Rad's Rasoi

Dec 4, 2013

Paneer Samosa

For Dough/covering
Maida - 1 cup
Sooji(finely powdered) - 1/2 cup
Oil - 2 tbsp
Lukewarm Water - as needed
Salt

For filling
Paneer(cottage chesse) - 1 cup
Peas - 1/2 cup(boiled)
Green chilli - 2
Coriander Leaves - 1 tbsp
Lemon juice - 2 tsp
Ginger - 1 tsp(grated)
Salt

Method : -

Mix together maida,sooji,salt and oil till crumbly.Add water little by little and knead into a smooth dough.
Keep aside covered with a moist cloth for half an hour,

In a wide bowl ,crumble paneer using your fingers.
Mix all the other ingredients given under "filling" with the paneer..mix well using a spoon.Keep aside.

Take the dough out and once more knead it.

Now make small pooris .Keep it on a tray or paper.
Take samosa sancha(mould) and spread the poori over it..moist the sides and put a tablespoon full of filling inside and seal.
or
Make pooris ,fold it into a cone/triangle and fill with a tablespoon of filling and seal the corners using little water.

Prepare all in the same manner and keep it on a tray.

Heat enough oil in a deep wok and fry the samosas till crispy brown.

Serve hot with chutney or ketchup....NJOY with evening Tea !!!

Nov 14, 2013

Pudina/Mint Kulcha

Adapted from Nita Mehta's Cookbook-Dal and Roti

Maida -250gm
Dry Yeast - 1/4tsp
Baking Powder - 1/4tsp
Warm Milk -150ml(3/4cup)
Salt - 1tsp
Sugar - 1tsp
Oil - 1.5tsp
Curd - 1tbsp

For Filling
Mint Leaves - 1 small bunch
Carom seeds(Ajwain)-3/4tsp
Salt - 3/4tsp
Red chilli powder-3/4tsp
Onion - 1 big(chopped)
Coriander leaves - 2 tbsp(chopped)
Ghee - to apply on kulchas(Optional)

Method :-

Dissolve Yeast in 2-3 tbsp of warm water.
Sift maida.Add sugar n salt.
Put curd in the centre of the maida n sprinkle baking powder on it.Leave for a few seconds till it starts bubbling.
Add oil and the dissolved yeast.Knead with warm milk to make a dough.The dough should neither be too soft nor too stiff.It becomes loose after it is kept away for a few hours.
Grease a polythene,brush the dough with oil.Keep the dough in the polythene,cover it with a pan inverted over it.Keep in the sun or warm place for 3-4 hours.
The dough swells.Knead it again.Keep aside.
Mix all the ingredients of the filling .
Make balls .Roll out to the desired size.Sprinkle filling all over.
Press gently with rolling pin(belan) n then with your fingers.
Stick in a heated tandoor by applying water on the back side of kulcha.You can even use tawa for this process.
Cook till brown spots appear.I applied little ghee on my kulchas.

Serve hot...Njoy with pickle or curd...

Nov 12, 2013

Hara Masala/Hara Bhara- Kebab

One of my family's fav snack ,mostly v order it from an Indian restaurant here in Tanz....i tried it for the first time(got the recipe from Aditya Bal's show on NDTV,long time back)..n am happy it turned out YUM YUMM

2 tsp cumin seeds
2 tsp coriander seeds
4 boiled potatoes
Salt to taste
1 knob ginger
2 cloves garlic
A small bunch fresh coriander
A small bunch parsley
1 green chilli
1 lime
1 tsp turmeric powder
1 tsp chaat masala
50 gm spinach
100 gm green peas
4 Tbsp cornflour
4 Tbsp bread crumbs
Salt to taste
2 tsp oil to shallow fry

Method : -

1.Boil the water with salt. Add spinach and green peas into it .

2.Strain them and keep them in cold water for sometime.

3.Dry roast cumin and coriander seeds together in a pan. Pound them in a mortar and pestle.

4.In a blender add boiled potatoes, salt, dry roasted spice, fresh ginger, garlic, fresh coriander, parsley, green chilly, lime, turmeric powder, chaat masala, blanched spinach and green peas and little refined oil. Blend them together .

5.Put them in a bowl. Add salt, corn flour, bread crumbs, lime juice. Mix them well.Make round patties of it.

6.Fry the kebabs in a little refined oil.

Serve Hot.....Njoy!!!!

Nov 8, 2013

Besan Burfi

One of my favourite sweets ...Sanjeev Kapoor ji's style

Gram flour(Besan) - 2 cups (Sieve it twice)
Ghee(melted) - 1 cup
Powdered Sugar - 1 cup
Illachi powder - 1/2 tsp
Pitachios - 10 to 12
Almonds - 10 to 12

Method :-

Grease an aluminium tray.

Heat ghee in a non-stick pan.Add gram flour to the pan and sauté on medium heat, stirring continuously, till fragrant and browned.

Switch off the heat. Add sugar and stir well till it dissolves and blends with the gram flour.Add green cardamom powder and mix well.

Transfer the mixture into the greased tray and spread evenly. Level the surface.

Sprinkle almonds and pistachios and set aside to cool and set well.

Cut into squares or diamonds or rectangles and separate them.

Serve or store in airtight container.

Njoy !!

* Personally I don't like nuts in burfis..so i didn't use them.