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Home Top 5 food Top 5 dishes made from water (for sealing)

Top 5 dishes made from water (for sealing)

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1 . Samosa (potato/peas samosa)

Samosa (potato/peas samosa)

#PARTYREADY #paetyready2021

Ingredient

2 cup

for dough: maida / plain flour

1/4 tsp

Cooking instructions

* Step 1

Firstly, in a large mixing bowl take 2 cup maida. you can alternatively take wheat flour and/ atta. add ¼ tsp ajwain, ½ tsp salt and mix well. now add ¼ cup oil, crumble & mix the flour. do not compromise in addition of oil, as its a key ingredient to make samosa flaky. crumble and mix well making sure the dough holds shape. add ½ water and start to knead the dough.

* Step 2

Knead to tight dough adding water as required. grease the dough with oil, cover and rest for 20 minutes.

* Step 3

Samosa stuffing preparation: firstly, in a large kadai take 2 tsp oil and saute 1 tsp cumin, ½ tsp coriander seeds, ½ tsp fennel and pinch hing. also, add 1 inch ginger and 1 chilli. now add ½ cup peas and saute for 2 minutes. I have used frozen peas here. if you using soaked peas then make sure to boil.

* Step 4

Additionally, ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp aamchur, ½ tsp garam masala, ¼ tsp pepper and ¾ tsp salt. saute on low flame until spices turn aromatic. further, add 4 boiled and mashed potato. I have pressure cooked potato for 5 whistles.

* Step 5

Mash and mix well until the spices are well combined. now add 5 cashew, 2 tbsp raisins and 2 tbsp coriander. mix well, samosa stuffing is ready. allow to cool completely. shaping, folding and stuffing samosa: after 20 minutes, knead the dough slightly again.

* Step 6

Pinch a ball sized dough and grease with oil.

* Step 7

This is very important as you are creating the backbone, helping samosa to stand. now close and seal tightly by pressing firmly. you can freeze at this stage in an airtight container for 2 months. frying samosa: firstly, heat the oil in a kadhai and deep-fry the samosa on a low flame. you can alternatively preheat and bake at 180 degree celcius for 40 minutes.

* Step 8

* Step 9

Stir occasionally, frying the samosa on low flame for at least 15 minutes. once the aloo samosa turns golden and crisp, drain off over kitchen paper. finally, enjoy aloo samosa with green chutney and tamarind chutney.

Note: if there is a photo you can click to enlarge it

2 . Samosa Cashew nuts with potato stuffing

Samosa Cashew nuts with potato stuffing

#rain21 #rainydayspecial

Ingredient

2 cup

maida

1/4 tsp

carom seeds

1/2 tsp

coriander seeds crushed

1/2 tsp

fennel

Pinch

hing

1 inch

ginger finely chopped

chilli finely chopped

1/2 cup

peas (frozen)

1/2 tsp

kashmir red chilli powder

1/2 tsp

coriander powder

1/2 tsp

dry mango powder

1/2 tsp

garam masala

1/4 tsp

pepper crushed

3/4 tsp

salt

potato (boiled and meshed)

7-8

cashew nuts chopped

2 tbsp

raisins

2 tbsp

coriander finely chopped

as needed

Water (for sealing)

as required

Oil (for deep frying)

Cooking instructions

* Step 1

Firstly, in a large mixing bowl take 2 Cup maida you can alternatively take wheat flour

* Step 2

Add 1/4 tsp ajwain,1/2 tsp salt and mix well

* Step 3

Now add 1/4 Cup oil, crumble d mix the flour do not compromise in addition of oil,as its a key ingredient to make samosa flaky

* Step 4

Crumble and mix well making sure the dough hold shape

* Step 5

Add 1/2 water and start to knead the dough

* Step 6

Knead to tight dough adding water as required

* Step 7

Grease the dough with oil cover and rest for 20 minutes

* Step 8

Samosa stuffing preparation:- firstly, in a large kadai take 2 tsp oil and saute tsp cumin,1/2 coriander seeds 1/2 tsp fennel and pinch hing

* Step 9

Also add 1 inch ginger and 1chilli

* Step 10

Now add 1/2 cup peas and saute for 2 minutes have used frozen peas here if you using soaked peas then make sure to boil

* Step 11

Additionally 1/2 tsp chilli powder 1/2 tsp dry mango powder,1/2 tsp garam masala,1/4, tsp pepper and salt

* Step 12

Saute on low flame until spices turn aromatic

* Step 13

Further add boiled and meshed potato I have pressure cooker potato for 5 whistle

* Step 14

Mash and mix well until the spices are well combined

* Step 15

Now add cashew nuts, raisins, coriander leaves

* Step 16

Mix well samosa stuffing is ready allow to completely

* Step 17

Shaping, folding and stuffing samosa-: after 20 minutes knead the dough slightly again

* Step 18

Pinch a ball size dough andgrease with oil. roll the dough into oval shape now cut it horizontal, diving into 2 equal protection using a knife

* Step 19

Grease with water and make a cone gently press so that it seals properly

* Step 20

Stuff 2 tbsp of prepared samosa masala into the cone grease little water on the edges

* Step 21

Pull back and create pleat this is very important as you are creating the background helping samosa to stand

* Step 22

Now closed and seal tightly by pressing firmly container for 15-20 day

* Step 23

Frying samosa:- firstly,heat the oil in a kadai and deep- fly the samosa on a low flame.

* Step 24

Stir occasionally frying the samosa on low flame for at least 15 minutes

* Step 25

Once the aloo samosa turn golden and crisp drein off over kitchen paper

* Step 26

Finally, enjoy cashew nuts samosa with green chutney and tamarind chutney Enjoy

Note: if there is a photo you can click to enlarge it

3 . Samose|सामोसे|সিঙাড়া|Sweet Shop-Style|दुकान-जैसे|দোকানের মতো

Samose|सामोसे|সিঙাড়া|Sweet Shop-Style|दुकान-जैसे|দোকানের মতো

A samosa (/səˈmoʊsə/) or singara is a fried or baked pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Samosas are often accompanied by Chutneys, and have origins in medieval times or earlier.

Ingredient

2 cup

maida / plain flour

1/4 tsp

ajwain / carom seeds

3/4 tsp

salt

2 tsp

oil

1/2 cup

water

1 tsp

cumin / jeera

1/2 tsp

coriander seeds (crushed)

1/2 tsp

fennel / saunf

pinch

hing / asafoetida

1 inch

ginger (finely chopped)

chilli (finely chopped)

1/2 cup

peas / matar

1/2 tsp

kashmiri red chilli powder

1/2 tsp

coriander powder

1/4 tsp

cumin powder / jeera powder

1/2 tsp

aamchur / dry mango powder

1/2 tsp

garam masala

1/4 tsp

pepper (crushed)

potato / aloo (boiled & mashed)

cashew / kaju (chopped)

2 tbsp

raisins / kishmish

2 tbsp

coriander (finely chopped)

as required

water (for sealing)

as required

oil (for deep frying)

Cooking instructions

* Step 1

Pinch a ball sized dough and grease with oil.

* Step 2

Roll the dough into oval shape.

* Step 3

Now cut it horizontally, diving into 2 equal portions using a knife.

* Step 4

Grease with water and make cone.

* Step 5

Stuff 2 tbsp of prepared samosa masala into the cone.

* Step 6

Grease little water on the edges.

* Step 7

Close and seal tightly by pressing firmly.

* Step 8

Deep-fry the samosa on a low flame. alternatively bake at 180 degree celcius for 40 minutes.

* Step 9

Stir occasionally, frying the samosa on low flame for at least 15 minutes.

* Step 10

Once the aloo samosa turns golden and crisp, drain off over kitchen paper.

* Step 11

Finally, enjoy aloo samosa with green chutney and tamarind chutney.

Note: if there is a photo you can click to enlarge it

4 . Aloo samosa

Aloo samosa

#SC2 #week2 #TTR an ultra-popular deep fried snack recipe made with spiced potatoes and plain flour. it is a popular entree, appetizers or even as a street food snack with an extension as chaat recipe to it. as a snack, it can be consumed as it with wide a range of chutney recipes like imli chutney , dahi chutney, green chutney etc .

Ingredient

2 cup

Cooking instructions

* Step 1

Pinch a ball sized dough and grease with oil.

* Step 2

Grease with water and make cone.

* Step 3

Stir occasionally, frying the samosa on low flame for atleast 15 minutes.

Note: if there is a photo you can click to enlarge it

5 . Shahi Samosa

Shahi Samosa

#BCPT

Ingredient

2 cup

Cooking instructions

* Step 1

Pinch a ball sized dough and grease with oil

* Step 2

Roll the dough into oval shape.

* Step 3

Now cut it horizontally, diving into 2 equal portions using a knife.

* Step 4

Grease with water and make cone.

* Step 5

Stuff 2 tbsp of prepared samosa masala into the cone.

* Step 6

Grease little water on the edges.

* Step 7

Close and seal tightly by pressing firmly.

* Step 8

Deep-fry the samosa on a low flame. alternatively bake at 180 degree celcius for 40 minutes.

* Step 9

Stir occasionally, frying the samosa on low flame for at least 15 minutes

* Step 10

Once the aloo samosa turns golden and crisp, drain off over kitchen paper.

* Step 11

Finally, enjoy aloo samosa with green chutney and tamarind chutney.

Note: if there is a photo you can click to enlarge it

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