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Showing posts with label Samosa. Show all posts
Showing posts with label Samosa. Show all posts
CHOCOLATE SAMOSA
Sponsored By www.Apnafoodtv.com
Samosa Patti 1 dozen
Dry Whole Milk 250g
Cocoa Powder ½ cup
Sugar 1 cup
Cream 2 tbsp
Finely Chopped Almonds & Pistachios ½ cup
Vanilla Essence ½ tsp
Oil as required
METHOD:
In a bowl add 250g dry whole milk, ½ cup cocoa powder, 1 cup sugar, 2 tbsp cream, ½ cup finely chopped almonds and pistachios and ½ tsp vanilla essence and mix it.
Chicken Samosa Recipe
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Recipe Ingredients
200 gm Chicken mince
1 Finely slice onion
1 Finely sliced green chili
pinch Nutmeg powder
pinch Caster sugar
1/2 bunch Fresh coriander
1/2liter Oil
12 – 15 Samoosa stripes
1 tbsp Garlic paste
1/4 tsp Paprika
to taste Black pepper
to taste Salt
Recipe Method
In a wok, add 1 tbsp oil and heat on medium flame. Now add 1 tbsp garlic paste, 200 grams minced chicken, salt n black pepper to taste, 1/4 tsp paprika or red chili powder, a pinch of nutmeg powder and a pinch of caster sugar and mix. Cook until minced chicken is tender. Remove from flame and let it cool. Now add a finely sliced onion, a finely sliced green chili and 1/2 bunch fresh coriander and mix well. Put a portion of mince mixture on the samoosa stripe and fold. Repeat the same with all samoosa stripes. In a wok, heat 1/2 liter oil and fry samoosas. Serve hot and delicious samoosas with your favorite dip.
Vegetable Samosas Recipe
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Recipe Ingredients
500g (about 3) sebago (brushed) potatoes, peeled
20g ghee
1 long fresh green chilli, deseeded, finely chopped
2 tsp cumin seeds
2 tsp black mustard seeds
1 tsp turmeric
1/4 tsp chilli powder
1 tbs fresh lemon juice
1/4 cup chopped fresh coriander
4 sheets (25 x 25cm) ready-rolled frozen puff pastry, just thawed
Vegetable oil, to deep fry
Fresh green chutney
2 fresh long green chillies, deseeded, coarsely chopped
1/3 cup chopped fresh mint
1/3 cup chopped fresh coriander
130g (1/2 cup) Greek-style yoghurt
1 tbs fresh lemon juice
Recipe Method
Bring a large saucepan of water to the boil. Add the potatoes and cook for 20 minutes or until tender. Drain. Coarsely chop.
Heat the ghee in a medium frying pan over medium-high heat. Add the potato, green chilli, cumin seeds, mustard seeds, turmeric and chilli powder and cook, stirring, for 3-5 minutes or until aromatic. Add the lemon juice and cook, stirring, for 1-2 minutes or until combined. Remove from the heat and set aside for 30 minutes to cool. Stir in the coriander.
Use an 11cm-diameter round cutter to cut out 16 discs from the pastry. Cut each disc in half to make a semi-circle. Place two teaspoonfuls of the potato mixture in the centre of the pastry. Fold the pastry over to enclose the filling and make a triangle shape. Press the edges of the pastry with a fork to seal
Meanwhile, to make the fresh green chutney, place the chilli, mint and coriander in the bowl of a small food processor and process until finely chopped. Add the yoghurt and lemon juice and process until combined.
Add enough oil to a medium saucepan to reach a depth of 3cm. Heat to 170°C over medium-high heat (when the oil is ready a cube of bread will turn golden in 20 seconds). Carefully add 2-3 samosas and cook for 2-3 minutes each side or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 5 more batches, with remaining samosas, reheating the oil between batches.
Place the samosas on a serving plate and serve with the fresh green chutney.
