Chinese Food Recipes and Cooking
Asian food need never be a once-a-week-restaurant treat again!
Free mouth watering Asian recipes, easy to follow & cook, Asian cooking is simply rewarding!

Chinese Recipes
Chinese Salad
Tasty Soup
Noodles Delight
Fluffy Rice

Savory Chicken
Succulent Pork
Beef & Lamb
Fresh Fish
Delicious Eggs
Nutritious Tofu
Seafood Platter
Crunchy Vegetables
Assorted Dim Sum
Soothing Chinese Tea
Sauces & Seasoning
Desserts & Appetizers

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Cooking Methods

Chinese Restaurants
Learn to Speak Chinese
Asian Cooking Recipes
Chinese Cookbooks
Chinese Kitchen
Chinese Cooking Videos
Malaysian Recipes
Indonesian Recipes
Thai Recipes
Indian Recipes
Japanese Recipes
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette

Indian Recipe : Samosas

Serves : 26

Preparation Time : 1 hour

Cuisine : Indian


  • 3 medium potatoes
  • 1 cup green peas
  • 1 cup shredded cabbage
  • 2 medium onions
  • 2 long green chiles
  • 1 teaspoon ginger paste
  • 2 tablespoons chopped mint leaves
  • 1/2 cup chopped coriander leaves
  • 3 tablespoons oil
  • Salt, to taste


  • 1 1/2 cups refined wheat flour (maida)
  • 3 tablespoons oil
  • Salt (1/2 teaspoon), to taste
  • Oil, to deep fry


  1. Boil potatoes, peel and slightly mash. Boil peas and cabbage. Keep aside. In a nonstick pan, heat oil, add chopped onions and cook until light brown. Add ginger paste, coriander, mint, green chili and fry for one minute. Now add salt and the boiled peas, cabbage and mashed potatoes. Stir well. Let cook for a minute, remove from heat and keep aside.
  2. Making the samosas: Mix flour and salt. Now warm oil and add to the flour and salt mixture. Mix well. Gradually add about 3/4 cup water to the mixture and make into a dough. The consistency of the dough is slightly harder than bread dough.
  3. Divide the dough into 13 balls and flatten the balls with a rolling pin into circles. Cut these circles into two equal parts (half circles). Wet the edges of each half circle, place sufficient amount of stuffing in the middle of the half circle and fold the corners in so that the end result looks like a stuffed triangle. Pinch the edges lightly; they should seal easily because they are wet.
  4. Now in a wide skillet, heat oil over medium and when oil is hot, fry the stuffed samosas until they become pale brown in color. Remove from skillet and keep aside. After frying all the samosas to a pale brown color, refry them once again to a deep brown color over medium heat. Is a great appetizer. Cooking Time: 20 minutes for stuffing; 20 minutes frying samosas. Can be served with ketchup or hot sauce.

Asian Recipes
Indian Recipes
Japanese Recipes
Thai Recipes
Indonesian Recipes
Vietnamese Recipes
Malaysian Recipes
Singaporean Recipes
Cambodian Recipes
Burmese Recipes
Brunei Recipes
Laos Recipes
Phillipines Recipes
Sri Lankan Recipes



Custom Search
Bookmark and Share

Key in value & click anywhere outside the box to convert!

Temperature Converter

Weight Converter
*1 KG = 1000 grams.

Liquid Converter
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
cheap China products on
Cheap China products on  

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2018 Chinese Food All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/27/11.