“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Samosas with onions , peas and carrots
Published On: 12 Apr 2009
English: Curry Leaves
tamil: Kariveppilai / Karivempu
telugu: Karivepaku / Karepaku
kannada: Karibevu / Baisoppu / Karibevina Soppu
hindi: Kadi Patta / Kathnim / Mitha Neem / Curry Patta / Gandhela / Bareanga
Bengali: Curry Patta / Barsanga / Kariphulli
Gujarati: Mitho Limdo / Meetho Limbado / Goranimb / Kadhilimbdo
Konkani: Karbapathi / Beva Palo
Marathi: Kadhi Patta / Karhinimb / Poospala / Gandla / Jhirang / Pandheri Kunthi
Oriya: Bhrusanga Patra / Barsan / Basango / Bhuraunga
Punjabi: Kadipatti / Curry Patta
for more details, click the name of the ingredient
Bengali: Laban / Noone
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Wheat Flour
tamil: Gothumai Mavu / Chapathi Mavu
malayalam: Gothambu Podi
telugu: Godima Pindi
kannada: Godhi Hittu
Konkani: Gova Pitti
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
Sautee all the ingredients starting with the veggies in a pan with 3 tsp oil.
Start adding the powders when onions becomes translucent.
Once the raw smell of goes off, stuffing is ready.
Knead all the ingredients with enough water just like you make chappatis. :- But dough should be hard enough(not very pliable) to hold the stuffing.
Cover the dough ball with a damp cloth and keep aside for 15 minutes.
Divide the dough ball into small balls of even size.
Dust the counter top with flour and roll out each of these balls into around 3 cm diameter.
Take the small rotis and shape into a cone(just like the ones peanut vendor makes using paper).
Press the cone tip with your finger, so that it is sealed.
Take a tablespoon or more of the filling and keep in the cone.
Seal the cone by gently folding the open end of the sheet.(Tip:- you can damp the end with water and press).
In a pan, add enough oil for frying and once hot fry the samosas 2 at a time to a golden brown color.
Drain oil in a paper towel and enjoy with ketchup or coriander chutney.
Step by Step detailed description is very good and useful for the beginners. Tastes good! Thank you Sowmya for this recipe.
Varutharacha Meen Curry is a very popular Malayalee delicacy throughout Kerala. Any fish as per your...
Rava Ladoos made with semolina or rava...
“Beetroot Cutlet”,is a delicious, colorful and healthy snac...
Nippattu is a delicious snack that can be enjoyed with coffe...
Here is a recipe that brings together the rasam and vada int...
Aloo Bread pakora is an Indian fried snack. It is also known...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements