potato samosas with cucumber cumin raita

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* Exported from MasterCook *

 

Cucumber Raita Zealous

 

Recipe By :Michael Taus, Chef/owner, Zealous, Chicago

Serving Size : 12 Preparation Time :0:00

Categories : Condiments Restaurants/Chefs

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon cumin

1/2 teaspoon tahini

1 clove garlic -- minced

1 small cucumber -- peeled and seeded

1 cucumber -- peeled and diced

1 shallot -- minced

1 teaspoon lemon juice

1/2 red pepper -- diced

1/2 yellow pepper -- diced

1 teaspoon fresh cilantro

1 cup vanilla yogurt

Salt -- to taste

 

Prepare the raita: Puree the tahini, garlic and peeled and seeded cucumber in

the food processor or blender. Place in the mixture in a bowl. Add the remaining

ingredients. Cover with plastic wrap and store in the refrigerator.

 

 

Source:

" Barbara Revsine, Chicago Sun-Times, 1998-10-21 "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 25 Calories; 1g Fat (30.5% calories from

fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 11mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0

Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Potato Samosas with Cucumber Cumin Raita

 

Recipe By :Michael Taus, Chef/owner, Zealous, Chicago

Serving Size : 12 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

SAMOSA DOUGH:

1 1/2 cups all-purpose flour

1/2 teaspoon cumin

1 teaspoon kosher salt

4 tablespoons vegetable shortening

6 tablespoons water -- (6 to 7)

POTATO FILLING:

1 teaspoon black mustard seed

4 teaspoons peanut oil

1/4 cup onion -- chopped

1 teaspoon aromatics (lemongrass, ginger, garlic) -- (chopped)

1 cup cooked peeled potato

1 teaspoon curry powder -- triple to taste

1 teaspoon garam masala -- see tip

1/8 cup peas -- defrosted if frozen

Cucumber Cumin Raita (See recipe)

 

1. Prepare the dough: Put flour, cumin and salt into a food processor fitted

with the steel cutting blade. Process briefly to combine. Add shortening and

pulse several times to combine. With processor on, slowly add the water through

the feed tube. Continue processing until dough forms a mound on the blades

(about 15 seconds).

 

2. Remove the dough and form into a smooth ball. Coat dough with a little oil

and wrap in plastic wrap.

 

3. Prepare the filling: Saute the mustard seeds in the oil (see variation) until

they begin to pop. Add the onion, lemongrass, ginger and garlic and saute until

the onions and garlic start to color. Dice the potatoes. Add potatoes, curry

powder, and garam masala and saute until the mixture is thoroughly heated. Add

the peas and stir. Place the filling in a bowl and allow to cool.

 

4. Prepare raita (see recipe).

 

5. To assemble: Knead the dough for one minute and divide into two equal

portions. Using your hands, roll each portion into a 1/2-inch thick ``rope'' and

cut into eight equal parts. Roll the small pieces into smooth balls.

 

6. Working with one at a time, place a ball on the work surface. Dust lightly

with flour and roll into a 6-inch circle. Cut the circle in half.

 

7. Put a small spoonful of the potato mixture on one-half of each semi-circle.

Moisten the top edge of the other half. Fold the semi-circle over and pinch the

open end together.

 

9. Heat enough oil (3 inches deep) for frying in a large saucepan heated to 350

degrees. Fry 8-10 samosas at a time, stirring and turning until they are brown

(about 12 minutes).

 

11. Remove the pastries with a slotted spoon and drain on paper towels. Serve

with the raita.

 

TIP: Garam masala, a blend of Indiana dry-roasted ground spices, and tahini, a

Middle Eastern sesame seed paste, can be found in the ethnic food section of

large supermarkets or at stores specializing in Indian or Middle Eastern foods.

 

VARIATION: Instead of all peanut oil, combine 3 parts butter or clarified

butter plus 1 part peanut oil.

 

 

 

Description:

" Makes 28-32 samosas "

Source:

" Barbara Revsine, Chicago Sun-Times, 1998-10-21 "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 126 Calories; 6g Fat (43.8% calories from

fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 158mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.

 

NOTES : Taus spent his Sundays cooking at an Indian restaurant when he worked at

Charlie Trotter's. The experience taught him a great deal about spicing and left

him with an ongoing passion for the cuisine.

Nutr. Assoc. : 0 0 0 0 0 0 0 939 0 0 3505 2299 0 0 0 0

 

 

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