Skip to main content

Moving Special - Leftover Chat Samosa & daal samosas

L. has the habit of leaving a small portion of something nice to eat for later. That means We were left with packets of dry snacks containing a handful of each (Moong Dal, Mini bhakarwadi, and home made poha chivda). I was making green peas samosa to use up the samosa wrappers (Did I tell you I use Goya Empanadas Wrappers, cut into half as samosa wrappers..work great) and some green peas. And in a moment of epiphany, these unbelievably tasty samosas were born. I boiled and mashes some green peas. Added a teaspoon of ghee and sauted them. Added salt, chat masala, Hing and tiny bit of chilli powder. Then, I added some mint chutney (which had, mint, coriander, green chillies, cumin, lime, etc). And then added a handful each of the dry snacks. Mixed everything up, filled the samosas and fried them. Chatpata samosas on a snow day. I didn't even need ketchup with these..they were so good. Next time, I make some chat samosas, I'm going to look around in our snack corner.

A few weeks ago, I also made dal samosas, as a last min appetizers for a dinner party. This was literally last min. I boiled 1 cup of moong dal with 1 cup of water in a pressure cooker for a single whistle. This kept the dal undercooked and dry. Heat some ghee, add mustard seeds, cumin seeds, Hing, and the daal. Add red chilli powder (I used paprika for color), turmeric powder, and amchoor (or chat masala) and salt. Cook for a bit, cool and fill up and fry the samosas. Absolutely yummy.

Comments

Post a Comment

Popular posts from this blog

Jalebi and Fafda

 Fafda:  200 gm Besan (I took about 12/3 cups) - sieve (do not skip) + 1/2 tsp each of salt, papad khar, ajwain + 1 tbsp oil. In one version, I mixed hing and papad khar in water, and added that to the dough. Make a semi-soft dough with water, and knead for about 4-5 minutes. Set aside for 10-15 mins. Heat oil in a kadhai, dip the whole dough in hot oil and knead. Repeat that process a few times, and then make small, oblong shape balls. On a wooden chopping board, push the fafda with the palm of your hand, and remove it with a very thin knife in the opposite direction. Then fry on low-medium heat. Sprinkle with blak salt and black pepper powder.  https://www.youtube.com/watch?v=OODx6IrHoYo&t=202s Jalebi:  In a small pot, add 1 cup of sugar and 1/2 cup water and heat until sugar dissolves. Add saffron, and let it come to boil twice. Turn off the heat, and add some cardamom powder. Set aside. In a shallow pan, heat oil for about an inch or so, and add a tbsp of ghee. In a small bowl,
Post a Comment
Read more

Badam Puri

 Reminder of childhood diwalis... Soak a pinch of saffron in about 2-3 tbsp of milk for half an hour or so. Preheat oven to 350. Mix 2 cups almond flour (ideally freshly ground, but realistically, regular store bought), 1 cup sugar, a tbsp of milk powder (optional), 1 tsp of ground cardamom powder, and the soaked saffron + milk mixture. Start kneading a dough, and add milk a small tsp at a time (this dough needs very little milk, so be careful).  Knead a relatively hard dough (although, I'm not sure if this was the best texture. Next time I might try slightly softer). Divide in two, and roll into 1/2 in ch thick disk between two parchment paper sheets. Cut with a small cookie cutter, and bake for 8-10 minutes, rotating in between until light golden spots appear. I think I might have slightly under baked them, but next time..
Post a Comment
Read more

Take Your Indian Cooking to the Next Level

To my non-Indian friends, who enjoy cooking Indian food..It's a rather long post, but it's meant for those who dream of exotic food all day long and constantly obsess over their ingredients.... Most of you have heard of Turmeric and Garam Masala and Ghee...But here are some ingredients that I think can help step up your game. If you want to move beyond naan, and greasy curries, and understand the beauty and simplicity of simple, home made Indian food, you need to get to know these ingredients. Some of these are short-cuts, but hey, every good cook has some dark secrets. Some of these ingredients sound really scary, but be brave, and just venture into your nearest Indian grocery store to find them, and you will be rewarded with new flavor awakenings. 1. Chaat Masala: It's a mixture of spices, usually sold in small cardboard boxes. I usually buy "MDH" brand, but most brands are good. "Chaat" means  "to lick". This spice is literally lip sma
2 comments
Read more