From: ekman@netcom.com (Crossly the Glad-Eyed Bear)
Subject: Re: Request for Samosa recipes
Date: Sun, 30 Aug 92 07:05:40 GMT
Organization: Home for the Terminally Infirm

In article <1992Aug27.191116.9818@instar.cuc.ab.ca> darren@instar.cuc.ab.ca (Darren G. Holloway) writes:
>I am looking for a recipe for Beef Samosas.  Could anyone who has
>one please post it?


The following are from Madhur Jaffrey's _An Invitation to Indian
Cooking_, originally published in 1973 by Knopf, and reprinted in
paperback in 1975 by Vintage Books.  It's still available, at U.S. $11,
and Can. $14.00.



    *********************************************
    ***** Samosas--Whole Wheat, with Kheema *****
    *********************************************

    Categories: Appetizer       Indian                         

    Calories     per serving:             Number of Servings:  10
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:     

    INGREDIENTS ------------------------------------------------------------

       2        cup   whole wheat flour                                 
       3        Tbsp  vegetable oil (plus extra for brushing on dough)  
       1/2      tsp   salt                                              
                      vegetable oil for deep frying--3-3.5" in pot      

    DIRECTIONS  ------------------------------------------------------------

    Combine oil and flour and rub together.  Add salt and mix.  Add 1 cup 
    water, a little at a time, until you have a firm dough.  Knead the    
    dough well for 7 to 10 minutes, until smooth.  Form into a ball. Brush
    with a little oil, and cover with a damp cloth.  Set aside until ready
    for use.                                                              
                                                                          
    Cook Kheema until it is very dry, with no liquid left at all.  If any 
    fat has accumulated, it should be discarded.                          
                                                                          
    Divide dough into 28-30 equal balls.  (Each ball makes 2 samosas, so  
    you'll end up with about 60.)  Flatten each ball and roll it out on a 
    floured surface until it is 3 1/2 to 4 inches in diameter.  Cut each  
    round in half.  Taking one semicircle at a time, moisten half the     
    length of the cut edge with a finger dipped in water.  Form a wide    
    cone with the semicircle, using the moist section to overlap 1/4 inch 
    and hold it closed.  Fill samosa three-fourths full with the stuffing.
    Moisten the inside edges of the opening and press it shut. Seal this 
    end by pressing down on the outside with the tip of a fork, as you    
    would a pie crust.  Prepare the samosas this way and keep them covered
    with a plastic wrap.                                                  
                                                                          
    When you are ready to fry them, heat the oil in a wok, karhai, or a   
    utensil for deep frying.  Keep the heat at medium.  When oil is hot,  
    drop a samosa in to check the temperature.  It should start sizzling  
    immediately.  Fry 2 to 3 minutes, or until it looks a warm brown.     
    Remove with a slotted spoon and drain on paper towels.  Do all samosas
    this way.  If they brown too fast, lower your heat.                   
                                                                          
    They can be reheated in a 300 degree oven.                            
                                                                          
    To serve:  Place samosas on a platter and serve hot or warm with      
    either Fresh Green Chutney with Chinese Parsley and Yogurt or Fresh   
    Mint Chutney with Fruit.  The chutney is used as a dip.               


    ******************
    ***** Kheema *****
    ******************

    Categories: Meat            Indian                         

    Calories     per serving:             Number of Servings:   6
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:     

    INGREDIENTS ------------------------------------------------------------

       2        ea    onions, medium, peeled and coarsly chopped        
       4        ea    garlic cloves, peeled and coarsly chopped         
       1        ea    fresh ginger piece, 2"x1", peeled and chopped     
       4        Tbsp  vegetable oil                                     
       1        ea    cinammon stick, about 2 inches long               
       4        ea    cloves, whole                                     
       4        ea    black peppercorns                                 
       1        ea    bay leaf                                          
       1        ea    hot red pepper, or more to taste                  
       1        Tbsp  coriander, ground                                 
       1        tsp   cumin, ground                                     
       1/2      tsp   turmeric, ground                                  
       1        ea    canned tomato, large (or 2 small), coarsly chopped       
       2        lb    ground chuck or ground lamb                       
       1        tsp   salt, or to taste                                 
       1        Tbsp  lemon juice                                       

    DIRECTIONS  ------------------------------------------------------------

    Place chopped onions, garlic, and ginger in blender with 3 tablespoons
    water and blend to smooth paste (1 minute).  Set aside.               
                                                                          
    Heat oil in 10-12 inch skillet over medium heat.  When hot, add       
    cinnamon stick, cloves, black peppercorns, bay leaf, and last the red 
    peppers.  In about 10 seconds, when the peppers turn dark, add paste  
    from blender, keeping your face averted.  Fry for about 10 minutes,   
    adding a sprinkling of water if the food sticks to the bottom.  Add   
    the coriander, cumin, and turmeric, and fry another 5 minutes.  Now   
    put the chopped tomato in, fry for another 2 to 3 minutes, and add the
    chopped meat and the salt.  Fry on high heat about 5 minutes. Break up
    all the lumps in the meat and brown it as much as you can. Add 1/2 cup
    water and the lemon juice.  Bring to boil and cover. Lower flame and  
    let it simmer for 1 hour.                                             
                                                                          
    To serve:  This dish is rather like chili con carne without the chili.
    Serve it with rice, or chapatis, or parathas, and any vegetables you 
    like.  If serving it with a rice dish, serve a moong or masoor dal    
    with it.                                                              


    *************************************************************
    ***** Fresh Green Chutney with Chinese Parsley + Yogurt *****
    *************************************************************

    Categories: Relishes        Indian                         

    Calories     per serving:             Number of Servings:   6
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:     

    INGREDIENTS ------------------------------------------------------------

       1        cup   Chinese parsley, packed (or coriander greens or
                      cilantro)     
       1        ea    fresh hot green chili, sliced, OR                 
       1/4      tsp   cayenne pepper, ground                            
       8        oz    plain yogurt                                      
       1/2      tsp   salt, or to taste                                 
       1/8      tsp   fresh ground pepper                               
       1/2      tsp   cumin seeds, roasted and ground                   
       1        Tbsp  lemon juice                                       

    DIRECTIONS  ------------------------------------------------------------

    Put the parsley and chili in the container of an electric blender with
    3 tablespoons of water and blend until you have a smooth paste (you   
    may have to push the parsley down a couple of times.)                 
                                                                          
    In a nonmetallic bowl, combine the yogurt, salt, pepper, cumin, lemon 
    juice and paste from the blender.  Cover and refrigerate until ready  
    for use.                                                              
                                                                          
    To serve:  Bring the cooled bowl to the table.  You could serve it    
    with almost any Indian meal.  People should take just a tablespoon at 
    a time.                                                               


    *****************************************
    ***** Fresh Mint Chutney with Fruit *****
    *****************************************

    Categories: Relishes        Indian                         

    Calories     per serving:             Number of Servings:   6
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:     

    INGREDIENTS ------------------------------------------------------------

       1/2      cup   mint leaves, washed and well packed               
       4        Tbsp  lemon juice                                       
       2        ea    fresh hot green chilies                           
       1        ea    medium apple, tart, peeled, cored, and diced             
       1        ea    orange, peeled, seeded, and cubed                 
       1        tsp   salt                                              

    DIRECTIONS  ------------------------------------------------------------

    Combine all ingredients in the container of an electric blender. Blend
    at high speed until you have a smooth paste.                          
                                                                          
    This chutney goes with most Indian foods.  It is especially good with 
    broiled Seekh Kabab, Tandoori Chicken, and Vegetable Pakoris.         
-- 
Crossly the Glad-Eyed Bear              ekman@netcom.com
Home for the Terminally Infirm, Redwood City, California