Food
Anjeer Kebab Samosa
By Chef Ranveer Brar, 12 May, 2015
Ingredients:
-
5-6 anjeer (dried figs), soaked, drained and chopped
-
1 cup yam (jimikand), boiled and mashed
-
½ tsp green chillies, chopped
-
¼ inch piece of ginger, peeled and finely chopped
-
½ onion, small, finely chopped
-
Few coriander leaves, chopped
-
½ tsp chaat masala powder
-
½ tbsp paneer (cottage cheese), grated
-
1 tbsp hung curd
-
1 tbsp cashew nut paste
-
4 tbsp besan/chickpea flour
-
1 tsp yellow chili powder
-
½ tsp garam masala
-
1 tbsp oil
-
8 samosa patti/spring roll patti
-
Salt as per taste
Preparation:
-
Mix the curd, jimikand, cashew nut paste, besan, salt, yellow chili powder, garam masala and coriander leaves in a bowl. Add little water if required and mix to make a thick batter.
-
Mix the figs, green chillies, onions, ginger, chaat masala powder and salt.
-
Take a portion of the jimikand mixture and stuff one to two teaspoon of the fig mixture in the middle. Shape into a round patty.
-
Heat oil in a non-stick pan and gently slide the kebabs and fry until golden brown. Remove and transfer to a serving plate.
-
Stuff the kebabs in a samosa patty/spring roll patty and fold into a triangle shape. Seal the edges.
-
Arrange the samosas on a baking tray. Start the oven at 180°C. Bake it in the oven until cooked from both the sides.
MORE Food ARTICLES
Ingredients
4 salmon fillets (6-ounce), about 1-inch thick
1 teaspoon dark sesame oil
My dear friend Paul had never tasted Indian food until he met me. He now loves paneer, and loves this salad. When I showed him how to make this Indian cheese from scratch,
Ingredients
One medium-size green papaya, thinly sliced
Roasted peanuts – one hand full
Ingredients
4 whole quail
¼ cup yogurt
7 to 8 fresh lemon leaves
¼ tsp paprika powder
INGREDIENTS
3 cups black-eyed beans
1 cup cubed winter melon
PREPARATION
1. Steam the chopped string beans until tender. (Or soak and boil black chick peas) Set it aside.
