Samosas Frugal

Ingredients

VEGETABLE FILLING 4 tbsp ghee* 1 lb potatoes, peeled & diced in 1/4 dic 2 garlic cloves, peeled & minced 1 cup onion, yellow, peeled & finely chopped 1 tsp ginger, fresh, grated 2 tsp garam masala (see recipe) 1 tbsp coriander, fresh, chopped 1 pinch cayenne pepper 1/2 tsp tumeric 2 tsp lemon juice 1 cup peas, frozen, thawed salt to taste MEAT FILLING 1 tbsp ghee* 2 garlic cloves, peeled & minced 1 onion,yellow, medium, peeled & finely c 1/2 lb ground lamb, finely 1/2 lb ground beef, finely 1 tsp ginger, fresh, grated 2 tbsp garam masala (see recipe) 1 tbsp coriander, fresh, chopped 1/2 tsp tumeric 1 pinch cayenne pepper 1/4 tsp cinnamon, ground 2 tsp lemon juice,, fresh salt to taste DOUGH 2 cup flour, all purpose sifted 6 tbsp vegetable oil 1 tsp salt water oil for frying

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Preparation
 
*GHEE is butter that has been cooked to separate the clear butter fat
from milk solids to be able to keep it for a long time. To make it,
cook 1 lb unsalted butter to a simmer and cook, partially covered, 10
to 15 minutes till most of the froth has subsided and the milk solids
on the bottom of the pan are browned but not burned. Turn it off and
allow it to cool a bit and separate. Strain it through several layers
of cheesecloth. Seal in plastic containers. It will keep several
weeks in the fridge.

USE EITHER THE VEGETABLE OR MEAT FILLING, Vegetable Filling: Heat a
large frying pan and add the ghee, potatoes, garlic, onion, and
ginger. Cover and cook on low for 10 minutes, to sweat the potatoes
down. Stir a few times. Don t brown. Add the remaining ingredients
and continue cooking, covered until the potatoes and peas are tender,
5 minutes. Set aside to cool.

Meat Filling: Saute all ingredients until they are crumbly amd most
of the liquid is absorbed. Set aside to cool.

Dough: Using a fork, blend the flour, oil and salt. Add the water and
knead to form smooth dough. Wrap in plastic and refrigerate for 1
hour. Wrap in plastic and refrigerate for 1 hour. Knead the dough for
1 minute. Cut in half. Cut each half into 12 pieces. Roll in 7"
circles using additional flour. Cut each circle in half. Roll sides
together to make a cone. Hold the cone in your hands, with the
fingers wrapped around it. Fill and seal with water into triangle.
Fry in 2 inches of oil at 375F for 2-3 minutes per side. Drain.

MAKES: 48 Samosas

Source: _The Frugal Gourmet on Our Immigrant Ancestors_

 

 
Servings: 1

 

Samosas Jaffrey
To make the pastry, combine the 2 c of flour with 3 tb oil. Add salt & mix. Add 1 cup of water a little at a time until you have a firm dough. Knead the dough well for 10 minutes or until the dough is elasticy & smooth. Form inot a ball, brush with a little oil, cover b (Upload by user)

Samosas No1
From: A Taste of India, M.S. Atwood Sift together flour and salt. Add melted butter, yogurt and water to make a stiff dough. Knead until smooth and elastic. Roll out very thin on floured board. Cut into 3 to 4 inch circles. Place a small amount of filling in center leav (Upload by user)

Samosas No2
To Make Dough:Sift flour and salt together into a mixing bowl. Add the melted butter and yogurt and stir with a wooden spoon until the dough resembles a coarse, crumbly meal. Add cold water by the TBSP full until the dough can be gathered into a ball. Knead on a lightly flou (Upload by user)

Samosas No3
For filling: In blender or food processor, grind onion, ginger root, garlic, cinnamon stick, cardamom, cumin and salt. Break cinnamon stick into pieces before adding to blender. Spray a medium skillet with non stick spray. Add ground beef and blend the spice mixture. Co (Upload by user)

Samosas No4
Making Dough: Add pinch of salt and oil to the flour, and mix it well. Add water slowly to flour and knead well to make a soft dough. Making Filling: Boil potatoes. When tender, peel and cut into small pieces. Boil peas and set aside. Pluck cilantro leaves, wash, chop a (Upload by user)

Savory Indian Pancakes
Ingredients: 2 cups dry mung beans 3/4" cube of peeled, fresh ginger root. For every one cup of soaked beans, add: 1/2 cup water 1/2 tsp Spike or other vegetable seasoned salt 1/2 tsp asafetida or 1 clove garlic 1/4 tsp baking soda 1/8 tsp cayenne 1/ (Upload by user)

Scott s Curry Spinach Vegan
Sautee onions in a pan (use broth, vinegar, or Pam). When soft, add frozen block of chopped spinach (if you were clever enough to thaw it, so much the better). Stir for a minute. Put in pyrex pan (yes, these recipes are brought to you by Pyrex, makers of fine bakeware. Back (Upload by user)

Scottish Rabbit Curry
Choose a fat, fresh rabbit. (To test it, examine the kidney.) Cut it into at least twelve pieces; brown these in butter, with onions. When browned, if you wish delicate cookery, pour off the butter and add three quarters of a pint of well seasoned stock, one large spoonful o (Upload by user)

Sewian Vermicelli
1. fry the sewian in hot oil till golden brown. 2. Heat the milk to boiling and add the sewian. Cook till the milk is reduced by half. 3. Add sugar and cook on slow fire till creamy, about 25 minutes. 4. remove from fire. Add in rose water. Decorate with blanched finely shre (Upload by user)

Shahi Korma Mutton Curry
1. clean, wash and dry mutton. 2. blend coriander seeds, 1 onion, almonds and garlic 3. Marinade the mutton in above for 2 hr 4. heat oil, fry the remaining thinly sliced onion. Keep aside. 5. Add the mutton and fry till the liquid dries up. 6. Add 3/4 c hot water and simmer (Upload by user)
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Scrambled Eggs With Cumin Fragrant Herbs
1. Break the eggs into a small bowl, add salt, and beat slightly to mix. Do not overbeat, as eggs should not be foamy or frothy. 2. Beat the shortening or oil in a frying pan (9 10 inches in diameter), and add onions. Over medium low heat, saute onions until they are tr (Upload by user)
TAG: cumin, onions, scrambled, ,

Seared Red Snapper W Thai Curry Sauce
Saute snapper in hot pan with peanut oil, skin side down until crisp. Cook on other side until done. Reserve on side until sauce is ready. Thai Curry Sauce: Heat oil in sauce pan, add curry paste and cook until bubbly. Add coconut milk an bring to a boil. Season with fish (Upload by user)
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Shahi Korma Lamb In Saffron Cardamom Cream
Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place near the stove. Soak the saffron in hot milk. Heat the ghee or clarified butter in a large, shallow, heavy pan. Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves (Upload by user)
TAG: stirring, saffron, spices, mixture, water, adding, little, brown, cream, onions, medium, cardamom, ,

Shrimp Curry
In a large heavy skillet, melt the butter and add the onions, apple or Christophne, garlic, and curry powder. Saute for about 5 minutes. Then stir in the flour. Add the chicken broth, lime or lemon juice, bay leaf, pepper corns, ginger, tomatoes, and salt and pepper to taste (Upload by user)
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Shrimp In Coconut Curry Sauce
* The fresh pineapple should be cut into small, bite size wedges. In a frypan over medium heat, saute the garlic and onion in the vegetable oil until the onion is transparent. Add the ginger and curry powder and cook gently 2 3 minutes. Stir in chicken broth to b (Upload by user)
TAG: curry, coconut, shrimp, ,

Shrimp In Indian Sauce
Shell and devain the shrimp. Rinse well and pat dry. Set Aside. Heat the butter in a skillet and add the onion. Add the chili. Cook briefly and add the shrimp, salt and pepper to taste. Cook, stirring often, about three minutes. Add the cardamom and cumin and stir. Add the l (Upload by user)
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