Text 7998, 150 rader
Skriven 2006-11-26 05:48:52 av Ian Hoare (1:275/311)
     Kommentar till en text av Dale Shipp
Ärende: Re: TRANS-FATS
======================
Hi Dale, 

 on Sun, 26 Nov 2006 01:23:06 -0500, you said:-

> IH> food. You know that cajun 15 bean soup recipe? Well quite a lot of them
> IH> find that unbearably "spicy". Chile wuss takes on a whole new meaning
> IH> here. 

>   We have made a 15-bean soup, but I cannot find any recipe in our data
>   base for it.

Ah... I'll have to do something about that. I buy beans wherever I go, and
mix them to make my own 15 bean mix. It's a lot cheaper than paying Hurst's
prices for pre-mixes. 

> IH> Grin!!! Let me see.... We've got 8 over for a curry meal coming up on
>
>   Do your curry meals tend to echo -- i.e. leftovers on the next day?

If _I've_ got anything to do with it, absolutely. The last one, however, the
rats ate nearly all of it, only got a small meal the next day. We'll fix
them this time, as we're going to make samosas. (Yup, I know the rules).

>   There is the 29th, 30th, etc.  What happened to those dates?

Leftover curry, if my planning works this time!

> IH> could make it on the 6th. I'll have to broach then idea tactfully.
> IH> "Oi!!!! Jacquie?"
> IH> "Yup"?

>   So, you speak French to her, and she answers in Texan?   Cool!

Chortle.... LOVE it, Dale. 

Whew... I have just spent a happy 15 minutes scanning, editing and tidying
the samosa recipe. There's a superb resource for lovers of indian food,
called "Mamta's kitchen. http://www.mamtaskitchen.com/

MMMMM----- Now You're Cooking! v5.75 [Meal-Master Export Format]

      Title: Vegetable Samosa
 Categories: indian, pastry, snacks, starters
      Yield: 16 samosas

---------------------------------For pastry---------------------------------
    250    gms plain flour
      4    tablepoon cooking oil
    1/2 ts salt
           water; to make dough

------------------------------For the filling:------------------------------
      4 lg potatoes; boiled in their 
           -skin.
    150    gms peas; (optional).
      3    tablepoon oil
      1 ts cumin seeds
    1/4 ts asafoetida powder
      1    inch ginger; peeled and 
           -grated
      2    green chillies; finely 
           -chopped
      1 ts ground coriander
    1/2 ts ground chillies
      1 ts amchoor
      1 ts garam masala
      1 ts ground cumin
    1.5 ts salt (to taste)
      1    handful fresh coriander 
           -leaves; de-stalked and chop
           oil for deep frying

Samosa is probably the most popular snack in Northern India, specially at
tea time. When an unexpected guest arrives, most people send someone round
to their local sweet/snack shop to pick up freshly made, piping hot samosas
and chutney. Nowadays, samosas have almost become a British dish, you can
buy them at many stores and restaurants, including Harrods! Traditionally
Indian samosas are filled with a mix ofpotatoes and peas. These days, meat,
chicken and other fillings are also used. Vegetable samosas remain my
favourite.

Making Filling:

Cool boiled potatoes, peel and cut them into very small cubes.

Heat oil in a wok or frying pan. Add cumin seeds and asafoetida powder,
allow seed to splutter or turn brown, not burn. Add ginger and green
chillies. fry for a minute. Add potatoes. pea.s salt, coriander powder,
roasted cumin, garam masala. chilli powder, amchoor or lemon juice. Stir
well to  coat potatoes and peas with spices. Cook on low heat for 5-6
minutes. stirring gently You do not want to mash the potatoes.

Adjust salt and seasoning and lemon juice. Add coriander leaves and mix.
Turn the heat off and leave the mixture uncovered, to cool.

Making Pastry:

Place flour, salt and oil in a bowl. Rub with your fingers, like pastry
flour. It should look like bread crumbs. Make a firm dough adding a little
water at a time. I tend to make mine in a food processor these days. If
making by hand, knead it well

Keep aside for 20 minutes and then knead again.

Making Samosas:

Divide the dough into 8-9 portions and make balls, using greased hands.
Keep covered with a moist muslin or J cloth.
Mix 1 teaspoon flour with 2 tablepoon water, to make a ‘glue ‘Keep it
aside.

Roll each ball on a greased surface, one at a time, into an 7-8 inch
circle. Cut it into half using a knife Lift one half in your palm and
overlap two cut edges, making a cone. Glue the overlapping edges (4-5 mm
overlap) and press gently to give a good seal. Now fill the cone with
approximately 2 tablepoons of the potato mix. You should have enough edge
left at the top (4-5 mm), to get a good seal. Using the ‘glue press and
seal edges together.

Make all samosas like this. Keep them covered with a moist cloth. If pastry
is allowed to dry it is more likely to burst during frying.

Heat oil in a wok or karahi, on medium heat. If the oil is too hot, they
will be soggy and not crisp, as they should be. Oil should not be ‘smokingâ€Ö
Test by putting a small piece of dough into it, it should sizzle and rise
gently to the top. Put as many samosas as will spread out easily in your
wok and fry gently to golden brown. You should not turn them too often, or
they may break. Take out and place on kitchen paper, to absorb surplus oil.

Serve hot with Green Mango Chutney or Tomato Ketchup.

Notes

No turmeric is used in the filling
For a quick version, you can use chapaties made from white flour or white
tortillas, instead of making pastry. Cut each into half and proceed exactly
as the pastry. These samosas will fry faster than the proper pastry made
ones.

Chinese rice flour paper can also be used but doesnâ€Öt taste as good

Contributor:  Mamta Gupta

MMMMM


Bon appetit
Ian in Forges
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