Friday, March 29, 2024
ADVT 
Appetisers

Potato Samosa Tartlets

Darpan News Desk, 28 Jan, 2014 03:38 AM
  • Potato Samosa Tartlets
Ingredients
 
FOR FILLING
 
• 3/4 cup minced onion
• 1/4 cup minced canned green chilies
• 4 teaspoons minced peeled fresh gingerroot
• 1 3/4 teaspoons curry powder
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 2 large boiling potatoes (1 pound), peeled and minced (about 2 cups), reserved in a bowl of cold water
• 1 small tomato, peeled, seeded, and chopped fine (1/3 cup)
• 2 tablespoons chopped fresh coriander
• 2 tablespoons plain yogurt
• Puff pastry
• 1/2 cup finely chopped bottled mango chutney, or to taste
• An egg wash made by beating 1 large egg with 2 teaspoons water
 
 
Preparation
 
MAKE THE FILLING:
 
In a large skillet cook the onion, the chilies, the gingerroot, the curry powder, the chili powder, the cumin, the cloves, the cinnamon, and the salt in the oil over moderately low heat, stirring, until the onion is softened. 
 
While the onion is cooking, in a large saucepan of boiling salted water cook the potatoes for 3 to 5 minutes. Stir in the tomato, the coriander, the yogurt, and black pepper to taste, cook the mixture, stirring, for 1 minute (do not let it boil), and let it cool. (The filling may be made 2 days in advance and kept covered and chilled.)
 
On a lightly floured surface roll out half the dough 1/8 inch thick and chill the remaining half, covered with wax paper. Cut out 54 rounds with a 2-inch round cutter and fit them into lightly oiled 1/8-cup gem tins. Spoon 1 level teaspoon of the filling onto each tartlet shell and spoon a small dollop of the chutney on top of the filling. 
 
Roll out the remaining dough 1/8 inch thick, with cutter cut out 54 more rounds, and fit the rounds on top of the filled shells. Press around the edge of each tartlet to seal the 2 pieces of dough, brush the tartlets with the egg wash, and prick each tartlet once with a fork. Bake the tartlets in the bottom third of a preheated 400°F oven for 20 to 25 minutes, or until they are pale golden.

MORE Appetisers ARTICLES

Indian Spiced Fries

Indian Spiced Fries
Ingredients 2 medium russet potatoes 2 tablespoons cornstarch 1 teaspoon salt 1/2 teaspoon dry mint powder 1/4 teaspoon black pepper 1/4 teaspoon ground red pepper 1/8 teaspoon lemon pepper Oil to fry Method 1. Peel the potatoes wash and…

Indian Spiced Fries

Mumbai Sandwiches

Mumbai Sandwiches
Ingredients 2 slices of fresh and soft white sandwich bread 1 tablespoon of mint chutney Butter Grated Cheddar or Havarti Cheese 2 thinly cut circular slices of onion 4 to 5 slices of cucumber 2…

Mumbai Sandwiches

Chef Sokhi’s Sajjan Phalli Phool Ke Pakode

Chef Sokhi’s Sajjan Phalli Phool Ke Pakode
Ingredients 1 cup Drumstick flowers 1 cup Drumstick leaves 1½ cups Gram flour 2 Green chillies, finely chopped ¼ tsp Turmeric powder ¼ tsp Carom seeds A pinch of Soda bicarbonate 1 tbsp Ginger-Garlic paste Salt to taste

Chef Sokhi’s Sajjan Phalli Phool Ke Pakode

Cilantro Chutney

Cilantro Chutney
Ingredients 1 cup freshly packed cilantro leaves 1 cup freshly packed mint leaves 2-3 small Thai green chilies, roughly chopped 2 large garlic cloves, roughly chopped 1 inch piece of ginger, peeled and roughly chopped 1 green…

Cilantro Chutney

Indian Tandoori Lamb Chops

Indian Tandoori Lamb Chops
Ingredients 6 small lean lamb chops 2 tablespoons plain lowfat yogurt 2 teaspoon ground coriander powder 2 teaspoons ginger garlic paste 1 teaspoon chilli powder or paprika powder 1 teaspoon salt 2-3 tablespoons of oil(including the basting) 3 tablespoons…

Indian Tandoori Lamb Chops

Grilled Paneer Kebabs

Grilled Paneer Kebabs
Ingredients 8 ozs of paneer cut into 1 to 1.5 inches in size assorted vegetables such as colorful bell peppers, onions, mushrooms, zucchini… ½ cup plain yogurt (non fat yogurt is fine) 2…

Grilled Paneer Kebabs

PrevNext