cookbypassion

This is the final post for BM 28. for the final day I made samosa using puff pastry sheets. Simple yet delicious. Here goes the recipe......... We need: Puff pastry sheets 3 Sliced onion 1/4 cup Chopped tomato 1/4 cup Grated carrot 1/4cup Peas 1/4cup Cut french beans 1/4 cup Haldi 1/4sp Chili powder 1/2sp Cumin powder 1/4sp Coriander powder 1/4sp Oil 4sps Chopped cilantro 3sps Method: Heat pan and  add oil. Now add sliced onion and fry till golden brown. Add beans, carrot, peas and tomato. Mix well and add cumin powder, coriander powder, chili powder and haldi. Mix and cook till veggies are soft and cooked completely. Add chopped cilantro and let it cool. Now cut puff pastries as round shape, using any mould or lid. Cut it to half. Top a spoon full of veggie mix on top of puff pastry sheet. Fold triangularly, giving it a shape of samosa. Bake these samosas in preheated oven  on 350 degrees F,  for 10 to 13 minutes. Serve hot with ketchup. Check to see what my fellow blogger's are c

As I said we can use any kind of filling for Samosa's, today I have made  dry fruit filling for the samosa. This filling is exactly same which we use to make Kajjikayalu an Andhra snack dish. Here goes the recipe.... We need:  Maida / all purpose flour 1 cup Salt to taste Melted butter 2sps Oil for deep frying Cashew nuts chopped 2 sps Almonds chopped 2 sps Raisins 2sps Dry coconut 2sps Poppy seeds 2sp Tooty fruity 2sps Sugar 3 sps Method: Dry roast coconut and poppy seeds separately. Remove and let it cool. Add chopped almonds, cashew, raisins, tooty fruity and sugar to coconut mix. Add salt and melted butter to maida and mix well. Add little water at a time and mix well. Make a stiff dough and rest it aside for 15 minutes. Divide the dough into 8 equal portions. Roll each ball as small poori and cut into half. Fold it as triangle and fill with the dry fruit mix. Cover all the sides tightly so that the mix does not come out while frying. Prepare all the samosas and keep aside. Hea

For this weeks Marathon I choose to cook samosa's with different fillings. Samosa's are one of my favorite snack. The outer part of samosa is made with all purpose flour and the filling depends on ur taste. Those who like non veg  samosa's, they can make the filling with chicken, keema etc.... For veggies the filling can be simply potato and peas, mixed veggies, paneer etc.... There are lots of options for the filling. For the day 1, am making Chicken Samosa. I had left over Chicken Fry which am going to use for the filling. Here goes teh recipe.... We need: Chicken curry or fry 1 cup Maida / All purpose flour 2 cups Salt to taste Ajwai / 1/4 sp Butter 2sps melted Oil for deep frying. Method: I have taken the chicken pieces and very little gravy from Chicken fry. Make chicken pieces into small pieces. Add salt, ajwai and melted butter to maida and mix well for 5 minutes. Now add little water at a time to make smooth dough( not too smooth) Cover with lid and rest the dough

  We need: Whole Chicken 3 pounds Large onion 1 Green chilies 6 Curry leaves 6 Cinnamon  1 inch  stick Cradamom 3 Cloves 4 Ginger garlis paste 3sps Chili powder 1sp Garam masala 1sp Haldi 1/2 sp Salt to taste Oil 1/2 cup Chopped cilantro 1/2 cup Method: Cut chicken into medium or small pieces as you like and wash them. Add haldi, ginger garlic paste, chili powder and salt to chicken and marinate for 1 hour. In a pressure cooker add 2sps oil and add the marinated chicken. Saute for few minutes and add 1/4 cup water. Mix well and pressure cook till done. In another pan heat rest of the oil and add whole garam masala. Saute and add sliced onions, curryleaves and green chilies. Fry till golden brown. Now add cooked chicken with water if any and mix well. Add garam masala and cook further till the chicken turns to slight brown color. Please make sure this process is done on medium flame. Finally add chopped cilantro. Simple and delicious chicken fry is ready to serve. Serve hot as a side di

For the final post for this weeks Marathon is a yummy mango recipe  Mango Souffle . Had this dessert  in  a Indo-Chinese Restaurant. We all loved it and I tried to make it at home. Taste was similar but the texture was bit different as compaired  to the restaurant one.  Here goes the recipe.... We need: Ripe Mangoes 3 Powdered sugar 10sps Mango Gelatin or plain gelatine 10sps Water 2 cups Whipped cream 2 cups Egg whites 3 beaten stiff Method: We need to take very ripe mangoes. Peel of skin and mash  them to smooth paste. Heat water and add 10sps of gelatine and mix well. Add sugar to the gelatin mixture. Now add the whipped cream to the mango pulp and keep aside. When the gelatin mix is cooled and all the sugar is dissolved add this to the mango pulp and mix well. Now Beat the egg whites stiff and fold it to the mango mixture. Transfer this to the serving tray or any other container and let it set in freezer for 2 hrs. Serve this delicious dessert with fresh mango slices or whippe

We know that Mango is a seasonal fruit. Recently came to know that few of my friends store these raw mango pieces. To use these mangoes in other seasons, simply wash the raw mangoes and cut them to medium pieces. Dry them in sun till they become hard or crisp. Store in air tight container  and use it for rest of the year. Today's recipes is sweet and tangy mango curry. Sweetness come from jaggery and tanginess come from  mango and tamrind juice. We need: Raw mango 1 Chopped onion 1/2 cup Haldi 1/4 sp Chili powder 1/2 sp Salt to taste Cumin seeds 1/4 sp Chana dal 1sp Mustard seeds 1/4sp Red chili 1 Green chili 1 Fenugreek seeds 1/4 sp Curry leaves 4 Grated jaggery 2sps Tamaring juice 3/4 cup Oil 3sps Method: Wash the mango and make them into medium pieces. Heat pan, add oil. Now add mustsrd seeds, chana dal, curry leaves, fenugreek seeds, cumin seeds, red chili and slit green chili. Now add chopped onions and saute till golden brown. Now add mango pieces, haldi, salt, chili powder a

Today we are starting with 2nd week of BM 28. My theme for the week is recipes with Mango. Summer, first thing which comes to my mind is mangoes. Mango  is the national fruit of India. Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys , pickles or side dishes, or may be eaten raw with salt and chili powder.   A cooling summer drink called  panna  comes from  raw mangoes. Mango pulp made into jelly or cooked with red gram  dal and green chillies may be served with cooked rice. Ripe mangoes are also used to make curries.  The pulp from ripe mangoes is also used to make jam . Andhra Aavakaya pachadi is a very famous pickle made from raw, unripe, pulpy and sour mango, mixed with chilli powder, fenugreek seeds, mustard powder, salt and ground nut oil. Mango is also used in Andhra to make Dal or pappu. Starting this weeks 1st post with Mango lassi, a popular drink is made through out India, adding butter milk and suger to ripe mango pulp or ripe mangoes.   We nee

Today's recipe is simple and tasty Sindhi Phulko.It's the regular chapati or pulka which we make daily. Adding lottle salt and pepper to this chapati gave a different taste altogether. Here goes the recipe... We need: Wheat flour 2 cups Black pepper powder 1/4 sp Salt to taste Oil  2 sps Water Method: Add salt, black pepper to wheat flour. Add oil and mix well. Now add water little at a time to make a dough. Knead it into soft dough and set it aside for 5 to 10 minutes. Now make this dough into equal portions. Roll each portion as  chapati using oil or what flour. Heat tava and cook the  chapati on medium flame using oil. Remove and serve hot with any curry or dal. Check to see what my fellow bloggers are cooking for BM # 28

Most dal recipes are quite simple to prepare. The preparation begins with the raw dal/ lentils adding water, turmeric and salt. Adding tempering to it once the dal is cooked. Today's dal recipes is SIndhi style toor dal, adding some tomatoes to it. Simple yet tasty dal. Here goes the recipe.... We need: Toor dal 1cup Tomato 2 Curry leaves 10 Salt to taste Turmeric 1/2 sp Mustard seeds 1/2sp Jeera / cumin seeds 1/2 sp Methi seeds 1/4 sp Ginger chopped 1/2 sp Green chili 2 Red chili 1 Cilantro chopped 1/4 cup Hing  1/4 sp Oil 4sps Method: Presser cook washed toor dal adding tomato, turmeric  and green chili. Once done let it cool to mash the dal. Now name tempering in a medium sized pan. Add oil, once the oil is hot add mustard seeds, cumin seeds, red chili, curry leaves, hing, methi seeds and chopped ginger. Fry for  a minute and add mashed dal and 1.4 cup water. Add salt to taste and mix well. Simmer and cook for few minutes. Remove and transfer to serving bowl. Garnish with choppe

Hello friends, Its been a long time I have posted some recipe. Happy to be back with some delicious recipes  and blogging marathon. Today we are starting BM#28. I choose to cook Sindhi recipes for next 3 day. Sindhi Cuisine refers to refers to the native cuisine of the Sindhi people from Sindh and Pakistan. The daily food in most Sindhi households consists of wheat based flat-bread and rice accompanied by two dishes, one gravy and one dry. Today, Sindhi food is eaten in many countries including India,where a sizeable number of Sindhis migrated following the  Partition of British India. Today's recipe is one of the famous recipe Chana Masala but in Shidhi style. Here is the recipe... We need:     Chana 2 cups  Onions  2 Tomatoes 3 chopped  Ginger Garlic paste 2sps  Black Peppercorns  8   Bay Leaves  3  Cloves 6   Elaichi / Cardamom 2  Coriander Powder  1sp  Turmeric Powder  1/2 sp Garam Masala Powder 1sp  Black Pepper Powder 1sp Amchur Powder  1sp Cumin Seeds 1sp Salt to taste Oil