Baby Corn Samosa How to Prepare

   Hi, friends to day one snack item "Baby corn Samosa" it's so crispy and so tasty snack item. Onion Samosa recipe is one of the most sought after snack recipe by many of my blog readers. I am talking about the addictive, small, crispy onion samosas that are served in the college canteens, railway stations, movie theatres, Irani tea cafes and the like. Seriously, I am no expert in making this classic Indian addictive snack that also goes by the name, Irani samosas. Trying to achieve perfectly crisp onion samosa is not an easy task. Having said that, I will also say that one can make it at home with near perfection. Onion samosa is different from the regular Punjabi style samosa in terms of the filling as well as the texture of the outer dough layer. Onion samosa has a super crispy, smooth exterior with a lightly spiced onion filling. The onion filling is mixed with powdered poha aka beaten flat rice flakes which absorbs any moisture that the filling might have. But today I prepared with "Baby Samosa". Its also so crispy and tasty snack. We eat onion samosa, potato samosa, chicken samosa also we but, but this so different and so crispy and taste snack item. In my home my grand mother (my moms mother) prepare a lots of varieties she prepare to use. And my she is best mother and best cooking chef in my home. In my school day's we came to house my mom prepare to use so many different and tasty snack's to prepare.. Wow its so great to me.. My aunty  prepare this samosa very tasty I like it so much so crispy and tasty. One my aunty is came to our home then I ask to her, she will prepare to me again. Then I saw the how make samosa recipe prepare. Really I must thank to my sweet aunt.. how to make crispy "Baby Corn Samosa". You really loved it.. So lets see the process. How make it.. But we use madia flour and rice flour to prepare this crispy snack. If u use can try pastry sheet or wrap sheet also it will got ready made also got so can try that type aslo... But we prepare this fresh and we prepare dough.  

Ingredients :-

• Boiled Baby corn 100 grams
• Maida flour 1 cup
• Rice flour 1/2 cup
• Cooking soda  1/4 tsp
• Ajowan seeds 1 tbsp
• Onion 1
• Tomato 1
• Carrot 1
• Green chili 3
• Red chili powder 1 tsp
• Turmeric powder 1/2 tsp
• Coriander powder 1 tsp
• Garam masala powder 1 tsp
• Oil for deep fry
• Salt to taste
• Curry leaves
• Coriander leaves
• Tomato sauce

Method:-

1. First take a wok add 10 tbsp of oil to heat it. Next take a bowl add rice flour, maida flour salt, ajowan seeds, cooking soda and then mix it well.
2. Now the oil is heated and then add it to rice flour mixture and then mix carefully for.. Next add water to mix it soft dough. 
3. And also cover it with a damp cloth over dough, and leave aside for 30 minutes. 
4. And then start the next process for filling preparation lets see it how to prepare.
5. First take a wok add 5 tbsp of oil to heat, when oil is heated and then add chopped onions and then fry it pink color.
6. Next add grated carrot, chopped green chilies, turmeric powder and then fry it for the soft. And then add chopped tomato pieces, boiled baby corn pieces, salt and then mix it for.
7. When the tomato is totally cooked and then add coriander powder, garam masla powder, red chili powder, chopped curry leaves and then mix it well. And then fry it for 1 minute and then move it to a side for cool.
8. To prepare the samosa take lemon size of dough and leave, them coverd while you roll the ball into thin roti.
9. And make it like a roti with the help of oil and then add some flour and then roll it for. Roll it into a thinner and larger roti. keep it a side. 
10. Next heat a tawa or skillet on medium flame, place a roti on the tawa and allow to cook slightly for approx 10 sec on each side. (Don't cook completely).
11. Prepare with rest of the roti's like wise and keep them covered with a kitchen towel. 
12. Next cut each roti into two halves and keep aside. And then take a bowl add 1 tbsp of maida add some water and then mix it like a thick paste.
13. And now take the half of pastry and make it like samosa shape, and then stuffed the baby corn curry into that and the close it with the help of maida paste, and then put a side for 10 minutes for the paste sealed the samosa .
14. Next take a wok add oil for deep fry to heat, and then put it in medium flame and then drop the samosas in to oil carefully and allow to cook on both sides till they become golden brown colour. (don't cook in high flame)
15. It came's golden colour and then move to a paper towel and then serve it...

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How to Prepare Paneer Khoya Curry

    Hi friends am back... Finely my marriage over... I am so happy to share my life... Lets see introduction of Khoya Paneer.... Khoya  Paneer Curry (Kova Panner Curry) is one of the most popular dish in North Indian cuisine. It is very easy to cook and perfect for those who like creamy and buttery dishes. Don’t worry about the fat as you can cut calories, by using homemade khoya (Dried evaporated milk), made from skimmed milk in 5 min. I will share the recipe soon. For healthier option you may replace paneer with silken tofu. Khoya paneer was in my to do list from a long time. Finally I tried it last weekend and the taste was awesome. Addition of khoya makes it different from regular  paneer and it tastes so yummy. Paneer  in a rich gravy base of khoya (evaporated milk solids), onion and tomato pastes I use in this curry has delicate notes and flavors with just a bit of heat from the green chilies. I use in this recipe not sweet khoya its un sweet khoya I take.. Once I went to my friend sister marriage, in that marriage I eat this tasty khoya panner recipe, really I loved it so much. Next day I saw this process in online but there is another type of khoya recipe I saw. Then how to prepare this, then I ask to my mom, my mom told to me just watch the ingredients and try it for. So I can tried this  recipe with some variations. Wow the taste is great, but I take some sweet khoya also in this gravy.. Some spicy and some sweet I like it 2 combinations of this recipe.. My mom and then my family will be like it this recipe so much... This version is like some gravies you get in restaurants. But the gravy is some more thick or creamy. The curry is subtly flavored and spiced. Since this is a rich curry, its good to make on special occasions, festivals or celebrations. Panner Khoya goes best with tandoori rotis, naans or chapatis. The curry also goes with steamed rice, jeera rice or vegetable pulao. If u want some more rich u want, u can add some cashew nuts and almond nuts also use this recipe. It more taste and more highly rich so try this tasty "Khoya panner curry".  Let’s come to the recipe.

Ingredients :-

• Paneer 200 grams
• Khoya  (un sweet) 100 grams
• Onions 2 (paste it)
• Tomatoes 2 (paste it)
• Ginger garlic paste
• Turmeric powder 1/2 tsp
• Red chili powder 2 tbsp
• Shahjeera 1 tsp
• Garam masala powder 1 tbsp
• Green chilies 4
• Salt to taste
• Coriander leaves
• Butter 2 tbsp
• Oil 8 tbsp
• Water 2 glasses

Preparation :-

1. First take a wok add oil to heat, when is heat and then add paneer cubes to fry for lite golden color. It cames golden color and then move it to a plate.
2. Next take same wok add in this oil only butter, when butter is melted and then add shahajeera and then fry it for.
3. Next add onion paste fry it for 2 minutes, it came's lite pink color and then add ginger garlic paste green chilies also and then fry it for good smell.
4. Now oil is came out to the onion paste, and then add tomato paste also add and then fry it for 5 minutes.
5. And then add salt, turmeric powder and then mix it well. And now add red chili powder and then fry it for 5 minutes.
6. After 5 minutes add khoya, fried panner and then mix it well. When the khoya is mealted and then add water and then mix it well.
7. And now put lid and cook it for 10 minutes in low flame, after 10 minutes check it for once the gravy is thick are not.
8. Once the gravy is then mix it for, when the gravy is cooked and then be thicked and then add garam masala powder and mix it well. Oil will be came out and then add fresh coriander leaves chopped add it to gravey and then mix it.
9. And now the gravy is ready and then move it to a serving bowl and add some fresh coriander and then serve it hot....

And now the khoya is ready to eat.. Its so tasty and easy to prepare this recipe. So try this recipe and then enjoy the tasty.. Its so good taste.. But today I use unsweet khoya if u want try also with sweet khoya its really so good taste also..... So lets try this recipe and then enjoy it.. I prefer this recipe in dinner time......

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How to make Sorrel Spinach Stuffed with Aloo Paratha

This recipe is easy to roll Sorrel Spinach stuffing with Aloo Paratha. To roll stuffed Paratha is difficult task and most of the time lot of filling comes out of it, especially for those who are new in kitchen.  This Sorrel Spinach Aloo Paratha recipe which I have explained tastes same as stuffed Aloo Paratha and good part is the stuffing ingredients tastes in each and every piece of Sorrel Spinach Aloo Paratha .  I have added all the stuffing ingredient of Aloo Paratha in whole wheat flour, sorrel spinach leaves and make soft dough of it .I have not used onion in this recipe but you can add finely chopped onion in Aloo patha dough. You can use lot of healthy options to make Aloo Paratha healthy, nutritious with low calories. Parathas are unleavened flat breads and one the most popular parathas in Indian cusine. Parathas are usually stuffed with any vegetables like cauliflower, cabbage, potato, can stuff with cheese or paneer. A paratha simply can be eaten with spread of butter on top, with any pickle or chutney. I have made sorrel spinach and potato paratha with simple ingredients, so that we can taste only the vegetables not the spices. I have used wheat flour for the dough and used sorrel spinach. The best part of a paratha is the filling. So, the more filling the better. Right? The problem with excess filling is, when we try to roll the parathas, it starts to come out and it becomes very hard to roll them. We can roll with rolling pin with the help of wheat flour it will be easy to make the paratha's easy. When we prepare the dough u must be mix it soft dough and then soak for 30 minutes it will be so soft and then start the paratha's easy... U can prepare the soft dough with milk also it so tasty and so soft... Today I will prepare with curd... So lets watch the process how make taste and soft Sorrel Spinach stuffed with Aloo paratha....... (Sorrel Spinach meaning in telugu Chukkakura leaves.)

Ingredients :-

• Wheat flour 2 cups
• Boiled Potato 1 big size
• Sorrel spinach 1 cup
• Boiled Sweet corn 1/2 small cup 
• Curd 1 cup
• Salt to taste
• Oil 5 tbsp
• Butter fry the paratha's
• Green chilies 3

Preparation :-

1. First take a bowl add wheat flour, salt, chopped sorrel spinach leaves, curd, oil and then mix it well. If u want add some water also and then mix it soft dough. And then put for 30 minutes to soak then dough.
2. Next take boiled potato mash it for like a smooth paste. And then take a jar add boiled sweet corn grind it rough paste.
3. Next add the sweet corn paste to potato mash, and then add salt, chopped green chilies and then mix it well and then put it a side.
4. After 30 minutes and then take the paratha dough, and them take small ball of dough and then take the rolling pin and then press it like chapatti  with the help of wheat flour.
5. Next take stuffed the potato mixer inside and then roll it, and again roll it with the help of wheat flour.
6. Next take chapatti pan to heat it, when the pan is heated and then add this paratha to the pan fry it both side.
7. And then add some butter to fry the paratha, fry it red color it came's and then move it to a plate and then serve it...

Now the tasty and spicy hot paratha's ready eat... U can serve this paratha directly or serve with raitha also u can serve this tasty and spicy "Sorrel Spinach Stuffed wit Aloo Praratha".... Try this tasty and delicious recipe in home and then send to me feed  back...

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Ginger Chicken Gravy How to Prepare

   Ginger Chicken fry, as the name says so is a delicious chicken dry fry dish that is healthy, aromatic and flavorful. Normally this dish is prepared in most of the Chinese food stalls and in few restaurants or dhabas where you find that the Ginger chicken fry is a little sweetish to taste. Here we would actual learn the Indianized way of making the Ginger chicken fry which is spicy and delicious to taste. This delicious Ginger Chicken fry recipe is made combining the flavors of sliced ginger, ginger and garlic paste, green chillies, curry leaves, onions paste and black pepper to create an amazingly coating to the chicken pieces. It can be simply eaten or served with rice. Here freshly ground black pepper is used to give an additional kick and spicy flavor to the dish. Ginger is native to India and China. Although often called “ginger root” it is actually a rhizome. It is available in various forms, the most common of which are Whole raw roots, fresh roots, dried roots, powdered ginger, preserved or stem ginger and pickled ginger. Ginger is almost always used fresh, minced, crushed or sliced. Fresh ginger can be stored for few days in the refrigerator. Fresh ginger is essential to Asian and oriental cookery. It is used in pickles, chutneys and curry pastes and the ground dried root is a constituent of many curry powders. Tender young ginger can be sliced and eaten as a salad. In west countries, dried ginger is mainly used in cakes and biscuits especially ginger snaps and gingerbread. Ginger is also used in puddings, jams, preserves and in some drinks like ginger beer, ginger wine and tea. The Ginger Chicken fry is super delicious and even if eaten a little extra not to worry because Ginger is most commonly known for its effectiveness as digestive aid. So it helps relieve indigestion, gas pains, diarrhea and stomach cramping. Ginger’s therapeutic properties also effectively stimulate circulation of the blood, removing toxins from the body, cleansing the bowels and kidneys, and nourishing the skin. Usually in restaurants in the last they add the chilli sauce this usually make it slightly little sweet. Try this recipe and you will surely find the difference. Serve this ginger chicken along with fried rice or roti to make a healthy and delicious meal.

Ingredients :-

• Bone less Chicken 1/2 kg
• Onions 2
• Ginger paste 3 tbsp
• Garlic paste 1 tbsp
• Green chilies 4
• Black Pepper powder 1 tbsp
• Red chili powder 1 tbsp
• Soya sauce 1tbsp
• Green chili sauce 1 tbsp
• Tomato sauce 3 tbsp
• Salt to taste
• Butter 3 tbsp
• Garam masala powder 1 tbsp
• Oil 6 tbsp
• Coriander leaves
• curry leaves 

Preparation :-

1. First take a bowl add bone less chicken, and then add some ginger garlic paste, salt, turmeric powder, 2 tbsp of oil and then mix it well. And marinate for 15 minutes.
2. Next take a jar add onion pieces and then grind it fine paste, and then move it to a bowl. 
3. Next take a wok add butter and oil, when oil heat and then add onion paste fry it for lite pink color. When onion paste is fried and then add ginger paste and fry it.
4. Ginger paste also fried and then add marinated chicken, green chilies and mix it well for, and then put the lid and boil it for 5 to 10 minutes in slow flame.
5. After 10 minutes once mix it well, and then add soya sauce, tomato sauces, chili sauce red chili powder and then mix it well. 
6. And the add 1/2 glass of water and then mix it well, and put the lid and boil it for 10 minutes in slow flame.
7. When chicken is dried and cooked well and then add garam masala powder again mix it, and then add chopped coriander and then fry for 2 minutes. And then dish out to a bowl add some chopped ginger pieces and serve it......

And now the tasty and delicious recipe "Ginger Chicken Gravy" is ready to eat.. Its so good to eat in dinner time... For roti, fried rice, chapati, pulka etc..., so friends try this recipe in your home and then send to me a feed back to me.........

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Chamadumpa Curry in Andhra Style How to Prepare

    Today one traditional and old and old curry Chamadumpa Pulusu (stew) means sauce or gravy dish, cooked with vegetables or lentils with tamarind sauce, jaggery and spices. My grand mom prepare this tasty and delicious recipe. This traditional dish is cooked almost everyday (in some homes it’s a must dish) in Andhra, which are frequently cooked during rainy and winter seasons as it’s much easy to prepare with the available vegetables or just with lentils. Usually stews are accompanied with plain dal (mudda pappu, in Telugu), dry or semi dry curry (which is reffered as vepudu in telugu)along with generous servings of ghee (clarified butter), it is hearty and filling. But we prepare this recipe some type as we like for fry, or gravy, or shallow fry or eat evening snack time also... Almost we prepare this item is for currys... Chama dumpa (in Telugu) , Arbi (in Hindi) is more
commonly known as Colocasia (scientific name), also referred as Taro root. Taro root is a tropical plant grown primarily as a vegetable food for its edible corm, and secondarily as a leaf vegetable (wiki). Both the leaves and roots are used a lot in Indian cooking. Famous dish made out of taro leaves in Northern part of India is Patra. In Southern part of India the edible corm (root) is cooked (similar way other root vegetables are cooked, like potatoes with skin on) and then shallow fried and spiced up with chilli powder and salt. Taro root is little sticky and slippery after cooked, which is really suitable for gravy curries and stews. We eat this curry with rice.. In south side we specialy eat rice only... We eat hot rice add some ghee and then add some mango pickle or tomato pickle we eat regularly... In Andhra we take much ghee, we prefer to growing children, month baby to give very much..... K then lets See the Chamadumpa Pulusu (Gravy) how to prepare here the process.....

Ingredients :-    

• Taro root (Chamadumpa) 250 grams
• Tamarind puree 100 grams
• Jaggery 100 grams
• Green chilies 4
• Red chili powder 2 1/2 tbsp
• Turmeric powder 1/2 tsp
• Cumin seeds powder 1 tsp
• Coriander powder 1 tsp
• Sesame seeds powder 1 tbsp
• Peanut seeds powder 1 tbsp
• Dry coconut powder 4 tbsp
• Salt to taste
• Oil 8 tbsp
• Curry leaves
• Coriander leaves

Preparation :-

1. First take vessel add taro roots and wash it for. Next add some water and then boil it for 15 minutes. 
2. When the taro is cooked soft, and then move it to cold water and then put it for 5 minutes. When it cool and then remove the skin and then cut it small pieces and put it a side.
3. Next take a wok, add oil to heat, and then add curry leaves to fry and then add tamarind puree and then mix it well and boil it for 5 minutes.
4. Next add chopped green chilies, chopped taro roots, salt, turmeric powder, cumin seed powder jaggery, red chili powder, coriander powder, 1 glass of water and mix it.
5. Boil it in medium flame, cook it for 10 to 15 minutes, put the lid for the fragrance will be have.
6. When the gravy is thick and then add sesame powder, peanut powder and mix it well. And boil it for 5 minutes.
7. Next add dried coconut powder and then mix it well for, again boil it for 2 minutes and then move it to a bowl and then add some coriander and then serve it......  

And now the dish is ready... Tasty its very old curry.. So try this recipe in your home and then taste the recipe..... Enjoy the new taste... It some sour and sweet recipe try this with rice, and also eat with chappati... As u like....... 

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Coconut Sandwich With Cheese How to Prepare

    British-style coconut, cheese and onion (and mayo) sandwich. To the uninitiated, this combination might sound odd or, at the very least, like a breath killer. A perfect balance of pungent and buttery flavors with a creamy, satisfying texture, the coconut, cheese and onion sandwich requires very few ingredients, but there is a lot of room for improvisation depending on what you like and have on hand. You'll want to use a nice, sharp cheese. For the onion, we generally use a combination of sweet white and green onions, but you can also use red onions, shallots, and chives.Tasty and easy Coconut sandwiches made from grated coconut and grated cheese as filling. Enjoy the sandwich plain or toasted with sauce. Sandwiches need no introduction. Be it breakfast, lunch, dinner or travel, sandwich is the best option. Different varieties of sandwiches can be made depending upon your creativity. Here is a simple sandwich with  coconut and cheese. I have been eating this since my school days. It is a healthy option as there is no usage of ghee or oil.

Ingredients :-

• Bread pieces 8
• Cheese 4 pieces
• Onion 1
• Green chilies 3
• Ginger 1 tsp
• Coconut grated 1/2 cup
• Curd 8 tbsp
• Butter 5 cubes
• Salt to taste

Preparation :-

1. First take wok add butter to heat it, when butter is melted and then add finely chopped onions, finely chopped green chilies,  finely chopped ginger then fry it good smell.
2. And then add to finely grated coconut, salt and fry it for 5 minutes, it came's also good smell and then move to a side.
3. When the mixture is cool and then add to sweet curd and them mix it well for. And then put it a side and then start next process.
4. Next take a bread piece and then add to cheese slice and then put the coconut mixer and then close it with another bread.
5. Next take a fry pan add spoon butter and then add to bread to fry, fry it both sides in medium flame. It cames golden color and then turn to a plate and then serve it..

And now the tasty and juicy recipe "Coconut sandwich" is ready to bit....... Enjoy it with tomato sauce......

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