Samosas – the quick and easy way

Mom taught me how to make samosas from scratch when I was a kid. That meant making the samosa dough as well. It was a family affair when all my aunts, sisters, myself and Mom would be making samosas and other delicious goodies just before Eid - normally the night the new moon was sighted. 


We live in busy times now so here is a quick and easy way of making some spicy tasty samosas that will melt in your mouth! Of course as usual I have put my stamp on it and even though its no match to Mum's cooking, it does hold its own and you can make petite ones or giant ones (best baked) based on who you want to impress!


Preparation 30 minutes                                
Cooking: 15-20 minutes oven/5 minutes frying
Serves 6-8

Ingredients

Here's some I made earlier!

4 large white potatoes, peeled, boiled & mashed
½ cup boiled & drained green peas
1 tsp cumin powder
1 tsp curry powder
½ tsp red chilli powder
1 tsp coriander powder
½ tsp garam masala
1 tbsp tomato paste
1 tbsp whole grain mustard
1 tbsp mint sauce

4 spring onions finely chopped

1 packet filo pastry (you may need two)

Oil for deep frying the samosas (if not baking in oven)
1 small bowl of melted butter or flour paste (if frying)

Method

• Put the potatoes, peas, onion & spices along with tomato paste, mustard, spring onion and mint sauce in a pan and mix well.
• Now cut the filo sheets in half and put a damp cloth over to stop from drying out. They will be rectangular in shape.
• Lay each cut sheet out and place a heaped tablespoon on the long end of the sheet.
• Fold over to one end and keep folding into a triangle.
• If baking in oven - seal the ends with melted butter and keep aside on a tray. Make the rest the same way.
• Place on baking trays next to each other - give a light egg wash and bake in oven 200 C for 15 minutes or until golden brown.
• If frying, seal each samosa with flour paste which is just four and water mixed till you get a wet glue like consistency.
• Heat vegetable oil in a wok. When the oil is very hot put 2 samosas in. Remove when crisp and brown.Drain on kitchen towel to take excess oil out.
• Eat while still warm with mint raita dip & tomato chutney.

Aloo gosht

That is beef & potato curry for everyone else! One of my favourite curries especially when Mom makes it, mmmmmm!

Preparation: 20 minutes                                Cooking: 45 - 60 minutes
Serves 6

Ingredients

1 kg rump steak

3 large potatoes, peeled & chopped into 2 inch cubes

2 medium onions thinly sliced

2 tablespoon olive oil

¼ teaspoon turmeric

½ teaspoon paprika powder

2 ½ teaspoon coriander powder

1 ½ teaspoon garam masala

1 ½ tablespoon ginger paste

1 ½ tablespoon garlic paste

3 tablespoon tomato paste

1 large dollop full fat yoghurt

1 cup vegetable or beef stock

3-4 whole green chillies

1 bunch fresh coriander chopped

1 teaspoon salt (to taste)


Method

• Marinate meat in turmeric, paprika, coriander powder, garlic & ginger paste. Cover & place in fridge.
• Par boil the potatoes, drain and shallow fry in one tablespoon hot olive oil. Sear potatoes on all sides till brown. Turn out on paper towel to drain excess oil.
• Put rest of the olive oil in a pan and heat.  Add onions and cook till brown.  Add marinated beef and stir in high heat to sear all sides.
• Add any left over marinade, potatoes & stock. Put chillies in & reduce temperature, cover & simmer for about 20-25 minutes.
• Add tomato paste, yoghurt & salt. Stir well & sprinkle fresh coriander on top.  Cover once more & simmer for another 15-20 minutes till oil comes to the surface of the pan.
• Serve hot with rice or naan bread & a yoghurt condiment.

Notes

• Use braising steak when you intend to cook this curry very slowly.
• Always put salt right at the end or after the meat is cooked - check flavour first and then season to taste.
• If you want a spicier version use chilli powder instead of paprika and add chopped green chilli as part of marinade.
• Onions can be chopped instead of sliced if you want a smoother finish to the curry.
• If you don’t have ginger & garlic paste handy you can get away with using powder however I feel it does not add the freshness you get when you make the paste on the day!
• I usually use stock granules as it does the same job.

Christmas veg. . .

One of the best things about where we live is the brilliant garden we have got. And after growing all sorts of veg in the summer, we set about putting in some potatoes and turnips which we hoped would be ready for Christmas. And they are!