Indian cuisine! Help?
hi! i want a really good recipe for Samosas! Any skilled natives who can help their sister out? i have to impress the mother-in-law next week...
Answers:
1 lb lean ground beef, chicken or turkey
1/2 ts salt
1/2 ts crushed ginger
1/2 ts crushed garlic
2 tbs lemon juice
1 spring onion, finely chopped
Paste:
2 tb all purpose flour
3 tb water
3 c oil for deep frying
Cook ground beef on medium heat, stirring and breaking all lumps until the colour of the meat starts to change.
Add salt, ginger, garlic, lemon. Continue cooking until all the water has evaporated and the mixture is completely dry. Drain fat thoroughly from the mixture in a colander and then drain again on a kitchen towel. When the mixture is cool, add the onion. Adjust salt to taste.
Make the paste by blending water and flour. Fold Samosas into purchased pastry wrappers (available at Indian food stores), making sure the filling is well sealed within the wrapper. For smooth crisp pastry, deep fry Samosas in oil, turn heat to medium and cook turning often until golden brown. Drain on paper towels. For best results never fry Samosas in oil that is too hot.
Other Answers:
yess love
just buy some and then out them in plates with chutney. Glad To be of help!
SAMOSAS
2 tsp. fresh ginger, grated or 1 tsp. ground ginger
3 sm. cloves
1 lb. ground lamb or ground beef
2 lg. onions, thinly sliced
1 tbsp. ghurum masala (add the ghurum masala after the curry is cooked by stirring it in before serving)
1 tbsp. curry powder
1 tsp. salt
Oil if needed
Cooking meat filling (follows)
FOR PASTRY:
2 c. unbleached flour
3/4 tsp. salt
1 1/2 tbsp. oil or clarified butter
1/2 to 3/4 c. water
Sift flour and salt together. Make a well in the center of the mixture and quickly pour in oil and water. Stir briskly until combined, gradually adding more water if necessary. You should aim for a slightly moist dough that sticks together.
On a lightly floured surface, knead dough for 10 minutes until smooth and elastic, cover with damp towel. To assemble samosa, break off pieces of dough (leaving what's left under the towel and shape into balls. Roll each ball into a circle about 1/10 of an inch thick and 5 inches across. Cut the circle in half. In one side put filling, fold half of the half circle over to make a triangle. Seal by brushing a bit of water along the edges and pinching it together with your finger. Heat 2 inches oil in a skillet or pan to 375 degrees. Put in samosas and let it fry to a golden brown on each side. Then drain on cloth or paper towel and eat.
MEAT FILLING:
Crush ginger and garlic. Combine all ingredients in a large skillet or pan and simmer for 30 minutes, stirring frequently. Add a bit of oil if meat is too lean to grease the pan. When meat is well browned, drain off any excess fat, set aside until ready to fill pastry.
VEGETABLE FILLING:
3 med. potatoes
2 carrots
1 c. fresh green peas or 1 (8 oz.) pkg. frozen peas
2 to 3 tbsp. oil or clarified butter
1 c. onion, finely chopped
2 tsp. fresh ginger, grated or 1/2 tsp. ground ginger
2 lg. cloves garlic, crushed
1/2 tsp. coriander seeds, crushed
2 tbsp. fresh coriander, finely chopped (opt.)
2 tsp. lemon juice
Peel potatoes or don't as you wish. Boil potatoes and carrots until both are soft but still firm. Cut into small cubes about 1/2 inch square. In a separate pot, cook peas just until tender. Meanwhile heat oil or butter until a test onion sputters upon contact with it. Add onions, ginger, garlic and coriander and saute, 6 or 8 minutes, stirring constantly. Mix in the lemon juice and the cooked vegetables, gently adding peas last. Heat through then set aside until ready to fill pastry. Included is the link to recipe site for Samosa.
http://www.khanakhazana.com/recipes/k_recipe.aspx?id=50
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