Aaloo Wale Samose

Ingredients:

for pastry:

2 cups flour
½ teaspoon salt
4 tablespoon oil
6 tablespoon water

for potato stuffing:

5 medium potatoes
4 tablespoon oil
1 medium onion, peeled and finely chopped
1 cup green peas
1 tablespoon ginger, grated
1 hot green chili (finely chopped)
3 tablespoon green coriander (cilantro), chopped
1.5 teaspoon salt
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin seeds
Oil for deep frying

Preparation:

Dough for Samosa Pastry:

Mix flour and salt in a bowl.
Add 4 tablespoons oil and rub until the mixture resembles coarse breadcrumbs. Slowly add about 6 tablespoons water and knead the dough for about 10 minutes or until it is smooth.
Rub dough with oil. Cover it and set aside for 30 minutes or longer.
Potato stuffing for Samosa
Boil, cool and peel the potatoes. Dice it into 1/4 inch size.
Heat 4 tablespoons oil in karahi or wok in medium flame.
Lower the heat and carefully put the onion. Stir fry until golden brown in medium heat.
Add peas, ginger, green chili, and fresh coriander (cilantro). Add diced potatoes, salt and all spices.
Mix and cook on low heat for 3-4 minutes. Do not forget to stir while cooking.

Making Samosa:

Knead the dough again. Divide it into about 10 balls.
Roll it into flat round shape with about 5 inch diameter.
Cut it into half. Make the half into a cone by sticking seam together with a little water.
Fill the cone with about 2.5 tablespoons of the potato mixture.
Stick the top of the cone together with a little water. The seam should be about 1/4 inch (5 mm) wide.
Repeat this again.

Cooking Samosa:

Heat about 2 inches of oil for deep frying over a medium-low flame. (You may use a wok, Indian karhai or any other utensil you seem fit)
When the oil is hot, carefully put in as many samosas as it fits. Fry slowly, turning the samosas until they are golden brown and crisp.
Drain excess oil and serve hot.

Aaloo Bukhara Chutney

Ingredients:

1 cup Sugar
1/2 lbs aaloo bukharay (Prunes)
1 drop Red Food Color (Optional)

Method:

Wash the Aaloo Bukharay throughly and soak them in some water for about 2 hours. In a saucepan add about 1/2 a cup of water, the sugar and the Aaloo Bhukaray and cook it on low heat. Add the food color if you want the sauce to take on a reddish tinge. When the sauce is thick and the pits have been separated from the Aaoloo Bhukaray, remove from heat and put aside to cool. Serve as a condiment

Garlic Chicken Fried Chicken

Ingredients

• 2 teaspoons garlic powder, or to taste
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 cup seasoned bread crumbs
• 1 cup all-purpose flour
• 1/2 cup milk
• 1 egg
• 4 skinless, boneless chicken breast halves - pounded thin
• 1 cup oil for frying, or as needed

Directions

1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

Banana & rolled oat muffins

Print recipe

Banana & rolled oat muffins

Print your recipe with:

Photography by Louise Lister

Preparation Time

10 minutes

Cooking Time

20 minutes

Makes

12

Ingredients

• 2 cups (260g) self-raising flour
• 1 tsp ground cinnamon
• 1/2 tsp bicarbonate of soda
• 1 cup (100g) rolled oats
• 1/2 cup (100g) brown sugar
• 2 eggs
• 3/4 cup (185g) plain low-fat yoghurt
• 1/4 cup (60ml) canola oil
• 2 bananas, mashed (250g)

Method

1. Preheat oven to 200°C. Line a 12 cup muffin pan with paper cases.

2. Sift flour, cinnamon and soda into a bowl. Empty the flour husks from the sifter back into the bowl along with the oats and brown sugar, and stir to combine.

3. Whisk eggs, yoghurt and oil together. Add banana and stir to combine. Pour into dry ingredients and mix together using a wooden spoon until just combined. Mixture may be lumpy and does not have to be evenly mixed.

4. Spoon mixture into paper cases. Bake for 20 minutes or until golden and cooked through. Cool for 5 minutes before transferring to a wire rack to cool completely.

• 
  

• Bring on spring with gorgeous lamb recipes, salad recipes and strawberry & pineapple recipes.

Asian greens, chicken and snow pea salad

Ingredients (serves 4)

• 150g snow peas, halved diagonally lengthways
• 1 barbecued chicken
• 1 large Lebanese cucumber, halved lengthways, thinly sliced
• 1 small red onion, halved, thinly sliced
• 1 cup coriander leaves
• 100g baby Asian salad greens

• Lime dressing

• 1/4 cup lime juice
• 1/4 cup olive oil
• 2 tablespoons caster sugar

Method

1. Blanch snow peas in a small saucepan of boiling water for 1 minute. Refresh under cold water. Drain. Pat dry with paper towels. Place into a large bowl.

2. Remove skin and flesh from chicken. Discard skin and bones. Shred flesh. Add to snow peas with cucumber, onion, coriander and salad greens.

3. Make dressing: Combine all ingredients, and salt and pepper in a screw-top jar. Shake until well combined. Pour over salad. Gently toss to combine. Serve.

Notes

• Shortcut: Place washed snow peas into a microwave-safe bag. Twist top to secure. Microwave for 1 minute on HIGH (100%) power or until bright green.

• Bring on spring with gorgeous lamb recipes, salad recipes and strawberry & pineapple recipes.

Candy Ice Cream

Ingredients

• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (14 ounce) can sweetened condensed milk
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups candy-coated chocolate pieces
• 1 pinch salt
• 2 cups milk

Directions

1. Combine whipped topping, condensed milk, sugar, vanilla, candy and salt in the freezer canister of an ice cream maker, stir. Insert paddle, and fill with enough milk to reach 1 inch from top of canister (may be more or less than 2 cups). Freeze according to manufacturer's directions. (To freeze without an ice cream maker, use a 2 quart plastic container, fill with milk to two inches from the top and freeze in freezer, stirring every 15 minutes until hard.)

Nutritional Information

Amount Per Serving Calories: 1223 | Total Fat: 48.7g | Cholesterol: 54mg