By Literacy India, Vidyapeeth Centre, Gurgaon

Mansa
Neha

Samosa

Ingredients :
Take 4 potatoes, peas, cheese, salt, chili powder, wheat flour and oil.

Steps :
Boil the potatoes and peas.
After boiling, peel the potatoes and peas.
Mash the potatoes with peas, cheese, salt and chili powder.
Knead the wheat flour with water.
Make small balls of the dough.
Then roll the balls with the help of a roller pin and make small chapatis.
Then put all the mashed ingredients in the chapattis and give them a shape of cone.
After that, put the oil in a frying pan.
Deep fry all the samosas in the oil.
Put them in a plate and serve hot samosas with tomato sauce and green chutney.

Samosa is very a popular snack in India. It is mostly served in birthday parties, kitty parties (a group of ladies who organize parties every weekend in their free time), marriage functions and in picnics. It is a very spicy snack !

 

 

 

 

 

 

 

 

By Gopi Birla Memorial School, Mumbai

Priyanka Shah
Vrinda Kabra
Swati Biyani

Roshogulla (Bengali sweets)

(Serves 6-7)
Cooking time : 1 hour approximately
Ingredients : 1/2 liter milk, rose water (just for flavour), 2 tea spoon of corn flour, 1 cup of sugar, 1 tea spoon of lemon juice, 1 cup of water.

Method :
Heat the milk in a pan. Bring to boil.
Add the lemon juice.
Stir slowly and gently until a white curd forms on the surface and separate from the whey.
Strain this milk and you will get cottage cheese.
Wash the cottage cheese well under cold running water and twist the cloth that was used for straining to extract water.
Kneed the cottage cheese to make a smooth dough. Add flour and kneed again.
Make small balls of equal size of the dough and keep aside.
Mix sugar and water in a saucepan and bring it to boil till it becomes syrup of one-thread consistency.
Add the balls to the syrup and cook for about 15 minutes with the lid partially covered.
On cooling, add rose water for fragrance. Refrigerate and serve chilled.

Places where ingredients are found :
Ingredients are easily available in any grocery shop.

Khaman Dhokla (Gujarati dish)

Ingredients : 350 g og gram flour, 2 green chilies (chopped), 1 tea spoon of mustard seeds, 1 lemon, 1 ginger, ½ tea spoon of turmeric powder, 1 tea spoon of soda bi-carb, green coriander (finely chopped), 1 cup of yogurt, ½ cup of grated coconut, 2 table spoon of oil, salt to taste.

Pre - Preparation : Chop the green chilies, the coriander and the ginger. Grate the coconut.

Preparation :
Take gram flour in a bowl.
Add beaten yogurt and warm water.
Whisk well to remove all lumps. The mixture should have a thick consistency.
Add salt and cover it and leave it to ferment for 3- 4 hours.
Make a paste of ginger and green chilies. Add this paste to the fermented mixture.
Add turmeric powder and correct seasoning.
Keep the steamer ready on the flame.
Grease a dhokla mould or a shallow cake tin with a little oil.
In a small bowl, take 1 tea spoon of soda bi-carb, 1 tea spoon of oil and the juice of the lemon.
Mix well and add this to the gram flour mixture.
Pour the batter into the greased mould and steam for 10-12 minutes. Cool for sometime.
Cut into squares and arrange in a serving platter.
Heat the oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and spread over the dhoklas.
Serve garnished with chopped green coriander leaves and grated coconut.

Occasions when this dish is eaten :
Khaman Dhoklas are all time Gujarati favourites, however, they are devoured on special occasions.