SAMOSA

 

Prep Time : 15 mins
 Cooking Time : 30 mins
 Serve : 2

 INGREDIENTS

 All purpose flour / maida - 1 cup
 Clarified butter / ghee - 2 tbsp
 Carom seeds - a pinch
 Onion seeds - a pinch
 Salt - to taste
 Oil - for frying
 For stuffing
Boiled potatoes - 4 big size
 Chopped cashew nuts - 4 - 5
 Raisins - 1 tbsp
 Chopped green chilly - 1/4 tsp
 Red chilly powder - 1/2 tsp
 Coriander powder - 1 tsp
 Turmeric powder - 1/4 tsp
 Ginger garlic paste - 1 tsp
 Roasted cumin seeds powder - 1/2 tsp
 Salt - to taste
 Cumin seeds - a pinch
 Chopped coriander leaves - 1 tbsp

 Heat 2 tbsp oil in a pan.
 Add cumin seeds to crackle.
 Then add ginger garlic paste,green chilly,coriander powder,red chilly powder and turmeric powder and mix well
. Add boiled and crushed potatoes,salt and roasted cumin seeds powder and saute for one mins
 Dont mash the potato completely just crumble it with hand
. Add cashew nuts and raisins and mix well.
 Add coriander leaves and mix well.
 Now stuffing is ready.
 Let it cool. Now roll a small dough just like chapati
. Cut it in two halves
. Apply water to half of cut shape it cones press it.
 Stuff the potato filling.
 Seal the edges of samosa.
 Heat enough oil in a pan.
 Place the samosa,lower the heat and fry till light brown.
 Serve hot samosa with tea.

CHANA DAL FRITTERS

 

Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 4

INGREDIENTS
Chana dal      -1 cup
Onion            -1 medium size chopped
Green chillies   -2-3
Cumin seeds    - a pinch
Salt                 - to taste
Ginger stick     - 1 inch

Besan - 2 tbsp
Finely chopped coriander leaves

METHOD
      Soak chana dal for 3-4 hours,then drain water from it completely, add ginger and grind coarsely so that it is coarse.
 Mix chopped onion, coriander leaves, green chilies, salt besan and cumin seeds.
 Heat enough oil in Pan
.Make the batter in ball shape of medium thickness.
  Deep fry in hot oil until golden in color.
Flipping once in between.
.Cook in medium flame.
Drain extra oil in paper napkin.
 Serve hot with tea.

MANGO SHRIKHAND

 Prep Time : 15 mins

Total Time : 15 mins

 Serve : 2

 INGREDIENTS

 Hung curd - 1 bowl

 Sugar powder - 2 tbsp

 Mango pulp - 1/2 bowl

Mango chunks - 1 bowl

 Cherry - 2

 Mint leaves - for garnishing

 METHOD

 Hung the curd in a muslin cloth for 2 - 3 hours and then we get thick curd.

 Whisk the hung curd and add sugar powder and mix well.

 Add mango pulp and mango chunks and mix well

. Garnish with mango chunks and blueberry.

 Serve chilled