Chapter : 4 -
Food of the Earth Tests of Heaven
the oil in a pan. Add mustard seeds, cumin seeds the sesame seeds and
allow to pop. Remove from heat and pour over Khandvi and serve.
Deep Fried Filled Pastries
all-purpose flour 3 Tblsp ghee
salt �-1 cup water
potatoes (1/2 pound) � cup boiled fresh green peas
vegetable oil (about � pound unshelled)
1 tsp salt
ginger 1 Tblsp finely chop.
fennel seeds � tsp garam masala
cumin seeds 1/8 tsp hot red pepper
turmeric 2 tsp amchur powder
a deep bowl, combine flour, salt and ghee. With your fingertips,. Rub
flour and ghee together until they look like flakes of coarse meal. Pour
� cup water over the mixture all at once,. Knead together vigorously,
gather dough into a ball. If dough crumbles,. Add up to 4 Tblsp water, a
Tblsp at a time until the particles adhere.
a lightly floured surface,. Knead the dough by folding it end to end,.
Then pressing it down and pushing forward several; times with the heel of
your hand. Repeat until the dough is smooth and elastic (about 10
minutes). Gather into a ball, brush lightly with vegetable oil,. Set in a
bowl and drape a damp kithen towel over the top to keep the dough moist.
(Covered with the towel, it can remain at rook temperature for 4 top 5
Peel and cut the potatoes into tiny cubes.
In a heavy saucepan or skillet,. Heat the vegetable oil over
moderate heat. Add the cumin seeds and when they brown, add ginger.
Stirring constantly, fry for about 1 to 2 minutes.
Stir in fennel seeds and turmeric. Add the potatoes,. Peas,
salt and coriander leave. Reduce the heat to low. Cover the pan tightly
and cook for 5 minutes.
Remove pan from heat. Stir in garam masala, red pepper and
amchur powder. Taste for seasoning. Put in a bowl and to cool; to room
temperature before using it.
Fill the Samosas two at a time in the following way:
Pinch off a small piece of dough and roll into a ball about 1
inch in diameter. (keep remaining dough covered.) On a lightly fouled
surface, roll the ball into a 3-inch round. With a pastry wheel or small
knife, cut the round in half. Moisten the straight edge with a pastry
brush or finger dipped in water. Shape each semicircle into a cone, fill
with 1 � tsp of filling. Moisten and press top edges closed. (Covered
with foil or plastic wrap, the pastries may be made ahead of time and kept
for 2 to 3 hours.)
To deep fry pastries, heat 3 cups of vegetable oil in a 10-12
inch wok (in a deep fryer, heat 2-3 inches oil to a temperature of 3750F
on a deep frying thermometer).
Preheat oven top 2000F line a large baking dish with
double thickness of absorbent paper towels.
Deep fry Samosas 4-5 at a time for 2-3 minutes or until golden
brown. When done, put them in lined dish and keep warm in oven.
To serve, mound samosas on a platter. Accompanied with chutney
in a separate bowl.
Yields about 60 samosas
potatoes 2 cups chick-pea from
cabbage leaves � tsp hing
zucchini � cup water
Wash and slice vegetables thin, except for cabbage and spinach
leaves, which are cut into 1 inch squares.
Combine batter ingredients. Add enough water to make batter of
pancake consistency, or slightly thinner.
In a wok or deep fryer,. Heat oil until very hot. Lower heat.
Test the oil by dropping a drop of batter into the oil, it will rise to
the top immediately if the oil is of correct temperature.
Mix 1 tsp of the hot oil into the batter top make the Bhajias
Dip the vegetable pieces into the batter. Make sure the batter
covers the vegetables thoroughly. Drop 4-5 pieces in oil at a time. Fry
until brown. Continue until all the vegetables are fried. Drain on paper
towels. Serve with mint chutney.
Dal Ball with Yogurt
1 cup udad
dal 4 cups whipped
finely chopped green 1
(use chilli pepper or 3 tsp sugar
green pepper) 1 tsp salt
salt 2 Tblsp oil
2 tsp mustard seeds
deep frying 2 tsp udad dal
dried curry leaves
dal and wash thoroughly. Soak in water to cover for 4 hours.
dal and place in a blender. Adding just enough water to facilitate
blending, grind to a coarse consistency.
blended dal in a bowl. Add chopped green pepper and salt. Mix well.
Place whipped yogurt in a large bowl. Mix to a smooth sauce
with a mixer. Add sugar, salt and stir still blended.
Heat oil in a small saucepan. Add mustard seeds and when they
begin to pop, add udad dal and curry leaves. As soon as the leaves brown,
add the mixture to yogurt and stir to blend. (Udad dal will turn slightly
pink. Do not allow it to brown.)