BAKED SAMOSA

Ingredients:

• Home made Samosa sheets - 4

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.

OKRA SAMBAR

Ingredients:

• Toor dal/Kandi pappu - 2 cups (cooked and mashed)
• Okra/Bendakaya/ladies fingers - 1 cup (washed and chopped)
• Carrot - 1 (chopped)
• Capsicum - 1 (chopped)
• Tomato - 1 (chopped)
• Tamarind juice - 1/4 cup
• Green chillies - 2
• Turmeric powder- 1/4 tsp
• Coriander powder - 1/2 tsp
• Sambar powder - 1 tbsp
• Red chilli powder - 1/4 tsp (optional)
• Salt - to taste

Ingredients for Seasoning(Talimpu):

• Oil/ghee - 2 tbsp
• Asafoetida (Hing) - 1pinch
• Mustard seeds (Aavalu) - 1/2tsp
• Cumin seeds (Jeera,jeelakarra) - 1/2tsp
• Curry leaves - 1string
• Coriander seeds (Dhaniyalu) - 1/2 tsp
• Fenugreek seeds (Menthulu/methi)

Method:

• Heat oil/ghee in a pan add all seasoning(Talimpu) ingredients.
• When they start spluttering then add green chillies, carrot, capsicum and okra pieces, saute on medium flame for 8-10 min. until vegitables are cooked.
• Now add turmeric powder, coriander powder, red chilli powder, mix well and add tomato and tamarind juice. 
• Add mashed toor dal (kandi pappu), required amout of water and salt
• Let it simmer for 5-10 min.
• Now add sambar powder and mix well. 
• Close the lid and let it boil for another 5-6 min.
• Serve hot with rice/Idli/roti/dosa