Sunday, July 5, 2009

Onion samosa / Cinema theater Samsa

Samosa is an Indian deep fried spicy snack usually served with tea .
In India we can see numerous varieties of samosas. The famous ones are made by the Gujarathis. Those samosa are normally stuffed with potato , onion, vegetables and chaat masala.

But the Samosa I explain below is a different one. It has a simple onion masala as stuffing with a more crispier outer layer. May be this one can be called a typical South Indian Samosa. We pronounce it as Samsa:)
Onion samosa can be a very usual snack in the cinema theaters of my native place.
Ranganathan street in T.Nagar of Chennai is famous for its mini onion samosas.
Because of my love for the street foods of my native place, I prepared this onion samosa and it came out pretty good. Hope you all enjoy them.



Stuffing :

Ingredients:

Red onion - 2 (100 gms)
salt - 1/4 tsp or to taste
Red chilli powder - 1/2 tsp
Curry masala powder - 1/2 tsp
curry leaf - 1 brig
green chilly - 2
Turmeric powder - a pinch
Fennel seed (sombu) - 1/2 tsp
oil - 1 tbsp

Method:
Chop the onion finely in lengthwise.
Heat oil in a wok.
Add the fennel seed and let it get red.
Then add the onion and saute mildly till it becomes almost tender.
(Don't cook the onion completely).
Then add all the items given and mix well.
Samosa masala is ready. Keep it aside.

Samosa preparation:

Maida / All purpose flour - 1 1/2 cup
Rice flour (fine) - 1 tbsp
salt - 1/8 tsp
baking soda - 1/8 tsp
Oil - to deep fry (250 ml)
cumin seed - 1/2 tsp

Mix all the items given above except the oil. Remove any lumps.
Add water little by little and knead it into a chapathi dough like one.
Divide it into lemon size balls.

Take one ball. Spread it into a circle by applying some oil.
Put a tbsp of onion masala in the center.
Fold it in to a triangle.

Heat oil in a wok.
Deep fry the samosas one by one .

Drain oil in a paper towel.
If prepared in a correct way ( i.e., immediately after kneading the dough), the samosa will not absorb oil.

Onion samosa is ready!

Serving suggestion:

Serve with Tomato ketchup as tea time snack.
Makes 6 - 8 samosas .

Wednesday, July 1, 2009

White kuruma (vegetarian)

White kuruma is a different variety of kuruma cherished by coconut lovers.
Even though the cooking process won't allow a perfect white color to the kuruma , we call it by the name. My kuruma got a yellow tint from the carrots:) So we can avoid using carrots here to get a more white color.
The coconut and green chillies along with the poppy seeds gives a gorgeous creamy touch to the normal vegetable kuruma. This can be a perfect treat for any person who loves a lesser spicy side dish.

Vellai Kuruma / vegetarian white kuruma:



Ingredients:

Cauliflower - 100 gms (1/4 flower)
Beans - 50 gms (10 number)
carrot - 1
potato - 2 (medium size)
Red onion - 2 (medium size)
coriander leaves - a handful.
mint leaves - few
curry leaves - few
curd - 1/2 cup
bay leaf - 1
salt - to taste
olive oil - 1 tbsp
Fennel seeds - 1 tsp

paste 1:
ginger - 1 inch
garlic - 4 pods

paste 2:
shredded coconut - 1/4 cup
green chillies - 6
cashew nut - 5
poppy seed - 1 tbsp
cumin seeds - 1/2 tsp
cardamom - 3
cloves - 5
Fennel seeds - 1 tsp
cinnamon - 1 inch

Method:
Grind ginger and garlic together.

Dry roast the poppy seeds till they make a popping sound.
Grind everything given under paste 2 and keep aside.

Wash peel and cut the vegetables into small pieces.
Heat oil in a pan. fry some fennel seeds and bay leaf.
Add the chopped onion, curry leaves, cilantro and mint leaves. After the onion turns golden brown , add ginger garlic paste and saute well.
Now add all the vegetables and mix well.
Add 2 cups of water, salt and cook covered till the vegetables become soft.

Then add the paste 2 , curd and mix well.Boil it for one minute and Switch off immediately.
Vellai kuruma is ready!


Serving suggestions:

serve hot with parathas / roti / naan / rice/ pulav .

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