Samosa Chaat

My previous post was about Punjabi Samosas. In this one, I'm using the same samosas to make a flavorful Indian snack called Samosa Chaat.

Serving Size: For one plate

Ingredients:

For samosa chaat:
Samosas - 1 or 2
Chana masala - 2 tbsp (recipe below)
Green chutney - 1 tbsp (use coriander chutney/mint chutney/ Coriander-mint chutney)
Date and Tamarind chutney (Sweet chutney)- 1 tbsp
Plain yoghurt - 2 tbsp, whisked with a pinch of salt
Red Onion - chopped, 1 tbsp
Tomato - chopped, 1 tbsp
Cilantro - chopped, a pinch
Chaat masala - a pinch
Black salt - a pinch (optional)
Red chilli powder - a pinch
Fine sev - 1 tbsp

For chana masala:
White chickpeas/garbanzo beans - 1 cup, soaked overnight
Oil - 1 tsp
Cumin seeds - 1 tsp
Asafoetida - a pinch
Red chilli powder - 1 tsp
Turmeric powder - a pinch
Red onion - 1/2 of a medium onion, chopped
Garlic clove - 1
Ginger - 1/2 inch piece
Green chilli - 1 or 2
Tomato - 1, chopped or Tomato paste - 1/4 cup
Amchur (dry mango powder) / Anardana powder (dry pomegranate seeds) - a pinch
Chole masala or garam masala - 1 tsp
Water - 1/2 cup
Salt to taste

Method:

Chana Masala:
This recipe is different from the one I posted earlier. So you could use that one minus the coconut milk, or this one.
Boil the soaked chickpeas in a pressure cooker for about 6 whistles. Drain and keep aside.
Grind garlic, ginger, green chilli and half of the chopped onions into a paste.
Heat oil in a deep pot. Add cumin seeds, asafoetida, red chilli powder, turmeric and temper for 10 seconds. Add the rest of the chopped onions and sauté till it becomes translucent. Then add the ground paste and fry for another 4-5 minutes. Add tomato paste or chopped tomatoes. Sauté till tomatoes are mashed or sauce is boiling. Add cooked chickpeas, amchur/anardana powder, chole masala/garam masala and salt to taste. Add 1/2 a cup of water, cover and cook for 5 minutes.

Samosa Chaat:
Place samosas on a plate and break them a little.

Pour a ladle of the chana masala over it.

Add chopped onions and tomatoes over it. Drizzle yoghurt over it. Drizzle a bit of green chutney and sweet chutney (date and tamarind chutney). Sprinkle a pinch of chaat masala and a pinch of red chilli powder. Also sprinkle black salt, if using.

Garnish with chopped cilantro and fine sev. Yum!

Inspired from Chakali.

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Punjabi Samosa

Ingredients:

For stuffing:
Potatoes - 6, medium
Green peas - 1/2 cup
Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Asafoetida - a pinch
Red chilli powder - 1/2 tsp
Green chillies - 3-4 (increase or decrease according to your spice level)
Ginger - 1/2 inch piece
Fennel Seeds - 1/2 tsp
Turmeric powder - a pinch
Crushed black peppercorn - 1/4 tsp
Garam masala - 1 tsp
Amchur (dry mango) powder or Anardana (dried pomegranate seeds) powder - 1/4 tsp
Coriander powder - 1/2 tsp
Crushed dry roasted coriander seeds - 1 tbsp (optional)

For samosa cover:
All purpose flour - 1 cup
Wheat flour (Aata) - 1 cup
Salt - 1 tsp
Carom seeds (Ajwain) - 1 tsp
Oil - 4-5 tbsp
Water - about 1/4 cup

Oil for deep frying

Method:

Dough for the samosa wrappers:
In a mixing bowl, mix 1 cup all purpose flour and 1 cup wheat flour together. You can also use 2 cups of all purpose flour and leave out wheat flour. Add salt, carom seeds and  oil. Mix well with your hands, it will become crumbly. Add a little water and knead it to a firm dough. Cover and leave for 15-20 mins.


Make the filling:
Wash and peel potatoes. Pressure cook with salt and enough water to cover the potatoes, for about 4 whistles. Or you can boil them on an open stockpot till its cooked.
Drain and mash roughly. You need to have some chunks in there too.
Grind green chillies and ginger into a paste.
Heat 1 tbsp of oil in a pan on medium heat. Add cumin seeds, asofoetida, red chilli powder and fennel seeds. Allow it to temper for 10 seconds and add the green chilli - ginger paste. Sauté for few seconds and add green peas, turmeric powder and coriander powder. Cover and cook for 2 minutes. Now add the mashed potatoes and mix. Add garam masala, amchur/anardana, black pepper. Taste and adjust salt. Mix well and take off heat. Let it cool down completely.

Make the samosas:
Roll the dough into lemon sized balls. Now roll it out with a rolling pin into an circular or elliptical shape. Cut it in half with a knife. Fold the cut edge in half and stick them together. You can dab some water for help in sticking. It should form a nice cone shape. Fill this cone with the stuffing in keep it compact. Then pinch and fold a portion of the outer edge. Then pinch from two sides and close together in the middle. Pull the edge up a little. You can refer Sanjeev Kapoor's video recipe below to understand this technique. From 8:08 onwards.

Heat oil in a deep wok or frying pan to a medium heat. Deep fry the samosas till they turn an nice golden brown color.

Serve with date and tamarind chutney and/or coriander-mint chutney. If you don't have these chutneys, you can use ketchup as well.
Or you can use these to make an amazing Samosa Chaat.
Enjoy! :)

Notes: You can store these samosas in the refrigerator for a couple of days, and fry them whenever you're ready to eat.
Oil can be any vegetable oil like canola oil or even olive oil for a healthier option.
You can even bake these samosas instead of deep frying for a healthier snack. Just pre-heat the oven to 400°F, and bake the samosas on a baking sheet for 15-20 mins until they're golden brown.

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Kottayam style Red Fish Curry

This recipe is not for the faint hearted! One look at this blood red curry and you know why. ;-)
But this is how fish curry is prepared in most Christian households in central Kerala. Its popularly known as Kottayam fish curry. Kottayam is one of the districts in central Kerala, with a large population of Syrian Christians. In Malayalam, its called Meen Vevichathu. The gravy is of a thin consistency laced with red chilli powder and a hint of other spices. Every household has their own version of this curry, the difference is mainly in the level of heat (amount of chilli powder). My aunt in Michigan uses a whopping 4 tablespoons of chilli powder. My mom uses only 2. When I have this with rice, I would like to dilute it with Moru Kachiyathu, as the yoghurt cools down my tongue from the heat of this curry. If you're not left panting, sweating and with a running nose, then you have not done this right. ;-)
Traditionally, this fish curry is prepared in a Meen Chatti (a wide mouthed clay pot) on a gas stove. In my gradparents' homes, the meen chatti was placed on the support of two bricks on either side, and firewood burning underneath. This ancient cooking setup is also known as a Chulha in Hindi or Aduppu in Malayalam. Nowadays this method is discouraged because of the fire hazard and it's not a 'green' way of cooking due to the use of firewood. The Indian population could literally wipe out the remaining forests if they continue using firewood.
But since my stove is the electric coil type, I used a regular pot. A sauce pan, dutch oven or stock pot, take your pick. But they say that the real flavors come out, if it's made in this traditional earthenware, that's red or black in color. The first time I attempted to transport the meenchatti by air, (Kerala to Bangalore) it broke into several little pieces, thanks to the rough handling of the Indian ground staff. The second time, I wrapped it in several layers of clothes and placed it in the middle of my suitcase. The first thing I did after reaching my hotel room in the US, was to check the condition of this pot. Thankfully, it made it through the whole journey in one piece!
Another key ingredient in this curry is the Kudampuli (Gambooge in English, scientific name: Garcinia gummi-gutta). It gives the signature tangy flavor to this curry, and is often used in most seafood preparations in Kerala. I have not found this in any of the Indian stores here in NJ so far. A near but poor substitute for this would be Kokum (scientific name: Garcinia indica), which I did find in the Indian stores here. Both belong to the same plant genus Garcinia, part of the mangosteen family, but are just not the same!!
Thankfully, I did remember to bring 6 packets of these gems from India, enough to last me at least 2 years! As its used in its sun-dried form, these can last for a very long time, usually 2 to 3 years if stored in a cool, dry and dark place, like your kitchen cabinet. You can see how it looks like in my Chemmeen Peera post.
If you want to have the red color but not the heat, I suggest you use Kashmiri chilli powder, as its very low in heat, but high on the red color. I use the regular Indian chilli powder which has the same heat as cayenne pepper.
Also, the onions used in this curry are red pearl onions. It's never prepared with any other type of onion because it would have a sweetness to it. The red pearl onions are not sweet like the other varieties.
Fish is an integral part of a Keralite's diet. I don't remember a single day in my grand parents' house without this curry. If any visitor comes to the house, the main topic of discussion would be about what fish you got for the day. If you spot a neighbor pass by, they wouldn't greet you with the usual hi or hello. It would be 'what fish you got today?' If my grandfather does not get to eat fish curry and rice one day, he feels like he has not eaten anything. His face would be glum on the special days when Chicken Biryani or Onasadya (traditional vegetarian feast) is prepared. He needs his 'eriyum puliyum' meaning 'hot and sour' dose for the day. May his soul rest in peace. This is my mom's recipe.

Ingredients:

Fish - 1/2 kg or 1 lb. (I used salmon this time, but you could use almost any fish, big or small for this curry)

Kudampuli (Gambooge) - 3 pieces
Red pearl onions - 4 or 5 (1/4 cup), sliced
Garlic - 4 large cloves, sliced
Ginger - 1 inch piece, chopped

Chilli powder - 2 tbsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - 1/3 tsp
Fenugreek seed powder - a pinch (optional)
Curry leaves - 1 sprig
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Water - 1 cup
Oil - coconut, canola or sesame - 1 tbsp

Method:

Soak the kudampuli in a small bowl of warm water. Wash, clean and cut the fish into medium size chunks.
Heat oil in the pot on medium heat. When it heats up, add mustard seeds and wait for it to splutter. Then add the fenugreek seeds. Do not allow the fenugreek seeds to burn, as they easily do, or it would taste bitter. Couple of seconds later, add the pearl onions, ginger and garlic. Sauté till it turns brown.

In a small bowl, mix chilli powder, turmeric powder, coriander powder and asofoetida with a tablespoon or two of water to form a thin paste.
Add this spice paste into the pot with the fried onions. Fry for a couple of minutes and you would surely cough and/or sneeze and/or your eyes could water at this point. Haha!
Now add the soaked kudampuli along with the water. Add salt and curry leaves, and give it a good mix. Now place the fish pieces in the pot, evenly distributed. Add enough water so that it just covers the fish pieces. It may look too watery now, but keep in mind that it would thicken over time especially if you store it in the refrigerator. Cover and just walk away. Let it cook for 10-15 minutes. You can also cook this uncovered for 20 minutes. Do not stir the curry after you've added the fish pieces. Its a no-no! The fish would crumble into pieces and would spoil the beauty of this curry. Uncover and simmer for another 5 minutes and its ready to be served!

Another interesting blog post about this fish curry is in Vazhayila - Sarah, the writer of this blog also talks about fish being a common topic of discussion in their neighborhood.

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A Photo walk on a beautiful Autumn morning

Last weekend, my neighbors were off for their son's wedding, so they asked us to take care of their cats for them while they were away. My husband usually goes over every morning and evening to feed them, but I decided to accompany him last Saturday as it was such a beautiful morning.

The whole place is gearing up for Halloween and the decorations are already going up. I brought my camera along to capture interesting sights along the way.

This one is my personal favorite:

I love the way the leaves change their color during the fall season. Back in India, the trees were mostly evergreen, so this view is quite mesmerizing for me.

 Fall is also the season when mums (chrysanthemums) bloom, and they're all over the place! 

I have two pots on my patio too.

Burgundy

and Rust

They've just started to bloom.

 People have started putting out their Halloween and harvest decorations.

 We made sure the cats were fell fed and relaxed.

This is Pepper. He's such a sweet fella. So adorable! And he loves to be cuddled.

Here he is looking at me with those yearning eyes, asking me to  cuddle him.

And this is Snowy. She's the exact opposite. Hates to be cuddled. She'll come over only when she wants to, and she's always very touchy.

Hope you enjoyed looking at these pictures as much as I did. :-)

Until next time.. Au revoir!

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Italian Spaghetti Sauce served with Chicken Hawaiian Meatballs and Linguine

My husband came back from the grocery store with a packet of Aidell's Chicken Meatballs - Hawaiian style Pineapple. So I made an easy pasta sauce (similar to the one I made for Chicken Parmesan), and served it with Linguini. I did not have spaghetti in stock, and I like Linguini better.

Ingredients:

Onion - 1 medium, chopped
Garlic - 4 cloves chopped finely
Olive Oil - 3 tbsp
Red Bell Pepper - 1/2 chopped
Tomato - 1 chopped
Salt to taste
Sugar - 1/2 tsp (optional)
Bay Leaf - 1
Tomato paste or Pasta Sauce - 1 cup
Dried basil - 1/2 tsp
Ground black pepper - 1/2 tsp
Parsley - a handful chopped

Method:

Heat meatballs in oven as per instructions on packet. Or make your own. (I've never done this yet).
Heat olive oil in a saucepan. Add chopped garlic and onions. Saute till onions turn translucent. Add red bell peppers and saute for a few minutes. Stir in chopped tomatoes, salt, sugar (if using), and bay leaf. Reduce heat to low, cover and let simmer for about 10 mins.





Now add tomato paste and basil. (I used a pasta sauce that has tomatoes and basil), black pepper and meatballs. Simmer for 15-20 minutes. Serve on cooked linguine and garnish with freshly chopped parsley.

Note: Inspired by All recipes Italian Spaghetti Sauce. It says that the simmering time is 90 mins first, and 30 mins after the tomato paste is added. I was not so patient, but you can try and see if it really brings out the flavours more.

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New Blog - all about Art!

After having successfully revamped this blog with a fresh look, I have also decided to start a second blog. And I'm so psyched! Its like announcing that I'm having a second baby!!
Its still work in progress, I'm having a serious block on coming up with a good name for it, a good title, a good template. But I've started it, nevertheless. And there's no turning back!

Presenting... drumroll.... Arabian Artist!!


:)

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Sautéed flank steak beef strips in a honey-orange-spice sauce

I bought a pack of frozen pierogies on the recommendation of a neighbor who took us grocery shopping as we don't have a car of our own yet. Sweet right? Pierogies are of Polish origin and are something similar to Raviolis, a dough covered dumpling, and the filling would be predominantly mashed potatoes. Other variants would include sautéed onions, cheese with the potatoes. More info on wikipedia: Pierogi.
I bought the one with potatoes and onions. As the flavour would be on the blander side, I wanted to make a side that would complement it with a good kick!

 So I made these sautéed flank steak beef strips in a honey-orange-spice sauce with onions, cabbage and red pepper. I know it sounds like a lot of ingredients but its easy to make. It was inspired by a show I watched long ago on the travel channel, called Everyday Exotic. It was an episode devoted to the spice Star Anise, and it was used with beef strips and had a honey orange sauce. But my version is totally different.

Ingredients:

Beef steak cut into thin strips (similar to the cut in Philly Cheese Steaks) - use flank or sandwich steak

To Marinate:

Garlic - 1 tbsp, chopped
Ground black pepper - 1 tsp
Star anise - ground - a pinch
Garam masala - 1/2 tsp
Chilli powder - 1 tsp
Lime juice - 1 tbsp
Salt to taste

Other Ingredients:

Orange juice - from one clementine
Honey - 2 tbsp
Soy sauce - 1 tbsp
Ginger - 1 inch (optional)
Onions - 1, sliced
Red pepper - sliced lengthwise (same length as beef flanks)
Shredded cabbage - 1/2 cup.
Cheese - grated (optional)
Butter - 2 tbsp
Extra Virgin Olive Oil (EVOO) - 2 tbsp

A box of Mrs T's Pierogies.

Method:

Mix the beef strips with the marinade ingredients and leave for an hour.
In a bowl, mix soy sauce, honey and orange juice. Heat a frying pan and add a tablespoon of butter and a tablespoon of EVOO.
Add the beef strips until its just  cooked. Dont mix it around too much if you want a nice carmelization to happen. Add the orange juice mixture into the pan. This is called deglazing. Allow the sauce to thicken and dry up a little. Keep aside.
In the same pan, add another tablespoon of butter and a tablespoon of EVOO. Saute thinly sliced onions with a bit of salt till its light brown and caramelized. Now add red peppers, chopped ginger (if using) and shredded cabbage and sprinkle freshly ground black pepper. When its cooked, add the beef strips and combine well.

Pierogies can be boiled in hot water, or baked, or sautéed in oil or butter.
I boiled it as per the instructions on the box, then added gave it a quick toss in the same frying pan the beef was cooked, to get its edges browned a little.

All in all, it was fun!

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