Little by little I will teach myself how to cook other cuisines. I have been craving Indian food, so I thought to start there. Where to begin? I have been following Kathy Gori of The Colors of Indian Cooking on twitter for a while, and she has mastered all kinds of Indian dishes, a perfect place to start. I love Samosas, decided to seek her expertise, and start there.
Kathy’s filling was spot on for the amount of heat, spice, and flavor I was seeking. These taste just like the samosas I purchase from my favorite Indian shop, maybe even better. Hehe. I am giddy that I actually made real Indian food- minus the fillo shells of course, close enough. You can use mini shells, Kathy’s Fillo sheet method, or a more traditional samosa dough- your choice. I like my little fillo shells, and will stick with them for when I need a quick appetizer. Plus I am not much for messing with the mess of dough. You all know me by now, right?
Mini Samosa Bites– Recipe adapted from Kathy’s Samosas
One large baking potato, about 1 pound
3 T. olive oil
1 tsp. mustard seeds
1/2 tsp. cumin seeds
1/3 cup onion, minced
1-2 green chilies, chopped fine
1 tsp. coriander powder
1/2 tsp. Kosher salt
1/3 cup green peas
1/4 tsp garam masala
1 tsp. amchur powder (mango powder found at Indian markets), opt.
2 T. fresh cilantro, chopped
2 packages Mini Fillo Shells, 30 shells total
2 T. fresh cilantro, chopped for sprinkling
Mango Chutney for dipping
Scrub and pierce potato. Microwave until tender but not mushy. Put aside. Get all your ingredients chopped, measured and ready to go. Now peel the potato and mash lightly. In a large skillet heat oil over medium high-high heat. Add mustard and cumin seeds and stir until they begin to pop. Add onions and stir continuously until slightly opaque. Add chilies, coriander, peas, and salt and cook another minute, stirring. Add garam masala, amchur, potatoes, and cilantro and fold together until well blended. Add more salt if needed, mix, then fill each mini shell with about 2 teaspoons of the potato mixture. Bake in 400 degree oven for 5 minutes or until shells are golden and filling begins to brown. Place on a serving platter, sprinkle with chopped cilantro, and serve with mango chutney on the side. Makes 30. Can make filling ahead, but do not fill shells until needed to avoid sogginess.
Many of my Indian friends were happy to share some of their spices, so if you are new to this and do not want to purchase a ton of spices, ask some friends for a few pinches of theirs. Some may even blend up their favorite garam masala recipe for you!
One of my dreams is to learn new things, whether it be a new cuisine or master a CrossFit technique. To do this, I have to do this. I can say things, but doing them is a whole other game. Dish by dish, I can teach myself how to cook a few Indian recipes, training and more training, I will someday get that muscle up at CrossFit. I am turning my “say” into “do”. Are you?
Happy Anniversary Ma and Dad! 49 years!