Wheat Halwa - Godumai Halwa

Ingredients
Wheat Flour - 1 Cup
Brown Sugar - 1 cup
Water - 2 cups
Cardamom Powder - a pinch
Cashew - 5 - broken to pieces
Almost - 5 - grated
Ghee - about 5 spoons

Preparation
1.In a thick bottomed vessel roast the cashews in a spoon of ghee and keep aside.
2. Roast Wheat flour in the same vessel, wit a spoon f ghee till it turns brown and gives a nice aroma in low heat. Keep it aside.
3. In the same vessel, add water and dissolve the sugar, and bring to a boil.
4. Add the flour slowly and keep stirring so that it does not form lumps.
5. Let it cook in low heat till the water absorbs. Add a spoon or two of ghee while it is cooking and keep stirring. Add the grated almonds at this stage.
6. Roast the Cashews in a spoon of ghee and add to this. Remove from heat when the halwa comes from the vessel as a lump.
7. Tasty halwa is ready. Good for Pooja Prasadam, or an instant sweet for guests or any occasion to have a sweet.

Samosa

Ingredients
For the covering
Maida - 1 cup
Fine Rava - 1 spoon
Salt - a pinch to taste
Oil - 1 spoon

For the Pooran
Potato - 1
Frozen Peas - 3-4 spoons
Onion
Tomato
Ginger - a small slice
Garlic - 4 pods
Saunf - 1 spoon
Salt to taste
CHilli powder - 1/4 spoon
Dhaniya powder - 1 spoon
Garam Masala powder - a pinch
Oil - 3 spoons

Oil - To fry

Preparation
1. Knead the ingredients for covering with water and leave it for about half an hour.
2. Prepare the pooran, in the meanwhile. Boil the potatoes. Cut into small cubes.
3. Add 3 spoons oil in a kadai, and saute the finely choppoed onions once it golden brown, then add the tomatoes . Add salt and turmeric powder at this stage and allow it to get juicy.
4. In the meanwhile, preapare a paste of ginger, garlic, saunf, and garam masala.
5. Add the ground masala, chilli powder and dhaniya powder and saute well, till the oil separates.
6. Now add the cut potatoes and the peas and little water, and x well, till it gets into a dry consistency. Let this cool down.
7. Now make small balls and roll the dough like a chapathi in a circle, cut into half. We can make 2 samosas in one circle.
8. Place a spoon or a little more of the pooran in the corner of one half, and fold like a triangle, and then fold again, till the end, and then seal the edges, with water if required.
9. Likewise preapre with all the flour, and get the oil heated in the meanwhile.
10. Deep fry the samosas in hot oil, and tasty samosas are ready.

Tips:
The spoon of rava gives a good texture to the outer covering like what we get in shops.