Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, burmese samosa curry with saffron rice. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
The Burmese Samosa Curry involves a bit of effort , but it is completely worth the effort because every spoonful is nothing short of bliss! The Burmese Samosa Curry Soup involves a bit of effort and time, but it is completely worth the effort because every spoonful is nothing short of bliss! The Burmese Curry Soup is a classic Oriental soup with hints of ginger, garlic, whole spices and of course, coconut milk. A base of curds and besan gives.
Burmese samosa curry with saffron rice is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Burmese samosa curry with saffron rice is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook burmese samosa curry with saffron rice using 42 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Burmese samosa curry with saffron rice:
- Take For The Samosa (makes 6 Samosas)
- Take 1/2 tsp coriander seeds
- Prepare 1 tsp oil
- Get 1/4 tsp cumin seeds
- Make ready 1 pinch asafoetida
- Take 1/4 tsp ginger paste
- Prepare 1 green chilli
- Make ready 3 boiled potato
- Make ready 1/4 cup boiled green peas
- Make ready 1/2 tsp coriander-cumin seeds
- Prepare 1/2 tsp dried mango powder (amchur)
- Make ready 1/2 tsp garam masala
- Prepare salt to taste
- Get 2 tbsp finely chopped coriander
- Make ready 2 cups maida
- Take for making spice powder
- Take 1/2 tsp whole black peppercorns
- Prepare 1 tbsp coriander powder
- Make ready 1/4 tsp turmeric powder
- Take 1tsp red chilli powder
- Prepare 1tsp garam masala
- Get for gravy
- Make ready 1/2 cup cooked toovar (arhar) dal
- Prepare 1 tbsp oil
- Prepare 1 tsp cumin seeds (jeera)
- Make ready 3 dried kashmiri red chillies
- Make ready 1/2 cup sliced onions
- Make ready 2 slit green chillies
- Take 1/2 cup soaked and boiled brown chick peas (kala chana)
- Take 1 1/2 tbsp tamarind (imli) pulp
- Make ready 1/2 cup shredded red cabbage
- Get salt to taste
- Get 1/2 cup bean sprouts
- Take For Saffron Rice
- Get 2 cups basmati rice
- Prepare 1 tbsp ginger garlic paste
- Prepare Salt as per taste
- Prepare 1 tez patta
- Get 2 cardomom
- Get 1/2 inch stick dalchini
- Take 2 cloves
- Prepare 2 tbsp oil
Fried samosa, fried golden tofu and Burmese falafel. Served with spicy tamarind hot sauce. Angel hair rice noodle or egg noodles tossed with garlic oil, green onion and choice of vegetarian, chicken or pork. Pork curry with yellow split peas and potato.
Steps 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
Angel hair rice noodle or egg noodles tossed with garlic oil, green onion and choice of vegetarian, chicken or pork. Pork curry with yellow split peas and potato. Basmati rice cooked with saffron spices and raisins. Saffron rice is a dish made from saffron, white rice and also usually vegetable bouillon. Saffron rice is found in the cuisines of many countries (in one form or another).
So that’s going to wrap it up for this exceptional food burmese samosa curry with saffron rice recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
