PINEAPPLE SPRING ROLLS

From : http://www.zeekhanakhazana.com/recipe/pineapple-spring-rolls

INGREDIENTS

• 3 - 4 canned pineapple slices 
• 2 tbsp almond powder   
• 1 tbsp brown sugar   
• 5 samosa sheets 
• Refined flour and water mixture as required 
• Oil to roast

For garnish

• Candied dry fruits as required 
• Powdered sugar as required  
• Strawberry compote as required

METHOD 

• For the filing finely chop the pineapple slices and remove their water and keep the slices in a bowl.
• Now mix almond powder and brown sugar in the bowl..
• Now take a samosa sheet and apply refined flour and the water mixture on it and roll the sheet.
• Put oil in a pan and roast the spring rolls.
• Keep the spring rolls on a plate and garnish them with candied dry fruits and sprinkle powdered sugar on them.
• Garnish it with strawberry compote.

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Sweet Coconut Samosa

From : http://www.zeekhanakhazana.com/recipe/sweet-coconut-samosa

INGREDIENTS

• 4 samosa patti  
• Refined flour & water batter as required 
• 2 tbsp oil to grease 

For filling 

• ½ cup condensed milk 
• ½ cup desiccated coconut  
• Nutmeg powder a pinch
• Cinnamon powder a pinch  
• 1 tbsp brown sugar  
• 1 tbsp cashew nuts  
• 1 tbsp yellow raisins   

For garnish

• Powdered sugar as required  
• 1 - 2 tsp pistachio soft   
• Gulkand as required
• Mint leaves as required 

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Beetroot Dhokla

From : http://www.zeekhanakhazana.com/recipe/beetroot-dhokla

INGREDIENTS

• 1 cup rice and split black gram batter  
• 3 tsp boiled beetroot paste 
• 1 tsp finely chopped coriander 
• 1 tsp gram flour  
• 1 tsp oil  

For the bean mixture

• 1 tbsp oil  
• 2 tsp sliced onion 
• 1 tsp ginger juliennes  
• ½ tsp finely chopped green chilli  
• 1 tsp sesame seeds  
• 4 - 5 curry leaves
• 9 - 10 french beans 
• Salt to taste
• 1 tsp sugar  
• 1 tsp vinegar 

METHOD

• To make the mixture; in a bowl add the rice and split black gram batter, boiled beetroot paste, finely chopped coriander and gram flour and mix.
• Grease another bowl with oil and pour the mixture in it. Place the bowl in the steamer to let the mixture steam.
• In a pan add oil, sliced onions, ginger juliennes, finely chopped green chilli, sesame seeds, curry leaves, french beans, water, salt, sugar and vinegar and let it reduce for 2 minutes.
• Remove the prepared dhoklas from the steamer and cut into long pieces.
• Place it on a plate and add some of the french bean mixture. Add some more dhoklas and keep the leftover french bean mixture.
• Beetroot Dhokla is ready to eat.

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BAKED SAMOSA

By : Sowmya
Ingredients: 2 - potatoes (boiled and peeled)
1 cup - peas (boiled)
15 to 20 - fillo pastry sheets
1 tsp - cumin seeds
1 tsp - fennel seeds (optional)
1 tbsp - cashewnuts (broken)
2 - green chillies (adjust according to taste)
1 tsp - oil
1 to 2 tbsp - butter (melted, for brushing)
Salt to taste

Method

Prepare the potato peas mixture by frying cumin seeds, fennel seeds, cashewnuts and finely chopped green chillies in a teaspoon of hot oil and then adding the potatoes and peas with salt.
Mix well and keep aside.
Brush a sheet of fillo with melted butter.
Fold it vertically at the center into a rectangle. Brush with butter.
Place 2 tablespoons or potato peas mixture in one corner and fold into a triangle.
Keep folding triangularly through the rest of the sheet.
Stick the edges with a little water.
Brush the top with melted butter.
Repeat for the remaining fillo sheets. Bake in a preheated oven at 400 degrees (Fahrenheit) for 10 minutes.
Flip the samosas and bake for another 10 minutes until golden brown.
Serve fresh with tomato sauce or tamarind chutney

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