Gumbo - Cajun Style
INGREDIENTS:
Ghee, as necessary 1/2 ts Salt
1 tb Onion, chopped 1/2 ts Cayenne
1 pn Asafetida 4 tb Mung beans, presoaked
1 ts Black mustard seeds 1 tb Cilantro, chopped
1/2 ts Ginger, grated 1 ea Recipe pastry dough
1 pn Garam masala Water to bind
1 pn Green mango powder
Ghee, as necessary 1/2 ts Salt
1 tb Onion, chopped 1/2 ts Cayenne
1 pn Asafetida 4 tb Mung beans, presoaked
1 ts Black mustard seeds 1 tb Cilantro, chopped
1/2 ts Ginger, grated 1 ea Recipe pastry dough
1 pn Garam masala Water to bind
1 pn Green mango powder
Heat 2 tb ghee in a skillet over low heat. Saute the onion, asafetida, mustard seeds & ginger until the onion is golden brown. Stir in garam masala, green mango powder, salt & cayenne. Mix thoroughly.
Add beans, cover the pan & cook over moderate heat for 10 minutes until the beans are tender. Stir in cilantro & remove from heat. Divide into 8 portions.
Brush one half moon of pastry with water & fold into a cone. Fill each cone with 1 portion of filling & seal the top. Repeat with remaining pastry.
Heat enough ghee in a wok or large skillet to deep-fry 4 samosas at once. When very hot, deep-fry the samosas for a few minutes until golden-brown on both sides. Remove from heat & drain well before serving.
Michael Pandya, "Indian Vegetarian Cooking" Submitted
Add beans, cover the pan & cook over moderate heat for 10 minutes until the beans are tender. Stir in cilantro & remove from heat. Divide into 8 portions.
Brush one half moon of pastry with water & fold into a cone. Fill each cone with 1 portion of filling & seal the top. Repeat with remaining pastry.
Heat enough ghee in a wok or large skillet to deep-fry 4 samosas at once. When very hot, deep-fry the samosas for a few minutes until golden-brown on both sides. Remove from heat & drain well before serving.
Michael Pandya, "Indian Vegetarian Cooking" Submitted