Monday, November 5, 2007

PANEER SAMOSAS

Paneer samosas
Samosas is liked by most of us.We get in the market are ordinary vegetable and potato filling .We have to prepare the dough and than try the differnt filling .Alu,keema paneer is good filling .For the dough for the samosas.
Take two cup of maida add ghee or any oil and 1/2 tsp salt,a pinch of baking soda-bi-carb.
Mix the maida ,oil,baking soda with lukewarm water,Make dough till it is soft.This two cup maida make15 - 20 samosas.
samosas
Ingredients
200 g Maida
45 g ghee
salt to taste
lukewarm water to make a stiff daugh
oil for frying
Method;
Sift the flour.salt,baking soda and rub in the 45 g ghee with finger tips .use water to make a stiff dough .cover it and leave for 20-30 minutes
FILLING FOR THE SAMOSA.
Ingredients
200 g paneer
150 g mutter(peas)
1 green chills
salt to taste
1t red chili powder
1/4 garam masala or pepper powder
50g raisins,10 cashewnuts (broken into small pieces)
a pinch of asafoetida
1 tsp salt
1/2 tsp jeera
1 tsp sugar
1t cardamoms,1 cinnamon
METHOD

  • Crumble the paneer.Boil the peas and shell them
  • Make a powder(sugar,cardamoms,Cinnamon,seera, a pinch of asafoetida.,green chilli)
  • Heat ghee in a pan and lightly fry the masala add seasoning red chilli,garam masala,and add paneer,peas, mix well and fry for 2-3 minutes.
  • add cashewnuts and raisins.

Use for filling the samosas.
Make samosa;

  • Take the dough into ball.
  • Take one ball and roll into a thin chapati.cut into two halves.
    Shape each half in to a cone and fill with the paneer filing close the edges of the cone firmly by using water.
  • Shape the samosa well with the overlapping portion coming in the center.
  • Seal properly so that the filling does not come out while frying.
  • Fry a low temperature to avoid blister formation and for even cooking.
  • Deep fry samosas in hot fat over slow fire till golden brown.
    serve hot with chutney.

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