Ingredients

Samosa Filling

oil 3 tbsp

ginger & garlic paste 1 tbsp

peas 1 cup

potatoes 2 medium

coriander powder 1 tbsp

jeera powder 1 tsp

mustard 1 tsp

turmeric 1/2 tsp

fennel seeds 1 tbsp

salt to taste

Samosa Crust

maida 2 cups

warm oil 1/2 cup

ajwain 1/2 tsp

warm water if required to knead

salt to taste

oil to deep fry

Method

Samosa filling:

First take oil in a kadai or a big pan and put mustard seed after it splutter add peas and

fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then

add all the above listed powder and the potatoes and fry very nicely till it becomes dry.

At last add coriander leaves for the flavors.

Samosa Crust:

Take maida mix salt, ajwain and warm oil to their and make a dough, then just wet your

hand with warm water to make the dough soft.

How to make Samosa:

Take a big ball of the dough and roll it very thickly. Then cut it into half and put the above

filling into it and close it with the help of water. Repeat the same thing with the other half

also. Then heat oil in a kadai to fry the Samosa remembers that you should fry the Samosa

in a low flame. Then enjoy it with any Garlic or simple Green Chutney.

Sas Bahu aur Dhokla

350gms Gram flour (Besan)
1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

How to make:

•  In a bowl add gram flour (besan), Curd and water.
  
• Mix well and make a smooth batter. The batter should be of thick consistency.
  
• Add salt and set aside for 4 hours covered with a lid.
  
• Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
  
• Keep the steamer or cooker ready on gas.
  
• Grease a baking dish (it should fit in the steamer or cooker).
  
• Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
  
• Add this to the batter and mix well.
  
• Pour the batter into the greased pan and steam for 10-12 minutes or till done.
  
• Cool for sometime and cut into big cubes.
  
• Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
  
• Garnish the besan dhokla with coriander and slited green chilies.
  
• Serve with hari chutney.
  

Rossogolla or Rasgulla its best.

Ingredients:

1. Regular Milk:1 litre
2. Distilled White Vinegar:1 Tablespoon
3. Sugar: 2 Cup
4. Water: 3 Cups
5. Lime juice: ¼ teaspoon.
6. Flour: 2 Tablespoons
7. pinch of Soda
8. Pista Nuts Shaved: ¼ Cup
9. Rose water: ½ Tablespoon


How to make:
1.In a deep pan take milk and heat it over medium heat until it is about to boil. Add vinegar and stir well. Paneer will separate out. Drain off all the water and wash paneer with fresh water. Transfer the paneer in a cloth of about 1 foot size and twist it to drain out all the water and cover it with damp kitchen towel or plastic film wrap. Let it rest 15 to 20 minutes for binding to work.
2. Put the paneer in a bowl, add the flour and baking soda (optional) and knead with the palm of your hand to make it smooth and soft
3. Make small balls of paneer of about 1 inch size. Keep aside covered with a cloth.
4. Dissolve the sugar in the water and boil it over gentle heat to make a syrup.
5. Put the balls in half of the boiling syrup for 10-15 minutes over medium heat.The cooking time depends on the size of the ball. When the balls float to the surface, remove from heat.
6. Drain and put the rasgullas in the remaining syrup.
7. Add Rose water. Let it cool,Garnish with shaved Pista nuts. Put in refrigerator. Serve Chilled.

Fish Cury: East Indian Style

Ingredients:
2 tblsp lemon juice
mustard oil for frying
salt to taste
8 fish fillets
1 tblsp red chilli powder
4 red chillies whole
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste 1 tblsp ginger paste
1 tsp mustard seeds 1 tsp onion seeds
1 bay leaf 1 tsp turmeric powder
2 cup onions chopped

The Simple Steps to Follow:
1.Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt. 2. Keep aside for 30 minutes.
3. Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
4. Take off and keep aside.
5. Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
6. Mix in cut onion and stir fry until slightly brown in colour.
7. Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
8. Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
9. Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
10.Take off and decorate with green coriander leaves. and serv hot with hot Rice

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