratha ..hmm....So here i found a variation in Bread "Rajasthani Puri",though i personally never had them in rajasthan ,i came to know about this recipe from here.So for original recipe you can follow the link but for those who dont know hindi,here i am posting for you.

2 cup Wheat Flour
1/2 tsp salt
1 tsp ajwain
1 tbs Oil
water to knead the dough.

Mix flour,salt and ajwain seeds in a bowl.Slowly add about 3/4 cup warm water, just enough to form a firm dough, and knead till smooth.Add oil and knnead i lil again.Cover, let rest at least 1/2 hour, and knead again briefly.

For daal
1 cup Moong dal(Soaked in water for atleast 2 hour)
2-4 Green chilli
1/2 cup corainder leaves
small piece of ginger

Grind all ingredient in the blender without adding water.
take out in a bowl.

Now take a small ball size dough and roll out in round with the help of oil.
once rolled take a spoon of daal mixture and spread evenly on the puri.Alternatively heat oil for deep frying.Do the oil-temperature test to see if it is ready. The oil should be hot but not too hot that it smokes.
Now drop the puri into the oil with the daal side downwards.When it gets brown from down revert it and cook untill both the side gets good brown colour.
Server with your choice of Curry or Achari aloo
With light hand put the