FSN 321 Cultural Diet Lab Practical

Kitchen 6
Members: Amy Bruter, Nina Vo, Amanda Hinjosa
Date: April 23rd, 2015
Condition: Shellfish Allergy, Hindu Diet

ESHA/MyPlate Comparison and Analysis

Grains: According to MyPlate Elvis received 38% or 3.76 oz out of the 10 oz
total recommended for his daily consumption. The grain intake can be
attributed to the flour used in the samosas. This number considerably differs
from the 27% carbohydrate intake that ESHAs bar graph reports, but this is
most likely due to the carbohydrates that can be consumed in foods that are
not grainsmainly in vegetables, fruits, and added sugars. The flour we used
to make the samosas was enriched, contributing to Elivs daily iron and
vitamin B intake (percentages to be discussed in paragraphs below).
Vegetable: The samosas we prepared included both peas and potatoes.
The vegetables in the samosa stuffing accounted for 35% of Elvis daily
vegetable intake. These vegetables probably account for the some of the
11% difference between ESHA and MyPlates carbohydrate values. In
addition the peas and potatoes we added were a considerable source of
fiber, adding up to 23.7% of Elvis daily recommended fiber according to the
ESHA bar graph. The potatoes and pears are also a good source of iron,
adding up to 58.4% of Elvis daily recommended iron intake. The vegetables
were also a considerable source of vitamins, adding up to 45.5% of Elvis
daily recommended Thiamine intake, 47% of his daily Niacin intake.
Fruit: We used mangos for our mango chutney sauce to drizzle over the
samosas, which according to MyPlate, accounted for 38% of Elvis daily fruit
intake. Mangos are very high in vitamins, contributing to 38.7% of Elivs daily

recommended vitamin A intake, 31% of vitamin B6 and a staggering 68% of

vitamin Call according to the ESHA bar graph.
Dairy: Although our condition was a shellfish allergy, our samosas were
also entirely vegan. Thus we did not use any dairy products, so there is no
surprise that both MyPlate and the ESHA bar graph report that Elvis did not
meet any of his daily recommended intake of dairy.
Protein: MyPlate does not acknowledge that any protein was taken in when
consuming our dish. However, ESHA recognizes that the samosas and
mango chutney provided 19.4% of Elivs daily protein intake. This protein
can mostly be attributed to the protein found in the peas and potatoes we
used in the stuffing as well as the flour we used to make the samosa dough.
Conditions Report

Hinduism is the third most practiced religion in the world, as well as

one of the oldest. According to Ayurveda, Indias classical medical science
rooted in Hinduism, foods can be broken down in to three categories: the
Tamas, the Rajas, and the Sattva. Under the Tamas, which means heavy or
intoxicating, are foods that promote dullness such as red meat and
fermented foods. The Rajas, which means expanding or hot, are foods that
interfere with meditation such as onions, garlic, and poultry. Lastly, under the
Sattva, which means ascending or pure, are foods to be encouraged. Foods
that achieve transcendence under the Sattva category include fruits,
vegetables, and grains.

In alignment with the principles mentioned in the Ayurveda, approximately

30% of the Hindu population is vegetarian. Aromatic foods such as onions
and garlic are also frequently avoided because they are classified under the
Rajas. Often times, these flavors are substituted by other spices such as
cumin, cinnamon, and asafetida, which is an aromatic resin from a plant that
is related to fennel and celery.
Mushrooms are also avoided in the Hindu diet because they grow in
unclean ground and dung. Fish is also mostly avoided, although in some
areas, fish are considered fruits of the sea and will be consumed. Eggs are
also forbidden.
The main food source that is avoided in most areas that practice Hinduism
are meat products. Beef being the number one avoided meat, due to cattle
being seen as sacred. Most of the products produced by cattle such as milk,
ghee, curd, urine, and dung are all used for worship. In some areas that
practice Hinduism, milk is consumed as well as the ghee used for pastries,
while in others those products are viewed as too holy for consumption.
In the recipes used, none of the forbidden ingredients were used, and the
mango chutney created was to provide fruits from the Sattvic beliefs.
Although no hot foods were used, Hindus will use multiple combinations of
spices to produce flavorful dishes in the absence of onions and garlic.

Mango Chutney
Serves: 10

Total Preparation Time: 1 Hour

Ingredients:
4 pounds fresh mangos, ripe but not too soft, peeled
3 tablespoons vegetable oil
1 teaspoon chile flakes
1/4 cup minced fresh ginger
1 cup small dice red bell pepper
4 ounces cider vinegar
1/2 cup brown sugar
1 1/2 tablespoons curry powder
Kosher salt and fresh ground white pepper
Cooking Directions:
Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up
with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.
In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to
flavor the oil. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango
and cook for 1 more minute.
In a separate bowl, combine the vinegar, sugar, and curry powder. Add this mixture to the pan.
Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring
frequently. Season with salt and pepper. Transfer to another container over an ice bath. I used a
mild yellow curry powder, but if you want it hotter go for red
Vegetarian Samosas
Serves: 4

Total Preparation time: 1 hour 30 minutes

Ingredients:
For the samosa pastry:
2 cups maida or all purpose flour
4 tbsp ghee or oil
5-6 tbsp water
1 tsp carom seeds (ajwain)
salt as required ( i added tsp salt)
oil for deep frying
for the samosa stuffing:
3 medium sized potatoes/aloo
to 1 cup green peas/matar, fresh or frozen
1 green chili + inch ginger crushed to a coarse paste in a mortar and pestle
tsp cumin seeds (jeera)
tsp red chili powder (lal mirch powder)
a pinch of asafoetida (hing)
tbsp oil
salt as required
inch cinnamon (dal chini)
2 black peppercorns (kali mirch)
1 clove (laung)
1 green cardamom (hari elaichi or choti elaichi)
tsp cumin (jeera)
tsp fennel seeds (saunf)

 1 tsp coriander seeds

Cooking Instructions:
preparing the samosa pastry:
1. take the flour, carom seeds, salt in a bowl. mix well and add ghee or oil.
2. with your fingertips rub the ghee/oil in the flour to get a breadcrumb like
consistency.
3. the whole mixture should clamp together when joined.
4. add 1 or 2 tbsp water.
5. begin to knead adding water as required.
6. knead to a firm dough. cover the dough with a moistened napkin and keep aside for
30-40 mins.
preparing stuffing 1:
1. steam or boil the potatoes and peas till are cooked completely.
2. peel the boiled potatoes and chop them into small cubes
3. dry roast all the whole spices mentioned in the above list till fragrant.
4. once cooled, grind them in a dry grinder or coffee grinder to a fine powder.
5. heat oil in a pan.
6. add the cumin seeds and crackle them.
7. add the ginger-green chili paste.
8. saute till the raw aroma of ginger goes away.
9. add the peas, red chili powder, the freshly ground spice powder and asafoetida.
10. stir and saute on a low flame for 1-2 minutes
11. add the potato cubes and saute for 2-3 minutes with frequent stirring.
12. keep the filling aside to cool.
shaping, stuffing and frying the samosa:
1. after keeping the dough for 30-40 mins. knead the dough lightly again.
2. divided the dough 6 equal pieces.
3. take each piece and roll in your palms first to make a smooth ball.
4. then roll it with a rolling pin keeping the thickness neither thin nor thick.
5. cut with a knife or a pastry cutter through the center of the samosa pastry.
6. with a brush or with your finger tips, on the straight edge of the sliced pastry, apply
some water.
7. join the two ends bringing the watered edge on top of the plain edge.
8. press the edges so that they get sealed well.
9. stuff the prepared samosa cone with the prepared potato-peas stuffing.
10. apply some water with your fingertips or brush on the round samosa cone
circumference.
11. pinch a part on the edge. this helps the samosas to stand.
12. press both the edges. be sure there are no cracks.
13. prepare all the samosas this way and keep covered with a moist kitchen napkin.
14. now heat oil for deep frying in a kadai or pan. once the oil becomes hot (test by
adding a small piece of dough it should come up quickly once added to the hot oil)
gently slide the prepares stuffed samosas & quickly reduce the flame to low.
15. you can also fry the samosas twice as i have mentioned above in the post.

16. turn over in between and fry the samosas till golden. drain samosas on paper towels
to remove excess oil.
17. fry the samosas in batches.
18. for frying the second batch, again increase the temperature of the oil.
19. add the samosas and then lower the flame, thereby decreasing the temperature of oil.