Indian Curry
Puffs a.k.a Karipap Bai.
Pastry
Ingredients:
600g plain flour
1 egg (beaten)
250 warm water (not hot)
1 tsp salt
1 tsp yellow colouring (reduce if use the
powder form)
200g pastry margarine
flour for dusting
egg white or water for sealing (I used water.)
vegetable oil of topping
Steps:
1.Combine
warm water, salt & colouring in a bowl & mix until salt dissolves.
2.Combine
flour, egg & water in another bowl & mix just until the mixture forms a
dough. Do not overmix. Don't worry if
there're still specks of flour in the dough as they will 'disappear'
after the rolling & folding process. Cover dough with plastic & leave
to rest for at least 20 minutes.
3.In the
meantime, place the pastry margarine on a plastic & place another piece of
plastic on the margarine. Roll out the margarine evenly into a rectangle. Leave
aside.
Steps:
1.Combine
warm water, salt & colouring in a bowl & mix until salt dissolves.
2.Combine
flour, egg & water in another bowl & mix just until the mixture forms a
dough. Do not overmix. Don't worry if
there're still specks of flour in the dough as they will 'disappear'
after the rolling & folding process. Cover dough with plastic & leave
to rest for at least 20 minutes.
3.In the
meantime, place the pastry margarine on a plastic & place another piece of
plastic on the margarine. Roll out the margarine evenly into a rectangle. Leave
aside.
4.Roll out
the dough into a rectangle about 1cm thick, as carefully & evenly as
possible. Then place the rolled-out pastry margarine on one side of the dough.
5.Fold dough
into 2, just like you would close a book. Press the edges to seal. Cover dough with plastic & leave to rest
for at least 20 minutes.
6.Turn dough
at 90 deg. Then roll dough into a rectangle.
7.Divide the
rectangle crosswise into thirds by sight alone or mark the dough lightly with
the edge of your hand. Fold one-third of the dough over the middle section.
8.Then fold
the remaining one-third over both of them, brushing away the excess flour from
the inside as you fold.
9.Next, fold
into thirds again, this time from top & bottom, to form a square. Cover dough with plastic & leave to rest
for at least 20 minutes.
10.Roll out
the dough into a rectangle, about the
same size as in step 6. Repeat Step 7 & 8.
11.Now cut
the dough into thirds.
12.Place the
bottom third onto the middle third & followed by the top third. You'll end
up with a very tall dough. (This step is just like step 9 except that this time
the thirds are cut.) Cover dough with plastic & leave to rest for at least
20 minutes.
13.Using a
knife & a ruler, divide the dough into small squares & make markings on
the dough. (I divided it into 16 squares.) Then carefully cut the small
squares. (You may also place the dough in the refrigerator for a while so it's
easier to cut it.)
14.Using your
fingers, press each square gently & coat it with flour.
15.Starting
from the middle, roll out each piece upwards & then downwards, turning it
at 90 deg after every set of upward- & downward-rolling. This is to ensure
that the square shape is maintained throughout the rolling process.
16.Then, turn
the dough such that you are facing a diamond shape dough. Starting from the
middle, roll out upwards & then downwards, once only.
17.Place the
side of each square with lesser veins facing upwards. So the side with more
veins will be the outer part of the puff.
18.Spoon the
filling on the square. Brush egg white or water on the edges.
19.Fold into
a triangle & seal.
20.Then dip
the puff into a bowl of water, & using your other hand, rub off any flour
that is stuck to the pastry. Lift up the puff & drain as much water as
possible & place it on a baking tray which has been lined with baking
paper.
21.Just
before putting the tray of puffs in the oven, pour a tsp of oil onto each puff
& spread it evenly using a brush.
22.Bake in a
preheated oven at 200 deg C for about 25 minutes.
Ingredients:
500g potato (peeled & cut into small
pieces)
200g onion
200g ground meat (I used chicken breast which
I cut into small pieces.)
4 tbsp meat curry powder (mix with some water
to form a paste) - you may adjust the amount of
curry powder to your preference.
1 tbsp ginger & garlic paste
3 cloves, 3 cardamom, 1 inch cinnamon stick
2 tbsp cooking oil
chinese parsley & spring onion (I replaced
these with mint leaves.)
salt to taste
Method:
Heat up oil
in a frying pan.
Fry cloves,
cardamon & cinnamon stick until fragrant. Add garlic & ginger paste
& continue frying until fragrant.
Add curry
paste & continue frying. Add meat & cook for about 3 minutes & add
in potato & cook until potato is soft. Add water when necessary. Finally
add in onion, mint leaves & salt.
Once cooked,
remove from stove set aside to cool completely.
```What has made you smile this week?```
Ady Greatsword Empire Kitchen Recipes,,
