My children are very innovative gift givers and they know that I treasure experiences more than things.  This year for Mother’s Day, my youngest gave me a Mother/Daughter Cooking class.  I eagerly anticipated our samosa making adventure which she booked through the City of Winnipeg Leisure Guide.

Unfortunately, I did not know in advance that I would require special permission to take photos during the class and so all I have are the end results.  The photos would have been fun because all 11 of us took turns rolling out, shaping, filling and browning 2 varieties of samosas along with the preparation of Tamarind Chutney.  Some of us were more proficient at this process than others-but they all turned out delicious in the end.

I can’t wait to make these for a special event.  Like perogies or Chinese dumplings there are many steps and a considerable time commitment, not something you would just whip up for a snack. 

Here are the recipes that we used:

Potato with Pea filling

4-5 large potatoes

4 T oil

1 t cumin seeds

2 t salt

1 t red chili powder

1 t roasted cumin powder

1 T fresh ginger (grated) or powder

2 handfuls of frozen green peas

1/2 c lukewarm water

Half boil potatoes, strain & let cool.  When cooled, dice into small pieces.  Heat the 4 T of oil in a frying pan over medium heat.  Add the cumin seeds & fry until they are lightly browned.  Remove from heat; add ginger to fried cumin , mixing well.  Place the pan back on medium heat, add potatoes & other ingredients, mix well, then add water, cover & let cook for approximately 20 minutes,  When vegetables are soft add the roasted cumin powder, mix well, remove from heat & let cool (make sure all the water is evaporated). 

Meat with Mixed Vegetable filling

400 grams ground meat, we used chicken

2 c mixed vegetables

1/2 thinly sliced onion

1 small thinly sliced tomato

2 T cooking oil

1 T grated ginger

1/2 t garlic powder

1 1/2 t chili powder

1 1/2 t salt

1 t cumin powder

1/2 c water

1 t roasted cumin

oil

Heat oil in frying pan on high heat.  Add onion and chili powder,  Reduce to medium heat when onions are limp, add tomato and stir fry.  Add ground meat; mix very well with onion and tomato.  When water has evaporated, let cool on low heat for 15 to 20 minutes.  Make sure all water has evaporated sand meat is fully cooked.  Add roasted cumin powder and mix well.  Set aside mixture to cool.

The Dough

3 c flour

1/2 c cooking oil

1 t salt

1 cup warm water (added 1 T at a time if mixture is too dry)

Mix oil & salt in flour.  Slowly add water to the flour, knead well to make dough.  When this is ready, form into 12 balls.  Using a little flour on a cutting board or clean level counter top, roll it out to thin round circles.  Cut circles in half.  Take one half in your hand, close the edges together of the cut side with a little water.  You should now have a cone in your hand.  Put 1 T of the filling inside the cone.  Using a little water close the open edges tightly.  Continue the same process with the rest.  Heat the oil in a deep fryer on high heat.  Once the oil is heated reduce to medium heat and place 4-5 samosas in the oil.  Fry on medium heat until golden brown.  Drain oil.  Makes 24 pieces.

 

Tamarind Chutney

1/2 c tamarind concentrate

1 c sugar

1 t salt

1/4 c cooking oil

1 t chili powder

1 c water

1 t roasted cumin powder

Mix all the ingredients (except for the cumin powder) together in a saucepan on medium heat.  Bring to a boil stirring constantly.  Once a thick consistency has been reached the sauce is finished.  Remove from the heat & add 1 t roasted cumin powder.  Let cook & serve with samosas.  You can store the sauce in a jar in your fridge for a few months. 

Kath’s quote: “Playwrights are like men who have been dining for a month in an Indian restaurant. After eating curry night after night, they deny the existence of asparagus.“-Peter Ustinov

 Thank you Boo-love you forever.

 

 

 

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