Paneer Samosa

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  Grated Paneer (cheese) - 1 cup Onion (chopped) - 1 cup Maida (Refined Wheat flour) ± 1 cup Ghee - 1 tbsp Salt to taste Oil to deep fry   ²
 É Mix Grated Paneer, Chopped Onion, little salt. Keep aside. ²
  É Make dough from mixing Maida, little salt, ghee with water Press it into Chappatis (Divide the dough into equal size balls. Flatten the balls with a presser or roll into round discs approximately 6 inches in diameterY. In each chappati keep little stuffing and fold it into triangular shape. Deep fry in oil.



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  Moong Dal flour(Green Gram) ± 1 cup Sugar - 1 cup Ghee ± ½ cup Nuts(Cashew, Badam) ± A Little Cardamom(powdered) - 1 tsp   Fry the flour till its raw smell goes. Powder the sugar. Fry nuts in ghee. Mix flour, cardamom, nuts, sugar. Make balls using ghee.

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  Kabul Channa (ChickPea) É 1 cup Red Chillies É 2 Garlic É 2 cloves Coconut scraping É 1tbsp Cumin É ½ tsp Turmeric Powder É ½ tsp Mustard É ½ tsp Corainder Leaves (minced) É 1 tbsp Curry Leaves É 1 twig Asafoedita É a pinch Salt to taste Oil É 1 tsp   Soak Kabul Channa overnight. Cook with little salt and keep aside. Grind Red Chillies, Garlic, Coconut, Cumin, Turmeric Powder and 1 tbsp of Cooked Channa. Heat oil in the frying pan , put mustard, wait till it splutters. Add Asafetida, Curry leaves, Ground masala, Salt and Cooked Channa. Mix in medium heat. Garnish with Corainder leaves and serve.

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  grad Dal(Black Gram) ± 1 cup Green Chilies ± 4 Black Pepper ± 1 tsp Ginger ± 1 inch piece Asafetida ± ½ tsp Onion ± 1, finely chopped Curry Leaves ± 2 twigs, finely chopped Salt to taste Oil to deep fry   Soak grad Dal in water for an hour. Grind with green chilies, ginger, asafetida, salt into a nice paste. Add black pepper to the grounded paste and grind it for a minute. Add chopped onions and curry leaves to the grounded paste. Now the dough is ready to fry. Heat oil in a frying pan. Take a ball of the dough, make it flat round and fry it well. Have it hot with the coconut chutney.