My sister & brother-in-law asked me to cater a dinner for their friends visiting from the Mainland. They requested an Indian dinner, so this is the menu I created for them.
I've always loved the flavors, textures and spices of Indian cuisine. Alot of the recipes remind me of recipes from East Asia - Thailand, Vietnam and even the Philippines.
So the menu was:
Potato Pea Samosa
Moghul-Style Roast Leg of Lamb
Spinach Saag with Paneer Cheese
Sauteed Cumin Red Cabbage
Green & Red Lentil Dahl
So we will start with the Potato Pea Samosa:
I went to the India Market on the corner of Isenberg and Beretania and the girl there suggested that I use the roti dough for the pastry for the samosas, instead of a pastry dough I had already put in my basket. It was a great suggestion, because it was lighter and cheaper! I like cheaper, but tasty - always. The package contains 20 rounds and one round makes 2 samosas.
8 roti rounds
3 tablespoons ghee or butter
1/2 bag of frozen peas & carrots
3 tablespoons minced fresh white onions
3 teaspoons of curry powder
1 teaspoon salt
2 teaspoons minced fresh cilantro
1 egg scrambled
Boil potatoes until fork tender. Remove half of the skins and keep half on. Mash potatoes using a potato masher or fork, add ghee, while mashing. Add defrosted peas & carrots and remaining ingredients. Season to your taste.
Cut roti rounds in half and fill with potato mixture. Brush egg wash on two side and fold roti in half. Use prongs of fork to close samosa sides and you might have to secure by pressing around the sides twice.
You may prepare to this point a day ahead and store in refrigerator on cookie sheet with plastic wrap to avoid drying out the dough.
Heat canola or vegetable oil for frying. Cook until golden brown. You may serve with yogurt sauce, but I prefer it with no sauce.