SAMOSA

Samosa is a popular tea time snack ofNorth India . It comes in several varieties of fillings- sweet and chatpati. This is made and sold in Chaat bandi’s all across India, near the shopping complexes, streets.

Ingredients:

1 Cup all purpose flour
2 tsp Butter
1/2 Cup chopped onions
1 Cup boiled, peeled and chopped potatoes
1/2 Cup peas
1 Green chilli
1/2 tsp Ginger (crushed)
1/4 Cup chopped cilantro leaves
1/2 tsp Red chilli powder
1/4 tsp Baking soda
Salt to taste
Oil for deep frying

Procedure of Samosa :

• Boil, peel and chop the potatoes.
• Make a liquid of ½ cup water and all purpose flour in a bowl.
• Take two tablespoons of oil in a pan and heat it.
• Add onions and chopped green chilli to it.
• Add peas to it after frying for two minutes.
• Cook for 3-4 minutes and add crushed ginger paste, salt, red chilli powder and chopped potatoes at last.
• Mix above ingredients well after turning off the heat.
• Mix up all purpose flour, salt, baking soda and butter and make strong dough.
• Make small balls of the dough and roll into thin circles of 5-6 inches.
• Cut into half with the help of knife.
• Smear liquid of all purpose flour and water on the sides and shape into cones.
• Fill the cooked potato mix in the cones and close the sides.
• Now heat the oil in a frying pan and when it is hot enough, put the samosas in it.
• Fry them on medium heat till they turn golden brown.
• Samosas are ready.
• Serve them with chutney or tomato sauce.

 

PANI PURI

Pani Puri is a popular snack ofNorth India .Also known as “ Gol Goppa ”. This is made and sold in Chaat bandi’s all acrossIndia, near the shopping complexes, streets.
Ingredients:

1 cup Rava (Bombay variety)
1 tbsp Maida (All purpose flour)
1/4 tbsp Baking Soda (cooking soda)
1/2 tsp Red chilli powder
2 tsp Cumin powder
1 tsp Kala namak
2 tbsp Tamarind pulp
200 gm Sprouts (boiled)
150 gms Potatoes (boiled)
1/2 cup Coriander leaves
1 Cup mint leaves
1 green chilly
1 Onion (medium size ) chopped into fine pieces
Oil for frying

Procedure of Pani Puri :

• Mix Rava, Maida, Soda and salt to make dough.
• Keep it covered by a wet cloth for sometime.
• Make circle like rolls from the dough and place them in a damp cloth.
• Heat oil and fry dough circles till it turns golden brown.
• Puri is ready.
• Grind mint leaves, green chilly and coriander leaves to make a paste.
• Mix red chilli powder, cumin powder, kala namak, tamarind pulp and salt well.
• Add mint coriander paste to the mixture.
• Add 4 cups water to this mixture.( Suggested to add 1 tsp of pani puri masala available in packs)
• Separately mash the potatoes and add sprouts, red chilli powder, tomato ketchup and salt.
• Mix it well.
• Make a hole in puri and stuff the potato mixture into it.
• Dip stuffed Golgappe in prepared masala water and serve on a plate
• This is instantly dipped and taken directly to the mouth as the masala water keeps dripping from the golgappe

RUSSIAN SALAD

Russian Salad is a nutritious and healthy dish. It is popular among children too for the sweet mix taste. A good starter during meals.

Ingredients:

2 Boiled potatoes
2 Apples
2 Cups boiled chicken
1 Cup boiled beans
1 Cup cream
1 Cup yoghurt (curd)
1 Cup Mayonnaise
Salt to taste

 

Procedure of Russian salad:

• Cut potatoes, chicken, beans and apples into pieces
• Mix yoghurt, cream and mayonnaise well.
• Add potatoes, chicken and apples
• Russian Salad is ready.

BEEF CUTLET RECIPE- KERALA STYLE

Beef Cutlet is a popular Kerala dish . It can be used as a snack or side dish during festival meals.  It is relished in South India also.

Ingredients:

Beef – 1 kg (boneless)
Potato – 3 – 4 nos (boiled and mashed)
Onion(big) – 1 – 2 nos , finely diced
Green chillies – 4 nos, finely chopped
Ginger – 1 inch piece, finely chopped
Garlic pods – 6 nos, finely chopped
Mustard seeds
Bread crumbs
Egg – 2 to 3 nos (use egg white only )
Salt – to taste
Oil for frying
Finely chopped Coriander leaves and curry leaves for garnishing the mix
Spices:-
Chilli powder – 4 tbsp
Turmeric powder – 1/4 tsp
Coriander powder – 1 tbsp
Garam masala powder – 2 1/2 tsp
Pepper – 1 tsp

 

Procedure of Beef Cutlet ( Kerala Style):

• Pressure cook the cut, cleaned beef with salt and turmeric powder until tender . Drain all gravy and keep aside for cooling. Once cool, ground the cooked beef in the mixer.
• Heat little oil in a pan. Splutter mustard seeds. Add diced onions, chopped green chillies and saute until light brown.
• To this add the chopped ginger, garlic and curry leaves, until they are sauted well.
• Add mashed potatoes and spices and mix well, reduce flame such that it does not get stuck at base of utensil.
• Add ground beef along with coriander leaves. Maintain medium flame and keep mixing until the mixture is uniform. Add salt if needed
• Shape the mixture into oval shaped patties. Set aside
• Powder bread slices / rusk . Keep aside. Beat egg white along with little salt and pepper
• Dip the oval shaped patties into beaten egg and roll them into bread crumbs.
• Deep fry the patties in oil.
• Serve hot with tomato ketchup.!!

Note: Same recipe can be followed for chicken and meat too.

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