*Chinese Tortilla Samosa

Today I present you yet another quick and tasty recipe which you can make for parties or dinner and surely impress your family and guests. Moreover its very easy to make and it saves your time also. You must be wondering what is this dish??? So I wont make you wait any longer and tell you what are we going to make here today.

Chinese Tortilla Samosa

This recipe is called Chinese Tortilla Samosa. Samosa......well, who doesn't like them? It serves as a good accompaniment with tea or you can just eat it like that. Unlike our regular samosas with the potato filling, these samosas have a Chinese style filling...... and it tastes awesome!! It makes a wonderful appetizer and so easy to make that it saves you a lot of time.

Wait.....there's one more twist in the recipe. In these, I have used tortilla's as a cover or crust of the samosa rather than making them with all purpose flour(maida) which is again a tidious process. So you can avoid the all purpose flour (maida) and use ready made tortilla's which you get easily in the grocery stores. Nowadays you get so many different varieties of tortilla's...you can choose according to your liking. I used the regular tortilla's and believe me you cannot find any difference between the regular all purpose flour cover and tortilla cover.

So friends, what do you think about the idea of using a tortilla for the samosa cover? I love it ,it saves so much of my time and tastes awesome. I have used them in regular samosas also. Just give it a try and you will surely love idea. So let's start...

Ingredients:
For cover:

• Large Tortilla's (regular) - 3 no.s
  All purpose flour+ water paste (to seal)

For filling:

• Cabbage, shredded - 3/4th cup
• Carrot, shredded - 1/2th cup
• Capsicum, finely chopped - 1/2th cup
• Green/regular onion, finely chopped - 1/2 cup
• Boiled noodles- 1 cup
• Cilantro - 2 tbsp
• Ginger garlic paste - 2 tsp
• Soy sauce - 2-3 tsp
• Tomato ketchup - 2 tsp
• Vinegar - 1 tsp
• Salt to taste

Oil - For frying

Method:

• Put all the filling ingredients in a bowl, except noodles and salt and mix well.

Add the noodles and salt (as per taste) and again mix well.

Keep the filling aside.

For samosas:

• If you have taken the tortilla's from the refrigerator,they tend to be hard. Heat them for a minute in the microwave with a wet cloth or tissue over it. This makes them softer.
• Fold the tortilla into half and cut it from the center. Now you get 2 halves.
• Again fold these two parts into half and cut them.In total now you get 4 pieces from a single large tortilla.
  
• Now you are ready to make the samosas.
• Take care to remove the water from the filling before filling it in the tortilla.


• Take one tortilla piece and make a cone as shown in the picture below.


• 




• Put the filling in it. (Don't put too much filling...see that it doesn't come out of the cone.)
  
• Apply the all purpose flour paste on the top flap and seal the samosa cover.


• Repeat it with all the tortilla covers.
  
• Deep fry them in oil and serve the crispy samosas hot with ketchup.


• 

*I tried to bake them but they did not turn so well,may be there's some problem with my oven. I think the baked one's will also taste good and they will be a much healthier option.

*I advice you to make the samosas when you are about to eat or serve them. If you make them many hours before,they tend to get soft,lose their crispiness.

Serves 4-6

This recipe is rushing to the WYF: Party Food event hosted by easycrafts of Simple Indian food blog.

*Paneer-Babycorn Mix (Chinese Style)

Paneer-Babycorn Mix (Chinese Style)

Here goes my first recipe..........

The first recipe I am posting is my latest experiment in the kitchen. This is for all the paneer and babycorn lovers out there. I am sure you will love this recipe.My hubby and me are big fans of paneer and babycorn. I was thinking of making some paneer dish,so I was going through different recipes.Suddenly I got an idea,why not try something new!! So I peeked into my fridge to find out something that could be a good accompaniment to paneer and bingo...........there it was,baby corn!!!!!

Paneer and Babycorn,watta combination.........yummyyyy!!!!!! After I knew the ingredients,
the question was in what style to make it? As baby corn was one of the ingredients I finally decided to make it Chinese style.

You can get paneer and canned babycorn in any supermarket,paneer can be made at home also (Link). Canning improves nutritonal value of corn (Article).




Ingredients

• 1 cup Paneer cubes (~300gms)
• 1 can of Babycorn
• 1 Capsicum (cut into medium squares)
• 2 tbsp Corn Flour
• 1 tsp Ginger-Garlic paste
• 2 Green Chillies (cut in halves)
• 1 tbsp Soya Sauce
• 2 tbsp Vinegar
• 1/4 tsp Ajinomoto
• 2 tsp Olive Oil(you can use regular oil also)
• Green onion and Cilantro (for garnishing)

Method

• In a bowl mix corn-flour, ajinomoto, soy sauce, vinegar and make a thin paste by adding little water.
• Wash and drain the babycorn and cut it into 2" pieces.
  
• Add paneer cubes to the above paste, mix well and keep it aside for 5-10 mnts.
• In a pan, heat olive oil and shallow fry the paneer cubes from above, till they are golden brown. (No need to deep-fry)
• Heat oil in another pan and add green chillies, ginger-garlic paste. And then add baby-corn, capsicum, salt ( as per taste) and cook till they are tender.
• Add the fried paneer cubes to the above. Also add the remaining paste (from step 1). Mix well.
• Garnish with onion greens and cilantro (corriander). Add a little lime juice, if you like.
• Serve hot with either Fried rice or roti/paratha.

Serves : 2 ~ 4

Hope you all like it.... Will post my second recipe soon.