Indian-Punjabi Samosa

Serves: 4
Cooking time (approx.): 20 minutes + to deep fry
Style: Indian Vegetarian

For the samosa stuffing: ½ cup(s) shelled green peas 2 tablespoon(s) oil 1 teaspoon(s) cumin seeds 2 green chillies chopped fine 1 teaspoon(s) finely chopped ginger 2 large potato(es) peeled and cubed ½ teaspoon(s) red chilli powder salt to taste ½ teaspoon(s) dry mango powder (amchoor) or lemon juice ½ teaspoon(s) garam masala (hot spice mix) 2 tablespoons chopped coriander leaves

For the samosa pastry shell: 1 cup(s) plain floor(maida) ½ teaspoon(s) baking soda ½ teaspoon(s) baking powder ½ teaspoon(s) carom seeds (optional) 3 tablespoons ghee (clarified butter) / oil salt to taste water as required for kneading oil to deep fry

1. Cook the peas in boiling salted water for about 10 minute(s) or till soft. Refresh in cold water and drain well.
2. Heat the oil in a pan. Toss in the cumin seeds and let them crackle. Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 10 minutes or till the potatoes are cooked. Mix in the cooked green peas and put off the heat. Let cool. Mix in the coriander leaves.
3. To make the samosa pastry shell, sieve together the plain flour, baking soda, baking powder and salt. Mix in the carom seeds and ghee / oil. Add water little by little whilst mixing with fingers to make a stiff dough, the consistency of a shortcrust pastry Keep covered with a damp cloth for about 15 minutes.
4. Divide the dough into 16 equal balls. Apply a little dry flour to each ball when rolling into a circle of 4" diameter. Cut each circle into two and lightly dampen the edges of each semicircle with water. Shape each semicircle onto a cone by pressing the cut edges together. Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). Repeat this procedure with the rest of the balls. Deep fry in medium-hot oil in batches on medium flame till crisp and golden brown. Remove onto a paper towel.

TIPS:

• To save on time, potatoes can be pressure cooked and then cubed and tossed in spices.
• Carom seeds are also called as omum, caraway seeds, thyme seeds and ajwain.
• Chillies can be increased or decreased as desired.
• The samosa pastry shell can be made with plain flour without the baking soda and baking powder.
• Self raising flour can be used instead of plain flour, in which case omit the baking soda and baking powder.

Serve hot with: Green Chutney (Hari Chutney) /Tomato Ketchup

Indian-Tomato Rava Upma

Serves: 4
Cooking time (approx.): 11 minutes
Style: Maharashtrian

4 tablespoons ghee (clarified butter) / butter
1 cup(s) semolina (or quick cream of wheat)
1 teaspoon(s) each of mustard and cumin seeds
1 sprig(s) curry leaves
1 teaspoon(s) ginger chopped
2 green chilli(es) slit / chopped
2 onion(s) sliced finely
1 large tomato(es) chopped
4 tablespoons coriander leaves
2 tablespoon(s) grated coconut if available
2 cup(s) hot water
salt to taste
fried cashewnuts to garnish

1. Heat half of the ghee (clarified butter) in a pan. Fry semolina, stirring continuously, to a golden color on medium / low level for about 2 minute(s). Keep aside.
2. Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the cumin seeds and fry till the seeds splutter fully. Add the curry leaves, ginger, green chillies and onions. Stir fry on medium level for about 3 minutes or till the onions are transparent and soft.
3. Add the chopped tomatoes and fry on medium level for about 3 minutes or till they are soft and cooked. Add half of the coriander leaves (reserving the rest for garnishing) and fry briefly till they wilt.
4. Mix in the semolina and salt. Add the hot water to this and mix well. Add more hot water if the mixture is dry. Cover and cook on low heat for about 3 minutes or till the mixture is almost dry.
   Garnish with fried cashewnuts, grated coconut and finely chopped coriander leaves
   

TIPS:

• Ghee is very important to impart flavor to this dish. A combination of oil and ghee/butter can also be used.
• Green chillies can be increased if desired.
• It is better to heat more water than specified above in case it is required.

Serve hot with: Coconut Chutney (Nariyal Chutney)