Chicken Samosa

‘SAMOSA’ an ultimate word for any Indian, we are never going to see the time if we get some samosas.  Usually Samosa is famous in North India and West Bengal both. Tea and samosa is always a perfect evening choice for us. I usually make samosa with Cauliflower but this time I prepared some Chicken Samosa. They were just awesome but I am really thankful to my friend Tanushri she gave me some nice tips for frying the samosas. 

It’s better to try something different every time. My chicken samosas were just perfect like shop, cant stop myself to make it again and again. 

Preparation time: 10 mints.

Cooking time: 20 to 30 mint. (for 8 samosa)

Ingredients:

For outer part:

1.One cup all-purpose flour.

2.Half cup ata.

3.Pinch of salt.

4.Three tea spoon ghee or sunflower oil.

5.Half tea spoon baking powder.

6.Water.

For inner filling:

1.Boneless chicken:100 gm (finely chopped).

2.One medium size chopped onion.

3.One tea spoon ginger garlic paste.

4.Half tea spoon red chili powder.

5.Half tea spoon chaat masala.

6.Pinch of garam masala.

7.Half tea spoon lime juice.

8.Chopped coriander leaves: A hands full. 

9.Salt and sugar as per taste.

10.Three tea spoon oil.

And extra oil for frying.

Process:

Take one large bowl and add the all-purpose flour, atta , salt, and baking powder and whisked all together. Now add the ghee for MOYAM and some water and make a nice dough. It should be smooth and soft. Now cover the dough with a plastic wrap and keep it aside for 20 mints.

In the meantime make the filling. 

Take one vessel and add the oil, after it become hot, add the chopped onion and fry till they become soft.

Now add the ginger garlic paste with all the spices powder except garam masala and cook till the oil separate.

Now add the chopped chicken pieces with some salt and sugar and cook for another 5 to 8 mints.

Now add the lemon juice, chopped coriander leaves and sprinkle the garam masala and cook for another 5 mints in low flame. Your stuffing is ready.

Now take out the dough and make two to three balls, roll those with a roller pin make it a big like roti but little thick. Now cut the roti with a sharp knife into four quarters. And with the each quarter make one samosa.

Now put a spoon full of stuffing inside each of the pieces and join the edges, if needed brush some water into the edges.

Now slowly make all the samosas.

Now pour enough oil in a deep karai and slowly add samosas (two at a time) at the same time switch of the gas, slowly the oil will become hot and somosa’s will also start frying. After the oil become hot reduce the heat and fry till it become golden.

CHICKEN SAMOSA is ready; enjoy your hot samosa with a cup of tea and ketchup.

Chicken Samosa

‘SAMOSA’ an ultimate word for any Indian, we are never going to see the time if we get some samosas.  Usually Samosa is famous in North India and West Bengal both. Tea and samosa is always a perfect evening choice for us. I usually make samosa with Cauliflower but this time I prepared some Chicken Samosa. They were just awesome but I am really thankful to my friend Tanushri she gave me some nice tips for frying the samosas. 

It’s better to try something different every time. My chicken samosas were just perfect like shop, cant stop myself to make it again and again. 

Preparation time: 10 mints.

Cooking time: 20 to 30 mint. (for 8 samosa)

Ingredients:

For outer part:

1.One cup all-purpose flour.

2.Half cup ata.

3.Pinch of salt.

4.Three tea spoon ghee or sunflower oil.

5.Half tea spoon baking powder.

6.Water.

For inner filling:

1.Boneless chicken:100 gm (finely chopped).

2.One medium size chopped onion.

3.One tea spoon ginger garlic paste.

4.Half tea spoon red chili powder.

5.Half tea spoon chaat masala.

6.Pinch of garam masala.

7.Half tea spoon lime juice.

8.Chopped coriander leaves: A hands full. 

9.Salt and sugar as per taste.

10.Three tea spoon oil.

And extra oil for frying.

Process:

Take one large bowl and add the all-purpose flour, atta , salt, and baking powder and whisked all together. Now add the ghee for MOYAM and some water and make a nice dough. It should be smooth and soft. Now cover the dough with a plastic wrap and keep it aside for 20 mints.

In the meantime make the filling. 

Take one vessel and add the oil, after it become hot, add the chopped onion and fry till they become soft.

Now add the ginger garlic paste with all the spices powder except garam masala and cook till the oil separate.

Now add the chopped chicken pieces with some salt and sugar and cook for another 5 to 8 mints.

Now add the lemon juice, chopped coriander leaves and sprinkle the garam masala and cook for another 5 mints in low flame. Your stuffing is ready.

Now take out the dough and make two to three balls, roll those with a roller pin make it a big like roti but little thick. Now cut the roti with a sharp knife into four quarters. And with the each quarter make one samosa.

Now put a spoon full of stuffing inside each of the pieces and join the edges, if needed brush some water into the edges.

Now slowly make all the samosas.

Now pour enough oil in a deep karai and slowly add samosas (two at a time) at the same time switch of the gas, slowly the oil will become hot and somosa’s will also start frying. After the oil become hot reduce the heat and fry till it become golden.

CHICKEN SAMOSA is ready; enjoy your hot samosa with a cup of tea and ketchup.

Lasooni Murg (No onion No Ginger)

Garlic is a very important ingredient for any non-vegetarian preparation. But for some preparation garlic is the main ingredient. So I tried one chicken dish without onion and ginger but I added lots of garlic. And the smell of garlic makes the dish so aromatic. The chicken preparation calls LASOONI MURG. This dish I made with very less no of ingredients. 

Lasooni chicken is very famous in Hydrabad India. You just need to marinate the chicken for 4 to 5 hours other than that the cooking is really easy and not that time consuming. For a change this dish can make your dinner perfect because before I used to think chicken without onion will never going to be work, but I am really wrong.

Preparation time: 15 mints.
Cooking time: 20 to 25 mints.

Ingredients:
1.Chicken leg pieces: 4 to 6.
2.Two tea spoon dry curd.
3.One tea spoon lemon juice.
4.One tea spoon Kashmiri chili powder.
5.Half tea spoon black pepper powder.
6. Few Pinch of chaat masala, Pinch of garam masala.
7.Few saffron strands.
8.One table spoon grated garlic.
9.One clove finely chopped garlic.
10.Salt and sugar as per taste.
11.One table spoon heavy cream.
12.Few cumin seeds, Few coriander seeds.
13.Sunflower oil for cooking.
14.Coriander leaves for garnishing.

Process:

Wash and clean the chicken leg pieces then make some cuts into the chicken pieces with a sharp knife.

Now take one big bowl and add the curd, lemon juice, black pepper powder, Kashmiri red chili powder, garam masala powder, chaat masala, saffron strands, grated garlic and some salt. Mix them nicely now add the chicken pieces into the mixture and marinate the chicken for 4 to 5 hr.

Now add some oil in a pan and add the cumin seeds, coriander seeds and the chopped garlic and slowly add the marinated chicken pieces into it.

Cook the chicken in medium heat with a lid for 10 to 15 mints.

Now add the fresh cream, some sugar , salt and some warm water and cook for another 10 mint in very low flame.

Your Lasooni Murg is ready, garnish with some fresh coriander leaves and serve with Roti or Naan.

Lasooni Murg (No onion No Ginger)

Garlic is a very important ingredient for any non-vegetarian preparation. But for some preparation garlic is the main ingredient. So I tried one chicken dish without onion and ginger but I added lots of garlic. And the smell of garlic makes the dish so aromatic. The chicken preparation calls LASOONI MURG. This dish I made with very less no of ingredients. 

Lasooni chicken is very famous in Hydrabad India. You just need to marinate the chicken for 4 to 5 hours other than that the cooking is really easy and not that time consuming. For a change this dish can make your dinner perfect because before I used to think chicken without onion will never going to be work, but I am really wrong.

Preparation time: 15 mints.
Cooking time: 20 to 25 mints.

Ingredients:
1.Chicken leg pieces: 4 to 6.
2.Two tea spoon dry curd.
3.One tea spoon lemon juice.
4.One tea spoon Kashmiri chili powder.
5.Half tea spoon black pepper powder.
6. Few Pinch of chaat masala, Pinch of garam masala.
7.Few saffron strands.
8.One table spoon grated garlic.
9.One clove finely chopped garlic.
10.Salt and sugar as per taste.
11.One table spoon heavy cream.
12.Few cumin seeds, Few coriander seeds.
13.Sunflower oil for cooking.
14.Coriander leaves for garnishing.

Process:

Wash and clean the chicken leg pieces then make some cuts into the chicken pieces with a sharp knife.

Now take one big bowl and add the curd, lemon juice, black pepper powder, Kashmiri red chili powder, garam masala powder, chaat masala, saffron strands, grated garlic and some salt. Mix them nicely now add the chicken pieces into the mixture and marinate the chicken for 4 to 5 hr.

Now add some oil in a pan and add the cumin seeds, coriander seeds and the chopped garlic and slowly add the marinated chicken pieces into it.

Cook the chicken in medium heat with a lid for 10 to 15 mints.

Now add the fresh cream, some sugar , salt and some warm water and cook for another 10 mint in very low flame.

Your Lasooni Murg is ready, garnish with some fresh coriander leaves and serve with Roti or Naan.

Mango Kulfi:Cherishing My Chiloidhood

In a hot summer day which one is the best food for you to eat? For me the first choice is Kulfi or Ice cream. I remember during my school summer vacation days one old Kulfiwala used to come in our locality and we all friends were waiting for the bell which used to make us happy. I still remember those kulfi’s taste. 

To cherish my childhood memories I prepared some MANGO KULFI for this hot summer day. They are really yummy and can’t stop myself to prepare these again and again. My little one was so happy to see this but hopefully next year I can give her the kulfi in proper shape, I just gave her some melted kulfi. I have few guests in next weekend I think this one will be the best dessert for a summer day.

Preparation time: 5 mints.
Cooking time: 15 to 20 mints.

Ingredients:
1.Heavy milk : 2 small cup.
2.Condensed milk : ¾ cup.
3.One tea spoon corn flour.
4.Two mango (I use fresh mango u can use mango pulp too).
5.Half cup sugar or as per your taste.
6.Few saffron stands.
7.Pinch of freshly crushed cardamom.
8.Few pistachios for garnishing.

Process:

Take out the mango pulp from the mangoes and blend it in a blender, and keep it aside.

Now take one spoon of hot milk in a bowl and add the corn flour and saffron stands and keep it aside.

Now add the milk in a heavy bottomed vessel and keep stirring it till it reduces the quantity almost half add the condensed milk and stir continuously.

After 5 mints add the saffron milk mixture and sugar and stir for 5 mints. Let it become thick then switch of the flame and allow the mixture to cool.

Now add the fresh mango pulp and mix nicely and put everything in a blender or a food processor and blend it nicely.

Now pour the kulfi mixture into some kulfi cup/ mini condiment cups and freeze it for 6-8 hours for it to set completely.

The super easy MANGO KULFI is ready now enjoy every bite with your loved one. 

Mango Kulfi:Cherishing My Chiloidhood

In a hot summer day which one is the best food for you to eat? For me the first choice is Kulfi or Ice cream. I remember during my school summer vacation days one old Kulfiwala used to come in our locality and we all friends were waiting for the bell which used to make us happy. I still remember those kulfi’s taste. 

To cherish my childhood memories I prepared some MANGO KULFI for this hot summer day. They are really yummy and can’t stop myself to prepare these again and again. My little one was so happy to see this but hopefully next year I can give her the kulfi in proper shape, I just gave her some melted kulfi. I have few guests in next weekend I think this one will be the best dessert for a summer day.

Preparation time: 5 mints.
Cooking time: 15 to 20 mints.

Ingredients:
1.Heavy milk : 2 small cup.
2.Condensed milk : ¾ cup.
3.One tea spoon corn flour.
4.Two mango (I use fresh mango u can use mango pulp too).
5.Half cup sugar or as per your taste.
6.Few saffron stands.
7.Pinch of freshly crushed cardamom.
8.Few pistachios for garnishing.

Process:

Take out the mango pulp from the mangoes and blend it in a blender, and keep it aside.

Now take one spoon of hot milk in a bowl and add the corn flour and saffron stands and keep it aside.

Now add the milk in a heavy bottomed vessel and keep stirring it till it reduces the quantity almost half add the condensed milk and stir continuously.

After 5 mints add the saffron milk mixture and sugar and stir for 5 mints. Let it become thick then switch of the flame and allow the mixture to cool.

Now add the fresh mango pulp and mix nicely and put everything in a blender or a food processor and blend it nicely.

Now pour the kulfi mixture into some kulfi cup/ mini condiment cups and freeze it for 6-8 hours for it to set completely.

The super easy MANGO KULFI is ready now enjoy every bite with your loved one. 

Malai Sandesh

Sweets are always a first choice in my home and almost every day, it’s hard to make different every time. But to satisfy my taste buds I try to make something different every time. And this time I made some Malai Sandesh in completely my way. And it tasted like I ate in a sweet shop near by my home town. Believe me I felt so good after that.

The reaction which I got from my husband that was also a great feelings for me, because he used to be the Guinea pig for me every time. While making this I didn’t go through any website I just made it in my way. 

Preparation time: 5 mints.
Cooking time: 40 to 50 mints.

Ingredients:
1.Heavy Milk (I use 3.5%): 3 cup.
3.Condanced Milk: Three table spoon.
4.Gram flour or Besan: Two table spoon.
5.Ghee: One table spoon.
6.Two cardamom.
7.Sugar: Two to Three table spoon or as per your taste.
8.Few pistachios for garnishing.
9.Silver Tabok for garnishing.

Process:
Put two cup of milk in a heavy bottomed vessel and keep string it in low flame.

In another vessel add the ghee after it become hot add the cardamom after it start leaving the aroma add the besan and stir continuously till it fry properly and a nice color come out.

When the milk started to become thick or reduce the quantity almost half add the condensed milk and stir continuously.

Now after 5 mints add the fried beasn and sugar into the milk and stir till the mixture become thick and dry.

Let it become cool now make some small round shape SANDESH which  makes you happy after every bite. 

Malai Sandesh

Sweets are always a first choice in my home and almost every day, it’s hard to make different every time. But to satisfy my taste buds I try to make something different every time. And this time I made some Malai Sandesh in completely my way. And it tasted like I ate in a sweet shop near by my home town. Believe me I felt so good after that.

The reaction which I got from my husband that was also a great feelings for me, because he used to be the Guinea pig for me every time. While making this I didn’t go through any website I just made it in my way. 

Preparation time: 5 mints.
Cooking time: 40 to 50 mints.

Ingredients:
1.Heavy Milk (I use 3.5%): 3 cup.
3.Condanced Milk: Three table spoon.
4.Gram flour or Besan: Two table spoon.
5.Ghee: One table spoon.
6.Two cardamom.
7.Sugar: Two to Three table spoon or as per your taste.
8.Few pistachios for garnishing.
9.Silver Tabok for garnishing.

Process:
Put two cup of milk in a heavy bottomed vessel and keep string it in low flame.

In another vessel add the ghee after it become hot add the cardamom after it start leaving the aroma add the besan and stir continuously till it fry properly and a nice color come out.

When the milk started to become thick or reduce the quantity almost half add the condensed milk and stir continuously.

Now after 5 mints add the fried beasn and sugar into the milk and stir till the mixture become thick and dry.

Let it become cool now make some small round shape SANDESH which  makes you happy after every bite. 

Vegetable cutlet

Summer time that means the evenings are become big and the day lights are more so we need to make our evening more special with some snacks. And we both love to spend the evenings in our small balcony. I have all lovely fresh vegetables at home so thought to make a nice easy snack to have with a cup of tea.

I think a thought only make us hungry and after that we really can’t stop us to making that. So I made some vegetable cutlets. And they are so good and tasty I think within 5 mints we finished all of the cutlets.

Preparation time: 10 mints.

Cooking time: 20 mints.

Ingredients:

1.One big boiled potato.

2.One small bowl of finely grated carrots.

3.One small bowl of finely grated bit root.

4.Frozen green peas: a handful.

5.Half tea spoon ginger paste. Half tea spoon lemon juice.

6.Four to five chopped green chilies.

7.Few chopped cashew nuts.

8. Half tea spoon Red chili powder, Pinh of Chaat masal, Pinch of garam masala, Few cumin seeds.

9.Two bitten eggs.

10.One table spoon all-purpose flour.

11. One small cup or bread crumbs.

12.Salt and sugar as per taste.

13.Sunflower oil for frying.

Process:

Smashed the boiled potato with some salt and lemon juice and keep it aside.

Now add some oil in a vessel and let it become hot then add the cumin seeds, after it start crackle add the chopped cashew nuts and fry for some time.

Now add the grated carrots and bit roots and cook for some time.

Now add some salt, frozen peas sugar and the ginger paste and cook it in low flame with a lid.

Now remove the lid and add the red chili powder and chaat masala and cook for some time.

Now add the smashed potato and the garam masala powder and mix it nicely and switch of the flame.

Let it become cold now make some cutlet in any shape and roll them in the flour then dip them into the bitten eggs and finally roll them again into the bread crumbs.Now keep the cutlet into the fridge for some time. 

 Now deep fry the cutlets till both the sides turn into golden color. And serve hot with salad and sauce.