Recipe of Speedy Burmese samosa curry with saffron rice

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The ingredients needed to make Burmese samosa curry with saffron rice:

1. Prepare For The Samosa (makes 6 Samosas)
2. Make ready 1/2 tsp coriander seeds
3. Make ready 1 tsp oil
4. Make ready 1/4 tsp cumin seeds
5. Get 1 pinch asafoetida
6. Prepare 1/4 tsp ginger paste
7. Take 1 green chilli
8. Get 3 boiled potato
9. Get 1/4 cup boiled green peas
10. Take 1/2 tsp coriander-cumin seeds
11. Make ready 1/2 tsp dried mango powder (amchur)
12. Prepare 1/2 tsp garam masala
13. Take salt to taste
14. Prepare 2 tbsp finely chopped coriander
15. Prepare 2 cups maida
16. Take for making spice powder
17. Get 1/2 tsp whole black peppercorns
18. Make ready 1 tbsp coriander powder
19. Get 1/4 tsp turmeric powder
20. Prepare 1tsp red chilli powder
21. Get 1tsp garam masala
22. Take for gravy
23. Get 1/2 cup cooked toovar (arhar) dal
24. Take 1 tbsp oil
25. Prepare 1 tsp cumin seeds (jeera)
26. Make ready 3 dried kashmiri red chillies
27. Make ready 1/2 cup sliced onions
28. Prepare 2 slit green chillies
29. Get 1/2 cup soaked and boiled brown chick peas (kala chana)
30. Make ready 1 1/2 tbsp tamarind (imli) pulp
31. Make ready 1/2 cup shredded red cabbage
32. Take salt to taste
33. Make ready 1/2 cup bean sprouts
34. Get For Saffron Rice
35. Make ready 2 cups basmati rice
36. Take 1 tbsp ginger garlic paste
37. Take Salt as per taste
38. Take 1 tez patta
39. Make ready 2 cardomom
40. Get 1/2 inch stick dalchini
41. Make ready 2 cloves
42. Take 2 tbsp oil

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Steps to make Burmese samosa curry with saffron rice:

1. FOR SAMOSA heat a broad non-stick pan, add the coriander seeds and dry roast on a medium flame for 1 minute.Crush the coriander seeds to a coarse mixture using a mortal-pestle and keep aside.Heat the oil in a broad non-stick pan, add the cumin seeds and allow it to crackle.
2. Once the seeds crackle, add the coarsely crushed coriander and asafoetida and sauté on a medium flame for a few seconds.Add the ginger paste, green-chilli paste and turmeric powder and sauté on a medium flame for a few more seconds.
3. Add the potato, green peas, coriander powder, dried mango powder, salt and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the coriander and mix well. Keep aside.
4. Knead soft dough of maida by adding oil and salt for samosa cover.make round with rolling pin and cut into 2 PCs from centre to make cone and add the ready samosa stuffing and seal it from top.
5. Heat the oil in a deep non-stick kadhai and deep-fry a few samosas, at a time on a slow flame, till they turn golden brown in colour from all the sides.
6. For making Gravy. Boil and Whisk the toovar dal thoroughly and keep aside. - Heat the oil in a deep non-stick pan, add the cumin seeds and kashmiri red chillies and allow it to crackle. - Once the seeds crackle, add the onions and sauté on a medium flame for 1 minute or till they turn light brown in colour.
7. Add 2 tsp of the prepared spice powder and sauté on a medium flame for 1 minute.Add 3 cups of water, boiled kala chana, and boiled sprouts,toovar dal and tamarind pulp, mix well and cook on a medium flame for 15 minutes, while stirring occasionally.
8. Add the cabbage and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
9. For saffron rice. Soak basmati rice for 30 minutes and boil it by adding salt and oil when it is 80% cooked drain the whole water and keep aside.Heat pan add oil and add jeera, tez patta,clove,cardomon,and next add ginger garlic paste saute until raw smell goes and next add onion fry till it becomes brown.
10. Take a cup of warm milk and add saffron and next add boiled rice and saute it nicely and add saffron milk from top and mix well and cover with foil paper from top of pan and keep the rice to cook for 5 minutes.
11. Enjoy this different and delicious Burmese samosa curry with saffron rice

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