Samosa recipe / Punjabi samosa recipe

Samosa recipe, Punjabi  Samosa recipe, Aloo samosa recipe. How to make samosa recipe

There's no doubt that samosas are a favorite of everyone, from children to adults. It doesn't matter what time of year it is, it doesn't matter the weather, but it's time to scrap it and move on...

  Stuffed with mashed potatoes, onions, peas, chicken, mutton or any of  our favorite fillings and can be deep fried in oil, or even in the ooven.

 It is made in a variety of shapes , including triangular, conical or crescent shaped, depending on the region.It will be more  tastier if you have mint chutney or tomato sauce as a side dish when eating samosas. Enjoy snacks like this delicious samosa in the evenings with friends or family with a cup of tea / coffee! Here I am sharing punjabi Samosa.

 

 

Ingredients:

• Refined flour - 1/2 kg
• Ghee - 2 tbsps
• Oil  for deep frying
• Salt to taste
• 1Tea spoon - Ajwain  (Carom Seeds )
• Cumin seeds - 1 tsp
• Grated ginger - 1 tbsp
• Green chilies - 3 to 4
• Green peas - 1/2 cup
• Garam masala powder - 1 tsp
• Chat masala - 1 tsp
• Amchur powder -  1 tsp

 Directions:

1. Firstly,.In a wide bowl, add flour, oil, salt and ajwain and mix well.Add enough to make a dough.
2. Boil the potatoes and peel the skin. 
3. Then mashed them well.
4.  Boil the green peas and set aside.
5. Chop the green chilies .
6. In a pan add ghee and fry cumin seeds, chopped green chilies, grated ginger .
7. Then add mashed potatoes and green peas and saute well.
8. Then add garam masala, chat masala, salt and mix throughly.
9. Fry for 2 to 3 minutes and turnoff the stove.
10. Make small balls after cool.
11. To make a samosa , press the dough like a poori and cut in half to make a semi circle.
12. Wrap each half in a triangular shape and stuff the potato mixture in it.Seal the edges with dough.
13.  Heat oil in a kadai to deep fry.Then  deep fry the prepared samosas on medium heat till golden brown and crisp. Drain them on a paper plate.
14. Cut some green chilies intact and deep fry some green chilies.
15. Serve the samosas with pudina chutney or tomato sauce with fried green chilies.
16. Note;However Samosa is not ideal for regular consumption as a snack . They contain high calories of carbohydrate ingredients.

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Recipe card for Samosa Ingredients: Refined flour - 1/2 kg Ghee - 2 tbsps Oil  for deep frying Salt to taste 1Tea spoon - Ajwain  (Carom Seeds ) Cumin seeds - 1 tsp Grated ginger - 1 tbsp Green chilies - 3 to 4 Green peas - 1/2 cup Garam masala powder - 1 tsp Chat masala - 1 tsp Amchur powder -  1 tsp  Directions:     Firstly,.In a wide bowl, add flour, oil, salt and ajwain and mix well.Add enough to make a dough. Boil the potatoes and peel the skin.  Then mashed them well.  Boil the green peas and set aside. Chop the green chilies . In a pan add ghee and fry cumin seeds, chopped green chilies, grated ginger . Then add mashed potatoes and green peas and saute well. Then add garam masala, chat masala, salt and mix throughly. Fry for 2 to 3 minutes and turnoff the stove. Make small balls after cool. To make a samosa , press the dough like a poori and cut in half to make a semi circle. Wrap each half in a triangular shape and stuff the potato mixture in it.Seal the edges with dough.  Heat oil in a kadai to deep fry.Then  deep fry the prepared samosas on medium heat till golden brown and crisp. Drain them on a paper plate. Cut some green chilies intact and deep fry some green chilies. Serve the samosas with pudina chutney or tomato sauce with fried green chilies. . Nutrition Facts: Serving size ; 2 Regular samosas Calories - 500 Total fat - 35 g Cholesterol- 15mg Total Carbohydrates - 54g Sugars- 2g Proteins-8 g

Cauliflower Green Peas Curry

Cauliflower green peas curry recipe / Cauliflower matar curry / Gobi matar curry recipe.

 

Cauliflower or gobi flower  is mostly available in the winter season.

 Many varieties can be made with Cauliflower. 

 Gobi   Curry with Green peas is very tasty. This curry goes well with rice and  chapati.

          Gobi matar curry 

 Ingredients required for this curry  is also very minimal. If you have a gobi flower, onion,  tomatoes, green chillies, ginger garlic paste and coriander, you can easily prepare this tasty recipe.

 Let's  see how to prepare this curry in Andhra style. This curry is dry

 type. Gobi matar curry is enriched with  dietery fibre.

Ingredients:

Cauliflower - 1 

Tomatoes - 1 or 2

Green chilies - 4

Onion - 1

Coriander leaves

Ginger garlic paste - 1 tsp

Green peas / pachhi batani  - 1 cup

Garam masala powder - 1 tsp

Turmeric powder - 1 tsp

Salt as required

 For seasoning;

Mustard seeds - 1/2 tsp

Urad dal - 1 tsp

Chana dal - 1 tsp

Cumin (jeera) - 1 tsp

Curry leaves

Directions ;

  First the florets should be separated from the cauliflower bunch. Salt them in boiling water and leave

 for a quarter of an hour.

 Because there are so many green worms on the goby flower. They die from the

 heat of immersion in hot water. Remove them from water and dry.

Slice the green chilies , tomatoes and onion.

Turn on the stove and heat a tablespoon of oil in a kadai.

Once the oil is hot, fry the mustard seeds, urada dal and chana dal.

 Then add ginger garlic paste and fry.

 Then add curry leaves and let it simmer.

 Then add sliced onion, green chillies, green peas and tomato pieces and fry for few minutes.

Put in the sim and cover with a lid and cook until  soft.

Now add cauliflower florets and mix well. 

Add turmeric and salt and mix properly. 

Fry for few minutes and cover with a lid  and put in  sim and cook

 for a few  more minutes.

After a while open the lid, add the garam masala powder and mix

 well. Finally garnish with Coriander leaves and serve with rice or 

 chapathi .

Nutrition facts :

Calories - 200

Fat -         3 g

Dietery fibre - 9 g

Protien 9 g

Vitamin C -170 %

Riboflavin - 12%

 youtube link for my recipe:

https://youtu.be/JJodv7CZCqs

Recipe Card   Ingredients :   Cauliflower – 1   Tomatoes - 1 or 2   Green chilies - 4   Onion - 1   Coriander leaves   Ginger garlic paste - 1 tsp   Green peas / pachhi batani  - 1 cup   Garam masala powder - 1 tsp   Turmeric powder - 1 tsp   Salt as required    For seasoning;   Mustard seeds - 1/2 tsp   Urad dal - 1 tsp   Chana dal - 1 tsp   Cumin (jeera) - 1 tsp   Curry leaves   Directions ;     First the florets should be separated from the cauliflower bunch. Salt them in boiling water and leave for a quarter of an hour. Because there are so many green worms on the goby flower. They die from the heat of immersion in hot water. Remove them from water and dry.   Slice the green chilies , tomatoes and onion.   Turn on the stove and heat a tablespoon of oil in a kadai.   Once the oil is hot, fry the mustard seeds, urada dal and chana dal.    Then add ginger garlic paste and fry.    Then add curry leaves and let it simmer.    Then add sliced onion, green chillies, green peas and tomato pieces and fry for few minutes.   Put in the sim and cover with a lid and cook until  soft.   Now add cauliflower florets and mix well.   Add turmeric and salt and mix properly.   Fry for few minutes and cover with a lid  and put in  sim and cook for a few  more minutes.   After a while open the lid, add the garam masala powder and mix well. Finally garnish with Coriander leaves and serve with rice or  chapathi .   Nutrition facts :   Calories - 200   Fat -         3 g   Dietery fibre - 9 g   Protien 9 g   Vitamin C -170 %   Riboflavin - 12%

Tomato Pudina Chutney

 Tomato pudina chutney  recipe/ Tomato Pudina Pachadi  

Tomato pudina pachadi

Tomato pudina pachadi  or tomato mint chutney is a very Tasty and tangy andhra style chutney recipe. It goes well with hot rice by adding a dollop of ghee. Tomato mint chutney is a side dish for any breakfast items like idli, dosa, utappam , dibbarotti, pongal.

  This chutney can be prepared with less ingredients.

 Tomatoes, pudina leaves ( mint leaves) , red chilies or green chilies, tamarind are the main ingredients to prepare this chutney. In this chutney I haven't added onions. 

  

The tomato pudina chutney can be preserved in fridge for 2 to 3 days.

 

 You can also Check my other chutney recipes. 

Tomato Chutney

Tomato onion palli chutney

Above chutneys are delicious with rice or breakfast items.

 I am giving the required ingredients and preparation method for tomato pudina chutney below.

Chopped tomatoes, red chilies,mint leaves, tamarind, salt.

Ingredients:

Tomatoes - 3

A bunch of mint leaves

Small sized tamarind

Red or green chilies  - 3 to 4

Salt to taste

Oil  - 1 tbsp

For seasoning

Mustard seeds 

Cumin seeds ( jeera)

Curry leaves

Garlic pods

Instructions :

Wash pudina leaves , tomatoes, red chilies ( pandu mirchi) or green chilies thoroughly.

Cut the tomatoes and chilies . In a kadai heat oil and fry the  chopped tomatoes and pudina

 leaves by adding tamarind and salt. Stir fry until all of them turn mushy. Grind them to a

 fine paste after cool. Now prepare tempering with mustard seeds, cumin seeds and curry

 leaves. Garnish with mint leaves. Serve with rice or any breakfast items like idli, dosa .

#Tomato mint chutney for idly, dosa, #pudina pachadi for dibbarotti, #andhra  style tomato

 pudina pachadi, #tomato pudina pachadi for rice, # tomato pudina chutney without onion or

 garlic.

Nutrition Fact :

Mint Chutney (1 tbsp) contains 2g total carbs, 1g net carbs, 0.2g fat, 1g protein, and 15

 calories.  Mint leaves stimulate digestive enzymes , reduce inflammation and soothing the

 stomach. They can also enhance appetite and cure diseases like nausea. 

Here you can watch  my tomato mint chutney video on YouTube  and please subscribe to my channel.

 

Bobbatlu recipe/ Puran poli recipe

 

How to make Bobbatlu recipe | Puran poli recipe 

Puran poli/Holige/Obbattu/Bobbattu is an Indian sweet flatbread that originates from South India. 

In Andhra pradesh , the dish is called as bobbattu .In telangana state the sweet dish is known as bhakshyam.It is known as puran poli in maharashtra, holige in Karnataka, obbattu in Odissa.

 

How to make bhkshyaalu | How to make Bobbatlu recipe |  How to make Puran poli recipe | | Bobbatlu, Obbattu, dishes or Pooran are some of the names that call this sweet in different places. This sweet is usually made during festivals like Ugadi, Sankranti, Dussehra etc. There is no rule to do it only during festivals .You can make it whenever you want. These bobbatlu recipes are made in many different ways. Senagapappu, Pesarappu and Bombay Ravva can be made in different varieties. For sweetness can use jaggery or sugar. Here's how to make bobbatlu with senagpappu, jaggery and ghee. Let's see how to make these bobbatlu very tasty and soft.

 

INGREDIENTS :

 

Senaga pappu ( besan) - 1 cup 

 

Wheat flour or maida - 2 cups 

Water as required

 A pinch of salt

 

 1/2 cup Grated jaggery

 

 1 cup Oil

 

 2 tbsp Ghee

 

2 tsps elaichi powder

 

 How to make bobbatlu;

 

    First add a pinch of salt to the wheat flour and mix like chapati dough and soak for half an hour. Rinse the lentils  ( senagapappu) and soak for an hour. Next: Drain the water. Cook the lentils lightly. Grind until cool.  Mash the dal and cook it on the low flame then slowly add cardamom powder and grated jaggery  Mix everything until it combines together. Now your stuffing is ready, just keep it aside to cool down completely.Take this mixture in a pan and keep it in ghee by hand. Make the dough into small lumps and roll it like a puri by hand.. Now take some flour and dust it on top of the roti and start flatting it gently. Repeat the step with all other rotis. In the middle of the puri should be kept the top made of senagpappu and jaggery mixture and cover the edges completely..Repeat the step with all other rotis.

  Flatten by by hand and let it come out like Puri. The whole thing should be prepared and kept like this. Heat a pan and fry it on both sides with ghee or oil . Apply some ghee on the top of the bobbattu and serve hot.

 Nutrition facts :

 

Serving size - 1 piece

 

Calories -120

 

Fat -  12 grams

 

Protien - 3 grams

 

Carbs -  18 grams

 

 

 

 

 

kothimeeraa nimmakaya kaaram

 Coriander Lemon Spicy Chutney/Kothimeera nimmakaya kaaram

How to make kothimeera nimmakaya kaaram recipe? In telugu coriander is known as kothimeera. Nimmakaya means lemon. This  chutney made with  lemon , green chilies and coriander leaves. The coriander lemon  chutney is the best accompaniment for dal and roti.It can be a good side dish for dosa,idli and vada.It can be prepared with less ingredients.

Ingredients:

Lemons-2

Green chilies -4

A bunch of coriander leaves

Salt as required

Preparation:

1.Chop the roots of coriander leaves.  Wash the coriander leaves and green chilies in salted water for a few minutes.

2. Cut the green chilies.

3.Cut the lemons in halves and extract the juice.

4.Grind the coriander leaves and green chilies to a fine paste.

5.In a bowl take the ground paste.

6.Add required salt and lemon juice to the paste . Mix well.

7. Coriander lemon spicy chutney is ready.

8.Serve as a side dish for dal or idli, dosa,, roti.

Here is my you tube video. Please watch and subscribe.

Coriander lemon spicy chutney/kothimeera nimmakaya kaaram

Rava Idli

 

Rava Idli is made with bombay rava or sooji rava .The rava idli recipe is quick and healthy breakfast recipe that can be made without fermenting the batter .

Rava idli is made with a mixture of semolina, yogurt, and baking soda .Rava Idlis are a simple breakfast snack and are enjoyed best with some sambar and chutney.

This rava idli recipe is one of the most common and famous karnataka dish.

It is interesting to know the origin of rava idli or udupi idli. During the period of world war there was very shortage of ration. Staples like rice and dal were shortage in south india. There was a "Mavalli Tiffin Room " which was first started idli with wheat semolina (Rava). So the shortage of staples the delicious rava idli came into existence.

Weight loss recipe , Idli recipe, How to make rava idli recipe, instant rava idli

Ingredients :

• Bombay Rava (semolina) – 200 gm
•  Bengal gram– 1 tsp
• Grated fresh coconut – 2 tbsp
•  Fresh curd – 500 gms
•  Oil & ghee – 2 tbsp
• Coriander leaves – 2 tbsp
•  Cashew nuts – 5 - 7
•  Mustard seeds – 1 tsp
•  Asafetida – a pinch
•  Grated carrot - 2 spoon fulls
•  Curry leaves – 10
•  Green chili – 2
•  Cooking soda – ¼ tsp
•  Salt to taste

Method :

1.  Heat oil & ghee together, fry chopped cashew nuts to a golden brown. Set aside.
2.  Add mustard seeds,chana dal, urad dal, hing, asafoetida, curry leaves and chopped green chili.
3.  After well sauted, add rava.
4.  Roast well on a low flame till it gets aromatic, stirring in between.Let it cool.
5.  In a bowl,  add  curd  with enough water, chopped coriander leaves, grated coconut, grated carrot, salt and fried cashew nuts.Add salt, soda-bicarb and mix well .You can make this Idly using Eno or Baking Soda.
6. The batter should be rest for 20 minutes to one hour. So that the rava will absorb the water and ferment well.Now the batter is ready .
7. Divide the batter between greased idli moulds.
8.  Boil water in a steamer/cooker, put the stand in the steamer and steam on a high flame for 10 minutes. If the steam is not at high temperature the softness  of  the idly will not come. So once you place the batter in idli moulds , the gas should be on high flame.
9.  Ganish with fried cashewnuts .
10. Serve hot with sambhar and coconut chutney.

Nutritional Information :

1 RAVA  IDLI CALORIES

Calories	161.1
Total Fat	4.9 g
Saturated Fat	2.0 g
Polyunsaturated Fat	0.3 g
Monounsaturated Fat	2.1 g
Cholesterol	3.0 mg
Sodium	128.7 mg
Potassium	142.3 mg
Total Carbohydrate	23.7 g
Dietary Fiber	2.9 g
Sugars	5.7 g
Protein	5.7 g

Vitamins in Rava idli

Vitamin A	9.7 %
Vitamin B6	5.2 %
Vitamin C	146.7 %
Vitamin E	3.2 %
Calcium	11.1 %


         Rava idlies  can be consumed  for the people who are looking to effectively lose weight and calories.




Recipe Card:

Ingredients

Bombay Rava (semolina) – 200 gm

 Bengal gram– 1 tsp

Grated fresh coconut – 2 tbsp

Fresh curd – 500 gms

 Oil & ghee – 2 tbsp

Coriander leaves – 2 tbsp

 Cashew nuts – 5 - 7

 Mustard seeds – 1 tsp

 Asafetida – a pinch

 Grated carrot - 2 spoon fulls

 Curry leaves – 10

 Green chili – 2

 Cooking soda – ¼ tsp

 Salt to taste



Directions

Heat oil & ghee together, fry chopped cashew nuts to a golden brown. Set aside.  Add mustard seeds,chana dal, urad dal, hing, asafoetida, curry leaves and chopped green chili.  After well sauted, add rava.  Roast well on a low flame till it gets aromatic, stirring in between.Let it cool.  In a bowl,  add  curd  with enough water, chopped coriander leaves, grated coconut, grated carrot, salt and fried cashew nuts.Add salt, soda-bicarb and mix well .You can make this Idly using Eno or Baking Soda. The batter should be rest for 20 minutes to one hour. So that the rava will absorb the water and ferment well.Now the batter is ready . Divide the batter between greased idli moulds.  Boil water in a steamer/cooker, put the stand in the steamer and steam on a high flame for 10 minutes. If the steam is not at high temperature the softness  of  the idly will not come. So once you place the batter in idli moulds , the gas should be on high flame.  Ganish with fried cashewnuts . Serve hot with sambhar and coconut chutney.