Tuesday, December 16, 2014

Our very own favourite - the humble samosa

Nobody can ever say NO to the humble samosa.  Be it the simple potato  or the multiple veggies  or the non vegetarian filling, this has its own space in the cooking domain.  As such, there is no standard recipe or measurement for this filling. No two samosas tastes alike. A little tweak with the masalas or veggies bings about a new flavour and an altogethere new taste.

Here, I pen down my version of samosa which is always a hit with my family and friends.


All purpose flour
Potatoes - 2 to 3 big
Carrots - 1 medium size
String beans - few
Green chillies - according to taste
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Coriander leaves 1/4 cup finely chopped
Salt to taste
Oil for frying

Prepare a nice dough with all purpose flour adding  little salt to it. Keep it aside

Boil potatoes and mash well. Finely chop carrots, beans, peas and boil with some salt.  Now in a bowl, add the mashed potatoes, cooked carrots peas and beans. Add some salt to this mix, be careful while adding it as salt has also been added to the veggies while cooking.. In a small pan, heat a little oil and add turmeric, red chilly powder and coriander powder.  Ensure, the powders retain the original color. Once they are blended in oil, remove pan from fire and pour the contents to the mashed mix of potatoes and veggies. Now add the finely chopped coriander leaves and mix well. Check for taste.

Make small balls of the dough. Keep the filling and fold and make a  triangle shaped  pocket. My pics above would give  you an idea. Once the samosas are prepared, deep fry in oil and let it cook on all sides.  It is better to prepare samosas simultaneously and fry them immediately.

The end product goes well with ketchup, tomato sauce, chilly sauce, coriander chutney.

I can feel you drool after reading and visualisng this. Either rush into the kitchen to make some or off to the restaurant to buy some, I know you cannot resisit.

'My body is a temple where junk food goes to worship' - Unknown

Sunday, November 16, 2014


Here goes the saying ' Time and tide waits for no man' and indeed very true, time lost is never regained.  In the midst of all this, we find people fighting for very menial reasons, even going to the extent of killing.  We keep talking about our childhood days and how carefree we were.  It need not  only be a happy childhood but the further years too can be made happy by oneself if she or he wants.

Time is  a healer for most of our actions and consequences.  I used to think that I cannot live in this world without my mother, but then she is gone for almost 10 years now and I am still moving on with my life. How strange!!!!!!!!!!  With our biological family,  we enjoy a lifestyle sharing and caring.  After sometime, get married and move into another lifestyle.  Although difficult to cope up with, in the beginning, finally we get into the groove somehow.  Time does not wait for anyone.  It keeps telling that the faster one is in the track, better for her.  The first five years of marriage flies away in adjustments and learning new things.  The next twenty years, one is very very busy with the family, children and job (if the lady is working).  By the time one realises how far she has travelled during the years, almost half of one's life has disappeared. 

Now, creeps the eerie feeling of old age stepping in.  You suddenly pay more attention to exercises, food habits, low fat eats etc etc. Bhagwad Gita rightly points out that 'Whatever taken from here is for you to leave back, why fret and fume for earthly things which belongs to you today would eventually belong to someone tomorrow'.  If one realises the intensity of the above words, less would be enmity and greediness.  If the essence of Gita  is thoroughly understood, one would not become materialistically attached to worldly things,  which are just temporary.

Let us learn to enjoy each day in the same flow as it comes for each new day is a gift from God.

'Life is really simple,  but we insist on making it complicated' - Confucius

Tuesday, October 21, 2014



Thursday, June 12, 2014

Lip smacking tangy tasty GOBI MANCHURIAN

A big Hiiiiiiiiiiiii  to all my dear blogger friends.  Again, have returned back to the blogging world with a wonderful restaurant style "Gobi Manchurian" recipe.  As I was browsing for a good Manchurian recipe in Youtube, I got hooked on to Salonica of 'Ready, Steady Eat". This recipe is fool proof and a perfect replica of the finest restaurants who boasts of their special authentic Gobi Manchurian in their menu.  I have prepared this many times, the pics I share here are with a combo of Manchurian & Fried Rice and Manchurian & Hakka Noodles.   I loved both the combos and were instant hits among my family and friends. 

Thanks to Salonica and her wonderful recipe.
Here is the linkhttp://m.youtube.com/watch?v=HO9uwYK76tc if you want to watch her live, else please follow the recipe below :

 Ingredients (1)
Cauli flower florets
Ginger paste 1/2 tsp
Garlic paste 1/2 tsp
Chilly powder 1/2 tsp

Ingredients (2) Batter
Corn flour 1/4 cup
All Purpose flour 1/2 cup
Rice flour 1 tbsp
Water 3/4 cup

Ingredients (3) Sauce
Oil 1 tbsp
Onion one finely chopped
Garlic one tsp minced
Adrak two tsp minced
Green chilly paste 1,tbsp
Tomato sauce 1/4 cup
Red Chilly or hot sauce 1/2 tsp
Soya sauce 2 tbsp
Vinegar 1/2 tsp
Sugar 1/2 tsp
Spring onion garnish

Ingredients (4) For gravy
Corn flour 1 tbsp
Water 1 cup
Spring onion garnish

Marinate cauliflower florets with ginger paste, garlic paste, chilly powder, salt and mix well. Now add florets, mix well  and let it sit for fifteen minutes.

Make batter with corn flour, all purpose flour and rice flour. Mix well. Now add pepper powder and little salt. Add water and bring the flour mix to a coating consistency without any lumps, not too watery.  Then, pour this mix to the marinated cauli florets. Mix well with hand that all the florets are coated well. Deep fry these in oil to golden color and drain. Keep aside.

In kadai, heat oil and add onions,  now add ginger, garlic and green chilly paste. Sauté till it changes color. Once it changes color, add tomato sauce and chilly sauce. Then add soya sauce, sugar and vinegar. Now put the cauliflorets and little salt.

To make it as gravy, mix the corn flour with one cup water and mix well without lumps. Mix the cauliflorets  and check for salt.

This dish goes well as a Starter and also a side dish.

Enjoy !!!!!!!!

Sunday, May 11, 2014

Mother's Day wishes to all the mothers in the world, the pic says it all :):)


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