Indian Samosa (simple step by step)

Serving 6-8 Samose

Ingredients:

For Samosa mixture :
Oil : 1 ½ tsp
Cumin seeds (Jeera) : 1 tsp
Green Chili (Hirawi mirchi) : 2-3 (chopped) (as per the taste)
Coriander Powder : 1 tsp
Green Peas (Matar) : 1/2 cup
Potato (Batata) : 3-4 medium size (cooked, chopped)
Garam Masala : ½ tsp
Mango Powder (Aamchur) : 1 tsp
Salt to taste

For Samosa Cover mixture :
All purpose flour (maida) : 1 cup
Suji (Rawa) : 1 tbsp
Oil : 1-2 tbsp (as needed)
Salt : 1/2 tsp
lukewarm Water for kneading

Oil for frying

Procedure :
1) Knead the samosa cover dough (Fig 1). Cover and keep it aside for at least 30 minutes.
2) Heat oil for a minute, crackle cumin seeds, fry green chilies & coriander powder for a minute. Add green peas, mix well. Cook for couple of minutes(Fig 2).
3) Add chopped , cooked potatoes, salt and mix well. Add garam masala + mango powder mix all together (as shown in Fig 3). Let the mixture cool.
4) Make even size 3-4 balls of samosa cover dough. Take one ball and roll it in rectangular shape. Cut it in two half, length wise and put samosa mixture as shown in Fig 4.
5) Cover the mixture from all side by joining & folding it diagonally(Fig 5). Repeat for all remaining dough balls.
6) Heat oil for frying in a deep pan. Fry 2 samosas at a time on low-medium heat (fig 6).
7) Serve with chatani / tomato sauce. (Fig 7)

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Corn/Makai/Makyacha Paratha (Simple Recipe)

Serving 4 - 6 parathas.

Ingredients:

Corn Mixture :
Corn (small kernels) : 1 cup (boiled & smashed) 
Ginger Garlic paste : 1 tbsp (for spicy additional 1/2 tbsp)
Red chilli powder : 1 tsp (for spicy additional 1/2 tsp)
Coriander leaves : 1/2 small cup
Cumin powder : 1 tsp
Coriander powder : 1/2 tsp
Besan (Gram flour) : 1 1/2 tbsp
Oil : 1 tsp (as needed)
Salt to taste

(Optional) :
Green chilli : 1 (finely chopped)
Fenugreek leaves (Kasuri methi) : 1 tsp
Onion : 1 small (finely chopped)
Chat masala : 1/2 tbsp


For Paratha :
Wheat flour : 3 cup
Oil : 1/2 tbsp (as needed)
Water for kneading.

Procedure :

1) Mix all ingredients for corn mixture and make small balls (The mixture would be slightly sticky).
2) Prepare a dough for paratha and make medium size balls.
3) Make a small puri size paratha from one paratha ball and stuff corn mixture in it.
4) Make thin/thick paratha from it. Do the same with remaining dough balls.
5) Roast both the sides on tawa / flat pan (with medium heat). You may apply some oil / butter as per your choice.
6) Serve it with sauce/chatani.


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Kobichi Pachadi / Cabbage Salad (Simple Recipe Maharashtrian Style)

Serving 20 wade

Ingredients:

Cabbage (Kobi) : 300 gms (chopped)
Green Chili (Hirawi mirchi) : 3 (as per the taste)
Turmeric powder (Halad) : ½ tsp
Mustard seeds (Mohari/Rayee) : ½ tsp
Cumin seeds (Jeera) : ¼ tsp
Asofoetida (Hinga) : ¼ tbsp
Grated Coconut : 1 cup
Lemon juice : 2-3 tsp
Oil : 1 tsp
Salt to taste

Procedure :

1) Heat oil for a minute, crackle mustered seeds, cumin seeds, fry turmeric powder, asofoetida, green chilies for a minute.
2) In a salad, we are not suppose to cook so in a separate bowl take cabbage and mix above mixture well into it.
3) Add salt, lemon juice, grated coconut and mix well.
4) Serve with roti/chapatti/fulaka/poli.

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Batata wada/vada (Simple Recipe Maharashtrian Style)

Serving 20 wade

Ingredients:

For Batata Wada mixture :
Potato (Batata) : 3-4 medium size (cooked, smashed)
Green Chili (Hirawi mirchi) : 3-4 (as per the taste)
Turmeric powder (Halad) : ½ tsp
Mustard seeds (Mohari/Rayee) : ½ tsp
Cumin seeds (Jeera) : ¼ tsp
Asofoetida (Hinga) : ¼ tbsp
Lemon juice (Limbacha Ras) : 1 tbsp
Ginger-Garlic paste (Aala Lasun Paste) : 1 tbsp
Oil : 1 ½ tsp
Salt to taste

For Batata Wada Cover mixture :
Chickpeas flour (Besan / Chanyache pith) : 4-5 tbsp
Asofoetida (Hinga) : ¼ tbsp
Turmeric powder (Halad) : ¼ tsp
Red Chili powder : 1 tbsp
Rice flour : 1 tbsp
Salt to taste
Water to make paste
Oil for frying

Procedure :

1) Heat oil for a minute, crackle mustered seeds, cumin seeds, fry turmeric powder, asofoetida, green chilies for a minute. Add ginger-garlic paste, mix well.
2) Add smashed , cooked potatoes, lemon juice, salt and mix well (as shown in figure 1). Make small balls (moderate size , around 20-25).
3) In a separate bowl, add chickpeas flour(besan), rice flour, asofoetida, turmeric powder, red chili powder, salt, water and mix well. Make a paste as shown in figure 2.
4) Heat oil for frying in a deep pan. Dip potato balls in above mixture and fry them one by one as shown in figure 3.
5) Serve with chatani / tomato sauce and bread.

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