Mansoon special samose yummmmmy

For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:

• Mix all the ingredients (salt, oil, ajwain) except water.
• Add a little water at a time.

• Pat and knead well for several times into a soft pliable dough.
• Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

• In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
• Add green peas, cashews and raisins and mix well.
• Add coriander and keep aside.

To Proceed :

• Make small rolls of dough and roll it into a 4"-5" diameter circle.
• Cut it into two parts like semi-circle.
• Now take one semi circle and fold it like a cone. Use water while doing so.
• Place a spoon of filling in the cone and seal the third side using a drop of water.
• Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
•  Serve with green chutney

yummy chicken biryani

Chicken Biryani
Ingredients:
1 cup sliced onion (fried in oil till crisp)
1/2 lb chicken

Chicken marination:
3 tbl spn chopped coriander leaves
2 tbl spn chopped mint leaves
1/2 tea spn ginger paste
1/2 tea spn garlic paste
3 green chillies
1/2 tea spn red chilli powder
4 cloves powdered
1″ cinnamon powderd
1/2 tea spn cumin powder
1/2 tea spn coriander powder
1/2 cup thick yogurt
Salt

Method:
Add all the marinade ingredients and 1/4 cup fried onion to chicken pieces and leave it aside for about 1hr (in refrigerator).

For rice:
1 and 1/2 cups basmati rice
1/4 cup onion
2 and 1/2 cups water (a little less than required to cook rice completely)
2 cloves
1″ cinnamon
2 cardamom
2 bay leaves
1/2 tea spn ginger paste
1/2 tea spn garlic paste
1/2 tea spn green chilli paste
1/4 tea spn turmeric
Ghee
Salt

Method:
Heat ghee and add cloves, cinnamon, cardamom, bay leaves, ginger-garlic paste, green chilli paste, turmeric, onion and fry for a few minutes. Now add the rice and fry for 2-3 minutes. Then add salt water and let it cook.

Putting everything together
Heat ghee in a thick bottomed pan and add marinated chicken. Fry for about 2mins. If chicken leaves some water, that is fine.
Spread half the quantity of rice, followed by 1/2 the quantity of fried onion. You can add 1/4 cup water just to make sure the rice is completely cooked.
Spread remaining rice and then onion.
Cover the lid and seal the edges with dough. Cook on a medium low flame for about 30-45mins.

Serves : 2-3
Preparation time: 1 and 1/2 hrs

POTATO BHAJIYA

Recipe : batata bhaji Batata Bhaji is famous Maharashtrian Dish. Bhaji's are most popular snacks in Maharashtra.  In between afternoon & evening the batata bhaji tastes good with a cup of hot tea or chilled butter milk. Batata Bhaji Recipe Serves : 4 Plates Preparation Time for Potato Bhaji:  Approx. 10 Mins. Cooking Time for Potato Bhaji : Approx.  10 Mins Approx 10Mins. Ingredients for Potato Bhaji :   2 medium size potato slices 1  cup Gram Flour ( Besan ) 1 pinch of red chilly powder Salt as per your taste 1 pinch of baking soda 1 pinch of cumin powder 1 pinch of turmeric powder 1 cup water oil for deep fry How To Make for Potato Bhaji : Peel Potatoes Make round slices of potatoes soak it into salt water for 10 to 15 mins. Meanwhile take one bowl mix all ingredients like gram flour,red chilly powder,cumin powder,turmeric powder & salt.  add water & stir the mixture  add baking soda into the batter & stir it till mixture runs to a runny paste. heat oil in a pan drain all potato slices. deep slices into the batter till it completely coated. turn flame to medium heat & deep fry them till color turns to golden. serve it with Garlic Chutney / Tomato Souce /Green Chutney / Tamarind Chutney etc...! Tips for Potato Bhaji : For the crispier batata bhaji, either add rice flour to the batter or add cooked toor dal. You Can also make bhaji pav by combining dinner role,chutney. Batter should not be thick.

PAV BHAJI

Pav Bhaji is a favorite fast food dish in India. Pav is buns and bhaji is the mixed spicy vegetables. This is a very popular dish with roadside vendors.
Recipe will serve 4

Ingredients

• 2 medium potatoes, peeled and diced
• 1 cups chopped cauliflower
• 1/2 cup chopped green beans
• 1/2 cup peas
• 1/2 cup chopped carrots
• 3 tablespoons oil
• 3 tablespoons butter
• 2 green chilies chopped
• 2 tablespoon finely sliced ginger
• 3 medium chopped tomatoes
• 1/2 teaspoon red chili
• 1/2 teaspoon turmeric
• 1 tablespoon fennel seed powder (saunf)
• 2 teaspoon salt (adjust to taste)
• 1 teaspoon garam masala
• 1 tablespoon lemon juice (adjust to taste)
• 1/4 cup chopped cilantro (hara dhania)
• 6  bread buns

For Garnish:

• 1 medium chopped tomatoes
• Few pieces of thinly sliced lemon

Method

1. Boil all the vegetables potatoes, cauliflower, beans, peas, and beans in about 1 ½ cup of water. Don’t add too much water, just enough to cook.
2. After the vegetables are soft and tender, drain the excess water and mash them coarsely with a fork or potato masher.
3. Heat the oil in a frying pan over medium heat.
4. Add tomatoes, green chilies, cilantro, and ginger and sauté for 2-3 minutes until pasty.
5. Next add the red chili powder, fennel seed and turmeric, mix it well.
6. Add mashed vegetables.
7. Using a spatula, simultaneously mash and stir all the vegetables for 5 minutes.
8. Add salt and two tablespoons of ghee, stir-fry for another minute.
9. Add about ¼ cup of water or as needed, and let it cook for a minute.
10. Turn off the heat.
11. Add garam masala, and lemon juice, mix it well
12. Toast the halves bun over a skillet using butter over medium heat until buns are golden brown from both sides.
13. Serve toasted buns with bhaji (mixed vegetables), garnish with chopped tomatoes and sliced lemon.

Pani Puri Recipe

Pani poori

Pani pooris are known as "Golgappas" in North India.
The crisp puris are stuffed with potatoes, moong sprouts/chickpeas and then filled with spicy chilled masala water and served. Making pani puri at home is hygienic and economical. Today we will learn a very easy method to make pani poori at home following our simple recipe. 

Ingredients needed for the pani

Ice cold water - 3 cups
Green chutney - Green chutney is a very easy and quick chutney made with coriander and mint leaves. It is added in chaat varieties, used as a spread for sandwich, enjoyed with parathas, dhoklas, samosas, cutlet etc.Today we will learn how to make green chutney (hari chutney) following this easy chutney recipe.

How to prepare Green Chutney 

Prep time - under 15 mins
Cook time - Nil

Ingredients needed

Coriander leaves - 2 cups (tightly packed)
Mint leaves - 1 cup (tightly packed)
Ginger - a small bit
Green chillies -2-3
Lemons juice - Juice of half a lemon
Sugar - 1/4 -1/2 tsp
Salt 

Preparation

Wash coriander and mint leaves nicely under running water.Drain and keep it aside.

Method

Grind coriander leaves, mint leaves, ginger, green chillies, salt and sugar together adding very less water.

Squeeze juice of half a lemon and mix well.This is added to retain the green color.

Enjoy this versatile chutney with parathas, bread, samosas etc. 

Sweet chutney -This is a very popular sweet and sour chutney made with dates, tamarind and jaggery. It is served with many chaat items and can also be used as a dip for samosas.Today we will learn how to make sweet chutney (khatta meeta chutney) for chaat following this easy recipe.

Date Tamarind Chutney

Ingredients needed

Jaggery - 1/4 cup
Tamarind - 1/4 cup (50 grams)
Dates - 8-10
Red chilli powder -1/2
Roasted Cumin/ jeera powder -1/4 tsp
Dry ginger powder -1/4 tsp
Salt to taste

Preparation

Soak tamarind in warm water for 20 minutes.

Dissolve jaggery in little water and filter it to remove its impurities.

Remove the seed from the dates or use seedless variety.

Method

In a pan boil together jaggery, tamarind and dates with just enough water.

Add salt, chilli powder, jeera powder and dry ginger powder.Simmer and cook till it reaches a saucy consistency. Mash it well with a potato masher.

Allow it to cool, strain it  using a soup strainer, pressing it well with a ladle to extract as much pulp as you can. Store it in an airtight container in the refrigerator. This chutney can also be freezed for 15-20 days.

Chilli powder - 1 tsp
Chaat masala powder- 1 1/2 tsp
Roasted Cumin/jeera powder -1 tsp (dry roast cumins seeds and powder it)
Boondi - fistful


Method for preparing Pani 

Take ice cold water in a bowl and mix all the ingredients mentioned above from green chutney to jeera powder. There are no hard and fast rules regarding the measurement. You can taste the pani and add more or less of chutney or spice powder according to your personal preferences. Chill for an hour for the flavors to get blended well with the pani. Add a fistful of boondi to the pani.

So now our pani/spiced water for pani poori is ready.

Pooris - 15 pooris - These pooris are easily available in supermarkets, so you do not have to strain yourself making these pooris. After all, we are not going to have pani puri everyday. You can get it ready made. I got it ready made from Nilgiris. Anyway I will post the poori recipe later.

Ingredients needed for the filling

Potatoes - 3-4 medium sized ones
Green chilli - 1 finely chopped
Red Chilli powder - 1 tsp
Cumin/jeera powder -1 tsp
Chaat masala - a pinch
Salt

Green gram dal /whole moong dal - 3/4 cup

Sev
Onion - 1 finely chopped
Coriander leaves - as needed (finely chopped)

Preparation

Pressure cook potatoes, peel the skin and mash it well. Add finely chopped green chillies, red chilli powder, cumin powder, chaat masala, salt needed and mix well. Keep it aside.

Soak green gram dal/ moong dal overnight and sprout it. Learn how to sprout moong dal. Steam the moong sprouts with salt needed and a pinch of turmeric powder. Instead of moong dal, you can use cooked chick peas also. 

Assembling and how to serve

If you have everything ready, making pani poori is a breeze.

Take a poori, make a hole in the center big enough to fill the stuffing.(see picture below - just tap the thin side of the puri with your index finger)

Now fill the poori with a little potato mix.

Top it with moong sprouts or cooked chickpeas.

Add finely chopped onions, sprinkle just a pinch of chilli powder, chaat masala and roasted jeera powder.

Garnish with finely chopped coriander leaves and sev.

Immerse it in chilled pani and eat the whole poori with the stuffing and pani right away.

Enjoy homemade pani puri!!