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5 Sauces That Will Spruce Up Your Cooking Slideshow

5 Sauces That Will Spruce Up Your Cooking Slideshow

Béchamel Sauce

As one of the traditional mother sauces, Holmberg says that béchamel was often grumbled about when she studied cooking in Paris. Even though so many of her classmates found it annoying to make, most of them couldn’t make a decent one, she claimed, because it’s hard not to turn béchamel sauce into glue. To get over the boredom of it, consider this sauce your point of pride, because you’ve grasped the art of a roux (butter and flour cooked together), and have cooked it to its perfect point of nuttiness without making the sauce too thick. If you can’t master a béchamel, the only grumbling that’ll take place will be from your guests about your gummy Alfredo sauce.

Click here to see Holmberg's Actually Taste Béchamel Sauce

Vinaigrette

This is not a traditional mother sauce, and we even doubted its place on her list until Holmberg proved us wrong. She calls this her "happy sauce," because it’s bright, quick, and simple. The key to being as happy about your vinaigrette as Holmberg is about hers is to remember the three essential ingredients — acid, oil, and salt — and the number one rule: balance. Once you know how to balance the flavors of vinaigrettes, you can play around with what variations of the three ingredients you want to use. Be wary, though, because without one of those ingredients, "you’ll be out on your [hiney]," warns Holmberg. This recipe is a classic vinaigrette recipe, with one addition to the ingredients, Dijon, which adds a spicy kick. To test your flavor balancing skills, try swapping in another type of acid (lemon juice, orange juice, or champagne vinegar perhaps?) and another type of oil. Or, of course, try Holmberg's variations.

Click here to see Holmberg's Classic Sherry Vinaigrette

Beurre Blanc

Beurre Blanc can be considered a traditional mother sauce depending on who you ask. Holmberg describes beurre blanc sauce as "the poster-child for misunderstood French sauces." Holmberg feels that many people flip their nose at beurre blanc because it sounds like a ton of butter, when really it’s a perfect balance between acid and the fat. To master the beurre blanc sauce is to master the art of reducing, she says, and this lemon-caper beurre blanc sauce is the perfect starting point to test your skill.

Click here to see Holmberg's Lemon-Caper Butter Sauce

Tomato Sauce

Holmberg believes that the tomato is the perfect food; its multi-dimensional flavor personality is its umami, and it has the ability to make something taste intense and savory, she says. When making a tomato sauce, which is mostly done using canned tomatoes, Holmberg stresses to remember to cook the sauce until the point where that umami comes out. And because tomatoes are generally sweet, balancing the flavors with salt, a touch of heat, and acid is important as well (like with any of the other sauces). Holmberg’s classic marinara is a starting point to whatever tomato-based dish you’re trying to make: pastas, casseroles, stuffed peppers, or Tuscan poached eggs, which is what she makes with her spicy and bold tomato sauce.

Click here to see Holmberg's Bold and Spicy Tomato Sauce

Hollandaise

A classic (and one of the mother’s), hollandaise sauce is the emulsification of eggs and butter. It’s a tricky one, because you have to manage egg yolks with heat and emulsify them perfectly with fat. If anything is done incorrectly, your hollandaise will break, resulting in a runny, yellowy mess.

With hollandaise sauce you want billows, says Holmberg, and they should be as voluptuous as possible. Creating hollandaise sauce is alchemy: managing heat and yolks, properly emulsifying, and seasoning it well with salt, pepper, and acid. In Holmberg's "steak sauce" hollandaise, all she is doing is making a basic hollandaise sauce up until the point where she adds the soy sauce mixture at the end, proving that once you know how to make the foundational sauce (like with any of the mother sauces), you can add anything you’d like to it to make it something other than eggs Benedict.

Click here to see Holmberg's 'Steak Sauce' Hollandaise


Spruce up your Iftar this Ramadan with this Chinese Pocket Samosa recipe

Come Ramadan, and even those of us who are most health conscious give into the temptations of delicious fried foods, sweet treats and decadent meals. And why shall one not indulge? After starving and staying thirsty for most of the day in this sweltering heat, it is only fair to treat oneself with some delicious food. This recipe for Chinese Pocket Samosa calls for a mix of vegetables include cabbage, capsicum, carrots, corn, beans and more, making it a super healthy alternative to the typical potato filled samosa, and if one wishes to lower the calorie count, one can always air fry or bake the samosas, making them a great, healthy snack which is perfect to eat during Iftar with your loved ones. Read on

For vegetable filling

Ingredients:

• Green chillies 2-3 nos. (chopped)

• French Beans ½ cup (chopped)

2. Red chilli sauce 1 tbsp

• Spring onion greens 2 tbsp (chopped)

• In a bowl add the cabbage, capsicum, carrots and salt a pinch, mix well and rest it for 2 minutes, later transfer it to a muslin cloth and squeeze out excess moisture, keep aside to be used later.

• Set a wok high heat, add the oil, garlic, ginger and chillies, sauté them for a minute, add the squeezed veggies, beans corn kernels, sugar salt and pepper to taste and sauté them too for a minute.

• Add the sauces and sauté it for a minute, finish it spring onion greens and keep aside to be used as a filling.

Sweet and Sour Dipping sauce

Ingredients:

• Set a pan on medium heat, add all the ingredients one by one and cook for 2-3 minutes. Your sauce is ready to be used, use accordingly, you can also store them in fridge for a week.

For making samosa:

Ingredients:

• Refined flour slurry (refined flour 4 tbsp + water 4 tbsp)

• Divide the samosa patti in 4 long strips, apply a drop of refined flour slurry in the centre of the strip and place another strip making a plus sign, add a spoonful amount of cooked vegetable filling and fold one side over the filling, again apply a drop of refined flour over the sheet, fold and seal the another one, continue the step of spreading the refined flour slurry and seal every strip tightly to make a square shape, if in case the corners are open just dip them in the slurry to seal . Make as many as you wish to.

• Set oil for frying on medium high heat, fry these samosa squares in hot oil until crisp & golden brown from all side.

• Remove it on absorbent paper, your crispy chines pocket samosas are ready to be served, serve hot with freshly made sweet & sour dipping sauce.


Spruce up your Iftar this Ramadan with this Chinese Pocket Samosa recipe

Come Ramadan, and even those of us who are most health conscious give into the temptations of delicious fried foods, sweet treats and decadent meals. And why shall one not indulge? After starving and staying thirsty for most of the day in this sweltering heat, it is only fair to treat oneself with some delicious food. This recipe for Chinese Pocket Samosa calls for a mix of vegetables include cabbage, capsicum, carrots, corn, beans and more, making it a super healthy alternative to the typical potato filled samosa, and if one wishes to lower the calorie count, one can always air fry or bake the samosas, making them a great, healthy snack which is perfect to eat during Iftar with your loved ones. Read on

For vegetable filling

Ingredients:

• Green chillies 2-3 nos. (chopped)

• French Beans ½ cup (chopped)

2. Red chilli sauce 1 tbsp

• Spring onion greens 2 tbsp (chopped)

• In a bowl add the cabbage, capsicum, carrots and salt a pinch, mix well and rest it for 2 minutes, later transfer it to a muslin cloth and squeeze out excess moisture, keep aside to be used later.

• Set a wok high heat, add the oil, garlic, ginger and chillies, sauté them for a minute, add the squeezed veggies, beans corn kernels, sugar salt and pepper to taste and sauté them too for a minute.

• Add the sauces and sauté it for a minute, finish it spring onion greens and keep aside to be used as a filling.

Sweet and Sour Dipping sauce

Ingredients:

• Set a pan on medium heat, add all the ingredients one by one and cook for 2-3 minutes. Your sauce is ready to be used, use accordingly, you can also store them in fridge for a week.

For making samosa:

Ingredients:

• Refined flour slurry (refined flour 4 tbsp + water 4 tbsp)

• Divide the samosa patti in 4 long strips, apply a drop of refined flour slurry in the centre of the strip and place another strip making a plus sign, add a spoonful amount of cooked vegetable filling and fold one side over the filling, again apply a drop of refined flour over the sheet, fold and seal the another one, continue the step of spreading the refined flour slurry and seal every strip tightly to make a square shape, if in case the corners are open just dip them in the slurry to seal . Make as many as you wish to.

• Set oil for frying on medium high heat, fry these samosa squares in hot oil until crisp & golden brown from all side.

• Remove it on absorbent paper, your crispy chines pocket samosas are ready to be served, serve hot with freshly made sweet & sour dipping sauce.


Spruce up your Iftar this Ramadan with this Chinese Pocket Samosa recipe

Come Ramadan, and even those of us who are most health conscious give into the temptations of delicious fried foods, sweet treats and decadent meals. And why shall one not indulge? After starving and staying thirsty for most of the day in this sweltering heat, it is only fair to treat oneself with some delicious food. This recipe for Chinese Pocket Samosa calls for a mix of vegetables include cabbage, capsicum, carrots, corn, beans and more, making it a super healthy alternative to the typical potato filled samosa, and if one wishes to lower the calorie count, one can always air fry or bake the samosas, making them a great, healthy snack which is perfect to eat during Iftar with your loved ones. Read on

For vegetable filling

Ingredients:

• Green chillies 2-3 nos. (chopped)

• French Beans ½ cup (chopped)

2. Red chilli sauce 1 tbsp

• Spring onion greens 2 tbsp (chopped)

• In a bowl add the cabbage, capsicum, carrots and salt a pinch, mix well and rest it for 2 minutes, later transfer it to a muslin cloth and squeeze out excess moisture, keep aside to be used later.

• Set a wok high heat, add the oil, garlic, ginger and chillies, sauté them for a minute, add the squeezed veggies, beans corn kernels, sugar salt and pepper to taste and sauté them too for a minute.

• Add the sauces and sauté it for a minute, finish it spring onion greens and keep aside to be used as a filling.

Sweet and Sour Dipping sauce

Ingredients:

• Set a pan on medium heat, add all the ingredients one by one and cook for 2-3 minutes. Your sauce is ready to be used, use accordingly, you can also store them in fridge for a week.

For making samosa:

Ingredients:

• Refined flour slurry (refined flour 4 tbsp + water 4 tbsp)

• Divide the samosa patti in 4 long strips, apply a drop of refined flour slurry in the centre of the strip and place another strip making a plus sign, add a spoonful amount of cooked vegetable filling and fold one side over the filling, again apply a drop of refined flour over the sheet, fold and seal the another one, continue the step of spreading the refined flour slurry and seal every strip tightly to make a square shape, if in case the corners are open just dip them in the slurry to seal . Make as many as you wish to.

• Set oil for frying on medium high heat, fry these samosa squares in hot oil until crisp & golden brown from all side.

• Remove it on absorbent paper, your crispy chines pocket samosas are ready to be served, serve hot with freshly made sweet & sour dipping sauce.


Spruce up your Iftar this Ramadan with this Chinese Pocket Samosa recipe

Come Ramadan, and even those of us who are most health conscious give into the temptations of delicious fried foods, sweet treats and decadent meals. And why shall one not indulge? After starving and staying thirsty for most of the day in this sweltering heat, it is only fair to treat oneself with some delicious food. This recipe for Chinese Pocket Samosa calls for a mix of vegetables include cabbage, capsicum, carrots, corn, beans and more, making it a super healthy alternative to the typical potato filled samosa, and if one wishes to lower the calorie count, one can always air fry or bake the samosas, making them a great, healthy snack which is perfect to eat during Iftar with your loved ones. Read on

For vegetable filling

Ingredients:

• Green chillies 2-3 nos. (chopped)

• French Beans ½ cup (chopped)

2. Red chilli sauce 1 tbsp

• Spring onion greens 2 tbsp (chopped)

• In a bowl add the cabbage, capsicum, carrots and salt a pinch, mix well and rest it for 2 minutes, later transfer it to a muslin cloth and squeeze out excess moisture, keep aside to be used later.

• Set a wok high heat, add the oil, garlic, ginger and chillies, sauté them for a minute, add the squeezed veggies, beans corn kernels, sugar salt and pepper to taste and sauté them too for a minute.

• Add the sauces and sauté it for a minute, finish it spring onion greens and keep aside to be used as a filling.

Sweet and Sour Dipping sauce

Ingredients:

• Set a pan on medium heat, add all the ingredients one by one and cook for 2-3 minutes. Your sauce is ready to be used, use accordingly, you can also store them in fridge for a week.

For making samosa:

Ingredients:

• Refined flour slurry (refined flour 4 tbsp + water 4 tbsp)

• Divide the samosa patti in 4 long strips, apply a drop of refined flour slurry in the centre of the strip and place another strip making a plus sign, add a spoonful amount of cooked vegetable filling and fold one side over the filling, again apply a drop of refined flour over the sheet, fold and seal the another one, continue the step of spreading the refined flour slurry and seal every strip tightly to make a square shape, if in case the corners are open just dip them in the slurry to seal . Make as many as you wish to.

• Set oil for frying on medium high heat, fry these samosa squares in hot oil until crisp & golden brown from all side.

• Remove it on absorbent paper, your crispy chines pocket samosas are ready to be served, serve hot with freshly made sweet & sour dipping sauce.


Spruce up your Iftar this Ramadan with this Chinese Pocket Samosa recipe

Come Ramadan, and even those of us who are most health conscious give into the temptations of delicious fried foods, sweet treats and decadent meals. And why shall one not indulge? After starving and staying thirsty for most of the day in this sweltering heat, it is only fair to treat oneself with some delicious food. This recipe for Chinese Pocket Samosa calls for a mix of vegetables include cabbage, capsicum, carrots, corn, beans and more, making it a super healthy alternative to the typical potato filled samosa, and if one wishes to lower the calorie count, one can always air fry or bake the samosas, making them a great, healthy snack which is perfect to eat during Iftar with your loved ones. Read on

For vegetable filling

Ingredients:

• Green chillies 2-3 nos. (chopped)

• French Beans ½ cup (chopped)

2. Red chilli sauce 1 tbsp

• Spring onion greens 2 tbsp (chopped)

• In a bowl add the cabbage, capsicum, carrots and salt a pinch, mix well and rest it for 2 minutes, later transfer it to a muslin cloth and squeeze out excess moisture, keep aside to be used later.

• Set a wok high heat, add the oil, garlic, ginger and chillies, sauté them for a minute, add the squeezed veggies, beans corn kernels, sugar salt and pepper to taste and sauté them too for a minute.

• Add the sauces and sauté it for a minute, finish it spring onion greens and keep aside to be used as a filling.

Sweet and Sour Dipping sauce

Ingredients:

• Set a pan on medium heat, add all the ingredients one by one and cook for 2-3 minutes. Your sauce is ready to be used, use accordingly, you can also store them in fridge for a week.

For making samosa:

Ingredients:

• Refined flour slurry (refined flour 4 tbsp + water 4 tbsp)

• Divide the samosa patti in 4 long strips, apply a drop of refined flour slurry in the centre of the strip and place another strip making a plus sign, add a spoonful amount of cooked vegetable filling and fold one side over the filling, again apply a drop of refined flour over the sheet, fold and seal the another one, continue the step of spreading the refined flour slurry and seal every strip tightly to make a square shape, if in case the corners are open just dip them in the slurry to seal . Make as many as you wish to.

• Set oil for frying on medium high heat, fry these samosa squares in hot oil until crisp & golden brown from all side.

• Remove it on absorbent paper, your crispy chines pocket samosas are ready to be served, serve hot with freshly made sweet & sour dipping sauce.


Spruce up your Iftar this Ramadan with this Chinese Pocket Samosa recipe

Come Ramadan, and even those of us who are most health conscious give into the temptations of delicious fried foods, sweet treats and decadent meals. And why shall one not indulge? After starving and staying thirsty for most of the day in this sweltering heat, it is only fair to treat oneself with some delicious food. This recipe for Chinese Pocket Samosa calls for a mix of vegetables include cabbage, capsicum, carrots, corn, beans and more, making it a super healthy alternative to the typical potato filled samosa, and if one wishes to lower the calorie count, one can always air fry or bake the samosas, making them a great, healthy snack which is perfect to eat during Iftar with your loved ones. Read on

For vegetable filling

Ingredients:

• Green chillies 2-3 nos. (chopped)

• French Beans ½ cup (chopped)

2. Red chilli sauce 1 tbsp

• Spring onion greens 2 tbsp (chopped)

• In a bowl add the cabbage, capsicum, carrots and salt a pinch, mix well and rest it for 2 minutes, later transfer it to a muslin cloth and squeeze out excess moisture, keep aside to be used later.

• Set a wok high heat, add the oil, garlic, ginger and chillies, sauté them for a minute, add the squeezed veggies, beans corn kernels, sugar salt and pepper to taste and sauté them too for a minute.

• Add the sauces and sauté it for a minute, finish it spring onion greens and keep aside to be used as a filling.

Sweet and Sour Dipping sauce

Ingredients:

• Set a pan on medium heat, add all the ingredients one by one and cook for 2-3 minutes. Your sauce is ready to be used, use accordingly, you can also store them in fridge for a week.

For making samosa:

Ingredients:

• Refined flour slurry (refined flour 4 tbsp + water 4 tbsp)

• Divide the samosa patti in 4 long strips, apply a drop of refined flour slurry in the centre of the strip and place another strip making a plus sign, add a spoonful amount of cooked vegetable filling and fold one side over the filling, again apply a drop of refined flour over the sheet, fold and seal the another one, continue the step of spreading the refined flour slurry and seal every strip tightly to make a square shape, if in case the corners are open just dip them in the slurry to seal . Make as many as you wish to.

• Set oil for frying on medium high heat, fry these samosa squares in hot oil until crisp & golden brown from all side.

• Remove it on absorbent paper, your crispy chines pocket samosas are ready to be served, serve hot with freshly made sweet & sour dipping sauce.


Spruce up your Iftar this Ramadan with this Chinese Pocket Samosa recipe

Come Ramadan, and even those of us who are most health conscious give into the temptations of delicious fried foods, sweet treats and decadent meals. And why shall one not indulge? After starving and staying thirsty for most of the day in this sweltering heat, it is only fair to treat oneself with some delicious food. This recipe for Chinese Pocket Samosa calls for a mix of vegetables include cabbage, capsicum, carrots, corn, beans and more, making it a super healthy alternative to the typical potato filled samosa, and if one wishes to lower the calorie count, one can always air fry or bake the samosas, making them a great, healthy snack which is perfect to eat during Iftar with your loved ones. Read on

For vegetable filling

Ingredients:

• Green chillies 2-3 nos. (chopped)

• French Beans ½ cup (chopped)

2. Red chilli sauce 1 tbsp

• Spring onion greens 2 tbsp (chopped)

• In a bowl add the cabbage, capsicum, carrots and salt a pinch, mix well and rest it for 2 minutes, later transfer it to a muslin cloth and squeeze out excess moisture, keep aside to be used later.

• Set a wok high heat, add the oil, garlic, ginger and chillies, sauté them for a minute, add the squeezed veggies, beans corn kernels, sugar salt and pepper to taste and sauté them too for a minute.

• Add the sauces and sauté it for a minute, finish it spring onion greens and keep aside to be used as a filling.

Sweet and Sour Dipping sauce

Ingredients:

• Set a pan on medium heat, add all the ingredients one by one and cook for 2-3 minutes. Your sauce is ready to be used, use accordingly, you can also store them in fridge for a week.

For making samosa:

Ingredients:

• Refined flour slurry (refined flour 4 tbsp + water 4 tbsp)

• Divide the samosa patti in 4 long strips, apply a drop of refined flour slurry in the centre of the strip and place another strip making a plus sign, add a spoonful amount of cooked vegetable filling and fold one side over the filling, again apply a drop of refined flour over the sheet, fold and seal the another one, continue the step of spreading the refined flour slurry and seal every strip tightly to make a square shape, if in case the corners are open just dip them in the slurry to seal . Make as many as you wish to.

• Set oil for frying on medium high heat, fry these samosa squares in hot oil until crisp & golden brown from all side.

• Remove it on absorbent paper, your crispy chines pocket samosas are ready to be served, serve hot with freshly made sweet & sour dipping sauce.


Spruce up your Iftar this Ramadan with this Chinese Pocket Samosa recipe

Come Ramadan, and even those of us who are most health conscious give into the temptations of delicious fried foods, sweet treats and decadent meals. And why shall one not indulge? After starving and staying thirsty for most of the day in this sweltering heat, it is only fair to treat oneself with some delicious food. This recipe for Chinese Pocket Samosa calls for a mix of vegetables include cabbage, capsicum, carrots, corn, beans and more, making it a super healthy alternative to the typical potato filled samosa, and if one wishes to lower the calorie count, one can always air fry or bake the samosas, making them a great, healthy snack which is perfect to eat during Iftar with your loved ones. Read on

For vegetable filling

Ingredients:

• Green chillies 2-3 nos. (chopped)

• French Beans ½ cup (chopped)

2. Red chilli sauce 1 tbsp

• Spring onion greens 2 tbsp (chopped)

• In a bowl add the cabbage, capsicum, carrots and salt a pinch, mix well and rest it for 2 minutes, later transfer it to a muslin cloth and squeeze out excess moisture, keep aside to be used later.

• Set a wok high heat, add the oil, garlic, ginger and chillies, sauté them for a minute, add the squeezed veggies, beans corn kernels, sugar salt and pepper to taste and sauté them too for a minute.

• Add the sauces and sauté it for a minute, finish it spring onion greens and keep aside to be used as a filling.

Sweet and Sour Dipping sauce

Ingredients:

• Set a pan on medium heat, add all the ingredients one by one and cook for 2-3 minutes. Your sauce is ready to be used, use accordingly, you can also store them in fridge for a week.

For making samosa:

Ingredients:

• Refined flour slurry (refined flour 4 tbsp + water 4 tbsp)

• Divide the samosa patti in 4 long strips, apply a drop of refined flour slurry in the centre of the strip and place another strip making a plus sign, add a spoonful amount of cooked vegetable filling and fold one side over the filling, again apply a drop of refined flour over the sheet, fold and seal the another one, continue the step of spreading the refined flour slurry and seal every strip tightly to make a square shape, if in case the corners are open just dip them in the slurry to seal . Make as many as you wish to.

• Set oil for frying on medium high heat, fry these samosa squares in hot oil until crisp & golden brown from all side.

• Remove it on absorbent paper, your crispy chines pocket samosas are ready to be served, serve hot with freshly made sweet & sour dipping sauce.


Spruce up your Iftar this Ramadan with this Chinese Pocket Samosa recipe

Come Ramadan, and even those of us who are most health conscious give into the temptations of delicious fried foods, sweet treats and decadent meals. And why shall one not indulge? After starving and staying thirsty for most of the day in this sweltering heat, it is only fair to treat oneself with some delicious food. This recipe for Chinese Pocket Samosa calls for a mix of vegetables include cabbage, capsicum, carrots, corn, beans and more, making it a super healthy alternative to the typical potato filled samosa, and if one wishes to lower the calorie count, one can always air fry or bake the samosas, making them a great, healthy snack which is perfect to eat during Iftar with your loved ones. Read on

For vegetable filling

Ingredients:

• Green chillies 2-3 nos. (chopped)

• French Beans ½ cup (chopped)

2. Red chilli sauce 1 tbsp

• Spring onion greens 2 tbsp (chopped)

• In a bowl add the cabbage, capsicum, carrots and salt a pinch, mix well and rest it for 2 minutes, later transfer it to a muslin cloth and squeeze out excess moisture, keep aside to be used later.

• Set a wok high heat, add the oil, garlic, ginger and chillies, sauté them for a minute, add the squeezed veggies, beans corn kernels, sugar salt and pepper to taste and sauté them too for a minute.

• Add the sauces and sauté it for a minute, finish it spring onion greens and keep aside to be used as a filling.

Sweet and Sour Dipping sauce

Ingredients:

• Set a pan on medium heat, add all the ingredients one by one and cook for 2-3 minutes. Your sauce is ready to be used, use accordingly, you can also store them in fridge for a week.

For making samosa:

Ingredients:

• Refined flour slurry (refined flour 4 tbsp + water 4 tbsp)

• Divide the samosa patti in 4 long strips, apply a drop of refined flour slurry in the centre of the strip and place another strip making a plus sign, add a spoonful amount of cooked vegetable filling and fold one side over the filling, again apply a drop of refined flour over the sheet, fold and seal the another one, continue the step of spreading the refined flour slurry and seal every strip tightly to make a square shape, if in case the corners are open just dip them in the slurry to seal . Make as many as you wish to.

• Set oil for frying on medium high heat, fry these samosa squares in hot oil until crisp & golden brown from all side.

• Remove it on absorbent paper, your crispy chines pocket samosas are ready to be served, serve hot with freshly made sweet & sour dipping sauce.


Spruce up your Iftar this Ramadan with this Chinese Pocket Samosa recipe

Come Ramadan, and even those of us who are most health conscious give into the temptations of delicious fried foods, sweet treats and decadent meals. And why shall one not indulge? After starving and staying thirsty for most of the day in this sweltering heat, it is only fair to treat oneself with some delicious food. This recipe for Chinese Pocket Samosa calls for a mix of vegetables include cabbage, capsicum, carrots, corn, beans and more, making it a super healthy alternative to the typical potato filled samosa, and if one wishes to lower the calorie count, one can always air fry or bake the samosas, making them a great, healthy snack which is perfect to eat during Iftar with your loved ones. Read on

For vegetable filling

Ingredients:

• Green chillies 2-3 nos. (chopped)

• French Beans ½ cup (chopped)

2. Red chilli sauce 1 tbsp

• Spring onion greens 2 tbsp (chopped)

• In a bowl add the cabbage, capsicum, carrots and salt a pinch, mix well and rest it for 2 minutes, later transfer it to a muslin cloth and squeeze out excess moisture, keep aside to be used later.

• Set a wok high heat, add the oil, garlic, ginger and chillies, sauté them for a minute, add the squeezed veggies, beans corn kernels, sugar salt and pepper to taste and sauté them too for a minute.

• Add the sauces and sauté it for a minute, finish it spring onion greens and keep aside to be used as a filling.

Sweet and Sour Dipping sauce

Ingredients:

• Set a pan on medium heat, add all the ingredients one by one and cook for 2-3 minutes. Your sauce is ready to be used, use accordingly, you can also store them in fridge for a week.

For making samosa:

Ingredients:

• Refined flour slurry (refined flour 4 tbsp + water 4 tbsp)

• Divide the samosa patti in 4 long strips, apply a drop of refined flour slurry in the centre of the strip and place another strip making a plus sign, add a spoonful amount of cooked vegetable filling and fold one side over the filling, again apply a drop of refined flour over the sheet, fold and seal the another one, continue the step of spreading the refined flour slurry and seal every strip tightly to make a square shape, if in case the corners are open just dip them in the slurry to seal . Make as many as you wish to.

• Set oil for frying on medium high heat, fry these samosa squares in hot oil until crisp & golden brown from all side.

• Remove it on absorbent paper, your crispy chines pocket samosas are ready to be served, serve hot with freshly made sweet & sour dipping sauce.


Watch the video: Πανεύκολη σάλτσα ντομάτας! (November 2021).