Samosa

Samosa

Our first guest post from a fellow foodie and friend from a lifetime ago, Senjuti. She is a wonderful cook (surprise! surprise!) and a fantastic photographer. This is her take on the delicious potato and pea filled deep fried pastry called Samosa. 

Preparation Time: 30 mins

Cooking Time: 15 mins

Serves: 6-8 (depends on how well your guests eat)

Ingredients:

Garam Masala

2 large or 3 medium sized potatoes (roughly 450 - 500 gm or 1 lb)

2 cups all purpose flour (Maida)

1 cup whole wheat flour (Atta)
1 – 2 cups of water to knead the dough  

1 cup of peas (Frozen works great. This is however an optional ingredient)

1 teaspoon carom seeds (ajwain)

1 teaspoon asafoetida (I use it a little heavy handedly because I love the smell – feel free to add only half teaspoon)

1 teaspoon ginger powder or ½ teaspoon minced fresh ginger

Garam-masala of your choice – you can purchase it at any store that sells Indian groceries (I use a special blend that I get from my grandmother’s house in semi-rural central India which I think adds to the earthy flavors of the samosa)

Salt to taste

Ajwain seeds

Vegetable or Canola Oil – 3 to 4 tablespoons full (use more if you want a yummier and unhealthier version)

More oil for deep frying (this is not the healthiest snack that was invented :P )

Method:

• Boil the potatoes, peel them and mash them half way through in a big bowl and set aside.
• In a pan heat 2-3 tablespoons of the oil and temper the carom (ajwain) seeds over medium high heat and immediately add the asafoetida and ginger one after the other and lightly temper them together.  Add the peas once the heat rises slightly (keep a careful watch so that you don’t end up with burnt seasoning).
• Add the lightly mashed boiled potatoes and then add the garam masala and cook for a while till the rawness of the spices are cooked out.
• Add salt, mix well and take off the heat. Set this aside.



Potato filling

• Take both kinds of flours in a big bowl and add a few pinches of salt and 1 tablespoon of oil and knead it into a ‘tight’ dough.  Don’t ask me what it means, that’s how my Ma always described the dough for ‘loochi’ or ‘nimki’ and that’s how I figured it means the dough shouldn’t be gooey and should yield nicely to the touch, do the best you can.  It is just like when you used to play with play-dough in kindergarten – the dough should be pliable and should kind of bounce back to a poke/nudge.

• On a rolling board, pinch out small balls of the dough (roughly the breadth of your index and pointer laid side by side when the dough is an inch thick) and make rough circular shapes with a rolling pin (making circular shapes roughly the size of your palm).  Place a tablespoon of the potato mixture which you had kept side in the center and then fold the circular shape in half – kind of like a semi circle.

• Once you fold over, press the bottom with the top of a finger and then take one side and fold it over to the middle. It helps if you have eaten a samosa – kind of make it into a conical pocket – the pictures show how I did them.  Please let me know if you find a more efficient way to fold them.   

Samosas in the making

• Once you have successfully made all the potato - pouches, deep-fry them in medium high heat, taking care to not burn.  Once the whole exterior is golden brown, it is done.  There is very less chance of under cooking these because the insides have already been cooked once.   
• Lay out on a plate and have super fun devouring them with any ketchup or tamarind or coriander chutney that you can lay your hands on.  I skipped the tamarind chutney recipe because I made mine in two steps in the last minute.
• Lastly, have fun making them :)

Crispy samosas ready to eat!

It’s the easiest fancy sounding snack I have ever served my guests. The folding sounds tedious in writing, only if you saw me do it, I promise you it is so much easier than it sounds. My guests always appreciate the thought and taste – I know my samosas look imperfect and that’s what I like about them – they look homemade and taste sinful – the perfect combination on a rainy/snowy day!  

Bon Appetit!

Senjuti from Ithaca

Sabu daaney ki khichdi- sago khichdi

Trips back home are very hectic, but I get to learn so many new recipes or techniques from Mom, MIL and other relatives. Sabu dana or sago khichdi is one such recipe. I tried it several times, but somehow did'nt get the right consistency or texture. During this trip, I made it a point to keenly observe how my Mom made it. Here it goes.

Serves -3-4 persons
Preparation time: 3-4 hours of soaking
Cook time- 20-25 minutes.

Sabudana khichdi

Ingredients:

1 cup sabudana (sago/ tapioca)

1 tsp ginger (finely chopped)

2 Green Chillies (finely chopped)

1/2 cup raw peanuts (roasted and coarsely crushed)

2-3 potatoes (boiled, peeled & cubed)

2 tsp Oil

1 tsp cumin seeds

1 bay leaf

1 tsp Sugar 

Salt to taste

1/2 tsp black pepper

1 tbsp lemon juice (optional)

Coriander leaves for garnish

Directions :

• Wash sabudana carefully in running water. According to my mom, it should wash it atleast 8 times. (Not sure if it works, but why question experience). Soak sabudana in warm water for atleast 3-4 hours. This is an important step. Soak in just enough water to cover the sabudana.Too much water might lead to a mush of starch.
• Take a dry pan and dry roast the peanuts on medium low for about 5-6 minutes. This slow roasting enhances the flavour of the peanuts. Once cooled, coarsely crush the peanuts in a grinder. 
• Heat the oil in a pan and add cumin seeds and bay leaf.
• Add potatoes and fry till the potatoes are slightly browned.
• Add the soaked sabudana and gently toss with the potatoes.
• Add green chillies, ginger, salt, sugar and pepper. Cover and cook for about 10 minutes on medium heat or till the sabudana is cooked. Sabudan turns translucent when cooked. Sprinkle a little water if needed to facilitate the cooking. 
• Mix the crushed peanuts and sprinkle lemon juice over it. 
• Garnish with coriander leaves
• Serve hot with some plain yogurt. It is a perfect snack or a light meal on a rainy day :)

Bon Apetit!

Hetal from Houston