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Posts Tagged ‘Indian’

What in Sam-osas?

Cut rings from the rolled out dough with a round cutter or glass

Fork those edges tight from both sides

While looking about for a protein to serve with the fantastic romanesco masala we put together, chanced upon a great recipe for samosa dough. Assembles easily, handles fluidly, and bakes airily. The dough can be stuffed with any leftover masala or these we stuffed with some chopmeat seasoned with garlic, onion, ginger, cumin, and garam masala. OK, tacomeat seasoned with garam masala! Seal them well, the flour on both sides makes that a little difficult, and serve them hot. Good Stuff!

Buttery Samosa Dough

2 1/2 cups flour

1/2 teaspoon salt

1/2 cup ice cold butter, diced small

4 to 8 Tablespoons ice cold water

Deeply chill kitchenaid bowl and paddle attachment for some time before assembly. Combine flour, salt, and small diced butter in kitchenaid and mix at low speed until completely combined into a granola-like texture. Add half of the ice water and then slowly add more, while mixer is still running, until dough comes together into a dryish single body. Divide dough into two, wrap tightly and place in refrigerator to rest for an hour or up to overnight. Roll out to 1/8 inch thick, lightly flouring as you go, and cut into rounds with a cutter or glass. Place 1 teaspoon of stuffing into each and crimp edges well with a fork as shown. It may be necessary to crimp from both sides. Bake samosas at 400 degrees for 10- 12 minutes, until golden brown. Serve with masala and ice cold Kingfishers. Good Stuff!

Served toasted golden brown

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Assembled ingredients, notice cream tomato soup substitution

Onion, ginger, and garlic

Chicken Masala

1 Tablespoon ghee, or butter

2 garlic cloves, minced

2 Tablespoons minced onion

1 jalapeno, minced

1 teaspoon ginger, minced

¼ teaspoon cinnamon

2 teaspoons coriander

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon garam masala

½ teaspoon salt

½ cup chicken stock

½ cup tomato sauce

1 cup heavy cream

¼ cup chopped cilantro

¼ cup chopped green onion

1 pound cooked chicken

Sauté the garlic, ginger, onion, and jalapeno in butter until soft. Add all dry spices and salt and toast for several minutes. Add chicken stock and bring to a boil, simmer shortly. Add tomato sauce and bring to a boil, simmer shortly. Repeat with heavy cream. Add chicken meat. Simmer shortly, remove from heat, add cilantro and scallion, serve with Aloo Gobi Chana Masala or rice. Good Stuff!

Assembled ingredients, notice soaking dry chickpeas

Add dry spices and toast for several minutes

Aloo Gobi Chana Masala

½ pound fresh chickpeas (chana)

½ pound diced tomato

1 teaspoon ginger

2 garlic cloves

1 lemon juiced

1 Tbsp yogurt

½ pound cauliflower (gobi)

1 tsp cumin

1 tsp garam masala

6 potatoes diced (aloo)

2 Tbsp vinegar

1 cup diced onions

¼ cup dense meat stock

½ cup cilantro

¼ cup chopped green onion

½ teaspoon basil

½ teaspoon turmeric

Parboil first cauliflower, then chickpea, and potatoes in boiling water seasoned with salt, cayenne, and turmeric. Vegetables should be cooked but very firm. Chill immediately to stop cooking and reserve. Marinate cut onions in basil, vinegar, and oil. Sauté ginger and garlic, cook until soft, add onions, cook until soft, add cumin and garam masala. Cook another few minutes and add stock. Simmer shortly and add vegetables, yogurt and ¾ of the tomatoes. Cover and simmer until vegetables are cooked through. Sprinkle with reserved tomatoes, cilantro, and lemon juice for service. If you plan to make this very spicy, prepare some raita, a cooling yogurt dip made with cucumber, mint, cumin, and lemon. Good Stuff!

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