Text 40, 98 rader
Skriven 2007-12-30 11:34:28 av Glen Jamieson
     Kommentar till en text av Barbara Mcnay
Ärende: CAN'TS! 599  71230
==========================
 -=> Quoting Michael Loo to Barbara Mcnay <=-

 BM> An Asian lady brought some very tasty fried items into the office
 BM> today, but I didn't get a chance to speak with her. The things were
 BM> four-inch squares of thin pastry folded into triangles to enclose
 BM> finely minced (at a guess) cabbage, onions, carrots, bell peppers, bean
 BM> threads and cooked beef.  What do you call these?  Does its name depend
 BM> on nationality or what the cook calls it, or is there a generic name
 BM> for such? 

 ML> My mother called them turnovers! though I think the name
 ML> might depend on how far east the origin of the particular
 ML> recipe is. Things like this are found from the Mediterranean
 ML> through the Middle East, India, Southeast Asia, and into
 ML> East Asia.

That sounds like Indian samosas.  They can be semi-circular,
pasty-like, but I have often eaten the triangular ones.  Perhaps like:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Samosas (Indian)
 Categories: Indian, Pastry, Vegetarian
      Yield: 1 Servings
 
           -Dough:
      1 c  A/P Flour
    1/2 ts Salt
      2 tb Melted Butter
      1    3 TBS plain Yogurt
      1    3 TBS cold water
           -Filling:
      1 md Potato, peeled and diced
      1    Carrot, peeled and diced
      2 tb Butter
    1/2 c  Chopped Onion
      2    Cloves Garlic, minced
      1 ts Fresh, grated Ginger
      1 ts Salt
    1/2 ts Coriander (ground) 1/4 tsp
           -Cumin
    1/4 ts Turmeric
           -Cayenne pepper, to taste
    3/4 c  Frozen green peas, thawed
      2 tb Water
      1 tb Lemon Juice
 
  To Make Dough:
  
  Sift flour and salt together into a mixing bowl. Add the melted
  butter and yogurt and stir with a wooden spoon until the dough
  resembles a coarse, crumbly meal.  Add cold water by the TBSP-full
  until the dough can be gathered into a ball.   Knead on a lightly
  floured surface for 5-10 mins, until the dough is smooth and elastic.
  Shape into a ball and sit in a loosely covered bowl while you prepare
  the filling.
  
  To Prepare Filling:
  
  Cook potatoes and carrot in water until soft.
  
  Drain well, and set aside.  Melt 2 TBS butter in a skillet, and the
  onion, garlic, and ginger and saute until soft.  Add salt, coriander,
  cumin, turmeric,and cayenne, and cook, stirring, until mixture forms
  a paste and continue cooking for 2 mins.  Add the drained vegs, and
  cook over med high heat, stirring constantly, for 5 mins.  Carefully
  stir in thawed peas, add water and lemon juice, reduce heat to low,
  cover and cook another 5 mins. Remove filling from heat, and cool.
  
  To shape the samosas: Pinch off enough dough to make a ball 1 inch in
  diameter.  On lightly floured surface, roll into a 3 1/2 - 4" circle.
  
  Cut the circle in half, moisten one of the edges and fold in over on
  itself and press to seal, making a cone shape.  Fill the cone with
  vegetable mix. Press to seal.  OR...cut into squares, fill, and fold
  into triangles.
  
  Heat oil in deep fryer to 370 degrees and fry samosas, removing them
  as soon as they are brown and crispy. Drain on paper toweling, and
  keep warm in the oven until you have fried them all.  *
  
  Filled samosas can be refrigerated in an air-tight container up to 3
  hours before frying, but not overnight.
  
  Serve as an appetizer, with mango chutney as a side.
  
  NB.*  I have used a Puff Pastry, or Phyllo dough, and baked them, and
  they are just as wonderful.  Less calories too, and less fat.
  
  From: Fred Towner                     Date: 26 Jun 94
 
MMMMM
 

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