Cooking with Arthritis
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| Forum Home > RECIPES : > VEGETARIAN SAMOSAS RECIPE | ||
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Ingredients for outside dough shell: 1 ¾ cups all purpose flour ½ teaspoon salt 3 tablespoons ghee or melted butter ½ tablespoon lemon juice ⅓ - ½ cup cold water Ingredients for the filling: 4 tablespoons ghee or vegetable oil 1 onion, finely chopped 2 garlic cloves, crushed and chopped 1 potato, finely diced 2 carrots, finely chopped 2 teaspoons curry powder, hot if you prefer 1 ½ teaspoon ground coriander 1 teaspoon ground turmeric 1 fresh green chili, seeded and finely chopped, optional 1 teaspoon salt 1 ¼ cups water 1 cup peas, frozen Start by making the filling first. Melt the ghee or if using vegetable oil, add to a large skillet or wok over a medium-high heat. Add the chopped onion and the garlic and sauté for around 6-8 minutes or until soft. Do not let them turn brown. Add the carrots and the potatoes to the onion mixture and continue to sauté, stirring occasionally. Cook this mixture for another 5 minutes. Now stir in the curry powder, coriander, turmeric, chili, and salt. Next add the water to the mixture and bring it to a boil. After reaching a boil, reduce the heat and simmer for about 15 minutes uncovered. Add the frozen peas now and continue to simmer until all the vegetables are tender and most of the liquid evaporates. Remove from the heat and set aside while preparing the dough. To start the dough for the outer shell of the samosas, sift the flour and the salt together into a bowl. Make a well in the center of the flour, and add the ghee (or melted butter) and the lemon juice into the well. Using your fingertips, work the liquids into the flour. Add small amounts of water to the mixture now until the mixture forms a soft dough. Remove the dough from the bowl and knead it on the counter for about 10 minutes. Shape it into a ball and cover it with a damp dish towel and leave to rest for about 15 minutes. After letting the dough rest, divide it into about 7 equal pieces. You will only be able to work with one piece at a time, so keep the rest of the dough covered with a dish towel. Roll the dough into a circle about 8 inches and then cut the circle in ½ to make 2 equal semi-circles. Continue shaping the dough until you have all 14 semi-circles made. Now only using one semi-circle at a time, wet the outside edges with water and place 2 teaspoons of the prepared filling on the dough. Now fold one side into the center, covering the filling. Next fold the other side in the opposite direction so that you overlap the first fold. The outside should look like a cone shape. Wet the exposed edge with water again and press to seal it closed. Continue to assemble the rest, but keep the others covered with a damp dish towel until all are finished. Heat oil in a wok, deep fryer, or heavy bottom skillet until it reaches 350˚F. Cook the samosas a few at a time for 2-4 minutes and then flipping them over and cooking again on the other side until a golden brown color. Remove from the oil and drain on paper towels and continue cooking until all the samosas are finished. Serve warm with your favorite choice of chutney. | |
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Cooking terms and abbreviations:
c. = cup
T. = tablespoon
tsp. = teaspoon
lb. = pound
lg. = large
Pinch = app. 1/8 of teaspoon
Allemande: one of the four mother sauces. It is an egg-enriched velouté. A velouté is a white stock-based sauce.
Al dente: usually referring to pasta—slight crunch to the bite.
Au jus: the drippings released from meats as they are slow cooked.
Bake: to cook food in the oven, usually with little fat or liquid. Also refers to the cooking of baked goods.
Bard: the process of wrapping meat in a thin layer of fat to retain moisture.
Baste: to pour or spoon liquid over food while cooking.
Béarnaise sauce: an emulsified butter sauce made with egg yolks and clarified butter, seasoned with tarragon, shallots, and vinegar. Usually served with steak.
Béchamel sauce: This is also one of the four mother sauces. It is a white sauce made from a butter and flour roux. There are hundreds of sauces that start with this classic white sauce.
Beurre blanc sauce: a classic French sauce made from a wine and vinegar reduction finished off with butter.
Blanch: to immerse food into boiling water briefly to par cook. The food will then be finished using a second cooking method. This method is also used in the canning process of fruits and vegetables to remove the skins.
Braise: to simmer foods on the stovetop in a very small amount of some form of fat to brown.
Break: usually means a cream sauce has separated during the cooking process.
Butterfly: to cut food in half but not all the way through; when completed, it will resemble a butterfly with open wings and will lay flat on any surface.
Caramelize: to cook food over a fairly high heat until the foods’ natural sugars are fully released, and the food turns caramel in color.
Chiffonade: to roll leafy vegetables and cut into small strips.
Chutney: an Indian condiment made from fresh fruits, vegetables, and spices; usually spicy and sweet.
Confit: usually refers to duck or goose that has been slow cooked in large amounts of fat and stored in the fat until service.
Deglaze: to use liquid to remove the remits of the item cooked in a pan, such as meat, fish, poultry, and vegetables. Wine is usually the first choice for deglazing—some use stocks, broths, and water.
Egg wash: equal parts of water and beaten egg used to brush on baked goods for added color during baking and to seal pastry before baking.
Espagnole: one of the four mother sauces. It is a brown stock-based sauce used to make various other sauces. For example, to make this sauce you could start by using a beef stock and finish with seasonings and slurry.
Fillet: To remove the bones from fish, meat, or poultry.
Ganache: a creamy mixture of melted chocolate and heavy cream used over cakes and desserts.
Julienne: to cut vegetables or any food into small, even strips.
Leaven: the act of rising in baked goods. This usually happens when leavening agents are used such as baking soda, baking powder, potato starch, air, and whipped eggs.
Marinate: to soak foods in a seasoned liquid to enhance flavor.
Mince: The procedure used to chop food in tiny little pieces. This is usually performed with a chef’s knife.
Mirepoix: celery, carrots, and onions that are chopped and used as a soup base and to season other foods while cooking.
Mother sauce: There are four basic sauces that are referred to as mother sauces simply meaning they are the base sauce where many other sauces are created from them. Some believe there are five, the fifth being emulsified sauces such as mayonnaise and hollandaise sauce.
Pipe: This is when you are decorating cakes, cookies, and pastry using a pastry bag and a decorating tip. It is also when you are filling foods with a filling using a pastry bag.
Poach: to cook food in liquid.
Puree: to puree, grind, or mash solid foods to a smooth consistency.
Reduce: to boil liquid to concentrate its flavor and thickening.
Render: to cook down, melt the fat in meat.
Roux: flour and butter or any fat mixed to form a paste. Used to make a base for sauces or stews.
Sauté: to cook food quickly on the stovetop over high heat with little fat.
Sear: to brown quickly over high heat.
Simmer: to cook food over low heat for long periods of time.
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1/4 tsp 1 mL 1 ml
1/2 tsp 2 mL 2 ml
1 tsp 5 mL 5 ml
1 Tbl 15 mL 20 ml
1/4 cup 50 mL 60 ml
1/3 cup 75 mL 80 ml
1/2 cup 125 mL 125 ml
2/3 cup 50 mL 170 ml
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1 ounce 30 grams 30 grams
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475 " 240 "
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