Samosa is a most popular food item in India and Pakistan. Actually it is a pIoor man's receipe for a quick meal especially when he or she is too busy or too poor to have a normal lunch.
Samosas can be made of vegetables (boiled potatos, oninon, green chillis, mint etc) or minced meat (beef usually).
Honestly Abe you seem to me more Pakistani or Indian to me than myself, I am not very fond of samosas firstly they are greasy and always give me a hearburn (especially the vegetable ones) Secondly they are full of chillis (I dislike chillis, I think most Indian and Pakistanis have their rectal regions made of steel, or else how the He.... can they eat all this green, black red chillis and do not have their bums burining like coals in the morning):rant:
But go on do it eat samos,:D I believe the people of the subcontinent as we like to call ourselves (India-Pakistan-Bangladesh) have thoroughly spoiled your eating habits.:eat:
I reckon that one of the most ancient cultures containing a billion people living in a part of the world where the most exotic spices and food grows, should know something about cooking.
One of my favorite Indian meals is Chicken Tikka Masala.
My daughter loves the Butter Chicken.
I buy the ready made sauce in a jar.
I have tried the recipes from scratch but can never seem to get it right.
Also like the West Indian Calypso type food.
Vietnamese food is good too, especially their fruit drinks and their coffee.
Yes, I have put on a few extra pounds since trying out some of the more exotic foods.
I like the hot chili peppers and often suffer the above mentioned consequences.
Perhaps you have a favorite recipe to recommend?
BTW, have you been effected by the floods in Pakistan?
When I make rotis for special occasions they are more like flaky parathas because when I roll them into a circle I then spread them with ghee (or butter) and then roll them up like a snake and coil them. Then I flatten them and repeat the process. Something like making a puff pastry. That way, when it cooks it has lovely delicate layers. Using whole wheat flour (very fine chapatti flour if you can get it...or sift out some of the coarser bran) gives them a nice nutty flavor.
When I was 8 years old a couple of bachelor family friends named Dilip and George taught us how to make Curried Spinach and Rotis (flaky parathas actually) and, while their tastes ran hot, we gradually became accustomed to the heat. We took note that they cooled their mouths with crunchy raw green sweet peppers.
This dish became a family favorite. It doesn't have a set recipe but it is slightly different each time I make it. The amount of butter makes it a killer for cholesterol but once and a while, especially in winter, we just have to have some.
I've never found a recipe for it in any cookbook. Oh, yes, curried spinach or spinach curry....but not this dish. Here's my version:
Curried Spinach & Rotis
(measurements are approximate)
6 cans of spinach, drained and chopped (or frozen spinach)
6 onions, diced
6 cloves garlic, minced
3 small (6oz)tins of tomato paste
1/2 lb. butter or margarine (or more during cooking if it sticks)
2 tbsp. curry powder or paste (more, for the brave)
1 tsp. crushed cumin seeds
1 tbsp. brown sugar
salt & pepper
pinch of asafetida (optional)
When mixed in, add the spinach, salt and pepper (a pinch of asafetida is optional as a digestive aid) and cook over medium heat, stirring occasionally, for as long as it takes to simmer off most of the moisture. The resulting curry should hold it’s shape enough to be wrapped in a piece of roti and eaten by hand. Taste for seasoning and adjust if necessary. During the cooking of the spinach mixture, if it looks like it is sticking, you can add some additional butter or lower the heat.
The cooking takes quite a while to get thick enough to eat with roti and it's better the next day if you can leave it alone.
This may be eaten with Rotis, Flaky Parathas (yum!), Poories, or whole-wheat Pita bread. Wholewheat Tortillas work very well for the busy cook but should be warmed before serving.
Serves about 6 moderately hungry people.
I, too, love a freshly made Samosa but also find them a bit greasy.
My dear ZooBear, If you lived closer I'd make a batch just for you. It's a great communal meal and fun to eat with roti instead of using knives and forks, etc. :friends:
When it's cooked slowly until it gets quite dry (not at all sloppy) it has a richness that keeps you coming back for more!:eat:
Abe, you'd be invited too, along with anyone else who loves curry! :grouphug:
What fun when we'll all be able to visit and eat together, eh?:camp:
Shoo- Fly-Pie,
I get hungry for this come fall.Anyone else like these?
This is the most famous of the Pennsylvania Dutch breakfast pies.Gotta love a group of people who believe in pie for every meal!:thumbsup:
Bottom part:
1 cup dark mild molasses ( grandma's brand or dark Karo)
1 egg beaten
3/4 cup of boiling water
1/2 teaspoon baking soda
Top part:
1 1/4 cup flour
2 tablespoons butter
1/2 cup brown sugar
pastry for 9 inch crust
Dissolve soda in hot water;add molasses & beaten egg.
Combine sugar & flour & rub in butter to make crumbs.
Pour 1/3 of the liquid into an unbaked crust.
Add 1/3 of the crumb mixture.
Continue alternate layers, putting crumbs on top.
Bake 375 degrees for approximately 35 minutes.
Makes one, 9 inch pie.
Hey, Blithe :wave:
I made shoo-fly pie in the 70's and seem to remember really liking it. I used to sing the song when I was a kid and always thought that shoo-fly pie and apple pan dowdy were mythical dishes just made up for the song.
What a surprise to finally find out that they were real. I wasn't impressed with the apple pan dowdy though. It needed some more sugar and spice for my taste. Of course, it could have just been the recipe I followed.
My dear ZooBear, If you lived closer I'd make a batch just for you. It's a great communal meal and fun to eat with roti instead of using knives and forks, etc. :friends:
When it's cooked slowly until it gets quite dry (not at all sloppy) it has a richness that keeps you coming back for more!:eat:
Abe, you'd be invited too, along with anyone else who loves curry! :grouphug:
What fun when we'll all be able to visit and eat together, eh?:camp:
love and hugs,
Rez
Rez,
I had one frozen pack of spinach in the freezer so tried your recipe by mathematically reducing all the other ingredients.
Was not certain that I had cooked it long enough.
Had enough for one bowl.
It was delicious however, think I put a little too much brown sugar.
Did not have any roti on hand so just used plain old Tostitos Corn Chips and used the spinach as a dip.