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Samosa is a stuffed pastry and a popular snack in South, Southeast, Central and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa. It generally consists of a fried or baked triangular, semi lunar or tetrahedral pastry shell with a savory filling, which may include spiced potatoes, onions, peas, coriander, and lentils, or ground beef or chicken. The size and shape of a samosa, as well as the consistency of the pastry used, can vary considerably, although it is mostly triangular. Samoa’s are often served with chutney generally as an appetizer.  This is almost everyone's favorite and we are no exception.  Here it goes....


Ingredients :

For the outer Cover 

All purpose flour - 1 cup
Oil - 1 tbsp
Ghee - 1 tbsp
Ajwain - 1/4 tsp
Water to knead dough 

For the Filling:

Potatoes - 2 large (boiled, peeled, mashed along with small pieces)
Cumin seeds - 1/2 tsp
Ginger crushed - 1/2 tsp  
Turmeric powder - 1/2 tsp
Garam Masala powder - 1/2 tsp
Red chilli powder -1/2 tsp
Coriander powder - 1/2 tsp
Coriander seeds - 1/2 tsp roast in dry pan and crush it
Lemon Juice - 1/4 tsp
Amchur powder - 1/4 tsp
Green Peas - 1/2 cup is optional (Microwave the frozen peas for 2 minutes and keep it asid
Coriander leaves - few chopped
Oil for sautéing the mixture - 1 tbsp
Oil for deep frying
Salt to taste


For the Dough:
1. Add oil, ghee, Ajwain and salt in the flour and mix it till crumbly.
2. Then add more water little by little, kneading into soft dough (not too soft).
3. Cover with moist cloth, keep aside for 30 minutes.

For the Filling:

1. Heat oil in the pan; add cumin seeds followed by ginger.
2. Add the mashed potato, green peas and add all the Masala powders.
3. Give a nice toss until well blended.
4. Now add the lemon juice, add the coriander leaves.
5. Let the mixture cool. 

Shaping and Filling:

1. Make a thin 5" diam. round with some dough.  Like we make chapatti.
2. Cut into two halves.
3. Take one semi circle one, join the two corners of the straight line to form a cone.
4. Place a tbsp of filling in the cone and apply little water in the edges and seal it nicely.
5. While you do this parallely heat the oil in deep pan or deep fryer.
6. Add 3 to 4 at a time.  Do not fry on high, or the samosa will turn out oily and soggy.
7. Drain on paper Towel.
8. Serve hot with green and tamarind chutneys or tomato ketchup.



I am very excited to share my food demo in Whole foods for India fest 2011.  The demo went very well and I am so happy to do the demo in my favorite place(Whole Foods). The dishes are selected in the way that most of the ingredients are available in whole foods itself, so decided to do Tofu Bhurji which was served with pita and the Pasta Pudding. As this demo is for India fest the dish should also be Indian dish. Everyone there really enjoyed the food.

Here are the recipe cards given to everyone...

Before ending this post I want to

" Wish everyone a very Happy and Prosperous Diwali !!!



Hope everybody is busy and enjoying in your kitchen making delicious sweets and savories for Diwali Festival..  Wish you all Advance “Happy Diwali “.  This year I am not making much as I am committed with few other works.  Here are some sweets and savories which I made for last couple of years for Diwali.



Coming to the recipe..we love pasta in all ways both in sweet and savory.  This creamy rich pasta pudding/kheer tastes heavenly with lovely fragrance of cardamom, saffron and nuts.  You can savor these both the ways hot or cold.  Both taste extremely delicious.  Do try it out and have safe Diwali.



Pasta - 3/4 cup
Milk - 3 cups (u can also use 2% milk)
Condensed Milk - 3/4 cup (You can low fat condensed milk as well, if your not sweet toothed just reduce 1 1/2 tbsp from this measurement)
Corn flour - 1/2 tbsp
Cardamom - 3 pods (powdered)
Saffron - 4 strands
Cashewnut - 10 finely chopped
Pistachio - 5 to 6 very finely chopped
Clarified butter or butter -  1/2 tbsp (Both works fine)


1. Cook pasta in boiling water until 3/4 is done.
2. Parallely boil the milk and stir it once in a while to avoid scorching.
3. Once the pasta is cooked 3/4th drain and add them to the boiling milk.
4. Let pasta cook for some time (1/4 has to be cooked in milk now).
5. When pasta is cooked (here the pasta need not be aldente), add the condensed milk.
6. Once it comes to boiling point again, mix the corn flour separately in a bowl by taking little milk from this.
7. Now add the corn flour to the milk pasta mixture. It thickens little bit.
8. Put off the flame.
9. Add the cardamom, crushed saffron strands.
10. Heat the clarified butter/butter in a small pan, roast the chopped cashew nuts.
11. Add it to the pudding now.
12. Garnish with chopped pistachio serve cold or hot.

Enjoy the creamy rich pasta pudding!!!!


Try using small size pasta, big ones does not taste good. 
Choose any of your favorite shape.



Mangalore Bajji, as it is referred to in Karnataka (Golibaje in South Canara), is a popular food made from maida, curd(yogurt), rice flour, chopped onion(optional), coriander leaves, coconut, jeera, green chillies, and salt. It is also called Golibaje in Tulu. Mangaloreans often eat this at tea time. These bajji's are crispy outside and soft chewy inside.

Mangalore Bajji/GoliBaje


All purpose flour - 1 cup
Rice flour - 1 tbsp (optional, I use it to get little crisp)
Sour curd/Yogurt - 1/2 cup (as required for mixing the flour and spices to hard batter)
Green chilli - 2 very finely chopped
Ginger - little finely chopped
Coconut pieces - 1/2 tbsp very finely chopped (optional)
Baking soda - 1/4 tsp
Coriander leaves - few finely chopped
Salt - as needed (this requires very less salt so use accordingly)
Oil for deep frying



1.  Mix all the above flour, spices to thick/hard batter but in dropping consistency.
2. Keep aside for 15 to 20 minutes.
3. Parallely in the heavy bottom vessel heat the oil.
4. Now check the oil whether it is ready for frying, you can check just by dropping small ball in the oil, immediately if it comes up then it is ready.
5. Wet your fingers; take a small amount from the batter drop it in the oil, if the consistency is right, they by itself form beautiful balls.
6. Repeat the same for 4 to 5 at a time. Each time wet your fingers to make smooth ball.
7. Fry them to golden brown it just takes 2 to 3 minutes.
8. Serve hot with coconut chutney and enjoy your tea time.



First of all I am very happy to do the guest for my favorite blogger (friend) Sala of Veggiebelly

I always admire her pictures, and adore her passion towards food.  Recently she made a cross country trip that's the reason she made few of us to do the guest post.  When I came to know that she is looking for bloggers to do guest post while she was traveling, I didn't had any idea of doing guest posts because of my busy schedule for last couple of months. But when she emailed me asking whether I could do the Guest post,   I didn't even had second thought of saying "no"  to this special person and favorite fellow blogger , Instead I planned to do something easy but rich in taste

Her photography speaks more than thousand words.  You will get to know the reason behind my words when you head over to Sala's Blog Veggie Belly. I am very much honored to do guest post for Sala and I am very happy to dedicate my favorite dessert from my childhood " Mishti Doi" for her.

It’s been long time I wanted to post this recipe in my space.  But somehow my blog is fed with lot of dessert recipes these days so I miss making this Mishti Doi.  

Mishti Doi is a Bengali dessert.  Bengal is a part of East India and Bengalis are very famous for their sweet preparation.  Mishti Doi is among their well known dessert, I have enjoyed having them from my childhood days.  Whenever my dad visits Bangalore he will never miss to have them, similarly whenever he takes us to Bangalore we used to enjoy them in a cute earthen pot in a famous Bengali sweet shop.

Please head over to Sala's space for more pictures and recipe. Do try this dessert; I am sure you will be addicted to this dessert.

Don't forget to read her cross country trip post Part 1 & Part 2 which I enjoyed so much.



Here is what I did with the reserved Tofu from the last post.  Eggless Chocolate Mousse!!! Yummy:)  You will not find out single trace or smell of tofu in this, extremely delicious and I bet you will end up eating healthy without sacrificing the taste of rich Mousse . You can even challenge your friends to find out the secret ingredient, I am sure nobody can find out the trace of Tofu in it.  Like Mango mousse this is another way of eating or adding tofu in the diet in a very delicious way.  Its so so chocolaty and you can eat guilt free.   As Mango Mousse, chocolate mousse is also very easy to make with few ingredients.  I love tofu but I know there are so many Tofu hater’s :) Try  this; you will not be disappointed with the taste and texture.


After enjoying the virtual treat just scroll down to note to see what all you can do with this basic mousse recipe.  I have made few desserts using the Eggless chocolate mousse recipe.  



Silken Tofu/Soft Tofu - 6 oz (170g)
Chocolate chip - 1/2 cup (I used bittersweet)
Maple syrup - 3 tbsp (Most of the time I use honey as well)
Water - 2 tbsp
Vanilla essence - 1 tsp


1. Melt the chocolate chip in the Microwave or Double boiler.
2. Just whip up all the above ingredient with the melted chocolate until it is smooth.
3. Refrigerate for minimum 1 hr (it thickens a little and have wonderful texture).
4. Spoon them in your serving glass garnish with mint, raspberry and here you go...


Swirl on the top:

White chocolate - 1 tbsp

Melt the white chocolate in the microwave (take care not to burn it).
With a spoon dot it on  the mousse, using the tooth pick make swirls and enjoy.


1.  You can serve the mousse with the berries of your choice.
2. In the tall glass make layers of mousse and crushed cookies alternatively.
3. You can use this thick mousse for topping the cupcake.
4. Make mousse trifle.
5. You can also add chopped chocolate bits to have extra crunch.
6. Add toasted nuts on the top of the mousse.
7. Use this mousse for filling crepes.

Enjoy Guilt free, healthy, vegan friendly and delicious Mousse in different ways :)



Hi all hope everyone is doing well.  Here is quick, easy and healthy mousse that you can prepare in no time, this is so easy and I have made this 'n' number of times. This is absolutely egg less mousse, here egg is substituted with silken tofu. You will not believe you have tofu in it.  For those who don't like tofu you got to try this.  I am sure you will start loving tofu this way.  You can also make this vegan just by substituting condensed milk with agave, honey or Maple syrup.  I am not sure when and where I got this recipe but we love this a lot.  Just four ingredients whip it up and you are all set go with creamy and silky dessert. 

Eggless Mango Mousse


Silken Tofu - 6 0z (170 g)
Coconut cream or thick milk - 1/3 cup
Mango - flesh of 1 mango (preferably sweet and ripen one makes this dessert so yummy)
Condensed Milk - 3 tbsp (If your mango is really sweet then 2 tbsp is enough)


1.  Just whip the above ingredients until smooth, refrigerate and serve cooooooool :)



1.  If you are vegan just substitute condensed milk with agave, maple syrup or honey of your choice.
2. You can also substitute mango with banana, papaya or strawberry (my favorite) too.

Enjoy the healthy and delicious mousse with your favorite fruits :)

If you buy a Tofu pack it is 12 oz use half of the Tofu for this mousse and keep remaining half in the refrigerator.  Stay tuned to see what I am doing with other half :)


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