Vegetable Samosa
Ingredients| 8 oz potatoes, cut in even-size pieces |
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In a saucepan, boil potatoes in salted water 15-20 minutes or until
tender. Drain well, return to saucepan and shake over low heat a few
moments or until dry. Mash well. Cook peas in boiling salted water 4
minutes. Drain well.
Heat oil in a skillet. Add onion, cumin seeds, ginger, turmeric, Garam
Masala and salt. Cook gently 5 minutes. Add mashed potatoes and peas,
then stir in lemon juice. Mix well, remove from heat and cool.
Sift flour into a bowl. Cut in butter finely until mixture resembles
bread crumbs. Add milk and mix to form a stiff dough. Divide in 6
equal pieces.
Form each piece in a ball and roll each ball on a lightly floured
surface to a 6" circle. Cut each circle in half. Divide filling
equally among semicircles of pastry.
Dampen edges of pastry, then fold over and seal to form triangles
which enclose filling completely. Half fill a deep-fat fryer or
saucepan with oil. Heat oil to 375 F. (190 C.) or until a 1/2" cube
of day-old bread browns in 40 seconds. Fry samosa in hot oil, a few
at a time, 3-4 minutes or until golden brown. Drain on paper towels.
Garnish with lime twists and celery leaves, if desired, and serve hot
with Mango Chutney.
Makes 12 samosa.
Servings: 12
Also see ...
Vegetable Samosas
PASTRY: Combine flour & salt, mix in the oil & water 1 tb at a time until the mixture resembles a soft dough. Knead until it is smooth. Divide dough evenly into between 20 portions. Roll each portion into a ball & cover with a damp towel & let rest for 30 minutes (Upload by user)
PASTRY: Combine flour & salt, mix in the oil & water 1 tb at a time until the mixture resembles a soft dough. Knead until it is smooth. Divide dough evenly into between 20 portions. Roll each portion into a ball & cover with a damp towel & let rest for 30 minutes (Upload by user)
Vegetable Uppama
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In a dry skillet, cook semolina until it turns a light pink color. Set aside. In a heavy pan, heat 2 tablespoons oil and fry the dals, red chilli, mustard seeds and asafoetida until dals turn reddish in color. Add ginger and onions and cook another couple of minutes. Ad (Upload by user)
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Vellirikkai Thogayal
Peel cucumber, slit into half, scoop out seeds. Slit into further narrow strips and cut tiny pieces as for kachumbar. Should not be grated as this gives no bite feel in the mouth. Next, warm the oil and fry all ingredients except the tamarind. Mustard should stop splutt (Upload by user)
Peel cucumber, slit into half, scoop out seeds. Slit into further narrow strips and cut tiny pieces as for kachumbar. Should not be grated as this gives no bite feel in the mouth. Next, warm the oil and fry all ingredients except the tamarind. Mustard should stop splutt (Upload by user)
Vietnamese Curry Cari
* If you use canned coconut milk, you must use water. This is a real Vietnamese curry. Although adapted from the Indian, which is always made with white potatoes, the Vietnamese version has the option of using white or sweet potatoes, the latter being greatly favored by (Upload by user)
* If you use canned coconut milk, you must use water. This is a real Vietnamese curry. Although adapted from the Indian, which is always made with white potatoes, the Vietnamese version has the option of using white or sweet potatoes, the latter being greatly favored by (Upload by user)
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Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee grinder or other spice grinder. Put the ground spices in a bowl. Add the vinegar, salt and sugar. Mix and set aside. Heat the oil in a wide, heavy pot o (Upload by user)
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Wash and cube the meat. Grind together the ginger garlic, chilli powder, turmeric, salt, cardamoms cloves, cinnamon stick, peppercorns, coriander and cumin together with the vinegar. Place the meat in a bowl, add the ground ingredients and leave to marinate for 30 minutes. P (Upload by user)
Wash and cube the meat. Grind together the ginger garlic, chilli powder, turmeric, salt, cardamoms cloves, cinnamon stick, peppercorns, coriander and cumin together with the vinegar. Place the meat in a bowl, add the ground ingredients and leave to marinate for 30 minutes. P (Upload by user)
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1. Proceed with stage 1 of mild curry base. 2. Make a water paste of the turmeric, pepper and chilli powder, then add and fry for 1 minute. Add the onion, stir frying for 2 minutes 3. Continue with stage 2 to 5 of mild curry base. 4. Add the potatoes and remaining ingredien (Upload by user)
1. Proceed with stage 1 of mild curry base. 2. Make a water paste of the turmeric, pepper and chilli powder, then add and fry for 1 minute. Add the onion, stir frying for 2 minutes 3. Continue with stage 2 to 5 of mild curry base. 4. Add the potatoes and remaining ingredien (Upload by user)
Vindaloo Paste
From this you can "vindaloo" anything you want chicken, beef, pork, tofu, or just plains veggies. Place all the spices and the salt in a mixing bowl and stir in the vinegar. Keep blending with a spoon until a paste is formed. Heat the oil in a sauce pan over medium (Upload by user)
From this you can "vindaloo" anything you want chicken, beef, pork, tofu, or just plains veggies. Place all the spices and the salt in a mixing bowl and stir in the vinegar. Keep blending with a spoon until a paste is formed. Heat the oil in a sauce pan over medium (Upload by user)
Vindaloo
"Vinegar is a preservative & therefore the vindaloo may be kept in the refrigerator for several days before using. In fact, the flavour are intensified if the vindaloo is eaten one or two days before cooking, warm slightly. ... The vindaloo requires that a substantial a (Upload by user)
TAG: vindaloo, seeds, vinegar, ,
"Vinegar is a preservative & therefore the vindaloo may be kept in the refrigerator for several days before using. In fact, the flavour are intensified if the vindaloo is eaten one or two days before cooking, warm slightly. ... The vindaloo requires that a substantial a (Upload by user)
TAG: vindaloo, seeds, vinegar, ,
TAG: minutes, samosa, drain, saucepan, ,
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