Filling:
2-3 tbs safflower oil
I small cauliflower, chopped fine
6 oz frozen peas
1/8 cup melted butter
1 tsp cumin seed
½ tsp ground ginger
1 tsp sea salt
1 tsp cayenne pepper
¼ tsp cinnamon
1 tsp ground coriander
Dough:
2 cups unbleached or organic white flour
4 tbs melted butter
little over ½ cup warm water
safflower oil for frying
This and the following East Indian recipes are what I make for Winter Solstice. This recipe as the following ones exemplify that in true Indian cooking; curry spice as marketed in North America is not used. Each cook has her unique combination of basic spices. These are put in the hot oil to cook until the spices sizzle, but do not burn. This is called making the masala.
Heat oil and throw in spices, heat until cumin seeds sizzle, but do not burn spices. Add cauliflower and peas, and cook. If it becomes dry add several tablespoons of water and cover to steam for awhile. When vegetables become soft, turn off heat. Set aside,
Cut butter into flour, until butter mixed with flour is like coarse sand. Add water and knead until it is a consistency that sticks together. Pinch balls that are about 1 inch in diameter. Hold ball in two hands with thumbs in the middle. Turn and squeeze ball until it is flat and about 3 inches in diameter. Put flour on a counter to roll out circle of dough. Turn dough often as you roll it; turning a quarter turn after two or three strokes. Also brush the top with flour and turn it completely over once in awhile. Continue until circle is about 6-7 inches in diameter. Cut circle in half. Take one semicircle and hold between your fingers and thumb, creating a cone. Stick the sides of the cone together with water on your fingers. Fill the cone with a 1-2 tbs of filling. Pinch the top of the cone together with little crimps along the edge. Make sure the samosa is totally sealed so that the filling will not fall out when frying.
Heat 3 inches of oil in wok. Insure oil is hot enough, by dropping a piece of dough into oil and seeing if it rises. Drop 3 samosas at a time into oil. Turn with slotted spoon. Cook both sides until brown, but make sure you don't burn the samosa. Allow the oil to reheat before putting in
the next three samosa. Put them on a cooking sheet with brown paper in the oven which is set on warm.
Serve as an appetizer with one of the following chutneys.
You can always buy a chutney, but it is fun and inexpensive to make your own. They are basically like a sweet-spicy jam.
½ lb raisins
1 tsp cumin seeds
2 chili peppers water
honey
melted butter
Heat butter. Add cumin and chili peppers (known as making masala). Add raisins and then add water to cover raisins. Simmer for an hour, until a jam like consistency. Add honey. Refrigerate and serve cold.
5 apples, peeled and chopped in small chunks
1 ½ cup water
¼ cup butter
2 tbs crushed chilies
1 tsp nutmeg
¼ tsp cloves
1 tsp ground ginger
1 tsp cinnamon
3/4 cup honey.
Heat butter, then add spices to make masala. Add apples and honey, cover with water and simmer until a thick consistency.
Yogurt salad is a normal accompaniment to an Indian meal to quiet the heat.
1 large cucumber
2 cups plain, unsweetened yogurt
½ tsp ground cumin
½ tsp sea salt
pinch of cayenne
Peel and thinly slice cucumber. Add yogurt and spices. Toss well and chill.
1 ½ tbs melted butter
½ tbs crushed chilies
½ tsp black pepper
¼ cup shelled, split peanuts and/or 1 cup frozen peas
1 ¼ washed brown basmati rice
½ tsp sea salt
2 ½ cups water
Heat butter and add chilies, peppers and peanuts. Then put this and all other ingredients in a pressure cooker. Cook for 20 minutes once pressure cooker comes to pressure, otherwise simmer for 40 minutes until rice is soft. If using white rice
Potatoes, Cauliflower and Peas
4 potatoes, peeled and diced
8 oz peas
1 cauliflower, cut in small pieces
1 tsp turmeric
2 tsp sea salt
¼ tsp cayenne
½ tsp cumin powder melted butter
Heat butter and add spices to make masala. Add vegetables and sauté for several minutes. Add water to cover mixture. Cover and simmer until vegetables are soft. Any vegetables can be cooked in this way.
1 cup split peas
1-2 crushed chilies
2 tbs melted butter
5 cups water
1 tsp sea salt
2 tsp turmeric
½ tsp cumin seeds
Heat butter, add spices to make masala. Add peas and water. Cook until peas are soft. This is the basic source of protein in the Indian diet.