mavinakayi huli / Mango sambhar

Ingredients:

Mango -  1 medium (chopped length wise)
Tamarind pulp - 1/4 cup (Optional)
Salt - as required
Oil / Ghee - 4 tsp
kanda byalu / lentils - 1 1/2 cup
Chopped coriander leaves - 1/4 cup
Turmeric - 1/4 tbsp
Sambhar powder - 2 tbsp (as per taste)
Chillies -  as required (Optional)
Sugar / Jaggery - 1/4 tsp (Optional)
Mustard - 1/4 tbsp
Cumin - 1/4 tbsp
Urad dal - 1/4 tbsp
Chana dal - 1/4 tbsp
Curry leaves - 6
Hing - 1/4 tbsp
Coconut - 1/4 cup


Method:

1) In a cooker,  add lentils with turmeric. Cook well and keep it aside.
2) Grind coconut, chillies, sambhar powder in to fine paste.
3) Take a pan, add oil / Ghee. Add mustard, jeera, chana dal, urad dal, hing, and curry leaves. Once it splutters, add cooked dal, bhendi, tamarind pulp and grinded paste one by one. Mix well.
4) Add salt , jaggery and boil the mixture for around 5-6 mins.
5) Now add chopped mango pieces and boil until the skin turns into light green and the pulp is well cooked. It may take around 4 more mins to get the consistency.
6) Top it with coriander leaves and serve.

Note:

1) Do not over cook the mango as it would disintegrate.
2) Thotapuri mavinakayi (Parrot nose mango) would be the best for the recipe.
3) Mango can also be replaced with drumstick.

Hunase chigali

Ingredients: 

Tamarind - 1 cup
Jaggery - 1/4 cup
Garlic - 2 pods (Optional)
Red chilly powder - 2tsp
Jeera powder = 1tsp
Salt - to taste

Method:

1) In a traditional stone mortar grind all the ingredients together to form a single mass
2) Divide into small balls and press on a lollipop stick or the back of a steel spoon.
3) lick and enjoy to your content. :-)

Ladies finger / Bhendi sambhar

Ingredients:

Ladies finger / Bhendi -  2 cups (chopped 1 inch pieces)
Tamarind pulp - 1/4 cup
Salt - as required
Oil / Ghee - 4 tsp
kanda byalu / lentils - 1 1/2 cup
Chopped coriander leaves - 1/4 cup
Turmeric - 1/4 tbsp
Sambhar powder - 2 tbsp (as per taste)
Chillies -  as required
Sugar / Jaggery - 1/4 tsp (Optional)
Mustard - 1/4 tbsp
Cumin - 1/4 tbsp
Urad dal - 1/4 tbsp
Chana dal - 1/4 tbsp
Curry leaves - 6
Hing - 1/4 tbsp
Coconut - 1/4 cup


Method:

1) In a pan, add 2 tbsp of oil / Ghee and then add chopped bhendi and fry until its fried well or the stickiness of the bhendi is gone.
2) Now in a cooker, add lentils and fried bhendi with turmeric and cook well and keep it aside.
3) Grind coconut, chillies, sambhar powder in to fine paste.
4) Take a pan, add remaining oil / Ghee. Add mustard, jeera, chana dal, urad dal, hing, and curry leaves. Once it splutters, add cooked dal, bhendi, tamarind pulp and grinded paste one by one. Mix well.
5) Add salt , jaggery and boil the mixture for around 5-6 mins.
6) Top it with coriander leaves and serve.

Note:

1) Fried Bhendi can also be added when dal , grinded paste, tamarind pulp is cooking along with the seasoning and boil it until the bhendi becomes soft and absorbs the masala.
2) Bhendi can be replaced with any other vegetables.

Green gram dosa / Pesarattu

Ingredients:

Green gram - 1 cup
Green chillies - 4
Salt - as required
Ginger - 1/2 inch
Rice flour - 1/2 cup
Maida / All purpose flour - 1/4 cup (Optional) 
Baking soda - 1/2 tbsp (Optional) 
Oil - for making dosa.

Method:

1) Wash and Soak green gram over night.
2) Drain the water and add the Green gram into mixie jar. Also add Ginger, salt, Green chillies and grind it into fine paste.
3) Mix rice flour, maida to the grinded mixture. Add the baking soda to it and the sufficient water to get the batter consistency.
4) Allow it to rest for 30 mins.
5) Now Heat the skillet, add oil / Ghee. Take sufficient amount of batter and spread across the skillet.
6) Roast the dosa on both the sides and it is ready to be served.

Green gram dosa  tastes good with coriander chutney, tomato chutney, coconut chutney, Onion chutney.

Note:

1) Green gram can also be soaked in warm water for around 4 hours.
2) Chopped onions can also be mixed to the Green gram dosa batter.
2) Dosa can be consumed with some Ghee / clarified butter.
3) When grinding batter, avoid green chillies. Then you can also turn this into Masala dosa with some coconut chutney, red chutney and potato filling.
4) Dosa can also be made immediately avoiding the resting time of 30 mins.
5) Baking soda and maida can be avoided.

How to make tamarind pulp

Ingredients:

Tamarind - lemon size
Salt - as required
Jaggery - 1 tsp
Water - 1 cup

Method:

1) In a vessel, add water and allow it to boil.
2) When water starts boiling add jaggery , salt, Jaggery and allow it to boil for 5 mins.
3) Cool this mixture and squeeze the pulp from the tamarind.

Note:

1) Sugar or dates syrup / paste can be substituted for jaggery.
2) As the pulp is too thick enough, water can be added or less amount can be added to Sambhar, rasam etc.,

3) Jaggery can be optional when boiling. Only tamarind salt and Water can be used for boiling and extracting pulp.

Raw banana and peas tikki

Ingredients:

Raw banana - 1 medium
Peas - 1/2 cup
Green chillies - 4
Pudina / Mint - 1/4 cup (chopped)
Jeera - 1/4 tbsp
Soaf - 1/4 tbsp
Ginger - 1/4 cup (Chopped)
Garam masala - 1/4 tbsp
Chat masala - 1 tbsp
Salt - as required
Bread crumbs - 1/4 cup
Hing -  - 1/4 tbsp
Turmeric - 1/4 tbsp
Oil - 2 tbsp

Method:

1) Cook Raw bananawith peel and peas seperately.
2) De- skin raw banana and mash well.
3) To mashed raw banana add, cooked peas, chopped green chillies, Chopped pudina, jeera, soaf, chopped ginger.
4) Mix well. Now add turmeric, garm masala, chat masala, salt, hing.
5) Mix well. Add water if required.
6) Make tikkis and roll them on bread crumbs.
7) Add oil to tava and  shallow fry tikkis.

Serve tikki with tomato ketchup.

Bhindi masala

Ingredients :

Bhindi/Okra - 2 cups (chopped 1 1/4 inch piece)
Onion - 1/2 cup ( chopped to big chunks)
Capsicum - 1/2 cup (chopped to big chunks)
Tomato - 1 small ( deseeded chopped to big chunks)
Tomato paste - 1/2 cup
Coriander leaves - 1 handful finely chopped
Coriander powder - 2 tsp
Cumin powder - 1/2 tsp
Chilli powder - 1 1/2 tsp
Turmeric - 1/4 tsp
Amchoor powder - 1/4 tsp
Chaat masala - 1/4 tsp
Mustard - 1/4 tbsp
Cumin seeds - 1 tsp
Kasoori Methi - 1/2 tsp
Oil - 3 to 4 tbsp
Salt - as required
Garlic - 3 cloves
Ginger - 1/2 inch 
Green chilli - 4 

Method:


1) In a pan, add oil and Chopped bhindi and fry until the stickiness is gone.
2) In another pan, add oil, mustard, jeera, ginger, garlic, green chillies, chopped onion and fry till the golden brown.
3) Add capsicum and fry until soft.
4) Add tomato and the paste and stir well for 5mins.
5) Add turmeric, coriander powder, cumin powder, red chili powder, amchoor powder, chat masala, kasuri methi, and mix well.
6) Now add enough water and stir. simmer on a low flame.
7) Lastly add coriander leaves to garnish them. 

Semiya idli in microwave

Ingredients:

Semiya / Vermicelli - 1/2 cup
Chiroti Rava / Semolina - 1 cup
Chana dal - 1 tbsp
Cashew nuts - 1/2 cup (Broken)
Mustard - 1 tbsp
Green chillies - 4 medium (finely Chopped)
Ginger - 1 inch
Salt - as required
Curd / Yogurt - 2 1/4 cup
Hing / Asofoetida - 1/4 tbsp
Ghee / Clarified butter - 2 tbsp
Coriander leaves / Cilantro - 1/4 cup
Baking soda - 1 tbsp

Method:

1) In a pan, add 1 tbsp of ghee followed by semiya. Fry until golden brown and keep it aside.
2) Again add 1 tbsp of ghee and add chiroti rava and fry until golden brown and add this to the roasted semiya.
3) Follow the simillar process to fry chana dal, cashew, Mustard, green chillies, ginger. Add this to the fried semilina ans semiya.
4) To this add hing, salt, chopped coriander leaves, baking soda and mix well.
5) Mix well and add the amount of curd mentioned. Keep the batter aside for 5 mins.
6) Take the bottom part / base of the microwave idli maker, add 3/4 water to it and microwave it for 1 min.
7) Smear the idli tray with ghee / oil.
8) After 5 mins, add the batter to the idli tray and stack them in the bottom part of the stand which we microwaved with water for over a min.
9) Close the lid and microwave it for 5 mins.
10) Once done, leave it for 2 mins and then yummy idlis are ready to be served.

Rava idli taste good with potato sagu, chutney.

Note:

1) Ghee can be substituted with oil
2) Refer my post on how to make Restaurant style potato sagu.
3) Semiya and Rava can also be used in 1:1 ratio.

Spinach chutney

Ingredients:

Spinach - 2 cup (roughly chopped)
Urad dal - 3 tbsp
Red chillies - 6
Coconut - 1/2 cup
Tamarind - size of a marble
Hing / Asafoetida - 1/4 tbsp
Garlic - 2 cloves (Crushed)
Oil - 4 tbsp
Mustard - 1/4 tbsp
Curry leaves - 6
Salt - as required.

Method:

1) In a pan, add oil followed by chopped spinach. Fry well until the volume is reduced and the spinach is completely fried.
2) In another pan, add 1 tbsp of oil,  urad dal, 4 red chillies and hing and fry until golden brown.
3) Now add the fried spinach, urad dal, red chillies, hing in a blender. Along with Coconut, Tamarind, salt and grind this into fine paste. Keep this aside.
4) Now in a pan, add remaining oil, mustard, curry leaves, crushed garlic, and red chillies. Top this on the grinded paste.

Spinach chutney is ready to be served with Rice, Idli, Dosa etc.,

Note:

1) Spinach can be substituted with any other green leafy vegetable like dill leaves, coriander, Mustard leaves, Fenugreek leaves etc.,
2) Chutney can be stored for around a week in refrigerator.
3) I have used both spinach and dill leaves.

Eggplant Gojju

Ingredients:

Eggplant - 1 Big
Tamarind pulp - 1 cup
Salt - as required
Sugar - 1/2 tbsp
Turmeric - 1/4 tbsp
Sambhar powder - 2 tbsp
Ginger - 1 inch
Mustard  - 1/4 tbsp
Jeera - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Curry leaves - 6
Hing - 1/4 tbsp
Shredded coconut - 1/4 cup
Coriander leaves - 1/4 cup (chopped)
Red bell pepper - 1/4 cup (Optional)


Method:

1) In a pan, add oil, mustard, jeera, chana dal, urad dal, curry leaves, hing one by one.
2) Now add chopped ginger and fry for around 2 mins.
3) Add Chopped eggplant and red bell pepper. Fry for around 5 mins.
4) Take the tamarind pulp and add to the pan and mix well with eggplant.
5) Cook until eggplant is soft enough.
6) Now add turmeric, salt, sugar, sambhar powder and cook for 3 mins.
7) You can add sufficient water to get the gojju consistency.
8) Garnish it with chopped coriander leaves and shredded coconut.

Roasted coconut cashewnuts

This could be perfect snack for rainy / winter days. The recipe is one of the appetizer / snack of Thai Cuisine with some sweet and Hot taste in it.

Ingredients:

Groundnut oil / peanut - 1 tbsp
Honey - 2 tbsp
Cashewnuts - 2 cups
Dessicated coconut (dry unsweetened shredded) - 1 1/3 cup
Red chillies, seeded n finely chopped - 2 small
Black pepper - 1/2 tbsp
Salt - as required

Method:

1) Heat the oil in a wok or large frying pan and then add honey.
2) After 1 min add cashew nuts, coconut and stir until golden brown.
3) Now add red chillies, salt and pepper.
4) Toss until all the ingredients are mixed together.
5) Serve warm or cooled in paper cones or saucers.

Note:

1) Cashew nuts can be substituted with almonds or peanuts.
2) Groundnut oil can be substituted with canola oil, vegetable oil , olive oil too. I prefer groundnut oil.

How to Slice and Eat a Star Fruit

Here are few tips and tricks to choose, slice and eat star fruit.

1) First choose the best, most ripe starfruit with slight green edges and rich orange color

2) Using a sharp butcher knife, slide the blade down the green edges of the star fruit being careful only to remove the non-orange edge.

3) Once the edges are removed, slice off the two ends. Only remove about 1/2 inch, not too much. At this point your fruit should have no more green or brown areas.

4) Next, slice the trimmed starfruit across the broad side, into star shapes about 1/4 to 1/2 inch thick

5) You’ll notice that your slices have seeds in them, mostly in the middle pieces. These should be removed with the tip of the knife.

6) Star fruit is a very fun-shaped fruit, so get creative with how you plate it. It also makes a great garnish, and in Costa Rica (in Spanish is called ‘carambola’) they are plentiful and cheap. 

7) They are a great snack with a little sprinkle of cinnamon, as a juice drink, or to use in salads. They are versatile, so find your favorite way to use them and enjoy!

Palak Mushroom Biryani

Ingredients:

Rice - 1 cup (washed)
Water - 2 cups 
Peas - 1/4 cup
Palak / Spinach - 2 cup (chopped finely)
Onions - 1 (chopped)
Tomatoes - 1 medium
Garlic - 2 big pods
Ginger - 1/2  inch
Green Chillies - 4 (according to your taste)
Bay leaf - 1 
Cloves - 2
Cinnamon - 1 inch 
Cardamom - 1
Oil - 3 tbsp
Turmeric - 1/4 tbsp
Salt - as required
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - 6
Shredded coconut - 1/4 cup
Lemon juice - 1 tbsp (Optional)

Method:

1) Grind ginger, garlic, green chillies and tomato into smooth paste.
2) Heat oil in a pan, add mustard, jeera, hing, chana dal, urad dal, curry leaves, bay leaf, cloves and cinnamon one by one.Fry until golden brown.
3) Now add chopped onions and fry until golden brown.
4) Now add Palak and Mushroom and fry for around 2 mins.
5) Add the paste grinded and fry for 5 minutes.
6) Now add peas and fry for next 3-4 minutes.
7) After 4 mins add turmeric, salt, washed rice and fry for around 3 mins. Now add Water to cook rice. 
8) When water starts boiling check for salt and adjust if necessary. 
9) Allow the rice to cook completely. When rice is cooked, add shredded coconut and lemon juice. 

Tasty Palak Mushroom Biryani is ready to be served with raita, coconut chutney or just as it is.

Note:

1) You can substitute peas with avarekalu or chick peas.
2) Garam masala can also be added.
3) Lemon juice is optional and can be avoided.
4) Palak can be substituted with Dill leaves.
5) Mushroom can be substituted with shallow fried paneer / Cottage cheese.

Avarekalu thavve / Surti papdi lilva dal

Ingredients:

Avarekalu - 1 cup
Green chillies - 4
Toor dal - 1/4 cup
Salt - as required
Turmeric - 1/4 tbsp
Beans - 1/4 cup (Optional)
Lemon juice - 2 tbsp
Curry leaves - 6
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing - 1/4 tbsp
Oil - 1 tbsp
Coriander leaves - 1/4 cup (Chopped)

Method:

1) Cook Avarekalu, toor dal with beans and turmeric and keep it aside.
2) In a pan, add oil, mustard, jeera, chana dal, urad dal, hing, curry leaves, green chillies.
3) When green chillies fry well, add the cooked avarekalu with beans.
4) Add sufficient water and salt. Boil for around 5 mins.
5) Now add Lemon juice and coriander leaves and turn off the flame.

Restaurant style potato sagu

Ingredients:

Potato - 4 medium (Boiled and peeled)
Green chillies - 4
Ginger - 1/2 inch
Onion - 1 medium
Chana dal - 1/4 tbsp
Urad dal- 1/4 tbsp
Mustard- 1/4 tbsp
lemon juice- 1/2 tbsp
Sagu powder - 4 tbsp
Curry leaves - 6
Water - 200ml
Oil - 2 tbsp

Method:

1) In a pan add, Oil, mustard, chana dal, urad dal, ginger, green chillies, curry leaves . 
2) Add onion and fry until golden brown.
3) Once onion is fried, add boiled and roughly mashed potatoes.
4) Now add sagu powder mixed in water. (4 tbsp of Powder with 200ml of water)
5) Mix well and boil until sagu gets thicken.
6) Turn off the flame and add the lemon juice.

Garnish it with coriander leaves.
Sagu can be served with rava idli, poori, chapathi. 


PS: Refer our "Homemade potato sagu powder" to know more on how to make the powder at home.

Note:

1) I have made it very thick. You can add more water to get the sagu consistency.

Homemade Potato Sagu powder

Ingredients:

Salt - as required
Sugar - 1 tbsp
Coriander seeds - 1 cup
Red chillies - 1 cup
Turmeric - 1/4 tbsp
Hing / Asafoetida - 1/2 tbsp

Method:

1) In a pan, dry roast coriander seeds and red chillies.
2) When they cool down, finely powder this along with sugar, salt, turmeric, hing.

Note:

1) Sugar can be avoided.
2) Mix 6 tbsp of Powder with 300ml of water and then add to the cooked onion and 1 kg potato.

Feta cheese and cucumber salad

Ingredients:

Cucumber - 1 medium
Red onion - 1/2 medium
Garlic - 1 clove
Lemon juice - 1 tbsp
Dill leaves - 1/2 cup (Chopped)
Salt - As required
Pepper - 1/2 tbsp
Olive oil - 1/2 tbsp
Feta cheese - 1/2 cup (Crumbled)

Method: 

1) In a bowl, add sliced cucumber, chopped red onion, garlic, lemon juice, dill leaves, salt, pepper, olive oil. 
2) Mix well and  place it on a plate.
3) Top it up with crumbled feta cheese. 

Feta cheese and cucumber salad is ready to be served.

Note:

1) Cucumber can be replaced with Zuccini.
2) Garlic is optional.
3) Dill leaves can be substituted with Spinach.
4) Dish numbered as 1 is the salad.

Sabsige soppu avarekalu pulav / Dill leaves surati papdi lilva pulav

Ingredients:

Rice - 1 cup (washed)
Water - 2 cups 
Avarekaalu / surati papdi lilva - 1/2 cup
Dill leaves - 1 cup (chopped finely)
Onions - 1 (chopped)
Tomatoes - 2 medium
Garlic - 2 big pods
Ginger - 1/2  inch
Green Chillies - 4 (according to your taste)
Bay leaf - 1 
Cloves - 2
Cinnamon - 1 inch 
Cardamom - 1
Oil - 3 tbsp
Turmeric - 1/4 tbsp
Salt - as required
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - 6
Shredded coconut - 1/4 cup
Lemon juice - 1 tbsp (Optional)

Method:

1) Grind ginger, garlic, green chillies and tomato into smooth paste.
2) Heat oil in a pan, add mustard, jeera, hing, chana dal, urad dal, curry leaves, bay leaf, cloves and cinnamon one by one.Fry until golden brown.
3) Now add chopped onions and fry until golden brown.
4) Add the paste grinded and fry for 5 minutes.
5) Now add half cup of chopped dill leaves, 1/4 cup of avarekalu and fry for next 3-4 minutes.
6) After 4 mins add turmeric, salt, washed rice and fry for around 3 mins. Now add Water to cook rice. 
7) When water starts boiling check for salt and adjust if necessary. Add remaining dill leaves and avarekalu and give it a mix. 
8) Allow the rice to cook completely. When rice is cooked, add shredded coconut and lemon juice. 

Tasty Sabsige soppu avarekalu pulav is ready to be served with raita, coconut chutney or just as it is.


Note:

1) You can substitute avarekalu with peas or chick peas.
2) Garam masala can also be added.
3) Lemon juice is optional and can be avoided.

Spinach pakora - version 2

Ingredients:

Spinach - 1 Bowl (Finely chopped)
Besan Flour(Gram Flour) - 1 Cup
Tapioca Flour - 1 tbsp
Salt - as required
Ginger-Garlic -  Paste 1 tsp(Optional)
Red Chilli Powder - 1/ 2 tbsp
Green Chillies - 2(Finely Chopped - Optional)
Oil - For Frying
Water - As needed

Method:

1) Mix all the ingredients except oil into a semi-thick batter.
2) Heat oil and fry it untill golden brown.

Spinach pakora's are ready to serve with tomato ketchup / Katta meeta chutney.

Note:

1) Tapioca Flour makes the pakora very crisp and crunchy.
2) Tapioca flour can be substituted with corn flour.

Masala Vada / ambode

Ingredients:

Chana dal - 1/2 cup
Green chillies - 4 medium
Ginger - 1/2 inch
Rice flour - 3 tbsp
Salt - as Required
Hing - 1/4 tbsp
Dill leaves - 1/2 cup chopped
Onion - 1/2 cup chopped
Oil - for frying

Method:

1) Wash and Soak chana dal for around 3-4 hours.
2) When chana dal is soft enough to grind, add this to mixer along with green chillies, ginger, salt.
3) Keep aside around few tbsp of soaked chana dal seperately and Coarsely grind the rest.
4) Now add chopped onion, rice flour, hing, dill leaves and the soaked chana dal which was kept aside. Mix well.
5) Make small balls and then press each ball flat enough.
6) Fry these flattened mixture until golden brown.

Yummy Masala Vada is ready to be served. This can be served with Coconut chutney as well or served alone.

Note:

1) Dill leaves can be substituted with mint and coriander leaves.
2) Green chillies can be substituted with Red chilly powder .
3) Onion can be avoided if you don't eat.
4) You can also use warm water to soak the chana dal for 30 mins, instead of waiting for  4 hours.
5) 1/2 cup of chana dal makes around 10 medium sized vadas.

Tortilla samosa

Ingredients:

Tortilla - 2
Potatoes - 5 medium size (Boiled, roughly mashed)
Red chilly powder - 1/2 tbsp
Garam masala powder - 1/2 tbsp
Coriander powder - 2 tbsp
Amchur (dry mango powder) - 1 tbsp
Cumin seeds - 1 tbsp
Fennel seeds - 1 tbsp
Green chillies - 2 medium
All-purpose flour / Maida - 2 tbsp
Salt - as required
Ghee / clarified butter - 1 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing - 1/4 tbsp
Oil - For frying samosas

Method:

1) In a pan, add ghee, cumin seeds, fennel seeds, hing, chana dal, urad dal, chopped green chillies.
2) Now add boiled and mashed potatoes and mix well.
3) Add turmeric, red chilly powder, coriander powder, amchur powder, garam masala powder and salt. 
4) Mix everything and sauté for 5-6 minutes.
5) Transfer these potatoes in a bowl and let them cool completely.
6) In a bowl, mix flour and water and make a thick paste.
7) Cut tortillas in desired shape.
8) I have used the heart shaped cookie cutter. Place one piece and the potato stuffing and then apply the maida paste on the edges. Take another piece and start to seal it.
9) Make sure to seal all the edges properly.
10) Deep fry these samosas on medium heat turning occasionally till they become golden brown and crispy.

Serve the samosas with coriander chutney, ketchup or katta meeta chutney.

Note:

1) To make samosa shape - Cut tortilla into half.Fold it in samosa shape and seal it with flour paste.
2) You can add more green chilly or red chilly powder according to your taste.
3) Potato mixture should be cold before stuffing them in tortillas.
4) Make sure all the sides and corners are properly sealed before deep frying them.
5) Keep sufficient oil in pan to ensure that samosas float in oil and don't touch the surface.
6) I made around 6 samosa out of 2 tortillas. It depends on the shape you choose.
7) Bake in 425°F (220°C) oven for 15 minutes. Serve warm. (Make-ahead: let cool. Refrigerate in airtight container for up to 24 hours. Or freeze on waxed paper-lined tray; transfer to airtight container and freeze for up to 2 weeks. Reheat in 350°F /180°C oven for 10 to 20 minutes.)

Carrot Halwa

Ingredients:

Carrot - 1 cup grated
Ghee - 4 tbsp
Milk - 1 cup
Sugar - 3/4 cup
Cardamom powder - 1/4 tbsp
Dry fruits - 1/4 cup
Salt - a Pinch

Method:

1) In a pan, add ghee, and grated carrot.
2) Saute for 10 mins until the raw smell of carrots are gone.
3) Now add milk and cook on low flame until carrot is well cooked and the milk evaporates.
4) Now add sugar and let it cook for some more time. Add the cardamom powder, pinch of salt and the dry fruits.

Carrot halwa is ready to be served.

Note: 

1) Milk powder or khova (2-3 tsp) can also be added before adding sugar to add creamy taste to your halwa.

Soy chunk curry

Ingredients:

Soy chunks / Meal maker - 1 cup
Tomato paste - 3 tbsp
Onion - 1 medium
Tomato - 1 medium (Chopped)
Ginger - 1/2 inch
Garlic - 3 cloves
Cream - 2 tbsp
Lemon juice - 2 tbsp 
Turmeric powder - 1/4 tbsp
Red chilly powder - 1/2 tbsp
Coriander powder  - 1/2 tbsp
Jeera powder - 1/2 tbsp
Salt - as required
Kasuri methi - 1/4 tbsp
Coriander leaves  - 1/4 cup
Jeera / Cumin seeds - 1/4 tbsp
Mustard - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - 8
Butter - 3 tbsp

Method:

1) Wash soy chunk properly and soak them in water for around 30 mins or until soft.
2) In a pan, add butter, followed by mustard, jeera, hing, curry leaves.
3) Add Ginger, garlic and fry until roasted.
4) Now add onion and fry until golden brown. Once done add tomato paste, chopped tomato and add some water and boil for 2 mins.
5) Add turmeric, chilly powder, coriander powder, jeera powder, salt , kasuri methi and mix well. Add some more water if needed to get the gravy consistency.
6)  Add soaked soy chunks and saute for 5mins. 
7) After 5 mins add cream and mix well. Cook for another 5 mins.

Garnish with coriander leaves and Soy chunk curry is ready to be served.