Samosa

The samosa recipe is compliments of my grandmother. During my youth, she used to love making samosa's on the weekends when we used to throw parties - literally every weekend. She used to stuff hers with beef and cabbage. I personally prefer the punjabi version - stuffed with potato and other veggies. Serve it up with corriander/tamarind chutney.

Ingredients:

Flour - 1 cup

Salt - as required

Oil - 2 or 3 spoons

Water - enough to make the dough

1. Mix all the above ingredients together and knead the dough for a few minutes.

2. Then make about 4 to 6 equal size balls (depending on the size you are interested in achieving).

3. Roll out the balls and cut them into two halves.

4. Create a cone shape by folding corners inward.

5. Stuff with whatever you desire - cooked veggies/meat.

6. Seal all ends and deep fry until golden brown.

Parippu Vada

My grandmother showed me how to make these about a year ago. I only came around to making them now. Since it was my first time, I only wanted to make a few, so I only used 1 cup of parippu/dal. After my hubby realized I was making Parippu Vada, he got so excited and asked me how many. I told him about 4. He said he wants me to make a lot. So what I ended up doing, was making mini vadas, this way it appeared to be more than there really was.

I'll take a better picture next time, the camera was blurry.

Ingredients:

Parippu - 2 cups

Onion - 1 large

Green chillies - 6 spicy chillies

Ginger - about 2 one inch pieces.

Curry leaves - a bunch.

Salt - as required.

Soak the parippu in water for about 3 hours. Drain all the water. Grind the parippu. Add the chopped onions and all other ingredients finely chopped. Shape into flat balls and deep fry until golden brown.