Samosas


Stuffing # 1
2 tbsp oil

ginger
1 small diced Serrano pepper
2 tsp Cumin
1 ¼ cup precooked peas
Pinch of Carom Seeds
½ tsp  Garam Masala
1 tbsp dry mango powder
1 tbsp Chaat Masala
1 tbsp cayenne chili powder
1 tbsp coriander1 tbsp salt

6 pre-boiled and diced potatoes
Handful of cilantro
Lemon or Lime juice 



Over medium heat add oil (for every six potatoes)
Add ginger, Serrano pepper, cumin (should be making popping noises). 

You will know it is done because the cumin slightly increases in size.
Add peas, spices (carom, garam masala, mango powder, chatt masala, chili powder, coriander, salt) and potatoes (add them last so they can soak up the flavor)
Mix and cook
Add cilantro and turn off heat/gas
Add the juice of ¼ of a lemon or lime
(It is important not to over stir because the peas get squished)

Stuffing # 2 
2 pinches of Cumin
1 clove of garlic
½ red onion chopped
1 tsp chili powder

1 tsp Garam Masala
1 lb defrosted blanched spinach (can defrost for about 4 minutes)
3 tbsp feta
1 spoon salt 
Lime juice

Use veggie oil to cover the bottom of the pan and heat to medium-low
Add cumin (if the oil is too hot it will crackle and turn black)
Add garlic, red onions and cook for about a minute (they have been cooked too long if they are clear)
Add chili powder, Garam Masala, and spinach mix and sauté
Remove from the heat and allow to cool
Then add feta, salt and ½ of the juice from a lime

Dough #1 (Pepperidge Farm Sheet Dough)
Cut into a rectangle (sometimes you will have to roll it)
Cut it into smaller rectangles (don’t forget that it is ok to stretch)
Make the dough into a cone and add the stuffing
Close it up and use a fork to score the edges
Set the oven to 400 degrees and bake for 10-12 minutes

Dough # 2 (Filo Dough)
Must keep the dough under a damp paper towel
Follow the folding instructions and use water to seal the edges
Once they are stuffed, put them under damp paper towels
Fill a pan with vegetable oil and heat on medium (the oil is hot enough when a tiny ball of dough is dropped in and makes a popping noise and immediately rises to the top)
Gently place the samosa in the oil and wait 2-3 minutes (until the edges are brown)
Take out and place on a plate covered with a paper towel

Dough # 3 (homemade)
1 cup of flour
2 tbsp cream of wheat
2 tbsp ghee
½ cup water
Pinch of salt
Pinch of carom seeds



Add flour, cream of wheat, ghee and ¼ a cup water directly into the blender
Blend while slowly adding the rest of the water
Add carom seeds
When the dough is in a ball remove from the blender
Slowly split the dough in half until you have 16 equal pieces
Roll each ball into a circle and cut in half (the edges should be thinner than the center
Fold and stuff
Follow the above instructions for cooking while remembering that home made dough takes longer to cook!

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Palak Paneer


Ingredients                        
2 lbs Frozen spinach
1 tbsp chana dal soaked in water for about an hour
1 onion diced
1 onion chopped
2 tomatoes chopped
1 inch ginger
1 garlic clove
1 Green chili
1 tsp garam masala
1 tbsp oil
1 tsp Cumin
200 gms paneer cubed and shallow fried
2 Tbsp heavy cream (optional)
Few drops of lime juice

1) In a pressure cooker add spinach, chana dal, diced onions,chili, tomatoes, ginger and garlic clove with little water. Cook it till 1 whistle. DO NOT OVER COOK.
2) Once cooled mash the mixture with hand mixer. Keep it aside.
3) In kadhai heat oil and temper it with cumin.
4) Add chopped onions. Saute till transparent.
5) Pour the palak mixture on heated oil and jeera.
6) Add garam masala and cook for another 2 min.
7) Add fried paneer and salt
8) Finish the recipe with adding heavy cream and chopped coriander
9) Once the flame is turned off sprinkle few drops of lime juice to give the extra touch

Amritsari Aloo


A curried dish of potatoes from Northen part of India

Serves 2-4
Ingredients :
1) 10 to 12 Baby potatoes
2) 8oz can of crushed tomatoes
3) 1 tsp Fennel seeds ( Saunf)
4) 1/2 tsp Onion seeds ( Kalonji)
5) 1/4 tsp Fenugreek seeds ( Methi seeds)
6) 1 tsp Red chilli powder
7) 1 tsp Paprika
8) 1/4 tsp turmeric powder
9) 1/2 tsp Coriander powder ( optional)
10) 1/2 cup chopped corainder
11) 8-10 Curry leaves
) 1/4 cup chopped onion
13) 4 tbsp oil
14) Salt to taste
Instructions:
1) Boil the potatoes. If using 12 potatoes, keep 8 potatoes whole and mash the remaining four.
2) In sauce pan heat oil and add saunf,methi seeds, curry leaves, kalonji. Do not burn the spices.
3) Add the onions and saute the onions till golden brown.
4) Add rest of the spices except salt and corinder leaves.
5) stir fry for a min and then add crushed tomatoes.
6) Once the gravy gets little dry add potatoes and about 2-3 cups of water. Bring it to a boil
7) Add salt and chopped coriander and let it boil for another 5 to 10 min.
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