Potatoes Madras

Potatoes Madras

This is a great side dish to serve with your Indian meal! This recipe makes 6 servings.

Ingredients:

¼ cup vegetable oil
2 pounds potatoes, cut into ¾ inch dice
½ pound sweet potatoes, cut into ¾ inch dice
3 ½ cups frozen cauliflower floretsᶲ
1 ½ large onions, sliced
4 cloves garlic, crushed
2 tablespoon curry powder
1 tablespoon ground ginger
¾ cup dry red lentils
1 (796ml) can whole tomatoes, chopped
2 ½ cups vegetable stock
4 tablespoons malt vinegar
2 tablespoon mango chutney (or fresh mango), optional
salt and pepper to taste
chopped fresh parsley for garnish*

Directions:

Warm oil in a large skillet over medium heat. Stir in potatoes, cauliflower, onion, and garlic; cook until the garlic begins to brown. Stir in the curry powder and ginger, and cook about 3 minutes. Stir in lentils, tomatoes, vegetable stock, vinegar, and chutney. Season with salt and pepper. Cover, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. Top with parsley.

ᶲ Click here to see COR’s policy on the use of cauliflower.

* Click here to see how to clean fresh parsley.

Samosas

SamosasThese stuffed savoury pastries are a traditional Indian favourite. Lamb meat and spices are cooked together to create a mouth-watering filling for the easy to make dough. The recipe may seem complex, but it’s actually fairly simple. This recipe will make about 30 Samosas.

Ingredients:

2 tablespoons oil
1 small onion, chopped
2 cloves garlic, chopped
2 green chili peppers, chopped (optional)
1 tablespoon fresh ginger root, chopped
½ teaspoon ground turmeric
½ teaspoon chili powder
¾ pound ground lamb/beef/chicken
1 teaspoon salt
2 teaspoons garam masala or curry powder
1 ½ tablespoons fresh lemon juice
30 won-ton wrappers
1 quart oil for deep frying
1 egg, for egg wash

Directions:

Heat oil in a large, deep skillet to 375 degrees F (190 degrees C). Add 2 tablespoons of oil to a medium saucepan over medium high heat. Stir in onion, garlic, green chili peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground meat and salt. Cook until the meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.

Work with the won-ton wrappers one at a time, keeping the remaining ones under a damp dish-towel so they don’t dry out. Lay out the wrapper, and run some egg wash along 3 edges of the square wrapper. Fold the wrapper in half, making a triangle, and press together one half of the triangle, but leaving the other side open, making a small pocket package. Fill the won-ton will a few tablespoons of the meat filling, then using more egg wash, seal the final edge of the triangle, pinching it together as tightly as possible.

Carefully lower triangles into your preheated (350-375 degrees F) oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm with a great mango chutney!

Mango Chutney

Mango ChutneyStrangely enough, I’m not a huge fan of mangoes, but I find I LOVE mango chutney. I think it’s the sweet, spicy balance that it adds as a condiment that gets me. This chutney will go great with the Samosas that we made the other day, or even non-Indian foods. You’d be surprised how well a little dab of chutney goes with cholent! This recipe makes about 3 cups of chutney.

Ingredients:

4 green (under ripe) mangoes – peeled, seeded, and cut into strips
1 (1 inch) piece fresh ginger root, chopped
3 cloves garlic, peeled
2 ½ cups white sugar
1 teaspoon salt
½ teaspoon red pepper flakes
1 teaspoon cumin seed
2 cardamom pods
4 cardamom seeds
1 (3 inch) cinnamon stick
5 whole cloves
1 cup distilled white vinegar
5 black peppercorns, crushed

Directions:

Place the mangoes into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste (or be all fancy and use the food processor for a faster easier time of it!); stir the paste into the mangoes. Stir in the sugar, and season with salt, red pepper flakes, cumin seed, cardamom pods and seeds, cinnamon stick, and cloves. Stir to blend, and then cover the pot. Leave the pot sitting out at room temperature overnight.

The next day, place the pot over medium heat. Cook, stirring occasionally, until mixture begins to thicken, about 30 minutes. Stir in the vinegar and peppercorns; cook for 1 more minute. Remove the whole spices as best as possible (as they can be unpleasant to bite into). Cool before using. Keep stored in the fridge when you’re not using it.