COOKING SCHOOL! forum: Preparing an Indian Dinner Ahead of Time

Views: 22, Replies: 7 » Jump to the end
ImageTwinLakesChef
Jul 15, 2010 12:29 PM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
Samosas-The Appetizer

Traditional Shape
Thumb of 2010-07-15/TwinLakesChef/7f6074


The first Indian food we ever tasted was in a restaurant in Newport Beach, CA called Mayur. We were served Samosas as an appetizer and they are a family favorite to this day.

Many countries have Samosa's in their cuisine and all vary a bit from each other. We make the Indian version called Samosa Aloo

It will be a few weeks before we have our Indian dinner but we enjoy it more if we prepare some of the recipes ahead.

The traditional shape of a samosa is triangular, like a pyramid. We quit shaping them that way long ago as we didn't really care what the shape was. We just wanted to enjoy the flavor of Samosas with the least amount of work in preparing them. We'll show you along the way, shortcuts we take which make these not so labor intensive.


CLICK HERE
Samosas

Thumb of 2010-08-18/TwinLakesChef/b1e570
Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"
ImageTwinLakesChef
Jul 15, 2010 12:44 PM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
We start by making the filling. You can see the steps for the filling preparation if you go to the recipe in the database. Once it is prepared, it can be covered and refrigerated for several days.

Now for the pastry. This is not like the steps you would follow to make a flaky pie crust. We use a food processor to save time.
Thumb of 2010-07-15/TwinLakesChef/54fcf6 Thumb of 2010-07-15/TwinLakesChef/e51658 Thumb of 2010-07-15/TwinLakesChef/6b4303


#1 ~ 2 cups of flour & a bit of salt is put in the work bowl along with pats of shortening. Pulsing mixes very quickly.

#2 ~ Have water ready to add and simultaneously turn on the processor and pour the water in. Turn off processor immediately.

#3 ~ Contrary to the instructions in the recipe we do not knead the dough. Just dump it on a piece of plastic wrap and don't worry if there are bits of flour that did not mix in.
Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"
ImageTwinLakesChef
Jul 15, 2010 12:53 PM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
Thumb of 2010-07-15/TwinLakesChef/349d09 Thumb of 2010-07-15/TwinLakesChef/7afc4b Thumb of 2010-07-15/TwinLakesChef/cac93e


#1 ~ It can be refrigerated for 1/2 hour to several days, until you are ready to assemble the Samosas.

#2 ~ Lightly flour your workspace and press the dough into a flat disc. Then proceed to roll it out very thin.

#3 ~ Cut 4" circles. You can use anything to cut your circles, even a well rinsed out tuna can or a drinking glass. We happen to own a tool that will cut the circles and crimp . . very time-saving.
Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"
ImageTwinLakesChef
Jul 15, 2010 12:59 PM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
Thumb of 2010-07-15/TwinLakesChef/b31198 Thumb of 2010-07-15/TwinLakesChef/999e45 Thumb of 2010-07-15/TwinLakesChef/07f6e3


#1 ~ You'll need to dip your finger in water and wet the edges of each circle. Pick the circle up and work it a bit, stretching the center a bit to make it thinner.

#2 ~ Add some filling.

#3 ~ If you are new to this, occasionally you will have to re-wet the edges before you try to close it up.
Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"
ImageTwinLakesChef
Jul 15, 2010 1:07 PM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
Thumb of 2010-07-15/TwinLakesChef/d09d96 Thumb of 2010-07-15/TwinLakesChef/61aad2


1. ~ What started out to be a circle, should now be a half circle. Edges must be sealed well and can be crimped with the tines of a fork if you don't have a special tool.

2. ~ Samosas are ready to put in the freezer. The day of the dinner party they will be thawed out to either bake or deep fry.

This recipe made 15 samosas. By rolling out the scraps, we squeezed out 3 more to use up our filling. We had doubled the filling recipe because we make our samosa dough very thin and it goes further. Our crust is not as thick as the traditional samosa.

We did shape one in the traditional pyramid shape. Can you find it on the tray?

I'll be back in January or February to demonstrate making the sauces and finishing the samosas
Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"
ImageTwinLakesChef
Jan 15, 2011 2:39 PM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
Click Here

Chicken Vindaloo

Please do not be intimidated by reading this recipe. If this is your first time, try our simplified version. It makes it much easier to assemble & prep the many ingredients ahead of time. We will also cut out the making of the vindaloo paste today.
Thumb of 2011-01-15/TwinLakesChef/d3f432 Thumb of 2011-01-15/TwinLakesChef/db4128

Simply saute the onion in a bit of olive oil until soft & translucent; add ALL the spices and stir for 2-3 minutes to release their essence. Then add the cubed chicken and brown lightly. Finally add vinegar, cayenne pepper (gentle souls may wish to start with less), brown sugar, tomato sauce, 10 garlic cloves, minced, 6 inch ginger piece, grated, and 1 cup of water. Simmer for about 1 hour. After cooling you can freeze this.

Thaw on the day of your dinner party and warm on a low simmer; taste and adjust seasonings to your preference.

If you choose to add some potato, now is the time to pan fry them in oil (texture of potatoes changes when freezing so we make them fresh at the last minute). You can fry them until done and garnish the platter at serving time or you may wish to finish cooking them right in the sauce.


Note: this tutorial is not finished; it will be completed in early February when we do our Indian Dinner.
Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"
ImageTwinLakesChef
Jan 15, 2011 3:14 PM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
Click Here

Lamb Curry

We will also be simplifying this recipe
Thumb of 2011-01-15/TwinLakesChef/1e306e Thumb of 2011-01-15/TwinLakesChef/dea145


We will be doing the same similar procedure as we did with the Chicken Vindaloo, just with a few different ingredients. Saute the onions until soft, add the lamb We prefer using lamb shanks-there's about 4 in there and brown it. Add the fresh chilies to the pot. First Picture Add 2 cups of water, and a tightly fitting lid and simmer about two hours. You may have to add water along the way. Check it at two hours; if the lamb is not tender, cook it another hour until it is!

Meanwhile add a bit of olive oil to a frying pan, add the spices and saute for 2 or 3 minutes, add minced garlic & grated ginger root - saute briefly. Second Picture Add the coconut milk (we use canned).

Remove lamb to a cutting board and separate the meat from the bones and any fat; cut in bite-sized pieces and place in the frying pan, stiring to incorporate the meat with the sauce. Strain the liquid you have left in the pot and skim off fat. Add that liquid into the frying pan with the meat.

Lastly, you may wish to thicken the sauce with a bit of cornstarch mixed thoroughly in cold water. Be sure to pull the pan off heat when whisking it into the sauce so your sauce stays smooth.

At this point it may be chilled and frozen.

At serving time, re-heat and taste the sauce. You may wish to adjust the flavor of the sauce by using fish sauce and soy sauce (for saltiness with a richness added), more cayenne pepper or fresh, sliced chilis if you want the curry hotter. This is to your individual preference

Sprinkle over with fresh cilantro and serve lime wedges as a garnish.
Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"
ImageTwinLakesChef
Jan 17, 2011 3:46 PM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
Click Here

Indian Spiced Rice and Lentils




Click Here

Apricot Ginger Chutney

Thumb of 2011-02-03/TwinLakesChef/479cce Thumb of 2011-02-03/TwinLakesChef/0e3af7

Apricot Chutney (in center), Dipping Sauces for Samosas . . . The chicken, lamb, & rice plated
We purchase the naan (Indian Bread) at Trader Joes


Thumb of 2011-02-07/TwinLakesChef/a85164

When serving family style, toasting Coconut Flakes & frizzling carrots are garnishes that make the food more appealing; we also sprinkled some fresh chopped cilantro over the rice/lentils in the middle of the dish.

You can learn how to frizzle vegetables here:

http://cubits.org/YumYum/thread/view/26585/
Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"

« Back to the top
« Cubits.org homepage
« YumYum Divas cubit homepage
« COOKING SCHOOL! forum

Only subscribed members of this cubit may reply to this thread. There is a "Join this cubit" button at the bottom of this page.

YumYum Divas

Come share our passion for all things edible!

Cubit owners:

Admin team:

Click on the links below
Chat In The Coffee Shop
Yummy Recipes!
Share A Recipe
Recipe Discussions in the Divas' Kitchen
Search Articles


Browse Cubit's 103 Databases


Popular Collections
Appetizers
Beverages
Breakfast
Brunch
Casseroles
Comfort Food
Cooking Clubs
Cooking School!
CopyKat Recipes
Appetizers, Dips, Finger Foods & Snacks
Eggs & Cheese
Gifts From The Kitchen
Kids' Favorites
Kitchen Gadgets
Pasta
Pizza with Pizzazz
Salsa
Sandwiches
Too Busy to Cook!
Leftovers
General
Food Safety, Storage & Org.
Fresh Fruit
Grains, Legumes, Rice
Fresh Herbs
Menus
Vegetables
Wine & Spirits
Specialties
Cooking Under Pressure
Crepe Cookery
Fondue
Freezing & Canning
Gourmet
Hot Off The Grill!
Let's Talk Brining!
Sausage Making
Slow Cook
Smoked Meats
Wok'n With Norma
Chinese Vegetables W/Norma is now being discussed in The Coffeeshop Forum
Breads, Soups, & Salads
Bread
Cold Soups
Hot Soups
Salads
Main Dish Salads
Summer Salads
Winter Salads
Salad Dressings
Main Course
Beef
Chicken
Ham
Lamb
Meat Sides
Pork
Savory Sauces
Seafood
Turkey
Veal
Sweet Treats
Cakes & Frosting
Candy
Cheesecake
Cookies & Bars
Desserts
Fudge
Ice Cream
Muffins
Pie
Scones
Sorbet
Sweet Sauces(none have been entered in the Yum Database as of yet)
Heathy Living
Diabetic
Gluten Free
Low Calorie
Low Carb
Tofu
Vegetarian/Vegan
Extras
Butters
Condiments
Cookbook Corner
Secret Ingredients & Substitutions
Cuisines of The World
American Indian
Asian Cuisine
Chinese Cuisine
Asian Fusion Cuisine
Eastern European Cuisine
English Cuisine
French Cuisine
German Cuisine
Indian Cuisine
International Favorites
Italian Cuisine
Jewish & Kosher Cuisine
Mexican Cuisine
Moroccan Cuisine
Mother Sauces
SouthWestern Cuisine
Thai Cuisine
Holidays & Celebrations
Christmas Dinner
Easter Dinner
4th of July Celebration
Hawaian Luau
High Tea

Love Links

Homemaker's Haven
I Love Chrstmas
La Cucina Di Kat
Worldwide Restaurant Review