Aalu Samosa

This aalu samosa used to be really popular in Pakistani home cooking. People used to make it for Ramadan, Eid, guest visits, rainy weather, etc. My very special recipe, crispy spring roll sheets filled with super hot and flavorful loaded with green masala filling, ideal for hi tea parties, birthday parties, small gatherings or just a casual friend visit. Everyone love these samosas. Give it a try and fall in love with these babies ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR SAMOSA

  • 20 to 24 samosa sheets
  • Oil for deep frying
  • Slurry of flour and water to seal the samosa

FOR FILLING

  • 4 medium sized potatoes, boiled
  • Salt to taste
  • 1 tspn red chilli flakes
  • ½ tspn chaat masala
  • ½ tspn garam masala
  • 1 tbspn fenugreek leaves, dried
  • 2 tbspns cracked coriander seeds
  • 3 to 4 green chillies chopped fine
  • 1 cup coriander and mint leaves chopped fine
  • 1 small onion chopped (if you are not freezing the samosas)

Method

  • Boil potatoes and peel the skin while they are hot. Put them in a mixing bowl and add all the ingredients for filling. Now mash the potatoes by mixing all the ingredients.
  • The filling is ready for samosas. If you are freezing the samosas for some other time use, please don’t add onion as it will leave moisture when defrosted plus the strong odour of the onion will spoil the flavour. But if you ae frying within 2 hours of preparing the samosa that’s fine, you can add onion.
  • Now make the cone shape of the samosa sheet and fill it with 1 to 1.5 tbspn of the filling and seal all the edges with the slurry.
  • Make all the samosas until the filling is finished.
  • Refrigerate for 1 hr.
  • Heat oil to 190 degrees Celsius and fry them in batches, depending on the size of your fryer.
  • Serve hot with ketchup, imli chutney or mint chutney.

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Mixed Sabzi

When you are sick of eating meat everyday, have a green day…. Its super easy, super fast and high of flavour ❤

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Ingredients:

  • 1 cauliflower (heads)
  • 1 cup peas
  • 2 carrots (peeled, sliced or diced)
  • 2 capsicums (cut into cubes)
  • 3 potatoes (cut into cubes)
  • 1 tbspn heapful of crushed ginger
  • 2 green chillies chopped + 2 green chillies whole
  • ½ cup chopped coriander
  • 2 medium onions (sliced)
  • 3 tomatoes (sliced)
  • 2 cups boiling water
  • 1 cup oil
  • 1 tbspn ghee or butter
  • 1 tspn kasuri methi/ dried feugreek leaves
  • 1 tspn garam masala
  • 1 tbspn coriander powder
  • Salt to taste
  • 1 tspn red chilli flakes
  • ½ tsp black pepper
  • ½ tspn red chilli powder
  • 1 tspn turmeric
  • 1 tspn cumin seeds

Procedure:

  • Wash, peel and cut all the vegetables according to the instructions given.
  • Put peas in 1 cup of boiling water and keep aside until needed.
  • Mix all the spices except garam masala, black pepper and feugreek leaves in a bowl
  • Heat oil in a pan and fry onion. Add ginger when the onion is translucent. Fry until everything is golden brown. Add tomatoes and cook until tomatoes lose the stiffness. Add a splash of boiling water and stir.
  • Add potatoes and mix. Simmer on medium flame for 5 minutes, adding splash of boiling water whenever needed. Add rest of the water and cover the pot. Cook for 5 minutes on medium low heat.
  • Now add carrots, cauliflower and peas along with the spice mix and stir. Cook for 5 minutes and then cover and cook for 10 minutes on low heat.
  • Add capsicum and let it cook on low heat. Meanwhile melt some butter or ghee in a frying pan and fry fenugreek leaves, garam masala and black pepper for 30 seconds. Add this mixture to the vegetables, add some coriander leaves and green chillies, give it a final stir and take it out in the serving dish.
  • Garnish with the left over coriander and green chillies and serve hot with home made rotis.

Mattar Paneer

My favorite dish………

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Ingredients:

  • 400 gms paneer (cut into cubes of your desired size)
  • 2 cups boiled green peas
  • 2 onions chopped
  • 2 tomatoes chopped
  • 2 cup water
  • 1 cup cream
  • 2 green chillies sliced
  • 4 tbspns chopped green coriander
  • ½ cup oil
  • 2 tbspn broken cashew nuts
  • 1 tbspn ginger garlic paste

SPICES

  • Salt to taste
  • 1 tspn crushed red chilli
  • ½ tspn cumin seeds
  • 1 tspn coriander powder
  • ½ tspn cumin powder
  • 1 tspn turmeric powder
  • 1 tbspn dried fenugreek leaves
  • 1 tspn garam masala powder

Procedure:

-Heat oil in a pan and fry cashew nuts until they look a bit roasted. Add onion and fry until they are translucent and part golden. Now add ginger garlic paste and cook until the rawness of ginger garlic paste goes away.

-Now add salt, red chillies, turmeric, cumin powder and coriander powder and stir. Add tomatoes and mix well. Add a little water in needed. Cook covered on medium heat so the tomatoes can get tender. After 6 – 8 minutes, mix and mash tomatoes. Remove from flame and let it cool for 5 mins.

-Blend it into a fine puree.

-Heat oil in the same pan and add the puree along with rest of the water. Bring it to a boil and add peas and cumin seeds. Let it cook until the sauce begins to thicken. Now add paneer, cream, garam masala, green chillies and kasuri methi (dried fenugreek leaves).

-Stir and let it simmer for 5 minutes.

-Garnish with some fresh coriander and serve hot with garlic rotis or boiled rice.

-Enjoy!

Aalu Kabab/ Potato Cutlets/ Aloo Tikki

Aalu tikki or aalu kabab one of the famous side dish or tea snack in sub continent cooking. Mashed potatoes seasoned with spices and fried in portions in a delight to have.

You can adjust the spices and chilies according to your taste, my recipe is a bit spicy. Its a tea party crowd pleaser and actually tingles your tongue with aroma and spice. Give it a try and let me know how you go…..

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Ingredients:

  • 6 large potatoes (boiling potatoes) (peeled and boiled to perfection)
  • 3 green chillies (large size, chopped fine)
  • 1 cup fresh coriander leaves (chopped fine)

SPICES

  • Salt to taste
  • 1 tspn chicken salt (available in Vegetarian option as well)
  • 1 tspn red chilli flakes
  • 1 tspn cracked black pepper
  • 1 tbspn chaat masala
  • 2 tbspns cracked dry coriander seeds
  • 1 tspn coarsely ground pan roasted cumin seeds
  • ½ tspn ground fennel seeds
  • 1 tspn dry fenugreek leaves

FOR FRYING

  • 2 eggs (whisked)
  • 2 cups oil for shallow pan frying

Procedure:

-In a large mixing bowl, mash the boiled potatoes until the mixture is lump free. Now add all the spices, green chillies and coriander. Add the fenugreek leaves by crushing between your palms; it will really bring out the flavour and fragrance.

-Mix well until it looks like a dough. Now make a small ball from this dough and flat it with your fingers and give it a round shape. Do the same with the rest of the mixture. It will make 12 tikkis.

-Place the tikkis in a wide plate without over lapping and refrigerate for 1 hour.

-Heat some frying oil on griddle or frying pan.

-Whisk two eggs in a bowl for coating the tikkis. If you are vegetarian, you can skip this step and fry tikkis directly. Or dip each tikki separately in this egg wash and fry until its golden brown and crisp from both the sides. Approximately 1 minute per side in hot oil.

-Serve hot with mint chutney or as a side dish with Pulao or Biryani.

Grilled Cob/ Grilled Sweet Corn

My favorite side BBQ dish, unlike Nandos I don’t like any peri peri sauce on it. I like it with light butter or as it is …..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 4 sweet corn cobs
  • Some butter to serve

Procedure:

-Preheat BBQ grill. Place the cobs on the grill on low to medium heat in a way that corn sits around the fire (not on the fire).

-When it starts changing its color or become deep yellow in color, roll the sides. When the cob is deep yellow from all the sides then put it on fire side and give it a nice colour (Do not burn).

-Serve with some butter on top.