How to make Samosas


Samosa is a very popular snack item in the whole world as well. But you can find it all over the world in different variations. The samosa is a stuffed pastry which is either oven baked or deep fried. The fillings are usually made with boiled potatoes, peas, onions or ground beef or chicken. Samosa is chiefly enjoyed with some chutneys.

Samosa is a yummy snack liked by almost all age groups of people. Depending on the regions, the stuffings of the samosas might be different, but the method of cooking always remains the same. For example, the North Indian style samosa is very different from that of South Indian style samosa. In this article, you will get a recipe of vegetarian samosa.

I love samosas, but I always worry about the fat in the pastry and the fact that they are usually deep fried. No matter how hot and fresh the oil, this is just not a low-fat option!

You can fill a samosa with anything – ground meat, vegetables, even fish but obviously, vegetables and fish are the low-fat options here. You can use any vegetables you like as long as they don’t let out a lot of water, such as tomatoes, but the following is a fairly traditional samosa recipe using peas and potatoes. This article has the useful information on how to make the best Samosas.

The Ingredients and inclusions for the Wrappers

250 g plain flour
1/2 tsp salt
25 g butter
4-6 tbsp water

Ingredients and inclusions for the Fillings

30 g butter
One onion, finely chopped
Two cloves garlic, crushed
Two green chilies seeded and chopped
2 cm ginger, grated
1/2 tsp ground turmeric
1/2 tsp chilies powder
370 g incline minced hamburger or sheep

Three potatoes, peeled, cubed into 1 cm solid shape

One tsp salt

2 tsp garam masala

1/2 lemon, squeezed

oil for profound browning

Make 28 pieces

Filter the flour and salt into a bowl. Rub in the margarine, then blend in enough water to shape a flexible batter.

Massage for ten mins, then put aside

To Prepare Filling

To make the filling, soften margarine in a skillet. Include onion, garlic, chilies and ginger and broil for 5-7 mins till onion is brilliant.

Mix in turmeric and chill powder, include potatoes, meat, and salt. Broil, mixing till meat and potatoes are cooked, and the blend is entirely dry.

Mix in garam masala and lemon squeeze and cook for five mins. Expel frame warmth and permit to cool.

To Wrap Samosa

Separate the batter into 15 balls level every ball and take off to a thin paper hover around 10 cm breadth. Hose the edges of every hover with water. Fill in filling then squeeze down the edges to seal safely.

Profound sear the samosas in bunches in hot oil for 2-3 mins or till brilliant chestnut. Deplete on the kitchen towel and serve.

Cook’s Tips

For the mixture can get the substitute of a spring moves wrapper from the store. If this is not accessible may attempt to utilize filo baked good sheets.

You will have the capacity to discover a video to demonstrate to you best practices to wrap a triangular shape samosa from a rectangular formed instant spring moves sheets. Simply ENJOY!



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Traditional Indian Cooking

Numerous individuals are perplexed by traditional Indian cooking and foods and a little to some degree mistook for the assortments of curries and spices utilized. Some may even think the traditional Indian cooking is for the most part about vegan dishes and curries.

India has one of the finest and wealthiest culinary histories. In opposition to mainstream thinking, Indian foods are not unpredictable or excessively befuddling, making it impossible to cook. It can likewise be as detailed as you need it to be. If you comprehend the differing qualities of the nation, which is partitioned into four districts, north, south, east, and west, you will value the assortments of dishes, extraordinary spices, cooking techniques, and so on.

Two refinements in numerous Indian recipes is the nonappearance of hamburger and pork because of religious elements, as bovines are sacrosanct to the Hindus and pork is denied in the Muslim eating routine.

Indian foods are however for the most part portrayed by the correct mix of spices and enhance and the cooking strategy, for the most part, is to saute and stew the dishes or curries over low warmth. Roasted cooking has promoted the stove earth broiler technique which has delivered baked chicken or naan bread.

Notwithstanding area, spices are enter fixings in Indian cooking. The Indians are likewise aware of the mending properties of spices in their cooking. These are gotten from plants’ underlying foundations, buds, seeds, fruits and dried bark which create the colorful smell. It is discharged when the spices are warmed up. Every one of these spices is all promptly accessible in stores.

Spices can be gathered into five fundamental classes: sweet, impactful, tart, hot, and amalgamating. The way these are utilized and the sums utilized as a part of cooking are administered by these attributes. Cases of the distinctive sorts of spices are:

Amalgamating: Coriander seed, fennel seed

Sweet: Cinnamon, allspice, nutmeg, vanilla

Sharp: Cloves, star anise, cardamom

Tart: Ginger, tamarind, sumach, kokum

Hot: pepper, bean stew, mustard, horseradish

The majority of the herbs, for example, thyme, sage, marjoram, oregano, sound leaves, mint, and rosemary are considered as exquisite. The herbs do have fluctuating degrees of flavor power, however not as sensational as with spices.

Northern Indian cooking is affected by the climate which can extend from outrageous warmth to chilly. The dishes are traditionally rich and overwhelming with cream and ghee, utilizing bread, meats and have a tendency to be less hot. Yogurt is broadly utilized rather than coconut drain which is utilized as a part of the south. They additionally have a tendency to be drier as soupy sauces don’t blend well as dippings for bread. Naan and chapati bread originate from the north.

In the south where the climate is, for the most part, hot, rice is developed, and this makes the eating regimen of South Indians rice-based that runs well with soupy curries. Spices are utilized intensely, and the southern cooking has a tendency to be spicier than the north. The roti-prata or dosage are average southern bread.

Indian pastries are diverse types of rice puddings, drain puddings, vegetables and fruits plunged in sweet syrup. Indian desserts or fudges are normally brightened or embellished with raisins, almonds, pistachios. For the most part made by coming down a drain to expel the dampness and after that including spread, flavor, and sugar. The Indian desserts, for the most part, have high sugar content so utilize sugar with some restraint when experimenting with Indian treat recipes.

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How to make your own Naan

Naan has become highly popular in the US these days. What makes this interesting is that in India Naan is traditionally made in a large clay community tandoor oven, something the common household does not have. This means that naan is not commonly served in the home. Other types of flat bread such as puri, roti, or parathas among others, are made easily on a hot flat iron or pan in the home. Indian restaurants serve naan bread, both in India and here in the US. Naan is mainly a northern Indian bread, also found in nearby countries such as Pakistan and Afghanistan.
Naan seems to come in many and varied styles. Some are soft, thick and completely flat, while others are thin and almost crisp with large bubbles baked in place. Whatever the recipe you find, it is made with flour, yeast, milk or water, ghee, yogurt and salt. Other additions such as egg are possible. The yeast dough is made and allowed to rise, then formed into teardrop shaped flat bread. In a clay tandoor, the large disc of dough is placed against the side of the clay oven, sticking there to bake. This happens very quickly, as the heat is very intense.
Making these bread at home can be accomplished in various ways. Baking them on an outdoor grill is the most similar in concept, delivering the high heat needed. They can also be made in a home oven over fairly high heat, either on baking sheets or on a pizza stone allowed to heat for at least a half hour in advance.
Naan BreadOne packet instant rise yeast
1 pound all purpose flour, or mixed with half whole wheat flour1 teaspoon salt1 cup lukewarm milk1/2 cup yogurt2 tablespoons ghee
Combine the first three ingredients and set aside. Mix the wet ingredients and pour over the dry ingredients, and stir to combine. Once mixture comes together, knead for ten minutes, and then set aside to rise until doubled in bulk. Punch down dough and divide into six portions. Roll or pat out thinly into a large circle, then pull on one end to stretch to the traditional teardrop shape. Bake for 8 to 10 minutes on a pizza stone in a 475-degree oven, or on baking sheets. If making over a grill, set over high heat, close lid and check after one minute. If well browned, flip for 1 minute or more until done on both sides.
Once naan is baked, they can be brushed with melted ghee and left as is, or sprinkled with nigella seeds or poppy seeds. The ghee can also be melted with smashed garlic to infuse the flavor and then brushed over the baked bread. Coarsely ground coriander seed can also be sprinkled over. In India, pieces of bread are the utensils for eating a savory curry dish, kebab, or other. Bits of the bread are used as a scoop for the food, without the use of a fork. However these bread are eaten, it is no wonder they have become so popular. Give them a try and find out for yourself.



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How To Get Started Cooking Indian Food 

Delicious Indian food includes a very wide range of foods. All these are native to India and have been discovered in India. There is a lot of diversity in India regarding climate, soil types, occupations and these cuisines also vary because of such factor. The Indian food is also influenced by the herbs, spices, vegetables and fruits that are available based on the location of the place. This location influences the climatic changes as well.

Indian food is flavorsome, beautiful and diverse. If you have always considered Indian food to be only ‘curry,’ you don’t know anything about it. Indian food has a huge variety of dishes to suit almost any palate. From its rich biriyanis, flavorsome pulaos and amazing seafood delicacies, to its trove of simple dishes for daily meals, India has everything. If you are thinking of getting started with cooking Indian food, there is no better time to start than now. Getting your basics right about Indian food is the first thing to do.

Things about Delicious Indian food
Diversity is what is the most remarkable about Indian cuisine

India is a huge country, and people favor different kinds of dishes in each part. For instance, while in the North, the people love their cottage cheese, yogurt, milk, ghee (clarified butter) and beans, the South is more inclined towards coconuts, tamarind, pepper, and chilies. East Indians love their fish and mustard oil while the most cosmopolitan West has created a cuisine which takes the best of the country infusion with food from different parts of the world. So before you start, it is a good idea to start with basics like simple staple foods like rice, rotis (fresh bread), dal (lentils) and sabzi (simple vegetable dish).

Freshness and cooking from scratch are the basis of most Indian foods

Indians love fresh ingredients, and on any given day, Indian bazaars are filled with people stocking up on fresh fruits, vegetables, meats and fish for meals to be cooked on that particular day. Indians mostly cook with fresh ingredients and do most things from scratch. So if you love the country’s cuisine, it is a great idea if you cook with fresh ingredients. You will be amazed at how wonderfully simple vegetables can be turned into beautiful flavorsome dishes with the minimal use of oil and masalas!

Staples of Indian cuisine

Yes, Indians love rich dishes and desserts, but the truth is that no one eats them regularly. Such foods are reserved for special occasions. Most Indian households cook simple meals. A typical Indian meal consists of rice or rotis, dal, sabzi, and yogurt. People who favor non-vegetarian food will usually eat rice or rotis, dal, and a chicken or a fish curry. Such staple foods are easy to cook, healthy and easily digestible.

The ‘Masalas.’

Indians love their spices. Now that may scare off even the most experienced of cooks if he happens to be a different country. The idea is to get your basics right and stop believing that all Indian food contains ‘curry powder’! A lot of Indian dishes can be cooked with little or no masalas as well.

Get yourself organized

There was a time when it was difficult finding ingredients for cooking Indian food. But not anymore. Most supermarkets have international food counters that store Indian spices and sauces. Also, there must be a local Indian store near where you live. Go pick up stuff and cook up an Indian storm.

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Lassi – Two Ways

A tall glass of refreshing lassi is perfect for drinking on a hot day. In addition, a lassi is a great drink for anyone who wants to cool their palate down after a spicy curry. Below, you will find two handy and authentic recipes for this most delectable of Indian drinks. So, if you have been seeking a recipe for plain lassi and mango lassi, then look no further.

Recipe for plain lassi.

A plain lassi can be sweet or salty, depending on your tastes. Or, you can make it with a little salt and a little sugar together (if you like the mix of sweet and salty popcorn in the cinema then you may well prefer this combination). First, take two cups of fresh natural yogurt. If you want to be absolutely authentic, you can use two cups of fresh curd. Whatever you use, make sure that it is nice and chilled. Now, dissolve your salt or sugar into 1-2 cups of cold water or cold milk. Start with 5 teaspoons of sugar or salt and add more to taste. Add this milk or water mixture to the yogurt or curd and mix gently. The resulting mixture should make at least two lassis, so you can share one with a friend or family member. Now, it is time for the optional extras. You can drink your plain lassi just like this if you want to, but there are a few ways to jazz it up. For example, if the weather is swelteringly hot, simply crush 6 ice cubes in a blender and mix them in to the lassi. To add some beautiful Indian flavor to your lassi, you can pour in a couple of teaspoons of rose water, a pinch of cardamom and/ or a few strands of golden saffron. Top your lassi with crushed, dried rose petals or slivers of fruit for an extra special effect.

Recipe for mango lassi.

To make a mango lassi, simply follow the guidelines above for making a plain lassi – using sugar rather than salt. Add in half a teaspoon of cardamom to the mix before stirring in a whole chopped up mango. Pour the whole mixture into a blender and whizz it gently for a few seconds until the mango has been completely pulped up and mixed in with the milk and yogurt mixer. Be careful not to blend it for too long – you do not want to end up with mango flavored butter! Finally, if the day is a hot one, simply follow the tip above and add some crushed ice cubes to the mix. You can top your mango lassi off with curd cream, a swirl of mango pulp or just a further sprinkle of golden brown cardamom. Serve chilled, either by itself or with a hot curry. This lassi also makes a brilliant dessert! Some people find that honey tastes better than sugar in a mango lassi, so you can experiment with that flavor combination, too, if you like to see which one you prefer.


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This was the first Indian recipe I learned how to make – it is quick, easy, and oh-so-addictive. I’ll be back soon with more, but in the meantime enjoy the video!