Cooking with Chef Singh

Curry Puffs with Pineapple Raisin Chutney

Ingredient Recipe for: 8 Servings

1 Cup All-purpose flour

1 Ea Egg

2/3 Cup Milk

2/3 Cup Cold water

5 Tbs Corn oil

1 Medium Onion, chopped

8 oz Lean ground beef

2 Small Carrots, grated

1 Small Parsnip, grated

2 TS Curry Powder

1 Tbs Tomato paste

2 ts Cornstarch

2/3 Cup Beef stock or H2O

Egg Beaten

Vegetable oil for deep-frying

Methods: Sift flour into a bowl. Make a well in center and add egg Gradually stir in milk and beat well until smooth. Stir in cold water and beat well. Pour batter into a pitcher.

To make 8 pancakes: Heat a little oil in a small skillet and pour off excess. Pour a little batter into skillet, swirling skillet to spread batter evenly over bottom to make a thin coating. Soak until underside is golden, then turn pancake out of pan (do not cook other side). Repeat with remaining butter, adding more oil pan each time, For Filling: Heat 2 tablespoons oil in a saucepan. Add onion, ground beef, carrots, parsnip and curry powder.

Cook gently 5 minutes, stirring constantly. Add tomato paste and mix well. Blend cornstarch with a little stock. Add remaining stock to ground beef mixture and bring to a boil. Add cornstarch mixture and cook 2 minutes, stirring constantly. Simmer mixture 10 minutes. Keep a side.

To make Puff: Lay pancakes, cooked-sides up, on a flat surface. Spread filling in a 2″ horizontal lines across center to within 1-1/2″ of side edges. Fold these side edges over mixture and then fold remaining top and bottom edges over to cover filling. Brush with egg and fold pancakes in half.

Keep Chilled.

For Frying: Heat Oil to 350’F. (175’C.) Fry until golden Brawn and Drain on paper towels. And serve hot. With Mango Chutney.

Pineapple Raisin Chutney:

Ingredients for: 20 Servings

2 cans (28 oz each) or 2 fresh pineapples, diced or chunked

1/3 cup vegetable oil

2 1/2 cups brown sugar

2 1/2 cups white vinegar

3 cinnamon sticks

5 pieces green cardamom seeds

1 tsp chili powder

1 tsp ginger root, peeled and finely chopped

2 cloves garlic, crushed

1 cup of sultanas and raisins mixture

salt to taste

Methods: In a large pot, heat the oil then add the cinnamon sticks, bay leaves, garlic and ginger. Next add the pineapple chunks, raisins and chili powder. Stir well to incorporate all the ingredients. Add sugar and vinegar then stir until sugar is dissolved. Bring to a boil then reduce heat and simmer until the chutney is thick. Let cool and serve or store in sterilized canning jars.

Chef’s cooking tips: Onion tips : Simple conversion amounts can help you when using up onion scraps or when multiplying recipes. In general, one medium onion, chopped, will equal about 1/2 cup. One pound of peeled sliced onions yields about 4 cups.