Saturday 26 January 2013

cocktail snacks!!


Flour 100gms
Clarified butter 20gms
Salt to taste

Cottage cheese 125gms
Cumin 1tspn
Coriander seeds 1tspn
Chopped ginger 10gms
Chopped coriander 20gms
Boiled peas 75gms
Annardana powder 1tspn
Oil / ghee to fry
Chopped green chillies 2nos
Red chilli powder ¼ tspn
Ghee 20ml
Salt to taste


Prepare the dough as for aloo samosas (cover with the moist cloth and keep aside). For filling, heat ghee. Splutter cumin & coriander seeds until dark brown. Add chopped ginger, chilli powder and chopped grated chillies. Stir for 30 seconds. Add in ¼ cm diced paneer & crushed boiled peas. Stir for another 20seconds. Sprinkle chopped coriander & annardana powder. Keep aside to cool. Divide the dough into 10gms pcs. Roll out & divide as for aloo samosas (see recipe). Put in the filling & secure the sides to form a triangle. Deep fry in medium hot oil until golden brown & crispy. Drain on an absorbent pan. Serve hot with tamarind & green chutneys (see recipes). 

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