Monday, August 29, 2011

Summer & Samosas

Summer and samosas go hand-in-hand.  Usually when the monsoons are wreaking their havoc on India, people are desirous of comfort foods, and that includes samosas.  You ask, "what is a samosa"?  Well, you are in for a treat!  One of my friends calls them "little pockets of deliciousness".  I think that sums them up quite well.  So, here are three recipes that won't make up for lost time (slow-going on my recipe posts), but will at least please your tastebuds!

Samosa Recipe (filling, pastry & chutney)

Aloo Matar (Potato & Pea Curry):
1 lb. potatoes, peeled and cut into 1 inch chunks
2 Tbsp. oil
1 medium onion, chopped
1 tsp. minced garlic
1 tsp. minced ginger
Small handful of cilantro, chopped
½ tsp. cumin pdr., chili pdr.
1 tsp. coriander pdr., turmeric
½ tsp. salt
1 lb. frozen peas
1 Tbsp. lemon juice
1 tsp. garam masala

Parboil potatoes for about 5 minutes. Drain, set aside.
In large pan add oil until hot. Add the onions, coking about 2-3 minutes. Then add the garlic & ginger for about 2 minutes, then add cilantro, cumin, chili, coriander and turmeric.  Fry for an additional 1 minute.  Next, add the salt and peas. Reduce heat and simmer for about 10 minutes.  Finally, add the lemon juice and garam masala, cooking for a final 2-3 minutes. Turn off heat and set mixture aside to cool slightly.  Begin pastry preparation.

Pastry Recipe:
2 c. flour
½ tsp. salt
4 Tbsp. oil
4 Tbsp. water (+ ½ c. water)

Add first 3 ingredients.  Then gradually add the water according to how much feels right.  Then break into 8 balls.  Roll a ball out into circle, then cut circle in half with butter knife.  Take the half, folding the two points toward each other, bringing the cut ends together, and then seal with water.  Use this “cone-shape” to add potato & pea mixture.  When stuffed, seal the top end (with a little more water), pinching together the ends, overlapping if necessary.  Fry in hot oil until nice and brown.

Mint Cilantro Chutney (Hari chutney):
1 c. fresh cilantro
1 medium tomato (about ¾ c.)
¾ c. fresh mint (do not used dried)
1 medium onion, roughly chopped
¼ c. water
¼ c. lime juice (about 2 medium)
1 tsp. salt
2 tsp. garlic
1 green chile, halved & deseeded

Place all ingredients in food processor for about 2 minutes.  Pour into serving dish and chill about 30 minutes.

Use this wonderful hari (meaning green in Hindi) chutney with samosas, pakoras and tandoori chicken!

Friday, August 5, 2011

Today I bring you my posole recipe.  This may not be an "authentic" recipe, but it truly is mine, thus it's original.  I have to laugh when I make it though, because the main "seasonings" are cumin, onion & garlic, which happen to also be used a lot in Indian food.  What causes my chuckle is my kids' comment and inquiry, "Are you making Indian food for dinner?"  Maybe that's why I love both Indian and Mexican food so much...they are often similar in spice.  Hope you enjoy this recipe as much as we do!

Red Pork Posole
1 ½ lb. pork
3 cloves garlic
1 Tbsp. cumin pwdr
2 c. chop onion
2 Tbsp. Oil
½ tsp. black pepper & red cayenne pepper
2 Tbsp. chili pwdr
1 Tbsp. salt (or to taste)
¼ tsp. oregano
4 c. hominy
4 c. water & ¼ c. chicken blln pwdr OR 4 c. chick broth
Cilantro, limes, onions, cabbage, cheese (optional garnishes)
Heat the oil in a medium size pot.  Add the onions and brown for about 2 minutes.  Then add the pork.  Cook for about 5 minutes, until browned.  Add the garlic and cook about 1 minute.  Then add the remaining ingredients, stirring well.  Simmer for about 30-45 minutes.  Garnish with whatever "suits your fancy".

Thursday, August 4, 2011

Lime & Garlic Shrimp - Copycat!

Okay, so it's been a LONG while since I last posted, which was only my initial post of this blog, but I think I am ready to dedicate some good time to it now!  With our India trip out of the way, and summer vacation behind us (yes, we started homeschooling a little early this year), I'm ready to start posting my recipe collection.  Now, my disclaimer is that I cannot guarantee that these are original recipes, thought of only by me.  Is that even possible anyway?  Most of us find recipes from cookbooks, internet and loved ones, and often just add a little twist to make them our own.  Unfortunatly, this recipe is not original, but sure is good!  A copycat recipe, in honor of our family favorite restaurant...Chili's!

Chili's copycat Lime Garlic Shrimp
3/4 tsp. salt
1/4 tsp. pepper, cayenne pepper, parsley, garlic pwdr (or salt), paprika
1/8 thyme, onion pwdr
24 shrimp (1 lb.)
1 clove garlic, minced
juice of 1 lime
2 Tbsp. butter, melted

Mix all the spices together.  Place the shrimp in a medium bowl, along with garlic, lime juice and butter. Add spices and toss well.  Marinate for 30 mins. Place on skewers and grill/broil for a few minutes until done. Enjoy!