net under you name. Deadline : Contest Will End after 200 entries (less)

net under you name. Deadline : Contest Will End after 200 entries (less)

Cover with moist cloth, keep aside for 30 minutes. For the filling: Heat oil in the pan; add cumin seeds followed by ginger.

Add the mashed potato, green peas and add all the Masala powders. Give a nice toss until well blended.

Now add the lemon juice, add the coriander leaves. Let the mixture cool.

Shaping and filling: Make a thin 5-inch diameter round with some dough. Like we make chapatti.

Cut into two halves. Take one semi circle one, join the two corners of the straight line to form a cone.

Place a tbsp of filling in the cone and apply little water in the edges and seal it nicely. While you do this parallely heat the oil in deep pan or deep fryer.

Add 3 to 4 at a time. Do not fry on high, or the samosa will turn out oily and soggy.

Drain on paper Towel. Serve hot with green and tamarind chutneys or tomato ketchup.

Recipe and image: Dishes from My Kitchen RELATED RECIPES Moon samosas Moong dal samosas Chicken Samosa Punjabi fried chicken Punjabi kadhi Ingredients: For the outer cover: 1 cup - all purpose flour 1 tbsp - oil 1 tbsp - ghee 1/4 tsp - carom seeds/ajwain Water to knead dough For the filling: 2 large - potatoes (boiled, peeled, mashed along with small pieces) 1/2 tsp - cumin 1/2 tsp - ginger crushed 1/2 tsp - turmeric powder 1/2 tsp - garam masala powder 1/2 tsp - red chilli powder 1/2 tsp - coriander powder 1/2 tsp - coriander seeds, roast in dry pan and crush it 1/4 tsp - lemon Juice 1/4 tsp - dry mango/amchur powder 1/2 cup - green peas (optional) Coriander leaves, a few, chopped 1 tbsp - oil for sauting the mixture Oil for deep frying Salt to taste (less)

Serve it cold. Add a few ice cubes if required.

Variation: You can change the amount of concentrate or water as per your taste. Recipe courtesy: Food for 7 Stages of Life RELATED RECIPES Saffron Rosemary Focaccia Rosemary Martini Kiwi lemonade Rosemary potato Cucumber lemonade Ingredients: Lemonade Concentrate 1/4 cup Rose Water 1/8 cup Rose Essence 1/4 tsp Water 2 1/4 cup Ice cubes a few (for serving) (less)

Place the roasted peanuts, sugar, oil and salt into the mixie or food processor and grind until the mixture is smooth and creamy. Store in a sterilized jar in the refrigerator.

It will store for a few weeks. Recipe and image courtesy: Indian cuisine RELATED RECIPES Carrot and peanut sambar Peanut butter raisin cheesecake Christmas Butter Easy, homemade pizza Peanut rice Ingredients: 2 cups - peanuts 2 tbsp - sugar 1.

5 tbsp - oil 1/8 tsp - salt (less)

Now add green chillies, ginger, garlic and capsicum. Fry for 1-2 minutes.

Add, the soy sauce, chilli sauce, tomato sauce, chilli powder, food colour and saute for a few seconds. Now add the fried paneer and mix it well with Chinese salt, normal salt and pepper.

Serve hot with fried rice or noodles. RELATED RECIPES Sun Dried Curd Chillies Hyderbadi Mirchi Ka Salan Paneer masala khichdi Shahi Paneer Garlic paneer starters Ingredients: 10 to 15 cubes paneer (fried) 1 - capsicum (big), cut lengthwise 1 - onion (big), chop lengthwise 3 - green chillies 1 tbsp - chilli sauce 2-3 tbsp - tomato Ketchup 1 tbsp - soy sauce 1/2 chopped - ginger 1-2 pods garlic, chopped 1 tsp - chilli powder Salt to taste Oil, enough to fry the paneer 1/2 tsp - Chinese salt 1/2 tsp - pepper Salt to taste 1/2 tsp - food colour (less)

This will help it to loosen up and yield more juice. Cut the lemons and squeeze the juice.

Strain and discard the seeds. Measure.

Ensure that you have exactly 1 cup of lemon juice. In a separate sauce pan boil water.

When the water starts to roll, remove from heat and add sugar. Stir it well.

The water will look cloudy. That`s ok.

Keep stirring for a while. Allow it to cool.

Then add lemon juice, stir it well. The basic lemonade syrup is ready.

Recipe courtesy: Food for 7 Stages of Life RELATED RECIPES Rose water lemonade Kiwi lemonade Cucumber lemonade Watermelon Lemonade Lemonade with a Difference Ingredients: 1 cup - lemon juice (around 6-8 large lemons) 1/3 cup - water 1 cup - sugar (less)

Strain them and remove the petals from the water. Now the water would have turned red.

Take the water in a pan and add sugar to it. Boil until the sugar dissolves and bubbles well.

Remove from flame and add juice of one lemon and mix well. The squash would be really red enough.

So you need not add any extra food colour to it. Hibiscus squash is ready to use.

Add 1/3 glass of squash and mix in plain soda or water to it and serve chilled. You can store the hibiscus squash in a refrigerator for 6 months.

Recipe courtesy: 4th sense cooking RELATED RECIPES Tangy baby-squash stir-fry Stuffed Acorn Squash with Mixed Rice Pilaf Lime and Ginger Squash Orange Squash Plum Squash Ingredients: 20 - hibiscus flowers 1/2 liter - water 2 cups - sugar 1 - lemon (less)

Mix the powdered sugar and food colour. Keep aside.

Dry roast the besan in a wide pan, breaking lumps if any. You get pre-roasted besan, but I prefer roasting the besan to get rid of the raw taste and smell.

This does make a difference to the ladoos. Take care not to burn the besan while roasting.

Set aside. Melt ghee in the same pan.

Heavy bottom pan works well as the success of this recipe depends on continuous stirring without burning the mixture at any point. Once the ghee melts, add the roasted besan.

This can be tricky, as the besan initially thickens in consistency. This step is the longest and takes about 15-20 minutes for both these ingredients to bind together.

Stir continuously. Besan changes to golden brown color and gives out a sweet aroma.

Add coarsely ground almonds and keep stirring for another 5 minutes or till completely combined. Add powdered sugar and mix well.

Once the sugar is added, the mixture tends to loosen a bit. Excess heat melts the sugar and may start bubbling.

Hence, keep the heat low or you may even remove the pan from heat right after adding the sugar. Stir well to form an evenly brown mixture.

Once all the ingredients are mixed, you`ll notice the consistency changes. The mixture becomes manageable.

At this point, add the powdered cardamom or a few drops of cardamom extract to the mixture. Your kitchen should waft with the sweet and nutty aroma.

Transfer the mixture to a plate. As the mixture cools, it thickens.

Do not cool it completely, it will be hard to shape the ladoos and it will fall apart. It should be warm to touch with bare hands.

Grease your palm with a little ghee and shape the mixture into small ping pong sized balls. Even if you have a dry mixture, the ghee from your palm will help hold the ladoos in shape.

Store ladoos in an air tight container for 2 weeks. Note: Add only as much ghee as indicated.

Adding more ghee may seem to give a manageable mixture. But, after shaping and cooling the balls, it may flatten and make one big lump.

RELATED RECIPES Wheat puri with besan sabzi Pakoda kurma Badam ragi malt Besan ka halwa Boondi ladoos Ingredients: 1 cup besan (gram flour) 1/2 cup almonds, coarsely powdered 1 cup sugar, powdered 3/4 cup ghee 1/2 tsp cardamom, powdered 1/4 tsp saffron food coloring (optional) (less)

In a small bowl add apple cider vinegar/vinegar, milk and keep aside for 5 minutes. Grind sugar in a spice grinder/mixie In a large bowl, sift all purpose flour, baking soda, salt, cocoa powder and powdered sugar.

Add instant coffee powder to milk and stir well. In another bowl, add grated chocolate and oil.

Microwave for 30 seconds. Add it to the milk mixture and stir well.

Now add the wet ingredients to dry ingredients(sifted mixture). Stir well with a spatula until all the ingredients are combined.

Add coarsely chopped walnuts. Pour batter into the pan and bake it for 25 minutes.

Allow it to cool in the pan for 10-15 minutes. Then remove it from the pan and allow it to cool little longer.

Cut into slices and enjoy these irresistible eggless brownies. Recipe courtesy: Food for 7 Stages of Life RELATED RECIPES Eggless jam biscuits Eggless Banana Walnut Muffin Dark Fantasy Cake Low fat chocolate cake Eggless banana cupcake Ingredients: 1 cup all purpose flour/maida 1/2 cup cocoa powder (I have used Ghirardelli) 3/4 cup powdered sugar (Note: 1/2 cup sugar yields 3/4 cup) 1/4 tsp salt 1 tsp baking aoda 1/3 cup or 5 tbsp oil (I have used Canola oil) 1 cup milk 1 tbsp apple cider vinegar/1 tsp vinegar 2 tsp instant coffee powder 3-4 tsp grated bittersweet chocolate 1/4 tsp vanilla extract 10 or handful of walnuts (less)