Salmusa Recipe

hello all,please i need the recipe for salmusa and how to prepare it. Thanks

Sorry, it is samoosa.

Thanks

lol

well it's not nigerian that's why.

i tasted it from some India coursemates of mine. anyway, i will try and post one for you soonwhen am done with what i have on hand  . pray i find the paper it was written on 

Omoge, where art thou? Have you found the paper? We, Samolsa lovers are waiting o, Cheers

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Recipe with most readily available ingredients to those in Naija

To make the clarified butter or Ghee for an authentic taste:
1 - Cut the butter into pieces and slowly melt over low heat. Water in the butter will evaporate, whilst milk solids will sink to the bottom of the pan. Froth will rise to the top.
2 - Skim froth from surface.
3 - Carefully ladle or pour off clear melted butter into another container, leaving the milk solids at the bottom of the saucepan. You may also choose to strain the butter through a single layer of clean kitchen towel.

Note: Please make sure your fillings are cool or at least room temperature before adding to pastry triangles


The below recipe taken from: www.cooks.com

INDIAN MEAT SAMOSAS   

2 tsp. fresh ginger, grated or 1 tsp. ground ginger
3 sm. cloves
1 lb. ground lamb or ground beef
2 lg. onions, thinly sliced
1 tbsp. ghurum masala (add the ghurum masala after the curry is cooked by stirring it in before serving) (Obirin's substitution: scant dash of nutmeg, cloves or allspice)
1 tbsp. curry powder
1 tsp. salt
Oil if needed
Cooking meat filling (follows)

FOR PASTRY:

2 c. unbleached flour
3/4 tsp. salt
1 1/2 tbsp. oil or clarified butter
1/2 to 3/4 c. water

Sift flour and salt together. Make a well in the center of the mixture and quickly pour in oil and water. Stir briskly until combined, gradually adding more water if necessary. You should aim for a slightly moist dough that sticks together.
On a lightly floured surface, knead dough for 10 minutes until smooth and elastic, cover with damp towel. To assemble samosa, break off pieces of dough (leaving what's left under the towel and shape into balls. Roll each ball into a circle about 1/10 of an inch thick and 5 inches across. Cut the circle in half. In one side put filling, fold half of the half circle over to make a triangle. Seal by brushing a bit of water along the edges and pinching it together with your finger. Heat 2 inches oil in a skillet or pan to 375 degrees. Put in samosas and let it fry to a golden brown on each side. Then drain on cloth or paper towel and eat.


MEAT FILLING:

Crush ginger and garlic. Combine all ingredients in a large skillet or pan and simmer for 30 minutes, stirring frequently. Add a bit of oil if meat is too lean to grease the pan. When meat is well browned, drain off any excess fat, set aside until ready to fill pastry.

VEGETABLE FILLING:

3 med. potatoes
2 carrots
1 c. fresh green peas or 1 (8 oz.) pkg. frozen peas
2 to 3 tbsp. oil or clarified butter
1 c. onion, finely chopped
2 tsp. fresh ginger, grated or 1/2 tsp. ground ginger
2 lg. cloves garlic, crushed
1/2 tsp. coriander seeds, crushed
2 tbsp. fresh coriander, finely chopped (opt.)
2 tsp. lemon juice

Peel potatoes or don't as you wish. Boil potatoes and carrots until both are soft but still firm. Cut into small cubes about 1/2 inch square. In a separate pot, cook peas just until tender. Meanwhile heat oil or butter until a test onion sputters upon contact with it. Add onions, ginger, garlic and coriander and saute, 6 or 8 minutes, stirring constantly. Mix in the lemon juice and the cooked vegetables, gently adding peas last. Heat through then set aside until ready to fill pastry.

o kare, Obirin, where u dey bifo sef? 

Thanks o jare, my family must eat samosa this weekend. Bon apetit, everyone

Thank you very much Obirin for the recipe