Queen’s Kitchen & Iftari

Chicken Fingers

Ingredients

- 4 chicken breast fillets
- 2 tbsp. fresh lemon juice
- 1 level tsp. salt
- 1 tsp. pepper
- 1\2 cup flour
- 1 tsp. red chilli powder
- 11/2 cups dry breadcrumbs
- 2 eggs, lightly beaten
- oil for frying


1. Cut the chicken fillets into strips about 1\2 inch wide and 2 inch long. Marinate the chicken strips with lemon juice, 1\2 teaspoon salt and 1\2 teaspoon pepper and keep aside for about an hour, Drain excess water and pat dry the strips.
2. Combine in a medium bowl, flour, chilli powder and remaining salt and pepper. Add chicken strips and mix well to coat the chicken with flour.
3. Dip the chicken strips first in egg, then coat with breadcrumb and place them on a tray in single layer.
4. Heat the oil in a large karahi or deep frying pan. Carefully immerse 6-8 chicken strips into the hot oilat a time for 3-5 minutes, turning them over once or twice. Fry to a golden crisp colour.
5. Drain on paper towels. Serve with mint chutney and garlic chutney.

Chip Chat

Ingredients

-15 potato chips per person
-1 bowl plain yogurt
- salt as per taste
- 1/4 tsp. red chili powder
- 1/4 tsp. cumin powder
- 1/4 tsp. jeera
- chopped hara dhaniya (coriander)
. Arrange chips one by one in the serving plate.
2. Add salt in the yogurt and spread on all the chips.
3. Sprinkle cumin powder, chili, hara dhaniya, and jeera on it.
4. Serve immediately so chips will not get soggy

Khatee Channe

Ingredients

- 1\4 cup oil
- 1 onion, chopped
- 1 tsp. garlic paste
- 1 tsp. chilli powder
- 1\4 tsp. turmeric
- 1 tsp. salt
- 1 tsp. ginger paste
- 1 tomato, chopped
- 3 tbsp. tamarind paste
- 3 cups boiled chick peas, reserve liquid
- 1tsp. garam masala
- 1 tsp. chaat masala
- Sliced onions and chopped green chillies to garnish


1. Heat oil in a large heavy based saucepan over medium heat, add onions and sauté onions for about 5-8 minutes or until soft, stirring occasionally.
2. Add garlic and sauté about 2 minutes, stirring constantly.
3. Add chilli powder, turmeric, salt and 3-4 tablespoons water to prevent from burning. Saute 1 minute.
4. Add ginger and tomatoes and fry for 5-8 minutes, or until the tomatoes are reduced to a pulp and oil starts to separate from gravy.
5. Add tamarind and 1cup liquid. Cover and simmer for 5-8 minutes over low heat. Add chick peas, garam masala and chaat masala. Cover and cook for 3 minutes.
6. Adjust the seasoning with salt and chaat masala. Add additional tamarind, if desire.
7. Garnished with sliced onion and chopped green chillies. Serve with Poori.

Poori
(Deep-fried, Puffy Bread)

Ingredients

-1 cup sifted whole-wheat flour (sift to take out some of the larger bran bits)
-1 cup all-purpose flour
-1/2 teaspoon salt
-2 tablespoons vegetable oil + more for deep-frying
-1/2 cup water


Put the 2 flours and salt in a bowl. Drizzle the 2 tablespoons oil over the top. Rub the oil in with your fingers so the mixture resembles coarse breadcrumbs. Slowly add the water to form a soft ball of dough. Empty the ball on to a clean work surface. Knead it for 10-12 minutes or until it is smooth. Form a ball. Rub about 1/4 teaspoon oil on the ball and slip it into a plastic bag. Set it aside for 30 minutes.
Knead the dough again, and divide it into 12 equal balls. Keep 11 of them covered while you work with the twelfth. Flatten this ball and roll it out into a 5-5 1/2" round. If you have the space, roll out all the porris and keep them in a single layer, covered with plastic wrap.
Over a medium flame, set about 1" of oil to heat in a small, deep frying pan (I used my wok). Let it get very, very hot. Meanwhile, line a platter with paper towels. Lift up one poori and lay it carefully over the surface of the
hot oil. It might sink to the bottom but it should rise in seconds and begin to sizzle. Using the back of a slotted spoon, push the poori gently into the oil with tiny, swift strokes. Within seconds, the poori will puff up. Turn
it over and cook the second side for about 10 seconds. Remove it with a slotted spoon and put it on the platter. Make all the pooris this way. The first layer on the platter may be covered with a layer of paper towls. More
pooris can then be spread over the top. Serve the pooris hot (immediately) with   Chunna curry and Sooji ka Halwa.
You may like to have a touch of Mango Pickle as well!

Gulab Jaman


Ingredients:
2 1/2 cups sugar
1 cup water
1 tsp cardomom powder






3/4 cups all purpose flour
2 1/2 cups dry milk
1 tsp baking powder
1 tsp cardamom powder
1/2 pint heavy whipping cream


How to Prepare:

combine water and sugar in a pot and boil STIRRING CONSTANTLY (otherwise the sugar clumps and it doesnt come out right)
*do not over cook, stop once sugar is completely dissolved.

mix all column 2 ingreidents in a large bowl and mix completely, roll up into 1 inch balls.
fry in medium to low heat until golden brown. Take from pan and place immediately in syrup. serve warm or cool depending on preference.

Fruit Chaat
Spicy Fruit Salad

Ingredients

- 2 apples
- 2 pears
- 2 oranges
- 3\4 cup fresh pomegranate seeds
- 1 cup white seedless grapes
- 1 cup red seedless grapes
- 1 big mango
- 3 bananas
- 2 tsp. salt
- 1\4 cup sugar
- 3\4 level tsp. chili powder
- 2 tsp. chaat masala


1. Cut apple and pears into medium sized chunks. Peel the oranges and cut each segment into half. Cut grapes into half. Peel the mango and cut into small cubes. Peel bananas and slice into thick slices.
2. Place all the prepared fruits into a large bowl. Sprinkle on the salt, sugar, chili powder and chaat masala. Pour the lemon juice and orange juice over the ingredients and really mix it well with a spoon.
3. Cover and chill slightly before serving.        &nbs p;         &nbs p;       

Kalay Channay
Black Chickpeas

Ingredients

- 500 g. kalay channay (black chickpeas)
- 1 tsp. bicarbonate of soda
- 1\2 cup oil
- 2 medium onions, thinly sliced
- 1 tsp. garlic paste
- 1 tsp. ginger paste
- 1 1\2 tsp. chili powder, or to taste
- 1 1\2 tsp. salt
- 1\4 tsp. turmeric
- 3 tbsp. lemon juice
- 1 small onion. roughly chopped
- 2 tbsp. fresh coriander leaves. chopped
- 4 green chilies, chopped


1. Put the chick peas and bicarbonate of soda in a large pot and soak in plenty of water for several hours or preferably overnight.
2. Heat oil in a large saucepan over medium heat, add onions and sauté, until onions are soft but not brown, about 3 minutes.
3. Add garlic, ginger paste and sauté for 1 minute then add chili powder, salt, turmeric and 3 tablespoons water (To prevent the mixture from burning.) Stirring frequently, fry the mixture for 5-8 minutes. (During stir frying add little water if the mixture sticks to the bottom of the pan).
4. Add chickpeas to the onion mixture, stir to mix and add enough water to cover the chickpeas by about 3 inch. Reduce the heat, cover the pan and cook the chick peas for about 2 hours until they are tender but still retain their shape. (This process can be speeded up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer's instructions for timing.)
5. Once the chick peas have become tender and little gravy has left, turn off the heat.
6.Transfer the chick peas to a serving dish, Add lemon juice, stir once and decorate with chopped onion, coriander leaves and green chilies.
7. Serve warm.

nice work queen

Pakoras
Savory Fritters

Ingredients

-1/2 cup besan (dried chickpea flour)
-5 oz. warm water
-1/4 tsp. red pepper
-3/4 tsp. salt
-1/2 tsp. Garam Masala paprika (optional)
-1 small onion
-1 potato
-a few spinach leaves
-oil for deep frying

In a bowl put the besan and half the water and stir until it becomes a thick batter. Beat hard for 5 minutes gradually add the rest of the water and leave to swell for 30 minutes Add salt and pepper and Garam Masala and beat again. Wash, peel and slice onion and
potatoes. Wash and pat dry spinach leaves. Heat oil till smoking hot and dip the vegetables in the batter and deep fry till golden brown. Serve hot.

HUNGRY

Potato Chicken Sticks

Ingredients

- Potatoes 2 boiledr (mashed)
- Chicken 1cup boiled & shredded
- Cheese 1/2 cup Grated
- Egg Boiled 1(Grated)
- Corriander Leaves 2 tbsp
- Salt & Pepper 1/2 tsp each
- Flour 2tbsp
- Baking Powder 1/4tsp
- Egg beaten & Bread
- crumbs(for coating)
- Bread Sticks.

Ingredients For Sauce
- Mayonnaise 1 cup
- Green onion 2tbsp
- Parsley 1 tbsp
- Capcicum 1tbsp
- Cream 1/2 cup
- Salt & Pepper 1/4 tsp each
- Ketchup 1 tbsp
Mix all,chill & serve with potato chicken stick.


Boil chicken, potatoes & egg.
Then mix all the ingredients well.
Take half bread stick & stick potato mixture to make just like drum stick shape.
Then dip in egg & coat with bread crumbs.
Fry in hot cooking Oil.
Serve hot with mayonnaise Sauce.

HMMM    AJJ kiya khila rahi ho hamy iftary may

Steam Fish

Ingredients


-1/2 kg Fish (without kanatas)
-4-5 pieces Garlic
-1 small piece of Ginger
-1-1/2 kg Curd
-1/2 tsp black pepper
-1 piece daar cheeni
-Salt to taste
-2 tbsp White Zeera,
-1/2 tbsp ajwain

1. Wash fish , rub salt and Ajwain (freely) in it and leave it for 1 hour.
2. Wash again and leave in fridge for an hour.
3. Add all ingredients, like Garlic, ginger,zeera, salt,daarcheeni,ajwain, black pepper and grind together.
4. Add curd in the above ingredients and grind it again.
5. Rub this mixture in fish and keep it in fridge for 2 hours.
6. Then put in an open mouth pan and without oil keep on low heat until it becomes tender.

Note: Do not use a spoon to turn the fish, just give a shake to the pan.

Fish Kabab

Ingredients


- 1 kg. Fish (skinned and center bone removed)
- 2 Lemons
- 1\2 cup fresh coriander (finely chopped)
- 4 Green chilies (finely chopped)
- 1 tsp. White cumin (roasted and ground)
- 1 tsp. Black pepper (ground)
- 1/2 tsp. Red chili powder
- 2 Egg (whipped)
- bread crumbs
- 1 tbsp. Vinegar
- salt to taste
- oil for frying
1.Wash the fish pieces with salt and garlic. Then place the fish pieces on a hot griddle (tava) on low heat and sprinkle vinegar on them. When the water dries completely remove from heat and leave to cool.
2. Add all the spices including the fresh coriander and green chilies, mix well to a fairly smooth consistency. Divide the mixture into equal pieces (about 18-20), making them into flat round shapes about 1/2 inch thick.
3. Dip the fish kabobs first into the egg and then into the bread crumbs, and deep fry in hot oil. Drain on kitchen paper towel.
4. Serve them hot.

Samoosa
With Meat Filling

Ingredients

For Filing:
- 2 tbsp. oil
- 2 clove garlic, minced
- 1 tsp. minced ginger
- 2 medium onions, finely chopped
- 2 tsp. Curry powder
- 1/2 tsp. salt
- 1 tbsp. vinegar or lemon juice
- 250 g minced lamb or beef
- 1/2 cup hot water
- 1 tsp. Garam masala
- 2 tbsp. chopped fresh coriander leaves
- Oil for frying
For Dough
- 225 g Plain flour
- 1 tsp. Salt
- 3 tbsp. oil
- About 100ml hot water
- Oil for deep frying
1.To make the filling, heat oil in a saucepan,add garlic, ginger and half the onion and sauté until onion is soft. Add curry powder, salt, vinegar, mix well. Add minced meat and fry over a high heat, stirring constantly until meat changes colour.
2. Lower the heat, add hot water, cover the pan and cook until meat is tender and all the liquid has been absorbed. Towards end of cooking, stir frequently to prevent meat from sticking to base of pan. Sprinkle with garam masala and chopped coriander, remove from heat and allow to cool. Mix in the reserved chopped onion.
3. To make the dough, sieve together the flour and salt. Rub in the oil. Add enough water to form a stiff dough. Knead for 10 minutes until smooth.
4. Divide into 12 balls. Roll each ball into a 6 inch round. Using a sharp knife cut into two halves.
5. Place one half on the palm of your hand and wet the edges with a little water. With the other hand fold in one end towards the centre, taking care that the two layers do not stick together. Then fold the other edge over the first, so that it slightly overlap and form a cone.
6. Place 1 tablespoon stuffing into the hollow cone. Lightly wet the top edges then press them together firmly so they do not split open during frying.
7. Heat the oil in a karahi or wok over medium heat. Carefully add 4-6 samosa into the hot oil and fry to a crisp golden color, turning them over once or twice. Drain against the sides of the pan and place on absorbent paper towel. Serve with mint chutney or tomato ketchup.

Chicken Patties
Chicken Mince Pies


Ingredient

- 225 g. puff pastry
- 1 quantity chicken fillings for patties
- beaten egg to glaze


1. On a floured board, roll the pastry out thinly and allow to rest for 15-20 minutes. Using a 2-2 1\2 inch round cutter, stamp out 24-28 circles of pastry.
2. Line 12 tartlet tins, or as many as needed, with half the pastry circles. Place a teaspoon of mincemeat in the center of each. Damp the edges of the pastry lid with a little beaten egg and place over the filled tartlet tins. Gently press the pastry edges together to seal.
3. Cut one or two slit in the top of each pie. Brush with a little beaten egg.
4. If tartlet tins are not available, these mince pie can be made on a baking tray.
5. Place one pastry circle on a floured board, place a tablespoon of filling in the centre. Damp the edges of the pastry lid with a little beaten egg and place over the pastry base. Gently press the pastry edges together to seal.
6. Cut one or two slit in the top of each pie. Brush with a little beaten egg.
7. Put on wetted baking tray and Place in a very hot oven (425F, 220C. Gas Mark 7) and bake for 20 minutes or well risen and brown. Serve warm.
Note: Puff pastry can be made at home or can be purchased from grocery store.

Puff Pastry

225g. plain flour
-Pinch salt
-25g. white cooking fat
-150ml cold water
-200g. butterl

1.Sieve the flour and salt into a basin. Add the cooking fat and using the finger tips , rub into mixture. sprinkle over the water and with a fork ,mix quicklyto a rough dough that leaves the sides of the basin clean. turn the dough out on to a floured working surface and knead thoroughly to get a smooth dough. Place the dough in a polythene bag and put in a cool place to rest for 30 minutes .
2.Cut the butter in one piece from an 8oz (225g) block. Make sure the butter is at room temperature and not cold from the refrigerator. Sprinkle the butter with flour and lightly flatten the butterto a neat oblong shape. Roll the rested dough out to a stripabout 1\2 inch wide than the butter on each side and long enough for the ends to fold into the centre over the butter and slightly overlap. Place the butter in the centre and fold the pastry over to enclosed the butter completly. Press the three open edges to seal.
3. Give the dough a half turn clockwise so that the sealed edges now face the top and bottom. Press the dough acrossseveral times to half flatted it out and then roll with short sharp strokes . Never rill the length of the pastry otherwise you force the air bubbles to break the surface. Keep the corners squareand avoid rolling the dough too thinly otherwise the formation of layers of fat and dough will intermingle and spoil.   
4. Roll the pastry out to an oblong about 3 times as long as it is wide. Mark in three. Fold the bottom third up over the centre third and the top third down over both. Seal the edges with a rolling pin and give a half turn clockwise. The pastry has now had one roll and fold. Roll out the pastry and fold once more, then place the pastry inside a polythene bag and put to rest in a cool place for 20-30 minutes.
5. Give the pastry two more rolls and fold. Then cover and rest again. Finally another two rolls and fold- a total of six. Wrap and store in a cool place until ready to use. Prepared puff pastry will keep well in the refrigerator for 2- 3 days. It must be wraped in foil or placed in a polythene bag to prevent the surface drying.
6. A useful trick of the trade is to impress the fingertips in the dough to indicate how many rolls and folds it has had. It is so easy to forget. After the first two rolls and folds mark with two fingers, and so on until the pastry is finished when it should show 6 imprints.
7. Avery hot oven (425F. 220C. Gas mark 7) is the correct temperature for puff pastry. Recipes using this puff pastry will need a wetted baking tray. The high fat content and baking temperature causes this pastry to scorch quickly and a wetted baking tray helps to prevent it.
8. Freezer note: Raw puff pastry dough freeze well. Freeze in 8 oz quantities ready for use. Allow to thaw 1-2 hours at room temperature or overnight in the refrigerator.         ;   

Unday kay Kabab

Ingredients

- 4 eggs-hard-boiled
-2 tsp. besan
-1 onion(small) finely chopped
-1 egg (white only)
-1 tbsp. pudina(mint) leaves, finely chopped
-1 tbsp. coriander leaves, -finely chopped
-2 green chilies, finely chopped
-1/4 tsp. chili powder
-salt to taste
-oil for frying


1. Grate the hard boiled eggs finely. Combine with all other ingredients except oil.
2. Mix well and knead into smooth dough. Divide mixture into 10-12 equal portions.
3. Shape each portion into flat round cutlets and keep aside.
4. Heat oil in karahi and fry kababs, few at a time until crisp and golden brown.
5. Serve hot, garnished by onion rings and accompanied by mint chutney.

Chatpatey Aloo

Ingredients:
potato - 1/2kg
ginger & garlic paste - 2 tbsp
turmeric powder - 1 tsp
zeera - 1 tsp
chaat masala - 1 tsp
red chillie powder - 1 tbsp
lemon juice of 3 lemons
coriander leaves chopped as required
tamarind (optional)
salt to taste
oil - 2 tbsp


How to Prepare:

first boil the potatoes cut them into samll square pcs.
heat the oil in pan and add ginger & garlic paste,turmeric power,zeera,red chillie powder,salt and stir it contantly.add potatoes in it it.then add lemon juice & coriander leaves.sprinkle chaat masala over it and serve hot.

green chutney
Ingredients:

Green coriander (Dhania) (3 bunches)Mint Leaves (Pudina) (1 Bunch)Green Chillies (6)(or less if u want it less spicy)
Garlic 7-8 cloves yougurt
salt to taste
red kutee mirch optional


How to Prepare:

Wash the green coriander and mint leaves and along with green chillies. Now put all these with garlic cloves in a blender to blend together but do t coarsely(mota mota) then add salt and kutee mirch according to your taste and add yougurt to it.

special for red rose

ice cream cake


Ingredients:
pillsburry chocolate cake mix
vanilla ice cream of baskin robin
hershys chocolate syrup

almond grated
pistachios grated



How to Prepare:

bake the cake mix as directed on cake packet as it is ready ,take from oven and same time add ice cream big scoop and add hershys chocolate syrup and then add grated pistachios and almonds and serve the same time dont keep for long.

lemme try something

Chicken Pakoray

Ingredients:
325 gm boneless chicken pieces
1 cup water
1 medium onion coarsely chopped
2-3 cloves garlic
1-2 green chilies coarsely chopped
Handful of dhuniya leaves
125 gm basin flour
1 tsp. dhuniya powder
1 tsp. ground zeera
½ tsp. garam masala
½ tsp. chili powder
1 tsp. salt or according to taste
1 pinch soda bicarbonate
Oil for deep-frying


How to Prepare:

Put the onion, garlic, green chilies and coriander with half the water in the blender and blend to a fine paste.
Ina bowl mix together the besen powder, dhuniya powder, zeera, garam masala, chili powder, salt and soda.
Add the blended liquid and rest of the water and mix well to forma thick paste.
Put in the chicken pieces and mix well so that the chicken is well coated with this mixture.
Deep fry in hot oil till golden brown. Serve with ketchup or mint chutney.

fish kaun kahnay laga iftari hai yar koi easy dish batao jo iftari se phelay ban jaye 15 20mins main na ki uskai bad but thx

previous post check karlo

Shami Kabab

Ingredients

- 500 g. lean ground beef
- 100 g. Chana dal
- 1 onion, skinned and roughly chopped
- 7-8 garlic cloves, skinned
- 1 inch piece of ginger, peeled and roughly chopped
- 4 black cardamoms
- 1 tsp. cumin seeds
- 1 inch cinnamon stick
- 1 tsp. whole black pepper
- 6 Whole cloves
- 2 tsp. Chili powder
- 1 tsp. salt
- 300 ml. water
- 1 egg beaten
- 1/2 cup finely chopped fresh coriander leaves
- 3-4 green chilies, finely chopped
- oil for shallow frying


1. Wash dal thoroughly and soak in plenty of water for 3-4 hours. Drain and wash in few changes of water.
2. Place dal in a large saucepan. Add the mince, onions, ginger, garlic, black cardamoms, cumin seeds, chilli powder, cinnamon stick, black pepper, cloves, salt and water to it.
3. Cook over medium heat for 40-45 minutes until the meat and dal are tender and the water has been completely absorbed. This is very important otherwise kabab will split on frying. Remove from heat and allow to cool.
4. Put the mince in a food processor or chopper and grind to a smooth thick paste which holds its shape.
5. Add coriander leaves and green chilies to the paste and mix well.
6. Break off 2 tablespoons of the mince paste. Wet your palms and place it in the center of your palm. Shape it into a smooth ball and then press it into a smooth flat shape.
7. Heat a heavy based frying pan and add enough oil to just cover the surface. (if there is too much oil, the kebabs will split.
8. Dip the kababs in beaten egg and fry 3-4 kababs at a time to a rich brown color, turning them once. Remove from pan and put them on absorbent kitchen paper to absorb excess oil.
9. Serve hot with Pullao, Nan, and Podinay ki Chutney.
10. You can make special Shami Burgers for evening tea.

Stuffed Mirch Pakora

Ingredients

Basic batter
- 200 g. gram flour, sieved (besan)
- 1 tsp. salt
- 1level tsp. bicarbonate of soda
- 1 level tsp. cumin seeds
- 2-3 drops of Yellow food color
- about 300 ml warm water

Ingredients for stuffing
- 6 large size green chilies
- 1 small onion, skinned and finely chopped
- 1 tbsp. tamarind juice
- 1 tsp. Red chili powder
- 1\2 tsp. salt
- 2 tbsp. pomegranate seeds, ground
- 2 tsp. chat masala


1. Place the gram flour and the remaining dry ingredients and food color in a bowl. Pour in the water gradually and beat to a smooth and thick paste. The consistency should be like thick pancake batter. Leave aside to rest for 30 minutes.
Meanwhile prepare the stuffing. Mix together the chopped onions, chili powder, salt, pomegranate seeds, chat masala and tamarind juice. Wash and pat dry the chilies. Make an incision on one side of the chili lengthwise and remove the seeds. Stuff each chili with good amount of stuffing and keep aside.
3. Heat oil in a deep fryer or a karahai to smoking point, then reduce the heat to medium.
4. Dip each chili into the batter and coat it thoroughly with the better and then using your fingers lift it out of the batter and at once drop them into the hot oil. Be careful not to splash yourself with hot oil. Fry 2-3 chilies at a time. (Don't try to fry too many at a time.) Fry for a few minutes, then carefully turn them over. Fry the mirch pakoras for 5-8 minutes to a crisp golden color, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper.
5. Sprinkle with chat masala.
6. Serve with Nan, Podinay Ki Chutney and Sweet tamarind chutney

MEAT Samoosa

Ingredients

For Filing:
- 2 tbsp. oil
- 2 clove garlic, minced
- 1 tsp. minced ginger
- 2 medium onions, finely chopped
- 2 tsp. Curry powder
- 1/2 tsp. salt
- 1 tbsp. vinegar or lemon juice
- 250 g minced lamb or beef
- 1/2 cup hot water
- 1 tsp. Garam masala
- 2 tbsp. chopped fresh coriander leaves
- Oil for frying
For Dough
- 225 g Plain flour
- 1 tsp. Salt
- 3 tbsp. oil
- About 100ml hot water
- Oil for deep frying


1.To make the filling, heat oil in a saucepan,add garlic, ginger and half the onion and sauté until onion is soft. Add curry powder, salt, vinegar, mix well. Add minced meat and fry over a high heat, stirring constantly until meat changes colour.
2. Lower the heat, add hot water, cover the pan and cook until meat is tender and all the liquid has been absorbed. Towards end of cooking, stir frequently to prevent meat from sticking to base of pan. Sprinkle with garam masala and chopped coriander, remove from heat and allow to cool. Mix in the reserved chopped onion.
3. To make the dough, sieve together the flour and salt. Rub in the oil. Add enough water to form a stiff dough. Knead for 10 minutes until smooth.
4. Divide into 12 balls. Roll each ball into a 6 inch round. Using a sharp knife cut into two halves.
5. Place one half on the palm of your hand and wet the edges with a little water. With the other hand fold in one end towards the centre, taking care that the two layers do not stick together. Then fold the other edge over the first, so that it slightly overlap and form a cone.
6. Place 1 tablespoon stuffing into the hollow cone. Lightly wet the top edges then press them together firmly so they do not split open during frying.
7. Heat the oil in a karahi or wok over medium heat. Carefully add 4-6 samosa into the hot oil and fry to a crisp golden color, turning them over once or twice. Drain against the sides of the pan and place on absorbent paper towel. Serve with mint chutney or tomato ketchup.

Masala French Fries

Ingredients:
Salt, oil, potatoes, vinegar,
grounded red chillies and grounded zeera


How to Prepare:

cut the potatoes in long slices like french fries and put them in cold freezing water with a little salt in it for half an hr.Deep fry the potatoes .Dry the oil from the potatoes and heat very little oil in a frying pan. Add zeera vinegar and red chillies in it and put the potatoes in . Add salt if needed. Stir until all is absorbed in the potatoes.

Channa masala

Ingredients:
21/2 cups boiled chick peas1 cup water 1 medium onions(chopped)1/4 cup oil1 tsp ginger and garlic paste
1/2haldi 1 tsp chilly powder1 tsp garam masala2 tsp fresh chopped coriander 2 green chillies chopped


How to Prepare:

Heat oil and add onions ginger+garlic.Let it begolden color.Add little water.Now add chilli powder+haldi+salt+green chilly+coriander powder and little water.Add tomottoes and stir frequently till it soften.Add chick peas and water.Mix well, reduce the heat and cover and allow to cook for about 15 min till the chick peas has absorbed some of the sauce.Add garam masala+coriander leaves and green chilleis for gaarnishing