Murder After a Fashion (30 page)
Read Murder After a Fashion Online
Authors: Grace Carroll
Since Rita is a noncook, she strongly advises you to sample Indian food in a reputable restaurant instead of cooking at home, but it if you must, then follow these recipes and invite friends in for some authentic dishes and prepare to be the talk of the town. Also all those people you’ve invited will then owe you a dinner. What could be better?
Indian food, courtesy of Jonathan’s favorite restaurant.
Vegetable Samosas
FOR THE DOUGH
1 cup all-purpose flour
2 tablespoons oil
A pinch salt
Water
FOR THE FILLING
3–4 potatoes, boiled, peeled and mashed
½ teaspoon garam masala
Salt to taste
Red chili powder to taste
1–2 green chilies, finely chopped
½ teaspoon crushed ginger
½ cup cooked green peas
A few chopped cashews (optional)
A few raisins (optional)
1 tablespoon finely chopped coriander leaves
FOR THE DOUGH
Mix together the flour, oil and salt.
Add a little water at a time, stirring after each addition, to create a kneadable dough.
Pat the dough and knead it several times until it is soft and pliable.
Cover the dough with a moist muslin cloth and set aside for 15 minutes.
FOR THE FILLING
In a large bowl, combine the mashed potatoes, garam masala, salt, chili powder, green chilies, and ginger. Mix well.
Add the green peas, cashews and raisins, and mix well.
Add the coriander and set aside.
FOR THE SAMOSAS
Roll the dough into small balls, and then flatten each ball into a 4- to 5-inch circle.
Cut each dough circle in half to create two semicircles.
For each samosa, take one semicircle and fold it like a cone, using water to seal the side. Place a spoonful of filling in the cone, then pinch the top of the cone to close it, again using a drop of water to seal the dough.
Heat enough oil of your choice in a deep pot and deep-fry the samosas, a few at a time, until golden brown. If you’re afraid of deep-frying or prefer a less-fattening version, sauté the samosas, a few at a time, in a small amount of oil in a frying pan.
Serve the samosas hot and crisp with chutney
Navratan Korma
3 tomatoes
1 tablespoon vegetable oil
¼ cup dried fruit (such as raisins mixed with cashew nuts)
2 onions, grated
1 ½ teaspoons ginger paste
1 ½ teaspoons garlic paste
Salt to taste
1 teaspoon turmeric
1 ½ teaspoons red chili powder
1 teaspoon ground coriander
2 teaspoons garam masala
1 tablespoon ghee or butter
1 cup milk or water
3 cups boiled vegetables of your choice, such as a combination of potatoes, carrots, green peas, French beans, cauliflower, cabbage and green beans
2 tablespoons cream
Coriander leaves for garnish
Boil whole tomatoes until tender in a pot of water, then allow to cool. Puree the cooled, drained tomatoes in a blender, or use canned tomato puree.
Heat 1 tablespoon of vegetable oil on medium heat and lightly sauté the dried fruit for about 1 minute.
Add the onions and the ginger and garlic pastes and sauté until golden brown.
Stir in the salt, turmeric, red chili powder, ground coriander, and garam masala and continue sautéing for 2–3 minutes more.
Add the tomato puree, stirring well, and cook the mixture for 4 minutes. Make sure the mixture doesn’t stick to the bottom of the pan.
Add the milk or water. Bring the mixture to a boil and reduce the heat, cooking until the sauce becomes thick.
Finally, add in the vegetables and cook for 5–7 minutes until heated through.
Serve the navratan korma hot. Sprinkle cream and chopped coriander leaves on the navratan korma before serving with long-grain rice.
Berkley Prime Crime titles by Grace Carroll
SHOE DONE IT
DIED WITH A BOW
MURDER AFTER A FASHION
