Mutton-mince Samosa

Mutton-mince Samosa - Iftaar Delicacy

Mutton-mince Samosa – Iftaar Delicacy!

Ramadan Kareem friends!
The holy month of prayers, fasting and sharing is on. Once again, people have started getting together for prayers, charity, attending the mosque preaching etc to embark a new beginning.

Besides the routine, the body clock too changes due to the fast and consequent change in the time for eating and sleeping. Yet, a balanced sihour and iftaar meal makes-up for the nutrients that the body requires when fasting.

This time around I am going to share one of the most sought after iftaar recipe that is a ‘must-eat’ for foodies during Ramadan along with the conventional dates & milk diet – the mutton-mince samosa! Veggies can use lentil to stuff it.

Let’s start with the preparation now.

– 1/2 kg mutton mince
– 750 gms finely chopped onions
– 5-6 green chillies
– 2 tbsp ginger & garlic paste
Coriander powder, turmeric powder and garam masala – 2 tbsp each
– Salt to taste
Cooking oil for deep-fry

– Boil the mince. Add salt, ginger and garlic paste to it while boiling.
– Keep the flame on until the water evaporates. The mince is ready now.
– Take some oil in the pan and keep it to simmer. Add chopped onions and sauté it.
– Add coriander powder, turmeric powder, garam masala, finely chopped green chillies and salt to the onions.
– Now add mince to the onion mixture. The filling for the samosa is ready now.

Samosa cone – made of Roomali Roti (Indian thin round bread)
– Cut the roti into two halves.
– Stick the ends with a paste made of wheat flour and water to make a cone with each half.
– Stuff the cone with the mince filling and seal it properly.

The raw samosas are ready now! All you need to do now is to deep-fry it until brown.

Serve hot with tomato ketchup or green chutney!

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Gajar ka Halwa

Gajar ka Halwa - The sweet tooths' weakness!

Gajar ka Halwa – The sweet tooths’ weakness!

It’s an amazing, mouth-watering dish that’s savoured both in India and Pakistan alike. I am sure every one of us has fond memories of our favourite sweet shop in the nearby lanes of our hometown where we frequently used to get the halwa from. From my hometown Udaipur, even I have the sweet memories of Safdar Bhai’s mithai ki dukan where I used to get the gajar ka halwa from. The shop is still there and whenever I go to Udaipur, I make it a point to visit the shop. The taste is still the same, mouth-watering I would say.
Then what, I got my inspiration to try my hand at preparing the halwa as well. Here’s how you can take a trip back into the memory lane while making your favourite sweet dish.

1 kg carrot (grated)
– 1 can of sweetened condensed milk
– 2 cups of curd innit (khoya)
– 1 tbsp of cardamom powder
– ½ cup of grated almonds and pistachio
– 4 tbsp of ghee

In a non-stick skillet pour ghee and allow it to melt on medium flame.
– Add grated carrot and sauté for a min. Now cover it with a lid and allow it to moisten for about 3-4 minutes on simmer.
– Pour the sweetened condensed milk and stir well. Add khoya and keep moving until      you find that all the ingredients have nicely mixed.
– At this stage add cardamom, grated nuts, and stir it. Keep stirring until the halwa starts to leave the skillet and ghee is separated from halwa.
– Remove it in a serving plate and sprinkle some grated nuts over it. Time to enjoy what you just prepared!

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Makke Di Roti

Makke Di Roti - Enjoy with Sarso Da Saag!

Makke Di Roti - Enjoy with Sarso Da Saag!

Makke Di Roti – the name itself gives an impression of a hardcore Desi (traditional) delicacy. And yes, it stands true to its Desipan in every bit. Makke Di Roti is unleavened bread and the lack of gluten makes it a little hard to roll the way it’s done for other kinds of bread. And finally what you get is a traditional looking roti. For those who don’t know what this dish is all about, let me tell you that it is a Punjabi name for the Maize Bread and it’s a customary accomplice to the Sarso Da Saag in North India during winters. Let’s now move ahead to know how we can prepare this.

2 cup cornmeal (makki ka atta)
– ½ cup gram flour
– 1 small size onion chopped
– 1 pc green chilly
– ¼ tsp cumin seed
– ¼ tsp coriander powder
– ¼ tsp turmeric powder
– Salt to taste

Take a deep bowl and add corn meal(makki ka atta), gram flour, onion, green chilly, cumin seed, coriander powder,turmeric powder and salt to taste. Mix it all very well.
– With the help of some water make a firm dough out of it. Now make small balls and roll it to round sheets (roti).
– On a warm tawa cook these masalaroti’s when almost cooked to golden spread ghee and flip to apply the ghee on both the sides.
– Serve it hot with a generous scoop of ghee over it.

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