Indian dinner

So for anyone that has ever eaten at our house, they know that we try and do it right and when it comes to Indian food that mean you gotta have samosas, dahl (or dal) and some chutney.  Here are some of these recipes, I hope you enjoy them!

Vegetable Samosas

3-4 medium potatoes chopped in to 1/2 inch pieces

1 onion, chopped

1 tsp cumin seeds

1/2 tsp mustard seeds

1/2 tsp tumeric

1/2 tsp garam masala

1/4 tsp ground coriander (optional)

1/2-1 tsp salt

2 carrots, chopped in to 1/4 inch pieces

1 bag frozen peas (10 oz)

Dough

(you can use frozen puff pastry if you want)

3 cups flour

1/2 cup ghee or shortening

3/4-1 cup water

Place potato chunks a parge sauce pan and cover with water, boil until almost tender.  When potatoes are almost done put onions in a frying pan and saute over medium heat, add cumin and mustard seeds.  In last minute that onion is cooking add garlic.  Add carrots and peas and cook for about 3-4 more minutes.  Add potatoes and 1/3 cup of the cooking liquid, cover and simmer for 5-10minutes or until the carrots and potatoes are soft enough.

In the mean time make the dough by placing the flour in a large bowl and cutting in the ghee or shortening (like you would for a pie crust). Slowly add the water mixing as you go. Add just enough water to hold the dough together in a dry ball.  Mix just until blended, form in to a ball and set aside until filling is ready.

Preheat the oven to 375.  When you have everything ready put the dough out on a lightly floured surface and roll out until it is 1/8-1/4in thick.  Then using a large circle (like a tupper ware or just eyeball it and use a knife) cut out some circles- about 3in in diameter.  Cut each circle in 1/2. Set out a small bowl of water. Place one half in the center of your hand and wet (using your fingers) the straight edge.  Fold the circle in 1/2 and seal the straight edges together by pinching them, and you will have sort of a triangle.  Then gently, fill the samosa with the filling.  I find the easiest way is to hold the sealed edge in my palm and cup my hand around it.  Once the samosoa is as full as you can get it seal the open edges using a little more water and then pinching tem together.

Place the samosas on a lightly greased baking sheet (or brush each one with a little melted butter, margarine or ghee) and bake them until lightly browned, about 20 minutes.  You can also fry them if you’re feeling adventurous.

Mint Chutney

1 bunch of mint, chopped

Juice of 1 lime, about 2 Tbsp

1 green chili, optional

2 cloves garlic, chopped

1 in piece of ginger, chopped

salt to taste

1/2 cup coconut milk

Blend all ingredients together until they reach the desired consistency.  You can also add a little sugar if you like things a little more on the sweet side.  Serve with the samosas.

Red Lentil Dal

1 cup red lentils

1 tsp turmeric

enough water to cover them by about an inch in a good sized sauce pan

salt to taste

black pepper

2 Tbsp minced fresh ginger (optional)

2 cloves garlic, minced

2 cloves

1-2 Tbsp oil

1 tsp cumin seeds

1 tsp mustard seeds

1 onion chopped

Fresh coriander (aka cilantro), for garnish

Fresh tomatoes, chopped for garnish

Wash the lentils and pick through them to get rid of any stones.  Place in a sauce pan and cover with water.  Add turmeric, ginger, garlic salt and pepper.  Bring to a boil and then reduce heat to a low boil.  Boil , stirring occasionally for about 20 minutes or until they reach the desired tenderness.

About 5 minutes before the lentils are done cooking place oil in a frying pan and heat slowly.  Test the oil by dropping water in to it, when it pops, it’s hot enough.  Add the cumin and mustard seeds and cook just until fragrant (be careful they pop, so you may want to cover it with a lid. Add the onion and saute over medium heat until translucent, about 7 minutes.  Add to lentils.

Garnish with cilantro and fresh, chopped tomatoes.

Saag Aloo (Spinach and potatoes)

In this case I decided to go with kale and potatoes but you can easily do either.

1 onion, chopped

2 medium potatoes, chopped in to 1/2-1 in chunks

1 green chili, chopped

1 tsp mustard seeds

1 tsp ground coriander

1 tsp cumin

1/2 tsp turmeric

1 bunch kale, de-stemmed, washed and chopped in to 1 in strips

Put the onions and potatoes in a large sauce pan and saute over medium heat.  In the first couple minutes that you are cooking the onions add the pepper and mustard seeds.  Saute for about 5 minutes. Add the spices and about 1/4 to 1/2 cup water.  Cover and cook until potatoes are almost tender and add the kale.