Indian Snaks

Indian Samosa

Ingredients

 

 

 

 

Pastry

• 1 cup all-purpose flour
• 2 tablespoons vegetable oil

Filling

• 2 large potatoes (boiled)
• 1 onion, chopped
• 2 green chilies, very finely chopped
• 3 tablespoons oil
• ¹⁄₂ teaspoon ginger, grated
• ¹⁄₂ teaspoon garlic, crushed
• coriander seed
• 1 tablespoon cilantro, finely chopped
• ¹⁄₂ lemon, juice of
• ¹⁄₂ teaspoon turmeric
• ¹⁄₂ teaspoon garam masala
• ¹⁄₂ teaspoon red chili powder
• salt

Directions

1. Mix together the flour, oil and salt.
2. Add a little water, until mixture becomes crumbly.
3. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
4. Cover with a moist cloth and set aside for 20 minutes.
5. Beat dough on a work surface and knead again.
6. Cover and set aside.
7. FILLING.
8. Heat 3 tbsp oil.
9. Add ginger, garlic, green chillies and few coriander seeds.
10. Stir fry for 1 minute, add onions and saute till light brown.
11. Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
12. Stir fry for 2 minutes.
13. Add potatoes.
14. Stir fry for 2 minutes.
15. Set aside and allow to cool.
16. Divide dough into 10 equal portions.
17. Use a rolling pin, roll a piece of dough into a 5" oval.
18. Cut into 2 halves.
19. Run a moist finger along the diameter.
20. Roll around finger to make a cone.
21. Place a tablespoon of the filling into the cone.
22. Seal the third side using a moist finger.
23. Deep fry the samosas on low to medium heat until light brown.
24. Serve with tomato sauce or any chutney

Paneer Tikka

Ingredients:

1 Large block of Paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves
To Marinade:
1/2 cup Curd  (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste

How to make Indian paneer tikka recipe :

• Cut Paneer into long 1/2" thick cubes.
• Cut all vegetables into cubes.
• Mix all ingredients for marinade and keep aside.
• Add the left marinade to the vegetables.
• Brush the marinade to the paneer and refrigerate it for 3 hours.
• Heat oil in a kadhai and fry marinated paneer till fully done.
• Also fry other vegetables.
• In a plate arrange fried vegetables and then paneer.
• Garnish with coriander and lemon slices
• Indian Samosa Ingredients Pastry 1 cup all-purpose flour 2 tablespoons vegetable oil Filling 2 large potatoes (boiled) 1 onion, chopped 2 green chilies, very finely chopped 3 tablespoons oil 1⁄2 teaspoon ginger, grated 1⁄2 teaspoon garlic, crushed coriander seed 1 tablespoon cilantro, finely chopped 1⁄2 lemon, juice of 1⁄2 teaspoon turmeric 1⁄2 teaspoon garam masala 1⁄2 teaspoon red chili powder salt Directions Mix together the flour, oil and salt. Add a little water, until mixture becomes crumbly. Keep adding water, kneading the mixture till it becomes a soft pliable dough. Cover with a moist cloth and set aside for 20 minutes. Beat dough on a work surface and knead again. Cover and set aside. FILLING. Heat 3 tbsp oil. Add ginger, garlic, green chillies and few coriander seeds. Stir fry for 1 minute, add onions and saute till light brown. Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala. Stir fry for 2 minutes. Add potatoes. Stir fry for 2 minutes. Set aside and allow to cool. Divide dough into 10 equal portions. Use a rolling pin, roll a piece of dough into a 5" oval. Cut into 2 halves. Run a moist finger along the diameter. Roll around finger to make a cone. Place a tablespoon of the filling into the cone. Seal the third side using a moist finger. Deep fry the samosas on low to medium heat until light brown. Serve with tomato sauce or any chutney Paneer Tikka Ingredients: 1 Large block of Paneer 1 onion 1 Capsicum 1 Tomato Few Mushrooms Finely chopped Coriander leaves To Marinade: 1/2 cup Curd (plain yogurt) 1 tsp Garlic paste 1 tsp Ginger Paste 2 tsp Tandoori powder 1 tsp cumin (jeera) powder 2 tsp Chaat powder Salt to taste Red chili Powder to taste How to make Indian paneer tikka recipe : Cut Paneer into long 1/2" thick cubes. Cut all vegetables into cubes. Mix all ingredients for marinade and keep aside. Add the left marinade to the vegetables. Brush the marinade to the paneer and refrigerate it for 3 hours. Heat oil in a kadhai and fry marinated paneer till fully done. Also fry other vegetables. In a plate arrange fried vegetables and then paneer. Garnish with coriander and lemon slices Serve tandoori paneer tikka hot with hari chutney.