Sabudhana Khichdi

Sabudhana Khichdi can be made in many different ways, but today, I would like to share one of the very easy ones with few ingredients.

Ingredients:
Sabudhana/Tapioca - 1 cup
Potatoes - 1/2 cup (peeled, diced and boiled with a pinch of salt)
Curry leaves - few
Cumin seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Green chilli's - 6 grinded fine
Lemon juice - 1 tbsp
Salt - as needed
Oil - as needed
Water - 1 cup


Method:

Clean and soak Sabudhan/tapioca in water for 45 min. Drain the water and set aside.
Heat 1 tbsp of oil in a pan. Add cumin, mustard seeds, curry leaves and add the grinded green chilli paste. Mix well. Add turmeric and mix well again. Now add Soaked sabudhana to it and mix well. Add 2 tbsp of water if needed. Let it cook for 1 min and add boiled potatoes to it. Mix well and let it cook for another 3 minutes. Turn off the stove and its ready for serving.

Fresh water fish fry - Andhra style

We live in Florida where where climate here permits us have a home with a lake view. Every now and then my husband and my son does fishing. So, they have caught a fresh water fish in our lake. I am from Hyderabad, Andhra Pradesh and it immediately reminded me of a taste at one of the restaurant, that used to make excellent fish fry, which I wanted to try. It came out really good and I would like to share it with you all.. :)

Ingredients:
Fish - 1 lb
Salt - 1/2 tsp
Turmeric - 3 tbsp
Red Chilli powder - 1 tsp
Ginger garlic paste - 1/2 tsp
Corn flour - 2 tsps
Lemon juice - 1/4 tsp (optional)
Coriander powder /Dhaniya powder - 1/2 tsp
All purpose flour /Maida - 1 tsp
Cilantro - copped fine for garnishing
Onions- 1/4 cup chopped for garnishing
Oil - as needed


Method:
Clean the fishes really good with salt and turmeric. Damp dry the fishes now and put it into a bowl. Add red powder, salt, turmeric, ginger garlic paste, coriander powder, maida, lemon juice (optional),  corn flour and mix well. 
Heat 2 tbsps of oil in a pan for shallow frying. Add the fishes to the pan and let it cook on each side for 5 minutes on medium heat. 

Garnish it with chopped onions and cilantro and serve it.

Pav Bhaji

Pav Bhaji is something that I make when I want to make something for the family quickly instead of rice and curries.

Ingredients:

For Bhaji:
Potatoes - 1 1/2 cups (peel off the skin and cut into dices)
Cauliflower - 3/4 cup (cut into Florets)
Green peas - 1/2 cup 
Carrots - 1/2 cup chopped
Capsicum - 1/2 cup finely chopped
Tomatoes - 2 cups Chopped
Green chillies - 4
Onion - 1 cup chopped 
Turmeric powder - 1/2 tsp 
Chilli powder - 1/2 tsp 
Pav bhaji masala powder- 2tbsp
Coriander - finely chopped
Lemon Juice - 2 tbsp
Butter - 2 tbsp
Dry red chilli - 4
Garlic - 4 cloves
Oil - As needed
Salt - As needed
Water - as needed

Method :

For the bhaji

Pressure cook the potatoes, cauliflower, peas,carrots , capsicum , green chillies, 1 tbsp and salt of Pav-bhaji masala powder and cook till they are soft. Drain out the excess water and mash well.

In the mean while soak 4 red chillies in hot water for 20 minutes. After 20 minutes, take them out and grind them along with garlic cloves.

Heat the butter in a large pan, add the onion and sauté for 4 minutes. Then, add the prepared chilli-garlic paste and sauté till the onion softens. Add turmeric powder and mix for a minute. Add the tomatoes and simmer till the oil separates. Add the chilli powder now and mix well for a minute. Now add the mashed vegetables to it. Add 1/4 cup of water if needed. Let it cook. Add pav bhaji masala, some salt and cook for 2 to 3 minutes. Add lemon juice and turn off the stove.

For the pav:
Slice each pav into 2 horizontally. Apply a little butter to each side and cook the pav on both sides till the pieces are lightly browned.
To Serve:
Serve the hot bhaji on individual plates and top with the onion, 1/4 spoon button and coriander.

Aratikaya / Plantain Balls

I bought Green plantains from grocery store today for trying something different. Most of the veggi snacks often requires potatoes to make the snack , so I thought why not try to substitute it with Green plantains and came up with something that came out excellent.

Ingredients:
Green Plantains - 2
Jalapeno peppers - 3( Chopped fine)
Black Pepper Powder - 1/4 tsp
Red Chilli powder - 1/4 tsp
Chilli Sauce - 1/2 tsp
Onions - 1/2 cup chopped fine
Cumin - 1/2 tsp
Mustard Seeds - 1/2 tsp
Turmeric - 1/2 tsp
Ginger - 2 Tbsps (chopped )
Curry leaves - chopped
Soy Sauce - 1 tsp
Cilantro - 1/4 cup chopped fine
Salt - as needed
Oil - 2 tsps


Method:
Clean the plantains and cut them into half with the skin. Boil plantains in water with some salt until very soft. Let it cool.
In the mean while , heat 1 tsp of oil in a pan. Add cumin, mustard seeds, 1 tbsp of ginger, chopped jalapenos, 1/4 cup of chopped onions, curry leaves, soy sauce and turmeric. Mix well and cook for 4 minutes. Turn off the stove . Add cilantro to it and mix it together. 

Remove the skin of the plantains and take it in a bowl. Smash the  plantains well. Add black pepper powder, red chilli powder, chilli sauce and the mixture made above to the plantains and mix well.

Make the medium size balls of it and place it on the aluminium foil. 

Bake it in the oven for 1 hour at 400 degrees Fahrenheit. They look like below.

Heat 1 tsp of oil in the pan and add onions and stir it for 2 minutes. Add ginger and cilantro to it and add the baked balls to it.

Edli

Everyone know Edli is a very common South Indian breakfast. Easy to make as well. But sometimes people often complain that Edli's doesn't come out very soft. So, I would like to share my recipe  for soft and spongy edli. 

Ingredients:

Edli Ravva - 2 cups (Clean and Soak for 5 hrs)

Urad dal/minappa pappu - 1 cup (Clean and soak for 7 hrs )
Methi/fenugreek seeds - 1 tsp
Chana Dal - 1 tsp
Toor Dal - 1tsp
Moong Dal - 1 tsp
Cooked White Rice - handful 
Oil - 1 tsp
Salt - as needed
Water - as needed


Method:
Clean and soak Edli Rava in a container and Urad Dal, methi seeds, chana dal,toor dal, moong dal for 7 hours in another container. Grind Urad Dal, methi seeds, chana dal,toor dal, moong dal together with 1 cup of water. Add Edli Rava and cooked white Rice to it and grind for another minute adding water as necessary.  Cooked white rice is the secret ingredient to make soft and spongy Edli. Take it in a big container and leave it over night. Edli will ferment. 
Next day, take the required amount of Edli batter in a small bowl and add water if needed to it. Add 3 pinches of salt to it and grease the Edli cooker plates and cook it.
They come out soft and smooth like a sponge. Enjoy with the Sambhar and Chutney I have posted.

Veggi Manchuria

Another great recipe as an appetizer.


Ingredients:
Cabbage - 4 cups chopped very fine
Beans  - handful of beans chopped very fine
Carrots        - 2 big very fine
Maida /All purpose flour - 1/4 cup
Corn flour - 1/4 cup
Chilli Powder - 3 Teaspoons
Cumin Powder - 1/2 Teaspoon
Chilli Sauce - 2 Teaspoon
Pepper Powder - 1/2 Teaspoon
Red Color(Optional) - few drops
Ginger(Chopped) - 1 Teaspoon
Garlic(Chopped) - 1 Teaspoon
Onions(Sliced lengthwise)-  1/2 cup
Tomato Sauce - 3 Teaspoons
Soy Sauce - 1 Teaspoon
Oil          - To Fry
Salt         - 2 Teaspoons or As needed
Cilantro         -  1/4 bunch

Cooking Method:
Take all the chopped cabbage, beans, carrots in a bowl for mixing.Add chilli powder,cumin powder, chilli sauce,pepper powder,red color, salt, all purpose flour, corn flour and mix well. Deep fry them in the oil by making them into small balls dropping few pieces at a time for few minutes until cooked slowly. Cook it on medium low heat. Do not overcook it. Cook all the veggi balls and take it aside on the absorbent paper.
Take another pan and add 2 spoons of oil and wait for its slightly hot. Add ginger, garlic and saute for 1 minute. Add Tomato sauce and soy sauce and mix well. Wait for 2 minutes and add the fried balls. Mix well and take it in a bowl and garnish it with Cilantro.

Green Pasta

Pasta can be made lot of variations and this is one of my variation.

Ingredients:
Penne Pasta - 1.5 cups
Onions - 1/4 cup chopped fine
Ginger - 1 tbsps chopped fine
Mushrooms - 4 cut thin
Asparagus - 4 (Boiled in hot water with salt for 4 minutes )
Broccoli - 4 (Boiled in hot water with salt for 4 minutes )
Potatoes - 1/2 cup chopped ( (Boiled in hot water with salt for 4 minutes )
Carrots - thin sliced
Peas - 1/4 cup
Salt - to taste
Water - for boiling
Alfredo Sauce - 1 cup
Parmesan Cheese - 4 tbsp grated

Method:
Boil pasta in water with salt until its done.
Heat oil in an another pan and add onions to it. Stir well and add  ginger to it. Stir until they turn light golden. Add peas, broccoli, carrot, asparagus, mushrooms to it and close the lid and let it cook for 2 minutes.

Now add potato to it. Stir and let it cook for another 3 minutes. Add pasta to it now and stir well. Add the Alfredo sauce to it and combine well. Let it cook for 4 minutes. Add Parmesan cheese to it on the top and its ready to be served.

Sambhar for Tiffin's

This is a special Sambhar especially for Edli's learned by one of my friend...yummy....


Ingredients:
Chana Dal  - 1 cup
Toor Dal     - 1 cup 
Cumin  - 1/4 tsp
Mustard Seeds  - 1/4 tsp
Onions  - 1/4 cup chopped vertically
Turmeric          - 2 tsp
Green chillis       - 5 (slit long)
Ginger - Garlic paste - 1 tsp
Curry leaves     - 8
Cilantro       - 1/4 cup chopped fine
Hing      - 1/4 tsp
Tomatoes       - 1/4 cup
Dry grated coconut - 4 tbsps
Oil          - 3 Tbsp
Salt             - to taste
Dhaniya/Coriander Powder    - 1 tsp
Water              - as needed


Method:
Pressure cook toor dal and chana dal together in the pressure cooker along with 1 tsp of turmeric and 1 tsp of oil. After its done, put it in a bowl and keep it aside.
Heat 2 tbsp of oil in a another pan. Add cumin, mustard seeds and stir it. Add onions, green chilli's now and roast it for 3 minutes. Add turmeric, ginger-garlic paste, hing , curry leaves, dry grated coconut and stir it for 2 minutes. 
Add tomato, stir it. Close the lid and let it cook completely. Now add the pressure cooked dal to it and add 1 class of water to it.Add cilantro to it and let it boil for another 10 minutes. Turn off the stove.
Tastes good with Edli / Vada.

Guggillu Snack

Ingredients:
Guggillu - 2 cups (boiled with salt)
Chilli's -  5 chopped into pieces
Onions - 1/2 medium onions cut thin in length wise
Cumin - 1/2 tsp
Ginger garlic paste - 1/2  tsp
Mustard seeds - 1/2 tsp
Turmeric - 1/2 tsp
Salt - accordingly
Oil - 2 Tbsp
Curry leaves
Cilantro


Method:
Heat oil in a pan and add cumin, mustard seeds, curry leaves, onions, turmeric and mix well. After onions turn light brown, add turmeric , ginger garlic paste and add guggillu to it. Mix well and add cilantro. Its ready to be served.

French Beans Curry

This is a very easy and a healthy vegetable curry.


Ingredients:
French beans - 1 lb (chopped in small pieces )

Cumin       - 1/4 tsp

Mustard Seeds       - 1/4 tsp

onions       - 1/4 cup chopped fine

Turmeric       - 1/4 tsp

Green chillis         - 10 finely chopped

Chana Dal - 1 tbsp

Fresh grated coconut - 1/4 cup

Ginger - Garlic paste - 1 tsp

Curry leaves       - 8

Cilantro       - 3 Tbsp chopped fine

salt                  - accordingly

Oil                   - 3 Tbsp

Water - for boiling

Method:

Boil water in a pan and add  1 tsp of salt to it. Add french beans to the boiling water and let it cook for 5 minutes. Strain it and pour cold water over it. This will stop it from further cooking from inside.

Heat 4 tbsps of oil in a pan. Add cumin, mustard, onions and stir well. After the onions become golden brown add turmeric,ginger garlic paste, curry leaves, chana dal, chopped green chilli's and fry it for a minute.
Add french beans now and stir it. Close the lid and cook until its 75% done. Add freshly grated coconut to it.  Now add salt, cilantro and mix well.Close the lid and cook it for 3 more minutes.
Tastes good with rice.

Egg Puff's

I usually make egg puff's and curry puff's together...an evening snack for rainy day


Ingredients:
Puff Pastry Sheets - 1 sheet (Makes 9 in one sheet)

Eggs -- 4 hard boiled and cut into half
Onions -- 1 medium chopped fine
Ginger garlic paste -- 1/2 tbsp
Tumeric -- 1/4 tsp
Coriander leaves -- finely chopped
Coriander powder -- 1/2 tsp
Red Chilli Powder -- 1 tsp (accordingly)Cumin seeds -- 1/4 tsp
Salt -- to taste 
Oil - 2 tbsps


Method:

Heat some oil in the pan,add the cumin seeds,onions, turmeric and mix well until it turn light golden brown color. Now add ginger garlic paste, red chilli powder, coriander powder and mix well. Close the lid and let it cook for another 2 minutes and turn off the stove.
Above procedure is not necessary, but i like little spicy , instead of just the egg in my puff's so I make this. 


To make Puff's:

Take the pastry sheet and put it outside from the freezer for 5 minutes. Open the pastry sheet now and make 9 pieces of squares in the sheet. Place 1 tsp of the stuffing inside it on the slighting position and place the egg on the top leaving the while of the egg on the top. Close it by pulling all the four sides and close it. Complete stuffing all the 9 puff's. 
As an easy alternative for a spicy taste you can also mix chill powder, salt and coriander powder in a small bowl, and sprinkle this over the egg after while wrapping the egg in the puff sheets.
Place it into the oven on 420 degree Fahrenheit for 40 minutes, until its little brown. Tastes good with Tomato sauce.

Curry Puffs

Curry puff...an evening snack for rainy day


Ingredients:
Puff Pastry Sheets - 1 sheet (Makes 9 in one sheet)

Potatoes -- 2 boiled and diced
Ginger garlic paste -- 1 tbsp
Tumeric -- 1/4 tsp
Coriander leaves -- finely chopped
Curry Leaves -- finely chopped
Cumin powder --1/4 tsp
Coriander powder -- 1/2 tsp
Red Chilli Powder -- 1 tsp (accordingly)
Amchur Powder -- 1/4 tsp
Carrots --1/4 cup grated
Peas - 3 tbspoons.
Cumin seeds -- 1/4 tsp
Salt -- to taste 
Onions -- 1/2 cup cut chopped fine


Method:

For Potato stuffing,heat some oil in the pan,add the cumin seeds,onions, turmeric, cumin powder and mix well until it turn light golden brown color. Now add curry leaves, ginger garlic paste,green chillies, carrots, peas and mix well. Close the lid and let it cook until the raw smell of the carrot leaves. Now add potatoes, red chilli powder,coriander powder,amchur powder and add little water so the masalas don't burn. Let it cook for 2 mintes and add Salt, coriander leaves over it.
Any stuffing of your choice with any variations can be made.


To make Puff's:

Take the pastry sheet and put it outside from the freezer for 5 minutes. Open the pastry sheet now and make 9 pieces of squares in the sheet. Put the stuffing inside it  and close it by turning the other side and sticking to the other. Complete stuffing all the 9 puff's. Place it into the oven on 420 degree Fahrenheit for 40 minutes, until its little brown. Tastes good with Tomato sauce.

Dondakaya / Tindora Fry

Below is my all time hit recipe for a party.


Ingredients:
Dondakaya / Tindora - 2 lbs
Cumin - 1/4 tsp
Mustard seeds - 1/4 tsp
Tumeric - 1/2 tsp
Onions - 1/2 cup finely chopped 
Ginger garlic paste - 1 tsp
Cashews - 4 tbsp
Peanuts - 4 tbsp
Salt - accordingly
Curry leaves
Coriander leaves - finely chopped
Coriander powder
Oil - for deep frying


Method:
Clean and cut the tindora into thin slices. Deep fry them in oil and set aside. 
In an another pan heat 1 tbsp of oil. Add cumin, mustard, onions and stir well. After the onions become slight golden brown color add turmeric, ginger garlic paste, , cashews, peanuts, curry leaves, chopped green chilli's and fry it for until cashews and peanuts turn golden. Now add fried tindora to add and mix well. Add chilli powder, salt, coriander powder an coriander leaves and mix well and take it into the serving bowl.

Chicken Kandha /Yam

Ingredients:
Chicken Boneless - 1 lb 
Kadha/Yam - 1 cup diced
Salt - as needed
Chilli powder - 3 tbsp
Turmeric - 1/2 tsp
Green chillies - 4 slit long
Coriander powder - 1 tsp
Ginger garlic paste - 1 tsp
Lemon juice - 2 tbsp
Garam masala - 1/2 tsp
Cilantro - finely chopped
Dry coconut  - grated
Oil - for deep frying

Method:
Heat oil in a fry for deep frying and deep fry the kandha pieces until its golden color.Set aside it aside in a bowl. In an another pan heat 4 tbsp of oil. After its heated added green chilli's, onions, turmeric. After its golden brown add ginger garlic paste. Stir it well for 1 min. Add 1 lb of cleaned chicken and mix well. Close
the lid and cook until its almost done, mixing it in between. Now add the kandha pieces and stir well. Wait for 4 minutes and add salt, chilli powder. Stir well and close the lit and let it cook for another 10 minutes. Now add corindar powder, garam masala, dry grated coconut 2tbsp. Mix everything well and add 2 tbsps of lemon juice and take it into the bowl.

Gunta Ponganalu

I usually prepare Gunta Ponganalu when there is a left over batter from Dosa or when I need to eat something different than dosa..another reason also is that my son likes it too....I love cooking for my son :)
I am also giving the measurement,  for making the batter as well.


Ingredients:

Raw rice - 2 cups soak in water overnight
Urad dal/minappa pappu - 1 cup soak for 4-5 hrs or can leave it over night as well
Methi/fenugreek seeds - 1 tsp
Chana Dal - 1 tsp
Chana Dal - 1/4 cup soaked in water for 1-2 hrs
Moong Dal - 1 tsp
Onion - 1/4 cup chopped fine
Green chillis - 4 chopped fine 
Ginger - 1 tsp chopped fine
Cumin seeds - 1 tsp 
Coriander leaves - 1 tbsp chopped fine
Curry leaves - 1 tbsp chopped fine
Oil  - few tsp
Salt - to taste

Method:
Soak rice, urad dal, 1 tsp chana dal, moong dal and methi seeds for 7-8 hrs. Strain and grind the soaked dal and rice to a fine paste. Ferment the batter for 8 hrs. After 8 hours, add salt to taste and combine well. In a pan heat 2 tsps of oil. Add Jeera, soaked chana, green chilli's, curry leaves, ginger and saute for 3-4 minutes. Now add coriander leaves and onions to it and turn off the stove. Add this to the batter and mix well. Heat the ponganalu pan and pour 2 drops of oil into each place of the ponganalu pan. Place flame on medium high for a mt. Pour batter into each place and allow to cook with lid for 4-5 minutes undisturbed and cook on low to medium flame. It will cook to a golden brown shade. Flip over with help of a spoon or fork and allow to cook for 2-3 mts without lid.Its ready to be served with chutney.

Kheer ~ Payasam

Kheer is one of the very easy recipe, that I do mostly to offer God on Friday's or any special occasion. It can be make with rice or vermicelli. 

Ingredients:

Vermicelli - 1 cup
Whole Milk - 3 cups
Sugar - 3/4 cup
cardamom - 4 powdered
Raisins - 1 tbsp
Cashews - 2 tbsp
Almonds sliced - 2 tbsp
Saara pappu ~ Charoli/Chironji - 1 tbsp
Pistachios - 2 tb chopped
Saffron - optional
Ghee - 5 Tbsp

Method:

In a pan heat 2 tbsps of ghee and roast all the dry fruits together. As soon as they they are changing color, remove it into a bowl. Now add 3 more tbsps of ghee to the pan and add the vermicelli to it. Roast it until it becomes golden brown color. Now add 3 cups of milk to this and sugar and mix all of it. Let it cook on medium heat for 10 minutes and add cardamom powder to it. let it cook for another 10 minutes. You could smell the nice aroma. Vermicelli will be all cooked. Now take this into a bowl and garnish it with all the dry fruits roasted earlier.

Mysoore Bonda

Today I would like to share my son's favorite breakfast ...Mysoore Bonda.

Ingredients:
Maida or All purpose Flour - 1.5cup
Plain Yogurt - 3/4 cup
Salt - to taste
Cilantro - finely chopped
Curry leaves - finely chopped
Green chill's - 5 finely chopped
Ginger - 1 tsp finely chopped
Onions - 1/4 cup finely chopped
Baking Soda - 1/2 tsp
Oil - fry deep frying


Method:
Mix the flour and yogurt the night before making the bonda's or leave it for 8 hours. Mix it to the consistency of  bajji's. 
After 8 hours, add salt, cilantro, curry leaves, green chill's, ginger, onions, baking soda to this and mix it together. Heat oil for deep frying. When it is ready drop this in the oil with small size balls. Cook it on medium heat, so it is cooked well inside. Remove it after its golden brown color to a tissue paper to absorb the excess oil. Its ready to serve. Tastes good with peanuts or tomato chutney.

Indian Fish Baking

I went by the Indian Grocery few weeks back and found a fish which looks like the one we get it in India So I wanted to try something out of it which became a hit. Both my husband and my son loved it.

Ingredients:
Indian fish fillets - 2
Red Chilli Powder - 2 tsps
Turmeric - 1 tsp
Ginger garlic paste -1 tsp
Lemon juice - 1/2 tsp
Salt - Accordingly
Dry coconut powder - 1 tbsp
Butter - 1 tbsp


Method:
Marinate all the above ingredients and let it stay in the fridge for 4-6 hours. Now take the fish out and put it on the baking sheet.

Add 1/2 tsp butter on both the fillets and bake it in the oven for 400 Degrees Fahrenheit for 40 minutes, turning it in between the baking.  It is ready to serve.

Samosa - With Spring Roll Sheets

Samosas can be made in an easier way with Spring roll sheets that are readily available in the Indian groceries.


Ingredients:-
Spring Roll Sheets -- 4 (sheets)


For the stuffing
Potatoes -- 2 potatoes boiled and diced
Ginger garlic paste -- 1 tbsp
Tumeric -- 1/4 tsp
Coriander leaves -- finely chopped
Curry Leaves -- finely chopped
Cumin powder --1/4 tsp
Coriander powder -- 1/2 tsp
Red Chilli Powder -- 1 tsp(accordingly)
Amchur Powder -- 1/4 tsp
Carrots --1/4 cup grated
Cumin seeds -- 1/4 tsp
Salt -- to taste 
Lemon juice  -- 1/2 tbsp
Onions -- 1/2 cup cut length wise thinly
Oil for deep frying


Method:
For Potato stuffing,heat some oil in the pan,add the cumin seeds,onions, turmeric, cumin powder and mix well until it turn light golden brown color. Now add curry leaves, ginger garlic paste,green chillies, carrots and mix well. Close the lid and let it cook until the raw smell of the carrot leaves. Now add potatoes, red chilli powder,coriander powder and add little water so the masalas don't burn. Let it cook for 2 mintes and add Salt, coriander leaves and sprinkle the lime juice over it.
Any stuffing of your choice with any variations can be made.


Samosa

Take 2 spring roll sheet and place it on top of each other. Now cut them in centre. Apply water on the sheet or egg wash and make a cone of it,stuff it with the stuffing and seal the cone using water or egg wash making it triangular in shape.
Now fry the samosas in the oil till they turn golden brown.

Serve it with Tomato Sauce.

Samosa - Traditional Way

Hello Friends ...I haven't blogged since a  month and half as I was busy with my project at work :) Today I would like to share one of the popular recipes . Samosa ....


Ingredients:-
For samosa sheets
Maida or all purpose flour  -- 3 cups
Oil -- 4 tbsps
Ajwain -- 1/2 tsp
Black Pepper powder-- 1/2 tsp
Baking Soda --1/2 tsp
Salt  --to taste
Water --to knead the dough


For the stuffing
Potatoes -- 2 potatoes boiled and diced
Ginger garlic paste -- 1 tbsp
Tumeric -- 1/4 tsp
Coriander leaves -- finely chopped
Curry Leaves -- finely chopped
Cumin powder --1/4 tsp
Coriander powder -- 1/2 tsp
Red Chilli Powder -- 1 tsp(accordingly)
Amchur Powder -- 1/4 tsp
Carrots --1/4 cup grated
Cumin seeds -- 1/4 tsp
Salt -- to taste 
Lemon juice  -- 1/2 tbsp
Onions -- 1/2 cup cut length wise thinly
Oil for deep frying


Method:
For the dough,take the maida,add the ajwain seeds,black pepper powder, baking powder, salt and oil to the maida and mix well. This will make flour to coat well with the oil and it gives the cruncy texture to the samosas.Start adding water little by little and kneading properly make a stiff dough and let it rest for 15 to 20 mins.Cover it with a tissue paper, so it doesn't dry out.


For Potato stuffing,heat some oil in the pan,add the cumin seeds,onions, turmeric, cumin powder and mix well until it turn light golden brown color. Now add curry leaves, ginger garlic paste,green chillies, carrots and mix well. Close the lid and let it cook until the raw smell of the carrot leaves. Now add potatoes, red chilli powder,coriander powder,amchur powder and add little water so the masalas don't burn. Let it cook for 2 mintes and add Salt, coriander leaves and sprinkle the lime juice over it.
Any stuffing of your choice with any variations can be made.


Making Samosa
Make rolls of the dough depending on the size of samsosa you want.Roll the dough in circle first and then make them oval in shape.Cut that oval shape into half.Take that half apply water on all edge,take one end bend it in center and taking other end overlap it on the first edge making it a cone.Fill the cone with the stuffing and seal the edges as shown in picture to get a triangular shape for the samosa.

Serve it with Tomato Chilli Sauce...

Gulab Jamun

This is my husband and my son's favorite sweet. 

Ingredients:

Milk Powder - 1 cup 
All purpose flour - 1/2 cup 
Baking soda - 1/2 tsp 
Ghee - 2 tablespoons 
Whole milk just enough to make the dough


For the Sugar Syrup 
Sugar - 2 cups 
Water - 3 cups
Cardamom - 4 crushed
Saffron - few strands for color
Oil for frying



Method:
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 3 cups of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Saffron". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. Transfer this hot syrup into a serving dish.

Make the dough by combining the milk powder,all pupose flour, ghee, baking powder and butter. Add whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp dry kitchen towel.

Heat the oil on the medium heat for deep frying. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top. You can move them now to ensure even browning on all sides. If the temperature of the oil is too high then the gulab jamuns will tend to break and becomes brown on the outside quicly and doesn't cook inside. So make sure its cooked on medium heat. After its brown, take them outside.

Let the fried balls cool down for a minute and then drop them in the warm sugar syrup. Let them soak for at least an hour. They can be served warm or at room temperature.

Khoya

This is the base for many Indian sweets. I use this to make gulab jamuns and few other sweets.


Ingredients:
Milk Powder  - 2 cups
Ricotta Cheese  - 1 1/4 cup 
Butter  - 3 Tb sps
Sugar - 1/2 cup

Method:

Heat 1 tbsp of butter in a wide open pan on medium low heat. Add ricotta cheese to it and let the water evaporate. Cook it all on medium low heat. 

Add milk powder to it and mix well. Stir it constantly. Add 2 tbsp of butter and sugar in it and stir constantly. Sugar and butter melts and becomes little watery. Stir it constantly.  Let it become soft enough to be able to made like round balls. Take it in a bowl.

Vegetable Sambhar

Sambhar...yummy...I can eat with rice. Also I add lot of vegetables in this so I can eat them in another form. Most kids like it.


Ingredients:
Tamarind       - 1/2 lime sized ball 
Toor Dal        - 1 cup 
Cumin  - 1/4 tsp
Mustard Seeds  - 1/4 tsp
onions  - 1/4 cup chopped vertically
Turmeric          - 2 tsp
Green chillis       - 5 (slit long)
Ginger - Garlic paste - 1 tsp
Curry leaves     - 8
Cilantro      - 1/4 cup chopped fine
Carrots      - 1/4 cup
Tomatoes      - 1/4 cup
Okra         - 1/4 cup (Cut into 2 inches long) 
Radish         - 1/2 cup (Cut into 2 inches long) 
Sorakaya/Bottlegourd  - 1/2 cup (Cut into 2 inches long)
Drumsticks        - 1/2 cup (Cut into 2 inches long)
Oil        - 3 Tbsp
Salt            - to taste
Dhaniya/Coriander Powder    - 1 tsp
Sambhar powder   - 2 Tbsp
Water              - as needed


Method:
Soak tamarind in water for 30 minutes or microwave it for 1 minute with water. This way you can extract the juice easily.
Pressure cook toor dal in the pressure cooker along with 1 tsp of turmeric and 1 tsp of oil. After its done, put it in a bowl and keep it aside.
In the same cooker, add 2 tbsp of oil. Add cumin, mustard seeds and stir it. Add onions, green chilli's now and roast it for 3 minutes. Add turmeric, ginger-garlic paste,  curry leaves and stir it for 2 minutes. 
Add tomato, carrot to it and stir it. Close the lid and cook for 5 minutes. Now add rest of the veggies to it and stir it well. Add 3/4 cup of tamarind juice, 1 tsp of chill powder, salt, dhaniya powder and stir well. Close the lid and pressure cook it for 10 minutes.  Turn off the stove and let the pressure go down. 
Open the lid now. 
Heat an another big vessel. Add this to it and the dal that was pressure cooked before to this. Add 2 cups of water , Sambhar powder and cilantro to it and let it boil for another 10 minutes. Turn off the stove.
Tastes good with rice.