Tuesday, November 20, 2007

MAIDA SAMOSA















1 Katori (cup) weight(g) maida is 120- 130 grams
So many Indian foods are made in maida.The maida used in to a dough or batter.Salt,curds,egg,yeast,sugar,and baking powder are used to ferment and leaven the mixture making it light and fluffy.The preparations like naan,bhature,dosa,snakes,,puris,samosa,mathri,kachori, porotta,pastas,macaroni,noodles,cookies,bread,biscuits,cake,patties,souffle,pizza,pastry,pie,tarts,pokoras,appam,Burfi,are made in maida.

Samosa and mathri,puri are dough preparations made with refined wheat flour(maida)and 20 to 30 %fat or oil rubbed in to the flour before making the dough.Fat shortens the gulten stands in the dough which helps to make the product tender but crisp.for samosas,a variety of filling may be used like vegetables,meat,egg,and paneer.soaked ground and fried dal is used as filling for kachoris.

Maida is good source of energy it provide protein and vitamin A.

SAMOSA

Ingredients
For dough

  • 200g Maida
    2-3 T oil
    salt to taste
    water to make a stiff dough
    oil for fring

    Filling what samosa you like ,prepare the recipe.mostly thay are pototo filling,keemafilling,paneer ,pea fillings.

    Dough for samosa method
    Sift the flour and add salt and rub in the oil with finger ti
  • Use water to make a stiff dough.cover it and leave for 30 minutes
  • Divide the dough in to small balls.
  • Take one ball and roll into a chapati.cut into two halve
  • Shape each half into a cone and put the filling.close the edeges of the cone firmly by using water.
  • Deep fry samosas in heated fat over slow fire till golden brown.


Botato and peas filling

200 potatoes
100g peas (mutter)
1/2 ginger
1 Greenchilli
coriander leaves a few
salt to taste
1/2 t red chilli powder
1/4 t garam masala
1/4t jeera
1/2t amchur (mango powder)
3t oil
fried raisins,cashnuts 5-6

  • METHOD
    Boil and peelpotatoes.cut in to small piece
  • Boil the shell peas
  • Chop ginger,greenchilli,and coriander leaves.
  • Heat pan put a oil fry jeera ,ginger,greenchilli,and coriander leaves.
  • Add red chillipowder,garam masala powder,amchur,potatoes,peas,fried cashenuts,raisins,fry for some time .
  • Use for the filling samsas.
PANEER FILLING
200g paneer
200 peas
1/2 green chillis
salte to tasts
1/2 t red chillies powder
1/4 t garam masal powder
cashnuts,raisins cut it in small piece
oil 3t

Method

  • Crumble the paneer
  • Boil peas
  • Chop green chilles
  • Heat fat in a pan and lightly fry the green chilles.
  • Add red chilles,garammasala,salt,peas,paneer,cashnuts,raicins,mix well and fry for 3-4 minutes
  • Cool it slightly and use to filling

EGG SAMOSA
Ingrediants
6 hard boiled eggs and cutshell
3 onions finely chopped.
1t pepper powder
2 cardamoms powder
4 chopped green chillis
1-2 chopped tomato
1 t garlic,ginger paste
5 t ghee
salt to taste
Method

  • Heat ghee .add the onion and fry till golden brown
  • Add garlic,ginger paste,tomato, mix and fry few minutes
  • When well blended add egg pieces.
  • Add pepper powder,caramom powder,salt.mix well add green chilli .
  • cool and use as filling

KEEMA SAMOSA

Ingredients
200 gm Keema (Minced meat)
2 large onion
2-3 green chilli
1/4 t red chilli powder
garam masala powder(make this masala powder,4 cloves,2 caramom,cinamom,6-8 pepper powder,1 pinch of haldi powder.1/2 ginger )
1/2 t garlic paste.
2 t fat

  • few coriander leaves,or puthena leaves.

    Method.
    Boil keema with a little water till done and evaporate the extra water if any'
  • chopp onion and green chilli and coriander leaves
  • Heat fat in a pan and lightly fry onion and green chilli
  • add the seasoning powder,garlic paste ,keeema,mix well and fry the mixture 2-3 minutes till completely dry and add leaves
  • use for the filling
MUSHROOM SAMOSA
Ingredients
200g mushroom
1/2 cup of mixed vegelables (capsicaum,carrots,peas,)
2 onoins
1 garlic,ginger paste
2 green chilli
1/4 papper powder
4 t oil
6-8 raison
salt yo taste
Method

  • chopped onion,mushrooms,all vegelable in finel
  • heat oil add onions,and musroomand fry over low heat.sprinkle little water and cover till the musrooos become soft.
  • add vegetable and add garlic,ginger paste salt mix well and fry for few minutes.
  • it thiken add raicin,pepper powder,finely chopped green chilli
  • cool and use as filling
FISH SAMOSA
Ingredients.
300 g fish
3 large onion
few raisins
1t jeera powder
1/2t ginger
2 green chilli
1t garlic paste
2 cinnamom
4 cardamons
2 cloves
salt to taste
a pinch of turmeric powder
4 t oil
1 t ghee
oil for frying
Method
  • wash and clean the fish sprink;e salt and turmeric powder
    heat 1 t oil in a pan and add the fish. cove and cook on low fire add little water and cook till the fish is soft.
    Take out the fish and removed the bones . mash the fish remove completlly all the bones, keep aside and cool
  • Make paste(jeera,cloves,caramoms,cinnamon,garlic,turmaric,)
  • Heat the pan add chopped onions fry till golden brown
  • Add the masala paste and fry for a while on medium heat. now add the fish salt,ghee,and fry for few more minutes
  • Add raisins,grated ginger,and chilles and mix lightly.
  • cool and use for filling
POTATO PEAS SAMOSA
  • Ingeredients

    150 dry green peas
    200 g potatoes
    1/2 ginger
    1/2t red chilli powder
    1/2 roasted jeer,saunf(fennel seeds) powder
    1 green chilli
    salt to taste
    few coriander leaves or puthena leaves
    METHOD
    Soak the dry green peas over night .
  • Next day boil the peas
  • Boil and peel patatoes cut in to small
  • Chopped ginger,green chilli and coriander leaves
  • Heat fat in a pan fry seera,saunf powder,ginger,green chilli,and coriander leaves
  • Add red chilli powder,potatoes and peas and fry for some time
  • (few lime drops)optionls
  • Use for filling samosa

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