COCKTAIL COCONUT SAMOSAS

INGREDIENTS FOR THE SAMOSA COVER:

1.    250 Grams maida/refined flour

2.   2 Tbs. refined oil

3.   2 Tsp. salt

4.   Oil for frying

INGREDIENTS FOR THE COCONUT FILLING:

1.    1 fresh coconut grated finely

2.   3 to 4 green chillies finely chopped

3.   1/2 cup corriander leaves finely chopped

4.   Juice of one lemon

5.   Salt to taste

METHOD:

1.    Make a firm dough using the maida,salt,oil and the required amount of water.

2.   Keep aside.

3.   In a bowl, mix the grated coconut, green chillies, coriander leaves, salt to taste and the lemon juice.

4.   Take small balls of the dough. Roll out into circles. Cut into half and fold into a small cone like shape, the edges over lapping each other. Fill in the coconut mixture and seal the edges with water.

5.   Heat oil in a wok. Deep fry these samosas on low flame,till golden and crispy.

6.   Serve with green chutney or ketchup of your choice.

Copyright@Motifs

Picture Credit:Aishani Jaiswal

CHEESY SPINACH ARANCINI BALLS

INGREDIENTS:

1.    2 cups cooked rice or left over risotto

2.  200 grams spinach finely chopped

3.   4 to 5 cloves of garlic finely chopped

4.   2 Tbs. corn flour

5.   Salt to taste

6.   3 Tbs. bread crumbs

7.   Mozzarella cheese cut into cubes

8.   1 large onion finely chopped

9.   Chilli flakes - 1 teaspoon

    10. Oil for frying

METHOD:

1.   Heat 2 Tsp. of oil in a pan. Add the garlic and onions and sauté till translucent.

2. Add the spinach to it and fry for 3 to 4 minutes. Add the rice to this.

3.  Add chilli flakes and salt to taste. Fry till the mixture for 3 to 4 minutes.

4.   Remove from heat and let it cool completely.

5.   Transfer it into a bowl; add the corn flour and the bread crumbs. Mix well.

6.   Take some oil and grease your hands. Take the mixture and make round medium sized balls. Flatten slightly and place a cube of mozzarella cheese in the middle. Form round balls. Keep in the fridge till chilled.

7.   Heat oil in a wok and deep fry these balls till golden brown in colour.

8.   Serve hot with any sauce or chutney of your choice.

Copyright@Motifs

Picture Credit: Aishani Jaiswal