Cabbage Samosa

www.dashamiscollection.blogspot.com

Recipe by Mra.Suphala Shenoy.


Ingredients:


For the outer covering


2 cups of maida
2 tsp salt
2 table spoons hot oil
hot water for kneading the dough


For the filling:


Cabbage shredded
2 potatoes, cooked and mashed
frozen peas 1/4th cup
1 onion chopped finely
ginger and garlic finely chopped
chilli pwd and garam masala pwd- 1 tsp each
Jeera seed-1tsp
Chopped coriander leaves - little


Method


Take maida in a bowl, add salt and hot oil and knead a smooth dough with hot water. Cover the dough with a wet towel and keep aside for 20 mins.


Take oil in a kadai. Add jeera and when it splutters add chopped onions and fry till light brown. Add ginger and garlic pieces and fry nicely. Add chilli pwd and garam masala pwd and fry for sme more time on slow flame. Then add shredded cabbage, potatoes and frozen peas and add salt and cook on slow flame for 5 mins. Mix in chopped coriander leaves.


Roll out the maida dough into the size of a big poori. Cut the poori in the centre. Take one semicircle and apply water on top and fold it into the shape of a cone. Fill in the mixture and seal the bottom. Make similar samosas like this. Heat oil and fry samosa on medium flame till golden brown.
Serve hot with tomato sauce.

Karibevu Chutney ( Curry leaves powder )

Ingredients


Curry leaves - 50 strips ( only leaves )
Fried Red chillies - 20
Tamarind - 1 tbsp
Horsegram - 1 cup
Red chana - 1 cup
Salt - to taste
Copra ( dry coconut / kernel of coconut palm ) -  2 to 3


Method


Wash horsegram and chana. Drain the water completely. Then dry roast them.
Then roast curry leaves, salt and tamarind without adding oil.
Grate copra and dry roast it.
Finally, grind all the roasted ingredients without adding water one by one ( curry leaves + fried red chillies + chana + horsegram + salt + tamarind ). Mix them together. 
Curry leaf is ready to eat as a sidesish.

( NOTE- While grinding copra, if oil comes out from copra and is unable to make powder,  mix the powder of horsegram and chana to maintain dryness and easy to prepare copra powder.
Karibevu chutney is good for diabetic patients. )

Raw Jackfruit Fry ( Kadgi Phodi / Kathal Fry )

Ingredients


Raw Jackfruit medium sized slices - 10 to 12
White rice - 3/4 cup
Red chillies - 15
A small tamarind piece
Coriander seeds - 1 tsp
Asafoetida ( hing ) - a pinch
Salt - to taste
Water - little
Oil - 1 1/2 cup


Method


Soak the white rice for 15 minutes in water. Then wash it and drain the water. Keep it aside.
Then grind red chillies + tamarind + coriander seeds + hing + salt + little water. Add white rice , little water and grind again into a smooth paste. Finally marinate the raw jackfruit slices with the prepared masala and deep fry.
Serve hot as a snack or sidedish with daal ( dalitoy ) and white rice.


( NOTE- You can steam cook the raw jackfruit slices in pressure cooker for 5 minutes. )

Kabuli Chana Masala

                                                
Ingredients


Kabuli chana - 1 cup ( cooked )
Tomato - 1 
Onion - 1  ( finely chopped )
Ginger - 1/2 inch piece
Garlic - 4
Cloves - 4
Green Cardamom - 4
Cumin seeds - 1 tsp
Cinnamom - 2
Garam Masala - 1 tsp
Green chillies - 2 ( halved )
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Red chilli powder - as per required or 1/2 tsp
Oil - 4 tbsp
Water - 1/2 cup
Coriander leaves - to garnish


Method


In a dry pan, roast 1/2 tsp cumin seeds continuosly till they get darkened a bit. Then grind into fine powder.
Blend together ginger, garlic and tomato with little water untill smooth. Keep aside.
In a large saucepan or kadai, add cloves, cardamom, cinnamon, remaining cumin seeds and cook till aroma is released and cumin seeds begin to crackle. Add green chillies and chopped onion. Cook till onion gets golden browned. Add the blended paste, turmeric powder, coriander powder, red chilli powder and salt. Cook on a medium flame for about 15 minutes. Add the roasted cumin powder and mix. Add kabuli chana and cook for 5 minutes. Then add garam masala, water and lightly mash chana so that the gravy gets flavour. Check for taste. Adjust if required. Garnish with coriander leaves.
Serve hot with naan or chapatis.

Jeerewale Aloo - A Simple Dry curry

Ingredients


1 teaspoon cumin seeds (jeera)
3 Peeled and boiled potatoes (aloo)
2 Finely chopped green chillies
1 tablespoon finely chopped coriander leaves
½ teaspoon lemon juice or a pinch Amchur powder
Salt to taste
2 tablespoon Oil


Method


Cut boiled potatoes into cubes. 
Heat oil and add cumin seeds (jeera). 
Now add chopped potatoes and chillies. 
Stir fry for about 5 minutes. 
Add lemon juice or amchur powder, salt and coriander. Mix well. 
Garnish with chopped coriander leaves.