Ragi ball/Ragi Mudde/Ragi kali by Sriramya

Ragi ball/Ragi Mudde/Ragi kali

Ingredients:
1 cup ragi flour +1 tsp
2 cups water
1 or 2 tbsp of freshly cooked rice (optional)

Procedure:
In 2 cups of water add 1 tsp of ragi flour n mix well without any lumps. Bring it to a boil. When its bubbling u may add cooked rice if u want. It is said tht it prevents from forming lumps n i found tht it comes out soft too. after 2 mins u can now add the ragi flour into the vessel without stirring it. Just add it by shaking the cup making sure u have not put in one place n distributed all around. close the lid and leave it for 10 min. Then reduce the flame remove vessel from n use a wooden stick which is thick like the back of the dal mashing stick and stir it welll to make sure that all the flour that is in between gets mixed without forming any lumps. (this is the difficult part) and after having done that return the vessel to the flame and close the lid and on sim leave it for 5 to 7min so tht when u touch the ragi lump it doesn't stick to ur hand. That is when it is cooked. Remove it to the clean cutting board and make desired size balls.
Ragi ball is ready!



Preparing ragi ball isn't easy initially. It will take a while for u get the hang of preparing it without forming any lumps. So be ready to try n trash initially. tht's what i did N here are some tips that i can share that i did that might help u.

Tip 1: Use a non stick vessel.
2. When boiling water add half tsp of ghee this also helps to prevent lumps
3. Make sure u find a thicker stick than the dal masher. Coz the dal mashing stick of mine is thin and it doesn't help break lumps.
4. U should remove the vessel from the flame and keep on the floor( i put it on the floor mat tht i have near the cooking range) and take nice long kitchen towels wrap around the vessel and support the vessel in b/w your feet and stir the mixture to break the lumps. This is the way its done.

Ragi Pakoda by Bindhu

Ragi Pakoda by Bindhu

Rice flour - 1/4 cup

Ragi flour - 3/4 cup

salt - to taste

Water - 1/4 cup or to make a psate (not like bonda/baji consistency, it should be little thicker than that)

Sombu - 1/4 tsp

Jeera - 1/2 tsp, kaile crush pannikonga

Curry leaves - 2 sprigs

Coriander leaves - just 3 or 4

Onion - 1, sliced very thin lengthwise

Oil - for frying

Directions:

Mix everything expect water, later add water little by little to make thick consistency like a paste (nalla uthri uthirya varanum)

Heat oil in a frying pan, nalla kaanjapram, take the mixture in hand, konjam konjam-a drop pannunga... nalla chinna thaa pota crispy-a irukum for few days...

It tastes better when you have it hot right from the pan :)

Veg Puffs by Kousalya

Veg Puffs by Kousalya

Veg PuffOuter Covering:

Puff pastry Store bought -keep this out 10mins prior to filling .

Filling:

Onion sliced- 1/2

boiled veggies- 1 cup (u can include potato,carrot,beans,peas)

Ginger garlic paste-1/2 tbls (opt)

green chilly -1 finely chopped (opt)

garam masala-1 tsp

coriander pwd-1tbls

Red chilly pwd-1tsp

Oil and salt as required

In a pan add some oil- fry onion, add ginger garlic paste fry till raw smell goes off and add red chilli pwd,garam masala,coriander pwd,then add boiled veggies fry for a minute ,add coriander leaves.Allow it to cool .

Making Puff:

Pre heat the oven as mentioned in pastry cover(mostly 425 degree)

Cut the pastry sheet diagonally or vertically in to 2 equal parts .

Apply water lightly all along the edge of pastry sheet ,put some filling on center and fold the pastry with filling and seal ...

in a foil paper place the filled pastry and keep it in oven ,no need to spray any oil ,with in 15 mins puff will be ready(time will be mentioned in pastry cover), take it out immediately from oven if u leave it in oven it will be burnt..

Allow it to cool and ur puff will be ready .

Egg Puff:

Same procedure instead of boiled veggies add hard boiled eggs (cut them in to half's) ...ginger garlic paste is must and add 1tsp fennel seeds pwd (it will increase the taste)

Sweet Filling:

Tutty fruity (Indian store la kidaikkum ..colorfula irukkum)

ghee -1tbls

Cashew -cut in to small pieces

shredded coconut-as reg

fry cashews and shredded coconut in ghee when it is done switch off the stove and add tutty fruity ,in the heat everything will mix together ,allow it to cool and make a sweet puffs ..

Samosa By Kousalya

Samosa By Kousalya

Outer Covering:

Maida -1cup

Water -less than half will be enough

Salt

Rava- 1 tbls

Oil-2 tbls

Make the dough(like poori dough) with all above ingredients ,take 2 spoon of oil in hand and just coat the dough with oil and keep it aside for atleast 30mins ...

Filling:

Onion- 1/2

boiled Potato-2 (cut in to small pieces)

Peas- 1/4 cup

Ginger garlic paste-1/2 tbls

green chillis -2 finely chopped (sub by red chilli if u want)

garam masala-1 tsp

corainder pwd-1tbls

Amachur pwd-1tsp (u can use lemon too)

Oil and salt as required

In a pan add some oil fry onion, add ginger garlic paste fry till raw smell goes off and add green chillis,garam masala,coriander pwd,then add peas fry for a minute add the potato, mix everything together and add tht amachur pwd saute for a minute. Allow it to cool .

Maing Samosa:

Divide the dough in to equal sized balls... Make like poori(littke thicker and bigger round) and cut in to two semi circles.

Apply water lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.

Fill the cone with the filling ,slightly press the filling towards bottom and seal the top without any gap ..

In a frying pan heat oil and when the oil is ready drop in few of the filled samosa ,when the samosa raise to the top ,turn them carefully when it turn golden brown its ready .

Tips:

don't keep the filled samosa out for a long time it will dry soon so cover them with damp cloth.

Don't keep filled samosa in frige it will leave some water .

Samosa By Ramya

Samosa By Ramya

For the Dough

Maida/APF - 1 cup

Ajwain/Omam - 2tbsp

Oil - 1/4 cup (i take 4 kai of oil but en kai kutty kai :P)

make the dough using the oil and add lil water to get the chapati dough cosistensy.. *dont add salt

For the filling

you can do potato filling or even chana filling i will give u potato filling version

Potato- 4 (small size) boil it in the cooker

Onion - 1 small chopped

Green chilli - 3 (more or less to ur taste) chopped finely

garlic - 2 pods chopped finely

Ginger - 1 inch piece chopped finely

Coriander leaves -handful chopped finely

turmeric powder

jeeragam-1tsp

hing

take some oil in a pan season it with jeera, add the green chilli, ginger, garlic and onion one by one then add the turmeric,hing, salt to taste and coriander leaves.. finally add the potato and mix it will until all of them come into a nice mixture..

Making samosa

Divide the dough into balls and roll them like chapati. then cut them into two semicircle and add a lil water to the corner of the semicircle and fold them into cone shapes and stick it. then spoon the filling into this cone and close the edges...

fry them in hot oil.... ur samosa's are ready...

Samosa by Kousalya

Samosa:

Outer Covering:
Maida -1cup
Water -less than half will be enough
Salt
Rava- 1 tbls
Oil-2 tbls

Make the dough(like poori dough) with all above ingredients ,take 2 spoon of oil in hand and just coat the dough with oil and keep it aside for atleast 30mins ...

Filling:
Onion- 1/2
boiled Potato-2 (cut in to small pieces)
Peas- 1/4 cup
Ginger garlic paste-1/2 tbls
green chillis -2 finely chopped (sub by red chilli if u want)
garam masala-1 tsp
corainder pwd-1tbls
Amachur pwd-1tsp (u can use lemon too)
Oil and salt as required
In a pan add some oil fry onion, add ginger garlic paste fry till raw smell goes off and add green chillis,garam masala,coriander pwd,then add peas fry for a minute add the potato, mix everything together and add tht amachur pwd saute for a minute. Allow it to cool .

Maing Samosa:
Divide the dough in to equal sized balls... Make like poori(littke thicker and bigger round) and cut in to two semi circles.
Apply water lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
Fill the cone with the filling ,slightly press the filling towards bottom and seal the top without any gap ..
In a frying pan heat oil and when the oil is ready drop in few of the filled samosa ,when the samosa raise to the top ,turn them carefully when it turn golden brown its ready .
Tips:
don't keep the filled samosa out for a long time it will dry soon so cover them with damp cloth.
Don't keep filled samosa in frige it will leave some water .

Samosa by Ramya Praveen

Samosa

For the Dough

Maida/APF - 1 cup
Ajwain/Omam - 2tbsp
Oil - 1/4 cup (i take 4 kai of oil but en kai kutty kai :P)

make the dough using the oil and add lil water to get the chapati dough cosistensy.. *dont add salt

For the filling

you can do potato filling or even chana filling i will give u potato filling version

Potato- 4 (small size) boil it in the cooker
Onion - 1 small chopped
Green chilli - 3 (more or less to ur taste) chopped finely
garlic - 2 pods chopped finely
Ginger - 1 inch piece chopped finely
Coriander leaves -handful chopped finely
turmeric powder
jeeragam-1tsp
hing

take some oil in a pan season it with jeera, add the green chilli, ginger, garlic and onion one by one then add the turmeric,hing, salt to taste and coriander leaves.. finally add the potato and mix it will until all of them come into a nice mixture..

Making samosa

Divide the dough into balls and roll them like chapati. then cut them into two semicircle and add a lil water to the corner of the semicircle and fold them into cone shapes and stick it. then spoon the filling into this cone and close the edges...

fry them in hot oil.... ur samosa's are ready...

Masala pori by Uthra

Masala pori

Ingredients:
Pori-5 cups
curry leaves-konjam
garlic-3 or 4 pods
Manjal podi-1 tsp
molaga podi-to taste(if u want it spicy u can add more)(or can use 1/2 of chilli powder and 1 or 2 green chillies for spicyness)
salt-to taste
onions-one medium size cut into small pieces
tomato-1.idhuvum nalla kutty kutty ya cut pannikanum
coriander
mint
carrot-1/2 shredded(if needed/if u hav it)
cucumber-1/2 cut into small pieces(if needed/if u hav it)
lemon juice-1 tsp
oil-3 spoons

Directions:

1.pour oil in a pan and adhu soodanadhum add curry leaves,chillies,all powders n or 30 seconds aanadhum add garlic n let it fry for 2 mins or so..
2.then add pori n nalla mix pannanum(venumna u can even switch off the heat bcs sila samayam bottom layer of pan burn aayidum...so off pannittu nalla mix pannittu again u can turn on the heat n oru 3 mins mix pannitu turn off the heat..pori is ready
3.then in a bown add required amt of pori n then add onion,tomato,carrot,cucumber,coriander,mint n nalla mix pannanum...if necessary u can add om podi n lemon juuice jus before serving...indha masala pori will b spicy n not tangy/sweet like bhel puri...so kaaram pidikaravangaluku/sweet pidikadhavangalukku indha pori kandippa pudikkum...

Eggless carrot cake by Sowmiya

Eggless carrot cake by Sowmiya

Ingredients:

1 cup AP flour

1 tsp baking powder

1 tsp baking soda

4 tbsp soft butter

1-1/2 cups grated carrots

1/2 cup sugar

3/4 cup yogurt

1/4 cup chopped nuts

1/4 cup Raisins

1 tsp fresh grated ginger

a large pinch of cardamom powder

Method:

Grease a 8 or 9" round pan. Preheat oven to 350 F

Mix flour, baking soda and baking powder.

mix butter, yogurt and sugar, make sure there is no lumps.

Add grated carrots, ginger, nuts and raisins.

Pour it into pan and bake for 40 minutes(if the batter is too think that you cant pour add a little more yogurt). Insert a toothpick to see whether it is done.

Steamed & Baked Falafel by Rishada

Steamed & Baked Falafel by Rishada

Ingredients:

Grind coarsely:

1/2 cup dried chickpeas soaked 4/5 hrs or overnight and drained

3/4 cup fava beans (Middle eastern store/ Indian store'la irukkum.. if not, use only chickpeas - 1-1/4 cups total) soaked 4/5 hrs or overnight and drained

1/4 cup sesame seeds (i forgot to add this, taste was great still.. but add for the authentic taste)

to taste:

salt, red chilli powder, cumin powder, garlic powder (or crushed garlic)

Other ingredients:

1/2 medium onion chopped finely

3-4 sprigs cilantro (or coriander leaves.. I like more, so I added some 6 sprigs) chopped finely

Eno fruit salt - approx 1/2 tsp

Oil - enough to brush the falafel balls

Method:

1. Grind together the ingredients under "Grind Coarsely" without adding any water (or use very very little water if needed.. just to get the mixie going.. not any more).

2. In a mixing bowl, add the ground ingredients with everything else (except oil) and mix thorughly. mix should now be comparable to our masala vada mix.. should be able to hold its shape when balls are made..

3. adhe dhan.. make some golf size balls (makes around 14-15 for this measurement) and steam it for 9 - 10 min (The fruit salt incorporates some air inside, so the falafel will expand in size, so leave some space between them while keeping in the steamer).

4. Cool for around 5-10 min while you preheat the oven and set up the baking tray.. :)

5. Preheat the oven to 400F and line an Al Foil and wax paper over on a cookie sheet (or any flat baking dish)

6. Brush all the sides of the steamed Falafels with oil and place them on the cookie sheet and bake for 15 min on one side.. 10 min on the other. Then increase temp to 450F and bake for 5 min. Switch it off and let it stand in the oven for 5 more min.

7. Enjoy without guilt.. :))

Kozhakattai by Shubha

Kozhakattai by Shubha

I make 3 types of Kozhakatai for Chaturthi...

Coconut, uppu, ellhu (sesame) and also small ammani Kozhakatai

All have the same outer cover recipe.

Ingredients :

Rice flour - 1 cup

Water (luke warm) - 2 cups

Salt a pinch

gingili oil (nallennai) - 1/2 to 1 tsp

In a vessel put the water and bring to a boil. Add salt and oil and slowly add the rice flour... keep mixing..(like in upma..) add little by little to avoid lumps in the dough. Add the rice flour and keep stirring continuously for 3-4 minutes...on low flame. when the dough is still hot... transfer it to a big plate (parath) and cover with a wet cloth and knead from outside the cloth to remove and lumps. (do use the cloth to avoid burnt palm..:P)

Coconut filling :

Grated coconut - 1 cup

Jaggery -1 1/2 cup to 1 3/4 (i use 1 1/2 cup as i dont like it very sweet :P)

Ghee -2 tsp

elakai / Elaichi - 2-3 nos

Use fresh coconut for the ultimate taste.... i use frozen as I am lazy to grate fresh coconut :P

In a kadhai take ghee and add the fresh coconut and jaggery to it. Stir till the mixture thickens well and starts leaving the sides of the pan slowly....Add the elaichi and mix well.Transfer to the bowl and allow to cool. Use this for the Kozhakattai...

Ellzhu Kozhakattai filling

1/2 cup sesame

1/2 cup Jaggery

1 tsp ghee

Dry roast the sesame till they r golden / slight brown in color. Transfer to a plate and allow to cool. Grind coarsely in the mixer... along with jaggery pieces. Keep this mixture aside.

Uppu / ulundhu Kozhakattai filling :

Urad dhal - 1 cup

Green chillies - 3-4

tempering :

Oil - 1 tsp

mustard seeds - 1/2 tsp

urad dhal - 1/2 tsp

Dried Red chillis - 4-5

Asafoetida - a pinch

Curry leaves - 5-6

Salt to taste

Soak urad dhal for 3-4 hours along with chopped green chillies (big pieces) to it. Grind them together coarsely, add salt to it and steam them in idli plates. Wen steam cool it, scramble /crumble it and keep aside.

in a kadhai take oil and allow to heat. Add the urad dhal, mustard seeds, red chillies, curry leaves and Asafoetida. stir till slightly golden brown. Add the crumbled urad dhal and mix well. Stir for few minute till it all mixes well and comes together. Sprinkle some water if ur feel its too dry.Turn off the stove and make small balls when it warm and keep aside. Cover these balls with a damp cloth so that they dont dry out...:)

Use it the same way as coconut filling.

U can make ammani kozhakattai with the left over dough... or even make sevai :)

Murukku by Kalai

Murukku by Kalai

1.Rice flour - 2 cups

Urad flour - 1 cup

I use store bought flours

add 2 Tbsp of butter ,jeera/sesame seeds,salt ,hing.Thanni potu mix panni .Murukku pannanum.

2.Rice flour -2 cups

Urad dal - 1/2 cup

soak urad dal in water for sometime then pressure cook it.urad dal just veganum(karandila mash panra madri irukanum )...cool ana hudane...grind it in blender..add rice flour,2 tbsp butter,salt,hing,jeera/sesame seeds.mostly water thevaipadathu.

rendu recipeum nala irukum ...1 is velai kaami but 2 super crisp and tastyaa iruku

Murku by Meena

Murku by Meena

Ulundhu maavu : pootu kadali maavu = 3/4 cup : 1/4 cup

Fine Arisi maavu (pacha arisi)= 3 cups

butter = 2 tspn

salt = 1 tspn(approx.)

Jeera/ommam/Yellu = 1 tspn

Thengai paal = 1 cup(tinned)(optional)

Water = 1 1/2 cup(approx.)

Method:

- Dry roast full Ulundhu & let it cool & grind it to fine powder

- Grind pottu kadalai very finely .

- Mix both & add rice flour & mix well & keep it aside.

- In a large vessel, add salt, butter & either jeera or ommam or black sesame seeds & mix well.

- Now add thegai paal & mix it well.

- Add rice flour & & Knead well with required water to a soft dough & don't rest it.

-Heat oil & test oil by dropping a very small ball, if it come up immediately, then oil is ready enough. Now, place dough into a muruku press & press it to rounds carefully & fry them well.

Note:

-If ur not using thengaipaal, u may require 2 1/2 cups water approx.,

- Add water gradually.

- If u rest the dough, murukku will turn brownish.

- Try to buy Arissi maavu from a Malayalee store if possible(IMO, they sell the best!)

-The texture of the muruku depends largely on the quality Arisi maavu.

-U can store in a air tight container for upto a mnth or more.

Veg Pinwheels by Meena

Puff pastry sheet.(I always use Pepperridge farm)

-Thaw the sheet.

-Give it one roll gently with a chapathi rolling pin.

- Spread a good amout of the Bhaji & spread evely with a butter knife

-Roll(not too tightly), from one end to the other & seal the edge with water, wrap it in foil or plastic wrap & freeze it again for abt 1/2 an hr(so tht it will be easier for u to cut)

-Preheat oven @ 400 deg F(as per box instructions)

-Take the roll out of the freezer & cut it to 1/2 an inch thick rounds & bake for abt 20 mins or until golden brown.

- Enjoy hot.

Note:

Tastes the same as Puffs, jus tht it isn't tht heavy when u serve in a party alongwith other apetisers & the shape is attracts kids.

BUTTER BISCUIT by Chitra

BUTTER BISCUIT

standard self raising flour or maida - 1 cup

powdered or castor sugar - 1/2 cup but it was too sweet for me so i think 1/4 + is fine

ghee or butter - as much as u need to knead the dough or approx. 6 table spoons
(I used 2 table spoon butter and 3 tbs canola oil)

baking powder - 1/2 tea spoon

baking soda - 1/4 tea spoon

vanilla essence - 1 tea spoon (variation - 1/2 spoon powdered elaichi i didnt use any of these)

method:

In a large bowl combine all the dry ingredients together and mix well.

now add the ghee or butter lil by lil which is in room temperature and mix well and keep

kneading till you get a firm dough. DO NOT USE WATER OR MILK TO BIND THE DOUGH.



finally add the vanilla essence (not if u r using eleichi) and mix well.

this dough will not be as firm as chapathi or puri dough as u hav'nt added any water.

so do not worry about that. make round balls jus like u make for gulab jamoons and press a little,

(again remember do not press too much) to make a small round shape. These biscuits will

expand in height and width while baking.

line a baking sheet with aluminium foil and grease the foil with butter or ghee.

place the prepared rounds with enough space inbetween on the sheet.

preheat the oven for 10 minutes to 350 degree.

while the oven is set to preaheat keep the tray (with the biscuits) i.e., atleast fro 10 min in the

fridge.

once the oven is preheaed place the tray in the oven, reduce the heat to 350 for 10 mins and in 200 for 4 to 5 mins degree and bake for

12-15 minutes.

the baking time varies from oven to oven so trial and error method always helps.

Thayir Vadai by Vidhya

Thayir Vadai

3 cups of urad dal soaked for 2-3 hours and then ground it to a fine paste adding water very sparingly. Added a table spoon of cumin powder(freshly ground) and a teaspoon of pepper powder freshly ground along with asafoetida( a pinch) to the batter . Added Salt to taste as well.

Then made Vadas by frying them in oil and after 10 minutes soaked them in yoghurt.
Then kept the soaked vadas + yoghurt mix in fridge.

In the morning in a kadai fried some cumin,greenchillies,ginger,curryleaves( thanks Ayshu) and added this to the yoghurt+ vada mix. I also added more yoghurt for the look!
Before serving garnished with coriander leaves and grated carrot.

Some of the things I noticed.
The Vada was a little hard and also tasted a little ( very little I would say) raw. I am not sure what made it that way. Is it because I made it the previous day...Iam not sure.

Cracker sandwich by Sandhya

Cracker sandwich by Sandhya

Ingredients:

Tri color(Red,green,orange/yellow) capsicum - 2 cups

Onion - 1/2 cup

Frozen Corn - 2 spoons

Tomato puree - 1 spoon

GG paste - 1 spoon

Raw mango - 1 spoon

mint chutney - 1 spoon

lemon juice - few drops

cream cheese spread - 1 spoon

Dhaniya powder - 1 spoon

Cumin powder - 1/2 spoon

Red chilli powder - 1 spoon(add more if needed bcoz cream and red/yellow capsicum sweetens the curry)

Salt - to taste

Olive oil - 1 spoon

Crackers - few (Breton/Ritz)

Saute onion in olive oil,then add gg paste and fry.Add tomato puree and little water if needed,mix it well.When it starts to boil add capsicum.Add dhaniya,cumin and chilli powder with little water(3-4 spns) and close the pan with lid.After the raw smell vanishes add salt,corn,mint chutney and mango pieces.Remove from stove and add the lemon juice.Mix well.When u r ready to prepare sandwich.Finally add cream cheese to the curry(so that it will bind the crackers).Now place this in between the crackers just before you serve.

Parupu Poli recipe from Sriramya

Parupu Poli

Recipe: Parupu Poli/obbatu/Puran Poli..

Toor dhal- 1n half cup
Jaggery- 1 n half cup
Cardamom powder-!/4 TSP
Maida- 1 n half cup
turmeric-1 pinch
dash of salt
Oil 1/2 cup


Procedure:
First, mix maida turmeric n salt with water to make a dough like chapati but lil more looser consistency n then add oil to the dough and nicely mix till in absorbs.. (nicely beat the dough ) . Leave it for around 1 hr. It should be rubbery when u try pullin the dough.

Next,
Pressure cook dhal just for 1 or 2 whistles.. it should not be mushy.. konjam paruppu- paruppa irundha nalla irrukum.. ( Naan konjam thanni kammi yaadha use panne). If water remains strain it completely. in a seperate vessel, melt jaggery.. dont add much water at all.. Then mix the dhal n jaggery wid cardamom when on the stove top n make sure to heat it to bring to consistency to make a small ball with it. puranam is ready. Make small balls of the puranam n keep.

Then..
Take a Ziplock cover.. apply oil on it n then spread the maida dough using ur fingers so that u can make dumplings of puranam like we make aloo paranthas.. then take start spread it with ur fingers into Polis.. Put it on a top griddle turnin on other sides till small brown spots apppear... Puran polis are ready.

Trick:
Naa innoru ziplock cover mele oil spread panni put it face down on the dumpling and spread it with d rolling pin to make it thin... it came out well... make sure pull it slowly. Dont try make big polis initially atleast till u r acquainted workin wid it.. or it will tear..
*Always touch oil to ur fingers when workin wid the dough to prevent from sticking...

chilli paneeer by Shubha

chilli paneeer

Paneer-1 regular size bar
Big Onion-1
Bell Pepper big-1
SoySauce-2 tsp
Chilli garlic sauce-1tsp
Tomato sauce or ketchup-1tsp
White or black pepper-acc to taste
1 full garlic
Corn Flour-1tssp
Ginger Garlic Paste-1tsp

Method:
cube the panner...Mix corn flour,ginger garlic paste,salt,pepper with little water....make it slightly watery....not its shdnt be very thin or very think...add panner to this mix n fry in oil...Take the paneer from oil and keep it aside...
Now add oil in a kadai..then add garlic,onion and fry until translucent.Add salt while frying onions...then add bell pepper and fry....now add soysauce,chilli garlic sauce,tomato sauce/ketchup....if u want more spice add pepper powder...fry all this and once the bell pepper is cooked,add fried paneer cubes and mix....add corainder for garnishing...

Baked crispy Samosa by Shubha

Baked crispy Samosa

this is my idea of having samosa.... baked n healthy.

Ingedients:

Bisquick original pancake mix : 1 cup
ajwain (omam) : 2 tsp
Salt : to taste
Oil : 1 to 2 tbsp

knead all this with some water and keep aside. See that the dough is like a chapathi dough and not very sticky.

For filling

Potatoes:3
Onions : 1
garlic ginger paste : 2 tsp
Peas: 1/2 cup
Coriander leaves : 1/2 cup chopped
Whole coriander seeds : 1 tsp
whole jeera seeds : 1 tsp
garam masala : 2 to 3 tsp
coriander -cumin pwdr :1 tsp (optional)
oil
baking soda (optional)
Spary oil. (optional)

Method:

preheat oven at 400 F

In a deep bottomed pan take some oil and put the cumin and coriander seeds. let it splatter then add the ginger garlic paste and onions. saute well till onions r tender and well cooked. now add the potatoes and stir fry. slowly put in all the masalas, salt and mix well. when the masala look cooked and mixed well with the potatoes... add the coriander leaves and the peas and mix well. let it cook for few minutes and keep aside to cool.

assemble like normal samosa by making a chapathi, then a cone, adding the filling and then closing it. Place all of them on a greased cookie tray. Brush some water mixed with soda to it... to get the nice golden colour. spray cooking oil and place in a pre heated oven at 400 F for 25 to 30 minutes.