素食主義:高雅的生活方式
 
艾美素食廚房的印度開胃菜:鑲麵包、薯餅和咖哩餃哩餃(二集之一)      
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For all ingredients, please use organic versions if available
Indian “Money Bags” / Kachori

For the Stuffing
1 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 Dough
1 cup plain flour
3 tablespoon oil
Salt
Water
Oil for deep frying

Aloo Tikki
3 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) Filling
½ 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 Dough
1 cup plain flour
3 teaspoon oil
Salt to taste



Indian “Money Bags” / Kachori
For the Stuffing
  1. Crush the green chilies coarsely.
  2. Crush the green peas coarsely in a food processor.
  3. Add in some cooking oil.
  4. Add in some asafoetida, some ginger, some green chilies, and some garam masala.
  5. Add in some sesame seeds.
  6. Add in some salt.
  7. Add in the lemon.
  8. Stir the mixture.
  9. Add in the freshly cut coriander and the mint.
  10. Mix all the ingredients.

For the Dough
  1. Add in a bit of salt and a bit of oil in a mixing bowl.
  2. Add in some wheat flour. Mix it well.
  3. Add in some water slowly and steadily. Mix it well.
  4. Let the dough set for at least 5 to 10 minutes.
  5. Put some flour on both palm, take some of the dough, make it into small balls in all equal size.
  6. Hold the ball in the palm, take a spoonful of the stuffing, put it inside, and push it.
  7. Gather the stuffing in the center, and keep pressing and getting it together.
  8. Leave some space on the outside, from the center.
  9. Close and seal the dough.
Fry the kachori in a medium gas until it is nice and crips.

Aloo Tikki
  1. Mashed 3 boiled potatoes.
  2. With the mashed potatoes still warm, add in some cream of tartar. Mash again.
  3. Add in the finely chopped green chilies, the grated ginger, mint leaves, coriander, bread crumbs, and some salt to taste.
  4. Mix the mixture, not too coarse, not too fine, just right.
  5. 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.
  6. Flatten the ball a little. Do the same with all the remaining dough.
  7. oll it on some bread crumbs.
Fry the Aloo Tikki on a fast gas until it is golden brown and crips.

Samosas
Potato & Green Pea Filling
  1. Cut the potatoes into cubes.
  2. Wash and drain out the water from the potatoes, and deep fry it until golden brown.
  3. Boiled the green peas.
  4. Finely chopped the green chili, grated the ginger.
  5. 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.
  6. Add in a pinch of cream of tartar.
  7. Add in some sugar (optional).
  8. Mix them evenly.

Dhal (Lentil) Filling
  1. Soak the dhal for 3 to 4 hours and then steam it with microwave or with steamer.
  2. Add in some gram flour to the steamed dhall (lentil).
  3. Add in coriander, mint, finely chopped green chilies, ginger, raw grated mango, garam masalam, and asafoetida.
  4. Mix up everything well.

Samosa Dough
  1. Add in a bit of salt and a bit of oil in a mixing bowl.
  2. Add in some wheat flour. Mix it well.
  3. Add in some water slowly and steadily. Mix it well.
  4. Let the dough set for at least 5 to 10 minutes.
  5. Put some flour on both palm, take some of the dough, make it into small balls in all equal size.
  6. Cut the ball into half, press those 2 ends, but make no holes anywhere.
  7. Make it into a nice cone with no holes at the bottom.
  8. Take the stuffing, fill it in the cone, and close the edges.
  9. 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.

File NO: 1803,1805,
 
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