Jain Samosa

Jain Samosa

These are so tempting that you cannot resist yourself from having few extra samosas. Easy to make and heavenly delicious

Ingredients - makes 10
For the covering-
Wheat flour - 1 cup
Oil - 2 tsp
Salt to taste
For the filling -
Raw banana - 1 big
Peas - 1/2 cup
(Both boiled and mashed together make sure there is no water content. It shud b dry.)
Garam masala - 1/2 tsp
Pepper - 1/2 tsp
Amchur powder - 1/2 tsp
Jeera powder - 1/2 tsp
Black salt - 1/2 tsp
Extra salt to taste.
2 tsp coriander chopped

Oil for deep frying

Method-
In a bowl mix wheat flour, oil, and salt. Crumble mix it. Now add water little by little to make a semi hard dough. Keep aside for 10 mins.

Mash the banana and peas. Mix all the ingredients.

Now divide the dough into 5 equal balls. And the filling into 10 equal parts.

Pin each ball into a roti. Now using a knife cut the roti into semi circle. Come each semi circle and seal the conner. Now fill in the filling and seal the samosa. ( use a little water to deal them). Similarly make all of them.
Deep fry till golden brown.
Serve with pudina chutney and imli   chutney.

Pav bhaji dosa

Pav bhaji dosa

This is the simplest way to make a healthy dinner special. All u need us dosa batter and some masalas.

Ingredients- 2 dosa

Dosa batter - 1 cup
Tomato - 1 small cup chopped
Capsicum - 1/2 small cup chopped
Coriander - 1/2 small cup chopped
Pav bhaji masala - 1 tsp
Oil - 1tsp
Salt to taste

Method -
Masala- in a pan heat oil, fry capsicum n tomatoes. Mash them when cooked. Now add masala, coriander.
Mix well.
Take a dosa tawa. Heat it and apply batter thin and evenly to make dosa. Let it cook for a minute. Now apply the masala as required. Apply ghee on top. Let it roast.
Reference - picture
Serve hot

Khajur ke laado

Khajur ke ladu

Khajur is 1 of the most famous dry fruit eaten in winter. A dry fruit with natural sweetness. Good for sugar patients.

Ingredients-

Khajur- chopped into small pieces
1 tsp ghee
1 tsp finely chopped almonds
1 tsp finely chopped akrot
1 tsp finely chopped kaju

Method- heat a pan add Khajur n ghee n keep mixing it such that it doesnot sticks.
As the Khajur starts melting, off the flame and crush the Khajur using a hand presser. Now add the powdered dry fruits. Mix them well with the Khajur mixture. Now rest it for few minutes 3/5 mins . Make laados. Can be stored for almost 15 days.
Best eaten in winter with a glass of milk. 

Lemon rice

Lemon rice

The flavour of lime and the freshness of coconut and coriander make this recipe extraordinary. Lemon rice is like a anytime option for all South Indians. We love it.

Ingredients-
1 bowl cooked rice
1 big lemon
Turmeric powder - 1 tsp
1 green chilli chopped
Uradh dal - 1 tsp
Mustard seeds and jeera - 1 tsp
Oil - 1 tsp
Salt to taste
Grated coconut and fresh chopped coriander coriander - 1 tbsp each

Method -
Heat oil in a pan and add in uradh dal, let it turn golden brown. Now add mustard, jeera, curry leaves, green chillies, fry them for a while now add rice, turmeric powder, salt, squeeze the lime, and coconut, mix it well. Now garnish with coriander.
Serve with coconut chutney or just eat them plain.

Masala puri type 1

Masala puri type 1

This is the favourite chat of every bangalorean. We just love the hot masala puri on a rainy or a windy day. The road side masala puri bangalore is the yummiest masala puri you can have in the whole world. Type 1 means pudina mix masala puri. I make 2 types. This 1 is for the 1 who likes mild taste.

Ingredients makes 2 plates
Masala puri- 12
White dried peas - 1/2 cup cooked / mashed
Small tomato - 2
Green chilli - 2
Pudina - coriander mix - 1/2 cup
Oil - 1 tsp
Pudina chutney - 1 tsp
Imli chutney - 1 tsp
Garam masala - 1 tsp
Sev and coriander to garnish

Method - grind tomato, coriander-pudina, green chilli, in a mixer. Heat oil in a pan add hing and jeera, add the paste, salt and garam masala. Mix well, and boil use it as required.

Crush 6 puri in a plate , add the masala on the puri, and sprinkle chutney, sev and coriander.
Serve hot. To be consumed as soon as made.