Tuesday, August 23, 2011

Baked Samosa

"Samosa" is one of the most popular Indian snack all over the world. This samosa is a stuffing made with potato, stuffed in roti made by refined flour and then deep fried in oil. This makes it very heavy with lots of callories in it. So, I thought to cut off some callories by baking it in oven. The recipe is as follows.


Frozen pastry sheets - 1 packet
Potato - 3-4 boiled
Green peas - 1/2 cup
Cumin seeds - 1 tsp
Green chilly - 1 deseeded, finely chopped
Turmeric - 1 tsp
Red chilly powder - 1 tblsp
Garam masala - 1/2 tblsp
Dry mango powder - 2 tblsps
Corinader seeds - 1 tblsp
Fennel seeds - 1/2 tblsp
Corinader - 2 tblsps finely chopped
Egg - 1 no
Carrom seeds - 1 tsp
Butter - 1 tblsp
Salt as per taste


1. Boil the potatoes and mash it with hand.
2. To defrost the pastry sheets remove it from the firdge 1/2 hr before you want to make samosas.
3. Heat the pan and dry roast coriander seeds and fennel seeds. Roughly grind these seeds.
4. Heat oil in other pan. Add cumin seeds, finely chopped green chilly and 1/2 tsp carrom seeds in it. Add green peas to it and saute it for 2 minutes.
5. After 2 minutes add turmeric, red chilly powder, garam masala and roughly grinded corinader seeds and fennel seeds. Add mashed potato in it and mix well.
6. After mixing it, add dry mango powder, chopped corinader and salt as per taste. Cover it for 2-3 minutes. Stuffing for samosa is ready.
7. Roll the pastry sheets in the size of 5cm radius. Cut it into half. Roll each half in a cone shape, as shown in the picture below. To seal apply some beaten egg on it.

8. Fill the cone with stuffing and seal it again with beaten egg. Place all the samosas on buttered baking tray.

9. Preheat the oven at 200 degree celcius for 10 minutes.
10. Apply beaten egg on all the samosas. Sprinkle some carrom seeds on them.
11. Put it in the oven for baking. After 10 minutes samosas will get brown. Remove it from the oven.
12. Hot samosas are ready to eat. You can serve it with tamarind-date chutney or tomato sauce.

Wednesday, August 10, 2011

Eel Fish Curry and dry


Eel fish - 1/2 kg Fresh and cut into pieces.
Onion - 1 medium sized chopped
Dry coconut - grated 1/4 cup
Coriander leaves - 1/4 cup chopped
Fennel seeds - 1 tblsp
Coriander seeds - 1 tblsp
Ginger - 1 inch
Garlic - 5-6 cloves
Asofedita - 1 tsp
Turmeric powder - 2 tsp
Red chilly powder - 4 tblsp
Coriander powder - 1 tblsp
Salt as per taste
Lemon for garnish


1. Wash the fish and cut it into pieces. Apply 1 tsp of asofedita and 1/2 tsp of turmric to these pieces.
2. Grind onion, grated coconut, coriander leaves, 2-3 garlic cloves, ginger, fennel seeds, corainder seeds in a very fine paste.
3. Heat oil in a pan. Add remaining crushed garlic cloves and fry for a minute. Add grinded paste and saute it for 2 minutes.
4. Add 1 tsp turmeric, 2 tblsps red chilly powder, coriander powder and salt as per taste. Mix it thoroughly till it starts to ooze out the oil.
5. Then add 2 cups of water to it and let it boil.
6. Once it starts boiling, add fish pieces to it and let it boil for 5-10 minutes. After adding fish do not stir the curry, to prevent it from getting mashed.

7. After 10 minutes transfer the curry in another pan. Leave behind pieces along with 2-3 tblsps of curry with it. Only add the fish pieces of tail or head in the curry and let it simmer on low flame. Our fish curry is ready.
8. In the first pan add 2 tblsps of oil to those fish pieces. Add 1 tsp turmeric powder, 1 tblsp red chilly powder and little salt as per taste. Mix it gently and let it simmer for 5 minutes. Finally add coriander and switch off the gas. Dry fish is ready.

9. Serve this hot curry and dry fish with Bhakari (i.e. one kind of indian bread) or plain steamed rice and lemon.