Onion Samosa

Onion Samosa
Why to wait for rain to have these crispy spicy onion samosas!

We all love to have samosa as an evening snack .

Samosa is a yummy appetizer to fill your empty stomach and a big hunger too.The filling of samosa is the main hero to satisfy your taste buds.But i think the upper crust is also important for a samosa lover as it should be crispy and properly fried.

We all love samosas specially in rainy season with tea or when some guests come to your house,we normally serve samosa for them but when my guests come to my house i prefer making the samosas at home with a good maintained hygiene by frying the samosas in a healthy oil and of course nothing is the best than the home made treat!  

Samosa fillings can be done in lot of variations like keema samosa,daal samosas,dry fruits samosa or the most wanted and available aloo samosa but i have tried a different filling in the samosa by adding onions and one more secret ingredient that you can find in the recipe.The filling of spicy onions and the aroma and taste of masalas is really tangy and yummy.

You can make these samosa for kids birthday parties or evening snack parties also.

I have added wheat flour to make it little healthy and all purpose flour also.Wheat flour makes the samosas more crispy and tastes good.

I just love to make these samosas for my family in the evening and they enjoy a lot by having this with their tea or coffee .

So here goes the tempting and easy recipe of onion samosa-

Ingredients -

for dough-

1. All purpose flour - 1 cup
2. Whole wheat flour -1/2 cup
3. Hot refined oil - 1 1/2 tbsp
4. Water for kneading the dough
5. Salt 1/2 tsp

(knead the dough by adding these ingredients and cover the dough with a moist cloth and keep it aside for 1/2 an hour)

The dough should not be very tight or neither too soft.

For the filling -

1. Onions thinly sliced-2 big sized
2. Poha(Beaten rice )-1 cup(wash the poha and strain the water)
3. Salt as per taste
4. Red chili powder-1 tsp
5. Coriander powder - 1 tsp
6. Dry mango powder- 2 tsp
7. Sugar 2 pinch
8. Garlic (crushed)-2 cloves(optional)
9. Ginger (grated)as per your taste
10. Oil for deep frying

Method-

1. Take the dough and divide it in equal proportions by making its round balls.
2. Take 1 ball and roll it in a round shape like we do for chapaties.
3. Make a thin chapati and cut it from the center by dividing it into 2 parts.
4. Now make rest of the chapaties of your left over dough and cut them and keep aside.
5. In the mean time make your wok ready with oil by switching on the flame.
6. Now for the filling take the onions,poha and add all the masala referred above and mix them well with your fingers .
7. Now take some dry flour and dusk it on the shelf to avoid sticking of the dough.
8. Take half chapati and take some water on your fingers and apply it on the sides of the chapati dough and fold it by making a cone.
9. Fill the filling around 2 tsp in the cone seal the corners properly by applying little water on the top ends to seal the samosa properly.
10. Take the samosa and deep fry it.
11. Flip it when it has turned golden brown on one side.
12. fry it first on high flame and later on medium flame.
13. Take out your samosa and keep it on an absorbent paper and serve them hot with your favorite dip or ketchup.
14. Enjoy!

Lehsuni palak Paneer

Lehsuni palak paneer
As we all know that palak is rich in iron and its very beneficial for health but some people don't like to eat palak but this palak paneer is very flavorful and the creamy texture of the palak gravy is totally yum!
I have added a double tadka to add a catchy fragrance in this dish as the flavor of garlic and pure desi ghee has created a wonder.
You can make this palak paneer specially for your dinner parties at home as this dish comes under a royal party food.So you can make this for your guests to make them happy and satisfied from their stomach and heart too as we Indians believe in good quality and tasty food. 

As you must have noticed that i have served this lehsuni palak paneer with jeera rice but you can also serve it with simple roti or tandoori rotis too.I have added very less water in this dish,to make it more creamy i have added milk and malai in it,as Punjabi food without ghee and malai is incomplete.This paneer is mild spicy but little tangy,you can make it more spicy by adding more red chili powder according to your taste buds.But according to my recipe its less spicy and full of balanced flavor.So here goes the creamy and flavored recipe of Lehsuni palak Paneer-

 

 Ingredients-

1. Palak (spinach)-1/2 kg
2. Paneer (100 grams)(cut it in your desired shape)
3. Onions 2 medium sized(thinly sliced)
4. Tomatoes 3 to 4 (finely chopped)
5. Garlic cloves 5 to 7(finely chopped)
6. Ginger 1 small piece(grated)(1 tsp)
7. Green chilies 3 to 4 (finely chopped)
8. Salt as per taste
9. Cumin seeds - 1tsp
10. Red chili powder - 1 1/2 tsp
11. Coriander powder -1 1/2 tsp 
12. Dry mango powder - 2 tsp
13. Sugar - 1/2 tsp
14. Turmeric powder - 1/2 tsp
15. Fresh malai - 2 tbsp
16. Milk - 1 cup

For extra tadka

1. Red dry chilies-3 to 4
2. Cumin seeds- 1/2 tsp
3. Garlic grated - 4 to 5 cloves
4. Desi ghee - 1 tbsp
5. Asafoetida - 2 pinch

Method -

1. (cut the stems of the palak and wash the leaves properly and then take a wok add around 2 and 1/2 cup of water and boil the leaves for 10 to 15 minutes,after 10 to 15 minutes strain the water and again wash the soft boiled leaves with fresh running water.Take a mixer jar and grind the leaves and make a thick puree)
2. Take a wok add oil around 2 tsp heat it up.
3. Add cumin seeds let it crackle.
4. Now add onions,ginger and garlic fry till it turns little pink in color.
5. Add green chilies and tomatoes.
6. Add turmeric powder,salt,dry mango powder,coriander powder,red chili powder and sugar.Stir it very well.
7. Now when you will find that the tomatoes have turned soft and mashed up properly then add your palak puree in the masala.
8. Stir it for 10 to 15 minutes.
9. Now add malai and  milk in the palak.
10. Stir and stir and wait for 2 to 3 good boils.
11. Now when you will see the palak gravy has turned thick then you can add little water if needed.
12. Add paneer cubes in the gravy.Close the flame.
13. For tadka-
14. Take a tadka pan add ghee in it.
15. Add 1/2 tsp more cumin seeds and let it crackle.
16. Add asafoetida.
17. Now add grated garlic and red dry chilies.
18. Stir it for 2 to 4 minutes.
19. Close the flame .
20. Pour  the tadka on the palak paneer.
21. Your yummy lehsuni palak paneer is ready to enjoy!

Kichad chole

Kichad Chole
Kichad Chole sounds different ? This kichad chole is the most easiest and hassle free choice of  food specially in punjabi families.This chole is normally served with bhaturas but you can have them with rice or roti also.I have served this chole with toasted kulchas and believe me it was the best combo i ever had with chole!!
kichad chole does not need much oil or butter or any kind of fried oily cooking method,it is made of just 2 tsp oil but we will not heat up the oil,as its made up of kaccha Tel(raw oil).So if you are health conscious and a foodie also, this chole is the best choice to have without any guilt.

Kichad Chole is tangy,sweet as well as little spicy in taste.I have garnished it with raw sliced onions and some ginger also,this is going to enhance the taste of chole. I normally prefer to make these chole on sundays as i have them in  breakfast with kulchas and in afternoon i love to eat them with hot steamed boiled rice.
So you should also give a try to make it on this sunday and i am very much sure that your family is going to love it.
So here goes the yum recipe of Kichad Chole-

Ingredients-

1. Soaked chickpeas (2 cups)Soak them overnight
2. 2 onions medium sized(Cut the onions in thick long slices)
3. 1 piece of  ginger(finely chopped)
4. 2 or 3 green chilies(slit them)
5. 1/2 cup of strained tea water (Boil 1 tsp of tea leaves in a pan with half cup of water and strain the tea leaves and keep the water in a cup)
6. Salt as per taste
7. Dry mango powder - 2 tbsp(i like it more tangy)
8. Coriander Powder - 2 tsp
9. Red chili powder - 2 tsp
10. Sugar - 1 tsp
11. Anar dana - 1 tsp
12. Tej patta(bay leaves)-2 leaves
13. Black pepper powder - 1/2 tsp
14. Cloves - 2 to 3 pieces
15. Black Cardamom - 1 piece
16. Garam masala - 1 tsp
17. Oil 2 tsp
18. Thinly sliced onion and ginger for garnishing
19. Lemon juice you can sprinkle it on the top(optional)

Method-

1. Pressure cook the chole by adding 1 1/2 cup of water by adding cloves,bay leaves and black cardamom  (go for 7 to 8 whistles)
2. Now check the chole that they have turned soft by a ladle or a big spoon and press them .
3. Now strain some water from the chole if you find excess water in it.
4. Add ginger,green chilies, onions,sugar, anardana, salt, coriander powder, dry mango powder, red chili powder, garam masala and pour 2 teaspoons of oil in chole.
5. Take tea water and add it in the chole mix it well.
6. Go for 2 more whistles again by closing the lid of the cooker.
7. After two whistles open the lid of the cooker and again with the ladle press the chole add water if needed and go for one boil.
8. Your kichad chole is ready to enjoy garnish it which sliced onions and ginger.

Amla Chunda

Amla Chunda
The Indian gooseberry known (locally) as amla is a nutritious fruit.Its a potent source of vitamin c and also contains iron and calcium.Amla is a treasured fruit as its good in purifying blood,boosts immunity level,prevents formation of gall bladder stones and it really works as a magical fruit in keeping your skin clear and prevents hair fall and whitening of hair at an early age.
Amla is little bitter and sour in taste and some people specially children don't like its taste,so i have added sweetness in it as the sweetness will reduce the bitter taste of amla and your children would love to have this on their breads or with parantha also.

 This amla chunda is my dad's recipe as he use to make this for me when there is an amla season.Personally i have never liked eating amla whether its amla murrabba or amla juice,but this amla chunda is very delicious and tastes sweet and it is flavored with some spices also which tempted me to have amlas.

 You can enjoy this  amla chunda on breads,paranthas or with daal rice also as a pickle.A must try recipe specially for those people who love their food with health and taste.
So here goes the yummy and easy recipe of Amla Chunda-

 Ingredients -

1. 200 grams - Amla
2. 400 grams - Sugar
3. 1 1/2 cup of water
4. Salt as per taste
5. Black pepper powder - 1 1/2 tsp
6. Rock salt as per taste
7. Roasted cumin powder - 1 1/2 tsp

Method -

1. Wash the amlas and wipe them with a kitchen towel and grate it.
2. Now take a pan add water and sugar in it.
3. Make a sugar syrup from this using 1 string consistency.
4. Now add your grated amla in to the sugar syrup.
5. Boil it on the slow flame for 15 to 20 minutes,till the amla and sugar syrup get mixed up completely.
6. Add salt,rock salt,cumin powder and black pepper powder  in the grated amla.
7. Mix it up till the amla gets soft and contains no water syrup.
8. Let it cool down completely.
9. Take a jar and fill this amla chunda in the jar and keep it in fridge.
10. You can store this in fridge for at least 3 to 4 month.
11. Enjoy your healthy Amla Chunda.

Mango Semolina cake

Mango semolina Cake
Mango is everyone's treasured fruit in summers.I have made this cake with semolina /suji  as its very light and moist cake.Semolina is a healthy option as compared to maida cake.This cake is little spongy but the flavor of fresh mango pulp is too yum.
Mango semolina cake is a salubrious version in desserts as its congenial to digest and nutritious too.

I have drizzled some chocolate sauce on the top to give it a little chocolaty taste,but its optional as you can also sprinkle some pistachios or some nuts of your own choice.
One of my friend had already tried this cake and she was very happy with the result.
So what you people are waiting for?Try this mango semolina cake and enjoy it with your family and friends.

Ingredients-

1. Baking powder - 1 tsp
2. Butter - 1 stick
3. Sugar - 1/2 cup
4. Semolina -1 cup
5. Mango pulp - 1 cup
6. Chocolate sauce (optional)

 

Method -

1. Preheat the oven to 375 degrees.
2. Mix semolina with sugar and baking powder.
3. Then add melted butter and mix it well.
4. Add mango pulp and mix again and keep it aside for 10 minutes.
5. Put this mixture into a cake pan by greasing some oil or butter and bake it for 30 -35 minutes on 180 degree.
6. After 35 minutes allow it cool down completely.
7. Cut it into pieces.
8. You can sprinkle pistachios on the top or drizzle some chocolate sauce on the top.

HomeMade Buns

Homemade Buns
I love buns to have with tea in the evening or in my quick breakfast with butter.Buns are convenient option for breakfast or a quick solution for hunger.
Bun comes in various forms like sweet bun,bun with cherries or a simple one.This is usually made from flour,yeast,sugar and butter.
Some buns are made up of eggs and some are egg less too.It comes in various sizes and shapes also.

I always used to buy buns and breads from stores but this time i have tried these buns at home only and believe me its really soft and spongy.
You can store these buns for 2 to 3 days and you can enjoy it various varieties like you can have it with allo tikkis,bhaji or with soups also,but i like to have this with my salted butter.
So here goes the yummy recipe of Homemade Buns-

 

Ingredients-

1. 1 1/2 cups of plain flour ( maida)
2. 1 1/2 tsp of soft butter
3. 2 tsp instant dry yeast
4. 2 tsp sugar
5. 1 tsp salt
6. milk for brushing
7. butter for brushing

  

Method -

1. Combine the yeast,sugar with 2 tbsp of warm water in a small bowl and cover it with a lid for 10 to 15 minutes.
2. Combine the plain flour,1 tbsp butter,salt yeast and sugar mixture in a deep bowl and knead it into soft dough by using approximate 1/2 cup of warm water.
3. knead knead knead for around 10 to 15 minutes.(initially the dough is sticky but when you knead it again again it will start leaving your hand)
4. Cover the dough with a damp muslin cloth and keep it aside for 1 hour.
5. After 1 hour take the dough out from the bowl and again knead it with 1/2 tbsp butter.
6. Knead again for 10 minutes.
7. Now divide the dough in equal portions.
8. Take a baking tray and grease it with oil or butter to avoid stickiness.
9. Now take your portions and give your dough portions a round shape and place it on the baking tray.
10. Cover the balls with damp muslin cloth.
11. Keep it for 45 minutes again.
12. Now preheat the oven at 180 degrees for 10 minutes.
13. Apply milk evenly on the balls and bake it 200 degrees for 20 minutes.
14. After 20 minutes take the tray out and brush it with butter.
15. Again bake it for more 5 minutes.
16. Serve it hot or you can store it in an air tight container.

Black carrot drink/kaanji

Black Carrot Drink/Kaanji
Kaanji is a fermented drink made for the festivals specially on Holi.It is made up with water,black carrots,mustard seeds and beetroot.Its a flavorful drink which is very good for digestion.
Normally my mom makes kaanji for me,but this time i have learned  from her and its really easy to make.Kanji takes around 3 days to be made properly,we have to keep the kanji jar in proper sunlight to make it ready to drink.Kaanji made up of carrots is a nutritional hero of this drink.It also keeps you away from heat strokes and gives you instant relief from the scorching heat.

 

kaanji acts as a appetizer drink which helps you to keep your stomach light specially in summers.Kanji is a tasty drink which you can serve when some relative or friends come to your house.
An easy drink which is not at all harmful for your children as they can enjoy this after coming back from school in scorching heat.It helps you to keep hydrated and energized also.Having chilled kaanji is a total bliss in summers.So here goes the pungent recipe of Black Carrot Drink -

 
Ingredients -

1. Black Carrot - 5 to 6  large
2. Salt - 4 tbsp(you can increase or decrease according to your taste buds)
3. Red chili powder coarse - 1 1/2 tbsp
4. Mustard powder coarse - 4 tbsp

 

Method -

1. Scrub the carrots and wash them with running water.Peel and cut into batons .
2. Take carrot batons in a bowl or jar.Add salt,coarse red chili powder,mustard powder and mix.
3. Add around 20 cups of water and stir.
4. Cover the jar with the muslin cloth and tie it around the rim and let it stand in the sun for 3 to 4 days.
5. After 3 days stir the kanji again and keep it in refrigerator and enjoy every sip of it.