Folk Arts - Galub Jamun and Samosas: The Foods of Diwali

Galub Jamun

½ lb. blanched almonds ground very fine

½ lb. sifted flour

5 fl. oz. yoghurt

1 teaspoon baking powder

¼ lb. butter

 

Mix almonds and flour and work in the butter. Add baking powder, then work in the yoghurt. Let it rest for 15 minutes. Roll into 2-inch tubes and carefully deep fry. Remove when they have turned a rich reddish brown. Place in prepared syrup for fifteen minutes and serve hot, or cool for eight hours and serve chilled. 1 pint light syrup (¼ lb. sugar melted in ¾ pint water).

 

Samosa

Makes 32-36

 

Pastry:

1 ½ cups plain flour

¼ teaspoon salt

1 tablespoon oil or ghee

½ cup warm water

 

Sift flour and salt into a bowl, add oil and warm water and mix thoroughly, until ingredients are combined. (Add a little water if necessary to combine ingredients). Knead for about 10 minutes or until dough is elastic. Cover with plastic wrap and set aside while preparing filling.

 

Filling:

1 tablespoon oil or ghee

1 clove garlic, finely chopped

1 teaspoon finely chopped fresh ginger

2 medium onion, finely chopped

2 teaspoons curry powder

½ teaspoon salt

1 tablespoon vinegar or lemon juice

8 oz minced steak or lamb

½ cup hot water

1 teaspoon garam masala

2 tablespoons chopped fresh mint or coriander leaves

oil for frying

 

Heat ghee or oil in a saucepan and fry garlic, ginger and half the onion until onion is soft. Add curry powder, salt and vinegar, mix well. Add minced steak or lamb and fry over a high heat, stirring constantly until meat changes color. Turn heat down and add hot water. Cover pan and cook until meat is tender and all liquid has been absorbed. Towards the end of cooking, stir frequently to prevent meat form sticking to base of pan. Sprinkle with garam masala and chopped mint or coriander, remove from heat, and allow to cool. Mix in reserved chopped onion.

 

Combine:

Take small pieces of dough, shape into balls and on a lightly floured board roll each one thinly to a circle, the size of a saucer. Cut each circle in half. Put a teaspoon of filling on one side of each circle and brush edges with water. Fold dough over and press edges together firmly. You will now have triangular-shaped samosas.

 

When they are all made, heat oil in a deep pan and deep fry a few at a time until golden brown on both sides. Drain on absorbent paper and serve hot.

 

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