beef and potato samosas

on a trip to india

i was slightly obsessed with street food

i had convinced myself

i would find authenticity and flavor

only imagined

what i hadn't considered

was

how difficult it would be

to convince others

to stop the car

and

dig in 

one afternoon

while sitting in the hotel bar

overlooking the taj mahal

i inquired if the kitchen could fix us a few snacks

typical of what locals might eat

surprisingly

they couldn't accommodate

unless

we took the meal 

in our room

you see

my request of samosa, pakora and the like

wasn't upmarket enough for the hotel

if we ate it in secret

they would fix it

fine.

by.

me.

lounging on our hotel room balcony

watching the sun set over the taj

while sipping cocktails

is a treat

doing it while

enjoying a loaded platter of savory treats

with

spicy chutneys

is an experience i won't soon forget

 

beef and potato samosas

(printable recipe)

(while the samosas served did not contain beef, i find it a great addition)

1 lb ground beef (max 15% fat)

1 1/2 cup russet or yukon gold potatoes--peeled and cubed

3 Tbs vegetable oil

1 cup onion--finely chopped

1 tsp garlic--finely minced

1 tsp ginger--peeled and finely minced

1 tsp thai bird chili--finely minced

juice of half a lime

2 Tbs fresh cilantro--finely chopped

square wonton wrappers (small for appetizer size)*

oil for frying

MASALA

1 Tbs whole coriander seed--toasted and ground

1 tsp whole cumin seed--toasted and ground

1/4 tsp cayenne

1/4 tsp ground black pepper

1/4 tsp turmeric

small pinch cinnamon

1 tsp kosher salt

Boil potatoes in salted water. Mash and set aside. Saute onion in vegetable oil until golden.  Add ginger, garlic, and chili.  Stir for about 3 minutes.  Add Masala and continue to stir.  Add ground beef and continue to cook until no longer pink. Let cool. Stir in lime juice, cilantro and mashed potato.

Make a cone with the wonton wrapper, sealing sides with water.  Again using water to seal, close the cone and set on a cookie sheet, lined with parchment paper and dusted with cornstarch.  You may refrigerate for several hours at this point, or freeze for future use.

Heat oil in  heavy bottom pot to 350F.  Drop samosas in a few at a time, careful not to crowd the pan.  Cook until nicely browned.  Serve warm or room temperature with raita and a variety of chutney.

*you may make your own samosa wrappers, as i do on occasion when i want larger portions...but i find the wontons, while not authentic, perfectly delicious and very convenient.

Samosa Wrappers

2 1/2 cups flour

1 tsp kosher salt

1/3-1 cup water

sift flour, add salt.  add water a little at a time and mix until you have a soft, but not sticky dough.  cover and let sit for about 30 minutes.  divide dough into 6 portions.  flatten each portion into a disk.  roll each disk to a 6" circle.  cover and let rest about 15 minutes.  roll each circle further into a 12" circle.  heat a griddle and toast each circle slightly (but do not fully dry out).  cut each circle into quarters.  fashion each quarter into a cone and fill.  use water or egg wash to seal the edges and close the wrapper over the filling.  fry in 350F oil until golden brown.

lunch box pies {st. patrick's day meat pies}

gone are the days
of the tartan plaid
lunch pail
replete with
soup canister
trapped beneath a spring-loaded arm
and
monogrammed cloth napkin
so sad

but this girl
can still dream
moving from
shop to shop
hunting
for a bit of
my youth

these savory pies
formed and baked in cupcake tins
are perfect
for
lunch box days
picnics at the lake
afternoon snack for a carload of kids
or
enjoyed
as we are
a
st.paddy's day treat
with a guinness chaser

lunch box pies
(printable recipe)
1 lb ground beef
1/2 lb ground pork
1 large onion--finely chopped
2 stalks celery--finely chopped

1/4 tsp salt
1 Tbs creole seasoning

a few shakes of Tabasco sauce more or less to taste

1 cup breacrumbs

1/4 cup hot water
1 recipe pie crust
Creole Seasoning

from Emeril's New Orleans Cooking

2 Tbs  chili powder and paprika

1 Tbs ground coriander, garlic powder and salt

2 tsp ground cumin

1 tsp cayenne pepper, crushed red pepper, black pepper and dried leaf oregano

Mix together and keep in an airtight container

chop onions and celery and sauté until soft.  lightly cook pork and drain off grease.  add ground beef to pork and cook 5 minutes.  add onions and celery.  cook over low heat for 25 minutes. drain any grease.  add seasoning, tabasco and salt.  add hot water and bread crumbs and mix well.  let stand 30 minutes.  meanwhile, line muffin tins with pie crust.  fill the crust 3/4 full with filling.  close with top crust. decorate as desired. brush with lightly whisked egg yolk.  bake at 400 until pie crust is golden..about 20 minutes.
to make shamrock, color some of the egg with green food color and use a paint brush to paint design.

linking up to
a little birdie told me @ rookno17
and
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