Mmm, recipes!

[kate]

Naan

INGREDIENTS
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

DIRECTIONS
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Beef Samosas

INGREDIENTS
• 2 large potatoes, peeled
• 1 cup frozen peas, thawed
• 2 tablespoons vegetable oil
• 1/2 teaspoon cumin seeds
• 1 bay leaf, crushed
• 2 large onions, finely chopped
• 1 pound ground beef
• 4 cloves garlic, crushed
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped green chile peppers
• 1 quart oil for deep frying
• 1 (16 ounce) package phyllo dough

DIRECTIONS
1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
2. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
3. Heat oil in a large, heavy saucepan over high heat.
4. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
5. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

INSTEAD OF PHYLLO DOUGH, USE THIS RECIPE: 2 cups of plain flour ¼ tsp salt 4 tbsp of oil/ghee 4 tbsp of water Method for base 1. Mix all the ingredients for the base together with your fingers until it forms a dough. Add tiny bit more water if needed. 2. Knead the dough for about 10 minutes or until it is smooth. 3. Put it in a plastic bag and set aside for 30 minutes or longer, in the refrigerator if possible. Then I think you take a walnut-sized portion of dough, and then roll it out to about 4 inches across. Put a couple of TB of filling in, fold dough over to make a semicircle, press seams together, roll edges over, and fry 'til golden.

Tamarind Chutney (cooked)

INGREDIENTS
• 1 cup cleaned tamarind
• ½ cup dates deseeded
• ¼ cup sugar
• 2 cups water
• ½ tsp. red chili powder
• ½ tsp crushed cumin seeds
• 1 tsp. salt
• ¾ cup jaggery

DIRECTIONS
1. Wash the tamarind clean
2. Place the tamarind, jaggery, sugar, dates, and water in a deep boiling pan.
3. Soak for a few minutes.
4. Put to boil for 7-8 minutes
5. Cool to room temperature
6. Blend in an electric blender until smooth
7. Strain and transfer back to deep pan
8. Boil till thick enough to coat the back of a spoon thinly
9. Add seasoning
10. Cool again.
11. Store in clean airtight bottles and refigerate

Indian Chicken Curry II

INGREDIENTS
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

DIRECTIONS
1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Strawberry Kiwi Tartlets

INGREDIENTS
• 1 egg
• 2 teaspoons water
• 12 frozen puff pastry shells, thawed
• 1/3 cup strawberry preserves
• 2 pints fresh strawberries, sliced
• 4 kiwis, peeled and seeded
• 2 tablespoons honey
• 1/2 cup heavy cream
• 2 teaspoons confectioners' sugar

DIRECTIONS
1. Beat together the egg and water in a bowl. Brush the puff pastry shells with the egg mixture, and bake shells according to package directions.
2. Melt the preserves in a saucepan over low heat. Remove from heat, and stir in the strawberry slices.
3. In a food processor, blend the kiwis and honey until smooth. In a large bowl, beat together the cream and sugar until stiff peaks form.
4. Fill each puff pastry shell with strawberries, drizzle with kiwi sauce, and top with whipped cream to serve.


All recipes from http://allrecipes.com, except chutney was from http://www.indianfoodsco.com.