How To Make Samosa At Home ?

How To Make Samosa At Home ?

Ingredients for Homemade Frozen Samosa :-

1 :- Refined flour - 1 cup (125 gms) 
2 :- Semolina - 1/4 cup (50 gms) 
3 :- Oil - 2 tbsp 
4 :- Carom seeds - 1/4 tsp 
5 :- Paneer - 150 gms
6 :- Grated processed cheese/ Mozzarella cheese - 1/2 cup 
(50 gms) 
7 :- Green chili - 1 (finely chopped) 
8 :- Black pepper - 1/4 tsp (coarsely ground ) 
9 :- Salt - 1/2 tsp (or to taste) 
10 :- Oil - for frying

How To make Frozen Mini cheese samosa :-

1 :- Take refined flour in a mixing bowl also take semolina,Mix
well. Also add 1/4 tsp salt. Crush and add carom seeds, 2
tbsp oil.Mix all ingredients well. Knead a stiff dough same
as that for usual samosas.We have used 1/4 cup water.
Cover and keep the dough to set for 20 minutes.

2 :- For stuffing Take crumbled paneer and grated processed
cheese, add 1/4 tsp salt, add coarsely ground black
pepper, green chilli finely chopped with seeds
removed.Mix all ingredients well.

3 :- When 20 minutes are done, dough is set and ready.
Squash and smoothen it, break small lumps from it.Give
shape of peda, roll out in oval shape from the edges.

4 :- Once rolled out, Divide it into two parts i.e cut with a
knife,Lift a part, Flip the side. Grease edges with some
water. Then give it a shape of cone.

5 :- When cone is ready, Put 1 tsp stuffing, and press it nicely.
Leave some place on the edges to stick. Join the edges,
press with hands and stick it.Fill all samosa likewise.Press
and mark the edges of samosa with fork. Place all the
prepared samosas in a plate.

6 :- Put some oil in a wok to heat. When sufficiently hot i.e
medium hot oil check the oil, put as many samosa to fry as
they fit in the wok, Flip and fry the samosas until golden
brown on medium flame.

7 :- When golden brown, Lift the samosas in a ladle, hold it on
the edge of the wok, so that extra oil drains back to the
wok. Turn off flame.Keep them in a plate. These samosas
are fried and ready in 4 to 5 minutes.

8 :- To freeze these samosas these mini cheese samosas,
stuff the samosa, arranged them in a plate with gaps in
between. If much place butter paper over samosa and
arrange more samosa.Put the thali in freezer for 5 to 6
hours, when they turn hard, then put samosas in a plastic
or steel container, close it nicely and place it back in the
freezer. Take out of the freezer and fry on high flame and
very hot oil.

9 :- To fry the frozen samosas, the oil in the wok should be
rightly hot. Put the frozen samosas in oil. Flip and fry
these until golden brown. Fry these on high flame. Take
out the fried samosas, keep in a plate.

10 :- Serve steaming hot mini cheese samosa anytime.serve
these with tomato sauce, green coriander chutney,or any
chutney of your choice.

Suggestion :-

1 :- If you are making this for kids,then you can skip using
chilies.
2 :- when you prepare the dough, it should be a bit stiff.
3 :- While stuffing the samosas,make sure you stick them
well,so that they do not open.
4 :- When you put them to fry,the temperature drops
suddenly,keep the oil sufficiently hot,flame should also be
high.
5 :- Don't keep it in oil for too long,as the cheese inside it
melts.

How To Make Milk Cake (Kalakand ) At Home ?

How To Make Milk Cake (Kalakand ) At Home ?

Ingredients for Milk Cake :-

1 :- Milk – 2.5 liter
2 :- Sugar – 1 cup (250 grams)
3 :- Ghee – ½ tsp
4 :- Lemon – 1
5 :- Cardamom powder – 1 tsp

How to make Milk Cake (Kalakand) :-

1 :- Take milk in a vessel with heavy bottom and place it on
flame for simmering for making milk cake. Simmer the
milk on high flame first. When the milk starts simmering,
start stirring the milk (it is important to stir the milk
constantly else it can stick to the bottom of the vessel).

2 :- Cook until milk remains 1/3 in quantity. When the milk
remains 1/3, reduce the flame. Now to make the milk
grainy, add 3 to 4 tsp lemon juice into it and mix well.
Leave it as it is for half a minute on low flame. Don not stir
the milk (with lemon juice, milk gets grainy in texture).

3 :- After half minute is over, stir the milk again constantly and
cook until it gets denser in consistency on low flame.

4 :- When the milk gets thick and grainy in texture, add sugar
and keep stirring constantly.

5 :- Cook until milk gets really thick in consistency. When the
milk gets thick in consistency, the color gets brown in color
and it emits good aroma. The mixture is ready, reduce the
flame and stir constantly. Now add green cardamom in to
the mixture and mix well.

6 :- For making cardamom powder, peel the cardamoms; take
out seeds and ground to make powder.

7 :- Take a small vessel for setting the milk cake and grease it
nicely with some ghee. The mixture has got turned thick in
consistency, now it can be set. Turn off the flame now.
Transfer the mixture to the vessel and cover it nicely to
set.

8 :- Keep aside the vessel to set. Within 24 hours, milk cake
sets completely. To take out the milk cake from the vessel,
run a knife all around it and re-heat the vessel over the
flame for 5 to 6 seconds to separate it out from the vessel.
Now flip the vessel over a plate, tap on the top to separate
out the milk cake.

9 :- Milk cake is ready, cut it into chunks with any shape or
size. The color of milk cake from inside is dark as it stills
cooks when kept to set. This makes the color dark inside.
Mouth drooling milk cake is ready.

Suggestion:-

1 :- It is very important to stir the milk while simmering. Stir it
really well, by bringing the ladle to the bottom of the vessel
so that milk doesn’t stick to the bottom.
2 :- You need to have patience and plenty of time for making
the milk cake. Make sure that after adding sugar, you cook
the mixture until it gets thick in consistency. Only then the
cake will set appropriately.
3 :- It takes 24 hours for setting the milk cake.
4 :- For making 800 to 900 grams of milk cake
5 :- Time – 90 minutes

How To Make Instant Chole Bhautre At Home ?

How To Make Instant Chole Bhautre At Home ?

Ingredients for Bhature :-

1 :- Maida - 500 gms.
2 :- Rawa (sooji) - 100 ms. (optional)
3 :- Cured - 100 gms. (1/2 cup)
4 :- Salt - 3/4 tea spoon.
5 :- Sugar - 1/2 tea spoon.
6 :- Baking powder - 1 tea spoon.
7 :- Oil - to fry.

Process for Making Bhature :-

1 :- Sive the maida and sooji in a bowl and add 2 table spoon
oil, salt, bakingpowder, curd and sugar in it. Mix all the
ingredients well with hands and kneadthe flour with luke
warm water.

2 :- Cover the dough and keep it at any warm place in your
home like cupboard or drawers.

3 :- Heat oil in a pan to fry bhaturas.

4 :- Take a small portion of a dough (1 table spoon) and roll
into a small ball. Now put this ball on a rolling board and
roll it into a thick flat disc of desired size. Bhatura is little
thick as compared to a puri.

5 :- Put the bhatura into the pan and press with the ladle so
that it rises. Fry until it turns brown from both the sides.
Spread a napkin on a paper plate and keep the bhatura on
it. Prepare more bhaturas in the same manner.

Your Bhatura is ready. You can also serve it with green coriander chutney.

Ingredients for Chana Masala :-

1 :- Kabuli Chana - 1 bowl or 150 gms.
2 :- Baking soda - 1/4 tea spoon.
3 :- Tea bag - 1 (if you don't have tea bag, then take a white 4:- cloth and tie some tea into it)
5 :- Tomato - 3-4
6 :- Green chilli - 3-4
7 :- Ginger - 1 inch long piece.
8 :- Refined oil - 2 table spoon.
9 :- Cumin seeds - 1/2 tea spoon.
10 :- Anar dana - 1/2 tea spoon.
11 :- Coriander powder - 1 tea spoon.
12 :- Red chilli powder - 1/2 tea spoon.
13 :- Garam masala - 1/2 tea spoon.
14 :- Salt - according to the taste.
15 :- Coriander leaves - 1/2 tea spoon (chopped)

Method - How to make Chole Bhature:-

1 :- Soak the channa overnight in water.

2 :- Wash the channa and boil them in the cooker with 1 small
glass water, salt and baking soda. Also put tea bag in the
cooker. Close the lid of the cooker and let it boil for upto 1
whistle. After the whistle lower down the flame and boil for
another 5 minutes. Turn off the flame and wait until the
steam comes out.

3 :- Meanwhile, lets prepare the masala . Make a paste of
tomato, green chilli and ginger.

4 :- Heat oil in a pan and tamper the cumin seeds in it. Now
put anardana seeds and coriander powder and red chilli
powder into the pan.

5 :- Roast the masala and add tomato paste. Roast the
masala until the oil starts to float at the top of the masala.
Pour 1 bowl water and let it boil.

6 :- Put the boiled channa into the curry and mix well with the
help of a ladle. You can add more water to make the curry
thin. Cook the recipe for 2-3 minutes and add garam
masala ans coriander leaves to it.

Chole Masala is ready. Serve it with hot paranthas, naan
or chapatis.

This preparation is for 4 people
Time taken - 11/2 hour.

How To Make Veg Fried And Non Fried Momos At Home ?

How To Make Veg Fried And Non Fried Momos At Home ?

Ingredients for Fried momos:- 

1 :- Refined flour - 1 cup (125 grams)
2 :- Cabbage - 1 (350 grams)

3 :- Carrots - 1 (50 to 60)

4 :- Green coriander - 2 tbsp (finely chopped)
5 :- Oil - 2 tbsp
6 :- Green chilly - 1 (finely chopped)
7 :- Ginger - 1/2 inch (grated)
8 :- Salt - 3/4 tsp (to taste)
9 :- Oil - for frying

How to make Veg fried momos :-

1 :- Take refined flour in a mixing bowl and to it add 1/4 tsp
salt. Now add water in little portions and knead soft
dough. Grease your hands with some oil and knead until it
gets smooth and soft. Cover and keep the dough aside for
15 to 20 minutes to set.

For stuffing :-

1 :- Rinse the cabbage thoroughly and grate it finely. Peel the
carrot as well, rinse it and then grate in the same bowl.

2 :- Heat 2 to 3 tsp oil in a pan. When the oil is hot, add grated
ginger, green chilly and saute for a while. Turn of the flame
now and mix this tempering to the grated veggies.

3 :- Also add 1/2 tsp salt and finely chopped green coriander
and mix everything really well. Stuffing is now done and
ready.

4 :- Dough is ready as well. Grease your hands with some oil
and knead until smooth. Make small round lumps from the
dough. Cover the dough balls to prevent them from drying.

5 :- Lift one dough ball and dust it with some dry flour. Now roll
it out into 2.5 to 3 inch diameter poori, keeping it thin. If the
poori sticks to the rolling board, then dust it again with
some dry flour.

6 :- Roll out the poori while rolling it from the corners, don't roll
it from the center. Place the rolled poori on a plate and
likewise prepare all the pooris for momos.

7 :- Lift one poori on your palm and place 1 to 1.5 tsp stuffing
over it. Now stick the ends together and start giving folds
to it and stick it to the previous folds. Likewise, make folds
and keep sticking them to the previous folds. In the end,
stick the folds together giving it a round shape (the method
for folding the momos can be seen in the video).

8 :- Likewise prepare rest of the momos as well.

To cook the momos in steam :-

1 :- Take a steamer used for making the momos. In case you
don't have the momos maker then take any vessel over
which you can easily place a sieve.

2 :- Boil 2 cups of water in a vessel. Grease a sieve with some
oil. Place momos at some distance on the sieve. When the
water starts simmering, place the sieve over the vessel
and cover it well.

3 :- Steam the momos for 5 minutes for making the fried
momos. Take out the sieve after 5 minutes and let them
cool down.

4 :- When the momos cool down a little, transfer them to a
bowl. When you need to serve the momos, then deep fry
them and serve steaming hot.

For frying the momos :-

1 :- Heat enough oil in a wok or a pan. When the oil is medium
hot, drop as many momos as possible in the wok. Fry the
momos on medium-low flame until they get golden brown
in color from all sides.

2 :- When the momos turn golden brown in color from all
sides, take them on a slotted ladle and hold it on the edge
of the wok so that the excess water drains back to the
wok. Place the fried momos on a plate with absorbent
paper.

3 :- Similarly, fry rest of the momos as well. It takes 5 to 6
minutes for frying momos at once. Lip smacking fried
momos are now ready to serve.

Serve these lip smacking and super scrumptious fried momos with spicy red chilly chutney, mildly spiced tomato chutney or white sauce and relish eating.

Suggestions :-

1 :- Don't steam the momos for too long for making the fried
momos. Let the steam for a while then take them out.

2 :- If you wish serve these momos after a while, then half
cook the momos and fry them any time of the day and
serve steaming hot.

How To Make Chinese Macaroni Fry At Home ?

How To Make Chinese Macaroni Fry At Home ?

Ingredients :-

1 :- 200 gm Macaroni.

2 :- 60 grams Butter.

3 :- 2 -Medium Onion.

4 :- 2 Tomatoes.

5 :- 2 Capsicum.

6 :- 25 gm Ginger.

7 :- A pods garlic.

8 :- One teaspoon chili sauce.

9:- 1 teaspoon soy sauce.

10 :- 3 teaspoons tomato sauce.

11 :- A teaspoon vinegar.

12 :- salt to taste.

13 :- 1 teaspoon ajinomoto.

14 :- 40 gm cheese.

Step For Making Chinese Macaroni Recipes :- 

1 :- First, boil 1 liter of water in the embroidery, cook the macaroni for 8 to 10 minutes, then take out the water and cool the macaroni with the help of cold water. 

2 :- After this, cut onions, capsicum and tomatoes long, then Make Paste Of garlic and ginger. 

3 :- Paste the butter in a frying pan and put garlic and ginger paste in it and cook it for 4 to 5 minutes. 

4 :- Now and after mixing the macaroni soya sauce , tomato sauce , chili sauce , vinegar , azinomoto and salt, for two-three minutes. 

5 :- Now turn the gas off. Put The macaroni in a plate and put the cooked stuff on it, bake it up to 150 degrees Celsius for 12 to 15 minutes.

So your macaroni is ready now you can eat it.

I Hope You Like Our Recipes , If You Have Any Query And Suggestions Then Ask In The Comment Box.

Thank You.