INDIA - INDIAN SAMOSA'S - GOOD RECIPE? also......does anyone...?!
Answers: know how to make the pungent brown sauce that comes with it? Thanks Kindly!
Samosas are not easy and can be labor intensive. That's why most people buy them ready made or order them from a take away.
The brown sauce is TAMARIND chutney (called imli in India).
You can buy this at any Indian store or the recipe is:
http://www.khanapakana.com/chutney-recip...
SAMOSAS (filled with potatoes and green peas)
you could buy ready made egg roll wrappers as a shortcut
Ingredients:
For the filling:
2 to 3 Tbs. ghee or vegetable shortening
1 tsp. coriander seeds
1/4 cup minced shallots
1 tsp. freshly grated ginger
1-1/4 lb. baking potatoes, boiled until just beginning to fall apart; cooled, peeled and cut into 1/2-inch cubes
1/2 cup frozen green peas, thawed
2 tsp. fresh lemon juice
1-1/2 tsp. kosher salt
1 tsp. garam masala
1/4 to 1/2 tsp. cayenne
For the dough:
5-1/2 oz. (1-1/4 cups) unbleached all-purpose flour; more for dusting
1/2 tsp. kosher salt
1/8 tsp. baking soda
1/4 cup vegetable shortening or butter
2 Tbs. plain yogurt, mixed with 1/4 cup water
2 Tbs. unbleached all-purpose flour dissolved in 3 Tbs. water
Peanut oil or corn oil, for deep-frying
Make the filling:
Heat the ghee or vegetable shortening in a large skillet over medium-high heat. Add the coriander seeds and cook until they darken slightly. Add the shallots and ginger, and cook until soft, about 2 minutes.
Add the diced cook potatoes to the skillet and sauté until slightly golden, about 3 minutes. Remove from the heat and add the peas, lemon juice, salt, garam masala, and cayenne, tossing gently to combine. Let the filling cool completely.
Make the dough:
In a wide, shallow bowl, mix the flour with the salt and baking soda. Make a well in the center and drop the shortening into the well. Pick up some flour and fat in one hand. Rub the other hand lightly over this mixture, moving from heel to fingertips, letting the fat-coated flour fall back into the bowl. Pick up more fat and flour and continue this rubbing action until the flour is evenly coated; it should have a fine texture with no lumps.
For crispy, flaky results, rub the fat into the flour. Add the yogurt-water mixture a little at a time. Add just enough liquid until the dough comes together in a mass. Depending on the the flour and humidity, you may not need all the liquid; if you need more, add plain water a tablespoon at a time. Knead the dough until it's smooth and elastic. The dough is ready when it's no longer sticky and feels as soft as an earlobe, after about 5 minutes of kneading. Roll the dough into an 8-inch log, wrap it in plastic, and let it rest for about 15 minutes. (The dough can also be wrapped tightly and chilled for a day. Bring it to room temperature before continuing.)
Knead the dough until it's smooth and elastic.
Assemble the samosas:
Cut the dough into eight even pieces. Roll each piece into a ball and flatten slightly. Keep the pieces you're not working with covered with plastic wrap. Roll one flattened piece of dough into a thin 6-inch round, rolling from the center of the round and turning the dough frequently to achieve a uniform thickness. Cut the rolled circle in half.
Cut the dough into eight even pieces. Roll the dough into 6-inch round. Pick up one semicircular piece of dough and moisten half of the straight edge with a little flour-water mixture. Create a cone by bringing the dry half of the straight edge over the moistened half. Press the seam together to close. Be sure to pinch closed the point of the cone as well; a good seam will keep the stuffing in during frying.
Cut the rolled circle in half--one half makes a samosa. Create a cone by bringing the dry half of the edge over the moistened half. Press the seam together to close.
Fill the cone with two heaping tablespoons of the spicy potato mixture. Hold the cone about a third of the way up to keep it from collapsing as you fill. Brush one open side with the flour-water mixture and pinch the opening closed. To give the samosa its characteristic flared ruffle, continue to pinch the straight edge to slightly thin and extend it. Use remaining dough and filling to make 15 more samosas.
Fill the cone with two heaping tablespoons of the spicy potato mixture. Brush one open side with the flour-water mixture and pinch the two sides together.
Fry the samosas:
Fill a heavy, deep pan with 4 inches of oil and heat it to 350° F (use a deep-frying thermometer to monitor the temperature). Add the samosas in batches of four or five, being careful not to crowd the pan. Cook the samosas, turning often, until they're golden brown, at least five minutes. Transfer samosas to a paper towel-lined plate to drain. Serve immediately or let them cool to room temperature.
Fry the samosas gently in batches. Cook the samosas until they're golden brown, at least 5 minutes.
*Make Ahead Tips
Samosa dough can be wrapped tightly in plastic and refrigerated for a day, or frozen for up to three weeks. Assembled, uncooked samosas can be refrigerated, covered, for up to a day. Though samosas are best served immediately after cooking, they can be wrapped loosely in foil or plastic and stored in the refrigerator for up to two days. Reheat by dropping into 375° F oil for a minute and a half, or arrange samosas in a single layer on a baking sheet and place in a 350° F oven for 10 minutes.
STEP by STEP Instructions with PHOTOS:
http://www.taunton.com/finecooking/recip...
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jump into here and find more and more...
Here are three dips that are used according to your taste:
Brown Dip
1/2 cup cider vinegar
1/2 cup water
3 tablespoons brown sugar
1 small clove garlic, minced
1 teaspoon salt
Place all ingredients in a small saucepan. Stir until the sugar dissolves. Heat to boiling, then let simmer uncovered for about 10 minutes. it will reduce slightly. Serve warm or at room temperature with hot samosas.
Cilantro Dip
Ingredients:
1 cup packed fresh cilantro leaves and tender stems
1/2 cup fresh lemon juice
1/4 cup chopped walnuts
3 small, fresh hot chilies (such as jalapeno or serrano), stemmed and seeded
2 large cloves garlic
2 Tbs. sugar
Kosher salt, to taste
Directions:
Combine all ingredients except the salt in a food processor and puree thoroughly. Transfer to a bowl and add salt to taste.
Sweet & Sour Fruit Dip
Ingredients
3/4 cup hot water
1/4 cup prune butter
1/4 cup apple butter
1/4 cup cider vinegar
1/4 cup raisins
1 Tbs. dark brown sugar
2 tsp. freshly grated ginger
1 tsp. ground ginger
1 tsp. toasted and ground cumin seeds
1 tsp. minced fresh mint leaves
1/2 tsp. cayenne
Pinch kosher salt
Directions:
Combine all ingredients in a bowl and beat with a whisk until blended.
***ENJOY!!!
INDIAN MEAT 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.