Homemade chicken samosa – Ramadan special samosa is one of the favorite dish made in Muslim homes for Iftar.
This crisy and cruncy samosa’s can be prepared even with any veggie stuffing like potatoes ,carrots and peas.
Since its a month of ramadan , I prefer using minced chicken(you can even use minced meat instead).It also makes
the best party dishes as its universally loved by everyone 🙂 The un-fried prepared samosas can be refrigerated for a couple of days, this makes it quite easier during Ramadan. An hour before breaking the fast it can be deep fried and can be served warm.And remember one thing at start your samosa might get distorted , but “Practice makes perfect samosa” so never give up 🙂 am sharing the recipe for making chicken samosas with you all, a perfect treat for everyone during Ramadan and on any day.
Have a blessed Ramadan everyone!
Preparation time : 30-45 mins
Cooking time : 10 mins
Serves : 4
For preparing chicken stuffing
250 gm minced chicken(keema)
1 medium size onion, chopped
1 green chilly finely chopped
1 tsp ginger garlic paste
1 tsp red chilli powder
1/2 tsp cumin powder
1 tsp garam masala powder
1/2 cup finely chopped spring onions
1/2 cup chopped fresh coriander leaves
Salt to taste
For preparing samosa
12- 16 rectangular shape pastry sheet/samosa pattis
wheat or maida 1 tbsp mixed with 1½ tbsp water
Oil to deep fry samosas
Directions || How to make crisy chicken Samosa
1. Heat a nonstick pan, add oil, let it turn hot.
2. Add, onions chopped small, a few pinches of salt, saute till translucent.
3. Add minced chicken to the onions,stir fry for a few minutes.
4. Add gingergarlic paste and green chili,red chilli powder,garam masala powder,cumin powder and saute them well.
5. Stir and cook till water has almost dried.
6. Now add chopped spring onions and coriander leaves.
7. Add lemon juice cook for a minute, remove the pan from the heat, keep aside.
For filling samosa
1.I use the ready made samosa patti sheets, Peel off one by one carefully. Keep covered with clean wet kitchen cloth to keep it damp and avoid drying.
2.Fold as shown in the picture into triangle samosas. Refer video to learn in detail how to fold it. Once the triangle shape pocket is ready , fil in 1 to 2 tbsp of
prepared chicken stuffing into it.
3.Towards the end spread little wheat paste and end sticking the samosa.
4.Keep the prepared samosas covered as well, preferable with wet kitchen cloth for this too.
5.Once all the samosa’s, heat oil and deep fry both sides in medium flame.
6. Fry till the samosas turn golden brown in color.
7. Transfer to a kitchen paper towel.
8. Seve warm along with tomato ketchup or chili sauce or any green chutney.
Instead of adding all the spices, you could even cook the chicken using store bought meat masala.
The stuffed unfried dough can be refrigerated for a few days, thaw well before frying.
Learn how to make your hearty dinner/breakfast or snacks with your very own chicken ready in 20 minutes right at home!
Enjoy this delicious club sandwich made with no grill required.Watch step by step recipe below.
Do leave your valuable feedback.
Preparation Time : 20 mins
Cooking Time : 0 mins
Serves : 2
6 white bread slices-edges cut off
butter to spread over the bread
2 cheese slices
3-4 lettuce leaves
2 Tbsp mayonnaise
green chutney to spread over the bread
1 tsp black pepper powder
For chicken Kheema
1 bowl of minced chicken (Kheema)
1 tsp Red chilli Powder
1 tbsp ginger garlic paste
salt as per taste
Oil to cook
How to prepare || Chicken Kheema Club Sandwich
To prepare chicken Kheema
Pour oil to a pan and heat it.Add minced chicken/kheema chicken to the pan.
Add ginger garlic paste and fry until the raw smell goes off.
Add salt and chili powder to it.
Cover and cook till the Kheema is well cooked in its own moisture.
To prepare Sandwich
Mixed Mayonnaise with black pepper powder to make a mayonnaise sauce.
Three slices of toast makes 1 sandwich.
Step 1 : Top first slice of toast with butter, a spoon of keema mixture , Mayonnaise sauce and lettuce leaves.
Step 2 : Top second piece of toast with cheese ,a spoon of keema mixture ,Mayonnaise sauce and lettuce leaves.
Step 3 : Top with a third piece of toast with green chutney side down.
Lightly press sandwich down and cut in half diagonally.
Secure with toothpicks(optional)
Make the other sandwich in the same way.
Seekh Kebabs is a recipe inspired from middle eastern tradition and terrific appetizers made from chicken or goat meat,they can also be served as side dish with the main meal.
Since most of us don’t have ovens, most of us don’t try this easy recipe to make them at home , but you can prepare this dish by frying too. I tried out both the method
grilled it in oven and by frying and trust me both came out with good taste.
please read the complete recipe for the directions.
Prep time: 10 mins
Cooking time: 25 mins
500 Grams of chicken/goat meat mince
2 Large Cardamom (Black, ground large)
1-2 Cardamoms (small, green, ground)
2-3 Springs of Fresh coriander
½ tsp of Garam masala powder
½ tsp of Chilli powder
½ tsp of Cumin seeds (whole)
1 tsp of Dry coriander
2 Large Onions
5 Garlic cloves(large)
1.5 Ginger stick
½ Beaten egg
1 Cup Bread crumps (optional)
salt to taste
Directions | How to make Seekh Kebab
1.Chop onions,garlic,garlic and coriander.
2.Put all the mince chicken in a large bowl and add chopped onions, garlic, ginger, coriander.
3. Add large cardamons,green cardamons,garam ,chilli powder,dry coriander and chilli powder to the prepared mixure
and grind it together,add beaten eggs and bread crumps to it and mix thoroughly with either your hand or a wooden spoon.
4. Take a large hand-full of mixture and flatten it on the barbeque skewer,if skewer is not available then wooden spoon can be used instead.
5. Preheat the oven at about 420 degree farenhiet.Once the oven is preheated,put foil on to your grill and put your kebabs over the hot grill.
6. Set the kebab’s in the oven and let it cook for 20-25 minutes or until coooked.Cook until all sides are bown
Alternative cooking if you don’t have oven at home.
5. Follow all the steps till 4
6. Cook the kebab’s directly over flame for a minute.
7. Heat a little oil seperately in a frying pan.
As soon as the kabab gets roasted remove it from the skewer and put into frying pan.
Fry well on all sides by rolling with wooden spoon. After frying, remove from heat and place kababs on absorbent paper or paper towel to drain out excess oil.
Serve on a bed of lettuce. garnish with tomatoes, onion rings or spicy green chutney.
Brush the foil papaer with oil before setting the kebab’s over it to avoid sticky of kebab’s.
While cooking the kebabs on the grill , turn the sides at 10 minutes interval so the kebab’s gets grilled evenly.