How to make Samosa - Indian Snack item

The Samosa is a common snack item in South Asia in countries like India, Pakistan and Nepal as well as Bangladesh.  The Samosa generally consists of a fried triangular - or tetrahedron shaped pastry shell with savory potato, onion, fresh coriander, paneer and pea stuffing.

Samosa is one of the most popular snack item in India which finds place in almost every bakery or a chaat shop.  Samosa is a crisp exterior filled with a savory of potato stuffing which goes very well over a hot cup of tea especially on a rainy day.  Samosa is normally purchased from stored and prepared in homes rarely.  In this article you will learn how to make Samosa...

Ingredients

• Maida ( all purpose flour ) -  1 cup
• Oil - 2 table spoonful
• Large pinch ajwain ( optional )
• Water to knead the maida
• Salt for taste
• Oil for deep frying

For the filling:

• Boiled potatoes - 2 nos.
• Boiled peas - 1/4 cup
• Grated Ginger - 1/4 tsp
• Red chilli powder - 1/4 tsp
• Coriander powder - 14 tsp
• pinch cumin powder
• pinch of kasuri methi
• dash of lemon juice
• pinch of garam masala
• chopped coriander leaves
• salt to taste

 Method of preparation of Samosas

Here is a simple step by step method of preparing Samosas

• First mix the maida with salt, oil, ghee and ajwain, combine to form a crumbly mixture.  
• Now slowly add enough water to make the dough not too soft.  Divide the dough and shape into balls. Keep the balls aside covered with a most cloth for 20 minutes
• Heat a vessel, add oil, add cumin seeds and allow to become brown.  Add ginger, spice powders and a table spoon of water and saute for few seconds.  Add the crumbled potato and boiled peas and cook on a medium flame for few minutes ( 3 to 4 mts.) .  Add kasuri methi and lemon juice.  Add coriander leaves and turn off the heat
• Now start preparing the outer layer of the samosa as the stuffing is ready
• Roll each ball with the rolling pin into a thin puri.  Take a knife and divide the rolled puri into two halves.
• Now take the semi circle piece of the poori and made a fold in the shape of a triangle.
• Seal along the fold.  Place a ball of potato stuffing in the cone made.  Wet your fingers and run it along the edges of the dough with water and seal to enclose the stuffing.
• Press the ends firmly so that the filling does not come out during deep frying process. Prepare the rest of the dough in the same manner and make samosas
• Heat enough oil in a wide vessel to deep fry these samosas.  Once oil is heated, reduce the flame to medium and drop 2 to 3 samosas into the oil and deep fry them till golden brown turning them to the other side so that it cooks on all sides. Deep fry on low flame.
• Remove onto an absorbent paper and serve the samosas along with chutney over a cup of tea.

How to make Poori Bhaji - Maharashtrian breakfast recipe

The Poori Bhaji recipe is the Maharashtrian version of Potato curry with pooris.  The Poori Bhaji is a dry potato sabji served with pooris and sometimes accompanied with onion slices, lemon wedges and coconut chutney.  The Poori bhaji is also served along with dal, rice and  raita in a thali. 

The Poori Bhaji is also a famous North Indian breakfast item.  The Poori Bhaji can be taken as a breakfast item or as a lunch item too.  The potato curry also called as batata bhaji in Marathi can also be served even with chapatis or dosa instead of pooris.  

Poori Bhaji is a comfortable food.  Even children will enjoy to eat Poori Bhaji.   Bhaji is made from potatoes so there is no chance to dislike it.   This article gives details on how to make the potato bhaji alone.  You can read another article on how to make Pooris. 

Ingredients

• 4 medium sized potatoes
• 1 large onion, chopped
• 1 green chili, chopped
• 1 tsp mustard
• 1 tsp cumin
• 1.5 tsp urad dal/black gram
• ¾ cup water
• ½ tsp turmeric powder
• a pinch of asafoetida/hing
• ½ to ¾ cup chopped coriander/cilantro leaves
• 1 inch ginger, finely chopped
• 12-15 curry leaves
• 2 or 3 tbsp peanut oil or sunflower oil
• salt as required

How to make Potato Bhaji

Here is a step by step method of preparing the potato bhaji.

• First boil the potatoes till they are completely cooked and let them cool down.  The potatoes can be cooked in a pressure cooker
• Peel off the skin of the potatoes and chop them and keep aside.
• Heat oil in  a pan on low flame.  Add mustard, cumin and urad dal
• The mustard will crackle, the cumin will sizzle and the urad dal will be brown.  fry on a low flame
• Now add onions immediately and stir.  Dont allow the above spices to get burned or over fried.
• When the onions are soft, add green chillies and ginger.  Stir and fry for a minute on a low flame
• Now add curry leaves, stir and fry for few seconds
• Add the turmeric and asafoetida and stir
• Now add the chopped potatoes and half of the coriander leaves, stir.
• Add 3/4 cup of water, salt and stir the mixture
• Cover the pan and let the potatoes simmer for 5 to 6 minutes on a low flame

Now the potato Bhaji is ready to be served.   Serve Potato Bhaji ( Batata Bhaji )  with hot Pooris garnished with remaining coriander leaves.

How to make Pooris

Poori or Puri is a very popular North Indian recipe.  The Pooris are made from unleavened dough made from whole wheat flour and are usually served with Aloo Sabji or Punjabi Chole or Aloo Tmaatar ki sabji.

In north India,  Pooris are served along with a sweet dish called sooji (semolina) halwa and with aamras ( mango pulp) in Gujarat.   IN Maharashtra there is a popular dish called Poori Bhaji in which the pooris are served with spicy potato vegetable.  In West Bengal, Luchi is a very popular.  Luchi is a poori which is made from all purpose flour (maida) and is served with bengalo dam aloo..

Pooris should be eaten when they are hot.  Cold pooris normally will not be crispy and tasty.  Pooris are an important part of festive occassions.  The pooris are often made for breakfast in north India.  This article explains how to make crispy pooris.

Ingredients for Pooris:

• Wheat flour - 2 cups
• Curd - 2 table spoons
• Water to knead dough
• Salt to taste
• Oil to deep fry

Method of making pooris

• Mix the curd in the flour and add salt.
• Add little water at a time and knead well to form a dough.  The dough should not be soft but a little stiff.
• Keep aside for 15 minutes and divide the dough into small or medium pieces - about 12 to 14
• Roll each into 4 rounds with the help of some oil or dough
• Heat oil in  a deep frying pan or kadai
• When the oil is sufficiently hot, add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
• Turn over when puffed up and fry the poori till golden brown
• Serve the poori hot with vegetable curry or sweet dishes like suji ka halwa.

How to make Pav Bhaji - Popular Mumbai roadside Recipe

Pav Bhaji is one of the most popular street food in Mumbai city and also in some parts of Maharashtra.  Paav means "a small bun" and Bhaaji means "vegetable".  So you can even have it as a meal or as a snack.  Paav Bhaji is a hot favorite Indian street food and you can see lot of vendors in streets all over Mumbai and in beach where they will be selling this snack item.  

 Paav Bhaji is a quick meal which can be grabbed on the go - since large portions of the Bhaji is made in advance and simply you need to reheat with few spices before serving.  You just need to wait till the Pav is toasted to perfection with butter!  top with raw onions and tomatoes, squeeze of lemon atop the bhaji.  Here is a method of preparation of Paav Bhaji.

Ingredients

•    Potatoes,boiled and mashed   -   4 medium
•    Tomatoes,chopped    -  4 medium
•    Onions,chopped     -  2 medium
•    Green capsicum,chopped deseeded   -   1 medium
•    Cauliflower,grated    -  1/4 small
•    Green peas,shelled    - 1/4 cup
•    Ginger,chopped     - 1 inch piece
•    Garlic    -  8-10 cloves
•    Oil     - 3 tablespoons
•    Green chillies,chopped  -   3 or 4
•    Pav bhaji masala   -  1 1/2 tablespoons
•    Salt     to taste
•    Butter  -   3 tablespoons
•    Paav   -  8
•    Fresh coriander leaves,chopped  -   1/4 cup
•    Lemons,cut into wedges    -  2
 

Method of preparation

1.  Boil green peas in salted water till soft, drain, mash lightly and set aside. 

2.  Grind ginger and garlic to a fine paste. 

3.  Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. 

4.  Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. 

5.  Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. 

6.  Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. 

7.  Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. 

8. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. 9. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.

Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges. - See more at: http://www.sanjeevkapoor.com/bombay-pavbhaji.aspx#sthash.hpV3y7SR.dpuf

Ingredients

•	Potatoes,boiled and mashed	4 medium
•	Tomatoes,chopped	4 medium
•	Onions,chopped	2 medium
•	Green capsicum,chopped deseeded	1 medium
•	Cauliflower,grated	1/4 small
•	Green peas,shelled	1/4 cup
•	Ginger,chopped	1 inch piece
•	Garlic	8-10 cloves
•	Oil	3 tablespoons
•	Green chillies,chopped	3-4
•	Pav bhaji masala	1 1/2 tablespoons
•	Salt	to taste
•	Butter	3 tablespoons
•	Pav	8
•	Fresh coriander leaves,chopped	1/4 cup
•	Lemons,cut into wedges	2

- See more at: http://www.sanjeevkapoor.com/bombay-pavbhaji.aspx#sthash.hpV3y7SR.dpuf

Ingredients

•	Potatoes,boiled and mashed	4 medium
•	Tomatoes,chopped	4 medium
•	Onions,chopped	2 medium
•	Green capsicum,chopped deseeded	1 medium
•	Cauliflower,grated	1/4 small
•	Green peas,shelled	1/4 cup
•	Ginger,chopped	1 inch piece
•	Garlic	8-10 cloves
•	Oil	3 tablespoons
•	Green chillies,chopped	3-4
•	Pav bhaji masala	1 1/2 tablespoons
•	Salt	to taste
•	Butter	3 tablespoons
•	Pav	8
•	Fresh coriander leaves,chopped	1/4 cup
•	Lemons,cut into wedges	2

- See more at: http://www.sanjeevkapoor.com/bombay-pavbhaji.aspx#sthash.hpV3y7SR.dpuf

Aloo Matar Ki Sabji

Aloo Matar ki Sabzi is one of the most  favorite North Indian style recipes.  This is normally prepared in winter season when fresh green peas are available,.  The recipe does not contain any onion or garlic and is a perfect to take along with roti or puri or stuffed parathas or flavoured rice like vegetable rice or jeera rice.

Ripe tomatoes are very important to make this sabji.  So please ensure that you have sufficient ripe tomatoes for making this recipe.  It just takes 15 minutes to prepare and 30 minutes to cook this recipe.  The main ingredients are potatoes and green peas.

Ingredients

• Potatoes - 3, large, peeled and cubed 
• Green peas - 3/4 cup
• Tomatoes - 3, large, blanched in hot water for 6 to 7 mts, peeled and ground to a paste
• Ginger green chili paste (crush 3 green chilies and 1" ginger piece)
• Kasuri methi - 1 tsp
• Cumin seeds - 1 tsp
• Red chilli powder - 1 1/2 tea spoon
• Turmeric powder - 1/4 tsp
• Coriander powder - 2 tsps
• Roasted cumin powder - 1/2 tsp
• Garam masala powder - 1/4 tsp
• Salt to taste
• Coriander leaves - 1/3 cup chopped and packed including stalks
• Oil - 2 tbsps

 Method of preparation 

• First pressure cook the potatoes ( Do not cut them) upto 2 whistles or till they are 3/4 cooked.  Now turn off the flame and let the pressure reduce.  Peel the potatoes and cube them.  Keep them aside.

• Blanch the tomatoes in hot water for 7 minutes.  Peel the skin and grind them to a fine paste.  Keep them aside.
• Now heat oil in a heavy bottomed vessel and add cumin seeds once it is hot and allow them to splutter.  Now add green chilli, ginger paste and saute for few seconds. 
• Reduce the flame and add red chilli powder, turmeric powder, coriander powder, cumin powder and kasuri methi and 2 table spoon of water.  Cook for few minutes.
• Add the tomato paste and 1/4 cup of water and cook on low medium flame for 9-10 mts. Add salt to taste. Add green peas and the pressure cooked potatoes along with 3 cups of water and bring to a boil. (Lightly mash a few potato cubes so that they thicken the gravy)
• Reduce flame, place lid and cook for another 15-18 mts or till you achieve the required gravy consistency and the potatoes and green peas are completely cooked. Add garam masala powder and mix well. Turn off flame and remove to a serving bowl. Garnish with fresh coriander leaves.

Rajma Masala

The Rajma Masala is another Punjabi style recipe.  You can get this Rajma Masala in every punjabi restaurants or any north indian hotels and even in road side Pubjabi Dhabas.  The Rajma Masala is very tasty food is can b taken along with Rice or with Roti.

The Rajma Masala popularly known as Rajma Chawal in North India is served with Basmati Rice.  This is one of the best Indian recipes and is the most favorite comfortable food of all the people of India including South Indians.  It just takes 40 minutes to prepare Rajma Masala.

Ingredients needed

• Red kidney beans - 1 1/4 cups, soaked in 4 cups water overnight
• Onions - 2 large, grind to a paste 
• Turmeric Powder - 1/4 tsp
• Red chili powder - 1 tsp
• Coriander powder - 1 heaped tbsp
• Cumin powder - 1/4 tsp
• Tomatoes - 3, large, puree
• Asafoetida - pinch
• Bay leaf - 1
• Ginger garlic paste - 3/4 tbsp
• Kasuri methi - 1/2 tsp, crushed (optional0
• Garam masala powder - 1 tsp (from the prepared garam masala)
• Oil - 2 1/2 tbsps
• Ghee - 1 1/2 tbsps (optional) if not using ghee, replace with oil
• Salt to taste
• Fresh coriander leaves for garnish (optional)
• Garam Masala Powder: dry roast for 2 mts and grind to a fine powder
• Cinnamon - 1/2" stick
• Cloves - 3
• Green Cardamom - 2 (Chota Elaichi)
• Black Cardamom - 1 (Badi Elaichi)
• Black Pepper Corns - 6
• Star Anise - 1/2
• Mace powder - pinch (Javitri)
• Black cumin - 1/4 tsp (Shahjeera)
• Dry Ginger powder - pinch (Sonth)

How to make Rajma Masala

• Wash the kidney beans and soak in 4 cups of water over night.  
• Pressure cook along with same water next day morning.  Cook for up to 4 ot 5 whistles or cook in a large pot of water till they become soft.   Remove half a cup of cooked beans and crush them coarsely and keep them aside. 
• Now heat ghee and oil in a vessel and add cumin seeds and bay leaf and allow the seeds to splutter.  Add the Asafoetida and stir fry for few seconds and then add the ground onion paste and saute until golden brown.
• Add red chilli powder, turmeric powder, coriander powder, cumin powder, kasuri methi and salt.  Mix them well.  Add the tomato and cook till oil separates.
• Now add the cooked kidney beans along with the residue of water left while pressure cooking it.  Cover and cook for 5 minutes
• Add the crushed beans and some more water if required to get  gravy.  Now cook it for 10 minutes without lid on a medium flame after adding some water.  Add garam masala and cook with lid till required gravy consistency.    Turn off the heat and let it sit for an hour.  Remove it to a serving bowl and garnish with chopped coriander leaves.
• Serve the hot Rajma Masala with steamed rice, Jeera rice, chappatis or phulkas.

Chana Dal Recipe

Chana Dal is the most popular Punjabi Dal item.  It can be served with rice or with roti.  Chana Dal is a big yellow lentils cooked in the rich blend of tomatoes and spices.  Chana dal is one of the famous and leading recipes of Punjab.  Chana dal is extremely healthy and good recipe for diabetic patients also.  This dal has low glycemic index which helps diabetic patients who are suffering low sugar lvels.

Ingredients for  Chana Dal

1 cup (250 gms.) Chana Dal (Gram lentils)
1 small onion, finely chopped
1 table-spoon, grated ginger (adrak)
1 t-spoon garlic, finely chopped (lahsun)
1/2 t-spoon cumin powdered (jeera)
2/3 t-spoon coriander powdered (dhaniya)
1/2 t-spoon garam masala
1/2 t-spoon pepper
2/3 t-spoon turmeric powdered (haldi)
1 piece Cinnamon stick (dal chini)
2-3 Cloves (Laung)
1 Bayleaf (Tej patta)
2 table-spoon oil
1/2 t-spoon cumin seeds (jeera)
2 cup water
1 table-spoon coriander leaves, finely chopped to garnish (dhaniya patti)
salt to taste

How to make Chana Dal:

• First wash Chana Dal 3-4 times with water and keep it in a bowl. 
• Add sufficient  water to cover Chana Dal and soak for 30 mins.  After 30 mins. drain water from the bowl.
• Now take a thick bottom pan and add 2 cup water, Chana Dal, turmeric, pepper, powdered cumin and coriander to it and cook it over medium-high heat. Bring it to boil. Now reduce the heat to low, cover it with a lid and simmer for about 45-50 mins. or until Chana Dal and Punjabi gets cooked.
• Take oil in  a separate large frying pan, and put it over medium heat.  After a minute add cumin seeds, Cinnamon stick, Cloves and Bayleaf. Stir it for 15-30 secs.Then add onion, ginger, garlic and cook for about 4-5 mins. stirring continuously.
• When it changes its color add Chana Dal mixture to the large frying pan and turn the heat to high, stir it well. When it starts boiling, turn the heat to low, cover the pan and cook further for 10-15 mins. or until the Chana Dal gets soften and gets little dissolved in a mixture.
• Now add garam masala, stir well and further cook for 2 mins. Then, turn off the heat.
• Serve Punjabi Chana Dal hot with rice, pulao or roti and garnish Chana Dal with chopped coriander leaves.