How to Make Samosa | Perfect Samosa Recipe
Learn how to make traditional Punjabi samosa with crispy and flaky crust. This samosa recipe stuffed with delicious potato filling (aloo stuffing). This amazing dish is one of the most popular Indian dishes around the world, and you can see why. It may seem difficult to make, but if you follow this recipe you will see it is pretty easy.
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This recipe makes 12-14 samosas
Ingredients:
For the dough:
2 cups (250g) Flour
1/4 cup (60ml) Oil or melted ghee
1/4 cup (60ml) Water
1/2 teaspoon Salt
For the filling:
2 tablespoons Oil
3 Potatoes, boiled (500g)
1 cup (150g) Green peas, fresh or frozen
2 tablespoons Coriander leaves, chopped
1 Green chili, finely chopped
8-10 Cashews, crushed (optional)
2-3 Garlic cloves, crushed
1 tablespoon Ginger paste
1 teaspoon Coriander seeds, crushed
1/2 teaspoon Garam masala
1 teaspoon Chili powder
1 teaspoon Cumin seeds
1 teaspoon Turmeric
1 tablespoon Lemon juice
Salt to taste
1/4 cup (60ml) Water
Directions:
1. Make the dough: in a large mixing bowl, mix flour and salt. Add the oil and then start mixing with your fingers, rub the flour with the oil until the oil is well incorporated. Once incorporated, the mixture resembles crumbs.
2. Start adding water, little by little and mix to form a stiff dough (the dough shouldn’t be soft). Cover the dough and let rest for 30 minutes.
3. Meanwhile make the filling: roughly chop/mash boiled potatoes, set aside. Heat oil in a large pan, add cumin seeds, coriander seeds, chili powder, turmeric and garam masala, cook for 30-60 seconds to release the flavours. Add crushed garlic, ginger paste, chopped green chili and cook for 1 minute. Add chopped onion and sauté for 3-4 minutes. Add chopped potatoes, green peas, lemon juice, water and salt, cook for 4-5 minutes, stirring frequently. Add crushed cashew and cook for 1 minute more.
4. Turn the heat off, add chopped coriander leaves, stir well and set aside to cool.
5. Shape the samosas: Once the dough has rested, give it a quick knead. Then divide the dough into 6-7 equal parts. Shape into balls.
6. Start working with one ball at the time, keep the remaining dough balls covered all the time. Roll out each ball into an oval, about 6-inches long and 4inches wide. Then cut it into two parts. Coat the edges of each semicircle with water. Pick the two corners of the semicircle and bring them together, edges overlapping slightly, to form a cone. Press down on the seam to stick it. Fill the samosa with the potato filling, around 1-2 tablespoons. Don't overfill the samosa. Now, brush the edges again with water, then pinch the edges and seal the samosa. Repeat same process with the remaining dough and filling, keep filled samosa covered with a moist kitchen towel while working.
7. Fry the samosa: heat oil to 350F (175C). Drop the samosas into hot oil, 4-5 pieces at the time. Reduce the heat to medium. Fry for 4-5 minutes, until golden and crisp.
8. Drain on paper towels before serving. Serve with your favorite sauce.
Notes:
• Traditionally samosa dough made with ajwain seeds (carom seeds), I couldn’t find it, so I skipped this step. I you want use ajwain seeds, add it the flour mixture when making the dough.
• Don’t fry the samosas in too hot oil. Add the samosa to hot oil (350F/175C), after 1 minutes, reduce the heat to medium-low.
• If you want to bake the samosas: brush each samosa generally with oil. Bake in preheated 350F (175C) for 30-40 minutes, until golden.
• You can freeze the samosa after filling and shaping it.
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How to Cook Lamb Backstrap | FOOD | Great Home Ideas
Karen Martini makes a Morrocan-inspired salad with pita, spinach and a date puree and pomegranate dressing. Click here to subscribe:
Welcome to Great Home Ideas, where you’ll find inspiring home makeovers, delicious recipes, quick & easy DIY projects, design & gardening ideas, plus hints, tips, how tos and advice on pets, health, tech and more. Check out our channel & subscribe to see more videos like this one every day of the week.
SEARED LAMB BACK STRAP WITH PITA, SPINACH AND ALMOND SALAD WITH DATE PUREE AND POMEGRANATE DRESSING
INGREDIENTS
Date puree
200g pitted dates such as medjool, finely chopped
juice of 1 12 lemons
150 ml boiling water
2 tsp finely chopped preserved lemon
salt flakes and freshly ground black pepper
40 gms butter
1Tbsp extra virgin olive oil
2 or 3 pita bread torn or cut into triangles
60g blanched almonds, toasted
1 Tbsp sumac
4 lamb back straps
30ml Extra virgin olive oil
salt flakes and freshly ground black pepper
Dressing
3 Tbsp pomegranate molasses
12 clove garlic grated
1 tsp dried chilli flakes
40ml extra virgin olive oil
juice of 1 lemon
salt flakes
seeds of half a fresh pomegranate
200gm baby spinach leaves
2 handfuls coriander leaves
METHOD
1. Blitz the dates, lemon juice and water together in a blender or processor until smooth. Add salt and pepper to taste and set aside.
2. In a frypan over medium heat, add the butter and oil. Fry the pita for 3 minutes turning over half way. Remove from the heat, add the almonds, sprinkle over the sumac and salt and allow to cool.
3. Season the lamb back straps, rub with oil and sear and cook on a griddle plate or barbecue over high heat for 5 minutes on each side. Remove from the heat and rest for 5 minutes. Slice when ready to serve.
4. Mix the pomegranate molasses, garlic, dried chilli flakes 2 tablespoons olive oil and juice of 1 lemon in a small bowl and set aside.
5. Spread the date puree on a large share platter sprinkle over the preserved lemon.
6. Toss the spinach and coriander together and arrange the platter. Arrange the pita and almonds on top, then drizzle generously with dressing and scatter over the pomegranate seeds. Serve with the sliced lamb.
Quick & Easy Lamb Quesadilla Recipe | Cheesy Lamb Quesadilla Recipe | Mexican Food | Chef Siddhant
#mexicanfood #quesadilla #cheese
Quesadilla is a Mexican appetizer recipe that is quite popular around the world. We have prepared a lamb quesadilla with tortillas, cheese, yellow bell pepper, green chilli peppers, tomato and mayonnaise whereas veg or any other non-veg ingredients can also be added to the quesadilla. Do try this homemade lamb quesadilla recipe and enjoy it with your loved ones.
Mexican food is very similar to Indian food in terms of the spices and chilli the cuisine calls for in its recipes. This lamb quesadilla recipe is spicy, cheesy and super yummy. It is extremely easy to cook at home and one of the easiest Mexican recipes of them all. Watch the full recipe video to learn how to make lamb quesadilla at home.
INGREDIENTS
2 ½ Tbsp Refined Oil
1 Onion, chopped
3 Garlic Cloves, chopped
2 Tbsp Tomato Puree
Salt to taste
¾ Tsp Paprika
½ Tsp Cumin Powder
250g Minced Lamb
2 Tortilla
1 Cup Grated Cheese
Yellow Bell Pepper, diced
Green Chilli Pepper, sliced
Tomato, deseeded & chopped
¼ Cup Mayonnaise
STEPS
Step 1
Heat oil in a pan over medium heat and add onion. Saute for a minute, add garlic and cook for 2-3 minutes. Add tomato puree along with salt, paprika and cumin powder. Mix well.
Step 2
Add lamb, mix well and let it cook for 15-20 minutes while stirring in between until all the liquid has dried up. Keep aside.
Step 3
Place a tortilla on a cold flat pan and sprinkle with cheese. Top up the cheese with the reserved cooked lamb and spread evenly using a spoon.
Step 4
Now arrange the yellow pepper, green chilli pepper and tomato on top of the lamb followed by a good drizzle of mayo. Now place another tortilla on top and press down gently.
Step 5
Switch on the heat to medium, place a flat pan on top of the quesadilla followed by a heavy pan to keep it flat. Cook for about 5-7 minutes and remove the pans from the top.
Step 6
Render the excess oil in the pan into a bowl and flip the quesadilla using a large plate. Cook for 5-7 minutes or until crispy.
Step 7
Once cooked, remove from heat, cut into triangles and serve hot.
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lamb mince and peas pastry’s
lamb mince peas pastry’s
Lamb Samosas | Ramadan Recipes | Indian Cooking Recipes | Cook with Anisa | #Ramadan
Lamb Samosas are very popular as a Ramadan Recipe, also anytime of the year! I'm going to show my really easy way to make these! If you make these, don't forget to tag me on Instagram or twitter, I would love to see what you make! #Ramadan
To get you started here's a list of the ingredients!
1kg lamb mince
3 Onions chopped
Fresh mint
Fresh corriander
1 cup peas
Spring onions
Fresh lemon juice
1 tblsp ginger and garlic paste
1 tblsp fresh crushed chillies
1 tblsp corriander powder
1 tblsp cumin powder
1 tsp whole cumin
1/2 tsp garam masala
1 tsp cooking oil
Salt
Pack of Samaosa leaves
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