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VEGETARIANISM: DET ÄDLA SÄTTET ATT LEVA
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Indian Starters with Ami's Veggie Heart Kitchen: Kachori, Aloo Tikki, &Samosas - P1/2
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For all ingredients, please use organic versions if available Indian “Money Bags” / KachoriFor the Stuffing1 cup green peas 1 green chili, finely chopped ¼ inch piece ginger, grated Coriander Mint 1 teaspoon sesame seeds 2 cloves and ½ inch cinnamon stick powdered or garam masala ¼ tablespoon sugar Juice of 1 lemon Pinch of asafoetida 2 tablespoon oil Salt to taste For the Dough1 cup plain flour 3 tablespoon oil Salt Water Oil for deep frying Aloo Tikki3 boiled potatoes 1 green chili, finely chopped ½ inch ginger grated Mint leaves Coriander Breadcrumbs Oil for shallow frying Salt Samosas Potato & Green Pea Gilling 2 potatoes, cut in small cubes ¼ cup green peas boiled 1 green chili, finely chopped ¼ inch piece of ginger, grated Garam masala Coriander or mint Asafoetida Salt Dhal (Lentil) Filling½ cup yellow split dhal (soaked for 3 – 4 hours) Coriander Mint 1 green chili, finely chopped ¼ inch ginger, finely diced Grated raw mango Garam masala Asafoetida Samosa Dough1 cup plain flour 3 teaspoon oil Salt to taste Indian “Money Bags” / KachoriFor the Stuffing- Crush the green chilies coarsely.
- Crush the green peas coarsely in a food processor.
- Add in some cooking oil.
- Add in some asafoetida, some ginger, some green chilies, and some garam masala.
- Add in some sesame seeds.
- Add in some salt.
- Add in the lemon.
- Stir the mixture.
- Add in the freshly cut coriander and the mint.
- Mix all the ingredients.
For the Dough- Add in a bit of salt and a bit of oil in a mixing bowl.
- Add in some wheat flour. Mix it well.
- Add in some water slowly and steadily. Mix it well.
- Let the dough set for at least 5 to 10 minutes.
- Put some flour on both palm, take some of the dough, make it into small balls in all equal size.
- Hold the ball in the palm, take a spoonful of the stuffing, put it inside, and push it.
- Gather the stuffing in the center, and keep pressing and getting it together.
- Leave some space on the outside, from the center.
- Close and seal the dough.
Fry the kachori in a medium gas until it is nice and crips. Aloo Tikki- Mashed 3 boiled potatoes.
- With the mashed potatoes still warm, add in some cream of tartar. Mash again.
- Add in the finely chopped green chilies, the grated ginger, mint leaves, coriander, bread crumbs, and some salt to taste.
- Mix the mixture, not too coarse, not too fine, just right.
- Take a little oil in the middle of your palm, take some dough mixture, and make a small ball like the size of a small lemon.
- Flatten the ball a little. Do the same with all the remaining dough.
- oll it on some bread crumbs.
Fry the Aloo Tikki on a fast gas until it is golden brown and crips. SamosasPotato & Green Pea Filling- Cut the potatoes into cubes.
- Wash and drain out the water from the potatoes, and deep fry it until golden brown.
- Boiled the green peas.
- Finely chopped the green chili, grated the ginger.
- Mash the fried potatoes, add in the green peas, the green chilies, the ginger, the garam masala, the coriander or mint, the asafoetida, and some salt.
- Add in a pinch of cream of tartar.
- Add in some sugar (optional).
- Mix them evenly.
Dhal (Lentil) Filling- Soak the dhal for 3 to 4 hours and then steam it with microwave or with steamer.
- Add in some gram flour to the steamed dhall (lentil).
- Add in coriander, mint, finely chopped green chilies, ginger, raw grated mango, garam masalam, and asafoetida.
- Mix up everything well.
Samosa Dough- Add in a bit of salt and a bit of oil in a mixing bowl.
- Add in some wheat flour. Mix it well.
- Add in some water slowly and steadily. Mix it well.
- Let the dough set for at least 5 to 10 minutes.
- Put some flour on both palm, take some of the dough, make it into small balls in all equal size.
- Cut the ball into half, press those 2 ends, but make no holes anywhere.
- Make it into a nice cone with no holes at the bottom.
- Take the stuffing, fill it in the cone, and close the edges.
- To confirm that it is closed, dip your hand in water, put it onto the thumb, and press the edges.
Fry the filled samosa on a very fast gas until they are nice and golden brown evenly on both sides.
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File NO: 1803,1805, |
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