Samosas with cucumber raita

“Food is our common ground, a universal experience.” — James Beard

Samosas with cucumber raita - Lesson 3@ Kitchen10

This term is all about the variety of dishes one can prepare with vegetables. Even though this week in Kitchen10, we made these dishes, there is just a tiny bit of protein - the lamb mince. Samosas originated from South Asia and was introduced in the Indian continent in the late 13th century.  The pastry name samosa is derived from the crescent shape of the pastry, although it is mostly triangular in shape.  In other countries, this dish is called many names.  But all of them have basic ingredient - potato.

In the Philippines, we also have a similar dish called empanadas, which is savoury pastry filled with diced vegetables such as potato and carrots, with either minced pork or chicken.  My grandmother who lives in the US together with my aunt (from my father's side) makes these empanadas in large orders.  So, a post on the recipe in the early future is in order.

For the pastry:

200g flour

pinch of fine salt

40g butter or ghee 

(we used ghee in Kitchen10.  This is now easily available locally from your usual supermarket chain)

 130ml water

In a large bowl, rub the butter or ghee with the flour and salt until they resemble fine breadcrumbs.  Make a well in the center and add the water.  Stir to combine and mix together.  Shape into a disc and wrap with plastic cling wrap and rest in the refrigerator for 30 minutes.

While dough is resting, prepare the filling:

1 medium sized onion, diced

1 knob ginger, diced

1 clove garlic, diced

20g ghee (or simply use vegetable oil)

100g lamb mince

1 medium sized potato, diced (boiled separately until slightly soft)

1/2 cup shelled peas (or frozen peas)

1/2 tsp ground turmeric

1/2 tsp cumin seeds

1/2 tsp coriander seeds

1/4 tsp garam masala

salt and pepper to taste

In a medium sized pan, saute the onion, ginger and garlic in the ghee or vegetable oil.  Add the mince, season with the ground spices and stir and mix to combine.  Add 60ml of water and cook for 5 minutes.

Add the cooked potatoes and peas, and stir.  Cool the mixture.

To prepare the samosas:

Form the pastry into small balls and roll with a rolling pin into rounds. 

Spoon the filling on top, fold the pastry over in half to envelope the mixture then seal. (To seal the pastry, fold the edges and pinch as you fold)

Deep fry the samosas until golden brown.  Serve with cucumber raita.

Samosas with cucumber raita - Lesson 3 @ Kitchen10

We've just come back from the Central Coast and had a fabulous time!  As always, my handy  and trusty Iphone was full of candid photos of every moment.  But alas, it has failed me.  I am drowning myself in Pinterest therapy and some beer.  After the Iphone battery drained, I tried charging it as soon as we got home, and it prompted me to sync the phone, and then restore! After an hour and half, the Iphone has been restored except for all the photos that I took over the last 3 days.  Hay!  I swear. Technology can be your best friend and your worst enemy.