Chicken Samosa

All-Purpose Flour - 1 cup + 2 tbsp.

Ajwain - 1 tsp

Shortening - 1 tbsp.

Oil - 1 tbsp.

Salt

Chicken - ½ lb., cooked and minced in a food processor

Fennel - 1 tsp

Onion - 1, diced

Green Chilli - 2, minced

Ginger Garlic paste - 2 tsp

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Coriander Powder - 1 tsp

Garam Masala - 1 tsp

Salt

Curry Leaves

Cilantro

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

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

Heat Oil in a medium pan. Add Fennel seeds and sauté for 30 sec.

Add Onion and Green Chilli and cook until translucent.

Add Ginger Garlic paste and cook until the raw smell goes away.

Season the mixture with Turmeric, Chilli Powder, Coriander Powder, and Garam Masala.

Now add the Chicken and season with required Salt. When the mixture is warmed through, add minced Cilantro and Curry Leaves.

Make small balls with the Dough and spread into small circles. Using a knife, slice the Dough circle into 2 semicircles. Fold the Dough into a cone and seal the sides with Flour paste. Fill the cone with the Chicken 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.

Falooda

Basil Seeds – ½ tbsp.

Falooda Sev – 1/3 cup

Milk – 4 cups

Condensed Milk - 1/4 cup

Cardamom Powder – 1 tsp

Sugar – 1 ½ tbsp.

Rose Syrup – 6 tbsp.

Vanilla Ice Cream – 4 scoops

Pistachio, Cashew, Raisin, Almond – 1 tsp each, for garnish, sliced

Mixed fruits - 1 ½ cups (Apple, Mango, Banana, Kiwi, Grapes, Dates)

Tutti Frutti - 3 tbsp.

Jell-O

Soak the Basil Seeds in water for a minimum of 30 minutes; longer is better. Drain and keep aside.

Heat 2 cups of water in a pan and bring to a boil. Add the Falooda Sev and cook for 3 minutes. Remove from heat and rinse the Sev in cold water, drain, and keep aside.

Bring Milk and Condensed Milk to a boil and allow to cool down. Add Cardamom Powder, Sugar, and Rose Syrup; mix well; keep aside.

In a long glass, add 1½ tbsp. Rose Syrup, 1½ tbsp. soaked Basil Seeds, 1½ tbsp. Falooda Sev, 1 tbsp. Mixed fruits, 1 tsp Tutti Frutti, Jell-O, and 1 cup prepared Milk. Top with a scoop of Vanilla Ice Cream and garnish with Dry Fruits.

Substitute Mango Puree for Rose Syrup to make Mango Falooda.

Pav Bhaji

For Pav:

AP Flour - 1 cup

Instant Yeast - 1 tsp

Sugar - 1/2 tbsp.

Butter - 2 tsp.

Milk - 1/2 cup

Oil

In a large bowl, add AP Flour, Yeast, Sugar, Butter, and Milk. Knead the mixture into a sticky, soft Dough.

Smear the Dough with Oil and set aside for 1 hour. The Dough will double in size.

Punch the Dough and knead again. Make small balls with the Dough and place them in a baking tray. Rest the Dough until it doubles in size.

Preheat oven to 300 F. Brush the Dough with Egg Whites and bake for about 20 min.

For Bhaji:

Potato – 2, diced

Plantain - 1, cubed

Cauliflower – 1 cup, chopped

Green Peas – 1/2 cup

Carrot – ½ cup, diced

Turmeric – ¼ tsp

Salt

Oil – 1 Tbsp.

Butter – 1 Tbsp.

Cumin Seeds – ½ tsp

Asafetida – 1/4 tsp

Chili Powder – 1/2 tsp

Garam Masala - 1/2 tsp

Onion – 1, chopped

Ginger Garlic Paste – 1 tbsp.

Ginger – 2 tsp, minced

Tomato – 2, chopped

Tomato Sauce – ½ cup (1/2 of 8 oz. can)

Pav Bhaji Masala – 2 tsp

Coriander Powder – 1 tsp

Lemon Juice

Cilantro – 5 sprigs, chopped (for garnishing)

Pav Buns - 6

In a pressure cooker, add Potatoes, Plantain, Cauliflower, Green Peas, Carrot, Turmeric, required Salt, and Water. Mix well and pressure cook for 1 whistle. Allow the pressure to come down naturally.

Heat Oil and Butter in a skillet.

Add Cumin and allow it to sputter.

Add Asafetida, Chili Powder, and Garam Masala.

Sauté Onion until translucent.

Add Ginger Garlic Paste and cook until the raw smell goes away.

Add Tomatoes and cook covered until soft and Oil oozes out from this masala.

Season the mixture with Pav Bhaji Masala and Coriander Powder.

Stir in cooked Vegetables; mash them and cook covered for 5 min.

Turn off heat and garnish with Cilantro, Onion, Green Chilli, and Lemon Juice.

Serve with toasted Pav buns.