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Offlinemorphogenetic
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Registered: 03/02/06
Posts: 36
Last seen: 17 years, 5 months
2006.04.09 - Samosas
    #5504952 - 04/11/06 07:17 PM (17 years, 9 months ago)

Pastry:
-2 cups of flour
-1/2 tsp salt
-4 tbsp oil
-4 tbsp water(plus however much else you need so it ACTUALLY makes a dough-y ball)

Filling:
- 4-5 medium potatoes, boiled in their jackets and cooled
-4 tbsp oil
-1 medium onion, peeled and finely chopped
-1 cup shelled peas(canned ones work fine)
-1 Tbsp peeled, finely grated fresh ginger
-1 fresh hot green chili, finely chopped(this can be left out if you need to)
-3Tbsp finely chopped cilantro
-3 tbsp of water
-1 1/2 tsp salt
-1 tsp garam masala
-1 tsp ground coriander
-1 tsp ground cumin
-1/4 tsp cayenne pepper
-2 tbsp lemon juice
-oil for deep frying.


Preparation (in steps )

1: Sift the flour and salt in a bowl.
Add oil and rub it in with your fingers until the mixture resembles
coarse breadcrumbs. Slowly add water and gather dough into a stiff ball

2: Empty the ball onto a clean work surface. Knead dough until smooth. Make a ball, rub the ball with oil and place in a plastic bag. Set aside for 30 minutes or longer.

3:Make the stuffing. Peel the potatoes and cut them into 1/4 inch squares. Heat 4 tbsp oil in a large frying pan over medium heat. WHen hot, put in onion. Stir and fry until brown at the edges. Add the peas, ginger, green chili, cilantro and 3 tbsp water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if frying pan dries out.

4: Add potatoes, salt, coriander, garam masal, cumin, cayenne and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently. CHeck balance of salt and lemon juice, you may want more of both.

5: Knead dough again and divide into 8 balls. Keep 7 covered while you work with one. Roll out the dough into a round shape. Cut in half and form a cone with one half, making a 1/4 inch wide overlapping seam. Glue this seam together with a little water. Fill the cone with potato mixture.

6:Close the top of the cone by sticking the open edges together with a little water. Make the other samosas.

7: Heat about 1.5 to 2 inches of oil for deep frying over medium-low flame.. When hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until golden brown and crisp. Drain on a paper towel and serve hot, warm or at room temperature


-Enjoy!


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Offlinedaimyo
Monticello

Registered: 05/13/04
Posts: 7,751
Last seen: 12 years, 4 hours
Re: Samosas - Recipe for the Week Of April 19 [Re: morphogenetic]
    #5507093 - 04/12/06 08:46 AM (17 years, 9 months ago)

Now this sounds interesting, and tasty. Never used garam masala. Is there a brand that you use, or do you mix it yourself?


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"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."


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Offlinemorphogenetic
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Registered: 03/02/06
Posts: 36
Last seen: 17 years, 5 months
Re: Samosas - Recipe for the Week Of April 19 [Re: daimyo]
    #5508263 - 04/12/06 01:57 PM (17 years, 9 months ago)

You can generally buy Garam masala in bulk food stores, and in some grocery stores. I buy mine at the bulk food place usually, because i find that it generally has the exact perfect mixture, and no one spice ends up being to prominent


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Offlinedaimyo
Monticello

Registered: 05/13/04
Posts: 7,751
Last seen: 12 years, 4 hours
Re: Samosas - Recipe for the Week Of April 19 [Re: morphogenetic]
    #5523856 - 04/17/06 09:07 AM (17 years, 9 months ago)

I still haven't been able to find the garam masala, so I think I'm going to mix it up myself.  This one sounds too good to pass up, so don't worry, I will get it done.  Even if I'm the only one :rolleyes:


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"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."


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OfflineJfisher
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Re: Samosas - Recipe for the Week Of April 19 [Re: daimyo]
    #5528728 - 04/18/06 09:41 AM (17 years, 9 months ago)

This sounds awesome... I'll be trying this as soon as I get time to go to the grocery store.


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Any images do not belong to the owner of this account.


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Offlinedaimyo
Monticello

Registered: 05/13/04
Posts: 7,751
Last seen: 12 years, 4 hours
Re: Samosas - Recipe for the Week Of April 19 [Re: morphogenetic]
    #5533913 - 04/19/06 03:01 PM (17 years, 9 months ago)

I made em today...sort of. I found the garam masala, and had everything else on hand. Or so I thought. Turned out I didn't have enough oil. I wasn't gonna run back out to the store, so I improvised. I made the filling, but also added a pound of ground beef. Not sure if I used the right chili, I used the finger variety.

I didn't increase the seasoning at all because I had made the mix up last night and was too lazy to make more. I'm pleased to say everything turned out OK. In retrospect, I should have just mixed up more seasoning, but whatever. There's always next time.

And as you can probably tell I forgot to take pictures. I will be making this again, the proper way, and I'll do another post at that time.

Oh, and for some extra spice, I washed it down with one of these:


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"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."


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InvisibleHELLA_TIGHT
Madge the Smoking Vag
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Posts: 84,387
Loc: Afghanistan Flag
Re: 2006.04.09 - Samosas [Re: morphogenetic]
    #5543043 - 04/22/06 01:50 AM (17 years, 9 months ago)

I don't know what this is but I'm gonna make it tomorrow.


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Offlinecampinman
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Registered: 09/01/05
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Re: 2006.04.09 - Samosas [Re: HELLA_TIGHT]
    #5567304 - 04/28/06 03:42 PM (17 years, 8 months ago)

Quote:

HELLA_TIGHT said:
I don't know what this is but I'm gonna make it tomorrow.




really? you've never had a samosa eh? i find that mindboggling!! in almost every *decent* convenience/small grocery store here they have a hot tray of samosas, this one by the beer store has 5 for a buck! and they are nice and spicy


i fuckin love samosas, thanks for the recipe  :thumbup:


--------------------
No statements made in any post or message by myself should be construed to mean that I am now, or have ever been, participating in or considering participation in any activities in violation of any local, state, or federal laws. All posts are works of fiction.


"I wish my lawn was emo, so it would cut itself."


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OfflineJfisher
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Registered: 05/24/05
Posts: 1,093
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Re: 2006.04.09 - Samosas [Re: morphogenetic]
    #5604696 - 05/08/06 11:49 AM (17 years, 8 months ago)

I followed the exact recipe, and the results were tasty. Along with a bit of cilantro chutney, curry and rice, my night was complete.

My recommendations/notes:

- Assembling the samosas takes a little time: best done with the help of a significant other
- At first glance, I thought the recipe made 8 samosas. It makes 16.
- That said, you're going to need a very large pan when you make the filling.
- You'll also probably have leftovers, they are nicely reheated by popping them into the microwave for 60 seconds or so, and then placing them in the toaster oven until crisp.
- Make sure your oil is hot enough when frying, mine definitely wasn't and my samosas ended up cooking from the heat on the bottom of the pan, instead of from the oil, thus browning unevenly.

Here's the recipes for the chutney/curry:

Cilantro Chutney

Ingredients:
1 bunch cilantro, fresh
1 or 2 small green chili, fresh, remove seeds
juice of one lime
salt to taste
1/2 teaspoon cumin seeds, roasted, ground
1 pinch of black pepper
1 tbsp. coriander powder

Method:
Dry roast cumin seeds in a hot cast iron frying pan, until they turn brown.
Grind into powder.
Put all the ingredients into the blender/processor and puree into a paste. (Note: I used a processor, and then used a mortar/pestle to get a nice texture.)
Use as little water as necessary.


Potato Lasan Kari - Potato Garlic Curry (Tamil Nadu)
Serves: 4

Ingredients:
12 oz small potaoes
5 oz whole garlic cloves peeled, chopped coarsely
8-10 small onions, preferably red onions peeled and finely chopped
8 large fresh mild chillies with seeds removed
2 tablespoons vegetable oil
1 teaspoon fenugreek seeds
1 teaspoon chilli powder
1/2 teaspoon ground turmeric
1.5 cups coconut milk
salt to taste
2 teaspoons tamarind pulp or 1/2 teaspoon instant tamarind
'/4 cup hot water

Method:
Heat oil in a heavy saucepan and fry the garlic, onions and chillies over gentle heat, not letting them brown too much. Remove from pan. Add fenugreek seeds to the oil in pan and stir over low heat just until they are golden. Add the chilli powder and turmeric and potato, fry for a few seconds, then add the coconut milk, salt and stir while bringing slowly to simmering point. Return the garlic, onions and chillies and allow to simmer, uncovered, until garlic cloves and potato are soft, about 30 minutes depending on size. Meanwhile dissolve tamarind in hot water, strain into curry for last 10 minutes of cooking. Serve with hot white basmati rice.


And the results:





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Any information written above is purely fictional.
Any images do not belong to the owner of this account.


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OfflineJfisher
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Registered: 05/24/05
Posts: 1,093
Loc: Sealand
Last seen: 14 years, 9 months
Re: Samosas - Recipe for the Week Of April 19 [Re: daimyo]
    #5604726 - 05/08/06 11:55 AM (17 years, 8 months ago)

Hey daimyo, have you tried Reed's ginger brew? I'm obsessed with the stuff. Haven't tried goya though.


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Any images do not belong to the owner of this account.


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Offlinefaslimy
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Registered: 04/04/04
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Re: 2006.04.09 - Samosas [Re: morphogenetic]
    #5662561 - 05/23/06 12:16 AM (17 years, 8 months ago)

good recipe, thanks a lot they were delicious!

i did get worried when i started to make the cones out of the dough but they stuck together without too much fuss.




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InvisibleShroomismM
Space Travellin
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Re: 2006.04.09 - Samosas [Re: morphogenetic]
    #5669825 - 05/24/06 06:59 PM (17 years, 8 months ago)

Samosas :drooling:


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