Thursday, 24 May 2007

Weekend Lunch Series: Puff Pastry Samosas with Dips Galore....!

What's a weekend without something spicy and yummy to liven it up a little?
These Puff Pastries with the varieties of accompaniments that I have included here are the perfect way to kick start the weekend!

The recipe for Puff Pastry Samosa is very simple. If you wanted to make this for lunch,say on Saturday or Sunday, make the filling the night before, while defrosting the Puff Pastries overnight and you'll have a meal ready in a short time.

Here is the Basic Filling Recipe:

  • 4- large Potatoes- boiled and cut into large pieces.
  • 1.5- cup - frozen Peas
  • 1- large Onion- chopped
  • 1-large Jalapeño- chopped
  • 1 small piece of Ginger- chopped
  • 1 tbsp- your favorite Masala powder
  • 1 tbsp- Oil
  • Turmeric, Asafoetida, Salt, Sugar, Lemon Juice - to taste
  • 1 small bunch Cilantro - chopped
In a large wide pan, heat oil, Add the asafoetida and the turmeric. Now add the Onions and chopped Jalapeño.
When they turn soft, add the potatoes and the peas with the seasonings. Cook until the Peas are done. Cool and set aside.

For the Puffs: Defrost the Pastry according to package directions and cut into small squares or triangles and fill with the potato-pea filling.
See Picture on right.
Bake at 350F for 30-35 minutes or until its lightly browned. Serve hot with any chutneys or dips.

Now on to the some Dips that makes these Pastry Samosas so much fun to eat! These dips are perfect for get-togethers and small parties.

Roasted Red Pepper Dip with Yogurt:
  • 1 cup roasted red peppers- ( I used jarred ones)
  • ½ cup plain yogurt
  • 1 tbsp. olive oil
  • 1 tbsp. red wine vinegar
  • 3 garlic cloves, chopped, 1 medium onion, chopped
  • salt, pepper and red pepper flakes to taste
Blend all the ingredients in a food processor and serve!
The color is gorgeous and it goes really well with the Puff Samosas.

Spinach-Artichoke and Cheese Dip:
Alton Brown's Classic Recipe! Courtesy Food Network.

You will need:
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts

6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes

1/4 teaspoon salt
1/4 teaspoon garlic powder

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot. This dip is a hit!

The Classic Cilantro- Jalapeno Chutney:

You will need:

2 bunches of Cilantro- chopped coarsely
1 tsp - Cumin Seeds
1 small piece of Ginger- chopped
1-2 large Jalapeños- to your taste, chopped
Fresh Lime Juice, Salt, Sugar - to taste

Blend all the ingredients in a food processor and serve. I add Cumin seeds in this chutney for a lovely taste and texture...!

Winner of the Spring Fling contest and roundup coming next month. Enjoy the weekend.

Upcoming Recipe Preview: Gujarati Series: " Turia-Tameta nu Shaak"- Ridgegourd and Tomato Curry.


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