Baked Samosa

Baked samosa

Baked samosa is Indore’s special, in other parts of India you can get veg puffs or veg samosa but baked samosa tastes really different. You can get this samosa in every canteen, every bakery and yes in an every sanchi point ( shops of famous Saanchi dairy). Baked samosa is really famous amongst the students. Mostly you get the option of plain or stuffed and garnished ( they call it bana ke dena…. ),they stuff baked samosa with fresh chopped onions , tomato ketchup, sev, and chopped coriander.  Obviously I never even thought of making any of the Indori specialties in indore. Here I try just everything in my own way, by remembering the particular taste. As puff pastry is readily available here, it gets very easy to make baked stuff anytime you want, but telling you the truth it tastes very different, pastry sheets are just too fluffy, still better than nothing 🙂 ..

Here is the recipe for baked samosa …


2 Ready – to – Bake sheets ( I used Pepperidge Farm Puff pastry sheets )

4-5 Medium Size Potatoes . Boiled, peeled, and chopped in small cubes.

1/2 cup Peas.

4-5 Chopped Green Chillies.

1 Tsp Amchoor powder.

1 Tsp Garam masla.

1/2 – 1 Tsp sugar.

2 Tbsp Raisins.

Oil 2 Tbsp.

salt to taste.

Chopped coriander 1/2 cup.


For filling -Heat oil, saute green chillies and peas for 1-2 min. Add potatoes and all the other ingredients, mix well. Cover and cook for 2 min, add chopped coriander and let it it cool for some time.

Shell -Thaw pastry sheets at room temperature for 40 minutes before using.

Unfold pastry sheets on lightly floured surface.Roll the pastry with rolling pin, cut each sheet into 9-12 slice. Put filling on slices and fold in triangular shape or any shape you desire. Brush slightly the top of unbaked samosas with milk.

Preheat oven on 350 F .

Keep samosas on parchment paper and bake for 25- 30 min. Keep on wire for 3-5 min and serve hot.

Baked samosa can be stuffed and served with chopped onion , tomato ketchup, sev and coriander .


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Filed under Snacks

A Hearty Soup

Vegetable Soup.

Ingredients –

1/4 Cup Minced Onion ( one small Onion )

1/4 Cup Minced Tomato ( one small Tomato)

1- 2 Garlic cloves crushed .

1/2 Cup spouted beans ( I used Turkish beans, Green beans and Adzuki beans. )

1/2 cup mixed Vegetables ( I used Beet root, Carrots, peas and corns)

1/4 cup Pasta ( I used Veggie Rotini )

2 Tbsp chopped Basil.

2  Tbsp chopped Parsley.

1  Tsp. Rosemary leaves.

1 Tsp fresh ground pepper.

2 Tsp olive oil.

Salt to taste.

* Fresh herbs can be substituted with dry herbs. Measurements will vary.

Method –

Boil 3 cups of water. Salt to taste. Add pasta to boiling water, stir until water boils again. Cook till pasta gets tender (approx. 6-8 min). Drain and remember you can use the same water again for soup.

Heat oil, saute onion and garlic. Add tomato, cover and cook for 1 min. Add 2 cups of Water, Vegetables, and salt. Boil till the vegetables are almost ready ( Do not over boil). Add sprouts , pasta, Basil, Parsley, Rosemary and  Ground pepper,  simmer for 2- 3 min. Let stand for 5 min before serving.

Enjoy with Beard sticks or Garlic bread.

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Filed under Healthy choice :), Soup and Salads.

Kuskara (Leftover Chapati Snack)


Trust me this is THE Snack . It tastes delicious , its not a snack for me, on purpose I prepare extra chapatis, then our lunch/dinner is only kuskara. Now the question is  why we use only leftover chapati, only one reason its hard to crush fresh chapati :). You can also use morning chapatis at night. Once I remember I saw chapati packet in Indian grocery store some 9- 10 chapati in one packet, I took that , Sam gave strange look but dint ask any question( Chapati from outside- Noway , I love fresh and soft phulkas). Next day for lunch I prepared kuskara and told him for this I brought that chapati packet :). It really came out well. Once I tried with whole wheat tortillas, it came out nice for me. Now there are so many options for kuskara. Just try this wonderful snack and let me know if you like it.



Leftover chapatis – 3-4

Onion -1 small (chopped)

Green chillies chopped– 3-4

Oil – 2 Table spoon

Asafoetida – a pinch

Mustard seeds – 1/2 teaspoon.

Turmeric powder – 1/2 teaspoon.

Green peas – one handful.

Coriander leaves chopped

Curry leaves – 4-5

Lemon juice – 1 tea spoon. ( or Grated Raw Mango if available)

Sugar – ½ tea spoon

Salt to taste.


Crush the chapatis with hand or Grind the chapatis coarsely in a chopper or mixer.

Crushed chapati

Heat oil in pan, add mustard seeds.

After seeds split, add asafoetida and turmeric powder.Keep the flame on medium low.

Then add green chilies,curry leaves.

Now add onions and saute it till it becomes transparent, add peas and  mix well.

saute saute

saute saute

Then add chapatis,salt sugar mix thoroughly, cover it for 2 minutes. Open the lid and stir, again cover a 2 minutes. Add lemon juice or grated raw mango and mix well.

Garnish with coriander leaves and serve hot.

Serving suggestions –

Serve with curd.

For kids add milk and serve.


If you have only 1-2 chapatis feel free to add leftover rice or crushed bread and make kuskara 🙂 ..



Filed under Maharashtrian., Snacks

Dal Fry


Dal Fry or Dal Tadka is a very popular dish and can be prepared in many different ways with many different dals (lentils). I always loved Dal fry in Punjabi restaurants. The aroma of Ghee tadka with Cumin seeds , Asafoetida, whole Red chilies and Turmeric feels simply terrific. Usually I prepare this dal a little thick with different textures of lentils. Combination of Zeera rice and dal fry tastes absolutely delicious, but you can also have this dal with plain Paratha or Naan.


For Dal-

3/4 Cup Toor dal.

3/4 Cup Chana dal.

Pinch of Hing (asafoetida).

Pinch of Turmeric.

1 tablespoon Ghee or oil. (Ghee tastes better)

One small Onion. ( finely chopped)

One small Tomato ( chopped)

3-4 Green chilies ( finely chopped)

3 pods of Garlic ( mashed or grated)

1/2 teaspoon Ginger ( mashed or grated)

1 teaspoon of Red Chili powder.

1/2 teaspoon of Amchoor powder.

1/2 teaspoon Cumin powder.

1 teaspoon Garam Masala or kitchen king.

1/4 teaspoon Sugar.


1 teaspoon Lemon juice ( optional )


For Tadka

1 tablespoon Ghee.

1/2 teaspoon Cumin seeds.

1/4 teaspoon Mustard seeds ( optional).

2 -3 dry Red chilies.(whole)

Pinch of Hing ( asafoetida).

Pinch of Turmeric.


Wash Toor daal , add water, hing and tumeric. Presuure -cook with 3- 4 whistles ( or according to your cooker).

Wash Chana dal and soak in double amount of water for 30 minutes. Cook Chana daal seperatly in microwave for 7- 8 mins or till the dal is cooked with little texture ( should not be completely soft and meshed).

Heat ghee in a frying pan and add Onion , Green chillies, Ginger and Garlic. Saute slightly till the onions are transparent or pinkish brown in color.

Add chopped Tomato and saute lightly. Add all the dry spices except Garam masala, saute for a minute.

Pour cooked Toor dal, Chana dal add salt and sugar ,add little water ( around 3/4 cup ) mix thoroughly ,cover it and boil it till dal gets thick. Add garam masala powder.

Heat Ghee , add cumin seeds, asafoetida and red chilies at last last add turmeric, pour the entire contents into the dal and add lemon juice at last. Mix thoroughly garnish with chopped coriander and cover it to maintain the aroma.

Serve with zeera rice , have some cut onions and lemon on side and enjoy the delicious dal.

Dal Fry

* You can also try yellow moong dal for varaity.


Filed under Dal and kadhi., Main course

Muth usal ( Turkish beans curry )

Muth ki UsalAs I said earlier I just love sprouts , muth usal is my favorite usal. I really want to thank mayura and kaku ( her mother-in-law) for this recipe. Once mayura invited me for lunch and she prepared muth usal, I was just so happy that day one reason was she invited me for lunch, I had maharashtrian food with her and second reason was muth usal … I took two servings … Then she told me kaku makes the best muth usal and once before leaving for  India she prepared extra usal which they kept in the freezer and these guys then enjoyed that for longer time. I was eagerly waiting for kaku to come to USA again. When she came here she taught me over phone to make usal. Her way of explanation and tips were amazing .. I prepared usal first time with mung , I loved it .Then with muth and now most of the time with muth .. 🙂

Its really good to have muth usal with phulka, chapati or plain paratha , but believe me you can also make a wonderful snack with it.We call it misal.  Top it with curd , lemon juice , chopped onion , chopped tomato , sev and chopped coriander. If you have tamarind chutney and mint chutney add that too.


* 1 1/2 Cups sprouted muth.

* 2 Tablespoons oil ( sesame oil ).

* Pinch of asafoetida .

* Pinch of turmeric.

* 1 Teaspoon red chili powder ( or according to your taste) .

* 1/2 – 1 Teaspoon  jaggery or sugar .

*1 Tablespoon  shredded coconut ( optional).

Salt according to your taste .

Water 1 1/2  cups .


Heat oil , add mustard seeds and asafoetida( hing) . After tempering add sprouted beans mix it well and cover the pan for 2 mins. Uncover it let all the steam out , and again repeat this procedure for 2- 3 times. Keep warm water ready. Add turmeric, salt, red chili powder and mix everything well, add water and let it cook till the water is completly soaked. Check if the beans are cooked, you can add more water if you want. At last add jaggery and shredded coconut cook for a minute. Garnish with  chopped coriander and serve.


Filed under Healthy choice :), Maharashtrian., roz ka khana


healthy and chunky muth.

healthy and chunky muth.

Muth  or  Turkish beans .

I love sprouts. Sprouted seeds, grains, beans and lentils have fantastic health benefits and helps add live food to our diet. Sprouts are rich with vitamins, minerals, proteins and enzymes.  Making sprouts and storing them is very easy addition to this its hundred percent organic , no pesticides no chemicals in short very healthy for every one .  In India you can get fresh sprouts very easily, after coming to USA i never saw sprouts in Indian grocery stores,  one day I told tai ( my elder sis) that I am missing  mom made food and specially sprout usal(curry)  in fact I don’t get to eat sprouts any more , then she told me how easy it is to make it. In three steps she explained me how to make it.And here it is …

1 Take one cup whole mung or muth or red chori etc.

2 Soak it for overnight ( 8 -10 hrs) in flat bottomed cookware with warm water.

3 Drain the water, tie soaked beans in cloth or in paper towel and keep it in warm place( oven ) for another 12- 18 hours.

Chunky sprouts are ready to eat.Use it for salad , usal ( curries ) ,soups  etc.

* If you want longer sprouts , just wash them again and keep aside for another 10- 12 hours .

VAAT choose aduki or mung beans, black lentils, and any nuts and seeds; consume with digestive spices like ginger, black pepper, cumin ~NOTE: Vaat benefit most from homogenously prepared foods, as in one-bowl soups or stews or salad meals with plenty of healthy oils, where ingredients are all raw or, better still, all cooked together
PITTA choose any legumes except black lentils; sprout any raw nuts/seeds except almonds, pumpkin and sunflowers
KAPHA sprouting is particularly beneficial for Kapha; choose any legumes except mung beans, lentils, soybeans and kidney beans (ie. choose almonds, chickpeas, beans like aduki, black, white, navy, pinto, etc); consume with digestive spices like ginger, black pepper, cumin.

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Filed under preparations

Tomato daal ..


Ingredients –

* 1 cup cooked toor daal ( cooked with pinch of asafoetida and pinch of turmeric  and well smashed).

* 2 medium size tomatoes. ( finely chopped)

* 2 -3 green clilies. ( cut across length and further chop it).

* 5 – 7 curry leaves.

* 2 Tablespoon oil.

* 1/4 teaspoon zeera.

* pinch of turmeric.

* pinch of asafoedita.

1/2 – 1 tablespoon of jaggery or sugar.

* 1 cup water.

salt for taste .


Heat oil in the pan, add zeera let it temper . add chopped green chilies , asafoedita ,  curry leaves and chopped tomatoes. cover the pan and cook till tomatoes get soft and smashed .

Add turmeric and red chili powder ( if needed) . Add cooked daal , salt and sugar with  water . Boil daal till it gets thick , stirring constantly , take it off the heat garnish with chopped coriander .


Serving suggestion

Serve with chapati or rice with 1 teaspoon of ghee . Enjoy this sweet and tangy daal 🙂


Filed under Main course, roz ka khana