Indian Recipes - Samosa

Ingredients

1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough
For filling:
2 potatoes large boiled, peeled, mashed
1 onion finely chopped
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds cru shed
1 tsp. red chilli powder
salt to taste
oil to deep fry

Method

Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.
For filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.

To proceed

Make a thin 5? diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

Making time: 45 minutes

Mango Rice

Ingredients :

2 cups cooked rice
1 cup grated green mango
½ cup chopped onions (optional)
2 tsp salt
2 tsp chilli powder
1 tsp turmeric powder
1 pinch asafoetida
1 tsp mustard
2 tbsp oil
Small bunch curry leaves
A handful fried peanuts
½ cup yogurt
6 to 8 baby okras

Method :

Heat oil in a pan and add mustard, turmeric powder and asafoetida.
After the mustard splutters, add chopped onions and fry till they turn golden brown.
Add the grated mango, chilli powder and salt.
Cook the mango till it becomes very soft.
Now, add the cooked rice . Stir well and garnish with curry leaves.
Sprinkle fried peanuts on top before ready to serving.

Mutton Karahi

INGREDIENTS

½ kg mutton (small pieces and with bone)
8 - 9 cups water
Salt to taste
2 tbspns of red chilli powder
½ tspn turmeric powder
6-7 green chillies (4 coarsely chopped and remaining length way cut)
4 tbspns freshly grated ginger
½ cup oil
3 tomatoes sliced
2 onions slices
A pinch of methi dana
A single pod of cardamom

Method :

Boil mutton with onion, methi dana and cardamom pod in 7 cups of water.
-When a little amount of water remains add oil and tomatoes and mix well, by gradually adding rest of the water.
-Now when tomatoes are evenly mixed add seasonings (salt, red chilli powder and turmeric powder) in it and remaining water and cover it.
-When very little amount of water is remaining and meat is very tender add grated ginger and green chillies and mix well. You karahii is ready to be served with fresh salad and chapattis.

SERVE: 4 TO 6 PERSON

Chicken Tikka Masala

Active time: 45 min
Total time: 9 hours 30 min
Serves: 4

ingredients:

Masala Marinade
* 1 cup plain low-fat yogurt
* 2 garlic cloves, minced
* 1 tablespoon finely grated fresh ginger
* 1 1/2 teaspoons ground cumin
* 1 1/2 teaspoons ground coriander
* 1/4 teaspoon ground cardamom
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon ground turmeric
* Salt and freshly ground pepper

Chicken
* 2 1/2 pounds skinless, boneless chicken thighs, fat trimmed
* Salt and freshly ground pepper
* 2 tablespoons plus 1 teaspoon vegetable oil
* 1/4 cup blanched whole almonds
* 1 large onion, finely chopped
* 2 garlic cloves, minced
* 1 teaspoon minced fresh ginger
* 1 1/2 tablespoons garam masala
* 1 1/2 teaspoons pure chile powder
* 1/2 teaspoon cayenne pepper
* One 35-ounce can peeled tomatoes, finely chopped, juices reserved
* Pinch of sugar
* 1 cup heavy cream

method:

1. MAKE THE MASALA MARINADE: In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
2. PREPARE THE CHICKEN: Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
3. Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and cut it into 2-inch pieces.
4. Meanwhile, in a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
5. In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.
6. Variation: The marinade and sauce here are also delicious with shrimp, lamb and vegetables.

Make ahead: The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat gently before serving.

Serve with: Steamed basmati rice, rice pilaf or warm nan.

Grilled Lamb Chops with Pear Cranberry Mint Chutney

Serves 4

Ingredients:

* 8 thick lamb loin chops
* 1 tsp powdered ginger
* 1 tsp madras curry powder
* 1 tbs finely chopped fresh mint
* 1 tsp garlic, finely chopped
* ½ tsp sea salt
* 1 tbs balsamic vinegar
* 1 tbs vegetable oil

Directions:

Trim excess fat from the lamb chops. In a mortar and pestle, make a paste with the remaining ingredients. Rub the paste all over the meat. Marinate for at least 1 hour, and up to overnight. Grill the chops over hot coals, and serve with the Pear Cranberry Mint Chutney.