Course: Snacks, Starters Prep Time: 45 mins Cook Time: 45 mins Total Cook Time: 1hr 30mins Cuisine: Indian Cuisine Difficulty Level: Moderate Recipe Servings: 12 serving(s)
For Making Samosa Pastry
2 cups all-purpose flour (maida), 250 grams 1 teaspoon carom seeds 1 teaspoon salt or add as required 6 tablespoons Ghee (clarified butter), 50 grams 7 to 8 tablespoons water or add as required
For Cooking Potato & Peas
3 potatoes medium-sized, 300 to 350 grams or 3 cups chopped boiled potatoes ½ cup green peas – 180 grams, fresh – can use frozen peas 2 cups water – for steaming
1 tablespoon oil – I used mustard oil. sunflower, canola, grapeseed oil can be used ½ teaspoon cumin seeds 1 teaspoon ginger – finely chopped, or 1 inch peeled ginger 2 teaspoons green chillies – finely chopped or 2 tsp finely chopped serrano peppers or 1 to 2 green chillies ½ teaspoon red chili powder or cayenne pepper 1 pinch asafoetida (hing) – optional 1 to 2 teaspoons dry mango powder (amchur) salt as required 1 tablespoon coriander leaves (cilantro), chopped oil for deep frying – as required, any neutral flavored oil
Whole Spices To Be Ground
½ inch cinnamon 1 clove – optional 3 black peppercorns 1 green cardamom ½ teaspoon cumin seeds ½ teaspoon fennel seeds 2 teaspoons coriander seeds
Making the Samosa Pastry Dough
In a bowl, whisk together the flour, carom seeds, and salt. Blend well and add ghee. With your fingertips focus on the ghee or oil the flour to get a breadcrumb like consistency. When joined, the entire mixture ought to stick together rather than break apart. Knead until the dough is firm and gradually add water.
In the event that the batter looks dry or floury, add 1 to 2 tablespoons more water and ply. Set the dough aside for 30 minutes and cover it with a damp napkin.
Stuffing Potatoes and Peas
Steam or boil the potatoes and peas until completely cooked. Channel them of any additional water in a colander or sifter. Dry roast all of the spices on the above list until fragrant, taking care not to burn them. Peel the boiled potatoes and cut them into small cubes. Grind the spices to a semi-fine or fine powder in a dry grinder or coffee grinder when they are warm or cool at room temperature. Pan with oil on high. Crack the cumin seeds when you add them. Include the green chilies and ginger. Sauté for a few seconds to remove the ginger’s raw aroma. Steamed green peas, asafoetida, red chili powder, freshly ground spice powder, and dry mango powder should all be included. Mix and sauté on a low intensity for 1 to 2 minutes. Add the potato blocks. Mix thoroughly and stir frequently while sautéing for two to three minutes on low heat. Allow the potato filling to cool to room temperature before using it.
Divide the dough into six equal pieces after letting it rest for 30 minutes. Make a smooth ball by rolling each piece first in your palms. After that, roll it with a rolling pin to a thickness of 1 millimeter throughout. Cut with a blade or a baked good shaper through the focal point of the moved samosa cake. Apply some water to the edges using a brush or your finger tips. The two straight ends are joined to form a cone. Make sure the edges are well sealed by pressing on them. Fill the prepared potato-pea stuffing into the samosa cone. Check the video and photos to see how to pinch a part on the edge. Once it has been shaped, this helps the samosa stand. Press the edges together. Verify that there are no holes. Cover each samosa with a moist kitchen napkin while you prepare it.
Presently heat oil for profound broiling in a kadai or container. When the oil gets hot (try adding a small piece of dough to the hot oil; it should rise quickly). Delicately slide the pre-arranged stuffed samosa and immediately decrease the fire to low. Flip over halfway through and fry until golden. Channel the seared samosa on paper towels to eliminate overabundance oil. Sear them in clumps. Once more, raise the oil’s temperature to medium-high for the second batch. During frying, do not overcrowd the pan. Lower the heat after adding the samosa, which lowers the oil’s temperature. Using this method, fry each samosa individually.
Serve samosa hot or warm with coriander chutney, tamarind chutney or ketchup. They can likewise be presented with a yogurt plunge or plain raita. It can also be served with chana masala, a curry made with chickpeas. We normally pair samosa with masala chai or ginger chai. It can be served with bread or pav, Indian bread rolls. Anything that you serve samosa with, make sure to have hot masala chai with it.
Course: Dinner Prep Time: 15 mins Cook Time: 15 mins Total Cook Time: 30 mins Cuisine: Thai Cuisine Difficulty Level: Quick and Easy Recipe Servings: 3-4 serving(s)
4 ounces dry rice noodles 1 tablespoon coconut, peanut or olive oil 1 large shallot finely diced ( or sub half an onion) 2 tablespoons chopped lemongrass 2 garlic cloves, rough chopped 2 tablespoons Thai Red Curry Paste (store-bought, I like this brand), more for spicier 1/2 teaspoon turmeric – optional pinch cardamom– optional 14-ounce can coconut milk 1 cup chicken broth (or use water and one chicken bouillon cube)
4–6 kefir lime leaves (optional, but delicious!) 1 thinly sliced red bell pepper (optional- sub other veggies) 2 tablespoons fish sauce– or vegan fish sauce 2 tablespoons soy sauce ( perhaps reduce if using vegan fish sauce, or use to taste) 2 tablespoons brown sugar, palm sugar or an alternative substitute 1 tablespoon chili garlic sauce (Sambal Olek) 8–12 ounces protein: raw, peeled prawns, or crispy tofu, or raw, thinly sliced chicken- or leftover baked chicken or rotisserie chicken) 1 lime
Optional Garnishes: with fresh basil (Thai basil is best!), pickled mustard greens (traditional), cilantro, bean sprouts, lime wedge, crispy noodles, thinly sliced red onions or scallions.
HOW TO GARNISH KHAO SOI
pickled mustard greens or stems (traditional) crispy ramen noodles (traditional) cilantro or Thai basil Lime wedges Bean sprouts
NOODLES IN THAI COCONUT CURRY SOUP
rice noodles Chinese egg noodles Crispy fried ramen noodles (for the garnish)
To cook the rice noodles, bring a pot of water to a boil. Follow the instructions on the package, as rice noodles can vary. To help prevent them from sticking together, drain them and rinse them with water. A little oil to cover, will help here, or on the other hand in the event that you time it right, you can add it straightforwardly to the soup. Preparing the red bell pepper, shallot, garlic, lemongrass, and other ingredients while the water is boiling is the next step.
Heat oil in a medium pot over medium heat. Add lemongrass and shallot. Saute for three minutes, or until fragrant and golden. Sauté the garlic for 1-2 minutes. Include cardamom, turmeric, and red curry paste. Saute for one to two minutes.
Bring to a simmer while stirring in the kefir lime leaves, coconut milk, and chicken broth. Once tenderly stewing add the chime pepper, fish sauce, sugar, soy sauce and bean stew garlic glue.
Cook, stirring occasionally, the prawns, chicken, or crispy tofu until tender. Give the lime a good squeeze. Taste, adding more lime/salt/red curry glue if fundamental.
Rinse the noodles off. To serve all of the soup right away, toss the noodles directly into the pot. Alternately, noodles can be divided into bowls and the flavorful soup spread over them; this method is a little bit easier to handle. Crispy noodles, bean sprouts, thinly sliced red onion, a lime wedge, or chopped scallions can all be used as garnishes.
VARIATIONS OF KHAO SOI
You can make this Thai Coconut Curry Noodle Soup vegetarian by utilizing firm tofu and vegetarian fish sauce, and trading out veggie stock for the chicken stock. You can add more veggies to the stock.
You can make this with chicken thighs or breasts, or you can use shrimp.
Fish can be included in its place of shrimp.
Crispy noodles and pickled mustard greens are common garnishes on traditional Khao Soi, which can be purchased at Asian Markets. Here, the mustard greens with pickled sauce are especially good.
1 cup beef broth 3/4 cup cornmeal 1 pound ground beef 1 teaspoon chili powder 1/2 teaspoon ground cumin 1 jar (16 ounces) chunky salsa 1 can (15-1/4 ounces) whole kernel corn, drained 1 can (15 ounces) black beans, rinsed and drained 1/4 cup sliced ripe olives 1/2 cup shredded Monterey Jack cheese Optional toppings: Sour cream and fresh jalapeno pepper slices
In a 3-qt. slow cooker, join stock and cornmeal. Let represent 5 minutes. Cook the beef in a large skillet over medium heat until it is no longer pink; drain. Add the cumin and chili powder. Move to slow cooker. Add the salsa, beans, olives, corn, and beans. Cover and cook on low for 6-8 hours or until warmed through.
Sprinkle with cheddar. Cover and cook an additional 5 to 10 minutes, or until the cheese is melted, Add sour cream and jalapeno slices if you like.
Course: Dinner Prep Time: 15 mins Cook Time: 15 mins Total Cook Time: 45 mins Cuisine: Chinese Cuisine Difficulty Level: Quick and Easy Recipe Servings: 8 serving(s) Calories/SERV: 260
3 tbsp. extra-virgin olive oil 2 carrots, finely chopped 1 small green bell pepper, seeds and ribs removed, finely chopped 1 small yellow onion, finely chopped 3 cloves garlic, thinly sliced 2 c. long-grain rice, rinsed, drained 2 tbsp. tomato paste 2 1/2 c. low-sodium chicken broth 1 (14-oz.) can fire-roasted diced tomatoes, drained 1 (8-oz.) can tomato sauce 3/4 tsp. ground cumin 1/2 tsp. dried oregano Kosher salt Freshly ground black pepper 1/4 c. chopped fresh cilantro
Step 1 In an enormous skillet over medium-high intensity, heat oil. Cook the garlic, carrots, bell pepper, and onions for about 7 minutes, stirring frequently, until the onions are translucent. Stir in the rice and tomato paste and cook for two to three minutes, or until the rice is toasted.
Add tomato sauce, broth, and diced tomatoes; Add salt, pepper, oregano, and cumin to the dish. Boil until boiling. Cover and lessen intensity to low. Cook for approximately 17 minutes, stirring occasionally, until rice is cooked through and liquid is absorbed.
Course: Dinner Prep Time: 05 mins Cook Time: 10 mins Total Cook Time: 15 mins Cuisine: Thai Cuisine Skill Level: Quick and Easy Recipe Servings: 2
2/3 Cup Thai glass noodle
1/4 Cup Broccoli
1/4 Cup Baby corn
1/8 Cup Onion
1/4 Celery leaves and stems
1 tsp Chilies, chopped
Black fungus (optional)
To taste Vegetable seasoning sauce
1 tsp Sugar
1 Tbsp Lemon juice
1 tsp Sriracha sauce (optional)
1.Soak the vermicelli in heated water till its straightforward and afterward strain it.
2.Slice onions, tomatoes, celery and chilies. Cut broccoli into florets, infant corn length insightful and julienne the carrots. Whiten the broccoli and infant corn in hot bubbling water, individually and afterward dunk them into super cold water.
3.Mix together all the fixings and add flavoring to taste.
4.Serve on a bed of lettuce, embellish with mint leaves.