Samosas

Even if you don't like Indian food -- you will like samosas, a crunchy potato filled pastry of YUM!

Usually, you make the pastry dough from scratch as well, and fry the samosas, which cooks the dough to crispiness. But as I've said before, you can make really great Indian food without actually using as much oil as our grandmothers are known to do. I wanted to bake the samosas and if I did that I need something that crisps up in the oven.

When I initially tested this recipe, I used phyllo dough thinking the crispiness of a spanikopita could be replicated. What I learned however, was that I hate working with phyllo dough, it dries too quickly, eek! So I think working with puff pastry may be better -- or trying the homemade dough and frying it.

So although the pictures for this don't show the actual end result, I was enjoying them so much I forgot to take a picture, I'm sure I will eventually make these again, and I'll add a picture then!

SAMOSAS, makes 32--

Ingredients:

pastry: puff pastry or phyllo for baking.
or for frying:

• 7.5 cups flour 
• 1 tbsp. salt 
• 3/4 cup clarified butter or ghee, melted (use vegetable shortening or oil for vegan variation) 
• hot water

filling:

• 3 medium-sized potatoes, boiled and peeled
• 1 cup of frozen peas
• 1 cup of carrots, chopped finely
• 1 cup of onions, chopped finely
• 2 tsp. of fresh ginger, grated
• 1 tbsp of turmeric powder
• 1 tbsp of cumin powder
• 1 tsp of coriander powder
• 1 tsp of garam masala
• 1/2 to 1 tsp of chili powder
• 1/4 cup of oil or ghee (clarified butter)
• 1 tsp of salt
• 3 tbsp of chopped cilantro

Directions:

1. Sift flour and salt into a bowl, then stir in melted ghee. Add 1 cup + 2 tablespoons of hot water gradually, tossing and stirring, to make a dough. 
2. Knead for 2 minutes, then chill in the refrigerator while you prepare the filling. If using a food processor, combine flour and salt in processor bowl. Pour in ghee and blend to combine. With processor running at medium speed, stream in the hot water, then process an additional 15 - 20 seconds. Remove from processor, form into a ball, and chill while you prepare the filling.
3. In a medium skillet, saute onions, carrots, peas and ginger in tsp of oil over medium heat until onions are translucent.
4. In a separate bowl, mash the cooked potatoes with the spices and sauteed veggies. Add oil or ghee, salt and cilantro and mixed thoroughly
5. If you're using puff pastry/phyllo follow care instructions on package and create square pieces to put filling in. The samosas will be flat triangles rather than 3D triangles. Or if using pastry follow directions below.
6. Divide the dough into 16 equal balls. The easiest way is to keep halving the dough until you have 16 pieces (you'll divide the dough 4 times total). Roll or pat each ball into a 7-inch disc. Cut each disk in half. Roll each half into a cone, overlapping the edges and pinching or wetting to seal. Stuff the cone with a big spoonful or two of filling, then pinch the open end closed (wetting if necessary), forming a puffy triangle. 
7. Chill finished samosas and continue until you've used all the dough.  
8. In a wok or large sauce pan, heat several inches of oil to 350, or until a cube of bread browns in 40 seconds. Fry samosas, 3 - 6 at a time, until golden, blistered, and crisp, about 3 - 4 minutes, turning them over halfway through frying. Remove with tongs, drain on paper towels, and continue until all samosas are fried. May be held in a warm (250-degree) oven while you cook all the batches. 

Serve with tamarind chutney.

Dimer Jhol (Egg Curry)

Even if you're not a fan of hard-boiled eggs - this recipe will make you want them!

It's super easy and ingredients can be adjusted - you can add potatoes or leave them out or you could ask various vegetables like cauliflower.

Ingredients:

4 Eggs, hard boiled and shelled

2 Medium-large potatoes (optional)  

1 large onion, finely chopped

1 large tomato

1 tsp. of tomato paste

1" cube of fresh ginger, grated

2-3 cloves of garlic, finely sliced

1/2 teaspoon crushed chilli

1 level teaspoon garam masala powder

1 teaspoon ground coriander seed (dhanya)

1.5 teaspoon turmeric powder (halood)

1 level teaspoon ground cumin seed (jeera)

1/2 teaspoon curry powder

1/2 teaspoon chilli powder

5 tablespoons vegetable oil

1 teaspoon of sugar

2 cups of warm water or chicken broth

salt to taste

Directions:

1. Once you have gathered the ingredients peel the potatoes and cut each into 6 pieces. Heat the oil in a large nonstick pan on medium heat. When the oil is hot fry the potatoes for 4-5 mins turning them over from time to time. Take them out and place aside when they are done
2. Next make 2-3 small slits in each egg, coat with half of the turmeric powder and fry eggs in the remaining oil in the pan until slightly browned. You must continuously turn the eggs. When these are done set them aside.
3. In the remaining oil add the crushed chilli and the garam masala and fry for one minute (medium heat). Next add the ginger and garlic and fry for another minute. After this you add the chopped onion, tomato and tomato paste and fry for 5 minutes, lower the heat to "low" and add the chilli powder, coriander and cumin and curry powder. Stir and fry for 2 minutes.
4. Now add to the pan the potatoes, salt and turmeric, turn up the heat to medium again and stir to coat the potatoes with the spices. Add the water and bring to boil. Once it starts boiling lower the heat and cover the pan with a lid and allow to simmer till the potatoes are almost done (10 min). Add the eggs and simmer for another 10 minutes or until the potatoes are well done.

Serves: 4 people
Serving ideas: plain boiled rice and postho or just with roti