From wwwca@NO_SPAM_earthlink.net Mon Dec 3 12:01:18 2001 Date: 3 Dec 2001 04:40:55 GMT From: Bill Wight Newsgroups: rec.food.recipes Subject: Ramadan and Eid Dishes (7) Collection Followup-To: rec.food.cooking, rec.food.recipes Pokara - Jasmine's Pokara Dipping Sauce - Tamarind Pokara Dipping Sauce - Yogurt Sauce Samosa Filling - Spicy Chick Pea Samosa Filling - Spicy Meat Samosa Filling - Spicy Potato Samosas - Jasmine's Request From: cmsudairy@aol.com (cmsudairy) Subject: Ramadan and Eid Recipes Does anyone have any special family-tested recipes for Ramadan or Eid? Thanks! When I worked in Pakistan, I trained a chemical engineer who lived with his family in Karachi. His wife gave me several of her family recipes for the snacks Pakistani use to break their fast after the sun went down during Ramazan. I have made all her recipes at home and they are just like I had in Pakistan during Ramazan with my Pakistani co-workers in the evenings. Bill Wight * Exported from MasterCook * Pokara - Jasmine's Recipe By : Jasmine's Kitchen - Karachi Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Pakistani Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound chickpea flour (Besan) 1 teaspoon salt 1 teaspoon red chile powder 1 teaspoon coriander seeds -- powder 1/4 teaspoon baking soda 1/2 teaspoon black pepper 1 medium egg -- beaten 1 medium onion -- chopped fine 1 large potato - cut into 1/4" cubes oil for deep frying water -- to make paste optional ingredients: spinach, eggplant, cabbage, -- fresh chiles Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well. Take spoonful at a time from the bowl of paste and deep fry it in hot oil until golden brown. - - - - - - - - - - - - - - - - - - NOTES : Serve with dipping sauces (companion recipe) * Exported from MasterCook * Pokara Dipping Sauce - Tamarind Recipe By : Jasmine's Kitchen - Karachi Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Pakistani Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound tamarind pulp 1 teaspoon salt 1/4 teaspoon red chile powder 2 teaspoons sugar 1/2 cup water Soak Tamarind in hot water for about one hour. Drain the tamarind and grind it in a mortar and pestil. If its already ground, then just mash it and mix other ingredients. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pokara Dipping Sauce - Yogurt Sauce Recipe By : Jasmine's Kitchen - Karachi Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Pakistani Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yogurt -- plain 1 tablespoon garlic -- minced 1 tablespoon ginger -- freshly grated In a mortar and pestle, mix the garlic and ginger together. Transfer to a bowl and add yogurt and mix well. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Samosa Filling - Spicy Chick Pea Recipe By : Jasmine's Kitchen - Karachi Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Indian Pakistani Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound boiled chick peas -- (garbonzo beans), gr 1 medium onion -- chopped fine 1 tomato -- chopped 1 teaspoon salt 1 teaspoon red chiles -- chopped 1 teaspoon coriander powder 2 tablespoons garlic 2 tablespoons ginger -- fresh, grated 1 teaspoon garam masala 1 tablespoon vegetable oil Soak the chick peas overnight in water. The next day, place the soaked peas in fresh water to cover and cook until tender, about 3 hours. Place the check peas into a blender with a little water and puree. Put the pureed chick peas into a skillet and add all the other ingredients. Add 1 cup of water and cook over medium heat until all the water is completely taken up. Allow filling to cool before using to fill samosas. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Samosa Filling - Spicy Meat Recipe By : Jasmine's Kitchen - Karachi Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Indian Pakistani Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound minced meat (beef, goat or chicken) 1 medium onion -- chopped fine 1 tomato -- chopped 1 teaspoon salt 1 teaspoon red chiles -- chopped 1 teaspoon coriander seeds -- roasted, ground 1 teaspoon cumin seeds -- roasted, ground 2 tablespoons garlic 2 tablespoons ginger -- fresh, grated 1/2 teaspoon garam masala 1 tablespoon oil Cook the meat in a skillet with a little vegetable oil. Grind the meat in a meat grinder or food processor until it is in small chunks, about 1/8 inch in diameter. Do not over grind. Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds and remove seeds. Add all the ingredients into the minced meat. Cook it with 1/2 cup of water until all the water is completely taken up. Let filling cool before filling samosas. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Samosa Filling - Spicy Potato Recipe By : Jasmine's Kitchen - Karachi Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Indian Pakistani Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds boiling potatoes -- (4-5 potatoes) 1 1/2 teaspoons salt 1/2 teaspoon red chile pepper -- ground 1/2 teaspoon black pepper -- ground 4 tablespoons vegetable oil 1 medium onion -- chopped fine 1 cup peas -- frozen or fresh* 1 tablespoon ginger -- fresh, grated 1 small green chile pepper -- seeded, finely chopped 3 tablespoons cilantro, fresh, chopped 3 tablespoons water 1 teaspoon coriander seeds -- roasted, ground 1 teaspoon garam masala -- (your favorite) 1 teaspoon cumin seeds -- roasted, ground 2 tablespoons lemon juice Do not use canned peas Boil the potatoes and peel. Dice into 1/4 inch pieces. Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds and remove seeds. Grind into powder. Heat 4 tablespoons of oil in a frying pan and saute the onion until light brown. Add the peas, ginger, green chile, chile powder, fresh cilantro, salt, pepper and 3 tablespoons of water. Cover and simmer until peas are tender, about 5 minutes. Add more water if necessary. Add the diced potatoes, roasted and ground coriander and cumin seeds, lemon juice, garam masala and stir fry for 3-5 minutes. Allow filling to cool before filling the samosas. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Samosas - Jasmine's Recipe By : Jasmine's Kitchen - Karachi Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Indian Pakistani Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour -- all-purpose 1/2 teaspoon salt 4 tablespoons vegetable oil 4 tablespoons water Sift flour into a mixing bowl, add vegetable oil and mix with your hands until a crumbly mixture is achieved. Add the water and mix until you have a soft dough. Now knead the dough for 10 minutes. Form the dough into a ball and coat the outside with vegetable oil. Put the dough into a plastic bag and set it aside for about 30 minutes. Knead the dough again and divide it into 8 equal portions. Form each portion into a ball. Roll the ball out on a floured surface to make a circle approximately 7 inches in diameter. Now cut the circle in half with a sharp knife. Take one of the half circles and fold it to make a cone. Seal the edge with a little water on your fingers. Press the edges to make the seal tight. Now fill the cone with the stuffing and close the cone by the same method. Fry the samosa in a deep fryer or in vegetable oil in a pan until golden brown. Serve with dipping sauces and chutney. - - - - - - - - - - - - - - - - - - -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.