Samosa

All Purpose Flour - 1 cup + 2 tbsp.

Ajwain - 1 tsp

Shortening - 1 tbsp.

Oil - 1 tbsp.

Salt

Potato - 4, steamed and mashed

Peas - ½ cup

Green Chilli - 2, minced

Ginger - 1 tsp, grated

Cilantro

Turmeric - 1 tsp

Garam Masala - 1 tsp

Chilli Powder - 1 tsp

Mango Powder - 1 tsp

In a large bowl add in Flour, Ajwain, Shortening and required Salt. Adding little Water at a time knead the mixture into a soft Dough. Smear with Oil and rest the Dough for 20 min.

In another bowl add the mashed Potatoes along with Peas, Green Chilli, Ginger, Cilantro, Turmeric, Chilli, Garam Masala, Mango Powder and required Salt. Mix well and keep aside.

Prepare a paste of the Flour by mixing 2 tbsp. of Flour with little Water.

Make small balls with the Dough and spread into small circles. Using a knife slice the Dough circle into 2 semi circles. Fold the Dough into a cone and seal the sides with Flour paste. Fill the cone with the Potatoes mixture and close the Samosa sealing all open edges with Flour paste. Deep fry the prepared Samosas in Oil until golden. Serve with Tamarind and Green Chutney.

Bhajji

Besan - 2 cup

Maida - 2 tbsp.

Rice Flour - 2 tbsp.

Baking Soda - 1/4 tsp

Asafetida - 1/4 tsp

Turmeric - 1/4 tsp

Chilli Powder - 1/2 tsp

Cumin Seeds - 1/2 tsp

Ajwain Seeds - 1/2 tsp

Salt

Raw Banana - 1, peeled and thinly sliced

Potato - 1, peeled and thinly sliced

Onion - 1, thick slices

Potato - 1, thinly sliced

Oil

In a medium bowl add Besan along with Maida, Rice Flour, Baking Soda, Asafetida, Turmeric, Chilli Powder, Cumin seeds, Ajwain and required Salt. Adding Water little at a time make a smooth thick Batter.

Heat Oil in a medium pan. Dip the Vegetable slices in the Batter and deep fry till golden brown.

Chocolate Pudding with Strawberry Coulis

Egg Yolk - 4

Corn Starch - 2 tbsp.

Heavy Cream - 4 cup

Sugar - 1/2 cup

Vanilla extract - 1 tsp

Chocolate chips - 1 cup Strawberries - 1 lb.

Sugar - 1/4 cup

Lemon Juice - 1 tbsp Whipped cream, to garnish In a medium bowl, beat together Egg Yolk and Cornstarch. Keep aside.

In a large saucepan bring the Cream, Sugar and Vanilla to boil over medium-low heat.

Add the Chocolate chips, then reduce the heat to low.

Temper the Egg yolks with a little of the Cream mixture, then pour the Egg yolks back into the Cream. Simmer until the mixture thickens, about 1 min. Remove the pan from heat and pour the Pudding into 6 ramekins. Refrigerate for 2 to 3 hours. Add the Strawberries, Sugar and Lemon juice to a food processor and pulse until smooth. Strain the mixture with a fine mesh strainer into a bowl.

Top the Puddings with the Coulis and garnish with Whipped cream and Strawberries before serving.