Monday, October 12, 2009

Mushroom Samosa

Ingredients:
Dough
225 gm flour
1/2 tsp salt
4 tbsp oil
4 tbsp water

Filling
2 tbsp oil
1 chopped onion
300 gm diced mushrooms
1 tsp ginger paste
2 chopped green chillies
1/2 tsp garam masala
1/2 tsp ground cumin seeds
2 tbsp chopped coriander
2 tbsp lemon juice
oil for frying
salt to taste

Method:
Combine all the dough ingredients and make into stiff dough.

Heat oil in a pan and saute onions.

Add the rest of the filling ingredients and cook until the mushrooms are tender. Sharpen with lemon juice.

Add chopped coriander and seasoning. Cool.

Divide the dough into small balls, roll out into circle and cut into two halves.

Moisten the edges and shape into cones. Fill a teaspoon of the mixture and seal.

Fry the samosa in hot oil until golden in color.

Serve hot with mint chutney.

Cocktail Samosas

Ingredients
For Crust:
maida- 1 cup
oil - to fry
1 teaspoon to knead maida.
salt - to taste.
take maida in a pan,
add salt and knead.
(cover this dough with a wet kitchen napkin until the filling is ready.)

For filling:
boiled potatoes - 3 or 4
oil - 2 teaspoon
onion - 1 v. thin slices
jeera - 1/2 teaspoon
salt, turmeric, chilli powder, fresh coriander
peas (optional)
chat masala - 1 teaspoon

Method
Heat oil in a pan, add jeera.
Then add onion. After the onions turn transparent, add turmeric, chilli powder, salt and heat for a few more seconds.
Then add the boiled potatoes (smashed). Add peas and green coriander if desired. And the filling is all ready.
Now, make balls out of the dough (size that of a puri).Cut it into half. Use these 2 halves to make 2 samosas.
Put the filling onto the centre. Fold as a triangle. Fry them.
Arrange them in a plate. Now sprinkle some chat masala on to them.Your samosas are ready... and enjoy the party.

Sweet Samosa

Ingredients:
Maida - 1 cup
Fine Rawa - 1/4 cup
Salt - a pinch
Oil and Vanaspathi - for deep frying

For inner filling
Cashewnut - 1/2 cup
Musk melon seeds - 1/2 cup
Powdered sugar - 1 cup
Cardamom powder - little

Method:
1. Mix rawa, maida, salt with enough water to form a thick dough.
2. Keep aside for half an hour closed with wet cloth.
3. Knead well again to make the dough soft and pliable.
4. Dry cashewnuts, melon seeds under hot sun for one hour.
5. Powder separately, and mix together with powdered sugar and cardamom powder.
6. Make small balls from the maida dough and roll it out into very thin chappathis.
7. Put it on top of a greased samosa mould.
8. Spread little filling on top, wet the edges and seal well.
9. Remove samosa from mould and deep fry in oil in reduced flame till crisp and golde