**For chicken B its a loooong one
keema samosa’s masala - cousin’s recipe
keema 5lb
aloo 12/14
peas pack
zeera 6 tbs
sukha dhaniya 6 tbs
methi 4 tbs
garam masala 6 tbs
chaat masala 1/2 spoon
salt 2 and half spoon - but check
crushed chillies 4 tbs
moti laachis 3/4
dalchini - (cinnamon) 3/4
kali mirch (pepper) 10/12
first wash keema and then put in pan with water and add
moti laachis, dalchini, kali mirch and leave to boil an hour or so - doing this will get rid of the smell
once water has almost dried add salt, crushed chillies, sukha dhaniya, zeera, methi, garam masala
and bhun it for 5 mins and then add peas and aloo and bhun for 20 mins or so adding little splashes of water when needed
when you think your done just add half spoon of chaat masala mix well for 2 mins and take off heat
•1 cup dry milk powder
•1 tbsp semolina
•1 tsp cardamom powder
•1 egg
•1/4 tsp baking powder
•1 liter milk
•Sugar as required
•1 tbsp oil
•Almonds and pistachios for garnishing, chopped
Method
•Mix the powdered milk, egg, oil,baking powder and semolina. Knead it well.
Once the dough is done mold it into small balls and then flatten the balls slightly.
Boil the milk with sugar and cardamom powder. As soon as the milk starts boiling add the balls in it.
The balls will tend to swell up , Lower the heat to simmer.Cook the milk with the balls for another 8- 10 minutes.
Remove it from the heat and let it cool.
Just before serving add some pistachios and almonds. Serve chilled.
Method
Heat the 1 tbsp. Oil & add the oil to the other ingredients except seasoning.
Grind in electric stone grinder, or in a mixie.
Transfer to a serving bowl.
Heat oil in a small crucible, add the seeds and asafoetida..
When they splutter, add to the chutney.Mix gently.
I like to sprinkle crisps over my chaat and/or dahi phulki/bare...adds a nice crunch and flavour.I eat my fruit chaat on it's own...totally unadulterated.It's my fave iftari item...drool...
PLAIN/FINE FLOUR/MAIDAH8 tbs
SUGER***************8tbs
add lil bit water,it should thick more then pakoras
meetha soda(becareful ,very small pinch)
oil must be on low flame
put in a pan with tbs
if u want soft then dont spread it fry it like pakoras
if u want crispy then press it ,it will be thin
note =suger and colour after frying depend on yr taste
Jiaa , thats a good recipe .. what do you eat this stuff with? are they like namak para’s ?
**Hadeel , here’s the recipe for Chinese Pakoray :
**Using a shredder, thinly shred raw potatoes … 2 Medium sized potatoes
Thinly shred half cup of cabbage
Thinly shred two carrots
quarter cup corn
Thinly cut green capsicum ( make sure its more like a julian cut )
thinly chop spring onion ( about 3 sprigs are enough ) or if you prefer onion then thinly slice half an onion.
Now in a pan stir fry cabbage this should only take you 30 seconds .. otherwise the cabbage will lose its crisp .. Keep aside …
now stir fry the corn, after 30 seconds add in the shredded carrots, after 30 seconds add in the spring onion, then finally the capsicum and keep aside …
now in the same pan, pour two tablespoons ketchup, two tablespoons vinegar, two teaspoons soya sauce, two to three drops of fish sauce , one teaspoon chilli sauce, one tsp ajinomoto or salt … keep it on low fire and add in all the vegies that you stir fried … please dont include the potatos yet in this mix … after a minute of mixing it on medium heat .. take it all off and keep aside to cool …
When cool, add in the shredded potatoes, but before that please check if the spices are ok to you desired taste …
now in a cup mix three to four tablespoons maida in little water to make a thick paste … add this into the vegies … mix it all .. if need be add a few more drops of water or maida …
fry them like regular pakoray … they taste awesome
its a loooong one 
MITHI:sheen:
