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O Lassi de Manga, é uma bebida popular da Índia, uma mistura cremosa e exótica de iogurte, manga fresca e especiarias...
Simply put, a samosa is a savory fried or baked triangular shaped pastry that has a filling. The filling ranges anywhere from spiced vegetables, lentils, chicken or lamb. Samosas are said to have originated from the Middle East. They are popular in many parts of the world that at some point have had interaction with the middle East. In Kenya and Tanzania, this dish was introduced by Arab traders centuries ago. Growing up in Kenya, this was a dish that was popular especially during special occasions. At our house, this was a dish that was sure to make an appearance during birthdays, weddings, Christmas or any other festive occasion. I still insist that my mother makes the best samosas. Really, she does! I might be bierced, but even those who are not family members that have tasted her samosas say the same thing. She learnt how to cook them from Mama Asha, a long time family friend who is from the Kenyan coast, and a fabulous cook. At my house, I cook these as appetizers or for cocktail parties. These babies can be eaten as they are, with some chutney or dipped in sweet and sour sauce. Whichever way you decide to eat them, they're oh-so-good!!The size of these pastries make them perfect to tote around as you make conversation at a cocktail party :-) So chill your moscato and let's get to cooking! SERVING SIZE: Makes 24 samosas SPECIAL EQUIPMENT: -"Tawa" pan or crepe pan or any wide, flat pan. -Rolling pin. -Knife. -Measuring Spoons. -Pastry brush. -Floured baking sheet or baking sheet covered in silpat. -Clean cloth. -"Wok" pan or any deep pan (for frying the samosas). INGREDIENTS FOR PASTRY: -2 Cups sifted all-purpose flour. -1 teaspoon garlic powder (not garlic salt). -1/4 teaspoon salt. -2 tablespoons vegetable oil (for making the dough). -3/4-1 cup water (for making dough). -1/2 cup vegetable oil in a bowl. -1/4 cup water (for making paste). -1/4 cup all-purpose flour (for making paste). -Medium bowl filled with 1/2 cup all-purpose flour (for rolling out dough). -3-4 cups of vegetable oil for frying the samosas (I use canola). INSTRUCTIONS FOR MAKING THE PASTRY DOUGH: -Mix all the dry ingredients-Flour, salt, garlic powder. -Add the vegetable oil and mix again. -Slowly add the water a little at a time, kneading constantly for 10-15 minutes until dough is soft, but not sticky. -Let the dough rest for 15mins-1 hour in a lightly greased and covered container. -After the dough has had a chance to rest, remove it from the container and shape it into a ball. -Lightly flour your work surface. -Flatten the ball of dough into a thick disc using your rolling pin and divide the disc into two equal parts using a knife. -Further divide the two pieces into three equal parts and roll these parts into balls. -Place these balls on the baking sheet and cover them with the cloth to prevent them from drying (all of them except the one you're working on ). ***HEAT YOUR TAWA/FRYING PAN ON MEDIUM HEAT AT THIS POINT**** -Roll out each ball into a flat circle that's 8 inches in diameter and 1/8 inch in thickness. Roll the balls of dough from the center out, and rotate as you do this. This will ensure that the thickness is even throughout.-Dip your pastry brush into the bowl with the oil and gently brush it on the surface of the rolled out dough (about 1/2 teaspoon per circle of dough). -Lightly sprinkler the oiled surface of the dough with some flour. -Roll out another ball of dough and repeat the two steps above, then stack the rolled out dough circles on top of each other. Repeat this until all the 24 rounds of dough have been stacked on top of each other. Do not apply oil or flour on the topmost round of dough. -Lightly push down on the edges of the stacked dough (be careful not to seal the edges together, or it will make it hard to separate once cooked). -Use your rolling pin to further roll out the stacked dough to around 10-12 inches in diameter. -Gently drape the 12 inch stacked round of dough over your rolling pin (it will be heavy), and transfer it over to the pre-heated tawa/frying pan. -Let each side of the dough cook for 11/2 minutes until it starts to look transparent, but not burnt. Make sure you apply gentle pressure on the edges of the dough as it cooks so that the edges will be easier to separate. -Transfer the cooked round of dough to your work surface and gently begin to separate the layers of dough apart. -Re-stack the cooked rounds of dough, making sure to line the edges so that you can quarter it into equal sizes. -Use your knife to quarter the stacked dough. You should have a total of 24 parts when done. ***AT THIS POINT, MIX THE 1/4 CUP OF ALL-PURPOSE FLOUR WITH THE 1/4 CUP WATER TO FORM A PASTE*** -Use the clean cloth to cover the dough quarters except for the one you are using .This will prevent them from drying. -To form a samosa pocket, place a quarter of dough on your work surface with the pointy tip of the dough quarter facing away from you. -Starting on the side of the dough closest to you, take one corner of the quartered dough and make a fold half-way towards the pointed tip that's facing away from you and make a fold as shown on the video. -Use your finder to apply some paste over that fold as shown in the picture. -Then take the opposite corner of the dough that you folded and fold it over onto the pasted side (make sure not to fold all the way to the edge or you will make your samosa pocket too narrow, making it hard to fill). -At this point, your samosa pocket will resemble a triangle with a flap over it (unfolded). INGREDIENTS FOR FILLING: -1 Lb lean ground beef. -1 finely diced red onion. -1 teaspoon garlic paste. -1 teaspoon ginger paste. -1/2 a habanero pepper-diced (roasted for 15 mins in the oven, peeled and seeded). -1/4 teaspoon-1 teaspoon salt (according to your taste). -1/4 teaspoon turmeric. -1/4 teaspoon cardamom. -1/4 teaspoon coriander powder. -1 teaspoon ground cinnamon powder. -1/2 teaspoon Dhana Jeera powder (this can be purchased at any Indian grocery store on on amazon.com). -1 teaspoon cumin powder. -1/2 a bunch cilantro, finely chopped. -1/2 cup frozen peas. COOKING THE FILLING: -In a medium sautee pan over medium heat, brown the beef and add the onions, garlic paste, ginger paste, habanero pepper, salt and spices. Keep stirring and continue cooking until the water has completely cooked down. Be careful not to burn the meat. Remove from heat and transfer to a separate container to completely cool down (15-20mins). -After the beef has cooled down, stir in the frozen peas and chopped cilantro (these will cook when you fry the samosas). Now you are ready to assemble your samosas. ***AT THIS POINT, HEAT 3 CUPS OF VEGETABLE OIL IN A WOK OR DEEP PAN ON MEDIUM HEAT*** ASSEMBLING AND COOKING THE SAMOSA: -To fill the pocket, use a small cookie scoop or a teaspoon to stuff the samosa pocket (I used 11/2 teaspoons), then tuck the front flap of dough into the pocket to secure the stuffing (as shown in the video). -Apply some paste on the remaining top flap and fold it over tightly. Make sure there are no holes in your pocket or your samosa will come apart while frying or the oil will seep into the stuffing. Greasy samosas are not good :-/ -Keep stuffing all the pockets and cover them with the cloth until they're all filled. -To test your oil for readiness, drop a small piece of dough into the hot oil. It should sit at the bottom of the wok/pan for a few minutes, then raise to the top. If the dough raises up too fast after you have dropped it in, your oil is too hot and you need to reduce the temperature on the stove or your samosas will be cooked on the outside and the peas will still be raw-yuck! -Once you have tested your oil and are satisfied that the temperature is right, begin placing the stuffed samosas into the hot oil. Place them away from you as shown on the video so that the oil does not splatter and burn you. -Do not overcrowd the pan. Six samosas at a time will ensure that they cook evenly. Use your strainer to stir the oil and turn the samosas so that they are cooked evenly all around. Once they have achieved a nice golden brown color (as shown in the picture/video), it is time to remove them from the oil. -You can use a colander placed over a plate or a plate lined with paper towels to drain any excess oil. -Your samosas are now ready to be served. You can dip them in sweet & sour sauce or any kind of chutney. You can enjoy them with your favourite cold soda. These are best served hot. Enjoy :-)
Mancarea indiana este diferita de restul lumii, nu numai in gust, ci si in metode de gatit. Aceasta reflecta un amestec perfect de culturi si varste diferite
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These crisp and golden brown Onion & Spinach Pakoras are a delicious savoury start to any Indian-themed dinner party. They look fabulous and taste even better. A very popular Indian appetizer, especially in the North, Pakoras are often bought from street vendors who serve them steaming hot wrapped in a newpaper cone. Crisp and golden brown on the outside with a soft fragrant interior of finely chopped spinach, onions, fresh grated ginger, green chillies and an intoxicating combination of aromatic spices, the pakoras are blended together in a fine chickpea flour batter and flash fried at the last minute for an easy and outrageously delicious appetizer fit for a Maharajah. Onion & Spinach Pakoras Makes 12-16 pakoras 1 cup fresh spinach 1 cup chickpea flour 1 medium size onion, finely chopped 1-inch ginger, finely grated 1 green chili, seeded and finely chopped 1 tsp ground fennel seed 1/4 tsp red chili powder 1 tsp turmeric 1 tsp ground coriander 1 tsp cumin a pinch of asafoetida 2 tbsp sesame seeds 1/4 tsp baking powder 1/2 cup ice cold water, and more if necessary salt to taste oil for deep frying Remove the stems from the spinach. Wash, dry and finely chop. Add all the onion, ginger, green chili and all of the spices to the flour and mix well. Add 1/2 cup of ice cold water to make a fluffy smooth batter. Sprinkle the baking powder over this paste and mix lightly. Set aside for 15- 20 minutes. Heat oil for deep frying, until a drop of pakora mixture instantly floats to the top. Don’t let the oil smoke. Drop teaspoon-sized amounts of pakora mix into the oil until the surface is covered. Using a teaspoon gives a dumpling shape to the pakora, whereas dropping the dough from your fingers gives a more delicate, interesting shape. Stir and turn the pakora until they are lightly golden brown on all sides, about 4-5 minutes. Drain on paper towels and serve warm.
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I found the original recipe on Suitcase and Chardonnay's website, and she had adapted the recipe from Steenberg’s Executive Chef, Kerry Kilpin, which just goes to show that recipes are easy to change bit by bit until you have something that you love. I tasted this when it was cooking and decided it needed a bit more bite, so added some chili, and then I didn't like the colour so added paprika, which also changed the flavour into something with a bit more depth. Oh yes, there is also apple in this recipe - not sure how I misread the original recipe - I think I just assumed chutney had apple and added it. I couldn't find Kerry Kilpin's recipe, but you can see Renate's here
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Assalamu alaikum wa rahmatullahi wa barakatuhu! In the Name of Allah, Most Gracious, Most Merciful We are back today with another samosa filling recipe. This time around, it's the turn of the vegetarian version - the Potatoes and Peas Samosa Filling. After having posted the lamb version last week, I had a request to give a veggie version too. It just so happens that when I was batch making samosas for Ramadan last year, we made some potato and peas ones too :) This recipe is extremely simple. The hardest thing is probably waiting for the potatoes to boil and then roughly mashing them - but I'm sure you can find something to occupy your time whilst they boil. Then, it's just a case of mixing all the other ingredients in, and letting the mixture cool before the filling of the samosas begins! A Simple List of Ingredients: 1. Potatoes 2. Vegetable Oil 3. Ground Coriander 4. Ground Cumin 5. Red Chilli Powder 6. Salt 7. Ground Turmeric 8. Green Chillies 9. Onions 10. Fresh Coriander 11. Frozen Peas Bismillah, let's begin! First, take 6 Large Potatoes. Peel and roughly chop them into equal sized pieces. Boil in salted water until tender, and then drain. Roughly mash them, and set aside. Heat a few tablespoons of Vegetable Oil in a pan or wok. On a low heat, add 2 tablespoons of Ground Coriander and 2 teaspoons of Ground Cumin. Fry for one minute. Then, add: 2 teaspoon Red Chilli Powder 1 teaspoon Ground Turmeric 2 teaspoon Salt Fry for another minute on a low heat. Then, add the mashed potato from earlier. Mix well. Then, take 4 Green Chillies, finely sliced. 2 Onions, peeled and finely chopped 2 cups Frozen Peas And, a handful of Fresh Coriander, finely chopped. Add these all to the pan. Mix well, and cook for 2 minutes. Allow to cool completely before using to fill samosas, pastries or spring rolls. Potato and Peas Samosa Filling Ingredients · 6 Large Potatoes · Few tablespoons of Vegetable Oil · 2 tablespoon Ground Coriander · 2 teaspoon Red Chilli Powder · 1 teaspoon Ground Turmeric · 2 teaspoon Salt · 2 teaspoon Ground Cumin · 4 Green Chillies, finely sliced · 2 Onions, peeled and finely chopped · Handful of Fresh Coriander, finely chopped · 2 cups Frozen Peas Method 1.Peel and cut the potatoes into roughly equal sized pieces. Boil in salted water, and then drain. Roughly mash the potatoes, and then set aside. 2.Heat the oil in a pan or a wok. Add the ground coriander and ground cumin. Fry on a low heat for about a minute. 3.Then, add the ground turmeric, salt and red chilli powder. Fry for another minute on a low heat. 4.Add the mashed potatoes, and mix well. Add the peas, onion, fresh coriander and green chillies. Mix well, still on a low heat, for about 2 minutes. 5.Allow to cool completely before using to fill samosas, pastries or spring rolls. You May Also Like: Lamb Mince Samosa Filling Chicken Samosa Filling Pakistani Samosas Wasalaam!
Mr avait envie de samoussas, comme il adore (et moi aussi), l'association poulet-curry, je me suis dis que ça serait sympa de réaliser une petite farce pour garnir mes bricks. J'ai ajouté de l'oignon pour le goût et un peu de fromage frais pour lier...
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