Specialty Indian Cooking Workshop with Jim Barnhart 6/8/08
SAMOSAS
2-3 large potatoes, peeled
½ C. flour
¼ stick margarine
1 ½ C. peas
½ C cilantro
1 t. mustard seed
½ t. fennel seed
½ t cumin seed
¼ t. asafetida powder
½ C. cilantro ¼ t. tumeric
¼ t. chili powder
¼ t. garam masala
Note: all measurements are estimates, Jim doesn’t really measure.
Dice potatoes and boil until “al dente,” then set aside.
For the dough, crumb together flour and margarine (or other fat) using a pinching or
rolling motion until it pills or is “mealy.” It is a 1:2 ratio, say ¼ C. margarine to ½ C.
flour. Sprinkle with water (don’t pour!) until it comes together in a ball. Cover with
damp towel until ready to use.
For the stuffing, heat up oil in a skillet and add mustard a seed. When it stops popping,
the oil is ready. Add potatoes, peas, and spices. It’s already cooked, so you are just
spicing and heating the mix through.
Take the dough and divide into 4 -5 chunks. Take a chunk, roll it into a ball. Flour all
sides of the ball and the rolling pin. Roll out the ball into a thin circle (about 1/16”
thick). Cut the circle in half, and you are now ready to make two samosas. Take one of
the half circles and lay it out. Dip your finger into some water and run it around the
edges, just enough to moisten, not make wet. Take a small spoonful of the tater mix and
put it near the middle. Fold the over the half circle of dough so that it is now a quarter
circle: the flat edges lining up, the arced edges lining up, the fold forming your third side
and the stuffing in the middle. Seal the edges, and now you have a little triangle which is
ready to fry. Be careful not to add too much stuffing as overfilling causes the dough to
tear.
Depending on your fryer, anywhere between 350 and 400 degrees should be hot enough.
Tear off a little corner of dough and pop it in to see if the oil is ready. Drop the samosas
in for about two minutes. They are ready when they are golden brown.
RICE PILAU
10 black peppercorns
10 cloves
10 green cardamom pods
½ cinnamon stick
1 t. saffron
½ C cashew pieces
½ C. pistachio (shelled)
½ C. golden raisins
Splash of orange water
3 C. Basmati rice
4½ C. water
Heat oil in a large pan or dutch oven.
Crack the peppercorns, cardamom and cloves with a chef’s knife. Toss these in when the
oil is hot. Add the uncooked rice and lightly fry. You may need to add a splash of the
premeasured water. When it is ready, add the rest of the water, and bring to a boil. Turn
down to simmer, add saffron, nuts, raisins, splash of orange water and let simmer for
about 25 minutes or until done. This recipe yielded 12 C. rice
The general ratio for making rice is 1 C. rice to 1½ C. water. This will yield 3 cups
of rice.
RIATA
1 T. cumin seed
2 -3 baby cucumbers thinly sliced or diced
1 tomato thinly sliced or diced
1 ¾ C. plain yogurt
¼ large onion thinly sliced or diced
Put cumin seed in a dry pan on medium heat until toasted and then grind. Combine
ingredients, and voila!
CILANTRO CHUTNEY
1 cerano pepper seeded and diced finely
2 bunches cilantro
¼ C. fresh mint
Juice of 3 small limes (about ¼ C.)
½ C. water
Combine ingredients in a food processor or blender. Add coconut milk, spices, or
whatever your little heart desires!
GOBI PANEER
2 t. fennel seed, dry roasted and ground
2 t. cumin seed, dry roasted and ground
1 T. tumeric
½ lg. Onion, diced
2 head cauliflower, cut into small bites
Tomato puree 14 oz. or so
12 – 18 oz. paneer, cubed
1 C water
Saute spices and onion in oil. Add remaining ingredients and cook until done.
Note: this made a LOT, so you may need to adjust this recipe.