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Preparing Burmese samosa curry with saffron rice safely

It's crucial to organize meals safely to help stop dangerous bacteria from spreading and growing. You'll be able to take some steps to help shield yourself and your family from the unfold of dangerous bacteria.
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Wash your palms

Your fingers can simply unfold bacteria across the kitchen and onto food. It's necessary to always wash your hands completely with cleaning soap and heat water:

earlier than starting to prepare food
after touching uncooked food corresponding to meat, poultry and vegetables
after going to the toilet
after touching the bin
after touching pets

Remember to dry your fingers thoroughly as nicely, because moist palms unfold bacteria more easily.
Preserve worktops clear

Before you begin preparing meals, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by uncooked meat, poultry, eggs or vegetables you may need to scrub them totally.

You must change dish cloths and tea towels regularly to avoid any micro organism rising on the fabric.

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We hope you got insight from reading it, now let’s go back to burmese samosa curry with saffron rice recipe. You can have burmese samosa curry with saffron rice using 42 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to prepare Burmese samosa curry with saffron rice:

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

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

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