Zulekha's Kitchen

Keema samosa is best when made with beef , in fact during the holy month RAMADAN one will find these samosa 's on the street of Mohammed Ali road ,in Mumbai ( India ) and many other such places ,in fact  other dishes are also being served during this holy month. I use lamb mince, as have been having it since child hood, the wrappers in which mince mutton is stuffed are ready made , the other one is frozen patti (wrappers)  , and can be use for long time if kept in cool dry place and the last way is to make the pur ( wrappers)  at home with refined flour , but to save time now a days people use ready made wrappers . Here is the crispy keema samosa recipe , a non vegetarian dish where keema is tossed and cooked properly in spices and garnish with spring onions for that much deserved flavor. INGREDIENTS: 250 gms lamb mince 1 and 1/2 tsp -2tsp ginger garlic paste 1 tsp garam  masala 1 tsp cumin seeds 1 tsp cumin powder 1 tsp Coriander powder 2 -3 choppe...

Onion fritters which is well known as pyaz ke pakode is one of my favorite snack among the list of of pakodas ( fritters). In fact I make onion fritters in two ways, here I am posting one of them. Onion fritters are also teamed with red chili chutney or tomato ketchup or any other of your choice over tea and is enjoyed during monsoons. Here is the recipe of pyaz ke pakode INGREDIENTS:   1- 1 1/2  cup chickpea flour 3 - 4  onions finely chopped 1/2 tsp turmeric powder 1 tsp cumin seeds 1/2 tsp garam masala powder 1 tsp red chili powder  1 tsp ginger garlic paste 1 tbsp coriander leaves  2 - 3 nos finely chopped green chilies a pinch of cooking soda oil for frying  salt METHOD :  In gram flour,add all the mentioned ingredients except oil and mix well. Now start to sprinkle water and mix every thing together. Go easy on water as onion and salt release water too. Adjust salt and other seasoning if required....