Indian night

Tonight there are Indian dishes on the menu. We’ll make samosas filled with spiced potatoes and peas and chicken tandoori. I have high expectations about the samosas. I’ve been wanting to make them ever since I saw some made during Masterchef - they looked so extremely delicious and I absolutely love curried potatoes. I also hope this will be a recipe to get my boyfriend to eat more potatoes and vegetables in general… 

Samosas have a long history, they probably originated in Central Asia before the 10th century. They are believed to be an innovation of the pies that were first created by the ancient Egyptians some 4000 years earlier and were passed on around 600 BC to the Greeks and Romans. 

There are many different versions of samosa, some deep fried some baked, the dough and the filling also differs from region to region. I use Anjum Anand’s recipe with filo pastry and a filling of spiced potatoes and peas. 

Potato and pea samosas
By Anjum Anand from Indian Food Made Easy
Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Makes 20

Ingredients
3 tbsp vegetable oil
half a tsp mustard seeds
60g chopped onion
1 tsp finely chopped ginger
60g frozen peas
1 tbsp ground coriander
1 tsp ground cumin
one fourth tsp red chilli powder
half to three quarter tsp garam masala
1-2 tsp dried mango powder, to taste
salt, to taste
splash water
600g/1lb 5oz potatoes, peeled, boiled until soft and crushed into large lumps
4 tbsp chopped fresh coriander leaves
packet ready-made filo pastry
5 tbsp melted butter, for brushing
2 tbsp sesame seeds (optional) (you can also use poppy or nigella seeds)

Method

1. Heat the oil in a small non-stick pan and fry the mustard seeds for about ten seconds, or until they begin to splutter.
2. Add the onion and ginger and cook for 2-3 minutes over a high heat. Add the peas, stir well and add the spices, mango powder, salt and a splash of water. Cook for 1-2 minutes, then add the potatoes and coriander and cook for 2-3 minutes. Taste and adjust the seasoning.
3. Preheat the oven to 200C/400F/Gas 6.
4. Unroll the pastry and cover with cling film and a damp tea towel. Peel off one piece and keep the rest covered so that it doesn’t dry out. Lay the pastry sheet flat on a clean surface and brush with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.
5. Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using.
6. Bake in the centre of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time.
7. To serve, place the samosas onto a large serving plate with a bowlful of chutney.

As I still have a jar of tamarind paste going to waste in the refrigerator, I decided to make tamarind chutney to go with the samosas. We both love tamarind but don’t use it often enough, there are too many good recipes around!

Tamarind and jaggery chutney
By Anjum Anand from Indian Food Made Easy
Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 4

Ingredients
three quarter tsp cumin seeds
2 tsp tamarind paste (available from Asian supermarkets)
3-4 tbsp jaggery (palm sugar), chopped
half a tsp freshly ground black pepper
pinch salt
70ml water
6 mint leaves, shredded (optional)

Method
1. Heat the cumin seeds in a frying pan and dry fry for 1-2 minutes, or until fragrant and golden-brown. Transfer to a pestle and mortar and grind to a powder.
2. Put all of the ingredients into a small pan and mix until well combined. Bring the mixture to the boil, then reduce the heat to a simmer and simmer for 3-5 minutes, or until the mixture has thickened. Set aside to cool.
3. Serve as a dip with samosas, chaat or dhokla. (This chutney will keep in the fridge for 4-5 weeks.)

We also made chicken tandoori skewers (so it was not a vegetarian night :-)) 

Chicken tandoori skewers

Ingredients
400 g chicken thigh meat
500 g yoghurt
1 tbsp cumin powder
1 tbsp Garam Massala
1 tsp coriander powder
1 tsp turmeric powder
1 tsp chilli powder
the juice of 1 lemon
6 cloves of garlic, peeled and crushed
1 heaped tbsp of grated root ginger
1 lemon (to serve)
some skewers that have been soaking in water for an hour (I always forget this, so I thought I’d add this step ;-))

Method
1. Clean the chicken (I always do this, I cut of the “funky” bits), slice it in long, broad strips and put it in a bowl.
2. Add the yoghurt and the spices, the garlic, ginger and the juice of one of the lemons, mix well. Put it in the refrigerator for 2 hours / overnight.
3. When ready to bake, preheat the over to 230 degrees celsius.
4. Take the chicken out of the refrigerator and thread the chicken on the skewers.
5. Put the chicken into the oven and bake for 6 to 8 mins until the meat is cooked.
6.  Serve with rice and a wedge of lemon.