FUN COOKING

No comments

Pinwheel samose is prepared with the same ingredients which we use in making samosas. The difference between the two is of its wrapping, and of course its shape too. Samosas are made in triangle shape while pinwheel samosas are made in round wheel shape. It is a very tempting tea time snack. Here below is its full recipe:

Ingredients
For dough
2 cups of all purpose flour/maida
1/2 tsp of salt
1/2 tsp of ajvain
1/4 cup of oil
1/3 cup of water to knead flour
For stuffing

2tbsp frozen peas (optional)

4 small or medium sized Potatoes
1 teaspoon Chili powder
1 tsp Turmeric powder

Salt to taste

2 teaspoon chat masala
1tsp coarse soanf powder

1 tsp. coriander powder

1 heaped tbsp tomato ketchup

1 chopped green chili
few curry leaves

2 tbsp Cooking Oil
Method

Stuffing
1. Boil and peel the potatoes. Let it be on normal temperature and now mash it with the back of spatula.

2. Take the mashed potatoes, frozen peas, salt, coriander powder, red chili powder, soanf, turmeric, chat masala, green chilies,curry leaves and oil, in a ceramic/microwave proof tray /bowl.
3. Mix the whole mixture properly.
4 .Now microwave it for 3 minutes and stir.
5. Next add tomato ketchup and stir.
Dough
Take the all purpose flour in big plate or bowl. Add ajvain and salt. Now mix the oil with the flour rubbing it by hands. Bow make a stiff dough with 1/3 cup of water. Keep it rest for 15 minutes.
Preparing rolls
1. Divide the dough in two balls. Make smooth balls out of it. Now roll it on chopping board/kitchen counter in a rectangle or square shape. See in the collage below.

2. Now spread the potato mixture on it and slightly roll above potato mixture to make it smooth. Sorry, I forgot to take photo of this step. It is missing in collage.
3. Next roll it tightly. Wrap this roll in cling film and roll it with hands on the board.
4. Now remove the wrap and cut it into pinwheel samosas pieces.
5. Press each piece between the palms very gently.
6. Preheat the OTG for 15 minutes on 190 degree C with greased tray.
7. Grease each pin wheel samosa with milk or oil.
8. Place it on greased tray on and bake it on 190 degree C till light brown. I placed the tray on middle rack. Mine took 35 minutes. Turn in between and keep an close eye on it. Baking time may be vary oven to oven.
9. Take out from the oven when it is golden brown.
Enjoy Healthy Cooking!!!
See more recipes:
Palak Paneer
Tori Peels Paneer Saag
Bottle Gourd Zest Kofta Curry
Bhiss(lotus stem) & Aaloo Sabji
Leafy Potatoes (wild sweet leaves)
Tiny Pumpkin with Spring Onion leaves
Guava Sabji
Kachalu Dahi (curd) Wale
Baigan (brinjal) Bhurta
Stuffed capsicum with Potato
Potatoes with Spinach Chutney
Stuffed Green chili Peppers (peanuts)
   ------------------------
Reproduction of the contents of this blog, without permission, in whole or in part is strictly prohibited.

No comments

Couscous has become a popular side dish. It is very easy to cook. If one has arrangement of boiling water just like in hotel, hospitals etc., it can be easily made. Mainly used in salads. It works well with fruits and vegetables as well as with sweet and savory dishes too. Here below is its salad recipe:

Ingredients
1 cup of couscous
1 peeled and chopped apple
1 green capsicum
1/4 cup of grated or chopped carrots
1/2 red capsicum
1/2 yellow capsicum
1 finely chopped fresh green chili
2 tomatoes
1 cucumber
3 tbsp of chopped cilantro
1 tbsp of mint leaves
1 handful of corn
1/4 cup boiled white chickpeas
1/2 lemon
1/2 tsp of ginger juice
salt to taste
handful of chopped green onion leaves.
1/2 tsp of garam masala
1/2 tsp of crushed black pepper
Method
1. Soak 1 cup of couscous with 1 cup of boiled water, salt and 1 tsp of oil. Close the the lid. Keep it for 5 minutes.
2. After 5 minutes stir it with fork very gently in order to separate each grain.
3. Peel and chop all the fruits and vegetables very finely.
4. Take all the fruits, corn, carrots, chickpeas, tomatoes, green chili, cucumber, green onion leaves and soaked couscous in a tray and mix it with two forks.
5. Add salt, garam masala and black pepper.
6. Squeeze lemon juice and ginger juice to it and mix.
7. Now add hand torn mint leaves and finely chopped cilantro. Give it a good stir.
8. Chatpata couscous salad is ready to serve.
Tip: One can use fruits and vegetables which needs no cooking of one's choice.
Enjoy Healthy Cooking!!!
See these posts too:
Yellow (pumpkin) Kheer
Spicy Samak rice Idlis
Chatpati Samak rice Chaat
How to Roast Green Banana
How to Microwave Raw Banana
Refreshing Papaya Juice
Petha Mithai
Cucumber Peels Chutney
Instant Pineapple Dip
Sweet water Melon Rind
Guava Juice
Watermelon Kheer
Sweet Carrots
Pineapple raita
Fresh Green Pepper corn in Lime Juice
How to soak n Boil Sago
-------------------
All rights are reserved.
Reproduction of the contents of this blog, without permission, in whole or in part is prohibited.

No comments

Jack fruit/kathal is eaten as vegetable as well as fruit too. Fresh one is used as vegetable while ripen one is used as vegetable. It is full of fibers. Its peeling, chopping is difficult job, nevertheless it is a delicious vegetable. I remember, when I first time cut it, my hands were became sticky. It was not only with me, but many of us find it boring, when it comes to its cutting. Then some one told me to apply some oils on hands and knife before its cutting. I have earlier written the recipe of boiled kathal sabzi and parantha. Today I have made its bhurtha. Here below is the recipe of Kathal bhurtha:

Ingredients:
400 gms of Jack fruit
salt to taste
1 tsp of turmeric powder
1 tsp of cumin seeds
1 small stick of dalchini
2 cloves
2 bay leaves
5 tbsp of oil
pinch of hing
1/2 tsp of red chili powder
1 tbsp of coriander powder
1/2 cup of frozen peas
1 big onion (finely chopped)
Paste of 4 tomatoes
1 tbsp of grated ginger
1 finely chopped green chili
2 tbsp of finely chopped drum stick leaves
1finely chopped tomato

Method

1. 1. Smear oil on hands and knife.This step is very necessary to tackle the problem of latex or sticky and milky substance.
2. Take the raw jack fruit which is available in the market for making sabzi etc. Peel it and cut into pieces. While cutting, peel its seeds too with knife. If it is tender then no need to peel it off.3. Now take this kathal into pressure cooker with 1/4 cup of water and little salt. I boiled it in hawkins pressure cooker of 3 liters. When it comes on full pressure and first whistle comes, keep the flame on sim for 1 minute. Now remove from heat. We need completely cool boiled kathal. When it gets cooled, mash it with the back of big spoon. If boiling on hotplate, then remove form it to avoid overcooking as the hotplate remains hot for a long time.

3. Heat the oil in a frying pan. Though I have written 5 tablespoon of oil, but in 1 tbsp of oil it can be made too. Add hing and cumin seeds and let it crackle till it stops itself. Now put bay leaves, cloves and cinnamon stick and stir.
4. Add finely chopped onion and ginger and make it translucent or very light brown.
5. Now add tomatoes paste, turmeric, salt, red chili powder and coriander powder and cook it till oil separates.
6. Mash the boiled kathal. This is the time to put boiled and mashed kathal (no water) and stir.
7. Cook it on slow heat for few minutes till oil can be seen around the sabzi. After that add peas and stir. Again cook for few minutes.
8. Mix finely chopped drumstick leaves,tomato strips and green chili and stir.
9. Delicious kathhal ka bhurtha is ready to serve.
Enjoy Healthy Cooking!!!
See related recipes:
Healthy Bhutta or Corn
Palak Paneer
Tori Peels Paneer Saag
Bottle Gourd Zest Kofta Curry
Bhiss(lotus stem) & Aaloo Sabji
Leafy Potatoes (wild sweet leaves)
Tiny Pumpkin with Spring Onion leaves
Guava Sabji
Kachalu Dahi (curd) Wale
Baigan (brinjal) Bhurta
Stuffed capsicum with Potato
Potatoes with Spinach Chutney
Stuffed Green chili Peppers (peanuts)
Mint Paneer Pasanda
Bhindi Sabzi in Microwave
Stuffed Karela with cabbage
Stuffed Parwal/Parval
--------------
All rights are reserved.
Reproduction of the contents of this blog, without permission, in whole or in part, is prohibited.

No comments

FUN COOKING

About me

COOKING SPEAKS TO ALL MY SENSES

Follow Us

Categories

recent posts

Sponsor

Facebook

Blog Archive