Quick Recipe

Along with my creative endeavor to re-do our apartment into a Moroccan/Indian abode(a very slow process indeed LOL), I would also like to change the entrees in our home to reflect that. We love Indian food, and I would like to get into Ethiopian cooking. I have a recipe for Injera that I want to try and a few other things. Q:Do any of you cook any “non-American” style dinners in your homes? I imagine having a lovely brass Ethiopian/Indian style tea set to serve coffees and teas in and brass/copper bowls with intricate designs to serve cous-cous and all sorts of other things in. I want to start traditions in the home you know? Something like serving honey tea after our meals, or something like that. Q:Do you have any traditions that you use in your home?

Here is one of my favorite dishes I fixed recently: Samosa Chat(seen above & below). I did not use the traditional recipe hat you would have at a restaurant, as I was in a hurry in one of those 5:00 mama moments of “what am I going to cook for dinner”. It's a great vegetarian meal too!

Quick Recipe

Ingredients for Samosas:
Egg roll wrappers
Fresh or Frozen sweet peas, thawed(not canned)
diced Potatoes
Red Curry Paste
1 C. yellow onion
Salt
pepper
paprika
cardamon
vegetable Oil

Boil your potatoes until tender, do not overcook. Mix in your onion, peas, curry paste, and spices. For each samosa you will place two egg roll wrappers together. Place a small spoon full of your filling in the center of the wrapper on top. Fold the bottom corners of both wrappers to the top corner. Make sure your filling is level, by gently pressing it flat wit your hand. Now gently fold the right corner of your wrapper to the left corner, so you are left with a smaller triangle than what you started with(as seen above). Do not overfill your wrappers, as they will tear at the fold. Cook in oil until golden brown. Let drain on paper towel and sprinkle them with cinnamon. Serve with drizzles of honey on top! (These are soooo good!)

Curry Sauce:
4 Tbsp. Olive oil
2 C. Cilantro
½ tsp Lime Juice
1 Tbsp. Garlic, pressed and minced
½ C. Green Onion
1 C. Yellow Onion
Small can of Tomato Paste
2-3 tsp. Red Curry Paste(depends on how spice you want it)
3 Cloves, whole
1 tsp. Paprika
1 tsp. Black Pepper
1 Tbsp. Cinnamon
Cayenne Pepper, pinch
1 tsp. Brown Sugar
½ tsp. Salt
Chick Peas
Basmati Rice

In a blender or food processor, process 2 Tbsp. olive oil, 1 C. Cilantro, lime juice, garlic, green onion, ½ C. yellow onion, red curry paste, paprika, black pepper, and cayenne pepper. Heat rest of olive oil in large skillet. Stir in remaining cilantro, yellow onion, and garlic, along with your cloves, cinnamon, and brown sugar. Stirring constantly for about 2 -3 minutes. Add in your mixture from your blender/processor. Continue stirring. Reduce heat. Add chick peas and cook on low. Remember to stir often. Pour tomato paste into your skillet. The less paste you add, the spicier your curry will be, so if you like it spicy, do not add the full can of paste. Salt to taste.

To Serve: Place your rice into your bowl, leaving the center empty. Ladle your curry sauce in the center. Cut your samosa wedges in half & place a corner of each samosa into the curry sauce. Top with fresh cilantro and diced tomatoes. Enjoy!