Oden

Samosa

On the street in New Delhi

Dough
1 1/2 cups all-purpose flour
1/4 t salt (or to taste)
2 T vegetable oil
oil to fry
6-8 T ice water

Filling
3-5 medium size boiled potatoes
1 cup chopped onions
2 hot green chilli peppers, minced
1/2 t minced fresh ginger
1/4 t turmeric powder
1/4 t salt
red chili powder to taste
1/2 t aniseeds, dry mint powder (or 2 t chopped fresh mint leaves)
1/4 t garam masala (hot spices)
1/2 cup par-cooked and drained green peas
2 T chopped fresh cilantro leaves
2 t fresh lemon juice

Sift the flour and salt into medium bowl. Add 1 T oil and rub the mixture between the palms of your hands to evenly distribute. Add 6 T water, mix, and work until the dough comes together. Turn onto a lightly floured surface and knead for 5 minutes into a medium firm dough. Cover with a kitchen towel and let rest for 30 minutes.

Put 4 T oil in a pan over medium high heat. Add onion and fry until golden brown. Add all the spices and potatoes, mix well and cook until potatoes start to color and become dry, about 5 minutes. Add the peas and cook for 1 more minute. Remove from the heat and add the cilantro and lemon juice.

Take a piece of dough little bigger than a betel nut, roll into a thin circle, about 6-inches in diameter. Cut in half. Make each semi-circle into a cone (using water to seal it), fill 2 t of filling in. Brush the edges with water and fold the dough over, press the edges together to seal.

Preheat the oil in a large pot until bubbling. Add the pastries and deep fry at 300 degrees F, turning, until golden brown, about 10 minutes. Remove and drain on paper towels. Serve hot with chutney.

Chutney
1 bunch of coriander
4 oz of curd
1/4 t ginger
1/2 t salt
1/2 t curmin seeds
2 t green chilli

Put all ingredients into a blender and blend well. Add 1/2 t lemon juice then serve.
Variations: Instead of curd, you can use tomato or mango. This chutney can serve with any snack.

Kiki learns how to make Samosa in Udaipur


Samosas are similar to bánh gối, bánh xếp (Vietnam), pierogis (Russia and Poland), jiaozi (northern China, Japan, and Korea), momos (Nepal and Tibet), pasties (UK, particularly in Cornwall), empanadas (Latin America), calzones (Italy), knishes (Jewish) or turnovers (America).

Samosa origins

Vietnamese Samosas (Bánh Gối) in Hà Nội

Malai Kofta

8 medium potatoes
corn flour
3 T green chilli
2 t ginger
1/2 t salt
1 t red chilli powder
8-10 cashewnuts
10-12 raisins
2 ounces cottage cheese

Wash and boil potatoes until tender. Peel and mash them, add salt, cornflour, hot spices or 1/2 t red chilli powder.

Cashewnuts + raisins + ginger + green chilli + cottage cheese, mix well.

Oil your palms and take 1 T of potato mixture and flatten it, put 1 t cottage cheese mixture in, seal the edges and shape into stuffed ovals.
Deep fry each kofta until golden brown. Drain and set aside.



For the gravy:
2 red onion, chopped
1 t green chilli
1 t ginger
3 cloves garlic
2 bay leaves
2 blanched tomatoes, pureed
Spices:
1/4 t tumeric powder
1/2 t red chilli powder
1 t salt
1 t hot spices (1/4 t garam masala)



Blend together onion, ginger, garlic.
In a pan, heat 3 T ghee or butter. When it's hot add 2 bay leaves, add onion paste, fry until lightly brown. Add 1/2 cup water + all the spices except garam masala. Cook until butter begins to seperate. Add pureed tomato, bring to a boil, add 1 cup of water, bring to a boil, turn off heat.

Put koftas in a serving dish, pour hot gravy over, sprinkle with garam masala, coriander leaves, fresh cream.

Indian Flat Bread

Chapatis/Rotis












Chapati or roti is the most common Indian bread simply made with whole-wheat flour and water.

6 cups of coarsly whole-wheat flour
3 cups of water
ghee or butter to brush

Sift the flour into a deep bowl and make a hollow in the centre. Add water gradually, mix well by hand.

Knead the dough until it is smooth and not sticky or too dry. Cover and let the dough sit for 3 hrs.

Knead again if you wish before dividing. Divide the dough into 12-15 portions.

Lightly flour surface and roll out the dough with a rolling pin into a thin round patty. Turn the patty several times to prevent sticking. Make sure the patty's edge is thinner than the center.

Pre-heat a thick-bottomed frying pan over medium heat. Place the patty and cook until the color changed and bubles appeared, turn it over and cook for 30 more seconds.

When both sides are done, remove the chapati and put on gas stove over medium flame and it will puff up immediately. Turn quickly to bake the other side. Turn several times and make sure the edges are well cooked. If you don't have a gas stove, leave chapati on the pan and press them with a clean towel after the first turn on each side. It will puff up as you press.

Repeat the rolling and cooking process untill all chapatis are done.

You can serve a hot chapati dry or lightly brush some butter on it.

Sukiyaki