Mini Moong Dal Samosa

1/3 Cup Moong Dal / Split Mung beans
1/2 Cup All purpose flour / Maida
1/4 Cup Whole wheat flour
1 Tbsp Coriander Seeds
1/4 Tsp Ajowain / Carom seeds powder 
1 Tbsp Red Chilly powder
1/2 Tsp Cumin powder
1/2 Dried Mango powder/ Amchur powder
1 Pinch Asafoetida
1 Tbsp Clarified butter
1 Tbsp Sugar
Oil for frying
Salt to taste.

First Step:
Wash the dal thrice and soak in water for 4 to 5 hours.
Second Step:
After the dal has soaked drain the water and add the dal to the mixer jar grind to coarse paste with out adding water reserve in a bowl.
Third Step:
In a large bowl add maida, wheat flour, carom seed powder, butter and salt mix well sprinkle water little by little and kneed to a tight dough cover and allow the dough to rest for 1 hour.
Fourth Step:
In a fry pan dry roast the coriander seeds for a minute reserve in a plate and allow to cool  crush the seeds using mortar and pestle.
Lets prepare:
  • Heat a wok add 1 1/2 tbsp of oil add 1pinch of asfoetida to the oil followed by the chilly powder cumin powder and mango powder fry the masala a bit tip in the dal add salt as per taste and fry the dal a bit.
  • After the dal has fried for 5 mins add 1 cup water mix all the ingredients cover and allow the dal to cook.
  • If there is moisture left in the cooked dal place the dal on medium heat allow the dal to go dry totally there should not be any moisture in the dal allow the dal to cool.
  • In a mixer jar add the dal and sugar and grind the mixture again.
  • Make roundels out of the dough roll out the dough and use a round cutter to cut into perfect rounds.
  • Cut the round into semi circle and fold the dough as per the shown diagram for filling.
  •  Once you follow the diagram you will have a conical shape and enough space to fill the filling in the middle.
  • After filling pinch the edges to seal all gaps.
  • Heat oil in a wok for fry slide the prepared samosa in the oil and fry gently till golden brown drain the oil allow to cool and store in a airtight container.
  • Serve these samosa for tea or coffee...Enjoy...:)

I love dal samosa's each and every time i shop i'm sure to pick some ready to eat dal samosa from any sweet shop or super market.

When i was at home i experimented with the filling since i dont have the recipe for it i followed few blogs but failed the filling was not the same as store it was then i got few samosas from store a literally sat for 1 hour tasting the ingredients they have added jotted down all the ingredients and started to prepare the first attempt was okay very close to the store made filling the second attempt was a success and pure luck i got it right and was jumping with mom and dad thought I've gone crazy...but its only me who knows what it took to get the samosa filling right.

I'm yet to perfect the skin for the samosa experiment is on I'm sure to get it right. Try to fry the samosa on medium flame the outer cover will remain crispy for a week.

These samosa can be stored in airtight container for a week people who want to store these for more than a week can add citric acid to the filling.  

Its better you try this recipe if your on a long leave.

make these samosa in large batches its not worth preparing just 6 I've given measure for about 10 try to prepare atleast 30 to 40 in a batch.

These samosa will be a hit in any party can be prepared a week ahead of the party and stored.

This recipe is time consuming and really laborious one must have time and patience to prepare this recipe i was tired by the end of the recipe preparation i did not expect it to be so tough simple stuff gosh so much of work.

I've done a detail recipe video for this recipe do look into...Enjoy...:)

Green Chilly Mutton Briyani

1 Kilo Lamb meat ( Curry Cut)
3 Cups Basmati Rice
2 Large Onions (Sliced)
2 Tbsp Turmeric powder
2 Inch Pieces Cinnamon
1 Star anise
4 Cloves
6 Pods Cardamom
1 Bayleaf
1 Fist full Coriander leafs
1 Fist full Mint
1 Lime
1 1/2 Cup Milk
1/2 Cup Yogurt
3 1/2 Cups Water
2 Tbsp Clarified butter
3 Tbsp Oil

Please follow the steps shown in the video will be posting my updated version of the same recipe soon...

For Masala:
2 Tbsp Garlic
2 Tbsp Ginger
4 Tbsp Green Chilly
1 Tsp Fennel Seeds
1 Inch Cinnamon
3 Cloves
3 Pods Cardamom
1/2 Tsp Pepper corns
1/2 Bay leaf

First Step:
Marinate the meat with yogurt and turmeric message the ingredients well in the meat and allow to marinate in room temp  for 1 hour.

Second Step:

Heat a wok with 1 tsp of oil and fry the ginger and garlic first tip in the cinnamon, cardamom, cloves, pepper corns, and bayleaf fry for a sec tip in the chillies and fennel seeds fry for a minute a switch the flame off allow the ingredients to cool.

Add the ingredients to a mixer jar and grind to a paste with out adding water..

we can use this masala for so many recipes its a versatile masala used in most of my mothers recipes we can preserve this masala in a box and refrigerate for 2 week the frying helps the masala to preserve for a long time.
Lets Prepare:
We used a 3 liter medium pressure cooker to cook the meat in medium size cooker helps the meat to cook fast.

Heat a pressure cooker and add 2 clove 1 inch piece of cinnamon 2 cardamom pods and tip in the marinated meat add 2 tbsp of the masala and salt and allow the meat to sweat down a bit on a medium flame once the moisture has evaporated a bit add 1 cup of water and cover allow the pressure to build and add the whistle and cook the meat for 5 to 6 whistles till the meat is fork tender and reserve the meat stock in a bowl separating the meat. the meat stock will be used in the briyani.

We used a 7 liter cooker to combine the cooked meat and rice to prepare mouth watering briyani.

Wash the rice twice and soak 10 minutes.

Heat the pressure cooker tip in the oil and clarified butter tip in the rest of the spices cinnamon, cardamom, cloves star anise and bay-leaf fry a bit tip in the onion and chillies fry till light golden brown tip in the masala and fry tip in the rice fry a bit now measure the water, reserved stock and milk leveling to 4 1/2 cups of liquid add the liquid to the rice add 1 tbsp of salt mix well add the reserved meat mix well bring to a boil and add the mint and coriander and squeeze in few drops of lime mix well cover and allow the pressure to bulid before placing the the whistle and cook for 4 minutes allow the pressure to settle before opening the lid.
gently open the lid and squeeze in few more drops of lime mix well serve hot with lime pickle , boiled eggs, raita and lime wedge...Enjoy...:)

People who love hot and spicy food will enjoy this is really famous for this briyani recipe entire family and friends have tasted this unique recipe and have appreciated her for such a nice soul food Mom never lets us down every time she prepares this recipe the taste doubles we enjoy her magical briyani this time few of my friends visited us from the united states they were surprised a bit when they tasted this recipe it was a unique recipe for them they enjoy so much...:) and I wanted to share this recipe with my blog friends as well do try this recipe adjusting the spice and quantity as per your requirement and share this recipe with friends for holidays and enjoy. this recipe took us 1 hour to prepare worth all the efforts and serves a group of 6.

Paneer Kheer (Cottage Cheese Pudding)

My friend Pinky shared this recipe with us 15 years ago...Ever since we tasted this at her house we started preparing this paneer kheer at my home... this kheer is most loved and requested dessert in my family.

2 Tbsp Chopped Almonds
2 Tbsp Chopped Cashew Nuts
1 Tbsp Chironji (Saara paruppu)
1 Tbsp Melon Seeds
1 Tbsp Chopped Pista
1 Tbsp Golden Raisins
4 Tbsp Sugar
1 Tbsp Milk Powder
1 Tbsp Corn Starch
100 Grams Cottage Cheese (Paneer)
1/2 Liter Milk
2 Drops Rose water
1 Pinch Orange food color
2 Pods Cardamom
Lets Prepare:
  1. Using a Cheese grater grate the cheese.
  2. Boil the milk on medium flame add sugar cardamom and milk powder to the boiling milk and stir well once the milk has reduced a bit bring the flame to low.
  3. Dissolve the corn starch with 1 tbsp water.
  4. Add the corn starch to the boiling milk and keep stirring add the food color and stir well tip in the cottage cheese and keep stirring add the rose water and chopped nuts stir well bring to a boil in 2mins and switch the flame off. allow to cool in room temperature before refrigeration. 
  5. Cover and refrigerate for 1 hour garnish with almonds and cashews serve chilled...Enjoy...:)

I've Done Detail Video Demo For The Recipe...Watch And Enjoy...:)

Mixed Vegetable Bonda

I've done a detail demo video for this recipe do look into the video at the bottom of the page and post your comments if your a youtube user do subscribe to my channel @ Viduoo9 its free...Enjoy:)
1/3 Cup Steamed Vegetables-Carrots,Beetroot,Green peas,Green Beans
2 Large Boiled Potatoes
1 Tbsp Ginger & Garlic Paste
1 Tbsp Green Chilly Paste
1 Medium Onion (Finely Chopped)
1/4 Tsp Turmeric powder
1/2 Kitchen King masala 
1 Pinch Asafoetida
1/4 Tsp Baking Soda
1/2 Tsp Red Chilly Powder
1 Cup Besan Flour (Chick pea flour)
3-4 Tbsp Rice Flour
Oil For Frying 
Salt to Taste.

To Prepare:
  • Use Steam vegetables to save time....i used leftover steamed veg from lunch...
  • Heat a kadai and add 2 tbsp of oil fry the ginger and garlic paste first tip in the onion fry well add the chilly paste and fry for 2 mins tip in the turmeric powder and kitchen king masala fry well tip in the vegetables fry well add the boiled potato and add salt as per taste and mix well and allow to cool .
  • In a bowl add the rice flour and gram flour(besan) add the chilly powder asafoetida salt and baking soda mix all the dry ingredients first and water slowly and mix to a thick pancake batter mix the batter should coat your finger and should not be runny.
  • Heat oil for frying in a kadai on medium flame and form small roundels out of the vegetables dip in the batter and slowly slide into the hot oil slowly fry the bonda drain the oil on a paper towel...serve hot with mint chutney and honey dip...Enjoy...:)

When i was a kid mom always used to prepare these bonda for tea time everyone at home enjoyed this wonderful snack you can prepare this recipe even with potato and green peas very tasty and quit an enjoyable recipe after a hard days work do try this recipe and post your comments...:)
  • I did few mistakes in this recipe I added cornflakes powder to the batter please do not experiment with the batter as the consistence and texture varies a lot.
  • I should have added more potatoes to the vegetables masala.
My Recipe Demo In English...Enjoy...:)

Vanjaram Tava Fry (Seer fish fry)

1 Kilo Seer Fish
5 to 8 Tbsp Red Chilly Powder
1 Tbsp Pepper Powder
1 Tbsp Cumin Powder
1 Tbsp Turmeric Powder
2 Tbsp Tomato Ketchup 
1/3 Cup Vinegar 
1/2 Lime juice
Salt to taste
Oil for frying.

Lets Prepare:
  1. Wash the fish twice clean all the guts if any left in the fish squeeze lime juice and  little salt on the fish and wash the fish twice again drain all the water pat dry with a kitchen towel and reserve in a plate. if you do not have fresh lime at home then wash fish with vinegar and salt this way of cleaning helps to remove any fish smell.
  2. In a bowl add the chilly powder, turmeric powder, ketchup, pepper powder, salt and mix with only vinegar do not add water instead of vinegar you can add tamarind water.
  3. Apply the masala paste on the fish cover and marinate for 3 hours for best result allow to marinate for 5 hours in the fridge.
  4. Get the fish to room temp before frying.
  5. Heat a tava or any iron skillet add 4 tbsp of oil and shallow fry the fish till both sides turn golden brown in color. while cooking cook the fish on low flame and flip the fish real gentle to turn sides and roast till well done...Garnish with lime wedges and mint and serve with radish chutney...Enjoy...:)
Best served with hot sambar, rasam and steamed rice...i cant explain the taste simply super...:)

I've also done detail demo video on you tube do watch and enjoy...:)

Mullangi / Radish Chutney

1 Medium Radish (peeled and cut into tiny pieces)
1 Fist Full Mint Leafs
1 Fist Full Coriander Leafs
1 Fist Full Curry Leafs
1/3 Cup Yogurt
3 Pods Garlic
1/2 Inch Ginger
1 Tbsp Cumin
2 Green Chillies
1 Tbsp Salt
1 Tsp Lime Juice

Lets Prepare:
In a mixer blender we need to add the above ingredients adding very little water to grind into a smooth paste and we can serve this super simple chutney with any kebabs or fish fry its so simple even a 3year old can prepare this chutney in no time just kidding try this recipe and post your comments...Enjoy...:)

I Love Love Love this Chutney its simple, easy, super tasty and very affordable for a lazy goose like who enjoy barbeque's or any grills will 100% enjoy this chutney as dip for their kebabs and grills. I've once had this chutney as dip for toast trust me i enjoyed every bit of that toast i can practically use this dip for any chips...wafers...grills I've tried this chutney out with several options :P thank god it works...:P. E Chutney Recipe Try Maadi Simply Maaja Maadi I say...:P

Apple Juice My Way*****

2 Medium Apples
10 Mint Leafs
3 to 4 Tbsp Sugar or any Diet Sugar
1/2 Inch Piece Ginger
1 Tsp Cumin Powder
1/2 Lime Juice
1 Pinch Salt

Lets Partey:
In a juice blender add the apples, mint leafs, sugar, ginger, salt and 1/2 tsp cumin add water and blend well check for sugar and add if needed add the lime juice and mix well pour the juice in a tall tumbler with or without ice and sprinkle a bit of cumin powder and garnish with a sprig of mint...Enjoy...:)

I enjoy this juice when ever apples are in season everyone at home loves this juice this recipe was and is a winner in all the parties we had...apples have vitamin A its good for your liver and balder the mint, cumin and ginger helps in digestion which is really good to have before or after meal this juice can be enjoyed with out ice so simple but packet with whole bunch of flavor's you can substitute the sugar by adding honey...share this recipe with your friends and family they will love it for sure...:)

I've Done a detail recipe On my Youtube Channel watch and Enjoy...:)

Sweet Corn Kosambari (Southindian Salad)

1 Cup Corn, Pomegranate Seeds, Carrots, Cucumber, Apple, Onion, Grated Coconut
2 Tbsp Golden Raisins
2 Green Chillies
1 Tbsp Lime Juice
1 Pinch Asafoetida
Salt to taste.

Lets Prepare:
Peel and de-seed the cucumber and chop into small cubes.
Cut Onions and carrots into small pieces.
Core the apple and cut into cubes.

Freshly Grate the coconut.
Steam the corn with little salt for 5 mins and rinse twice in cold water.

In a wide bowl add all the ingredients and mix well mix the asafoetida and lime juice and add to the salad add salt as per your taste mix well and garnish with either coriander or candied cherry serve as side dish with any south indian meal...Enjoy...:)

We have also posted a video demo do watch and enjoy...:)

Chicken Spring Roll

1 Fist Full Rice Noddles 
250 Grams Chicken mince
2 Tbsp Ginger & Garlic Paste
1 Egg
1 Tbsp Chilly Powder
1/2 Cup Spring beans, Capsicum, Carrots, Cauliflower florets, Corn...Use what ever veg is avail at home...
All veg cut into julienne..
Few Mint and Coriander leafs finely chopped.
2 Green Chilles
1 Small Onion (Finely Chopped)
1 Packet Spring roll pastry sheets (Wheat Wrapper)
2 Tbsp Oil
1 Tbsp Butter
Oil for frying
Salt to taste.

Lets Prepare:

  • Heat a wok add 1 tbsp oil and fry 1 tbsp ginger and garlic paste tip in the chicken add the chilly powder and add 1 tsp salt fry well on medium flame till the moisture evaporates from the chicken and the chicken is well done fry well and reserve in a bowl.
  • In the same wok heat 1 tbsp of butter and oil fry the ginger and garlic well tip in the onion and chillies fry well tip in all the veg fry well add salt cover and allow the veg to cook on low flame till well done.
  • Once the veg has cooked through tip in the chicken along with the coriander and mint and fry and remove from flame.
  • you can divide half the filling for just chicken and veg and the other for noddle chicken and veg.
  • Heat 2 cups of water in a pot bring to boil and remove from flame add the rice noddle and allow to soak in warm water till the noddle is soft. drain...
  • Add the rice noddle to one part of chicken mixture and mix well.
  • Place the chicken filling on the pastry sheet and roll 1/2 way give a egg wash and seal all the edges fold and roll the pastry and form a spring roll .
  • Heat oil for frying and fry the prepared spring rolls till light golden brown and serve hot with any hot sauce of your choice...Enjoy...:)
By adding shrimp instead of chicken also tastes good.
1 tbsp Soya and Worcestershire sauce can be added while preparing the filling.
tofu or paneer can also be substituted instead of chicken 
By adding oregano you'll have a different flavor to the spring roll

I've done a detail video demo as always do watch and try the recipe your self...:)


Palak Chicken (Chicken in spinach gravy)

1 Kilo Curry Cut Chicken
1 Cup Yogurt 
1 Bunch Palak (Spinach)
1 Tbsp Tandoori masala
1 Tbsp Kitchen King masala
1 Tbsp Turmeric Powder
1 Tbsp Coriander Powder
2 1/2 Tbsp Chilly Powder
3 Tbsp Ginger & Garlic Paste
2 Medium Size Onion
2 Medium Tomato
2 Green Chillies
1 Lime
1 Fist Full Coriander leafs
1 Fist Full Mint leafs
2 1/2 Tbsp Clarified butter 
2 1/2 Tbsp Oil
Salt to taste.

Lets Prepare:
  1. Marinate the chicken with yogurt, 1 tbsp chilly powder, 1/2 tsp turmeric powder, tandoori masala, 1/2 lime juice and salt mix well cover and refrigerate for 1 hour.
  2. In a blender add the onion and prepare a puree without adding water reserve in a bowl.
  3. In the same blender add the tomato and prepare puree with out adding water reserve in a bowl.
  4. Heat a wok add the spinach leafs, coriander leafs, mint leafs and green chillies cover and allow the greens to wilt down on a slow flame for 10 mins. then add to a blender and prepare a puree with out adding water and reserve.
  5. Remove the chicken from fridge and bring to room-temp after 1 hr.
  6. Heat a wide and heavy bottom pan add 1 tbsp of clarified butter and oil and add the chicken to the pan cover and allow the chicken to cook on medium flame.
  7. Heat a wok add the rest of the oil and clarified butter add the ginger and garlic paste fry. tip in onion puree fry till it turns to a light pink color add the tomato puree fry. tip in the chilly powder, turmeric powder, kitchen king masala and coriander powder and fry well. once the chicken has cooked add to the tomato masala and fry a bit add 1 cup of warm water and add salt as per your taste simmer bring to a boil and add the palak masala bring the gravy to a boil once you feel the gravy has thicken and everything has incorporated add lime juice and garnish with butter or fresh cream and serve hot with pulkas ...Enjoy maadi...:)

This recipe was a viewer request from youtube their channel page (TheKhaleelahamed ).this is my version of the palak chicken you can also sub for boiled eggs instead of chicken it will taste super try this recipe and enjoy...:)

Please wash the palak, coriander and mint leafs at least 7 to 10 times in water before use. the greens carry high pesticides and recycled human and animal waste please make sure to clean your veg and greens throughly before use please mind your serving for young and old at home we are prone to so many disease if we are not careful in taking measures while cooking. 

I've also Uploaded a demo video for this recipe watch and enjoy...:)

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