CHRONICLES OF VAISHNAVI: A BRIEFING!!!!

Thursday, October 12, 2006

A BRIEFING!!!!

Well...to start with.....I was born in Chidambaram (famous for its Natarajar temple).......I was a cute and podgy baby (only i remain that way until today)......I did my L.K.G. in TVS LAKSHMI school in Madurai........then we came to Coimbatore and i joined the best school (AVILA obviously!) here ( or must i say one of the best schools?)......and at present i am doing 'Mechatronics' (plz dont ask me what it means!) in Shri Krishna College of Engineering and Technology....and I am enjoying life (happy sigh!).

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Gourmet Corner

Ingredients 4 large white potatoes, boiled, peeled and mashed1/2 cup boiled and drained green peas1 1/2 tsp cumin seeds1 tsp amchoor(mango powder)1 tsp red chilli powder1/2 tsp saunf(fennel)powder1/2 tsp garam masala powder1 tablespoon chopped cashewnutsSalt to taste3 cups maida(all purpose flour)1/2 cup maida, for rolling out1 tablespoon heated ghee or oilOil for deep frying the samosas1 tablespoon ghee(clarified butter) for the stuffing1 small bowl of cold waterMethodHeat the ghee for the stuffing and add the cumin seeds andcashewnuts.When the seeds splutter add the dry powders and fry for 10seconds.Add the mashed potatoes and green peas and mix well.Mix in salt to taste.Fry on a low flame for about 10 minutes.Set aside.Prepare the cover for the samosa by combining the maida, hot ghee or oil and salt to taste.Add enough water and knead the dough.Set aside for about 10 minutes.Divide the dough into round portions.Take each portion and coat it with some maida so thatit does not stick to your hands.Roll it into a not too thin perfect round.With a pizza cutter, make 2 semi circles with the round.Take one half circle. Dip your index finger into the cold waterand apply it to the straight edge of the semi circle.Now hold the semicircle in your hand.Fold the straight edge , bringing together the watered edges.Seal the watered edges.You should now have a small triangular maida pocket.Stuff it with the potato mixture and now water-seal the upper edges.Repeat for the rest of the dough.Deep fry in oil till golden brown and serve with mint chutney.Do not overheat the oil, since this will cook only the outer maida covering and the inner layer will remain ncooked even if the samosa has turned dark brown on the outside.

CHRONICLES OF VAISHNAVI

Thursday, October 12, 2006

A BRIEFING!!!!

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