Samosas— Yaaaay!!!

I have already conquered the gujiyas… and very close on its heels (like the same day)…. was the mighty Samosa!!!

So here’s the dope on that….

Filling: We made VEG peas and potato filling. Very simple, non-spicy so kids could also have it. But I’ll tell you some alternatives. Masalas we used: Salt, garam masala, jeera powder. Use a little oil and put the masalas, add the peas and diced potatoes (small pieces), stir around till light brown. The cover and cook till the veges are done. If there’s any water/ moisture, heat till its dry.

Dough: (see the Gujiya post)

Sticking glue: (see the gujiya post)

Now step wise process (with pics!!):

Step 1: Roll out into a round shape. Cut into 2 halves. One half for each Samosa.

Step 2: Need to make a cone shape. Use your hands to hold it open to stuff the filling in.

  

 

Step 3: Once the filling is in, flatten it a bit on your palm into a triangular shape, with some space around the edges

 

Step 4: Paste edges, put in kadhai to fry till golden brown

  

Step 5: What else? SLURP!! 🙂

P.S.: Alternatives – For better taste, add finely chopped coriander, grated ginger and finely chopped green chillies. Also a good Non-veg option is mutton keema and peas. You’ll have to pressure cook and dry the filling.

Advertisements

Holi is gujiya time… :)

So this Holi I tried Gujiyas at home… with Mom, and maid’s help of course… I was a bit scared to try it on my own… Mom gathered up the initial enthu!!

Well… to my surprise it quite easy !! (Funny how that comes to you when you have been avoiding it for years)!! So I thought I should pass on my newfound wisdom, and easy recipe, of course.

Now, the recipe is by ‘andaaz’… you know how we all cook but never really know how much of what we are putting…. but seriously, give it a try, tweak it around to suit your own fancy… the process is not tough. And when you eat the warm gujiyas…. yummmmmmmmmmmmm! 🙂

For the filling this is what we did:  dry roast   (keep aside), add 100 gms khoya to kadhai with some ghee and stir till it turns light brown, then add dry fruits, stir a bit more. Add 1 or 2 tbsp sugar till it melts and becomes soft, and lastly grated desiccated coconut about 2-3 tbsp. Add the suji also at this time. Now everyone doesn’t like the coconut flavour, so choose accordingly. You can up the Suji content if you are not putting coconut. The consistency should be a bit crumbly and a bit powdery in places.

For the dough: Maida kneaded with oil/ghee. First rub the ghee/oil through the maida till its crumbly. Then add a bit more till it holds in your palm when you close it tight. Add just a bit more water to make a soft dough and comes out clean from the vessel. If its sticky, just a hint of more oil/ghee should do the trick.

For sticking the ends together: Just prepare a little mix of maida and water. Maida doesn’t dissolve, so you’ll have to stir it with your fingers each time you are trying to use that as ‘glue’ to stick the ends of your gujiya together.

So now step wise:

Step 1: Roll out the dough in small round shapes. Take it on your palm.                 

Step 2: Add enough filling to ensure you can fold over the filling into a semi-circular shapes, but still leave enough space around the edges to stick the edges.                

 

Step 3: And then try pinching it all around to seal it and give a nice shape (the nice edges come only after you’ve made about a million of these… so don’t be critical of mine… or yours when you make them!)

Step 3: Put in hot oil and fry till light brown

Step 4: Eat and enjoy!!  🙂

Trying out Chicken Saltimbocca…

Ok, here;s a recipe that I improvised from Rouxbe (http://rouxbe.com/search?utf8=%E2%9C%93&type=recipes&q=chicken+saltimbocca) 

It’s much easier to cook recipes from cookbooks and websites now : 1) Ingredients are now more easily available and 2) The authors make sure they provide the Indian name, or a recipe to make something (so there are recipes within recipes)… it still took much longer than I expected. But it was surprisingly fun… layering stuff, pounding it to flatten… interesting aromas and flavours, and lots of cheese and meat!! What else does one need?

I substituted the cambozola cheese with Gorgonzola. I went to Godrej Nature’s Basket and didn’t find Cambozola (very sad), then googled and found out I could use Gorgonzola (http://www.gourmetsleuth.com/Dictionary/C/Cambozola-cheese-5786.aspx) … so i did. I managed all the other ingredients fine. But forgot the unsalted butter. So I went ahead with normal butter, and went easy on the salt. I used normal white wine, didn’t bother with a cooking wine etc. And for the sauce, i didn’t follow exact measurements… there may have been a little more wine! (HIC!)  🙂  Just tried to get the consistency right.

Try it… it’s quite easy… and the prosciutto makes it taste absolutely fantastic!!!! Here’s two pics….

Achhooo!

When you have repeated bouts of sneezing, runny nose, and chills (and in my case a sore throat), what do you think of …. like every other minute??? No, not your GP, not sleep, not a hug by your sweetheart… I want a nice cuppa hot tea!! Now going by the no. of blogs on tea, and conversations on the beverage, its a ‘hot’ fave anyways.. but my blog is about what you can do with it, make it different and change its taste to appeal to a cold-affected palate…

I always like a bit of extra flavour with my tea. Still, I’m not very receptive to the blueberry, or even the green tea varieties (sorry, not the connoisseur yet!)… our basic Red Label and how I can spice it up. In a cold, ” ginger, tulsi (Indian Basil)… makes it a bit dry in the throat, and sharp in the mouth… but the sore throat does feel much better. And the warmth carries up and down!! 🙂 But that was done over and over again…

And so I decided to use some of the other stuff I’ve come across during my travails as a market researcher into homes of consumers across the country… so Bay leaf was something I picked up and tried… frankly, couldn’t tell if it was contributing much. So next peppercorns went in next… I had heard they are also very good for a cold… makes sense that they loosen up congestion, so I said why not! It did add a nice sting (but be careful… one day I put too much, and burned my mouth with the lethal pepper amounts), but not recommended for sore throats. Clove was what I tried next. It’s supposed to be good for adding heat in our system, acc. to Ayurveda. Check. Approved. Elaichi (cardamom) is my old favourite, so that goes in too. Also tried was cinnamon… using it with cakes and in sweet preparations, I knew it was sweet, but the aroma of it in tea is quite incredible… try it!

So, that’s how I customize my tea…. its tastes good, gets due appreciation (and if it doesn’t, I probe… “don’t you guys think there’s something different about the tea?” Guaranteed praise.) and makes life more interesting… even when you are … sniff … sick!! 🙂

One person’s comfort food…

A friend recently put up a post on FB (where else?) asking everyone about their comfort food…

Now, comfort food in that string of comments was decribed as:  “foods that make you go uuuuuuuummmmmmmmmmmmmmmmmmmmmmmm….. and make you tingle!!”; “things that remind one of childhood” and “lift-me-up foods”. So now you all have an idea of what’s coming up…

I think it’s a fantastic topic… and the list of foods made me really think of some very basic stuff that we‘ve all grown up on, that now gives us the emotional comfort. A hark back on our carefree days when eating and playing was mostly what we did! And makes us think of our Moms and Dads, siblings, good times, picnics, falling sick and getting well again…. And also a reminder that we needn’t fuss with our kids too much… they should also have some simple home-made foods and some junk to be a part of what they look back on.

(Disclaimer: None of the following list is my thought … except my comments somewhere in the list… all credit goes to my friend, and her friends and their fond memories. And of course FB!)

This is a list of verbatim – comments and food items that makes you go ummmmmmmmmm:

  • Idli sambhar, chicken curry and rice, wheatabix+milk
  • Cheesy pizza, chicken soup, nirula’s burger, filet o fish at McD, pasta, masala dosa
  • Maggi
  • Dominos thin crust pizza loaded with chicken toppings and mexican herbs, a chocolate filled donut glazed with sugar and cinnamon, the brownie soft serve at mcdonalds, chicken nuggets
  • Butterscotch Sundae at Nirula’s – which is discontinued, Goey Choc cake/ brownie, grilled/ glazed/ full roasted chicken – aromatic , chhena murkhi
  • Toasted bread soaked in yummy butter is my fav too… i rem being sick, this is all i could eat! a nice veg soup, with butter swimming on the top and fried bread! aloo gobhi with lots of dhania with a crunchy paratha… yumm! non toasted white bread with butter… reminds me of childhood… crispy aloo chat – delhi style!
  • Small round kinda hard but juicy rasgullas! and a DIIIIIGGGG on those haldirams ka tinned rasgullas
  • Chicken soup with those yummy butter drenched breadsticks, Gobhi paratha with white makhan, Steaming momos with the hot red sauce they give, Maggie (ditto Dev) made with loads of butter and Goan suusages with white bread
  • Chocolates and more chocolates
  • Maggi, cheesy pasta
  • Chocolates and coffee
  • Maggi and cakes and fried food
  • Poha,uttapam,mutton ka achaar with cheese bread
  • BBT (bread butter toast), Bagel & cream cheese, toasted bread sandwich with onions & tomatoes, aaloo parathas with ghar ka bana white makhan & aam ka acchar, matar pulao, missi roti & lassi,sarson ka saag, mom made sweet churma & laddoos, garlic bread with loads of garlic, cheesy white sauce pasta, britannia cake, golguppas, freshly BBQed chicken, muffins
  • Dal-chawal with ghee-zeera-mirchi tadka on a winter night, and Nirula’s ka hot chocolate fudge with double nuts in summer. Also love pasta in cream sauce, fruit cake with coffee. aloo-tamatar with pooris
  • Chocolate hot caramel coffee
  • Chocolates anyday! Followed closely by stir fry chicken and paratha
  • Plain toor dal rice with ghee and home made aachar……have to have it after every day or two
  • Dry chilli paneer …fried rice…n sumtimes bread pakoras with chutney and beans aloo
  • Bread pakoda with chutney… i like a specific kind of khichdi (not the ‘you’re sick’ kinds)with dahi and chutney…. home-made plain chicken soup
  • Homemade rajma chawal anyday,hot batata wadas from pune streets, aloo gobhi with lots of green dhaniya and fluffy phulkas, dal-tadka rice
  • Desi chowmein! Pakoda and chai! Arhar ki daal and chawal!
  • Cheese omelette with buttered toast!

Does this make your mouth water or what? How many times were butter toast, dal and Maggi mentioned! 🙂  Well, think about your own list, and don’t forget to add to the comments below 🙂