I found a few recipes on the internet and came up with the following one that I made last night. I need to work on presentation, but the flavors were spot on. Hubby loved them. I was going to go all out and make the tamarind chutney that is traditionally served with samosas, but lucky for me I found a jarred version at Wegman's, which saved me a lot of work!
1 cup flour
3 Tbsp oil
water (I used about 1/4 cup, but add only a tiny bit at a time)
salt, to taste
3 medium potatoes, boiled and mashed
1/2 cup peas, cooked
1 tsp cumin seeds
1 tsp chili powder
1 tsp ginger paste
1/2 tsp garam masala
1. Mix the dough ingredients. Add water a tiny bit at a time until you have achieved a hard dough. Cover with a clean damp cloth and let sit for 30 minutes.
2. Heat a small amount of oil in a pan and add cumin seeds. When they start to change color add the rest of the filling ingredients and mix well.
4. Divide the dough into eight portions. Roll them out. Apply water to edges. Stuff with filling. Seal the edges again using water. They should look like cones.
5. Deep fry on medium heat until crisp and golden brown.
Serves: Makes eight good sized samosas
Sunday, March 20, 2011
Saturday, March 5, 2011
2 to 3 broccoli crowns, chopped
1/2 to 1 lb bacon, crumbled
1 or 2 chopped shallots
4 oz. dry roasted sunflower seeds
4 oz. dried cranberries or raisins
1 cup mayo
1/3 cup sugar
2 Tbsp balsamic vinegar
Whisk dressing ingredients together mix with dry ingredients. Chill before serving.