Indian Samosa

Ingredients

For the Filling

4-5 large potatoes - boiled and mashed
1 cup peas - boiled
1/2 cup onions - chopped finely
3-4 tbsp coriander - chopped finely
2 tbsp cumin seeds
2-3 tsp each of turmeric powder,
2-3 tsp red chilli powder and
2-3 tsp garam masala
3 tsp salt
2-3 green chillies - chopped
1 tbsp garlic paste

For the Shell

5-6 cups all-purpose flour (maida)
2 tsp salt
3-4 tbsp oil
warm water for kneading the dough
Oil for frying

Method


For the filling, set a pan on medium heat and add the cumin seeds and grren chillies. Next add the garlic paste and onions and saute for a minute. Then add the remaining ingredients and mix well. Keep aside.

For the shell, mix the salt and flour together and add the oil to it. Mix well so that the entire flour is oiled and forms crumbles. Now knead the dough (not too thin or soft, just pliable enough) using warm water. This helps make the crust more crispier. Use very little water at a time so that you do not make the dough to watery.Cover with a wet cloth and leave aside for 10-15 mins.

Now take a small portion of dough, roll into a ball and use a rolling pin and some extra flour to form a large 5"x5" circular shaped puri. Cut into 2 semi-spheres using a knife. Fill 2 tbsp of the filling in the center of one portion, then roll the 2 sides/edges over the filling to form a triangle. use light oil and water mixture on the edges to seal them properly on all 3 sides and form a samosa. Make all the samosas in this way and refrigerate for 5 mins. Meanwhile, heat oil in a large pan. Drop 2 samosas in the frying pan at a time and fry on both sides at low-to-medium flame till they turn into a light golden color (about 2-3 mins). Do not over-fry. Remove and drain them on a tissue paper. You can reheat them in the microwave or oven if you want to savour them later.

Serve hot with Green Chutney or my classic Date-Tamarind-Raisin Chutney or even fresh Salsa!! Te texture did not come out exactly as intended, but they tasted great!!

Purple Soup

Ingredient

1 medium onion, chopped
3 cloves garlic, minced
4 cups hot water
1 head cauliflower, cut into florets
1 1/2 cups (or 1 15-ounce can) great northern beans, rinsed and drained
1 cup purple basil leaves, firmly packed (or use green)
1 tablespoon cashew butter (or try almond butter or tahini) *
white pepper, to taste
salt, to taste
additional garlic, to taste

Methord

Saute the onion in a non-stick pan until translucent, about 3 minutes. Add the garlic and saute for one minute more. Add the hot water and cauliflower, reduce heat, and cover. Cook until the cauliflower is completely tender, about 10-15 minutes.

Add the beans and cook for another 5 minutes. Add the basil and cashew butter. Use a hand blender to puree the soup until it is completely smooth. (Alternately, put the soup in batches into a regular blender and blend smooth; return soup to the pot.) Add white pepper and salt to taste and add additional garlic if desired.

Chicken Sandwich

Ingredient

1/4 cup white vinegar

1/2 tbs salt

1/2 tbs pepper

1 1/14 cup mayonnaise

1 1/4 cup sour cream

6 cups celery (usually 4 stocks-just unit it looks like enough)

3-4 cups green onion (about 1 small bunch)

Cooked chicken (6 half skinless/boneless breasts. Bake, shredded)

Method:

*Mix vinegar, salt, pepper, mayonnaise and sour cream together.

*Mix celery, green onion and chicken in separate bowl. Mix all ingredients together and taste. Let set overnight for best flavor

Vegetable Spring Rolls

Ingredient

Maida --- 2 cup

oil --- 1 tb.sp.

chilli flakes - 1tsp.

salt to taste

For stuffing –

grated cabbage – 1cup

grated carrot – ½ cup.

Oil— 1tb.sp.

Soya sauce -- 1tsp.

Chilli sauce – 1 tb.sp.

Ajino moto – 1tsp.

Tomato sauce – 1tb.sp.

Method

Make a dough with maida,oil,chilli flakes, salt . knead well. Keep aside.

Now for stuffing heat 2 tb.sp oil in a pan and add grated cabbage and carrot. Add all sauces, ajino moto. Mix well and leave it to cool down.

Now make small balls with Maida dough. Make big roti with each ball. Roti should be thin . pace the roti and stuff with cooked vegetables.
Fold it and paste its folding with the help of water. heat oil in a flat pan .deep fry this stuffed roti one by one.Take out and cut in small pieces.

Your spring rolls is ready. Serve it with sauces.enjoy your dish with your hubby.

Cheese roll

INGREDIENTS :

400 gms paneer

1 small capsicum-chopped

1 cup dahi

2 tbsp finely chopped coriander leaves

half tsp-- cumin powder, garam masala powder, chaat masala

1tsp-- red chilli powder , salt , ginger-garlic paste

quarter tsp black salt , turmeric .

MIX all the ingredients in a bowl along with chopped capsicums. Leave it in the fridge for 15 mts.

FOR THE CHUTNEY---

Half cup pudina ( chopped mint plant)

half cup green coriander ( chopped )

2 green chiilies

half onion ( chopped)

3 flakes of garlic

1 cup hanged curd

1tsp oil

1tsp lemon juice

salt to taste

a pinch of black salt

quarter tsp roasted jeera / cumin powder.

Method:

For the chutney...grind all the ingredients together . Mix it with beaten curd and set aside.

NOW heat a tsp of oil in a kadai , add marinated paneer and capsicum .Cook on a low heat till nicely done.Cool it properly before using it in the squares.

To make the squares....Cut the rotis into two pieces .Spread rotis on a platter and drop the filling in the centre. Add some butter or desi ghee .Sprinkle hot chutney over it. Add some onion rings over it and fold it like an envelope.
Heat tawa , add a spoonful of ghee and shallow fry the envelopes one by one...fry till they are nice and crisp. Serve hot.

ALOO TIKKI CHAAT

Urad dal stuffed potato pattice, pan-fried and served with yogurt and chutney. Preparation Time : 5 minutes Cooking Time : 10 minutes

Ingredients

FOR PATTICE Potatoes 4 large Salt to taste Oil to shallow fry FOR FILLING Split black gram skinless (dhuli urad dal), soaked and boiled 1 cup Fresh coriander leaves, chopped 1 tablespoon Green chillies, chopped 2 Black salt (kala namak) to taste Asafoetida a pinch Ginger, chopped 1/2 inch piece Chaat masala 1/2 teaspoon Red chilli powder 1/2 teaspoon FOR TOPPING (one portion) Matara 1/2 cup Yogurt 1/4 cup Sweet date and tamarind chutney 2 tablespoons Green chutney 1/2 tablespoon Roasted cumin powder 1/4 teaspoon Black salt (kala namak) a pinch Chaat masala 1/4 teaspoon Red chilli powder 1/4 teaspoon Papdis, crushed a few

Method

For the stuffing take urad dal in a bowl. Add green chillies, ginger, red chilli powder, salt, coriander leaves and mix well. Add salt to mashed potatoes and mix. Divide into eight equal portions. Heat a tawa. Take a portion of mashed potatoes in your palm, spread slightly, place a portion of the dal mixture in the centre and gather the edges and shape into a tikki. Shallow fry the tikkis on medium heat with a little oil till both sides are evenly golden brown. If the potato covering breaks up, add a little cornflour and mix. To serve place a tikki on a place. Pour some chilled yogurt, green chutney, sweet tamarind chutney over it. Sprinkle roasted cumin powder, chaat masala, red chilli powder and coriander leaves. Crush a few papdis and put on the top and serve immediately.