Samosas

Samosas are famous Indian snack and a great appetizer. In any Indian Restaurant, you will find this one on their menu. Many people love this snack and is very easy to make. Enjoy this anytime.

For the Pastry
1 1/2 cups all purpose Flour1/4th cup oil1/8th cup water
Salt 1 teaspoon
Red Chili powder 1/4 th teaspoon
For the filling
4 medium Potatoes, boiled and mashed coarsely1/2 cup green Peas, cooked 1/2 tsp Garam Masala1/4 tsp PepperSalt to taste or 1 teaspoon 1/4 tsp Red chili 2 tsp Cumin powder
3 Tablespoons Oil
1/2 Cumin seeds
1 finely chopped Green Chili
1 teaspoon lemon juice
Oil for frying

First make the filling. Heat oil and season it with cumin seeds, Asafoetida or "Hing" and finely chopped green chilies. Then add the mashed potatoes and the peas.
Now put in all the masalas like the garam maslala, pepper and red chili powder. Mix well and let it cook for 5-6 minutes covered. Add the lemon juice and mix well. Then remove and keep aside. Let it cool.
Now make the pastry. Mix the flour, water, oil, salt and red chili powder to make a stiff dough. Keep aside.
To put the Samosa together
Cut the pastry dough into 4 equal parts. Take a piece of one of the 4 parts the pastry dough. Roll it out into a round about 6 to 8 inches in diameter.
Cut it in two parts (like semi-circle). Moisten the straight edge with a finger dipped in water. then take one semi circle and fold it in a shape of cone .
Stuff about a tablespoon of the potatoes-peas mixture in that cone and seal the top edge with a drop of water on your finger and press the edges together. Make all the Samosas this way. Keep both the samosa and dough covered with a towel.
Heat oil and deep fry the Samosas. Fry 4 to 5 at a time for about 2 to 3 minutes turning once after 1 minute or Fry the samosa to a rich golden brown.
Makes 8 samosas.

Coriander Rice

Recipe For Coriander Rice
(Serves 2)

Basmati rice (or any long-grained rice) - 2 cups
Green peas - 1/4 cup (optional)
Salt - to taste

For the Coriander Paste:
Fresh coriander leaves - 1 cup
Chopped onions - 1, medium
Green chillies - 2, more or less

For Tempering:
Oil - 2 tsp
Chana dal / kadala paruppu(split chick peas) - 1 tsp
Curry leaves - a few

For Garnish:

Roasted cashewnuts - a handful
Chopped coriander leaves - 1/4 cup

1. Cook rice in a rice cooker by adding water for 1 cup of rice to 2cups of water.
2. Grind the ingredients for the coriander paste with little water.
3. Heat oil for tempering and roast the chana dal, peas, chopped onions until turn then to golden brown. Add the curry leaves and mix well.
4. Now add the ground coriander paste and blend well adding enough salt let it simmer for 2-3 mins.
5. Switch off fire and mix in the rice while the paste is still hot.
6. Garnish with cashewnuts and chopped coriander leaves.

Inidan Vegetarian/Vegan Recipes

You can't wait for "Thanksgiving" and "Christmas Holidays" Would you like to try mouth watering Indian vegetarian/vegan rice dishes and snacks. Here you go!



Tomato Rice

Tomato Rice is an authentic and delicious dish in all over India. Here is the video presentation for you to listen and to prepare this dish.

Tomato Rice Preparation Video

Cabbage Pakoras




Pakora is a fried snack found across South Asia, and an integral part of Indian, Punjabi and Pakistani cuisine. Pakoras are also found in other South Asian countries such as Afghanistan, Bangladesh, Nepal and Sri Lanka. (Source-Wiki) These are fritters made with different vegetables like potato, onion, cauliflower etc or boiled eggs, dipped in a batter and deep fried. They are popular snacks that are perfect accompaniment to afternoon teas/coffees or to ward off blues during the rainy monsoon season! Here is a simple recipe for Cabbage Pakoras,

Cabbage Fritters ~ Pakoras
Recipe Name: Cabbage Pakoras (Spicy Cabbage Fritters)Prep and Cooking



Time: 30 minutes
Ingredients: 1 cup Cabbage (shredded)1/4 cup Chickpea Flour/Besan2 tbsp Rice Flour1 tsp Red Chili Powder (or to taste)1/8 tsp Asafoetida1/4 tsp Turmeric Powder1/2 tsp Cumin Seeds1/2 tsp grated Ginger4-5 tbsp WaterSalt to tasteOil for deep frying

Cabbage Pakoras with Mint & Coriander ChutneyProcedure:
Combine cabbage, the flours, the powders, ginger and salt in a mixing bowl.
Add enough water to bind the ingredients and mix well. The consistency of the batter should be thick, just enough to coat the cabbage.
Heat oil to 375F.
With a spoon, scoop the batter and drop in hot oil.
Fry until the edges are crisp, about 1-2 minutes. Then turn them over to fry on the other side, for another minute or so.
Remove with slotted spoon and drain on a paper towel.
Serve with mint and coriander chutney and/or date/tamarind chutney.
Special Notes/Tips:
Pancake mix can be used instead of the two flours used here. Since the flour has a tinge of sweetness to it, you can add more red chili powder to balance it out.
Ajwain or carom seeds can be used in place of cumin seeds or can be left out altogether.
Coleslaw mixes with pre-shredded cabbage and carrots are a quick and easy substitute for the shredded cabbage.
Beginner Recipe/Post by: Vani