Keropok Sagu Biji

Makanan tradisi kaum India, biasanya dijadikan hidangan sampingan 

dengan nasi, umpama papadom.

You need :
2 cawan sagu biji
3 biji cili hijau
1 sudu teh jintan putih
3 sudu teh bijan yang dah disangai
1 sudu makan minyak kepala
garam secukupnya
Method :
Wash the sago well in warm water darin the wataer and just leave it for an hour. After one hour pour in half a glass of water to it and keep it to soak for overnight. By morning the sago will be swollen and nicely soaked.
In a big pot take some oil and put in the cumin and the green chillies. Saute for some time but take care that u dont burn it. Now, add the the soaked sago to the pot and mix well. Add around 5 glasses of water to the pot. Add the salt,(put a bit lesser than u normally do..) and coconut oil to the pot and bring to a boil. When its done add toasted sesame to the batter and mix well. Cool it to room temperature. The batter has to become a bit thick, and the sago should cook well. The batter shouldn't be runny. But also remember that the batter will become very thick after it cools down, so be a bit judgemental about when to remove ur batter from the flame. If it thickens a lot, just add a bit of water and heat it for 5 minutes.

Next spread a nice clean plastic sheet in your table. Remember and then pour a spoonful of batter on the plastic sheet in a pattern and make small circles. Let it dry for a day or 2 until the surface of the vadam dries up. Once its done peel it and flip it to the other side and let the other side dry up well. Once the kereopk are dried up and are not any more soft or sticky remove them and keep it on a plate and keep it under the sun for 1 whole day.  Deep fry. 
 

Samosas Sayur

Isi Samosa:
5 biji ubi kentang 
5 sudu makan minyak sayur 
2 biji bawang besar-cincang
1 sudu makan halia parut
3 1/2 sudu makan daum ketumbar cincang
3 sudu makan air
1 sudu teh jintan putih
1 sudu teh  garam masala
1/4 sudu teh lada hitam
2 sudu makan jus lemon

Kulit Samosa:
2 cawan tepung gandum
1/2 sudu teh garam

4 1/2 sudu makan minyak sayur

4 sudu makan air

Directions:
Sift together the flour and the salt. Knead in the oil and then the water to form the dough. Knead the dough until it´s smooth, about 10 minutes. Now ball the dough, oil it with just enough oil to coat it, and put it in a small bowl to rise. Cover it with a towel.

Boil the potatoes whole, cool them, peel them and slice them into small cubes, about 1/2" on a side. Put oil into frying pan, heat on medium flame until hot, and add the onion. Stir for about 2 minutes. Add in ginger, coriander and water. Simmer for about 10 minutes. Stir in potatoes, cumin, garam masala, pepper, and lemon juice. Cook for about 5 minutes, then let cool.

Knead the shell and divide into 8 portions. Roll one into a circle. Cut the circle in half, and put the filling into it, so that you can fold the pastry around it. Seal it shut with water and a fork pressing, like a ravioli. Finish the rest up.

Fry the samosas in a deep fryer for around 5-7 minutes, until they turn golden brown. Serve warm.