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PUNJABI SAMOSAa tangy fulfilling starter.Preparation Time : 10-15 minutesCooking Time : 20-25 minutesServings : 4

INGREDIENTS

FOR COVERING

Refined flour (maida)1 cup

Carom seeds (ajwain)1/2 teaspoon

Saltto taste

Olive oil +deep fry5 tablespoon

For stuffing

Potato, 1 inch cubes4-5 medium

Green peas, boiled1/2 cup

Olive oil2 tablespoon

Cumin seeds1 teaspoon

Ginger, chopped1 inch piece

Green chillies, chopped3-4

Red chilli powder1 teaspoon

Dry mango powder (amchur)1 teaspoon

Garam masala1 teaspoon

Saltto taste

Fresh coriander leaves, chopped2 tablespoon

Sweet date and tamarind chutney as required

METHOD

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Mix refined flour, carom seeds, salt and three tablespoons of olive oil in a bowl. Add waterlittle by little and knead into a stiff dough. Keep, covered with a damp napkin, for ten to fifteenminutes. Heat two tablespoons of olive oil in a pan, add cumin seeds and when they start tochange colour, add ginger, green chillies and potatoes. Stir and add red chilli powder, drymango powder, garam masala powder and salt to taste. Stir well. Sprinkle water and cookcovered for eight to ten minutes or till potatoes are done. Add green peas and cook for fiveminutes 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 equalportions and roll them into balls. Apply a little flour and roll them into four-inch diameterelongated diskettes. Cut into half, apply water on the edges. Shape each half into a cone andstuff 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 anabsorbent paper. Serve hot with sweet date and tamarind chutney.

MAKAI PALAK PULAO - KADAI COOKINGRice cooked with corns and spinachPreparation Time : 30 minutesCooking Time : 30-40 minutesServings : 4

INGREDIENTS

Basmati rice1 1\4 cups

Corn kernels, blanched3\4 cup

Fresh spinach leaves (palak), chopped2 medium

Oil1 1\2 teaspoon

Cumin seeds1 teaspoon

Bay leaf1

Clove2

Black peppercorns5

Green cardamom2

Black cardamom2

Cinnamon1 inch piece

Mace1 blade

Ginger, chopped1 inch piece

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Garlic, chopped4-6 cloves

Green chilli, slit2-3

Salt

to taste

Lemon juice1 tablespoon

Garam masala powder1 teaspoon

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