Yummy Traditional : Snack and Fried

Snack and Fried

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Meethi Tikya Recipe (Sweet Tikki)

meethi tikyan recipe with step by step photos and ideo

Meethi Tikiya|| Methi Tikki || How to Make Methi Tikiya with step-by-step photos

Meethi Tikkis are crispy, tasty, fried golden brown discs that give you an addictive, yummy taste and remind you of some old, good days. Meethi tikiya are made with plain flour, semolina, sugar, and ghee along with some other basic ingredients. Very easy to make, this tikiya can be stored in an air-tight jar for up to a month and is also eaten as an evening snack with tea.

By the way, Traditionally, this methi tikiya is prepared at Kondon in the Islamic month of Rajab, in which people invite others to have some foods which are fulfilled as a Minnat every 22nd to 27th Rajab as per their creed_ My grandmother and aunt used to perform this regularly.

My Latest Video Meethi Tikya:

However, at home, I didn’t see my mother doing this; people do this, which is the reason I added this recipe to my blog. Believe me, I made it for the first time in my entire life, but that made it too crispy and tasty.

Here, my idea worked very well. By the way, you can also find my traditional recipe for crispy khajoor on my blog. These can even be served as a snack and stored for a month. So, let’s begin.n

Tips for Perfect Crispy Tikya:

To achieve the best results, it is important to maintain the right ratio of flour, semolina, and ghee. When kneading the dough for tikiya, it should be firm and tightly mixed. If the dough is too loose, the tikiya will become soggy and soft. After frying, tikiya might initially appear soft, but they need a few minutes to turn crispy. To help with this, place them on a paper towel immediately after frying, and then leave them in a well-ventilated area, covering them with a kitchen napkin. Be patient and avoid storing them until they are completely cooled down.

If you have tried this Meethi Tikiya Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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In a medium-sized bowl, combine all-purpose flour, semolina, baking powder, salt, powdered sugar, coconut powder, and desi ghee. Stir to mix them together.

Keep mixing the flour until it turns into a crumbly texture.

Start kneading flour with a little milk to a hard. The sign of hard dough is when you finger-press it down, and it will never bounce back.

Put the dough in the bowl and let it rest for around an hour.

Divide the doughinto two halves. Take one dough ball and give it a dough ball shape. Press and spread it out to a ½ inch thick round shape.

Either sprinkle some sesame seeds over the rolled dough ball and press them with your fingers and a rolling pin, or spread out the sesame over the mat/rolling board and place the dough ball over it, then roll.

Cut the disc with the help of a medium cookie cutter or any round lid.

Place all prepared tikya on the plate/tray.

Heat the oil to around 130-140 C it is in the medium range of heat, then drop the discs one by one. Fry them on medium flame. Each batch should contain 4-5 discs.

Don't crowd otherwise Tikya may shred. Don’t disturb the tikya after putting it in oil for around 2 minutes.

Then, flip the sides and stir around the wok until you get an evenly golden color.

Once fried, transfer to the kitchen paper to remove the excess oil

Transfer to the serving plate or tray.

Meethi Tikya is ready to serve as a snack. This meethi tikya can be stored in an airtight jar for up to a month.

Smoky Qeema Samosa Recipe With Folding Techniques

Sana Rasheed Add Comment

Qeema Samosa Recipe With Folding Techniques with step by step photos and video

Smoky Keema Samosa Recipe || Samosa Recipe || How to Make Qeema Samosa with step-by-step photos and video

Smoky Qeema Samosa is a delicious, smoky BBQ-flavoured deep-fried snack prepared with a maida dough wrapper and smoky, spiced mince, then fried. I am a huge fan of Qeema samosa, though I have earlier posted the KEEMA SAMOSA recipe on my blog. Now, I have made another version of Keema Samosa.

Here, I’ll even tell 5 folding techniques of samosa. This will make you special before your family and friends due to your expertise in cooking.

Across the world, Muslims use them as a great recipe for keema samosa for their iftar and iftar parties. This smoky qeema samosa is an extremely mouthwatering samosa recipe that you will not be able to control yourself and eat again and again.

My Latest Video Qeema Samosa Recipe:

Here, I made Keema samosa with beef mince, which can be prepared with mutton, lamb, or chicken. The uses for this recipe are not limited to samosas and spring rolls – use them as a filling for parathas and sandwiches, use them in pasta and salads – the list is never-ending! Use this recipe as a template and add whatever else you like – sweetcorn, peas, potatoes, beans, spinach – see what I mean? The list really is never-ending!

Recipe Notes:

Samosa Sheet: To make a samosa, first, you need to use a samosa sheet. Which is available in stores easily. You can also make a homemade SAMOSA SHEET on my blog. But here, I prepared a samosa with an all-purpose dough sheet. Either you can make a samosa sheet (manda sheet) or a dough sheet.

Kneading Dough: Kneading samosa dough is tricky; it is neither too soft nor too hard. The dough should be firm and elastic.c

Mince filling: I prepared mince filling with beef ground meat; you can use it as per your preference, but I would recommend not skipping charcoal smoke from this recipe.

Folding techniques: here I use 5 folding techniques for samosa. You don't have to follow all my folding methods; whatever you like, you can pick it up.

Frying Samosa: To fry a samosa, heat the flame to make it crispy and nicely golden brown. If you keep the flame too low, the samosa will be soggy, and if you flame it too high, then the samosa gets burnt on the outer crust.

CAN SAMOSA BE FROZEN FOR A LONG TIME?

Yes, prepared raw samosa can be stored by keeping it in an air-tight container for a maximum of 15 days, taking out frozen samosa just before frying, and not leaving it outside before the time; otherwise, it can tear after being soft

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If you have tried this Smoky Keema Samosa, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest Recipe Video updates.

For detailed recipes, watch my video!

How to Make Smoky Qeema Samosa?

Cut and chop the onion, green chillies, mint, and coriander leaves.

In a pan, add water along with minced meat to the pan, and combine with water.

Next, add ginger garlic paste and homemade chapli kabab masala and then stir to mix well. Add more salt if required, stir well, and cook.

Note: The chapli kabab masala link is available in the ingredient list

Once the water has evaporated, add chopped onion, green chilli,t coriander leaves, and 1 tbsp chapli kabab masala, then stir to mix well.

Add lemon juice and keep stirring until all the moisturiser dries. Next, give it a coal smoke in keema to bring BBQ flavour.

This keema filling can be used in many recipes like sandwiches, spaghetti, stuffed bun, and much more.

Take a bowl and combine all-purpose flour, ghee, ajwain, and salt.mix well until it gets gathered form. Start kneading the dough by adding water little by little.

Samosa dough should be tight and smooth. Once the dough is formed, transfer it onto the slab and knead it with your palm to make the dough smooth and elastic. Don’t use water at all. Once the dough is kneaded, rest it for around 15 minutes.

(In a video, you can better understand the recipe, so you must watch and follow step by step)

Meanwhile, prepare the flour paste for binding the samosa.

Work with one flattened ball at a time. Roll into an 8 to 9-inch diameter circle. The thickness of it should be medium, not too thin, not too thick. Use a large cookie cutter or any sharp, round lid to cut the wrappers.

Potli samosa: Take a wrapper, place 1.5 tbsp of filling in the centre, and apply some flour paste to the edges of the wrapper. Gather the edges from all sides and tie firmly from the top.

Wonton shape samosa: Scoop about 1 tsp of the chicken mixture and place close to the corner of the wonton wrapper. Startup folding and pinching the edges of the wonton wrapper. Connect the two lower points of the wrapper and moisten to seal and make a hat shape.

Triangle-shaped samosa: Take one portion at a time and give it a ball shape. Press it, then roll it about 2-3 inches into a round shape.

Cut in half. Now, work with a half circle at a time and apply the flour batter around the edges using a brush or fingertips. Fold it in half as shown, and make the cone shape by folding the remaining half, overlapping it slightly and pressing it, nd seal that part properly.

You can see the cone shape is ready with two or three spoonfuls of stuffing in it. Don’t overstuff. Apply the water to the inside edges of the cone and press it to seal it properly.

Striped triangle samosa: Take one portion at a time and give it a ball shape. Press it, then roll it about 2-3 inches into a round shape. Make slits towards the edges, then overlap the slit sides with another side. Place filling in the centre and apply some flour paste around the wrapper, then fold from both sides and seal properly.

Ring Samosa: Take one ball and roll it with the rolling pin into a medium-thickness square of around 6 inches. Place the filling close to the edges of the rolled roti. It might take two tablespoons or a little less.

Start rolling it tightly up to half. Use a knife and make cuts all over. Roll it and join the ends. Apply some flour batter to both edges of ththeing seal it with the help of a strip.

Half-moon shape samosa: Take one ball and roll it around 5 inches thick and 3-4 inches in a round shape. Place some filling in the centre, cover the filling with another side, press it slightly, and seal the edges with a fork.

Frozen samosa for use later: At this stage, you can preserve the prepared raw samosa in an air-tight container for a week.

Heat the medium-hot oil in the wok on medium flame. Check the oil temperature by putting the tiny dough ball. If it comes up quickly on top, your oil is too hot,t and samosas require just medium-hot oil while frying. Lower the flame and wait for the oil to be medium hot.

Slide the 2-3 samosas in one batch. Don’t overcrowd the pan, and fry them on medium heat until the samosas are evenly golden brown. Drain the samosa onto the kitchen paper to remove excess oil.

Serve hot samosa with tamarind chutney and mint chutney with a hot cup of tea.

Long Chiray Recipe (long Chura )

Sana Rasheed Add Comment

long chiray recipe with step by step photos and video

Long Chiray Recipe || Food Street Snack || How to Make Long Chura Recipe with Step-by-Step Photos and Video….

Long Chiray…. a unique name with a unique recipe. In Pakistan, you will see Delhi families making these at special parties. The special sauce that they serve with the Chirays is so delicious and different in taste.

Long Chiray is a food street recipe that is being sold at a very low price. People are fond of eating this street food snack. This snack is also eaten in Delhi, India. From right there, this street food snack comes,

These chi rays contain two types of fritters and kababs along with tangy sauce and onion slices. Chiray is also called Long Chura. I tried to make long, crispy-like street food. But it can be said that it is better than outside.

My Latest Video Long Chiray Recipe:

Recipe Note:

Chutney: I prepared a long chura sauce with amchur (dry mango) and tamarind. You can skip amchur; you can use only tamarind pulp with white vinegar or lemon juice.

Dumplings: in long chiray are added plain dumplings and red dumplings with different shapes. While you can skip the red one, the dumplings. These plain dumplings are soaked in room-temperature water.

Orange Dumplings: To make the orange dumplings batter, I kept the same except for adding red food coloring. These dumplings aren’t soaked in water.

Long Chiray Kababs are the main part of this snack. These are made of a combination of two flours. Gram flour and rice, along with herbs and basic spices. Knead the gram flour into a dough to make kabab.

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Mix dal Pakora

Chicken shawarma

Chicken Potato Cutlets

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Chana dal pakora

Cabbage vada

If you have tried this Long Chiray, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.

For detailed recipes, watch my video!

How to Make Long Chiray?

Peel the garlic cloves and boil the dry tamarind ( amchur). Soak the tamarind in water. Peel and chop the onion. Green chilies and coriander leaves

In a blender jar, put cooked amchur, tamarind water, garlic cloves, chili flakes, salt, black salt, and cumin seeds.

Next, blend them into a smooth paste. In the last add red food color to the chutney. Chutney consistency, keep thin or thick, it's up to you.

Take them out into another bowl.

Now, take gram flour (besan) in a separate bowl and combine

red chili powder, salt, cumin seeds, and baking soda.

Mix them very well and begin to dissolve the batter by adding water little by little. Once the batter reaches a thick pouring consistency. stop adding water to the batter.setStopaside.

Take another bowl and add gram flour, rice flour, red chili powder, chaat masala, salt, baking soda, crushed coriander powder, crushed cumin powder, and oil.

Stir to combine well. Next, add chopped onion, chopped coriander leaves, and green chilies. Now, begin to mix with your hand. And give it a dough shape. And leave it aside for the rest.

Firstly, divide the dumpling batter into two portions. Then start frying the dumplings. Heat the oil and start frying the dumplings on a medium flame.

Once they started floating in the oil, flip them one by one. Keep stirring to bring an even color to the dumplings. Once they turn golden brown, drain them from the oil.

Take the remaining dumpling batter, which we have separated initially. Now add orange food color and 2 tbsp water to the batter. Stir to mix well. Keep remembering that orange dumplings are consistently a bit thinner than plain dumplings. Leave it aside for 10 minutes.

Meanwhile, take room-temperature water in another bowl and soak all fried dumplings in the water for 5 minutes. And after 5 minutes, take all the dumplings by slightly pressing each dumpling to remove water from them.

Now, heat the oil and start frying the orange dumpling in medium-hot oil. Start putting them with the help of a spoon. keep remembering its shape should be kept.

For this, you shallow fry the dumplings. so that its shape comes in accurate shape. If you fry dumplings in more oil, your dumplings will make a round shape.

Once they are cooked from the bottom sides, flip them with the help of a, or any flat, thin object. Fry them the same as before and drain them of the oil.

Take the dough and start making medium-sized oval-shaped kababs with a long chain. I made 6 kababs in one cup of gram flour. These kababs are shallow-fried

Fry kababs till they turn a golden brown color. Keep flipping to make the kababs uniformly colored. Once fried, take them out of the pan.

Now, take a serving plate and place all the dumplings and kababs on the plate one by one. Now sprinkle some chopped coriander and onion. Long Chirpy is ready to serve

Make a plate of long chiray and place some dumplings and kababs. Then add some chutney and onion, and then serve

Meethi Tikya Recipe (Sweet Tikki)

Smoky Qeema Samosa Recipe With Folding Techniques

Long Chiray Recipe (long Chura )

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