Our first night cooking in our new kitchen was really fun. However, we realized a little too late that the kitchen was lacking some basic cooking tools.
I peeled my potatoes with a cheese grater. It got the job done, but in a less timely manner. Who’s in a hurry anyway?
Who needs a rolling-pin when you have an empty champagne bottle? We can make things work in a small kitchen.
Anyway, onto the meal itself. We were feeling like some heat. We haven’t had spicy food in a while so we decided to travel to India for the evening. On the menu we made samosas and eggplant curry. The perfect combination. I loosely followed the recipes from the Moosewood Cookbook.
First up. Lets make some dough.
2 1/2 cups flour. 1 tsp salt. 1 cup buttermilk. Extra flour as needed.
Place flour and salt in a bowl. Make a well in the center and pour the buttermilk in. Mix with a spoon at first and then with your hands. Knead the dough for about 5-7 minutes. Cover tightly and refrigerate until you are ready to use.
Next up the filling.
2 large potatoes, peeled and chopped into 1 inch pieces.
1 tbs of butter.
1 cup minced onion.
2 cloves garlic, minced
1 tbs grated ginger
1 tsp mustard seeds
1 tsp dried coriander
3/4 tsp salt
1 1/2 cup uncooked green peas (frozen is perfect)
2 tbs lemon juice
cayenne, to taste
First peel your potatoes. Once you have cut them into 1 inch pieces place them in a sauce pan covered with water. Boil them until they are soft. About 10-15 minutes. Drain them, mash them, and set them aside.
In a heavy skillet melt butter. Add onion, garlic, ginger, mustard seeds, coriander, and salt. Saute over medium heat until the onions are soft. About 10 minutes. Add this to the mashed potatoes along with the remainder of the ingredients. Mix well but try not to mash the peas. Let cool before you fill your pastries.
Roll your dough into 1 inch size balls in a clean well floured surface. Then with a rolling-pin or wine bottle roll out the dough into about 5 inch circles. Fill the center of the dough with about 1 1/2 tbs of filling. Brush water on the inside edges of the dough and then fold in half. Use a fork to crimp and seal the edges. Brush with a little oil on top. Place pastries on a well oiled cookie sheet and cook at 425 for 15 minutes.
While they are cooking you can make your dipping sauce. This was awesome!
1/2 cup cider vinegar
1/2 cup water
3 tbs brown sugar
1 clove garlic minced
1 tsp salt.
Place all ingredients in a small saucepan. Stir until the sugar dissolves. Heat to boiling, then let simmer for 10 minutes. Serve hot or at room temp.
Meanwhile get cooking on your curry. You will need:
3 tbs butter
1 tbs mustard seeds
1 tbs sesame seeds
2 tsp cumin seeds
1 onion chopped
2 tsp turmeric
2 medium-sized eggplants chopped into 1 inch cubes.
2 cups peas
1/4 tsp cayenne
In a large pan or dutch oven melt the butter and add all the seeds. Cook until they begin to pop. Then add the onion, salt, turmeric, and cayenne. Cook until onions are soft. About 10 minutes. Add eggplant and salt. Cook, mixing everything together. About 10-15 minutes. Add water if things get too dry. Add peas with about 5 minutes remaining. Serve over rice! Enjoy!
The dipping sauce for the samosas was so good I poured a little over my curry. Yummy!