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Recepies of India
Samosa
Dahi, curd, yogourt
Masala Dosa
Chapati
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Samosa
Ingredient:
Stuffing:
4 Large Potatoes (mashes)
& frac12; cup green peas (boiled and drained)
1½ cup Cumin seed
1 tsp Mango powder (amchoor)
1 tsp Red chili powder
& frac12; tsp Fennel powder
& frac12; tsp Garam Masala powders
1 tbsp Crumbled cashew
1 tbsp Greases (butter)
Salt to the taste
Dough:
3½ cup All use flour
1 tbsp Oil
Oil for frying
1 small bowl of cold water
Preparation:
Stuffing:
1. Heat the grease or butter. Add the seeds of cumin and the cashew
2. When the seeds jump, add all powders. Fry 10 min.
3. Add the potatoes and the green peas. Well to mix.
4. Salt to taste
Dough:
1. Mix flour, oil and salt to the taste.
2. Add water and to beat the dough. Let it rest for 10 min
3. Separate in round portion. Add dry flours and to roll in circle
4. Cut these last in semi-circle. With the cold water to join quoted it cut
5. Add the stuffing and to close again with the cold water the extremities
6. To fry, until the dough is browned.
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Dahi, curd, yogurt
Ingredient:
& frac14; Milk
2 tbsp Starter culture
You can use the Danon nature regular with living culture or your last preparation
Preparation:
1. Heat milk in depth in one pole thick in 200 F, for 2 min. If it boiled that is correct
2. Let it cool down until 120 F, but not underhand of 115 F
3. Start the culture
4. Keep the milk in a hot place during 6h. To keep milk to a temperature adjoining 98 to 115 F. (To put in a pan for 6h and cover it)
5. To refrigerate during 2h. Near to serve
Variation:
1. Thicker: to add 4 tbsp of non greasiness milk stage 1
2. Creamy: to add 1 cup of cream whipped thick stage 1
3. Firm: to add 1 tbsp of gelatin without flavor for every & frac14; of milk stage 2
4. Sourness: to add 1tbsp of honey or sugar and to make come back before the stage 1
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Masala Dosa
Ingredients:
Shell:
1½ cup rice
& frac12; cup urad dal
Salt to taste
Oil
Stuffing:
2 Large Potatoes
1 Onion
& frac12; tsp yellow "split" peas
& frac12; tsp mustard seeds
& frac12; tsp turmeric
1-2 Green pepper (chili)
1 tbsp Oil
Salt to taste
Preparation:
Shell:
1. Separate to make soak rice and the dal in a bowl of water during one whole night
2. Grind rice, then the dal in dough
3. Mix the all. Add salt, water in order to that the mixture looks like butter
4. Range again for one night
5. Mix the onions and the chili to the mixture of butter
6. Heat in a fry pan with oil
7. Spread the mixture in a pan in thin circle
8. Cook the 2 quoted to the taste.
Stuffing:
1. Heat the oil. Add the seeds of mustard, the weights, the onion and the spices.
2. Make jumped to low heat for 5 min. or until the onions is gilt.
3. Add the potatoes to the mix.
4. Put the stuffing in the shell and to roll.
Chutney:
& frac12; grated cup coconut.
4 red peppers (chili) or 1 tsp Powders red chili
1 long tamarind bean
2 Cloves of garlic
1 tbsp crushed walnut
Salt to taste
Mix the while kneading it, to use little water indeed
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Chapati
Ingredients:
2 cup Flours whole (Indian)
1 tsp Salt
1 tbsp Vegetable oil
& frac34; cup of hot water
Preparation:
1. Mix the all in order to form dough. Once the finished dough, to regain the of a sheet and to let rest 2h
2. 1h later, mix your dough again without adding water
3. Separate the dough in ball (10-12). Soak these in the dry flour and form circles of 6."
4. Put on a grill without grease at temperature medium to elevated. Put the chapati on the grill. When you see bubble, turn it until some brown spot appear.
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