In a blender or processor, put in the cilantro leaves and chile. Add the water and puree to a smooth paste. Scrape down the sides of the bowl as necessary.
In a small pan, heat the cumin seeds over low heat until they started to smell nutty and aromatic. Remove from the heat, let cool and grind to a fine powder.
Add the ground cumin, yogurt, lemon juice, salt and pepper. Taste and adjust seasoning. Stir to blend thoroughly and chill before serving.
1 1/2 lb Cooked Chicken (dark), Lamb, Pork or Beef’, diced or ground
1 tbs Butter, clarified or 1/2 butter, 1/2 oil
1 Large Onion, small dice or minced
2 Garlic Cloves, minced
3 Tomatoes, cored and chopped
1 tbs Curry Powder
1 cup Yogurt
INGREDIENTS FOR SAMOSAS:
1 lb All Purpose Flour
2T Cilantro Leaves, chopped
2 1/2 tbs Vegetable Oil
1/4 tsp Cumin Seed
1/4 tsp Chile Powder
INSTRUCTIONS FOR KEEMA:
In a wok or heavy skillet, melt the butter over medium-high heat. Add the onion and garlic. Lower the heat and saute until the onion and garlic are translucent.
Add the tomatoes and curry powder, stirring to blend well. Increase the heat to high. Cook and stir utnil the liquid begins to reduce.
Add the meat and continue to cook until the dish is still moist but no liquid can be seen in the pan. ‘Taste and adjust the seasoning with salt and pepper.
Set aside to cool and use as a filling for samosas, or serve hot over rice for a main dish.
INSTRUCTIONS FOR SAMOSAS:
In a medium bowl, combine the flour, cilantro leaves, oil, cumin and chile powder. Using a wooden spoon, gradually add enough water to make a stiff dough. The consistency should be like cookie dough. Knead the dough for about 10 minutes. Pinch off small pieces of dough and roll them into golf ball size pieces. Let the dough rest for about 15 minutes.
After the dough has rested, sprinkle a small amount of flour onto the work surface. Roll out a ball of dough into a thin oval shape, about 9 inches long. Cut the oval in half, making two semi-circles.
Put a rounded teaspook of Keema filling into the center of each semi-circle. Brush the edges of each circle with a small amount of water and fold the edges over, making a triangle. Lightly press the edges to seal the dough.
Fry the samosas in oil that has been heated to 375 degrees. When they are golden brown, drain them on plenty of paper towels. Serve while hot.
Put all the ingredients in a blender or food processor. Puree until smooth. Taste and adjust seasoning with salt, pepper or sugar. Transfer to a serving dish. Cover and chill before serving.
1 Large Golden Delicious Apple, peeled, cored and chopped
1/2 cup Golden Raisins
1/4 cup Pecans or Walnuts, chopped
1 tbs Apple Cider Vinegar
1/2 tsp Ginger, ground
1/2 tsp Cinnamon, ground
INSTRUCTIONS:
Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat; simmer, stirring occassionally, for 5 to 8 minutes, or until cranberries are bursting. Chill until serving time. Freeze surplus in small containers. Makes about 4 cups of chutney.
Hellum's Kitchen 