Tuesday, December 8, 2009

Indian Samosa (simple step by step)

Fig 1-Samosa Cover Dough Fig 2-Green Peas Fig 3-Samosa Mixture Fig 4-Samosa cover strips with mixture Fig 5-Stuffed samosa Fig 6-Frying samosa on low flame
Fig 7-Ready to eat crispy samosa Fig 8-Ready eat samosas



Serving 6-8 Samose

Ingredients:

For Samosa mixture :
Oil : 1 ½ tsp
Cumin seeds (Jeera) : 1 tsp
Green Chili (Hirawi mirchi) : 2-3 (chopped) (as per the taste)
Coriander Powder : 1 tsp
Green Peas (Matar) : 1/2 cup
Potato (Batata) : 3-4 medium size (cooked, chopped)
Garam Masala : ½ tsp
Mango Powder (Aamchur) : 1 tsp
Salt to taste

For Samosa Cover mixture :
All purpose flour (maida) : 1 cup
Suji (Rawa) : 1 tbsp
Oil : 1-2 tbsp (as needed)
Salt : 1/2 tsp
lukewarm Water for kneading

Oil for frying

Procedure :
1) Knead the samosa cover dough (Fig 1). Cover and keep it aside for at least 30 minutes.
2) Heat oil for a minute, crackle cumin seeds, fry green chilies & coriander powder for a minute. Add green peas, mix well. Cook for couple of minutes(Fig 2).
3) Add chopped , cooked potatoes, salt and mix well. Add garam masala + mango powder mix all together (as shown in Fig 3). Let the mixture cool.
4) Make even size 3-4 balls of samosa cover dough. Take one ball and roll it in rectangular shape. Cut it in two half, length wise and put samosa mixture as shown in Fig 4.
5) Cover the mixture from all side by joining & folding it diagonally(Fig 5). Repeat for all remaining dough balls.
6) Heat oil for frying in a deep pan. Fry 2 samosas at a time on low-medium heat (fig 6).
7) Serve with chatani / tomato sauce. (Fig 7)

Check out our other recipes

Corn/Makai/Makyacha Paratha (Simple Recipe)

Corn paratha with chatni

Serving 4 - 6 parathas.

Ingredients:

Corn Mixture :
Corn (small kernels) : 1 cup (boiled & smashed) 
Ginger Garlic paste : 1 tbsp (for spicy additional 1/2 tbsp)
Red chilli powder : 1 tsp (for spicy additional 1/2 tsp)
Coriander leaves : 1/2 small cup
Cumin powder : 1 tsp
Coriander powder : 1/2 tsp
Besan (Gram flour) : 1 1/2 tbsp
Oil : 1 tsp (as needed)
Salt to taste

(Optional) :
Green chilli : 1 (finely chopped)
Fenugreek leaves (Kasuri methi) : 1 tsp
Onion : 1 small (finely chopped)
Chat masala : 1/2 tbsp


For Paratha :
Wheat flour : 3 cup
Oil : 1/2 tbsp (as needed)
Water for kneading.

Procedure :

1) Mix all ingredients for corn mixture and make small balls (The mixture would be slightly sticky).
2) Prepare a dough for paratha and make medium size balls.
3) Make a small puri size paratha from one paratha ball and stuff corn mixture in it.
4) Make thin/thick paratha from it. Do the same with remaining dough balls.
5) Roast both the sides on tawa / flat pan (with medium heat). You may apply some oil / butter as per your choice.
6) Serve it with sauce/chatani.


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Lyrics Bhui Bhegalali Khol - Doghi (भुई भेगाळली खोल)

अंजली मराठे कुलकर्णी ह्यांनी १९९७ साली प्रदर्शित झालेल्या "दोघी" ह्या चित्रपटासाठी हे पहिलं चित्रपट गीत गाउन आपल्या पार्श्व गायनाची सुरुवात केली. त्यांना ह्या सुंदर गाण्यासाठी महाराष्ट्र राज्य शासनाचा आणि भारत सरकारचा पुरस्कार मिळाला होता.

हे गाण मराठी "सा रे ग म प" मध्ये गाउन उर्मिला धनगर ह्यांनीही परीक्षकांची वाहवा मिळवली.


चित्रपट : दोघी
गायिका : अंजली मराठे कुलकर्णी


भुई भेगाळली खोल वल राहिली न कुठ
पाल्या पाचोळयाचा जीव वाह् टोलीशी घुसमट || धृ ||

उभ्या दस्कटाच रान आयुष्याला भिंगुलवान
मुक्या जात्याच्या बाळूशी ओवी गाते जिवातून || १ ||


English Version:

Movie : Doghi (Marathi)
Singer : Anjali Marathe Kulkarni

Bhui bhegalali khol wala rahili na kuta
Palya pacholyacha jiw wahtolishi ghusmata ||

Ubhya daskatacha ran ayushyala bhingulawan
Mukya jatyachya balushi owi gate jiwatun || 1 ||
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