We started the evening with a Spicy Mulligatawny soup (from Cooking Light) made by Lauren. The soup used apple, which I (Lauren) thought was interesting. It was nicely spicy.
For our main course, we had Indian Cashew Chicken (Cooking Light's take on Murgh Makhani) with brown basmati rice made by Rebecca,
potato-filled Samosas made by Kim ,
Samosas
Samosas are flaky pastries filled with spicy potato and peas. In traditional Indian cuisine they are deep-fried (and that is still an option). But, baking them works very well, and is easier and more healthful. All components can be made well ahead of tiem. Finished Samosas can be stored for days in the refrigerator or freezer. Make the dipping sauce while the samosas bake.
The dough:
2 1/2 cups flour
1/2 tsp. salt
1 cup buttermilk or yogurt
extra flour, as needed
1. Place the flour in a medium-sized bowl. Mix in the salt.
2. Make a well in the center, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, to make a smooth dough.
3. Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble to pastries.
The filling:
2 large potatoes (the size of a large person's fist)
1 tbsp. butter
1 cup finely minced onion
2 medium garlic cloves, minces
1 tbsp. freshly grated ginger
1 tsp. mustard seeds
1 tsp. dried coriander
3/4 tsp. salt
1 1/2 cups uncooked green peas (frozen, thawed = fine)
2 tbsp. lemon juice
cayenne to taste
1. Peel the potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water and boil until very soft. Drain and transfer to a medium sized bowl. Mash and set aside.
2. Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander and salt. Saute over medium heat about 8 to 10 minutes, or until the onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for at least 15 minutes before filling the pastries.
To Assemble and Bake:
1. Preheat the oven to 425 degrees F. Generously oil a baking sheet.
2. Keep a small container of flour, a fork and a small bowl of water and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circldes, using a rolling pin.
3. Place approximately 1 1/2 tablespoons of filling int the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with the fork.
NOTE: If you are storing the Samosas to bake later on, place them on a heavily floured plate or tray, dust the tops with more flour and cover tightly. Store in the refrigerator or freezer until baking time.
4. To bake: Place the Samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425 degrees, then reduce heat to 375 degrees and bake for 10 minutes more. For maximum crispiness, turn the Samosas over when you turn the oven down.
5. Serve within 15 minutes of baking with Dipping sauce. A nice way to serve the sauce is in individual saucers or tiny bowls, so each person can hold both Samosa and sauce directly under his or her face while eating, and the sauce bowl can catch the drips. (It does drip, but that's one of the charms of this ritual.)
The Dipping Sauce:
1/2 cup cider vinegar
1/2 cup water
3 tbsp. brown sugar
1 small clove garlic, minced
1 tsp. salt
1. Place all ingredients in a small saucepan. Stir until sugar dissolves.
2. Heat to boiling, then let simmer uncovered for about 10 minutes. It will reduce slightly.
3. Serve warm or at room temperature with hot Samosas.
from The Moosewood Cookbook (New Revised Edition) by Mollie Katzen
lentils with yogurt and lime made by Dani,
Fragrant Red Lentils with Rice from Cooking Light, MARCH 2000
Yield: 5 servings
Ingredients:
- 1 tbsp. vegetable oil
- 1 cup diced onion
- 1 tsp. grated peeled fresh ginger
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/2 tsp. ground turmeric
- 2 garlic cloves, minced
- 2 bay leaves
- 3 cups water
- 1 1/2 cups dried small red lentils
- 3/4 tsp. salt
- 2 tbsp. butter or stick margarine
- 3/4 cup chopped green onions
- 1 tbsp. seeded minced jalapeño pepper
- 3 tbsp. fresh lime juice
- 2 tbsp. minced fresh cilantro
- 1 tsp. garam masala
- 2 1/2 cups hot cooked brown basmati or brown rice
- 5 tbsp. low-fat plain yogurt
Directions:
Heat the vegetable oil in a large saucepan over medium-high heat. Add diced onion, and sauté 6 minutes or until onion begins to brown. Add the ginger and next 5 ingredients (ginger though bay leaves), and sauté for 1 minute. Add 3 cups water, lentils, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Discard bay leaves.
Melt butter in a small skillet over medium heat. Add green onions and jalapeño; sauté 5 minutes. Add to the lentil mixture; stir in juice, cilantro, and garam masala.
Place 1/2 cup rice into each of 5 shallow bowls; spoon 3/4 cup lentil mixture over rice. Top each serving with 1 tablespoon yogurt.
Note: Because jalapeño peppers can vary in heat intensity, you may wish to adjust the amount used
based on your own preference for hot and spicy foods.
Garlic Naan from Trader Joe's
and Pineapple Lassis made by Rebecca to wash it all down with.
For dessert, we enjoyed a sweet rice pudding made by Dani.
Easy Rice Pudding from Real Simple, FEBRUARY 2007
Yield: Makes 4 to 6 servings
Ingredients:
- 2 cups medium grain rice
- 1/2 cup vanilla ice cream
- 1/2 tsp. ground cinnamon, plus more for garnishing (optional)
- 1 cinnamon stick
Directions:
Prepare the rice according to the package directions with the cinnamon stick in the pot. Uncover, remove the stick, add the ice cream and ground cinnamon, and stir. Divide the pudding among individual bowls and top with additional cinnamon, if desired. Serve warm or at room temperature.
