Vege Samosa

Ingredients....................

For Samosa Shell..................

1. Gram flour- 200gm
2. Vegetable oil- 1/2 small bowl
3. Salt to taste
4. Water- 1/4 cup

For Filling..................

1. Green chili- 3
2. Cumin seeds- 1tbsp
3. Coriander seeds- 1 1/2 tbsp
4. Black gram(urad daal)- 2 tbsp
5. Funnel seeds- 1tbsp
6. Boiled Potato-2
7. Vegetable oil- 5 tbsp
8. Coriander powder- 1tbsp
9. Garam Masala-1/2 tbsp
10. Mango powder- 1/2 tbsp
11. Grated chashwnut-3tbsp
12. Grated raisins- 3 tbsp
13. Salt to taste

Filling Method.........

• Heat the fry pan and add vegetable oil after 1 min add cumin seeds, coriander seeds, fennel seeds, green chili and black gram(urad daal) fry about 2 min, then add boiled potato and fry 2 min again.



• Now add coriander powder, garam masal, mango powder,cumin powder and salt. fry about 2 min and mash potato with using masher then add chili flakes and cheshewnut, raisins.



• Filling is ready

          Samosa Shell............

• Mix plain flour, oil in a bowl and mix it well. Now make a soft dough adding water slowly as needed. Knead the dough until the dough becomes soft and pliable.


• Set the dough aside and cover it with a clingfilm. Let the dough sit for at least 1 hour. Divide the 10 equal parts and roll into balls with the palms of your hands.


• Roll each piece into a ball and roll out into a circle of 15 cm. Divide this circle into two equal pieces with a knife, Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.
  
  





• Fill the cases with a tblpns of your chosen mixture and press the two dampened edges together to seal the top of the cone
   


• Heat about 1-1/2 inches of oil in a frying pan on medium heat.Place the Samosa in the frying pan few at a time.

After samosa are floating on top of the oil, turn them slowly. Fry the Samosa until they turn light golden-brown color on all sides. Don’t fry on high heat; the Samosa crust will be too soft and not crispy.

• When they are done cooking, lift them out of the oil.

ChandraKala Sweet

Ingredients.............

 For Chandrakala.........

1. Plain Flour- 200gm
2. Vegetable oil- 1 small bowl
3. Vegetable oil for fry- 1 big bowl
4. Water- 1cup
5. Wet cloth
6. Milk- 3 tbsp

For Filling..........

1. Whipping Cream- 1 cup
2. Dried milk powder- 200gm
3. Sliced Almond- 4 tbsp
4. Raisins- 4 tbsp
5. Sugar - 1 bowl
6. Deseccated coconut- 6 tbsp

Sugar Syrup...........

1. Sugar- 1 cup
2. Water- 1 1/2 cup

Filling Method...............

• Heat the fry pan and mix cream and milk powder.




• Cook on medium heat until mixture starts leaving the sides of the frying pan and becomes soft runny dough. Stir continuously so the mixture does not burn on the bottom of the pan.

• Turn off the heat and transfer to the another bowl, after cooling  add coconut, almonds and raisins. Mix together well.

• Now add sugar and keep aside.

Chandrakala Method...........

• Mix plain flour, oil in a bowl and mix it well.

• Now make a soft dough adding water slowley as needed. Knead the dough until the dough becomes soft and pliable.


• Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.


• Divide the dough's and roll into balls with the palms of your hands.

• Roll each ball into about 4-inch diameter (like a roti or chappati).

• Dip your finger in the milk and spread it around the rim of the rolled dough. 
• Put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers and take one clove and press the upper front. Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out. 






• `Continue filling the rest of the Chandrakala in the same manner.
• Heat about 1-1/2 inches of oil in a frying pan on medium heat.
• Place the chandrakala in the frying pan few at a time. 

• After Chandrakala are floating on top of the oil, turn them slowly. Fry the chandrakala until they turn light golden-brown color on all sides. Don’t fry on high heat; the long lata crust will be too soft and not crispy. 


• When they are done cooking, lift them out of the oil.

Garnishing...............

• Boil the sugar and water on medium heat until syrup is about one thread.

• Dip the chandrakala into the sugar syrup making sure they are coated with syrup all around.

• That's it Chandrakala is ready .