KHEEMAY KA SAMOSA(Pastry filled with spicy mutton mince)

INGREDIENTS

For Dough: 

  2 cups all purpose flour(Maida)
 Ghee or oil 2 Tbl sp
 1/2 tsp salt
Water as required.

For Filling:
Kheema 150 gms
Onions 1 large finely chopped 
Green chili 2 
Ginger garlic paste 1 tsp
Salt to taste 
Coriander leaves ½ cup
Red chili powder ¾ tsp

Turmeric powder ½ tsp
Oil 1 cup (for frying).

METHOD

STEP 1: Heat 1 tsp oil in a pan, add the kheema, salt, turmeric powder, ginger garlic paste, chili powder and dry roast it. Add 1 cup of water and let the kheema cook.

STEP 2: As the water evaporates, add ghee, chopped onions, green chili and coriander leaves. Cook all of the them together until the onions turn little golden. Now your filling is ready, set aside in a room temperature.

Now lets make the samosa sheets.(You can also use ready made samosa sheets). I prefer making it myself .

 STEP 3: Take a bowl, add maida, salt, ghee and mix well. Then add water little by little and knead into a smoother dough. Set aside for 20 mins. Then divide the dough into small  portions, roll them into smoother balls and set aside.

STEP 4: Now take a chapatti board, keep the dough balls in the centre,  flatten the prepared ball using a rolling pin. Roll until the sheet becomes very thin. (like a roti)

STEP 5: Now  cut off the curved edges of the sheet using a knife, such that it becomes rectangular sheet. Then cut theses sheet into rectangular strips  .

STEP 6: Fill the sheets with our kheema, roll them up and give them the shape of triangle (start rolling from your right then left,  process continues till the end). Set aside for 5-10 mins. Now the samosa are ready to fry

STEP 7:Heat oil in a pan, fry the the samosa until they turn golden.

Serve it with ketchup or mint chutney.

BUTTER CHICKEN

Butter chicken or murgh makhani is a classic Indian recipe. This creamy curry Indian butter chicken recipe combines ethnic spices with simple ingredients. Butter Chicken is indeed one of the most well known Indian dishes around the world.

Preparation time ½ (marination 5-6 hours)

Serves 3

INGREDIENTS

CHICKEN ½ KG

BUTTER 3TSP

TOMATOS 3 MED SIZE(puree)

SHAHI ZEERA ½ TSP

GREEN CHILI 2

GINGER AND GARLIC PASTE 1 TSP

HUNG YOGURT 2TBL SPN (hang curd in a muslin cloth and let the whey or the liquid drain completely)

CHILLI POWDER 1 ½ T SP

SUGAR ½ TSPN

LEMON 1/2

FRESH CREAM 2TBL SP

GARAM MASALA POWDER ½ TSP

Salt to taste

KASURI METHI 1T SPN

CORIANDER LEAVES FOR GARNISHING

METHOD

STEP 1:Take chicken in bowl, add ginger garlic paste, lemon juice, salt, hung curd, 1/2 tspn kasurimethi, garam masal powder, ¾ tsp chili powder and marinate it for 4-5 hours for best results.

STEP 2: After the chicken is been marinated for 5 hours, lets grill the chicken pieces at 180 C  for 15-20 mins.U can also shallow fry them in a pan.(Do not over cook it)

 

STEP 3:Now heat the butter in a pan, add shahi jeera ,green chili, tomato puree, 3/4 tsp chili powder (reduce it if you prefer less hot), and sugar. Cook them all very well until the oil separates from the puree.

STEP 4: Now add the grilled chicken to the gravy. Add cream and let it cook for 10 mins (add some water if the gravy sticks to the pan).

STEP 5:Once the oil stands apart from the chicken, your butter chicken is ready to serve. Garnish it with some cream and coriander leaves.