Text 15964, 134 rader
Skriven 2011-09-23 00:01:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Less of me to love
==============================
 -=> On 09-22-11  00:12,  Dave Sacerdote <=-
 -=> spoke to All about Less of me to love <=-

 DSac> This was the result of having lost about a hundred pounds over the
 DSac> past year,

I knew that you were losing weight, but did not realize that you had
done that well at it.  Congratulations.

 DSac> I got on the scale and found that after a several-month plateau, I've
 DSac> lost  another 10 pounds.

We just bought a new digital scale, instead of the much older spring
scale with a dial.  It gained 10 pounds on us :-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vegetable Samosa
 Categories: Indian, Pastry, Snacks, Starters
      Yield: 16 Samosas
 
MMMMM-------------------------FOR PASTRY------------------------------
    250    Gms plain flour
      4    Tablepoon cooking oil
    1/2 ts Salt
           Water; to make dough

MMMMM----------------------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 1/2 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
  
  From: Ian Hoare                       Date: 11-26-06
  Cooking
 
MMMMM


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