French Herb-Crusted Salmon with Ratatouille

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  .A classic French-inspired main dish featuring tender salmon with a fragrant herb crust, served alongside a vibrant, gluten-free ratatouille vegetable medley. Steps Preheat the oven to 375°F (190°C). In a small bowl, mix Dijon mustard, parsley, thyme, minced garlic, olive oil, salt, and pepper. Pat the salmon dry and brush the herb mixture evenly over the top of the fillet. Place the salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes, until salmon is cooked through and flakes easily. While the salmon bakes, heat 1 tbsp olive oil in a skillet over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant. Add eggplant, zucchini, and red bell pepper; cook for 5-7 minutes until vegetables are tender. Stir in diced tomato, salt, and pepper, and cook an additional 3 minutes. Remove from heat and garnish the ratatouille with fresh basil. Plate the salmon alongside the ratatouille and serve warm. Ingredients 4 salmon fillet (6 oz) 4 tbsp Dijon mus...
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🌙 Ramadan Special – Bangalore Style Keema Samosa (Crispy & Juicy)

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🌙 Ramadan Special – Bangalore Style Keema Samosa (Crispy & Juicy)

Ramadan evenings feel incomplete without a plate full of hot, crispy samosas. And if you’ve ever visited the lanes of Shivajinagar in Bangalore during Iftar time, you know exactly what I’m talking about!

These Bangalore style keema samosas are smaller in size, extra crispy, and packed with spicy, juicy minced meat filling. Perfect for Iftar, tea time, or even party snacks.

Let’s make them step by step 👇



🛒 Ingredients

For the Samosa Dough:

  • 2 cups maida (all-purpose flour)

  • 4 tbsp oil or ghee

  • ½ tsp salt

  • Water (as needed for stiff dough)

For the Keema Filling:

  • 300g chicken or mutton keema

  • 1 medium onion (very finely chopped)

  • 2 green chillies (finely chopped)

  • 1 tbsp ginger-garlic paste

  • ½ tsp turmeric powder

  • 1 tsp red chilli powder

  • 1 tsp coriander powder

  • ½ tsp garam masala

  • Salt to taste

  • 2 tbsp chopped coriander leaves

  • 1 tbsp lemon juice

  • 1 tbsp oil

For Sealing:

  • 2 tbsp maida + little water (make thick paste)

For Frying:

  • Oil (enough for deep frying)


👨‍🍳 Step-by-Step Method

1️⃣ Prepare the Dough

  • In a bowl, mix maida, salt, and oil.

  • Rub the oil well into the flour until it looks crumbly.

  • Add water gradually and knead into a tight dough.

  • Cover and rest for 20–25 minutes.

👉 Tight dough = super crispy samosa.


2️⃣ Cook the Keema Filling

  • Heat oil in a pan.

  • Add onions and sauté until light golden.

  • Add ginger-garlic paste and cook till raw smell disappears.

  • Add keema and cook on medium flame.

  • Add all spices and salt.

  • Cook until keema is fully dry (very important – no moisture!).

  • Add lemon juice and coriander leaves.

  • Cool the mixture completely.

👉 The filling must be dry, otherwise samosa will break while frying.


3️⃣ Shape the Bangalore Style Small Samosas

  • Divide dough into small balls.

  • Roll thin oval or rectangular sheets.

  • Cut into strips.

  • Fold into small triangle pockets.

  • Fill 1 spoon keema.

  • Seal tightly using maida paste.

These samosas are usually smaller and sharper triangular in shape compared to regular Punjabi samosas.


4️⃣ Fry to Golden Perfection

  • Heat oil on medium-low flame.

  • Fry samosas slowly until golden brown and crispy.

  • Do not fry on high heat.

Slow frying = extra crispy & evenly cooked.


🌙 Why This Is Perfect for Ramadan

  • Easy to batch prepare

  • Can freeze before frying

  • Crispy outside, juicy inside

  • Loved by kids and adults

  • Perfect with mint chutney or tomato sauce


❄️ Freezing Tip

After shaping:

  • Arrange on tray

  • Freeze for 2 hours

  • Store in zip-lock bags

  • Fry directly from frozen (low flame)

Perfect for busy Ramadan evenings!


🍽️ Serving Suggestion

Serve hot with:

  • Mint coriander chutney

  • Tamarind chutney

  • A cup of strong chai

One bite and you’ll understand why Bangalore Iftar markets sell thousands of these daily!

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