Baked Samosas, Lite Baked Samosas Recipe

Baked Samosas, Lite Baked Samosas Recipe.

Baked Samosas – The lite version of the traditional oil laden samosas with step by step pictures. Recipe adapted from the cook book of the food network star: Aarti Paarti: An American Kitchen with an Indian Soul.

If there is something I really miss in India, it got to be the food network. I watched the whole sixth season of the next food network star for one cute contestant called Aarti Sequeira. It was 5 years back. I would record it in my DVR and see it at night after putting my toddler to sleep. It was my way to relax. She was just so humble and cute and cooked great food. I was so happy for her when she went on to win that season. This recipe is from her new cookbook which rocks.

Aarti Paarti: An American Kitchen with an Indian Soul

The Filling: The original recipe uses a meat filling but I did a veggie filling. This is how I do the filling. In a saute pan, add a tablespoon of oil. When the oil is shimmering add in the mustard seeds, cumin seeds and minced ginger. When the seeds splutter, add the onions and saute till soft and translucent. When the onions are cooked, add in half a teaspoon each of salt, turmeric and garam masala. Add in the green chillies if using. Saute briefly for half a minute. Add in the boiled potatoes and peas and mix well. Add the chopped coriander leaves/cilantro. Remove from heat and when the mixture is cool enough to handle, make 8 balls. Set aside. For the Dough: In a large bowl, combine the flour, yogurt, oil, salt and ajwain seeds. Bring the ingredients together until a dough forms. Knead until it has softened a bit, about 5 minutes. Allow to rest, at room temperature, for 15 minutes. Roll the dough into a short cylinder. Slice in half, then slice each half into 2 pieces, so you have 4 bits. Roll each bit into a ball. Flatten the balls into discs then, on a floured surface, roll them into a 1/8-inch thick, 7-inch wide circles. Cut in half to form 2 semicircles.Put the filling in the center of a semicircle. Have a small bowl of water handy. Dip your finger in the water and run it along the edges of the semicircle. Arrange the samosas so the flat side is facing away from you. Grab the right corner and fold it over the dough in a triangular motion, so that this corner lands on the bottom left side of the filling. Do the same with the other corner. Squeeze bottom shut, and fold over, sealing with water. If you like, seal using a fork. Repeat with remaining dough and filling. Arrange the 8 samosas on a lightly greased baking sheet.

Bake for 200 C for 20-25 minutes.

For the filling

• 1 tablespoon vegetable oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon minced ginger
• 1/4 cup onion, chopped
• 250 grams potatoes – boiled and coarsely mashed
• 1/2 cup peas – boiled
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1 teaspoon green chillies, minced (optional)
• 1 tablespoon chopped coriander leaves
• 1/2 of a lime, juiced

Homemade Samosa Pastry

• 1 cup all-purpose flour (maida)
• 1/4 cup plain curd / yogurt
• 1/4 cup vegetable oil
• 1/4 teaspoon salt
• 1/2 teaspoon ajwain seeds, optional

1. In a saute pan add a tablespoon of oil. When the oil is shimmering add in the mustard seeds, cumin seeds and ginger.
2. When the seeds splutter, add the onions and saute till soft and translucent. When the onions are cooked add in half a teaspoon each of salt,turmeric and garam masala. Add in the green chillies if using. Saute briefly for half a minute.
3. Add in the boiled potatoes and peas and mix well.
4. Add the chopped coriander leaves/cilantro. Remove from heat and when the mixture is cool enough to handle, make 8 balls. Set aside.
5. For the Dough: In a large bowl, combine the flour, yogurt, oil, salt and ajwain seeds. Bring the ingredients together until a dough forms. Knead until it has softened a bit, about 5 minutes. Allow to rest, at room temperature, for 15 minutes.
6. Roll the dough into a short cylinder. Slice in half, then slice each half into 2 pieces, so you have 4 bits. Roll each bit into a ball.
7. Flatten the balls into discs then, on a floured surface, roll them into a 1/8-inch thick, 7-inch wide circles. Cut in half to form 2 semicircles.Put the filling in the center of a semicircle. Have a small bowl of water handy. Dip your finger in the water and run it along the edges of the semicircle. Arrange the samosas so the flat side is facing away from you. Grab the right corner and fold it over the dough in a triangular motion, so that this corner lands on the bottom left side of the filling. Do the same with the other corner. Squeeze bottom shut, and fold over, sealing with water. If you like, seal using a fork. Repeat with remaining dough and filling. Arrange the 8 samosas on a lightly greased baking sheet.
8. Bake for 200 C for 20-25 minutes.
9. Serve hot.

Notes

After filling the dough with the potato mixture and sealing it, place it on a plate and keep in the freezer for 30 minutes. Then transfer the raw samosas to zip tote bags and freeze them for up to a month. Thaw them and bake as mentioned above.

• Author: [email protected]
• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Snacks
• Cuisine: Indian

For the filling

• 1 tablespoon vegetable oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon minced ginger
• 1/4 cup onion, chopped
• 250 grams potatoes – boiled and coarsely mashed
• 1/2 cup peas – boiled
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1 teaspoon green chillies, minced (optional)
• 1 tablespoon chopped coriander leaves
• 1/2 of a lime, juiced

Homemade Samosa Pastry

• 1 cup all-purpose flour (maida)
• 1/4 cup plain curd / yogurt
• 1/4 cup vegetable oil
• 1/4 teaspoon salt
• 1/2 teaspoon ajwain seeds, optional

1. In a saute pan add a tablespoon of oil. When the oil is shimmering add in the mustard seeds, cumin seeds and ginger.
2. When the seeds splutter, add the onions and saute till soft and translucent. When the onions are cooked add in half a teaspoon each of salt,turmeric and garam masala. Add in the green chillies if using. Saute briefly for half a minute.
3. Add in the boiled potatoes and peas and mix well.
4. Add the chopped coriander leaves/cilantro. Remove from heat and when the mixture is cool enough to handle, make 8 balls. Set aside.
5. For the Dough: In a large bowl, combine the flour, yogurt, oil, salt and ajwain seeds. Bring the ingredients together until a dough forms. Knead until it has softened a bit, about 5 minutes. Allow to rest, at room temperature, for 15 minutes.
6. Roll the dough into a short cylinder. Slice in half, then slice each half into 2 pieces, so you have 4 bits. Roll each bit into a ball.
7. Flatten the balls into discs then, on a floured surface, roll them into a 1/8-inch thick, 7-inch wide circles. Cut in half to form 2 semicircles.Put the filling in the center of a semicircle. Have a small bowl of water handy. Dip your finger in the water and run it along the edges of the semicircle. Arrange the samosas so the flat side is facing away from you. Grab the right corner and fold it over the dough in a triangular motion, so that this corner lands on the bottom left side of the filling. Do the same with the other corner. Squeeze bottom shut, and fold over, sealing with water. If you like, seal using a fork. Repeat with remaining dough and filling. Arrange the 8 samosas on a lightly greased baking sheet.
8. Bake for 200 C for 20-25 minutes.
9. Serve hot.

Notes

After filling the dough with the potato mixture and sealing it, place it on a plate and keep in the freezer for 30 minutes. Then transfer the raw samosas to zip tote bags and freeze them for up to a month. Thaw them and bake as mentioned above.

• Author: [email protected]
• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Snacks
• Cuisine: Indian

Find it online : https://www.kannammacooks.com/aarti-sequeira-lite-baked-samosas/

Tomato Dal, Tomato Pappu, Easy Tomato Dal Recipe

South Indian Recipe for Andhra restaurant style tangy tomato dal / tomato pappu with step by step pictures. Usually served with rice and ghee for lunch. Using Masoor dal/Red lentils.

I am a lentils and rice girl. This is one of my go to everyday lentil. I make this at least once a week.I used masoor dal/red split lentil today. You can use toor dal or moong dal too. Tomato pappu is red lentils that is cooked until fall apart tender and simmered with a ginger, tomato and spice sauce. Its to die for. It has that much protein to compete heavily against a steak. Rice topped with dal and a teaspoon of Ghee – I can have it everyday. If you are vegan, omit the ghee.

The red lentil/masoor dal when cooked, turns into yellow. I use this as a magic tool with my son still today. Abracadabra – make the orange lentil turn into yellow! It works. Try it at home.

I have a neat tip for cooking dal in a pressure cooker. I always had a problem with Indian pressure cookers. The water from inside the cooker will leak out of the whistle opening while cooking and make a whole mess on the gas stove. By placing the dal and water in a bowl and keeping the bowl in the pressure cooker filled with water easily solved the problem. No more mess.

Boil the dal in a pressure cooker for 10 minutes until fall apart tender. For every half cup of dal use 1.5 cups water if you are cooking in a pressure cooker. If you are going to be cooking dal in a pan, soak the dal for an hour and boil it with 2.5 cups of water for every half cup of dal for 1 hour in low flame. Soaking the dal will help in cooking faster. Do not add salt while cooking lentils. They tend to cook faster without the salt.

Heat oil in a skillet and add cumin seeds, minced ginger, curry leaves and a dried red chilli. Once the curry leaves are dry and crisp, add asafoetida/hing. If you do not like the flavor of asafoetida, omit it. Asafoetida aids in digestion. Add in the onions and salt, cook until soft and translucent.

Once the onions are cooked, roughly puree the tomatoes in a food processor/blender and add it to the pan. Add in the turmeric and chilli powder to the tomato mixture. Add in a teaspoon of jaggery. Jaggery helps in rounding out the flavor. If you do not have jaggery, use brown sugar. Cover the pan with a lid and let it simmer in low flame for 20 minutes. Saute in between so the masala doesn’t burn. Once the tomato mixture is cooked and dry, Add in the dal and briefly simmer for a minute. Remove from heat. Garnish with coriander leaves.

Serve hot with rice. Don’t forget the ghee. If you are vegan, omit the ghee.

• 1/2 cup masoor dal/red lentil
• 1 tablespoon sesame oil
• 1/2 teaspoon minced ginger
• 1/2 teaspoon cumin
• 2 sprigs curry leaves
• 1 dried red chilli
• 1/4 teaspoon asafoetida/hing (optional)
• 1 medium onion,chopped
• 3 tomatoes, pureed in a food processor
• 1/2 teaspoon turmeric
• 1/2 teaspoon chilli powder
• 1 teaspoon jaggery or brown sugar
• 1 teaspoon salt or more to taste
• 1 tablespoon chopped coriander leaves

1. Boil the dal in a pressure cooker for 10 minutes with 1.5 cups water until fall apart tender.
2. Heat oil in a skillet and add cumin seeds, minced ginger, curry leaves and a dried red chilli. Once the curry leaves are dry and crisp, add asafoetida. If you do not like the flavor of asafoetida, omit it.
3. Add in the onions and salt, cook until soft and translucent.
4. Once the onions are cooked, roughly puree the tomatoes in a food processor/blender and add it to the pan. Add in the turmeric and chilli powder to the tomato mixture. Add in a teaspoon of jaggery.
5. Cover the pan with a lid and let it simmer in low flame for 20 minutes. Saute in between so the masala doesnt burn.
6. Once the tomato mixture is cooked and dry, Add in the dal and briefly simmer for a minute.
7. Remove from heat. Garnish with coriander leaves.

Notes

Green chillies for garnish

• Author: kannamma @kannammacooks.com
• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Dal / Lentil Recipes
• Cuisine: South Indian