Text 8409, 94 rader
Skriven 2008-06-05 19:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Ian
===========
-=> Quoting Michael Loo to Dave Drum <=-

 DD> Ian's pedantry seem to come mostly when he is defending his precious
 DD> Hungarian classics ... and a person can forgive that even whilst
 DD> twitting the pedant gently just to see him twitch.   Bv)=

 ML> Actually, he's just as vigilant regarding his adoptive
 ML> French classics. This might bring him back roaring -

Actually he is just as vigilant in all the cuisines he dabbles in.
I used to watch him in alt.food.asian and uk.food+drink.indian going
on about "Is that British restaurant style or proper Bengali? If the
latter, are you sure about the tomatoes? BTW mutton implies goat
not lamb in this context and the term you're looking for is
'boona'."

I value his knowledge and POV just as much as those of the most
innovative fusion chefs. I think his point all along was proper
labelling, not stifling creativity.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegetable Samosas (Jaffrey)
 Categories: Indian, Appetizers, Vegan, Vegetables, Chilies
      Yield: 16 servings
 
    225 g  Flour, plain
    1/2 ts Salt
      4 tb Vegetable oil; plus
      4 tb Water
           STUFFING:
    725 g  Potatoes; boiled in skins
      4 tb Vegetable oil
      1 md Onion; peeled & chopped
           Fine
    175 g  Peas
      1 tb Fresh ginger; grated
      1    Green chilli; fresh, chop'd
      3 tb Fresh coriander; chopped
      3 tb Water
  1 1/2 ts Salt
      1 ts Ground coriander
      1 ts Garam massala
      1 ts Cumin seed; ground roasted
    1/4 ts Cayenne
      2 tb Lemon juice
      1    Oil; to deep fry
 
  To make pastry. Sift flour and salt, add the oil and rub in with
  fingers until the mixture resembles coarse bread crumbs, slowly add
  water and gather the dough into a stiff ball. Empty onto a clean
  work surface, knead for about 10 mins or until smooth. Make a ball,
  rub with a little oil, slip into a polythene bag and set aside for
  30 mins or longer.
  
  Make stuffing. - Cook, peel & cool potatoes. Cut them into 6mm
  dice. Heat oil in a large frying pan over medium flame, when hot
  put in onions, stir & fry until they begin to turn brown at the
  edges, add the peas, ginger, fresh chopped chilli, coriander and
  water. Cover, lower heat and continue to cook until the peas are
  cooked, stirring occasionally adding more water if needed. Add
  dices potatoes, salt, ground spices and lemon juice. Stir, cook on
  low heat for 3-4 minutes, stirring gently. Check seasoning - may
  need more salt and lemon juice (didn't IMH). Allow to cool.
  
  To compose. Knead dough again, divide into 8 balls, covering 7 of
  them. Roll out the 8th into a circle 18 cms round across. Cut it
  in half. Form a cone with one half, making a 5mm overlapping seam.
  Glue together with water, fill with 2 1/2 tbs of the mixture.
  Close by sticking the open edges together with a little water,
  again with a 5 mm seam. Press the top seam down with the prongs of
  a fork, or flute with fingers. Repeat for the other half and then
  the remaining 7 balls.
  
  Heat sufficient oil for deep frying over medium low flame. When
  medium hot, put in as many samosas as will make a single layer.
  Fry slowly, turning frequently until golden brown and crisp. Drain
  on kitchen paper and serve hot, warm or at room temperature.
  
  Recipe Madhur Jaffrey's Indian cookery

  From: Ian Hoare In Uk.Food+Drink.Indian
 
MMMMM

Cheers

YK Jim


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