Indian Vegetarian Samosas
Indian is a very unique cuisine with a melding of colonial cultures, British, Italian Dutch, Portuguese and French combined with strong regional influences across India itself. Traditionally like most cultures, recipes were not written down but handed down as a part of oral tradition.
Cooking in India is strongly associated with Ayvervardic health system, which is one of the oldest in the world. The traditional Hindu system of Ayvervardic health is based on the idea of balance in bodily systems and uses diet, herbal treatment, and yogic breathing.
Ayurveda even talks about how the food tastes different when cooked with love and when cooked in angry mood. A view that my late Mother Lucy subscribed to that home cooked food made with respect and love is always the best and tasty. For her food was more than energy it was about family and community.
Indian food has a very simple philosophy: ‘cook what is in the season, with love and respect and share the food with people and enjoy life to its fullest’.
Ingredients
Can of corn kernels
Cup of frozen peas
Potatoes and pumpkin (2-3 cups) diced finely
One large onion diced
2 cloves of garlic diced
Packet of filo pastry and oil or melted butter to baste
Chopped handful of mint and fresh coriander
Juice of one lemon
1 tsp coriander, cumin, ginger, turmeric, Chilli flakes or powder to taste
Salt to taste
Oil or Butter to baste filo
Method
Fry diced onion and garlic in ghee or cooking it until they are translucent
At the same time bring to boil the diced potatoes and pumpkin and cook for 5 minute
Add the spices and chilli to onions and fry for 2-3 minutes
Add the diced potatoes and pumpkin and peas and fry for another 5 minutes
Place the cooked ingredients in a bowl and add lemon, cut mint & coriander and salt to taste
Place individual sheet of filo pastry on bench and brush with oil or melted butter
Repeat this with two other sheets
Cut the sheets into 5 strips
Add a teaspoon of mixture to each of the 5 strips
Fold the strip with ingredient at base diagonally into equal sided triangles. Repeat this until one triangle shape is fully formed
Bake in oven 180ᵒC for 10-15 minutes or until they are lightly browned
Serve with relishes and chutneys and a Raita made of minced garlic, salt, cut mint leaves, some cut coriander and yoghurt
This produces about thirty triangles (10 serves)
Time prep about 1/2 hour Costs 2020 $0.5 or as serve for three $1.50 plus chutney and Raita.
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