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Great Value Recipes

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Samosa
Dosa
Ladoo

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Samosa

  1. Mix together the flour, oil and salt. Add a little water, until mixture becomes crumbly. Keep adding water, kneading the mixture till it becomes a soft pliable dough. Cover with a moist cloth and set aside for 20 minutes. Beat dough on a work surface and knead again. Cover and set aside.

  2. Heat 3 tbsp oil. Add ginger, garlic, green chillies and few coriander seeds. Stir fry for 1 minute, add onions and saute till light brown. Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala. Stir fry for 2 minutes.
  3. Add potatoes. Stir fry for 2 minutes. Set aside and allow to cool. Divide dough into 10 equal portions. Use a rolling pin, roll a piece of dough into a 5" oval. Cut into 2 halves. Run a moist finger along the diameter. Roll around finger to make a cone.
  4. Place a tablespoon of the filling into the cone. Seal the third side using a moist finger. Deep fry the samosas on low to medium heat until light brown. Serve with tomato sauce or any chutney you love.
Credits to: food.com
https://www.food.com/recipe/indian-samosa-15348

Dosa

1. Mix all the ingredients for the dosa in a large bowl. Pour enough water to cover by 2-3 inches. Cover and set aside to soak for 8 hours.

2.After the ingredients have soaked strain them. Place them in a blender with a cup of water--I like to break this up in batches, so I do half the ingredients at a time with half a cup of water each.

3. Blend the batter for 30 seconds, preferably in a high-powered blender, then continue blending in 10-second spurts until you reach the desired consistency. The batter should feel very smooth but you should feel a tiny amount of grittiness from the rice when you rub it between your fingers. This will result in crispy dosas.

4. The batter should be thick but pourable. If you find that it's too thick add the remaining half cup of water slowly. Return the batter to the bowl and cover it. Now place it in a warm place to ferment for at least 8 hours or overnight. See notes for more guidance on how to do this.

5. The fermented batter will be puffy. Stir it a few times to deflate the puffiness so you can shape the dosas more easily. Heat a griddle to the point where drops of water sprinkled on it sizzle and evaporate within five seconds. Do not oil the griddle.

6. Pour a ladleful of the batter in the center of the griddle. Quickly, moving outward in a spiral fashion, spread the dosa using the bottom of the ladle. A rounded ladle works best for this. Sprinkle a few drops of oil around the edges of the dosa. You can also spray cooking spray around the edges but turn down the heat while you do this so you don't get the spray directly on the gas flame. Once the dosa edges look lacy and golden-brown and the top has dried out completely loosen the dosa from the griddle gently with a flat spatula and remove to a plate.
Credits to: holycowvegan
https://holycowvegan.net/dosa-recipe/

Ladoo

1. Firstly, to prepare the boondi, in a large bowl take 2 cup besan, pinch kesar food colour and water. Whisk and mix well making sure there are no lumps in the batter. Further, add water slowly, and make smooth flowing consistency batter. If the batter is watery, then the boondi will turn flat. And if it is too thick, then the boondi will be formed with a tail. Also, add ¼ tsp baking soda and mix well.

2. Boondi can be prepared using an oil strainer or small holes perforated spoon. Pour the prepared besan batter slowly, making sure the drops of besan fall into the oil.

3. Do not overcrowd the boondis as they stick to each other. Stir gently. Once they are almost crisp, take off and drain over the kitchen paper towel. Prepare small boondi in batches and keep them aside.

4. Now to prepare the sugar syrup, in a large kadai take 1.5 cup of sugar. Add 1 cup water and boil for 2 minutes or until the sugar syrup turns sticky. Do not get string consistency sugar syrup. Further add ¼ tsp kesar food colour, ½ tsp cardamom powder and 1 tsp lemon juice. mix well.

5. Now add in prepared boondi, 2 tbsp cashew and 2 tbsp pistachios. Mix until the sugar syrup is well coated. After some time, you can see the sugar syrup is absorbed by boondi. This makes boondi juicy. When the mixture is still lightly warm, start shaping the ladoo.
Credits to: hebbarskitchen
https://hebbarskitchen.com/boondi-ladoo-recipe-boondi-laddu/
Book #2125

Tomato Pasta with Shrimp

1. Cook pasta as per package instruction. Drain and toss in a dash of olive oil. Keep aside. While draining reserve 1.5 cups of pasta cooking water.
 
2. Heat 1 tablespoon of oil in a heavy cast-iron skillet. Add drained shrimp. Season it with salt and pepper.
 
3. Cook shrimp undisturbed for 2 minutes on each side. Remove from the skillet and keep aside.
 
4. To the same pan heat the remaining oil. Add cherry tomatoes. Toss in medium-high heat.
5. Once the tomatoes are half cooked and small blisters appear on them, smash few tomatoes with the back of a spatula.
 
6. Add minced garlic, oregano, chilli flakes. Saute for a minute to get rid of the raw smell of garlic.
 
7. Add 1 cup of reserved pasta cooking water. Scrap the bottom of the pan. Let it cook for 1-2 minutes, until it has a slightly thick sauce-like consistency.
 
8. Add cooked shrimp, cooked pasta, and chopped basil.
 
Credit to: theflavoursofkitchen https://theflavoursofkitchen.com/cherry-tomato-pasta-with-shrimp/