Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics : Vegetable Samosa Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Monday 19 January 2015

Vegetable Samosa Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Vegetable Samosa Recipe Biography

Source:- Google.com.pk

How to Make Vegetable Samosa:
A well-known Indian snacks Samosas can be probably establish everywhere in the world! They are a lovely snacks for a freezing day when you are just a little more than snacks and a little less than hungry. The recipe should make between 15-18 samosas.
Ingredients:
For Cover:
    1 cup all purpose flour
    Water to Knead dough
    2tbsp oil
    Little salt
    1/4th tsp. Ajwain
For Stuffing:
    3-4 Potatoes
    1/2 cup Green Peas
    1-2 Green Chilies
    1/2tsp Ginger
    1tbsp coriander finely chopped
    Few chopped Cashews
    Few Raisins
    1/2tsp Garam masala
    Salt to taste
    Red chili powder to taste
    1/2 tsp. Dry Mango powder
How to make Samosa:
For Cover:
    Mix the entire ingredients apart from water.
    Include a little water at a time.
    Pat and knead well for a number of times into a soft pliable dough.
    Cover it with moist Muslin cloth and keep aside for 15 minutes.
For Stuffing:
    In a bowl include mashed potatoes and all dry masalas and green chilles, ginger and Mix well.
    Include green peas, cashews and raisins and combine well.
    Include 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 half circle.
    At the moment take one half circles 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.
    Warm oil in a kadhai and deep fry till golden brown.
Vegetable Samosas:
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup ghee or clarified butter or oil
Cold water as needed, usually about 10 tablespoons
3 medium baking potatoes, boiled until tender, drained and cooled
1/4 cup ghee or clarified butter or oil
1 cup minced onion
1 tablespoon minced fresh ginger
1 hot green chile, such as Serrano, finely minced
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon cumin seeds
1/4 teaspoon freshly ground black pepper
1 cup frozen green peas, thawed
1/4 cup chopped cilantro leaves
1 cup plain yogurt
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped green onion
1 tablespoon lemon juice
Chutney, for serving
Directions
Make the pastry by combining the flour and 1/4 teaspoon of the salt and then rubbing 1/4 cup of the ghee into the flour until well combined and mixture resembles coarse crumbs. Add the water, a tablespoon at a time, until the pastry comes together to form a ball, about 10 tablespoons. Knead the dough lightly and then form into a disk, wrap in plastic wrap and transfer to the refrigerator to rest for at least 1 hour.
While the dough is resting, make the filling. Peel the potatoes and cut into small dice. Heat 1/4 cup of ghee in a medium skillet and add the onion. Cook until the onion is lightly caramelized, about 6 minutes. Add the ginger, chile, coriander, garam masala, and cumin seeds and cook until the spices are fragrant, about 2 minutes. Add the potatoes, 1 teaspoon of the remaining salt, and 1/8 teaspoon of the pepper and cook, stirring, until well combined, about 6 minutes. Add the peas and 3 tablespoons of the cilantro and set aside to cool completely.
While the filling is cooking, make the yogurt dipping sauce by combining the yogurt, remaining tablespoon of cilantro, mint, green onion, lemon juice, remaining 1/4 teaspoon of salt and remaining 1/8 teaspoon of pepper and stir to combine. Set aside, refrigerated, until ready to serve the samosas.
Divide the samosa dough into 10 portions and roll each piece of dough into a circle about 5 inches in diameter. Cut each circle in half. Lightly moisten the straight edge of each half circle and press together to seal; you should now have a cone-shaped portion of dough. Carefully spoon about 2 heaping tablespoons of the filling into the dough cone and then moisten the remaining edges with a bit of water and press together to seal. Repeat with the remaining portions of dough and filling.
When you are ready to fry the samosas, heat a large saucepan filled at least 2 inches with oil to about 340 degrees F. Fry the samosas, a few at a time and stirring to promote even cooking, until golden brown, about 4 minutes. (Note: these will float to the surface of the oil long before they are ready to be removed; make certain to cook them until the pastry is crispy and golden brown.) Remove using a slotted spoon and transfer to a paper-lined plate to drain. Repeat until all samosas have been fried. Serve immediately, with the yogurt dipping sauce and your favorite chutney.
How To Make Vegetable Samosas:
How To Make Vegetable Samosas
Samosa is probably the most popular snack in Northern India, especially at tea time. When an unexpected guest arrives, most people send someone round to their local shop to pick up freshly made, piping hot samosas. Traditionally, Indian samosas are filled with a mix of potatoes and peas. We teamed up with Shahena Ali from the Maharaja restaurant in Benfleet, to show you how to make them.
INGREDIENTS
Step 1: You Will Need:
See above.
Step 2: Stuffing
Place the mashed potatoes in a large bowl and add the salt, chilli powder, lemon juice, garam masala and green chilles, the ginger and garlic paste and mix well until all the ingredients are evenly combined in the potato mxture. Add in the peas, cashews and and mix well again. Now add the coriander and keep aside.
Step 3: Samosas
Take a rectangular sheet of filo pastry or 1 layer of the samosa pad and brush one of the shorter edges with the beaten egg.
Step 4: Create a cone
Create a triangular cone with one side open by folding the sheet over onto itself asymmetrically, (the pastry edge with the brushed egg applied to it should be sealing one end and there should be a flap left overhanging the top of the opening of the triangular cone.
Step 5: Stuff
Now add half a tablespoon of the stuffing mixture into the cone and then brush the overhanging pastry flap over onto one side of the trianglualr cone and seal properly so that none of the mixture will be able to escape.
Step 6: Fry
Deep fry the samosas collectively (about 5 at a time) in some hot oil for 4 minutes over a medium heat, making sure to turn the samosas over in the oil every few minutes. The samosas are ready to eat when each side of the samosas are golden brown in colour and the pastry has become crispy.
Step 7: Serve
Serve hot with chutneys and pickles.
DONE

Vegetable Samosa Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images

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