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.