Burmese samosa curry with saffron rice
Burmese samosa curry with saffron rice

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, burmese samosa curry with saffron rice. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Burmese samosa curry with saffron rice is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Burmese samosa curry with saffron rice is something which I’ve loved my whole life.

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.

To get started with this recipe, we have to 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:
  1. Take For The Samosa (makes 6 Samosas)
  2. Prepare coriander seeds
  3. Make ready oil
  4. Prepare cumin seeds
  5. Take asafoetida
  6. Take ginger paste
  7. Prepare green chilli
  8. Get boiled potato
  9. Take boiled green peas
  10. Prepare coriander-cumin seeds
  11. Take dried mango powder (amchur)
  12. Get garam masala
  13. Get salt to taste
  14. Prepare finely chopped coriander
  15. Get maida
  16. Make ready for making spice powder
  17. Get whole black peppercorns
  18. Make ready coriander powder
  19. Take turmeric powder
  20. Make ready red chilli powder
  21. Prepare garam masala
  22. Take for gravy
  23. Take cooked toovar (arhar) dal
  24. Make ready oil
  25. Take cumin seeds (jeera)
  26. Make ready dried kashmiri red chillies
  27. Get sliced onions
  28. Get slit green chillies
  29. Make ready soaked and boiled brown chick peas (kala chana)
  30. Get tamarind (imli) pulp
  31. Take shredded red cabbage
  32. Get salt to taste
  33. Prepare bean sprouts
  34. Make ready For Saffron Rice
  35. Make ready basmati rice
  36. Take ginger garlic paste
  37. Make ready Salt as per taste
  38. Make ready tez patta
  39. Take cardomom
  40. Make ready stick dalchini
  41. Make ready cloves
  42. Take 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.

Instructions to make Burmese samosa curry with saffron rice:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Add the cabbage and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
  9. 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.
  10. 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.
  11. 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 is going to wrap this up with this special food burmese samosa curry with saffron rice recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!