ALOO SAMOSA

INGREDIENT:

OUTER LAYER:

1. Maida  - 250 grams
2. Oil - 2 tablespoon
3. Salt
4. Water

FILLINGS:

1. Oil
2. Cumin seeds - 1 teaspoon
3. Onion - 1 (large size)
4. Ginger Garlic paste - 1 tablespoon
5. Peas - 100 grams
6. Potatoes - 2
7. Turmeric powder - 1/2 teaspoon
8. Chilli Powder - 1/2 tablespoon
9. Chaat masala - 1 teaspoon
10. Salt  

PREPARATION:

FOR DOUGH:

1. Add maida,salt and oil in a mixing bowl and mix all the ingredient well.
2. Add water make the dough.
3. Rest it for 1/2 hour.

FOR FILLINGS:

1. Heat the pan and add the oil in the pan.
2. Add cumin seeds fry it for 1 sec.
3. Add Onion and ginger garlic paste , saute it to remove raw smell.
4. Add boiled peas and mashed potatoes, turmeric powder , chilli powder , chaat powder and salt.
5. Saute it for 2 to 3 mins.

1. Make the dough into samosa shape and add the fillings in it.
2. Deep fry the samosas in medium flame.

TIPS: 

 Don't deep fry the samosa in high flame.

 Check my blog for chaat chutney or follow easy sweet chutney preparation below.

1.  Add tamarind paste,jaggery in a saucepan, boil it for 10 mins.
2. Add cumin powder and salt in that mix ,boil it for 2 mins and serve it with samosa.

SERVE:

  Serve the samosa with chaat chutney.

COCONUT CHICKEN CURRY

   Hi foodies..! Happy to see you all..Today i come up with one delicious chicken recipe.

We always prepared some usual chicken gravy or fries.so , i want to try something different . Suddenly i popup with some idea...little change in our usual gravy.

To cook my chickens in coconut milk.

Result was awesome so i eager to share my recipe in my blog with you all.

INGREDIENTS:

1.Oil

2.Bay leaves

3.cinnamon and cardamon

4.fennel seeds - 1 teaspoon

5.onion - 2 large

6.ginger garlic paste - 1 tablespoon

7.tomato - medium size 2

8.chicken - 750 grams

9.coconut milk - 2 cups

10.chicken masala - 2 tablespoon

11.turmeric powder - 1 teaspoon

12.cashew nuts - 10

13.green chilli - 3

14.shallot - 10

15.curry leaves

16.coriander leaves

17.lemon

18.salt

PREPARATION:

BEFORE PREPARATION:

1.PASTE:

Grind the cashew,shallot and green chilli.

2.MARINATE:

Marinate the chicken for 1/2 hr with curd,turmeric powder,lemon juice or vinegar.

PROCESS:

1.Heat the pan and add fennel seeds fry it for 2 sec and add bay leaves, cardamom,cinnamon and curry leaves.

2.Add the finely chopped onions and saute it until it turn into golden browns.

3.Add ginger garlic paste saute it to remove the raw smell.

4.Now add finely chopped tomato and smashed it in the pan.

5.After that add chicken,fry it for 2 mins and close the lid cook it for 5 to 7 mins.

6.Now add turmeric powder,chicken masala,chilli cashew shallot paste,coconut milk and salt . Close the lid and cook it for 10 mins.

7.Finally add 1 teaspoon lemon juice and coriander leaves and close the lid for 1 or 2 mins after the chicken is cooked turn off the flame.

TIPS:

Add salt when you saute the onion to fry onions quickly.

SERVING:

Serve our coconut milk juicy chicken curry with roti or rice.