Finally some rest…..samosa!

After one year working very hard, without a lot of time to relax with my husband, less time to see my friends alone without kids and especially without a day while doing really nothing and nothing has to be done…Time has come, more time yes yes yes more time, playing boardgames already twice a weak something we really like, some rest came into the house. Wow really nice to have this feeling again. More time for cooking bigger dinners, I try to cook with all the 6 tastes. Let the brain work very hard!
Today I made samosa as a side dish, a side dish for rice and some fried egg plant.The samosa is made with help of other recipes from internet. Samosa is an Indian ‘snack’ I like it, hope you 2!

The recipe for 25 little samosa’s
for the dough
1 cup of mix from speltmeal and wheat flour. (1/2 meal and 1/2 flour)
2 tablespoons of olive oil
1/2 teaspoon of aijwan
+/- 1/4 cup of water

For the filling.
1/2 cup of green peas
1/2 cup of carrots (last I did with1/2 cup of tomatoes)
1/2 red onion cut in little pieces
1 by 1 centimeters of ginger
250 gram of mashed potatoes
oil for baking the onion

1/2 teaspoon amchur powder
1/2 teaspoon of turmeric
1/2 teaspoon of garam massala
fresh cilantro leaves +/- 2 tablespoons
1/2 teaspoon of cuminseeds (roasted)
1 teaspoon of red hot chili flakes.
salt/pepper to taste

a bowl or 2
a cooking pan
a frying pan
a glass to make circles out of the dough
a potato masher
a rolling pin
an oven

Lets make them….
First make the dough, mix the dry ingredients first (meal/flour/aijwan seeds) Then poor in the oil and the water. Knead with your hand till it’s a nice soft non sticky dough. Set aside in the bowl and let’s make the filling.

Get the cooking pan and boil the potatoes for 10 minutes and poor in the carrot for 5 minutes (till both are soft) when they are soft I put into the hot water the green peas so they can get thawed.
In the meanwhile you can roast the cumin seeds in the frying pan. After they are little roasted put in some oil and bake the onion! The onion is ready when it looks glassy. (this mixture poor in a bowl)
Now time to go onto the shelves into  the world of spices and herbs, get all the spices together. (also the ginger grated with the microplane)Leave out the cilantro leaves
Poor out the water of the potatoes and get a potato masher, mash the potatoes/carrot and green peas, I did it the way that you still have pieces and that’s not like liquid. I like to have some bit in my samosa!

Mix the potatoes and the spices very well, now poor in also the onion and cumin. make sure everything is well divided.At last put in the cilantro leaves!
Cool down the mixture, lets make the dough.

Get the dough and the rolling pin, put some flour on the table while you are rolling out the dough, till it’s very thin like a crepe (1-2 mm)
Cut some rounds out of the dough with a glass. In every round you put in some of the mixture (in the middle).
Then you fold both sides upon each other, like a half moon shape. You can stretch out the dough a little so you get perfect shaped samosas. The ends you glue with some water if you are going to fry it, but I did it into the oven and just pushed the ends upon each other very thight. (As I said before I didn’t fry it so I can not guarantee that this is the perfect recipe for frying)
Make 25 samosas of this dough, of course you can make bigger ones, that’s upon you!

get a baking sheet and put on all the samosas, bake them in the oven for like 25 minutes on 175 degrees Celsius.On the half turn them around!
Get them out and enjoy! Beware you won’t burn your mouth 🙂
Serve with some fresh cilantro leaves and chutney

Enjoy/आनंद लें

day 6…aloo gobi masala

The dinner made from the cookbook of Hema Parekh, was again great, easy to make but I must say I think it’s for two persons and not for 4, or are we just eating too much?
I like to eat anyway..Here the recipe and probably I will finish here my Hema week, because my friend is going to Denmark too work and I will be very busy here in the house, but you never know maybe I have time tomorrow and I will do a day 7. (yes ok a week is 7 days and not 6 Saskia ;))

The recipe for aloo gobi masala or in English cauliflower and potato with spices (2 persons)*

The ingredients

1 tablespoon of vegetable oil
1 teaspoon of mustard seeds
1 teaspoon fennel seeds
pinch of asafetida
1 fresh hot green chilli, cut in stripes (I used a red one)
2,5 cm cube of fresh ginger, finely chopped
1/2 teaspoon of turmeric
1 teaspoon coriander powder
1 small head of a cauliflower, cut in florets
2 medium potatoes, cut in stripes
salt to taste
2 tablespoons of water ( I used 4)
1/2 teaspoon of cayenne pepper
1/2 teaspoon of garam masala
1/2 teaspoon of mango powder (amchur)
coriander leaves for a garnish
ginger cut in thin stripes for garnish

The kitchentools
a non-stick sauce pan
a knife
a wooden spoon
a gas stove

How to begin….
Cut everything and measure all the spices, easy so you can use it immediately when you want to and you don’t have to think so much anymore 😉
Heat the oil in the pan and add the mustard and fennel seeds When they splutter (funny word) put in the pinch of asefitida and reduce the heat.
Get the chili pepper and ginger and stir fry for 10 seconds, now add the turmeric and coriander powder.

Time to put the cauliflower and the potatoes in the pan, mix well and put in some salt. Poor in the tablespoons of water, while the water will be sprinkled over the vegetables.
cover the pan and cook for 15 minutes till the potatoes and cauliflower are soft>
They are ready? Put in the rest of the spices (garam masala,amchur, cayenne pepper)
Stir well. Put the heat off and get the plates.
On the plate you will put some of the curry and you will garnish with coriander leaves and the ginger.
Really nice

Enjoy and thanks for the fantastic week, Hema Parekh (the asian vegan kitchen)

*recipe from Hema Parekh (the Asian vegan kitchen)