For the samosa filling :
1 cup potato, boiled and cubed
½ green peas, boiled
1 tsp jeera
2 tbsp capsicum, chopped
2 tsp ginger-green chilli paste
¼ tsp hing
2 tsp amchur
1 tsp dhania-jalaram jeera powder
½ tsp garam masala
2 tbsp oil
salt to taste
How to proceed :
For the samosa covering : » Combine all the ingredients in a large bowl. Take some water and knead into a firm dough.
Divide the dough into 6 equal parts and roll each part into 5" x 2" oval.Keep aside. » Heat the oil in a pan and put the jeera. When they crackle put the ginger-green chilli paste and hing.
» Fry for 1 minute and also put the green peas, capsicum, potato, amchur, dhania-jeera powder, garam masala and salt.
Mix properly and mash gently.
» Take out from the fire and keep it cool.
» Divide into 12 equal parts and keep aside.
For the samosas :
» Divide each samosa covering oval into 2 halves.
» Make a cone from each part and stuff with the filling.
» Use a little water to seal the edges properly.
» Repeat the same procedure to make the remaining 11 samosas.
» Deep fry in a hot oil on a slow heat till it turns golden brown.
»Add the vegetable, 20g. Sambar Masala, salt & stir fry for 5min.Transfer boiled dhal along with water & simmer for 20min.
PANI PURI MASALA
Ingredients : Salt white, Salt black, Dry Mango, Tamarind, Cumin, Malic acid, Mint leaves, Black pepper,
Musk melone, Dry Ginger, Caraway, Chilli, Cloves,
Asafoetida
How to proceed :
» Mix one teaspoon full of Pani Puri masala in a glass of cold water and stir.
» A very delicious spiced water will be ready for Puri.
» This masala can be used for pepping up Dahiwada, fruit juice, butter milk also.
JAL JEERA MASALA
Ingredients :
Salt white, Salt black, Dry Mango, Tamarind, Cumin,
Malic acid, Mint leaves, Black pepper, Musk melone, Dry Ginger,
Caraway, Chilli, Cloves, Asafoetida.
How to proceed :
» Use Jal-Jeera masala with Gol-Guppa & Pani Puri.
» Also use it for making Dahi-Bhalla, Chat, Papri, Papad more delicious.
» Add salt or sugar to taste.
CHANA MASALA
Ingredients :
Coriander, Salt, Dry Mango, Pomegranate seeds,
Chilli, Cumin, Musk melon, Black Pepper, Black Salt,
Fenugreek leaves, Cloves, Mint, Nutmeg, Dry Ginger,
Cinnamon, Bay leaf, Cardamom Ammomum seeds, Caraway, Mace.
How to proceed :
»Soak 200g Chick Peas overnight with extra water.
Strain. In a large pan heat 50g cooking oil.
» Fry 120g chopped red onions till golden brown. »Add two chopped tomatoes (120g) and stir. »Add 20g Chana Masala, 1 tspn. salt, and Chick Peas. »Stir for 5 minutes then add 800 ml fresh water. »Mix ½ tspn. baking soda. Bring to boil & cover.
Simmer for 40 min on low heat. »Alternately pressure cook for 20 min. with 400 ml water & ½ tspn. baking soda.
PANEER TIKKIS
Ingredients :
400 gms paneer mashed
2 tablespoon chopped coriander
2 green chillies, finely chopped
2 pinches sugar
2 tablespoons cornflour
1 teaspoon chopped cashewnuts
2 teaspoon raisins, chopped
oil for shallow frying
salt to taste
How to proceed :
» Mash the paneer thoroughly. » Add the coriander, green chillies, sugar, cornflour and salt and mix well. » Mix the cashewnuts and raisins. » Shape the paneer mixture into small balls. Press a little in the centre of each ball, fill some cashewnut - raisin mixture and close. » Roll the tikkis in some cornflour. » Shallow fry in oil in a tava. » Serve hot with mint chutney
CHAT-PATI FRANKIES
Method :
» Peel and grate the boiled potatoes & place them in a mixing bowl. » Add the paneer, carrots, cheese. Half the masala, the lemon juice and salt and mix well. » Divide into 4 equal parts and roll each part in to a long roll of the size of the chapaties. Keep inside.
» Warm the chapaties and place on a serving plate. » Put one roll of the potato and paneer mixture in the ceter of the chapati. » Put some capsicum and tomato strips and sprinkle some chat masala on the top. » Roll the chapati. » Repeat with other chapaties. » Serve hot.
SPICY PANEER FRITTERS
Ingredients :
1 cup panner (cottage cheese), crumbled
1 teaspoon chilli powder
2 large cloves garlic, grated
2 teaspoons tomato ketchup
1 teaspoon cornflour
salt to taste
For the covering : 5 tablespoons plain flour (maida)
6 samosa patti, finely chopped
Other ingredients : oil for deep frying
For serving : green chutney
How to proceed :
» Combine the paneer, chilli powder, garlic, tomato ketchup, cornflour and salt and mix well. » Divide the mixture into 16 equal portions. » Shape each portion into a 37mm. (1.5")long cylindrical roll. Keep inside. » Make a batter, using plain flour and water. » Dip the prepared paneer rolls into the flour batter and then coat them in samosa patti pieces. » Deep fry the paneer fritters in hot oil, a few pieces at a time, till they are golden brown in color. » Drain on absorbent paper. » Serve hot with green chutney.
MACRONI VADA
Ingredients :
200 gms Macroni
250 gms green peas(boiled)
500 gms potatoes(finely chopped)
250 gns French beans (finely chopped)
1 cup Coriander (finely chopped)
3 tbspn paste of green chillies+ginger
salt
Cooking Oil
For White Sauce : 1 cup Plain flour (mainda)
500 ml milk
100 gms Butter
250 gms Capsicum (finely chopped)
How to proceed :
» Heat butter in a pan and add the plain flour to it and roast it to pink color. Add milk while stirring so that no lumps are formed. » Add the finely chopped capsicum to it and let the sauce thicken. » Break the macroni into small pieces and boil it in water along with salt. » Mix all the vegetables in the white sauce along with greenchillies-ginger paste. » Divide this dough in round equal balls and deep fry in hot oil. » Serve these vadas hot with green chutney or ketchup.
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SAMOSAS
