Wednesday, 10 May 2017

India food recipes

1.    5 cups of flour
2.    8 tbsp. unsalted butter, cubed and chilled
3.    Kosher salt, to taste
4.    1⁄2 cup ice-cold water
5.    1 lb. russet potatoes, peeled and roughly chopped
6.    4 carrots, roughly chopped
7.    3 tablespoon of canola oil
8.    1 teaspoon of cumin seeds
9.    1 small yellow onion, minced
10.    1⁄2 cup frozen peas, defrosted
11.    1⁄2 cup minced cilantro
12.    1⁄2cup minced mint
13.    1⁄2 teaspoon  garam masala
14.    2 small green Thai chiles or 1 serrano, minced
15.    1 (1") piece of ginger, peeled and minced
16.    Tamarind and coconut-cilantro chutneys, for serving (optional)
1.    Make the dough - Pulse flour, butter, and salt in a food processor into pea-size crumbles.
2.    Add water; pulse until dough forms. Divide into 12 balls; chill 1 hour.
3.    Make the filling: Boil potatoes and carrots in a 4-qt. saucepan of salted water until tender, 8–10 minutes. Drain; coarsely mash. 
4.    Add 2 tbsp. oil to pan; heat over medium-high. Cook cumin seeds until they pop, 1–2 minutes. 
5.    Add onion and ginger; cook until golden, 4–6 minutes. 
6.    Allow it to cool; stir into potato mixture with peas, cilantro, mint, garam masala, chiles, and salt.
7.    Form and fry samosas: Working with 1 ball at a time
8.    roll dough into a 6" round; cut in half. Gather straight edges of 1 half-round together, overlapping by 1⁄4" to form a cone. Moisten seam with water; press to seal. Spoon 1 tbsp. filling into cone.
9.    Moisten edges of cone with water; pinch to seal. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Fry samosas until crisp, 8–10 minutes. Drain on paper towels; serve with chutneys if you like.

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