Ingredients:
For the filling:
- Potatoes - 3 (Boiled, peeled and cubed)
- Green peas - 1/2 cup
- Coriander powder - 1 tsp
- Red chilli powder - 1/4 tsp
- Green chilli (Finely chopped) - 1
- Cumin seeds (Jeera, jeelakarra) - 1/2 tsp
- Mstard seeds (Aavalu) - 1/4 tsp
- Asafoetida (Hing) - 1 pinch
- Chopped curry leaves - 1 tbsp
- Salt - to taste
- Dry mango powder (Amchur) - 1/4 tsp
- Lemon juice - 1 tbsp (Optional)
- Oil - 12 tsp
Method:
- Heat oil in a pan on medium flame, add mustard seeds, cumin seeds, green chilli, asafoetida and green peas, cook for 2-3 min until peas are tender.
- Add Coriander powder, chilli powder, potatoes and mix well.
- Now add salt, dry mango powder and lemon juice, stir-fry for about 3-4 min. Keep aside to cool to room temparature.
- In small bowl take 1 tsp of all-purpose flour and little water and make a paste and keep aside.
- Now cut one samosa sheet into halves.
- Fold each half to form a cone shape. Fill the cone with the potato mixture and seal the cone with maida paste.
- Repeat procedure with other halves of the samosa sheets.
- Preheat the oven to 200 C. Spray or brush the samosa with oil or milk.
- Sprinkle some flour on a baking tray and arrange the samosa in it.
- Now bake the preheated oven at 200 C for 10 minutes and then brush it with oil again and then bake it on the other side for 10 more minutes till golden brown and crisp.
- Serve hot with tomato ketch-up or mint chutney and enjoy.
Wheat flour cookie is an Indian style short bread cookie and a famous tea time cookies. Egg-less soft and melting in the mouth. Its texture is simply soft and smooth. They are similar to butter cookies. This is really a very simple, easy and tasty recipe. Ghee or clarified butter will be used traditionally for making these cookies but using butter or oil would do just fine.
Ingredients:
- Wheat flour - 1&1/2 cup
- Sugar - 3/4 cup
- Ghee/Oil/Butter - 3/4 cup
- Baking powder - 1 tsp
- Cardamom (Elachi) - 4
- Badam, Pistachio & Cashews - For garnishing
Method:
- Grind sugar along with cardamom seeds until very fine.
- Mix together wheat flour, baking powder and sugar powder.
- Add ghee/oil/butter little by little and prepare a soft dough without adding water. Cover the dough and set aside for 20-30 minutes.
- Knead the dough once again and divide into equal size portions.
- Pre-heat the oven to 180 degree C. Grease a baking sheet.
- Shape those portions into round balls and flatten them a little between your palms.
- Arrange them on the baking sheet and leave space between cookies to allow room to expand (all cookies expand a little at least).
- Bake in the pre-heated oven on middle rack for about 18-20 minutes or until the cookies develop a few 'scars' on top and slightly browned at the bottom.
- Remove the cookies from oven and let it rest for 5 minutes before transferring them to cooling rack.
- Let the cookies cool completely before you eat them as they might seem soft when they are still warm.
- Serve these cookies with a cup of tea and Enjoy...
- Store in an air-tight container at room temperature.
Ingredients:
Method:
- Preheat oven at 200C or 400F. Adjust rack to middle position.
- Sprinkle 2 tbsp of sugar over the work surface. Roll out the puff pastry.
- Now sprinkle 3 tbsp of the sugar over the top. Then gently spread it with hands and roll the rolling pin over the surface to press the sugar completely.
- Roll it to an even thickness.
- Fold in two opposite sides of the pastry sheet square so that they sides meet in the center.
- Fold in the sides over again, meeting in the middle.
- Fold one half over the other, just like closing a book. Trim the ends with a knife.
- Now cut the folded pastry into 1/2 inch thick strips.
- Dip cut sides of each piece in sugar and arrange, cut-side up, on a baking tray with baking sheet.
- Bake Palmiers in middle of the oven, bake them both sides for 15-20 minutes or until golden and puffed.
- Let it cool completely, Serve hot or at room temperature and enjoy...
