Never forget who you are, little star...

Tonight I danced in New Delhi. I asses that countless people are intimidated of Indian food, and believe that it is solely complied of pungent curry flavors. I am here to inform you otherwise. Indian food is vibrant, palatable, and complex. The cuisine is deeper than robust curries. They use an agglomeration of vegetables, rice and beans (items most people select). Today I prepared green lentils that are served over Basmati rice adjacent to Samosas. The lentils are sprinkled with fresh spinach and have a honeyed piquancy, but spicy undertone. The rice develops a hearty and satisfying dish. A samosa is a stuffed snack that is popular in India. It generally consists of a fried or baked triangular, semilunar or tetrahedral pastry shell with a savory filling, which may include spiced potatoes, onions, peas, coriander, and lentils. The size and shape of a samosa, as well as the consistency of the pastry used, can vary considerably, although it is mostly triangular. Samosas are frequently served with chutney, generally as an appetizer. Mine consisted of potatoes, onions, peas, and many spices. I baked them in phyllo dough, the outcome was crisp and savory. I advocate you to undertake these recipes, and deposit all anxiety towards Indian cuisine, I suspect you will now be a converted fan of these delicious essences.





Baked Vegetable Samosas

½ lb phyllo pastry (about 16 to 18 sheets)

Canola oil for brushing pastry

3 medium sized potatoes

½ C frozen peas

1 onion, chopped

1 t ground cumin

1 t garam masala

1 t coriander powder

¼ t chili powder

3 T canola oil

Salt

Scrub potatoes and boil in lightly salted water for about 30 minutes or until potatoes are tender. Drain and allow potatoes to cool slightly before handling. Peel and dice potatoes into ¼ inch cubes.

Heat a large pan with oil. Add onions and fry till soft and translucent. Add cumin, garam masala, coriander powder, and chili powder.

Add frozen peas and cubed potatoes. Season with salt and stir to combine. Remove and allow filling to cool.

Place one sheet of phyllo pastry on a work surface. Brush lightly with oil. Fold into half lengthwise. Place 1½ to 2 tablespoons of filling at one corner. Fold a corner of pastry over filling to create a triangle. Continue folding until entire strip of pastry is used up and a triangular parcel is formed. Repeat until all filling is used up.

Place seam side down on a lightly oiled baking tray and brush the tops of pastry parcels lightly with oil. Bake in a 350°F oven for about 30 minutes or until golden brown. Remove and serve immediately

Serve with tomato or mango chutney and riata (I mixed 1 C Greek yogurt, cumin, onion, sriracha, salt and pepper). Mint chutney also goes very nicely with the samosas.

Green Lentils and Spinach

2 carrots diced

2 celery stalks diced

1 medium onion diced

2 garlic cloves grated

1 32oz box of chicken stock

3 C water

10 oz green lentils

1 inch ginger root grated

1 serrano pepper diced

1 14 oz can diced tomatoes

5 oz spinach

2 t cinnamon

1 t cardamom

1 t sweet paprika

1 t curry powder

salt and pepper to taste

Greek yogurt ( for garnish)

1 C uncooked basmati rice

Saute carrots, celery, onion, garlic, and serrano in olive oil over medium/high heat. Add cinnamon, cardamom, paprika, and curry cook until fragrant. Once veggies are tender add in stock, water, lentils, tomatoes, and ginger.

Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until lentils are tender. Once the lentils are cooked add spinach, cook until wilted down (a couple minutes).

Taste, and season with salt and pepper accordingly. Pulse with an immersion blender, or place in blender and puree until smooth. Serve the lentils over basmati rice (cook according to package directions) and a dollop of Greek yogurt. 

Until tomorrow...Peace.