Samosas fried savoury pastries

March 22, 2011 This post was featured on FoodBuzz Top 9

Samosas are perfect for any tea party. These savoury snacks are participating in the Foodbuzz, Kelly confidential and Electrolux tea party top 9 takeover to fundraise for Ovarian cancer research.

Please support by joining this cause when you click their site and choose an outfit for the party Electrolux will donate $1 towards this cause you don't have to pay anything.

1 1/2 cups flour

1/2 tsp salt

5 tbsp vegetable oil

5 tbsp water or more if needed

oil for frying

Mix the flour with salt. Add oil a tbsp at a time and mix to make it like crumbs. Then slowly add water tbsp at a time and knead till the dough comes together to form a stiff ball.
Knead the dough on a board for about 10 minutes until it is smooth. Coat with oil, cover the dough and leave aside for 1/2 hour.

Divide the dough into 12 parts and roll it thin into a circle, then cut into two parts. Filling can be anything you prefer, the filling I used is below. Place the filling and fold it into a triangle, use water to seal if needed. This makes 24 samosas.

Heat oil about 1" high then reduce the heat to medium hot and fry the samosas until it is golden brown. If using a wide pan can fry a few at a time. Increase or decrease the heat depending on if it is browning too much too fast, samosas need to be fried slowly till it is crispy.

Meat and potato filling

1 cup minced meat

2 cup boiled mashed potatoes

2 tbsp oil

1/2 tsp cumin seeds

1/4 tsp carom or ajwain seeds optional

1/4 cup onions chopped

1/2 tsp coriander powder

1/4 to 1/2 tsp chillie powder to taste

1/4 tsp turmeric

1/4 tsp garam masala

1/2 tsp salt

1/2 cup chopped coriander

1 tsp lemon juice optional to taste

Vegetarian option

Avoid the meat and place vegetables such as carrots, peas, frozen vegetables and cook the same way.

Heat oil in medium high heat and stir fry onions, ginger garlic paste and meat. Mix and press the meat with a back of a spoon to separate the meat from clumping. Add the spices, cover and cook for a few minutes till it is done. Add the potatoes, mix and remove from heat. Add coriander leaves and keep it covered. Add lemon juice if using this is optional.

Remove the cover and cool the filling before inserting it in the samosas.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Foodbuzz 24x24: Epic meal down memory lane

A meal to bring back memories of the lunch menu served at Muslim weddings. I presented this meal to family and friends at home on the 25th of November.

Presentation is buffet style.

This meal is also eaten in a bigger platter, about 6 people surround the dish and share the meal.

Meal

Desserts and beverage

Recipes for each dish

Cutlets made with fish and potatoes and spices dipped in batter, coated with breadcrumbs then deep fried.

Salad

1 bunch lettuce

1 tomato

1 onion

1 cucumber

dressing

1 tbsp water

1/4 tsp salt

1/4 tsp pepper

Wash the salad leaves in cold water, rip and arrange in a platter with the sliced tomatoes, onion rings and cucumber slices then sprinkle the dressing.

Slow or steam cooked biryani

Biryani made with meat and spices cooked in slow fire with a pastry around the lid.

Roast chicken pan fried

1 whole chicken or 10 chicken legs

marinate

1 tbsp chillie powder

1/2 tsp pepper ground

1 tbsp coriander powder

1 tsp white poppy seeds

1/2 tsp turmeric

2 tsp salt

2 tsp cumin ground

1 tsp fennel

1" cinnamon

2 cardamom crushed

2 tbsp coconut grated

3 tbsp yogurt

1 tbsp ginger garlic paste

1 cup water

2 tbsp oil

1 onion

1 tomato

oil to fry

Clean and wash the chicken with turmeric. Prick with a fork or slit the chicken, and marinate with all the spices. Leave it overnight in the fridge.

Cook the chicken with about 1 cup of water uncovered until the inside of the chicken is cooked and about 1 cup of thick gravy is left. Save the gravy and remove only the chicken and let it cool.

Heat oil in another pan and fry the chicken till golden brown and remove from oil.

In another pan heat oil add onion, garlic chopped and tomatoes saute for a few minutes then add the gravy and toss the fried chicken.

Green peas, carrot and cashew curry 
Peas, carrots and cashews cooked with salt, pepper, turmeric and coconut milk.

I used frozen mixed vegetables.

Maldive fish sambal

1 cup onion

1/2 cup maldive fish

1 tbsp curry leaves

1/4 tsp salt

1/2 tsp chillie flakes

Fry the onion till crispy and golden brown remove onto a paper towel and leave aside. Fry curry leaves till crispy and leave aside. In about 2 tbsp oil saute the maldive fish lightly and remove from oil. Mix the fried onions, curry leaves and maldive fish with chillie flakes and salt.

Malay pickle

Pickle with capsicum, onions, carrots, dates and pineapple.

Raita yogurt dip

1/2 cup yogurt beaten

2 tbsp onion chopped

2 tbsp tomatoes chopped

2 tbsp cucumber chopped

2 green chillie chopped optional

1/2 tsp salt or less

1/2 tsp pepper powder

Mix all the ingredients and serve chilled.

Custard pudding

2 cups milk

4 tbsp vanilla custard powder

4 tbsp sugar

In 1/4 cup milk mix the custard powder and leave aside.

Heat milk and sugar then add the custard powder with the milk. Keep stirring so the bottom doesn't burn when it thickens pour into the serving dishes.

Serve with cashews grated or chopped on the top, can also add raisins serve warm or cold.

Fruits

Mostly bananas and pineapple are served at the weddings.

Falooda

1/4 cup falooda syrup such as rooh afza syrup

2 cups milk

1 tbsp black poppy seeds soaked in warm water

Mix everything and serve, can top with ice cream.

Ginger tea

Milk tea with ginger and spices.

Chocolates

Thank you Foodbuzz 24 x 24 for giving me the opportunity to share this wonderful meal with all of you. Thank you to my family and God for making it easy for me to prepare everything and for their patience with me :) We made lots of new memories.

Thank you to all my readers for the support and encouragement. Hope you enjoy preparing this meal for your family :)

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

How to develop and write a recipe

Here are some simple pointers to get started on developing and writing a successful recipe...
 These are few things that help me; if you like to add any let me know.

develop a recipe of a dish you like to try

pick flavours you like

i.e. will cinnamon go with apples, walnuts or cashews, buttermilk or cream

see if the flavours will work

i.e. tried with other recipes, general idea, try small quantities and taste

first make a small quantity i.e. serve 1 and then if you like the result double the amount and make again

write the recipe with simple detailed steps

Nanaimo bars made the Foodbuzz Top 9

Nanaimo bars made the Foodbuzz Top 9 today!

I am very excited to see it on the top 9 Thank you all for commenting, buzzing and visiting.

Check it out here

http://torviewtoronto.blogspot.com/2010/08/nanaimo-bars.html

Pumpkin curry

January 12, 2011 This post was featured on FoodBuzz Top 9

2 cups pumpkin cut into cubes

1/2 tsp oil

1/4 tsp mustard seeds

1 tbsp onion

1 tbsp curry leaves

1/2 tsp ginger garlic paste

1/2 tsp chillie powder

1/4 tsp turmeric

1/4 tsp garam masala

1/2 tsp salt

1/2 cup water

1 tbsp coconut grated or coconut milk powder or milk

Heat oil add mustard seeds when it pops, add curry leaves and onion. Then add ginger garlic paste, spices, pumpkin and mix. Add water and cook covered n medium heat till the pumpkin is soft and cooked. With a back of a spoon press the pumpkin and mix the coconut grated or milk and stir, cook for about 2 minutes then remove from heat serve hot.

Home made ginger garlic paste.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First