July 17, 2014 § 1 Comment
So for a dinner gathering, the task at hand was to bring a side dish to go along with curry. I was assuming rice was already included, so I needed to stay away from grain options. Basically at a loss with what to make, I thought of the samosa’s that we used to have, quite a bit ago now, with tikka (i.e. this one that’s still my favorite go to recipe) while watching project runway or just hanging out.
Basically I used an Emeril recipe as a general guide for the filling, the one pictured for how to bake them (because I really didn’t want to mess with oil and frying), and then an epicurious one for the Cilantro Mint Chutney/sauce that was super easy and really did add a nice dimension to the finished product. Though I made tweaks and changed to each bit, so I can say this is my own creation well enough.
I’ve got to say they turned out pretty darn well.
(Of course I neglected to take a picture, this one is from the Food Network recipe that I used as a guide for the baking instructions, but not really anything else).
2 large russet potatoes, cut into 1/2-inch cubes
1/2-1 cup frozen peas, left out to thaw
1-2 tablespoons of coconut oil (our oil of choice at the moment) or whatever you want to use–ghee I think would be more traditional and I think you can find it at Trader Joe’s if you feel the need
1/2 cup minced/finely diced onion
2 carrots, chopped into tiny cubes
2-3 teaspoons fresh minced ginger
2-3 minced/grated cloves of garlic
2 minced serrano chile peppers (or your choice pepper)
1 heaping teaspoon of ground coriander
1 1/2 – 2 teaspoons of garam masala (or a little more to taste)
1/2 teaspoon tumeric
1/8 teaspoon cayenne (to taste)
1 teaspoon salt
Either ~2 tablespoons of Chutney (see below) or 1 tablespoons chopped cilantro and 2 teaspoons lemon juice
2 cups packed fresh cilantro leaves and tender stems
1 cup packed fresh mint
1/2 cup roughly chopped white onion
1/3 cup water
1 tablespoon lime juice
1 teaspoon minced chile (like a bit of a serrano chile), or to taste
1-2 teaspoons of grated ginger (optional, to taste)
1 teaspoon sugar
3/4 teaspoon salt (to taste)
1 package of puff pastry dough (e.g. Pepperidge farm) containing 2 sheets) made about 18, though it could make up to 24 I think.
Thawed and rolled out a little bit.
I cut each of the three sections of a sheet into 3 pieces. If you roll out the dough a little bit, then I think you can cut each section into 4 pieces. I don’t think this would be a bad idea as it would possible have a slightly better filling to dough ratio.
This filling probably makes enough to make easily 30-40 (enough to use 3-4 sheets of puff pastry). So I froze the leftover filling to throw in a curry or to make more samosas later.
1. Boil potatoes until just tender. Drain and set aside.
2. In a large saute pan or skillet and heat the oil over medium-high heat. Add the onions, carrots and ginger, and cook, stirring, until starting to caramelize, about 5-8 minutes.
3. Add the garlic, chile peppers, garam masala, salt, turmeric, and cayenne, and cook, stirring, until fragrant, 30 to 45 seconds.
4. Add the potatoes and cook, stirring until the potatoes start to color and become dry, about 3-5 minutes. Add the peas and cook, stirring, for 1 minute.
5. Remove from the heat and add the chutney or the cilantro and lemon juice. Stir to combine, then adjust the seasoning, to taste. Let sit until cool enough to handle.
6. Thaw the puff pastry dough and rolled out a little bit. I cut each of the three sections of a sheet into 3 pieces. If you roll out the dough a little bit, then I think you can cut each section into 4 pieces. I don’t think this would be a bad idea as it would possibly have a slightly better filling to dough ratio.
7. You can do lots of fancy things to stuff the samosas so that they look more like traditional ones. I just did a basic thing and made them like a mini-turnover of sorts. Put about a heaping tablespoon of filling in the center. Spread a little water along the edges of the dough and folded it over. Seal using a fork.
8. Arrange the samosas on a baking sheet lined with parchment paper.
9. In a small bowl, whisk the egg and 1 teaspoon water with a fork until thoroughly combined. Brush the tops of the samosas with the egg wash.
10. Bake for 15 minutes at 425, then turn heat down to 375 and bake for 10 more minutes. You can flip them over just before you turn the heat down, if you like. We did and they were nicely golden brown on all sides.
11. Serve warm with the chutney/sauce and eat them up!
Puree all of the ingredients, listed. Adjust seasonings. Serve along side the warm samosas.
December 22, 2011 § Leave a comment
The sauce can be made and refrigerated up to 4 days in advance; gently reheat the sauce before adding the hot chicken. Serve with basmati rice.
1/2 teaspoon garam masala
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
Two (6 to 8-ounce) boneless, skinless chicken breasts, trimmed
1/2 cup plain yogurt (use whole-milk)
1 tablespoon vegetable oil
4 garlic cloves, minced
2 teaspoons grated or minced fresh ginger
One (14.5-ounce) can whole tomatoes
2 tablespoons vegetable oil
1 small onion, minced (about 1/2 cup)
2 garlic clove, minced
1 teaspoon grated or minced fresh ginger
1 small serrano chile, stemmed, seeded, and minced
1 1/2 teaspoons tomato paste
1 1/2 teaspoons garam masala
1 teaspoon sugar
1/3 cup plain yogurt (use whole-milk)
2 tablespoons chopped fresh cilantro
1. Combine the garam masala, cayenne, and salt in a bowl. Pat the chicken dry with paper towels, then coat the chicken thoroughly with the spices, pressing to help them adhere. Place the chicken on a plate, cover, and refrigerate for 30 to 60 minutes. Whisk the yogurt, oil, garlic, and ginger together in a medium bowl, cover, and refrigerate until needed.
Make the sauce
1. Process the tomatoes with their juice in a food processor until pureed, about 15 seconds. Heat the oil in large saucepan over medium heat until shimmering. Add the onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in the garlic, ginger, chile, tomato paste, and garam masala and cook until fragrant, about 30 seconds.
2. Stir in the processed tomatoes, sugar, and 1/4 teaspoon salt, and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, for 15 minutes. Off the heat, stir in the yogurt and cover to keep warm.
3. Meanwhile, adjust an oven rack to be 6 inches from the broiler element, and heat the broiler. Line a rimmed baking sheet with foil and top with a wire rack. Using tongs, dip the chicken into the yogurt mixture so that it is thickly coated and arrange on the prepared wire rack; discard any excess yogurt mixture. Broil the chicken until the exterior is lightly charred in spots and the thickest part of the breasts registers 160 to 165 degrees on an instant-read thermometer, 10 to 18 minutes, flipping the chicken halfway through cooking.
4. Let the chicken rest for 5 minutes, then cut into 1-inch chunks. Stir the chicken pieces into the warm sauce (do not simmer the chicken in the sauce). Stir in the cilantro, season with salt to taste, and serve.
Make the sauce, per the directions above. Then add the veggies: 1-2 peeled and cubed russet potatoes, 1-2c frozen peas, and 1/4-1/2 a head of green cabbage, sliced into long, thin green strips (if there is room in your pot, which there was not in mine, cauliflower and/or chickpeas would also be delicious, and the latter has the added benefit of adding a little protein to the meal). Put your lid on the pot and simmer until you can easily stick a fork in the potatoes. then add your yogurt and serve!
If you are having an indian-themed meal, this pairs awfully nicely with Aine’s samosas and gulab jamon for dessert. Pro tip: even better when you get to eat said Indian-themed meal with the entire wecookanddrinktogether crew.