Burmese Samosa Soup

Added to our recent favorites, this soup will surely give your taste buds a sense of satisfaction...


Ingredients

FOR THE SAMOSA

5-6 patty/ samosa sheets

2-3, Big sized potatoes, boiled and peeled

• 1 medium sized onion, finely chopped

• 1-2 green chillies, finely chopped

• 1/2 tsp cumin seeds

• 1/2 tsp coriander powder

• 1/2 tsp red chilli powder 

• 1/4 tsp turmeric powder

• 1/4 tsp garam masala powder

• 1/2 tsp Dry mango powder 

• Salt to taste 

• Cilantro for garnishing 

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• FOR THE SOUP

• 1 tsp black mustard seeds
• 1/3 cup vegetable oil
• 3-4 Red dried chillies
• 2 bay leaves
• 1 medium sized onion, finely chopped
• 1/4 cup finely chopped garlic 
• 1 tsp kosher salt or regular salt
• 1 1/2 tsp Red chilli powder
• 1 tsp turmeric powder
• 1/2 cup water
• 1/4 cup toasted chickpea flour (besan)

• 7- 8 cups water

• 1/2  cup tamarind water 
• 1/2 cup Toor dal, cooked
• 1 medium sized Potato, peeled and chopped
• 2 Green chillies,finely chopped
• 1/2 teaspoon garam Masala

• Finely chopped cabbage, for garnishing 

• Fresh coriander, finely chopped

Procedure 

Make Potato masala for stuffing in samosa. Heat oil in a pan, add pinch of Cumin seeds, fry finely chopped onions, add 1/2 tsp coriander powder, 1/2 red chilli powder, 1/4 tsp turmeric powder, fry a little, add chopped green chillies and mashed potatoes, add salt, garam masala and dry mango powder, fry for about 1-2 minutes on medium flame and add finely chopped coriander. Keep it to cool. Take pastry sheets and chu into 4x4 or 4-5 inches depending which brand you are using. Put the potato mixture in between and apply a mixture of water and all purpose flour(1/2.tbsp all purpose flour and 2 Tbsp water) on all the sides. Now give a triangle shape to the samosa covering the filling totally. Deep fry or air fry the samosa and keep aside.

Toast cumin and mustard seeds in a large, dry saucepan over medium, stirring often, until fragrant. Remove from heat, and grind into a coarse powder. Add oil to pan, and heat over medium-high. Add cumin mixture, dry red chilli, and bay leaves, and cook, stirring constantly for few seconds. Reduce heat to medium, and stir in onion. Cook, stirring occasionally, until onion softens. Stir in garlic, and stir for about 2 minutes. Toss in salt, chilli powder, and turmeric. 

Now whisk together 1/2 cup water and chickpea flour in a small bowl until well mixed. Add chickpea flour mixture, broth, tamarind water, lentils, and potato to pan. Stir and bring a boil over medium-high. Reduce heat to medium-low, and simmer until lentils and potato are tender, about 20 minutes. Stir in Thai chiles and garam masala.
Garnish servings with chopped mint, sliced cabbage, cilantro leaves, sliced Thai chiles, and lime wedges.

Dabeli

• 2 tsp butter / oil
• 1 onion, finely chopped
• 1 tsp chilli powder
• ½ tsp turmeric powder
• 1 tsp garam masala powder
• ½ tsp chaat masala
• 1 cup water
• 2 potatoes, boiled
• salt to taste
• 1 tbsp tamarind chutney
• Fresh coriander leaves chopped

FOR GARNISHING:

• 2 tbsp onion, finely chopped
• 1/4 cup masala peanuts
• Fresh coriander leaves, finely chopped
• 1/4 cup pomegranate seeds

FOR LAYERING:

• 6 pav
• 6 tsp garlic chutney
• ¼ onion, finely chopped
• butter for toasting
• 1 cup sev

Procedure

STUFFING RECIPE:

In a large wok add butter / oil and saute onions till they are golden brown, now add chilli powder, turmeric, garam masala powder and chaat masala, saute on low flame for a minute, now add a cup of water, addmash boiled potatoes and mix well,  add salt to taste and water if required, mix it nicely or mash with a potato masher,  add tamarind chutney, add coriander leaves and mix well one more time, add some masala peanuts and pomegranate seeds! 

DABELI RECIPE:

Slit the pav and spread garlic chutney on one side and tamarind chutney on other side, sprinkle chopped onions and place a spoonful of dabeli stuffing, now toast on both sides using butter. Sprinkle some sev, serve it immediately with some green chutney and garlic chutney.

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Garlic Kulcha

A very simple and quick recipe for making Kulchas, try it out!

Ingredients

1 cup All purpose Flour, maida
1/2 tsp Baking powder
1/2 tsp Baking Soda
2 Tbsp Curd
1 Tbsp clarified butter
1 Tsp Kalonji
4-5 cloves of garlic, finely chopped
2-3 Tsp chopped fresh coriander
Pinch of salt
1/2 cup water

Procedure

In a bowl put Maida, add curd, baking powder, baking soda, salt and clarified butter. Mic well, now add little water and kneed it into a soft dough. Cover with wet cloth and keep aside for one hour. Divide the dough into 3-4 balls. Rest these balls for about half an hour. Roll into thick oval shape. Heat a griddle on medium flame. Spread water on top of the kulcha, sprinkle kalonji, garlic and coriander. Take on your palm and put water on other side as well. Now put this kulcha on the hot griddle, kalonji side up. Sprinkle some water on the jot griddle and cover it with a glass lid. After a minute for so turn the kulcha, again sprinkle some water on the griddle and cover it. Soft Kulchas are ready to serve.

Rice flour Dumplings

This is something which my grandma used to make and as a kid I would always be looking for some more, a little variation to the original recipe by adding veggies and shallow frying it instead of deep frying. 

Ingredients 

1 Cup Rice flour
1/2 cup boiled peas
1/4 cup boiled corns 
1/4 cup grated carrots 
1-2 green chillies
1 inch grated ginger
Juice of half lemon
Pinch of baking soda
1 tsp red chilli flakes
1/2 tsp Cumin seeds
2 Tbsp oil
Finely chopped fresh coriander
Salt to taste

Procedure

Make a paste of green peas and corns, in a grinder. Take rice flour in a bowl, add peas and corn paste, grated carrots, ginger, finely chopped green chillies, put baking soda, lemon juice, salt and mix well, knees it into a soft dough using water. Now apply oil in the palm and divide the dough into medium sized strips, from this portion u can make about 24 strips, steam these strips and keep aside. In a pan heat oil add cumin seeds and chilli flakes. Now toss these dumplings in the pan and fry for a minute. Serve with green chutney!
These dumplings can be deep fried too, tastes even better!!

Soya Nuggets Curry

A little variation to the regular soya nuggets curry, tried it by replacing tomatoes with curd, the result was awesome. Do try and give feedback.

Ingredients

1 Cup Soya Chunks (preferably mini)
1 medium sized onion, finely chopped
1/2 Tbsp ginger garlic paste
1/2 cup thick curd
1/2 tsp Jeera
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilli powder
1 tsp cumin powder
1tsp garam masala powder
1 green chilli, sliced
Salt to taste
Fresh coriander, finely chopped
Oil for cooking

Procedure

Heat 1tbsp oil in a pan toss the soya chunks, if using regular chunks cut them into pieces. Now boil 3 3 cups water add some salt and soak the chunks for about 15min. Meantime heat 2 Tbsp oil and add jeera and sliced green chilli, now add chopped onion, fry till golden brown, now add 1/2 Tbsp ginger garlic paste. Fry a little more, now turn off the flame and wait for a minute. In a bowl whisk the curd and add the remaining spices, except salt. Now add this to the pan and mix properly, turn on the flame and fry till oil separates. Squeeze out the excess water from the chunks and add to the masala, mix well, add 3 cups water and salt to taste, cover the lid and cook on medium flame for about 5min, keep checking and stirring in between, garnish with chopped coriander!