Samosa

Ingredients

For cover: 

1 cup plain flour (maida) 2 tbsp. warm oil water to knead dough

For filling: 2 potatoes large boiled, peeled, mashed 1 onion finely chopped

2 green chillies crushed 1/2 tsp. ginger crushed 1/2 tsp. garlic crushed 1 tbsp. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. turmeric powder 1/2 tsp. garam masala 1/2 tsp. coriander seeds cru shed 1 tsp. red chilli powder salt to taste oil to deep fry

Method

For dough: Make well in the flour. Add oil, salt and little water.Mix well till crumbly. Add more water little by little, kneading into soft pliable dough. Cover with moist cloth, keep aside for 15-20 minutes. Beat dough on worksurface and knead again. Re-cover.

For filling: Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds. Stir fry for a minute, add onion, saute till light brown. Add coriander, lemon, turmeric, salt, red chilli, garam masala. Stir fry for 2 minutes, add potatoes. Stir further 2 minutes. Cool. Keep aside.

To proceed: Make a thin 5" diam. round with some dough. Cut into two halves. Run a moist finger along diameter. Join and press together to make a cone. Place a tbsp. of filling in the cone and seal third side as above. Make five to six. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy. Drain on rack or kitchen paper. Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

Making time: 45 minutes Makes: 20 pieces (approx.) Shelflife: Bestfresh

Malai Kofta

Ingredients:

Gravy: 125 gms. cream 75 gms. khoya or paneer 150 ml. milk 50 gms. cashewnuts 3 tsp. white pepper powder. 2 1/2 tsp. sugar 2 tsp. grated ginger 1/4 tsp. nutmeg powder 1/2 tsp. turmeric powder 1 tsp. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. ghee

Kofta:

50 gms. khoya 12

50 gms. paneer 5 medium potatoes 20 gms. cashewnuts 20 gms. raisins 4-5 green chillies chopped fine 1/2 tsp. ginger grated 1 tsp. coriander chopped 1/2 tsp. cumin seeds salt to taste

Garnish:

1 tbsp. grated cheese or paneer 1 tbsp. chopped coriander

Method:

Koftas Boil the potatoes, peel and smash them. Mix together all the ingredients except raisins and cashews. Take a ping-pong ball sized dough in hand. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball. Repeat for remaining dough. Keep aside.

Gravy: Roast the cinnamon, cardamom, nutmeg and cloves together. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds. Add paste and fry further for 5-7 minutes stirring well. Add 2 cups water and simmer on low for 15 minutes. Warm the koftas either in the oven or on the tava.Optional: You can deep fry the koftas also. To serve place warm koftas in a casserole. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. Garnish with grated cheese and chopped coriander. Serve hot with naan or parathas.

Making time: 45 minutes. Makes: 10 koftas with gravy. Shelf life: Best fresh.

Navratan Korma

Ingredients

2 cups peas boiled 

1 large carrot chopped and boiled 

1/2 cup tomato sauce 

1/4 cup curd 

1/4 cup malai (cream) 

3 tbsp. butter 

1 small sweet lime 

1 small apple 

1 banana 

2 slices pineapple 

10-15 cashew nuts 

20 raisins 

2 glaced cherries for decoration 

1 tbsp. coriander chopped 

1 tbsp. ghee salt to taste

Dry Masala

 1 tsp. cuminseeds 

2 tsp. khuskhus (poppyseeds) 

1 tsp. cardamoms

Wet Masala

 1 large onion 

1/4 cup coconut shredded 

3 green chilies

Method

Grind the dry and wet masalas separately. Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside. Add butter to ghee and heat, add the wet masala and fry for 2 minutes. Add the dry masala and salt and fry 2 more minutes. Add the carrots and peas, mix together curd and cream and add to gravy.

Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.

Garnish with grated cheese ,coriander and chopped cherries. Serve hot with naan, roti or paratha.

Making time: 45 minutes Makes for: 6 Shelf life: Best fresh

Egg Rolls

Egg Rolls

Egg Rolls


Ingredients:
Eggs 4
Wheat flour 3/4 cup
Chopped onion 1/2 cup
Chopped green chilli 1
Red chilli powder 1/2 tsp.
Cumin Powder 1 tsp.
Garam Masala Powder 1 tsp.
Thinly sliced cabbage 1 cup
Thinly sliced tomato 1
Vegetable oil 5 tbsp.
Salt to taste
Finely chopped green coriander leaves.




Method:
1. Mix wheat flour with water and knead it to make dough. keep for 20 minutes and then knead once again with wet hands to get smooth dough.
2. Make 4 small balls out of the dough and roll out each ball to make thin chapati.
3. Heat tawa and cook the chapati one by one. Keep aside.
4. Beat eggs in a bowl. Add salt and red chilli powder and beat again.
5. Heat oil (1 tbsp.) in a pan. Add green chilli and onions , fry till golden brown in color. Remove from the gas. Add this to the beaten eggs.
6. Next we are going to make four egg rolls with this batter.
7. Heat 1 tbsp. oil in a pan (preferably with flat base). Slowly pour the beaten egg (remember we have to make 4 rolls , so accordingly divide the quantity into four equal parts). Spread evenly and let it set. Sprinkle cumin powder, garam masala and then place chapati over it. Roll the chapati along with the egg and turn upside down.
8. Cook it for about 2 minutes.
9. Similarly make all the four egg rolls.

Place all the four egg rolls in a serving dish. Garnish with sliced cabbage, tomatoes and green coriander leaves.
Serve hot with chilli sauce.

Egg Korma

Egg Korma
Ingredients:
Eggs			5
Onions			3
Tomatoes			2
Ginger paste			1/2 tsp.
Garlic paste			1/2 tsp.
Green chillies			2
Cinnamon			1 stick
Cloves			2
Cardamom			3
Red chilli powder			1 tsp.
Turmeric Powder			1/4 tsp.
Coriander Powder			1 tsp.
Grated coconut			1 cup
Aniseed			1 tsp.
Refined oil			2 tbsp.
Salt to taste
Coriander leaves			chopped
Method:
1.	Heat oil in a saucepan. Add cinammon, cloves, cardamom and allow it to splutter.
2.	Add finely chopped onions and fry little.
3.	Add tomatoes. Fry a little. Add Ginger paste and Garlic paste. Fry some more.
4.	Add green chillies, red chilli powder, coriander powder, turmeric powder and salt. Mix well.
5.	Grind grated coconut and aniseed. Add this paste to the fried mixture. Now add some water to make gravy and pressure cook for about 5 minutes.
6.	Bring gravy to boil and add raw eggs one by one. Note that the eggs should be added in different parts of the vessel to prevent a large clump.
7.	Cook on low flame till eggs are cooked well. Egg korma is ready. Bring it to boil and then transfer it to the serving bowl. Decorate with Coriander leaves.
	Serve hot with Chappatis, Puris or Dosas.

Egg Fried Rice

Ingredients:
Rice			2 cups
Onion			1 medium
Green chillies			4
Eggs			3
Ginger Garlic paste			1 tbsp
Mint leaves			1/2 bunch
Bay leaves			3
Garam Masala Powder			1 tbsp
Vegetable Oil			3 tbsp
Salt according to taste
Coriander Leaves for garnishing
Method:
1.	Fry rice in a pan for 3 minutes. Let it cool down.
2.	Wash the rice and drain it
3.	Add 3 cups of water and cook it.
4.	Cut the onions in long slices. Split the green chilies and cut in half.
5.	Boil the eggs in water until cooked well.
6.	Now add the vegetable oil to skillet and after the oil is warm enough add the bayleaves, onion to the oil.
7.	Stir the onions and once they turn half brown add the chillies to the oil. Stir them so that they do not get sticked to the skillet. Add the ginger / garlic paste and stir well.
8.	Cut the cooked eggs into long slices. Add the egg pieces and stir well.
9.	After 4 minutes add the garam masala and stir for mixing properly.
10.	Leave it on heat on 2 minutes and add the mint leaves before turning off the heat.
11.	Now add the cooked rice and gently mix, so that that rice does not break.
	Decorate with Corriander leaves and serve with any raitha.

Egg Biryani

Ingredients:
Basmati Rice				2 cups
Water				3-1/2 cups
Eggs				6
Onion (thin-sliced)				1
Ginger Paste				1 tsp.
Garlic Paste				1 tsp.
Green Chilli (thin-sliced)				2
Cloves				2-3
Black Pepper				6-7
Bay Leaves				2
Brown Cardamom				1
Green Cardamom				2
Red chilli powder				1 tsp.
Coriander Powder				1 tsp.
Garam Masala Powder				1 tsp.
Cinnamon Sticks (thin)				3-4 (1/2 inch each)
Cumin seeds				1 tsp.
Vegetable Oil				4 tbsp.
Salt to taste
Chopped Coriander Leaves
	Method:
	1.	Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat
	2.	Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.
	3.	Add red chilli powder, coriander powder, garam masala and salt. Mix well.
	4.	Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the rice upside down once, while its getting cooked.
	5.	Meanwhile keep three eggs for boiling.
	6.	Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
	7.	Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
	8.	Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
	9.	Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.
	10.	Put the rice in the centre of the dish plate.
		Garnish with coriander leaves and serve hot.