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)

Wash and chop the vegetables and onion. In a bowl, mix all the chopped vegetables with the ground paste and salt.

Make small balls out of this batter and steam cook them. Allow these steam cooked balls to cool and split them gently.

Heat oil in a pan, add mustard and urad dhal. Add the curry leaves and chopped onions ,saute it well.

Finally add the steamed vegetables and saute for 5 mins. Delicious vegetable dal fry is ready to serve.

Courtesy: Veggie Paradise RELATED RECIPES Instant mango pickle with moong dal Soya chunks vegetable curry Kadala curry with puttu Vegetable avial Fish in roasted moong dal gravy Ingredients: 2 carrots 5 beans 1/2 cup of peas 1 cup of channa dal 1 onion 1 tsp. of mustard and urad dal 1/2 tsp.

of aniseed 2 red chillies A sprig of curry leaves Salt Oil (less)

Then in a frying pan take little oil + 1 tbsp of butter and fry the chicken pieces on slow fire and cover the pan. Fry till slightly brown.

Fry on the other side too. Sever hot with slice onion rings.

RELATED RECIPES Vegetable dal fry Chicken mushroom saute Easy Cauliflower Manchurian Boiled egg chilli fry Pepper Chicken Ingredients: 1/2 Kg boneless Chicken (cut into desirable pieces) 1/2 or 1 Lime Juice 1 tsp Red Chilli Powder (or per your taste) 2 tsp Garlic Ginger paste Salt to taste Butter and Oil to fry Onion rings for serving (less)

Then add tomatoes saute till raw smell leaves. Then add turmeric, red chilli, sambar powder and required salt.

Meanwhile parboil baby corn with water till immersing level. Drain water and add cooked baby corn to the masala.

Mix well then add capsicum and saute for 2 mins. Then add tomato sauce (this is purely optional).

Stir once and allow the masala to blend well for 2mins. Then garnish with coriander leaves and switch off.

Serve hot with rice or rotis. Recipe: Sharmis Passions RELATED RECIPES Spinach corn pulao Grilled corn palak Vegetable dal fry Baby Corn Manchurian Microwave corn flour halwa Ingredients: 10 - baby corn, cut into bite sized pieces 1/2 medium sized - capsicum 1 - onion, finely chopped 1 - tomato, chopped finely 2 tsp - tomato sauce (optional) 3/4 tsp - red chilli powder 3/4 tsp - turmeric powder 1 tsp - sambar powder/garam masala Salt to taste 2 tsp - oil To temper: 1/2 tsp - mustard seeds 1/4 tsp - urad dal 1/2 tsp - cumin (less)

Then add tomatoes saute till raw smell leaves. Then add turmeric, red chilli, sambar powder and required salt.

Meanwhile parboil baby corn with water till immersing level. Drain water and add cooked baby corn to the masala.

Mix well then add capsicum and saute for 2 mins. Then add tomato sauce (this is purely optional).

Stir once and allow the masala to blend well for 2mins. Then garnish with coriander leaves and switch off.

Serve hot with rice or rotis. Recipe: Sharmis Passions RELATED RECIPES Spinach corn pulao Grilled corn palak Vegetable dal fry Baby Corn Manchurian Microwave corn flour halwa Ingredients: 10 - baby corn, cut into bite sized pieces 1/2 medium sized - capsicum 1 - onion, finely chopped 1 - tomato, chopped finely 2 tsp - tomato sauce (optional) 3/4 tsp - red chilli powder 3/4 tsp - turmeric powder 1 tsp - sambar powder/garam masala Salt to taste 2 tsp - oil To temper: 1/2 tsp - mustard seeds 1/4 tsp - urad dal 1/2 tsp - cumin (less)

In the same pan, heat the oil and fry onions to light brown. Add the whole spices - red chilies, cardamom and cinnamon, and some fresh ground pepper and fry well.

Add the powder spices and fry well (add little water if its burning at the bottom). Add the yams and stir cook for 30 secs, add 1/4 cup water, cover and cook on medium-flame till done (not too soft).

Open-cook on medium heat to dry it out completely. Add the okra, curry leaves and top off with some freshly crushed pappercorns.

Serve with rotis/naans or some daal-rice. RELATED RECIPES Shrimp cucumber stir fry Garlic chicken fry Baby Corn Stir Fry Vegetable dal fry Sweet potato cucumber cheesecake served with black pepper ice cream Ingredients: 1/2 kg chopped okra (I take off the ends, cut them once lengthwise & then into 1/2" slices widthwise) 2 medium yams - peeled & diced to 1/2" pieces 1 medium onion - chopped 2 tbsp olive oil 1 inch stick cinnamon 2-3 cardamoms 1-2 dry red chillies 3 springs curry leaves 1 tsp pepper powder 1 tsp cumin powder 2 tbsp coriander powder 1/2 tsp mango powder 1/2 tsp garlic powder or 3 cloves garlic, minced 1/2 tsp garam masala Peppercorns in a pepper-mill Salt to taste (less)

Dice onion, green chillies and tomato finely. Saute the chopped onion, chillies and tomato until soft, add the cooked dal followed by chilli powder, turmeric powder and salt.

Allow it to boil for a while. Simmer stove and add milk to it mixing it well.

Finally switch off the stove and mix in the lemon juice. Garnish with coriander leaves and serve it hot with roti or any Indian bread.

Recipe courtesy: 4th sense cooking RELATED RECIPES Vegetable dal fry Ridge gourd with chana dal Medhu vada Daliya Cluster beans moong dal curry Ingredients: 2 cups - masoor dal 1 - onion 1 - tomato 2 - green chillies 1 tsp - turmeric powder 1 tsp - chilli powder Salt to taste 1 tbsp - lemon juice 1/2 cup - milk (less)

Smash the dal to a nice paste after it is cooked in cooker. Pressure cook Potato and peel the skin and slice it to smaller pieces after it is cooked Finely chop the onions and keep it aside Finely chop the tomatoes and keep it aside Heat oil in a heavy bottomed pan, add poppy seeds, fennel, cinnamon, cloves and fry for a minute and add it to a mixer along with grated coconut Finely grind the ingredients in the mixer to a nice paste add when the oil is hot, add cumin seeds, when the cumin seeds starts to sputter, add chopped green chilli, curry leaves and onion and fry till the onion becomes transparent When the onion is cooked, add chopped tomatoes and when the tomatoes are cooked completely, add smashed dal, ground masala paste, salt, sambar powder and mix well Add necessary water to make it to dal consistency When the dal starts to boil, remove from flame and add coriander leaves and lemon juice and stir well The delicious lemon dal is ready to serve with Chapti/Roti/Veg pulo.

Recipe & image courtesy: www.subbuskitchen.

com RELATED RECIPES Instant mango pickle with moong dal Rose water lemonade Millet lemon bhath Kadala curry with puttu Fish in roasted moong dal gravy Ingredients: Moong dal 1/2 Cup Chopped Ginger 1 teaspoon Turmeric powder 1/4 teaspoon Potato 1 Onion 2 Green chilli 2 Cumin Seeds 1/2 teaspoon Curry Leaves, a few Tomato 2 Salt To Taste Sambar powder 1/2 teaspoon Lemon 1 Corainder leaves, a few Oil 1 1/2 tablespoon For grinding: Grated Coconut 1 1/2 tablespoon Poppy seeds(Kasa kasa) 1/2 teaspoon Fennel(Sombu) 1/4 teaspoon Cinnamon 1/2 inch piece Cloves 2 (less)

The roasted toor dal is then ground into fine powder with spices and herbs. Serve spicy toor dal powder with steamed rice and ghee or with idli, dosa etc… Makes: around 3/4 Cup of Spicy Powder.

Ingredients: 1 Cup 1/2 tsp Whole Red Chiles 2 – 3 1/8 tsp 4 6 – 8 Salt to Taste Oil few Drops Method of preparation: Heat a heavy bottomed pan on low heat, add toor dal and roast until the dal turns light golden in color. Remove the toor dal onto a plate.

Add few drops of oil in the same pan, add broken red chillies. Fry for few seconds until red chillies change color and turn crisp.

Remove the red chillies from heat. Add cumin seeds, black peppercorns, curry leaves and asafoetida and fry for few more seconds and remove from heat.

Grind all the ingredients into somewhat coarse powder using a spice grinder. Store spicy toor dal powder in a tight jar and it stores fresh for months.

Serve spicy toor dal powder with steamed rice and ghee or with idli, dosa etc… Notes: Make sure not to burn the toor dal while roasting. Suggestions: Adjust spice with red chillies.

Variations: You an also check other Other Names: Spicy Powder, Kandi Podem (less)