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Serves: 4 
Cooking time (approx.): 20 minutes + to deep fry
Style: Indian Vegetarian

1. Cook the peas in boiling salted water for about 10 minute(s) or till soft. Refresh in cold water and drain well.

2. Heat the oil in a pan. Toss in the cumin seeds and let them crackle. Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 10 minutes or till the potatoes are cooked. Mix in the cooked green peas and put off the heat. Let cool. Mix in the coriander leaves.

3. To make the samosa pastry shell, sieve together the plain flour, baking soda, baking powder and salt. Mix in the carom seeds and ghee / oil. Add water little by little whilst mixing with fingers to make stiff dough, the consistency of a short crust pastry. Keep covered with a damp cloth for about 15 minutes.

4. Divide the dough into 16 equal balls. Apply a little dry flour to each ball when rolling into a circle of 4" diameter. Cut each circle into two and lightly dampen the edges of each semicircle with water. Shape each semicircle onto a cone by pressing the cut edges together. Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). Repeat this procedure with the rest of the balls. Deep fry in medium-hot oil in batches on medium flame till crisp and golden brown. Remove onto a paper towel.

Makes 4 dozen
2 cups granulated sugar
1 1/4 cup (2 1/2 sticks) unsalted butter, creamed
3 cups ground tea biscuits (Arrowroot type)
3 cups ground walnuts
3 squares (3 ounces) semisweet chocolate, grated
1 teaspoon rum extract (optional)

Glaze:
3 tablespoons milk
2 tablespoons granulated sugar
1 tablespoon butter
6 squares (6 ounces) semisweet chocolate
chopped walnuts (optional)

In a medium-size pot, bring 1 cup of water to a boil and add sugar, simmering until thickened slightly. Then add the butter, tea biscuits and ground walnuts. Mix all ingredients well, until dough forms. Remove from heat and divide into 2 equal halves. Knead the grated chocolate and rum extract if desired, into one of the halves of dough.

Press the chocolate dough into a greased 11x 13" baking dish Sprinkle some water on your hands to keep the dough from sticking to them. Spread the lighter batter on top of the chocolate, press evenly covering chocolate.

Glaze: in a small saucepan on the stovetop, heat the milk, sugar and butter. When the butter has melted, add the chocolate squares. When the glaze is smooth, pour over top of the dough in the baking dish. Sprinkle finely chopped walnuts over top (if desired). Refrigerate for at least 2 hours. Cut into small thin bars.

$ Use a microwave to combine all ingredients. Grind the biscuits in a food processor or use graham cracker crumbs.
? Use light butter and skimmed milk.

570g / 1lb 3oz brown wholemeal flour

570g / 1 lb 3oz plain white flour

2tsp salt

2tsp bread soda

850ml /1 pint of buttermilk or 1 pint of whole milk and a tablespoon of lemon juice

Preheat the oven to 230C/450F/Gas8. Mix the flours, salt and bread soda together in a large bowl. Pour in most of the milk into the middle of the flour. Using your hands, mix the ingredients, drawing in the flour from the sides of the bowl, adding more milk if necessary, until the dough is softish, but not too wet.

Turn out the dough on to a well-floured surface, then wash and dry your hands. Tidy up the dough by lightly rolling it around with lightly floured hands, then pat gently into a round about 7cm (3in) high.

Place the dough on a lightly floured baking sheet, and make incisions in the shape of a cross. Bake in the fully heated oven for 15-20 minutes, then reduce the temperature to as low as it will go for a further 20-25 minutes.

Turn the bread upside-down on the baking sheet for 5-10 minutes before the end of baking. When the bread is cooked, it will sound hollow when tapped. Cool on a wire rack and eat as soon as possible, with lashings of salty butter.

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