Hummus and Veggies Sandwich

Very tasty, healthy, refreshing and unusual sandwich recipe. Try it.....

Hummus:-

Ingredients:

• Chickpeas, boiled- 1 cup
• Extra virgin olive oil-  ¼ cup + 2 tbsp (add more if required for blending)
• Garlic- 5 small cloves (Indian size)
• Lemon juice- 1 tbsp 
• Red chili powder or cayenne pepper- 1 tsp or to taste
• Roasted cumin powder- 1 tsp
• Sesame seeds- 2 tbsp (or ¼ cup tahini)
• Salt- to taste

Method:

• Soak chickpeas for minimum 8 hours. Boil with salt. Cook till soft.
• Roast the sesame seeds.
• Grind sesame seeds into fine powder.
• Add cooked chickpeas, chili powder, cumin powder, garlic, salt, lemon juice, olive oil and garlic in the same grinder.
• Blend to a smooth paste.
• Pour this paste~hummus in the bowl. Dazzle some olive oil and sprinkle little chili powder and cumin powder. 

Ingredients for Sandwich:

• Brown bread slices-  as required
• Butter- as required
• Hummus- as required
• Cucumber- 2
• Tomato- 2 med
• Olives- 6
• Onion, sliced- 1 med
• Lettuce/salad leaves or tender spinach leaves- 8 or as required

Seasonings:-

• Red wine vinegar or Balsamic vinegar- 2 tsp (optional)
• Mint leaves, finely chopped- 10
• Chili flakes- to taste
• Lemon zest- ½ tsp
• Salt and Pepper- to taste

To assemble the sandwich:

• Toast the bread slices with little butter. But this is optional, no need to toast.
• Slice the cucumber, tomato, olives. Chop onion.
• Combine all veggies in the bowl. Add above mentioned seasonings and toss.
• Spread a nice thick layer of hummus on two slices of bread.
• Place lettuce leaves on one slice.
• Place a layer of tomato slices.
• Now place overlapping layer of cucumber slices. 
• Now place onion and olive slices.
• Cover with the other slice of bread which has hummus already spread on it. Cut in two or four triangles.
• You can also wrap this sandwich for work, school or picnic.

Hummus ~ Basic and Simple

Hummus, a very popular Middle Eastern dip that is used as an appetizer and served with pita bread.

Ingredients:

• Chickpeas, boiled- 1 cup
• Extra virgin olive oil-  ¼ cup + 2 tbsp (add more if required for blending)
• Garlic- 5 small cloves (Indian size)
• Lemon juice- 1 tbsp 
• Red chili powder or cayenne pepper- 1 tsp or to taste
• Roasted cumin powder- 1 tsp
• Sesame seeds- 2 tbsp (or ¼ cup tahini)
• Salt- to taste

Method:

• Soak chickpeas for minimum 8 hours. Boil with salt. Cook till soft.
• Roast the sesame seeds.
• Grind sesame seeds into fine powder.
• Add cooked chickpeas, chili powder, cumin powder, garlic, salt, lemon juice, olive oil and garlic in the same grinder.
• Blend to a smooth paste.
• Pour this paste~hummus in the bowl. Dazzle some olive oil and sprinkle little chili powder and cumin powder. 

Serving Suggestions: 

Serve hummus as dip with pita bread. 

Use as sandwich or wrap spread.

Note:

Extra hummus can be stored in an air tight container in the refrigerator for 2-3 days.

Thai Flavored Chicken Roast

I saw "Thai Chicken Roast" when I was surfing net. I decided to try it. But I don't have all Thai ingredients. I made some changes. Result came good. You can feel hot, sour and sweet taste in your mouth at a time.

Ingredients: 

Chicken- 250 gm

Oil-1 tblspn

For Marinate:

• Coriander stalk or celery stalk- ¼ cup chopped
• Ginger- 1 inch
• Garlic- 6 cloves
• Green chili- 2
• Red chili powder- 1 tsp
• Curry Powder - 1 tsp
• Soy Sauce or Fish sauce- 1 tbsp
• Lemon juice- 2 tsp
• Salt and pepper- to taste
• Thai Barbecue sauce- 1 tbsp

(Instead of this sauce you can use, 2 tsp tamarind pulp + 1 tsp brown sugar or jagerry + 1 tsp peanut butter or peanut paste) 

Method:

• Blend together the all mentioned ingredients for marinate into smooth paste.
• Marinate the chicken with this paste and keep it for 2 to 6 hours in freeze.
• Place in the baking tray and drizzle with little oil over it.
• Bake or grill it for 25-35 min on 200d C in a preheated oven till cooked.
• Serve hot with some salad and Thai hot and sweet chili sauce.

Hariyali Matar (Green Peas in Green Gravy)

Very tasty, simple green peas curry.

Ingredients:

• Green peas- 1 cup
• Onion, chopped- 1 med
• Tomato, cut in cubes- 1 large (optional)
• Turmeric powder- ¼ tsp
• Asafetida (hing)- ¼ tsp
• Oil- 2 tbsp
• Butter- 1 to 2 tbsp
• Cheese cube for garnishing- 1 (optional)

For green paste:

• Coriander leaves, chopped- a handful
• Garlic- 6 cloves
• Ginger- ½ inch
• Fresh coconut, grated- 3 tbsp (or cashew nuts, slightly roasted- 3 tbsp) 
• Green chilli- 3 to 4
• Cumin seeds- 1 tsp
• Fennel Seeds- 1 tsp
• Cinnamon stick- 1 inch
• Cloves- 2
• Green cardamom- 2
• Black pepper corns- 4 to 5
• Sugar- a pinch
• Lemon juice- of half lemon or 2 tbsp
• Sea salt or regular salt- to taste

Method:

• Boil water, add a pinch of baking soda. Blanch green peas.
• Make smooth green paste from mentioned ingredients.
• Heat the pan. Add oil and butter. Add onion, saute till become pink.
• Add turmeric, hing and green paste.
• Saute on med flame till you see oil coming out.
• Add blanched green peas, tomato cubes and some water to adjust consistency of curry as per personal choice. Mix well.
• Cover the pan with lid. Cook for 7 to 10 minutes on low heat.
• Garnish with grated cheese. 
• Serve hot with chapati or paratha.

Note: 

If you want bright green colour to your gravy. Add some blanched spinach leaves in paste to grind.

मटार हरियाली

साहित्य :

• मटार- १ कप 
• कांदा, चिरून- १ मध्यम 
• टोमॅटो, मोठे तुकडे करून - १ (ऐच्छिक) 
• हळद- १/४ टीस्पून 
• हिंग- १/४ टीस्पून 
• तेल- २ टेबलस्पून 
• बटर- १ ते २ टेबलस्पून 
• चीज- सजावटीसाठी (ऐच्छिक) 

हिरव्या वाटणासाठी :

• कोथिंबीर- मुठभर
• लसुण- ५ ते ६ पाकळ्य़ा
• आलं- अर्धा इंच
• ओलं खोबरे, खवुन किंव्हा काजू तुकडा- ३ टेबलस्पून
• हिरवी मिरची- ३ ते ४
• जिर- १ टीस्पून
• बडीशेप- १ टीस्पून
• दालचीनी- १ इंच
• लवंग- २
• हिरवी वेलची- २
• मिरे- ४ ते ५
• खडे मिठ- चवीनुसार (नसल्यास साधे मिठ टाका)
• साखर- चिमुटभर
• लिंबाचा रस- २ टेबलस्पून

कृती:

• पाणी उकळत ठेवा. त्यात चिमुटभर खायचा सोडा टाका. त्या पाण्यात मटार टाका. १ मिनिटानंतर आच बंद करून मटार चाळणीत ओता. त्यावर थंड पाणी घाला. म्हणजे मटारचा हिरवा रंग कायम राहील. 
• वाटणाचे साहित्य पाणी घालुन वाटुन घ्या.
• पॅन मध्ये तेल व बटर एकत्र गरम करा. त्यात कांदा गुलाबी होइसतोपर्यंत परता. हिंग व हळद घालुन जरास परता. 
• मग वाटण घालुन तेल सुटेपर्यंत परता. 
• मटार घालुन ज्या प्रमाणात रस्सा हवा तसे गरम पाणी घाला. चव घेऊन मिठ कमी जास्त बघा. 
• टोमॅटो घाला आणि झाकण ठेऊन ७ ते १० मिनिटे मंद आचेवर शिजू द्या. 
•  गरमा गरम चपाती बरोबर छान लागते.

Kerala Style Fish Curry

My husband's Malayali friend gave us some Kerala spice powders. So I decided to try this. I have done my way in available ingredients. So here is Kerala fish curry recipe.

Ingredients:

• Fish Steak- 5
• Eastern Fish Masala - 3 tbsp
• Mustard seeds- 1 tsp
• Curry leaves- 1 string
• Green chilies, slit- 4 to 5
• Ginger, grated- 1 tsp
• Garlic- 6
• Onion, sliced- 1 med
• Turmeric powder – ½ tsp
• Kokam extract (aagal)- 6 tsp (or kokam pettals-5)
• Oil- 4 tbsp
• Coriander leaves, finely chopped- 2 tbsp
• Salt- to taste
• Water- 1 ½ to 2 cups

Method:

• Marinate fish steaks with turmeric and salt.
• Crush coarsely garlic and ginger together.
• Heat oil in a pan (I used earthen ware) and add mustard seeds, when it crackles add curry leaves, chilies, onion and crushed ginger-garlic. 
• Saute till onion becomes pink. Add the masala powder and saute for a while.
• Add water, mix well and boil it.
• When curry will start boiling and become littlebit thicker (I think this masala contains black gram powder), add fish pieces. 
• Add kokam extract, chopped coriander and mix carefully. Make sure that fish pieces do not get broken in the process.
• Cover the pan with S.S. plate. Pour some water on plate.
• Cook the curry for 15-20 minutes on low flame. 
• Serve hot with rice or appam.

Notes:

• Don't go on curry's bright red colour. It's not spicy hot. Because this masala contains Kashmiri red chili powder.
• I made this curry for lunch. But I noticed that it tasted better in the dinner. 
• I followed recipe which printed on packet. But I think if we add some coconut milk in this curry, it will taste more better. I like as it is also. ;)
• This masala contains Kashmiri red chili, coriander seeds, mustard seeds, fenugreek, dry ginger and garlic. So you can imagine the taste of masala and can be prepared at home. 

Kothimbir Vadi ~ Maharashtrian Coriander Snack

An authentic Maharashtrian delicious, crispy and aromatic "Kothimbir Vadi" recipe, it's not only quick but very easy to make.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Coriander leaves, roughly chopped- 1 large bunch (4 cups) 
• Bengal gram flour (besan)- 2 ½ cup 
• Rice flour- 1 tbsp 
• Turmeric powder- 1 tsp 
• Asafoetida (hing)- ½ tsp 
• Chili powder- 2 to 4 tsp 
• Cumin powder- 1 ½ tbsp 
• Sesame seeds- 2 tbsp 
• Poppy seeds- 1 tsp 
• Salt- to taste 
• Oil to fry- as required + 1 tbsp 
• Water- very little (less than 1 tbsp) 

Method:

• Separate out coriander leaves from it stem. You may use tender and small stems. 
• Then wash coriander leaves very and and drain off all excess water from that. 
• After coriander leaves are dried off, chop them roughly.

• Combine together chopped coriander leaves and all ingredients except oil and water. Mix well. You can use besan upto 3 cups. But adjust seasonings accordingly.

• Heat 1 tbsp oil in small tadaka pan and pour on coriander mixture. Mix well with spoon.
• Add little by little water to make soft dough (like smooth and thick batter).

• After dough is formed, divide that in 2 equal balls.
• And roll that in to oblong shape.

• Apply little oil in pot or steamer. 
• Put coriander rolls in to pot and steam them for 20 minutes. (I used micro-oven for steaming. It took 6 to 8 minutes.) Insert a knife or toothpick and if it comes out clean, the vadi is cooked well.

• After 20 minutes, take out the steamed roll and allow them to cool down.

• After that cools off, cut them in to small ¼ inch slices. 
• Shallow fry or deep fry them till crisp and browned. Both are equally tasty. Deep fried more crispy. 
• Serve Kothimbir Vadi hot with green chutney and tomato ketchup as a snack or as side in a meal.

Tips: 

• You can steam them by other method too. Put this vadi mixture in the greased thali/stainless steel plate and flatten it out by pressing. The thickness of the batter should be about ½ inch. Stem it and cut them into diamond or square shape. Then fry till crisp. 
• You may freeze these non-fried vadis. 
• You can use besan upto 3 cups. But adjust seasonings accordingly.
• You can use chilli-garlic-ginger paste. Omit or reduce the quantity of red chilli powder. In this recipe, you need 5-6 green chilli+ 3-4 garlic cloves+half inch ginger for making paste. 

कोथिंबीर वडी- संपूर्ण रेसिपी मराठीत वाचण्यासाठी इथे क्लिक करा.  

Veg Crispy Roll

Samosa in different shape.

Ingredients:

• Potato, boiled- 1 med
• Cauliflower, finely chopped- ¼ cup
• Cabbage, finely chopped- ¼ cup
• Carrot, grated- ½ cup
• Green peas- ¼ cup
• Soy chunks, boiled and crumbled- ¼ cup
• Ginger- ½ inch
• Garlic- 6 cloves
• Green chilii- 3
• Cumin seeds- 1 tsp
• Garam masala- ½ tsp
• Chat masala- ½ tsp or to taste
• Turmeric powder- ½ tsp
• Hing- ¼ tsp (optional)
• Salt and pepper- to taste
• Oil- as required
• Readymade samosa patti- as required
•  

For Sticking Paste:-
All Purpose Flour / Maida - 2 tbsp
Water - 2 to 3 tbsp

Method:

• Peel and mash potato.
• Crush or grind ginger, garlic, green chilies and cumin seeds coarsely without water.
• Heat 1 tbsp oil in a nonstick pan. Add crushed chilii-cumin seeds-ginger-garlic paste, hing, turmeric powder and sauté for few seconds. 
• Add carrot, cauliflower, cabbage, green peas.
• Add salt and mix well. Put the heat on medium. Sauté for a minute. Cover the pan with lid. Sauté in between. Cook till done soft.
• Then add potato, garam masala, chat masala, pepper. Mix well
• Slightly mash and mix with spoon. Let it cool.
• Mix flour and water to make a thick paste, this is your sticking paste. Set aside till use.
• Lay samosa patti/sheet on board.
• Place filling and roll. You have to spread little sticking paste in between. When you come to the end, spread some sticking paste and seal.
• Do all rolls  as same way. 
• During all process, you have to cover patti/sheets and rolls with damp cloth.
• Heat oil in a kadhai/wok. 
• Deep both ends in sticking paste. (Then you may spread some sesame seeds on both ends.)
• Deep fry till golden brown. Serve hot with tomato ketchup or tamarind-dates chutney.  

Or Brush little oil on rolls. Bake at 200 d c in preheated oven. Bake one side for 8 to 10 minutes, and another for 8 minute.

Refer the recipe: Patti Samosa

Chickpeas Salad

Enjoy this really easy, Mediterranean-style salad. Just toss it all together. It can be served as a main dish or a side. I prefer with garlic bread and piping hot tomato soup....just mind-blowing.

Ingredients:

• Chickpeas, boiled- 1 ½ cup
• Lettuce (any type)- 1 cup
• Tomato, chopped- 1
• Onion, chopped- 1
• Cucumber, chopped- 1
• Olives, sliced- 6
• Coriander leaves or parsley, finely chopped- 2 tbsp

Dressing:

• Extra-virgin olive oil- 2 tbsp
• Lemon juice, freshly squeezed- 1 tbsp 
• Apple cider vinegar or red wine vinegar- 2 tbsp
• Garlic cloves, finely crushed- 3
• Cumin powder- 1 tsp
• Chili flakes- 1 tsp or to taste 
• Salt and pepper- to taste

Method:

• Soak chickpeas for minimum 8 hours. Boil with salt.
• In a large bowl, toss together the salad ingredients. 
• In a separate bowl, whisk together the dressing ingredients. 
• Drizzle the dressing over the salad and toss. 
• Transfer to a serving bowl and serve with garlic bread.

Tips:

• You can use tender spinach leaves instead of lettuce.
• You can omit lettuce if not available. 
• You can use canned chickpeas for this recipe. You should drain and rinse chickpeas before using. 
• You can use some chopped colored bell pepper.
• You can use cherry/grape tomatoes, halved instead of regular tomato.
• Just crumble feta cheese on salad, this gives real Mediterranean touch to this recipe.

Malwani Masala

Many people asked me for this recipe. I got this recipe from my Malvani friend. Malvan city is in a Sindhudurg district. Our origin native place is in Ratnagiri district which is on its side. So our homemade masala is very similar in taste.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Dry Sankeshwari chili- 1 kg
• Dry Bedagi chili- 1 kg
• Dry Kashmiri chili- 100 gm (optional- only for bright red colour) 
• Coriander seeds- 250 gm
• Poppy seeds (khas-khas)- 250 gm 
• Cinnamon sticks (Dalchini)- 20 gm
• Cloves- 20 gm
• Mace (javitri)- 10 gm
• Nutmeg- 2 whole
• Whole dry Turmeric root (Halkund)- 100 gm
• Cumin seeds (Jeera)- 50 gm
• Caraway seeds (Shahi jeera)- 25 gm
• Black pepper corns (Miri)- 20 gm
• Star anise- 10 gm
• Stone flower (Dagad ful)- 10 gm
• Fennel seeds (badi sounf)- 100 gm
• Black cardamoms (Badi or masala elayachi)- 10 gm
• Bay leaves- 10 gm
• Asafetida (Hing) cube– 50 gm
• Groundnut oil- very little... as required for frying

Method:

Sun-dry all spices including chilies for 3 to 5 days.

Discard the steams of chilies. Clean all spices by straining, picking etc. Discard impurities and unwanted things if any. 

Break the turmeric root, nutmeg and asafetida.

Heat little oil in a pan and roast every ingredient on low flame individually continue to roast till a nice aroma is given out. 

Cool and grind to a powder. Cool and store in airtight containers at dry and dark place.

Keep a small piece of hing (asafoetida) in the stored masala's container for long time fresh.

Garam Masala

This garam masala is used for especially in Punjabi Dishes and meat recipes.

Ingredients:

• Black pepper corns- 20 gm
• Cloves- 10 gm
• Cinnamon sticks- 20 gm
• Black cardamoms (Badi elayachi)- 15 gm
• Caraway seeds (Shahi jeera)- 5 gm
• Cumin seeds- 10 gm

Method:

• Dry roast all ingredients one by one on low flame individually continue to roast till a nice aroma is given out. Do not burn anything, all masala will ruined. 
• Cool and grind together all spices to a powder. 
• Cool and store in airtight container. 

Matar-Batata Suki Bhaji ~Green Peas & Potato Dry Curry

Tasty potato-peas stir fry with a simple seasoning. 

Ingredients:

• Potatoes, boiled- 2 large 
• Green peas (matar)- ¾ to 1 cup
• Onion, chopped- 1 med (optional)
• Green chilies, chopped- 4 to 5
• Ginger garlic paste- 2 tsp
• Curry leaves- 1 string
• Mustard seeds- 1 tsp
• Cumin Seeds- 1 tsp
• Asafoetida (Hing)- ¼
• Turmeric Powder- ½ tsp
• Oil- 3 tbsp
• Coriander, finely chopped- ¼ cup
• Salt to taste

Method:

• Boil and peel potatoes, cut into small cubes. You may blanch green peas or use as it is.
• Heat oil in a nonstick pan or Kadai. Add mustard seeds, when it crackles add cumin seeds, curry leaves, green chilies and chopped onion.
• Saute onion till becomes pink. Add turmeric and hing. Mix well.
• Add ginger-garlic paste, saute for a while.
• Add green peas and little salt, mix well. Cover the pan and cook on low heat for 3-4 minutes or till they becomes tender. 
• Add potato, coriander and salt as required. Mix well. Cover the pan and cook on low heat for 5 minutes. Stir in between.
• Serve hot this bhaji with chapati or puri.

Tuvar Lilva Usal/ Turichya Danyachi Usal (Green Pigeon Peas Curry)

Tuvar Lilva Usal With Tomatoes and Kanda Lasoon Masala tastes awesome.

Ingredients :

• Green pigeon peas(Green Tuvar) - 1 ½ cup (from 500 gm tuvar pods) 
• Tomato, finely chopped- 1 med 
• Mustard seeds- 1 tsp 
• Cumin seeds - ½ tsp 
• Turmeric powder - ½ tsp 
• Asafoetida (hing) - a pinch 
• Kolhapuri kanda-lasun masala - 2 to 3 tsp 
• Oil - 3 tbsp 
• Fresh coriander leaves - a handful 
• Fresh coconut, scraped - 2 tbsp 
• Salt - to taste 

Method:

• Heat oil in the pan. Add mustard seeds, when it crackles add cumin seeds, turmeric and hing. 
• Add tuvar kernels, give a quick stir and keep lid on pan immediately because tuvar kernels pops up. Cook for 2-3 minutes on low heat. 
• Add tomato, kolhapuri masala, salt and mix well. 
• Sprinkle little water, cover and cook till tuvar kernels become tender. Stir occasionally. 
• Add coconut and coriander, mix well. Cover and cook for 2 minutes on low heat. Usal is ready. 
• Serve this tasty usal with chapati or bhakari. 
• Or...Put some usal in the plate, sprinkle chopped tomato, onion, coriander, lime juice and sev. Serve as a snack. 

Notes:

• You may use 1½ tsp chili powder + 1½ tsp Goda masala instead of Kolhapuri masala. 
• You can use chopped onion. 
• You can use other green beans like green peas (matar), fresh green gram/garbanzo beans (taza chana/ola harabhara) etc.

तुरीच्या दाण्यांची उसळ

साहित्य:

• तुरीचे दाणे - १ १/२ कप (५०० ग्रॅम तुरीच्या शेंगापासून)
• टोमॅटो, बारीक चिरून- १ मध्यम
• मोहरी- १ टिस्पून
• जिरे - १/२ टिस्पून
• हळद - १/२ टिस्पून
• हिंग- एक चिमूटभर
• कोल्हापुरी चटणी मसाला/कांदा-लसुण मसाला- 2 ते 3 टिस्पून
• तेल - 3 टेबलस्पून
• कोथिंबीर - एक मूठभर
• ओले खोबरे, खवुन- २ टिस्पून
• मीठ - चवीनुसार

कृती:

• पॅन मध्ये तेल गरम करावे. मोहरी, जिरे, हळद आणि हिंग घालून फोडणी करावी.
• त्यात तुरीचे दाणे घालावेत. लगेच पॅनवर झाकण ठेवा कारण दाणे फोडणीत टाकल्यावर उडू लागतात. मंद आचेवर २-३ मिनिटे शिजू द्यावे.
• नंतर टोमॅटो, कोल्हापुरी मसाला, मीठ घालून चांगले मिक्स करावे.
• थोडे पाणी शिंपडा आणि खोबरे आणि कोथिंबीर घालून मिक्स करावे.
• झाकण ठेऊन मंद आचेवर ५ मिनिटे शिजू द्यावे. उसळ तयार आहे.
• पोळी किंवा भाकरी सोबत हि चवदार उसळ सर्व्ह करावी.
• किंवा ... प्लेट मध्ये थोडीशी उसळ घेऊन त्यावर चिरलेला टोमॅटो, कांदा, कोथिंबीर, लिंबाचा रस आणि शेव टाका. एक नाश्ता म्हणून सर्व्ह करता येईल.

टिपा:

• कोल्हापुरी मसाला ऐवजी ( 1½ टीस्पून तिखट + 1½ टीस्पून गोडा मसाला) वापरू शकता.
• फोडणीत हवा असल्यास चिरलेला कांदा घालू शकता.
• मटार, ओला हरभरा, वाल/पावटा दाणे वापरून अश्या प्रकारची उसळ करू शकता.

Shahi Chicken Korma

Shahi Chicken Korma  a traditional Mughlai dish. This creamy chicken is so easy to make and quite delicious. 
I know this photo is not so good but trust me chicken curry is very tasty.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा. 

Ingredients:

• Chicken- 750 gm
• Onion, sliced- 2 large 
• Black cardamom (masala velachi)- 2
• Green cardamom- 2
• Black peppercorns- 5
• Cinnamon stick- 2 inch
• Cumin seeds-  ½ tsp
• Mace- 1
• Bay leaves- 3
• Cloves- 3
• Star anise- 2
• Oil- 6 to 7 tbsp

For marinating-

• Curd- ¾  to 1 cup
• Lemon juice- 1 tbsp
• Turmeric powder- ½ tsp
• Hing- ¼ tsp
• Red chili powder- 3 tsp
• Coriander powder- 1 tsp
• Garam masala- 1 tsp
• Salt- to taste

For shahi paste-

• Ginger- 1 inch
• Garlic- 6 cloves
• Green chilli- 4 to 5
• Fresh coriander leaves- a handful
• Mint leaves, chopped- 1 tbsp
• Cashew nuts- 5
• Almonds- 5
• Sesame seeds- 1 tsp

Method:

• Wash and cut chicken into med. size chunks.
• Dry roast almonds, cashew and sesame seeds slightly. Combine all ingredients of shahi paste and grind them into fine paste along with little water. 
• Combine shahi paste and marinade ingredients in a bowl, mix well. Add chicken in this bowl and rub this marinade on chicken nicely.
• Marinate chicken for 2 to 3 hours. You may refrigerate it.
• Heat oil in a wok/kadhai and add all whole masala ingredients and fry for few seconds.
• Add sliced onion and saute till turns golden brown. 
• Add marinated chicken and saute on med-high flame till you see oil coming out.
• No need to add extra water. Cover and cook for 15-20 minutes on low heat or till chicken cooked. Stir in between. 
• Garnish with chopped coriander leaves and serve with chapati or brad or tandoori roti or jeera rice.

Patti Samosa ~Fried & Baked

Patti means sheets, samosa is making with patti. So called as "Patti Samosa". This is also known as "Irani Samosa".  This is like a flaky pastry with spicy and tempting filling. Crispier and easier than Punjabi samosa. 

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Oil For deep Frying- as required
• Readymade samosa patti- 1 pack

For Filling:-

• Potatoes, boiled- 2 large
• Green peas, blanched or boiled- 1½ cup
• Green chilies- 4
• Cumin seeds- 1 tsp
• Garam Masala- 2 tsp
• Ginger-garlic paste - 2 tsp
• Dried mango powder (aamchur)- ½ tsp
• Turmeric Powder- ½ tsp
• Asafoetida (hing)- ¼ tsp
• Salt- to taste
• Oil- 2 tbsp

For Sticking Paste:-

• All Purpose Flour / Maida - 2 tbsp
• Water - 2 to 3 tbsp

Method: 

• Peel potatoes and make small cubes or mashed roughly. 
• Crush green chilies and cumin seeds coarsely. 
• Heat oil in a nonstick pan. Add crushed chilii-cumin seeds, ginger-garlic paste, hing, turmeric powder and sauté for few seconds. 
• Then add potato cubes and green peas. Add salt. Put the heat on medium. Sauté for a minute. Cover the pan with lid. Sauté in between. 
• Add garam masala, aamchur and mix well.Slightly mash with spoon. Let it cool.  
  
• Mixing flour and water to make a thick paste, this is your sticking paste. Set aside till use.
• Lay samosa patti/sheet on board.

• Place filling and fold. Every fold you have to spread little sticking paste. Fold and fold........when you come to the end, spread some sticking paste and seal.
• Do all samosas  as same way. 
• During all process, you have to cover patti/sheets and samosas with damp cloth.

• Heat oil in a kadhai/wok. Deep fry till golden brown. (Or  Brush little oil on samosas. Bake at 200 d c in preheated oven. Bake one side for 8 to 10 minutes, and another for 8 minute.)
• Serve hot with tamarind-dates chutney and mint chutney. 

Notes:

• While using frozen patti, put out them 20 mins from the freezer before you prepare them. 
• Always cover them with damp cloth when you work with the others, otherwise they are cracked due to drying. 
• You can keep remaining sheets/samosa patti in airlock bags in freezer.
• You can store raw samosa in freezer also. Keep them in airlock bags. When you want to fry them, take it from freezer and fry them directly, don't need to thaw.
• You can stuff any thing veg or non-veg or sweet filling . Be innovative with stuffing.

Some Filling Ideas:

• Chicken mince
• Soya granules, veggies 
• Spinach, corn, cheese
• Green peas, paneer
• Tofu, veggies
• Khoya, dry fruits
• Chocolate, dry fruits
• Fruits, ricotta cheese
• Cabbage, carrot, capsicum, spring onion etc with Chinese sauces & spices 
• Carrot, capsicum, corn etc with Italian herbs & spices 
• Prawns
• Mushroom, cheese 

I had some leftover samosa patti.......made Veg Crispy Roll