For a few Dumplings More Read online

  Copyright © Leena Clover, Author 2017

  All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form, or by any means (electronic, mechanical, photocopying, recording or otherwise) without the prior written permission of the author.

  This book is a work of fiction. Names, characters, places, organizations and incidents are either products of the author’s imagination or used fictitiously. Any resemblance to actual events, places, organizations or persons, living or dead, is entirely coincidental.

  For a Few Dumplings More

  A Meera Patel Mystery

  By Leena Clover

  Author’s Note

  Acknowledgements

  Glossary

  Join my Newsletter

  RECIPE - Chicken Samosas

  RECIPE - Meera’s Sunday Chicken Curry

  RECIPE - Saag Chicken | Green Chicken Curry

  RECIPE - Cilantro Cheese Dip

  RECIPE - Masala Poori

  Prologue

  Chapter 1

  Chapter 2

  Chapter 3

  Chapter 4

  Chapter 5

  Chapter 6

  Chapter 7

  Chapter 8

  Chapter 9

  Chapter 10

  Chapter 11

  Chapter 12

  Chapter 13

  Chapter 14

  Chapter 15

  Chapter 16

  Chapter 17

  Chapter 18

  Chapter 19

  Chapter 20

  Chapter 21

  Chapter 22

  Chapter 23

  Chapter 24

  Chapter 25

  Chapter 26

  Chapter 27

  Chapter 28

  Chapter 29

  Chapter 30

  Thank You

  SNEAK PEEK – Back to the Fajitas – Book 4

  Books by Leena Clover

  Gone with the Wings – Meera Patel Cozy Mystery Book 1

  https://www.amazon.com/dp/B071WHNM6K

  A Pocket Full of Pie - Meera Patel Cozy Mystery Book 2

  https://www.amazon.com/dp/B072Q7B47P/

  For a Few Dumplings More - Meera Patel Cozy Mystery Book 3

  https://www.amazon.com/dp/B072V3T2BV

  Back to the Fajitas - Meera Patel Cozy Mystery Book 4

  https://www.amazon.com/dp/B0748KPTLM

  Coming Soon – Back to the FAJITAS – Meera Patel Book 4

  Join the Patel family on an epic road trip to the coast

  Order Now – Be the first to read it in October!

  https://www.amazon.com/dp/B0748KPTLM

  Author’s Note

  Hello dear reader! Thank you for choosing to read the Meera Patel Cozy Mystery series. For a Few Dumplings More is the third book in the series, and it is packed with loads of clues, red herrings and surprises for both Meera and you!

  All the books in the series can be read as a standalone, but you will definitely enjoy them more if you read them in a serial fashion.

  Fans of the series will notice this book starts with recipes. Don’t worry, there is a full length book that follows. One of the reasons I am doing this is to hide spoilers. Yes! The book begins with a bang, and I don’t want to spoil the fun for someone who has never read a single book in the series. But no harm done, I hope. Maybe you can enjoy reading the book with a fresh batch of samosa dumplings by your side?

  Some of you asked for more Indian recipes, so this book contains plenty of ethnic Indian recipes like Chicken Curry, Saag Chicken and Samosas! I have provided simple versions of these much loved Indian dishes. I hope you try your hand at them.

  Meera’s dealing with a lot of stuff in this book, so I promise to make the next one plenty of fun. Don’t forget your sneak peek into Book 4 and preorder it so that it’s delivered to you the moment it is released.

  I hope you stay in touch. Please feel free to write to me any time with questions, comments, suggestions, or even recipe related queries.

  Thank you very much for giving this indie author a chance. If you like anything about my book, help me spread the word by leaving a review, or recommending the series to your friends and family.

  Happy sleuthing!

  Acknowledgements

  This book would not have been possible without the support of my loving family and the tremendous response from my readers.

  Thanks to my sibling who patiently goes over multiple scenarios and plots, points out flaws in my reasoning, and errors from Autocorrect.

  Thanks to my dear friend and mentor Bob who firmly believes in me and encourages me every step of the way.

  I am grateful for my beta readers and advanced readers who read the book and give me their opinions long before it goes live and reaches the final reader.

  Thanks to the indie author community for providing support in many small ways. I learn something new each day and get a lot of inspiration from every one of you.

  Finally, thanks to my dear readers who are falling in love with the Patel family, eager to try new recipes from the next book.

  Glossary

  Desi – broadly refers to people from the Indian subcontinent

  Gujarati – of the Indian state of Gujarat; pertaining to people from the western Indian state of Gujarat

  Ba – Mother

  Motee Ba – Grandma, literally Big Ma – pronounced with a hard T like in T-shirt

  Thepla – a flatbread made with wheat flour, pan fried. Chopped fenugreek leaves are often added to the dough along with spices like turmeric and coriander.

  Khichdi – stew made with equal quantity of rice and moong bean lentils

  Kadhi – buttermilk stew thickened with gram flour, seasoned with Indian spices

  Samosa – fried pastry triangles stuffed with veggies or meat

  Pakora – fritters, generally vegetables dipped in batter and deep fried

  Poori – unleavened deep fried flatbread, about 4 inches in diameter

  Phulka – unleavened bread cooked in a pan and then roasted directly on open fire/ gas flame, a form of ‘roti’

  Masala Chai – Chai Latte; tea made with milk and sugar with spices

  Almaaree – armoire or wardrobe

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  Get access to exclusive bonus content, sneak peeks, giveaways and much more. Also get a chance to join my exclusive ARC group, the people who get first dibs at all my new books.

  Sign up at the following link and join the fun.

  Click here http://www.subscribepage.com/leenaclovernl

  Limited time – A Bonus Chapter from Gone With the Wings FREE when you sign up (deleted scenes)

  Get in touch -

  [email protected]

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  https://www.facebook.com/meerapatelcozymystery

  RECIPE - Chicken Samosas

  Ingredients

  For the stuffing

  2 cups potatoes, boiled and cubed

  1 cup shredded cooked chicken

  ½ cup green peas

  ¼ tsp cayenne pepper

  ½ tsp Garam Masala

  ½ tsp dry mango powder (optional) or

  1 tsp lemon juice

  Pinch of ground turmeric

  Salt to taste

  1 Tbsp oil

  For the cover

  1 cup all purpose flour

  ¼ tsp cumin seeds

  Salt to taste

  2 Tbsp oil

  Oil for deep frying

  Method

  Heat oil in a wok.

  Add the pinch of ground turmeric and add in the chicken. Fry for a few minutes, then add potatoes.

  Add salt and the spices and stir until well
combined.

  Add green peas.

  Switch off heat.

  Mash the mixture with the back of a wooden spoon so that it comes together.

  Cool completely.

  Add salt and oil to the flour and mix it in. Now add ¼-1/2 cup water a little at a time and knead into a stiff dough. Knead dough until it is smooth and there are no cracks. Divide dough into six equal portions.

  Take one dough ball and roll it out into a circle, roughly 6 inch in diameter.

  Cut it through the center to form two semi circles.

  Dab some milk or water on the edges and fold the semicircle to form a cone.

  Now stuff a spoonful of potato-chicken stuffing inside the cone.

  Paste the edges together until sealed shut. You can also crimp them using a fork.

  Alternate method – Place stuffing inside the circle of dough and crimp edges together like a calzone or empanada. The shape won’t be that of a classic ‘samosa’ but it will taste like one.

  Heat oil in a wok for deep frying. When the oil is hot enough, add the samosa dumplings 1-2 at a time. Fry them on medium heat until crispy and golden. Drain on paper towels.

  Serve the samosas hot with ketchup or tamarind chutney.

  RECIPE - Meera’s Sunday Chicken Curry

  Ingredients

  1 lb chicken cut into small pieces (no skin)

  3-4 cloves garlic, crushed

  1 inch ginger, grated

  ½ cup plain yogurt

  ½ tsp turmeric, ground

  For the spice paste –

  2-3 medium onions

  2 inch piece ginger root

  4-6 cloves garlic

  ¼ cup dry coconut (unsweetened)

  2 tomatoes, chopped

  ½ cup crushed tomatoes

  1 Tbsp paprika

  ½ tsp cayenne pepper

  ½ - 1 tsp garam masala

  1 Tbsp coriander, ground

  1 tsp cumin, ground

  ½ tsp turmeric, ground

  ½ tsp sugar

  Salt to taste

  ¼ cup vegetable oil

  Cilantro to garnish (optional)

  Method

  Wash and deskin chicken pieces. Mix the ginger, garlic, turmeric and yogurt in a bowl. Add chicken pieces and mix until the marinade coats the chicken well. You can also use your hands to massage it into the chicken. Set aside.

  For the spice/masala paste - Heat a teaspoon of oil in a wok or pan. Add chopped ginger and garlic and fry until aromatic. Transfer to a plate. Add chopped onion to the same wok and fry until light brown and aromatic. Transfer to plate. Add the dry coconut (flakes or powder) and fry until brown. Coconut burns easily so be careful when you do this. Switch off heat. Cool completely and blend the ginger, garlic, onions, coconut with a little bit of water until it forms a smooth paste.

  Dice the tomatoes finely and set aside.

  Now heat the quarter cup oil in a wok or stock pot.

  When the oil heats up and is almost ready to smoke, add the spice paste you just made in the blender. Turn heat to medium.

  Fry the paste until it is cooked through and changes color to become light brown. Add a few splashes of water to prevent it from sticking to the pot. Fry for 10-15 minutes until it becomes highly aromatic and oil begins to separate from it.

  Now add the dry spices – turmeric, cayenne, paprika, coriander, cumin and Garam Masala. Add a little water if needed and fry the paste until all the dry spices are mixed in well.

  Add in the diced tomatoes and fry for a minute or two.

  Now add the marinated chicken along with the marinade. Fry until the yogurt is cooked out. This can take 10-15 minutes. (If you are in a hurry, you can skip using marinated chicken. Just add chicken pieces into the spice paste at this point.)

  Add the crushed tomatoes and a cup of water. Season with salt and sugar.

  Bring to a boil and cover. Simmer for 10-15 minutes until chicken is cooked.

  Continue to simmer until the sauce is thick enough and some oil separates. If you want a thin sauce, you can add some more water at this point.

  Garnish with fresh chopped cilantro, and serve with lemon wedges on the side. It is customary to squeeze some fresh lemon juice on top before eating the curry.

  Serve chicken curry with rice or bread like roti or naan.

  Note – You can use drumsticks, thigh or breast pieces for the curry. Drumsticks or wings are kept as is. Breast or thighs are cut into smaller pieces about 3 inch by 3 inch.

  RECIPE - Saag Chicken | Green Chicken Curry

  Ingredients

  4 drumsticks

  1 boneless skinless chicken breast

  2 boneless skinless thighs

  2 cups frozen, chopped spinach

  2 jalapeno or Serrano peppers

  2 inch ginger root, grated

  4-6 cloves garlic, chopped

  ½ cup yogurt

  1/2 tsp + ½ tsp garam Masala

  ½ tsp black pepper

  1 tsp coriander, ground

  2 cups onion, slivered

  4 Tbsp oil

  Salt to taste

  2 Tbsp heavy whipping cream

  Method

  Wash and drain the frozen spinach. You can also use a bunch or two of fresh spinach instead. You will have to blanch the fresh spinach leaves.

  Add ginger, garlic, green chili and spinach to a food processor and blend to form a thick paste. Transfer to a bowl. Mix in the yogurt and half of garam masala.

  Cut the chicken breast and thighs into small pieces, roughly 3 inch by 3 inch.

  Add chicken pieces to marinade. Refrigerate for 4-6 hours or overnight.

  Heat oil in a pan. Add the slivered onions and fry them until light brown.

  Add the marinated chicken along with all the marinade.

  Bring to a boil and simmer with lid until chicken is cooked.

  Add the coriander, pepper, garam masala and salt.

  Simmer until sauce reaches desired consistency.

  Mix in the cream just before serving.

  Serve with plain basmati rice or any Indian bread or pita bread.

  Note – As the name suggests, this dish must look green. Avoid adding turmeric or cayenne/ paprika to get a vibrant green curry.

  RECIPE - Cilantro Cheese Dip

  Ingredients

  2 cups cilantro, tightly packed

  1-2 Serrano or jalapeno peppers

  ¼ tsp cumin, ground

  ¼ tsp sugar

  1 cup sour cream

  1 cup cream cheese

  Salt to taste

  Method

  Add cilantro and green chili peppers to a food processor along with a generous pinch of salt. Process until finely minced. You can also make a paste by adding a little bit of water.

  Mix the cilantro chili paste, cumin, sugar, sour cream and cream cheese in a bowl. Fold gently until a smooth dip is formed.

  Refrigerate for a few hours so that the flavors blend in.

  Serve as a dip with crackers, use as a sandwich spread, add to wraps etc.

  RECIPE - Masala Poori

  Ingredients

  2 cups wheat flour

  2 cloves garlic, crushed

  ½ jalapeno pepper, minced fine

  ¼ tsp turmeric, ground

  Pinch of cayenne pepper

  Salt to taste

  2 Tbsp vegetable oil

  Oil for deep frying

  Method

  Add salt, minced green chili, cayenne pepper, turmeric and oil to the flour. Mix it in.

  Now add 1/2 – 1 cup of water gradually and make a stiff dough using as little water as possible. You can also use a food processor to make this dough.

  Divide dough into 24 equal portions. Split the dough into two halves. Then split each half into two more halves. Continue this until you get the required portions. Roll each portion between the palms of your hands to get a small ball of dough. Roll this out into a circle, about 4 inches in diameter.

  Use a ring mould/ cookie cutter/ jar lid etc
. to cut out the circles. This way all your pooris will be perfectly round and the same size.

  Heat oil in a wok.

  Add the pooris, one or two at a time. The poori will puff up and float to the top. Flip over to fry on the other side. Remove with a slotted spoon so that excess oil is drained off. Transfer to a plate lined with kitchen towels.

  Fry all the pooris.

  Serve them with an Indian pickle or ketchup. You can also serve them with a curry of choice.

  Note – Pooris need to have uniform thickness in order to puff up. When you roll out the pooris, try to apply uniform pressure from center to the edges.

  Prologue

  “Meera, dikra, aa tari ba che!”

  Motee Ba, my grandma, lapses into her native Gujarati when she’s stressed.

  “Meera, sweetie, this is your mother!”

  Motee Ba brought my world crashing down with one simple statement.

  I clutched a chair and reeled as I stared at the woman seated at our kitchen table. Her face was vaguely familiar. That meant the image processing program I wrote to figure out how my mother might look now had been somewhat successful. But my programming skills were the last thing on my mind.

  I allowed myself to collapse into the chair, and stared at the woman who sat frozen like a statue in front of me. My mouth was still hanging open.

  “Meera,” Motee Ba said gently, clearing her throat.

  I turned and looked at my grandma, trying to get rid of the loud buzzing in my ears. The New Year had started with a bang alright.

  My name is Meera Patel, and I’m a 20 something college dropout living in Swan Creek, Oklahoma. My father’s the head of the Electrical Engineering department at Pioneer Polytechnic, the epicenter of our thriving university town. I was touted to be the next Silicon Valley whiz, until I packed my bags and came back home one fine day. Now I shelve books for a living. And cook fusion recipes at our friend Sylvie’s café.

  Motee Ba, my grandma, as good as raised me and my brother Jeet. See, our mother went missing some seventeen years ago when a tornado hit our town. We live in a sprawling six bedroom ranch house on the outskirts of town, all three generations of us. That’s the way it is in Indian culture. No separate households for us, ya’ll.