Kothimbir Vadi Recipe....!!!!!!!!!!

 Kothimbir vadi is a wonderful starter snack that is extremely popular among Maharashtrians and often prepared in most Maharashtrian homes served with steaming hot masala tea. It tastes yummy, crispy on the outer side and soft inside It tastes very good when eaten along with green chutney, tamarind chutney or even ketchup.

Kothimbir Vadi is a very popular breakfast recipe often served as evening snacks as well. Learn how to make this simple and easy to cook quick homemade savory dish.

Ingredients:
1 cup Gram Flour
1/2 cup Curd / Yogurt
2 tbsp Rice Flour
3/4 cup Water
1 tsp red Chill Powder
Salt
1 tbsp Oil
Mustard Seeds
Cumin Seeds
Onions (Finely Chopped)
1/4 tsp Turmeric
1 cup Coriander Leaves (Finely Chopped)

Method:
- Take a bowl and mix gram flour, curd, rice flour, water, red chill powder,turmeric, salt and leaving no lumps.

- In a pan add oil. mustard seeds, cumin seeds, onions and saute the ingredients for a minute.

- Add the gram flour mixture and skeep stirring till it becomes thick

- Add coriander leaves to it and keep string till it mixes well for around 7 mins.

- Remove it in a greased tin and spread it evenly in the tin

- Cool down the mixture for about 20 mins and unmounted it and cut them into 1 inch cubes

- Deep fry the cubes in medium hot oil till its golden brown in color on both the sides and the dish is ready to be served with coriander mint chutney.

Samosa Recipe....!!!!!

 Samosas are probably the most popular Indian appetizer and are often served as hors d’oeuvres. This recipe is for traditional north Indian Samosa.

INGREDIENTS-
2 potatoes boiled and chopped
1 cup boiled green peas
1 tablespoon clarified butter (ghee)
1/2 cup coriander leaves
1 teaspoon chill powder 
salt to taste
1/2 teaspoon chaat masala
1 teaspoon garam masala
pinch off turmeric powder 
 1/2 tbsp. ajwain seeds 
1 cup plain flour (maida)
1 tbsp. cumin seeds 

METHOD (filling)-
- Heat 1 tbsp. clarified butter (ghee) in a round bottom pan. Add cumin seeds and red chilli powder.  Add chopped potatoes. Add green peas and mix well. Mash the mixture a little bit.

- Add coriander leaves,turmeric owder,  garam masala and chaat masala. Mix it well. Add salt as per taste.

- Turn off the flame and keep the filling aside for cooling.

(Covering)
- Heat ghee in a round bottom pan.
- In a bowl, add a cup of plain flour. Add ajwain, salt and 1 and 1/2 tablespoons of hot ghee. Add some water in the flour making a well.

- Mix the flour well and knead a medium consistency dough. Keep it aside for 15 minutes.

(Samosa)
- With the help  of a rolling pin and a rolling board or any other flat surface, roll out thin, round rotis out of the small pieces of the dough. 

- Cut the roti into half and fold the semi-circles making a cone. Fill up the cones with the mixture.

- Make sure you keep some space at the top of the cone so that the edges of the cone can stick properly.

- Apply  a little bit of water to the edges and stick them well.

- At the joint, form a pleat making a fold. The samosas are ready to fry.
- Samosas need to be double fried in order to get the crunchiness. Half fry them first and then fry them again.
- Enjoy the samosas with ur favourite chutney