Lieve Ottilie, Ik hoef niet te zeggen dat ik je zal missen als vriendin en als collega, want dat weet je vast wel. Ik wil je bedanken voor de hele leuke tijd en alle dingen die we gedaan hebben. Niet te vergeten wat ik van je geleerd heb binnen ICU. Ik zal de internal site met mijn leven bewaken en zorgen dat het niet verloren gaat!! Jullie zullen mij en Andre zeker nog zien op jullie nieuwe stekje (waar dat ook mag zijn), liever niet in een koud land. Ik heb er wat recepten uit India bijgedaan, omdat ik weet dat je dat lekker vind. Hoop dat jullie (jij, Spek en Derk) een onwijs gave reis hebben, in gedachten vlieg ik mee. Claas & Andre

Spicy Potato Samosas

Makes about 48 triangles A favorite Singaporean snack is the samosa, a traditional Indian savory pastry stuffed with spicy vegetables. This recipe comes from Singaporean Chinese cooks who make samosas with crispy spring roll wrappers rather than the traditional handmade flaky pastry dough.

Makes about 48 triangles A favorite Singaporean snack is the samosa, a traditional Indian savory pastry stuffed with
spicy vegetables. This recipe comes from Singaporean Chinese cooks who make samosas with crispy spring roll wrappers rather than the traditional handmade flaky pastry dough.

Filling

3 baking potatoes, about 1 lb (500 g), peeled
2 tablespoons ghee or vegetable oil
1 yellow onion, finely chopped
3 cloves garlic, finely chopped
1 teaspoon peeled and finely chopped fresh ginger
1/2 cup (2 1/2 oz/75 g) frozen petite peas, thawed
1/2 cup (2 1/2 oz/75 g) finely diced carrots, blanched for 3 minutes and drained
2 fresh small green chilies, seeded and chopped
2 teaspoons curry powder
1/2 teaspoon ground turmeric
1 teaspoon salt
2 teaspoons sugar
2 tablespoons chopped fresh cilantro (fresh coriander)
1 tablespoon fresh lemon juice
1 package (1 lb/500 g) frozen spring roll wrappers, thawed
2 tablespoons all-purpose (plain) flour
2 tablespoons water
Peanut oil for frying
Chinese plum sauce for dipping

To make the filling, place the potatoes in a saucepan, add water to cover generously and
bring to a boil over medium-high heat. Boil until tender when pierced with a fork, about 20
minutes. Drain and let cool, then peel and cut into 1/4-inch (6-mm) dice.

In a nonstick wok or large frying pan over medium-high heat, warm the ghee or oil. Add the
onion, garlic and ginger and sauté until softened, about 3 minutes. Add the potatoes, peas, carrots
and chilies; gently mix with the onion mixture. Increase the heat to high and fry until the
potatoes have a dry consistency, about 3 minutes longer. Season with the curry powder,
turmeric, salt, sugar, cilantro and lemon juice. Stir together gently and remove from the heat.
Set aside to cool.

Remove 16 spring roll wrappers from the package; freeze the remaining wrappers in an
airtight plastic bag for another use. In a small bowl, mix the flour with the water to form a paste;
set aside. Cut the spring roll wrappers into 3 equal strips. Cover the unused strips with a damp
cloth. Lay 1 strip vertically to you on a work surface. Place a well-packed heaping tablespoon
of the filling at the end nearest you. Pull the left-hand corner over the filling on the diagonal to
the opposite (right) edge to create a 45-degree angle and corner. Fold up to enclose the top
edge, then continue folding the bottom triangle toward the top edge, enclosing the filling
completely. Brush the last flap of the triangle with the flour-water paste to seal the triangle. Set on a
baking sheet and cover with a kitchen towel. Repeat with the remaining strips and filling.

In a wok or deep frying pan over medium-high heat, pour in oil to a depth of at least 2 inches (5
cm) and heat to 375°F (190°C) on a deep-frying thermometer. Using a slotted spoon, gently lower
several triangles into the oil, making sure they can float freely. Fry, turning as needed, until
golden brown and crisp, 1-2 minutes. Transfer to paper towels to drain.

Serve the samosas hot with plum sauce for dipping.

Per Serving
Calories: 43
Carbohydrates: 6g
Fat: 1g
Sodium: 91mg
Cholesterol: 1mg
Protein: 1g

Vegetarian Biryani

Serves 4 The cooks of India and Pakistan take their rice seriously. It is in these regions that the humble grain is transformed into some of southern Asia's most delicious dishes, such as biryani, a richly perfumed combination of rice, vegetables, and sometimes fruits, nuts, and meats. Our vegetarian version features potato, carrots, and peas.

Wine recommendation:
The sweet, floral perfume of basmati rice calls to mind the similar aromas of Vouvray. A demi-sec will strike just the right balance with the slight heat of the biryani.

Ingredients:

1 1/2 cups rice, preferably basmati rice, rinsed
1 tablespoon butter
1 tablespoon cooking oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1/2 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon curry powder
1/8 teaspoon cayenne pepper
1 baking potato (about 1/2 pound), peeled and cut into 1 1/2-inch pieces
2 carrots, cut into 1 1/2-inch pieces
2 cups water
1 1/2 teaspoons salt
1 10-ounce package frozen peas, defrosted
1/4 cup plain yogurt
1 jalapeño pepper, seeds and ribs removed, minced
1 tomato, seeded and cut into 1/2-inch pieces
1/2 cup cilantro leaves

Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10
minutes. Drain the rice, return to the pot, and cover to keep warm.

Meanwhile, in a large frying pan, melt the butter with the oil over moderately low heat. Add the
onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and
ginger and cook, stirring, until fragrant, about 1 minute. Stir in the cumin, turmeric, curry powder,
and cayenne and cook, stirring, for 1 minute longer. Add the potato, carrots, water, and salt.
Increase the heat to moderately high and simmer until the vegetables are tender and no liquid
remains in the pan, about 10 minutes.

Stir the peas into the other vegetables and remove the pan from the heat. Stir in the yogurt and rice
and serve topped with the jalapeño, tomato, and cilantro.

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