Samosas

Samosas are the most popular tea time snack. They are very handy to have around and delicious to eat.Try this easy recipe and have this yummy snack on your iftar table right away. 1 cup white flour 1 cup whole wheat flour Clarified butter (Ghee) for frying 1 Onion, finely chopped 1 Tablespoon ginger, very finely chopped 1 Cup ground meat 2 Tablespoon peas 1 Teaspoon freshly ground coriander powder 1 teaspoon freshly ground cumin 1 teaspoon Garam Masala 1 Tablespoon fresh Cilantro, chopped 1 large potato, boiled, peeled and mashed 2 teaspoon lemon juice Salt to taste -------------------------------------------------------------------------------- Sieve the flour with a pinch of salt. Work in 2 Tablespoon of the butter, then add enough water (about 3 Tablespoon) to make smooth dough. Knead for a few minutes, cover with a damp cloth and set aside. Fry the onions in 2 Tablespoon butter. Next, stir in the ginger, ground meat, peas, spices, and salt to taste. Fry for two minutes. Add the potato and lemon juice, and fry for a few minutes more. Cool this mixture. Meanwhile, knead the dough again, divide it into small balls, and roll each one out until it is quite thin. Cut the pieces in half and lay one part on top of the other. Presses lightly, then roll the pieces into very thin semicircles. Put a portion of the filling on one half of each pastry piece, moisten the edges with water, and fold the other half over. Press the edges together well with a fork, then deep fry in butter until crisp and golden. Serve warm, with mint chutney or lemon pickle.

Pakora

1/2 pound Chickpea flour (Gram Flour "Besan" in local markets) 1 teaspoon salt 1 teaspoon red chili powder 1 teaspoon coriander seed powder 1/4 teaspoon baking soda 1/2 teaspoon black pepper 1 medium egg, beaten 1 medium onion chopped fine 1 large potato 1/4" cubes oil for deep frying water, enough to make paste Optional Ingredients Spinach, eggplant, cabbage, fresh chilies -------------------------------------------------------------------------------- Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well. Take spoonful at a time from the bowl of paste and deep fry it in hot oil til golden brown. Serve with dipping sauces

Potatoe Kebabs

5 lbs Potatoes Red medium 8 oz Green Chilies A bunch of Cilantro 1 Tbsp Cumin seed 2 oz Pomegranate seed dried 2 Eggs 1 tsp Red Chili powder 1 tsp Salt 14 oz Butter Solids -OR- 2 cups vegetable oil -------------------------------------------------------------------------------- Gather ingredinets. Cut green chilies & cilantro.Melt butter. Put the potatoes with water for boiling (water should barely cover potatoes) Check the doneness of potatoes (use a knife). When potatoes are done, remove from heat and peel them. Put in freezer for 5 minutes. Remove from freezer. Mesh them coarsely. (you can use hands) Add salt, red chilies, green chilies, pomegranate seeds, cumin seeds & cilantro leaves and mix well. Crack and mix two eggs in a steel bowl. Put 2 T of melted butter in a fry pan and put on medium heat. Take even portions of potato mix to make 2 inch rounds using hands (grease palms of both hands so that potato won't stick to hands) Flatten these 2 inch balls to make kebabs. Coat kebabs with eggs and put in frying pan. Change side after 5 minutes. These kebabs may be served with 'chutni' or 'raita' Makes 50 Kebabs

Pakora Curry Khardi

INGREDIENT 500 gm yoghurt 3 cups of gram flour (baisan) 2 onions 1 tea spoon cumin seed 1 tea spoon rai seed ( fenugreek seed ) 1 tea spoon mehti seed ( mustard seed ) 1 tea spoon heeng powder Salt to taste 2 tea spoon red chilli powder 2 tea spoon turmeric powder 4 to 5 curry leaves 2 tea spoon coriander powder and half bunch of coriander PREPARATION Preparations of baisan dumplings: Take 2 cups of baisan in a large bowl. Add salt, 1 tea spoon of chilli powder, chopped coriander, 2 chopped green chillies, 1 tea spoon baking soda and one chopped onion. Put at least 2 cups of water to make a smooth paste. Keep it on a side for about half an hour. Then take some oil in wok, when the oil is hot put baisan mixture one by one using tea spoon. Fry dumpling until golden brown. Preparations of yoghurt sauce: Put one cup of gram flour, salt, heeng powder, red chilli powder, coriander powder and turmeric powder into the yoghurt. Mix them with the beater. Make sure they are no lumps. (to avoid the lumps blend them with the Elec. blender) Take one cup of oil in a large sauce pan and heated it. Then add all the seed stuffs into the oil. After few seconds, pour the yoghurt mixture with 5 cups of water in the pan. Stir it continuously with the spoon, until it starts boiling. Cook this mixture for about 30 minutes. Later put the baisan dumplings in this mixture and cover it. Cook it for another 10 minutes. Finally, take chopped onion and curry leaves and fry them with 1 table spoon oil for one minute. Then temper them on yoghurt mixture. Serve it hot. With steam rice or corn bread.

Baked Chicken

Ingredients : Chicken 2 portions (without skin) Lemon juice 2 tsp. Ginger garlic paste 1 tsp. Green chilies Four Oil 1 tsp. Plain flour 20 gm. Salt and pepper as per taste Lemon wedges and coriander leaves Method : Wash and dry chicken Chop green chilies fine or grind to paste. Mix well with ginger, garlic & lemon. Apply this on the chicken with oil and allow it to marinate for 3-4 hours Pre heat the oven Mix salt and pepper in flour. Sift. Arrange chicken on a grill rack skin side down. Sift half the seasoning over the chicken and bake for 15 minutes. Turn the chicken over and sift the remaining flour and grill for another 15 minutes till brown. Garnish with lemon wedges and coriander leaves.

Baked Chicken With Vegetables And Mushrooms

Ingredients : 1/2 kg of Boneless Chicken 150 gms of Safal Peas 100 gms of Chopped Mushrooms 50 gms of Chopped beans 50 gms of grated Carrot 100 gms of Maida 1 cup of Tomato Puree 200 gms of Mozzarella cheese, grated Finely Chop : 7-8 Cloves of Garlic 6-8 Green chillies 1/2 bunch of Corriander leaves 1/2 bunch of Parsley leaves Method : Wash all the vegetables mentioned above thoroughly. Pat it dry and chop it or grate it. Mix it with boneless chicken with 1 tsp of salt for 5 minutes. Now add tomato puree, corriander leaves, parsley leaves, along with it and put he white sauce in it. Add tomato puree in it. Take out a baking base grease it with 1 tbsp of butter. Spread the mixed ingredients in it and cover it up completely with the grated cheese. Keep it for baking at 120 centigrade for 20 minutes. Simmer it for sometimes and it will be ready to eat. This is very simple recipe and can be had as meal also.

Badami Chicken

Ingredients : 1 whole chicken,cut into small pieces 1 cup yoghurt 6 onions, chopped 1 ginger 10 cloves of garlic 6 cloves 2 cinnamon cardamoms 10 cashewnuts 10 almonds 1 cup coconut milk ½ cup oil Salt to taste ½ tsp turmeric chilli powder to taste Method : Make a paste of the ginger, garlic, cloves, cinnamon, cardamom, cashews and almonds. Heat oil in a big vessel, add the chopped onions. Fry them till they turn golden. Then put the ground masala and fry very well. While frying this paste, add 3-4 tbsp of water you will notice that oil floats on top. Now add the yoghurt and the chicken. Season it well with salt, haldi and chilli powder. Cook for 10 mins, then add the coconut milk. Cook till done, garnish with coriander leaves.