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Moong Daal Samosa

Moong Daal Samosa   Moong Daal Samosa:Recipe Servings: 4Recipe Cook Time: 30 Minutes + Time to soak dal…………………………………………………………Have had enough of aloo filled samosas? Then try making these moong dal samosas at home.Ingredients:Samosa Pastry (Covering):2 cups refined flour-siftedSalt -1 tspOil – 2 TbspCold water to kneadFilling:3 cup husked green gram (Moong Daal)-soaked in water for 3-4 hoursOil – 2 TbspCumin seeds – 1 tspAsafoetida – 1/8 tspGaram masala – 3 tspchilli powder – 3 tspfennel seeds(saunf) – 2 Tbsp powderedCoriander powder – 2 tspSalt to tasteAmchur Powder – 1 1/2 tspMethod:For the Samosa:Add the salt to the flour, and rub the oil into it.Add water and knead into a stiff dough (It is important for the dough to be stiff). Leave to rest for 15 minutes or so.Shape dough into smooth balls, and roll the balls into thin rounds. Cut these into halves.Take one half, wet the edges, and fold the straight edge at the center and join by one half overlapping the other to form into a cone.Press the overlapping portion, and fill the cone and press the edges together to seal. The oil should be hot when you add the samosas to it, then lower the heat and let cook till brown.For the filling:Grind the lentils coarsely. Heat 2 tablespoons of oil and add the cumin seeds and asafoetida.When they begin to splutter, add the lentils and the rest of the ingredients, which make up the filling.Saute over low heat till the mixture is well fried. It will stop sticking to the pan when done.Take mixture off heat and leave to cool.Please share your any recipe by registering on www.kuwaitfoods.com. Its Fun & Learn time for Housewife, Youngwomen, Chef, & Food Lovers.  



Hey Everyone! A Couple of you did ask me to share some more healthy eating recipes, so this is what I cooked some days back. I love this dry chicken recipe of mine, its perfect for dinner along with some salad. It’s not fried and has very less oil in it, making it a healthy meal. Now if your someone who is on a strict diet I would suggest you go in for chicken breast, but I feel the thighs are more tender and I enjoy them more.   Ingredients: 6 to 7 chicken thighs ( you can use breast as well) 1 tsp olive oil 1 tsp garlic powder 1 tsp chilli powder 1 tsp paprika powder/ chilli flakes 1 tbsp onion powder 1 tsp lime juice Dark soy sauce (optional) salt as per taste Canola Spray Oil     Method:  Step 1. clean and wash you chicken well , then makes some slits on it. This helps in the marination. Step 2. Marinate your chicken with all of the above ingredients for 2 hours. Step 3. Take your non stick pan add in your olive oil or spray oil, then add in your chicken and cook on a high flame for 5 mins. (you will notice some water leave out) Step 4. Then cook the chicken on really low flame and cover with a lid…cook for 15 min and then turn the side and then cook for another 15 mins. Step 5. After 30 mins you will then notice a lot of water has left from the chicken, then change the flame back on to high and dry up all the remaining water while your chicken cooks in it as well.   Once its all dried up, take it off the gas and serve it with your choice of salad. P.S :  This recipe can be used for fish or prawns as well. Do let me know in the comment box what you though of this and if you ever give it a try to do share the pics. Please do like, share & Subscribe to www.thepinkapple.net  


Healthy Egg Uttapa

Egg Uttapam RecipeIt is an uttapam that doesn’t require any fermenting or pre-preparations.Skip the trouble of serving egg and toast and just put them all in a bowl to makesoft and mushy uttapams that have a cheesy taste without even a strand of cheese.Ingredients•8-10 slices of bread•1 egg•½ cup milk•1 onion, finely chopped•1 tomato, finely chopped•½ cup capsicum, finely chopped•1 green chili, finely chopped•1 tbsp coriander, finely chopped•1 tsp chili powder•Salt to tasteMethod:•Beat the egg well in a small bowl along with the milk.•Break the bread in medium sized pieces in a bowl. To this, add the egg and milk mix and all other ingredients.•Mix well to form a thick batter. If the mixture is too dry, you can add some milk. If the egg used was too small, you may need to add one more egg.•Allow this mix to stay for 4-5 minutes.•Heat a nonstick pan and pour two ladles of the mix on it. Spread it like an uttapam and cover it.•Allow it to cook for 2-3 minutes on each side, till golden brown•Serve with ketchup.These recipes make for a wholesome breakfast with a balance of carbohydrates, proteins, fresh vegetables and loads of flavour. Who thoughtmaking tasty and healthy breakfast would be so easy?Explore more healthy recipes! On www.kuwaitfoods.com If you like to share your recipe just Register (Look Yellow Button on the website) After Register go in your email account and activate. Then Go on website and Click Recipe and Post Recipe. Instantly will appear on website your recipe and share with your friends for the likes


Sweet Hot Mustard Chicken Thighs

Ingredients 8 large bone-in, skin-on chicken thighs 1/2 cup Dijon mustard 1/4 cup packed brown sugar 1/4 cup red wine vinegar 1 teaspoon dry mustard powder 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 teaspoon ground dried chipotle pepper 1 pinch cayenne pepper, or to taste 4 cloves garlic, minced 1 onion, sliced into rings 2 teaspoons vegetable oil, or as needed Directions Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. Cuts should be about 1 inch apart. Transfer thighs into a heavy resealable plastic bag. Whisk Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. Whisk garlic into marinade. Pour marinade into bag over chicken thighs and massage marinade into chicken, coating each thigh thoroughly and working the marinade into the cuts. Seal bag and refrigerate at least 4 hours (or overnight for best flavor). Move a rack to the center position in oven. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and lightly oil the foil. Scatter onion rings onto prepared baking sheet. Place chicken thighs on top of onion rings. Spray or brush thighs with vegetable oil; sprinkle thighs with additional salt and cayenne pepper if desired. Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes. Transfer chicken and onions onto a serving platter. Pour pan drippings into a saucepan, bring to a boil, and continue boiling, stirring often, until drippings are reduced by half, 3 to 4 minutes. Skim excess fat from pan sauce. Spoon reduced pan sauce over each chicken thigh and serve.



Arabian Majboos Ingredients Basmati rice : 1 Kg Big sized chicken pieces with skin : 1½ Kg Finely sliced Onion : 2 medium sized Tomatoes : 2, sliced into half Carrot : 1 chopped Ginger : ½ inch Garlic : 6 cloves Cardamom : 4 Cloves : 4 Cinnamon : 1 piece Lemon juice : ¼ cup Salt : As needed Oil : As needed Turmeric powder : ½tsp (optional) Water : 6 cups Coriander leaves for garnish Boiled Eggs : 3 Arabian Majboos preparation Wash the chicken pieces and the rice thoroughly and separately under running water and keep it aside. Mix the ground spices garlic, ginger, cardamom, cloves, cinnamon, lemon juice, turmeric powder (optional), salt and 2 tablespoon oil in a bowl. Apply ½ of this mix thoroughly over the chicken inside out and marinate it for one hour. In a large pan, heat ½ cup of oil, add the onions and saute it till they become translucent. Add the remaining ground spices, chicken pieces, carrots, tomatoes, salt and saute for about five minutes over low heat. Add water to the mix and let it boil. When the pieces get cooked, take out the chicken pieces along with tomatoes and keep it aside. Do not drain away the remaining water (Chicken broth). Filter the chicken broth and measure it. For 1 Cup of rice you need 1½ cup of broth. You can add more water if needed. Boil the chicken broth solution. Add the washed rice when it starts boiling. Reduce the heat, cover the broth and cook it for about 25 – 30 minutes (until the rice get cooked). Need not stir in between. When the cooking is over, uncover the dish and evenly stir it to let the cooked ingredients mix well. Meanwhile you can lightly fry / grill the chicken pieces. To serve, spread a rice layer and put chicken, tomato and boiled eggs on top. Cover with the rest of the rice. Garnish it with saute onion and coriander leaves. Serve warm.