Blogger’s Paradise

Ingredients:

Almonds (Badam) 1 cup
Milk 4-6 cups
Sugar same amount as almond paste (about 1 cup)
Saffron 1/2 tsp
Kesari powder (color) a small pinch (optional)

Method:

Soak saffron in little cold milk, and keep it aside.
Soak almonds in hot water for 1 hour.
Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.
Measure the amount of almond paste, and keep the same amount of sugar aside.
Cook the almond paste for 5-10 while stirring it constantly, till the flavor comes out.
Now add sugar and keep stirring.
Add the remaining milk, and boil for 10-15 minutes.
Add the soaked saffron and serve it cold.

Ingredients :

• 1 fair sized egg plant [Bengan]
• 3 medium onions, chopped
• 3 medium tomatoes, chopped
• 1/2 tsp. garlic powder.
• a little ginger
• 3 tsp. oil
• pepper powder 1 tsp.
• 1/2 tsp. Amchur or Anardana salt
• chilli pd to taste
• 1 tsp. corriander pd.
• 1/2 tsp. garam masala

Method:

• Put the eggplant as is into the oven at 350 till its done. You’ll know that its ready when the skin is all wrinkled and water seeps out of it. Peel and mash the egg plant[bengan].
• In a frying pan heat the oil and add all ingredients, let it fry for few minutes.
• Add the eggplant to this mixture and fry for 2 minutes.
• you can also add some dry fruits as per your taste.

Ingredients:

For cover:
2 tbsp. warm oil
1 cup plain flour (maida)
water to knead dough

For filling:
2 potatoes large boiled, peeled, mashed
2 green chillies crushed
1 onion finely chopped
1 tbsp. red chilli powder
1/2 tbsp. ginger crushed
1/2 tbsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tbsp. turmeric powder
1/2 tbsp. garam masala
1/2 tbsp. coriander seeds cru shed
oil to deep fry
Salt to taste

Method:

For dough:
Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.

For filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.

To proceed:
Make a thin 5″ diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

Making time: 45 minutes
Makes: 20 pieces (approx.)
Shelflife: Bestfresh