By Jennis Slaughter
A cookbook of amazing recipe's for guacamole, salsa, dips, and spreads
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Extra info for Care for a Dip
Mix the vegetables together and prepare the pantras in the same manner as for those stuffed with beef. 2. CHEESE STUFFING 1/4 teaspoon sugar 1/2 teaspoon salt (optional) 1 1/2 cups farmer'S cheese 1 egg, beaten 1/2 teaspoon freshly ground black pepper Mash the cheese and mix it with the egg, black peppel; sugat; and salt if used. 1. 2. Stuff the crepes and continue as for the beef. 52 � THE VARIED KITCHENS OF INDIA Sambusak Beef and Lentil Turnover STUFFIN G 3/4 cup yellow split lentils (chana ka dal) 3 cups water 3 tablespoons com or peanut oil 1 medium-size onion, chopped (112 cup) 112 teaspoon ground turmeric 1 teaspoon salt 112 teaspoon crushed fresh gingerroot DOUGH 2 cups Jlour Jh teaspoon salt 1 tablespoon com or peanut oil 1 small garlic clove, crushed to a paste 1/4 teaspoon dried hot red chili Jlakes 112 pound ground beef 2 tablespoons chopped fresh coriander 1 teaspoon garam masala about 4 tablespoons cold water; needed as FOR COOKING 1 cup com or peanut oil for deep frying 1.
The Jewish Kitchen "" 53 s. Roll out the dough into a long sausage 1 inch in diametet: Cut or break off 3/4-inch-wide pieces. 6. :f to 5 inches in diametet: Put 1 heaping tablespoon of the beef/lentil mixture on the lower half of the pancake, tum over the top to make a half-moon, and press the edges together firmly. Fold the edge over all the way around. 7. Heat the oil in a wok or skillet and lightly brown the turnovers on both sides over moderate heat Drain on paper towels. Or bake on an oiled cookie sheet in a 375°E oven for 30 minutes, or until lightly browned.
Jewish holy days are occasions for special efforts in the kitchen, when variety indeed becomes the spice of life. Not all of the repertoire of the cuisine is common daily fare. Simple poultry roasts of chicken or duck, spiced Calcutta-style, vegetable curries, the ubiquitous rice either plain or glOrified in pilau, are timeless and neither ceremonial nor special. In the autumn of 1 982 and 1 983, I returned to Calcutta and cooked daily and intenSively with a marvelous cook from the rapidly dwindling community.