Some quick cooking and delicious items that would do well on a high tea menu and your Eid trolley for guests. Samosas and dumplings can be prepared earlier and fried or steamed just before serving. Dum aloo and beef with peas can be served with pooris or kachoris.
Mince samosa
Ingredients
Mince 1 cup
Onion 1
Coriander as required
Green chillies 2-3
Turmeric powder ¼ tsp
Crushed red chillies ½ tsp
Coriander powder ½ tsp
Cumin ½ tsp
Salt to taste
Flour 1 cup
Ginger 1 inch piece
Garlic 2-3 tbsp
Oil 2-3 tbsp
Oil for frying
Method
In a bowl add a cup of flour, cumin, salt, oil and water and prepare the dough.
In a wok, put some oil and then ginger and garlic, and sauté. Add onion, mince, turmeric powder, crushed red chillies, coriander powder and cumin. Cook till the mince become tender. Add green chillies and coriander. Keep aside.
Cut dough into equal pieces and roll out in small rounds.
Put small amount of mixture in every piece and fold over to make a samosa shape
Deep fry in hot oil. Samosas are ready.
(The filling can also be used with store bought samosa patti.)
Kashmiri Dum Aloo
Ingredients
Potatoes ½ kg
Salt to taste
Sonth 1 tsp
Cloves 4-6
Green cardamom 4-6
Black cardamom 2
Fennel seed 1 tsp
Dry green chili 2-3
Garam masala powder ½ tsp
Yoghurt ½ cup
Curry leaves a few
Oil 3 tbsp
Oil for frying
Coriander leaves few
Mint few
Method
First cut potatoes in four pieces and deep fry them till the colour changes to golden. Blend dry red chillies, fennel seeds and sonth with a little water and make a thick paste. In a wok, heat oil. Add green cardamom, black cardamom and cloves.
After a few seconds, add the blended mixture and let it cook for two minutes.
Add yoghurt, salt and water. After a while, add curry leaves and potatoes. Cover the lid and let it cook. After 10-12 minutes, add garam masala powder in the gravy and let it dry up. Sprinkle coriander and mint, and serve.
Steamed red and white dumplings
Ingredients
Flour 1 cup
Baking powder 1 tbsp
Water as required
Salt to taste
Egg 1
Filling
Beef mince 1 cup
Chicken mince 1 cup
Worcestershire sauce 1 tbsp
Soya sauce 1 tbsp
Sugar 1 tsp
Salt to taste
Black pepper ¼ tsp
Ginger garlic paste 1 tbsp
Cornflour 2 tbsp
Green onion 1
Method
Add salt to flour along with baking powder, egg and a little water to make dough, which should neither be too soft nor too hard.
Chop beef mince, chicken mince, salt, black pepper, green onion, soya sauce, Worcestershire sauce, sugar, ginger garlic paste and chop. Add cornflour. In the remaining egg, add flour and make batter. Roll out the dough in a roti shape.
Make little pouches filled with mince. Place the dumplings in a steamer for 15-20 minutes.
When ready, serve with ketchup.
Beef with peas
Ingredients
Mince ½ kg
Cumin 1 tsp
Onion 1
Ginger garlic paste 2tbs
Oil ¼ cup
Boiled tomatoes 3
Water ½ cup
Yoghurt ½ cup
Boiled peas 1 cup
Salt to taste
Coriander 2 tbsp
Fenugreek seeds 1 tsp
Method
In a wok, add oil, ginger-garlic paste and mince. Cook till its colour turns brown and all water dries up. Add onion, yoghurt and water. Cover with the lid and let it cook. After eight-10 minutes, add peas, coriander and salt. Turn the flame high and cook till water dries up. Serve when ready.
Published in Dawn, Sunday Magazine, July 3rd, 2016
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