I am a big fan of samosa.Whenever i go to chat shops /Bakeries or theatres , i surely have a samosa without fail.I really wanted to try triangular shaped cripsy samosas for a long time. After seeing this post ,I got the confidence to prepare samosa .Thanks a lot sailu for giving clear step by step pics.I tried my own by making slight changes in the actual recipe..It came out very well.I just relished it with tomato sauce.I am posting this delectable samosa for u all and for my future reference ..
For dough :
- Maida – 1 cup
- Rava / Semolina – 1 tsp
- Ice cold water – As required
- Salt – As needed.
- Baking soda – a pinch (optional)
- Jeera – 1/2 tsp
For stuffing :
- Potato – 4 nos (Boiled and mashed)
- Green peas – 1/2 cup (cooked)
- Big onion – 2 nos (finely chopped)
- Ginger & garlic paste - 1 tsp
- Red chilly powder – 1 tsp
- Coriander powder – 1.5 tsp
- Turmeric powder – 1/4 tsp
- Garam masala powder – 1/2 tsp
- Coriander leaves – a few (chopped )
- Lemon juice – a few drops
- Salt – As required.
- Oil – 2 tbsp
- Knead the dough with the above said ingredients and keep it closed with a wet cloth for 20 mins.
- Prepare the stuffing by keeping a kadai with oil.
- Add the onions, G& G paste and saute well till raw smell disappears.
- Then add the spices given in the same order and mix well.
- Finally add the crumbled potato pieces and green peas.
- Add the required salt and mix well to become a whole mass.
- Add water if necessary.Switch off the flame and add the lemon juice & coriander leaves.Remove the stuffing and set aside.
- Take the dough and make small balls of equal size.
- Shape it as given here and fill the stuffing.
- Make the samosas and deep fry both sides till golden brown.
Enjoy with tomato ketchup / sauce.
KITCHEN CLINIC :
|COOKING OIL : |
Some of the many different kinds of edible vegetable oils include: olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, argan oil and rice bran oil. Many other kinds of vegetable oils are also used for cooking.
The generic term "vegetable oil" when used to label a cooking oil product may refer to a specific oil (such as rapeseed oil) or may refer to a blend of a variety of oils often based on palm, corn, soybean or sunflower oils.
Oil can be flavored by immersing aromatic food stuffs such as fresh herbs, peppers, garlic and so forth in the oil for a period of time. However, care must be taken when storing flavored oils to prevent the growth of Clostridium botulinum (the bacteria that produces toxins that can lead to botulism).
Health and nutrition
The appropriate amount of fat as a component of daily food consumption is the topic of some controversy. Some fat is required in the diet, and fat (in the form of oil) is also essential in many types of cooking. The FDA recommends that 30% or less of calories consumed daily should be from fat. Other nutritionists recommend that no more than 10% of a person's daily calories come from fat.In extremely cold environments, a diet that is up to two-thirds fat is acceptable and can, in fact, be critical to survival.
While consumption of small amounts of saturated fats is essential, meta-studies conducted by several scientists find high correlation between excessive amounts of such fats and coronary heart disease. Mayo Clinic highlighted oils that are high in saturated fats include coconut, palm oil and palm kernel oil. Those of lower amounts of saturated fats, and higher levels of unsaturated (preferably monounsaturated) fats like olive oil, peanut oil, canola oil, avocado, safflower, corn, sunflower, soy, mustard and cottonseed oils are generally healthier.The National Heart, Lung and Blood Institute and World Heart Federation have urged saturated fats be replaced with polyunsaturated and monounsaturated fats. The health body lists olive and canola oils as sources of monounsaturated oils while soybean and sunflower oils are rich with polyunsaturated fat. Results of research carried out in Costa Rica in 2005 suggest that consumption of non-hydrogenated unsaturated oils like soybean and sunflower are preferable to the consumption of palm oil.
The labeling of the cholesterol content of foods on the basis of their total saturated fat content is unjustified because not all saturated fats have negative effects on cholesterol.Palmitic acid in palm oil, does not behave like other saturated fats, and is neutral on cholesterol levels because it is equally distributed among the three “arms” of the triglyceride molecule.
Studies have indicated that palm oil consumption reduces blood cholesterol in comparison with other traditional sources of saturated fats such as coconut oil, dairy and animal fats.
In 2007, scientists Kenneth C. Hayes and Pramod Khosla of Brandeis University and Wayne State University have indicated that the focus of current research has shifted from saturated fats to individual fats and percentage of fatty acids (saturates, monounsaturates, polyunsaturates) in the diet. An adequate intake of both polyunsaturated and saturated fats is needed for the ideal LDL/HDL ratio in blood, as both contribute to the regulatory balance in lipoprotein metabolism.
Cooking with oils
Heating an oil changes its characteristics. Oils that are healthy at room temperature can become unhealthy when heated above certain temperatures. When choosing a cooking oil, it is important to match the oil's heat tolerance with the cooking method.
A 2001 parallel review of 20-year dietary fat studies in the United Kingdom, the United States of America, and Spain found that polyunsaturated oils like soya, canola, sunflower, and corn oil degrade easily to toxic compounds when heated. Prolonged consumption of burnt oils led to atherosclerosis, inflammatory joint disease, and development of birth defects. The scientists also questioned global health authorities’ recommendation that large amounts of polyunsaturated fats be incorporated into the human diet without accompanying measures to ensure the protection of these fatty acids against heat- and oxidative-degradation.
Palm oil contains more saturated fats than canola oil, corn oil, linseed oil, soybean oil, safflower oil, and sunflower oil. Therefore, palm oil can withstand the high heat of deep frying and is resistant to oxidation compared to highly unsaturated vegetable oils.Since about 1900, palm oil has been increasingly incorporated into food by the global commercial food industry because it remains stable in deep frying or in baking at very high temperatures. and for its high levels of natural antioxidants.
Oils that are suitable for high-temperature frying (above 230 °C/446 °F) because of their high smoke point include:
Oils suitable for medium-temperature frying (above 190 °C/374 °F) include:
Unrefined oils should not be used for frying, but are safe for simmering.
Storing and keeping oil
Whether refined or not, all oils are sensitive to heat, light, and exposure to oxygen. Rancid oil has an unpleasant aroma and acrid taste, and its nutrient value is greatly diminished. To delay the development of rancid oil, a blanket of an inert gas, usually nitrogen, is applied to the vapor space in the storage container immediately after production. This is referred to as tank blanketing.
All oils should be kept in the refrigerator or a cool, dry place. Oils may thicken, they will soon return to liquid if they stand at room temperature. To prevent negative effects of heat and light, oils should be removed from cold storage just long enough for use. Refined oils high in monounsaturated fats keep up to a year (olive oil will keep up to a few years), while those high in polyunsaturated fats keep about six months. Extra-virgin and virgin olive oils keep at least 9 months after opening. Other monounsaturated oils keep well up to eight months, while unrefined polyunsaturated oils will keep only about half as long.
In contrast, saturated oils, such as coconut oil and palm oil, have much longer shelf lives and can be safely stored at room temperature. Their lack of polyunsaturated content causes them to be more stable.