Punjabi Samosa

INGREDIENTS

Filling of your choice, I made potato filling.
1 cup All purpose flour (Maida)
Oil for deep frying and kneading dough

PROCEDURE

1. Knead the all purpose flour with oil and 1 tbsp water to form a soft dough.
Using oil for kneading the dough forms multiple layers in the samosa shell after deep frying it.

2. Allow the dough to sit for about 45 minutes.
Now divide the dough into pieces and roll each piece into a 6-8" diameter round.

3. With a knife divide the round into two parts.(semi circle)

4. Moisten the straight edge with water and bring them together to form a hollow cone.
Fill the cone with about 1 tbsp of the stuffing.

5. Seal the samosa completely by moistening the edges and bring both sides together.
Keep the filled samosas covered with a moist towel till you are ready to fry them.

6. Once all the cones are filled, heat oil in a wok till piping hot and deep fry the filled cones till they turn golden brown.
Drain on a kitchen towel.

Serve hot with a dipping of your choice.

Tandoori Chicken

INGREDIENTS

500 gms Skinless Chicken with bone
2 tbsp Lemon juice
6 tbsp Thick yogurt
1 tbsp Ginger garlic paste
1 tbsp Red chilli powder
1/2 tsp Turmeric
1/2 tsp Pepper powder
1/2 tsp Garam masala
1 tsp Cumin powder
1 tsp Coriander powder
Red color
Salt

PROCEDURE

1. Wash and clean chicken. Make incisions with a knife or prick with a fork.

2. Mix all the mentioned ingredients to marinate the chicken for 2-3 hours.

3. Grill the marinated chicken in a pre-heated oven at 200 degree Celsius for about 10 to 15 minutes. Brush it with oil or butter if necessary.

Serve hot with onion rings and lemon.

Chicken 65

INGREDIENTS

Serves 2

500 grams Chicken cut into small cubes
8-10 Slit Green chillies
1/2 tsp Chilli powder
8-10 Curry leaves
1/2 tsp Cumin powder
1/2 tsp Pepper powder
1 pinch Ajinomoto
3 tbsp Chilli garlic paste
2 tbsp Ginger garlic paste
2 inch Ginger finely chopped
6-7 Cloves of Garlic finely chopped
Few Coriander leaves
1 pinch Red color dissolved in water
Salt to taste

PROCEDURE

1. Marinate the chicken with 1 tbsp ginger garlic paste and salt for 30 minutes.

2. In a thick bottomed vessel heat 1 tbsp oil add the chicken to it. Stir for 2 minutes add little water then cover with a lid until the chicken is completely cooked. Keep aside.

3. In a pan heat oil add chopped ginger,garlic,chillies,curry leaves, ginger garlic paste,pepper powder,cumin powder,chilli powder,salt,ajinomoto,chilli garlic paste and red color.

4. Now add 2-3 tbsp of water mix well and drop the cooked chicken.Add coriander leaves toss for about 3-4 minutes. Remove from flame.

Serve hot with any soup of you choice.