General cooking tips

Trying Organic Food : If you are sick, you might feel sicker temporarily, as your body dumps stored toxins (heavy metals, drugs, cooked-food residues) that overwhelmed it and accumulated over a lifetime. This is called detoxification. Take it slow-eat more raw fat or cooked starch to slow down detoxification, if needed. Your body has tremendous healing power. Give it time (months or years) to fully recover from years of abuse.


Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.














Indian Samosas Recipe
Indian Samosas Category Rice Recipes 
Views 59 
Ratings 0 
Ingredients And Procedures
Ingredients
  ---PASTRY---
3cupflour
1/2teaspoonsalt
4tablespoonbutter, melted
1/2cupyogurt
1/4cupwater
  
  ---FILLING---
3tablespoonbutter
1eachonion, finely chopped
1eachapple, green, tart, cored, finely chopped
1eachgarlic, clove, minced
2teaspooncumin, ground
1teaspoonturmeric
1/2teaspooncoriander
1 1/2teaspoonsalt
1/8teaspoonpepper, black, freshly ground
1/4teaspoonred peppers, crushed, dried
1poundpotatoes, peeled, cooked, diced
1/2cuppeas, fresh or thawed frozen, cooked
3-4tablespoonyogurt
1vegetable oil

Directions:

Pastry: Sift flour and salt into bowl. Stir in melted butter, then yogurt, then water. Stir together until blended. Dough will appear dry and lumpy. Roll dough on pastry board and cut into 2-3 inch circles.

Filling: In a large frying pan, melt butter over moderate heat. Add onion, apple and garlic and saute until just tender. Add the spices, salt, black and red peppers, and saute, stirring for 5 minutes. Stir in potatoes and peas. Adjust seasoning. Add yogurt. Chill.

Assembly: Place 1 tablespoon chilled filling on dough circle. Fold over to form a semicircle. Moisten edges with a little water and pinch to seal. Repeat rolling and filling.

Place 2 cups vegetable oil in large frying pan or wok and heat over high heat. Fry pastries 4 or 5 at a time, turning once, until they turn a deep golden brown. Drain on paper tow towels.

Serve hot. Makes 25 to 30 pastries.
 
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