Vegetable samosa

Vegetable samosa, Indian snack

Serves: 12-15

samosas Preparation time: 30

minutes Cooking time: 30 minutes 

Ingredients 

For stuffing 

• Potatoes- 3-4 (boiled, peeled and mashed)
• Cabbage- 1 cup (chopped and boiled)
• Paneer- 50gms (cut into small cubes)
• Capsicum- ½ cup (chopped and boiled)
• Green peas- ½ cup (boiled) 
• Green chillies- 4-5 (chopped finely)
• Cashew nuts- 5-6 (halved)
• Garam masala- 1tsp Amchur (dried mango powder)
• ½ tsp Salt- as per taste

For dough Maida-

• Wheat flour 2 cups
• Fortune Vegetable Oil- 3 cups 
• Salt-a pinch
• Jawain (carom seeds) ½ tsp (optional)
•  Water- 2 cups

Procedure 

1. In a large bowl, knead a dough with all the ingredients. Slowly add water to avoid making the dough too watery. Knead until the dough becomes soft. Cover with a wet piece of cloth and keep it aside for 30 minutes.

2. In a bowl add potatoes, capsicum, cabbage, green chillies and green peas. Mash it with a spoon or a masher.

3. Sprinkle salt, garam masala and amchur powder. Mix well so that the masala is absorbed by the potatoes. You can also add a little red chilli powder if you want to make the stuffing masala spicy.

4.   Now make small rolls of the dough and roll into a diameter circle. Take one semi circle and fold it into a cone shape. Use water or oil to help roll the cone.

 5. With a small spoon, add the stuffing masala. Do not over stuff or the cone will break. Close the open side by sticking it with water. Repeat the same process with the rest of the masala. Keep the samosas on a plate.

Kangkung Belacan

Kangkung Belacan is a quintessential Malaysian dish: healthy, spicy and full of flavour!Belacan (also known as belachan and blachang) is a shrimp paste sold in blocks and is made from tiny shrimp.



Ingredients:

·  500g kangkung, washed and chopped roughly

·  80g dried shrimp, soaked & drained

·  1cm piece belacan

·   2 red chillies, finely chopped

·   2 garlic cloves, finely chopped

·  1 shallot, finely chopped

·  1 teaspoon soy sauce

·  ¼ teaspoon sugar

·   Fortune Vegetable Oil, for frying

Method:

1. With a mortar and pestle, form a paste using the belacan, dried shrimp, garlic and chilies.

2. In a large wok, heat only a little oil and fry paste with shallots until fragrant.

3. Add sugar and soy sauce and combine

4. Add kangkung and stir fry until wilted. Add a few drops of water if needed to moisten the sauces, which should coat the greens but not contain too much liquid.Serve with rice as a side dish.