vegetable samosa

Ingredients

For dough

1cup of wheat flour

Salt to taste

Oil as needed

Cumin seeds 1tbsp

For stuffing

Potato 3 nos

Onion 1nos

Greenchilli 3 nos

Garlic 5 pods

Pinch of turmeric powder

1/2tbsp of redchilli

1/2tbsp of garam masala

Salt to taste

Oil as needed

Method

Add a cup of wheat flour in a wide bowl. Add salt to taste with 2tbsp of oil and cumin seeds

Now just scramble the flour. Then by adding little by little water. Make the flour mixture into smooth dough. Let it rest for 10 minutes. Now take small portions and make as chapathi. And cut into two equal half. Done the same for remaining dough. Keep the sheets aside.

Now to make the stuffing. Heat oil in kadai. Add the garlic pods onion and green chilli. Sauté well now add the Boiled and mashed potatoes.

Now add the spice powders with salt to taste. Mix well until everything combines. Finally add coriander leaves and squeeze a half lemon and mix. Let it cool down

Now take the samosa sheets and make I to cone shape. By the side add 2tbsp maida in water to make thick paste. In the cone add the potato stuffing and close the upper layer by applying maida paste. So that the layer sticks to each other. Doesn't open while frying in oil. Repeat the same process for all. Now heat oil in a kadai and fry the samosa in medium flame until it turns golden brown

Yummy potato samsa is ready.

It's a perfect evening snack on a rainy evening with a cup of strong chai...

Comments

Surakkai kadala parupu kootu

Ingredients 1 fresh sorkkai peeled and chopped 100grms of channa dal soaked 3 to 4 garlic pods 1 green chili Half large onion chopped 1tomato chopped Pich of turmeric powder 1tbsp of chilli powder Oil as needed Salt to taste Quarter cup of coconut 1tbsp of fennel seeds 2 red chilli 1 string of curry leaves 1/2tbsp of mustard seeds Method In a pressure cooker add 100grms of channa dal soaked for 1 hour. Add the chopped sorkkai with 3 to 4garlic pods and one slitted greenchilli The add half of chopped onion with one tomato. Add a pinch of turmeric powder and 1tbsp of chilli powder Add salt to taste. Add 1cup of water mix well. Pressure cook for 3 whistles. Add coconut pieces in a mixie jar with a tbsp of fennel seeds grind to smooth paste. Add the coconut paste to cooked dal and veggies. Add water to adjust the consistency. Cook until the raw smell go...

Senakilangu varuval(Elepant yam Roast) Ingredients : Senakilangu 250gms Oil as needed Mustard seeds for tempering Ginger garlic paste 1tbsp Salt as needed Chilli powder 1tbsp Turmeric powder 1/4tsp Preparation: First remove the outer layer of the yam. While cleaning it apply little oil to hands so that it won't create itchiness. Cut into cubes. Add the cubes in a bowl of water with turmeric powder and salt. Boil for about 8 minutes. So that I will be 90% cooked. Switch off the flame and strain the.cubes to another bowl. Heat oil in kadai, add mustard seeds when it splutters add curry leaves and gg paste.cook until raw smell goes off. Add the strained cubes with the chilli powder and salt as needed. Fry in low flame. Until it turns Crispy out. It goes well with sambar sadham, rasam sadham and best with creamy curd rice.

Lemon rice

Ingredients : 2 cups of cooked rice Oil as needed Mustard seeds Channa dal Two large onions chopped 5 no red chill 2 strings of curry leaves 2 lemon Turmeric powder as needed Salt as needed Roast peanuts (optional) handfull Method: Heat oil in a kadai. Once hot add mustard seeds to crackle. Add channa dal, roast well. add the thinly sliced onions, redchilli and curry leaves. Sauté well. Add turmeric powder and roast well until the raw smell goes. Add salt to taste. Switch off the flame. Add cooked rice to the tempering and mix well. Check for seasoning. Squeeze the lemon juice to the rice. Mix well evenly. Finally add the roasted peanuts to it mix well. Garnish with coriander leaves and serve with potato poriyal. It's a heavenly combo

RajeeSamayalarai

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