Samosa Chaat

This in my new chaat recipe for Samosa Chaat. This is very popular chaat in india and its very common too. But this time i am giving a simple recipe. For samosa, hardly wont take time to make. I used Wonton wrap. Wonton wrap you will get it in the refrigerated / frozen section in any grocery stores / supermarkets. This is an excellent all-purpose wrapper & easiest way to make samosas if someone is visiting your house and if you have very little time then this is the ideal snack to do in a short time. Mix samosa & masala with some chaat stuff and very tasty, spicy Samosa Chaat is ready.

Samosa Wrap
  • Wonton Wrapes - 1 packet
Ingredients for Samosa Filling
  • Potatoes - 6 (boiled & mashed)
  • Peas - 1/2 cup (boiled)
  • Garlic Paste / Crushed- 1/2 tsp (optional)
  • Ginger paste - 1/2 tsp
  • Garam masala - 1 tsp
  • Jeera seeds - 1/2 tsp
  • Green Chilli paste - 1/2 tsp
  • Salt to taste
Method :
  • In a pan, heat 1 tsp oil
  • Add cumin / Jeera seeds, When they sizzle
  • Mix Potato & Peas
  • Add salt, garam masala, green chilli paste, ginger + garlic paste mix well & keep aside
  • Place the wonton wrap on a flat surface
  • Place a 1 tsp of the desired filling onto the center of the wrapper. Be careful not to over fill it to prevent them from bursting when they are frying
  • Use your finger or small pastry brush to moisten the edges of the wrapper with water.
  • Once the edges have been moistened, fold the wrapper in half to create a triangle shape.
  • The wonton samosa is now ready to deep fry.
For Masala
  • 1 Cup Chana (Kabuli Chana)
  • 2 Cup water to cook
  • Kitchen king masala - 1/2 tsp
  • Paprika / Chilli powder - 1/2 tsp (acc to taste)
  • Chana masala powder - 1/2 tsp
  • Ginger + Garlic paste - 1 tsp
  • Salt to taste
  • Turmeric a pinch
  • Jeera Seeds - 1/2 tsp
  • Soak the 1 cup Chana (Kabuli chana) overnight or 4 hrs. Then add 2 cup of water pessure cook for 3-4 whistles.
  • Take a 2 tbsp of cooked chana and make a paste
  • Heat 2 tsp oil, add jeera seeds add chana and chana paste, ginger + garlic paste, turmeric
  • Add salt to taste, Add kitchen king masala, red chilli powder / Paprika, chana masala powder, bring to boil util masala become thickness.
To Serve
  • 4 samosas
  • Tamarind chutney,
  • Coriander chutney / Chilli chutney
  • Chat masala
  • Fresh coriander leaves
  • 1 Cup sev
  • 1 Chopped Onion
  • Curds (optional)
  • Lemon juice
  • Sprinkle salt
  • Take a big Plate, mash samosa from upward withyour palm
  • Top of it Masala
  • Then 1tsps tarmarind chutney & coriander chutney,
  • Sprinkle chat masala, salt & lemon juice
  • Sprinkle sev on top of it. Decorate it withcoriander leaves and onion

Ready to serve Samosa Chaat

Other Samosa recipe blogged :

Recipe Source : Self Intuition
| Copyright © Malas - Kitchen 2008 | | All rights reserved

Basundi Sweet

Basundi is indian popular sweet dish... The main ingredient of this sweet dish is milk. This dish is rich in calories and also in proteins We used to have it a lot in restaurants and home when we were kids. There are a lot of different preparation methods for this.

My mom used to prepare it like this “ At home in india we (everyone does) boil milk every day. She used to collect the cream from the boiled milk. Its called ‘haalina kene’ in kannada. She used to collect all the cream for a week. Then she whipped it using a blender, warm it and add sugar, cashews, pista etc. ”Here of course I have tried it using Cream which is readily available in the stores. Although I was not very satisfied with it , it was ok. Then my friend ,during our usual conversation, mentioned her own method for this. I tried it and it came out very well.I know it has a lot of calories … but once in a while I guess we can indulge in something like this. Kids will love it though.

  • Heavy or Low fat Cream - 2 cups OR Evoporated Milk
  • Sugar - 3/4 cup
  • Badam Paste - 1 tsp
For Garnish
  • Cashwes Pieces, Badam Pieces, Pisata pieces
  • Boil the cream a bit
  • Add sugar &
  • Add Badam Paste
  • Boil till sugar is completely melted
  • Cool & keep Refridgerator & Serve garnish pista, badam
Tip : Adding badam paste gives different flavor and different taste

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Corn Or Rice Flakes - Chivda

In my kitchen pantry..there is a box full of plain corn flakes. Bored to have the plain ones..Then i got an idea why dont i try making chivda using these instead of rice flakes(poha).

I made it and within 2 days it was finished off...Loved by my family... I made it a wee-bit spicy.. I am sure kids will enjoy it too.

  • Corn / Rice Flakes Plain - 1 Packet
  • Peanuts - 1/4 cup
  • Oil - 2 tsp
  • Dalia (Roasted Bengal Gram) - 4 tsbn
  • Desiccated Coconut - 2 tsbn
  • Salt to taste
  • Citric Acid - 1/4 tsp (optional)
  • Red chilli powder - 1tsp (acc to taste)
  • Turmeric a pinch
  • Sugar a pinch
  • Asafoetida (hing) a pinch
  • Curry leaves - 5 or 6
  • Red Chillies - 1 or 2 pieces
  • Mustard seeds - 1/2 tsp
  • Heat a big wok. Fry flakes till crisp on low flame. Keep aside
  • Heat oil in a wok. Add mustard seeds allow to splutter, add hing, curry leaves, red chillies, peanuts, dalia, turmeric fry till peanuts are done. switchoff the flame
  • Add flakes, redchilli powder, citric, sugar, salt, coconut
  • Mix well then cool it so it will become crispy and store it in airtight box.

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Paneer Tikka Sizzler

Apology for my fellow blogger friends..i was not able to see their tasty recipes.. will update myself asap and also try out yours.

Here my new recipe which is a Starter Paneer Tikka Sizzler.....hardly 1 hr making time.
Paneer is everyone’s favourite. This is a starter dish. Marinated in a tantalizing tandoori masala grilled to perfection to serve.


For the paneer tikkas
  • 2 cups Paneer cubes(Cottage Cheese)
  • 1/2 cup Onions, Cut into medium thick wedges
  • 1/2 cup Capsicum / Bell Pepper, cut into triangle/round pieces
  • 1/2 cup Curds
  • 1/2 tsp Gram flour (Besan)
  • 1+1 tsp Ginger + Garlic paste
  • 1/2 tsp Tandoori masala
  • 2 tsps Chilli Powder
  • 1/2 tsp Kasoori methi (dried fenugreek leaves)
  • 1/2 tsp Garam masala
  • 2 tsp Chopped coriander leaves
  • 2 tsp Olive oil
  • Salt to taste
  • Combine the curds, besan, ginger - garlic paste, chilli powder, tandoori masala, garam masala, kasoori methi, oil, coriander & salt to taste and well to prepare a marinade.
  • Add the paneer cubes, onions, capsicum to it keep aside for 15 minutes
  • Heat the tawa/griddle add 2 tsb oil and saute the paneer tikkas they are all lightly roasted.
  • Arrange the paneer, onions and capsicum on skewer sticks.
Serve hot

| Copyright © Malas - Kitchen 2008 | | All rights reserved