Vadai Curry

Ingredients :

Bengal gram dhal - 1 cup
Onions - 2 (cut finely)

For the gravy
Onions - 4 (cut into thin long pieces)
Garlic - 2
Tomatoes - 1/4 kg (Blanch in hot water, remove the skin and make it into a paste).

Grind together :
Onion - 1
Ginger - 1 " piece
Garlic - 4 flakes
Red chilles - 5
Green chilles - 5
Ani seeds - 1/2 tsp
Cardamoms - 3
Cloves - 3
Cinnamon - 1 " piece
Roased bengal gram dhal - 1 tbsp
Dhania - 2 tbsp
Jeera - 1/2 tsp

For making Vadai :
1. Saok dhal for 2 hours.
2. Drain the water. Grind it coarsely with enough salt. Mix finely cut onions.
3. Heat oil in a pan, prepare small balls from the gound paste and deep fry. Keep aside. (Do not fry till deep brown. remove when it turns golden).

Method :
1. Heat 3 tbsp of oil in a pan and fry garlic and then onions.
2. When it turns into gloden brown in colour, add the ground mixture, fry till oil separates.
3. Mix tomato paste and fry well. Pour 3 cups of water with turmeric powder, sugar and salt.
4. When it starts boiling add the fried badas in it and let it boil for a few minutes. (if the water is not enough add little more, otherwise the koftas will absorb the water and the gravy will become very thick).
5. Remove from fire and garnish with cut coriander leaves. Serve with appam doasai or idlis.

Curd Kurma

Ingredients :
Potatoes - 1/4 kg
Fresh butter beans or broad beans - 1/4 kg (seeds)
Onions - 3
Fresh curd - 1 1/2 cups
Salt - ta taste
Garam masala powder - 1/4 tsp

Grind together :
Coconut - 1/2
cashew nuts - 10
Poppy seeds - 2 tbsp
Green chillies - 7
Method :
1. Cut onions into long thin pieces.
2. Dice potaties into one inch square pieces and cook in pressure cooker along with butter beans using just ehough water to cover it.
3. Do not over cook. (if you are cooking in pressure cooker just cook till one whistle). Drain the water completely after cooking the vegetables. (use it for rasam or soup).
4. Grind the other ingredients with enough water.
5. Heat ghee and fry the onions till translucent.
6. Add the ground masala, cooked vegetables (without water) and whipped curd to it.
7. Add salt and boil it in a low flame.
8. Add garam masala powder just before removing from fire. Serve with puri or chappathi.

Mini Vegetable Samosa

ngredients :

For the Dough :
Maida - 2 cups
Oil - 4 tbsp
Salt - 1/2 tbsp
Baking Powder - 2 pinches
Ice cold water - for mixing the dough
Oil- Enough to deep fry.

For Masala :
Onions - 2
Potatoes - 1/4 kgs
Carrot - 2
Peas - 100 gms
Beetroot - 1 small
French beans - 7
Salt - As required
Gamram Masala powder - 1/2 tsp
Dry mango powder - 1/2 tsp
Green chillies - 4
Cumin powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Oil - for frying.Method :

DOUGH :
1. Sieve maida twice with baking powder and salt.
2. Blend oil to flour with hands till it resembles fine bread crumbs.
3. Sprinkle cold water and knead to a stiff dough.
4. Knead well for several minutes till the dough becomes elastic and pliable.
5. Keep under wet cloth for 1/2 an hour.

MASALA :
1. Cut onions lengthwise and other vegetables to small pieces.
2. Pressure cook potatoes. Peel and mash coarsely.
3. Steam other vegetables without adding water.
4. Mince green chillies.
5. Heat oil in a frying pan, Add cumin powder, minced green chilles and then onion.
6. Fry till crisp. Add other vegetables and stir till moisture evaporates.
7. Add other powdered spices and remove from fire.

PREPARATION OF SAMOSAS :

1. Divide the dough into 8 balls.
2. Roll out each ball into very thin chappathi using maida for dusting.
3. Apply 1 teaspoon of oil on one chappathi and dust little maida on top.
4. Keep second chappathi on top. Prepare in the same manner so that 4 chappathis are in one pile.
5. Roll lightly on top. Make rest of the dough in the same manner.
6. Heat a tawa and place one pile of chappathis on top.
7. Gently turn over when it starts to bubble up.
8. After turning peel off the first layer.
9. Every time after turning over peel off top chappathi, so that all the chappathis are roased on one side only.
10. Cut each chappathi into 2 1/2 inch width strips like ribbon, Keep covered under wet cloth each time.
11. Make a paste of maida by mixing it with just enough water (2 tbsp of maida)
12. Take one strip and make triangular pocket at one end, like a cone.
13. Seal the overlapping portion with maida paste (shaded part shown in figure).
14. Keep little masala inside the pocket.
15. Flod and roll the strip in such a way that it remains in triangular shape.
16. At the end of overlapping seal with maida paste.
17. Prepare all the samosas and keep under a wet muslin cloth till the time of deep frying.
18. Deep fry few samosas at a time in hot oil (in reduced flame) till crisp and brown. Serve with tomato ketchup.