Saturday, 30 December 2006

Chicken Samosa

Making samosa pur or pastry from scratch is very labour intensive, the only person I know who makes them is Chachi. She made them early this week and I was off work so able to take the pictures!!
The ready made pastry is available at Indian / Asian stores, Chinese eggroll pastry or Greek filo pastry can also be used.

Pastries
4 cups plain flour
1 tsp salt
4 tbsp vegetable oil
cold water
1/2 cup oil mixed with 2 tbsp flour to spread on pastry, extra flour for rolling

Method

1. Mix salt oil into the flour until it is crumbly, add enough cold water for a chapatti-like dough.

2. Divide the dough into about 20-25 balls, Roll out with into 3 inch circles.

3. Spread oil and flour mixture over one roti, place the second one one top, pressing together gently, repeat until you have pile of seven rotis.

4. Roll out the whole pile until it is 7-8 inch in diameter, use extra flour during rolling if necessary.

5. Place on a medium hot tawa, cook lightly on 1 side then turn the roti over and cook lightly on the other side for approximately 20 seconds



Remove the top roti, turn over and remove the roti from the other side, repeat until all seven are separate. .
Wrap the samosa pastries in the tea towel.
When all the pastries are made, pile them evenly on top of each other, cut them into half, cut the top and bottom of to make them straight.

Filling

½ kg minced chicken breast

1 bunch spring onions

2 cloves garlic (minced)

½ inch ginger (minced)

2 to 3 finely chopped green chillies

½ cup chopped coriander leaves

salt to taste

1 teaspoon garam masala

1 table spoon Lea and Perrins Worcestershire Sauce.

1 tspn English mustard

Dry cook the minced chicken with garlic, ginger, chillies and salt, until all the water evaporates, break the lumps if they form. Add Worcestershire sauce, mustard mix, and remove from heat when cooked, let it cool

Add garam masala, onions and coriander.

Folding the Samosas

Ingredients

Flour and water paste

Pastry

Filling

Fold one end over in a diagonal to create a triangle stick down using the flour and water paste, then fold again, the other way, sticking it down with the paste. Fill the triangle with the filling ; fold the flap, glue down using the flour paste. Repeat for until all the filling is used up.



Deep fry 3-4 at a time until golden.

Wednesday, 27 December 2006

Grilled Trout and Salad

Ingredients: 3 English Trouts, 2 hot Chilles, bulb of garlic and lemon juice

Method: Marinate fish with chopped chillies, garlic and lemon juice. Leave to marinate for a couple of hours and then grill each side for 5 minutes.


Serve with salad: Romano Peppers, Olives, Fetah cheese, Lettuce, Cucumber. Sprinkle with black pepper to taste.
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Saturday, 23 December 2006

Methi Rotla


Ingredients
2 cups bajar atta (millet flour)
1/4 tspn salt
1/2 tspn tumeric
1 teaspn coriander/cumin
2 tbspn oil
2 chillies minced
1/2 cup chopped methi
water
Method
1. mix the flour, salt, spices, chillies and flour. Rub in the 1 table spoon of oil, so that there is a bread crumb like constitancy. Add enough water to form a firm dough

divide the dough into two, form a ball, place on a piece of cling film on a board and flatten into a 1/4 inch thick circle


Meanwhile heat the griddle with the rest of the oil, carefully place onto the griddle, turn over about 6 times. serve with any curry

Jinga...


Ingredients: 2 peeled tomatoes, Prawns, Garlic, Chillies and Haider
Spring Onions, Mint and Coriander

Method:

1) Chop the chillies and garlic
2) Heat Oil, add chopped chillies and garlic wait until garlic starts to go brown.
3) Add prawns, chopped peeled tomatoes and pinch of haider. Simmer until most of the water is evaporated.
4) Chop spring onions, mint and coriander to pan
5) Serve with Rice and Mani








Methi and Sweet Pepper Chicken

Ingredients
1 desert spoon oil
3 onions, 1 chopped finely; 2 sliced lengthways
1/2 tspn  tumeric
2 tspns coriander/cumin powder
2 cloves garlic; minced
1 inch ginger; grated
3 large tomotoes, peeled and liquidised
2 lb boneless chicken breasts, cut into 2inch chunks
salt to taster
1 cup methi leaves (fenugreek leaves) chopped finely
1 red romano pepper; sliced into rings
1/4 tspn garam masala
1/3 cup chopped coriander

Method
1. Heat the oil in a pan, add the onions and fry until golden brown,
2. Add the tomatoes, garlic and ginger, stir and fry for 5 minutes
3. Add the tumeric and coriander/cumin mixture fry for another 5-7 minutes, until it is homogeneous.



4. Add chicken and salt, stir until the chicken is coated with the tomato mix. Add the chopped methi and mix, cook for about 15 minutes, when the chicken will be almost done.


5. Add the onions, mix and cook for a further 10 minutes

Add the red pepper and cook for a further 5 minutes. Add the garam masala and the chopped coriander, stir and serve with rice or chapati.

Friday, 22 December 2006

Shaheen and Mohsin's Majlis Suffro

Recipes to follow

Muthia ..................................................................................................Samosa


Chikki ........................................................................................................ Chakri

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Tuesday, 19 December 2006

matoke with beans (Katogo, green bananas with beans)

Matoke is typically Ugandan, we practically grew up on matoke. It is still a family favorite, there are various ways of cooking it, this is my favourite. I made this on Monday evening.

Ingredients

4 - 5 matoke (green bananas from Uganda)
1 400g can red kidney beans
1 200g can peeled tomatoes
2 cloves garlic - minced
1 inch ginger - grated
2 chillis - minced
1 table spn vegetable oil
1 tspn mustard seeds
1/2 tspn tumeric
2 teaspoons coriander/cumin mix
salt to taste

Method
1. Peel the green bananas and place in cold water, (otherwise they discolour).
2. Heat oil in a pan, add the mustard seeds, as soon as they start to splutter, add the tomatoes, garlic, ginger and the minced chillis, stir and fry for a few minutes.



3. Add the cumin, coriander and tumeric, fry for a few minutes. Add the bananas and the beans
and mix so that the vegetables are coated with the mixture.


4. Add one cup water and salt and cook for 20 minutes

serve with chapati or rice
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Thai Green Curry

Ingredients:

1 tbsp vegetable oil
1 tbsp green curry paste (available from most Asian Grocery Stores)
1 onion; finely chopped
2 cloves of garlic; minced
1 inch ginger; grated
4 skinless, boneless chicken breasts, cut into chunks
3-4 small new potatoes; scrubed and cut in halves
handfull of green beans, cut into inch pieces
4-5 brocholi florets; cut into small pieces
1 red romano pepper; sliced
2 green chillies; chopped fine
6-8 kaffir lime leaves, torn into pieces
1 400ml tin of coconut milkgood OR creamed coconut
1 tspn Thai fish sauce

Method
1. Heat the oil in a wok or large frying pan. Add the onions, fry until transparent.
2. Add the green curry paste, garlic and ginger cook for about a minute, reduce the heat slightly and add the chicken pieces and lime leaves, and potato stir until coated in the paste.
3. Add the coconut milk, fish sauce and bring to a simmer, cooking for 15-20 minutes until thickened slightly.

4. Add the chopped vegetables and cook for a further 10 minutes


Add the coriander.
Serve with lots of boiled or steamed rice.

Monday, 18 December 2006

Chachi's Puri

Ingredients

2 cups whole wheat flour (chapati flour)
1/2 tblspn vegetable oil
1/2 tspn salt
1/2 tspn tumeric
1/2 tspn roughly ground black pepper
Mix the dry ingredients, add oil and mix, add water to form a firm dough and knead till smooth. Let it rest for about 30 minutes. Make small balls about walnut size.

Roll out into 4 inch diameter circles.

Fry in hot oil, one or two at a time, holding them under the oil on the first side until they puff.
Turn and fry till golden brown; drain

Serve as soon as possible. There is generally a queue for Chachi's puri. See how the boys are enjoying it.

Both Sean and Pyarali gobbled them up. ahhhhhhhhh! Posted by Picasa
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