Keema Samosa Recipe

I am a big samosa fan. Especially when paired with chai, it is a treat for the day. However, while growing up I had always known and eaten samosas with spiced potato filling. So, when I tried keema samosa at a friend’s place, it was a complete delight for me. Why hadn’t I ever tried this before? It was just yummy!!! And I had to at any cost learn to make this at home. So guys, here is the Sanjeev Kapoor recipe that I use to make this delicious snack at home for friends and family.

Prep Time - 45-50 minutes

Cook time - 10-15 minutes

Serve – 4

Ingredients

FOR COVERING

Refined flour (maida) 2 cups

butter 2 tablespoons

Salt to taste

Oil to deep fry

FOR STUFFING

Mutton mince (keema) 250 grams

Oil 2 tablespoons

Onions finely chopped 2 medium

Ginger finely chopped 1 inch pieces

Garlic finely chopped 4-5 cloves

Green chillies finely chopped 2

Salt to taste

Red chilli powder 1 teaspoon

Turmeric powder 1/4 teaspoon

Garam masala powder 1/2 teaspoon

This is where you can grocery shop online to purchase the ingredients

Method

• Sieve refined flour with salt. Cut margarine into the sieved flour and rub in lightly with fingertips.
• Add sufficient water and knead into stiff dough. Keep covered with a damp cloth for half an hour. Wash mutton mince under running water for two minutes. Drain, squeeze dry using your hands and keep aside.
• Heat oil in a pan, add onions and sauté on medium heat for two to three minutes or till light pink. Add chopped ginger and garlic and green chillies and continue to sauté for half a minute.

• Add mutton mince and salt and sauté for two minutes. Add red chilli powder and turmeric powder. Sprinkle a little water and cover and cook on low heat till the mince is cooked and the mixture is completely dry. Add garam masala powder and remove from heat.
• When cool, add spring onion greens and mix well.
• To make samosas, divide dough into sixteen equal portions and roll out into oval shapes. Cut into half and shape into a cone. Fill with mutton mince stuffing and seal the edges. Refrigerate for about half an hour.
• Heat sufficient oil in a kadai and fry samosas till golden crisp. Drain onto an absorbent paper. Serve hot with mint chutney, yogurt or tomato ketchup.

Dum Pukht Biryani Recipe

When I came down to the city of Nawabs, the first thing I wanted to try was Hyderabadi Biryani....the famous Hyderabadi Biryani from Paradise!!! But then a friend of mine asked if I had ever tried Dum Pukht. She said, if I enjoy chicken Biryani, then I am going to fall in love with Dum Pukht. Initially, I was confused and did not know what kind of dish is it. But, when she made me try it, I just could not have enough of it . It has become one of my favorite dishes of all time. Mmmm, just thinking of it now and my mouth is watering!! Well, now once a week at least I make this dish at home. So, here is the Shireen Anwar recipe for you guys which I use to cook the dish.

Prep Time - 10-15 mins
Cooking Time - 60 mins
Serves - 4

Ingredients:

Chicken boneless cubes ½ kg
Rice 1 kg (boiled)
Tomatoes 4 (blended)
Oil ¼ cup
onion ½ cup
Poppy seeds 1 tbsp (ground)
Coconut 1 tbsp (ground)
Mace ¼ tsp (ground)
Nutmeg ¼ tsp (ground)
Saffron ¼ tsp (soaked in ¼ cup milk)
Ginger garlic paste 2 tbsp
Cashew nut 2 tbsp (ground)
Salt to taste

For Marinating:
Yogurt 1 cup
Green chilies 4 (chopped)
Salt to taste
All spice 1 tsp
Turmeric ¼ tsp
Coriander leaves 2 tbsp (chopped)
Chili powder 1 ½ tsp

How to Prepare:

1. Cut chicken into 2 inch cubes.


2. Marinate chicken with yogurt, chopped green chilies, coriander leaves, salt, chili powder, all spice and turmeric.


3. Heat oil, add ginger garlic paste with ground cashew nut, poppy seeds and coconut, stir well.


4. Add blended tomatoes, also fry well.


5. Add marinated chicken, cover and cook till chicken is done.


6. Arrange half the boiled rice in a pan.


7. Top with chicken mixture sprinkle with mace and nutmeg.


8. Cover with remaining rice topped with saffron and milk mixture.


9. Also spread brown onion on top cover pan.


10. Cook over low heat for 30 minutes till done.


11. Serve with Salan or kachumbari salad