| Ok, so I'm late.
(tbsp = tablespoon, tsp = teaspoon, C = cup)
1 C chopped onion for glaze: 1 egg yolk
1 tbsp veg. oil 1/4 tsp curry
1 tbsp finely chopped gingerroot little water
1 tbsp finely chopped garlic
1-2 finely chopped green hot peppers (I'd add more)
1 lb lean ground beef or lamb
2 tsp ground coriander
1 tsp curry
1/4 tsp cinnamon
1 1/2 tsp salt
1/2 tsp pepper
2 tsp flour
1 tsp dried mint
3/4 C water
1/4 C lemon juice
1/4 C chopped parsley
Saute' onion in heavy skillet over med. heat. Stir frequently
until golden brown.
Add ginger, garlic & peppers, cook 2-3 min. Crumble in meat, saute'
until half cooked. Drain off any fat.
Add coriander, curry, cinnamon & pepper, saute' until meat is fully
cooked.
Add flour, cook for 2 min., add 3/4 C water, simmer until mixture
is thick and dry.
Transfer to bowl, stir in lemon, parsley and mint. Cool.
Preheat oven to 425.
Cut 6" rounds out of pie crust (with top of glass or cookie cutter),
fill with mix and seal. Place on ungreased cookie sheet.
GLAZE: Stir together: Egg yolk, water, and curry in small bowl.
Brush over samosas. Prick with fork 1/2 way thru. Cook for 15-18
minutes until golden.
Serve warm with hot mustard.
NOTE: I found they were a little time consuming to make. I would
add more hot stuff - they are tasty
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| From Indian Cooking by Lalita Ahmed ISBN 1 85051 002 4
Pastry:
5 oz. Plain flour
� tsp Baking Powder
1 oz. Butter or ghee
Pinch Salt
Water
Sift flour, salt and baking powder and rub in the butter or ghee.
Add enough water to make a soft smooth dough. Cover and set aside.
Filling:
� oz. Ghee or 1 tbsp oil
1 onion peeled and chopped
8 oz. Lean ground meat
salt
Ground Black pepper
1 Green chilli, seeded & finely chopped
2-3 Sprigs of coriander leaves, chopped
Juice of � lemon or 2 tsp mango powder
To make filling, heat the ghee or oil in a pan and lightly fry
the onion. Add the ground meat, salt and pepper. Add a little
water and gently fry the meat for 10-12 minutes, until dry,
stirring occasionally. Add the green chilli, coriander and
lemon juice or mango powder and mix well. Remove from heat
and allow to cool.
Flour Paste:
2-3 tsp Plain Flour
mixed with a little water
Oil for deep frying
Knead the dough well and divide into 8 even sized balls.
Using a little flour, roll out one portion into a 4-5
inch (10-13 cm) round. Cut across the center, then apply
the flour paste down the straight edge and bring the two
corners together to make a cone, gently pressing the
pasted edges together to secure.
Fill the cone with the filling, apply the flour paste
to the open mouth of the cone and seal. Prepare the
remaining samosas.
Heat the oil in a deep frying pan and gently deep fry,
a few at a time, until golden brown. Drain on paper
towels and serve hot or cold.
Variation:
To make vegetable samosas substitute the folowing for
ground meat;
1 lb potatoes, peeled, cubed, boiled or 1 lb mixed peas,
diced carrots, grren beans and potatoes, add 1 tsp
garam masala to the spices.
Ground chicken or fish may also be substituted for ground
meat.
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| From Cuisine of the Far East by Piero Antolini ISBN 0 491 03981 6
Pastry:
8 oz. Plain Flour
1/2 tsp Salt
4 tbsp Vegetable oil
4 tbsp Water
Sift flour into a bowl and add salt and oil. Mix until the
mixture resembles bread crumbs. Stir in the water a little at
a time; dough should be on the firm side. Knead the dough for
at least 10 minutes on a floured board. Shape into a ball,
return to the bowl and cover. Leave to stand for at least
30 minutes. Meanwhile prepare the filling.
Potatoe Filling:
1+1/2 lb Potatoes
3+1/2 oz Ghee or oil
1 Onion, finely chopped
1 tsp whole mustard seed
5 oz fresh or frozen peas
1 tsp Fresh green chilli pepper, finely chopped
1 tsp Fresh ginger, finely chopped
1 tsp coriander
1 tsp garam masala
2 tbsp Lemon juice
Salt
Water
Peel potatoes and cut into small cubes. Cook in boiling water
for about 5 minutes - they should be fairly tender, but not
completely cooked. Drain and set aside. Heat the ghee or oil
in a large pan and saut� the onion. Add the mustard seeds,
peas, chilli pepper, fresh ginger and 3 tbsp water.
Cover and simmer over low heat, stirring occasionally.
Add a little more hot water if necessary to allow the peas
to cook. Add the potatoes, coriander, garam masala and
lemon juice. Stir and cook a few minutes over a gentle heat.
Add salt to taste. Allow to cool.
Meat Filling:
2 Fresh green chilli peppers
1 Onion
3� oz. Ghee
7 oz. Cooked peas
� tsp Fresh ginger, chopped
� tsp Chilli powder
1� lb. Ground Meat (Beef, Veal, Lamb)
1 tsp Garam masala
Salt
Prepare chilli peppers and discard seeds. Cut into thin strips.
Peel onion and chop finely. Heat the ghee and saut� the
chillis; remove and set aside. Saut� the onion in the
chilli flavored ghee, then add the peas, ginger and chilli
powder. Stir in the meat and cook until well done. Add the
garam masala and the saut�ed chillis. Mix thoroughly and
add salt to taste. Cook 2 minutes, remove from the heat
and allow to cool.
Making the samosas:
Knead the dough for a few minutes and divide into 8 evenly
sized balls. Roll out into very thin circles 6-7 inches
(16-18 cm) in diameter. Cut each circle in half and roll
into a cone, overlapping the edge which should be brushed
lightly with water and pressed together to seal. Fill
each cone with 2 tbsp filling; moisten the open edges
of the pastry with a little water and press to seal.
Heat the oil in a deep fryer and cook until crisp and golden
brown, drain on paper towels. Serve hot or cold.
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| From The Complete Asian Cookbook by Charmaine Solomon ISBN 0 7112 04551
Pastry:
1� Cups Plain flour
3/4 tsp Salt
1 tbsp Ghee or oil
� Cup warm water
Sift flour and salt into a bowl, add oil and warm water and
mix thoroughly, until ingredients are combined. Add more
water if necessary. Knead for about 10 minutes or until
dough is elastic. Cover and set aside.
Filling:
1 tbsp Ghee or oil
1 Clove garlic, finely chopped
1 tsp Fresh ginger, finely chopped
2 Onions, finely chopped
2 tsp Curry powder
� tsp salt
1 tbsp Vinegar or lemon juice
8 oz. Ground steak or lamb
� Cup hot water
1 tsp Garam masala
2 tbsp Chopped coriander leaves
Heat ghee in a pan and fry garlic, ginger and half the onion
until the onion is soft. Add curry powder, salt and vinegar,
mix well. Add ground meat and fry over high heat, stirring
constantly until meat changes color. Turn heat down and
add hot water. Cover pan and cook until meat is tender and
all liquid has been absorbed. Towards end of cooking, stir
frequently to prevent meat from sticking to pan. Sprinkle
with garam masala and chopped coriander leaves. Remove
from heat and allow to cool. Mix in reserved onion.
Prepare samosas as described in previous recipes.
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| Simple Samosas
2 c whole-wheat flour (you can use white flour if you want)
3 T vegetable oil, plus some extra to brush on dough
(1/2 t salt)
vegetable oil for deep-frying
Combine oil and flour (and salt). Add 1c water, mix and knead into a firm
dough. Brush with oil and set aside while making filling.
Sookhe Aloo filling:
7 boiled potatoes in their jackets, cooled
10 T vegetable oil
1/8 t ground asafetida
1 t whole fennel seeds
1 t whole cumin seeds
1 t whole black mustard seeds
12 whole fenugreek seeds
3 whole dried hot peppers
1/8 t ground turmeric
(1 1/2 t salt)
1 T lemon juice
Peel and dice potatoes.
Heat oil, add asafetida, then fennel and cumin seeds, then mustard and
fenugreek seeds. After 10 seconds add hot peppers.
Then add poptatoes, turmeric, and salt.
Fry 15-20 minutes.
Squeeze lemon juice over potatoes.
To use as filling, crush potatoes after cooking.
Kheema filling:
2 chopped peeled onions
4 chopped garlic cloves
1 chopped piece of ginger (2"x1")
4 T vegetable oil
1 stick cinnamon
4 whole cloves
4 black peppercorns
1 bay leaf
1-2 hot red peppers (optional)
1 T ground coriander
1 t ground cumin
1/2 t ground turmeric
1 large canned tomato, chopped
2 lb ground beef or lamb
salt to taste
1 T lemon juice
In blender grind up onions, garlic, giner with 3T water.
Heat oil in skillet. Add cinnamon stick, cloves, peppercorns, bay leaf,
and red peppers. Then add onion paste from blender.
Fry for ten minutes, adding water if it starts to stick.
Add coriander, cumin, and turmeric, and fry five minutes.
Add chopped tomato and fry 2-3 minutes.
Add chopped meat and fry on high heat 5 minutes, breaking up lumps.
Add 1/2 c water and lemon juice.
Bring to a boil, cover, and cook 1 hour.
Meat and potato filling:
1 chopped onion
small piece of ginger, chopped
1 c minced meat
1 T peas
(1 t salt)
1 t ground coriander
1 t ground cumin
1/2 t paprika or chili powder
1 T chopped coriander leaf
1/2 t garam masala
1 boiled, peeled, mashed potato
2 t lemon juice
Fry onion in 2 T oil or ghee.
Stir in ginger, meat, peas, salt, and spices and fry for two minutes.
Add potato and lemon juice and fry a few more minutes.
Cool.
Vegetable filling:
2 boiled, peeled, mashed potatoes
a few sprigs cauliflower, boiled
2 T peas, cooked
ghee or vegetable oil
1" piece of ginger, chopped
1" cinnamon stick, broken
2 cloves
1 t cumin seeds
1 green chili, sliced
1 green cardamon, crushed
1 t poppy seeds
1 T chopped nuts
1 T sultanas (raisins)
1 T chopped coriander leaf
salt
Mash vegetables.
Heat ghee and fry spices for a few minutes.
Separately, heat some oil and fry nuts, sultanas, coriander, and salt.
Mix everything together.
Making samosas:
Divide dough into 28-30 balls (each makes 2 samosas).
Flatten each ball and roll out to 3 1/2 - 4 inch circle.
Cut each in half.
Moisten half the cut edge with water.
Form a wide cone out of the dough semicircle, using the moist section to
overlap 1/4" to stick it together.
Fill 3/4 full with filling.
Moisten inside edges of opening and stick shut.
Keep prepared samoas covered by a damp cloth.
To cook samosas:
Heat oil. To test temperature, drop in one samosa, which should start
sizzling immediately.
Fry 2-3 minutes, until golden brown.
Remove with slotted spoon and drain on paper towels.
If they brown too fast, lower the temperature.
Can be rewarmed in a 300 o oven.
Serve with chutney.
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