[Rush]

Will make some later and post the pictures

[arbour]

Got any good veggie korma details at all

[Quadophile]

Originally Posted by Rush

Will make some later and post the pictures

mmmmmmmm.....look forward to the pictures

[Quadophile]

Originally Posted by arbour

Got any good veggie korma details at all

You are the reason this thread was created (you started it all) so how can I not oblige you


Creamy Cashew and Vegetable Korma

Serves 4

Preparation Time I Hour

Ingredients

2/3 cup unsweetened dried shredded coconut

2 tablespoons peanut oil

2 onions, peeled and chopped

2 chilies

2 cloves garlic, peeled and minced

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

1 cup cashew pieces

salt & freshly ground black pepper

8 ounces broccoli, washed,trimmed,and divided into small florets

6 ounces green beans, trimmed,halved if long

1 cup frozen peas

2-4 tablespoons chopped fresh cilantro

Method

1. Put the coconut into a bowl and cover with 2 cups of boiling water; stir, and let sit for 20 minutes.
2. Meanwhile heat the oil in a large saucepan, then put in the onion; cover, and let cook over gentle heat for 7 minutes.
3. While the onion is cooking, halve the chilies, remove the seeds, then slice the chilies finely and add to the saucepan, along with the garlic (Keep your hands away from your face while preparing the chilies, and wash them well afterwards because the juice can burn your skin).
4. Add the spices to the saucepan, stir well, and cook for a further 1 to 2 minutes.
5. Strain the coconut liquid, discarding the solids.
6. If you have a food processor or blender, whizz the cashews to a smooth, creamy consistency with the coconut liquid; or, grind the cashews as finely as you can (an electric coffee grinder does this well, in small batches), then mix with the coconut liquid.
7. Either way, add this mixture to the saucepan; season with salt and pepper, cover, and remove from the heat.
8. Cook the broccoli and green beans in a large covered saucepan containing 1/2 inch of boiling water, to half-boil, half-steam them, until they are only just tender.
9. Keep them well on the crisp side as they will cook a bit more when they are added to the korma.
10. Drain the vegetables, then stir them gently into the creamy cashew mixture, along with the frozen peas.
11. Cook over gentle heat until the korma is hot.
12. Check the seasoning, sprinkle with the cilantro, and serve.

Bon Apetit!

[Quadophile]

Samosas

A favorite tea time snack, samosa is also a very popular item on the menu in many a Indian restuarant worldwide. Served with mint chutney on the side, this snack is sure to warm all hearts.




Ingredients




for pastry:
2 cups flour
½ teaspoon salt
4 tablespoon oil
6 tablespoon water

for potato stuffing:
5 medium potatoes
4 tablespoon oil
1 medium onion, peeled and finely chopped
1 cup green peas
1 tablespoon ginger, grated
1 hot green chili (finely chopped)
3 tablespoon green coriander (cilantro), chopped
1.5 teaspoon salt
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin seeds

Oil for deep frying

Dough for Samosa Pastry

Mix flour and salt in a bowl.

Add 4 tablespoons oil and rub until the mixture resembles coarse breadcrumbs. Slowly add about 6 tablespoons water and knead the dough for about 10 minutes or until it is smooth.

Rub dough with oil. Cover it and set aside for 30 minutes or longer.


Potato stuffing for Samosa Boil, cool and peel the potatoes. Dice it into 1/4 inch size.

Heat 4 tablespoons oil in karahi or wok in medium flame.

Lower the heat and carefully put the onion. Stir fry until golden brown in medium heat.

Add peas, ginger, green chili, and fresh coriander (cilantro). Add diced potatoes, salt and all spices.

Mix and cook on low heat for 3-4 minutes. Do not forget to stir while cooking.



Making Samosa

Knead the dough again. Divide it into about 10 balls.

Roll it into flat round shape with about 5 inch diameter.

Cut it into half. Make the half into a cone by sticking seam together with a little water.

Fill the cone with about 2.5 tablespoons of the potato mixture.

Stick the top of the cone together with a little water. The seam should be about 1/4 inch (5 mm) wide.

Repeat this again.



Cooking Samosa

Heat about 2 inches of oil for deep frying over a medium-low flame. (You may use a wok, Indian karhai or any other utensil you seem fit)

When the oil is hot, carefully put in as many samosas as it fits. Fry slowly, turning the samosas until they are golden brown and crisp.

Drain excess oil and serve hot.

[muckshifter]

Sorry Quad, I have a problem ... I do not own a "cup" ... now I do have any & all other measures in imperial english old school.

So, what measure is a cup? Well, I found this, may help other too ...

http://www.cafecreosote.com/Reference/equivalents.php3





* must now go and buy some cups *

[Taffycat]

The pics and recipes in here are seriously appetising, groan... there goes the diet!

[Rush]

By Rush

Will make some later and post the pictures

sorry quad but later now is later in the week..you know life...but will definately take pics and who knows , as a great cook as i am might even taste one of the buggers

[itsme]

Thank you Quad Please keep them coming I love your cuisine

[Ian]

I think I'll have a go at those samosas this week too, they look yummy