Method
Heat the ghee for the stuffing and add the cumin seeds and
cashewnuts.
When the seeds splutter add the dry powders and fry for 10
seconds.
Add the mashed potatoes and green peas and mix well.
Mix in salt to taste.
Fry on a low flame for about 10 minutes.
Set aside.
Prepare the cover for the samosa by combining
the maida, hot ghee or oil and salt to taste.
Add enough water and knead the dough.
Set aside for about 10 minutes.
Divide the dough into round portions.
Take each portion and coat it with some maida so that
it does not stick to your hands.
Roll it into a not too thin perfect round.
With a pizza cutter, make 2 semi circles with the round.
Take one half circle. Dip your index finger into the cold water
and apply it to the straight edge of the semi circle.
Now hold the semicircle in your hand.
Fold the straight edge , bringing together the watered edges.
Seal the watered edges.
You should now have a small triangular maida pocket.
Stuff it with the potato mixture and now water-seal the
upper edges.
Repeat for the rest of the dough.
Deep fry in oil till golden brown and serve
with mint chutney.
Do not overheat the oil, since this will cook only the
outer maida covering and the inner layer will remain
ncooked even if the samosa has turned dark brown
on the outside.

Salt

Butter

Milk

Cheese

Cook the potatoes in boiling salted water for 20 mins. Drain, then mash with the butter and the milk over low heat. Stir in the cheese and beat well until it begins to melt into the potatoes.

ALL forms for CAS needs to be handed in by WEDNESDAY….it would be appreciated if you handed it in by then or you could also choose THURSDAY and Friday we’re going to be filling out these forms and cooking our favourite dish out of the bunch and right now I’m thinking of Champagne and Garlic Bread but we’ll see….

AGAIN, ALL CAS SHEETS NEED TO BE IN BY WEDNESDAY AND THURSDAY…(so Meera and myself can work on it on Friday)

Stir together club soda or seltzer and grape juice concentrate. Pour into two soda bottles. Cap tightly and chill. Serves 8 to 10.

• 1 (1 pound) loaf unsliced French bread
• 1/2 cup butter or margarine, softened
• 1/4 cup minced fresh parsley
• 2 large cloves fresh garlic, crushed and minced finely
• paprika

Cut French bread loaf into 1-inch thick slices, but not quite all the way through. Combine butter, parsley, and garlic, stirring well; spread between bread slices. Sprinkle each slice with a little paprika, if desired. Reassemble the loaf; wrap in aluminum foil. Bake at 350° for about 20 minutes.