Chinese Chicken Noodles Samosa | Ramadan Recipe

Ingredients

Chicken boiled and shredded
– 150 gm

Garlic cloves – 3 to
4 crushed

Capsicum – 1 chopped

Carrot – 1 chopped

Cabbage – 1 chopped

Noodles boiled – 1 cup

Soya sauce – 1 tsp

Red chilli sauce –
1 tsp

White pepper and
salt as per taste

For making samosa

All purpose
flour/maida – 1 cup

Salt – ½ tsp

Oil – 2 tsp

Method

For making samosa
patti

Mix together maida
salt and oil and then add water and knead it to a soft dough. Cover and  let it rest for 10 to 15 minutes.

For the stuffing

Heat 2 tsp of oil
in a pan and add garlic cloves. Sauté it for few seconds.

Then add the rest
of the ingredients and then mix well and cook for 2 minutes.

Off the flame and
let it cool down.

Make three small
roti from the dough. Place it on top of each with little oil and flour sprinkle
in between two rotis as shown in the video.

Roll all the three
together into a big thin chapatti.

Heat a flat pan and
cook this roti on both the sides only for ten seconds. Remove and separate each
chapatti. Cut the sides and then cut into rectangular pieces.

Make a samosa shape
and stuff this chicken mixture. Stick with water or maida paste and the deep
fry in oil till golden brown in color. Serve hot with ketchup.

Mutton Kichda | Gosht Kichda | Hyderabadi Recipe | Ramadan Recipe

Ingredients

Onion – 6 deep
fried till crispy

Cardamom 2,

cloves -2 to 3

Cinnamon 1 small
stick.

Ginger garlic paste
– 1 tbl.sp

Tuvar dal/split
pigeon peas – ½ cup

Chana dal (split
chickpeas) – ½ cup

Moong dal/split
green gram dal – ½ cup

Masoor dal – ½ cup

Urad dal/black gram
dal – ¼ cup

lapsi rava or
broken wheat - 250 gm

Juice of half lemon

Few mint and
coriander leaves

For marination

Mutton – ½ kg

Tomatoes – 3

Green chilli – 3

Turmeric powder – ½
tsp

Coriander powder –
3 tsp

Roasted cumin
powder - 1 tsp

Red chilli powder
-  2 tsp

Garam masala – 1
tsp

Salt as per taste

Crispy fried onion
– 3

Method

Slice 6 onions
thinly and deep fry them in oil till crispy brown in color.

Wash and soak all
the dal together for half an hour.

Wash and soak lapsi
rava/broken wheat separately.

For marination

Make a puree of
three tomatoes and three green chillies

Half kg of mutton
cut into small pieces cleaned and washed, to this add tomato

Puree and  all the powdered masala,  half of the crispy fried onion, mix it well
and let it marinate for half to one hour.

Heat two tbl.sp of
oil in a pan and add to it cardamom 2, cloves 2 to 3 and cinnamon 1 small
stick.

Fry for a minute.

Add a tbl.sp of
ginger garlic paste and saute for few seconds till the raw smell goes.

Add the marianted
mutton to it and stir fry for 2 to 3 minutes on a low flame.

Add a glass of
water and pressure cook it till 4 to 5 whistles. When cooked remove in a pan.

Add cooked mutton
into the pan

Add freshly chopped
mint and corriander leaves and mix well.

In the same cooker,
add soaked dal and pressure cook till 4 to 5 whistles. When cool, remove in the
mutton pan and mix it well. Add water if needed.

Now pressure cook
broken wheat/lapsi rava till 2 to 3 whistle. Remove and add it to the mutton
mixture. Add salt and water if needed. It should not be too thick. Let it
simmer on a low flame for 4 to 5 mintues. When done, remove in a bowl, add
juice of half lemon, chopped coriander and mint leaves and fried onions. Serve
hot.