Chowmein Samosa

Ingredients

1. Maida - 150gms

2. Nigela Seeds/kalongi -1tsp

3. Ajwain - 1tsp

4. Salt - as per taste

5. Ghee - 1 tbsp

6. Cooked Haka or Schezwan Chowmein / Noodles - 1 bowl

7. Water - lukewarm

Steps

1. Knead a stiff dough by mixing maida,salt, ajwain, kalongi, ghee and water.

2. Now roll a disc and make slits in half of it.

3. Fold the non slitted part over it and press the ends.

4. Now apply water on the inner sides and make cones

5. Now stuff the Chowmein inside it and then seal it.

6. Make all the samosas in the similar fashion and let it dry for atleast an hour before frying them.

7. Now fry them

8. Serve them hot with Schezwan sauce or green chutney or ketchup.

Caramel Custard

People having sweet tooth will love this...This delicacy melts in your mouth 😁

It's a very simple recipe with only 3 ingredients

Ingredients

1. Milk : 1.5 cups (Reduce it to half) Turns to 3/4 cups of milk

2. Egg : 1

3. Sugar : 4 tbsp

Steps:-

1. Put on the flame and place a frying pan...add 2 tbsp sugar and caramelise it...Pour the caramel in a mould.It will set in 5 mins ( a thin layer )

2. Beat 1 eggs in a mixing bowl, in it add 3/4 cups of hot milk and remaining 2tbsp sugar.Mix well

3. Strain the liquid mixture to the mould in which you have already placed the caramelized sugar

4. Now in a wok or deep cassarole place the mould inside and the falme would be on medium high flame and cover it. Let it cook for 20-25 mins.Keep checking the water level...as it might get evaporated..then u need to add more water to its base.

5. Then poke the custard with the help of a tooth pick or knife...it should come out clear and then let it cool for 1 hour inside fridge (not deep freeze)

6. Enjoy your cool cool Custard 🤩

Ladi Paav

One of the greatest delights of my life...Baking !!

It was in my bucket list since ages and finally I have nailed it 🙌

I'll help you guys with a no fail recipe here..But do follow all the steps !!!

Ingredients

1. Milk - 300 ml

2. Butter - 80 gms (room temperature)

3. Maida ( All purpose flour ) - 300 gms

4. Sugar - 2 tbsp

5. Yeast - 1 tbsp ( active dry Yeast)

6. Salt - 1tsp

Activation of Yeast ( most important)

1. Take lukewarm milk 150ml , mix 2 tbsp sugar in it and after that add 1 tbsp yeast

2. Cover the mixture for 15 mins

3. Post 15 mins you will see the yeast has bloomed

Note : If not bloomed... yeast is too old or not of good quality stop there and get yourself a good yeast.  If the above process fails...no need to proceed further !!!

Making of Dough

1. Add Maida, the above bloomed mixture, salt and the remaining milk in small small portions and make a soft dough. 

2. The dough will be very sticky but you need to knead it for a good 20 mins ( no shortcut here )

Keep on adding butter while kneading !! 

3. The dough will be ready..now tuck the dough and keep it covered with a damp cloth for 1 hour (1st proofing)

4. After 1 hour punch the dough, this will remove the air then knead for 2 more minutes

5. Now make balls, tuck each dough and place them in the mould.

6. Allow them to proof for another 1 hour (2nd Proofing)

7. After this brush the top layer gently with milk and butter ( this gives color to your Paavs)

Baking of the Paavs

1. In a Kadahi or deep wok place a layer of salt and a stand (generally in which we keep hot utensils)

2. Place the mould and cover it.

3. Flame should be medium high and it would take a total of 30 mins to bake.

4. If baking in convention mode or an OTG preheat it first and then bake at 200 degrees for 20-25 mins

Note : Once they are baked...allow them to cool by placing a damp cloth on top of it...Have them after 30 mins of being ready !!!

Relish the freshly baked Paavs 🎀

Chicken Curry

Ingredients

Chicken - 1kg

Salt - As per taste

Turmeric - 1.5 tbsp

Mustard Oil - 150ml

Jeera - 2 tbsp

Black Peppercorns - 10pcs

Cloves - 10pcs

Black Cardamom - 1 pc

Green Cardamom - 4-5 pcs

Javitri / Mace - 1pc

Dalchini - 1 inch

Ginger - 2 inch

Garlic - 1 big pod

Onion - 400gms

Red Chilli - 5 -7 pcs

Bay Leaves - 3 pcs

Masala

Grind the below depicted ingredients into a fine paste.

Marination

1. Wash the chicken pieces

2. Add Salt, turmeric and 20 ml mustard oil and marinate the chicken.

Steps

1. Heat mustard oil in a pan, add bay leaves and finely sliced onions

2. Fry until the onion turns golden brown

3. Add marinated chicken and cook until it oozes out oil. ( It will ooze out water after a few minutes and then after further cooking it will ooze out oil)

4. This is the time when u should add in your grinded masala

5. Fry the entire thing until the raw flavour of masala diminishes and it also starts oozing out oil

6. Now you can add water, as per the consistency you want.

7. Serve hot with Steamed Rice / Puri / Paratha