Mike’s Hot Spicy Food Recipes

Indian Samosas

  Source

  • 1 Potato finely diced (5 to 10 mill cubes)
  • 1 carrot finely diced - as above
  • 2 cloves of crushed garlic.
  • 1 Onion finely chopped
  • 1 Cup of frozen peas
  • 1 tblspn vegetable oil
  • 2 tspn curry powder or your own spices according to taste
  • Salt, Pepper to taste.
  • 100ml of vegetable stock.

Heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 minutes until cooked.

Source

Making the Samosa Pastry

You don't have to make your own pastry. You can simply buy some ready-made pastry from the shop. For samosas you want to fry, use Filo Pastry and for samosas you want to cook in the oven use Puff Pastry.

This recipe will make enough pastry for 24 samosas and you will need:

  • 225gm. plain flour
  • 2 tspn. salt
  • 2tblspb. vegetable oil
  • 80 ml warm water.

Mix flour and salt into a bowl. Make a well into the centre and add the oil and enough water to make a firm dough. Knead the dough on a floured surface until smooth and roll into a ball. Cover in plastic wrap and set aside at room temperature for 30 minutes.

Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15 cm. Divide this circle into two equal pieces with a knife.

Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.

Fill the cases with a tblpns of your chosen mixture and press the two dampened edges together to seal the top of the cone. Deep fry the samosas in hot oil until crisp and brown take out and drain on a paper towel.


Source

Samosas: Fried Indian Vegetable Pastries

Recipe courtesy Emeril Lagasse, 2002

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 tablespoon ghee, clarified butter or vegetable oil, plus 1/4 cup, plus extra, for frying
  • 6 to 8 tablespoons ice water
  • 1 teaspoon ground coriander seeds
  • 1/2 cup chopped yellow onions
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons minced garlic
  • 2 hot green chile peppers, minced
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon cayenne
  • 2 large baking potatoes, like russets, about 1 1/2 pounds, peeled, cut into 1/2-inch dice, and boiled until just tender
  • 1/2 cup par-cooked and drained green peas
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 teaspoons fresh lemon juice

Directions

To make the dough, sift the flour and salt into medium bowl. Add 1 tablespoon of the clarified butter and rub the mixture between the palms of your hands to evenly distribute, letting the fat-coated flour fall back into the bowl. Continue until the flour is evenly coated. Add 6 tablespoons of the water, mix, and work until the dough comes together. Turn onto a lightly floured surface and knead for 4 minutes into a firm dough. Cover with a kitchen towel and let rest for 30 minutes.

To make the filling, in a large saute pan or skillet, heat the remaining 1/4 cup of clarified butter over medium-high heat. Add the coriander seeds and cook, stirring, for 10 seconds. Add the onions and ginger, and cook, stirring, until starting to caramelize, about 5 minutes. Add the garlic, chile peppers, garam masala, salt, turmeric, and cayenne, and cook, stirring, until fragrant, 30 to 45 seconds. Add the potatoes and cook, stirring until the potatoes start to color and become dry, about 3 minutes. Add the peas and cook, stirring, for 1 minute. Remove from the heat and add the cilantro and lemon juice. Stir to combine, then adjust the seasoning, to taste. Let sit until cool enough to handle.

On a lightly floured surface, knead the dough for 1 minute. Divide into 2 equal portions and roll each into a 1/2-inch thick rope. Cut each into 8 equal parts and roll into smooth balls. Place each ball on the floured surface and roll into a thin circle, about 6-inches in diameter. Cut each circle in half (2 semi-circles). Spoon about 2 teaspoons of filling in the center of each semi-circle. Brush the edges with water and fold the dough over the filling. Press the edges together to seal. Place on a baking sheet and repeat with the remaining ingredients.

Preheat the oil in a large pot to 350 degrees F. Add the pastries in batches and cook at 300 degrees F, turning, until golden brown, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot.

Source

VEGETABLE SAMOSA RECIPE

Ingredients:

For Cover:

  • 1 cup all purpose flour (Maida)
  • Water to Knead dough
  • 2tbsp oil
  • Little salt
  • 1/4th tsp. Ajwain (optional)

For Stuffing:

  • 3-4 Potatoes (boiled, peeled & mashed)
  • 1/2 cup Green Peas (boiled)
  • 1-2 Green Chilies (finely chopped)
  • 1/2tsp Ginger (crushed)
  • 1tbsp coriander finely chopped
  • Few chopped Cashews (optional)
  • Few Raisins (optional)
  • 1/2tsp Garam masala
  • Salt to taste
  • Red chili powder to taste
  • 1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:

Mix all the ingredients (salt, oil, ajwain) except water. Add a little water at a time. Pat and knead well for several times into a soft pliable dough. Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well. Add green peas, cashews and raisins and mix well. Add coriander and keep aside.

To Proceed :

Make small rolls of dough and roll it into a 4"-5" diameter circle. Cut it into two parts like semi-circle. Now take one semi circle and fold it like a cone. Use water while doing so. Place a spoon of filling in the cone and seal the third side using a drop of water. Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame). Serve samosa hot with hari chutney, tamarind chutney.


Source

Samosa Recipe - Indian vegetarian snack

Ingredients

  • 4 large white potatoes, boiled, peeled and mashed
  • 1/2 cup boiled and drained green peas
  • 1 1/2 tsp cumin seeds
  • 1 tsp amchoor(mango powder)
  • 1 tsp red chilli powder
  • 1/2 tsp saunf(fennel)powder
  • 1/2 tsp garam masala powder
  • 1 tablespoon chopped cashewnuts
  • Salt to taste
  • 3 cups maida(all purpose flour)
  • 1/2 cup maida, for rolling out
  • 1 tablespoon heated ghee or oil
  • Oil for deep frying the samosas
  • 1 tablespoon ghee(clarified butter) for the stuffing
  • 1 small bowl of cold water

Method

Heat the ghee for the stuffing and add the cumin seeds and cashewnuts.

When the seeds splutter add the dry powders and fry for 10 seconds.

Add the mashed potatoes and green peas and mix well.

Mix in salt to taste.

Fry on a low flame for about 10 minutes.

Set aside.

Prepare the cover for the samosa by combining the maida, hot ghee or oil and salt to taste. Add enough water and knead the dough. Set aside for about 10 minutes.

Divide the dough into round portions.

Take each portion and coat it with some maida so that it does not stick to your hands.

Roll it into a not too thin perfect round.

With a pizza cutter, make 2 semi circles with the round. Take one half circle. Dip your index finger into the cold water and apply it to the straight edge of the semi circle. Now hold the semicircle in your hand. Fold the straight edge , bringing together the watered edges. Seal the watered edges.

You should now have a small triangular maida pocket.

Stuff it with the potato mixture and now water-seal the upper edges.

Repeat for the rest of the dough.

Deep fry in oil till golden brown and serve with mint chutney.

Do not overheat the oil, since this will cook only the outer maida covering and the inner layer will remain ncooked even if the samosa has turned dark brown on the outside.


Source

Samosa Recipe

Fried, Potato-Filled Dough Pockets

To make the samosa filling, heat in a skillet:

  • 1 Tablespoon vegetable oil
  • pinch hing
  • 1/2 teaspoon cumin/mustard/sesame seed mixture
When the seeds pop, add:
  • 1 medium onion, finely chopped
  • 1 Tablespoon fresh coriander leaves (cilantro), chopped
Sauté until the onion becomes translucent, then add:
  • 1/2 Tablespoon amchur (mango) powder, or 1 Tablespoon lemon juice
  • 1 teaspoon cumin/coriander powder
  • 1/2 teaspoon salt
  • pinch hot red pepper powder
Sauté a few minutes, then add:
  • 3 medium potatoes, boiled, peeled, and cut into very small pieces
  • 1/4 cup frozen peas (opt.)
Mix well and sauté just until heated through, them remove from heat and set aside. To make the samosa dough, mix in a bowl:
  • 2 cups white flour
  • 2 1/2 Tablespoons vegetable oil
  • 1 1/2 Tablespoons rice flour
  • 1/2 teaspoon salt

Add water gradually (about 1/4 cups) until the dough holds together, and knead well. Roll into a ball and cover with a moist cloth. Let rest about 20 minutes.

To assemble the samosas, break off 1 1/2"-2" pieces of the dough, and roll out into 6"-8" diameter circles. Cut each circle in half. Fold each half-circle in thirds to make a pie-wedge shape. Seal the point by pressing or pinching. Pick up the dough, and seal the outside edge by pinching to form a cone. Fill the cone two-thirds with potato mixture. Moisten the lip of the cone with a little milk or water, and pinch to seal. Press the samosa between your palms to remove air pockets. Flute the top edge and cover with a moist cloth until ready to fry.

To cook samosa, deep fry until browned, turning twice; drain. Serve with Tamarind-Date Chutney. Category Breads

Prepared potato stuffing for samosas.

Prepared dough for samosas.

Roll out dough balls into circles then cut in half.

Fold the dough half-circle into a cone.

Stuff the cone with potato filling.

Curl the edge and seal the cone with your thumb.

Prepare the samosas for frying.

Fry the samosas in hot, deep vegetable oil until golden brown.

Enjoy samosas with Apple Butter Chutney or Tamarind-Date Chutney.


Source

Lahori Samosa Recipe How to make Samosa

Samosa is the most sought after appetizer in Indian Cuisine. Samosa is a "flattened conical shaped" deep-fried stuffed pastry. It is served at almost every Indian restaurant worldwide. For over two centuries, every tea time has included Samosa and Garam Chai. It is believed that Samosa was first introduced at Lahore railway station and spread to all the corners of India along every train stop. Every railway station had the hawkers selling Samosa and Garam Chai. It is no wonder that the Samosa with traditional stuffing is also called Lahori Samosa.

Making Samosa

Samosa making involves four basic phases:

Prepare Pastry Shell (Khol), Prepare Stuffing (Filling), Folding Samosa, and Deep frying.

Phase I Prepare Pastry Shell Dough and Sealer

The dough is made with Maida or Pastry flour. It is similar to making pie-crust in United States

Samosa Khol dough and sealer for 16 Samosa

Phase II Prepare Stuffing/Filling (Lahore Style)

The most common filling is made of Potatoes and green peas

Ingredients to stuff 16 large Samosa Khol

  1. Boiled potatoes: 6 medium size, Peeled and crumbled. I use Russet potatoes. The potatoes should not be over-cooked.
  2. Green Peas: 1 Cup Thawed and drained, or fresh
  3. Canola or Olive Oil: 4 Tablespoons
  4. Ginger Powder: 1 Tablespoon
  5. Ground Coriander: 2 teaspoon
  6. Ground Cumin: 2 teaspoon
  7. Ground Cardamom: 1 teaspoon
  8. Ground Cinnamon: ½ teaspoon
  9. Amchoor (mango powder): 1 teaspoon
  10. Cayenne pepper: 1 teaspoon
  11. Salt: 1 Tablespoon
  12. Chopped fresh Cilantro: ½ Cup
  13. Water: ½ Cup

Mix all the Ingredients together

Phase III Folding Samosa

How to fold Samosa?

Divide shell dough into eight balls. Keep the dough covered in plastic film. Roll a ball out into a 8-inch round. It should be about the thickness of a dime (10Ç coin). Cut it into half with a sharp, pointed knife. This will make two half-moon shaped pastries. Pick up one half moon and form a cone, making a ¼ inch wide, overlapping seam; glue this seam together with a little Khol sealer; and fill the cone with about 2 ½ tablespoons of the potato stuffing. Seal the wide side of the cone fluting the edges.

Phase IV Deep frying

Canola oil for frying

Preheat deep fryer to 320º F. Deep fry Samosa to golden brown. It will be about 4 to 6 minutes.

Yogi's Notes

The oil temperature should be between 275 and 320ºF. If oil temperature is too low, the Samosa will be oily. If temperature is too high, the pastry will form bubbles. I use 320º F.


Source

Classic Samosa Recipe

INGREDIENTS

Dough

  • 1 cup plain flour (maida)
  • 2 tablespoons warm oil Water to knead dough

Filling

  • 2 large potatoes, boiled, peeled, mashed
  • 1 onion, finely chopped
  • 2 green chillies, crushed
  • 1/2 teaspoon ginger, crushed
  • 1/2 teaspoon garlic, crushed
  • 1 tablespoon coriander, finely chopped
  • 1/2 lemon, juice extracted
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon coriander seeds, crushed
  • 1 teaspoon red chilli powder
  • Salt to taste
  • Oil to deep fry

METHOD

Dough

Make well in the flour. add oil, salt and little water. Mix well till crumbly. Add more water little by little, kneading into soft pliable dough. Cover with moist cloth, keep aside for 15-20 minutes. Beat dough on work surface and knead again. Re-cover.

Filling

Heat 3 tablespoon oil, add ginger, green chilli, garlic, coriander seeds. Stir fry for a minute, add onion, saute till light brown. Add coriander, lemon, turmeric, salt, red chilli, garam masala. Stir fry for 2 minutes, add potatoes. Stir further 2 minutes. Cool. Keep aside.

Make a thin 12.5 centimeter / 5 inch diameter round with some dough. Cut into two halves. Run a moist finger along diameter. Join and press together to make a cone. Place a tablespoon of filling in the cone and seal third side as above. Make five to six. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy.

Drain on rack or kitchen paper. Serve hot with green and tamarind chutneys, or tomato sauce.

NOTES

There are zillions of variations of this recipe but this one calls for the most mainstream ingredients so should be accessible to all.


Source

Samosa recipe - Vegetarian

Follow This Samosa Recipe to get a delightful, tasty little savory pastry. This Samosa recipe is a vegetarian Samosa recipe, I’ve posted a different post for meat Samosa recipe.

So, let’s start with this Samosa recipe, trust me, it tastes just great!

Samosa recipe Ingredients:

For the Samosa stuffing:

  • 2 cups boiled and cubed potatoes
  • 1/4 cup cooked green peas
  • 1/2 tsp Garam Masala
  • 1/2 tsp salt
  • 1/4 tsp Red chili powder
  • 1/4 tsp Ginger paste
  • 1/4 tsp fennel seeds or powder

For the Samosa covering:

  • 1 cup plain flour
  • 1/2 tsp salt
  • 1 tbsp oil
  • Water to form dough
  • Oil for deep frying

Samosa recipe Preparations:

Mix flour, salt and 1tbsp oil Add water little by little, form tight dough and keep aside Mix all the stuffing ingredients together in a bowl Take a lime sized ball of dough and roll out in a circle of about 6″ diameter on a rolling board using a rolling pin Cut the round into half, each half makes one Samosa Add a big tablespoonful of the stuffing on one piece, fold into a triangle, holding the stuffing in carefully. Press the edges together to seal. Form all the Samosas in the same way Heat oil for frying and keep it on medium heat Add the Samosas into the hot oil and fry on both sides till they are golden brown Remove and drain well

And here’s how your Samosa should look like when you finish this Samosa recipe:


Source

Vegetarian Indian Samosas

Traditionally, samosas are an Indian snack food, but I like to eat vegetarian samosas as an entree, or along with some other vegetarian Indian food sides, such as rice and dal. However you prefer to eat your Indian samosas, be sure to serve them with a dipping sauce and enjoy your traditional Indian food meal! This samosa recipe is vegan as well as vegetarian.

Ingredients:

  • 2 onions, minced
  • 1 tbsp coriander
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/2 pound potatoes, chopped into 1/2 inch pieces
  • 1 10 ounce package frozen peas, thawed and drained
  • 1/4 cup chopped fresh cilantro
  • dash salt and pepper to taste
  • 9 sheets phyllo pastry, thawed
  • olive oil

Preparation:

Pre-heat oven to 400 degrees.

In a large skillet over medium high heat, sautee the onions in a bit of oil until they are soft, about 6 to 8 minutes.

Add the coriander, cumin and cayenne, and cook for another minute. Remove from heat and add the potatoes, peas and cilantro, stirring to mix well. Season with a bit of salt and pepper.

Stack 3 or 4 sheets of phyloo together, and slice into 4 even rectangles with a pair of kitchen shears. Continue with the rest of the phyllo, then cover with plastic wrap.

Place two or three tablespoons of the potato and peas mix in a corner of the dough, then roll the corner towards the center. Fold in the left and right corners, then roll up again.

Place each samos on a baking sheet, and lightly brush the tops with olive oil. Bake for 20 minutes, or until lightly golden brown.

*Note: You do NOT need to pre-cook the potatoes as long as they are chopped into small enough pieces.

 
Friends don’t let friends buy spices at American grocery stores!

Mike’s Hot Spicy Food Recipes