What are ‘samosas’? Don’t worry it’s not ‘samasya’. Things are different here. The ubiquitous and delicious snacks made up of refined wheat flour and different cuisines are the fundamental identities of this snack. Cambridge Dictionary defines samosa as, “a South Asian food consisting of a small pastry case in the shape of a triangle, filled with vegetables or meat and spices and fried”  

This is one of the famous and well-known identities of South Asia. This snack has its history along with its taste. There are certain types of samosas and a variety of recipes. Thus this blog shall cover the fundamental aspects of samosas. 

History of samosas 

Samosas had its origin in the Middle East in the 10th century. In his book Tarikh-e Beyhaghi, Iranian historian Abolfazl Beyhaqi made the earliest recorded reference to samosa, calling it “Sambosa.” Because of their tiny size, travellers could easily put them in saddle bags and eat them on the fly, which is why they utilized them as a snack. This snack is portrayed in the literature as being served at the grand courts of the Ghaznivid empire, even though it was cooked over an open fire while travelling. Naturally, the pastry would be packed with meats, nuts, and dried fruits. Samosas were first brought to the Indian subcontinent in the 13th or 14th century by traders from Central Asia.  

In the late 14th century Ibn Battuta also mentions samosas as ‘sambuca’ which was a triangular snack. minced meat, walnuts, pistachios, almonds, and spices being served as part of a royal meal in the court of Muhammad bin Tughluq. We also call it known as ‘ sambusak’. 

With the vivid geographical phases, samosas found different names and strategies for cooking. It is known as ‘singhara’ in the Bengal region and Lukhmi in Hyderabad. When this dish travelled to the West it came to be known as ‘pasties’ and got modified in their way.  

Types of samosas 

With the gradual time, samosas were classified into various types. Based on the ingredients used in these samosas now the top 7 types include:- 

1. Aloo samosas:– When we use the masala aloo(potato) as ingredient in making samosas then we call it Aloo samosa. 
2. Noodle samosa:- When we use noodles instead of Potatoes then we call it Noodle samosas. Here we can find a plethora of tastes of spices. Where we can enjoy the mixed taste of smosas and noodles. 
3. Paneer samosa:– When we use ‘paneer’  here as an ingredient while making samosas, we find crispy paneer samosass. This provides a cheesy flavour and is comparatively softer. 
4. Chili cheese samosa: – We make it with chillies, potato and a mixture of spices that add value to it. It is good for those foodies who always try to find something crunchy everywhere. 
5. Egg samosa:- When we make samosas using an omelette or egg then we call it as egg samosas. It is one of the popular versions of samosas in the Middle East and has a crucial historical significance. It is full of protein and tastes delicious. 
6. Keema samosas: – During Ramadan, this particular variety of samosa is highlighted with a filling of minced mutton mixed with yoghurt and spices. After sealing this samosa with flour paste, we allow it to get dried. After thoroughly drying the sealing, these samosas are cooked and served with pudina chutney. 
7. Mixed samosas: – When all the aforementioned ingredients are mixed then it is known as mixed samosas. It is one of the popular versions where all flavours do exist together to provide a cosmopolitan taste. 

Recipe to make ‘sambhosa’ 

Components for Dough: 

Two cups of all-purpose flour 

Two tablespoons of oil 

Water and salt to taste as needed 

To Be Filled: 

Two cups of mashed and cooked potatoes 

1 cup optional green peas 

One teaspoon of cumin seeds 

One teaspoon of mustard seeds 

1 teaspoon powdered coriander 

One teaspoon of garam masala 

1 teaspoon ground turmeric 

One teaspoon of red chili powder 

Add salt to taste. 

Two tablespoons of oil 

Guidelines: 

Get the dough ready: 

Combine oil, salt, and flour. 

Gradually add water to make a stiff dough. Take a 20-minute break. 

Prepare the Filling: 

Add the mustard seeds and cumin to hot oil in a pan. 

Add the seasonings, peas, and potatoes. Simmer for five to seven minutes. 

Put the samosass together: 

Form dough into little balls, then flatten them into slender rings. 

We must cut each circular in half. Construct a cone with each half. 

After adding the potato mixture, close the borders. 

Deep-Fry Samosas: 

In a pan, heat the oil. 

Turn samosass golden brown in the pan. 

Serve: 

Savour hot alongside chutney! 

In a nutshell, we shall conclude that samosass are one of the historical and delicious snacks with its vivid variety. However, we must not move in a hurry to increase its types. We meant Samosass  to be crispy and crunchy dish, thus it seems not viable to make chocolate samosass. Thus we must enjoy it by preserving its dignity too. ( yes you can laugh)  

The post Samosas: A Culinary Journey Through Time and Culture  appeared first on DU Times.

#1. Aam ka Panna

Aam ka Panna is delicious. It’s khatta-meetha and has multiple qualities that help your body’s gastro-instentinal problems. It prevents the loss of sodium chloride (salt) and iron and is known to keep diseases like tuberculosis, anemia, cholera and dysentry in check, if used over a period of time. Aam ka Panna can also beat the worse kind of heat strokes, we are likely to suffer from in this scorching summer. It will turn out brown if you use jaggery and yellow, if you use sugar.

Making Aam ka Panna: This is a simple, three step drink. You need raw mangoes (kaachi keri), jaggery/ sugar and cardamom (elaichi). Boil or steam the mangoes; once done, remove the pulp and take it in a bowl. Add powdered jaggery or sugar, and cardamom per taste. Add a pinch of salt and black pepper to taste, and now add cold chilled water.

#2. Shikanji

Slightly different than lemon juice, Shikanji is rich in Vitamin C. It is cool for your body and its refreshing nature can help you regain your energy within minutes.

Making Shikanji: Use fresh lemon juice of one lemon, and put it in a glass. Now add black salt, cumin powder and sugar. Put cold water into the glass and stir till the sugar dissolves. Your Shikanji is ready. Garnish it with fresh mint leaves and if the water is not chilled, use lots of ice.

#3. Kokum Sherbet

Kokum fruits are very pretty to look, and Kokum Sherbet is one of the most delicious summer drinks. Kokum Sherbet will deal with your body’s heat and also reduce bile excess. It is known to build your appetite, while helping your digestion system. Also, Kokum fruit can beat heat rashes by simply rubbing it on the rash.

Making Kokum Sherbet: Take two fresh kokum fruits or semi-dry kokum. Cut them into half, remove the seeds and then grind the kokum into a fine paste. Make sugar syrup and pour it into this kokum paste, add cumin and cardamom powder to taste. This is your base paste. Put two to three tablespoons of this paste in a glass; add cold water and ice and there you go. You can store the remaining paste in the refrigerator.

#4. Pudhina Sherbet

Mint is an all-rounder, and it’s sherbet can help you with nausea, hunger pangs and even boredom! Mint can increase your appetite, and fix various tummy issues. It is known to be a solid skin cleanser as well. Are you listening, girls?

Making Pudhina Sherbet: Take a bowl full of mint leaves and separate the stems, add sugar/jaggery/honey as per your taste; add black salt, black pepper and cumin powder. Now take all the ingredients and grind to make a fine paste. Take a glass, put two tablespoons of mint paste, and add icy water; garnish it with a slice of lemon, and consume it instantly.

#5. Gud Nimbu ka Sherbet

Gud Nimbu ka Sherbet is the simplest of the lot, and it’s taste will ensure you will ask for another glass. The jaggery (gud) gives you the energy in form of glucose, refreshing you, and it can pump up the iron contents in your blood.

Making Gud Nimbu ka Sherbet: Take a bowl and put a lots of jaggery; squeeze two full lemons in the bowl. Add cold water and stir till the jaggery dissolves. Top it up with salt and black pepper as per your taste.

#6. Falsa ka Sherbet

Falsa has an appealing colour, and taste. Its sherbet is only better. A cool fruit in nature, Falsa is full of potassium and is a rich source of Vitamic C. It contains anti-oxidants in abundance, helping you heal wounds, purify your blood and gives your skin a clear and glowing look.

Making Falsa ka Sherbet: Take 2-3 cups of falsa and soak them in water approximately three hours. Later, crush the falsa into a fine paste. On a pan now, heat sugar and water to make a sugar syrup (chashni). Now add the sugar syrup, plus black salt to taste, to your falsa puree, and top it up with cold water. The drink will have a fascinating red colour; garnish it with mint leaves and relish!

#7. Saunf ka Sherbet (Fennel Water)

Falsa is cool, alright; but Saunf (fennel) is super cool. Fennel gives you a fresh breath, and refreshes you. And oh, it tastes yum.

Making Saunf ka Sherbet: Soak the required amount of fennel overnight. Now crush this into a fine paste and add sugar, salt and some black pepper to it. Add crushed ice, and if you have, a pinch of jaljeera powder that will give it a solid punch. Serve the drink in a tall glass.

#8. Chaash (Buttermilk)

This is one of the most common summer drinks. Buttermilk, or chaash as we call it, increases appetite and soothes your system. It can also induce sleep! A blissful drink, it is perfect to quench your thirst this summer.

Making Chaash: In a bowl, take thick, well-fermented curd. Finely chop ginger, curry leaves, green chilies and mint leaves, and add these to the curd, with a pinch of salt. Add water and beat this mixture, or use an electric beater. You can let the foam develop, if that’s your thing. If the water is not icy cool, add lots of ice. Serve the drink in a tall glass; a steel glass is recommended!

#9. Thandai

One of the most exotic, old Indian drinks, Thandai can be slightly complicated to make; but it is totally worth it. Full of spices, Thandai will boost your immunity; as each individual spice can fight a number of diseases, and well if you don’t care about the medicinal benefits, its taste is enough to force you to make it a second time!

Making Thandai: Take one litre milk and put it to boil; once its done, let it cool to room temperature. Take 1/4 cup of almonds, 2 tablespoons of khus-khus (poppy seeds), saunf (fennel seeds), 1/2 teaspoon of elaichi power and 20 white peppercorns, and turn these into a fine paste. Add this paste to the milk, and refrigerate this mixture for 3-4 hours. Once done, sieve the mixture, add sugar, peppercorns and saffron and stir well. Serve in a tall glass and sprinkle some saffron on top.

Read: Best Non-Vegetarian Restaurants In Delhi That You Would Love To Step By

#10. Jeera Pani

Jeera Pani is a simple drink, works like an anti-oxidant, removing the toxins off your system, helping boost your digestion and improving your immune system.

Making Jeera Pani: Take 1/2 cup tamarind paste, add cumin (jeera) powder, freshly chopped ginger, a pinch of garam masala and salt and sugar to taste. Add cold water and strain the drink through a muslin cloth. While serving, add crushed ice and garnish it with a slice of lemon, and a few mint leaves.

#11. Gulkand shake

Often used in pan, Gulkand is a preserved version of rose petals that are mixed with sugar and honey. Roses are not only beautiful, but they are cool in nature. Gulkand itself tastes wonderful; but this drink is awesome! To top that, the drink will help your acidity, lower your body’s temperature, and the rose petals will leave you refreshed.

Making Gulkand Shake: This is a simple, three step recipe. Take cold milk and add Gulkand to it. Mix it well; the gulkand may not dissolve in milk – don’t remove it. Garnish it with fresh rose petals, pistachios and almonds.

#12. Bael ka Sherbet

Bael is woodapple. Bael ka Sherbet can cure diarrhoea, cholera and helps if you’re a vertigo patient. This can also contain your cholesterol and can deal with respiratory problems. This khatta-meetha refresher is one hell of a tongue tickler.

Making Bael ka Sherbet: Take one medium sized Bael (Woodapple) and break it open; take the pulp in a bowl, add water and using your hands, remove all the seeds, and mix well. Take powdered jaggery and add it to the mixture. Stir well till the jaggery dissolves. Add salt and jeera powder according to your taste. Mix it well, sieve it and serve chilled.

The post 12 Traditional Indian Drinks To Beat This Summer Heat! appeared first on DU Times.

1. Karims Restaurant

Karims is one of the most famous restaurant in Delhi for all non-veg lovers! From chicken to mutton, this place has it all. Apart from dishing out some out-of-the-world chicken delicacies, this place also serves a delectable range of North Indian dishes as well. If you happen to visit Karims, then do try their chicken stew, chicken korma, chicken burra, mutton tikka,  chicken malai tikka and shammi kebeb as they are full of exotic flavors.

Location: 16, Gali Kababian, Jama Masjid, New Delhi

2. Kake Da Hotel

This legendary restaurant is situated in the heart of the city that is Connaught Place. It’s a paradise for chicken lovers. Kake Da Hotel is most famous for saag chicken, butter chicken, tandoori chicken and chicken curry.

Location: 67, Municipal Market, Connaught Circle, Connaught Place, New Delhi.

3. Aslam Chicken Corner

This hidden gem is located in the narrow lanes of Chandni Chowk. The chicken served here is simply out-of-the-world. The butter-laden pieces of chicken with an exotic margination is enough to satisfy your taste buds.

Location: Near Churi Walan Gali Chittli Qabar Road, Jama Masjid, New Delhi.

4. Rajinder Da Dhaba

Part of South Delhi food legend, Rajinder Da Dhaba opens in the evening and plays host to multitudes enjoying its wide-ranging delicacies. Galauti Kebab with Mughlai Parotha, Chicken Satay, Malai Tikka are a must to try food her.

Location: Safdarjung Enclave Market.

5. Khan Chacha

This place is always a delight. The mutton seekh kebab is amazing. It is famous for its Kathi Rolls.

Location: Khan market, New Delhi, Delhi.

6. Javed ki Nahari

With a secret blend of spices and slow-cooked perfection, it has become a go-to destination for authentic traditional Indian cuisine. Immerse yourself in the cultural richness and culinary mastery that define the unique experience at Javed ki Nahari.

Location: Zakir Nagar, New Delhi – 110025.

7. Zaffran

It is a fine dine restaurant that serves Mughlai and other North Indian dishes. Chicken Curry, Chicken Methi, Bhuna Chicken are some of the finger licking food there.

Location: Hotel Palace Heights, D-26/28, Radial Road No.6, Behind Odeon Big Cinema, Connaught Place, New Delhi

8. Gulati, Pandara Road

This place is famous for its delicious North Indian food. Butter Chicken, Chicken Rara, Galouti Kebabs are some so the most recommended dishes here.

Location: 6, Pandara Rd, Pandara Flats, Gole Market, New Delhi, Delhi

9. Butter Chicken at Moti Mahal

This place has indeed the most delicious butter chicken you will ever have.

Location: 5051/21-22, Netaji Subhash Marg, Dariya Ganj, New Delhi, Delhi

10. Biryani at Beeryani, SDA

Some of the must to have food here are Mutton biryani, Seekh Kebab, Chicken Biryani.

Location: C2, SDA Market, Opposite IIT Main Gate, New Delhi, Delhi.

The post 10 Best Non-Vegetarian Restaurants in Delhi that you would love to step by appeared first on DU Times.

So here is the compiled list of the best places that can pretty much satiate your Maggi cravings!

1. TOM UNCLE’S MAGGI POINT, GTB Nagar

If you are a student studying in DU and haven’t tried them yet then your college life is still incomplete! Needs no advertisement, this is the most popular and oldest Maggi place in town. This legendary Maggi joint in Delhi University has been serving delightful preparations (50 different variations of Maggi including- Special Masala Maggi, Vegetable Maggi, Egg Maggi, Fried Vegetable Maggi, Cheese Masala, Butter Masala Maggi, Fried Onion Cheese Maggi) for almost three decades.

Must tries include Cheese Masala and Butter Masala Maggi

Price | Rs 40 Onwards
Where | Near Ramjas College, Hudson Lane, North Campus

2. BILLU’S HUT, Netaji Subhash Place

Don’t call yourself a true Maggi fan if you have not tried even once Maggi of Billu’s Hut. They serve lip-smacking and experimental renditions like Tandoori Paneer Tikka Maggi, Schezwan sauce Maggi and Chilly Chaap Maggi, This pocket friendly joint also serves some great pasta in white sauce and grills. Go here for some neat spice kicks!

Believe you me, if even after reading this ypu are not preparing your mind to have this mouthwatering delight, you probably are missing the huge taste.

Price | Rs 30 Onwards

Where | G 28, Aggarwal Millenium Tower,Netaji Subhash Chandra Place

3. KEV’S

They offer 26 variations of Maggi. Yes, you heard it right, 26! This place is definitely One of the hidden gems in South Campus that fills you up with delicious and distinct flavors of Maggi that you won’t find anywhere else. This place has so many exiting Maggi flavors that one cannot afford to miss it. I am already drooling, aren’t you?

Price | Rs 50
Where | 298, Satya Niketan

4. Big Yellow Door 

This place is yet another popular and quirky joint known among the students for its maggilicioius menu which is a paradise for all Maggi lovers. Guess what? You can find Chicken and Veg Maggi at BYD. Besides, they have some really interesting twist to Maggi recipes.

Price Range: Starts at INR 45

Where: Satyaniketan/Hudson Line

5. Hot Spot 

This is another pick from NSP, a cute joint in Netaji Subhash Place which offers diverse options such as Pasta Sauce Maggi, Onion Cheese Maggi and Chilli Tadka MaggiGo with an empty stomach and satiate your greed.

Price | Rs 40 Onwards
Where | G-49, Aggarwal Millenium, Tower 1, NSP

The post Top 5 Places Which Can Definitely Saate Your Cravings For Maggi appeared first on DU Times.

The First stop would be Sudama ki chai-

Chai is a lifestyle in the northern city. This chai stall has been running for 30 years or more now. The ginger tea keeps sleepy students alert and comes in a kulhad of Rs.10 and the conversations flowing at this stall are often more stimulating than the ones inside classrooms.

Location- Near Ramjas College, University of Delhi.

The second stop would be Spark Mall-

We just can’t leave Kamla Nagar without checking out these amazing bookstores. Students leave their books here after use so that the next batch doesn’t have to spend so much on them. Syllabi go on for pages on end, that whole course times 2 each year can come up to a fortune by the end of the courses. The collection is divine because the most important books for Indian history are included in DU curriculum. You won’t find such a unique collection anywhere in the world, handpicked by the country’s intellectuals. Despite that, the main attraction is their unbelievable prices.

Location- Kamla Nagar, North campus

Then comes the walk at Northern Ridge-

One of the Delhi’s forest is next to North campus, it’s home to khooni jheel where Indian sepoys and soldiers,women and children died in revolt of 1857. Now it is Delhi’s haunted lake inside a beautiful forest next to the home of DU students and Majnu Ka Tilla. In 1915, 420 acres of the area was declared as a reserved forest. Now, less than half of it survives at all.

Location- Adjacent to North campus.

Now welcoming you in Mini Tibet- Majnu ka Tila

Please save some space for your evening snacks. Delhi’s Mini Tibet is probably the best part about being in North Campus. Tibetan stores for local produce and ethnic clothing line the streets in this little town. It’s home to Tibetan refugees and a beautiful little Buddhist monastery that attracts with it’s positive vibes. Tenzing aunty found a corner in the centre circle of Majnu Ka Tila for authentic Tibetan Laphing. The food prepared by her is a drug or a tool for meditation, whichever way life takes you in Rs.30. The rest of the street food is also pretty good like buff balls,types of red chilli sauce and Tibetan momos. Spend as much time as you like here. Check out the famous Busan,A Korean Restaurant and AMA café for desserts too.

Location- Majnu Ka Tila,Near ISBT Kashmiri Gate.

Hudson Lane-

If you are a foodie, this place might make you fall in love. Variety of cafes, restaurants, ice cream parlor and what not. You will find every kind of cuisine right here at this place. You should definitely try The waffle company, Spezia Bistro, The Woodbox Café, The Central Perk, Big Yellow Door and many more.

Location- Block F, Vijay Nagar.

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