"Recipes from the Chef's Kitchen"

Ingredients:
1)   1 lb. Okra
2)   1 Red Onion - thinly sliced
3)   1 Tomato - chopped
4)   1 Potato - chopped and fried
5)   Oil
6)   A small amount of Garam Masala
7)   Also the following Spices
       a)   ½ Tablespoon Cumin
       b)   1 Tablespoon Turmeric
       c)   ½ Tablespoon Coriander Powder
       d)   ½ Tablespoon Cumin Powder
       e)   ¼ Tablespoon Red Chili Powder
       f)   ½ Tablespoon Dried Mango Powder
       g)   ¾ Tablespoon Salt
       h)   1 Tablespoon chopped Cilantro

Preparation:
1)   Wash Okra and set aside to dry. Cut both the ends and slice in half.
2)   In the pan heat the oil and put cumin and mustard seeds. When the
       seeds start crackling add Okra to the Pan. Stir fry for 2 minutes.
3)   Add Turmeric, Red Chili powder, Salt, Cumin powder and Coriander
       Powder.
4)   Stir fry the Okra for another minute and add sliced onions to it.
5)   When the onions turn translucent add the fried Potatoes and sprinkle
       the mango powder.
6)   Add the chopped tomatoes to Okra and stir for two minutes and
       sprinkle some Garam Masala.
7)   Ready to serve.

Samosa Dough
Ingredients:
1)   1 lb. All Purpose Flour
2)   3 ½ oz. Vegetable Shortening
3)   ½ Tablespoon Ajwain (also referred to as Bishop’s Weed)
4)   ½ Tablespoon Salt.
5)   5 oz. Water.

Preparation:
1)   Mix everything together and make a tight dough.
2)   Cover the dough with a wet towel and let it sit for 30 minutes.

Potato Stuffing
Ingredients:
1)   2 oz. Oil
2)   1 lb. Potatoes Boiled and Chopped
3)   ¼ lb. Peas
4)   1 Tablespoon Ginger - finely chopped
5)   4 oz. Raisins - chopped
6)   ½ Tablespoon Cottage Cheese
7)   1 Tablespoon Cilantro - chopped
8)   ½ Tablespoon Cumin Seeds
9)   ¼ TableSpoon Garam Masala
10) ¼ Tablespoon Coriander Powder
11) ¼ Tablespoon Mango Powder
12) ¼ Tablespoon Red Chili Powder
13) ½ Tablespoon Salt

Preparation:
1)   In a pan heat the oil and add Cumin seeds.
2)   Add the Peas and fry it in the oil.
3)   Add the Potatoes and the ginger to the pan and fry it for 1 to
       2 minutes.
4)   Remove the pan from the heat and add all the dry spices to
       the potatoes.
5)   Put the pan back on the heat and sauté the potatoes for 1-2
       minutes.
6)   Add the cottage cheese and cilantro to the potatoes.
7)   Mix everything together and take it off the heat and cool the
       mix for 30-45 minutes before stuffing it.

Final Preparation
1)   Make 2 ounce balls out of the dough.
2)   Roll the dough balls into a thin oval shape with a rolling pin.
3)   Cut the rolled dough in half and make a shape of  a cone by
       sticking the sides with water.
4)   Stuff the cone with the potato stuffing and give it the desired
       shape.
5)   Deep fry the Samosa in vegetable oil at 300 degrees until the
       crust is golden brown.
6)   Serve hot with chutney.

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