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Before you jump to Burmese samosa curry with saffron rice recipe, you may want to read this short interesting healthy tips about Here Are Some Basic Explanations Why Consuming Apples Is Good.
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While everyone understands that consuming plenty of fruits and vegetables is a great way to ensure your body gets all the nutrition it needs, why are apples pushed so much? The very first thing you should understand is that apples have got more vitamins and minerals as compared to some other fruits.. A number of the major minerals that you will find in apples are potassium, calcium, phosphorus, manganese, iron, sodium, copper and zinc, and also other trace minerals. And you’ll also come across vitamins in your apples such as, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and other trace vitamins.
To sum up, I guess an apple a day really can keep the doctor away and now you understand why. One thing you should recognize is that we only discussed a handful of the benefits of eating apples. Every one of the benefits would take us too long to include in this post, but the information is out there. I really hope that the next time you go to the grocery store you find yourself getting plenty of apples. These apples can lead to helping you to live a longer and healthier life.
We hope you got benefit from reading it, now let’s go back to burmese samosa curry with saffron rice recipe. To make burmese samosa curry with saffron rice you need 42 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to make Burmese samosa curry with saffron rice:
- Provide For The Samosa (makes 6 Samosas)
- You need 1/2 tsp coriander seeds
- Use 1 tsp oil
- You need 1/4 tsp cumin seeds
- Prepare 1 pinch asafoetida
- Use 1/4 tsp ginger paste
- You need 1 green chilli
- You need 3 boiled potato
- Get 1/4 cup boiled green peas
- You need 1/2 tsp coriander-cumin seeds
- Prepare 1/2 tsp dried mango powder (amchur)
- Get 1/2 tsp garam masala
- Provide salt to taste
- Use 2 tbsp finely chopped coriander
- Get 2 cups maida
- You need for making spice powder
- Take 1/2 tsp whole black peppercorns
- Get 1 tbsp coriander powder
- Prepare 1/4 tsp turmeric powder
- Use 1tsp red chilli powder
- Use 1tsp garam masala
- Prepare for gravy
- Prepare 1/2 cup cooked toovar (arhar) dal
- Get 1 tbsp oil
- Provide 1 tsp cumin seeds (jeera)
- Get 3 dried kashmiri red chillies
- You need 1/2 cup sliced onions
- Prepare 2 slit green chillies
- Take 1/2 cup soaked and boiled brown chick peas (kala chana)
- You need 1 1/2 tbsp tamarind (imli) pulp
- Get 1/2 cup shredded red cabbage
- You need salt to taste
- Provide 1/2 cup bean sprouts
- Use For Saffron Rice
- You need 2 cups basmati rice
- Get 1 tbsp ginger garlic paste
- Take Salt as per taste
- Use 1 tez patta
- Take 2 cardomom
- Get 1/2 inch stick dalchini
- Get 2 cloves
- Use 2 tbsp oil
Instructions to make Burmese samosa curry with saffron rice:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the cabbage and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
- 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.
- 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.
- Enjoy this different and delicious Burmese samosa curry with saffron rice
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