SUMMER FEAST WITH A  NEW DELIHI TOUCH

EAST INDIANS MAKE the same  FOODS for Summer time THAT WE EAT -- chicken, potatoes and light puddings, they just make them a little more SUBLIMELY is all. Here's a fun thing to do. Serve your family barbecued chicken, potatoes and rice pudding and don't ever tell them the recipes went thru the Hindu Spin Cycle. Just let them think it's the usual summertime fare. Only it won't be. It'll be INDIAN food and after they eat it, you tell them so. Slowly, we have to get our kids off of plain ole American food and open them to enjoyable future food vistas.

SAMOSAS - Pea/Potato Empanadas.
 Ingredients
4 large white potatoes, boiled, peeled and mashed
1/2 cup boiled and drained green peas
1 1/2 tsp cumin seeds
1 tsp amchoor(mango powder)
1 tsp red chilli powder
1/2 tsp saunf (fennel)powder
1/2 tsp garam masala powder
1 tablespoon chopped cashew nuts
Salt to taste
3 cups maida (all purpose flour)
1/2 cup maida, for rolling out
1 tablespoon heated ghee or oil
Oil for deep frying the samosas should be oil and ghee.
1 tablespoon ghee(clarified butter) for the stuffing ( make your own, KEEPS FOREVER)
1 small bowl of cold water

Method
Heat the ghee for the stuffing and add the cumin seeds and
cashewnuts.When the seeds splutter add the dry powders and fry for 10
seconds. Add the mashed potatoes and green peas and mix well.
Mix in salt to taste. Fry on a low flame for about 10 minutes.
Set aside. Prepare the pastry cover for the samosa by combining
the maida, hot ghee or oil and salt to taste. Add enough water and knead the dough.
Set aside for about 10 minutes.
Divide the dough into round portions.
Take each portion and coat it with some maida so that
it does not stick to your hands
.
Roll it into a not too thin perfect round.
With a pizza cutter, make 2 semi circles with the round.
Take one half circle. Dip your index finger into the cold water
and apply it to the straight edge of the semi circle.
Now hold the semicircle in your hand.
Fold the straight edge , bringing together the watered edges.
Seal the watered edges.

You should now have a small triangular maida pocket.
Stuff it with the potato mixture and now water-seal the
upper edges.

Repeat for the rest of the dough.
Deep fry in oil till golden brown and serve
with mint chutney. (honey, cilantro, mint leaves, onions, blended or chopped)

Do not overheat the oil, since this will cook only the
outer maida covering and the inner layer will remain
ncooked even if the samosa has turned dark brown
on the outside.

CHIICKEN IN ORIENTAL BARBECUE SAUCE-
INGREDIENTS: I med onion, in rings,
2 cloves garlic, minced
1/2 tsp grated ginger
1 tbsp cooking oil
l tsp curry powder
1/2 cup bottled barbecue sauce
l tsp paprika
1/2 tsp salt
1/4 to 1/2 tsp bottled hot pepper sauce

BOIL, simmer for 5 min, COOL to body temp then add 1/2 cup plain yogurt.
Brush on chicken last twenty min of grilling.

SAVORY POTATOES
Ingredients:
6 potatoes peeled, cut into pieces
2 tbsp veg oil
l tsp cumin seeds
2-4 tbsps peeled, shredded ginger root
2 tsp minced garlic, minced jalapenos.
3/4 tsp ground tumeric
1/2 tsp cayenne
1 and 1/2 tsp salt
3/4 cup water
1/4 cup fine chopped fresh cilantro
1/2 tsp garam masala powder or cumin seeds, roasted and ground
IN SKILLET, warm oil. When hot, add cumin seeds, fry thirty seconds, add potatoes, stir fry til lightly crisped, 5 min, add ginger, garlic, tumeric, spices, mix well. Sprinkle with cilantro and garam masala. OR more cumin seeds, the roasted ones.

NEW DELHI RICE PUDDING-

INGRED: 3 cups whole milk or half and half
1/3 cup dry basmati or long grain rice
1/3 cup snipped, dried apricots
1/4 cup sugar
3 tbsps roasted or toasted, sliced almonds
l tsp rose water or 1/2 tsp vanilla
1/4 tsp ground cinnamon
1/4 tsp ground cardamon
2 tbsps ground pistachios or minced blanched almonds
Warm milk or cold cream to serve on top

Pour hot water over almonds, while you do the rest. In a heavy saucepan, bring 3 cups milk just to boiling, then stir in rice. Cover, cook over low heat for 30-35 min., til most of mlk is absorbed, stirring occasionally. For thicker pudding, simmer uncovered 5 min. more. Remove from heat, stir in all ingredients but ground nuts. Let cool for thirty minutes, then spoon into dessert cups, TOP with peeled, blanched almonds ground or minced, serve w. warm milk or cream. Or whipped cream.

SIRI VED KAUR, YOGI BHAJAN's MOST DEDICATED, TALENTED COOK, A FAMOUS GAL IN CALIF, a BELOVED ONE IN L.A. ---WROTE UP HER RECIPES and DOES THIS YOU TUBE PARANTHA RECIPE DEMONSTRATION

https://www.youtube.com/watch?v=bH5zm1n4ynE

FOR MORE RECIPES DIFFERENT  THINGS & HISTORY of Hindu Food & NUTRITIONAL INFO! SEE  HINDU FEAST.

PLAY HINDU MUSIC during entire party, the best is JAI UTTAL.

^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^  

Our 'POSTER-BLOGGER' is ANITA SANDS HERNANDEZ, Los Angeles Writer, Researcher,  mother of 4 and career Astrologer. Catch up with her websites TRUTHS GOV WILL HIDE & NEVER TELL YOU, also The  FUTURE, WHAT'S COMIN' AT YA! FRUGAL LIFE STYLE TIPS,  HOW TO SURVIVE the COMING GREAT DEPRESSION, and Secrets of Nature, HOLISTIC, AFFORDABLE HEALING. Also ARTISANRY FOR EXPORT, EARN EUROS... Anita is at astrology@earthlink.net ). Get a FREE natal horoscope "my money/future life" reading now + copy horoscope as a Gif file graphic! No smarter DESTINY reading out there .

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