Please feel free to contribute your recipes, I would be happy to post them in this section.
And will be more than glad to try them out in my kitchen!
P.S - Thanks S for the idea!
Samosa
A weekend evening in a small school town in northern Utah, my hubby B and I are stranded indoors as it has been snowing through the day. With the weather so cold and being far away from home we are haunted by thoughts of hot spicy Indian food. The drive to the nearest indian restaurant is 80 miles, so getting there is out of the question. We rack the refrigerator to see what can be whisked up to satisfy the needs of our tongue. And we come up with this shortcut method for making samosas. No doubt the actual elaborate recipe tastes really good, but I can assure you this is no damper.
The one inspiration to this recipe was the need of our tongues for sure, but the other was an idea that my fellow graduate student A gave me. He suggested that we deep fry flour tortillas to make hot baturas which can be served with Channa.
Ingredients
Flour Tortilla – 5
Potato – 4-5
Onions - 2
Coriander Leaves – 2 tsp
Ginger – 1 tsp
Red Chilly Powder - 1 tbsp
Garam Masala - 1 tbsp
Jeera - 1 tbsp
Oil for frying
Preparation
Boil, peel and mash potato, add required amount of salt
Finely chop onions, ginger and coriander leaves
Cut tortillas into half
Putting Together
Heat 1 tbsp oil in a pan and add the jeera and fry. Add the chopped onions and ginger till onions are transparent. Add the mashed potato and dry powders and mix well. Garnish with the chopped coriander.
Take one half of the tortilla and make a cone out of it bringing the edges of the semicircle together. Seal the loose outer edge with your fingers with the help of some water. Scoop out 2 tbsp of the prepared potato curry and fill the tortilla cone. Seal the cone by bringing the two edges of the open end of the cone. Again use some water and your fingers to seal and make sure there are no open edges.
Heat oil in a frying pan and fry the samosas till they become light brown.
The one inspiration to this recipe was the need of our tongues for sure, but the other was an idea that my fellow graduate student A gave me. He suggested that we deep fry flour tortillas to make hot baturas which can be served with Channa.
Ingredients
Flour Tortilla – 5
Potato – 4-5
Onions - 2
Coriander Leaves – 2 tsp
Ginger – 1 tsp
Red Chilly Powder - 1 tbsp
Garam Masala - 1 tbsp
Jeera - 1 tbsp
Oil for frying
Preparation
Boil, peel and mash potato, add required amount of salt
Finely chop onions, ginger and coriander leaves
Cut tortillas into half
Putting Together
Heat 1 tbsp oil in a pan and add the jeera and fry. Add the chopped onions and ginger till onions are transparent. Add the mashed potato and dry powders and mix well. Garnish with the chopped coriander.
Take one half of the tortilla and make a cone out of it bringing the edges of the semicircle together. Seal the loose outer edge with your fingers with the help of some water. Scoop out 2 tbsp of the prepared potato curry and fill the tortilla cone. Seal the cone by bringing the two edges of the open end of the cone. Again use some water and your fingers to seal and make sure there are no open edges.
Heat oil in a frying pan and fry the samosas till they become light brown.
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