Shahrukh Khan
Age: 125
7973 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
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.
Shahrukh Khan
Age: 125
7973 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
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.
Shahrukh Khan
Age: 125
7973 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
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.
yehi tu rona hai,,,pyaar karo aur phir dhoka do 
