A samosa /səˈmoʊsə/ or samoosa is a fried or baked pastry with savory filling, such as spiced potatoes, onions, peas, lentils and also with ground meat (lamb, beef or chicken). They may or may not also contain pine nuts. The samosa originated in the Middle East (where it is known as sambosa) prior to the 10th century. They were introduced to Indian subcontinent (India, Pakistan) during the Muslim Delhi Sultanate when cooks from Middle East and Central Asia migrated to work in the kitchens of the Sultan and the nobility. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint sauce or chutney.
Chicken tikka masala is now been replaced by jalfrezi as the Britian’s favorite dish. According to a new poll, the jalfrezi – a far hotter dish cooked using green chillies – is the most popular choice in Britain’s 10,000 Indian restaurants.
I cooked this jalfrezi for the very first time n it came out very well n my family loves it…..let’s see on how to make this popular jalfrezi..(SEE RECIPE)
Wine Match– Sauvignon Blanc, White Zinfandel
The Film: Eat Pray & Love- Based on the best seller, Julia Roberts plays the main character of Liz, a lost miserable soul. Pretty early in the film she realizes that her marriage is not for her but she rebounds into the arms of the gorgeous James Franco, a younger man. However, he is not the answer. She comes to conclusion that she needs time to be single and figure some things out. First a few months of indulgent eating in Italy and then a quest for spirituality(balance).
The Foodie: Liz had to learn to let go and enjoy life. She decided to enjoy the pleasures of food its ok if muffin top happens. We watched Liz stuff her face in Italy with proscuitto and melon, pizza and chicken carbonara then prepare an American Thanksgiving dinner turkey. Then we watched her eat naan in India and down a Thumbs up soda with Richard Jenkins. In Bali, unfortunately, we did not get exposed to their cuisine. However, coffee and rice are cultivated there.
Preparation time: 15 Minutes.
Cooking Time: 40-50 Minutes.
Serves: 4 People.
- 1½g (3 lbs) chicken cut into 8-10 clean pieces.
- 40g (1½oz) ghee or oil.
- 1 medium onion, peeled and thinly sliced.
- 2.5cm (1 inch) cinnamon stick.
- 6 cloves.
- 6 small cardamoms.
- 1 bay leaf.
- 5ml (1tsp) small black whole cumin seeds.
- 10ml (2 tsp) ginger paste.
- 5ml (1 tsp) garlic paste.
- 5ml (1 tsp) chilli powder.
- 5ml (1 tsp) ground coriander.
- 10ml (2 tsp) ground cumin.
- 1¼ (¼ tsp) turmeric powder.
- 150ml (¼ pint) natural yoghurt.
- 175ml ( 6 fl oz) water.
- Salt to taste.
- 2 sprigs fresh coriander, chopped.
- 2 green chillies, halved.
- 15ml (1 tblsp) ground almonds.
Fry the onions in oil or ghee until beautiful golden brown. Add the cinnamon, cloves, cardamoms, bay leaf and of course the black cumin. Fry for about 1 minute, then add ginger and the garlic paste. Stir for about half a minute. Add the chicken and sprinkle with hot chillies, coriander, cumin, and turmeric powders. ( what amazing flavours yummy) Mix well and add the yoghurt. Cover and cook for 10 -15 minutes, stirring the mixture occasionally. Add water, salt to taste and cover. Cook on a low temperature for about 30 – 40 minutes or until chicken is tender. Chicken korma should have a medium to thick gravy. Add the ground almonds, and the green chillies and coriander leaves. Add extra water if needed. Serve with rice or chapattis.
Did you think tea time was only popular in England? Well think again! Tea is a popular social event in India. And why wouldn’t it be? India is the world’s largest producer, exporter and consumer of tea. The Indian Tea Time menu is a high tea (a fairly substantial meal) but in today’s world it can be made into a dinner and an excellent menu for entertaining. What’s on the menu? See for yourself!
Indian Tea Time Menu
Chutney/Cucumber Sandwiches-Thin slices of tomato and cucumber with a spread of cilantro-mint-ginger chutney on sliced bread.
Bhel-Phuri – (Mix 2 boiled and mashed Potatoes , 1 finely chopped cucumber, 2 finely cut tomatoes and 1 minced onion with a pack of Bhel Mix (crispy rice, sev or chickpea noodles). Pour 3 to 4 table spoons of raisin chutney and 1 to 2 tablespoons of mint chutney to the above mixture. Mix well. Garnish with chopped cilantro and serve. – a meal in itself.)
Masala Chai – (tea infused with spices, fresh ginger and served with milk and sugar).
Gujarati Farsan or Namkeen – Crispy spicy snack made of rice, chickpea dough and nuts.
Kheer – Indian rice pudding
Have your own Indian tea time by making your own Masala Chai! Here’s a basic recipe for your drinking pleasure:
Water by 2/3 cup per person
Milk (whole or skim) by 2/3 cup per person
1½ cups Dried tea leaves (or tea powder) 1.5 tsp. for first person and then 1 tsp. per person. More than 5 persons reduce per person tea to 3/4 tsp. Brooke Bond Red label, Mamri, or Taj Mahal Black tea [do not use green tea) For gourmet chai use Assam Tea Leaves. These variety of Teas may be ordered from http://www.indianfoodsco.com. Sugar to taste.
1. Boil the water in a saucepan.
2. Add the tea spices by a pinch per person or whole spices as explained above. More if you want it more robust in spices. Experiment for personal taste.
3. Add the tea leaves.
4. When the concoction starts boiling, Add milk.
5. Boil for about a minute.
6. Strain the tea into the cups.
7. Remove strainer add sweetener as per taste and stir the tea well.
Spices for the tea above per cup or per person
Add a 1/4 inch piece of ginger, crushed with a mallet
1 cardamom pod, crushed in a mortar
1/4 inch cinnamon stick
2 whole black peppers – crushed in a mortar
1 small pinch of fennel
1 strand of saffron
1 pinch of ginger powder
1 pinch of dried mint
1 lb potatoes (approx. 2 large)
2 tsp salt
1 bay leaf
1 cup fresh or frozen peas
1/2 tsp salt
1/2 red onion
1 inch piece ginger
1 to 2 green chilies (or serrano)
tbsp grapeseed or vegetable oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
2 tbsp chickepea flour (also called – besan, chana, or gram flour)
1/2 fresh lemon (1 tbsp lemon juice)
1/2 tsp garam masala
3 tbsp grapeseed or vegetable oil*
tbsp chickepea flour (also called – besan, chana, or gram flour)
1/2 fresh lemon (1 tbsp lemon juice)
It’s a very simple mix of potatoes, peas, onion, ginger, chilies, spices and a touch of fresh lemon juice. To bind it all together you add a bit of besan (chickpea flour). Then you form it into patties and then fry.
Peel and cut the potatoes into about 1″-inch dice.
Then cover with cold water, add the salt and bay leaf and bring to a boil. Then turn the heat down to a simmer and let cook until soft enough to mash, about 15 minutes or so.
Meanwhile go ahead and cook the peas.
Once the potatoes are just cooked through (soft enough to mash, but not mushy), drain and add back to the hot pot and set aside. This will dry out the potatoes a bit while you go ahead and prepare the rest of your mise en place.
To prepare the mirepoix, finely dice the onions, ginger and green chilies. If you like things spicy, add both chilies with or without the seeds. Now, set this all aside while you mash the potatoes.
To fry the mirepoix heat a fry pan over medium high heat. Once hot add the oil, followed by the the onions, ginger and chilies. et cook for about a minute until the onions just start to soften. Then add all of the spices and let cook for a few seconds until aromatic.
To mix the patties, gently fold together the potatoes, peas, onion-spice mixture, chickpea flour and lemon juice.
If adding the cilantro, finely chop and add to the mix.
To form the patties, take about an 1/8 of a cup and form into golf ball-like rounds. Then gently press them flat to form patties.
Up to this step can be done several hours ahead of time, covered and stored in the refrigerator until ready to cook.
To fry the patties use a good non-stick fry pan, if you have one.
Serve the patties either warm or room temperature with tamarind, tomato, or mint chutney.
If desired, sprinkle the tops of the patties with a bit of chat masala.
Heat the pan, over medium heat, once hot add the oil, followed by the patties. Once golden brown on the one side, flip and continue to cook on the other side.
Once golden brown and heated through place onto a plate lined with paper towels.
* Note: The amount of oil you use is up to you, basically it is just used for color. The more oil you use the more evenly golden they will be.
Serve the patties either warm or room temperature with tamarind, tomato, or mint chutney. If desired, sprinkle the tops of the patties with a bit of chat masala.
Recipe from Rouxbe Cooking School