The Modern Ayurvedic Cookbook. Amrita Sondhi
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Название: The Modern Ayurvedic Cookbook

Автор: Amrita Sondhi

Издательство: Ingram

Жанр: Кулинария

Серия:

isbn: 9781551522869

isbn:

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      1 cup onions, chopped

      • To reduce Pitta: reduce to ½cup or omit

      ½ tsp turmeric

      8 curry leaves (optional) (see note)

      3 cups potatoes, parboiled and cubed

      1½ cups peas, parboiled

      1½ cups carrots, parboiled

      Juice of ½ a lemon

      ½ tsp cayenne pepper

      • To reduce Pitta: omit

      ½ tsp garam masala

      2 tsp salt

      ¼ cup fresh cilantro leaves (packed), finely chopped

      ½ fresh green chili, minced

      • To reduce Pitta: omit

       Paste:

      1 tbsp flour

      1 tbsp water

      1 pkg samosa pastry (see note)

      Olive oil spray

       You can buy ready-made samosa pastries in Indian grocery stores. If you prefer, you can use your favorite pastry recipe instead of the pre-made samosa pastries. Roll out the dough until it is th-in thick. Cut into 6-in (10-cm) wide circles. Place your filling in the center and fold over, pinching edges. Baste with egg whites, and bake until golden brown on all sides.

       For filling:

      In a large saucepan on high, heat oil, then add black mustard seeds and cover with lid until they pop, about 30 seconds. Stir in onions, then reduce heat to medium-high, and sauté for about 4 minutes, until onions start to brown. Add turmeric and curry leaves, and continue to sauté for 1 minute. Stir in potatoes, peas, carrots, lemon juice, cayenne, garam masala, and salt. Mix well and cook for about 3 minutes. Turn off heat, add cilantro and green chilies, and mix well. Let cool completely. Remove curry leaves.

       For paste:

      In a small bowl, combine flour and water and mix well. Set aside.

       For samosas:

      Preheat oven to 350°F (180°C).

      Follow package directions for defrosting samosa pastry. Use 1 tbsp of filling per samosa wrapper and follow package directions for folding. Use paste to seal edges (make sure they are well sealed). Place samosas on a baking sheet and lightly cover with olive oil spray. Bake for 30 minutes, or until they start to brown (watch carefully to ensure they do not burn). Flip over, spray with olive oil, and bake for another 20–30 minutes until brown.

      Makes 6–8 servings (2 per person).

       Frozen food is usually frowned upon in Ayurveda, but these samosas freeze really well for up to 10 days without losing their flavor. They are easy to defrost by re-heating them in the oven for about 10 minutes at 350°F (180°C), or for 1 minute (2 samosas at a time) in the microwave on high.

      My Aunty Zarina likes to make these samosas really hot and spicy! But if you’re not used to chilies, use only 1 or 2 instead of 4. Chilies add lots of flavor and are scrumptious with the lime juice, mint, cilantro, and ginger. I sometimes substitute the paneer (Indian cottage cheese) with extra-firm tofu to create a protein-filled snack. These are best served with Tamarind Chutney.

       Filling:

      5 cups paneer, grated

      1 bunch fresh cilantro leaves, chopped (about 3 cups)

      1 bunch fresh mint leaves, chopped (about 3 cups)

      10 green onions, sliced, white parts only

      ¼ cup cashew nuts, chopped

      4 fresh green chilies, minced, or to taste

      • To reduce Pitta: use 2 or omit

      1 tsp fresh ginger, minced Juice of 1 lime

      1 tsp salt, or to taste

      Freshly ground pepper to taste

       Paste:

      ¼ cup flour

      2 tbsp water

      1 pkg samosa pastry (see note)

      Olive oil spray

       You can buy readymade samosa pastries in Indian grocery stores. If you prefer, you can use your favorite pastry recipe instead of the pre-made samosa pastries. Roll out the dough until it is th-in thick.

       Cut into 6-in (10- cm) wide circles. Place your filling in the center and fold over, pinching edges. Baste with egg whites, and bake until golden brown on all sides.

       For filling:

      Grate paneer onto a large platter so that it remains loose and doesn’t become one sticky ball. Set aside. In a medium bowl, combine all other filling ingredients and mix well. Add paneer and mix lightly with fingers; continue to keep the paneer from clumping together. Set aside.

       For paste:

      In a small bowl, combine water and flour and mix well. Set aside.

       For samosas:

      Preheat oven to 300°F (150°C).

      Follow package directions for defrosting samosa pastry. Use 1 tbsp of filling per samosa wrapper and follow package directions for folding. Use paste to seal edges (make sure they are well sealed). Place samosas on a baking sheet and lightly cover with olive oil spray. Bake for 30 minutes, or until they start to brown (watch carefully to ensure they do not burn). Flip over, spray with olive oil, and bake for another 20–30 minutes until brown.

      Makes 6–7 servings (2 per person).

      Stuffed Mushroom Caps

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