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MULTIMEDIA VIDEO


RECIPE:
Hot Desi Favorite: Aloo Matar Ka Samosa


Immensely popular as a snack between movies or cricket, or an appetizer at any desi party, this North Indian treat is loved the world over. Chef Sanjay Patel adds a sweet touch to this hot snack and shows you how to make it.


(Above): Aloo Matar Ka Samosa [Photo: SILICONEER]

Ingredients
  • For the cover:
  • 1 cup all purpose flour (maida)
  • water to knead dough
  • 2 tbsp oil
  • pinch of salt
  • ¼ tsp ajwain (carom seeds or bishop’s weed)

  • For Stuffing:
  • 3-4 medium or large potatoes (boiled, peeled & mashed)
  • ½ cup green peas (boiled)
  • 1-2 green chili (finely chopped)
  • ½ tsp ginger (crushed)
  • 1 tbsp coriander (finely chopped)
  • ½ tsp garam masala
  • salt to taste
  • red chili powder to taste
  • ½ tsp. dry mango powder (Amchur)
  • 1 tbsp chopped cashews (optional)
  • 1 tbsp raisins (optional)

  • Fruits (Optional):
  • 2 cups of fresh fruits like strawberry, red grapes, blueberry, mangoes and other juicy fruits

Method:

For the cover (samosa cone or shell):
Mix all the ingredients (salt, oil, ajwain) except water. Add a little water at a time. Pat and knead well for several times into a soft pliable dough. Cover it with moist muslin cloth and keep aside for 15 minutes.

Stuffing: In a bowl, add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala), green chili and ginger. Mix well. Add green peas, cashews and raisins and mix well. Add coriander and keep aside.

Making the Samosa. Make small rolls of dough and roll it into a 4”-5” diameter circle. Cut it in two parts to form a semi-circle. Take one semi circle and fold it like a cone. Use water while doing so.

Place a spoon of stuffing in the cone and seal the third side using a drop of water.

Heat oil in a frying pan and deep fry till golden brown on a medium flame.

Serve hot with mint and hot green chutney, tamarind chutney and ketchup.

Fruit Serving. Cut all large fruits into smaller pieces about an inch in size. Refrigerate and serve with the samosa. This makes a great combination and also offsets some of the heat from the samosa. Serving fruits as shown in the picture is optional but goes well.


Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K. Patel is executive chef at Milan restaurant in Milpitas, Calif.


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COVER STORY
Indians Bleed Blue:
World Cup After 28 Years
Wankhede Stadium was set ablaze as a billion-strong nation cheered the Boys in Blue and the Bay Area was not to be left out of the action, write Priyanka Bhardwaj and Amit Agarwal.


BUSINESS
Emerging Entrepreneurs:
Future of Indian Technology
A new breed of entrepreneurs in India’s technology industry is willing to follow the U.S. model of startups and is ready to take on the challenges thrown at them, writes Vivek Wadhwa.


SUBCONTINENT
Illegal Betting:
The Dark Side of Cricket & Politics
Cricket in India has not been spared from the wrath of illegal betting or satta, writes Siddharth Srivastava.


OTHER STORIES
EDITORIAL: Bleeding Blue
SUBCONTINENT: Lessons from Japan
COMMUNITY: Ambassador Visits ICC
VERDICT: Mercy Killing Gets a Nod
BUSINESS: AT&T - T-Mobile Merger
FINANCE: State Bank in Fremont, CA
CELEBRATION: Remembering Faiz
FESTIVAL: Holi Hai!
AUTO REVIEW: 2011 Volvo S60 T6
RECIPE: Aloo Matar Ka Samosa
ESSAY: Main Street in Motion
BOLLYWOOD: Review: Life Goes On
BOLLYWOOD: Guftugu
TAMIL FILM: Singam Puli
COMMUNITY: News Briefs
INFOTECH INDIA: Tech Briefs
HOROSCOPE: April

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