Masala tea, dal vada & kheema samosa

Ingredients

• Masala Tea
• 2 teaspoon tea leaves
• 150 ml milk
• 150 ml water
• 3 pieces each clove, cardamom
• 1 - inch stick cinnamon
• 1/2 teaspoon chopped ginger
• Sugar to taste
• Dal Vada - Parippu vada
• 1 cup chana dal
• 1/2 cup tur dal
• 1/2 cup urad dal
• 1 - inch piece ginger, chopped
• 1 pinch asafoetida powder
• 4 green chillies, chopped
• 1 tablespoon chopped small onion sambar onion
• 1 spring curry leaves, chopped
• Salt to taste
• Oil for frying

For the samosa covering:

• 1 3/4 cup maida
• 1 tablespoon corn flour
• 5 teaspoon ghee / oil
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• Water for mixing

For Chicken kheema:

• 250 g chicken kheema ( chicken mince )
• 2 onions, finely chopped
• 1/2 - inch piece ginger
• 6 garlic flakes
• 2 green chillies
• 1 tablespoon coriander leaves
• 1/2 teaspoon aniseeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon garam masala powder
• Salt to taste
• 2 tablespoon oil
• 1/4 cup water
• Oil for frying

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Preparation

• Boil the milk and water together for a few minutes.
  Masala Tea:
  Add the spices and tea leaves and boil for some more time.
  Strain into a cup and add sugar to taste. Serve hot with dal vada / kheema samosa.
• Wash and soak the dals for about 2 hours.
  Drain out water and then grind the dals together to a very rough paste
  Add very little water while grinding.
• Remove and mix together with the other ingredients.
  Take a little of the mixture and flatten into rounds and deep fry in hot oil until golden brown.
  Serve with tea.
• For kheema:
  Grind all the ingredients from ginger to coriander seeds.
  Apply the above paste with turmeric powder, chilli powder and salt to kheema for marination.
  Keep aside for 15 minutes.
  Heat oil in a pan.
  Add chopped onions.
  Stir for 5 minutes till golden brown.
  Add marinated kheema and garam masala powder.
  Add 1/4 cup water, adjust salt, cover with a lid and cook on a low heat for 15 minutes till done all the water absorbed and dry .
  Keep aside for cooling.
  
• To prepare the dough for samosa:
  Mix together maida and rest of the ingredients in a mixing bowl.
  Mix in the oil with your fingers.
  Add just enough water to form a dough which is pliable.
  Divide dough into equal portions.
• Final preparation:
  Roll out each portions into a circular chapati with a radius of more than 2 inches.
  With a knife, cut the circular chapati into 2 halves.
  Gently pick up one half.
  Place a portion of the kheema filling in the centre and fold from the three sides.
  Prepare all the samosas in this way.
  Heat enough oil for deep frying.
  Fry samosas in batches on a medium heat till golden brown.
  Drain out from oil. Serve with tea.

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