VEGETABLE SAMOSA RECIPE

Ingredients:
For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oilL
ittle salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander
finely choppedFew chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:
For Cover:
Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.
For Stuffing :
In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.
To Proceed :
Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.

Idli

Ingredients

2cup Rice
1 cup Urad Daal (white)
11/2 tbsp Salt
A pinch of Baking Soda
Oil (for greasing the pans)

Method
Pick, wash and soak the daal overnight or for 8 hours.
Pick, wash and drain the rice. Grind it coarsely in a blender.
Grind the daal into a smooth and forthy paste.
Now mix the grinded rice and daal together into a batter.
Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
Idlis are ready to be cooked when the batter is well fermented.
Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
Steam cook idlis on medium flame for about 10 minutes or until done.
Use a butter knife to remove the idlis.
Serve them with sambhar or chutney.

Misal ( Mumbai Roadside Recipes )

Ingredients
For The Misal1 1/2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 cup chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup tomato puree
1/4 tsp clove powder
1/4 tsp cinnamon (dalchini) powder
1/4 tsp turmeric powder (haldi)
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1 1/2 tsp chilli powder
1 tbsp misal masala(readily available in the market)
a pinch of sugar (optional)salt to taste
1 cup boiled mixed sprouts
2 tbsp chopped coriander (dhania)
For Serving
1 cup mixed farsan
8 tbsp finely chopped onions
4 lemon wedges
8 laadi pavs
Method For the misal
Heat the oil in a kadhai and add the cumin seeds.
When the seeds crackle, add the onions and ginger-garlic paste and sauté on a medium flame for 4 to 5 minutes.
Add the tomato purée, clove powder, cinnamon powder, turmeric powder, coriander-cumin seeds powder, chilli powder, misal masala, sugar, salt and ¼ cup of water, mix well and simmer for 5 to 7 minutes or till the oil separates, while stirring continuously.
Add the mixed sprouts, ¾ cup of water and coriander, mix well and simmer for another 2 minutes, while stirring continuously.
How to serve
Place ¼th of the potato mixture on a plate, top with ¼th of the missal, ¼ cup of farsan and ¼ cup of onions evenly over it.
Serve immediately with 2 pavs and a lemon wedge.
Repeat with the remaining ingredients to make 3 more plates.

Gulab Jamun

Ingredients
For the gulab jamuns
2 cups (250 grams) haryali mava (khoya), grated
5 tbsp plain flour (maida)
1/4 tsp cardamom (elaichi) powder
Other ingredients
ghee or vanaspati for deep-frying
For the sugar syrup
3 cups sugara few saffron (kesar) strands
Method
In a large pan, dissolve the sugar in 1 1/2 cups of water and bring to a boil.
Simmer over a slow flame till the syrup is of 1 string consistency.
Remove any impurtiies which float on top of the syrup using a slotted spoon.
Add the saffron and keep the syrup warm. For the gulab jamuns
In a bowl, combine the khoya, flour and cardamom powder and mix well. Knead to a firm dough without using any water.
Divide this mixture into 25 equal portions and roll into rounds. These should have no cracks on the surface as otherwise the gulab jamuns will crack while frying. Refrigerate for 10 to 15 minutes.
Deep fry in ghee over a slow flame till the jamuns are golden brown in colour (approximately 10 to 12 minutes).
Drain and immerse in the warm sugar syrup. Soak for 30 minutes.
Serve warm.

Nylon Khaman Dhokla

Ingredients
1 cup besan (bengal gram flour)
1 1/2 tbsp semolina (rava)
4 tsp sugar
1 tsp ginger-green chilli paste
1/2 tsp citric acid (nimbu ka phool)salt to taste
1 1/2 tsp fruit salt
1/2 tsp oil for greasing
3 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1 tsp finely chopped green chilliesa pinch of asafoetida (hing)
2 to 3 curry leaves (kadi patta)

Method
Combine the besan, semolina, sugar, ginger green chilli paste, citric acid, salt in a deep bowl and mix well adding water as required (approximately ¾ cup) to make a thick batter.
Divide the batter into 2 equal portions.
Pour ¾ tsp of fruit salt to 1 portion of the batter and mix gently.
Pour the batter immediately into a greased 150 mm. (6") diameter thali and shake the thali clockwise to spread the batter in an even layer.
Steam in a steamer for 7 to 10 minutes or till the dhoklas are cooked. Keep aside.
Repeat the steps 3 to 5 to make one more thali of dhoklas. Keep aside.
Heat the oil in small pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds, green chillies asafoetida, and curry leaves, mix well and sauté on a medium flame for a few seconds.
Remove from the flame, add 1½ tbsp of water and mix well. Pour the tempering over the dhoklas.
Cool slightly and cut into equal sized pieces.
Serve hot garnished with coriander and coconut.

Handy tip:
Always use your hands while mixing the batter to break lumps of the besan, sugar and citric acid crystals.

Adai

Ingredients :
Par boiled rice- 2 cups
Red gram dhal- ½ cup
Bengal gram dhal- ½ cup
Green chillies- 6
Grated coconut- 3 tablespoons
Coarsely powdered pepper and cumin -1 teaspoon.
Chopped coriander leaves and curry leaves- 2 tablespoons
Salt to taste - optional
oil- for frying - use sparingly

Makes about 20 Adais

Directions :
Soak rice and dhal together for 2-3 hours. Grind it along with coconut and chillies till it becomes a thick paste. Mix in the other ingredients. Heat a heavy dosa pan and spread little batter on it using the ladle into a thick circular adai. Add a teaspoon of oil around and fry on both sides in medium flame. Serve hot with chutney or tomato sauce. Enjoy!