Text 16387, 96 rader
Skriven 2011-10-06 23:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Authentic
=================
-=> Quoting Dale Shipp to Jim Weller <=-

 JW> Ian Hoare will come back to the echo and rant at us. [g]

 DS> I wish he would do just that -- miss him.

Any conference, this one included, tends to get repetitive after a
while. Ian seems to abandon one and pick up a fresh one every couple
of years. Over the years I have seen him pop up in and then
disappear from alt.food.asian, uk.food+drink.indian and most
recently the cuisine section of the BBC message boards.

He only lasted in rec.food.cooking three days before somebody called
him pedantic and he stormed off after leaving a most eloquent and
literate flame. [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ian's Samosas
 Categories: Appetizers, Indian, Pastry, Vegetarian, Chilies
      Yield: 6 servings
 
           DOUGH:
      1 c  All-purpose flour
    1/2 ts Salt
      2 tb Melted butter
      1 tb To 3 tb plain yogurt
      1 tb To 3 tb cold water
           FILLING:
      1 md Potato, peeled and diced
      1    Carrot, peeled and diced
      2 tb Butter
    1/2 c  Chopped onion
      2    Cloves garlic, minced
      1 ts Fresh grated ginger
      1 ts Salt
    1/2 ts Coriander, ground
    1/4 ts Cumin
    1/4 ts Turmeric
      1    Cayenne pepper to taste
    3/4 c  Frozen green peas, thawed
      2 tb Water
      1 tb Lemon juice
 
  To Make Dough: Sift flour and salt together into a mixing bowl.
  Add the melted butter and yogurt and stir with a wooden spoon
  until the dough resembles a coarse, crumbly meal. Add cold water
  by the TBSP-full until the dough can be gathered into a ball.
  Knead on a lightly floured surface for 5-10 mins, until the dough
  is smooth and elastic. Shape into a ball and sit in a loosely
  covered bowl while you prepare the filling.
  
  To Prepare Filling:  Cook potatoes and carrot in water until soft.
  Drain well, and set aside.  Melt 2 TBS butter in a skillet, and
  the onion, garlic, and ginger and saute until soft. Add salt,
  coriander, cumin, turmeric,and cayenne, and cook, stirring, until
  mixture forms a paste and continue cooking for 2 mins.  Add the
  drained vegs, and cook over med high heat, stirring constantly,
  for 5 mins. Carefully stir in thawed peas, add water and lemon
  juice, reduce heat to low, cover and cook another 5 mins. Remove
  filling from heat, and cool.
  
  To shape the samosas: Pinch off enough dough to make a ball 1 inch
  in diameter.  On lightly floured surface, roll into a 31/2-4"
  circle. Cut the circle in half, moisten one of the edges and fold
  in over on itself and press to seal, making a cone shape.  Fill
  the cone with vegetable mix. Press to seal.  OR...cut into
  squares, fill, and fold into triangles.
  
  Heat oil in deep fryer to 370 degrees and fry samosas, removing
  them as soon as they are brown and crispy. Drain on paper
  towelling, and keep warm in the oven until you have fried them
  all. *
  
  Filled samosas can be refrigerated in an air-tight container up to
  3 hours before frying, but not overnight.
  
  Serve as an appetizer, with mango chutney as a side.
  
  NB. I have used a Puff Pastry, or Phyllo dough, and baked them,
  and they are just as wonderful.  Less calories too, and less fat.
  
  From: Ian Hoare In Uk.Food+Drink.Indian
 
MMMMM
 

Cheers

YK Jim

... RFC: Where inflammatory Glenn Beck standards of the day prevail.

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