I read somewhere samosa originated in the Middle East and Central Asia. It then spread to Africa, Southeast Asia, South Asia, and elsewhere.samosa is a popular snack in India for spice-loving snack eaters.samosa is made with all-purpose flour locally known as maida shell stuffed with some filling, generally a mixture of mashed boiled potato, onions, green peas, lentils, spices and green chili, or fruits. The entire pastry is then deep-fried in vegetable oil or ghee to a golden brown color. It is served hot and is often eaten with fresh green chutney, such as mint, coriander, or tamarind chutney.

Samosa is often served as that also.

Me and my hubby like to eat samosa with sweet tamarind chutney or in tea time snack.😇

It’s good to make samosa at home in today’s pollution stage.😊

So my today’s recipe is samosa..read the recipe below.☺:-

Prep time-30 minutes

Cooking time – 30 minutes

Serve – 15 -16 peices

Author – Pratignya

Ingredients:-

For making dough –

1. Maida – 2 cups
2. Ghee – 2 tbsp
3. Onion seeds – 1 tsp
4. Salt – 1 tsp
5. Water – 1/2 cup
6. Salt – 1 tsp

Samosa filling –

1. Potatoes – 3 (cut cubed size)
2. Peanuts – (as per your choice)
3. Onion – 1 (chopped)
4. Crushed ginger garlic 1 1/2 tbsp
5. Cumin seeds – 1 tsp
6. Coriander powder – 1 tsp
7. Cumin powder – 1 tsp
8. Turmeric powder – 1 tsp
9. Chopped green chillies – 1 tbsp
10. Chilli powder – 1 tsp
11. Salt (as per your choice)
12. Oil – 2 tbsp
13. Hing – 1 pinch
14. Coriander leaves

For dough –

Step 1 – In a bowl take flour and salt and onion seeds and mix them now add ghee and rub them till it resemble like bread crumbs.

Step 2 – now add water and knead it in to a stiff dough.cover the the dough with a damp cloth and keep it aside..till 15 minutes.

Now make filling .

Samosa filling –

Step 1 – Heat oil in a pan and roast peanuts and keep them aside.then add cumin seeds and green chillies to oil when cumin starts spluttering add onion stir it.fry it till golden.

Step 2 – now add ginger garlic paste and saute it till raw smell gone then add diced potatoes and add salt, turmeric powder and all powder spices. Saute it ..keep gas in low heat when filling is cooked completely add peanuts and coriander leaves..and set the mixture aside to cool.

Time to make samosa pastries –

Take a small sizeed ball of dough, roll it between your palms and dust it with flour.Roll it out like a circle which is less than 1 mm thickness and about 7 inches in diameter.Cut the rolled dough in half. Take one half and brush it with a little water along the straight edge of the pastry.Now take one edge of the straight side, and place it on the other edge of the straight side in such a way that the dough forms into a cone. Pinch the corner of the cone and sealed it. Place a tablespoon and a half of the filling in the cone, making sure to fill it only 3/4th of the way. Brush the inside of the unfilled dough with a little water and seal it by pinching the edge together. Repeat till all the dough is used up. Place the samosas on a tray.

Frying the samosas –

Heat oil in a heavy bottomed pan. To test if the oil is hot , add a tiny piece of dough to the oil and if it bubbles and floats on the surface, your oil is ready for frying. Add the samosas to the oil and reduce the flame to sim. Fry the samosas on a low flame till golden brown on each side. Its important to fry them on a low flame, or the samosas would be raw from inside. Take them out on a plate covered in tissue paper to absorb extra oil from samosas.

Serve it hot with chutney..🙂

Hello, readers.😉Today’s recipe is prawn masala curry my favorite nonveg is chicken but in case of prawn I left chicken for prawn😆.it’s an amazing dish.

prawn curry(caril de camarão) is a typical dish of the Thai cuisine of Thailand. this is a dish prepared with prawn (locally also referred to as shrimp), with a thick sauce of a yellow hue.

Generally, prawn curry is cooked with coconut milk or grated coconut but in today’s recipe, I cook it without coconut because it’s prawn masala curry.🍤🍲

It tastes good with steamed rice. Read the recipe below:-

Prep time – 30 mins

Cooking time – 1 hour

Serve – 2

Ingredients :-

1. Prawn – 300 gm
2. Potato – 1 medium size
3. Onion – 1(large one)
4. Garlic – 6 cloves
5. Ginger – 1 inch
6. Tomato – 1 chopped
7. Green chili – 2
8. Cinnamon stick – 1 inch
9. Cumin seeds – 1 tsp
10. Cardamom – 2
11. Cloves – 4-5
12. Oil – 3 tbsp
13. Turmeric powder – 1 tbsp
14. Red chili powder – 2 tbsp
15. Coriander powder – 1 tbsp
16. Cumin powder – 1 tbsp
17. Garam masala – 1 tsp
18. Salt (as per your choice)

Procedure: –

Step 1 – clean all the prawns and marinate with salt and turmeric powder. now add oil to hot pan and fry the prawns for 5 min. don’t overcook it otherwise, prawns became hard.fry potatoes in remaining oil.

Step 2 – now add a little oil to the pan and add cumin seeds and khada masalas into remaining oil. saute it. when cumin starts spluttering add sliced onions fry the onion until it became golden brown, now add ginger garlic paste and stir till the raw smell is gone .then add tomatoes add a little water and salt when tomatoes became mushy add all powder spices and cook it till oil separates from the masala.

Step 3 – now add fried prawns and potatoes into it .stir it on high flame..add a little water and salt and garam masala and cover it till 5 min on medium flame.

Garnish coriander leaves and serve it with hot steamed rice.

It tastes awesome.☺

People thinks that fish curry means it’s a bangali recipe …nooooo… southern,eastern and northern indias people are also fond of fish..let it…lets discuss about this recipe … it’s a fish recipe with mustard gravy..some people like to eat spicy some not. But I like to eat a little spicy..sooooo… Here is the recipe…

Ingredients :-

1. Fish – 1/2 kg
2. Black mustard -3 tbsp
3. Cumin -1 tbsp
4. Garlic – 4 – 5 cloves
5. Dry red chilli – 4 nos.
6. Onion seeds – 1 tsp
7. Green chillies – 2 (sliced)
8. Tomato – 1 large one (chopped)
9. Onion -1 medium size (sliced)
10. Turmeric powder – 1 tbsp
11. Salt (as per your choice)

Procedure:-

Step 1 : clean the fish slices and marinate with turmeric and salt. Keep it aside for 15 minutes.

Step 2 : now soak mustard cumin and dry red chillies in water.

Step 3 : now fry all fishes in oil I used mustard oil but you can use any oil as per your choice. Be sure that oil is hot. When fishes are become a little red take it out and keep aside.

Step 4 : now grind the mustard seeds, cumin seeds,dried red chillies and garlic cloves together. Make a fine paste and keep aside.

Step 4 : now in the remaining oil add green chilli,1 tsp cumin seeds,1 tsp mustard seeds and 1 tsp onion seeds. when these are start spluttering add sliced onions stir for 3 minutes and add tomatoes .when tomatoes became soft add mustard paste and keep stirring now add turmeric powder and salt..cook till raw smell of mustard is gone.now add coriander leaves..and serve it with hot steamed rice.

It’s yummy.try it.😉

Thanks for joining me!

Good company in a journey makes the way seem shorter. — Izaak Walton