Baked Samosa ( no deepfrying, no using Puff pastry sheets)

Can't imagine Samosas without frying in oil right !! Check out my version of baked samosas, without deep frying in oil also not using the greasy buttery puff pastry sheets..Just bake it for about 20 mins and eat hot with tangy tamarind sauce. Weight watchers can have 1 2 or 3 samosa without feeling guilty !!:))

Ingredients for the stuffings:
Oil                                     : 3 tbspn
carrom seeds                     : 1/2 tbspn
Garlic minced                    : 1 tbspn
fresh/frozen green peas     : 1/2 cup
potatoes, boiled n mashed : 500 gm


Dry Masala powders:
Salt                         : 1tbspn or to Taste
coriander powder   : 1/2 tspn
jeera powder           : 1/2 tspn
turmeric                  : 1/4 tspn
garam masala pwdr : 1/2 tspn
red Chilli powder    : 1 tspn
aamchur powder     : 1/2 tspn

Method:

• boil the potatoes, peel n keep aside
• Heat some oil in a griddle
• when hot add carom seeds/ ajwain and minced Garlic . After few seconds add in the green peas. sauté until they cook well. then add all the dry powder

• stir them all in oil for a while, transfer the mashed potatoes n mix well

• add more salt, chilli powder n aamchur if desired

Procedere for samosas:

• Take a frozen ready to eat paranthas (any brand), thaw sightly to make it soft and divide it into 2 equal parts with a knife. I used this, whole wheat Methi parathas

• Line the edges of paranthas with just a little water
• Place sufficeint amount of potato mixture near one end and fold the other end. seal the edges tightly

• another variation, smear some tamarind sauce or dates tamarind chutney on the base before adding the potato mixture
• preheat the oven to 200 degree C (around 400 degree F) for 10 mins.
• Place an aluminium sheet in an oven tray, smear with few drops of oil n place the samosa

• Bake for about 25 mins or till it turn brown and crispy

• Here is the outcome..

Note: 

• Along with potatoes, you can add a lot of vegetables like capsicum, beans and carrots to make it still more healthier

Sago pearls in Palmsugar caramel

 Sipping a cool delicious drink is a great way to enjoy a summer day. It can be anything, from a fresh fruit juice to exotic squash, punch, cocktails or even mock-tails 

Sago pearls in caramelised palm sugar is rich, luscious creamy dessert/drink usually served chilled. An excellent way to beat the summer heat.

This drink reminds memories of my childhood days when my granny used to prepare it during our summer vacations where, after playing in the hot sun, we were often fed with this cool refreshing drink and also sometimes Ragi majjige and Kokum sharabat. But the way she prepared sago drink was much simpler, just with 3 ingredients: sago, coconut and jaggery

So friends, lets beat the summer with this deli-coolicious drink guaranteed to cool you off !!!

Ingredients for sago pearls:

Sago pearls              :150 gm

water                      : about 2 ltrs
salt                          : 1/4 tspn

Coconut milk           : 100 ml

Ingredients for Palm sugar caramel:

palm sugar(Jaggery)  : 100gm 

cream                       : 200 ml

butter(optional)        : 40 gm

Method:

• Make the palm sugar caramel by combining palm sugar or jaggery, cream and butter in a small saucepan stirring continuously until the sugar dissolves to form a silky sauce. continue to boil until thickened.(I did not add butter). If required, strain through a sieve and keep aside

• To prepare the sago pearls, first soak it in water for about 20 mins.then put a very large pot of water for boiling with little salt, Add the pearls into it and keep stirring for 15-20 mins until the pearls turn transparent. Ensure that it does not stick to the base of vessel

• Drain the sago through a sieve and cool it by running cold water through it
• Then take some required quantity of these cooled sago pearls in a mixing bowl. Add the coconut milk and few tablespoons of palm sugar caramel, until desired sweetness
• serve chilled

Note:

• use a large vessel or pot to boil the sago so that it does not stick to the bottom
• try to use jaggery that is odourless 
• along with coconut milk, normal milk can also be added 
• salt is very much required as it gives that perfect tinge of taste  with jaggery and coconut milk

Makes : 4 glass

Preparation time : 30 mins

• I a sending this recipe to 'Summer Spunk' hosted by Anusha and 'Jump N Jive@ Icypritz' hosted by Preethi

and  

Greek Salad

Greek Salad is one of the most popular n healthy salad you can have throughout the year. Although this salad is ideal for summer lunch, it could be prepared in any occasion in whatever version you find good. Juicy vine ripened tomatoes are the key

Ingredients:

Cherry tomatoes, diced..................2 cup

Cucumber peeled n diced............... 2 cup

Olives, slit..................................1 cup

Greek Feta cheese, cubed...............1 cup

red onion, thinly sliced...................1 small

Dried or fresh basil leaves ..............2 tbspn or more

Greek extra virgin olive oil.............1/3 cup

dried oregano..............................2 tspns

salt............................................very little

lemon juice/vinegar.......................few drops

Method:

• Cut all the vegetables and place them in a large serving bowl
• Season with dried oregano, basil and salt
• Mix all the ingredients in the serving bowl
• Lastly sprinkle the olive oil
• beautiful, cooling, fresh Greek salad is ready to serve

Note:

• This salad taste best if you mix it up and let it sit for an hour so that the flavours mingle well, however optional
• Usually Kalamata (calamon) olives are used because of their excellent fruity flavour
• Lettuce leaves, bell pepper can also be added
• 1 minced garlic can also be added depending on the choice n flavour

Preparation time: 10 mins

serves 4