Samosa

Ingredients:

Stuffing:

3 medium sized potatoes boiled and mashed
2 tblsp chopped pudina/mint leaves
2 tblsp chopped coriander leaves
1/2 tblsp garam masala powder
1/2 tblsp crushed coriander seeds
1/2 tblsp jeera
1/4 tblsp turmeric powder
1 tblsp grated ginger
1 chopped green chilly
1/4 tblsp black pepper powder
1/2 tblsp saunf/aniseed
4 curry leaves

1 tblsp oil
2 tblsp lemon juice or 1/2 tblsp amchur powder
 Oil for frying the samosas

Outer Cover:
1 cup all purpose flour/maida
3 tblsp oil
1 tblsp ajwain
1/4 tblsp salt
Water

Method

1) To make the cover, take maida, oil, salt and ajwain in a bowl. Mix everything well.
2) Keep adding the water to make a tough dough. Keep aside for 15 mins
3) For stuffing, Heat 1 tblsp oil in a pan. Add curry leaves, jeera, green chilles, saunf, coriander seeds, tumeric and ginger. Give a stir and add the boiled potatoes. Mix the potatoes with the masala.
4) Now add pepper powder, garam masala powder, coriander leaves, pudina, lemon and salt.
5) Turn off the gas. Mix everything well. Stuffing is ready.
6) Divide the dough into 5 equal parts and make into balls.
7)Roll each ball into 6 inch diameter circles and cut each circle into half.
8)Spread water with your finger at the edge of the circle and fold it into cone shape.
9) Fill the cone with 2 tblsp of filling and seal the edges.

10) Heat enoough oil in a pan. Keep the flame on medium heat and fry the samosas

Note: You can add boiled peas, carrots along with the potatoes.

Methi Thepla-Gujrati Style

Ingredients:

1 cup finely chopped methi/fenugreek leaves
9-10 tblsp wheat flour
3-4 tblsp crushed jaggery
1/4 tblsp chilly powder
1/4 or less tblsp turmeric powder (haldi)
1 tblsp white sesame seeds
4 tblsp yogurt
2 tblsp oil
1 tblsp jeera

Butter or ghee for roasting

Method

1) Heat 1 1/2 tblsp oil in a pan. Add jeera and methi leaves.
2) After 2 mins add chilly powder, jaggery, haldi and salt.
3) Once the jaggery melts, turn off the gas. Add yogurt and sesame seeds to the methi mixture.
4) Add 1 tblsp of oil and wheat flour. Knead it to a soft dough.
5) Make balls out of the dough and roll it into thin chapatis.
6) Heat the pan. Place the thepla in the pan. As it cooks, the dough will change color. Turn the thepla. You should see golden brown spots on the semi cooked side. Spread ghee/butter over it
7)Turn it and apply ghee/butter on the other side. Remove it. Dont over cook it or the thepla will become crispy.

Note: 1) You can freeze the dough and use it the next day.

Vegetable schezwan fingers

Ingredients:

1 cup finely chopped cabbage
1/2 cup grated carrots(preferably orange colored)
1/2 cup finely chopped capsicum
2 1/2 tblsp schezwan sauce(check the chutney section, on how to make schezwan sauce)
1 tblsp finely chopped ginger
2 1/2 tblsp corn flour
bread crumbs for binding the mixture
1/2 tblsp soya sauce
1/2 cup Roasted semolina 
Oil for deep frying
salt to taste

Reference:

http://sanjeevkapoor.com/sichuan-vegetable-fingers-flavours-of-the-orient.aspx

Method:

1) Mix the cabbage, carrot and capsicum in a bowl and add 1/4 tblsp of salt. Keep it aside for 15 mins.After that squeeze the excess water out, from the mixture.
2) Add corn flour, ginger, soya sauce, schezwan sauce to this mixture.
3) Keep on adding bread crumbs till you are able to make cutlets out of the mixture.
4) Check the seasoning and add salt if necessary.
5)Take roasted semolina in a plate. Make rolls of the mixture and coat it with semolina
6) Heat oil on medium temperature. Add the rolls to the oil
7) Once it turns dark brown remove it .
8) Serve it with schezwan sauce.

Note: 1) Squeeze all the excess water properly from the vegetables else the rolls will break.
2) Fry it in medium or slow heat, else the mixture will not cook from inside.

Schezwan Sauce

Ingredients:

12 large garlic 
10 red chillies|(preferably bedgi chillies)
3 tblsp oil
1 tblsp chopped ginger
1 1/2 tblsp tomato ketchup
1/4 tblsp sugar(optional)
1/2 tblsp soya sauce
Salt to taste
2 tblsp lemon juice or 1/2 tblsp vinegar


Reference:
http://www.youtube.com/watch?v=EIK_N6e3TIc
http://www.jeyashriskitchen.com/2013/03/schezwan-sauce-recipe-how-to-make.html

Method:

1) Remove seeds from the chilies and soak it in water for at least 1 hour. Make a paste by adding little water to it. Red chilly paste is ready.

2) Heat oil in a pan. Add chopped garlic and fry in slow flame till its light golden in color(apprx 5 mins). In between add ginger to it.

3) Add 2 1/2 tblsp of red chilly paste to the pan and fry it till the oil starts separating(apprx 5 mins)
4) Now add soya sauce, tomato ketchup, sugar, salt and lemon to this mixture. Mix it and add 1/2 cup or less, water to it.
5) Cook for another 2 mins. Schezwan sauce is done. 

Note: Use this sauce the next day, to get the nice garlic flavor from the sauce.