Whole Wheat Baked Samosi!

I really wanted to make this long back, finally i tried and it came to be a successful one.
Just give it a try..and I am sure you all will relish than any fried samosa.

You need:
2 Cups whole wheat flour
Salt to taste
1/2 T spoon ajawain (oregano seeds)
2 T spoon oil.

For filling:
3 Boiled potatoes
1 Chopped green chilli
Chopped coriander leaves
Salt to taste
1/4 Tb spoon ginger (crated)
2 Tb spoon oil

Method:
Make dough out of wheat flour. and keep it aside for 15-20 min.

Mix all ingredients  for filling and cook them in oil with lil turmeric powder for 10 mins. Keep it aside and let it cool down.

Roll out small round chapati out of dough. Cut them half from diameter. Fold the halves into a cone shape.
Fill the potato mix in cone (gently). Using water from finger close the edges of the cone.

Apply lil on baking tray and keep it for 30 min at 200 C in preheat oven. Keep checking in intervals. You might have to increase the time from 30 min to 1 hr, it depends upon the power of the oven. For me it took 1 hr.
If you are required to set for an hour and I would suggest to keep the samosi flipping in every 15 min.

Serve hot with sauce or green chutney. I can bet.. You ll fall in love with it.

Nutritious Bottle Gourd Soup.

I always like homemade soups and keep on experimenting with diff vegetables in soups. This bottle guard soup, actually tried for my friend who is expecting. She insist to suggest some tasty, tangy yet healthy and nutritious soup.

Ingredients:

1/2 cup of crated bottle gourd (Lauki)
2 Medium tomatoes (chopped)
4 Strands of ajwain leaves.
2 Cups of water
Salt (acc. to taste)
1/2 T spoon mint powder
1/2 T spoon black pepper powder
Chopped coriander leaves.


Method:
Add crated bottle guard, tomatoes and ajwain leaves in water. Mix salt and pressure cook up-to 3 whistles.
Let it get cool down. Blend well in mixer.

Add black pepper, mint powder and coriander leaves.

Serve hot.

Kanchipuram Platter

This recipe is from one of my dear Indu aunty, my very own neighbor.Most of the time I satiate my south indian food cravings from her kitchen.

Her 22 years of experience in culinary skills, thrilled me and I couldn't stop myself to share her one recipe in my blog, with all her permission. 

Kanchipuram Platter

This platter contains 3 different flavors.

1) Kanchipuram Idli

2) Kanchi Vadai

3) Mix Veg Sambhar.

Kanchipuram Idli:

2 Cups rice(soaked overnite)

2 Cups urad dal(soaked overnite)

3 Big spoons curd

1/2 cup crushed roasted cashews

Salt (acc to taste)

1 Tb spoon black pepper powder

1 Tb dana methi(soaked overnite)

Coarsely grind rice, urad dal and danamethi and keep aside for 7-8 hrs for fermentation. Later, mix curd, salt, cashew, black pepper.  

Place above mixture using spoon in idli mould and steam for 3-4 minutes.

Kanchi Vadai:

2 Cups of urad dal(soaked overnite)

Chopped vegetables( whichever available)

Salt (acc to taste)

Zeera powder (acc to taste)

Red chilli powder (acc to taste)

Grind urad dal and mix all above ingredients. Make small balls and deep fry in oil. Keep it aside.

Mix Veg Sambhar:

Chopped vegetables( whichever available)

1 cup arhar dal

1 tb spoon sambhar masala(readily available in market)

Boil arhar dal with salt and turmeric (1/2 t spoon). Saute all the vegetables separately. Mix it in cooked dal. Add oil in a pan, add mustard seeds, when seeds start splutter simmer the flame. Add curry patta and sambhar masala and immediately add cooked dal and mix well. 

Keep aside 1 bowl of sambhar separately

Soak vadai in sambhar for few 7-8 minutes.

Arrange all the items in a plate and serve hot.

Homemade Pasta Arabiata

I have been in singapore long back, there I had a good pasta, in pasta mania and being vegetarian I tried all  7 different pastas. In all,  I love  pasta arabiata..tangy, spicy and juicy .

I tried it at home and guess what!! results..yummmmyyyyy. This pasta will take no time to cook and totally non messy.....

 All you need for 2 is:                                                                

6-8 Red tomatoes.
Pasta of your choice(spagetti,penne, fusili etc)
7-8 Freash basil leaves
3-4 Garlic cloves
3 green chillies
Oregano ( acc. Taste)
Dry Basil leaves pwder(readily available in market)
2 Tb spoon Olive Oil.
3 Tb spoon Tomato Ketchup
Salt to taste

Method:
Boil Pasta with pinch of salt and 1 T Spoon of olive oil. On other side blend tomatoes, garlic, chillies and basil leaves in fine puree. Heat olive oil in wok, add puree and cook for 15 min, then add basil powder and oregano and cook for another 10 mins.  Add Ketchup and simmer for 5 min.

Meanwhile, rinse boiled pasta under cold water. and later add them to cooked puree.
Mix well . Serve hot.

If you wish, you can add later add tobasco and chilli flakes to make it more spicier.
Hope you all try this and share your experience.