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Food Like Amma Used to Make


Food Like Amma Used to Make:

Food like amma used to make is consisted food that is good for your health. We cook according to the seasons. All over the world, people have separate methods of keeping themselves warm when the weather gets brisk. Here are a few winter dishes that are cooked all over the world. When you read this blog I hope that you will try to cook these dishes.

Food Like amma use to make
Food Like amma

 USA: Chicken Noodle Soup:

This is a classic dish that will warm you. Usually, this Soup is famous in America. Americans drink this Soup very keenly. It has been used since 1900 for cold weather. It is a great idea and method to warm you up and you will feel better. This Soup consists of chicken, fresh vegetables, and noodles. Classic chicken noodle soup that will make you feel so comfortable, so snug, and so cozy. It is an excellent Soup for sick days and cold nights. Food like Amma is used to make has USA: Chicken Noodle Soup recipe.

Capitulate: 6-8 palates
Work up  time: Twenty  minutes
Cook time: Fifty  minutes
Overall  time: An  hour and ten  minutes

Part and parcel:

2 dessert spoons with unsalted butter
1 onion, chip
2 carrots, peel off and cut into a small piece
2 celery ribs, slitten
3 cloves garlic, grind
8 cups chicken stock
2 bay leaves
salt to taste
ground black pepper, to taste
2 1/2 pounds bone-in, skinless chicken breasts
2 1/2 cups wide egg noodles
2 tbsps hash fresh parsley leaves
2 tsp cut up fresh dill
1 add lemon juice to taste.


First of all, take pain to put butter on low heat. Add chip onion, cut up carrots, and slitten celery. cook them for 3-4 minutes. Then add garlic and keep them cooking for a further minute.

Take another pan, and put chicken and bay leaves, salt, and ground black pepper, to taste. keep them boiling till the chicken is cooked well. Cook them for about 30-40 minutes. Remove and let them cool then chop them into small pieces and take out the bones.

Put the chicken boiled pasta into butter’s pain and cook for about 6-7 minutes.
Remove from heat pure lemon juice. Now, this is ready for serving. Serve immediately.

Jewish latkes
Jewish latkes

Jewish latkes:

Jewish latkes arose from the peoples of northeastern Europe. This is a favorite dish in northeastern Europe. This dish usually is used in winter to warm them and make them feel better. This dish is called different names in different county. The Europeans call them Jewish Latkes. The Germans call them Kartoffelpuffer or Reibekuchen.In Russia, they call them drank. It is a dish which is taken from food like Amma is used to make.

Capitulate: 4-6 palates
Work up  time: Fifteen  minutes
Cook time: Forty minutes
Overall  time: One hour

Part and parcel:

2 pounds potatoes, pare
one- third cup of flour
mixed lightly 2 eggs
Salt and pepper — to taste
Oil for frying


First, take the pan and boil the potatoes. Let them cool. Grind the potatoes into a large bowl. Now mix the flour, eggs, salt, and pepper with grind potatoes.
Take a frypan of pure oil and keep it on the stove to heat at high flame about 365 to 375°F.
Make balls of potato mixture then drop into hot oil and fry till browned on the bottom, then turn over and brown on the second side. Remove from the frypan and cover with paper towels and keep in a warm oven. Now, this is ready to serve. You can serve it with sour cream.



Samosas are the perfect item snack for Asian subcontinents such as   Pakistan, Bangladesh, and  India. These trigonal bread pockets are made with different fillings, both vegetarian and meat. But a simple relish potato and pea stuffing is the most popular.
Categories of the samosa are produced in Asia Subcontinent. Indian, Pakistan, and Bangladesh immigrants have also assembled samosas. Samosas are popular in Eastern Africa and in South Africa, where they are also called samoosas.

15 to 20 samosas
Capitulate: 10 plates
Work up  time: Thirty  minutes
Cook time: One hour
Overall  time: One and half hours

Part and parcel:

Wrapper Dough
1/2 cups flour
1 teaspoon salt to test
1/4 cup Shortening, lard, or oil
6 to 7 tablespoons of water


1/4 cup oil
1/2 cup chop onions
1 tablespoon ginger root chop
1 tablespoon ground coriander
5 Russet potatoes, peeled, cooked, and cooled
1 cup peas
Salt and pepper, to taste
Oil for deep frying


Take a large bowl, put flour and salt together and mix them well. Pour cool water and little oil. It is ready to knead the flour and make a good mass. No,w dough is ready. It is time to cover the dough for almost 30 minutes almost. Until the dough become silky and smooth.

Take a pan, pour one -to four cups of oil, and put in medium flame. Add chop onions, ginger, and coriander and saute until the onions change their color for almost 4 or 5 minutes.

Now add boiled potatoes into the pan and mash them with a potato masher. Do not mash completely. Mix with brown onions, put peas, paper, and salt to test.

Bring the dough and make a long rope roll. Divided into many pieces and make circles of these pieces.

Take a rolling form small circle like chapati or bread that should be very slim now you can make cones. Together with the edges of the circle form cone. and moisten the edges with water and seal them well with your fingers. It is a time to fill the cone with stuffed and fold down the dough cone and seal it again with little water. In the same way, make all the remaining dough. As you finish this job, the next job act upon that is deep-frying.

Put the frying pan and pour the oil on the stove to heat approximately 360°F for the deep fryer.

Put the prepared samosas into the oil pan carefully. Don’t splish the samosas into the oil. It may heart you. k\Keep on trying till it is brown. Take out carefully with instruments. And cover with a paper is ready to serve warmly.


To sum up this blog by telling you about food which you can use in the winter season that keeps you warm and makes it easy to do your work in winter due season we cannot do anything but this food makes you able to do Jo in winter.
Order now samosa and Jewish latkes maker machine:

Robyn Davidson
Robyn Davidson
Robyn Davidson has a passion for cooking and experimenting with different ingredients, and enjoys sharing their creations with others. Robyn Davidson evaluates and gives their opinion on the food they have tasted, typically in restaurants or other food establishments. They may be a professional food critic, who writes for a newspaper, magazine, or online publication, or they may be an amateur food reviewer who shares their thoughts on social media or a personal blog. They may have a deep understanding of different types of cuisines, culinary techniques, and ingredients. They may also have a good palate and be able to identify different flavors, textures, and ingredients in food. They may also have a good understanding of the service and atmosphere of the establishment.
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