Eat at Bett's

Our Passion for Food came from our Mom

Archive for the category “Indian”

Samosas

I found this recipe for Samosas this week, and had to share it. Delightful homemade version of the pretty standard Indian appetizer. It was really tasty!

FILLING:
Cooking spray
1/2 cup thinly sliced yellow onion
1 pound Yukon gold potatoes, peeled and cut into 1/4-inch cubes (about 3 cups)
1/2 cup chopped carrot
2 1/2 teaspoons red curry paste (I used curry powder)
1 garlic clove, minced
1 cup water
1/3 cup light coconut milk
2 teaspoons fresh lime juice
1/4 teaspoon salt

DOUGH:
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup hot water
6 tablespoons fresh lemon juice
7 teaspoons peanut oil, divided

Preparation
To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and potatoes to pan; sauté 5 minutes or until onion is tender. Reduce heat to low. Add carrot, curry paste, and garlic to pan; cook 5 minutes, stirring occasionally. Add 1 cup water and coconut milk; bring to a simmer. Cook 15 minutes or until liquid almost evaporates and potatoes are tender. Stir in lime juice and 1/4 teaspoon salt. Transfer to a bowl; cool. Partially mash potato mixture with a fork.

To prepare dough, combine turmeric, ginger, and cinnamon in a skillet over medium-high heat. Cook 30 seconds or until fragrant, stirring constantly. Transfer to a plate; cool.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, toasted spices, 1/2 teaspoon salt, and baking soda in a food processor; pulse to combine. Combine 1/4 cup hot water, lemon juice, and 1 tablespoon peanut oil in a bowl. Add the hot water mixture through food chute with food processor on, and process until dough forms a ball. Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rest 15 minutes.

Divide dough into 12 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), roll on a lightly floured surface to a 4-inch circle. Place 2 tablespoons filling in the center of each dough circle. Moisten edges of dough with water; fold dough over filling to make a half moon. Crimp edges with a fork to seal. Repeat with remaining 11 dough portions and filling to form 12 samosas.

Heat 2 teaspoons peanut oil in a large skillet over medium-high heat. Add 6 samosas to pan; cook 3 minutes or until golden brown. Turn and cook 3 minutes or until golden brown. Transfer to a paper towel–lined plate. Repeat procedure with remaining 2 teaspoons peanut oil and remaining 6 samosas.

We ate it with store bought mango chutney!

Advertisements

Melissa’s Birthday Dinner

Basic Meat Curry from “More with Less” Cookbook

Sauté in heavy deep skillet
2 T. of oil
2 onions, finely chopped
1-2 clove of garlic, minced
Blend in small bowl
2 T. lemon juice (or vinegar)
2-4 t. curry powder
Stir curry mixture into sautéed onions and fry lightly for 1-2 minutes. This is a mild curry, and you can add more spices if you want more seasoning (I do! You can add more curry or some of the spices of curry: cloves, cardamom, coriander, ginger, tumeric, cumin, cinnamon).
Add one of the following:
1-3lb. chicken fryer cut into pieces
2 lbs beef, cut into 1″ chunks (we usually do this)
2 lbs lamb, cut into 1″ chunks
2 lbs of fish, cut into chunks,
Stir fry briefly to coat meat with spices.
Add:
2 cans tomato sauce
1 t salt
Bring to a boil and simmer for 1-3 hours (beef and lamb longer than chicken), or 20 minutes for fish. Add liquid if you need it. You can thicken with flour before serving. Sometimes I add in a small can of tomato paste.
Serve over rice. Sprinkle condiments which we put out in small bowls:
peanuts
cut apples
cut bananas
coconut
raisins
Even better Day 2!
Happy Birthday, Melissa!

Post Navigation