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Cover: Some like it hot

Recipes with curry dish

12Apr 12

Pumpkin soup with curry and Garam Masala

Pumpkin SoupPumpkins are great winter food. Healthy, meaty and cheap, they are very versatile and can be boiled, baked, steamed, or roasted when ripe. They also make fantastic desserts such as pumpkin tea bread.

In the U.S.A., they are big fans of pumpkin. In addition to Thanksgiving and Halloween, several pumpkin festivals are held with competitions for the heaviest pumpkin. Did you know that they can also be used to flavour both alcoholic and nonalcoholic drinks?

 

During the Winter season, pumpkins are perfect for soups and stews on cold nights. Here is a pumpkin recipe with an Indian twist: pumpkin soup with curry and Garam Masala. This dish will keep you warm, as Garam masala means literally “hot blend.” It certainly is hot as it uses a blend of ground spices common in North Indian cuisine. It contains many micronutrients such as calcium, iron, potassium, and zinc. With these ingredients, you will make yourself a healthy, cheap and above all, tasty soup! Enjoy!

Ingredients:
• 1.5kg pumpkin, around 800g of pumpkin meat
• 1 yellow onion
• 2 tablespoons of olive oil
• 1 garlic
• 1 teaspoon of salt
• 1 pinch of white pepper
• 1 teaspoon of curry powder
• 1 teaspoon of garam masala
• 5dl of water
• 1dl of crème fraîche

Preparation method:
1. Cut the pumpkin into slices and cut away the peel and pips.
2. Chop it into small chunks.
3. Peel and chop the garlic and onion into pieces.
4. Fry the onion in the olive oil in a large saucepan. Add the garlic, salt, curry, garam masala, white pepper and pumpkin.
5. Let it all fry together for a few minutes.
6. Add the water and let it all boil for around 40 minutes. The pumpkin should be soft and easy to mash when ready.
7. Mix the soup with a blender or by hand with a whisk.
8. Add the crème fraîche.
9. Reheat and add the white pepper and salt to taste.
10. Serve with some coriander on top and with some nice bread.

Takes: 60 minutes
Makes: 4 servings
Level: Easy

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21Mar 12

Vegetable Samosas

Vegetable SamosasVegetable Samosas make a delicious snack at a party. They also work well as an accompaniment to a curry dish such as this Mussel Rassam recipe or as a starter. Eat them hot just after you’ve cooked them, or keep them in the fridge for up to 3 days and eat them cold. I like them with a big dollop of mango chutney, but if you don’t want the fuss of spoons and forks, just enjoy them as a finger food.

Ingredients

To make the pastry
• 380g plain white flour
• 155g white self-raising flour
• 130g butter

To make the samosa filling
• 4 tablespoons vegetable oil
• 1 pinch of panch phoron (Bengali five-spice)
• 2 onions, chopped finely
• 3 large potatoes, cut into small cubes
• 100g peas
• 1 green chilli, chopped finely (add another if you like your samosas hot!)
• 1 teaspoon ground turmeric
• Salt
• Vegetable oil in which to deep fry

Preparation Method

To make the pastry:
1. Put the 2 types of flour along with the butter into a mixing bowl and work the contents together. Drop in a dash of warm water and knead the mixture into a dough that should be elastic in consistency.
2. Make 12 dough balls and with a rolling pin, roll each ball into a circle. Then cut each circle in half.

To make the samosa filling:
3. Heat the vegetable oil in a frying pan; add the panch phoron and the onions; and fry until the onions turn a lovely golden brown. Add the chillies, turmeric, potatoes and peas; then season with salt. Cook the vegetables on a low heat until they are soft, stirring the contents of the pan frequently.

4. Make little islands with the filling on the half-circles of dough, using a teaspoon. 1 teaspoon on each piece of dough should be enough. Fold the dough into triangle shapes.

5. Take a heavy-based pan, fill it halfway with vegetable oil, and heat on high. You’ll know when the oil is ready to use if you drop a tiny piece of onion or other small piece of leftover veg into the oil and it sizzles immediately. Lower a few of the dough parcels into the hot oil and deep fry for 4-5 minutes or until crisp-looking and golden brown in colour.

6. Using a slotted spoon to drain the oil, carefully scoop the samosas out onto a plate covered with a piece of kitchen roll which will remove some of the excess oil. Repeat the process with the remaining parcels, cooking a few at a time. When all of the samosas are cooked and drained, they are ready to serve.

Note: Hot oil can be dangerous and should never be left unattended.

Takes: 65 minutes

Makes: 24 Vegetable Samosas

 

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