Beggar's Purse

• 1 onion
• 1 Tbsp ginger paste
• 1 Tbsp garlic paste
• 3 tomatoes
• Salt to taste
• 1/2 tsp red chilli powder
• 1/2 tsp red chilli, crushed
• 1 tsp black pepper, crushed
• 1 Tbsp chicken powder (Nestle chicken cubes)
• 6 green chillies
• 1 bunch fresh soya (dill)
• 1/2 bunch fresh coriander
• 20-25 baby prawns (cleaned, shelled and deveined)
• 25g pine nuts
• 3-5 Tbsp khoya
• 15-20 pieces filo pastry (4"x4" squares)
• 2 pieces leeks (long and green leaves)
• 1 litre oil (for frying)

For Garnish/Salad:
• 8-10 large lemons
• 3 red radishes
• 100 gm rocket leaves
• 100 gm baby spinach
• 2 cucumbers (large and wide)

For Sauce:
• 1/2 ltr orange juice, pulpy (or 2 fresh oranges)
• 1 tsp ginger, chopped
• 2 Tbsp sugar
• 3 pieces star anise
• 4 cloves (laung)

METHOD:

1. In a saucepan, put oil, chopped onion, ginger paste, garlic paste.
2. Saute for 4-5 minutes and then put chopped tomatoes and then put all the spices including chopped green chillies, soya (dill) and coriander.
3. Now put chunks of baby prawns and roasted pine nuts and khoya.
4. Once the filling is cooled, make small squares of filo and put the stuffing. Tie with leek threads. Deep fry.


For Sauce:
In a heavy pan, put orange juice, chopped ginger, sugar, star anise and cloves and reduce.
Make a small and light salad, by combining all the greens and mixing well with lemon juice, salt and pine nuts.