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| FLAG OF INDIA |
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| FOODS OF INDIA |
| Here we go again, we have bade a fond, but sad, farewell to South Viet Nam, and are on our way to INDIA, the land of SARIS, RAVI SHANKAR and his haunting SITAR music, and the famous TAJ MAHAL. India is also home to many delicious spices and foods, such as curries and chutneys. My mouth is be- ginning to water already, so lets say a hardy and warm "SAI RAM" - (Praise God) as we prepare to land our "magic carpet". Grab those cooking utensils because here we go! |
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| MEAT & FISH DISHES OF INDIA |
| A.) SAMOSAS - (Deep-Fried Stuffed Pastries): |
| These pastries can be stuffed with all kinds of curried meats or vegetables. KHEEMA (the next following recipe) makes a delicious and spicy meat filling. |
| DOUGH: |
| 1/4 cup all-purpose flour; 1/2 cup whole-wheat flour; 1/4 tsp. salt; 1 tbls. butter; 1/4 cup of water; vegetable oil for deep frying; 2 cups of filling to be used: |
| 1.) Put flour and salt in a mixing bowl. Cut butter into small pieces and add to flour. Rub butter into flour with your finger tips until mixture looks like large bread crumbs. Mix in enough water, a little at a time, to form a firm dough. 2.) Knead dough for about 2 - 3 mins., or until smooth. Cover bowl and refrigerate while making the filling - ( See the following recipe for KHEEMA). 3.) Remove dough from frig and place on a floured surface and knead for about 5 mins. Then divide the dough into pieces about the size of walnuts, and roll each piece into a smooth ball with your hands. 4.) On a floured surface, roll each ball into thin rounds with a rolling pin. Cut each round in half. Place about 1 tbl. of the filling onto each of the half round pieces of dough. Fold the dough over the filling to form a triangle. 5.) Seal edges of dough with your fingers and then with the tines of a fork. Continue making samosas with the rest of the dough and filling. [See fig. A for filling and sealing the dough]. 6.) Using a deep fryer or a large wok, heat the oil until hot, then deep fry the samosas, a few at a time, until golden brown on both sides. Remove with a slotted spoon or tongs and drain on paper towels. Eat hot with rice and an apple, pear, or mango chutney. Makes 10 - 15 samosas. |
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| B.) KHEEMA - (Spiced Ground Meat): |
| 1 lb. grnd. lamb or beef; 1 tbl. garam masala; 1/2 tsp. salt; 3 tbls. vege- table oil; 1/2 med. onion, sliced thin; 3 cloves minced garlic; 1 tbl. fresh minced ginger; 3 cardamom pods, or 1/2 tsp. of grnd. cardamom; 1 stick of cinnamon; 2 med. potatoes, peeled & chopped; 1 cup of water; 1 green chili, chopped; 2 med. tomatoes, chopped; 1 10 oz. pkg. frozen peas, thawed; fresh cilantro for garnish: |
| 1.) In a bowl, mix together meat, garam masala, and salt. 2.) Heat oil in a large skillet over medium-high heat. Add onion, ginger, cadamom, and cinnamon and fry about 5 mins., or until onions turn brown. Add meat mixture and stir until meat is completely brown. Then add potatoes and water, lower heat, and simmer about 20 mins., or until potatoes are tender and liquid has cooked off. 3.) Add chili, tomatoes, and peas. Stir to combine. Cook for about 5 mins. Remove carda- mom pods (if used) and cinnamon stick from skillet and discard. Serve hot garnished with the cilantro, or use as a filling for samosas. Serves 6 - 8. |