{"id":2243,"date":"2016-12-13T14:40:48","date_gmt":"2016-12-13T13:40:48","guid":{"rendered":"http:\/\/amicsnepal.blog.pangea.org\/?p=2243"},"modified":"2016-12-17T06:46:25","modified_gmt":"2016-12-17T05:46:25","slug":"this-saturday-samosas-as-lunch","status":"publish","type":"post","link":"https:\/\/amicsnepal.blog.pangea.org\/ca\/2016\/12\/13\/this-saturday-samosas-as-lunch\/","title":{"rendered":"Aquest dissabte, samossa per a dinar!"},"content":{"rendered":"<p><strong>Escrit per Joana Alsina,\u00a0volunt\u00e0ria de la casa d&#8217;acolliment de Bhimphedi.<\/strong><\/p>\n<p>La samossa \u00e9s un menjar molt com\u00fa al Nepal, i a la casa d\u2019acolliment en menj\u00e0vem sovint, per\u00f2 no l\u2019hav\u00edem cuinat nosaltres, sempre les compr\u00e0vem fora. Per\u00f2 aquest dissabte, gr\u00e0cies a la classe magistral d\u2019una dona del poble, i a l\u2019ajuda d\u2019en Arjun, varem poder cuinar-les nosaltres mateixos! Ara ja tenim una nova recepta a Balmandir!<\/p>\n<p><strong>Per fer el farcit:<\/strong><\/p>\n<ul>\n<li>1\u202fkg de patates<\/li>\n<li>500\u202fg de ceba<\/li>\n<li>Coriandre<\/li>\n<li>Massala (barreja de herbes arom\u00e0tiques, a gust del consumidor)<\/li>\n<li>Bitxo<\/li>\n<li>Cigrons<\/li>\n<li>All tendre o altres verdures (opcional)<\/li>\n<\/ul>\n<p><strong>Per fer la massa:<\/strong><\/p>\n<ul>\n<li>500\u202fg de farina<\/li>\n<li>Un polsim de bicarbonat de sosa<\/li>\n<li>Aigua freda<\/li>\n<li>Sal<\/li>\n<li>Herbes arom\u00e0tiques (flocs d&#8217;api sec semblant a l&#8217;orenga)<\/li>\n<li>Mantega clarificada (ghee)<\/li>\n<\/ul>\n<p><a href=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090381.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2232\" src=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090381-1024x768.jpg\" alt=\"p1090381\" width=\"474\" height=\"356\" srcset=\"https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090381-1024x768.jpg 1024w, https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090381-300x225.jpg 300w, https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090381-768x576.jpg 768w, https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090381.jpg 1500w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/a><\/p>\n<p>Per a fer aquesta recepta ens varem dividir en dos equips. Mentre un equip preparava el farcit l\u2019altre feia la massa.<\/p>\n<p><strong>Per fer el farcit:<\/strong><\/p>\n<ol>\n<li>La nit abans posem els cigrons en aigua i els deixem en remull tota la nit.<\/li>\n<li>Despr\u00e9s d&#8217;haver netejat les patates les posem a bullir a l&#8217;olla pressi\u00f3. Un cop cuites les pelem i les posem a un gran bol on farem tota la barreja del farcit.<\/li>\n<li>Mentre es couen les patates tamb\u00e9 posem els cigrons al foc i anem tallant la ceba en llunes, el coriandre i l&#8217;all tendre.<\/li>\n<li>Fregim a foc lent la ceba i un cop ben cuita l&#8217;afegim a la barreja, juntament amb els cigrons, el coriandre, les esp\u00e8cies i el bitxo.<\/li>\n<li>S&#8217;ha de barrejar ben barrejat amb les mans tot plegat i anar xafant les patates perqu\u00e8 no en quedin trossos. L&#8217;all tendre el v\u00e0rem posar cru, d&#8217;aquest manera en el farcit hi havien diferents textures.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090385.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2234\" src=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090385.jpg\" alt=\"p1090385\" width=\"600\" height=\"450\" srcset=\"https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090385.jpg 600w, https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090385-300x225.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090386.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2235\" src=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090386.jpg\" alt=\"p1090386\" width=\"600\" height=\"450\" srcset=\"https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090386.jpg 600w, https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090386-300x225.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090387.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2236\" src=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090387.jpg\" alt=\"p1090387\" width=\"600\" height=\"450\" srcset=\"https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090387.jpg 600w, https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090387-300x225.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090401.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2237\" src=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090401.jpg\" alt=\"p1090401\" width=\"600\" height=\"450\" srcset=\"https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090401.jpg 600w, https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090401-300x225.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p><strong>Per fer la massa:<\/strong><\/p>\n<ol>\n<li>Posem en un vol la farina i fem fondre la mantega a una paella. Un cop calenta la tirem a la farina i comencem a pastar.<\/li>\n<li>Hi afegim la sal, el bicarbonat, les herbes arom\u00e0tiques i finalment l&#8217;aigua. Ha de quedar una pasta for\u00e7a consistent. No cal esperar que pugi.<\/li>\n<li>Despr\u00e9s vam comen\u00e7ar a fer boletes amb la pasta. Aquesta ser\u00e0 la mida per fer dos samosses. Amb un corr\u00f3 es fa un cercle i despr\u00e9s es comen\u00e7a a allargar fins a formar un oval que es partir\u00e0 en dos, per la meitat, amb un ganivet.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090384.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2233\" src=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090384.jpg\" alt=\"p1090384\" width=\"600\" height=\"450\" srcset=\"https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090384.jpg 600w, https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090384-300x225.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p><strong>Per posar el farcit a la massa:<\/strong><\/p>\n<ol>\n<li>S&#8217;agafa amb la m\u00e0 la pasta en forma de mitja lluna, deixant la part tallada amb el ganivet mirant cap amunt.<\/li>\n<li>Es posa una mica d&#8217;aigua amb el dit a la part de dalt a la dreta i despr\u00e9s s&#8217;enganxa a la part esquerra formant aix\u00ed una mena de con.<\/li>\n<li>Es posa el farcit i despr\u00e9s es torna a mullar la part de pasta que sobra i es tanca fent uns plecs. Era la primera vegada que en f\u00e8iem aix\u00ed que cada samossa tenia una forma diferent. De mica en mica vam anar perfeccionant la t\u00e8cnica fins a fer triangles equil\u00e0ters!<\/li>\n<li>Despr\u00e9s es fregeixen en oli a foc lent fins que queden ben rossetes. No tardeu a menjar-les perqu\u00e8 tot i que es poden servir freds, acabats de fer s\u00f3n delicioses.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090411.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2239\" src=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090411.jpg\" alt=\"p1090411\" width=\"600\" height=\"450\" srcset=\"https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090411.jpg 600w, https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090411-300x225.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090430.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2241\" src=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090430.jpg\" alt=\"p1090430\" width=\"600\" height=\"445\" srcset=\"https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090430.jpg 600w, https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090430-300x223.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090427.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2240\" src=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090427.jpg\" alt=\"p1090427\" width=\"600\" height=\"450\" srcset=\"https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090427.jpg 600w, https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090427-300x225.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090407.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2238\" src=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090407.jpg\" alt=\"p1090407\" width=\"600\" height=\"450\" srcset=\"https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090407.jpg 600w, https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090407-300x225.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090441.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2242\" src=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090441.jpg\" alt=\"p1090441\" width=\"600\" height=\"450\" srcset=\"https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090441.jpg 600w, https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1090441-300x225.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Per\u00f2 la jornada culin\u00e0ria no es va acabar aqu\u00ed. Aquell dissabte era l&#8217;aniversari del Kamal i vam preparar per la nit crema catalana, que a tots ens havia encantat quan la va preparar en Tonyo per primer cop. A m\u00e9s a m\u00e9s aquest cop vam fer una base de galeta trinxada amb mantega. Ho vam preparar en gots individuals amb un acabat de sucre cremat i una galeta que servia de cullera.<\/p>\n<p>Aquestes postres van ser la cirereta del past\u00eds d&#8217;un dissabte gastron\u00f2mic on vam aprendre a fer samosses i vam celebrar l&#8217;aniversari del Kamal de la forma m\u00e9s dol\u00e7a possible.<\/p>\n<p>https:\/\/www.youtube.com\/watch?v=zjOhoonCDZg&#038;feature=youtu.be<\/p>\n<p><a href=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1100798.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2247\" src=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1100798.jpg\" alt=\"p1100798\" width=\"600\" height=\"450\" srcset=\"https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1100798.jpg 600w, https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1100798-300x225.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1100802.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2248\" src=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1100802.jpg\" alt=\"p1100802\" width=\"600\" height=\"450\" srcset=\"https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1100802.jpg 600w, https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1100802-300x225.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1100809.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2249\" src=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1100809.jpg\" alt=\"p1100809\" width=\"600\" height=\"450\" srcset=\"https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1100809.jpg 600w, https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1100809-300x225.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1100818.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2250\" src=\"http:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1100818.jpg\" alt=\"p1100818\" width=\"600\" height=\"800\" srcset=\"https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1100818.jpg 600w, https:\/\/amicsnepal.blog.pangea.org\/files\/2016\/12\/P1100818-225x300.jpg 225w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Escrit per Joana Alsina,\u00a0volunt\u00e0ria de la casa d&#8217;acolliment de Bhimphedi. La samossa \u00e9s un menjar molt com\u00fa al Nepal, i a la casa d\u2019acolliment en menj\u00e0vem sovint, per\u00f2 no l\u2019hav\u00edem cuinat nosaltres, sempre les compr\u00e0vem fora. Per\u00f2 aquest dissabte, gr\u00e0cies a la classe magistral d\u2019una dona del poble, i a l\u2019ajuda d\u2019en Arjun, varem poder [&hellip;]<\/p>\n","protected":false},"author":2539,"featured_media":2232,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[34975,27675,3,34974],"tags":[],"class_list":["post-2243","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipies-of-nepalese-cuisine","category-nens-i-nenes-de-la-casa","category-general","category-nepali-culture"],"_links":{"self":[{"href":"https:\/\/amicsnepal.blog.pangea.org\/ca\/wp-json\/wp\/v2\/posts\/2243","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amicsnepal.blog.pangea.org\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amicsnepal.blog.pangea.org\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amicsnepal.blog.pangea.org\/ca\/wp-json\/wp\/v2\/users\/2539"}],"replies":[{"embeddable":true,"href":"https:\/\/amicsnepal.blog.pangea.org\/ca\/wp-json\/wp\/v2\/comments?post=2243"}],"version-history":[{"count":8,"href":"https:\/\/amicsnepal.blog.pangea.org\/ca\/wp-json\/wp\/v2\/posts\/2243\/revisions"}],"predecessor-version":[{"id":2255,"href":"https:\/\/amicsnepal.blog.pangea.org\/ca\/wp-json\/wp\/v2\/posts\/2243\/revisions\/2255"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amicsnepal.blog.pangea.org\/ca\/wp-json\/wp\/v2\/media\/2232"}],"wp:attachment":[{"href":"https:\/\/amicsnepal.blog.pangea.org\/ca\/wp-json\/wp\/v2\/media?parent=2243"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amicsnepal.blog.pangea.org\/ca\/wp-json\/wp\/v2\/categories?post=2243"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amicsnepal.blog.pangea.org\/ca\/wp-json\/wp\/v2\/tags?post=2243"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}