Samosas Made Easy
Mango Lassi (serves 6 )
(Mango and yogurt smoothie)
3 cups plain yogurt
3 cups mango pulp (canned is ok)
½-1 cup water
Sugar (as desired: ¼- ½ cup)
Directions: Place all ingredients in a blender. Blend until all ingredients have fully combined. (You may add more sugar and/or water to create the sweetness and consistency desired). Serve chilled.
Raita (serves 4-6)
2 cups plain yogurt
1 small tomato, de-seeded, diced ½ inch
1 small onion, finely chopped
½ cucumber, de-seeded and diced ½ inch
½ t ground, roasted cumin
Pinch of ground red chili
Salt (as desired)
1 small green chili, chopped (optional)
1T fresh cilantro, chopped (optional)
Directions: Whisk the yogurt with a few tablespoons of water until smooth. Stir in the tomato, onion, cucumber, spices and salt. Chill. Sprinkle with green chili (optional) and fresh cilantro just before serving.
Samosas Made Easy (yields 15-18 pieces)
1 package ready-to-use egg roll wraps
(can be found in most grocery produce sections)
1t mustard seeds
1t cumin seeds
6-8 white potatoes
½ - 1t ground red chili
1t ground cumin
1T ground coriander
1 chili, chopped (optional)
1 c frozen peas
Oil for deep frying (~ 4-5 inches)
Directions: Heat 2 inches of water to boiling. Add the unpeeled whole potatoes, cover and return to boiling; reduce heat. Boil for 30 minutes until tender (be careful not to overcook). Peel cooked potatoes under cold water and chop into ½ inch pieces. In a shallow frying pan heat the oil and fry the mustard seeds until they begin popping. Add cumin seeds and stir until lightly browned. Add chopped potatoes and fry for 10 minutes. Add in the spices and salt. Stir and allow to cook for a few minutes. Add in peas and cook until tender (~5 minutes). Stir in sugar and cook for a few more minutes. Remove from the heat and allow filling to cool.
Assembly: Remove wraps from the package and gently separate 1 wrap. Place a scoop of potato filling to one side of the wrap. Using your finger, wet the edges of the wrap. Fold wrap over and seal by pressing down the edges. Repeat until 4-6 are assembled. Heat frying oil. Gently place samosa into the oil. When it rises, allow it to brown lightly and then turn. Once both sides are a golden brown (this should take ~1-1.5 minutes depending on temperature of the oil), remove samosa from oil and allow to drain in a wire basket or on paper towels. Continue until ingredients are exhausted. Enjoy!
Dahl (lentils with tomatoes and cucumbers) (serves 6-8)
Step 1. Lentils
3 cups lentils (split toor, masoor and/or moong beans)
1 t salt
Directions: Rinse and drain lentils. In a large pot, combine lentils, salt and 6-8c water. Bring to a boil and simmer on low until soft. Add additional water, if needed (~30 minutes).
When lentils are cooked soft, whisk them to a smooth, soup-like consistency (this step is optional). Keep to the side.
Step 2. Fried Masala
1t mustard seeds
1t cumin seeds
3 dried, red chilies (keep whole so they can be removed later if desired)
5-6 garlic cloves, sliced
1T fresh curry leaves (if available)
1 large onion, thinly sliced
Directions for Fried Masala:
In a shallow frying pan heat the oil and fry the mustard seeds over medium heat. Continue frying until mustard seeds begin to pop. Add in dried, red chilies and cumin seeds. Fry until cumin seeds are a light brown. Add sliced garlic. When garlic begins to slightly brown, add curry leaves. Add sliced onion. Continue frying until onions and garlic are dark brown. Stir frequently to prevent garlic from burning (this part requires a small dance as you want onions and garlic to come to a nice dark brown without being burned). Reduce heat to low. Use caution on this next step – grab hold of a lid to prevent the hot splatter. Spoon ~ ½ cup of cooked lentils into the fried masala. Stir together and then pour contents of fry pan into the pot of cooked lentils. Add 2t salt and stir together. Allow dahl to rest a bit in order to give time for the flavors of the masala to infuse the lentils.