Hawkins Futura Nonstick All-Purpose Pan, Инструкция по эксплуатации

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14
Oil for Frying
5 cups / 1.2 litres
1. To make dough: Sift together flour and salt into a bowl. Add
oil and rub it in with your fingers till mixture resembles fine bread
crumbs. Gradually add water, mixing and gathering flour to make a
stiff ball. Knead till dough is smooth and elastic (about 3 minutes).
Keep covered with a damp cloth about 30 minutes.
2. To make stuffing: Cut 3 potatoes into
1
¼
4
inch/6 mm cubes.
Mash 1 potato.
3. Heat oil in pan on medium heat about 2 minutes. Add onion. Fry
till light brown. Add peas, ginger, green chillies, coriander leaves and
water. Stir. Cover and cook on low heat till peas are tender and
water has evaporated, stirring occasionally.
4.
Add cut potatoes, salt, coriander, garam masala , cumin, chilli and
mango powders. Stir-fry about 2 minutes. Add mashed potatoes and
lemon juice. Stir about 1 minute. Allow mixture to cool.
5. To make samosa : Knead dough about 1 minute. Make 12 balls.
On a floured board, roll a ball of dough into a thin flat round
6 inch/15 cm in diameter.
6. Cut round in half with a sharp knife. Dampen the cut edge of one
half with water. Pick up and form a cone, making a
1
¼
4
inch/6 mm
overlapping seam. Press to seal. Fill cone with 1
1
¼
2
tbsp/22.5 ml
stuffing.
7. Close top of cone by sticking the open edges together with a little
water to form a
1
¼
4
inch/6 mm seam. Pinch top seam firmly to form a
scalloped edge. Cover with damp cloth. Assemble 23 more samosa
in the same way. Wash and wipe dry pan thoroughly.
8.
Heat oil in pan on high heat about 8 minutes (160
q
C). Reduce
heat to medium. Add 12 samosa one after the other. Fry till dark
golden brown. Remove and drain. Fry remaining samosa in the same
way, increasing heat after each batch. Serve hot, accompanied with
chutney or tomato ketchup.
Saucepan
1 Litre 3 Litre
Maximum Preheating
Time on medium heat 2 minutes 4 minutes
1 Litre suitable for:
x
Tea, coffee
x
Sauces, gravies, curries
x
Cooking food for infants
x
Reheating foods
x
Tadka
Caution: Do not use the 1 Litre Saucepan for boiling milk as it may
spill/boil over.
3 Litre suitable for:
x
Boiling milk, noodles, pasta, eggs
x
Soups, sauces, chutneys, gravies, curries
x
Rice, pilaf
x
Dal
Recipe:
The recipe on the next page is for the 3 litre pan.