PUNJABI SAMOSA

a tangy fulfilling starter.

Preparation Time : 10-15 minutes
Cooking Time : 20-25 minutes
Servings : 4

INGREDIENTS
FOR COVERING

Refined flour (maida)

1 cup

Carom seeds (ajwain)

1/2 teaspoon

Salt
to taste

Olive oil +deep fry

5 tablespoon

For stuffing

Potato, 1 inch cubes

4-5 medium

Green peas, boiled

1/2 cup

Olive oil
2 tablespoon

Cumin seeds
1 teaspoon

Ginger, chopped
1 inch piece

Green chillies, chopped

3-4

Red chilli powder

1 teaspoon

Dry mango powder (amchur)

1 teaspoon

Garam masala
1 teaspoon

Salt
to taste

Fresh coriander leaves, chopped

2 tablespoon

Sweet date and tamarind chutney as required

METHOD
Mix refined flour, carom seeds, salt and three tablespoons of olive oil in a bowl. Add water
little by little and knead into a stiff dough. Keep, covered with a damp napkin, for ten to fifteen
minutes. Heat two tablespoons of olive oil in a pan, add cumin seeds and when they start to
change colour, add ginger, green chillies and potatoes. Stir and add red chilli powder, dry
mango powder, garam masala powder and salt to taste. Stir well. Sprinkle water and cook
covered for eight to ten minutes or till potatoes are done. Add green peas and cook for five
minutes on low heat till dry. Add coriander leaves and mix well. When done, set the mixture
aside to cool. Divide the filling into sixteen equal portions. Divide the dough into eight equal
portions and roll them into balls. Apply a little flour and roll them into four-inch diameter
elongated diskettes. Cut into half, apply water on the edges. Shape each half into a cone and
stuff it with the potato and peas filling. Seal the edges well. Heat sufficient oil in a kadai (wok)
and deep-fry the samosas in medium hot oil till crisp and golden brown. Drain and place on an
absorbent paper. Serve hot with sweet date and tamarind chutney.

MAKAI PALAK PULAO - KADAI COOKING

Rice cooked with corns and spinach
Preparation Time : 30 minutes
Cooking Time : 30-40 minutes
Servings : 4

INGREDIENTS
Basmati rice
1 1\4 cups

Corn kernels, blanched

3\4 cup

Fresh spinach leaves (palak), chopped

2 medium

Oil
1 1\2 teaspoon

Cumin seeds
1 teaspoon

Bay leaf
1

Clove
2

Black peppercorns
5

Green cardamom
2

Black cardamom
2

Cinnamon
1 inch piece

Mace
1 blade

Ginger, chopped
1 inch piece
Garlic, chopped
4-6 cloves

Green chilli, slit

2-3

Salt
to taste

Lemon juice
1 tablespoon

Garam masala powder

1 teaspoon

METHOD
Soak the rice in three cups of water for half an hour. Drain and cook in four cups of water till
three-fourths done. Drain.Heat the oil in a non-stick kadai. Add the cumin seeds and when
they begin to change colour, add the bay leaf, cloves, peppercorns, green and black
cardamoms, cinnamon and mace. Stir-fry for ten seconds. Add the ginger, garlic and green
chillies. Cook over medium heat for one minute. Add the corn and continue cooking for two or
three minutes. Add the spinach and rice, and cook, stirring gently for about a minute. Add the
salt, lemon juice and garam masala powder and stir. Lower heat, cover the pan and continue
cooking for about five to seven minutes, or till the rice is completely cooked. Serve hot.