Veg samosa

From my childhood I love samosas but never tried this at home. After watchin venkatesh bhats program i had an idea to try @ home and it came out really well. folding with shape is really tought at first but can do it with practice. Samosas are probably the most popular Indian appetizer and are often served hot. This recipe is for traditional north Indian Samosa.
Ingredients :

For Cover:
1 cup all purpose flour (Maida) 
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional) - ஓமம் 
For Stuffing:
3  Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled) - பச்சை பட்டாணி 
sambar powder -2tsp
1tbsp coriander finely chopped - கொத்தமல்லி 
1/2tsp Garam masala 
Salt to taste

How to make samosa:

For Cover:

• Mix all the ingredients  except water.
• Add a little water at a time.
• Pat and knead well for several times into a soft pliable dough.
• Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

• In a bowl add mashed potatoes and all dry masalas (salt, chili powder, garam masala) and  Mix well.
• Add green peas and mix well.
• Add coriander and keep aside.

To Proceed :

• Make small rolls of dough and roll it into a 4"-5" diameter circle.
• Cut it into two parts like semi-circle.
• Now take one semi circle and fold it like a cone. Use water while doing so.
• Place a spoon of filling in the cone and seal the third side using a drop of water.
• Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
• Serve samosa hot with tomato sauce.

Rava idli

Rava Idli is a popular South Indian dish.  The traditional way of making idlis would take two days. This recipe is much quicker and easier, and tastes just as delicious!  Rava Idlis can be enjoyed as a snack or as a light meal Makes approximately 16-20 Idlis. 

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

ingredients for rava idli

• 1 cup sooji/rava/semolina/cream of wheat
• ½ cup dahi/curd/yogurt, fresh or sour
• a pinch of baking soda
• 2.5 to 3 tbsp water or more - add accordingly & as required to get a medium consistency batter, which is neither thick nor thin.
• 1 green chili/hari mirch, chopped
• ½ inch ginger/adrak, finely chopped
• 10-12 cashews/kaju, chopped
• 2 to 3 tsp ghee or oil for roasting the rava
• 1 tsp oil for frying the cashews
• salt as required
• carrot (optional)

tempering:

• 1-2 tsp oil
• 1 tsp mustard seeds/rai
• 1 tsp chana dal/split and husked bengal gram
• 10-12 curry leaves/kadi patta, chopped
• a pinch of asafoetida/hing

INSTRUCTIONS

1. heat 2 tsp ghee or oil in a pan. add the rava/sooji and roast in the ghee or oil till they become aromatic and change color.
2. keep on stirring often when roasting them. remove the roasted rava in a mixing bowl and keep aside.
3. in the same pan, heat 1 tsp oil again and fry the cashews in the ghee.
4. remove and add the fried cashews to the rava in the mixing bowl.
5. in the same pan, add 1 tsp oil more and heat it.
6. splutter mustard seeds. then add chana dal, curry leaves & asafoetida. fry till the chana dal become golden.
7. then add this whole mixture to the roasted rava. add curd/yogurt along with chopped ginger, green chilies and salt.
8. add water as required and make a batter which is neither thin nor thick.
9. keep aside covered for 20-30 mins.
10. heat water in a steamer, electric cooker or pressure cooker.
11. just before steaming, add baking soda in the batter and mix well.
12. pour the rava idli batter in greased idli moulds.
13. place the idli stand in the electric cooker, steamer or pressure cooker steam the rava idlis for 10-12 mins or more till a tooth pick inserted in the idlis come out clean.
14. remove the rava idlis from the mould and serve the steaming hot rava idlis hot with idli podi or with your favorite coconut chutney and sambar.

Poorana Kozhukattai (verkadalai- peanuts)

 It’s typically prepared on special occasions on Ganesh chaturti. It is also known as  modak.  It can be prepared in many ways. Some recipes use jaggery instead of sugar.
Ingredients:

1. Rice flour - 1 cup
2. Water - as needed ( might need from 1 1/4 cups to 2 cups, depends on the rice flour)
3. Salt - to taste
4. Oil - 1 tsp + to grease the palm

For the filling / Poornam :

1. Peanuts / Verkadalai (dry) - 1/2 cup
2. Shredded fresh coconut - 1/4 cup
3. Jaggery - 1/2 cup, powdered , add acc to taste
4. Cardamom powder - a pinch
5. Salt - a pinch

Method:

For the filling :

• Dry roast the peanuts on a low flame until it turns golden and crispy, about 5 minutes. Rest the peanuts on a plate to cool for 2 to 3 minutes. Then remove the skin.
• Add the peanuts to a mixer jar and give a whip . Now add the powdered jaggery, a pinch of salt and again give a whip. Throw in the fresh coconut , grind the whole mixture for few seconds so that it grinds and becomes slightly coarse. Remove the jar and transfer the peanut mixture to a bowl. 
• Add the cardamom powder, mix well with the poornam. The filling will be slightly wet. Keep aside and get ready with the outer cover preparations.

For the outer layer :

•  Take the rice flour in a wide bowl. In a sauce pan boil the water (as needed) with enough salt, oil and bring them to a boil.
• Add this boiling water little by little to the rice flour and using a back side of a wooden ladle, mix it thoroughly. Add the water until u feel it's enough to get a soft dough.
• Cover the bowl for a minute. Later grease ur palm and start kneading the dough , forming a soft dough. Cover the dough with the damp cloth else the dough son becomes dry on it's outside.