Who doesn’t love samosas? I will drool by the smell of it. Here is the homemade version of popular samosas. I hope you will make it and enjoy it with your family like we did.
Ingredients For Dough :
Flour – 2 1/4 Cup
Oil : 3 Tbsp
Water : to make stiff dough
Salt : to taste
Ajwain or Carom seeds- 1/2 tsp
I used potato peas masala to put inside the samosa. You can also use ground chicken with peas masala or mixed veggie masala for this. Make it ahead of time and let it cool.
Add flour, salt, ajwain or Carom seeds and oil to a mixing bowl. Rub the flour with oil, once it resembles breadcrumbs, add little water at a time to form a stiff dough. Cover the formed dough with a damp cloth for 2 hours.
To make samosas:
Once the dough has rested, knead the dough for a minute. Divide into 4 portions and knead down to smoothen the portions. Keep the dough portions covered with a damp cloth.
• Roll the dough out in an oblong sheet, divide horizontally, make sure they are not too thick.
• Smear water in half part the flat end, form a cone by sticking the wet edge. Fill the cone generously with the stuffing, smear water in the round edge and stick together.
• Place the formed samosas to rest until you are done making all the samosas. Fry them in medium heat until golden on both sides and enjoy it with your family.
You might also want to check out these recipes:
2. Potato Smileys:
3. Onion Pakoda:
I hope you will enjoy this.
From this Monday, I am starting a new series where I will post something I liked from beauty and food youtubers who makes me to try them atleast once. Let’s not waste time and get right to it.
First video is from Kathleen lights who is unboxing Boxy Charm and using those products to create a look with them.
Second video is also from Kathleen lights where she is creating soft valentine look. You can learn the techniques from her and create your own looks with the products you have. That’s what I do..
Third Video is from Kabita’s Kitchen where she is creating a yummy corn kebab. I like the way she shows everything in detail. I am hoping to try it and taste it.
Fourth Video is also from Kabita’s Kitchen where she is making Aloo Puri. I wish I could just take it from the computer and eat it. It looks so tempting.
Fifth Video is from Jamie Paige who found some pretty good drugstore dupes for highend products. It will save money for sure. I love these kind of videos.
Sixth Video is from Your Food Lab who made yummy bean burgers. Can’t wait to try these for my family.
Finally I am sharing a song that is stuck in my head. It’s a telugu song You and Me.
I am hoping you will enjoy all my collections. I will bring some new things next week.
I love sweets. I love trying new sweets from other blogs. This burfi when I saw on Mullai’s blog, it looked so tempting I had to try it. Let’s not waste time and let’s get to the recipe. I am writing the recipe here, but if you want to go to the source you are more than welcome too…
One more thing I want to mention is this burfi is very sweet. One piece will satisfy your sweet cravings.
| Besan / Kadalai Maavu / Gram flour
|| 1 cup
|| 1 cup
| Fresh grated coconut
|| 1 cup
|| 1 cup
| Sugar (cut down the sugar by 1/4 cup if you prefer less sweet)
|| 3 cups
| Ghee (for roasting besan)
|| 1 tablespoon
- Take a sturdy kadai or any non stick pan. Heat a tablespoon of ghee.
- When the ghee melts, add the Besan.
- Lightly roast the besan flour in the ghee. (Make sure you don’t brown the flour- keep the flame over low setting and roast for about 3- 4 minutes, just enough to remove the raw besan smell. Once done sieve to remove lumps and set aside.
- Now grease a plate or tray with ghee and keep it ready.
- Now return the roasted besan flour, coconut and sugar in a pan and heat it over low medium flame.
- Once you mix they tend to looks like a coarse textured flour mixture.
- Slowly add milk to mixture.
- The sugar will start to melt and mixture will have runny consistency to it at this stage.
- As the mixture heats up , it will start to thicken slowly. Now add 1/2 cup of ghee at this stage and keep stirring.
- After about 5 minutes, the mixture will start to bubble vigorously. Now add the 1/4 cup of ghee and keep stirring. This mixture easily browns if left in the pan, keep stirring all the time.
- While that is happening, keep a bowl or cup filled with room temperature water.
- Scoop a little of that bubbling mixture and add it to the water to check consistency.
- The mixture should not melt and roll up like a soft ball as shown. This is the right stage to switch off.
- The mixture will be very porous as shown and will start to leave the sides to roll up like a mass. Add in the last 1/4 cup ghee and give a quick stir and switch off. (the entire process from start to finish will be around 20 – 25 minutes over low medium flame).
- Immediately transfer it to the greased plate.
- Let it sit for 20 minutes to cool.
Hi everyone!!! I am Aparna Sreenath, the face behind Sumi’s Kitchen. This blog is anything and everything related to food, health and beauty. I started this blog in 2008 to document the recipes I prepare for my daughter. This blog is dedicated to her. Life has changed a lot since then. Blog has been neglected quite a lot but never forgot about it. I will document every single recipe I prepare and is relished by my family. My daughter and son understand I write this blog. They are looking forward to using this as a guide when they grow up. I hope it helps them. Now let me tell you few facts about me..
- I am a very shy and reserved person. It takes a lot of time for me to open up. I want to change that, but no matter how hard I try I still can’t.
- I can’t be rude to others. It’s not in me to fight.
- I love babies so much. Just looking at them gives me so much happiness.
- I love icecream and chocolates so much. They give me so much happiness.
- Cooking is my passion. I love finding recipes and replicating it in my kitchen.
- I love shopping. I can shop for days and not be tired.
- I can be lost in my thoughts for hours.
- My smile is my biggest strength.
- Small things hurt me. I cry for the smallest things. That is my weakness.
- I get angry, but my anger lasts for only 5 minutes max. My policy is forgive and forget.
Comments are very precious to me. They give me so much happiness. It will give me so much happiness if you will send me pictures or feedback through social media if these recipes worked for you….
Keep visiting Sumi’s weblog.
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You all might have guessed how much I love dosas. So today I am back with another tasty dosa recipe.
1 cup Rice Flour
1/2 cup yogurt
1/2 tsp jeera
Salt to taste
Water as required
- Add all the dry ingredients to a bowl and mix them.
- At this point you can also finely chopped onions, chilles and coriander. It will improve the taste of dosas. I didn’t add it because my kids don’t like it.
- Add yogurt and mix .
- Finally slowly add water to make it a dosa batter consistency.
- You are ready to make dosas.
- Enjoy with chutney of your choice.
- They will be slightly tangy to taste because of yogurt but very yummy.
You can also check other varieties of dosa here:
1. Wheat Flour Dosa:
2. Sabudana Dosa:
3. Plain Dosa:
4. Ponganalu or Dosa:
I hope you will try these and share your thoughts with us.
You can make ponganalu or Dosa with the same batter. It is really tasty and your family will totally love it…
1. Raw rice – 2 rice cups
2.Fenugreek seeds /Menthulu – 1 tsp
3.Urad dal/minappa pappu – 1 rice cup
4.salt to taste
Soak rice, urad dal and methi seeds for 7-8 hrs.
Strain and grind the soaked dal and rice to a fine paste.
Ferment the batter for 6-7 hrs.
Add cooking soda ,salt to taste and combine well.
Pour few drops of oil into each depression of the ponganalu pan.
Place flame on medium.
Pour batter into each depression and allow to cook with lid for 4-5 mts undisturbed and cook on low to medium flame.
It will cook to a golden brown shade.
Flip over with help of a spoon or fork and allow to cook for 2-3 mts without lid.
Enjoy with chutney of your choice.
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Here is most popular snack in India.
||Onion (cut lengthwise) (medium)
||Green chili (finely chopped) (medium)
||Red chili powder
||Oil (for deep frying)
- Add onions, chopped chilies, curry leaves, crushed ginger and garlic to a bowl.
- Cream oil with baking soda until its well blended.
- Combine gram flour, rice flour, turmeric powder, red chili powder and salt. Add this to the creamed fat and mix to form a crumbly textured flour.
- Slowly add water as you knead and form a stiff dough. It should look like a thick mass, but not too sticky.
- Meanwhile heat oil in a kadai(medium high flame). When its ready, try a sample first. Fry till golden on all sides.