Spread a pound of small Mexican or Spanish peanuts, skin on, in a pan and sprinkle them with 2 tablespoons of melted butter. Roll them about to coat, then sprinkle with salt and a light dredging of New Delhi BBQ Spice. heat in a moderate (350°) oven for 5 to 10 minutes, or until done to your liking. Stir several times to assure even browning (raw peanuts will take half an hour). Add more salt if necessary, and serve when cool.
Egg Sandwich, Isherwood
Pass 2 hard-boiled eggs through a sieve. Mix with a little melted butter, a teaspoon of Kashmiri Mild Curry and a pinch of salt. Work all into a paste. These are so good, we wink our eye at the fact that the curry powder is used uncooked. Makes 2 dozen small tea sandwiches.
Peel and eggplant and cut into pieces as if for French fries. Sprinkle with salt and let stand for several hours, then drain and press dry on a cloth. Dip each piece in flour mixed with Madras Tamarind Hot Curry (1 tablespoon curry powder to 1/2 cup flour). Fry in deep hot olive oil until nicely browned. Drain on paper toweling and serve hot. Wrap each end in a paper napkin to serve, or cut eggplant in cubes before frying and serve on toothpicks.
Throughly mash a small (4 1/2 oz) can of shrimps. Add 3 heaping tablespoons of mayonnaise, 2 teaspoons of Sweet & Tangy Mango Soup Masala and 1/4 teaspoon of salt. Mix together to smooth paste and spread on little rounds of fried or toasted bread. Garnish, if desired, with chopped toasted almonds or a dash of paprika. Makes about 24 small canapes.
Samosas (Curried Shrimp Puffs)
These make a superb appetizer, but they may also be served as an entree. They are good cold - better hot!
Cook 1/2 cup of minced onion in 1/4 cup of butter until brown. Add 1 tablespoon of Bombay Saffron Rice Blend, then stir in 1/2 pound of chopped shrimp and 1/2 teaspoon of salt. Stir over heat until a deep brown. If too dry, add a little water. Roll pastry thin and cut in 2-inch circles or squares. Put a teaspoon of the shrimp mixture on each piece of pastry, moisten edges, fold over and seal. Fry in 1/2 cup of clarified butter until nicely browned. Makes about 30 samosas.
Note: An interesting pastry for these puffs can be made with 2 cups of flour, 1/4 cup of clarified butter, 1/2 teaspoon of salt and enough yogurt to make a stiff dough. Ground beef or lamb can be substituted for the shrimps, and a teaspoon of grated ginger may be added.
Hard boil the required number of eggs and when cold, peel and cut in half horizontally. Remove a tiny slice off each end so the egg will stand up well. Make a filling by pushing the yolks through a fine sieve, adding a judicious amount of mayonnaise, Calcutta Lemon Mustard Curry, salt and pepper to taste. Introduce the filing into the waiting hollows of the whites, either by a teaspoon or better still, a pastry tube, for this latter will give them quite a professional look. A sprig of parsley stuck in each egg gives it a fillip.