Makes about 2 dozen
Sift flour and baking powder together. Add sugar and salt.
Beat egg well and add water. Stir egg mixture into flour and mix until soft dough is formed. Add more water if necessary.
Knead dough in the bowl until smooth but not sticky. Dough should leave the sides of the bowl cleanly. Cover with a towel and let rise in a warm place about 30 minutes. Roll out dough on a floured board until 1/2-inch thick. Cut into squares, strips, or triangles. Fry in deep fat until golden brown. Drain on absorbent paper.
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Fry the onions that have been chopped until they turn brown. Add tomatoes and chopped green pepper. Add carrots, black pepper and coriander. Wash the cut meat and sprinkle it with seasoning salt. When the carrots have become slightly soft add the cut meat. When meat is almost cooking add some curry powder and salt to taste.
Wash the rice with cold water. Boil the peas until cooked. Chop onions and then fry them until they turn slightly brown. Then add tomatoes that have been peeled and cut. Boil some of the rice water with the pilau masala until it boils. Add some salt to taste. Add the rest of the water to the fried onions and tomatoes. Then add the green peas when the water starts boiling and the rice. Then let it cook.
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Makes 80 servings
Process ginger and garlic in blender until well mashed. Combine with meat, onions, mussala, curry powder, and turmeric. Sauté in a heavy frying pan, without adding any fat, over a low heat 30 minutes, stirring occasionally and breaking up the meat. Spoon off fat.
Cut sheets of thawed egg-roll dough into strips about 3 by 6 inches. Fold one point up to form a triangular pocket. Folk over again, and then fill the pocket with some of the meat mixture.
Bring down the top and seal all open sides with a paste made of flour and water. You should end up with a neat, secure triangle of meat-stuffed pastry.
Deep-fat fry filled samosas, a few at a time, in oil, until golden brown. Drain and keep warm.
After frying and quick cooling, samosas may be frozen. To serve, thaw and place in a hot oven (400 deg. F) until very hot
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A note on the flour: I have never found flour that approximates the type that we have in Tanzania, but I have been told a close substitution called "Mozerapa" can be found at Mexican grocery stores.
Bring water in a pan to a boil (about 4 Cups)
Reduce heat to medium and put flour, gradually stirring until the consistency is stiff. Stir continuously, and cover for about 5 minutes.
Stir again and form into a mound. The ugali will be done when it pulls from the sides of the pan easily and does not stick. The finished product should look like stiff grits
Cover the pot with a plate and invert the pan so that the Ugali "drops" on the plate.
Serve with meat stew or brown beans.