Thursday, September 29, 2011

The Kerala Kitchen Event

Here I come with one more event in my kitty. This event , I know , does not need any introduction to you. I guess its one of the most popular events in blog sphere. I have been given a chance to host this event for the month of October , 2011. And I am too happy to be a host of such a wonderful event. 
Let me give you a brief walk through the rules of this event. As the name suggests , its all about authentic Kerala inspired dishes , for example idli , appam , puttu , sambar , dosa , chutney , rasam , thoran etc etc.( I think you guys will have better idea than me ). Cook any dish inspired by the Kerala cuisine and send it to me at :  with the subject Kerala kitchen in the following format :
Name :
Blog :
Recipe :
URL of recipe :
Pic :

You have 31 days to send me the recipes. Do post the recipes between 1st October to 31st October , 2011 and link it with this announcement page and also with the Kerala kitchen page. For more info on this event check here. And non-bloggers send me the dish recipe with pic in the same email id.

Send as many entries as you can because there is an award for top contributor apart from the best pic and top dish awards.

Tomato - Carrot Soup

How many of you like tomato soup?? I guess lots of people love it. Soup in itself is a healthy option. This soup has one more plus point. It has carrot as an ingredient too. A nice blend of carrot and tomato in a not that exciting? 

Ingredients :

1. Tomato- 2
2. Onion- 1 small
3. Carrot- 1
4. Salt to taste
5. Black pepper powder- 1/2 tsp
6. Cream- 1 tbs
7. Spring onion (chopped)- 2 tbs
8. Olive oil- 1 tbs
9. Mushroom soy sauce- 1 tsp
10. Vinegar- 1 tbs

Procedure :

Chop the onion , tomato and carrot in small pieces. Now heat oil in a non stick pan and add onion. Fry it until the onion turns translucent. Add the carrot and cover the pan. Cook it over low flame for 2 minutes. After that add  chopped spring onion , soy , vinegar , black pepper and mix well. Add the chopped tomatoes and cover the pan. Cook until the tomatoes leave their water. Then add 1 cup water and cook for another 3 to 4 minutes. Adjust the salt level. Turn off the heat. 

Now let the tomato mixture cool down to room temperature. Blend it in a smooth paste. Before serving , mix the cream.

Participate in the ongoing event My Diwali My Way and only one day left for What's on your kebab platter (and to win a giveaway).

Monday, September 26, 2011

Chickpeas Kebab with Mayonnaise Dip

I have tried so many kebabs , but this one was one of the bests I have made so far.The texture , the taste and the aroma , everything was lajawab :).....and the best part was the protein component of the main ingredient chickpeas , which just can't be ignored.

Ingredients :

1. Chickpeas- 1 1/2 cup
2. Onion- 1/2 of a large one
3. Garlic- 7 to 8 cloves
4. Green chilly- 3
5. Ginger paste- 1 tsp
6. Cumin seeds- 1/2 tsp
7. Cumin powder- 1/2 tsp
8. Black pepper powder- 1/2 tsp
9. Cinnamon powder- 1/2 tsp
10. Hing- 1/4 tsp
11. Salt to taste
12. Bread crumb- 3/4 cup
13. Maida- 3 tbs
14. Olive oil

Procedure :

Soak the chickpeas in water for 4 to 5 hours and then drain the water. Grind them in a blender into a smooth paste. If needed , add a little water while grinding. Now finely chop onion , green chilly and garlic. Heat 1 tbs oil in a non stick pan and add cumin seeds. When they start spluttering , add onion , chilly and garlic. Fry them until the onion turns translucent. Add the ginger paste , pepper , cinnamon , cumin powder and hing. Mix well and cook until you get a nice aroma of the cinnamon powder. Add the chickpeas paste to the pan and mix well. Season it with salt and keep frying the mixture over low flame until it changes its color and turn a little dark in color. Turn off the heat. In a bowl mix the maida , chickpeas mixture , bread crumb and 1 tbs olive oil. Knead them well and prepare small patties from the mixture. Heat 2 tbs olive oil in a flat surface pan and when oil is smoking hot , add the chickpeas patties one by one and fry both the sides until they turn dark brown in color. Keep them on paper napkin to remove excess oil.

Now a kebab is incomplete without a nice dip. So I prepared a different dip for this kebab , the Mayonnaise dip.

Ingredients :

1. Mayonnaise- 2 tbs
2. Mushroom soy sauce- 1 tsp
3. Vinegar- 1 tsp
4. Black pepper powder- 1/2 tsp

Procedure :

Mix all the ingredients in a bowl and refrigerate it before serving with hot kebabs. I also made a Cabbage salad with this.

Only 4 days left for the event What's on your kebab platter , send your entries to win the giveaway. Also check the other event My Diwali My Way.

Cabbage Salad

This is a simple salad preparation. This cabbage salad can be served with some hot fried recipes. A best way to consume vegetables right? I always liked cabbage salad but my hubby was a little worried about eating raw cabbage. So I never tried it before. I boiled the cabbage and the capsicum to avoid the rawness. The salad turned out really well. 

 Ingredients :

1. Cabbage- 1/4th of one small cabbage
2. Carrot- 1
3. Green olive- 5
4. Yellow capsicum- 1/2
5. Spring onion (chopped)- 2 tbs
6. Vinegar- 1 tbs
7. Black pepper powder- 1/2 tsp
8. Mayonnaise- 2 tbs
9. Olive oil- 1 tsp
10. Tomato sauce- 1 tsp
11. Salt to taste

Procedure :

Boil the cabbage with capsicum for 3 to 4 minutes. Now slice the carrot thinly. Same with cabbage and capsicum. In a bowl add all the chopped vegetables and spring onion and add all the other ingredients. Mix well and preserve it before serving. You can use this salad with any kind of dish you want, be it any kebabs or some other fried dish.

Only 4 days left for the event What's On Your Kebab Platter , send you entries soon or else you will miss the giveaway. Check the new event My Diwali My Way and participate.

Friday, September 23, 2011

My Diwali My Way

Diwali , the occasion of diyas , rangoli and crackers. But it is incomplete without the diwali special foods. When you think about the diwali celebration which food does come to your mind? Is that a sweet or a namkin or something else? In my case its laddoo :).......besan ke laddo , rawa laddoo , motichur laddoo....there are so many of them!!
So I thought to check with my blogger friends what kind of dishes they will prepare for their diwali celebration. It must be something very special. So guys cook with lots of love for your family and share with us the recipe.
That is the theme of my event " My Diwali My Way" , an event for diwali food recipes. This will start from today till 31st October, 2011. Post any sweets or namkin or some innovative recipe in your blog and send it to me at : with the subject line My Diwali My Way , in the following format :
Name :
Blog :
Recipe :
Pic :
Hope you will all join me in the celebration , "shubh diwali" to all my friends in advance. Link this announcement page to your post and use the logo :

Dahi Fish ( Doi Mach )

Its one of my favorite Bengali fish curry preparation. The dahi or curd being the base of the curry , makes it a little sour. The richness of peanuts adds an extra delicious taste to this recipe. Whenever my mom used to make any fish curry , the fish always turned out a little soft and broken , god knows why. But in this recipe I was surprised to see that the fish was crunchy and intact after cooking. Hope you will like it.

Ingredient :

1. Fish- 2
2. Curd- 1 cup
3. Peanuts- 1/2 cup
4. Salt to taste
5. Turmeric powder- 3/4 tsp
6. Red chilly powder- 1/2 tsp
7. Roasted cumin seeds- 1/4 tsp
8. Black pepper powder- 1/2 tsp
9. Garam masala- a pinch
10. Cumin powder- 1/4 tsp
11. Sugar- 1 tsp
12. Mustard powder- 1 tbs
13. Hing- 1/4 tsp
14. Onion- 1 large
15. Green chilly- 2
16. Mustard seed- 1/2 tsp
17. Lime juice- 1 tsp
18. Oil

Procedure :

Marinate the fishes with salt , turmeric , red chilly powder for half an hour. In a bowl mix mustard powder , sugar and a little water. Meanwhile grind roasted peanuts (remove the skin) with onion and green chilly. Now heat 2 tbs oil in a flat surface pan and when the oil is smoking hot , add the fish pieces to fry them. This will turn the fishes brown and crunchy. A nice brown crispy outer layer will be formed. Fry both the sides of the fishes for 4 to 5 minutes and keep them aside. In a pan heat 1 tbs oil and fry the peanuts mixture. The mixture will turn little dark in color after a few minutes and will dry up. Add all the ingredients except garam masala , mustard seed , lime juice to the pan. Mix well. The dahi generally tends to form lumps , use a wooden spatula to break the lumps. Adjust salt level and cook for 7 to 8 minutes until all the ingredients mix up. Add the fried fishes to the gravy and cook for another minute. Turn off the heat. In a small bowl prepare the tadka for the gravy. Add 1 tbs oil and mustard seed and heat it until the seeds start popping. Add the tadka to the fish gravy and sprinkle lime juice and garam masala. Serve it hot with rice.

Now those who have not yet  sent entries to the event What's on your kebab platter , hurry up , the deadline is 30 th September.

Thursday, September 22, 2011


Do you remember the old advertisement on the an angry kid left his house and went to the railway station to leave the place as he thought none loves him and his grandpa took him back to the house showing him the temptation of jalebi.....I still giggle whenever the I remember the way the boy said "Jalebi!!!"...
As a kid I never liked sweets much.....but every thing changed when I came here in Bangalore...Now I always look for jalebi with hot spicy samosas...otherwise I almost faint while eating the spicy samosas :P...So I tried my hands this time on jalebis and here I come with the recipe :

Ingredients :

1.Wheat flour- 1 cup
2. Urad daal flour- 1/4 cup
3. Sodium bicarbonate- 1 tsp
4. Sesame oil- 2 tbs
5. Food color- 1/2 tsp
6. Oil for deep frying
7. Sugar- 300g
8. Water- 240 ml
9. Saffron- few strands

Procedure :

Mix wheat flour , urad daal flour , sodium bicarbonate , sesame oil  and food color. Mix them well and add water slowly (around half a cup). Keep stirring the batter while adding water. Check the consistency frequently. The batter should not be too watery or too thick , it should be semi thick. Now keep it in a jalebi maker.
In a shallow pan heat oil for deep frying the jalebis. Meanwhile prepare the sugar syrup for it. In a pan add water and sugar and bring it to boil , then reduce the heat and simmer it for another 5 minutes. If needed , sieve it once to remove any kind of impurities. Add saffron strands to add flavor to the syrup. 
Now if the oil for deep frying is ready , pour the batter with the help of the jalebi maker in a circular motion , starting from the center and finally sealing the end in the outer layer. Fry the jalebis on medium heat until they turn crispy and dark in color. Take them out when they are done and immerse them in the warm sugar syrup for 30 seconds. Serve them hot or cold. 

Only 9 days left for the event What's on your kebab platter. Hurry up or else you will not be able to participate for the giveaway.
I am sending this recipe to Diwali special Sweets & Savories.

Tuesday, September 20, 2011

Moong Daal Vada Ki Subzi

Its one of my favorite subzi preparation. The crunchy moong daal vadas are prepared from split yellow moong. You can use these vadas as tea time snack also. And when you prepare the gravy and put these vadas into that , they turn into tasty semi soft vadas. An exception to the daily normal daal -roti-subzi combination.

Ingredients :

1. Moong daal- 1 cup
2. Green chilly- 3
3. Tomato- 3
4. Onion-2
5. Turmeric powder- 1/2 tsp
6. Chilly powder- 1/4 tsp
7. Cumin seeds- 1/2 tsp
8. Ginger-garlic paste- 1/2 tsp
9. Garlic- 3 cloves
10. Cumin powder- 1/2 tsp
11. Hing- 1/4 tsp
12. Oil
13. Salt to tatse

Procedure :

Soak the daal in water for 3 to 4 hours. Drain it and blend it in a mixer. In a pan heat 1 tbs oil and add the daal paste to it. Mix the paste well with a wooden spatula and keep stirring for 3 to 4 minutes until the mixture becomes sticky. Be careful because this paste tends to stick to the bottom easily. Now take the sticky daal paste in a bowl and add 1 small chopped onion , 2 chopped green chilly , cumin , 1 small chopped tomato and chopped garlic , salt. Mix well and make small balls from the mixture. Keep them aside. Heat oil in a large kadhayi for deep frying the moong daal vadas. When the oil is ready , add the vadas one by one and fry them over medium flame until they turn brown in color. Remove the vadas and keep on paper napkin to remove excess oil. 
Meanwhile heat 2 tbs oil in a separate pan and add remaining chopped onion , green chilly. When the onion turns brown , add chopped tomato and ginger- garlic paste. Cover the kadhayi for 2 minutes and cook over low flame. Next add turmeric powder , chilly powder , hing and cumin powder. Mix well. When the paste turns a little dark brown in color , add water and cover with a lid. You can mash the tomatoes with the help of the spatula. Adjust the salt level and add the deep fried vadas to it. Keep cooking over low flame until the gravy turns a little thick. The vadas should be a little soft while soaking the gravy. Turn off the heat. Serve hot Moong daal vada ki subzi with roti or paratha. 

Tips : Do not keep the fried vadas for a long time before adding them to the gravy as this will make them a little hard. So it is advised to prepare the gravy side by side while deep frying the vadas and immediately add the vadas to the gravy and cook them over low flame.

There are hardly 10 days left to the end date of the ongoing event What's on your kebab platter , so those who have any entries and have not yet submitted them do it fast or else you will loose the opportunity to participate in the event to win a gift.

Friday, September 16, 2011

Pork Tikki

Its been a long time I have not posted any recipe. I hope my friends have not forgotten me yet. I have been a little busy for the Durga puja preparation , its only 15 days to go :)........It is one more tikki recipe from my kitchen. Its simple but really tasty. I think many of you won't eat pork , so you can always look for the substitute. 

Ingredients :

1. Minced pork- 1 cup
2. Potato (boiled)- 2 large
3. Green chilly- 2
4. Kasuri methi (dry)- 2 tbs
5. Salt to taste
6. Ajwain- 1/2 tsp
7. Cumin seed- 1/2 tsp
8. Dry aamchur powder- 1 tbs
9. Red chilly powder- 1/4 tsp
10. Hing- 1/4 tsp
11. Black pepper powder- 1/2 tsp
12. Olive oil
13. Corn flour- 1/2 cup
14. Bread crumb- 1 cup

Procedure :

Heat 2 tbs oil in a kadhayi and add ajwain , jeera , green chilly , kasuri methi , pork to it. Mix well and add salt , aamchur , hing , chilly powder , pepper. Let the pork mince gets fried for 4 to 5 minutes. Occasionally stir the mixture so that it does not stick to the bottom of the kadhayi. Now turn off the heat and keep the mixture  aside for 5 to 10 minutes. Mash the potatoes in a large bowl and add the pork mixture to it. Mash everything together. Take small balls from the mixture and flatten them to give them the shape of tikki. Dip them in the cornflour and water batter and roll into the bread crumbs. Now heat oil in a flat surface pan and add the tikkis one by one. Fry both sides of the tikkis for 5 to 10 minutes each, until they turn brown and crisp from both the sides. Remember one thing that tikkis need a little more oil to bring the crispiness of the surface and fry them on low flame for a longer time. 

Serve the hot tikkis with your favorite chutney. I used curd with tamarind chutney and the combination was awesome :)

Hurry up and participate in the ongoing event What's on your kebab platter to win a gift.

Monday, September 12, 2011

Sweet Curried Dorry Fillets

Its another fish recipe. A sweet one. The Dory fillets are available in some super markets , but if you can not find them , do not worry....we have plenty of other fishes in India which we can use for this recipe easily. The fish fillets were extremely tender. You will love the recipe.

Ingredients :

1. Dory fillets- 3
2. Soy sauce- 2 tbs
3. Honey- 1 tbs
4. Vinegar- 1 tbs
5. Ketchup tomato sauce- 1 tbs
6. Garlic paste- 1 tsp
7. Ginger paste- 1/2 tsp
8. Parsley (chopped)- 2 tbs
9. Sweet chilly sauce- 1 tsp
10. Olive oil
11. Salt to taste

Procedure :

In a large bowl take all the sauces , paste , vinegar , salt , honey and mix well. Marinate the fillets for half an hour. Now heat 2 tbs oil in a non stick pan and add the fillets one by one. Pour the marinade over the fillets and add the chopped parsley to the pan. Fry each side of the fish for 2 minutes and turn off the heat. Serve the hot Sweet curried Dory Fillets.

Do not forget to take part in the ongoing event What's on your kebab platter to win a gift.

Thursday, September 8, 2011

Fish with Vegetables

A nice blend of the sourness and sweetness. The tender fish fillets with the vegetables tastes really good. If you are not comfortable with wine , use soy sauce or Worcestershire sauce. 

Ingredients :

1. Fish fillets- 4
2. Ginger-garlic paste- 1 tbs
3. Black pepper powder- 1 tsp
4. Carrot- 1
5. Pineapple- 1 cup
6. Red wine- 3 tbs
7. Vinegar- 1 tbs
8. Spring onion- 1 tbs
9. Salt to taste
10. Olive oil

Procedure :

Marinate the fish with ginger-garlic paste , salt , wine , vinegar , pepper for an hour. Meanwhile chop the vegetables in thin long slices.

Heat 2 tbs oil in a non stick pan and fry the vegetables. Cover the pan so that the carrot gets cooked well. When the carrot becomes a little soft , add the spring onion and the fillets. Add some more oil if needed. Add the marinade to the vegetables. Fry the fish for 4 to 5 minutes and turn off the heat. Serve it hot.

Do not forget to participate in the ongoing event What's on your kebab platter to win a gift.

Wednesday, September 7, 2011

I have been Tagged!!

Its been long time , my friends Kaveri ( Palakkad Chamayal) , Mugdha (Cooking Fundas) and Ramya ( Ramya's Recipe) had tagged me for the game of  7 Links. But I am late in posting it. Its just that I did not get time to write down this post. I wanted to go through all my posts and choose the perfect ones for the links. Hence , I am late :(
But its always better late than never. I am not going to describe the game as I guess all of you have done this.

Here we go :

The most beautiful post :
All the recipes are the fruits of my hard work and my passion. So to me all of them are just beautiful. Its really difficult to choose one!! But if I have to pick one , it will be the Chicken and Mushroom Kebab with Olive Paste. The pictures of the recipe are simply too good ( I know I am blowing my own trumpet :P...after all I have been asked to do that through this game .....right??). There is one more reason to choose it. The taste and the texture of the dish. Its truly beautiful.

The most popular post :
 If I have to go by the page views then there are two : the Rasgulla and Pani puri recipes. Both are my favorites too. I still feel so good whenever I make those perfect puffed puris and the soft spongy rasgulla (exactly like store bought).

The most controversial post :
Though I don't have any such recipes ( I love to stay away from see) , but I would like to tag my Sweet Jack fruit Nuggets. Its been appreciated by each and every commenter. And all of them found it very unique and a surprise to them. So for that uniqueness , I am tagging this recipe here.

The most helpful post :
I don't know how much helpful it is for others , but for me its a very helpful recipe. Its a quick and tasty snacks recipe , which is helpful on the occasions when you have to make something quickly for some guests on a short notice. The Paneer- corn Grilled Pizza. And the best part is , nobody would ever say no to it. Even the kids will love to have a piece of it. 

The post that was surprisingly successful :
How about the Wasabi Prawn recipe? While I was busy with the ingredients , my husband made a comment " will you use condensed milk and mayonnaise? Are you sure it will taste okay?" It made me think for 2 minutes but I decided to go ahead with it. After all cooking is all about taking risk (according to me). And it did not turn out was too good!! He used most part of the mayonnaise sauce and liked the light sweetness of condensed milk. 

The post that did not get the attention it deserved :
 It has to be the Chicken in Strawberry and Red Wine Sauce. I had put a lot of hard work in choosing the ingredients. The combination of strawberry with red wine was something you should look for in a unique dish. It definitely needed some more attention (though I don't wanna cry like an attention seeker  :) I am happy coz my hubby had appreciated this dish a lotttt ). I think its the use of wine that made everyone we generally don't use it in our day to day cooking.

The post I am most proud of :
Its an old post , the Nawabi Mutton Masala. Though the photo does not look impressive as at that time I did not pay attention towards photography :( , still I am literally proud of this recipe. The aroma of the different masala was so tempting , that when my husband opened his lunch box at the office , his colleagues came to his desk to have a look what he was eating. And as many of them were vegetarian , they could not have a bite but they appreciated the smell a lot. And others (the non-vegetarians) just loved it.

Now I am tagging all of my friends whoever has not been tagged yet by anyone else ( I think I am quite late for this ) to come and join this game.

Tuesday, September 6, 2011

Prawn Salsa

For the past few days I am not being able to catch up with my fellow blogger friends properly. As the Durga puja is only a month away , I am a little messed up with all the to do list. This salsa recipe was just an experiment. I was actually not sure of the outcome , but it really tasted nice. A simple recipe : Prawn Salsa.

Ingredients :

1. Prawn (large)- 1 cup
2. Green olive- 4
3. Cherry tomato- 5 to 6
4. Spring onion (chopped)- 2 tbs
5. Garlic- 3 cloves
6. Lemon juice- 1 tsp
7. Chilly Tabasco- few drops
8. Parsley- 2 tbs
9. Coriander leaf- 1/2 cup
10. Black pepper powder- 1/2 tsp
11. Roasted cumin powder- 1/2 tsp
12. Basil leaf- 5 to 6
13. Salt to taste
14. Olive oil
15. Dark soy sauce- 1 tbs
16. Cream- 2 large tbs
17. Tomato ketchup sauce- 1 tbs

Procedure :

First marinate the prawn with dark soy sauce , a little salt and pepper for 10 minutes. Now heat 2 tbs oil in a non stick pan and add chopped spring onion , olive , garlic , tomato , pepper , lemon juice , Tabasco , tomato ketchup sauce , cumin , salt. Saute fry them for a minute or two and add the prawns to it. Fry both the sides of the prawns for a minute. Add the cream to it and mix well.

Let the cream dries up a bit and add the basil leaf and parsley to it. Make a paste of the coriander leaf and keep it aside. When everything is dried up , turn off the heat. Serve the Prawn salsa with roasted papad and pour the coriander paste on top of it.

Do not forget to take part in my ongoing event What's on your kebab platter to win a gift.

Sunday, September 4, 2011

Chatpata Namkin Samosa

Though my hubby had asked me several times to make samosa at home , I was not comfortable with it at all. I always had the nightmare that my samosas will burst while deep frying!! So I never gave it a try. But this time I gathered a little courage and did all the things single handed.....I mean from the stuffing to the dough to the deep frying ......everything!! And I was pretty happy with the outcome.....the cute little samosas were just perfect companion of an evening cup of tea. 

Ingredients :

For the stuffing:

1. Split yellow moong daal- 3/4 cup
2. Cashew- 12
3. Raisin- 10
4. Salt to taste
5. Sugar- 1 tbs
6. Dry mango powder- 1 large tbs
7. Jaljeera- 1 tbs
8. Chaat masala- 1 tsp
9. Red chilly powder- 1 tsp
10. Hing- 1/2 tsp
11. Ajwain- 1/2 tsp
12. Coriander seeds- 1 tsp
13. Oil

For the Dough :

1. Maida- 1 cup
2. Oil- 3tbs
3. Water- 1/3 cup
4. Kalonji- 1/2 tsp
5. Salt to taste

Procedure :

First chop the cashews into small chunks. You should soak the daal in water for half an hour. Drain the daal and blend it in a mixer. Add the soaked raisins to the daal and grind together. Now heat 2 tbs oil in a non stick kadhayi and fry the cashew in it until they turn brown. Add the sugar , salt , hing , ajwain and ground coriander seeds to the kadhayi. Add the daal mixture and the remaining powders. Mix well. Keep the flame low. Press the daal mixture with the help of the back of a spoon and keep mixing the mixture after every 1 or 2 minutes. The water from the daal should evaporate and the mixture will turn a little sticky. Keep mixing the mixture well until the color turns to dark brown and mixture becomes granular not sticky. Turn off the heat and let the mixture cool down.

Now mix maida , salt and kalonji in a bowl and make a well in the middle. Pour the oil in that well and mix the maida with the oil properly. Now add little amount of water and start kneading. The dough should be hard and smooth. Cover it with wet cloth and keep it aside for 40 minutes. After the 40 minutes , knead the dough once again for a minute or two.

Heat oil in a kadhayi for deep frying the samosa. Take medium balls from the dough and roll them with the help of little maida in an oval shape and cut them into two halves. Damp the straight side of one half and make a cone. Now put the stuffing inside the cone and press a little with your finger tip. Damp the inner wall of the open side and press them together so that they stick to each other firmly. Make sure there is no gap left. Thus make the samosas and when the oil is hot , deep fry the samosas in batches. Remember one thing , the oil should not be too hot , as the samosas should be fried on low flame for around 10 minutes until they turn brown. Take the samosas out and keep on kitchen napkin to remove excess oil.

Serve the hot samosas with a chilly tamarind chutney and green chutney.

Tips : You can take small balls from the dough and roll them into an oval shape and you do not need to cut them to make the cone. This is an easy procedure for beginners.

Do not forget to participate in my ongoing event What's on your kebab platter to win a gift.
Sending this to the event My favorite dish.

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