MUNG SPROUTS SAMOSA

Here is another recipe, a yummy mouthwatering snack from Homely Food. 'Samosa', a favourite appetizer to most of the Indians. It looks like a 'hot pocket', filled mostly with vegetables, oftenly minced meat, paneer and other things can be used in it. My mom used to make samosas and served as a evening tea-time snack. Mom likes the tiny sized samosa, not like store bought. Here, I made it according to my mom, she always filled samosas with alomost dry filling. So, I modified it and according to 'her' made filling by sauteed it in oil with other spices. It given a very delicious and tasty filling actually. Lets come to the recipe...

INGREDIENTS:
FOR OUTER COVERING:
1&1/2 Cups Wheat Flour
1/2 tsp Carom Seeds (ajwaan)
3 tbsps Oil
Salt to taste
Water to make dough

FOR FILLING:
3/4 Cup Sprouted Mung Beans
2 Medium Potatoes (peeled & boiled)
1/2 tsp Cumin Seeds
2 Green chillies (chopped)
1/2 tbsp Dried Mango Powder (amchur)
1/2 tbsp Roasted Coriander Seeds (pounded)
1/2 tsp Red Chilli Powder
1 tsp Garam Masala Powder
2 tbsps Oil + Oil for deep frying
Coriander leaves (chopped)
Salt to taste

METHOD:

Boil mung sprouts and drain excess water. (May use this water to make other curry). Keep mung dry. 

Heat 2 tbsps oil in a pan or kadhai. Add cumin seeds and green chillies followed by roughly mashed potatoes in it. Fry for 2 minutes. Mix all dry spices in it.

Fold nicely for a minute or two. 

Add boiled mung sprouts in it. Fold well.

Stir for 3-4 more minutes, till it turns almost dry. Add chopped coriander leaves and mix. Remove from heat and set aside. Filling for samosa is ready now.

Take flour, salt, carom seeds, 3 tbsps oil in a pot. Add water little by little and knead a smooth dough. Cover the dough with a wet cloth and set aside.

With dough make 12 equal lemon sized balls.

Roll out each into a small chapati. Cut them alongwith diameter of the circle and make two equal halves.

Brush the edges with little water and form a cone with each semi-circle. With finger just press the parts where edges meet.

From open end, put the above filling. 

Again seal with water and close it. Do the same process with all the balls.

Heat enough oil for deep frying in a wok. Fry the samosas till they are golden brown. Take them out of oil and drain on a kitchen pepper to absorb excess oil from those. Serve hot with chutney or tomato chilli sauce. Enjoy!!!

Linking to: Homely Food Event / Giveaway; Jagruti's Mom's event- Food She Loved

BOONDI RAITA

Recipe Source &Acknowledgement: Homely Food
Here is an easy and yummy dish, boondi raita, a common dish in every household. Goes very well with any pulao or biyanis.

INGREDIENTS:
1 Cup Boondi (dry and salted)
2 Cups Plain Yogurt (thick curd)
1/4 tsp Sugar (optional)
1/4 tsp Roasted Cumin Powder
1/4 tsp Red Chilli Powder
1/4 tsp Black Pepper Powder
Salt to taste

METHOD:
Soak boondi in a bowl of water for 10-15 minutes.
Blend yogurt with little water. 

Add all spices and salt in it. Add soaked boondi and mix well again.
Serve chilled with chutney pulao or any other biryanis.

Linking to: Homely Food Event / Giveaway

Linking to: Jagruti's Mom's event- Food She Loved

SINDHI TOMATO KADHI / CURRY

Recipe Source & Acknowledgement: Homely Food.

Kadhi differs from region to region, this special Sindhi kadhi is made by using tomatoes, a tangy gram flour based kadhi with full of vegetables. 'Kadhi-chawal' or 'curry chawara' is the most favourite dish among Sindhis. This is no onion-garlic recipe, so my mom loves it. It is really a yummy, delicious and flavorful curry; hope you like it.  

INGREDIENTS:
6 Medium Tomatoes
1 Medium Potato, peeled & cut into thick slices
50 gm Pumpkin, cut into 1/2" cubes
2 Drumsticks, peeled and Cut into 2" pieces
6 Green Beans, cut into 1&1/2" pieces
7-8 Okras, trim the both ends
150 gm Eggplant, cut in medium sized cubes
3 tbsps Gram Flour (besan)
1 tsp Fenugreek Seeds
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
A Pinch of Asafoetida
10 Curry Leaves
3 Green Chillies (chopped)
1" Ginger (minced)
1/4 tsp Turmeric Powder
1/4 tsp Red Chilli Powder
1 tsp Sugar
2 tbsps Finely Chopped Coriander Leaves
4 tbsps Oil
Salt to taste

METHOD:

Boil tomatoes in pressure cooker with 2&1/2 cups water. Cook for 5 minutes. Let it cool normally. Remove skin from tomatoes and blend to make puree. Keep it aside.

Heat oil in a pan or wok. Add fenugreek seeds, saute for few seconds, then add mustard seeds, cumin seeds and asafoetida. Saute for few more seconds, till mustard seed crackles. Pour green chillies, ginger, curry leaves in it. Saute for 1 minute more.

Add gram flour fry for few minutes, till raw smell gone. 

Add tomato puree in it and give a nice stir. 

Add turmeric powder, red chilli powder, sugar and salt in it. Stir for 1-2 minutes.

Add 2&1/2 cups water in it. Fold well.

When it starts to boil, add vegetables in it. Mix nicely. Cover and cook for 15 minutes, or till vegetables are tender.

Sprinkle coriander leaves on the top and remove from the heat now. 

Serve hot with plain steamed rice.

Sending to: Homely Food Event / Giveaway

Sending to: Taste of the Tropics @ ESHO-BOSHO-AAHARE

Sending to: Jagruti's Mom's event- Food She Loved

Sending to: Gat's & Viji's Show Your Styles to the World - Fenugreek & Bottle Gourd

GULAB SHEERA (ROSE FLAVOURED SEMOLINA HALWA)

When guests came in our house with a short time notice, my mom oftenly made this easy dessert for them, that is nothing but 'sooji halwa' with rose flavouring. It was truelly very hit on that time and everyone relished it. As I saw this mouthwatering easiest dessert on Homely Food, so could resist myself to prepare this delicious sweet dish.  

INGREDIENTS:
1 Cup Semolina (sooji/rava)
1/2 Cup Sugar (or as needed)
2 tbsps Rose Syrup
A pinch of Cardamom Powder
2 tbsps Clarified Butter (ghee)
Raisins & Cashewnuts For Garnishing
Water as needed

METHOD:

Heat clarified butter and roast semolina for few minutes. Take care, not to make it brown.

Boil water on side, once sooji is roasted, add water and rose syrup. Stir continuously till semolina is cooked. Halwa would look pink at this stage.

Add sugar and mix well. 

Keep stirring until it leaves the edges.

Remove on plate. Garnish with dry fruits of your choice. Serve hot.

Linking to:  Homely Food Event / Giveaway

Linking to: Jagruti's Mom's event- Food She Loved

Linking to: Authentic Indian Sweets @ Nivedhanam