Tag Archives: Vegetable


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 jalapeno
1cup peas
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
turmeric powder
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!

See also:
Mint Chutney
Tamarind and date chutney
Curry Puff

Sesame Broccoli


2 teaspoons raw sesame seeds, for garnish
2 bunches broccoli, cut into bite-size florets
1 tablespoon pure-pressed sesame oil
1 tablespoon rice wine vinegar
2 teaspoons low-sodium tamari soy sauce
freshly ground black pepper, to taste


Put sesame seeds in an ungreased skillet over medium-high heat. Stir seeds or shake pan almost constantly until seeds are evenly browned and toasted and begin to pop. Once you start to smell them take them off the heat. Remove from pan immediately and set aside.

In a large saucepan, bring 2 cups water to a boil. Add broccoli florets and cook until barely tender, about 5 to 7 minutes. Drain and set aside.

In a small bowl, using a fork, mix sesame oil, rice wine vinegar, soy sauce and black pepper. Toss gently with steamed broccoli. Taste, and adjust seasonings. Sprinkle with sesame seeds before serving.