Veena’s samosa

THE slim and attractive looking Veena Gupta, wife of the Indian High Commissioner Verendra Gupta, says that she is not a lover of sweets, but she cannot resist hot carrot “halva” after eating equally hot samosa. Veena has mastered the art of classical singing, is the head of the Indian Women’s Association and is also a popular personality in TT. Since her arrival here two years ago, she has held the spotlight at many East Indian-based functions. Always elegantly dressed in cotton saris, Veena has an exquisite style that is unique and simple. She is also quite charming. She is fond of being in the kitchen and preparing dishes for her family. Here’s how she prepares Samosa and Carrot Halva.

SAMOSA
2 cups of white flour
5 tsp cooking oil
1 tsp salt
? cup water
1 cup pre-cooked peas
2 potatoes
1 tsp ginger
1 tsp geera
1 tsp tumeric

METHOD
Mix the water and flour together to form a dough and set aside. Boil the potatoes until soft. Peel potatoes and cut into small cubes. Set aside potatoes. Place a flat bottom pan on the stove and heat one teaspoon of oil. Throw in geera, ginger and tumeric. Stir this mixture well. Throw in the potatoes and peas and salt to taste mix together. Leave to cook for two minutes. Set aside. Take the dough and cut it into small pieces and roll out into circles. Cut circles into halves. Fold the halves into triangle shapes. Press the end down using a folk. Put one spoon of the potatoes and peas inside and close up. Deep fry these and serve with a chutney of your choice.

CARROT HALVA
1 lb grated carrot
1 cup of milk
1/2 cup chopped nuts (peanuts or almond)
Sugar to taste
1 tsp ghee
METHOD

Bring the milk to a boil and add grated carrots. Stir regularly. Add sugar and ghee. The halva is formed when this mixture gets thicker in the pot.
Serve as a dessert.