Pizza Samosa

Trust me this was my ultimate experiment was doubtful how on earth is this gonna taste...it was super awesome yaara loved it...tell me who wouldn't love  a hot samosa with pizza flavors and cheese melting inside its like eating double trouble all at once...:P calorie conscious people can close their eyes...:D Whatever toppings are used in pizza can be stuffed into a samosa but make sure the product is chopped into tiny pieces it will be easy for stuffing...:)

Recipe demo video subscribe for more video recipes...:)

Ingredients:

4 Tbsp Pasta Sauce(please click here for pizza/pasta sauce recipe)

1/2 Bell Pepper (Chopped into tiny cubes)

3 Cubes Cheddar Cheese (Chopped into tiny cubes)

50 Grams Paneer/Cottage Cheese(Chopped into tiny cubes)

Pizza Seasoning / Italian Seasoning 

1/4 Tsp Chilly Powder

Oil for frying

Salt 

Filling: 

• Heat a wok add 2 tbsp oil fry the bell pepper on a medium flame till its soften a bit add paneer chilly powder salt and fry for a minute add the 1/4 sp italian seasoning and fry.
• Allow to cool completely mix in the cheese and reserve. 

For Dough:

1 1/2 Cups Maida/all purpose flour

1 Cup Yogurt 

1 Tbsp Ghee

Salt

Prepare Dough:

• In a mixing bowl add maida salt and yogurt knead the dough if needed sprinkle water add ghee and knead  till the dough is soft cover allow to rest for 1 hour.

Method:

• Roll out the dough into thin chapati using a round cutter cut out into equal rounds.
• Add 1/2 tsp of sauce and top with filling fold and seal the edges. secure the edges using a fork it also gives a cute crimp effect on the edges.
  
• Heat oil in a wok on medium flame fry out the samosa till light golden in color drain the excess oil out on a paper towel.

Serve hot along with chai...enjoy...:)

Waring while serving please tell the person there is hot melting cheese inside the samosa it may burn their mouth...if they eat more than expected I'm not responsible...DHANYAVAD.

Palak Paneer Samosa (Cheese & Spinach Samosa)

I'm almost become like a mad scientist experimenting on new flavors and taste keeping in mind it has to have a traditional element...talking about the samosa it was awesome bursting with flavors juicy cheesy and everything yum...who doesn't like palak panner its one of our traditional recipe. incorporating it into a samosa was my ultimate challenge results were super duper...:) 

Recipe Demo Video Watch Subscribe...:)

For Filling:
1 Bunch Spinach(frozen or blanched drained and chopped finely)
1 Tbsp Ginger Garlic Paste
1/2 Onion(finely chopped)
1/2 Tomato(deseeded finely chopped)
2 to 3 Green Chilies (finely chopped)

1 Tbsp Yogurt
50 Grams Paneer (Crumbled)
4 Cubes Cheddar Cheese(Finely chopped)

1/2 Tsp Chilly powder
1/2 Tsp Turmeric powder
1/2 Tsp Garam masala powder
1/2 Tsp Cumin powder
1/2 Tsp Coriander powder
1/2 Tsp Pepper Powder

2 Tsp Ghee
1 Tsp Oil
Salt as per taste

• Heat a wok on medium flame add ghee and oil. add the ginger garlic paste fry till raw flavor has gone.
• Add onion fry for a minute add the tomato and chilly fry till tomato reduces a bit.
• Add the powdered spices and fry for a minute add the yogurt and fry a bit.
• Add spinach to the tomato mixture and fry a bit then add the crumble paneer and salt fry for a minute. remove from flame allow to cool completely.
• Add the chopped cheddar cheese and mix well reserve the filling in a bowl.

For the Dough:
1 1/2 Cups Maida/All Purpose Flour
1 Cup Yogurt
2 Tbsp Ghee
1/2 Tsp Salt

• In a mixing bowl add maida yogurt and salt start kneading the dough if needed sprinkle water once dough has formed add ghee and knead to a soft dough cover and allow to rest for an hours time.
• Take a portion of the dough and roll out into chapati using a cutter cut the rolled out chapati and reserve.

Method:

• Heat oil in a wok on medium flame to fry the samosa.
• Take the cut out dough rounds and place a spoon full of filling in the middle wet the edges of the dough slightly.
• Fold the dough and pinch in the middle to secure seal one edge of the dough till center and fold the other half to form a triangle.
• Gently drop the samosa into oil and fry till golden brown drain oil and reserve on paper towel.

Serve hot with Chai and ketchup...Enjoy...:)

Egg Stuffed Bread Bonda

I had so much left over scrambled eggs one day and decided to try my luck to convert them into a snack which can be devoured in no time on the other hand mom is an expert when it comes to bread bonda with her guidance i prepared them it was an instant hit...along with eggs we can fill with mint chutney cheese or any minced meat...turns out super all the time...

2 Eggs

1 Medium Carrot (Finely Chopped)

1/2 Onion (Finely Chopped)

3 Green Chilly (Finely Chopped)

8 Slices Bread

1 Cup Bread Crumbs

1 Tbsp Corn Starch 

Salt 

Oil

• Trim the edges off on the bread slices.
• Season the bread crumbs with salt and pepper and set aside.

• Mix the corn flour with 3 tbsp of water.

• Heat a pan add 2 tbsp oil add the carrots onion and chilly  fry a bit.
• Add the eggs salt and prepare a scramble dont fry the eggs till dry let it be a bit fluffy remove from flame allow to cool.

• Dip the bread slice in some water and place in your palm and squeeze out the excess water  at the same time try to flatten the bread.
• Place the scramble egg in the center and seal all the edges.

• Form into bonda shape.
• Dip the bonda into the cornstarch mixture and roll out in the bread crumbs.
• Heat oil in a kadai and fry the bonda till light golden color drain the excess oil.

Serve Hot with sweet and sour sauce enjoy...Happy Cooking...:)

Do watch my Demo Video...:) 

Question: What happens when you tell an egg a joke? 

Answer: It cracks up! :D :D :D 

Dill & Onion Samosa (Samosa Irani)

I did veg version of samosa Irani you can add cooked lamb mince or chicken mince to the same dill masala and prepare the ultimate samosa. these samosas are so famous during ramadan festival every evening once the fast time is over they would serve hot samosas with chai..i love these samosas so much its so simple and easy try it for sure...:)

Ingredients:

(2 Bunches Dill Leafs

Fist Full Coriander and Mint Leafs)

the greens must be thoroughly washed atleast 3 to 5 times and finely chopped.

4 Large Onion (thinly sliced)

1Tbsp Garam Masala Powder

1 Tbsp Red Chilly Powder

1/2 Tsp Turmeric Powder

1/2 Tsp Ginger Garlic Paste (I like to add 1/4 tsp fennel seeds while grinding ginger garlic paste)

2 Tbsp Maida mixed with little bit water (this will help seal the edges)

3 Tbsp Oil & Oil for frying

Salt as per taste

Samosa Patti sheets are easily available in super market try to use that saves heck a lot of time and moneys worth these sheets cost me 30rs only.

Lets Prepare:

• Heat oil in a wok add ginger garlic paste fry till raw smell has gone add onion and fry till transparent add 1/2 tsp salt this will help the onion to soften fast.


• once the onion has turned transparent add the chilly powder, turmeric powder and garam masala to the onion and fry the raw texture for the masala should go and you will have good aroma while frying the onions this is when we should add dill, coriander and mint leafs to the onion and fry a bit water can be sprinkled to cook the greens a bit..I however place a lid and allow the greens to wilt down on its own on a low flame.


• After 10  minutes the onion and greens should have cooked trust me your house is going to smell super duper...:p allow the mixture to cool before filling into the patty sheet.


• Take about a tbsp of filling and place on the patty and fold as show on the diagram.

• Seal the edges with the maida mixture.


• Heat oil in a wok to fry the samosas gently drop the samosa in the oil and fry till golden brown drain the oil on a paper towel and serve hot with mint chutney...Enjoy...:)

Recipe in English demo video...enjoy:)

Potato/Aloo 65

Ingredients:

2 Medium Potatoes (parboiled)

2 Sprigs Curry Leafs

4 Green Chilies (slit in middle or finely chopped)

5 Cloves Garlic (finely chopped)

2 Tsp Corn Flour

2 Tsp Maida/All Purpose Flour

1 Tbsp Chilly Powder

1/2 Tsp Garam Masala

1/2 Tsp Coriander Powder

1/2 Tsp Ginger & Garlic Paste

1 Cup Yogurt

Orange Color(optional)

Oil for frying

Salt to taste

Method:

• Cut the parboiled potatoes into cubes.
• In a mixing bowl  add the potatoes, corn flour, maida, ginger garlic paste, 1/2 tsp chilli powder, garam masala, coriander powder, salt and mix with half cup of yogurt.

• Allow the marinated potatoes to rest for 10 to 15 minutes before frying.

• Heat oil in a wok start frying the marinated potatoes.
• Once the potatoes turn golden brown drain and reserve.

I tasted the potatoes just as it is....it was super you can serve this hot for coffee or tea...:)

• Heat a wok with 2 tbsp oil add the finely chopped garlic and fry a bit.

• Add the chilies and curry leafs fry for a second add the 1/2 cup yogurt and 1/2 tsp chilly powder with salt as per taste stir well.
• Add orange food color to the yogurt and mix add the fried potatoes to the yogurt and mix well allow the moisture to reduce and go dry. this super side dish goes well with south indian meal garnish with coriander serve hot...Enjoy...:)

Demo video in english...:)

Keema Vadai

Ingredients:
500 Grams Lamb Mince
1 Medium Onion (finely chopped)
1/2 Cup Roasted Bengal Gram
1 Egg
1/2 Cup Coriander & Mint (finely chopped)
Oil for frying
Salt to taste.

Vadai Masala:
6 to 8 Green Chilies
10 Pods Garlic
1 Inch Ginger
1 Tsp Fennel Seeds
1 Inch Cinnamon
4 Cloves
2 Cardamom

First Step:

• In a blender add chilies, garlic, ginger, fennel, cinnamon, cloves and cardamom grind till coarse paste.

• Add the roasted gram dhal to the masala and grind with out adding water.
• Add mince meat, salt and egg to the ground masala and pulse 2 to 3 times till well combined.

Second Step:

• Reserve the meat in a bowl.
• Add the finely chopped coriander, mint and onion check for salt add if needed mix all the ingredients till well combined and allow to rest for 10 minutes in room temp.   

Third Step:

• Add enough oil in a wok for frying heat oil on medium flame.

• Wet your palms with water take medium size meat ball and flatten the meat ball in your palm gently drop the flatten vada in the hot oil.
• Fry the vada on medium flame very gently turn the vada and fry till golden brown drain the vada on paper towel and serve hot...Enjoy...:)

We normally serve this vada for lunch or for coffee/tea its super snack item one must try this recipe and also can be baked if you do not like frying typical south Indian recipe...:)

Video demo in English...Enjoy...:)