It is a famous dish from Rajasthan. As the name suggests, it means Red Mutton Curry. The Red colour comes from lot of Red Chillies. The recipe includes Goat Meat, Desi Ghee or Mustard Oil, huge amount of Dry Red Chillies, No Tomatoes, Curd and smoked in charcoal. It is eaten with Bajra ki Roti or Chapati. This dish is Fiery and Royal in character.
PAELLA from Spain. Its a famous Spanish Dish consisting of Bomba Rice and combination of Seafood, Meat, Beans, Vegetables, Olive Oil. Depending on the location in Spain, the taste and recipe of Paella will change. In Barcelona, you will see Seafood Paella while in Madrid, it will be more Meaty. Great Taste !!!!
IMO, the crimes we are committing through eating food are less heinous than the crimes committed by a bunch of thugs and their cohorts in the name of development of Indian football!
From street vendors in India to chic cocktail hors d'oeuvres here, potato-filled pastries are fantastic. Whether fried or baked, they're best freshly made, but for convenience sake, you can freeze them.
Dough: 2 cups (500 mL) all-purpose flour 1 tsp (5 mL) cumin seeds, preferably black 1/2 tsp (2 mL) salt 1/2 cup (125 mL) cold butter 1/2 cup (125 mL) milk
Fresh Coriander Chutney: 4 cups (1 L) fresh coriander leaves 1/4 cup (50 mL) water Half a hot green finger pepper, seeded 4 tsp (20 mL) lemon juice 1/4 tsp (1 mL) salt
Preparation
Dough: In food processor or bowl with pastry blender, combine flour, black cumin seeds and salt ; pulse or cut in butter until in fine crumbs. Pulse or stir in milk until ball begins to form. Press into disc; wrap and refrigerate for 30 minutes. (Make-ahead: refrigerate for up to 24 hours.)
In large saucepan of boiling salted water, cover and cook potatoes and carrots until tender, about 10 minutes; drain.
Meanwhile, in large skillet, heat oil over medium heat; fry fennel, cumin and mustard seeds, turmeric, coriander and fenugreek seeds and cayenne just until cumin seeds begin to pop, 1 minute.
Add onion, garlic, ginger and salt ; fry until softened, about 3 minutes. Stir in potato mixture and peas. Stir in lemon juice and coriander; let cool.
Cut dough into 12 pieces; form each into flat round. On floured surface, roll out each to 6-inch (15 cm) circle; cut in half. Working with 1 piece at a time, moisten half of the cut edge with water. Form cone shape by overlapping cut edges by 1/4 inch (5 mm). Fill with rounded 1 tbsp (15 mL) potato mixture. Moisten top inside edges of pastry; press to seal. Trim jagged edges. Crimp with fork.
In wok or deep saucepan, heat oil to 350°F (180°C) or until 1-inch (2.5 cm) cube of white bread turns golden in 45 seconds.
Fry samosas, in batches, until golden, about 4 minutes. Remove to paper towel-lined tray. Or bake in 425°F (220°C) oven for 15 minutes. Serve warm. (Make-ahead: let cool. Refrigerate in airtight container for up to 24 hours. Or freeze on waxed paper-lined tray; transfer to airtight container and freeze for up to 2 weeks. Reheat in 350°F /180°C oven for 10 to 20 minutes.)
Fresh Coriander Chutney: In food processor, puree together fresh coriander leaves, water, half hot green finger pepper,lemon juice and salt until smooth. (Make-ahead: Refrigerate in airtight container for up to 4 hours.) Makes 1/2 cup (125 mL).
The way we get it in Rajasthan is that Samosa is served with two chutneys - one is Pudina (Mint) chutney and other is spicy and sweet Tamarind (Imli) chutney. Some places even give it with Amchoor or Saunth chutney. Samosa in Rajasthan is huge with Potato filling-always served hot.
I also like Irani cafe samosas. Minced Meat in those ones.
I have heard that Samosas (Chamuca) in Goa are unique with Portuguese twist. @goalkeepar can tell us more on that.
Goan Samosas or Chamuças are similar to Indian Samosa only difference is goan samosas are more oily and the feeling is mostly Minced Beef or Potato bhaji (different flavor then Indian samosa) they are served hot with Coriander green chutney and White coconut chutney.
https://media-cdn.tripadvisor.com/media/photo-s/0c/dd/a7/e1/chamucas.jpg
Comments
if you get a chance try this srilankan kottu rotti.
It is a famous dish from Rajasthan. As the name suggests, it means Red Mutton Curry. The Red colour comes from lot of Red Chillies. The recipe includes Goat Meat, Desi Ghee or Mustard Oil, huge amount of Dry Red Chillies, No Tomatoes, Curd and smoked in charcoal. It is eaten with Bajra ki Roti or Chapati. This dish is Fiery and Royal in character.
Vegetable Samosas with Fresh Coriander Chutney
Ingredients
2 cups (500 mL) diced peeled potatoes
1/2 cup (125 mL) diced carrots
3 tbsp (45 mL) vegetable oil
1 tsp (5 mL) fennel seeds
1 tsp (5 mL) cumin seeds
1 tsp (5 mL) brown or black mustard seeds
1/2 tsp (2 mL) ground turmeric
1/2 tsp (2 mL) fenugreek seeds
1/2 tsp (2 mL) coriander
1/4 tsp (1 mL) cayenne pepper
1 onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) grated gingerroot
1/2 tsp (2 mL) salt
1/2 cup (125 mL) frozen peas
3 tbsp (45 mL) lemon juice
2 tbsp (30 mL) chopped fresh coriander
Vegetable oil, for frying
Dough:
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) cumin seeds, preferably black
1/2 tsp (2 mL) salt
1/2 cup (125 mL) cold butter
1/2 cup (125 mL) milk
Fresh Coriander Chutney:
4 cups (1 L) fresh coriander leaves
1/4 cup (50 mL) water
Half a hot green finger pepper, seeded
4 tsp (20 mL) lemon juice
1/4 tsp (1 mL) salt
Preparation
In large saucepan of boiling salted water, cover and cook potatoes and carrots until tender, about 10 minutes; drain.
Meanwhile, in large skillet, heat oil over medium heat; fry fennel, cumin and mustard seeds, turmeric, coriander and fenugreek seeds and cayenne just until cumin seeds begin to pop, 1 minute.
Add onion, garlic, ginger and salt ; fry until softened, about 3 minutes. Stir in potato mixture and peas. Stir in lemon juice and coriander; let cool.
Cut dough into 12 pieces; form each into flat round. On floured surface, roll out each to 6-inch (15 cm) circle; cut in half. Working with 1 piece at a time, moisten half of the cut edge with water. Form cone shape by overlapping cut edges by 1/4 inch (5 mm).
Fill with rounded 1 tbsp (15 mL) potato mixture. Moisten top inside edges of pastry; press to seal. Trim jagged edges. Crimp with fork.
In wok or deep saucepan, heat oil to 350°F (180°C) or until 1-inch (2.5 cm) cube of white bread turns golden in 45 seconds.
Fry samosas, in batches, until golden, about 4 minutes. Remove to paper towel-lined tray. Or bake in 425°F (220°C) oven for 15 minutes. Serve warm. (Make-ahead: let cool. Refrigerate in airtight container for up to 24 hours. Or freeze on waxed paper-lined tray; transfer to airtight container and freeze for up to 2 weeks. Reheat in 350°F /180°C oven for 10 to 20 minutes.)
Fresh Coriander Chutney: In food processor, puree together fresh coriander leaves, water, half hot green finger pepper,lemon juice and salt until smooth. (Make-ahead: Refrigerate in airtight container for up to 4 hours.) Makes 1/2 cup (125 mL).
Servings: 24
The way we get it in Rajasthan is that Samosa is served with two chutneys - one is Pudina (Mint) chutney and other is spicy and sweet Tamarind (Imli) chutney. Some places even give it with Amchoor or Saunth chutney. Samosa in Rajasthan is huge with Potato filling-always served hot.
I also like Irani cafe samosas. Minced Meat in those ones.
I have heard that Samosas (Chamuca) in Goa are unique with Portuguese twist. @goalkeepar can tell us more on that.