Can any one tell me how to make rava dosa,samosa and veg cutlet plz?!
Can any one tell me how to make rava dosa,samosa and veg cutlet plz?
it should taste good!!!!!
Answers:
For Samosa,
Ingredients
4 large white potatoes, boiled, peeled and mashed
1/2 cup boiled and drained green peas
1 1/2 tsp cumin seeds
1 tsp amchoor(mango powder)
1 tsp red chilli powder
1/2 tsp saunf(fennel)powder
1/2 tsp garam masala powder
1 tablespoon chopped cashewnuts
Salt to taste
3 cups maida(all purpose flour)
1/2 cup maida, for rolling out
1 tablespoon heated ghee or oil
Oil for deep frying the samosas
1 tablespoon ghee(clarified butter) for the stuffing
1 small bowl of cold water
Method
Heat the ghee for the stuffing and add the cumin seeds and
cashewnuts.
When the seeds splutter add the dry powders and fry for 10
seconds.
Add the mashed potatoes and green peas and mix well.
Mix in salt to taste.
Fry on a low flame for about 10 minutes.
Set aside.
Prepare the cover for the samosa by combining
the maida, hot ghee or oil and salt to taste.
Add enough water and knead the dough.
Set aside for about 10 minutes.
Divide the dough into round portions.
Take each portion and coat it with some maida so that
it does not stick to your hands.
Roll it into a not too thin perfect round.
With a pizza cutter, make 2 semi circles with the round.
Take one half circle. Dip your index finger into the cold water
and apply it to the straight edge of the semi circle.
Now hold the semicircle in your hand.
Fold the straight edge , bringing together the watered edges.
Seal the watered edges.
You should now have a small triangular maida pocket.
Stuff it with the potato mixture and now water-seal the
upper edges.
Repeat for the rest of the dough.
Deep fry in oil till golden brown and serve
with mint chutney.
Do not overheat the oil, since this will cook only the
outer maida covering and the inner layer will remain
ncooked even if the samosa has turned dark brown
on the outside.
For veg cutlet
2 small potatoes, boiled , peeled & mashed
1/2 tsp amchor mango powder
1/2 tsp garam , masala powder
2 green chillies , finely chopped
1 tsp ginger -garlic paste
1 tsp chopped coriander leaves
1 tsp chopped cashewnuts
1 cup breadcrumbs
Salt to taste
1 tbsp ghee (clarified butter)
Oil for shallow frying the cutlets
3 cups vegetables, chopped finely, boiled and drained well
(You can use beets, carrots, peas, cabbage,etc)
1 tsp red chilli powder
1 tsp dhania (coriander) powder
1 tsp cumin powder
1/2 tsp saunf(fennel) powder
Method for preparing vegetable cutlet .Heat the ghee and add the ginger-garlic paste
and green chillies. Fry for about a minute.Now add the cashewnuts and all the powdered
spices.Add the coriander leaves.Fry for 1/2 a minute.Now add all the drained vegetables and mix well.If there is any water, fry till all moisture is totally lost.Mix in the mashed potatoes and salt to taste. Heat through and take off the stovetop.Make flat rounds of the above. Shallow fry on both sides till golden brown. Eat when hot with chutney.
For Rava dosa,
Ingredients
1 cup rava (Upma suji)
1/4 cup maida (all purpose flour)
1/2 cup buttermilk (if slightly sour, the better)
3-4 green chillies
1 inch ginger piece
salt, cumin seeds
1 large onion
Method
Mix the rava and maida with the buttermilk.
Add water to bring it to dosa consistency. Don't make it too thin or watery.
Then grind the ginger and green chillies and add it to the batter. Add salt to taste.
Nicely chop the onions and keep.
Make thin dosas and sprinkle the cut onions and little cumin seeds over the dosa each time.
Remove after they are nicely done and look crisp.
Easy to make and delicious at the same time.
Can be had with steaming sambaar or any hot and sour chutney. (can anyone send me the recipe for one for my rava dosas)
1 cup rava enough to make dosas for 2 persons. (Plan accordingly!)
Good luck!
Let me ask my mother, I'll come back tomorrow with
the answer.
At a time you wanna make all of those.......very good....keep it up
lol idk but my mom does but i'm to lazy to ask her
make roti ka atta. roll out into small roti size....for stuffing boil and cut up aloo, boil some peas, and miz....add jeera, namak, lal mirch, amchur, haldi, and pix together. put stuffing in roti and seal....like a samosa looks...can't describe really, you fold in on three sides and then comb over the little flap that is left.
good luck
ENJOY! Bon Appetite
Ingredients
2 small potatoes, boiled , peeled and mashed
3 cups vegetables, chopped finely, boiled and drained well
(You can use beets, carrots, peas, cabbage,etc)
1 tsp red chilli powder
1 tsp dhania(coriander) powder
1 tsp cumin powder
1/2 tsp saunf(fennel) powder
1/2 tsp amchoor(mango powder)
1/2 tsp garam masala powder
2 green chillies , finely chopped
1 tsp ginger-garlic paste
1 tsp chopped coriander leaves
1 tsp chopped cashewnuts
1 egg white
1 egg well beaten
1 cup breadcrumbs
Salt to taste
1 tbsp ghee(clarified butter)
Oil for shallow frying the cutlets
Method
Heat the ghee and add the ginger-garlic paste
and green chillies.
Fry for about a minute.
Now add the cashewnuts and all the powdered
spices.
Add the coriander leaves.
Fry for 1/2 a minute.
Now add all the drained vegetables and mix well.
If there is any water, fry till all moisture is
totally lost.
Mix in the mashed potatoes and salt to taste.
Heat through and take off the stovetop.
Mix in 1 egg white.This will help bind together the
vegetables.
Make flat rounds of the above.
Dip each round in the well beaten egg and roll
in the breadcrumbs.
Shallow fry on both sides till golden brown.
Eat when hot with chutney.
Samosa Recipe
Ingredients
4 large white potatoes, boiled, peeled and mashed
1/2 cup boiled and drained green peas
1 1/2 tsp cumin seeds
1 tsp amchoor(mango powder)
1 tsp red chilli powder
1/2 tsp saunf(fennel)powder
1/2 tsp garam masala powder
1 tablespoon chopped cashewnuts
Salt to taste
3 cups maida(all purpose flour)
1/2 cup maida, for rolling out
1 tablespoon heated ghee or oil
Oil for deep frying the samosas
1 tablespoon ghee(clarified butter) for the stuffing
1 small bowl of cold water
Method
Heat the ghee for the stuffing and add the cumin seeds and
cashewnuts.
When the seeds splutter add the dry powders and fry for 10
seconds.
Add the mashed potatoes and green peas and mix well.
Mix in salt to taste.
Fry on a low flame for about 10 minutes.
Set aside.
Prepare the cover for the samosa by combining
the maida, hot ghee or oil and salt to taste.
Add enough water and knead the dough.
Set aside for about 10 minutes.
Divide the dough into round portions.
Take each portion and coat it with some maida so that
it does not stick to your hands.
Roll it into a not too thin perfect round.
With a pizza cutter, make 2 semi circles with the round.
Take one half circle. Dip your index finger into the cold water
and apply it to the straight edge of the semi circle.
Now hold the semicircle in your hand.
Fold the straight edge , bringing together the watered edges.
Seal the watered edges.
You should now have a small triangular maida pocket.
Stuff it with the potato mixture and now water-seal the
upper edges.
Repeat for the rest of the dough.
Deep fry in oil till golden brown and serve
with mint chutney.
Do not overheat the oil, since this will cook only the
outer maida covering and the inner layer will remain
ncooked even if the samosa has turned dark brown
on the outside.
Rava Dosa
Ingredients :
Rice flour 1 cup
Wheat Flour 1 cup
All purpose flour 1 cup
Rasa 1 tbsp
green chillies 3 nos finely chopped
Mustard seeds 1 tsp
cumins seeds 1 tsp
curry leaves few
Salt Acc to taste
Methods :
Mix all the flours with salt,green chillies.
Add enough water ta get the semi-liquid consistency
Do the seasoning with mustard,cumin & curry leaves &
add it to the batter.
Heat the griddle & proceed as in dosa.
Serve hot with Chutney or Sambhar
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