Wednesday, July 10, 2013

CHINESE SAMOSAS FOR PPCS

Tried and tasted by Nivedita
Hi All,
Its Party time again ladies. I can not wait to see your entries. I am here with a starter this month. The best way to avoid making more quantity of main course!! Starters!! If starters are tasty, then the main course remains behind, Just joking :-)))))
Starters are the main attraction of any party in any season. We Indians are more attached with fried food for starters. Baked or steamed or raw food starters are still not popular in India. I prefer even any salad bar as a starter but I don't want my guests to scold me for giving a raw food. So I am here with a fried starter which is famous in India... Samosas. Who does not like Samosas?? I!! I really don't like those regular big and hard covered samosas. This one food is always last in my menu. But I love the Mini Samosas . And here today I am with Chinese Samosas. Wondering what is this Chinese? I have stuffed the samosas with Chinese style stir fried vegetables. 
Actually to confess, I started making spring rolls, but could not get proper rolls. I was upset, this was second time it went wrong while preparing for the party. Last time also I had prepared Veg Sheekh kabab but went wrong with the clicks. 
This time I thought I will make use of the same ingredients and make something special then got this idea of converting Spring rolls into Samosas 
:-) 
All is well that ends well... Here is my story of Spring rolls to Samosas. 

Ingredients:

For the Cover:
All purpose flour - 1 cup
Corn flour - 1/8 cup
Salt to taste 
Warm water - required to make soft dough.
For the filling:
Cabbage - 1 small or 2 cups, finely chopped into very thin strips(very imp)
Carrot - 1 big, again finely chopped into thing strips
Beans - 12-15, finely cut in to cubes
Sprouted moong - 1/2 cup
Corn - 1/4 cup,(fresh or canned one)
Oil - 2 tbsp
Green Chilly or small bell pepper - 1 finely chopped
Garlic - 3 cloves, finely chopped
Ginger - 1/4", finely chopped
Soy sauce - 2 tbsp
Vinegar - 1 tbsp
Corn flour - 1 tbsp
Salt to taste
Sugar - 1 tsp
Pepper - 1 tsp(if not giving for kids, add some more)

Oil to fry.

Method:
Take all the ingredients for cover except warm water. Slowly add the water to make a very soft dough. (I used my darling Food Processor.) Keep the dough covered with a damp cloth for half an hour at least.
Till then,
Take oil in a pan, when its very hot, 
Add ginger and garlic, fry for few seconds, add beans and sprouts, cook for a minute. Add the carrot, corn and cabbage. Mix well and fry for 2 minutes on high flame. Turn in slow flame.
Add  all the other ingredients slowly one by one, mixing it well after each ingredient.Cook it for few more minutes till the vegetables are cooked but till little crispy.
Keep it aside.
I had kept both in the fridge for two hours(waiting for my kids and hubby to come home)
Take the dough, make small lemon size balls. Roll into small size puri 
(please follow this LINK to give the samosa shape) 
Fill the ready stuff with a small spoon.
Cover it nicely. Repeat with other stuff.
Keep the ready samosas in the fridge for 10 minutes before frying (optional)


Heat oil in a frying kadai.
Fry the samosas in batches. Serve hot with Ketchup. 
Green chutney won't go well with this as the stuffing is having Chinese flavor.

Its lovely and very different. Till you get a first bite in your mouth, your mind will be expecting the potato taste and you are fooled!! 

my spring rolls :-(

This is my entry to 
Jagruti's  event:


Keep Smiling, 

Gadget

This content is not yet available over encrypted connections.

Search This Blog

Lijit Ad Wijit

My Shelfari Bookshelf

Shelfari: Book reviews on your book blog