Samosa can be enjoyed as an appetizer or snack any time of the day. Although on a wet rainy day, it is extremely delicious when enjoyed hot with a cup of tea!
1-2 medium potatoes
1 onion chopped
1-2 cloves garlic
a little piece of ginger
1 tsp dried mango powder (amchur)
1 tsp garam masala
1 tsp red pepper powder
1-2 tbsp oil
1 tsp cumin seeds
2 cups all purpose flour (or maida)
1-2 tbsp butter or ghee
salt to taste
Mix the flour, with butter (or ghee) and salt. Add some water and mix into a ball. Cover and set aside.
Boil the potatoes unpeeled and set aside. In a pan, add the oil, turmeric powder, some cumin seeds and fry. Add the chopped onion, jalapeno, garlic and ginger and continue frying until slightly brown. Add the peas and cook for 5-10 minutes on low flame. Peel the cooked potatoes, mash and add them to the pan. Add salt, red pepper powder, garam masala. Mix well and continue cooking for another 5-10 minutes. Finally add the chopped cilantro and remove from heat.
In a frying pan, add 2 cups of oil and heat. Meanwhile knead the dough and divide into 4-6 portions. Roll out each portion on a flat surface with a rolling stick into a six or eight inch circle. Cut the circle into two halves. Add 1-2 tbsp of filling to each half and fold into a triangle sealing the edges. Deep fry each samosa in the oil until lightly golden.
Serve hot with mint chutney and sweet and sour tamarind date chutney. Enjoy with a hot cup of tea!
Tamarind and date chutney
1 bunch mint
1 bunch cilantro
2-3 jalapenos or as desired
salt to taste
Rinse mint leaves and cilantro. Blend mint, cilantro, jalapeno and lemon juice in a food processor until smoothly blended. Add salt to taste. Left over chutney can be refrigerated and used for a week.
Idli is another south Indian savory that almost looks like the chinese dumplings. It is eaten as breakfast with chutney and sambhar.
1 cup urad dal (de-husked black lentil)
2 1/2 cups idli rava (granulated rice)
1 tsp salt
Soak the dal in a little water and leave for 6-8 hrs. Likewise in a separate dish soak the idli rava and leave for 6-8 hrs. Once the dal has nicely swollen, rinse and blend in a wet grinder with a little water into a smooth paste. Transfer the blended paste to a large bowl. Squeeze water gently from the idli rava and add to the blended paste in handfuls. Add salt and mix well. Leave outside for up to 24 hrs so the batter can ferment and rise. A well fermented batter yields soft, spongy idlis that melt in your mouth!
Idli’s are traditionally made in a special utensil that comes with special plates with circular cups. The plates can be of two sizes – regular and bite size. The bite size are especially good for dipping into sambhar and eating. They are also a convenient size for little kids. Add a little grease (butter or ghee) to the circular cups to prevent the idli from sticking to the bottom. Add about one tablespoon batter to each circular cup and steam for 10-15 minutes.
Once the utensil has cooled and the lid can be opened, scoop out each idli with a spoon and serve hot with coconut chutney and sambhar.
I constantly crave spicy food. I stock up my kitchen with myriads of peppers and other spices to add that extra touch of oh! to my food.
Yet there are times when just the right mix of ingredients yields a delicious result that needs no spices to ramp it up another notch! Something simple yet so delicious.
This recipe is concocted from different sources — friends and from tasting it in a Lebanese restaurant
2 cup of lentils
1 bunch of spinach (or swiss chard) chopped
1/2 turnip (or potato) cubed into small squared
1 tsp salt or as desired
1 small onion or 1/2 an onion chopped
2-3 cloves garlic minced
Touch of black pepper
1-2 tsp olive oil
Soak the lentils overnight. In a large pot saute onions and garlic in the oil until lightly brown. Toss in the spinach, and turnip and mix well. Add the lentils, salt and pepper along with 4-5 cups of water and lemon juice. My quick recipe calls for cooking this in a pressure cooker until the first whistle. Stop sooner if desired. If cooking in a pot cook in low flame until cooked to the desired consistency. Servings: 4-5.